Repeat with all cookies to make nine 9 pies. Let finished Whoopie pies completely cool before wrapping. Wrap Whoopie pies individually in plastic wrap, or place them in a single layer on a platter do not stack them, as they tend to stick.
To freeze, wrap each Whoopie pie in plastic wrap. To serve, defrost the wrapped Whoopie pies in the refrigerator. In a medium-size bowl, beat together the vegetable shortening, sugar, and Marshmallow fluff until smooth.
Stir in the vanilla extract until well blended. That is incorrect, it is Lewiston, Maine! Just thought you might want to correct that.
I was looking at the New England Whoopie Pie recipe ingredients and either an ingredient was left out or an extra 1 teaspoon was added between the flour and baking soda. You are right. Thank you for letting me know of our error. Why is the recipe using boxed cake mix no longer on this page. When making whoopie pies I like to use butter cream icing from a Hilton Butter Cream icing recipe I have. The butter cream is wonderful but you can also make different different flavored butter cream to ad some variety to your whoopie pies.
Does anyone have the recipe for the cooked filling with flour that Gary mentioned? This one is more work, but my ex-mother in law used to make it this way, and it was wonderful! I would like the gob filling recipe as well. So that recipe will come in handy!
I am from New Florence, near Johnstown. I have 3 great gob filling recipes, 2 are cooked and 1 is whipped but not cooked. Cooked Gob Icing 1 1 cup milk 2 heaping tablespoons of cornstarch can exchange for 3 heaping Tblsp of flour Cook over low heat until thick, stir constantly. Cool completely in fridge. Add the cooled flour mixture and beat until fluffy, a good min on high mixer setting. Combine in large bowl the following: 1 cup granulated Sugar 1 scant cup of shortening 2 teaspoons vanilla Add the cooled paste and beat on high a good 7 minutes.
Beat on high speed by mixer at least 5 min or until fluffy and smooth. I found it helpful to have the bowl cold before using. Add milk, water and vanilla. Add dry ingredients. Drop by tablespoons onto lightly greased and floured cookie sheets. Bake at , on 2nd or 3rd rung up from bottom of over, for 5 min or until the center of gob springs back to touch.
Cool then ice bottom gob, top with 2nd gob. Thank you, thank you. This was like the recipe I lost and could never seem to find anything similar. Gob icing is made by cooking flour and milk into a paste and then adding sugar and shortening. The cake recipe is identical to what Terri posted.
They came out perfect! My mom used to make these back in the s and we called them gobs. My family is from Johnstown, some still live there and we have always called them Gobs. I make banana gobs instead of coco powers add two ripe bananas to the mix. You will be so happy you did. Click here to cancel reply. Since I think the filling spreads a little thin, I sometimes doubIe the batch and swath on the creamy white sweet spread thicker than Mom did.
But that is just my preference. Would you believe that I have never tasted a whoopie pie or a gob? It is true. I do like chocolate, but I have never enjoyed eating frosting. Your recipe sounds good. I would simply not put them together with the filling. Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry. Famous Chefs. Culinary Techniques. Cooking Schools. World Cuisine. Grain Dishes. What an interesting reply.
I truly appreciate the insight, which is the very first time I have ever heard that particular meaning and origination. Thank you very much for your input. Makes sense also that culinary historians would leave that out when determining the PIE origination, considering what you wrote.
I'm SW PA. Make a paste 6 tbsp flour, 1 c milk, cook until thick. Cover with plastic wrap, chill overnight. Make buttercream with 1 cup solid veg. Add paste 1 tbsp at a time, beat until frosting is light and fluffy. Thank you Linda for your expertise and a nudge in my side and thank you also for your recipe.
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