Weirdass Recipe the Third
The origins of this unholy, calorie-laden concoction go back twenty years or more, to the kitchen of my aunt, where my cousin was inspired by the ghost of William Howard Taft or somebody to mix two incredibly rich substances: peanut butter and syrup. Whether anyone else does this, I don't know. Today's version was somewhat halfass in it's pantry-product indulgence, because rather than Skippy peanut butter and Griffin's Waffle Syrup , I had to use Simply Jif (reduced fat) and Karo, hardcore corn fructose confection of our grandmothers and a pillar of all true Texan pecan pies (which I didn't even like until this past year). Anyway, here's the recipe, if you and your pancreas can handle the deliciousness: 1. Purchase, then slam a can of cheapass white biscuits across the kitchen counter a few times until it pops, remove and bake according to the directions on the package (spend no more than 40 cents per can). 2. Put about 2 tablespoons of peanut butter into a bow...