From Alice Enevoldsen (modified from Kitty Gift)
Shoo-fly pie Image © 2011 Jason Gift Enevoldsen
Bottom:
Make pie crust, put in pie dish. Place pie dish on a non-stick cookie sheet (you’ll thank me later).
Make top crumbs by mixing flour and brown sugar, then cutting in palm oil until it loosely clumps together.
Measure Karo and maple syrup in 2 cup glass measuring cup (to get a more barrel molasses-y flavor put in more Karo, less maple syrup, and a tablespoon or so of Grandma’s molasses. Do not use blackstrap molasses). In 1 cup measuring cup, boil water. Add baking soda to hot water. Add water to molasses measuring cup and mix thoroughly.
Assemble pie by alternating layers of the liquid and the top crumbs – about 3 layers of each.
Bake at 375F for 35 minutes. (Don’t forget to have that non-stick cookie sheet under your pie, it will save you from any boil-over burning on the oven elements)
I’ve taken up the Gift family torch to pass on the cult of loving shoo-fly pie to as many as possible. So far I have at least a dozen converts. When it is described to you – “pie made with innards of brown sugar and molasses” – you have no idea what this will be like. You picture some sort of candy in a pie crust. Tasty sure, but how do you eat it? You’re completely wrong. It is a bit like cake in a pie-crust. But that doesn’t do it justice.
I’ve taken up the Gift family torch to pass on the cult of loving shoo-fly pie to as many as possible. So far I have at least a dozen converts.
When it is described to you – “pie made with innards of brown sugar and molasses” – you have no idea what this will be like. You picture some sort of candy in a pie crust. Tasty sure, but how do you eat it? You’re completely wrong. It is a bit like cake in a pie-crust. But that doesn’t do it justice.
This should be made with barrel molasses instead of Karo and maple syrup. Sometimes this is called Dutch barrel syrup (as in Pennsylvania Dutch – i.e. German). If you have access to this ingredient, first send me some, then make the pie with it instead. For the rest of us, the last sighting of barrel molasses was at a little Mom & Pop style general store in New Jersey. You had to bring your own containers. You’d think molasses would be a better substitute than corn syrup, but after many, many trials I’ve determined that the closest flavor is dark Karo. There is no bite to barrel molasses, though it has a depth of flavor lacking in Karo, which is why I put in half maple syrup also. The barrel molasses is aged in barrels – giving it the name and the flavor.
This should be made with barrel molasses instead of Karo and maple syrup. Sometimes this is called Dutch barrel syrup (as in Pennsylvania Dutch – i.e. German). If you have access to this ingredient, first send me some, then make the pie with it instead. For the rest of us, the last sighting of barrel molasses was at a little Mom & Pop style general store in New Jersey. You had to bring your own containers.
You’d think molasses would be a better substitute than corn syrup, but after many, many trials I’ve determined that the closest flavor is dark Karo. There is no bite to barrel molasses, though it has a depth of flavor lacking in Karo, which is why I put in half maple syrup also. The barrel molasses is aged in barrels – giving it the name and the flavor.
Clockwise from top: Gingersnaps, Star Shortbread, Powdered-Sugar Lemon, Oatmeal, Oatmeal with Craisins, and (middle) Lemon-Flower Tarts Image ©2010 Jason Gift Enevoldsen
I baked 5 batches of cookies this week. Yum!
If you think holiday baking is harder with allergies, well, I don’t think it is. What’s hard is store-bought safe food. Here are some of my favorite recipes for the holidays.
Gingersnaps Shortbread Powdered-Sugar Lemon Cookies Oatmeal Cookies (add craisins for festivity) Lemon-Flower Tarts
Julekake Sugar Cookies Joulupiparkakut – Gingerbread Powdered-Sugar Mints (wheat free!) Blondies Pumpkin Bread And don’t forget about pie with the filling of your choice
Have a safe and yummy holiday season!
From Debbie Gift
Cream the margarine and sugar
Add other ingredients
Form into balls
Roll in sugar
Bake on ungreased cookie sheet
300 degrees – 30 minutes
From Alice Enevoldsen
Julekake Image © 2010 Jason Gift Enevoldsen
Heat the milk until warm, but not hot – 130F max.
Mix dry American* plain yeast with 1/4 cup warm water. Add a dash of sugar or honey or something for the yeasties to eat.
Pour milk into the room-temperature mixer mixing bowl. Add fat, sugar, cardamom, salt (yes, I put salt in this time – I never do but I’ve been frustrated at this dough so I decided to follow the recipe more closely in some ways). Mix a little – your fat won’t mix in, don’t worry about it. If the yeast is foamy, add it and 2 cups of flour to the mixing bowl. Mix with dough hook until smooth. You want this dough to be as “loose” as possible, while still holding together as a dough.
Sprinkle your raisins and candied fruit with a generous dose of flour, and toss till all are coated lightly. Add these to the mixer.
Continue to add flour as you’re mixing (but wait in between to see the flour get mixed in, and see how the consistency changes while mixing) until you have dough that holds together as a lump, not sticking to the sides of the bowl too much. You should be mixing for about 7 minutes. You may well not use all the 3.5 cups of flour, but you don’t want sticky dough.
Detach all dough from dough hook, transfer to a greased (IMPORTANT) bowl, cover, and let rise in a cozy, warm place until doubled in size – about an hour. Punch down. Rise again until doubled in size – about 2 hours (IMPORTANT, but maybe you can skip this by doing your first rise for 2 hours, I’m not sure yet). Punch down. Form into round buns on a greased or non-stick baking sheet. Let rise again until half again as big – another hour. Brush liberally with oil, bake at 350F degrees for about 25 minutes. Brush with oil while still hot. Cool. Slice and eat.
I FINALLY GOT IT TO WORK! The texture was light and fluffy and AWESOME. Yay! So, the major changes were doubling the yeast, adding a second double-time rise, and rising the dough in a greased bowl.
*I think American yeast is different than Scandinavian yeast. In all these high-fat, “warm the milk”-first doughs I seem to never be able to get them to rise. I follow the recipe diligently, and where it says “doubled in size” mine always comes out 1.25 times in size. In discussions with a Danish baker, we determined that the directions on her package of yeast were quite different from the directions on mine – always calling for the dry yeast to be mixed in with the flour while still dry. The above directions are a modified version based on what we need to do with American yeast, and what I saw watching a Norwegian video about making Julekake. This is my first attempt at using a dough hook.
*I think American yeast is different than Scandinavian yeast. In all these high-fat, “warm the milk”-first doughs I seem to never be able to get them to rise. I follow the recipe diligently, and where it says “doubled in size” mine always comes out 1.25 times in size. In discussions with a Danish baker, we determined that the directions on her package of yeast were quite different from the directions on mine – always calling for the dry yeast to be mixed in with the flour while still dry. The above directions are a modified version based on what we need to do with American yeast, and what I saw watching a Norwegian video about making Julekake.
This is my first attempt at using a dough hook.
We used to get these all the time at a local Scandinavian bakery. Eventually I started having minor reactions to the cross-contamination, and I wanted to share them with my more-sensitive husband. As they’re an integral part of Christmas for me, I had to learn to bake them myself. I always struggle with not killing my yeast, and with getting them to rise enough.
We used to get these all the time at a local Scandinavian bakery. Eventually I started having minor reactions to the cross-contamination, and I wanted to share them with my more-sensitive husband. As they’re an integral part of Christmas for me, I had to learn to bake them myself.
I always struggle with not killing my yeast, and with getting them to rise enough.
Blend softened margarine and 8 ½ cups powdered sugar.
Add peppermint extract and food colorings (split mixture into portions for multiple colors).
Knead in the remaining powdered sugar until consistency allows you to make a “log roll” shape or small balls without cracks.
Cut slices from the log roll, cut slices in 4 pieces, then roll into small balls. Or scoop out teaspoon sized chunks from the mixture and roll into balls.
Dip candy mold in superfine sugar and tap out excess.
Roll balls in superfine sugar, press into mold, unmold onto waxed paper.
Let dry on waxed paper until candies can be lifted without breaking.
Store in covered container.
This recipe is a little more finicky than others. The creamed fat and sugar need to turn out just right for the cookies to turn out. Last time I made them the creamed fat and sugar looked (seriously) like beaten egg-whites – peaks and all. They turned out PERFECTLY.
Preheat oven to 350 degrees F (180 degrees C).
Cream both fats and sugar until fluffy. Then keep creaming them. Cream until it looks like butter and sugar creamed together. You want the sugar to be smooth, not grainy – so keep creaming. Stir in vanilla. Add flour all at once and mix only until mixed. Do not overwork the dough.
Smoosh out enough dough for one cookie and cut it in place on the cookie sheet with a cookie cutter. Before removing cutter, take extra dough from around the cutter and add it back to the rest. When you have a full sheet of cookies, chill them for 10 minutes then put them directly in the oven.
You can also put through cookie press and form cookies onto baking sheets. Do not overwork the dough.
Bake for 10 – 12 minutes. Glaze with a powdered-sugar/water or powdered-sugar/oat milk glaze.
From Debra Gift
1
2
Preheat oven to 365 degrees F.
Mix 1 until fluffy.
Add molasses to 1.
Stir 2 together, add to 1.
Roll into 2 ½ inch rolls: cut cookies
Bake 11 minutes. If you like soft cookies bake more like 8 minutes, and store in a Ziploc bag as soon as cool.
Let cool a few minutes before removing from the cookie sheet.
Dry
Wet
From Julie and Alice Enevoldsen
Combine sugar, oil and eggs, mix smooth. Add water.
Mix in pumpkin, ginger, allspice cinnamon, and clove.
Combine flour, baking soda and powder.
Add dry ingredients to pumpkin mixture and blend, but only until all ingredients are mixed.
Bake at 350F in a 9×5 loaf pan until toothpick comes out clean, about 1 hour.
Glaze when cool.
Sift Together
Stir Together
Slowly whisk liquid ingredients into dry ingredients.
Pour onto hot lightly-greased skillet, cook till done (flip when all the bubbles on the first side pop).
You can add blueberries, or serve with maple syrup, or whatever you like to do with blueberries. These make wonderful silver-dollar pancakes.