HELP­FUL HINTS

Northwest Arkansas Democrat-Gazette - - STYLE - HELOISE

DEAR HELOISE: I’m look­ing for a recipe for mock ap­ple pie, which uses crackers in­stead of ap­ples. I’ve looked all over for this recipe and can’t find it.

— Norma M., Iowa DEAR READER: Here it is:

Mock Ap­ple Pie

Pas­try for dou­ble-crusted 9-inch

pie

2 cups water

1¼ cups sugar

2 tea­spoons cream of tar­tar 20 sin­gle-stack square soda

crackers (reg­u­lar, salted) But­ter (for dot­ting)

Ground cin­na­mon (for sprin­kling)

Heat the oven to 375. Line the bot­tom of a 9-inch pan with one crust. In a medium saucepan, boil the water, sugar and cream of tar­tar un­til the sugar is dis­solved. Add the whole crackers and boil for 1 minute. Spoon the mix­ture into the pie shell. Dot the top with but­ter and sprin­kle with cin­na­mon. Cover the pie with the other crust and cut steam vents. Bake 35 min­utes. Let the pie cool com­pletely be­fore cut­ting into it. To add more fla­vor, try us­ing brown sugar, a pinch of nut­meg or some all­spice.

DEAR HELOISE: Why do some recipes sug­gest us­ing boil­ing water in the cake mix?

— Irma R. in Detroit DEAR READER: The only time I’ve seen boil­ing water as a re­quire­ment was with choco­late cakes. The hot water makes the co­coa “bloom,” which brings out the fla­vor of the co­coa. It also makes it eas­ier to mix the co­coa into the rest of the in­gre­di­ents.

DEAR HELOISE: My mother re­heated a slice of pizza for me us­ing a fry­ing pan in­stead of the mi­crowave or a con­ven­tional oven. The pizza was crisp, hot and de­li­cious. I’d never seen this done be­fore, but it’s just one more way to en­joy leftover pizza.

— Carol B., Charleston, S.C.

DEAR HELOISE: Re­cently, you sug­gested that rins­ing canned beans (kid­ney, navy, etc.) should be done to re­move the ex­cess salt. It al­ways has been my un­der­stand­ing that rins­ing these beans also helps re­move the flat­u­lence-pro­duc­ing in­gre­di­ents con­tained in the liq­uid.

— Doug P., via email DEAR READER: Doug, well, ac­tu­ally it’s the beans, not the liq­uid, that cause flat­u­lence. Beans con­tain a type of sugar that is not fully bro­ken down by en­zymes. The bac­te­ria that work on this sugar re­leases a gas, which is even­tu­ally dis­charged. Send a money- or time-sav­ing hint to Heloise, P.O. Box 795000, San An­to­nio, Texas 78279-5000; fax to (210) 435-6473; or email

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