Gorge-athon (Part 8)

Twinkies (1930-2012)

The food-

Indescribably delicious.

The history-

Yeah, you read that death date right, it's over.

And since Hostess is over, that means not just no more Twinkies, but no more cupcakes (chocolate, and orange) no more Fruit Pies, no more Funny Bones, no more Sno-Balls, yeah, a whole empire, a whole era, up in smoke, just like that.

Poof.

I've been in shock the last couple days.

S'why it's so late.

Um...wow...my last Twinkie really was my last Twinkie.

Wow.

Nothing is safe.

Can't even buy 'em, the Ebay assholes made a run on all the stores.

Unless you wanna pay 50-100 bucks for one of the last boxes on Earth.

Maybe Woody Harrelson in "Zombieland", would.

I ain't playing that game.

Well, here's the Wiki page.

Hopefully, someone will buy the product line up, and get it all going again.

Wiki will have the news if/when it does happen.

Oh, and in the meantime, here's a homemade recipe.

Well, at least there's always....

Little Debbie (1960-present)

The foods-

Ohhh, holy shit, just look at 'em.

The history-

Peanut butter crunch bars were always my crack addiction as a kid.

Once a box was in the house, forget it, that thing would be empty in 3 days, tops.

That's why they're the star of the show up there.

That, and the big lineup pic left 'em the fuck out for some reason.

But, there they are.

*Happy sigh*

...for now....

And now, recipes.

(Y'know, besides the homemade Twinkies)

Monkey Bread

Ingredients:

3 cans of refrigerated biscuits 

1/2 c. sugar 

1/2 tsp. cinnamon 

1 stick oleo 

3/4 c. sugar 

3/4 tsp. cinnamon 

Directions:

Mix 1/2 cup sugar and 1/2 tsp. cinnamon together. Cut biscuits in quarters. Roll in cinnamon-sugar mixture. Place in well-greased bundt pan. Melt oleo. Add rest of sugar and cinnamon. Heat until sugar melts. Pour over biscuit pieces in bundt pan. Bake at 350 degrees for 30 minutes. Let cool 10 minutes before removing from pan.

Spicy Pineapple-Zucchini Bread

Ingredients:

*1 pound zucchini equals approximately 3 medium zucchini or 2 1/2 cups chopped, uncooked zucchini.

3 eggs

1 cup vegetable oil

2 cups sugar

1 teaspoon vanilla extract

2 cups shredded unpeeled zucchini

1 (20-ounce) can crushed pineapple, drained

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1 cup finely chopped nuts

1 cup raisins**

(** The recipe doesn't call for golden or white raisins but I find it gives a better flavor to use the golden raisins.)

Directions:

Preheat oven to 350 degrees.   Grease and flour two 9 x 5 inch loaf pans.   In a large bowl, combine eggs, vegetable oil, sugar, and vanilla extract; beat until thick and foamy.   Stir in zucchini and pineapple.   Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, nuts and raisins; stir until well blended.

Pour batter into prepared loaf pans and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.   Remove from oven and cool on wire racks 10 minutes; remove from pans.   Cool completely before slicing.

If using mini loaf pans, grease and flour 5 pans and reduce cooking time to 35 minutes or until the toothpick test works.

Strawberry Rhubarb Delight

Ingredients:

2 cups chopped rhubarb

1/2 c. sugar

1 3 ox. pkg. Strawberry Jell-O

1 pkg. Jiffy yellow cake mix

1 cup water

margarine

Directions:

Line bottome of ungreased 8x8x2" cake pan with

rhubarb.   Sprinkle with Jell-O, being sure to

coat all the rhubarb.   Sprinkle with sugar.   Top

with cake mix evenly.   Pour water over all.

Dot with margarine.   Bake at 350 degrees until golden.

Recipe can be doubled and baked in a 9x13x2" pan.

Peppermint Chocolate Sticks

Ingredients:

8 oz (225 g) bittersweet or semisweet chocolate

1/2 cup (125 ml) crushed peppermint candies

1/4 cup (60 ml) shredded coconut, toasted

Directions:

Melt the chocolate in a bowl over simmering water.   Stir in the peppermint candies and coconut.   Spread the mixture over wax paper or parchment to make a rectangle about 10 x 8 inches (25 x 20 cm).   After it has set, cut with a sharp knife into sticks about 1/4 x 4 inches (5 mm x 10 cm).   Store in an airtight container.   Makes about 1/2 pound (225 g).

Seven Layer Dip

Ingredients:

1 can refried beans

1 sm. can sliced black olives

2 cups grated cheese

2 bunches green onions

1 pkg. taco seasoning

1 8-oz. salad dressing (Miracle Whip)

1 8-oz. sour cream

2 med. tomatoes

3 ripe avocados 

Directions:

Chop up the green onion and tomatoes and set aside. Peel avocados, remove seeds, place in a bowl and mash until soft and smooth. Add salad dressing and one half of the taco seasoning. Mix well and set aside. Mix the remainder of the taco seasoning with the sour cream. Spread refried beans over bottom of a large casserole dish. Spread avocado mixture over the beans and then the sour cream mixture. Sprinkle black olives over the sour cream mixture. Cover with green onions, tomatoes and cheese. Chill and serve with tortilla chips or Fritos.

This would also taste really yummy with cooked ground hamburger added. The big Frito scoops would work out great if using for a meal.

Pumpkin Whoopie Pies

Ingredients:

2 cups packed brown sugar

1/2 cup pumpkin puree

3 cups flour

1 tsp. baking powder

1 1/2 tsp. cinnamon

1 1/2 tsp. cloves

1 cup cooking oil

2 eggs

1 tsp. salt

1 tsp. salt

1 tsp. vanilla

1 1/2 tsp. ginger

1 1/2 cups chopped walnuts

Directions:

Cream together the sugar, oil and pureed pumpkin.   Beat in eggs.   Sift all dry ingredients together and add to sugar mixture.   Fold in nuts.   Drop by tablespoon onto cookie sheet and bake for 10 minutes at 375º.   Cool and fill with your favorite filling.

Suggested Filling:

8 oz. cream cheese

1 lb. confectioner's sugar

3 T. softened oleo

2 tsp. vanilla

1 tsp. cinnamon

Yeah, that's a good stack.

Next time...no idea...