CONNIE's StoryStraight from Amish country in PA. For some reason, friends of mine tht don't care for Shoofly Pie love these. This recipe is different in that it uses NO eggs. If you can keep them around, they taste even better the next day.
flour, all purpose
dark brown sugar, firmly packed
butter, very cold & cubed
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1•In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
2•Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
3Cool for 10 minutes before removing from pans to wire racks to cool.
Kimi Gaines kimijo - Nov 9, 2010
Although I have never had Shoofly pie...I know I would love it. I love anything with molasses. These look awesome..
Robin DuPree robdupree - Nov 9, 2010
Betty Wothers RecipeDiva63 - Nov 9, 2010
I loved Shoofly pie when I was a young girl. My mother worked weekends at a farmers market near our home in PA and would bring a pie home every weekend. YUM!
These Shoofly Cupcakes look and sound delicious. I will bake me some of these soon. I hope my family likes them; if not, that's more for me....lol.
Mary Raines cookinwmary - Feb 8, 2012
Do they have a wet bottom like shoefly pie (which I miss soooosooooo much!! I grew up in PA)
Also miss the cheesesteaks!!!!!!!!! Miss everything but the cold!