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Whoopie Pies


My Grandmother Elva–the eleventh child of Swedish immigrants, lived in a small town filled with a population of mostly immigrants. My Grampa Adolph worked at the local brick yard while Elva stayed home taking care of their three daughters. My mother, Elaine is the oldest child. The small town where mom grew up has a population of around 700 and that hasn’t changed much through the years.

As we made our way through the rolling fields of the Palouse all I could think about was what would await us when we arrived!  I could smell the cinnamon rolls and maple bars that I knew would be sitting on the counter. Grama made homemade rolls, candies, pies and cakes. She also made Whoopie Pies which would become a family tradition.

When I was a child  each year we would visit my very special Aunt Kristine, the youngest of the three girls. She lived in a small town near Seattle. I knew that every time we arrived there would be a huge pot hidden away some where in her kitchen cupboards. This large pot would be lined with Whoopie pies. Each time she would say she had not had time to make Whoopie pies, sending us cousins out to play. Hours later we would enter the kitchen to find Elaine and Kristine sitting at the kitchen table, as if they were once again 10 and 5 years old, giggling and quickly trying to hide the huge pan that sat in front of them! When I think of my aunt I think of her beautiful face and Whoopie pies. She passed away at a young age while we were in Saudi in the apartment.


3 cups sugar

1 cup vegetable shortening

3 eggs

1 1/2 cup unsweetened cocoa powder

6  cups flour

3 tsp. baking soda dissolved in 1 cup water

1 1/2  cups buttermilk

1/2 tsp salt


5 Tbs. flour

1 cup milk

1 cup sugar

1 cup shortening


Preheat oven to 400 degrees

Mix sugar and shortening, add eggs and mix until fluffy.


Add cocoa and mix well, add salt and mix.

Add one cup of flour at a time and alternate with buttermilk, add water and soda. Mix well.


Place batter by spoonfuls onto sheet. Leave space in between as they do spread out!


Bake for 8-10 minutes or until done. Do not over bake.

Remove from oven and let cool.




In a saucepan place milk and flour, whisk well, turn heat on medium and whisk until thickens.


Cool a bit and then refrigerate.

When totally cool move to mixing bowl and add shortening and beat until fluffy.

Beat very well, add sugar and continue mixing until fluffy.

Put a spoon full onto one side of cookie and top with other side.



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