Wednesday, August 29, 2012

Shoofly Pie

People ate the pie so quickly so unfortunately this is all that
was left to take a picture of - the last piece!
This summer has been filled with many sights and states and foods and friends. The last thing left on my "Grammie would you please make this list" was a shoofly pie! I never really liked the idea of eating something that had a fly in its name but I made an exception with this recipe. News Flash! It contains no flies, but I have a feeling that it attracts flies...thus the name "shoo fly!"

Grandma stays very focused even when you ask her to "smile for the camera" or maybe she was tired from all the picture taking. =)

Everything all mashed up, with our handy, dandy pastry blender.

"Amazing Reaction!"

No, this is not a pumpkin pie, it's a shoofly pie.  It's not very good at shooing away the flies though. =P

1 cup flour
2/3 cup brown sugar
1 rounded tbsp. Crisco
1 cup molasses
1 egg beaten
3/4 cup hot water
1 tsp. baking soda
9 inch unbaked pie crust

1. In a large bowl add flour, brown sugar, and Crisco and blend with a pastry blender or fork. (And as grandma said, "blend until your arm is tired.") Lay aside 1/2 cup of the crumbs.

2. Pour molasses and whisked egg into the large bowl and stir. In a separate small bowl combine water and baking soda and carefully pour this into the large bowl. After you finish stirring, pour contents of large bowl into pie pan then sprinkle the 1/2 cup crumbs on top.

 3. Bake at 375 degrees for 30 min.

 This little baker went to Aunt Shannon's, this little baker went to Grandma's, and finally this little baker went to Aunt Lori's. After all that, she's back home and baking in her own kitchen with her own potholders, pans, and dishcloths to clean up all of her own messes...

Sorry it took soooo long to post this. School has officially started which ends the late nights of blogging and the sleeping in AND the extra time to bake but I'll see what I can do during the school year...

GB2- God Bless, Go BAKE!!!

Thursday, August 9, 2012

Mini Cannoli Cream Cups

 I know how much a lot of you out there like chocolate chip cookies, brownies, cake, and a lot of other desserts...but my favorite is always a cannoli. The funny thing about the cannoli is you either love it or you hate it, or you've never had one before. 

A regular cannoli is basically a fried, sweet cinnamon shell with a sweet ricotta cheese filling mixed with a heavy garnish of chocolate chips and powdered sugar.  In case you didn't catch on, I'm one of those people who looooove them. =)
This is the normal, original cannoli that takes lots of work, frying and rolling.

Some chocolate chips with a hint of cream.

I finally have a chance to make good use of my cookie cutter!

My first batch was a little bit, ummm...crunchy!  
I got distracted playing Super Smash Brothers with my sister.

My bucket of sea shells. I could eat these like a bag of Cheetos...

And here is the recipe for these really easy cannolis. This blogger also came up with the Red, White, and Blue Bundt Cake, so obviously she's got a lot of really cool ideas up her sleeve/apron. 

Anyway, this definitely takes self control having something in your house that you could gobble up so quickly...

 Galatians 5:22-23 The fruit of the spirit is self control... =)

GB2- God Bless, Go BAKE!!!

Tuesday, August 7, 2012

Peach Pie

While visiting family back in PA, I had the awesome, wonderful, stupendous opportunity to watch and document my Aunt Lori baking her famous peach pie!  Aunt Lori is a good cook and that's a good thing because she has 3 hungry guys in her house to feed.  She's very neat like my Grandma and makes things so perfectly. 

Famous Chambersburg, PA peaches!

When I Googled peach pie there were around 10 blogs solely devoted to coming up with dozens of ways to make peach pie.

We both decided, really quickly, that we would rely on blender power!

I loved baking with my Aunt Lori, but she had a rule, "only pictures of the food please." 
But I managed to get a shot of her hand. =)

1,2,3...wait a second, 4,5.   
It took awhile for my camera to work but at least everyone was smiling.
Aunt Lori's family enjoying delicious peach pie while watching
the tractor pull at the Shippensburg Fair!

Soothing peach pie and thunderous tractors - what a combination!

10 inch pie crust (unbaked)
1 cup sour cream
2 Tbsp. flour
3/4 cup sugar
1 tsp. salt
1 egg beaten
2 1/2 cup fresh peaches

Combine and mix ingredients until smooth (except peaches). Add peaches to mixture and pour into unbaked pie crust. Bake at 400 degrees for 25 minutes.

Streusel topping
1/2 cup flour
4 Tbsp. butter (soft)
6 Tbsp. sugar
1/2 tsp. cinnamon

Mix with a fork. Put on hot pie. Put a few chopped nuts (walnuts, pecans, or almonds) on top; return to oven for 10 minutes.

There were a lot of us there, so everyone got a small piece.    

While at the fair we won three goldfish, but unfortunately they didn't live very long. We couldn't help but give them silly names like Plunger, Flushy, and T.P. We had fun with them while they were around but sadly they died on the second day. Well maybe they ended up in the ocean, that's where Nemo went...right?

GB2- God Bless, Go BAKE!!!

Friday, August 3, 2012

No Wait Sticky Buns

Everyone loves the idea of a warm bun, whether sticky, slimy, gooey, or crispy. It sounds so good but it's definitely not that way for the baker. When I think of these buns, I imagine rolling, waiting, messes, and more waiting. Fortunately my grandmother always has the best time saving recipes. =)

I loved having someone else show me their recipe. All I had to do was take the pictures!
The leaning tower of Pillsbury biscuits.

"No pressure Grandma!"

My grandmother is the neatest person I know.  Hopefully I got a few of those genes. =)

1 cup brown sugar
1/2 cup corn syrup
1/2 cup (1 stick) butter
1 cup chopped pecans

1/2 cup sugar
1/4 cup cinnamon
2 cans (17.3 g)  refrigerated Pillsbury biscuits  (The crescent ones will not work!)


1. Preheat oven to 375 degrees. Combine brown sugar, butter and corn syrup in medium saucepan.  Cook on low to medium heat until sugar is dissolved and butter is melted. Add chopped pecans and stir. Carefully pour mixture into an ungreased 9x13 pan.

2. Cut buns in half, and roll in cinnamon sugar until all sides are covered. Place cut side down in pan, bake for 25- 30 min. Take buns out and wait at least 5 minutes before flipping over onto a big sheet of aluminum foil.

Have you ever tried a new dessert and fell in love with it? You know the one that's always on your mind, but you just don't make it, then a few years later you finally give in and make it and you wonder why on earth you didn't make it sooner.

Warning:  Please don't do that with this recipe.  It's too good to wait too many years before you make it.  =)

GB2- God Bless, Go BAKE!!!

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