Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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Shoofly Pie aka Molasses Pie pairs deep, rich, gooey molasses with tender crumbs. A PA Dutch favorite!
Have you ever tried Shoofly Pie? Good Shoofly Pie has a wet bottom and tender, molasses kissed crumbs. It is said that Shoofly Pie got its name because its sweet aroma while cooling on the window sill attracts flies. If you find yourself in that situation, wave your hands over the pie and yell, “Shoo fly, shoo”!
This pie is so easy to make that you will wonder why you never made it at home.
My Mom made a killer Shoofly Pie. Her handwritten recipe has the well worn signs of use. Smears of molasses dot the paper where she tried to wipe it. Bits of flour where dough stuck. I know she had most of her recipes stashed in her mind. She was a perfectionist and kept them all written down anyway. I totally get it. I approach a new recipe that same way. Better safe than sorry.
Like most PA Dutch pies, cakes and quick breads, you get two for one. Most of my hand-me-down recipes generate more than the two of us need. Some of these double recipes call for one egg for example. My freezer is my new baking partner.
Shoofly Pie was and is in most Amish and PA Dutch bakeries in my area. I worked for a family owned bakery many years ago. We would crank out dozens of pies every day.
Customers would pick their favorite by how the pie baked.
Some liked a bit of molasses oozing through the crumbs. Others went for a darker or lighter crust to enjoy their prized treat.
Even Dinah Shore loved Shoofly Pie! It makes your eyes light up and your tummy say, “Howdy”.
This pie is really very easy to make. Crust, crumbs and molasses infused with baking soda.
If you make one, I mean two, let me know how they turn out!
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Instructions
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Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
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Chicken Quinoa and Apple Salad is light, tasty lunch idea. Add hemp hearts and spinach for a complete meal.
What time do you eat lunch? I work in the restaurant business so I take lunch on the run. I need to eat fast and get back to our busiest part of the day. That just makes me appreciate a leisurely weekend lunch even more.
This month The Recipe ReDux put our lunchtime to the challenge.
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
A meat and grain salad like Chicken Quinoa and Apple Salad can power you through the rest of your day. Packed with protein, iron, fiber along with B vitamins and complex carbohydrates to get you through the afternoon sluggies.
I added hemp hearts and spinach for even more bang for your bite!
Crunchy hemp hearts stole my heart. I love to toss a bunch into baked goods, salads, soups and yes in and on home-baked bread.
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Instructions
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
I’d love to hear about your favorite healthy lunch! Drop me a line in the comments below!
Shrimp Beurre Blanc blends butter with wine and white wine vinegar creating a smooth, velvety sauce perfect for shrimp or chicken. Serve over seasoned rice.
My friends at VinegarTips.com asked me to create a recipe using white wine vinegar. I was compensated for writing this post. All opinions are my own.
Beurre Blanc butter sauce can be intimidating if you never tried making it at home. I’ve heard horror stories about how easy the sauce breaks, it burns easily and so on.
In reality it is easy if you keep this few tips in mind.
First, use really cold butter. Second, don’t be afraid to rely on residual heat. Third, use a skillet not a saucepan.
We all can use cooking tips from time to time. I love when people share their finds with me. I know helpful hints make me a better cook. I love it when my meals turn out great the first time. Less epic fails equals less time in the kitchen and more dinner time to spend with family and friends. Win, win.
Another tip I learned about making a white butter sauce like Beurre Blanc is it benefits from the addition of something acidic. The acid reacts with the butter fat to create a delicious emulsion.
White wine vinegar is a great choice to add more acidity to the initial reduction. Wine alone is acidic but by enhancing the sauce with vinegar, you incorporate a smooth, creamy texture into the sauce.
I always have several kinds of vinegar on hand. Vinegar aids in cooking everyday. A bit of vinegar will brighten marinades, tenderize meat, help balance flavor and more.
VinegarTips.com lets you in on many ways to use vinegar in the kitchen and around the house.
Learn more about them at VinegarTips.com or their social sites including Facebook, Twitter , Pinterest and Google +
Ingredients
Instructions
Enjoy Beurre Blanc over your favorite meat or vegetables.
Thanks for stopping by. I’d love to hear how you use vinegar in the kitchen. Drop me a comment below. Happy cooking!
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