It’s been a sad holiday for PFC, this year. We lost a dear friend.

We’ve all laughed through our tears, at her uncanny sense of timing. The ol’ bird departed just in time to disrupt the festivities. If you’d known her, you’d know it was just as it should be. Bravo Anne, well played.

In her honor, and with her permission- I’ve posted her famously wicked Whoopie Pie recipe. I’ve kept her notations and added their translation. If you’re a Mainer you’ll know them immediately.

We’ll miss you Anne. You’ll always be known fondly as a card, a smart ass, and a friend. Much love. xoxo

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Aunt Anne’s Whoopie Pies

Cakes:

½ C Shortening
1 C Sugar
2 Egg Yolks
5T Cocoa
½ t Salt
1 t Baking soda
1 t Baking Powder
1 t Vanilla
2 C Flour
1 C (scant) Milk

Mix up & put 1 T (heaping gobs) of batter on an un-greased cookie sheet.
Bake 10-12 min. at 350° (until they punch back), cool on racks.

Filling:

¾ C Shortening
3 C Confectioners Sugar
2 Egg Whites

1 t Vanilla

Beat the hell out of them until fluffy.
Whisk 5 min.. if broken continue to beat until fluffy.

Spoon between cooled cakes. Can be frozen up to three days before event, set out 2-3 hours for room temperature or serve right from the freezer!

There’s a variation of these called Whoopsie Pie in “Cooking Down East” by Marjorie Standish.

Baked French Toast

- 1 loaf of thinly sliced bread. (rec. Light Wheat)
- 6 Eggs
- 2 C Milk
- ½ C Sugar
- 1 t Vanilla Extract
- Cinnamon (to taste)

With a large enough Cookie cutter to make one cut per slice.
(If not making shapes, simply cut off the crusts)

Whip eggs & mix in other ingredients. Line a shallow baking pan with bread slices (a lipped sheet pan works very well). Pour mix over bread, making sure each slice is coated. Bake in a 350 degree oven for 40 minutes. Yields 18 individual slices, or Nine Layered.

Dust with powered sugar & drizzles a nice swirl of raspberry syrup on the plate. *

* Prepare a day or two before and keep in the refrigerator until ready to plate. Heat through before dusting or layering.

Optional: Layer sweetened cream cheese, preserves, or fresh fruit between 2 (or 3) layers of heated French toast slices.