STRAWBERRY TWINKIES RECIPES
HOW TO MAKE TWINKIES - TOP SECRET RECIPES
The Twinkie was invented in 1930 by the late James A. Dewar, then the Chicago-area regional manager of Continental Baking Company, the parent corporation behind the Hostess trademark. At the time, Continental made "Little Short Cake Fingers" only during the six-week strawberry season, and Dewar realized that the aluminum pans in which the cakes were baked sat idle the rest of the year. He came up with the idea of injecting the little cakes with a creamy filling to make them a year-round product and decided to charge a nickel for a package of two. But Dewar couldn't come up with a catchy name for the snack cake—that is, until he set out on a business trip to St. Louis. Along the road he saw a sign for Twinkle Toe Shoes, and the name Twinkies evolved. Sales took off, and Dewar reportedly ate two Twinkies every day for much of his life. He died in 1985. The spongy treat has evolved into an American phenomenon. Today the Twinkie is Continental's top Hostess-line seller, with the injection machines filling as many as 52,000 every hour. You will need a spice bottle, approximately the size of a Twinkie, ten 12x14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick. Watch Todd's video demonstration of this classic hack. If you're a fan of Hostess powdered Donettes, or cupcakes, check out these recipes. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 45 minutes0S
Prep Time 22 minutes30S
Cook Time 22 minutes30S
Number Of Ingredients 10
Nutrition Facts : Calories 150 calories
EASY 7-STEP VINTAGE PUMPKIN CHIFFON PIE ... - CLICK AMERICANA
Provided by Click Americana
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Prepare and bake 9-inch pie shell. Cool. (For easier making, roll out 12" circle of pastry on a 14" square of Kaiser Broiling Foil. Lift foil and pastry and set in pie plate. Flute and prick. Trim foil and turn up to form a 1-inch collar, which protects edge from over-browning during baking.)
- Mix 1 envelope Knox unflavored gelatin, 3/4 cup firmly packed dark brown sugar, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon together in the top of a double boiler.
- Stir in 1/2 cup milk, 1/4 cup water, 3 egg yolks and 1-1/2 cups canned pumpkin; mix well. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, about 10 minutes.
- Remove from heat; chill until mixture mounds when dropped from a spoon.
- Beat 3 egg whites until stiff; beat in 1/4 cup sugar. Fold in gelatin mixture.
- Turn into pie shell and chill until firm.
- Garnish with whipped cream, if desired.
Nutrition Facts : Calories 209 calories, CarbohydrateContent 39 grams carbohydrates, CholesterolContent 71 milligrams cholesterol, FatContent 4 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 205 grams sodium, SugarContent 28 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
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