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HOUSTON HOME JOURNAL
Jean’s favorite treats
for Christmas joy
Here are some of my favorite
Christmas recipes. Enjoy!
Data Roll
2 cups white
sugar
1 heaping tea
spoon butter
V* cup milk or
cream
2 cups nuts
34 seeded dates
Powdered sugar
Mix the sugar,
butter and
I
cream. Cook until a soft ball forms
in cold water. Turn the flame very
low. Add cut dates and mash into the
syrup. Remove from the fire and ad
the cut nuts Beat until stiff. Pour
onto a cloth wrung out with cold
water and shape into a roll. When
cold, remove the cloth and roll in
powdered sugar.
White lhash
1 14-oz. box Rich Chex
1 15-oz. box Fruit Loops
1 10-oz. bag stick pretzels
18 oz. cocktail peanuts
36 oz. (1 Vi bars) almond bark or white
chocolate from baking section.
Mix all but white chocolate in large
container. Melt white chocolate in
glass bowl in microwave. Start with
90 seconds and continue until melt
ed, 30 seconds at a time, stirring each
time. Dump into mix and stir for 10
minutes to coat all. Then turn onto
cookie sheets to dry. Break apart and
store in zip lock bags.
Spiced Pecan
1 cup sugar'
Vi cup water
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 teaspoon vanilla
1 1/2 cups pecan halves
Combine sugar, water, cinnamon
and salt. Cook to soft ball stage with
out stirring (236 degrees). Remove
from heat. Add nuts and vanilla.
Stir gently until nuts are well coated
and mixture becomes creamy. Turn
onto greased platter and separate
into pieces. Yield: 2 Vi cups.
Jezebel Sauce
1 8-oz. jar apple jelly
1 8-oz. jar “Miss Jean’s Peach
Preserves”
1 tablespoon dry mustard
1 small jar horseradish
1 tablespoon cracked pepper
Mix together and serve on crackers
and cream cheese.
Orange Date Cookies
3/4 cup vegetable shortening
1/4 cup butter or margarine
1 Zi cup brown sugar
2 eggs, beaten
Vi cup orange juice
1 tablespoon grated fresh orange peel
1 teaspoon vanilla
1 cup sour milk
3 I A cups all-purpose flour
2 teaspoons baking powder
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Just for the kids: Painted Cookies
4
Here’s an easy way to make decorated cookies.it’s a
good project for kids old enough to be a little careful,
because you don’t want food coloring everywhere!
Make up a batch of sugar cookies, or do it the easy
way by buying the refrigerated king.
When the cookies are all sliced, and the oven
preheated, make a “paint” by mixing egg yolks
with food coloring. You will need one egg yolk for
each color, in a separate bowl or cup. Be sure not to
include egg white.
Beat each egg yolk well with a fork and add food
coloring. (We used red and green)
You want to get deep color for this.
Put aprons on the kids and give them fine tipped
craft brushes to paint their cookeies.
Bake as directed, the egg yolk will form a glazed
color on each cookie
1 teaspoon soda
V* teaspoon salt
1 cup chopped dates
1 cup chopped pecans
Orange glaze
Cream together shortening, but
ter and sugar. Beat in eggs, juice,
peel, vanilla and sour milk. Sift dry
ingredients together. Add to creamed
mixture. Stir in dates and nuts. Drop
from teaspoon onto lightly greased
cookie sheets. Bake at 350 degrees
for 15 minutes. Cool. Add glaze.
Orange glaze:
1 teaspoon grated fresh orange peel
2-3 tablespoons orange juice
2 cups sifted powdered sugar
Add peel and enough juice to sugar
to make still, spreadable topping
Jean Rea
Cooking with
Jean
Christmas Fruit cookies
1 cup margarine
2 cups brown sugar, packed
2 eggs
Cream the above and add
2 Vi cups flour
1 teaspoon soda
Vi teaspoon salt
Then add:
1 cup green cherries
1 cup red cherries (1 cut in half)
1 Vi cup pecan
2 cups dates, chopped
Chill dough overnight. Drop from
spoon to cookie sheet. Bake at 350
degrees for about 15 minutes.
Becca's Christmas Cookies
1 Vi cup butter
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
12 teaspoon almond extract
4 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 400 degrees.
Thoroughly cream butter and sugar.
Add egg, milk vanilla and almond
extract. Beat well. Stir together flour
and baking powder, gradually adding
to creamed mixture to make smooth
dough. Roll into balls and flatten
with a cup dipped in sugar between
each cookie. Do not flatten too much
or cookies will break when you take
them off pan. Bake at 500 degrees
for 6 to 8 minutes. Do not let them
get brown. I take them out as soon as
they lose their shine. Makes 6 dozen.
Frost with an almond or butter fla
vored icing
Christmas Fruit Cake Cookies
1 cup walnuts
1 cup Brazil nuts
1 'A cup pecans
1 lbs. dates, chopped
1 lb. candied pineapple
1 lb. cherries, green and red
2 can coconut
2 cans sweetened condensed milk
A cup plain flour
'A cup self-rising flour
Mix all ingredients well and drop
into cup cake liners. Bake at 275
degrees for 20 to 25 minutes. Cool
before removing from liners.
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Three masterpieces for your Christmas table:
Jean Rea’s Lane Cake, Walnut Hummingbird Cake and Bacardi Rum Cake
Remember when cakes were always
homemade,and always special? Recapture the
true spirit of Holiday cake baking with these three
memorable recipes.
Jean Rea's Lane Cake
1 cup unsalted butter, softened
2 cups sugar
3 Vz cup all-purpose flour
1 tablespoon baking powder
V* teaspoon salt
1 cup milk
8 egg whites
Beat butter at medium speed with an electric
mixer until creamy, gradually adding sugar and
bating well. Combine flour, baking powder and
salt Add to butter mixture alternately with mil,
beginning ending with flour mixture. Beat at low
speed after each addition.
Beat egg whites at high speed until stiff. Stir
1/3 of egg whites into batter. Fold in remaining
egg whites. Spoon into 3 greased and floured 9
inch round cake pans. Bake at 325 degrees for 25
minutes or until a wooden pick inserted in center
comes out clean. Cool in pans 10 minutes. Remove
WEDNESDAY, DECEMBER 12, 2007 ♦
from pans and cool completely on wire racks
Spread Lane Cake Filling between layers and on
top and sides of cake racks.
Lane Cake Filling
12 egg yolks
1 Vi cup sugar
3 A cup unsalted butter
1 Vi teaspoon vanilla extract
Vi cup bourbon
1 Vi cup pecans, finely chopped
1 Vi cup raisins, finely chopped
1 Vi cup flaked coconut
Beat eggs medium speed with a mixer 3 min
utes, gradually add sugar, beating until blended.
Beat 3 minutes. Gradually add butter. Beat at low
speed until blended. Pour mixture into top of a
double boiler. Bring water to a boil Cook, stirring
constantly, for 20 minutes or until mixture thick
ens and candy thermometer registers 185 degrees.
Remove from heat. Sir in the vanilla and remain
ing ingredients. Cool slightly.
Forßarcardi Rum Cake and Walnut Hummingbird
Cake, see page 3B
“More on the menu "
Just for the grownups: Rum Balls
These are easy to make and make wonderful gifts,
but they are not for children!
1 1/2 cups toasted pecans,
1 1/4 cups finely crushed shortbread or vanilla wafer cook
ies
1/2 cup confectioners sugar (powdered or icing)
2 tablespoons cocoa powder (can used Dutch processed or
regular unsweetened cocoa powder)
2 tablespoons light corn syrup
1/4 cup rum
Mix ingredients together (You may need to use your
hands). Let it chill a while, and then roll the mixture
into walnut-sized balls. Roll the balls in sifted confec
tioners sugar.
1B