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APPLE PIE
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HOUSTON HOME JOURNAL
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Jean Rea
Cooking with
Jean
I love the holidays. There is a special spirit in the air,
with so much to be happy and thankful for. It is a time to
think of other people. I enjoy sharing my home, my love
and friendship and my food.
Our food this time of year is different: homemade candy
and those cakes loaded with calories!
I am sharing today some of the cakes we love to have at
the Rea house during the holiday.
The fruit cake needs to be made soon and stored in an
airtight container.
Go ahead. Bake up some calories.
Jean's Favorite Fruit Cake
3 (8 oz.) pkgs. pitted dates 1/2 teaspoon salt
1 lb. candied pineapple 4 eggs
1 lb. candied cherries, whole 1 cup granulated sugar
2 cups all-purpose flour, sifted 2 lbs. pecan halves (8 cups)
2 teaspoons baking powder
Use two 9x5x3 inch loaf pans or 9 inch spring form pans
(angel food cake tins). Grease pans with butter or marga
rine. Line bottom of pans with wax paper. Set oven to 275
degrees. Cut dates and pineapple into coarse pieces. Put
in large bowl. Add cherries. Sift flour into measuring cup.
Put 1 cup sifted flour into sifter. Add baking powder and
salt and sift onto fruit.
Mix fruits and flour well with fingers so that all are coat
ed. Beat eggs until frothy Gradually beat in sugar. Add to
fruit mixture. Mix well with spoon. Add pecan halves. Mix
with hands until nuts are evenly distributed and coated
with batter. Pack into pans, pressing down with palms of
hands. Be sure to pack well.
Bake about 1 1/2 hours. Tops of cakes should look dry
but will not be brown. Remove from oven and put on cake
racks. Let stand five minutes. Turn out on racks. Slowly
pour rum or bandy on the fruit cake if desired. Use just
enough for flavor, but do not saturate.
Fruit Cake Cookies
1 cup walnuts
1 cup Brazil nuts
1 1/2 cups pecans
1 lb. dates, chopped
1 lb. candied pineapple
1 lb. cherries, green and red
Mix all ingredients well and drop into cupcake liners.
Bake at 275 for 20 to 25 minutes before removing from
linters. Cool. These are wonderful.
Old-fashioned Lane Cake
1 cup butter
2 cups sugar
6 egg whites
1/4 teaspoon salt
Sift flour, baking powder and salt together 2 or 3 times.
Cream butter, Add sugar and cream until very light. Add
to this alternately the flour and milk until they are all in,
starting with and ending with flour. Beat well after each
addition. Fold in well-beaten egg whites. Bake in three or
four layers.
Filling
4 cups sugar
6 egg yolks
1 cup raisins
1 cup nuts, chopped
Cook sugar and eggs in double boiler until very thick.
Add raisins, nuts, coconut and whiskey. Spread between
layers of cake and over top and sides.
Note. Some like a white icing over top and sides of cake
with filling between layers.
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Is it done yet?
One of the best ways to make sure your Thanksgiving
turkey isn’t still frozen in the middle is to get scien
tific about it. The internal temperature should be
180 degrees F in the thigh and 170 degrees F in the
breast, and an inexpensive thermometer will give you
that information. This stainless steel set by Taylor
costs about sls and also includes thermometers for
beef and pork.
Bake up
some
Holiday
calories
2 cans coconut
2 cans sweetened condensed
milk
1/2 cup plain flour
1/2 cup self-rising flour
4 cups flour
1 cup sweet milk
2 teaspoons baking powder
2 teaspoons vanilla
1 box or can coconut
1/2 cup whiskey
1/2 cup butter
Can I bring something?
Some of us will be hostesses (or hosts) next Thursday and some of us
will be guests. Some families have this all worked out, or even engraved
in stone, with Aunt Susie always bringing her broccoli casserole, and
Grandma always making the cornbread dressing. You may already know
that you’re supposed to show up with a congealed salad or your best
sweet potato pie.
But just in case you’re trying to decide, here are some possibilities,
starting with appetizers. Just remember that it will help your hostess
if you provide your own serving plates and dishes and do most of the
preparation at home.
We’ve devoted this week’s food pages to inspiring you with some old
classics and some new winners. Happy Cooking!
Mjg | 'Jin'
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Homemade cloverleaf rolls could steal the show from the turkey.
OUR DAILY BREAD
Add refrigerator yeast rolls to your Thanksgiving menu
By CHARLOTTE PERKINS
Journal Staff Writer
For all the flavors of the holiday
season, there’s still nothing that quite
compares to hot, homemade yeast rolls
straight from the oven.
Whether you make classic cloverleaf
rolls or Angel biscuits, most of the
work can be done a day in advance
with these refrigerator roll recipes and
the dough will wait until you’re ready
for it.
Just be sure that baking the rolls is
the last thing you do, so that they will
Recipe of the Week
Waldorf Cranberry Salad
Savvy dieters will know that diet cranberry juice,
sugar-free Jell-O, and low-fat whipped topping will make
this something to give thanks for in terms of calories.
2 cups cranberry juice, divided
1 package (4-serving size) lemon Jell-0
1/4 teaspoon salt
1 cup chopped apple, unpeeled
1/2 cup chopped celery
1/4 cup chopped walnuts
Sweetened whipped cream or whipped topping
Pour 1 cup cranberry juice in a small saucepan; bring
to a boil. Add Jell-O, stirring until dissolved. Stir in
remaining cranberry juice and salt. Refrigerate to chill
just until slightly thickened. Fold in apple, celery, and
nuts; pour into a 4-cup mold.
be at maximum freshness when they
reach the table, and still hot enough to
melt butter.
Cloverleaf Rolls
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann’s Active Dry or
Rapid Rise Yeast
1-1/2 teaspoons salt
3/4 cup milk
1/2 cup water
1/3 cup (2/3 stick) butter or margarine
WEDNESDAY, NOVEMBER 14, 2007 ♦
1 large egg
In a large bowl, combine 1-1/3 cups
flour, sugar, undissolved yeast, and
salt. Heat milk, water, and butter until
very warm (120°F to 130°F). Gradually
add to flour mixture. Beat 2 minutes
at medium speed of electric mixer,
scraping bowl occasionally. Add egg
and 1 cup flour; beat 2 minutes at
high speed. Stir in remaining flour to
make a stiff batter. Cover tightly with
greased plastic wrap; refrigerate 2 to
24 hours. ROLLS Page lA
Food on the go
We’ve tried it and it’s all it’s cracked up to be. For
around $25 at most discount and kitchen goods stores,
you can find an Anchor Hocking “Bake and Take” set
that includes a 9”x13” casserole dish with a snap on
lid, a microwaveable (or freezable) gel-pack insert,
and a zip-around thermal cover with handy handles.
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WL 1
See Page 2 for appetiz
ers, sides, desserts and
more.
Fleischmann's
1B