Hostess Twinkies

 

a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick

CAKE:
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray
FILLING:
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
the folded foil around the bottle to create a mold. Leave the top open for
pouring the batter in. Make twelve of these molds and arrange on a cookie
sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat
about 2 minutes until thoroughly blended. Pour batter into molds, filling
each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars
while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on
medium speed until completely smooth and fluffy. When the cakes are done
and cooled, use a toothpick to make three small holes in the bottom of
each one. Move the toothpick around the inside of each cake to make room
for filling. Using the pastry bag, inject each cake with filling through
all three holes.
Makes 12

FRUIT WITH AMARETTO CREAM

1 1/2 tbsp. Amaretto liqueur
2 tbsp. packed dark brown sugar
1/2 c. sour cream
2 c. fresh fruit

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small soufflé dishes. Drizzle with sauce. Or layer. Fruit then cream. Especially good with strawberries, blueberries and green grapes. Serves 4.

Chocolate Covered Spoons

Craft supplies you will need:
• 12 ounce package of chocolate chips. You may use semi-sweet, white chocolate, raspberry flavored, or any other kind of baking chip of your choice.
• 40 heavy plastic spoons
• Shortening
• Deep glass measuring cup
• Colored cellophane or Saran Wrap
• Waxed paper
• Thin Ribbon

Chocolate Spoons Instructions
Pour the chips into a heatproof container, such as a measuring cup. A deep cup is the best for this project.
Microwave the cup of chips at half power for one minute. Stir. Repeat in 30 second bursts until chocolate is smooth and fully melted, but do NOT over cook.
Add to the melted chocolate one teaspoon of shortening for each cup of chips. Stir lightly until just blended.
Dip plastic spoons into the chocolate to coat the bowl and about one inch of the handle. If the chocolate starts to harden, microwave 30 seconds at half power.
Ms. CocoaJava's Gift Spoon Design
Lay spoons on wax paper to set. When chocolate spoons have set, put them in the freezer for 15 minutes. This makes them easier to handle when you start to wrap them.

Take squares of colored cellophane and wrap the coated spoons. Tie with a pretty ribbon.

Once you have mastered the basic technique, you can experiment! Try drizzling streaks of white chocolate over dipped spoons to create a design. Sprinkle colored sugar on chocolate before it sets for a holiday look.
A bundle of chocolate spoons set in a coffee mug makes a nice gift.
Tie a few spoons to a bag of gourmet coffee beans for a coffee loving friend.
Keep spoons on hand during the holidays to use when serving drinks to your visitors.

BASIC COBBLER RECIPE

1 STICK OF BUTTER
1 CUP OF SELF-RISING FLOUR
1 CUP OF SUGAR
1 CUP OF MILK

PRE-HEAT OVEN TO 350F. MELT STICK OF BUTTER IN OVEN IN A 13X9 INCH PAN. MEANWHILE MIX REMAINING INGREDIANTS TOGETHER. WHEN BUTTER IS MELTED POUR BATTER IN HOT BUTTER. THEN ADD ANY TYPE OF PIE FILLING YOU WANT IN MOUNDS THROUGH OUT THE BATTER.
SPRINKLE TOP WITH SUGAR & BAKE FOR 1 HOUR.

Nescafé Mexican Ice Cream

2 to 3 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
2 tablespoons warm water
1/2 gallon vanilla ice cream, softened
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans

DISSOLVE coffee granules in warm water in small bowl. Combine ice cream, coffee mixture and cinnamon in large bowl. Mix until well incorporated. Fold in nuts.

PLACE ice cream in freezer for 10 minutes; remove and mix. Return to freezer for 10 to 15 minutes or until hardened. Scoop into individual ice cream bowls. Serve immediately.

SERVING SUGGESTION: Ice cream can be drizzled with Abuelita Chocolate Sauce (recipe follows) and garnished with chopped pecans.

ABUELITA CHOCOLATE SAUCE
(Makes 1 cup)

1 tablet (90 g) NESTLÉ ABUELITA Chocolate, chopped
1 can (7.6 fl. oz.) NESTLÉ Media Crema

COMBINE Abuelita and Media Crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth. Serve over ice cream.

Rocky Road Cookie Cups

1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
3/4 cup mini marshmallows
1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup chopped nuts or crumbled graham crackers

PREHEAT oven to 350° F. Grease 24 mini-muffin cups.

PLACE squares of dough into prepared muffin cups; press down to make a deep well.

BAKE for 12 minutes or until edges have set (centers will be soft). While still warm, fill cookie cups with marshmallows, morsels and nuts. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).

VARIATION: Use NESTLÉ TOLL HOUSE Refrigerated Oatmeal Raisin Cookie Bar Dough and replace morsels or nuts with chopped, dried fruit.