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A) Tex-Mex B) Southern Creole C) Pennsylvania Dutch D) New England
A) Corn syrup B) Honey C) Molasses D) Maple syrup
A) A local baker named Shoo B) The shape of the pan C) Flies being attracted to the sweet filling D) The color of the crust
A) Shoo-fly Molasses B) Centennial Sweetener C) Jenny Lind Molasses D) Pennsylvania Dutch Brand
A) Cold milk B) Hot coffee C) Tea D) Apple cider
A) Cast iron cookware and stoves B) Electric ovens C) Refrigeration D) Industrial flour mills
A) Wet-bottom and dry-bottom B) Baked-bottom and fried-bottom C) Sweet-bottom and sour-bottom D) Crust-bottom and crust-less
A) Centennial B) Gingerbread C) Wet-bottom D) Dry-bottom
A) Jenny Lind cake B) Civil War cake C) Centennial cake D) Molasses crumb cake
A) To make it easier to eat with hands B) To hide the crumb texture C) To preserve the molasses D) To prevent it from fermenting
A) Jenny Lind pie B) Shoo-fly mule cake C) Treacle tart D) Montgomery pie
A) The oven was only lit in winter B) Molasses was only harvested in winter C) Chickens laid fewer eggs and molasses stored well in cold D) It was a holiday tradition
A) Baking soda B) Refined sugar C) Artificial flavoring D) Baking powder
A) Montgomery pie B) Treacle tart C) Centennial pie D) Jenny Lind pie
A) Shoo-fly the Boxing Mule B) A circus bear C) A racehorse D) A prize-winning cow
A) An anonymous Pennsylvania group B) Jenny Lind C) The Amish Choir D) Dinah Shore
A) Lumps of food B) Pie crust scraps C) Dried molasses D) Coffee grounds
A) Melassich Riwwelboi B) Shoo-Fly Cake C) Jenny Lind Tart D) Centennial Crumb
A) After World War I B) In 1876 C) In the 1880s D) During the Civil War |