1 cup milk
5 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup cold butter
1 teaspoon vanilla
1 baked yellow cake
Mix flour with milk and boil until thick.
(It will be very thick) Cool.
Beat until fluffy and add other ingredients one at a time beating well after each addition.
Put between layers of cooled cake.
Let stand one day to develop flavor.
Whoopie Pie
2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs (save the egg whites for the filling)
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.
Filling
2 egg whites
1 box 10X sugar
1 cup shortening
4 tablespoons milk
1 teaspoon vanilla
Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.
I cant find a zinger recipe. But try buying a chocolate or vanilla cake mix, and bake it, then cut in the middle, and add the twinkie filling, should be close to a zinger.
Pumpkin Whoopiepies
2 egg yolks 2 c. brown sugar
1 c. oil 2 c. pumpkin
1 tsp. cloves or allspice 1 tsp. cinnamon
1 tsp. ginger 1 tsp. salt
1 tsp. baking powder 1 tsp. soda
1 tsp. vanilla
Cream together egg yolk, sugar, oil and pumpkin. Mix dry ingredients together and add to the creamed mixture. Bake at 350 degrees for 10 - 12 minutes. Cool completely on wire rack and put filling on every other one and top with the remaining one.
Filling:
3 oz. pkg cream cheese, softened
1/3 c. butter
1 tsp. vanilla
1 T. milk
2 c. powdered sugar.
Beat cream cheese, butter, milk and vanilla until creamy. Stir in powdered sugar until smooth. Put filling between 2 cookies.
2 egg yolks 2 c. brown sugar
1 c. oil 2 c. pumpkin
1 tsp. cloves or allspice 1 tsp. cinnamon
1 tsp. ginger 1 tsp. salt
1 tsp. baking powder 1 tsp. soda
1 tsp. vanilla
Cream together egg yolk, sugar, oil and pumpkin. Mix dry ingredients together and add to the creamed mixture. Bake at 350 degrees for 10 - 12 minutes. Cool completely on wire rack and put filling on every other one and top with the remaining one.
Filling:
3 oz. pkg cream cheese, softened
1/3 c. butter
1 tsp. vanilla
1 T. milk
2 c. powdered sugar.
Beat cream cheese, butter, milk and vanilla until creamy. Stir in powdered sugar until smooth. Put filling between 2 cookies.
HOMEMADE TWINKIES
1 yellow cake mix
5 tbsp. flour
1 c. milk
1/2 c. Crisco
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. sugar
Bake 1 yellow cake mix in 9 x 13 inch pan. Cool. Split lengthwise (I use a jelly roll pan lined with wax paper and cut cake in half. Wax paper will peel off.)
Cook until thick: 5 tablespoons flour and 1 cup milk, stirring constantly. Cool.
Beat until fluffy: 1/2 cup Crisco, 1/2 cup butter, 1/2 teaspoon salt, 1 teaspoon vanilla, and 1 cup sugar.
Stir flour mixture well. Slowly add to sugar. Beat until very fluffy. Use a small, deep bowl.
Put filling between layers of cake and dust with powdered sugar. Refrigerate. Also good with chocolate cake for Suzy Q's.
ZINGER
You can make little cake pans out of aluminum foil that is wrapped around an empty prescription pill bottle. The cake batter is easy, since you just use any instant devil's food cake mix. I like Duncan Hines, but you can use whatever you want. As for the frosting, it may not come out as dark brown as the original since the recipe here doesn't include brown food coloring (caramel coloring). But the taste will be right on. And I think President Clinton would agree that as long as the sweet little treats taste good, appearance is secondary.
Cake
Duncan Hines devil's food cake mix
1 1/3 cups water
1/2 cup oil
3 large eggs
Filling
2 teaspoons hot water
1/4 teaspoon salt
2 cups marshmallow creme (one (7-ounce) jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Frosting
1 cup powdered sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla
dash salt
Tear off a bunch of foil pieces large enough to accomplish the following: Make your mini cake pans by folding the foil two times and wrapping around a pill bottle. Empty prescription medicine bottles are actually good for something. Use a toothpick or skewer to dig three caverns in the cakes where the filling will live. Later you will cleverly hide these holes with frosting.
1. Prepare the cake batter following the directions on the box. If you use Duncan Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil and three eggs. Preheat oven to 350 degrees.
2. To prepare the cake pans that will make cakes the size of Zingers, tear off 20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil in half and then in half once more so that you have a rectangular piece of foil.
Wrap this piece of foil around a small prescription medicine bottle. Tuck in the ends and take the bottle out, leaving the foil open at the top. This will form a little pan. Flatten the bottom so that the mini pan stand up straight. Place this into a baking pan and repeat with the remaining pieces of foil. When you have arranged all of the foil pans in a baking pan, spray the inside of all the pans with non-stick cooking spray. Fill each little pan about halfway with cake batter. Bake cakes for 15-17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely.
3. To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let this mixture cool.
4. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
Add the salt mixture to the bowl and mix.
5. To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth.
6. To assemble your snack cakes first poke three holes with a toothpick or skewer in the top of a cake and swirl around inside the holes making little caverns for your filling.
7. Use a pastry bag with a small tip to squeeze some filling into each hole.
Careful not to overfill, or your cake will burst open. Sure, it's exciting, but this mess won't make for a good clone.
8. Once the cake is filled, use a butter knife to spread frosting on top of the cake over the holes. Drag a fork lengthwise over the frosting making groves, just like the real thing. Makes 20 snack cakes.
CHOCOLATE WHOOPIE PIES
Pies:
2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs (save the egg whites for the filling)
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.
Filling:
2 egg whites
1 box 10X sugar
1 cup shortening
4 tablespoons milk
1 teaspoon vanilla
Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.
Note: You can buy a powdered buttermilk mix to make your own buttermilk or you can substitute 1 cup yogurt for either the buttermilk or sour milk. To make sour milk, place 1 tablespoon lemon juice (or vinegar) and fill with milk to make 1 cup. Let stand for 5 minutes.
WHOOPIE PIES
1 box Devil's food cake mix
1 sm. box chocolate instant pudding
1/2 c. softened butter
4 eggs
1 c. water
Mix together and put by spoonfuls onto cookie sheet and bake 350 degrees, 10-15 minutes.
FILLING:
1 c. Crisco
1 c. butter
2 c. sugar
1 c. hot milk
2 egg whites
Dash salt
4 tsp. vanilla
Mix until thick and smooth.
Make sandwich cookies - or - Whoopie Pies - with cooled cookies.
1 yellow cake mix
5 tbsp. flour
1 c. milk
1/2 c. Crisco
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. sugar
Bake 1 yellow cake mix in 9 x 13 inch pan. Cool. Split lengthwise (I use a jelly roll pan lined with wax paper and cut cake in half. Wax paper will peel off.)
Cook until thick: 5 tablespoons flour and 1 cup milk, stirring constantly. Cool.
Beat until fluffy: 1/2 cup Crisco, 1/2 cup butter, 1/2 teaspoon salt, 1 teaspoon vanilla, and 1 cup sugar.
Stir flour mixture well. Slowly add to sugar. Beat until very fluffy. Use a small, deep bowl.
Put filling between layers of cake and dust with powdered sugar. Refrigerate. Also good with chocolate cake for Suzy Q's.
ZINGER
You can make little cake pans out of aluminum foil that is wrapped around an empty prescription pill bottle. The cake batter is easy, since you just use any instant devil's food cake mix. I like Duncan Hines, but you can use whatever you want. As for the frosting, it may not come out as dark brown as the original since the recipe here doesn't include brown food coloring (caramel coloring). But the taste will be right on. And I think President Clinton would agree that as long as the sweet little treats taste good, appearance is secondary.
Cake
Duncan Hines devil's food cake mix
1 1/3 cups water
1/2 cup oil
3 large eggs
Filling
2 teaspoons hot water
1/4 teaspoon salt
2 cups marshmallow creme (one (7-ounce) jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Frosting
1 cup powdered sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla
dash salt
Tear off a bunch of foil pieces large enough to accomplish the following: Make your mini cake pans by folding the foil two times and wrapping around a pill bottle. Empty prescription medicine bottles are actually good for something. Use a toothpick or skewer to dig three caverns in the cakes where the filling will live. Later you will cleverly hide these holes with frosting.
1. Prepare the cake batter following the directions on the box. If you use Duncan Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil and three eggs. Preheat oven to 350 degrees.
2. To prepare the cake pans that will make cakes the size of Zingers, tear off 20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil in half and then in half once more so that you have a rectangular piece of foil.
Wrap this piece of foil around a small prescription medicine bottle. Tuck in the ends and take the bottle out, leaving the foil open at the top. This will form a little pan. Flatten the bottom so that the mini pan stand up straight. Place this into a baking pan and repeat with the remaining pieces of foil. When you have arranged all of the foil pans in a baking pan, spray the inside of all the pans with non-stick cooking spray. Fill each little pan about halfway with cake batter. Bake cakes for 15-17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely.
3. To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let this mixture cool.
4. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
Add the salt mixture to the bowl and mix.
5. To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth.
6. To assemble your snack cakes first poke three holes with a toothpick or skewer in the top of a cake and swirl around inside the holes making little caverns for your filling.
7. Use a pastry bag with a small tip to squeeze some filling into each hole.
Careful not to overfill, or your cake will burst open. Sure, it's exciting, but this mess won't make for a good clone.
8. Once the cake is filled, use a butter knife to spread frosting on top of the cake over the holes. Drag a fork lengthwise over the frosting making groves, just like the real thing. Makes 20 snack cakes.
CHOCOLATE WHOOPIE PIES
Pies:
2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs (save the egg whites for the filling)
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.
Filling:
2 egg whites
1 box 10X sugar
1 cup shortening
4 tablespoons milk
1 teaspoon vanilla
Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.
Note: You can buy a powdered buttermilk mix to make your own buttermilk or you can substitute 1 cup yogurt for either the buttermilk or sour milk. To make sour milk, place 1 tablespoon lemon juice (or vinegar) and fill with milk to make 1 cup. Let stand for 5 minutes.
WHOOPIE PIES
1 box Devil's food cake mix
1 sm. box chocolate instant pudding
1/2 c. softened butter
4 eggs
1 c. water
Mix together and put by spoonfuls onto cookie sheet and bake 350 degrees, 10-15 minutes.
FILLING:
1 c. Crisco
1 c. butter
2 c. sugar
1 c. hot milk
2 egg whites
Dash salt
4 tsp. vanilla
Mix until thick and smooth.
Make sandwich cookies - or - Whoopie Pies - with cooled cookies.
No comments:
Post a Comment