100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

December 08, 1989 - Image 93

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-12-08

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




-









111P

ob







op

Cover; refrigerate leftovers.
10 to 12 servings.
ZWIEBACK CRUST
Crush 6 slices Zwieback
toast and combine with 1
tablespoon sugar and 1
tablespoon melted margarine.
Press mixture onto bottom of
9-inch spring-form pan.
COCOA BROWNIES
2 eggs
1 cup sugar
1/2 cup butter or
margarine, melted
1 teaspoon vanilla
extract
% cup all-purpose flour
6 tablespoons
unsweetened cocoa
% teaspoon baking
powder
1 /4 teaspoon salt
% cup chopped nuts
(optional)
Heat oven to 350°. Grease
8-inch square baking pan. In
small mixer bowl, beat eggs
well; gradually add sugar,
beating until thick and lemon
colored. Blend in butter and
vanilla.
Combine flour, cocoa, bak-
ing powder and salt; add to
egg mixture, blending well.
Stir in nuts, if desired. Spread
batter into prepared pan.
Bake 20 to 25 minutes, or
just until brownies begin to
pull away from sides of pan.
Cool completely.
Cut into squares. 16
brownies.
- CHOCOLATE-ORANGE
PUDDING CAKE
1 cup all-purpose flour
3 /4 cup granulated sugar
3 tablespoons plus % cup
unsweetened cocoa,
divided
2 teaspoons baking
powder
% teaspoon salt
% cup milk _
2 tablespoons vegetable
oil
1 teaspoon vanilla
extract
% cup chopped nuts,
divided
3/4 cup packed light
brown sugar
11/4 cups. boiling water
1 /4 to % teaspoon grated
orange peel
Vanilla ice cream
In large bowl, stir together
flour, sugar, 3 tablespoons
cocoa, baking powder and
salt. Stir in milk, oil, vanilla
and 1/4 cup nuts. Spread bat-
ter in 2 or 2 1/2 quart
microwave-safe casserole.
In a small bowl, combine
brown sugar, Y4 cup cocoa, re-
maining Y4 cup nuts, water
and orange peel. Pour liquid

Manischewitz Wines, Naples, NY 14512

SPECIAL

• • • IT'S TIME • • •
TO FEEL GOOD ABOUT YOURSELF

3•Piece
Loveseat, Sofa
& Chair
All Leather
$159900

(Bone or Black)

Leha

Sitting Pretty

Evergreen Plaza
19747 W.12 Mile, Southfield
552-8850
HRS: Mon: Sat. 10-6 • Thurs. 10-7 • Sun. 12-4

• Do you "live" to eat?
• Do you have trouble
saying no?
• Too much to do,
too little time?

DEA FARRAH
MSW, ACSW, CSW

CALL 647-5540

• Weight Control
• Individual Counseling
• Eating Disorder Specialty

HEALTHY OPTIONS, INC, BIRMINGHAM

Back to Top

© 2025 Regents of the University of Michigan