Join us on
Facebook or
Twitter
for exclusive updates,
travel specials,
giveaways
& more!

Get 100+ New England
Main Meal Recipes in an
Easy to Use E-Cookbook!


Click here for your FREE
weekly newsletter!










Bring the heart of
New England into your
home with affordable,
high-quality
New England prints.
Visit our
Art Gallery
today!


Click here for
More Recipes!
The Heart of New England ... Click Here to Subscribe Today (It's FREE!)
Strawberry Shortcake "Whoopie Pies"
By Jim Bailey, a.ka. "The Yankee Chef"

I suggest you try these with fresh, local strawberries this summer. Although
imported strawberries are okay, they really do pale in comparison with warm,
off the stem strawberries that leave a red stain on your fingers just by simply
conveying from the basket to your mouth. Makes 15 whoopie pies.

1 1/2 c. flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1/2 cup maple syrup
3 T. butter or margarine
1/2 cup plain yogurt* or sour cream
1/4 cup milk mixed with 1/4 cup sugar
Strawberry filling, recipe below

Put flour, sugar, the baking powder and salt into bowl and mix well. Add butter
and, with your finger tips, crumble until the mixture resembles peas. Add the
maple syrup and yogurt, blending until a very thick dough is formed.

Transfer to a floured work surface and knead for 3 minutes. Roll out until
1/2-3/4-inch thick. Using a cookie cutter or the rim of a glass, cut out circles of
dough.

Place on ungreased cookie sheet, re-knead the remainder of dough and cut out
more circles. Once done, brush milk/sugar mixture on top of each biscuit and
bake for 6-8 minutes or until lightly browned on top. Meanwhile, make filling
and set aside. Remove biscuits from oven to cool completely either on the pan or
plate. When cooled, slice each biscuit in half horizontally and fill with
strawberry filling (recipe below) close and EAT!!!

Strawberry Filling

3 tablespoons shortening
1 cup marshmallow fluff
1 cup chopped, fresh strawberries
2 tablespoons strawberry instant drink mix
1 cup powdered sugar

Add the shortening and fluff in a bowl and beat until creamy and smooth. Add
the strawberries and drink mix and continue beating on medium-high until well
blended. Add the powdered sugar, in 1/4 cup measurements, and beat on low
until sugar is incorporated completely and the filling is smooth.

*Try using strawberry flavored yogurt for a nice surprise as well.

More New England Recipes
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Weekly Newsletter Today!
Visit Art.com
About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont