Friday, April 3, 2009

Friday Food Fun-Shoo-fly pie

Due to allergies where my right eye is swollen like a drunken sailor's, I have not been cooking. I need an eye patch and some major allergy medicine. I pulled this little ditty off of my “recipe stash”.
Shoo-fly pie
A tart with an uncooked pie shell of some sort. This recipe is for a smaller pie, like the pre-made pie crusts in the foil tins (8 inches, I think). I have messed this pie up several times trying to use a bigger more "modern" deep dish pie pan and adjusting the ingredients.
You have The Goo and The Crumbs. Both are easy and cheap. Once you have both, you pour The Goo into the pie shell, and sprinkle the crumbs on top, and right into the oven it goes. It's magic.
The Goo:
1 cup hot water
1/3 cup molasses
1/3 tablespoon baking soda
Mix above together until molasses is dissolved. I usually do it on the stovetop, but I don't think you have to as long as the water is hot enough to mix with the molasses. That's it! No, seriously, that's it.
The Crumbs:
1 cup flour
1/4 cup butter
1/3 cup sugar
Mix together with your hands until the texture of sand. That's it!
Pour The Goo into the pie shell... and then sprinkle The Crumbs on top of The Goo. Do not mix! Just sprinkle. You want to avoid a mountain of crumbs in the center of The Goo. Nice, even sprinkling. (Apparently this crumb-sprinkling is what makes the gooey bottom layer at the end).Now--be careful transporting to oven because The Goo is watery--bake at 350 degrees for 30 minutes.

That's it! Done! Best served at room temperature, but if you are impatient to dig in, as we usually are, give it 15 minutes or so at least. WISHING I could make this and eat it, yum yum.

4 Wonderful People Who Commented:

carmen said...

Sounds interesting - like one of those things that you think doesn't sound great, but you try it and it's amazing how good it tastes!! I have a couple of those. Here's something for you from my ChaLEAN receipe book. (High protein, low fat, low carb) We had it for dinner last night and it was YUMMY! Pretty easy, too!
Shrimp Fra Diavolo over Linguini
5oz cleaned shrimp, tails removed
1 clove of garlic, minced or sliced
1 cup jarred tomato sauce
1 TBSP olive oil
1/2 tsp red pepper flakes
1 cup whole wheat linguini, measured after cooking
1 cup broccoli, steamed
PREPARATION:
Heat a nonstick skillet over medium heat and add the olive oil, garlic, and red pepper flakes. Saute the garlic and red pepper until the garlic begins to brown. Then add the tomato sauce and the shrimp and bring mixture to a simmer.After it simmers, reduce the heat and cook until shrimp are pink and cooked through, about 10 minutes. Serve over linguini, with steamed broccoli on the side.
(We also had a mixed greens salad on the side)
Calories: 443
Protein: 45g
Carbs: 62g
Fiber: 11.5g
Fat total: 3g
Enjoy!! :o)

Lisa said...

oh yeh! yum yum.. I'll have to copy that one for my file. THANK YOU Carmen

Sue said...

This sounds like something I might actually be able to make! (I am somewhat less than a culinary artist...)

Thanks. =)

Tara said...

I have never heard of a recipe like this....hummmmm sounds like something i should try! very cool!