I lost a long time and very good friend last week.

I, the nation, nay the entire world will never be the same.

Let us all take a moment to bow our heads in remembrance.

After 82 years in business, Hostess brands, the maker of Twinkies, is bankrupt due to the economy. 

Hostess products included:  various cupcakes, raspberry zingers, various pies, Sno-Balls, Ho-Hos, Suzy-Q’s, Ding Dongs, mini muffins, and donettes.

Not only did Hostess products satisfy my sweet tooth, they satisfied my funny bone by having the coolest names for sweets ever. Ho-Hos and Ding Dongs made me smile before I even took a bite.

We need more fun foods like this, especially during this long recession. We need things to make us smile and that are just crazy fun. We need something to cheer us up and make us forget out tight budgets if only for a few minutes.

I grew up with Hostess. They were a staple of my childhood. I used to spend a portion of my weekly allowance on Twinkies, Zingers, and various flavors of cupcakes.

And Wonder bread was on our dinner table most nights. Wonder bread may be one of the first brands I recognized as a kid. Who could forget the cheery red, yellow, and blue plastic bag?

So now I must get used to a world without Twinkies.

But wait! All is not lost.

Your intrepid blogger, your on-the-job-24 hours a day researcher spent hours and hours into the wee morning hours searching through the internets just for you, my wonderful and loyal readers.

And Bingo! I found the recipe for Twinkies, and I am happy to share it with you today.

ADDITION TO POST:  Thanks to reader Maureen’s question in the Comments Section, following is a link to a site where you can buy a Twinkie pan or canoe: Twinkie Canoe

From WDTN-TV in Indianapolis, Indiana

Featured Recipe    Golden “Twinkie” Cake
Ingredients for 12 cakes

2 cup all-purpose flour
3 tsp. baking powder
¼ tsp. salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup whole milk


Preheat your oven to 350 degrees F. Spray Twinkie molds/pan with non-stick spray.

Sift together flour, baking powder and salt into a bowl and set aside.

In a large bowl, beat together butter and sugar at medium-high speed until pale and fluffy. Next, beat in the eggs one at a time, beating for 1 minute in between each addition. Reduce the mixer speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla and mix until the batter just comes together. Over mixing with make your cake chewy.

Fill the Twinkie canoes and bake at 350 for 15 minutes, or until the cakes are just a light golden color and a tester inserted in the center of the cakes comes out clean.

Remove from the oven and let cool.

Cream Filling Ingredients

¼ cup shortening
¼ cup margarine
1 cup sifted powdered or 10x sugar
2 tsp. vanilla

Beat together the shortening and margarine until light and fluffy. Add the powdered sugar in a little at a time and beat on high until peaks form. Add vanilla and beat for one minute. Place in prepared icing tubes for piping into cakes.

To fill the cakes, insert the icing tip – preferably a large star tip – into three points along the flat-side of the cake, about 1/8 of an inch deep. Squeeze lightly until you see the filling begin to ooze out.

Bon appétit!!!
No Cost Analysis today cause some recipes are just Priceless!

Quote of the Day

Life is like a twinkie, we all want the fluffy outside but it’s the cream filing that really matters.

Tom Brady  ~ Quarterback, New England Patriots


Print Friendly

3 comments to R.I.P.