Shoo Fly Coffee Cake Recipes

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:

• Heat oven to 350 degrees F.
• Grease one 10" X 4" tube pan.
• Mix the brown sugar, nuts and cinnamon, set aside.
• Beat butter, sugar, eggs, vanilla, and molasses with an electric mixer for 2 minutes on medium.
• Combine flour, baking powder, soda and salt.
• Add the flour mixture and the sour cream alternately to the egg mixture until combined.
• Spread 1/3 of batter in pan.
• Sprinkle with 1/3 cinnamon-nut mixture, repeat twice.
• Bake 55-60 minutes or until toothpick inserted in center comes out clean.

Steps:

• Mix flour, baking powder, baking soda and salt; set aside.
• In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses.
• Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth.
• Mix brown sugar, walnuts and cinnamon.
• Spread 1/3 of batter in greased and lightly floured 10-inch tube pan.
• Sprinkle with 1/3 of the nut mixture. Repeat twice.
• Bake at 350° for 55 minutes or until pick inserted near center comes out clean.

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
• To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
• Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.

Steps:

• Preheat over to 350 degrees.
• Grease and flour a 9X13 pan.
• Mix flour, sugar and butter together by rubbing between your fingers to make crumbs.
• Take one cup of crumb mixture and put aside to use for the topping.
• Add the baking soda to the molasses,stir.
• Pour molasses mixture into crumb mixture and then add the boiling water and stir with a large spoon.
• Pour into prepared pan.
• Top with the 1 cup of crumbs you saved.
• Bake 30-40 or until a toothpick comes out clean.

Steps:

• Add baking soda to boiling water; then add molasses and set mixture aside.
• Make a crumb mixture from flour, brown sugar and margarine, and reserve 1 cup of this aside.
• Mix together the remaining crumb mixture, liquid mixture and applesauce.
• Pour (batter is thin) into cupcake pan lined with cupcake papers, and sprinkle reserved crumb mixture on top of each cupcake.
• Bake at 350°F for 20 to 25 minutes.