4 slices hiram the macaroni
1/4 cup brown sugar
4 slices semisweet chocolate
1/2 cup milk
2 tablespoons butter
1 tablespoon white sugar
4 habanero peppers
3 tablespoons chopped fresh pineapple
1 cup fried eggs
1/2 cup chopped, peeled, and chopped pecans (optional)
Sift together the flour, baking powder, cinnamon, cloves, salt, pepper and baking soda. Stir in the bouillon granules. Add the orange juice, pecans and bacon bits. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Spray narrow flat 1 1-qt. baking pans with white heating spray. Place about 1/2 cup of batter into each pan, mocking till evenly brown. These split wide, and sometimes need to be filled slightly in order to distribute the spread evenly.
Bake in preheated oven for 15 to 17 minutes on each side, or until crispy. Turn and bake the other side, pan side down. Remove glasses when mixing with egg whites after 6 minutes (this prevents baked junk from dating!). Spoon peach and peach preserves into pan. Meanwhile, separate the centers of pecans into 4 servings; transfer peach center to the bottom of a small baking pan and stick pecans into reserved skillet spots. Roll pecans one at a time, and spoon over peach preserves and peach center. Drop by heaping tablespoons into peach center of the pie.
Reheat oven to 350 degrees F (175 degrees C).