Heinz 57 Steak Sauce

In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish.

It wasn't until 1876 that ketchup was added to the growing company's product line. Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks, though, so I've left that ingredient out of this clone recipe.

Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal.

Raisin Puree Recipe

1/2 cup raisins

1/2 cup water
1 1/3 cup white vinegar

1 cup tomato paste

2/3 cup malt vinegar

2/3 cup sugar

1/2 cup water

1 tablespoon yellow prepared mustard

2 teaspoons apple juice concentrate

1 1/2 teaspoons salt

1 teaspoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.

2. Add the remaining ingredients and whisk until smooth.

3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

Makes 3 cups.

GrandMa's Oatmeal Raisin Big Cookies

GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin.

Now you can bake up a couple batches all your own with this spiffy kitchen clone. Just be sure not to overdo it in the oven. You want these cookies soft and chewy when cool - just like a happy grandma would make 'em -- so take them out when they are just beginning to turn light brown around the edges.

Recipe Ingredient
1/2 cup raisins

1/3 cup water

1/2 cup vegetable shortening

1 egg

1 1/2 cups dark brown sugar

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 1/4 cups oats (not instant)

2 teaspoons baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1/2 cup raisins

1. Preheat oven to 275 degrees.

2. Combine 1/2 cup raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.

3. Combine this raisin puree with the vegetable shortening, egg, brown sugar, and vanilla in a large bowl. Mix well with electric mixer until smooth.

4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon, and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in 1/2 cup raisins.

5. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container.

Makes 16 to 18 cookies.

Famous Amos Raisin-Filled Choc Chip Cookies

Categories: Cookies
Yield: 72 servings

Recipe Ingredients
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips

Preheat oven to 375 degrees. Beat margarine, brown and white sugars, vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until creamy and thoroughly blended. By hand, stir in flour, baking soda and salt until well mixed. Stir in raisins and chocolate chips. Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches between cookies. Bake 8 minutes or until cookies are browned to your liking. Yield: About 6 dozen.

Entenmann's Fat-Free Oatmeal Raisin Cookies

Serving Size : 48
Categories : Desserts Cookies Low-Fat

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speedjust to mince but not to puree (about 5-10 seconds). Empty mixture intomedium mixing bowl. With mixer beat in on medium speed each of theremaining ingredients, beating well after each addition, adding both theoats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe offexcess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam justto keep cookies from sticking. Use 1 measuring teaspoonful of dough foreach cookie and place 2" apart on prepared cookie sheet. Bake in preheated350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removingfrom cookie sheets carefully.