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September 21, 1990 - Image 190

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-09-21

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

COOKING

Fancy Desserts End
Festive Holiday Meal

SUNSHINE TREATS BAKERY

DELICIOUS HONEY CAKES

•EGG LESS •SALT FREE
•KOSHER PARVE

1:1 C:3

CI

"THE BETTER BATTER MIX COMPANY"

Oft s Met 'Wary
9A)9(101,

extends to you and your loved ones

Best Wishes

for a Happy and Prosperous New Year

YOU'RE
LOOKING
ATA
LETHAL
WEAPON.

Imnzn ri=lt. me'

largest producers in the midwest of
* Pancake & Waffle Mixes
* Biscuit & Batter Mixes
* Baking and Frying Batters

all certified Kosher by the

Metropolitan Kashruth Council
of Michigan

Rabbi Jack Goldman
Administrator

Fact is, more Americans
may die by the fork than by
any other weapon. That's
because so many of them
use it irresponsibly. Like
to fill up on high-fat, high-
cholesterol foods. Foods
that can load the blood with
cholesterol, which can build
up plaque in their arteries,
increasing their risk of
heart attacks and threaten-
ing their lives. So next time
you pick up a fork, remem-
ber to handle it as you
would any other weapon.
For self-defense, not
self-destruction.

NOW
ACCEPTING

High quality previously owned and new maternity clothes

Professional • Formal • Play
Now taking your maternity clothes on consignment.

2315 Coolidge Highway • Berkley Plaza • Berkley, Ml 48072 • 544-1538
M-S 10-5, Thurs. 10-7
Layaway available

190 FRIDAY, SEPTEMBER 21, 1990

American Heart
Association

WERE FIGHTING FOR
YOUR LIFE

This space provided as a public service.

The High Holidays are a
time for family gatherings.
Although everyone seems to
be calorie conscious these
days, you may want to
prepare a fancy dessert to end
a family meal or to serve with
coffee and tea. Here are some
suggestions, from an easy
Blueberry Coffee Cake to a
more elaborate Chocolate-
Nectarine Shortcake.

Blueberry Coffee Cake
4 cups of flour
4 teaspoons baking
powder
2 cups of sugar
4 eggs
1 cup oil
3 teaspoons vanilla
1/2 cup of orange juice
1 can blueberry pie
filling
Add all dry ingredients in-
to a mixing bowl. Then blend
in the eggs, oil, vanilla and
orange juice. Mix well. Pour
into a well greased 9 x 13 pan.
Put blueberry topping on top.
Bake at 350 degrees for 1
hour or until done.

APRICOT NUT
SUPREME BROWNIES
4 oz. white chocolate or
white baking bars
% cup margarine
1/2 cup sugar
2 eggs
1 /4 teaspoon almond
extract
3 /4 cup all-purpose flour
1/2 teaspoon baking
powder
1 /4 teaspoon salt
1 cup dried apricots,
quartered and
divided
1/2 cup slivered almonds,
divided

Preheat oven to 350°F. In
small saucepan, melt white
chocolate and margarine over
low heat. Stir constantly until
mixture becomes a curdling
consistency; remove from
heat. Add sugar, eggs and ex-
tract; stir quickly to blend. In
a separate bowl, combine
flour, baking powder and salt.
Stir into white chocolate mix-
ture; add half the apricots
and almonds to the batter.
Pour into a greased 10% x
7 x 1 1/2 pan and sprinkle the
top with the remaining apri-
cots and almonds. Bake 25
minutes or until golden and
brownies begin to pull away
from the edge of the pan.
Makes 18 brownies.
Optional: Drizzle top of
brownies with melted white
or dark chocolate.

CHOCOLATE-
NECTARINE
SHORTCAKE
6 medium nectarines,
pitted and sliced
(about 4 cups)
1 /4 cup sugar
1% cup all-purpose flour
% cup sugar
% cup unsweetened
cocoa powder
2 teaspoons baking
powder
1 /4 teaspoon baking soda
1/2 cup margarine or
butter
1 beaten egg
% cup milk
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
In a bowl toss nectarines
and Y4 cup sugar together; set
aside. Grease a 9 by 1 1/2-inch
round baking pan; set aside.
In a mixing bowl stir to-
gether flour, % cup sugar,
cocoa powder, baking powder
and baking soda. Cut in mar-
garine or butter until mixed.
Add egg and milk and beat.
Add mixture all at once to dry
ingredients and stir just un-
til moistened. Spread short-
cake dough in the prepared
pan. Bake in a 450-degree
oven for 15 to 20 minutes or
until done (do not overbake).
Cool in the pan on a wire rack
for 10 minutes. Remove short-
cake from pan.
Beat whipping cream, 2
tablespoons sugar and % teas-
poon vanilla. Split warm
shortcake into 2 layers; care-
fully lift off top layer. Assem-
ble shortcake by spooning
nectarines and whipped
cream between shortcake
layers and over the top. If
desired, garnish with a nec-
tarine slice. Serve warm.
Makes 8 servings.

RUGELACH
RUGELACH DOUGH:
21/2 lb. cream cheese
21/2 lb. butter
11/2 lb. powdered sugar
1/2 lb. all purp. flour
3 /4 oz. baking powder
vanilla & lemon zest to
taste
FRANZIPAN:
1 lb. butter
1 lb. almond paste
1 lb. cinnamon sugar
FILLING:
crushed hazelnuts
raisins
cinnamon sugar
Mix all ingredients at room
temperature into a smooth
dough without overmixing it.
Refrigerate 1 hour. Roll dough

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