Twinkies and Turkey
I doubt that I’ll ever cook with Twinkies at Thanksgiving, or any other time of year, but just for yuks, here are some recipes sent to me by the makers of Twinkies.
Twinkling Turkey
(serves 15 to 20)
1 (8.5 ounce) package yellow corn muffin mix, prepared and baked according to package instructions
6 Twinkies halves lengthwise
1 (14- to 18-pound) turkey
1 tart apple, peeled, cored and diced
1/4 cup honey
Remove the muffins from the oven and allow to cool on a wire rack
Preheat the oven to 350 degrees. Scrape the crème-filling out of the Twinkies with a small spoon and reserve in small bowl.
Cut the Twinkie pastry into cubes and spread in a single layer on a baking sheet. Bake for 8 – 10 minutes, until lightly toasted. Remove from oven and allow to cool completely. Decrease the oven temperature to 325 degrees.
Rinse the turkey. Crumble muffins into a bowl, add the apple and toasted Twinkies and mix lightly. Loosely stuff the mixture into the turkey and truss the legs. Place the turkey, breast side up, on a rack set in a roasting pan. Roast the turkey for 12 to 15 minutes per pound, until the thigh temperature reaches 175 degrees to 180 degrees and the juices run clear.
In a small bowl, combine the honey with the reserved crème filling and mix well. Brush the turkey with the honey mixture during the last ten to fifteen minutes of roasting time.
Remove the turkey from the oven and let stand for 20 minutes before carving.
Pumpkin Twinkie Dessert
(serves 9-12)
1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners’ sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Makes 9 to 12 servings.
Pumpkin Twinkie Bread Pudding
(serves 6)
1 cup canned pumpkin puree
2 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 cup milk
1 tablespoon molasses
1/4 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of salt
5 Twinkies, cubed
CARAMEL SAUCE
1 cup sugar
2 tablespoons freshly squeezed lemon juice
1/2 cup cold water
Preheat the oven to 350 degrees. Butter 6 six-ounce ramekins. In a bowl, whisk together the pumpkin, eggs, egg yolk, milk, molasses, sugar, vanilla, ginger, cinnamon, and salt. Divide the Twinkie cubes among the ramekins, then pour the pumpkin mixture over the Twinkies. Let sit for about ten minutes, until the Twinkies have absorbed the liquid.
Place the ramekins in a roasting pan and place the pan in the oven. Pour enough warm water in the pan in the oven to reach halfway up the sides of the ramekins. Bake for about 40 minutes until the puddings are brown and the centers have set. Remove from the oven and allow to cool for 10 minutes.
To prepare the sauce, first fill a large bowl with ice water. In a small saucepan over medium heat, combine the sugar and lemon juice. Cover and cook for 3 to 5 minutes, until the sugar has melted. Uncover and continue cooking for 5 to 7 minutes, swirling the pan occasionally, until the sugar turns a deep amber color. Plunge the bottom of the pan into the prepared bowl of ice water to stop the cooking process. Wearing oven mitts, carefully pour in the 1/2 cup cold water. Be careful not to splatter. Stir frequently until ready to use.
To serve, turn the puddings out on to dessert plates. Spoon some caramel sauce over each and serve at once.
