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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 liijggsji k ENI/Gary Harmon Christmas jars. WiS> \ -S^Wl' \ . /Booh IJour Offi^S. / Bufttj iJoduy- 'V \3 Banquet Rooms!/ \328-9048/ 2024 WATSON BLVD, ■ IN FRONT OF THE HOLIDAY INN ■ 328-9048 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. 24 HOUR BREAKFAST • ITALIAN • MEDITERRANEAN • GREEK • ALL AMERICAN | ,OPEN 24 HOURS/7 DAYS A WEEK ~ DINE-IN OR DEIIVERY I ALL YOU CAN EAT All You Can Eat Soup & Salad FREE With any entrees purchased GREEK SPECIALTIES AVAILABLE! 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 Pick up your LED Christmas lights and watch them glow for five years! n ,* . 3> v f A Stcrc -j I •\ta \ Division 'of Southeast LiecfricaLSypph' 926 Carroll St. • Perry, GA 31069 478-224-8888 T-F 9am-spm SAT 10am-2pm LUNCH SPECIAL Gyros *6.95 Philly Cheesesteak^7.9s Greek Salad *4.95 WEDNESDAY, NOVEMBER 22, 2006 ♦ 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,” DINNER SPECIAL ■r-T Baked Italian Lasagna (Giant Portion) $9.50 Prime Rib ( 1 0 oz.) $10.95 Swjyv 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.) Great Deals Free AD for items under SSO Call 987-1823 for details Prime Rib Seasoned to Perfection -75 Exit 136 • 987-8877 40011 3C 00040836