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APPLE PIE
Kfful HOTPOGS
HOUSTON HOME JOURNAL
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Yvonne
Sutherland
yvonnes@windstream.net
Tomorrow is the big day.
Perhaps you are all very
organized and have your
menu carefully planned and
desserts already made. Or
perhaps not! If you have
been asked to bring some
thing or just need a quick
dessert, I have a few sugges
tions.
Ambrosia
Ambrosia is a tradition at
Southern holiday tables. The
first time I tried to make it, I
carefully peeled the oranges
and separated the sections.
I then attempted to cut the
membranes off the sections
and ended up with a bowl
full of smushed oranges!
That is NOT how you do it.
Here is how:
6 or 7 large, seedless oranges
1/4 cup sugar
1 15-ounce can pineapple
chunks, drained
1/2 cup coconut
1 4 1/2-ounce jar maraschino
cherries, drained
Peel the oranges removing
the white pith. With a sharp
knife and over a large bowl
(to catch the juice), cut down
one side and then the other
of each membrane separat
ing the sections. With the
knife, flick the sections into
the bowl. Repeat with each
orange. Sprinkle with the
sugar and stir gently. Mix
in the pineapple chunks and
coconut. Chill. Just before
serving, stir in the cherries.
(If you add the cherries in
advance they tend to bleed
into the other fruit and lose
their bright color.)
Variations: My husband
sometimes adds a bit of
Grand Marnier to ambro
sia. It is very good, but for
adults only. You can also
add banana slices at the last
minute when you add the
cherries.
Pineapple Upside-
Down Cake
Pineapple upside down
cake is easy to make and
comes out of the pan already
decorated.
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Sweet
&Easy
3/4 cup butter or margarine
1 cup firmly packed brown
sugar
Canned unsweetened pineap
ple slices, drained
(reserving 5 tablespoons of
juice)
Maraschino cherries
Cream the butter or mar
garine and sugar together.
Spread on the bottom of a
9-inch cake pan cover with
pineapple slices and cherries
(arranging decoratively).
This will be the top of the
cake.
3 eggs, separated
5 tablespoons pineapple juice
1 cup suga
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
Beat the egg yolks until
thick and lemon colored.
Add the pineapple juice,
then the sugar gradually;
beat until light and fluffy.
In a clean bowl with clean
beaters, beat the egg whites
until stiff. Fold into the
egg yolk mixture. Sift the
flour and salt together and
gently blend into the batter;
then add the vanilla. Pour
the batter over the topping.
Bake at 350 degrees for
about 50 minutes, or until
brown.
Cool 10 minutes on a wire
rack. Run a metal spatula
around the side and put a
serving plate over the cake
pan. Invert and let the cake
fall onto the serving plate.
Apple Cobbler
4 Granny Smith or other large,
tart cooking apples
2 tablespoon lemon juice
2 cups sugar, divided
1 teaspoon cinnamon, or more
to taste
1/4 cup apple juice
1/2 cup butter or margarine
(1 stick)
1 cup flour
1 tablespoon baking powder
a pinch of salt
1 cup milk
See DESSERTS, Page 3B
Company’s coming (and staying for breakfast)
By Charlotte Perkins
Journal Staff Writer
If you’ve got a houseful
of company, make break
fast easy with a serve-your
self approach. Here are
some choices to make a
Thanksgiving buffet with
something for everybody.
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Move over, Mr. Turkey
The “Other Thankgiving Meat’’ adds flavor, variety
Many southerners choose to cele
brate Thanksgiving with both turkey
and ham. Some may prefer one to the
other, but for most, the combination
of both is best. Also, between the two,
you’ll have a week’s worth of sand
wiches.
Glazed Ham with Pecan
Crust
10-pound cooked ham, bone in
2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 cup finely chopped pecans
Preheat oven to 325 degrees Insert
meat thermometer into center of ham
without touching bone. Place ham in
baking dish and pour cider over. Roast
in oven, basting with cider every 30
minutes for a total cooking time of 2
1/2 hours (about 15-18 minutes per
pound), or until thermometer regis
ters 140 degrees. Meanwhile, in bowl,
combine brown sugar, mustard and
pecans. Remove ham from oven during
the last 40 minutes and firmly pat the
Recipe of the Week: Pumpkin Streusel
Pumpkin, cream cheese
and spicy streusel make this
easy dessert memorable.
Batter
Mazola Cooking Spray
1-1/2 cups all-purpose flour
2 envelopes Fleischmann’s
Rapidßise Yeast
1/4 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons pumpkin pie
spice
1/4 cup butter OR margarine,
melted
1/2 cup very warm milk (120°
to 130°F)
Apple-Walnut
Muffins
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
sugar pecan mixture all over the ham.
Return to oven and continue roasting
until crust is brown and ham is done.
Slice and serve with sauce. Some of the
topping falls into the sauce, making it
the perfect accompaniment to ham.
Honey-Orange Glazed Ham
8 pound fully-cooked boneless ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
For glaze, in a small bowl combine
orange juice, honey, cinnamon and
cloves; mix well.
Place ham on rack in shallow roast
ing pan. Roast in a 325 degrees F. oven
for 2 hours, or until meat thermometer
registers 140 degrees F. (about 15-18
minutes per pound), basting with the
honey glaze during the last 45 min
utes.
Ham with Waldorl Sauce
4tpound fully-cooked smoked boneless
ham
2 cups apple juice or apple cider
2 inches stick cinnamon
1 egg
3/4 cup pumpkin, canned
Streusel Topping
1/3 cup brow n sugar
1/4 cup all-purpose flour
2 tablespoons butter OR marga
rine, softened
1/2 teaspoon pumpkin pie spice
Cream Cheese Frosting
1 package (3 ounces) cream
cheese, softened
1-1/2-cups powdered sugar
1/2 teaspoon pure vanilla
extract
WEDNESDAY, NOVEMBER 21, 2007 ♦
3 tablespoons vegetable oil
1/4 cup sugar
1 egg
1/2 cup finely chopped, peeled
apples
3/4 cup California walnuts
Preheat the oven to 400
degrees. Grease a 12-cup
muffin pan.
"More on the menu ”
Mix batter ingredients
in a pre-sprayed 9-1/2-
inch deep dish pie plate.
Set aside for 5 minutes.
Combine streusel topping
ingredients in small bowl
mixing with fork until uni
form. Mix cream cheese
frosting with electric mixer
until very smooth.
Top batter with streusel
topping. Using fingers,
poke topping thoroughly
into batter.
Bake by placing in a cold
oven; set temperature to
350°F. Bake for 30 minutes
or until done. Cool 10 min-
In a medium bowl, com
bine the flour, baking pow
der, baking soda, cinnamon,
and salt.
In a large bowl, stir togeth
er the buttermilk, oil, brown
sugar, and egg. Stir in the
flour mixture until just com
bined. Do not overmix. Stir
1/2 cup sliced celery
1 tablespoon butter or margarine
1 cup chopped apple
1/4 cup coarsely chopped walnuts
2 tablespoons raisins
1 tablespoon brown sugar
4 teaspoons cornstarch
1 tablespoon water
Place ham on rack in shallow roast
ing pan. Bake in a 350 degree F. oven
for about 1 hour or until meat ther
mometer registers 140 degrees F. (about
15-18 minutes per pound.)
In a small saucepan combine apple
juice and cinnamon; bring to boiling.
Reduce heat and simmer 15 minutes.
Remove cinnamon. In a skillet cook
celery in butter until tender but not
brown. Stir in apple juice, chopped
apple, walnuts, raisins and brown
sugar; cook over medium heat for 3-
5 minutes. Combine cornstarch and
water; stir into the apple mixture. Cook
and stir about 2 minutes or until thick
ened and bubbly. Serve with ham.
Recipes and photos are from
the National Pork Board’s Pork
Check-Off
We spotted this happy
snowman at the Front
Portch Tearoom. He’s a
teapot on top and a cup
below. Perfect for Russian
Tea.
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