Maine Whoopie Pies from the Maine Bicentennial Community Cookbook

This recipe for whoopie pies came from Amos Orcutt, former president of the University of Maine Foundation, who pushed the state to declare the classic cookie sandwich as Maine’s official state treat in 2011.

Cookie Ingredients: • ½ cup shortening, • 1½ cups sugar, • 2 eggs, • ½ cup cocoa powder, • ½ cup sour milk, • 1 teaspoon vanilla extract, • 2⅔ cups all-purpose flour, • 1 teaspoon baking soda, • 1 teaspoon baking powder, • 1 teaspoon salt

Filling Ingredients: • 3 tablespoons all-purpose flour, • ¾ cup milk, • ¾ cup shortening, • ¾ cup sugar, • 1 teaspoon vanilla extract

To make the cookies: Preheat the oven to 350°F. Cream the shortening.

Add sugar and eggs and mix well. Mix the cocoa with ½ cup hot water and add to the shortening mixture. Add the milk and vanilla and mix well. Sift together all the dry ingredients and add to the wet mixture. Drop by the teaspoonful on a cookie sheet and flatten down slightly with bottom of a glass dipped in water. Bake for approximately 19 minutes, then cool on a wire rack.

To make the filling: Mix the flour with milk in a small saucepan, and cook over medium heat, stirring regularly, until thickened. Cool to lukewarm, and add shortening, sugar, and vanilla. Beat with an electric mixer until creamy, about 5 minutes. Spread the filling between two cooled cookies.

Maine Whoopie Pie

• Chocolate Shells: 4 cups all purpose flour, 1 cup dark cocoa powder, 2 tsp salt, 2½ tsp baking soda, ½ cup unsalted butter unsalted, 2 cups sugar, 2 large eggs, ½ cup Crisco, 1 cup hot water, 1 cup soured milk, 1 tsp vanilla extract.
• Filling: 7 Tbsp marshmallow fluff, 4½ Tbsp vanilla extract, 4 Tbsp flour all purpose, 4 Tbsp milk, 4½ cups confectioner's sugar, 1¼ cups Crisco.
• Preheat oven to 350. In a large bowl, sift together the flour, cocoa powder, salt, and baking soda. Set aside. In a separate bowl, combine the butter, sugar, shortening, eggs, and vanilla extract with a hand or stand mixer. Add the hot water and sour milk to the butter mixture, and combine well. In stages, add the bowl of dry ingredients to the wet bowl, mixing well after each addition. Line a baking sheet with parchment paper. Drop about 3 tablespoons of batter onto the sheet, leaving 2" of space between each shell. Bake 10 minutes, and allow to cool several minutes on the sheet before removing to a rack to finish cooling.
• Sift the confectioner's sugar into a large bowl. Add all the remaining filling ingredients and mix on medium high until well combined and slightly fluffy. Scoop the desired amount onto an upturned chocolate shell, and lightly press a second shell on top. Makes 24 pies.

Nutty Caramel Clusters

Chocolate Chip Ice Cream Pie

Martha Rigby's Peanut Butter Balls

• 2 cups peanut butter
• 1 box powdered sugar
• 3 cups rice krispies
• 2 sticks margarine, softened

• 1 chocolate bar
• 6 oz chocolate chips
• 1/2 bar paraffin wax

Mix first ingredients thoroughly and form into balls. Mix second ingredients and melt in double boiler. Dip balls into chocolate and place on waxed paper to set. Makes 4-5 dozen.

from the 1994 "A Taste of Mount Vernon" Cookbook by Mormons from Alexandria, Virginia.

15-Minute Chocolate Walnut Fudge

The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the walnuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting. Makes about 2½ pounds.

• 16 ounces semisweet chocolate, chopped fine
• 2 ounces unsweetened chocolate, chopped fine
• ½ teaspoon baking soda
• ⅛ teaspoon table salt
• 1 can (14 oz) sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 cup coarsely chopped walnuts

1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7½-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. 

3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares. 

TO MAKE DOUBLE BATCH: Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water. 

Three Key Ingredients to Quick, Reliable Fudge

• SWEETENED CONDENSED MILK: Takes the place of traditional sugar syrup.
• BAKING SODA: Increases the pH of the fudge and makes the texture firmer.
• UNSWEETENED CHOCOLATE: Adds intensity and tames excessive sweetness.

Cranberry Fudge

• 2 cups semi sweet choc chips
• ¼ cup corn syrup
• ½ cup powdered sugar
• ¼ cup evaporated milk
• 1 teaspoon vanilla
• 1 pkg 6 oz craisins
• ⅓ cup chopped pecans

Line bottom and sides of 8 inch square pan. Combine choc chips and corn syrup in a med saucepan. Cook over low heat until smooth and melted. Remove from heat. Add sugar, milk and vanilla. Stir vigorously until thick and glossy. Add craisins and nuts, mix well. Pour into pan. Cover and chill until firm-about eight hours. Cut into squares. Store covered in refrigerator.

BHG Crinkled Fudge Truffle Cookies

Chocolate Cherry Thumbprints

Cherry Chocolate Cookies

Moosewood Chocolate Pecan Pie

Crust

• 1/4 c cold butter
• 1 c flour
• 2-3 T cold milk

Process butter and flour to coarse meal. Add milk 1 T at a time till dough holds together. Roll out and line 9 inch pie pan. Set aside.

Filling

• 1 T butter
• 2 sq unsweetened chocolate
• 4 eggs
• 3/4 c dark corn syrup
• 1/3 c brown sugar
• ½ t salt
• 1 T rum
• 1 t vanilla extract
• 2 c. chopped pecans
• ½ c pecan halves

Preheat oven to 375. Melt butter and chocolate together. Remove from heat. Beat eggs with electric mixer. Continue to beat and add chocolate mixture. Beat in all ingredients except nuts. Spread chopped nuts into shell. Pour filling into shell. Top with pecan halves. Bake 30 min or till solid in middle.

Chocolate Chunk Oatmeal Cookies w/Pecans & Dried Cherries

We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.

Makes sixteen 4-inch cookies

• 1¼ cups unbleached all-purpose flour (6¼ ounces)
• 1¼ cups unbleached all-purpose flour (6¼ ounces) 
• 3/4 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 1¼ cups rolled oats, old-fashioned (3½ ounces)
• 1 cup toasted pecans (4 ounces), chopped
• 1 cup dried tart cherries (5 ounces), chopped coarse 
• 4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup) 
• 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool 
• 1½ cups packed brown sugar (10 1/2 ounces), preferably dark 
• 1 large egg  
• 1 teaspoon vanilla extract

Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.

In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.

Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature. 

STEP BY STEP: Getting the Cookie Texture Right 

• PROPERLY BAKED: When the cookies are set but still look wet between the fissures, take them out of the oven. Once cooled, the cookies will bend, not snap.
• BAKED TOO LONG: Cookies that look matte (rather than shiny) have been overbaked. Once cooled, their texture will be crumbly and dry.

STEP BY STEP: Loading Up the Flavor 

• CHOCOLATE: Irregular, hand-chopped chunks are better than chips. Use bittersweet chocolate to reduce overall sweetness.
• NUTS: Pecans are our top choice, followed by walnuts. Toast nuts in 350-degree oven to maximize their flavor.
• DRIED FRUIT: Choose something tart, such as cherries or cranberries, and chop coarse.

Philadelphia Black Forest Cheesecake

O'Henry's Brownies

• ½ c butter
• 4 oz unsweetened chocolate
• 4 eggs, room temp
• ¼ teaspoon salt
• 2 cups sugar
• 1 teaspoon vanilla
• 1 cup sifted flour
• ¼ teaspoon cinnamon
• 1 cup chopped pecans

Preheat oven to 325. Melt in double boiler, butter and chocolate. Cool this mixture. If not brownies will be heavy and dry. Beat eggs and salt until foamy. Continue beating, add sugar and vanilla. Beat until well creamed. Fold in cooled chocolate mixture. Fold by hand, a few strokes only. Fold in flour and cinnamon. Gently fold in pecans. Bake in 9x13 pan 25 minutes. Do not over bake. Allow to cool before cutting (several hours).

German Chocolate Sheet Cake

When you frost the cake, the frosting should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the frosting, then use the refrigeration time to prepare, bake, and cool the cake. The toasted pecans are stirred into the frosting just before the cake is frosted to keep them from becoming soft and soggy.

Frosting

• 4 egg yolks
• 1 can evaporated milk (12 ounces)
• 1 cup granulated sugar (7 ounces)
• 1/4 cup  packed light brown sugar (1 3/4 ounces)
• 6 tablespoons  unsalted butter (3/4 stick), cut into 6 pieces
• 1/8 teaspoon table salt
• 2 teaspoons vanilla extract
• 2 1/3 cups sweetened shredded coconut (7 ounces)
• 1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake

• 4 ounces semisweet or bittersweet chocolate , chopped fine
• 1/4 cup Dutch-processed cocoa , sifted
• 1/2 cup boiling water
• 2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting pan
• 3/4 teaspoon baking soda
• 12 tablespoons unsalted butter (1 1/2 sticks), softened
• 1 cup granulated sugar (7 ounces)
• 2/3 cup packed light brown sugar (about 4 3/4 ounces)
• 3/4 teaspoon table salt
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup sour cream, room temperature

1. FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.) 

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature. 

3. Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper and spray. Dust pan with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper. 

4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl to ensure that batter is homogenous (batter will be thick). Pour into prepared pan and level with rubber spatula. 

5. Bake cake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Cool cake to room temperature before frosting, about 2 hours. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 1 day.) 

6. To Frost the Cake: Stir toasted pecans into chilled frosting. Invert cake onto serving platter. Using spoon, place dollops of frosting evenly spaced over cake. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. Serves 12 to 16. Cover leftovers and refrigerate for up to 3 days. If refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving.

Ellen's Hot Fudge Pudding Cake

• 1 c. all-purpose flour
• 3/4 c. granulated sugar
• 2 tbsp. cocoa
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. milk
• 2 tbsp. shortening
• 1 c. finely chopped nuts
• 1 c. brown sugar, packed
• 1/4 c. cocoa
• 1 3/4 c. HOT water
• Hot fudge sauce

In large bowl combine flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Blend in milk and shortening. Stir in nuts. Pour into ungreased 9x9x2 baking dish. Mix together brown sugar and  remaining cocoa and sprinkle over batter. Pour hot water over all. Do not stir.

Bake in preheated 350 degree oven for 45 minutes. While cake is still warm, spoon into dessert dishes and pour hot fudge sauce over each serving. Can be topped with ice cream or whipped cream.

Variation calls for: omit nuts add 1 tsp vanilla. Bake at 350 for 35-40 min.

Chocolate Pecan Pie

Becky's Fudge

• 2 pkgs (24 oz) semi-sweet chocolate chips
• 1 cup butter 
• 7½ oz marshmallow cream
• 4½ cups sugar
• 13 oz evaporated milk
• 2 tablespoons vanilla
• ½ cup nuts

Place the chocolate, butter and marshmallow into a large bowl. In a heavy pan bring milk and sugar to a boil. Once boiling, time for 8 min. stirring constantly. Pour over chocolate mixture. Stir till blended. Stir till fudge holds shape. Stir in vanilla and nuts. Pour into a greased pan. Refrigerate until cold. Cut into 60 squares. Cover airtight. Store cool.

You will find that there is a critical point with all that stirring. If you don't stir it long enough the fudge will never firm up. If you stir too long it gets so stiff it will no longer pour.