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APPLE PIE y— —1 L jflj ■ ' ■■ HOUSTON HOME JOURNAL I .m*. % ! r ’ J 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. Ml ]|Sh OAatfe 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' W 111 v **, •• v,,.. 'f SR;: 4 35111164 wt ' : '' l£p :: W/mS^: ;* - M H ' i v-.* Ms 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. •’ i»mjw.ninu!."'''' 'lOOfMmi. in .ruin WL 1 See Page 2 for appetiz ers, sides, desserts and more. Fleischmann's 1B