Whoopie pies are now the official Maine treat. These are small whoopie pies, about four bites per pie, and not as sweet as most. You’ll want to make a double batch—they’re that good!
For the cake, cream together
Add
Mix together.
Drop by tablespoonfuls onto a cookie sheet.
Bake at 350 degrees for 10 minutes. Place cookie sheet on wire rack and let cakes cool completely.
For the filling, cook in a medium saucepan to a paste consistency
Add:
Beat until smooth with an electric mixer or by hand until creamy.
Refrigerate the filling until cool.
Spread the filling on half of the cakes. Top with the remaining cakes.
Wrap individually with waxed paper and keep refrigerated.
In a small saucepan, combine the semisweet and unsweetened chocolates with the milk.
Stir over low heat until melted.
Add the vanilla.
Turn off the heat and let stand until cool to the touch.
In bowl, beat the cream and the sugar with a mixer until stiff peaks form.
Add some of the chocolate mixture to the cream mixture and fold together using a wire whisk.
Add the remaining chocolate and fold in until it is all combined.
Spoon the moose into 6 serving dishes and refrigerate until ready to serve.
Combine in a small saucepan:
Blend in 1/3 cup hot water.
Bring to a boil over medium heat, stirring constantly.
Boil and stir for 2 minutes.
Add 4 cups milk.
Stir and heat. Do not boil.
Remove from heat.
Add 3/4 teaspoon vanilla extract.
Stir with a whisk until foamy.
Pour into mugs and sprinkle with white chocolate chips.
Use given amounts if making mincemeat preserves. Halve the amounts if using for pie filling.
Chop moose meat after cooking.
In a large Dutch oven, combine the meat, chopped apples, and suet (or Crisco).
Stir in remaining ingredients, varying the spices.
Simmer for 1 hour, stirring occasionally.