Here are 3 of the most popular recipes from former Observer food writer Helen Moore
If you want to get a sense of how many recipes that former longtime Charlotte Observer food editor Helen Moore wrote over the years, consider this: From 1972 until 1985, they filled 65 envelopes in the Observer’s old archives.
And that only covered about a third of her career.
Those details came courtesy of the Observer’s 2007 story on Moore’s retirement. Moore, who had worked at the paper for 41 years, died Monday at age 88.
The retirement story, by another former Observer food editor, Kathleen Purvis, also included recipes for a trio of Moore’s most popular recipes — for Hawaiian cake, pecan chiffon pie and vegetable sandwiches. Here they are:
Hawaiian Cake
From the Rockin’ Comet Diner in Clayton.
1 (18.25-ounce) white cake mix, such as Duncan Hines
1 1/2 ounces (half a 3-ounce package) orange-flavored gelatin
1 1/2 ounces (half a 3-ounce package) pineapple-flavored gelatin
1 cup vegetable oil
4 eggs
1/2 cup whole milk
1 cup crushed pineapple with juice
2 large bananas, chopped
1 cup chopped pecans
1 cup sweetened coconut, such as Bakers Angel Flake
Frosting:
1/2 cup (1 stick) butter, softened
1 (8-ounce) package cream cheese
1 (16-ounce) box 10X confectioners sugar
1 cup well-drained crushed pineapple
1/2 cup chopped pecans
1/2 cup sweetened coconut, such as Angel Flake
PREHEAT oven to 350 degrees. Grease and flour 3 (9-inch) cake pans.
WHISK together the cake mix, orange and pineapple gelatins, vegetable oil, eggs and milk in a large mixing bowl until smooth. (Do not use an electric mixer to make the batter.) Add pineapple, bananas, pecans and coconut, stirring until blended.
POUR batter into pans and bake 30 to 35 minutes, until a wooden toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
FROSTING: Beat butter and cream cheese with electric mixer until fluffy. Beat in confectioners’ sugar a little at a time. When the last of the sugar has been incorporated, stir in well-drained, crushed pineapple. Add pecans and coconut, stirring until evenly distributed. Frosting should have a thick consistency, between spreadable and pourable. If it is too runny, refrigerate it to thicken.
SPREAD between layers and pour over top, allowing frosting to run down sides of cake. Some frosting may also ooze out between the layers. The sides of the cake are not frosted. If well covered, the cake freezes well.
Pecan Chiffon Pie
Makes 2 pies, 6 to 8 servings each. This recipe was one of Moore’s most requested over the years, from S.H. Kress’ lunch counter.
1 cup coarsely chopped pecans
1 cup dark brown sugar
1 1/3 cups plus 2 tablespoons water
1/4 cup cornstarch
1/4 cup water
2/3 cup (or 6 large) egg whites, room temperature, or pasteurized egg white (see note below). room temperature
1/4 cup granulated sugar
2 (8-inch or 9-inch) pie shells, baked and cooled
1/2 pint chilled whipping cream
1/4 teaspoon vanilla extract (optional)
SPREAD nuts on a baking sheet to toast. Bake at 250 to 275 degrees for 10 to 15 minutes or until the nuts barely begin to brown. To test, take out a few, let them cool and taste them. They should have a richer, more pronounced flavor. Watch nuts carefully so they don’t burn. Cool nuts and set aside, reserving some for garnish.
COMBINE brown sugar and 1 1/3 cups plus 2 tablespoons water. Bring to a boil.
MIX cornstarch and 1/4 cup water and, stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from the heat.
WHIP egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot brown pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixer. Do not over mix.
PILE filling lightly into baked pie shells. (You get higher, prettier pies if you use 8-inch pie shells.)
WHIP cream until stiff. (The original recipe doesn’t call for it, but 1/4 teaspoon vanilla enhances the flavor of the whipped cream.) Divide the whipped cream and spread over both pies. If desired, sprinkle a few finely chopped nuts over the tops for garnish. Refrigerate 1 or 2 hours. Pies are best served the same day they are made, but may be refrigerated overnight.
NOTE: To substitute Sauer’s pasteurized Egg White Magic for raw whites, use 1 (7/8-ounce) package and follow directions on package, adding 1/4 cup sugar to beaten egg mixture. Or use pasteurized shell eggs, such as Davidson’s, which may not beat quite as high.
Vegetable Sandwiches
Makes about three dozen party sandwiches. For years, these were a staple at local weddings and parties, made by a caterer, Eva Tribble Pressly, on Crescent Avenue. Moore worked out her own version of the recipe.
1 large carrot, peeled
1 cucumber, peeled and seeded
1 green bell pepper, seeded
1 small onion
1 envelope unflavored gelatin
1/2 cup to 3/4 cup mayonnaise
Salt to taste
Sliced white bread, crusts removed
GRATE the carrot, cucumber, bell pepper and onion, using a box grater or the grating disc on a food processor.
PUT the grated vegetables into a sieve over a bowl. Press out the juices, catching them in the bowl.
DISSOLVE the gelatin in 2 to 3 tablespoons of the reserved vegetable juices. Put the mixture on the stove or in the microwave, heating until gelatin is dissolved. (This is an important step, so don’t skip it.) Cool to room temperature.
STIR together juices and grated vegetables, mixing well. Add mayonnaise and salt to taste. Refrigerate overnight. Mixture should be firm, but spreadable.
SPREAD the mixture on half the slices of bread, topping with the remaining slices. Cut each sandwich into 3 to 4 finger portions or into triangles. Using half white bread and half wheat bread makes attractive sandwiches.
