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HOUSTON DAILY JOURNAL
Making treats for Christmas giving
It is such a pleasure to
give gifts from my kitch
en, especially during the
Christmas holidays. When
it comes from the kitchen,
it has a little extra love that
goes with it.
One of the foods I find easy
to make is special breads.
Fill a basket with a couple
of small loaves, add a pack
age of cream cheese and a
jar of preserves. Oh, what a
great gift!
I am sharing some of my
favorite bread recipes today.
They are all very good, espe
cially the Dutch Apple. They
all can be baked in the can
ning jars. Be sure to use
the wide mouth so that the
bread will slide out easily.
Pumpkin Bread
in a jar
2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cups pumpkin
2/3 cup water
3 1/3 cups all-purpose
flour
1/2 teaspoon baking
powder
2 teaspoons baking
soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
lteaspoon ground
cloves
Have on hand 8 or 9 wide
mouth pint canning jars
with lids and rings. Cream
shortening and sugar. Beat
in eggs, pumpkin and water.
Sift together dry ingredi
ents and gradually add to
pumpkin mixture. Pour into
greased wide mouth jars fill
ing each jar only half full.
Clean sealing edge of jars.
Bake at 325 degrees for
about 45 minutes or until
toothpick inserted comes
out clean.
Scald lids and keep in
water until used. When
bread is done, remove jars,
clean sealing edge again and
place lids on jars. Screw rings
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ENI/Gary Harmon
Christmas jars.
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on firmly. As bread cools, the
jars will seal. Any jars not
sealing may be stored in the
freezer.
Sour Cream
Banana Bread
1/2 cup butter
1 cup sugar
2 eggs,
beaten
1 1/2
cups
flour
1 tea
spoon
baking
soda
1/2 tea
spoon
salt
1 cup
Jean Rea
Cooking with
Jean
bananas,
mashed (about three)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup pecans,
chopped.
Dutch Apple
Bread
1/2 cup butter
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup peeled sliced
apples, packed
3/4 cup milk (sweet)
1/4 cup raw chopped
cranberries.
Mix thoroughly. Place in
loaf pan and bake 55 min
utes at 350 degrees. This is
a wonderful bread.
Pork and Bean
Bread
1 cup raisins
1 cup boiling water
3 eggs
1 cup oil
2 cups sugar
1 (16 oz.) can pork and
beans
3 cups flour
iN'OW CIKEN
1 teaspoon cinnamon
1/2 teaspoon baking
powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup nuts
Mix raisins with boiling
water and set aside (will
be drained and added last).
Beat eggs, oil, sugar and
pork and beans until beans
are broken. Add flour and
rest of dry ingredients to
bean mixture. Add nut and
vanilla. Drain raisins and
add, stirring well. Pour into
3 well-greased loaf pans.
Bake 50 to 60 minutes in a
325 degree oven.
Strawberry Jam
Bread
3 cups all-purpose
flour
1 teaspoon salt
1/4 teaspoon cream of
tartar
1/2 teaspoon soda
1 1/2 cup sugar
1 cup butter or marga
rine, softened
1 teaspoon vanilla
extract
1/4 teaspoon lemon
juice
4 eggs
1 cup strawberry jam
1/2 cup buttermilk
1 cup chopped nuts
Combine flour, salt, cream
of tartar and soda and set
aside. Combine sugar, but
ter, vanilla and lemon juice
in a large mixing bowl.
Cream until light and fluffy.
Add eggs, one at a time,
beating well after each addi
tion. Stir together jam and
buttermilk. Add to creamed
mixture alternately with
dry ingredients, mixing just
until blended.
Spoon batter into two
greased 9x5x3 inch loaf
pans. Bake at 350 degrees
for 55 minutes or until bread
tests done. Cool 15 minutes.
Remove from pans onto cool
ing racks.
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FOOD
Dieter’s Corner: You don’t
have to go ‘cold turkey’
By Kristen Plank
University of Georgia
Holiday dinner is the one
time you’re allowed to eat
entire platefuls of home
cooked delicacies without
an ounce of guilt. But that’s
usually not the case, and
that serving of remorse typ
ically follows your second
slice of pecan pie.
Kelly Bryant, a University
of Georgia Cooperative
Extension nutrition special
ist, offers many ways to cut
calories in a turkey dinner.
“You don’t have to go
‘cold turkey’ on your favor
ite holiday foods,” Bryant
said. “The holidays are a
time to celebrate, and food
is a part of that. Enjoy your
favorite holiday treats. But
look for ways to do so wisely
and in moderation.”
The first tips require just
a little willpower to save
half the calories during din
ner.
“When eating turkey,
choose white meat instead
of dark meat, which has
more calories,” Bryant said.
Choose half a cup of corn
bread dressing instead of
a full cup. Or bake sweet
potatoes and then add a
little brown sugar and cin
namon instead of making a
casserole.
“Gravy can also add a lot
of fat and calories to your
meal, so beware of that,”
she said. Refrigerate the
gravy and skim the fat off
before reheating and serv
ing.
The bulk of the meal
itself isn’t the only thing
Bryant considers. Desserts
and drinks play a big role in
the number of calories.
Bryant said drinks should
supplement the meal and
not be a thirst quencher.
“One cup of eggnog is about
350 calories,” she said.
Instead, choose low-fat ver
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sions of drinks, and be care
ful with alcohol, which can
be loaded with calories.
A Cornell University
study reveals a physical
way to reduce the amount
people serve themselves.
In the study, some partici
pants were given 17-ounce
bowls and others 34-ounce
bowls for ice cream. Those
with the larger bowls ate
31 percent more ice cream.
The same study compared
spoon sizes and found that
helpings increased by near
ly 15 percent with a larger
spoon.
“You’re going to put a
lot less on a smaller plate,
and you can always go back
if you do decide you want
more,” Bryant said.
When it comes to copious
calories and fat, however,
the dinner’s finale of pie
and ice cream wins hands
down. A slice of pecan
pie can have 500 calories.
That’s one-fourth of your
daily allowance in a 2,000-
calorie diet.
“Before you eat dessert,
try asking yourself: ‘Do I
really want this because
I love it or because it’s
here?”’ she said.
Half the battle is mental,
but this war can be eas
ily won through a little
preparation, Bryant said.
It takes making good choic
es and eating wisely and in
moderation.
Look at calories for the
day, she said, in terms of
shopping and spending
money. “I like to think of
it this way because it can
really put things in per
spective,” she said. Eat
only as many calories as
you can afford in a day.
Say you do eat more than
you should and the guilt is
as thick as grandma’s gravy.
“Most people are sluggish
after eating such a large,
high-carbohydrate meal,”
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Bryant said. “Instead of
sitting around, make it a
family tradition to take a
walk after your food set
tles. You’ll feel much better
about yourself.”
Some final tips for health
ful holiday eating:
* Don’t serve food on the
dinner table. Instead, make
a buffet in the kitchen.
* Eat a small, healthy
breakfast and lunch the
day of the big meal so you
aren’t famished by dinner
time.* Offer healthy choices
at holiday parties, such as
fruit and vegetable trays
and low-fat dips.
“The holidays are not
a time to set weight-loss
goals, since it’s a high
temptation time,” Bryant
said. “Instead, try to main
tain your weight and leave
the weight loss until after
the holidays.”
(Kristen Plank is a
student writer with the
University of Georgia
College of Agricultural and
Environmental Sciences.)
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