As far as I know, Tastykakes are a tri-state thing. At least they were. Maybe it's expanded to an East Coast thing. Either way, it's a crime that the whole world doesn't have access to these things. For me, they were a childhood favorite, and some GENIUS came up with a homemade version without all the preservatives, chemicals, and hydrogenated oils! I heart YOU, whoever you are!Recipe:
1/3 cup vegetable oil
2 cups sugar
4 eggs, beaten well
1 cup milk
2 cups sugar
4 eggs, beaten well
1 cup milk
1 tsp vanilla
2 tsp. butter, melted
2 tsp. baking powder
2 cups flour
12 oz. MILK chocolate chips
2 tsp. butter, melted
2 tsp. baking powder
2 cups flour
12 oz. MILK chocolate chips
2 tbsp Crisco
1 Jar Creamy Peanut butter
1 Jar Creamy Peanut butter
Grease 2 cookie sheets. Beat eggs, butter and sugar together. Stir milk and vanilla together. Mix with eggs. Add dry ingredients and mix til blended. Pour into greased cookie sheets and level evenly. Bake at 350 degrees for 15 - 20 minutes on top level. Spread with peanut butter while still warm, then refrigerate at least 1/2 hour. When cool, melt 12 ounce chocolate chips and the Crisco in the microwave and spread on top of the peanut butter. Cut into serving sizes before chocolate cools completely.
I freeze these and pop one into Lilly's lunches each day as a small, portion-controlled dessert. Makes a LOT, so these are nice for parties.
5 comments:
What a crappy clone recipe! What do you mean no dextradihydrosodium? And no triple polysaturfaturated sucrose substitute? Jeeze......you people.
:)
Sorry, Chris! I could send you some from the store if you want!
This is manna from heaven for the displaced tri-state resident. (And that's PA, NJ & DE, you NYC-centric people!)
No hydrogenated oils? What do you think Crisco is?
Hi Ray, you may kindly omit the Crisco (and your attitude).
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