Coffee liqueur adds flavor to this chocolate pie

Dear Heloise: If there is one thing my husband loves, it’s my chocolate pie. I buy a chocolate crushed cookie crust. Then I use a commercial boxed pie filling, but if it calls for milk, I first measure out 3 tablespoons of heavy whipping cream and half a jigger (the kind used to make cocktails) of coffee-flavored liqueur. I put it in the measuring cup and fill the rest with the required amount of milk.

When I make a vanilla pie, I use a butterscotch liqueur instead of a coffee-flavored one, but otherwise it’s the same, including the chocolate pie crust. — Veronica G., Durango, Colorado

Teriyaki Sauce

Dear Heloise: It’s been a while, but you used to have a teriyaki sauce recipe that was delicious on shrimp or chicken.

We just got back from Hawaii (our honeymoon!), and I’d like to make some teriyaki chicken for my husband because we’re missing the islands. Sadly, I’ve lost the recipe. Would you reprint this for me and others who loved the music, surf and palms of Hawaii? — Taylor Q., St. Paul, Minnesota

Taylor, when I lived in Hawaii, I loved the beauty of the islands, the “Aloha Spirit” of the people there and the food! This teriyaki recipe was originally my mother’s and tastes as yummy now as it did in the ’50s. You’ll need: 1 button garlic 1 tablespoon brown sugar

1/2 teaspoon ginger 1/2 teaspoon black pepper

1 tablespoon sesame oil 2 tablespoons water 1/4 cup soy sauce Mash garlic with brown sugar to a fine pulp, then mix in the remaining ingredients.

Aloha! — Heloise

Sinking Raisins

Dear Heloise: Help! I made a bread that called for raisins, but most of them sank to the bottom of the loaf! What did I do wrong? — Oren K., Ponca City, Oklahoma

Oren, this is an easy one. The best way to keep raisins from sinking to the bottom of your breads or cakes is to dust the raisins with whatever flour you are using. The flour dust will keep the raisins suspended in the batter. — Heloise