Penny Baker, No Town (Sun Spots column Monday) was seeking some favorite whoopie pie recipes. In addition to the recipes in Monday’s column, here are three made with local ingredients.

The following recipe was featured in the June 19 column:

Blueberry whoopie pies. Ingredients: 1 box yellow cake mix, 2 cups flour, 2 tablespoons baking powder, 2 cups fresh or frozen blueberries. Method: In large mixing bowl combine cake mix, flour and baking powder. Add other ingredients that are listed on the cake mix box: eggs, water and oil. Mix well for several minutes. Fold in blueberries. Drop on greased cookie sheet and place in a 350 degree oven for 7 to 9 minutes. Cool on wire rack. Filling ingredients: 4 egg whites, 1½ cups shortening, 4 cups powdered sugar, 2 teaspoons vanilla.

Method: Beat egg whites until just past the stiff peak stage, add shortening, powdered sugar and vanilla. Slowly mix till sugar is combined. Beat on high for several minutes adding powdered sugar as needed to reach desired consistency. Frost cakes with filling. Enjoy!

And from the Jan. 24, 2003, column: Maple whoopie pies from “The Official Vermont Maple Cookbook” featured in the April 15, 2002, column. Ingredients: 3 beaten egg yolks, 3 egg whites (stiffly beaten), 1 cup pure Vermont maple syrup (dark), 1 tablespoon melted butter, 3 cups flour, ½ teaspoon salt, 2 teaspoons baking powder.

Method: Preheat oven to 400 degrees Fahrenheit. Combine syrup, egg yolks and butter. Add flour, salt and baking powder. Fold in egg whites. Drop on greased baking sheet leaving generous space for spreading. Bake for about 12 minutes. When cool, paste two cookies together with maple cream or maple frosting. Or, make maple walnut ice cream sandwiches using ice cream slices; then wrap well and freeze. This recipe makes at least 12 whoopie pies, depending on their size.

Maple butter cream frosting ingredients: 3 tablespoons soft butter, 1½ cups confectioners’ sugar (sifted) and ¼ cup pure Vermont maple syrup. Method: Blend butter and sugar. Stir in syrup until smooth.

Pure Vermont maple cream is produced by heating syrup, cooking then stirring until a creamy thick consistency yields a spread that is excellent on toast and doughnuts or when used as frosting.

Ingredients and method: Heat syrup to about 232 degrees Fahrenheit. Pour unstirred syrup into a cold pan and place pan in sink with cold water. When cool (about 70 degrees) stir with a wooden paddle or large wooden spoon without any interruption of beating until waxy gloss begins to disappear and the batch is barely fluid enough to run. Pour immediately into glass containers.

From the Sept. 8, 2002, column: Zucchini whoopie pies. Ingredients: 1 cup grated zucchini, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ cup shortening, 1 egg, 2 cups plus 2 tablespoons flour, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon salt, 1 cup chopped nuts (optional), ½ cup milk.

Method: Mix together zucchini, sugar, baking soda, baking powder, shortening and egg. Sift dry ingredients together and add to zucchini mixture alternately with milk. Combine until smooth. Add vanilla and nuts. Drop by tablespoons onto lightly greased cookie sheet. Bake in preheated 375 degree Fahrenheit oven for 8 to 10 minutes. Cool and fill.

Filling ingredients: 1 cup shortening, 5 tablespoons flour, 1 teaspoon vanilla, 1 cup sugar, 1 cup milk, dash salt and Marshmallow Fluff, if desired.

Method: Mix flour and milk thoroughly. Cook in saucepan until thick. Cool. Beat with remaining ingredients until light and fluffy. Place between two wafers.

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