Whoopee Pies, Vintage Recipe

Naturally Gluten-Free Desserts

WHOOPIE PIES

Vintage Recipe

 
INGREDIENTS

Pies
2¼ Cup GF Cup4Cup Flour Blend, any brand
½ Cup Cocoa
1 ½ Tsp Baking Soda
¼ Tsp Salt
¼ Tsp Cream Of Tartar
1¼ Cup Sugar
2/3 Cup Shortening
1 Cup Milk, Coconut or Almond Milk
2 Eggs
2 Tsp Vanilla      
 
Filling
3 Tbls Cup GF Cup4Cup Flour Blend, any brand
½ Cup Milk, Coconut or Almond Milk
½ Cup Sugar
4 Tsp Butter, or DF Baking Sticks, room temperature 
Pinch Salt
1 Tsp Vanilla
8 Tbls Shortening
 

DIRECTIONS

Preheat oven to 350F

2 Large sheet pans lined with parchment paper

 

Pies

Blend shortening, sugar and eggs until smooth and creamy, add vanilla.  Add remaining dry ingredients alternately with milk and blend well.  Batter should be a bit thicker than cake batter. It needs to hold some shape. Drop by medium cookie scoop or heaping spoonful onto greased cookie sheet.  Bake for 7-10 minutes, they should be slightly firm to the touch.  Slide the paper onto the countertop and allow the pies to cool completely. Do not cover, allow the tops to dry slightly to prevent sticking.

 

Filling

In saucepan on top of stove, combine flour and milk.  Heat together, mixing constantly, until a thick paste forms.  Allow to cool and place into mixing bowl.  With mixer on medium speed add sugar, butter, salt and vanilla.  Beat until well blended and thoroughly cooled.  Turn mixer to high and add shortening one tablespoon at a time.  Continue to beat on high for additional 10 minutes until cream is light and fluffy.

 

Choose two pies of similar size and shape and sandwich together with generous amount of cream.  Sprinkle with confectioner’s sugar if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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