Born in Pennsylvania Dutch country and named in Roxbury, Massachusetts, the Whoopie Pie has fans all over the country. But no state loves it more than Maine. Mainers went all out and declared it their Official Maine State Treat in 2011. And why not? This sensational sandwich of black chocolate cake filled with fluffy vanilla creme plays havoc with our self-control. And now, thanks to our friend Allen’s authentic recipe, we can whip up the real deal, the divine Maine Whoopie Pie, in the comfort of our own kitchens. How did Allen unlock the secret to the ultimate Whoopie Pie? He started with the master recipe his sister-in-law developed when she was a student…
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Claire’s Beef Knishes, Butcherie Style
If wishes were knishes…they’d all taste delicious.—Variation of old Scottish rhyme Little pastries stuffed with meat, potatoes, and other savory fillings, knishes immigrated to the US with Russian, Polish and Ukrainian Jews in the early 1900s. They soon dominated delis, knisheries and food carts in New York City. This inexpensive snack/meal spread to Kosher delis and restaurants across the country—so what’s not to like? But as Jewish delis have dwindled, so have knishes. Our local Stop and Shop no longer carries them in the deli case. But we don’t kvetch. Thanks to our daughter Claire, we have the best recipe for this nosh that you can find anywhere. Using Science and Laboratory Superpowers, she…
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Kathleen’s Oatmeal Molasses Bread, AKA Maritime Oatmeal Bread
This high-rising oatmeal bread features a smack of molasses for a deep color and bright flavor. Who’d guess that a multi-grain loaf could be this fluffy and taste so luscious? It dresses up a sandwich, makes gorgeous toast, and feels like an indulgence when spread with butter. We snapped up the recipe from our friend Julie’s mom, Kathleen, when we visited her decades ago in the historic seaside town of St. Andrews, New Brunswick. We always figured this bread was just another of Kathleen’s many specialties. Now we learn it’s a traditional bread from Canada’s Maritime region, often called Maritime Oatmeal Bread or Oatmeal Brown Bread. Rich in molasses and often eaten at Saturday…
