PA Dutch Milk Pie

4 Tbsp. flour
4 Tbsp. sugar
1 1/2 cups milk
1 Tbsp. butter
1 unbaked pie shell
Molasses

Mix flour and sugar together, and spread over bottom of unbaked pie shell. Add milk and butter. Add several knife tips of molasses over pie filling. Bake at 400 degrees for 30 to 35 minutes.

Recipe History:        
Was recipe of contestant’s grandmother who prepared suppers for Mohnton High seniors – by hand before modern baking equipment.

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Shoofly Cake

4 cups flour
2 cups sugar
1 cup shortening (Crisco)
1 cup molasses (Brer Rabbit Green Label)
2 teaspoons baking soda
2 cup HOT water

Mix flour, sugar and shortening together in large bowl using a pastry blender. Reserve 1 cup for topping.
Put baking soda into hot water to dissolve.
Add to flour mixture. Then add molasses to mixture.
Stir well. Put into 3X9X2” baking pan (well greased and floured). Bake at 350 degrees for 45 minutes.
Test for doneness.

Recipe History: 
Was recipe of contestant’s great grandmother. Contestant learned to make this cake when she was in elementary school by watching her mother.

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*Voted Finalist at contest from judges
Sponge Cake

2 tablespoons butter
1 cup milk
1 teaspoon vanilla
5 eggs separated
2 cups sugar
2 cups flour
2 teaspoons baking powder

Melt butter and milk together. Beat egg yolks until think (about 5 minutes). Mix sugar into eggs and add milk, butter and vanilla. Slowly add flour and baking powder.
Bake in ungreased angel food pan. Bake at 350 degrees for about 45 minutes. Turn upside down to cool for at least 1 hour.

Recipe History:
Recipe is at least 70 years old. Excellent for pineapple upside down cake. Good for layer cake, cut in half and frosted.

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Shoofly Pie

For crumb part:
1 cup flour
2/3 cup brown sugar
1 1⁄2 tablespoons butter        

Liquid part:
1 cup molasses (King Syrup)
1 egg slightly beaten
¾ cup hot water
1 teaspoon baking soda
1/3 cup water (additional)

Mix together flour, brown sugar, and butter. Reserve 1⁄2 cup for over top of pie. Stir molasses, egg, and and then stir into crumbs. Mix well. Add baking to 1⁄4 cup water. Add to mixture. Pour into unbaked 9” pie crust. Top with reserved crumbs. Bake at 350 degrees for 40 minutes.

Recipe History:
Recipe is from contestant’s husband’s grandmother.

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*Voted Grand Prize Winner at contest from judges
Old German Sand Tarts

2 1/2 cups granulated sugar
2 cups butter
2 eggs, well beaten
1 egg white
4 cups flour (sift 3 times, then measure)
Cinnamon and sugar mix
Finely chopped nut meats

Cream butter and sugar until creamy. Add eggs and mix well. Slowly add flour, working in well. Chill overnight. Roll out and cut with cookie cutters. Top with beaten egg white, cinnamon, and sugar mix, and finely chopped nuts. Bake at 350 degrees form about 10 minutes until brown around edges.

Recipe History:
Passed down from contestant’s grandmother.

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*VOTED FINALIST AT CONTEST FROM JUDGES
Chicken Potpie

1 fresh fryer chicken (approx. 2 – 3 lbs)
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons shortening
2 eggs
1 cup milk
8 medium all-purpose potatoes, sliced ¼” thick
Fresh parsley, finely chopped
Jane’s Crazy Mixed-Up Salt
Freshly ground pepper

Place fryer chicken in stockpot and add water until chicken is just covered. Bring to boil and cook on medium heat for 45 minutes or until chicken is tender. While chicken is cooking, mix flour, baking powder and salt in large bowl. Cut in shortening, and mix with pastry blender until well blended. Add beaten eggs and milk, and mix thoroughly to form dough. Place dough on floured baking board and knead.  Roll dough to approximately 1/8” thickness and cut into 2’ squares with knife or pastry wheel.

Remove chicken from water and allow to cool. Clean meat from bones and cut into small serving pieces. Bring water remaining in stockpot back to full boil. Carefully drop first layer of dough squares into boiling water and sprinkle with parsley, seasoned salt and ground pepper. Top with small portion of cut chicken and layer of sliced potatoes. Repeat this layering process until all dough squares, chicken and potatoes have been used. (The layers of chicken and potatoes help to prevent the potpie squares from sticking together.)  Cover pot tightly and boil on medium heat for 20 minutes. Place chicken potpie in large serving bowl and garnish with parsley sprigs.

Recipe History:
The recipe is from the contestant’s mother’s (according to her always draws a crowd for Sunday dinner).

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*VOTED FINALIST AT CONTEST FROM JUDGES
AP Cake

4 1/2 cups flour
2 sticks margarine
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup of milk
2 cups light brown sugar

Mix all together with hands until mix becomes dough. 
Cut dough into 4 equal sections. Even out a piece of dough on an 8 inch pie pan. Run a fork over top of the cake to create crumbs for baking. Bake for 30 minutes at 350 degrees.

Recipe History:
The recipe dates back to contestant’s great aunt originally from Blandon. She passed the recipe to contestant’s grandmother born and raised in Temple, who although an excellent cook, just could not get the knack of creating the great dunking AP Cake.  She gave the recipe to another great aunt who taught the fine art of baking the AP Cake to the contestant.

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AP Cake

4 cups flour
1 lb. light brown sugar
1 cup butter
1 teaspoon baking soda
1 tablespoon vinegar
1 beaten egg
1 cup milk
1 tablespoon granulated sugar

Mix flour and brown sugar in large bowl. Cut in butter and blend. Place milk in measuring cup, and beat in baking soda, vinegar and egg. Add liquid to flour/brown sugar/butter mixture. Mix thoroughly. Pat dough in greased 10” x 15” x 1” deep cookie tray. Lightly sprinkle with granulated sugar. Bake at 375 degrees for 25 minutes or until top of cake is golden brown. Let cool and cut in 3” squares to serve. Makes approximately 16 squares.

Recipe History:
AP Cake is spelled many different ways and there are many recipe variations, but this is how the contestant’s mother always made it for their family.  While many PA Dutch folks tend to enjoy their AP Cake only at breakfast as a good “dunk” with coffee, the contestant’s mother would pack a Tupperware container of AP cake squares as a snack on during day trips.  Whenever we saw the large round Tupperware container packed in the car, we knew that we had good treats for the day!

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Corn Bake

1 16 oz can of creamed corn
1 16 oz can regular corn, drained
1 small box jiffy corn muffin mix
1 stick butter, melted
1 small sour cream

Recipe History:
This recipe for cornbake is an old family tradition that was handed down to the contestant from her mother. It's a regular at all family functions.