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Recipes
Pumpkin Whoopie Pies
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground Ground Cinnamon
1 teaspoon ground ginger
1/2 cup canned pumpkin
METHOD
In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well
after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon and ginger
Then add to creamed mixture alternately with pumpkin.
Pre heat the whoopie pie maker when the green ready light illuminates brush each section with vegetable oil
using a pastry brush and add one tablespoon to each of the 6 whoopie pie molds spread the batter to the edges
of the molds, it’s easier to use two spoons to do this
Remove with a non-stick spatula onto a wire rack to cool completely. Repeat this until you have used all the
batter mix.
Filling
In a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat;
cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.
In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for
minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in
the refrigerator.
Yield: about 2 dozen.
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract