PA+Dutch

Rating: 4 Stars! Sam Williams Period 5/6 Amish Sugar Cream Pie

¾ c. granulated sugar 2 ½ c. half-and-half ¼ c. brown sugar ¼ c. cornstarch ½ c. butter 1 tsp vanilla extract 9- inch lightly baked pie crust 1/8 tsp ground cinnamon

1. Preheat oven to 325 F. In medium saucepan combine granulated sugar, 1/8 teaspoon salt and the half-and-half. Bring to boiling, stirring occasionally. 2. Meanwhile, in another saucepan, combin e brown sugar and cornstarch. Gradually whisk in hot half-and-half mixture. Add butter; over medium hear, cook mixture, whisking constantly, 5 mintues, or until boiling and thickened. Simmer 1 minute. Stir in vanilla. 3. Pour mixture into prepared pie crust; sprinkle with cinnamon. Bake 20 minutes, or until top of pie is golden. Place on wire rack; pie filling will be very loose but will thicken on cooling. Cool completely before slicing. Makes 10 servings.

Will Berardell Period 5/6 ShooFly Pie

1 ½ cups unsifted flour ½ cup brown sugar (paked) ¼ tsp. Sal ¼ tsp. cinnamon 1/8 tsp. ground cloves 1/8 tsp. ground ginger 1/8 tsp. ground nutmeg ¼ cup shortening ½ cup boiling water ½ cup dark molasses ½ tsp. baking soda 1 egg, slightly beaten 1 Unbaked pie shell

Preheat oven to 450 degrees. In a large bowl, combine flour, brown sugar, salt, cinnamon, cloves, ginger and nutmeg. Cut in shortening with a pastry blender or two knives until mixture resembles corn meal. Combine water, molasses, baking soda; blend in egg. Alternate layers of crumbs and molasses mixture in a pastry shell, beginning and ending with crumbs. Bake in a hot oven (450 degrees) for 10 minutes. Reduce to moderate oven (350 degrees) and continue to bake for 35 to 30 minutes.

I liked the pie for sweet taste, and I also thought the pie had a comforting texture. The pie will supply you with sugar fat and oil. I would not change the recipe to in anyway to make healthier. I recommend that when you eat the pie as a dessert and before eating it that you have a well balanced meal. I thought the recipe was of medium difficulty, challenging but not overwhelming. Betty's Cracker Pudding

1 qt milk 2 eggs, separated 2/3 cup granulated sugar 2 cups broken saltine crackers 1 cup grated cocoanut - med. shred 1 tsp vanilla

While warming the milk, beat egg yolks and sugar until frothy. Add to hot milk and stir in crackers and cocanut. Cook till thick. Remove from heat and add stiffly beaten egg whites and vanilla. Cool. Serves 6 to 8

Chicken Bott Boi Emily DiDomenico


 * 1 onion, chopped
 * 1 Tbs margarine
 * 2 cups chicken broth[[image:bott_boi.jpg width="204" height="203" align="right"]]
 * 2 potatoes, peeled and sliced
 * 1 cup cooked chicken
 * 1 cup bott boi noodles
 * 1 Tbs parsley flakes
 * pinch of salt and pepper


 * 1) Saute onions in margarine
 * 2) Add the chicken broth, potatoes, and cooked chicken
 * 3) Add the bott boi noodles, parsley flakes, salt, and pepper
 * 4) Cook until noodles and potatoes are done. About 25 minutes.

This is a delicious recipe almost like chicken noodle soup but with humongous noodles. I rate this with 4 stars.

Se-hee Jeong Period 7/8 Funny Cake

 2 Cups Sugar, d﻿ivided 1/2 cup baking cocoa 1 - 1/2 cups milk, divided 2 unbaked pastry shells (9 inches) 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 2 tablespoons shortening 1 teaspoon Spice Island® Pure Vanilla Extract Whipped cream, optional
 * Ingredients**

In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm or chilled with whipped cream if desired. **Yield:** 12-16 servings.
 * Directions **

Review: I liked this recipe because it was unique. The top part of the cake was crisp while the chocolate layer and the bottom part of the cake were moist. The nutritional value is milk and according to the dietary guidelines, you should choose a diet low in fat, saturated fat, and cholesterol. In order to make this recipe healthier, I would use fat-free milk. This recipe is a medium. It is not too hard to make.

Review: I really liked this recipe and how easy it was to make. It was delicious and was a class favorite when we served it in class. However, this dish is very high in fat and sugar, so it does not meet dietary guidelines. It only has one cup of milk and a single egg, which does not help its nutritional value. The recipe could be altered using a healthier sugar substitute and maybe adding some fruit to the cake. -Natalie Haggard