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