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November 18, 1983 - Image 68

Resource type:
Text
Publication:
The Detroit Jewish News, 1983-11-18

Disclaimer: Computer generated plain text may have errors. Read more about this.

68 Frillay,,November 18, 1983

THE DETROIT JEWISH NEWS

Hutoratcrst Mettlortat .eenter F 'Recipes. Cult for Kasha in - Baking of Holi = day- Treats

to Benefit from `Yentl' Film

Children of Holocaust
Survivors Association in
Michigan will have a bene-
fit showing of the Barbra
Streisand film, "Yentl," at
7:30 p.m. Dec. 10 at the
Americana West Theater.

Proceeds from the benefit
will go to the Holocaust
Memorial Center of Met-
ropolitan Detroit.
For ticket information,
call Eva Lipton, 851-4995;
or Bernie Kent, 855-4105.

POP-INS

Clean Homes - Apartments - Offices

e

Here are some holiday re-
cipe ideas using an unex-
pected ingredient in a new
way. Crunch uncooked
kasha granules can substi-
tute for costly nuts in holi-
day baking.
In addition to reducing
the cost of what can be ex-
pensive "goodies," kasha
(roasted kernels of
buckwheat) is a sensible nut
substitute for a second rea-
son: the fat content and
calories are lowered and the
nutritive value goes up

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CRISPY SUGAR COOKIES
3/4 cup butter or margarine
1 cup sugar
2 eggs
2 tsps. vanilla
21h cups all purpose flour
1 tsp. baking powder
1 /2 cup uncooked Wolff's
Kasha (fine or medium)
In mixer bowl, cream mar-
garine and sugar; beat in eggs
and vanilla. Stir or sift flour
and baking powder then add
along with kasha to form a
fairly firm dough. Chill for one
hour or more until dough is
stiff enough to roll.
On lightly floured board, roll
dough 1/4-inch or thinner. Cut
with holiday cookie cutters.
Place on ungreased baking
sheets. Bake at 375 degrees
for 6-8 minutes or until very
lightly browned around edges.
Decorate or leave plain. Makes
about 8 dozen.

* * *

427-1244

Between 10 A.M. and 9 P.M.

(especially for trace miner-
als such as selenium that
are increasingly being ad-
vised).
Following are some. re-
cipes using kasha:

KASHA CRUNCH CAKE
1 cup uncooked Wolff's Kasha
(fine or medium)
1 1/4 cups boiling water
1/2 cup (1 stick) butter or mar-
garine
4 oz. chocolate (chunk or
chips)
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
11/2 cups all purpose flour
2 tsps. baking powder.
1/2 tsp. salt
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 /4 tsp. ground cloves
In medium bowl, pour boil-
ing water over kasha, butter
and chocolate; set aside until
cool. In mixer bowl, beat eggs
with sugars and vanilla. Add
kasha mixture. Stir or sift dry
ingredients, then add to batter.
Spread into a well-oiled
9x13x2-inch baking pan. Bake
at 350 degrees for 30 minutes
or until toothpick comes out
clean.
TOPPING
1/2 cup brown sugar
1 /4 cup butter or margarine
1 /4 cup light cream
1/2 cup chopped walnuts
Combine topping ingre-
dients and bring to boil over
medium heat (or in microwave)
spread on hot cake; broil for
1-2 minutes until bubbly.
Watch carefully. Keeps very
well if refrigerated.

Special Hanuka goodies pictured clockwise from
left are: Linzer Tart, Crispy Sugar Cookies and Kasha
Crunch Cake.

3 tbsps. kirsch or rum or ice
water
raspberry jam
1 egg, beaten
In mixer bowl or food proc-
essor, combine first eight in-
gredients. Divide butter into
6-8 pieces then cut into dry in-
gredients until blended. Add
liquid and "pulse" or beat until
dough forms. Wrap dough in
plastic wrap; refrigerate for
several hours.
Roll our a little more than
half the dough and fit into bot-
tom and sides of 8- or 9-inch
tart pan (preferably with re-
movable bottom). Spread
generously with raspberry
jam.
Roll remaining dough and
cut it into half-inch strips.
Criss-cross strips into lattice
pattern on top of jam. Brush
crust with beaten egg. Bake at

375 degrees for 35 minutes or
until jam in center of tart is
bubbly and pastry appears
done.
Flavor is best after tart is
allowed to "mellow" for 1-2
days in refrigerator. Cut in
small bars or wedges to serve.

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LINZER TART
1 cup all purpose flour
1 /4 cup sugar
1 /4 cup uncooked Wolff's
Kasha (medium)
1 /4 cup ground almonds or
hazelnuts
1 tbsp. cocoa powder
1/4 tsp. cinnamon
1 /8 tsp. ground cloves or car-
damon
1 tsp. lemon zest
1/2 cup (1 stick) cold unsalted
butter or margarine

I.B. Singer's

'Challenge'

"Every story is a new
challenge," according to
Nobel Prize-winning author
Isaac Bashevis Singer, who
at 79, admits writing has
never been easy for him.
Singer's 50-year-old Yid-
dish typewriter remains his
toughest critic, the author
said. "If it doesn't like a
story, it stops working."

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