A few tidbits from my Tennessee Hometown Cookbook......
(I love living in Tennessee and I love being a Tennessee cook!!)
Do you love MoonPies? They are exceptionally well loved at our house. Not so much by me, but SO much by the other members of my household. Did you know the MoonPie was concocted in Chattanooga at the Chattanooga Bakery in the early 1900's? The reported inventor asked miners what they might enjoy as a snack. In addition to being solid and filling, the other requirement was that the size be about as big as a man's hands framing the full moon in the sky. These requirements were combined with the observation that workers at the bakery dipped graham crackers into marshmallow and laid in the window to harden. A second graham cracker and a coat of chocolate were added to the recipe and samples were distributed to factory workers. Samples were sent around routes with salespeople. The response was so favorable that the MoonPie became a regular item for the bakery. By the late 1950's the MoonPie had grown in popularity so much that the bakery did not have the resources to produce items other than the MoonPie.
Traditional Microwaved MoonPie
1 scoop of ice cream
1 Double Cola
Remove MoonPie from wrapper because this is going to get messy. Place in a small bowl, microwave on high until the filling puffs up. (Be careful, the inside filling gets hot.) Top with ice cream and enjoy with a cold Double Cola.
MoonPie Vanilla Pudding
2 boxes instant vanilla pudding
Chocolate or caramel chips
Break MoonPies into smaller pieces and spread evenly over the bottom of a glass baking dish. Prepare pudding as directed on box and spread evenly over MoonPies. Chill to set pudding. Spoon equal amounts into serving bowls and sprinkle with chocolate or caramel chips.
Check this out: RC and MoonPie Festival
Want a coupon for MoonPies? Click HERE
Whenever we start approaching the weekend our family starts talking about what dessert or chocolate goodness we can make. So...if you are like us, here's one more recipe to try. Sorry there is no bake time. You just have to keep an eye on it and check for doneness.
Chattanooga Fudge Cake
2 cups all purpose flour
1 1/3 cups sugar
4 tablespoons cocoa
1 1/4 teaspoons baking soda
2/3 cup mayonnaise
1 cup cold water
1 tsp vanilla
1/2 teaspoon salt
Sift together flour, sugar, cocoa and baking soda. Add mayonnaise, water, vanilla and salt. Beat well and pour into greased Bundt pan. Bake in 350 degree oven until done.