Great recipe, thank you for keeping it traditional! I spent a great deal of my youth in Pennsylvania Dutch country, where whoopie pies are still pretty much a staple. The filling has always been made with Crisco and egg whites and I never heard of anyone contracting "food poisoning", ever. In fact, you will see most any version of a whoopie pie at any local bake sale, wrapped individually in wax paper (just like the Tastykakes of yore,sigh) and I would bet they were made from a recipe handed down through the generations which included egg whites in the filling. Whoopie Pies are what they are...changing anything out would be breaking a long-standing traditional recipe.

Reviewed On: Jul. 19, 2009

This was a little hearty for my taste. The bacon and onions lent it a very rustic flavor. My son enjoyed it more than my husband and I did. One thing, prepare to spend way more time than 35 minutes making this dish.

Reviewed On: Jun. 21, 2009

Not a traditional flan, the texture is definitely not an eggy custard. But it is a delicious treat for sure! My husband, always on the quest for the perfect flan, loved it even though it wasn't traditional. I did heat my pan in the oven while it was preheating to ensure the melted sugar spread evenly. I made the recipe as written and everything came out perfectly! I used a 10 inch round cake pan and it worked great.

Reviewed On: Jun. 21, 2009