PELLMAN CAKES RECIPES

Steps:

• *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.

Steps:

• *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.