By 3:30 p.m. today we were up and running. Miss A was the first down the slide. She popped out at the bottom and yelled, “This is going to be fantastic!” And as for Mr. N, he and his crew were already busy playing spies up in his new hide-out.
So now that the work is all done (many thanks to dad and all the other barn raisers!), it’s time to eat. We made one more old school dish for this weekend, the Pennsylvania Dutch Shoo Fly Cake.
The kitchen smelled wonderful, but much like the Amish French Toast, this smelled better than it turned out. This recipe gets only 1 spoon from dad, Mr. N and I. Miss A gave it 0 spoons, again exclaiming it was “nasty!”
In all honesty, if you like molasses you might enjoy this cake. It tasted mostly like molasses. I did add a bit of ginger and ground cloves to the cake batter, and had I added more I might have liked it a bit better. It just needed some more flavor – something to cut the molasses a bit.
But never fear, we did have plenty of good eats to make it through the day. We had a delicious German-style Potato Salad and White Sangria that we found over at Rufus’ Food and Spirits Guide. We also revisited our Curried Kumara and Cashews, and made Buttermilk Clusters from the Bewitching Kitchen. The highlights of the day (at least for me) came at dessert time, strawberry lemon bars and my grandma’s blackberry cobbler. We’ll post both of those recipes one of these days – believe me we’ll be making these again and again. Happy Memorial Day everyone! And last but not least – the finished product…
Print this recipe: Shoo Fly Cake