Amish Shoo Fly Pie

1 1/4 cup flour
1/2 cup sugar
3/4 cup water
1/3 cup dark corn syrup
1/3 cup maple syrup
1/4 cup light molasses
1 large egg, well beaten
1 unbaked pastry shell






Preheat oven to 375 F

Combine flour and sugar.  Set aside.

Combine water, corn syrup, molasses, and maple syrup.  Add egg.

Sprinkle 1/2 cup of the flour mixture into unbaked pastry shell.  Carefully cover with liquid filling.  Top with remaining flour mixture (I use a cup to sprinkle the mixture around the edges first, then fill in the center.  If you just dump it in the middle, the liquid tends to run over the edges.)

Bake for 25 - 30 minutes until the mixture is set.




*Recipe from Amish Acres in Nappanee, Indiana

Zucchini Bread

3 cups shredded zucchini
1 2/3 cups sugar
1 cup oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon baking powder

Move oven rack into low position so that tops of pans are in center of oven.  Preheat oven to 350 F.  Spray a 9 x 5" loaf pan with non-stick spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed.  Stir in remaining ingredients.  Pour into prepared pan.  (I sprinkle cinnamon sugar on top...but this is optional)

Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean.  Cool on cooling racks 10 minutes.  Using a knife, loosen bread from pan.  Allow to cool, right side up

OR for a slice of heaven, while still slightly warm spread with Philadelphia White Chocolate Cream Cheese.  Delicious!!

Zucchini Custard Bars

•  3 zucchini, sliced

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup very soft butter

• 2 cups evaporated milk
• 2 eggs
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 2 teaspoons vanilla extract

• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

Bring a pot of water to a boil over medium heat, and cook the zucchini until tender, about 5 minutes. Drain the zucchini and set aside to cool. 
 

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
 

Combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
 

Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, and add 1 1/2 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and the vanilla extract to the zucchini. Pulse the blender several times to combine the ingredients, and then blend until the filling mixture is pureed, about 1 minute. Pour the mixture over the crust. 

Combine 1 tablespoon of sugar with the cinnamon in a small bowl, and sprinkle over the filling.
 

Bake in the preheated oven until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.