Whoopie! Rich, addictive pies

RECIPE FINDER

January 07, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Misty Zimmerer of Baltimore was looking for a recipe for Amish Whoopie Pies, a chocolate-cake sandwich with a creamy white filling.

There seem to be two basic versions of the traditional whoopie pie. One has a filling made with egg whites as the base, and the other uses marshmallow fluff as the base.

I tested a recipe sent in by Alison Moore of Owings Mills that uses marshmallow fluff, Crisco and sugar for the filling. Moore grew up in Lancaster County, Pa., the heart of Amish country.

She enjoyed eating these goodies as a child and inherited the recipe from her mother. You can make the pies small or large, but be forewarned: They are very rich and somewhat addictive. Be sure you have plenty of cold milk on hand to go with them.

Recipe request

* Polly Ailor Tullock of Knoxville, Tenn., is looking for a recipe for what she calls "Pittsburg Potatoes." It was made with potatoes that were cut up and parboiled. A white sauce containing pimentos was poured over the potatoes and then the dish was baked.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published.

WHOOPIE PIES

(makes 2 to 3 dozen sandwiches)

Cake:

1/2 cup margarine

1 cup sugar

1 egg

1 cup milk

2 cups flour

1/2 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla

Filling:

1 cup Crisco vegetable shortening (solid)

1 cup confectioners' sugar

1 1/2 cups marshmallow fluff

1 teaspoon vanilla

Preheat oven to 425 degrees. Cream margarine and sugar together until light and fluffy. Add egg and milk; beat well. Combine flour, baking powder, baking soda and cocoa; gradually add to creamed mixture, mixing well. Stir in vanilla. Drop by tablespoon on a greased or parchment-lined cookie sheet. Bake for 7 to 8 minutes. Cool on wire rack before assembling.

For filling: Cream shortening and sugar together until light and fluffy. Stir in marshmallow fluff and vanilla. Mix well.

To assemble: : Once cakes are completely cool, spread bottom half of one cake with cream filling. Top with another cake to make a sandwich.

Per pie (based on 36 pies): : 152 calories, 1 gram protein, 8 grams fat, 3 grams saturated fat, 18 grams carbohydrate, 1 gram fiber, 6 milligrams cholesterol, 96 milligrams sodium

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

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