how to make a twinkie

you start by preheating the oven
make sure the mix is moist before you put it in the oven

you take your time and let them bake...

while they are baking the cream is being prepared

say they are done...

you simply shoot your load of thick hot cream into the fresh moist
cakes
now you are making cream pies...

my favorite thing to do...I also enjoy licking the beaters after the
cream is made

wrote in message
oups.com...
how to make a twinkie

you start by preheating the oven
make sure the mix is moist before you put it in the oven

you take your time and let them bake...

while they are baking the cream is being prepared

say they are done...

you simply shoot your load of thick hot cream into the fresh moist
cakes
now you are making cream pies...

my favorite thing to do...I also enjoy licking the beaters after the
cream is made


You are just sick. I thought yu had a homemade twinkie recipe.

Sandy wrote:



You are just sick. I thought yu had a homemade twinkie recipe.

uh this is a twinkie recipe

i like making twinkies

wrote in message
oups.com...
how to make a twinkie

my favorite thing to do...I also enjoy licking the beaters after the
cream is made

Well, I gotta give you points for that screen name.

Sandy wrote:


you simply shoot your load of thick hot cream into the fresh moist
cakes
now you are making cream pies...

my favorite thing to do...I also enjoy licking the beaters after the
cream is made


You are just sick. I thought yu had a homemade twinkie recipe.

He sounds like a Twinkie :-)

"Dave Smith" wrote in message
...



He sounds like a Twinkie :-)



smile

On Wed 11 Jan 2006 09:35:23p, Thus Spake Zarathustra, or was it ?

how to make a twinkie

A twinkie is *not* a cream pie.

This is a cream pie...

* Exported from MasterCook *

Coconut Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie Shell
1 1/3 Cups All-purpose Flour
1/2 Teaspoon Salt
4 Ounces Unsalted Butter -- chilled
4 Ounces Lard -- chilled
3 Tablespoons Ice Water
Filling
2 Cups Whole Milk
1 Cup Half and Half
3/4 Cup Granulated Sugar
5 Tablespoons Cornstarch
1/2 Teaspon Salt
3 Each Egg Yolks -- beaten
1 1/2 Cups Shredded Coconut Meat -- divided
2 Tablespoons Unsalted Butter
1 1/2 Teaspoons Vanilla Extract
Topping
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract

For pastry, combine flour and salt in large mixing bowl. Cut in butter
and lard until particles are about the size of a pea. Sprinkle 3
tablespoons of ice water over flour mixture, gently combining with a fork.
If mixture doesn't come together in a mass, add an additional tablespoon
of ice water. Form mixture into a ball, flatten, and wrap in plastic
wrap. Chill 30 minutes.

Preheat oven to 425 degrees F. Roll out pastry to a 12-inch circle. Fit
into a deep 9-inch pie pan, fold over pastry to form a high fluted edge.
Prick pastry generously with fork. Line pastry with baking parchment or
foil and add pie weights, dried beans, or rice. Bake 12 minutes. Remove
lining and weights and return to oven. Continue baking 5-6 minutes or
until pastry is light golden brown. Remove to cooling rack and cool
thoroughly. Reduce oven temperature to 350 degrees F.

For Filling, mix together sugar, cornstarch, and salt in medium saucepan.
Set aside. Combine milk and cream in small saucepan and heat to
scalding. Stir hot milk mixture slowly into sugar mixture. Stir about
3/4 cup of hot mixture into egg yolks, stirring constantly. Return egg
mixture to saucepan. Cook over medium heat, stirring constantly, until
filling is very thick and stiff, about 7-9 minutes. Add 1 cup of coconut,
butter, and vanilla. Stir until butter is melted. Pour filling into pie
shell. Chill until completely cold.

For topping, spread remaining 1/2 cup of the coconut on a baking sheet and
toast until pale golden brown, about 6-8 minutes. Set aside. Beat cream
in chilled mixing bowl using chilled beaters until cream forms soft peaks.
Add sugar and vanilla and continue beating until cream is very stiff
(just short of turning to butter). Spread whipped cream over surface of
pie filling, swirling decoratively. Sprinkle with reserved toasted
coconut and return to refrigerator until serving time.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.


Remove all "xxx's" from address to e-mail directly.

Sandy wrote:

smile


I see we have a volunteer from the audience

come on up!

tell me

how do you server you pie

do you like to put cream in it?

it is always best to heat the cream, then when it's injected
it emulsifies with the fragile cake

making twinkies is almost an art form

"fRacK" wrote in message
oups.com...

Sandy wrote:

smile


I see we have a volunteer from the audience

come on up!

Dave is right you ARE a twinkie.


tell me

how do you server you pie

do you like to put cream in it?

it is always best to heat the cream, then when it's injected
it emulsifies with the fragile cake

making twinkies is almost an art form


Is that what your mother told you?

Is that what your mother told you?

I'd imagine his mother told him nothing and his Twinkie fantasy world
has him creaming on his Star Wars figures.

Sandy wrote:
Is that what your mother told you?

no, it all started with me and little sis making *cakes* in her easy
bake oven

she also made me play with dolls, i got mad at her one time and cut the
hair off of her new barbie...i also cut the lips off of it...

but this is twinkie recipe not making barbie bald...you silly little
muffin you got me chasing rabbits

In article .com,
"fRacK" wrote:

Sandy wrote:

smile


I see we have a volunteer from the audience

come on up!

tell me

how do you server you pie

do you like to put cream in it?

it is always best to heat the cream, then when it's injected
it emulsifies with the fragile cake

making twinkies is almost an art form


Deep fried twinkies are even better...

;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com,
"fRacK" wrote:

Sandy wrote:
Is that what your mother told you?

no, it all started with me and little sis making *cakes* in her easy
bake oven

she also made me play with dolls, i got mad at her one time and cut the
hair off of her new barbie...i also cut the lips off of it...

but this is twinkie recipe not making barbie bald...you silly little
muffin you got me chasing rabbits

You've got to admit, this is one of the more amusing trolls to visit
here for awhile... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

In article . com,
"fRacK" wrote:


Sandy wrote:

Is that what your mother told you?

no, it all started with me and little sis making *cakes* in her easy
bake oven

she also made me play with dolls, i got mad at her one time and cut the
hair off of her new barbie...i also cut the lips off of it...

but this is twinkie recipe not making barbie bald...you silly little
muffin you got me chasing rabbits


You've got to admit, this is one of the more amusing trolls to visit
here for awhile... ;-)

Just a tad more interesting than Andrew!

OmManiPadmeOmelet wrote:

In article .com,
"fRacK" wrote:

making twinkies is almost an art form


Deep fried twinkies are even better...


Tony Bourdain ate one of those in an episode of "No Reservations".
Didn't seem very appealing to me. Now a deep-fried Ding Dong might be
interesting.


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)