Gorge-athon (Part 6)

Unh, I keep slacking off...okay, back to it...


Twix (1979-present)

The candy bar-

There they are, the Twix family from 1990.

Love me some Twix.

The history-

They had the peanut butter from 1983 onward, then they added the chocolate fudge, and cookies n' creme, then....they took back all of them but caramel, and didn't bring back peanut butter until the fucking 00's.

I was pissed.

Here's a 1983 PB-Twix...

It didn't go over to the gold wrapper until the 4 flavor deal,...and that lasted...not even all of '90.

Anyway, now they have a chocolate cookie, so, it's still not the one from my youth.



PB Max (1990-1994?)

The candy bar-

Jesus, I still haven't stopped mourning these fucking things.

Google PB Max, I'm not alone.

I mean, just fucking look at that!

*Drool, gurgle*

The history-

The discontinuing of PB Max is one of the great crimes committed on western civilization, up there with the burning of the library of Alexandria.

I mean, just imagine if they had discontinued fucking M&M's, or fucking Twinkies!
It's that egregious.

And, as said above, I'm not alone in missing them.

Why, this fella even jury-rigged some homemade ones!



You sir, are a hero to your species.



PB Max spread (1994?)

The food-

*Gurgle*

The history-

I only got one jar of this.

That pic shows snicker flavor...but I had flat-out PB Max flavor.
It had a rotating stripe of peanut butter and chocolate, like a barber pole, and the peanut butter was whipped, and fluffy, and the chocolate was like ice cream hot sauce, gooey, and rich.

Ohhh....and there's really no substitute.

Nutella approximates the flavor, but the mouth-feel...no, I'll never have that back.

Bastids...


Obligatory reviews done, back to recipes.

So, I burnt through all of my evil bachelor recipes.

Here's actual good ones swiped from me moom.



No Bake Truffles

Ingredients:
1c. smooth peanut butter
1/2c. dark corn syrup
1c. crisped-rice cereal
8oz. milk chocolate,broken in pices
1/4c. finely chopped peanuts


Directions:
1. Beat peanut butter and corn syrup in medium-size bowl until well blended.Stir in cereal until well mixed.

2. Line a large baking sheet with wax paper.Using a   teaspoon, shape mixture into balls. Place on baking sheets.refrigerate several hours or until firm.

3.In a medium-size bowl, melt chocolate in microwave on 50-percent power,stirring occasionally until smooth.

4. dip a peanut-butter ball in chocolate, using fork to coat evenly;remove excess chocolate.Roll truffle in chopped peanuts.Replace finished truffles on baking sheet. Refrigerate 1 hour or until firm. Try other coatings like coconut,colored sugars, nonpareils sprinkles on dark or white chocolate too.



Okay, she's got rice crispies there, but I distinctly remember her using Cheerio's when I was a kid. 
Try it both ways..



Rocky Road Fudge Bars

Ingredients:
Bar

1/2 cup margarine or butter
2 squares (1 oz.) unsweetened chocolate or 1 envelope pre-melted unsweetened baking chocolate flavor
1 cup sugar
1 cup flour
1/2 - 1 cup chopped nuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

Filling

8 oz. pkg. cream cheese, softened (reserve 2 oz.)
1/2 cup sugar
2 T. flour
1/4 cup margarine or butter, softened
1 egg
1/2 tsp. vanilla
1/4 cup chopped nuts
6 oz. pkg. (1 cup) semi-sweet chocolate chips

Frosting

2 cups miniature marshmallows
1/4 cup margarine or butter
1 square (1 oz.) unsweetened chocolate
2 oz. reserved cream cheese
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla


Directions:
Heat oven to 350 degrees F.   Grease (not oil) and flour a 13x9x2" pan.   In large suacepan over low heat, melt 1/2 cup margarine and 1 square chocolate.   (Lightly spoon flour into measuring cup; level off) Add remaining Bar ingredients; mix well.   Spread in prepared pan.   In small bowl, combine 6 oz. cream cheese with next 5 filling ingredients.   Beat 1 minute at medium jspeed until smooth and fluffy; stir in nuts.   Spread over chocolate mixture.   Sprinkle with chocolate chips.   Bake at 350 degrees F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.   Remove from oven; sprinkle with marshmallows.   Bake 2 minutes longer.

In large saucepan, over low heat, melt 1/4 cup margarine, 1 square chocolate, remaining 2 oz. cream cheese and milk. Stir in powdered sugar and vanilla until smooth.   Immediatley pour over marshmallows and swirl together.   Cool; cut into bars.   Store in refrigerator.   Makes 3 to 4 dozen bars.



Pepperkakor 


Ingredients:
½ cup sugar
½ cup molasses
½ cup melted butter
1 egg, well beaten
2 cups flour
1 tbsp. ginger
1 tsp. cinnamon
½ tsp. cloves
½ tsp soda
pinch of salt


Directions:
Combine ingredients   Roll dough 1 ½ to 2" in diameter.
Wrap in waxed paper and chill overnight.   Slice thin and
bake on ungreased cookie sheets at 350ºF. 5 or 6 minutes
or until done.



Ma's Trifle


Ingredients:
1 angel food cake (torn apart)
1 3 oz. pkg. Jell-O (any flavor)
1 cup cold water
1 cup boiling water
2 c. fruit (sliced bananas, peaches, berries,
pears, cherries, kiwi, pineapple, etc.   You
make choice.   Combinations are great.   Fresh is best but canned works)
1 pkg. Jell-O Instant Pudding (vanilla or white chocolate)
2 cups cold mile to make pudding
1 small container Cool Whip or Cool Whip Lite


Directions:
Tear cake into small chunks and place in large bowl or large clear glass dish (like a punchbowl).
Prepare Jell-O with boiling water and cold water
and spoon evenly over cake chunks.   Cover cake
evenly with fruit.   Prepare Jell-O Instant Pudding with 2 cups of cold milk and spoon evenly
over fruit layer.   Make an even layer of Cool Whip
over all.   Chill for at least 4 hours or overnight before serving.



Banana Split Cake


Ingredients:
2 cups flour
1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas (3 medium)
1/2 cup buttermilk or sour milk (1 1/2 c. milk with
1 1/2 tsp lemon juice or vinegar)
1/2 cup shortening
2 eggs
1 tsp. vanilla
1 small jar maraschino cherries for garnish
1 sm. container of Cool Whip or two cups sweetened whipped cream
1 jar hot fudge ice cream topping
nuts for garnish
1 small can crushed pineapple

Directions:
Grease and flour two 9x1 1/2" round baking pans, set
aside. In a large mixing bowl, combine flour, sugar,
baking powder, baking soda and salt. Add banana,
buttermilk or sour milk, shortening, eggs and vanilla. Beat
with electric mixer on low speed till combined. Beat on
medium speed for three minutes. Pour into prepared pans.
Bake in a 350º oven for 30 minutes or until a toothpick
inserted near center comes out clean. Cool on wire racks
10 minutes. Remove from pans. Cool completely on
racks. Split each cake layer in half with a serrated knife.
Place one layer on a serving plate. Top with mixture of
1 cup sliced strawberries and 1 cup of sweetened whipped
cream or Cool Whip. Place another cake layer on top.
Spread with 1/2 of 11-12 oz. jar of warm fudge ice cream
topping. Sprinkle with 1/4 cup nuts. Place another cake
layer on top. Spread with mixture of 1 cup drained,
crushed pineapple and 1 cup sweetened whipped cream or
Cool Whip. Top with last cake layer. Spread remaining
warm hot fudge ice cream topping on top, drizzling around
sides, and sprinkle with 1/4 cup chopped nuts. Garnish
with cherries. Serve immediately or chilled.



Yeah, that'll keep your belly filled with snack-ituide until I come back.

Next time, whenever that is, meal stuff.