August 15, 2009 at 10:43 am (Recipes)



Last weekend we had our family reunions.  Two in one day!  For the Olsavsky reunion, I made two batches of Gobs.  They are terrific tasting, NOT low-fat.  I am including my recipe.  If you follow it to the letter… alternating sour milk and boiling water to the dry mixture; and for the icing, cooling the flour/milk paste COMPLETELY and adding it a tablespoon at a time as you mix the rest of the ingredients together, they will be a hit!  I wrap them individually in waxed paper after they are assembled. 



  • 2 cups sugar                                                     ½ tsp baking powder
  • ½ cup shortening                                          ½ tsp. salt
  • 2 eggs                                                                   ½ cup cocoa
  • 1 tsp. vanilla                                                      1 cup sour milk or buttermilk
  • 4 cups flour                                                       ½ cup boiling water
  • 2 tsp. baking soda

How to sour milk:  Measure 1 cup milk. Whole or 2 percent works best in baking.  Add 1 tsp. plain vinegar or lemon juice. Stir ingredients. Let sit for 10 to 15 minutes. Milk should begin to curdle slightly. You now have sour milk for your baking needs.

Cream shortening and sugar, add eggs and vanilla.  Sift dry ingredients together and add alternately with milk and hot water.  Drop by spoonful on greased cookie sheet (I use parchment paper – no grease).  Bake 5-7 minutes at 400-425.  Put filling between two cookies when cool


  • 5 tbls. flour                                                        ¾ cup powdered sugar
  • 1 cup milk                                                           ¼  tsp. salt
  • 1 cup shortening                                              1 tsp. vanilla

Filling:  Cook flour and milk until thick, stirring constantly.  Cool.  Cream other ingredients together and add cooked mixture one tablespoon at a time.  May need more powdered sugar.



  1. Kris said,

    mmmmmmmmm…..I miss those from when AJ used to make them in college. (or bring them back from home!) She even gave me the history lesson of the gobs! Maryland doesn’t have anything to compare!

  2. libby said,

    We call these whoopie pies..I think they’re the same!?! Must be an Eastern European thing?? =)

  3. Amanda J. Olsavsky said,

    hm… not exactly the same thing as whoopie pies… same concept different taste. Gobs are more rich than sweet. Us Slavics aren’t into sweet things, but give us dough and we are quite happy.

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