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#1 MarkBC

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Posted 16 November 2012 - 03:20 PM

Hostess Brands Is Shutting Down

I've never been a fan of Twinkies, but Hostess chocolate cupcakes (frosted! with creamy filling!) have always been one of my guilty pleasures.

Posted Image


If they can bail out those greedy investment banks -- "Too big to fail", they said, then they can bail out this fine company that wants nothing more than to bring us oral pleasure:
"Too sweet to fail!" Posted Image
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#2 ski3pin

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Posted 16 November 2012 - 04:02 PM

Perhaps a sad chorus of "Oh Danny Boy..................."
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#3 MarkBC

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Posted 16 November 2012 - 04:06 PM

I'm gonna have to stock up today...maybe buy a freezer to save a few cases of this guilty pleasure.
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#4 Gormley Green

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Posted 16 November 2012 - 04:20 PM

You could probably buy as many as you like. I'm sure, like Twinkies, they never expire :lol:
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#5 Smokecreek1

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Posted 16 November 2012 - 05:22 PM

They were saying 20 years! Just heard that the different parts of the main company will be broken up and sold- sooooo---there is still some hope:lol:!

Smoke
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#6 Casa Escarlata Robles Too

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Posted 16 November 2012 - 07:42 PM

May be buy truck loads and store them for the future and wait till the value of them goes up,like buying a stock low and selling high.Make a ton of money.You could be a "twinkies" hoarder.
In my route sales days,my good friend on the route was the Hostess driver.We would trade goodies,I worked for Frito-Lay.Really enjoyed the raspberry filled powder donuts,yummm.
Hope they get it settled.My cynical self says the company wants to get rid of the union,than open a union free shop.IMO.
Keep the Twinkies coming.
Frank
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#7 ski3pin

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Posted 16 November 2012 - 08:09 PM

You guys remember, years ago, the rumor about a toilet paper shortage? I think Johnny Carson had something to do with that one. Twinkies might be gone but I suspect another industrial giant will come up with a great "nutritional" replacement. That will be my defense tactic on this one.
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#8 MarkBC

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Posted 16 November 2012 - 08:12 PM

...My cynical self says the company wants to get rid of the union,than open a union free shop.IMO...

Yes, I'm sure that's a lot of it -- union-busting.
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#9 Casa Escarlata Robles Too

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Posted 16 November 2012 - 08:30 PM

You guys remember, years ago, the rumor about a toilet paper shortage? I think Johnny Carson had something to do with that one. Twinkies might be gone but I suspect another industrial giant will come up with a great "nutritional" replacement. That will be my defense tactic on this one.

I don't know if there is another "nutritional"replacement.Actually don't eat them myself,but I am sure the "twinkie"void will be filled.
Frank
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#10 chnlisle

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Posted 16 November 2012 - 08:54 PM

Relief (If you can call it that) is at hand. You better apologize to your arteries!

Golden “Twinkie” Cake:

2 cup all-purpose flour
3 tsp. baking powder
¼ tsp. salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup whole milk

Preheat your oven to 350 degrees F. Spray molds/pan with non-stick spray.

Sift together flour, baking powder and salt into a bowl and set aside.

In a large bowl, beat together butter and sugar at medium-high speed until pale and fluffy. Next, beat in the eggs one at a time, beating for 1 minute in between each addition. Reduce the mixer speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla and mix until the batter just comes together. Over mixing with make your cake chewy. Makes 12 cakes.

Spray your Twinkie canoes

http://www.amazon.co...g/dp/B0009R59QY

and bake at 350 for 15 minutes, or until the cakes are just a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool.

Cream Filling

¼ cup shortening (I prefer Crisco brand)
¼ cup margarine
1 cup sifted powdered or 10x sugar
2 tsp. vanilla

Beat together the shortening and margarine until light and fluffy. Add the powdered sugar in a little at a time and beat on high until peaks form. Add vanilla and beat for one minute. Place in prepared icing tubes for piping into cakes.

To fill the cakes, insert the icing tip – preferably a large star tip – into three points along the flat-side of the cake, about 1/8 of an inch deep. Squeeze lightly until you see the filling begin to ooze out.


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