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EGG NOG lipi • .. : ' ' • , ' . \X;. 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 A to -**» -Ut 'SaM tg 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. See JEAN, Page jB -J*. * ' v „-» HBHRLt. ilftlilliiiililpr in - ’Mi - 'WSUkd — -mmmk mugF ‘ s ' l 4 iWM ippHl* TBk VjljJLijDlV/11 Xj WIIJLI \jilJ\ijt 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