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APPLE PIE Kfful HOTPOGS HOUSTON HOME JOURNAL v j^gaiißHßyP ■a. ,gm . ; ,' v.;. ■;; - '\.r ; s. n K 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. WHHu. * ;)Wv. :< SnH j ~< ■' '/. 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. I v ' jjL ... . f3S& v M -j *j(.''*w jp ''JjL ’’i. Jp . ▼ \ MB ypßpy:-" ‘ Jgfrffyp * 4 z spss|j| :$ . 4jk* fll .vfttV W■' «jpp #. p :|| 'C # f Pair# ’■•■*“' ■'••■ ■ *k JF dp )hL ' J F a Eg. ' ) jr Jp » 1 * lift ’ atß ‘Tilr r ' .JKKr ' IH «';,: '•* v -9 .n; ammst . „m mt «, # .j? jt -aH UK jppUßfc- 8 j, JPP pr JW jO/^ I ■■:■ | ■'” lM I tfjMp /;/■> j, ' - 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. 1B