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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

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.

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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:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont