The blended brown
sugar and cream.
MOCK APPLE PIE
Pastry for a double-crusted 9-inch pie
2 cups water
1 + 1/4 cups sugar
2 teaspoons cream of tartar
20 whole soda crackers
Butter (for dotting)
Ground cinnamon (for sprinkling)
Preheat the oven to 375F. Line the bottom of a 9-inch pie pan with pastry. In a medium saucepan, boil the water, sugar and cream of tartar. Add the soda crackers and boil only 1 minute. Spoon gently into the pie shell. Dot the top with butter and sprinkle on the cinnamon to taste. cover the pie with the top crust and cut vents in it. Bake 35 minutes. Let the pie cool completely before cutting so it can firm up.
-- Heloise
MOCK PECAN PIE
(Makes 8 servings)
1 cup cooked unseasoned pinto beans (see note)
1 1/2 to 2 cups sugar
4 ounces butter or margarine
4 eggs, well beaten
2 tablespoons molasses or dark corn syrup
3 teaspoons vanilla extract
1/2 teaspoon salt
1 (9-inch) pie shell, unbaked
1/2 cup chopped pecans
Whipped cream or nondairy whipped topping (for serving)
Preheat the oven to 350F.
Drain and mash the beans thoroughly. In a medium bowl, cream the sugar and butter. Add the eggs, molasses, vanilla, and salt. Mix in the beans. Pour into the pie shell and sprinkle the chopped pecans on top. Bake for 45 to 60 minutes until firm or a knife inserted into the center comes out clean. Serve with the whipped cream.
NOTE: Use canned beans or start from dried beans.
1/2 cup solid shortening
1 cup sugar
1 cup chopped nuts
1 teaspoon baking soda
1 (10 1/2 ounce) can tomato soup
1 cup raisins
1 1/2 cups flour
1 teaspoon baking powder
Optional ingredients:
1 1/2 teaspoons ground nutmeg
2 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Conversation Cake Icing (see below)
Preheat the oven to 375 degrees. Grease a 10-inch square cake pan.
Cream the shortening and sugar in a large bowl. Stir in the tomato soup (undiluted) and then mix in the rest of the ingredients, except the icing, one at a time. Cream well after each addition.
Pour the batter into the prepared pan and bake for 45 minutes.
When cake is done, remove it from the oven. Loosen the edges with a knife. Turn onto cake rack and let cool. Prepare icing and frost the cake.
Conversation Cake Icing
1 (3 ounce) package cream cheese 1 teaspoon vanilla extract 1 cup confectioners sugar 1/4 cup chopped nuts
Place the cream cheese in a small bowl and let it soften at room temperature. Add the vanilla and sugar. Mix well. Spread the icing on the cooled cake. Sprinkle it with the chopped nuts.
This recipe was one of my mother's that she brought back from China in the late 1940's. My father was stationed there while he was in the Air Force. To make this delicious recipe, you will need:
6 cups cooked, sliced beets OR 3 cans sliced
beets
1 cup sugar
1 cup vinegar (White or apple cider)
2 tablespoons cornstarch
24 whole cloves
3 tablespoons ketchup
3 tablespoons cooking oil (optional)
1 teaspoon vanilla
Dash of salt
Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the remainder of the ingredients.
Mix well, then cook for 3 minutes over medium heat, or until the mixture thickens. Let it cool, then store it in the refrigerator.
This often asked for salt substitute is flavorful and will help you cut back on salt and still be able to enjoy tasty foods. Note: It uses onion and garlic powders, not salts.
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper (can use black)
1/2 teaspoon celery seeds.
Mix all of the listed ingredients and store in a tightly covered, labeled container in a cool, dry place. don't store this or any spices above the stove. They'll lose their zip.
SALT-LESS SURPRISE
2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon powdered lemon rind
(or dehydrated lemon juice)
Put ingredients into a blender and mix well. Store in glass container. You can
add some uncooked grains of rice to prevent caking.
4 pounds chili meat**
1 1/2 cups canned whole tomatoes
1 large onion, chopped
2 to 6 generous dashes liquid hot pepper sauce
2 cloves garlic, crushed
1 teaspoon ground oregano
1 teaspoon cumin seed, crushed (comino)
2 cups hot water
6 teaspoons chili powder (more if needed)
Salt to taste
Place meat, onions, and garlic in large, heavy
fry pan or dutch oven. Cook until light-colored.
Add oregano, cumin seed, chili powder, tomatoes, hot pepper sauce, salt and hot
water.
Bring to boil, lower heat and simmer about 1 hour. Skim off fat during cooking.
** Chili meat is coarsely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4 inch plate for coarse grind.
NOTE: If you want to spice this up, add
more chili powder, cumin or celantro.
Let your taste be your guide.
-- Heloise
HELOISE'S LOWER-CALORIE EGGNOG
Makes 4 servings3 eggs
3 tablespoons sugar or artificial sweetener equivalent, or to taste
Pinch of salt (optional)
3 cups skim or low-fat milk
1 to 2 tablespoons powdered milk (see note)
3 tablespoons bourbon extract or to taste
3 teaspoons vanilla extract
Dash of nutmeg or cinnamon (for garnish)
4 cinnamon sticks (optional)
In large saucepan, beat together eggs, sugar or sweetener, and salt, if desired. Stir in 1 1/2 cups milk and powdered milk.
Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon and reaches 160F. Remove from heat and stir in the rest of the milk and vanilla.
Refrigerate until thoroughly chilled. Before serving, garnish with a dash of nutmeg or cinnamon, and a cinnamon stick for stirring.
NOTE: I sometimes use half sugar and half sweetener.
HELOISE'S LIGHTER PUMPKIN BREAD (1970)
Makes 2 small loaves1 2/3 cups regular or whole-wheat flour (or 1/2
each type)
10 to 12 packets (about 2 tablespoons) artificial sweetener (the kind you can
cook with) or 1 1/4 cups sugar (see note)
1 teaspoon salt
1 teaspoon baking soda
1 to 2 teaspoons each of allspice, ground cinnamon, and ground nutmeg
1/2 cup chopped nuts (optional; see note)
2 eggs, slightly beaten
1/2 cup salad oil
1 cup pumpkin (if you use 1/2 cup more pumpkin you'll get a stronger flavor)
Preheat the oven to 350 F. Grease and flour 2 small loaf pans.
Sift the dry ingredients and add the nuts. In a separate bowl, mix the eggs, oil, and pumpkin; add to dry ingredients. Pour into the prepared pans. Bake for 50 or 60 minutes.
NOTE: You may substitute bran, wheat germ, or sesame seeds.
PECAN PRALINES
This yummy recipe is for Caroline's Texas Microwave Pralines and came from one of my former assistants. It's easy to make, but you must follow the directions exactly. I have made this many, many times and only once had to toss a batch because I overcooked it. Please give it a try -- and here's a hint from Heloise -- if you give these as gifts you must advise the recipient they can eat only one a day; they are that good!Here we go:
|
The blended brown
sugar and cream.
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The mixture bubbling
hot after being removed from the microwave.
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The mixture with the
butter and pecans added.
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These pralines were
dropped by teaspoonfuls while the mixture was a little runny.
|
 |
These
pralines are the exact same recipe, but were cooked a little longer and
the pralines turned out thicker and higher. |
RED VELVET CAKE
In 1995 I asked my readers for a Red Velvet Cake recipe that had been a family favorite of a reader who lost it when her house burned down.
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Photo: D. L. Evans
Heloise tasting four versions of Red
Velvet Cake sent in by over 15,000 readers! |
Here is the quick version that is a snap to make.
1 (18.25 oz) box yellow cake mix
5 eggs
1/2 cup vegetable oil
1 cup low-fat or regular buttermilk
2 tablespoons cocoa powder
2 ounces red food coloring
In a large bowl, combine the dry cake mix and only the ingredients listed above. (Do not add the ingredients listed on the cake box). Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.
Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.
Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one. For the other three versions of the popular cake, plus some more cake recipes, please click here to order the Cake Pamphlet
TEXAS CAVIAR
This yummy low fat recipe is served at Night In Old San Antonio during "Fiesta" a 10-day city wide celebration that takes place in San Antonio, Texas every April. This original recipe is from Faye Leavitt a dear long time friend and is a hit at all functions. You can use less peppers or salsa if you think your guests can't stand the heat! Or, more if you like things hot and spicy!
Enjoy.
1 large jar of picante sauce (medium or hot)
2 - 16 ounce cans of black-eyed peas, drained
1 - 16 ounce can of white hominy, drained
1 cup of bell pepper, diced
1 cup of white onion, diced
1 cup of fresh tomatoes, chopped
1/2 cup of fresh cilantro (Chinese parsley), chopped
1/4 cup jalapeño peppers, seeded and chopped
1 cup of green onions, chopped (including the green tops)
1 tablespoon of sugar
1 tablespoon of salt
2 tablespoons of coarse ground black pepper
2 tablespoons of ground comino
Stir all the ingredients together thoroughly so that the individual flavors and spices will blend well. Then refrigerate for 24 hours.
NOTE: This "dip" is better if kept chilled when serving. This can be done easily by setting a bowl of Texas Caviar into a larger bowl of crushed ice!
Click here for some quick and easy recipes from my book, In the Kitchen With Heloise.