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Hello from the kitchen!
Winter is here whether we like it or hate it. This too shall pass and before you know it, spring will be here with new smells, new growth and mud. And food. I've been enjoying the snow days since I can stay home and create meals and bake. Last week, I made fresh warm pretzel rolls and a few pies. The pretzel rolls make amazing sandwiches. I'll share the pretzel roll recipe and my shoofly pie recipe. It's an old recipe that's been tweaked a time or two. I did some research on the name "Shoo fly pie" and found that it is a Pennsylvania-made pie but many people and groups claim to have produced the first pie. With that said, I'd say I like my shoofly pie best because it's my own version. Happy cooking, baking or whatever you like to do on a snow day.
Eat well my friends.
Pretzel rolls
1 TBSP yeast
2 TBSP edge table oil
2 cups warm milk, around 100 degrees F
1 1/2 cups warm water, around 100 degrees
2 tsp salt
6-8 cups all purpose flour
Water bath
3 quarts water
1 TBSP sugar
1/4 cup baking soda
Coarse salt
In a mixing bowl, stir together the yeast, oil, milk and water. Add the salt and 2 cups of the flour. Gradually add the rest of the flour until a soft dough is formed edge. Knead 3-4 minutes. Transfer the dough to a greased bowl. Cover with plastic wrap or a clean towel. Let rise until doubled in size, 1-2 hours. Portion the dough into 16 pieces and roll into smooth balls. Lay the dough balls on sprayed parchment paper. Allow to rest for 15 minutes. While the dough is resting, bring the water, sugar and baking soda to a boil. Gently pick up a dough ball, pinch the bottom of it to form a little pucker, being careful not to deflate the dough ball. Place the dough balls in the boiling water 3 or 4 at a time and boil for about a minute. Using a spider or slotted spoon, remove from the boiling water and let the excess water drip off before placing them back on the parchment sheets. Preheat the oven to 425. Using a sharp knife or razor, make 2-3 slits on the top of each roll. Don't slice too deep because you don't want the ball to deflate. Lightly sprinkle with coarse salt and bake for 20-22 minutes. Rolls should be a nice dark brown when done baking.
Shoo fly pies (Makes 2)
2 cups flour
1 1/3 cups brown sugar (light)
2 TBSP shortening
1 1/2 cups King Syrup
1/2 cup Brer Rabbit (green label)
2 eggs (beaten)
1 1/2 cups hot water with 2 tsp baking soda added
2 tsp either vanilla or pure maple syrup
Mix flour, brown sugar and shortening together till crumbly. Set aside a half cup of crumbs for the top of each pie. In a mixing bowl, put both kinds of molasses, eggs, hot water and vanilla. Mix the dry ingredients until well blended. Pour into two 9-inch pie crusts and top with the reserved crumbs. Bake at 425 for 10 minutes then 350 for 30 minutes. Allow to cool before slicing.
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a
second cookbook.