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Show 2C Lakeside Review, Wednesday, Nov, 25, 1981 Cake , Bread, Candy Air Force Wife eofhers ters, keeps Jeff delighted with her baked goods and has taught cake By LYNOIA GRAHAM Review Correspondent three canes, one for family and two for friends. decorating classes in the past. Around the holidays, Bonnie chooses some of her favorites and supplies her friends and family with gifts fresh from her kitchen. A favorite for gift giving to neigh-boois Bonnies Candy Cane Coffee Cake. She adapted the standard filling to use a fruit cake mix so try it both ways to see which you like best. Bonnie said this recipe makes Being an Air Force wife has its advantages and collecting the best recipes from a variety of areas is only one. Bonnie Jorgenson, 720 W, Gordian, is known wherever she and ; LAYTON i 8-- CANDY CANI COFFEE CAKE stationed for her good cooking and yummy taste treats. Bonnie cans, drys, and freezes foods for her family of four daugh cups dairy sour cream packages active dry yeast 14 cup warm water V cup soft butter or margarine 14 cup sugar 2 tsp. salt 2 eggs About 6 cups flour FILLING 3 cups candied fruit cake mix or Combine 1V4 cups finely chopped dried appricots 114 cups drained finely chopped maraschino cherries Heat sour cream over low heat just until lukewarm. Dissolve yeat in warm water. Stir in sour cream, butter, sugar, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make a dough easy to handle. Turn dough out onto a well floured surface and knead until smooth, about 10 minutes. Place in a greased bowl. Turn greased side up and over. Let rise in a warm place until double, about 1 hour. Punch dough down and divide into three equal parts. Roll each into a rectangle 15x6 inches, place on a greased baking sheet. cuts With scissors, make at intervals on both long sides of the rectangle. Spread 14 of the filling down the uncut portion in the center of the dough. Crisscross strips over the filling. Stretch the dough to 22 inches. Curve to form a cane. miBake in a 375 oven for nutes or until golden brown. While still warm brush with butter and glaze with a thin icing. If desired, decorate with cherry halves and green cherry peices for leaves. Another Christmas favorite at the Jorgenson home is Sugar Plum Bread. 2 2 rs her husband Jeff have been . 15-2- 0 SUGAR PLUM BREAD cups flour . tbs. yeast tsp. nutmeg 114 cups milk 14 cup sugar . ' Vi cup shortening 14 tsp. salt 2 eggs 14 tsp. vanilla 1 cup raisins ' 1 cup chopped candied fruit Combine 2 cups flour, dry yeast, and nutmeg. Heat shortening, salt, milk, and sugar just until warm, stiring to melt the shortening. Add to the dry indredients and beat well. Add eggs and vanilla and 2 Vi (1-1- 18-2- E'M-A-W- Lay mini-loave- 0 bread, of s 5 which bake for minutes, or two round loaves, 30 minutes. Candy making is also one of Bon20-2- nies specialties.. The following recipes are her favorites. She brought them from Great Falls, Montana. She said that the LDS ward they belonged to there had a candy booth at the Montana State Fair for many years and these can- No Need to Thaw Holiday Turkey Cooked Right Out of Freezer Has Excellent Taste were so much in demand year after year that they became specialties offered through those years at the fair. dy recipes ALMOND ROCA 114 cups butter 114 cups sugar cup plus 2 tbs. water tsp. salt 1 tsp. vanilla TOPPING 3 oz. milk chocolate chips 2 oz. (about 14 cup) very thinly sliced almonds In a heavy 2 quart saucepan combine first set of ingriends. Cook over medium high heat, stirring constantly. When mixture begins to boil continue cooking, stirring vigorously. Cook to soft crack stage. About 275 degrees on a candy thermometer. The mixture will be a light golden color. Stirring vigorously is necessary to prevent scorching. Remove from heat and pour quickly into an ungreased pan and spread evenly over the bottom. Work quickly as mixture hardens in seconds. Set aside to cool. For topping melt chips in the top of a double boiler over hot but not boiling water. Spread on top of candy. Sprinkle almonds over the top and press lightly into chocolate while still warm. Set in a cool place for 3 hours. Break into serving size pieces. 14 14 2-- CARMELS 2 cups sugar 114 cups light corn syrup 1 14 oz. - can sweetened condensed milk Combine all ingredients over medium heat. Stir constantly until it boils. After full boil is reached reduce heat and stir constantly for minute, the temperature at the hard ball stage. Pour into a 9x13 pan. Let 15-2- 0 should be barely cool 3-- mm ip 4 nutes, . BONNIE JORGENSON Puts finishing touches on her candy cane coffee cake. Christmas cooking for gift giving is a tradition in the Jorgenson household. Jrv mix well. Stir in fruits and raisins. Add enough flour to make a soft minutes. Place dough. Knead in a greased bowl and cover. Let hours) rise until double. Punch down and shape as desired. Let double again and bake at 350. This recipe makes 24 muffin size miloaves which bake for 4 hours. Cut into pieces. Although we all enjoy the week-lon- g ritual that goes with getting the big bird ready for Thanksgiving, much of it has nothing to do with baking a tastier bird. According to Charlotte Bren-nanassistant professor of nutrition and food science at Utah State University, you can roast a juicy, tender turkey anytime of year with only about five minutes preparation time. Brennand and graduate student Kim Teot have just completed a h study on the best d, four-mont- methods of roasting frozen turkeys. Our taste panels found very little difference between a thawed, roasted turkey and the turkeys put in the oven directly out of the freezer, Brennand says. Teot says they simply unwrapped the turkeys, put them breast-uin a pan, covered the top with a foil tent and put them into the oven to bake. The only additional time was to check the temperature of the bird and to remove the. foil tent during the last half hour, to aid browning. The study, which analyzed 142 birds of various weights, also produced some interesting information about roasting temperatures and at what temperature a turkey is fully cooked. Although nearly all meat thermometers and cookbooks say turkey should be cooked to 180 degrees p AVOID THE CROWDS 3 DAYS ONLY - before it is considered done, lab tests dont back this up, Brennand says. We found that at 170 the turkey was thoroughly cooked and more tender and juicy than at 180. She says the turkeys were actually safe to eat at cooking thermometer temperatures as low as 160 degrees, but that 170 degrees seemed to be the most acceptable to the taste testers. Cooking to 180 degrees often left the turkey dry and over done. Brennand says they also used roasting temperatures of 250 and 325 degrees to determine differences in quality. She says the birds cooked at 250 degrees did score somewhat higher than the ones cooked at 325 degrees but they took nearly twice as long to cook. You should chose between the cooking temperatures according to how big the turkey is and when you want it to be done. With the 250 degree roasting method you can leave it in all night, Brennand says: She says the major drawback of the freezer to oven method is that you cannot stuff the turkey first. This study was designed mainly to show people how easy it is to cook an economical and nutritious meat like turkey year around. I am sure most poeple will still want to thaw and stuff their turkeys this Thanksgiving because it is traditional, she said. SAVE MONEY Fri., Sat., Mon., Nov. 27th, 28th, 30th A SMALL DEPOSIT WILL HOLD ay ARE you smart enough to give a PRACTICAL GIFT? 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