Pennsylvania Dutch Shoo Fly Cake Recipes

Steps:

• Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
• In another bowl, mix: molasses, baking soda and hot water.
• Stir until mixed and some of the foam disappears.
• Add to the crumb mixture and stir until blended.
• Put in a 9 X 13 inch loaf pan that has been greased and floured.
• Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.

Steps:

• Mix all dry ingredients with margarine.
• Take 1 cup of mixture and reserve for topping and set aside.
• Dissolve baking soda in hot water.
• Add molasses, water and dissolved baking soda.
• Mix well.
• Pour into a greased 9x13 pan.
• Sprinkle with reserved topping mixture.
• Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

Steps:

• Sift flour, baking power, salt, sugar and soda.
• Cut in butter until mixture has the consistency of course meal or small peas.
• Reserve about 1 1/2 cups of this mixture.
• Combine the eggs, milk and extracts and stire into the remainder of the dry blend.
• Pour into 2 well-buttered 10-inch pie pans.
• Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture.
• Bake at 350° for 25-30 minutes or until cake is done.

Steps:

• Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
• Reserve one cup of the crumbs for topping.
• Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
• Pour this mixture into a greased 9 x 13 inch baking pan.
• Sprinkle the reserved 1 cup of crumbs on top.
• Bake in a 350 F oven for 55 minutes.

Steps:

• In a mixing bowl, stir together the flour and sugar.
• Cut in butter til crumbly. (Use a pastry blender, knives, forks or your fingers.) I just add it cut up, then use my fingers, pinching and tossing to keep coated.
• In seperate bowl, add molasses, soda and cinnamon, and slowly pour in boiling water. Beat til mixture is foamy.
• Stir half of the crumb mixture into the molasses mixture.
• Pour into pie shell.
• Sprinkle top with remaining crumb mixture.
• Bake in 350 oven 30-40 minutes til pie is set/firm, bubbly and lightly browned.
• Cool til warm, and serve topped with whipped cream or vanilla ice cream if desired.