Shoo Fly Pie

Welcome to the month of September, or should i say Pie Season. For the entire month of September I give you delicious recipes for pies, cobblers, and other tasty pie related recipes in prep for the holiday season.

Ingredients:

• one 9 inch pie dough, (make/buy)
• 3/4 molasses
• 1 cup water (hot)
• 3/4 t baking soda
• 1 egg
• 1 1/2 cup flour
• 1 cup brown sugar, packed
• 1/4 cup butter
• 1/2 t nutmeg
• 1 t cinnamon
• 1/8 t salt / pinch

Directions:

1. Heat oven to 425 degrees
2. Add your pie dough to the 9 inch pie pan, crimping the sides to make it look prettier.
3. Mix flour, sugar, cinnamon, nutmeg, & salt all together in a bowl. Crumble in the room temperature butter, until a nice cornmeal consistency appears.
4. Next you’ll want to combine molasses, water, egg and the baking soda. MIX well. Pour into the pie pan.
5. Add the flour combination onto the molasses mixture and stick into the oven for 15 minutes at 425
6. Lower the heat to 350 F and bake the pie for 20 minutes more or until the pie is set.

You wanted to know why it’s called Shoo-Fly Pie? Because during the early years of our country, the majority of baking was done outside. Flies would be attracted to the sweet sticky molasses, therefore be-gone flies.

Here’s the pie recipe I use every year – Pie Dough.

Cast Iron Sweet Potatoes

This post is apart of my other post “Friend’s Dinner.” I had my best friend and her husband come over when they were both not having a very good week and showed them that i cared the best way I could. Cooking. This dish that turns out delicious even if you do not put a lot of effort into it…..

Throughout the crazy in our own lives, we must think about the people around us. I care for these two like I would my own family. My way of showing I care is through my food. I make you delicious dinners to show my love because that’s how I know best.

My best friend and her husband have been going through a rough patch recently in their lives. Sickness, deaths in the family, and other problems. I’m not going to share too much because I don’t want to invade their privacy, but everybody needs to be reminded that somebody does care deeply. Life is short and we do have to go through the bad times to remind us those good days are still ahead. It may not seem like it at the time but it’s happening. That value of patience is hard to keep and we all know why.

Caramelized Sweet Potatoes with softened butter and molasses. Topped with brown sugar.

Ingredients:

• 3 Medium-large Sweet Potatoes
• 1 stick of butter ~ 8 Tablespoons
• 1 tablespoon of molasses
• 1/4 cup of brown sugar
• Salt & pepper (optional)

Recipe

1. Start by boiling your sweet potatoes in water for 15-20 minutes. Make sure they are soft enough to slide a fork or knife all the way through.
2. Take out of the water and slice them into discs about an inch thick. You can get fancy if you want but circles were easiest for me.
3. Add a Tablespoon of butter to the hot cast iron pan.
4. Add the sweet potatoes onto the pan and don’t move them so they can get that caramelized look.
5. While they are cooking I mixed together softened butter and molasses to spoon over when done cooking.
6. Add sweet potatoes to a plate, spoon the mixture over the potatoes and then sprinkle brown sugar on top and serve.

If you enjoy our recipes, or remake them let us know how they turned out. We enjoy making food and hope that others would enjoy eating it.

Wanna check out the other post from this series? ↓

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• Beef Tips in gravy
• Cast Iron Sweet Potatoes
• Side of Oven Roasted Carrots
• Honey Jack Apple Cobbler

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Cinnamon Rolls

Cinnamon rolls, a delightful roulade of tempting sweetness. I don’t make these often enough, but I should. Though they do take some time as well as timing in order to have them hot and fresh for breakfast, but the process is simple. You can make the recipe to the point of baking them the day before, and then store them in the fridge.  Give them about 30 minutes to come to room temp again before baking in the morning and you will have fresh hot cinnamon rolls for breakfast. I adapted this recipe from the CIA Baking and Pastry Cookbook. Any recipe that has come from this book works beautifully, however you have to turn to at least 3 different pages to complete a recipe, that is quite tedious, but worth it in the end.

I also like changing up the recipe, of course. This version uses raisins, but feel free to add your favorite dried fruit, or savory options. Savory rolls are delicious too. Some of my favorite options are pesto or ham and cheese, how about a pizza wheel; sun dried tomatoes, olives maybe sautéed onions and peppers. The options are endless, just remember not to use anything with too much water content, it will ruin the doughs ability to brown correctly, causing it to be doughy. This is the highest food sin in my book.

Some of the sweet options in this recipe could be to use different spices, like ginger with dried apples, or lemon zest with dried blueberries, or white chocolate pieces with dried cranberries. Or better yet, the best of both worlds, bacon and maple rolls! Oh the endless possibilities, I love baking.

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Ingredients

• 16.125 oz bread flour
• .125 oz instant dry yeast
• 8.5 oz whole milk, room temp
• 1.5 oz unsalted butter, soft
• 1.5 oz sugar
• 1.5 oz eggs (1 large egg)
• .375 oz salt (1/2 tsp)
• 3 oz raisins, plumped in hot water for 15 minutes
• .1875 oz ground cinnamon ( 1/2 tsp)
• 4 oz unsalted butter
• 4 oz brown sugar
• .5 oz ground cinnamon

Directions:

1. Combine flour and yeast, then add in the milk, eggs, sugar, butter, and salt.
2. Mix on low-speed for 4 minutes and then medium speed for 3 minutes. Then add in the drained raisins, and when they are evenly distributed, about 1 minute more, dust the cinnamon over the dough for the last 30 seconds to make a ribbon of spice. The dough should be slightly soft but elastic.
3. Ferment the dough until nearly doubled, about 1 hour.  It just depends on the temp of the room and the dough.
4. Meanwhile, make the cinnamon filling.  Combine the 4 oz of butter, brown sugar and cinnamon into a smooth paste. Set aside at room temp.
5. Shape the dough into an oblong the size of a half sheet pan about 12 by 18.
6. Using an offset spatula, spread the cinnamon sugar paste over the dough leaving about 1 inch along the long side of the rectangle.  This will help to seal the roll.
7. Roll the dough into a cylinder with the seam side down.
8. Cut the cylinder into 12 equal pieces for large rolls, or 18 for smaller rolls.
9. Place in a greased 9 by 13 pan and proof for about 25 to 30 minutes or until golden brown.
10. A simple icing can be made by using 1 lb of powdered sugar and 1 tsp of vanilla extract and just enough water to make it into a drizzling consistency, about 2 T.  Wait for about 5 minutes before toping the rolls or the icing will just melt into it.

Thank you guys for tuning in and we are working hard to get you more recipes. Don’t forget to check out our Facebook page, Follow us, or leave a comment!