somethingshiny
Ideal_Rock
- Joined
- Jul 22, 2007
- Messages
- 6,746
I can't link my **edited by moderator. please respect forum policies** but I know some of you got a kick out of it so I'm just reposting the text here.
Hope you enjoy reading it!
So, on the menu today, Twinkies! I’m not sure what this is but I think it’s supposed to be a filling for Twinkies. I may be sadly mistaken.
Twinkies
2 T Flour
½ C Milk
¼ C Shortening
½ C Sugar
¼ C Butter
1 t Vanilla
Cook milk in flour until thick. Let cool. Mix shortening and butter 4 min. Add sugar gradually and beat 4 min. Add milk and flour. Mix up vanilla and beat until fluffy.
I’ve found another recipe to pair it with. It looks like it should be a very spongy cake which is what I want if I’m going to end up with Twinkies.
Gold Cake
(tel: 3093 cleaning house May 17, 1957)
8 Egg Yolks
1 ¼ C Sugar
2/3 C Milk
2 C Flour
4 t Baking Powder
½ t Salt
½ C Butter
1 t Vanilla
1 t Orange Extract
Beat egg yolks until light. Mix in sugar and beat. Mix dry ingredients and sift. Add to egg mixture. Melt butter and flavoring. Blend thoroughly. Two buttered pans, 20-25min, loaf pans 50 min at 375.
I’m going to make cupcakes (it’s not like I have tiny loaf pans) and then fill them with some of the Twinkie cream. I’ve been told this is ambitious. We’ll see!
I haven’t yet replaced my hand mixer (see Blizzard Divinity for that story) Reading how long all this stuff is supposed to be mixed, I’m happy to get out the stand mixer.
I’m starting with the cakes so I can make sure they’re close to what I want for Twinkies. Eggs beaten unto death, check. Again with the sifting! This woman obviously had no idea that her great-great-granddaughter would have an ingrained hatred of such a concept. A quick whisking is all that they receive. I assume that after I melt the butter I am indeed supposed to add it, the milk, and the extracts to the mixture. While adding in the flavor, I dump a good tablespoon of lemon extract right into the bowl (I don’t have orange on hand so I’ve substituted). I add extra vanilla to counteract the lemon. It makes sense in my head. It’s all mixed and very light and fluffy. This should be a wonderful sponge cake!
On to the filling. How long does it take for milk and flour to thicken? Not as long as you’d think! I smell something reminiscent of burning fried chicken and run to the stove just in time to save my concoction. Looks like it’s alright, so I continue. I only have butter, no Crisco, so butter it is. I whip it up, add my sugar and follow the instructions. The mixture is thick and creamy and sweet and delicious. I think it would’ve been a bit fluffier if I had used Crisco.
Check on the cuppies around 13 minutes in and they’re almost done. At 15 minutes, they’re cooked perfectly, nice and springy.
After letting them cool for a bit I get out my gun. It’s a late 70’s model Super Shooter that I’ve inherited from my grandma. I haven’t used it before so I have to figure out the assembly. It’s a simple motor and screw that spins down a piston to push out cookies, icing, filling, etc. I’ve put on a filling tip that is about 1.5” long with a slanted end. It’s kind of awesome. All the cakes are flipped and ready for their enemas--er--injections. I rev the motor and my husband has to come check out the kitchen action, camera in hand. I model while filling my cupcakes. Yeah, act like you wouldn’t have. But, I’m about as smooth as a Farm and Fleet model so he gets bored quickly. My son comes to investigate the happenings and happily asks me to shoot him in the face. I oblige. I fill the cupcakes without incident. Now they can be called Twinkie Cuppies (trademark pending).
The recipe has produced 2 dozen cupcakes and not quite as much filling as necessary. Next time I’ll double the filling recipe. The Twinkie Cuppies are absolutely delicious. The cake is fluffier and lighter but similar in taste to a Twinkie. The filling is creamier and richer than a Twinkie. Now if only I had teeny loaf pans, I’d be in business.
My culinary prowess is increasing.
Hope you enjoy reading it!
So, on the menu today, Twinkies! I’m not sure what this is but I think it’s supposed to be a filling for Twinkies. I may be sadly mistaken.
Twinkies
2 T Flour
½ C Milk
¼ C Shortening
½ C Sugar
¼ C Butter
1 t Vanilla
Cook milk in flour until thick. Let cool. Mix shortening and butter 4 min. Add sugar gradually and beat 4 min. Add milk and flour. Mix up vanilla and beat until fluffy.
I’ve found another recipe to pair it with. It looks like it should be a very spongy cake which is what I want if I’m going to end up with Twinkies.
Gold Cake
(tel: 3093 cleaning house May 17, 1957)
8 Egg Yolks
1 ¼ C Sugar
2/3 C Milk
2 C Flour
4 t Baking Powder
½ t Salt
½ C Butter
1 t Vanilla
1 t Orange Extract
Beat egg yolks until light. Mix in sugar and beat. Mix dry ingredients and sift. Add to egg mixture. Melt butter and flavoring. Blend thoroughly. Two buttered pans, 20-25min, loaf pans 50 min at 375.
I’m going to make cupcakes (it’s not like I have tiny loaf pans) and then fill them with some of the Twinkie cream. I’ve been told this is ambitious. We’ll see!
I haven’t yet replaced my hand mixer (see Blizzard Divinity for that story) Reading how long all this stuff is supposed to be mixed, I’m happy to get out the stand mixer.
I’m starting with the cakes so I can make sure they’re close to what I want for Twinkies. Eggs beaten unto death, check. Again with the sifting! This woman obviously had no idea that her great-great-granddaughter would have an ingrained hatred of such a concept. A quick whisking is all that they receive. I assume that after I melt the butter I am indeed supposed to add it, the milk, and the extracts to the mixture. While adding in the flavor, I dump a good tablespoon of lemon extract right into the bowl (I don’t have orange on hand so I’ve substituted). I add extra vanilla to counteract the lemon. It makes sense in my head. It’s all mixed and very light and fluffy. This should be a wonderful sponge cake!
On to the filling. How long does it take for milk and flour to thicken? Not as long as you’d think! I smell something reminiscent of burning fried chicken and run to the stove just in time to save my concoction. Looks like it’s alright, so I continue. I only have butter, no Crisco, so butter it is. I whip it up, add my sugar and follow the instructions. The mixture is thick and creamy and sweet and delicious. I think it would’ve been a bit fluffier if I had used Crisco.
Check on the cuppies around 13 minutes in and they’re almost done. At 15 minutes, they’re cooked perfectly, nice and springy.
After letting them cool for a bit I get out my gun. It’s a late 70’s model Super Shooter that I’ve inherited from my grandma. I haven’t used it before so I have to figure out the assembly. It’s a simple motor and screw that spins down a piston to push out cookies, icing, filling, etc. I’ve put on a filling tip that is about 1.5” long with a slanted end. It’s kind of awesome. All the cakes are flipped and ready for their enemas--er--injections. I rev the motor and my husband has to come check out the kitchen action, camera in hand. I model while filling my cupcakes. Yeah, act like you wouldn’t have. But, I’m about as smooth as a Farm and Fleet model so he gets bored quickly. My son comes to investigate the happenings and happily asks me to shoot him in the face. I oblige. I fill the cupcakes without incident. Now they can be called Twinkie Cuppies (trademark pending).
The recipe has produced 2 dozen cupcakes and not quite as much filling as necessary. Next time I’ll double the filling recipe. The Twinkie Cuppies are absolutely delicious. The cake is fluffier and lighter but similar in taste to a Twinkie. The filling is creamier and richer than a Twinkie. Now if only I had teeny loaf pans, I’d be in business.
My culinary prowess is increasing.
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