Homemade Moon Pies Food

SOUTHERN MOON PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

HOMEMADE MOON PIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir together flours, brown sugar, baking soda, salt, and cinnamon in a large bowl until well combined. Cut in cold butter with a pastry cutter or your fingers until butter pieces are pea-sized and fully coated in flour. Fold in honey, water, and vanilla until dough just comes together.
• Transfer dough to a lightly floured surface. Pat dough together until a cohesive ball is formed, and no dry bits of flour remain. Roll half of dough 1/4-inch thick. Using a 21/2-inch round cutter, cut 8 rounds of dough, rerolling scraps as necessary. Place dough rounds on 1 prepared baking sheet; repeat with remaining half of dough and baking sheet. Bake in preheated oven 10-12 minutes or until tops are just set, rotating pans halfway through baking. Let cool on pans 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• Once cookies are cooled, spread about 11/2-2 tablespoons marshmallow creme on the flat sides of 8 of the cookies. Place remaining 8 cookies on top of marshmallow creme, creating 8 sandwiches. Place sandwich cookies on a baking sheet and freeze 30 minutes or until marshmallow creme is set.
• Meanwhile, place chocolate and canola oil in a medium microwave-safe bowl. Microwave on 50% power until melted, stirring at 30 second intervals, about 11/2 minutes. Once sandwich cookies are chilled, dip 1 sandwich cookie at a time in melted chocolate. Transfer dipped moonpie to a parchment-lined baking sheet. Repeat with remaining moonies. Let chocolate fully set before serving, about 30 minutes.

MOON PIE

Steps:

• For the moon pie cookies: Preheat the oven to 375 degrees F. Grease 2 large baking sheets.
• Melt the butter with the marjoram in a large saucepan on low heat. Remove from the heat and stir in the sugar and salt. Add the egg whites one at a time and stir until well blended after each addition. Stir in the flour.
• Drop the batter by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets. Bake, one baking sheet at a time, until the edges of the cookies are browned (the centers should remain pale), 8 to 10 minutes. Immediately remove the cookies to wire racks to cool completely.
• For the marshmallow filling: In a small bowl, soak the gelatin in 2 cups of cool water to soften.
• In a small saucepan fitted with a candy thermometer, mix together the sugar, corn syrup and honey. (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses.) Place the saucepan over medium-high heat.
• Meanwhile, in the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt. When the sugar syrup reaches about 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
• When the syrup reaches 245 degrees F, while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk (or some of the syrup will splatter and stick to the sides of the bowl). Continue mixing.
• Scrape the gelatin and 1/3 cup of the soaking water into the pan that you used for the syrup. There should still be enough residual heat left in the pan from making the syrup to dissolve the gelatin.
• Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla paste and continue to whip until the mixture feels completely cool when you touch the outside of the bowl, about 5 minutes.
• Immediately pipe the marshmallow into the cookies and sandwich.

PAIFALA (AMERICAN SAMOA) - HALF-MOON PIES

Steps:

• Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
• Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool.
• Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle.
• Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
• Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.

AMISH HALF MOON PIES OR PREACHING PIES

Steps:

• Cook the dried apples in a saucepan with water and the salt.
• When apples are soft and pulpy, add the sugar, orange and cinnamon.
• Simmer until water is cooked away.
• Roll pastry out and cut in 8 inch circles.
• Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together.
• Bake in 450 degree oven for 10 minutes.
• Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until golden brown.

COPYCAT MOON PIES

Steps:

• Prepare the graham cracker cookies: whisk together whole wheat and all-purpose flours, sugar, baking powder, salt, and cinnamon in a large bowl until well combined. Whisk together honey, oil, eggs, and milk in a medium bowl until well combined. Add egg mixture to flour mixture, and gently stir together until a coarse dough begins to develop.
• Pour dough out onto a work surface lightly dusted with all-purpose flour and knead until dough becomes smooth, shiny, and slightly tacky, about 2 minutes. Divide dough into 2 even balls and shape into disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
• Preheat the oven to 300 degrees F (150 degrees C). Position racks in the top and bottom thirds of the oven. Line 2 rimmed sheet pans with parchment paper.
• Working with one dough disk at a time on a surface lightly dusted with all-purpose flour, roll each disk into a 16x12-inch rectangle, about 1/8-inch thick. Cut twelve 3 1/2-inch circles out of each dough rectangle. Transfer circles to the prepared sheet pans spaced 1 inch apart from each other.
• Bake cookies in the preheated oven until fragrant and slightly firm, 12 to 14 minutes, rotating pans halfway through baking. Let cookies cool on sheet pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.
• Prepare the marshmallow: Combine gelatin and 1/2 cup water in the bowl of a stand mixer fitted with a whisk attachment. Allow gelatin to bloom, undisturbed, until thickened, about 15 minutes.
• While the gelatin is blooming, combine remaining 1/2 cup water with sugar, corn syrup, and salt in a medium saucepan. Bring to a boil, without stirring, over medium heat. Boil sugar mixture, without stirring, until a candy thermometer reads 240 degrees F (116 degrees C), about 10 minutes.
• Add vanilla to bloomed gelatin; beat on medium speed until completely incorporated, about 1 minute. Leave mixer on medium and carefully add hot sugar mixture until combined, about 2 minutes. Increase speed to high and beat until mixture is thick, sticky, and quadrupled in volume, about 10 minutes. Immediately transfer 1/2 of marshmallow mixture to a piping bag; reserve remaining marshmallow for another use.
• Arrange 12 cooled cookies upside down on a clean work surface. Cut a tip off the piping bag, leaving a 1/2-inch hole, and quickly and carefully pipe a 2 tablespoon circular mound of marshmallow in the center of each cookie. Top with remaining cookies and gently press down until marshmallow is spread about 1/4 inch from the edges. Allow cookie sandwiches to sit out at room temperature, uncovered, until marshmallow filling is set and slightly firm, at least 1 hour or up to (but not exceeding) 4 hours.
• Prepare the glaze: fill a medium pot with 1 inch water and bring to a boil over high heat. Reduce heat to low. Place 28 ounces chocolate in a large heat-proof bowl and place on top of the pot with steaming water. Stir chocolate slowly until completely melted and smooth, about 5 minutes. Continue stirring until a thermometer registers 115 degrees F (46 degrees C), about 5 minutes. Remove bowl from the pot and set on a lightly damp kitchen towel to prevent the bowl from sliding. Allow chocolate to cool, stirring constantly, until a thermometer registers 90 degrees F (32 degrees C), about 5 minutes.
• Add remaining chocolate to the melted chocolate. Stir until completely melted and smooth, placing it back over steaming water briefly, if necessary, about 5 minutes.
• Line a sheet pan with parchment paper.
• Working quickly, cleanly, and with one at a time, dip each cookie sandwich into the melted chocolate until completely coated, allowing excess chocolate to drain back into the bowl. Scrape the bottom of each along rim of bowl to remove any excess glaze. Place on the prepared sheet pan and smooth the top with a small offset spatula. Repeat to coat remaining cookies. Transfer to the refrigerator to cool until chocolate is set and firm, about 10 minutes. Allow cookies to rest at room temperature, covered with plastic wrap, until completely set, about 30 minutes.