These easy bars hold Aunt Frances’ classic Pennsylvania Dutch Shoofly Pie filling, but with sorghum syrup rather than black strap molasses for a Southern update. They are lighter, yet still a bit gooey, and have a surprise pop of flavor from freshly ground black pepper. Sometimes, when the mood strikes me, I throw in chopped pecans. Maldon flake salt adds a nice salty crunch to every semi-sweet bite.
Chadwick Boyd is a frequent TV guest, judge on Hallmark Channel and cookbook author. Find more of his work at chadwickboydlifestyle.com.
The Link LonkJanuary 06, 2021 at 09:02PM
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RECIPE: Shoofly pie, reimagined - Atlanta Journal Constitution
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Pie
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