Mom’s Whoopie Pies

1/2 cup shortening

1 cup sugar

2 egg yolks, beaten

1 cup milk

1 teaspoon vanilla

5 tablespoons cocoa

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Cream together the shortening and sugar. Add beaten egg yolks. SFILLINGift dry ingredients together and add to the creamed mixture alternately with milk and vanilla. Mix well.

Drop by teaspoonful onto ungreased cookie sheets. Bake at 375 for 10-12 minutes.  Cool on racks, then put together with filling and wrap each in waxed paper.


1 cup sifted confectioners sugar

3/4 stick softened butter

1/2 small jar marshmallow fluff

Mix all ingredients together and spread between two cookies.

Leftover Turkey Pot Pie

4 tablespoons unsalted butter

1 small onion, chopped

2 medium carrots, peeled and thinly sliced

1 rib celery, thinly sliced

Kosher salt and pepper

4 tablespoons all-purpose flour

2-1/2 cups chicken or turkey broth

1/4 cup heavy cream (I use canned milk)

3/4 teaspoon dried thyme

1-1/2 cups cooked, shredded, skinless turkey meat

1/2 cup frozen peas

2 tablespoons chopped parsley

1 sheet frozen puff pastry, thawed

1 large egg

Preheat oven to 375. Line a rimmed baking sheet with foil.

Warm butter in large saucepan over medium heat. Add onion, carrot, and celery and sprinkle with salt and pepper. Cook, stirring occasionally, until tender but not brown.

Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Whisk in cream (or milk). Add thyme and bring to simmer. Reduce heat to medium-low and simmer for 8 minutes, until thick. Taste and season with salt and pepper.

Remove from heat and stir in turkey, peas and parsley. Divide mixture among 4 8-ounce ramekins. Place on baking sheet. Place puff pastry on a lightly floured surface. Slice into four squares and place over ramekins. (These can be bagged and frozen for later at this point.)

Whisk egg with 1 tablespoon water. Brush pastry with egg mixture.

Bake until pastry is deep golden and turkey filling bubbles, about 35 minutes. Let stand 5 minutes, then serve. (If I am baking from freezer, I put in oven during the preheating process and start timing when oven reaches 375.)

This appeared in the November 30, 2014 Parade Magazine.

Roquefort and Pear Salad

head leaf lettuce, torn into bitesize pieces
3 pears peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Add a teaspoon of water.  Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green
onions. Pour dressing over salad, sprinkle with pecans, and serve.