Newspaper Page Text
8A
> WEDNESDAY, DECEMBER 15, 2004
'Gyngebreed' was a delicacy in Chaucer's time
...l would stand transfixed
before the windows of the
confectioners’ shops, fasci
nated by the luminous
sparkle of candied fruits, the
cloudy lustre of jellies, the
kaleidoscopic inflorescence
of acidulated fruitdrops...
Simone de Beauvoir
(1908-1986)
We find the appeal of gin
gerbread in the dark rich
ness of molasses and the
warmth of holiday spices.
With a history dating back
to medieval Europe, ginger
bread became a treasured
specialty because of the cost
of ingredients. In the begin
ning versions appeared as
rich candies made from
honey and bread crumbs
with ginger and cinnamon.
These two spices came from
the Far East and were quite
expensive. “Gyngebreed” as
it was called in Chaucer’s
merry olde 14th-century
England was a delicacy.
This spicy treat’s lasting
appeal was repeated in the
children’s tale by the
Grimm Brothers describing
the witch’s gingerbread
house. Fancy shaped and
decorated gingerbread cook
ies were a big part of the
European fairs and
Christmas markets. Other
traditional figures such as
hearts, animals and stars all
have become favorite gin-
Special treats lor holiday company breakfasts
Plan ahead for some easy
and delicious breakfasts.
Breakfast Strata
This is a recipe that can be
adapted in several ways
according to your taste. The
beauty of it is that you
assemble it the night before,
and pop it into the oven in
the morning. Because it has
bread, cheese, milk, eggs
and meat in it, the only
extra you really need is
fresh fruit or juice.
10 bread slices, cubed
1 lb. bulk pork sausage,
cooked and drained, or
two cups finely diced
ham.
4 oz. can sliced mush
rooms, drained
2 cups grated Cheddar
cheese
1 teaspoon Dijon mus
tard
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon butter,
melted
8 eggs
A LA CARTE
From page 7A
Brazilian Nut Crunch
2 cups sugar
1/4 teaspoon baking
soda
1 1/2 cup brazil nuts,
chopped in food proces
sor
1 6 oz. package choco
late chips, melted
Grease baking sheet. In a
heavy skillet, cook the sugar
over low heat, stirring con
NOTICE
The office of the Houston County Tax
Commissioner will be closed
December 21, 2004 through
January 2, 2005. Property tax
is due December 20, 2004.
The office will be closed
for the transition of
the new administration.
Any tags that are due for this period
may be mailed or brought by the tax
commissioner’s office
on January 3, 2005.
You WILL NOT be charged any
late fees for tag renewals during
this time from December 21,2004 -
January 2, 2005.
13410
Catherine Collier Rentz
Let’s Get Cooking
catrentz@mindspring.com
gerbread cookies and
Christmas tree decorations.
The smell of gingerbread
still evokes a sense of magic
during the holidays.
American gingerbread fol
lows traditions of the Old
World appearing as cakes,
cookies, muffins as well as in
pancakes. While recipes
vary, we Southerners tend to
season our gingerbread with
nutmeg and cloves, while
northern recipes rely on all
spice. German versions
include the sharp licorice
flavor of anise seed.
Trimmings can be icing,
raisins, almonds, candied
fruit and hard candies. One
standout decoration for gin
gerbread is dragees which
are tiny silver and gold
sugar balls. However you
choose to show off your gin
3 cups milk
Grease 13x9” glass baking
dish. Layer bread, cooked
sausage or ham, mushrooms
and cheese in dish. Repeat
layers, ending with cheese.
Combine remaining ingre
dients in large bowl and mix
well. Pour over the other
ingredients in the baking
dish. Cover with foil and
refrigerate overnight.
To cook, preheat oven to
350 degrees. Bake for an
hour or until golden brown.
Cut in squares to serve.
(Leftovers will keep for the
next day’s breakfast and can
be heated in the microwave.)
Farmer's Breakfast
1/2 pound sliced bacon,
cooked, drained and
crumbled, or one cup
cooked ham, diced
12 eggs
1 cup milk
1 (16 ounce) package
frozen hash brown pota
toes, thawed
stantly until melted. Add
soda, 1 cups of the nuts.
Mix well. Turn onto
greased baking sheet imme
diately. With a rolling pin,
roll the brittle until about
1/4 inch thick. Before the
brittle is cool, mark into
squares with a knife. When
cold, spread with chocolate
and sprinkle on the rest of
the nuts. When chocolate is
firm, break into pieces.
HEARTH&HOME
gerbread, you can be certain
that the spicy aroma will
bring lots of oohs and aahs
from all who visit your
kitchen. Enjoy!
Spiced Gingerbread
Cookies
1/2 cup sugar
1/2 cup molasses
1/2 cup (1 stick) butter,
room temperature
1 large egg plus the
white of 1 egg, divided
1 1/2 teaspoons ground
ginger
1 teaspoon ground cin
namon
1/2 teaspoon ground
cloves
1/2 teaspoon baking
powder
1/4 teaspoon salt
2 1/2 cups unsifted all
purpose flour
1 teaspoon water to
mix with egg white
Royal Icing
Candies, fruits and
nuts
Beat sugar, molasses, but
ter and 1 whole egg in a
large bowl until thoroughly
mixed. Stir in spices, baking
powder and salt; mix well.
Chill, covered, in refrigera
tor at least 1 hour or freeze
for 30 minutes (or up to 2
days). Preheat oven to 350
degrees. Working quickly,
place 1/2 of dough on parch
ment paper for foil.
1 cup (4 ounces) shred
ded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
Beat eggs and milk in a
large bowl. Stir in hash
browns, cheese, salt, pepper,
dill, onion, green pepper and
ham or bacon. Bake, uncov
ered in a greased 13 x 9 x 2-
inch baking dish, for 35-45
minutes or until a knife
inserted near the middle
comes out clean.
Option: sauteed chopped
onions and green pepper can
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Communications. Inc.
(Refrigerate remaining
dough.) Cover dough with
waxed paper and roll to
about 1/8-inch thickness.
Cut into desired shapes.
Remove dough from around
the cutting lines, and return
it to remaining dough in
bowl to roll out later. The
cutout shapes remain in
place on the paper, and
because they are not lifted,
maintain perfect shapes.
Brush cookies with a mix
ture of the remaining egg
white, mixed with 1 tea
spoon water. Place parch
ment paper on baking sheet,
and bake 10 minutes, or
until dough is set and edges
barely darken. Roll and cut
next batch of dough while
first batch bakes.
Note: If you are planning
to use cookies as ornaments,
use a toothpick (before bak
ing) to punch a small hold.
Bake 12 minutes. Watch
carefully, to make sure the
edges do not become too
brown. After decorating,
thread a ribbon through for
hanging cookies as orna
ments.
Take parchment paper or
foil (with the cookies in
place) from baking sheet,
and set aside. Cool com
pletely before removing
cookies. Place next sheet of
cookies on baking sheet, and
cook. Continue until all
dough is used. Decorate as
be added to this dish.
Apple-Cranberry
Wheat Muffins
1 1/4 cups all-purpose
flour
1/2 cup whole-wheat
flour
1/2 cup granulated
sugar
1/4 cup toasted wheat
germ
2 teaspoons baking
powder
1 teaspoon ground cin
namon
2/3 cup (5 fl.-oz. can)
evaporated milk
desired. Makes Bto 12 cook
ies, depending on size of cut
ters. Tip: Room-tempera
ture dough is too tender to
hold shapes. Chilling makes
the dough easier to work
because the butter hardens
somewhat. Also, use parch
ment paper, a heavy brown
paper grocery bag or foil as a
base for rolling out the
dough to assure that the
shapes will not become dis
torted. * For best results,
make several batches
instead of doubling or
tripling recipe. Bake cookies
at least one day before deco
rating for best results.
Royal Icing
1/3 cup water
2 1/2 tablespoons
meringue powder
1/2 teaspoon cream of
tartar
3 1/2 cups powdered
sugar
Combine water, meringue
powder and cream of tartar;
beat until foamy. Add sugar
gradually. Beat at low speed
until icing stands in stiff
peaks and is dull in color.
This takes about 5 to 8 min
utes. Mix completely. Cover
icing to keep it from harden
ing until you trim cookies or
assemble a gingerbread
house. Store in glass jar at
room temperature for up to
one week. Do not refriger
ate. Place in pastry bag and
1/3 cup apple juice
1/4 cups vegetable oil
1 large egg
1 1/4 cups baking
apple, finely chopped
3/4 cup Ocean Spray
Craisins
1 tablespoon cinna
mon-sugar
Preheat oven to 400 9 F.
Grease or paper-line 12 muf
fin cups.
Combine all-purpose flour,
whole-wheat flour, granulat
ed sugar, wheat germ, bak
ing powder and cinnamon in
medium bowl.
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THE HOUSTON HOME JOURNAL
pipe onto baked dough. If
using the icing to glue a
house together, spread with
the point of a knife.
Spicy Ginger Slice-and-
Bake Cookies
2 tablespoons baking
soda
1 tablespoon salt
2 teaspoons ground
ginger
3 teaspoons ground
cinnamon
1 teaspoon ground
cloves
6 1/2 cups all-purpose
flour
1 cup butter
1 cup packed brown
sugar
2/3 cup apple juice
1 1/2 cups molasses
In a large bowl, combine
baking soda, salt, spices and
flour. Set aside. Cream but
ter and brown sugar. Mix
apple juice and molasses
into creamed mixture until
smooth. Slowly stir in flour
mixture until blended.
Divide cookie dough into 4
even pieces. Shape them
into 8-inch rolls. Wrap each
roll in plastic wrap and then
in foil. Store in freezer until
ready to bake. To bake, slice
cookies into 1/4-inch slices.
Bake cookies at 375 degrees
for 8 to 10 minutes. Makes
2 to 3 dozen cookies per roll.
Bon appetit!
Beat evaporated milk,
juice, vegetable oil and egg
in small bowl until blended.
Add to flour mixture; stir
just until moistened. Fold in
apple and cranberries.
Spoon batter into prepared
muffin cups, filling 3/4 full.
Sprinkle with cinnamon
sugar.
Bake for 14 to 16 minutes
or until wooden pick insert
ed in center comes out clean.
Cool in pan on wire rack for
2 minutes. Remove to wire
rack to cool slightly. Serve
warm.
Isa Split
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