I met Christine Henning via The Healthy Goddess and the conversation started over (what else?) food. Christine is a co-author of the cookbook Twinfare with her twin sister Connie and last Christmas, they sent me copies of their cookbook to check out. I fell in love (see my review of Twinfare here). Opening the pages of Twinfare was like sitting in my Grandmother’s kitchen. I have a large segment of my family that is Pennsylvania Dutch and that influence defined the food of my childhood.
From Chris and Connie:
“Twinfare, our cookbook, is based on our heritage; which brings with it endearing and enduring values; consideration for others, love of the land, and peace to mankind.
These values crossover to our everyday lives. Food is an important part of life as we need sustenance to survive. But along with this basic need for survival, we need Gatherings to provide love, laughter, warmth, and comfort.
Our heritage has provided us with these attributes and we have used them abundantly through our Gatherings! As we share our memories of food past, we hope you hear the laughter and feel the love coming through these pages.
Most certainly, we hope you enjoy the food that is created through our collection of recipes and spread love, laughter and comfort at your Gatherings. ”
I refer to Twinfare often – it contains treasured recipes of my childhood with the Pennsylvania Dutch influence woven throughout. Christine sent us a Shoofly Pie recipe as a contribution to the Honor Your Roots #HGEATS twitter chat and I had a moment this morning as I was writing this post.
I heard the busy clanging of pots in my Grandmother’s kitchen, I smelled the enticing rich aromas of chicken and fresh vegetables in the pot being prepped for chicken and dumplings that night … and melting molasses in the oven. One pie was already sitting on the windowsill to cool while she popped another shoofly pie into the oven to take to a sick neighbor. My Grandmother would murmur as she cooked – sometimes to me, mostly to herself about errands for the afternoon – ” We have to go to to Zook’s to pick up tomatoes and beans, then stop by Stoltzfus for meat, and take the pie to Mrs. Cole. I made cookies for the fire house so don’t let me forget them.” And I would nod and she would continue to bustle and make memories for the times when I miss her so much.
Thank you, Christine and Connie for your beautiful book, delicious recipe and thank you for bringing my blessed memories and my Grandmother to my morning.
- 1 9inch pie crust (or make your own)
- ½ tsp. baking soda
- 1 cup dark mild molasses (I use Karo)
- ¾ cup boiling water
- 1 egg, beaten
- ½ cup brown sugar
- ½ cup shortening
- 1½ cups flour
- In a bowl, dissolve baking soda in hot water; add molasses and beaten egg.
- Combine sugar and flour in a bowl and rub in shortening to make crumbs.
- Pour ⅓ of filling into pie crust. Top with ½ cup crumb mixture.
- Continue alternate layers, putting crumbs on top.
- Bake for approximately 35 minutes at 375 degrees.
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