COOKING
THIS WEEK'S D SPECIALS
D
OPEN
24
HOURS
4395 Orchard Lake Rd.
Crosswinds Mall
626.0022
TURKEY
From Mon. 7 a.m.
to Sat. at 12 Mid.
Sunday 7 azL-9 p.m.
Prices
Good Only
At Our
Orchard Lk.
Rd.
Store
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
$5.79th.
I FROZEN MEAT DEPT. 1
BARBARA PASH
Special to The Jewish News
y
ou don't have to wait
until summer; you
can have the taste of
fresh fruit shortcake with
winter pears.
Winter pears are simmered
in a vanilla syrup. The sponge
shortcake layers are prepared
and baked, then brushed with
the vanilla-pear syrup. The
syrup is given time to soak
into the cake, much like rum
or liqueur.
Vanilla-flavored whipped
cream is spread in a layer
over the soaked cake. This is
topped with the moist fruit
slices and the layers repeated,
all covered with whipped
cream, of course.
I FROZEN FOOD DEPT. I
MILT
TABATCHNICK
BREAST
$2.29
each
IMPORTED FROM ISRAEL
5.6 Oz. Pkg.
3 Varieties
KOSHER SOUPS
99*
15 Oz.
Pkg.
8 VARIETIES
DELI DEPT.
I FROZEN FOOD DEPT. I
SINAI KOSHER
NATURAL CASING
MACABEE KOSHER
CHEESE BAGEL
PIZZAS
FRANKS
REG. OR JUMBO
$
Fruit-Filled Desserts
Satisfy Sweet Tooth
vgf.
31159 lb.
ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
VISA'
And
2 vanilla sponge cake
layers (recipe follows)
1/2 cup sugar
2 cups water
1 teaspoon lemon juice
1 teaspoon pure vanilla
extract
1 1/2 pounds ripe pears
(peeled, cored and
cut in cups)
2 teaspoons pure vanilla
extract
Vanilla Whipped Cream
(recipe follows)
Prepare sponge cake layers.
Meanwhile, in a medium
saucepan combine sugar,
water, lemon juice and 1 tea-
spoon vanilla extract; bring to
a boil. Add pears; simmer, un-
covered, until just tender,
about 1 minute. Remove pears
to a bowl with a slotted spoon;
refrigerate until ready to use.
Simmer liquid, uncovered,
until reduced to 1 1/2 cups.
Remove from heat; stir in re-
maining 2 teaspoons pure
vanilla extract. Refrigerate
until cool.
To assemble: Turn sponge
cake layers bottom side up;
brush syrup over each cake
layer. Prepare Vanilla Whip-
ped Cream. Place 1 cake layer
on pan, spread on Whipped
Cream. Arrange half of the
pears over the cream. Top
with remaining cake layer;
repeat with remaining cream
and pears. Makes 8 to 10
servings.
MasterCard
Prices & Items In This Ad Effective Fri., April 20 Thru April 26, 1990
WE ACCEPT ALL BULK FOOD
STORE COUPONS
COLD BEER & WINE
Featuring
SUGAR FREE
FAT FREE
ERIC7±,N
SAVE
BULK FOOD
SLIMMERY
ICE CREAM
WEST BLOOMFIELD STORE ONLY
EXTRA FANCY
MIXED
NUTS
NO PEANUTS
GOOD
ONLY AT
WEST BLOOMFIELD
STORE
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
Mon.-Thurs. 8-10
Fri. & Sat. 8-11
Sun. 9-10
$2.99
■
lb.
Limit 2 lbs. With Additional Purchase • Expires 4-26-90 • JN
AMERICAN BULK FOOD C )UPON
1.1
CHOCOLATE COVERED
ir
I RAISINS OR PEANUT S 1 1
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
OLD
RAISINS
Iv°
I & ,
ww,fro.or4i
r
Limit 2 lbs. • Expires 4-26-90 • JN
AtvIER1CAN BULK FOOD COUPON
OAT BRAN
AMERICAN BULK FOOD COUPON
FRIDAY, APRIL 20, 1990
Limit 2 lbs. • Expires 4-26-90 • JN
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
JN
Limit 2 lbs. • Expires 4-26-90 • JN
82
k.)
WEST BLOOMFIELD STORE ONLY
I
STARLIGHT MINTS
99 0
WRAPPED HARD CANDY
lb.
Limit 2 lbs. • Expires 4-26-90 • JN
AMERICAN BULK FOOD COUPON
Preheat oven to 375
degrees. Place oven rack in
lower third of oven. Grease
bottoms of two 8-inch round
cake pans (do not grease
sides); line bottoms of pans
with waxed paper; set aside.
In a medium bowl beat 5
yolks (keep remaining yolk
for another use) with an elec-
tric mixer set at high speed
for 30 seconds. Gradually add
cup sugar. Beat for 2
1 /2
minutes; add vanila extract.
FRUIT SHORTCAKE
$2.59
We Accept
SEE STORE FOR DETAILS.
tablespoons all-
purpose flour
(unsifted)
I
■
VANILLA
SPONGE CAKE
6 eggs (at room
temperature),
separated
1/2 cup sugar
2 teaspoons pure vanilla
extract
2 tablespoons sugar
1 cup minus 2
Beat until thick and pale
yellow, 2 to 3 minutes; set
aside.
In a large bowl beat egg
white until frothy, about 30
seconds. Gradually add the 2
tablespoons sugar; beat until
stiff but not dry, about 3
minutes. Fold IA of the whites
into the yolks; then add the
rest of the whites and the
flour. Spread batter evenly in
to prepared pans. Bake until
a cake tester inserted in the
center comes out clean, 20 to
25 minutes. Cool on wire
racks. Using a metal spatula
loosen cakes from sides of
pans. Invert onto cooling
racks; peel off waxed paper.
Makes two 8-inch cake layers.
VANILLA
WHIPPED CREAM
1 cup heavy (whipping)
cream
2 tablespoons
confectioners' sugar
2 teaspoons pure vanilla
extract
With chilled beater blades,
beat until stiff peaks form.
•
If you like the taste of fruity
desserts, here are two more
recipes to try.
LEMON ANGEL PIE
Meringue:
4 lg. egg whites
1/8 tsp. cream of tartar
1 c. sifted powdered
sugar
Preheat oven to 275
degrees. Beat whites with
cream of tartar until stiff
peaks begin to form. Gradual-
ly beat in sugar until blend-
Continued on Page 84