Monthly Archives: January 2011

An awesome recipie for pumpkin squares

I’m always looking for new meals to make for my husband, whether it’s asking friends for recipes that they’ve tried, or searching the internet. Little did I know, I’ve got a great resource right here in my own backyard – our Bed & Breakfast owners!

I came across a great recipe for Pumpkin Squares on the PA Dutch Inn’s blog, which you can find here. Lancaster County has tons of great Inns and Bed & Breakfasts, where they’ve got lots of yummy breakfast recipes. You’ve got to think, they’re always refining them for their guests, so they truly have the best of the best! The Hurst House, an absolutely gorgeous Bed & Breakfast in Ephrata, is where Mrs. Bert Hurst serves a delicious breakfast for her guests.

If you’ve never been to a Bed & Breakfast in Lancaster County, PA, you should definitely check out the Hurst House – it’s beautiful! It’s an elegant Victorian Mansion, located on top of a hill overlooking beautiful Amish & Mennonite farmland. Right now – while there’s snow covering the fields, it is a spectacular sight! Enjoy the pumpkin squares!

Pumpkin Squares
Mix 1 1/3 cup crushed graham cracker crumbs, 1/3 cup sugar, and 1/2 cup melted butter and press it into an oblong cake pan until you’ve lined the entire bottom.

Beat 2 eggs, 3/4 cup sugar, and 8 oz. of cream cheese together, and pour it over the graham crumb crust. Bake at 350 degrees for 20 minutes.

Cook 2 cups pumpkin, 3 egg yolks, 1/2 cup sugar, 1/2 cup milk, 1/2 tsp. salt and 2 tsp. cinnamon in a saucepan until thick, about 5 minutes.

Sprinkle 1 envelope of plain geletin into 1/4 cup water. When dissolved, add it to the pumpkin mixture, and let it cool until it mounds.

Beat 3 egg whites until stiff. Add 1/4 cup of sugar. Fold it into the pumpkin mixture. Pour that over the cooled crust. Refrigerate. Top with cool whip before serving!

Shoofly pie. Shoo-fly pie. Shoo fly pie.

No matter how you spell it, it’s delicious!

Shoofly pie is a fluffy molasses pie that’s a traditional dessert here in Lancaster County, PA. The pie got it’s name because the molasses in it attracts flies, so when you’d sit the pie on the window sill to cool, you’d constantly be shooing the flies away.

Most people eat “wet bottom” shoofly pie, which differentiates from “dry bottom” shoofly pies because there’s a gooey bottom layer that forms when the pie bakes. “Dry bottom” shoofly pie is more cake like.

You may already know all of that, but did you know that now when the Amish are having a large picnic, they sometimes will bake extra shoofly pies to put around the perimeter of their picnic, so that the flies are drawn away from their food? Maybe that’s a trick that I should try at my next picnic!

Here’s a great recipe for some delicious shoofly pie!

Ingredients

  • 1 (9 inch) unbaked pastry shell
  • 1 egg yolk, slightly beaten
  • FILLING:
    • 1/2 cup packed brown sugar
    • 1/2 cup molasses
    • 1 egg
    • 1 1/2 teaspoons all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 cup boiling water
  • TOPPING:
    • 1 1/2 cups all-purpose flour
    • 3/4 cup packed brown sugar
    • 3/4 teaspoon baking soda
    • Dash salt
    • 6 tablespoons cold butter
 Directions
  1. Line pastry with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.
  2. For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.
  3. For topping, in a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees F for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the refrigerator.
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