49 Yarns Instructions Original Designs Finishing Handcrafted Sweaters COOKING Recipes For Purim Treats ORCHARD MALL Mon.-5ot. 10-5 855-2114 West Bloomfield BY GLORIA KAUFER GREENE "Sending portions" — literally in Hebrew mishloachmanot, but more commonly phrased shalach manot (meaning "to send por- tions") — is a very sociable custom that is particularly popular in Is- rael as well as among smaller numbers of Jews in the United States at Purim. According to tra- dition, the "portions" should in- clude at least two items of baked or cooked food or fruit or nuts or candy or drink. Following are some appropriate recipes for Purim: . .: . .: _ M LTER 4e.te-INt . •: For the dough, put the flour, sugar and salt into a food proc- essor bowl fitted with the steel blade. Cut each stick of cool butter into 8 pieces, and add the pieces to the bowl. Process until the mix- ture resmbles fine crumbs. Stop the processor, and add the sour cream and egg yolk. Process only until all the flour is moistened and begins to form a dough. It should not make a ball. Remove the dough from the food processor, and gather it into a ball, (If a food processor is not avail- able, cut room temperature butter into the flour mixture by hand or with an electric mixer. Add the sour cream and egg yolk, and mix by hand to form a dough.) Divide the dough into three equal pieces, and flatten each into a disk. Wrap each well in a sepa- rate piece of plastic wrap, and re- frigerate for at least 2 hours up to overnight. Remove one disk of dough from the refrigerator, un- wrap it, and set it on the center of the piece of plastic that it was wrapped it. Hit the dough firmly with the side of a rolling pin to flatten the disk a bit; then roll it out directly on the sheet of plastic wrap, from the center out, until the dough forms an approximate 11-inch cir- cle. Flour the top of the dough lightly, as needed, and once more when the circle is completely rol- led out. Carefully flip the entire circle over onto a cutting surface such as a board, and gently peel off the plastic wrap. Place 1 tablespoon of jam in the center of the circle, and use a rubber scraper (spatula) to spread it on the dough in a very thin layer from the center out- ward. Sprinkle the dough evenly with Y4 cup of the walnuts. Combine the sugar and cinna- mon, and sprinkle about 21/2 tablespoons over the circle. use a LOW PRICES 7 DAIS . . GAYNORS Of Harvard Row ORCHARD PLACE Designers of Fine Furs . :.: Complete Fur Service RUGELACH Dough: 2 cups all-purpose white flour, pre- ferably unbleached 1 tbsp. sugar Pinch of salt 1 cup (2 sticks) butter, preferably unsalted % cup commercial sour cream 1 egg yolk Filling: 3 tbsp. jam, such as raspberry, ap- ricot, etc. % cup finely chopped walnuts 1/2 cup sugar 1 tsp. ground cinnamon Glaze: (optional) 1 egg white beaten with 1 tsp. water GAYNORS . . ORCHARD• LAKE RD. S. OF 14 MILE RD. 855-0033 11 MILE & LAHSER Phone: 358-0850 ... GAYNORS "Where You Come First" Kosins • pastry wheel, pizza cutter, or sharp knife to cut the circle into 16 triangles that look like the spokes of a wheel. (For the most even triangles, first cut the circle into fourths; then cut each fourth in half, and finally cut each eighth in half.) From the perimeter of the cir- cle, roll up each triangle in toward the point, keeping the filling in- side. Place the rugelach about 11/2 inches apart on an ungreased bak- ing sheet, points down. If a shiny surface is desired, brush the rugelach with the egg white glaze. Bake them in a 350-degree oven for 20 to 25 minutes or until very lightly browned. (While the first batch is baking, roll out the next piece of dough, and proceed as above.) When the rugelach are done backing, remove them from the baking sheet, and cool them on a wire rack. When cool, they can be frozen in airtight contain- ers. Makes 4 dozen rugelach. COCONUT-JAM ' MERINGUE SQUARES Base: 1/2 cup shortening Y4 cup sugar 3 large egg yolks (reserve whites for topping) . Y4 cup orange juice 1 tsp. vanilla extract 2 cups cake flour Y4 tsp. salt Y4 tsp. baking soda Topping: 1 12-oz. jar pineapple, raspberry, blueberry, ap- ricot or other preserves 3 large egg whites Y4 tsp. cream of tartar 1/4 cup sugar 1 tsp. vanilla extract % cup shredded sweetened coconut In a medium-size mixing bowl, with an electric mixer or by hand, cream the shortening with the 1 Y4 cup sugar until smooth; then add the egg yolks, orange juice, and vanilla, and mix well. Mix in the flour, salt and baking soda to make a soft dough. Grease or coat with nonstick • cooking spray' a 9 x 13-inch bak- ing pan, and pat the dough evenly into the bottom. Stir the preserves with a spoon to soften them; then spread evenly over the dough. In a clean mixing bowl, beat the egg whites and cream of tartar at medium speed until they are frothy. Gradually add the 1/2 cup sugar and then the vanilla, and continue beating until stiff, shiny peaks form. Spread the meringue evenly over the reserves, making sure it touches all sides of the pan. Sprinkle the coconut on top, and gently pat it down with your fingertips so that it sticks to the meringue. Bake in a preheated 350-degree oven for about 25 minutes or until the coconut is lightly browned and the meringue is firm. Cool com- pletely in the pan on a rack, then cut into squares. Serve each square in a fluted cupcake paper. Makes 2 to 3 dozen squares, de- pending on the size. MRS. LANDAU'S BROWNIES 4 ozs. (squares) unsweetened baking chocolate 1 cup butter or margarine, at room temperature 13/4 cups sugar 4 large eggs 1 tsp. vanilla extract 1Y4 cups all-purpose flour 1/2. tsp. baking powder 1 cup coarsely chopped wal- nuts 1 cup chocolate chips Melt the chocolate in the top of a double boiler or over very low heat; then set it aside to cool. In a large mixing bowl, using an elec• tric mixer or wooden spoon, cream the butter with the sugar until light and fluffy. Beat in the eggs, one by one; then add the vanilla and melted chocolate. By hand, stir in the flour and baking pow- der just until- mixed. Then gently fold in the walnuts and chocolate chips. Evenly spread the batter in a greased or nonstick spray-coated 9- by 13-inch pan. Bake in a pre- heated 350-degree oven for 40 minutes. Cool completely in the pan on a rack. Then cut into squares. Makes about 3 dozen brownies, which freeze well. Copyright 1986 Gloria Kaufer Greene Uptown Southfield Rd. at 111/2 Mile • 559 . 3900 Big & Tall Southfield at 101/2 Mile • 569.6930 We're going to help you look terrific. RECORDING STUDIOS INVITES YOU TO SING AT YOUR NEXT PARTY Woodward and Maple . 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