Dry Bottom Shoofly Pie Recipe From Amish Community Cookbook: Simply Delicious Recipes from Amish and Mennonite Homes
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- Authored by Carole Roth Giagnocavo and the Mennonite Central Committee
- Photos from bloggers Joel Kratzer and Kaleb Wyse
- Hardcover: 176 pages
- Publisher: Fox Chapel Publishing; Spi edition (January 9, 2017)
- Language: English
- ISBN-10: 1565238788
- ISBN-13: 978-1565238787
- Cover price $
- Purchase on Amazon
Discover Real Comfort Food with these Authentic Country Recipes
Filled with favorite recipes gathered from Amish cooks across the United States and Canada, Amish Community Cookbook will have you preparing delicious, down-to-earth dishes your family will request again and again.
The Amish people are renowned for their rich agricultural heritage, strong community spirit, and good old-fashioned, stick-to-your-ribs comfort food. This treasury of beloved recipes expresses their close connection to the land and reliance on fresh, natural ingredients.
The Amish Community Cookbook offers an endless array of traditional appetizers, soups, salads, main dishes, casseroles, breads, and desserts. Beyond the delicious, hearty taste, this is food that offers something to nourish the soul. One taste and you’ll see why these recipes have been bringing families and communities together at the table for generations.
The area we live in is located within two hours, give or take, from a region of Pennsylvania known to us as Amish Country. The area is know for a number of things, including communities of people that value their traditions and privacy, beautiful handcrafted items, and delicious food. Any time we are in or near the area I try to fit in a stop for some authentic Amish food. I love the food because it tastes great, and even though the flavor is amazing it’s easy to see that the dishes are just plain good.
The cookbook begins with a brief introduction to the Amish community as well as the cooking that’s become so well known. Here you will find some important information on things mentioned often in the cookbook including potato water and salad dressing. Then come the recipes.
Chapters in this cookbook include:
- Drinks and Appetizers
- Soups, Salads, and Dressings
- Casseroles and Main Dishes
- Side Dishes and Vegetables
- Breads and Breakfast Foods
- Canning Recipes
- Jams and Jellies
- Desserts and Sweets
The Amish Community Cookbook is chock full of recipes that I have seen served in Amish restaurants in the Lancaster area. Many of the recipes include helpful tips and even a few anecdotes. The recipes are easy to understand. All of the ingredients are ones you likely have on hand or can easily find in your local grocery store. Prep and cooking time are only shared within the recipe, so you have to read through each recipe to determine if you have enough time to try and make it. Be aware that some of the recipes do call for prep more than a day ahead so read the whole recipe carefully before undertaking it. The cookbook is full of lovely photos depicting the food, people and scenery of the area.
Here’s a recipe from the cookbook, reprinted with permission from the publisher.
Dry Bottom Shoofly Pie
- 1 cup flour
- ¾ cup brown sugar
- 1 rounded tablespoon shortening
- 1 cup molasses
- 1 egg, beaten
- ¾ cup hot water
- 1 teaspoon baking soda
- 1 9-inch piecrust, unbaked
Mix flour, brown sugar, and shortening with a pastry blender. Reserve 2/3 cup for topping.
Spoon the rest into the unbaked piecrust.
Mix baking soda in hot water. Add egg and molasses. Stir and pour into dry mixture in piecrust.
Sprinkle reserved crumbs on top.
Bake at 400 F for 10 minutes, then at 350 F for 30 minutes.
If you run out of filters for your drip pot or percolator, simply cut a paper towel to size.