Wednesday, February 23, 2011

Food Fight...!




If your following the news for the past several weeks,
you may be privy to the Food Fight 
with the
Whoopie Pie Between Lancaster County, PA 
And The
State Of Maine..!

Maine wanting to claim 
the fame of being the
state of the original 
Whoopie Pie..!!??

Being a born native Lancaster County Gal,
I'm here to tell you...
The war is on!!

Whoopie Pies are an origin from the Amish,
in Lancaster County, PA..!!

The Whoopie Pie Recipe is from the 
Old German Decent
of the Amish...
There is no written date as to when the first 
Whoopie Pie was made in
Lancaster County with the Amish,
Due to the fact that Amish Recipes are
Old Recipes that have fed 
generation to generation
for many many years...

The first Whoopie Pie known to be made
in the New England States was made commercially in
1925 at Labadie's Bakery in Lewiston, Mass.

Theory has it,
how the popular Whoopie Pie 
made it's way to 
the New England States is addressed
in a cookbook called
"Yummy Book"
by the Durkee Mower Company,
the Manufacturer of Marshmallow Fluff...

The traditional Amish Whoopie Pie Recipe
does not have Marshmallow Fluff
in the cream filling....

So Maine,
you may want to chose your
second choice for your
State "Treat"....
The Blueberry Pie!
and the rumor is...
Foodies say, Blueberries compliment 
Shellfish very well:))

 Here is a traditional Amish Whoopie Pie Recipe
 1 cup shortening *lard
 2 cups sugar
1 cup hot water with 2 tsp baking soda
4 1/2 cups flour
4 eggs
3/4 cup cocoa
1 cup sour milk
2 tsp vanilla 
1 or 2 shakes of salt

Filling: 
1 cup milk
1 cup shortening (lard)
4 Tbls flour
1 tsp vanilla
1 cup sugar

Mix cookie ingredients together.
Batter is slightly thick so it can be dropped from a teaspoon.
Drop onto cookie sheets small rounds of batter,
try to keep them the same size.
*I use a large fruit scoop*
Bake at 375 degrees F
Bake 8-10 minutes on an ungreased cookie sheet.

For the filling: 
Cook on low/med heat the milk and flour,
 stirring continuously until thick,
stir so mixture does not stick or burn,
(I use a whisk)
Place in small bowl after cooked.
(I usually let this cool to room temp 
and place wax paper on top
so a skin does not form)
 add shortening and beat 
until very smooth,
then add sugar and vanilla. 
Beat until smooth and creamy.
 Choose two cookies about the same size, 
spread some filling on one and place the other one on top, 
bottoms together

 And a little secret...these taste great frozen...!!

Take it from a true PA Dutch Gal:))




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Thanks for the visit....! I encourage and look forward to your thoughts and comments. Many Blessings...K

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