Twinkies were invented in Schiller Park, Illinois in 1930 by James Alexander Dewar, a baker for the Continental Baking Company. Realizing that several machines used to make cream-filled strawberry shortcake sat idle when strawberries were out of season, Dewar conceived a snack cake filled with banana cream, which he dubbed the Twinkie. He said he came up with the name when he saw a billboard in St. Louis for "Twinkle Toe Shoes".
During World War II, bananas were rationed and the company was forced to switch to vanilla cream. This change proved popular, and banana-cream Twinkies were not widely re-introduced. The original flavor was occasionally found in limited-time promotions, but the company used vanilla cream for most Twinkies. In 1988, Fruit and Cream Twinkies were introduced with a strawberry filling swirled into the cream. However, the product was soon dropped.
Vanilla's dominance over banana flavoring would be challenged in 2005, following a month-long promotion of the movie King Kong. Hostess saw its Twinkie sales rise 20 percent during the promotion, and in 2007 permanently restored the banana-cream Twinkie to its snack lineup.
1 multi-pack of Hostess Twinkies
1 package strawberry glaze
1 pint fresh strawberries
1 container Cool Whip
1 can or bottle of chocolate syrup
Mix glaze and fresh strawberries. Place Twinkies in dessert dish. Cover Twinkies with glaze mixture. Top with Cool Whip and chocolate syrup. Cool and enjoy!
1 box Twinkies (10)
2 small boxes instant vanilla pudding
2 or 3 bananas
1 can crushed pineapple, drained
Nuts and maraschino cherries
Cut Twinkies in half and lay in a 13 x 9-inch pan with the cream side up. Mix pudding as directed and pour over Twinkies. Slice bananas over the top. Pour crushed pineapple over the bananas. Top with Cool Whip. Sprinkle with nuts and maraschino cherries. Chill at least 2 hours before serving.
6 individual Twinkies
4 cups vegetable oil
Flour for dusting
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. Sprinkle with a mixture of cinnamon and sugar. 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.
1 box Twinkie Cakes
1 carton frozen strawberries with syrup, thawed
1 container Cool Whip, thawed
Slice Twinkies in half, laying bottom half filling side up in the bottom of a cake pan, covering the entire bottom of the pan. Pour strawberries over bottom layer and place the top side of the Twinkies over berries. "Frost" the cake with Cool Whip and serve
Twinkie Pineapple Dessert
5 Twinkies, split in half lengthwise
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups cold milk
1 small box instant vanilla pudding mix
2 cups whipped topping, divided
1/2 cup chopped walnuts
Place Twinkies in an ungreased 11 x 7-inch dish. Top with pineapple; cover and set aside.
In a bowl, beat milk and pudding mix until smooth Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.
Yields 6 to 8 servings.