Deep-Fried Twinkies

Twinkies
6 individual Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting

Batter
1 cup milk
2 tablespoons vinegar
1 tablespoon vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Chill or freeze Twinkies for several hours or overnight.

Heat 4 cups vegetable oil in deep fryer to about 375 degrees F.

To make batter: Mix together milk, vinegar and oil.

In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

Remove Twinkies to a paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Fiesta Style Apple-Filled Tortillas with Cinnamon-Caramel Sauce

Source: Mrs. Smith’s Kitchen

2 teaspoons ground cinnamon
1/4 cup granulated sugar
2 eggs, beaten
10 plain flour tortillas
1 Mrs. Smith’s Apple Cobbler, baked according
    to package directions
12 wooden picks
2 1/2 cups canola or corn oil
3 tablespoons granulated sugar
3/4 cup heavy cream
1/2 cup whole milk
2 teaspoons cinnamon
5 egg yolks, beaten with sugar
Sundae caramel sauce

Thoroughly mix together cinnamon and sugar; set aside.

Brush beaten eggs onto one side of each tortilla; sprinkle with cinnamon sugar. Add a 2-ounce scoop of Mrs. Smith’s Apple Cobbler – fruit filling and crust – to the center of each tortilla.

Fold tortilla and spear with wooden pick. Heat oil to approximately 375 degrees F and deep-fry wraps until golden brown. Remove wooden picks.

Beat egg yolk with sugar well. Heat milk and cream to a simmer and add 1/4 cup of it into the egg yolks while beating. Add back into the cream and keep stirring until thickened. Turn off heat and cool sauce.

Yields 10.

Down South in Dixie Banana Cream

2 cups milk
1 small box regular vanilla pudding mix
2 1/2 cups miniature marshmallows, divided
20 vanilla wafers
2 bananas, thinly sliced

Gradually add milk to dry pudding mix in a saucepan, mixing until well-blended. Add 1 cup marshmallows. Bring mixture to a boil, stirring constantly. Remove from heat.

Layer vanilla wafers on bottom of 1-quart casserole; top with half of the bananas and half of the pudding mixture. Repeat.

Surround edge of casserole with remaining vanilla wafers and top with remaining marshmallows.

Death by Chocolate

From the kitchen of Chrissy C. – Childersburg, Alabama

Make this dessert the day before you plan to serve it for the best taste!

1 (19.8 ounce) family-size box brownie mix
1/2 cup Kahl?a
2 (3.5 ounce) boxes chocolate mousse mix
8 (1.4 ounce) butter toffee bars (Heath or Skor)
1 (12 ounce) container non-dairy whipped topping

Bake brownies according to package directions. Let cool.

Poke holes throughout brownies using a wooden pick and pour in Kahl?a. Set aside.

Whip chocolate mousse mix according to package directions. Break up candy bars into small pieces. Break up half the brownies and place in the bottom of a trifle dish. Next, cover brownies with half the candy bar pieces, followed by half the chocolate mousse. Layer half the whipped topping on top of chocolate mousse. Continue layering with remaining ingredients and garnish with cherries and mint leaves if desired. Serve chilled.

Easy Breezy Dessert

1 large angel food cake
1 can pie filling (blueberry, cherry, etc.)
1 (16 ounce) container Cool Whip
Pecans

Break cake into bite-size pieces; stir in pie filling. Reserve enough Cool Whip to spread on top. Then add remaining Cool Whip to cake and pie filling mixture. Put into a 9 x 13-inch pan. Top with reserved Cool Whip and pecans, then chill.

Daiquiri Fluff

1 (10 ounce) package frozen strawberries, broken up
1/4 cup light rum
2 tablespoons lemon juice
1 (8 ounce) container Cool Whip, thawed

In a blender container or food processor bowl, combine strawberries, rum and lemon juice. Cover and blend or process until thoroughly mixed. Transfer mixture to a medium-size mixing bowl. Fold in Cool Whip. Spoon the mixture into 8 chilled glasses or sherbet dishes. Serve immediately.

Fried Cream

Source: San Francisco ? la Carte – Junior League of San Francisco – 1979

Fried cream is a dessert with a long tradition in San Francisco. It is delicious, spectacular, and up to the final frying stage it can – in fact must – all be done in advance. It is worth the last-minute effort for the impressive results.

3 egg yolks
1/4 cup granulated sugar
1 tablespoon dark rum
Pinch of salt
5 tablespoons cornstarch
3 tablespoons milk
2 cups heavy cream, scalded and cooled
1/2 inch cinnamon stick
1 cup ground almonds
1 egg, beaten
1 cup zwieback crumbs
Oil for deep frying
1/4 cup dark rum

Beat together the egg, yolks, sugar, 1 tablespoon rum and salt until lightly thickened.

Mix cornstarch and milk into a smooth paste and add to egg yolk mixture. Stirring constantly, gradually add cream and cinnamon stick. Cook in the top of a double boiler over boiling water, stirring constantly, until thick and smooth. Remove cinnamon stick and pour cream mixture into a buttered shallow 12 x 9-inch pan to a depth of 3/4 inch. Chill thoroughly.

Cut cream into diamond shapes and roll in ground almonds. Dip pieces in beaten egg then roll in zwieback crumbs. Chill once more.

Heat oil to a deep-fry stage and fry cream until lightly browned, then drain on paper towels and arrange on a heated serving platter.

Heat rum in a small saucepan, ignite, and pour over cream. Serve immediately.