I COOKING I
Molasses
Continued from Page 74
[or 2 egg whites]
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground
ginger
1 teaspoon ground
cinnamon
1/2 teaspoon ground cloves
Use an electric mixer to
cream the butter or
margarine with the 1 cup
sugar and molasses. Hint: To
keep the molasses from stick-
ing to the measuring cup,
pour some oil into a 1/4 cup
measure and immediately
pour it all out back into the
oil bottle. Then add the
molasses to the oiled cup.)
Beat in the egg. Add the
flour, soda, ginger, cinnamon
and cloves, and mix until
completely combined. [If the
dough is too stiff for your mix-
er, finish the mixing by hand.)
Chill the dough in the bowl,
There's a Kosher POST" cereal for
everyone in your family—From the
kinderlach to the bubbehs and the
zaydes.
Both POST® Grape-Nuts ® cereal
and Grape-Nuts ® Flakes have an
extraordinary taste that comes from
nature's own wheat and barley.
Grape-Nuts ® is hearty and crunchy;
Grape-Nuts ® Flakes is light and
delicious.
Fruit lovers have a delightful
choice. There's POST® Natural
Raisin Bran with its plump, juicy
raisins and the tempting varieties
of POST® Fruit & Fibre® cereal:
Peach; Dates, Raisins & Walnuts;
Tropical Fruit; and Raisins,
Apples & AlmondS.
Of course, there's great tasting,
high-fiber POST® Natural Bran
Flakes.
All Kosher POST ® cereals are
fortified with at least 10 essential
vitamins and minerals. Plus POST ®
Natural Raisin Bran, POST ® Natural
Bran Flakes and POST® Fruit & Fibre®
have Zip-Pak" resealable
packaging .-
So always keep all 5 Kosher
POST ® cereals on hand.
Yourfamily will love
our family.
©1989 General Foods Corporation GAS
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Includes Complimentary Champagne
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ALIO
alma PlUIRCHASEIRS
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GLENN WARHEIT, Associate Broker
76
FRIDAY, FEBRUARY 10, 1989
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Announcing the Opening of
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covered, for about 1 hour or
until it can be easily handled.
Form the dough into 1-inch
balls (Hint: A #70 ice cream
disher [spring-loaded scoop]
makes this very quick and
easy with no mess). Lightly
coat each ball with extra
sugar. Arrange the balls
about 3 inches apart on
nonstick spray-coated [or
lightly greased] baking
sheets. For crisp cookies, flat-
ten each ball into a disk us-
ing the bottom of a drinking
glass. For chewier cookies, do
not flatten the balls.
Bake the cookies in a
preheated 375-degree oven for
9 to 11 minutes or just until
they firm up. [For chewy
cookies, be careful not to over-
bake them.] The cookies will
rise during baking, and then
become flat, producing the
characteristic cracked sur-
face. Let the cookies cool
about 30 seconds to 1 minute
on the baking sheet, then
carefully remove them to wire
racks using a metal pancake
turner. Makes about 4 dozen.
SHOOFLY PIE
This Pennsylvania Dutch
treat supposedly got its
whimsical name because
housewives cooling the
freshly-baked pies on the win-
dowsill would constantly have
to shoo away flies attracted by
the wonderful molasses
aroma. Some prefer their
Shoofly Pies with a "wet" bot-
torn; others prefer a drier,
Continued on Page 80