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Banana Whoopie Pies

Banana Whoopie Pies

  • 4-1/2 cups flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 2 cups mashed ripe bananas
  • 1/2 cup sour milk or buttermilk
  • 1 tsp. vanilla
Preparation -
In a large bowl - combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, butttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 " apart. Bake at in a preheated oven at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling.
    filling
  • 2 egg whites
  • 2 tsp. vanilla
  • 4 T. flour
  • 4 T. milk
  • 4 cups confectioner's sugar
  • 1-1/2 cups vegetable shortening
Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

Simply Calphalon Nonstick 6-Piece Bakeware Set<BR>
Simply Calphalon Nonstick 6-Piece Bakeware Set
This versatile bakeware set from the Simply Calphalon Nonstick line provides all of the basic tools for home baking.... 1 - 10" x 15" cookie sheet, 1 - 8" sqaure cake pan, 1 medium loaf pan, 2 - 9" round cake pans, and a cooling rack. Simply Calphalon is made from heavy-gauge carbon steel, covered with a thick and durable nonstick coating that eliminates the need for greasing. Heavyweight construction ensures even heating and browning without hotspots. The wire-reinforced rolled edges prevent warping even at high temperatures. It has a 10 year warranty.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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