COOKING

Fancy Desserts End
Festive Holiday Meal

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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