[world_famous_recipes] Two Famous Recipes

Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another
minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or
bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Twinkies

twelve 12 x 14 inch pieces of aluminum foil

4 egg whites
16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray

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





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