Make Your Own "Hostess Twinkies"

I think that all of us have childhood memories of sampling a few Hostess Twinkies - But have you ever thought of maing your own> Why not here is a "Hostess Twinkies" recipe:

Special Items You Will Need:
a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick

Ingredients:
CAKE:
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray

FILLING:
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Directions:
Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap the folded foil around the bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat about 2 minutes until thoroughly blended.

Pour batter into molds, filling each about 3/4 inch deep. Bake about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. Using the pastry bag, inject each cake with filling through all three holes.

3 boxes of SEALED Box of Hostess Chocodiles 10ct Chocolate Twinkies Chocodile

US $33.20

29d 9h 2m

1975 HOSTESS Hank Aaron 130 TWINKIE card HOF MILWAUKEE BREWERS ATLANTA BRAVESS

1 Bid

US $1.24

10h 7m

1993 Hostess Twinkies 5 Ray Lankford PSA 10 Gem Mint CARDINALS centered

0 Bid

US $.99

14h 7m

1975 HOSTESS TWINKIES 29 PETE ROSE HOF STAR NICE

1 Bid

US $.99

20h 32m

Powered by phpBay Pro

Hostess Twinkies, 15 oz

Hostess Twinkies, 15 oz. 10 individually wrapped cakes in a box; Golden sponge cakes with cream filling; One of America's best known and most loved snack cakes. One of America's best known and most loved snack cakes, Twinkies have been ...

Publish Date: 11/04/2010 12:28

http://oakbridgeacademy.com/hostess-twinkies-15-oz/

Hostess Twinkies

Hostess Twinkies Cake 2 Cup Flour 1-1/2 Cup Sugar 1 Tablespoon Baking Powder 1/2 Teaspoon Salt 1/2 Cup Vegetable Oil 3/4 Cup Cold Water 2 Teaspoon Vanilla 7 Egg Yolks 7 Egg Whites 1/2 Teaspoon Cream of tartar Filling ...

Publish Date: 11/06/2010 15:24

http://www.recipesecrets.net/forums/recipe-exchange/37769-hostess-twinkies.html

The Twinkie Diet: Professor Loses 27 Pounds on Junk Food Regimen

To prove his point, he went on a “Twinkie Diet” where he only consumed junk food every three hours consisting of Twinkies, Hostess HoHos, Little Debbies, Oreos, Dorito chips and the like. He lost 27 pounds in two months. ...

Publish Date: 11/09/2010 2:56

http://jonathanturley.org/2010/11/09/the-twinkie-diet-professor-loses-27-pounds-on-junk-food-regimen/

Whats in a Twinkie?

A short history of the TWINKIE.

Ingredients:
1/2 cup (1 stick butter), softened
1/3 cup masa harina (mexican corn flour, usually in Latin American groceries or next to flour. Possibly in Mexican food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder

Directions:
Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.

Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.

In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together BY HAND.

Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.

To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Ingredients:
1 1/2 cups vanilla wafer crumbs (about 25 wafers)
1/4 cup margarine or butter (1/2 stick) -- melted
30 vanilla caramels
2 tablespoons margarine or butter
2 tablespoons water
1/2 cup chopped pecans -- toasted
2 (3 ounce) packages cream cheese -- softened
1/3 cup powdered sugar
1 (4 ounce) bar sweet cooking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping (heavy) cream
2 tablespoons powdered sugar
Easy Chocolate Curls, if desired -- (recipe in directions)

Directions:
Heat oven to 350º. Mix crumbs and 1/4 cup margarine. Press mixture firmly against side and bottom of pie plate, 9 × 1 1/4 inches. Bake 10 minutes; cool.

Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate.

Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream and Easy Chocolate Curls. Refrigerate any remaining pie.

EASY CHOCOLATE CURLS:
Place a bar or block of chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto frosted cake, pie or other dessert.

The curl will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls. Semisweet chocolate can be used but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be.

Ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping -- (recipe follows)
Glaze -- (recipe follows)

CRUMB TOPPING
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon

GLAZE
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 teaspoons hot water (1 1/2 to 2 teaspoons)

Directions:
Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.

CRUMB TOPPING:
Mix all ingredients until crumbly.

GLAZE:
Mix all ingredients until of drizzling consistency.