TWINKIE DELIGHT
My granddaughter, Lily, who is 5 years old came to her Nana (me) the other night and said. "Nana, I am making you a SPECIAL dessert." It was different alright! And Lily has now made it for me two nights in a row. Tonight she said, "Nana add this to your recipe club. Everyone will love it! And tell them, I made it....me,...
Provided by Sandy Griffith
Categories Other Desserts
Time 5m
Number Of Ingredients 5
Steps:
- 1. Lay Twinkie on plate. Drizzle syrup over Twinkie. Put a dollop of cool whip on top of Twinkie. Put a dollop of cool whip on each side of Twinkie. Place a cookie on each side where cool whip is. Place a cherry on top of cool whip that is on Twinkie. Serve it with love!
TWINKIE DELIGHT
Make and share this Twinkie Delight recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Cut twinkies in half lengthwise and layer them on bottom of 13-by-9-inch pan, frosting side up.
- Prepare instant chocolate pudding with cold milk, using 3 cups as directed.
- Immediately pour over Twinkies layer.
- Refrigerate 15 minutes.
- Prepare instant vanilla pudding with remaining 3 cups milk and immediately pour over chocolate pudding layer.
- Refrigerate another 15 minutes.
- Gently frost with whipped topping.
- Chill well before serving.
HOSTESS TWINKIE DELIGHT
Steps:
- 1. Slice twinkies in half and place in bottom of a 9x13 pan. Slice bananas and put on top of twinkies to cover. Make box of pudding according to pkg. directions. Place pudding on top of banana layer. Place strawberries on top of pudding layer. Place cool whip on top of strawberry layer. Garnish with nuts. Chill until pudding is set. Serve.
HOMEMADE TWINKIES
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h40m
Yield 12 homemade Twinkies.
Number Of Ingredients 15
Steps:
- For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
- To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
- Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
- In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
- Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
- Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
- Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
- Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
- Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams
STRAWBERRY TWINKIE DESSERT
This recipe makes delicious make-ahead dessert using Twinkies, cream cheese, whipped dessert topping, and strawberries.
Provided by Cali
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Combine strawberries and glaze in a small bowl.
- Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
- In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 40.1 g, Cholesterol 24.1 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.5 g, Sodium 167.6 mg, Sugar 26.7 g
TWINKIE DESSERT
Make and share this Twinkie Dessert recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut Twinkies in half lengthwise.
- Arrange in a 9x13-inch pan.
- Mix pudding with milk and pour over Twinkies.
- Slice bananas lengthwise and place over pudding.
- Drain pineapple and place over bananas.
- Cover with (thawed) Cool Whip.
- Sprinkle chopped pecans over topping.
- Enjoy!
Nutrition Facts : Calories 250.5, Fat 10.8, SaturatedFat 8.4, Cholesterol 12.8, Sodium 226.1, Carbohydrate 36.5, Fiber 1.4, Sugar 27.2, Protein 4
STRAWBERRY TWINKIE DELIGHT
Make and share this Strawberry Twinkie Delight recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix together the strawberries and glaze; set aside.
- Slice the Twinkies in half lengthwise; place in an ungreased 13x9 inch baking dish with cream side up.
- In a bowl, beat cream cheese and sweetened condensed milk with an electric mixer, until smooth; fold in the whipped topping.
- Spread over the Twinkies.
- Spoon strawberry mixture on top.
- Cover and refrigerate for at least 30 minutes, then serve.
Nutrition Facts : Calories 281.4, Fat 16.9, SaturatedFat 12.2, Cholesterol 32.4, Sodium 107, Carbohydrate 29.4, Fiber 1, Sugar 27.4, Protein 4.8
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