I COOKING 1

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FRUIT MKT.

DAILY 7 AM-7 PM
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Country Cooking

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AT THE
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2 5 282 Greenfield Rd.

Just North of 10 Mile

• 968-4850 •

Continued from Page 80

Extra Fancy Red

DELICIOUS APPLES,

49c

lb.

California 14 size

FRESH BROCCOLI. .....

1

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1

69c bunch

Fresh

HOVEGROWN ASPARAGUS,

1

79c ib.

I

California New Long

WHITE POTATOES. .
VARZETTI DRESSING,

I I I I I I I I I I I

29c lb.

490jar

All Specials Good Through June 15th, 1989

SUPERIOR
FISH CO.

Sizzling Seafood
Ideal For The Grill

1

Fresh Hawaiian

TUNA STEAKS

$6.95 lb.

I-

Fresh Canadian

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Exp. 6-17-89
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PICKEREL FILLETS

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SALMON STEAKS

$6.95 lb.

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SUPERIOR FISH CO.

House of Quality

Serving Metropolitan Detroit for Over 40 Years

309 E. 11 Mile Rd., Royal Oak, MI • 541-4632

Parking in rear

I Desserts .. .
By

Say CHEESEcake —
Peach Praline

24370 W. Ten Mile Rd., Just W. of Telegraph

82

FRIDAY, JUNE 9, 1989

1-800-US-BONDS

Mon.-Vied. 8.5
Thurs. & Fri. 8-6
Saturday 8.1

•INI ■ 111111MMINK

Certified Kosher
Metropolitan
Kashruth Council

355-0088

1 cup buttermilk minus -1
tablespoon
OR 1 cup milk minus 1
tablespoon and a
squeeze lemon juice.
Preheat
skillet
over
medium heat. Line a medium
sized basket with a clean tea
towel.
In a small bowl, mix flour
with margarine until mixture
resembles breadcrumbs
(about 1 minutes). Stir in bak-
ing powder and buttermilk.
Mixture should be soft and
sticky. Turn onto a well-
floured board and with hands,
form a roundish or rec-
tangular shape, 1/4-inch thick.
Cut into pieces approximately
3 by 2 inches and place on a
heated skillet or wire tray.
Cook over medium high heat
for 2 minutes or until nicely
browned. Lower heat to
medium and flip bannocks
over. Cook 2 to 3 minutes un-
til browned and cooked. Each
bannock takes a total cooking
time of 3 to 4 minutes. When
each bannock is cooked, place
in towel lined basket and fold
towel over to cover.
Makes 12 to 14.
Serve hot or warm with
sweet butter and/or good
preserves.
Variation: Stir in a handful
of currants before adding
liquid.
•
Treacle, imported molasses,
was a treasured ingredient.
The thick dark syrup was
used to sweeten, give color
and richness to otherwise
bland baked goods.

12 minutes in preheated
oven. Serve hot. Makes 8.
Note: Beremeal, a variety of
ground wild corn, is often
substituted for plain flour in
Shetland. However, beremeal
is not easily available. In the
recipe above, 1 cup whole
wheat flour could be
substituted for 1 cup
all-purpose.

TREACLE SCONES

These are a variety of the
"pancake" familiar in
American kitchens.
1 cup all-purpose flour
1 1/2 teaspoons baking •
powder
2 tablespoons sugar
2 tablespoons butter or
margarine
1 egg
1 tablespoon light corn
syrup
5 tablespoons milk.
In a medium bowl, sift
together flour, baking powder
and sugar. Cut or rub butter
into the flour mixture. In
separate bowl, beat egg with
syrup and milk and stir into
dry ingredients. Batter
should just drop from the
spoon. Let stand at room
temperature for 10 minutes.
Drop spoonfuls onto a very
hot oiled griddle or skillet.
Cook for 2 to 3 minutes until
golden brown. Turn to brown
other side. As each scone is
cooked, wrap in a clean tea
towel to keep soft and moist.
Makes about 20.

2 cups all purpose flour
2/3 tablespoons
margarine or butter
1 tablespoon baking
powder
1 tablespoon sugar
1 teaspoon cinnamon or
mixed spice
1/2 teaspoon salt
2 tablespoons dark
molasses
about 1/3 cup milk to mix
Preheat oven to 400F.
Sprinkle a baking sheet with
flour and line a basket with
a clean tea towel.
Rub flour and margarine
together until mixture
resembles fine bread crumbs,
(about 1 minute — not worth-
while taking out the food pro-
cessor). Stir in baking powder,
sugar, cinnamon and salt.
Make a well in center and
pour in treacle and 1/4 cup
milk. Stir to mix. Add a little
more milk to make a soft,
sticky mixture. Turn onto a
well floured board and shape
into a round about inch
thick. Cut into 8 wedges, like
a pie, place on a prepared bak-
ing sheet and bake for 10 to

MY MOTHER'S
OATCAKES

They were always thicker
than anyone else's and she
baked them in the oven
rather than on a "griddle."
1 cup steel cut oatmeal
2 tablespoons all purpose
flour
1 teaspoon baking
powder
1 teaspoon sugar
2 tablespoons margarine
4-6 tablespoons cold
water
Preheat oven to 350F. Flour
a baking sheet.
mix together oatmeal, flour,
baking powder, sugar. Rub in
margarine to consistency of
fine breadcrumbs. Mix to a
stiff mixture with cold water
— should hold together and
not be crumbly. Knead on a
board sprinkled with
oatmeal. Roll into a round,
1/4-inch thick. Cut into 8
wedges or into 2 inch rounds
with a cookie cutter. bake 15
minutes in preheated oven.
Oatcakes should be dry and
crisp when cool. Cool on a
wire tray. Makes 8 wedges, 10
to 12 rounds.

DROP SCONES

• 1989. Ethel G. Hofman. All
Rights Reserved.