Pilgrim Whoopie Pie Recipes

PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
• Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

WHOOPIE PIES

Steps:

• Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

WHOOPIE PIES

Steps:

• TO MAKE THE COOKIES:
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or a silicone mat.
• Whisk together flour, baking cocoa, baking soda, baking powder and salt in a medium size bowl.
• Then in a separate large mixing bowl, beat together the sugar and oil until combined (mixture will be crumbly).
• Next add in the eggs, milk and vanilla and beat until smooth.
• Gradually add the dry ingredients into the wet ingredients and beat after each addition until well combined.
• Divide dough by using a cookie dough scoop or tablespoon, roll into a ball and place on the baking sheet.
• Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.
• Bake for 7-10 or until cookie is firm around the edges and soft to the touch.
• Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.
• TO MAKE THE FILLING:
• In a medium bowl, cream together the butter and powdered sugar until fluffy with a hand held mixer or stand up mixer.
• Add vanilla and salt and beat until light and fluffy.
• Then gently stir in the marshmallow fluff until well combined.
• Refrigerator the mixture for 20-30 minutes.
• Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with second cookie to create sandwich.
• Enjoy!

PILGRIM'S PIE

Steps:

• Mix turkey, peas, corn, gravy, 2 Tbsp chives, and thyme.
• Place in shallow 2 1/2 to 3 qt casserole.
• In microwave, warm potatoes to smooth consistency and mix in remaining chives.
• Cover turkey mixture with potatoes.
• Bake at 400 degrees about 25 minutes til center is bubbly and potatoes begin to brown.

PILGRIM APPLE MINCEMEAT PIE

Steps:

• Preheat oven to 450 degrees F.
• For the pie crusts:
• In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
• For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly.
• In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.
• Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar.
• Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping.

PILGRIM WHOOPIE PIE

Steps:

• Special equipment: a kitchen torch, optional, a stand mixer with paddle and whisk attachments, donut molds, piping bags with number 3 or 4 large round tips and a number 0 round tip, a candy thermometer, Silpat or silicone baking mat
• For the whoopie pie: Preheat the oven to 350 degrees F.
• Paddle the butter in stand mixer fitted with the paddle attachment at medium speed until soft, light and the consistency of mayonnaise. Use a kitchen torch to gently warm the bowl if necessary.
• Add the sugar and paddle at medium speed until light and fluffy, scraping down the sides of the bowl often, about 5 minutes. Add the cocoa powder and continue to paddle at medium speed until completely incorporated. Scrape down the sides of the bowl 3 or 4 times to ensure all the cocoa powder is well mixed in, another 5 minutes.
• Add the eggs one at a time and mix at medium speed until well incorporated. Scrape down the bowl and paddle after each addition.
• Sift together the flour, baking soda, baking powder, salt and espresso powder in a medium bowl. With the mixture on the lowest speed, alternate adding the dry ingredients and water, beginning and ending with the dry ingredients. Scrape well.
• Paddle at top speed until smooth and slightly glossy, 5 to 6 minutes.
• Place the cake batter in a piping bag. Spray the donut molds with cooking spray. Pipe a thin layer of cake batter into each donut mold, enough to just cover the bottom, about 1/2 inch thick.
• Bake until the cake has set and a tester comes out clean, 5 to 7 minutes. Let cool completely on a rack. Repeast to make 48 donut cakes total.
• For the marshmallow: Bloom the sheets of gelatin in some ice water. Combine the 1 1/4 cups sugar, corn syrup and 1/2 cup water in a saucepan and cook on medium-high heat until a candy thermometer reads 238 degrees F.
• Meanwhile, when the sugar reaches 218 degrees F, begin to whip the egg whites, salt and lemon juice with a stand mixer fitted with the whisk attachment at medium speed. When egg whites become frothy, gradually add 2 teaspoons granulated sugar. Continue to whip the egg whites to soft peaks. Time this well so egg whites are at soft peaks when the sugar mixture reaches 238 degrees F.
• Squeeze the excess water from the bloomed gelatin and add to the hot sugar mixture. Swirl the pot to melt the gelatin; do not stir. Remove from the heat.
• With the stand mixer on medium-low speed, slowly pour the hot sugar mixture into the whipping meringue, being careful not to let the sugar hit the whisk and splatter.
• When all the hot sugar mixture has been poured in, increase the mixer speed to high. Add a splash of vanilla extract and whip the marshmallow until the bowl is cool to the touch and the marshmallow holds its shape, but is still loose and glossy, about 8 minutes. Place the marshmallow in a piping bag with number 3 or 4 large round tip. Makes about 3 cups
• For the hippen tuile: Preheat the oven to 350 degrees F.
• Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 3 minutes. Add the sugar and paddle at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl often. Slowly add the egg whites and continue to paddle at medium speed until completely combined.
• Reduce the speed of the mixer to the lowest setting, add the flour and vanilla extract and mix until combined. The batter will resemble cake batter.
• Scoop tuile batter into a pastry bag fitted with a number 0 tip. Chill the batter until firm, about 20 minutes.
• Pipe the chilled batter into desired shapes (small rectangles to resemble buckles) on a baking sheet lined with a Silpat or silicone baking mat. The batter will be stiff; loosen it slightly by the kneading pasty bag with your hands. Chill the piped tuile cookies until the batter is firm, about 10 minutes. This is a very important step so that the cookies maintain their shapes.
• Bake the tuiles until golden brown, 3 to 4 minutes. Let cool completely before taking the cookies off the baking sheet. The tuiles will crisp as they cool.
• To assemble: Pipe a ring of marshmallow onto the bottom of a cake ring. Top with another cake ring, pressing down gently to distribute the marshmallow. Attach a buckle cookie to the marshmallow filling on the side. Repeat with the remaining whoopee pie pieces, marshmallows and tuiles. Enjoy!