Day six of our giveaway and today we are giving away Kelly Irvin’s, The Saddle Maker’s Son. I loved this book, as I did all of her Bee County novels.

The Amish for more than 300 hundred years have been traditionally farming based. Well if you have followed any of the news, read a newspaper, or talked with a local within the last thirty years you would know big business and narrowed minded people in high places have put a strain on the local farmer. As the head of the family, many Amish men have had to make major decisions in regard to the family, farm, and household.  Amish men have sought out alternative means of providing for their families.

Here, many work construction crews but there are still some who hold on to their upbringing and own fully operational farms from raising cattle to growing crops. So they work full time each week for a boss and still maintain a business at home. Whew!! No wonder some men can eat three square meals a day and still be hungry for dessert. I have also met some families who have adapted to cottage businesses, working from home. It is ideal for both parents to be present in raising, supervising, and mentoring their children. Plus I would imagine Mom would have to hand out a lot less spankings if Dad was around.  Here in our area some cottage business are cabinetry or furniture shops, greenhouses, dry goods store, bakeries, sawmills, and harness and leather shops. My favorite is a local store that sells everything from material to the best boots around.

Today I am sharing a recipe for Shoofly Pie. Hope you enjoy.

Amish Shoofly Pie

1 ¼ cups of flour

½ cup brown sugar

½ tsp ground cinnamon

¼ tsp salt

3 Tbsp vegetable oil

½ tsp. baking soda

¾ cup boiling water

½ cup dark corn syrup

¼ cup light molasses

1 egg, beaten

1 9-inch unbaked pie shell

Combine flour, sugar, cinnamon and salt. Blend in oil, set aside. In another bowl dissolve baking soda in boiling water. Stir in corn syrup and molasses. Let mixture cool. Add egg. Sprinkle one half cup flour mixture into unbaked pie shell. Carefully cover with liquid filling. Top with remaining flour mixture. Bake at 375 degrees for 25 to 30 minutes, or until mixture is set.

Congratulations to Misty Conn on yesterday’s giveaway.