Gobs Recipes

AUNT ROSIE'S GOB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
• In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
• Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
• Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

ROOT BEER FLOAT GOBS

Steps:

• For the Batter
• 1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
• 2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they're evenly distributed.
• 3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
• 4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add the root beer extract and mix on high. Add more sour cream, 1 tablespoon at a time, if the batter is too thick.
• 5. Using a tablespoon or pastry bag, drop 1 1/2-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
• For the Filling
• 1. Cream together the butter and cream cheese with a mixer on medium speed.
• 2. Add the vanilla extract, vanilla bean seeds, sour cream, 1 tablespoon of lemon juice, and the confectioners' sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like.
• 3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.

GOBS ( COOKIE)

Steps:

• COOKIES: preheat oven to 375 degrees.
• Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
• Add one cup boiling water to sour milk, set aside.
• In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
• In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
• Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees for 10 minutes.
• Let cool.
• FILLING:.
• In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
• Let cool.
• In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
• Add milk mixture in small amounts until all is incorporated.
• Beat until creamy and no grit from sugar.
• (you can add food coloring for looks).
• place filling between two cookies and enjoy.
• These cookies freeze well.

GOBS (SOFT CHOCOLATE CREAM-FILLED COOKIES)

Steps:

• Cookies: 1)Cream first 4 ingredients together in a medium bowl. 2)Sift together next 4 ingredients in a large bowl. 3)Stir boiling water and cocoa togehter in a small bowl. 4)Make sour milk with milk and vinegar in a small bowl. Let sit a few minutes without stirring until milk sours. 5) Add creamed mixture from step 1 to flour mixture from step 2in large bowl. Add liquids from steps 3 and 4 alternately to large bowl. 6) Drop cookie batter by Tablespoonfuls on lightly greased cookie sheet. Allow room for cookies to spread. 7) Bake at 375 degrees for 10-15 minutes until puffed and baked through. 8) Cool cookies completely. Filling: 1) Cook flour and milk until thickened in small heavy saucepan. 2) Let mixture cool completely. 3) Cream together confectioner's sugar, salt, margerine and vanilla in a medium bowl. 4) Add flour and milk mixture to creamed ingredients. Mix and beat until smooth. 5) Thickly spread filling on one Gob cookie and then place another on top to form a sandwich cookie. Repeat with remaining cookies and filling. 6) Refrigerate filled cookies until 1 hour before serving.

GO BANANAS WHOOPIE PIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.

GOB CAKE

Steps:

• Preheat oven to 350. Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake. Cut into squares. Refrigerate leftovers.

CHOCOLATE GOBS WITH ICING

Steps:

• For gobs, mix all ingredients together in large bowl with electric mixer.
• Drop on ungreased baking sheets by Tbsp.
• Bake at 350 degrees for 10-12 minutes.
• Remove to waxed paper to cool.
• For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
• Let cool.
• In med.
• bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
• Add cooled flour and milk mixture.
• Add powdered sugar and beat well.
• Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
• Wrap individually in waxed paper or saran until eaten.
• Store in refrigerator.