Newspaper Page Text
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WEDNESDAY,
NOVEMBER 8, 2006
The Home Journal’s
DINNER
TABLE
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Eggnog and punch
Jean Rea winds up the
Farmers Market Season
and starts to think about
holiday entertaining. On
Page 3C, she shares
some of her favorite
recipes for hot and cold
punches, eggnog and
wassail.
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Oklahoma, OK!
This week’s state in the
“Sea to Shining Sea”
series is Oklahoma, the
Sooner State, which
is notable for having
an Official State Meal
that’s high in calories
and makes great use
of the state’s produce.
See Page 2C.
I &ms & n i
Cinnamon Dreams
One of America's favor
ite spices, cinnamon
has a long and rich
history, as well as many
delicious uses. Check
out the story and reci
pes for some scrump
tious desserts and sides
on Page SC.
Holiday Giving
Make someone’s holi
days happy with some
delicious homemade
treats. Try out our reci
pes for cookie mix in a
jar, brandied fruit, rum
cake and more. See 6C.
Festive Flavors
See Page 4C for some
festive new approaches
to cooking steaks and
chops.
Hold the fries!
How many calories are
you getting when you
stop at the fast food
drive-thru window? See
the Dieter’s Corner on
Page 3C.
Three new pie recipes that
could become holiday traditions
Special to the Journal
This year, why not try
some pies that combine the
season’s best-loved flavors
- ginger, cranberry, vanilla,
and cinnamon - in delight
fully unexpected ways?
Here are three festive reci
pes suitable for now, and for
your fanciest holiday feast.
Developed in the kitchens
of McCormick Spices, they
include timesaving short
cuts, and taste so great you
may just start some brand
new traditions.
Vanilla-Walnut
Pie
Vanilla-Walnut Pie is
a novel take on two tried
and true holiday desserts:
pecan pie and cheesecake.
Vanilla’s unmistakable fla
vor is the star, while a layer
of smooth cream cheese is a
perfect complement to the
walnuts’ satisfyingly sweet,
nutty crunch. (Editor’s
note: pecans could be used
instead.)
1 refrigerated pie crust
(from 15-ounee package)
1 package (8 ounces)
cream cheese, softened
3 large eggs, divided
3/4 cup sugar, divided
4teaspoons McCormick
Pure Vanilla Extract,
divided
1/2 cup light corn
syrup
3 tablespoons butter,
melted
1/4 teaspoon salt
2 cups walnut pieces,
toasted
Preheat oven to 350
degrees.
Prepare crust as directed
on package for one-crust pie
using 9-inch pie plate.
Beat cream cheese, one
of the eggs, 1/4 cup of the
sugar and one teaspoon of
the vanilla in large bowl
with electric mixer on medi
um speed until well blended
and smooth. Spread evenly
on bottom of crust. Bake
Jump for joy! The classic is back and better than ever
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
As all cookbook collectors
know, there’s hardly a cat
egory of food or a type of
diet, a region of the country
or a national cuisine that
doesn’t have its own cook
book.
And as most cooks know,
with most of those cook
books, you’re lucky to find
more than a couple of reci
pes that make their way
into your daily meal plan
ning.
The exceptions, of course,
are the basic cookbooks,
those thick compendiums
that explain everything
from boiling eggs to making
puff pastry.
That’s what “Joy of
Cooking” has been for gen
erations of American cooks
- and now it’s been revised
again for its 75th anniver
sary, with 4500 recipes “for
the way we cook now.” At
S3O for 1,132 pages, it’s a
great Christmas gift.
Yes, that’s 4,500 recipes:
4000 of the all-time favor
ites retested and updated,
and 500 new recipes that
include more on half-hour
meals, grilling, smoking,
cooking for crowds, enter
taining and high altitude
baking.
There are illustrations,
too, but they’re limited to
concise drawings illustrat
ing the way to dice a mango
or carve a pork shoulder.
There’s a story behind
Food
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McCormick’s
Weary of mincemeat and fruitcake? Vanilla-Walnut Pie, above, and Mile-High Ginger
Pie are easy to make and will be standouts for your holiday entertaining. Also see
below a recipe for Pear and Cranberry Crumble Pie.
15 minutes. Beat remaining
two eggs and 1/2 cup sugar
with wire whisk in large
bowl until very smooth.
Add corn syrup, butter,
remaining three teaspoons
vanilla and salt; stir until
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Journal/Charlotte Perkins
New and revised editions over the years have kept “Joy
of Cooking” up-to-date. When the first version came out
in 1931, nobody had a home freezer or a microwave, and
convenience foods were few and far between.
“Joy of Cooking” that goes
back to the days of the great
depresion.. Irma Rombauer,
whose husband committed
suicide because of financial
losses, took the money she
got for his life insurance,
and self-published a cook
book for a generation of
women who could no long
well blended. Sprinkle nuts
evenly over baked cream
cheese layer. Slowly pour
corn syrup mixture over
nuts. Bake 35 to 40 minutes
or until just set in center.
Cool completely on wire
afford to hire cooks, and
were on their own in the
kitchen.
The book, which offered
clear instructions for good
home-cooked dishes, was a
success and the first com
mercial edition was pub
lished in 1936.
There have been revised
rack. Makes 10 servings.
Mile High
Ginger Pie
Nothing evokes the spirit
of the season quite like gin
editions almost every decade
since. Rombauer’s daughter,
Marion Rombauer Becker
joined in, and with this edi
tion Becker’s son Ethan
Becker is carrying on the
family tradition.
Cooks will find comforting
casseroles, basic meat and
vegetable cooking instruc
tions, countless desserts,
and chapters on cooking
game, making preserves,
baking bread and even mak
ing baby food at home.
You can find directions for
cooking and cutting up a
lobster, cleaning fish, mak
ing a hollandaise sauce or
for turning out a meatloaf
or an Apple Brown Betty.
Want to make your own
bagels, pretzels or dough
nuts? This is your book.
There’s a lengthy glos
sary in the back explaining
ingredients and techniques,
and the index itself goes
on for nearly 50 pages. In
short, if you want to cook it,
it’s probably in this cook
book.
Here are two good exam
ples:
Bread Pudding
Butter a 2-quart baking
dish. Trim the crusts and
cut into 1/2 inch cubes 12
to 16 ounces sliced white
bread, stale but not hard.
You should have 4 to 5 light
ly packed cups of cubes.
Spread the bread in the
prepared baking dish, then
scatter over the top, if
desired:
3/4 cup raisins or other
SECTION
c
ger. For cooks too busy
to make traditional ginger
bread cookies, Mile High
Ginger Pie is the perfect
alternative. This easy, no
bake recipe is a welcome
departure from the stan
dard chocolate cream pie.
1/4 cup caramel des
sert topping
1 prepared vanilla
cookie crust (6 ounces)
2 cups half-and-half
2 packages (3 1/2 ounc
es each) instant vanilla
pudding mix
1/2 teaspoon
McCormick Ground
Ginger
1/8 teaspoon
McCormick Ground
Cinnamon
1 tub (8 ounces) fro
zen whipped topping,
thawed
1/4 cup sliced almonds,
toasted
Spread caramel dessert
topping evenly in bottom of
crust. Set aside.
Pour half-and-half into
large bowl.
Add pudding mixes, gin
ger, and cinnamon; beat
with wire whisk two min
utes or until well blended.
(Mixture will be thick.) Let
stand 5 minutes.
Gently stir in 1 1/2 cups of
the whipped topping. Spoon
into crust.
Refrigerate 3 hours or
overnight until set. Spread
remaining whipped topping
over filling just before serv
ing.
Sprinkle almonds around
edge of pie. Store leftover
pie in the refrigerator.
Makes 8 servings.
Pear and
Cranberry
Crumble Pie
.Change the fruit pie
selection with Pear and
Cranberry Crumble Pie, a
delicious treat featuring the
season’s other favorite
SEE PIES, page iC
dried fruit.
Whisk together thor
oughly in a bowl:
4 large eggs
3 cups whole milk
3/4 cup sugar
1 teaspoon vanilla
3/4 teaspoon ground
cinnamon
1/4 teaspoon grated or
ground nutmeg
Pinch of salt
Pour the mixture over the
bread and let stand for 30
minutes, periodically press
ing the bread down with a
spatula to help it absorb the
liquid. Preheat the oven to
350 degrees. Bake the pud
ding in a water bath until a
knife inserted in the center
comes out clean, 55 minutes
to 1 hour. Serve warm with
whipped cream.
Pecan Puffs
Rich and devastating,
this recipe makes about
40 1 1/2 balls
Preheat the oven to
300 degrees
Beat until soft 1/2 cup
(1 stick melted butter)
Add 2 tablespoons of
sugar and blend until
creamy
Add 1 teaspoon vanilla
Measure 1 cup pecans
and chop very fine
Sift 1 cup cake flour
Stir the pecans and flour
into the butter mixture. Roll
the dough into small balls.
Place balls on a greased
cookie sheet and bake about
30 minutes. Roll while hot
in confectioner’s sugar.
Cool and serve.