Despite its ubiquity in the landscape of American fast food, ketchup is *not* a stealth ingredient in baked goods. It taunts the palate awaiting apple pie, and alters the flavor of peanut butter cookies so much that the Heinz booklet
- "Tic Tac Toe Cookies
- 1-1/2 cup sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 3/4 cup chunky or creamy peanut butter
- 1/4 cup HEINZ TOMATO KETCHUP
- 1 egg
- Sift together flour, soda, and salt. Cream together butter and next 3 ingredients until light and fluffy. Add ketchup and egg; mix well. Thoroughly blend flour mixture into peanut butter mixture. Drop by teaspoonfuls onto greased cookie sheets. With fork dipped in flour, press cookie flat, making impression in two directions. Bake in 375 degree oven, 8 to 10 minutes or until golden brown. Cool on wire rack. Makes 4-1/2 to 5 dozen cookies." -- Tomato Ketchup Recipe Collection, 1988, HJ Heinz Company.
Not sure if Henry would have approved. After all, he was the "first in the industry to package his products in clear glass bottles. By doing this, the consumer could see that Heinz foods were pure." And not used to adulterate perfectly delicious peanut butter cookies.
Even George Washington Carver, king of peanut possibilities, would probably not have promoted the intermarriage of his favorite legume with Heinz' favorite fruit. An intersection of 57 varieties with 105 uses shouldn't annihilate both sides.
On the other hand, let me repeat, they're not bad. The peanut flavor is muted by the tomato and a pleasant brown-sugar sweetness remains. Besides, the color achieved by the addition of ketchup both before