9839 twonkie filling twinkie filling copycat Recipes

hostess twinkies, vanilla instant pudding mix, milk, chopped pecans (optional), frozen non-dairy topping, thawed, chocolate frosting

hostess twinkies, cut into thirds, sweetened condensed milk, egg, lightly beaten, ground cinnamon, salt, milk chocolate chips

water, sugar, brewed espresso, italian brandy, heavy cream, sugar, vanilla extract, mascarpone cheese, twinkies, sliced 1/2-inch thick (crosswise), cocoa powder for light dusting

twinkies, popsicle sticks, vegetable oil, milk, vinegar, oil, flour, baking powder, salt, powered sugar for dusting later

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

hostess twinkies, strawberry jell-o gelatin dessert, boiling water, cold water, frozen strawberries, thawed, vanilla instant pudding mix, milk, cool whip, thawed

instant vanilla pudding, milk, hostess twinkies , cream-filled sponge cakes, cut lengthwise, chocolate-covered english toffee bars, crushed, divided (about 6 regular size candy bars)

water, sugar, strongly brewed espresso coffee, brandy , italian if possible, mascarpone cheese, softened, sugar, pure vanilla extract, heavy cream, hostess twinkies , sliced in half lengthwise, cocoa powder (to garnish )

hostess twinkies, cut in thirds, condensed milk, eggs, lightly beaten, ground cinnamon, salt

hostess twinkies, bananas , halved lengthwise, vanilla ice cream, strawberry ice cream topping, pineapple topping, frozen non-dairy topping, thawed, cashews, chopped, maraschino cherries

hostess twinkies, pancake batter, prepared, butter (optional) or margarine, for serving (optional), pancake syrup , for serving (optional)

hostess twinkies, instant vanilla pudding, skor candy bars, whipping cream (whipped)

hostess twinkies , halved lengthwise, orange jell-o, boiling water, instant vanilla pudding, milk, french vanilla liquid coffee creamer, cool whip

hostess twinkies , split lengthwise, fresh strawberries, cut in half, bananas, sliced, instant vanilla pudding , prepared according package instructions., carton cool whip topping

twinkies, eggs; separated, sugar, vanilla, semisweet chocolate chips, pecans; chopped, heavy cream ; whipped, cream of tartar

hostess twinkies, prepared packages of pudding (can use vanilla or chocolate), heath candy bars

seedless red raspberry jam, water, fresh raspberries, twinkies snack cakes