SPICY SECRETS
egg whites and cream of tartar to up-
per limits. Fold whites into base. Bake
in paper lined pan about 20 minutes
at 350 degrees or until golden brown
and springs back. Cool on wire rack.
QUALITY KOSHER CATERING
APPLE ICE
1 cup sweet cider
1 cup champagne
3/4 cup sugar
heavy bottom saucepan
blender
ice cream maker
Place cider and sugar in heavy
saucepan. Add champagne.
Cook over moderate heat, stirring
until the sugar dissolves. Add apple.
Cook until tender, about three
minutes.
*Transfer to blender until smooth.
Place in ice cream maker. Freeze ac-
cording to manufacturer's directions.
*Alternative: Puree and freeze
fruit, then puree and refreeze.
Mesa Arts specializes in paintings,
pottery, jewelry, folk art and furniture.
Call us for an appointment at 851-9949
or visit our gallery Tues.-Fri.,
10-5 p.m. and Sat. 11-5 p.m.
SPECIAL HOURS
Sat., Dec. 9,10-9:00 p.m.
32800 Franklin Road, Franklin, MI
QUALITY KOSHER CATERING
APPLE COMPOTE
6 apples (Granny or Jonathon)
1/4 cup sugar
2/3 cup water (or apple juice)
1 tbsp. ground cinnamon
heavy bottom saucepan
knife
strainer
food processor
PORTRAIT GIFT CERTIFICATES
Wash and core apples. Add all
other ingredients. Bring to simmer.
Cook until apples are tender. Push
through strainer or food processor and
strain. Return to saucepan, cook un-
til thick. Chill.
These sweet offerings are from the
Radisson Plaza Hotel at Town Center.
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Makes one 9" pie
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26571 W. TWELVE MILE RD.
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CONTEMPORARY & TRADITIONAL FRAMES
26
1 egg
1 cup pumpkin
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
Combine allingredients. Spread
over the bottom of an unbaked pie
shell.
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RADISSON PLAZA HOTEL
PECAN PUMPKIN PIE
2 eggs
2/3 cup corn syrup
1/2 cup sugar
1/4 cup melted butter
1/2 tsp. vanilla
1 cup pecans
Combine ingredients. Spoon over
the pumpkin mixture in the pie shell.
Bake 50 minutes at 350 degrees.
Serve with fresh whipped cream.