Session 3 – Shoofly Cupcakes

What is shoofly, you might ask?

https://whatscookingamerica.net/History/PieHistory/ShooflyPie.htm

TL;DR:

The origin of the name has been debated for years and will probably never ultimately be solved.  The most logical explanation is related to the fact that during the early years of our country, all baking was done in big outdoor ovens.  The fact that pools of sweet, sticky molasses sometimes formed on the surface of the pie while it was cooling, invariably attracting flies, show how such a pie could come to be called Shoofly Pie.

It’s basically a half-baked pie made out of molasses and sugar with a crumb topping – a Pennsylvania Dutch/Amish classic that apparently hasn’t really made it out of central PA. (reppin’ 717!) My grandmother and grandfather Rubright grew up in coal country central PA so it’s not surprising that this recipe came from my grandmother’s sister, Aunt Joan.

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I was curious to see if this recipe would end up being a half-baked cupcake like the pie or a more cakey result that highlighted the flavors of the pie. While prepping for this session, I had to laugh at the random short-hand of the ingredients: “1 tsp soda” I assumed meant baking soda (as opposed to cola), and “1 C butter” was later referred to as shortening in the directions – I assumed they were one in the same in this case. But, perhaps the most *important* ingredient is:

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Grandma’s Original Molasses. You know it’s gotta be good if it’s got Grandma’s stamp on it. The process was fairly straight forward – First mix up the dry ingredients plus butter to create the crumb topping and batter base. I used a hand mixer on low setting to help everything disperse as evenly as I could. Then, you use boiling water to melt the molasses down and add that to the batter base, mixing until yielding a thin batter. I used the hand mixer again just to make sure all the clumps were dissolved from the bottom and sides of the bowl.

L to R, T to B

The recipe didn’t say how high to fill the cupcake wrappers, so I erred on the side of caution for my first batch and filled each tin about halfway with batter. This yielded a smaller cupcake, but stretched the batter into about 3 dozen cupcakes (which was a good use of the crumb topping) so I’d recommend the same. Sprinkle each cupcake with crumb topping and bake for 18 minutes – not bad!

THE RESULTS

The result was a DELICIOUS cupcake that tasted exactly like shoofly pie. It didn’t have the gooey consistency, but the rich molasses and brown sugar made it almost as good as the real thing. Paired with the crumb topping, the flavoring also made up for the lack of icing. A+, Aunt Joan! (If I remember correctly, I think I saw a recipe card for actual shoofly pie in the box as well. YES!) Warning, this is a bowl heavy recipe – you will use many bowls to combine and mix ingredients along the way.

If you like these cupcakes, be sure to go out and try authentic shoofly pie. You will NOT be disappointed!!

THE RECIPES

Shoofly Cupcakes

Ingredients – yields 2 to 3 dozen cupcakes

4 C white, all-purpose flour
(1) 1LB box dark brown sugar (16oz, 2 C)
1 C softened butter (2 sticks)
1 C molasses
2 tsp baking soda
2 C boiling water

Directions

Preheat the oven to 350º F. Line cupcake tins with cupcake papers.

Cream the softened butter in a large mixing bowl using a wooden spoon or hand mixer. Combine flour and brown sugar and slowly add it to the butter mix while using a hand mixer on low speed; work into fine crumbs. Set aside 1 1/2 C of crumbs for topping in a medium size bowl. In another medium sized bowl, combine molasses and baking soda. Carefully pour in boiling water while mixing with a whisk or spatula; stir until molasses is completely dissolved. Pour wet batter into the batter crumbs, mixing until batter is very thin (can use your hand mixer if necessary). Fill each cupcake liner halfway with batter. Cover generously with crumb topping. Bake in oven for 18 minutes. Cool and serve.

ProTips: I would do a test round of just 6 cupcakes at first to make sure you have enough batter in the tins and the 18 minutes is not too long/short in your oven. FYI, “creaming” butter just means to work it out of the rectangle shape and make it pliable to easier mix into your additional ingredients 🙂 . If you want to get super fancy, you could introduce a tablespoon or so of cocoa powder into the crumb topping for another flavor dimension. I am a puritan when it comes to shoofly pie, but the Amish have branched out to appease the chocolate lovers of the world. And sell more pie.

Vegan ProTips: Just use vegan butter and you’re good to go!

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Session 2 – Cheesy Ham Spread

This weekend I was doing dinner with a friend, so I decided to take a look through the “SNACKS” section of the recipe box and find a good appetizer to bring to dinner. I happened upon “Cheesy Ham Spread”. This recipe was cut out ironically from the back of a KRAFT ready-made bleu cheese dip. No date, but given the typeface selection and lack of super crazy food terms, I’d guess 80s.

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The one weird ingredient on this recipe was “jar Sharp OLD ENGLISH Pasteurized Process Cheese Spread” – oddly specific yet I still had no idea what it was. When I was shopping for ingredients, I opted for DiBruno Bros Cheddar & Horseradish spread instead since the recipe also called for a teaspoon (a teaspoon? who can taste THAT) of KRAFT Prepared Horseradish. Killed two ingredients with one purchase, yes! After I got home I googled the Old English spread and turns out it’s KRAFT brand (why did you leave it off that one, brand recipe guys??) and it still exists and you could probably maybe find it at Walmart, maybe at Target. So, I still picked the better substitute, but if you want to be a die-hard purist, it does in fact still exist.

The recipe itself is blissfully easy: Mix. However, don’t be fooled. Creamcheese is a stiff bastard and will take a lot of work from your spatula. Keep stirring, it will all mix I promise. One extra step of the recipe is you have to choose your ham beforehand and cube it up to go into the dip mixing process. I chose 1/4 pound of thick cuts of “Ham Off the Bone” at the deli and the flavor was really nice and worked well with the horseradish. I ended up wanting more horseradish flavor so I added another tablespoon or so of creamy horseradish I had in the fridge. Confession: I didn’t take any pictures during this process because it’s not needed. So, below is the finished product garnished with parsley flakes and cracked pepper!

dip

I used my mom’s old baking dish with a glass lid. Since I don’t recall her ever making this that I’ve tasted, that’s the connection we have in this session  🙂 . I carefully packed it up and took it to dinner (steak and mashed carrots) with a nice bottle of zin. The horseradish in the dip was a prefect precursor to dinner, complimenting the steak and the zinfandel.

THE RESULTS

Upon my initial taste at home I wasn’t super impressed with the dip, but after letting it sit covered for a few hours before dinner, the flavors actually melded nicely and both me and my dinner host decided the dip was a success and one I would make again! BUT. I have a rework in mind because the dip itself isn’t super impressive so I want to take it to the next level. It will sit on the Chopping Block in the meantime, so stay tuned for the rework.

THE RECIPES

Cheesy Ham Spread

Ingredients – serves 4 to 6

(1) 8oz container Philadelphia Cream Cheese (1/3rd less fat works great)
(1) 7.6 oz container DiBruno Bros Cheddar & Horseradish spread (or any other brand)
1/2 C ham, finely chopped
creamy horseradish condiment & cracked pepper to taste

Directions

Combine cheeses in small bowl, mixing well. Stir in the ham until evenly distributed. Add additional horseradish and black pepper to taste. Cover and let sit in the fridge for a couple hours or overnight. Serve with Wheat Thins or crackers.

ProTips: I would recommend trying a few different varieties of ham at your deli counter, smoked, honey, peppered, off the bone, etc. and go with the ham you think will compliment the dip best. Some varieties will be super salty, which isn’t a bad thing, but you should at least be aware of the ham’s contribution to the flavor of the dish before you get it home.