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HAVENWYCK
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3 cups all-purpose flour
2 cups sugar
1 heaping tablespoon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon baking powder
3 large eggs
2 teaspoons vanilla
PA cups oil
4 large Granny Smith apples,
peeled and diced
• 1 cup chopped nuts, toasted
• confectioners' sugar
Preheat oven to 300F. In a
large bowl, combine flour,
sugar, cinnamon, nutmeg,
baking soda and baking pow-
der. In separate bowl, beat
together eggs, vanilla and oil.
Add liquid ingredients to dry
ingredients and mix well.
Fold in apples and nuts.
Grease and flour 10" tube
pan. Pour batter into pan and
bake for 1 hour in preheated
300F oven. 'It= oven temper-
ature up to 350F and bake for
additional 30 minutes or un-
til cake tester comes out dry.
Wrap tightly in foil and re-
frigerate. Serve dusted with
confectioners' sugar. Serves
16 to 20.
MOTHER WONDERFUUS
PINA COLADA
CHEESECAKE
The following recipe is from
Mother Wonderful's Cheese-
cakes and Other Goodies by
Myra Chanin, published by
Henry Holt, 1990.
• 2 round slices dried pineapple
• 3 tablespoons dark rum
Crust:
• 1/4 pound (1 stick) lightly salted
butter
• 2 cups finely ground vanilla
wafer crumbs
• 1/4 cup sugar
Filling:
• 2 pounds cream cheese
• 11/2 cups sugar
• 2 teaspoons pineapple extract
• 1 tablespoon dark ruin drained
from soaked pineapple
• 2 slices drained, rum-soaked,
sliced pineapple (as above)
• pinch salt
• 4 large eggs
Cut pineapple in thin slices
and soak in rum. When ready
to make filling, drain pine-
apple and reserve rum and
pineapple separately. Preheat
oven to 350F.
Prepare crust: Melt butter
over low heat. Combine with
sugar and crumbs in food pro-
cessor or with a fork until
thoroughly blended. Press
small amounts of mix all the
way up the sides of ungreased
10-inch springform. Press re-
maining crumb mix over bot-
tom of springform.
Prepare filling: In mixer,
whip cream cheese on highest
speed for 5 minutes. Add
sugar and beat 2 minutes
more. Add extract, rum, pine-
apple and salt and blend. Add
eggs, one at a time, keeping
mixer on lowest speed to
prevent too much air from de-
stroying the proper consis-
tency of batter. Mix just until
each egg has been incorpor-
ated. Pour into prepared crust
and bake 55 minutes in pre-
heated oven. Let stand 10
minutes while preparing
glaze.
Glaze: In a small bowl,
combine 2 cups sour cream,
1 /4 cup sugar and 1 teasp000n
coconut extract. Spread even-
ly and smoothly over top of
baked filling and sprinkle
coconut over. Return to 350F
oven for 10 minutes. Remove
from oven and place imme-
diately in refrigerator to pre-
vent cracks forming. Serves
16 to 20.
CINNAMON BARS
(from Frances Barnett)
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1 cup sweet butter, softened
1 cup sugar
1 egg, separated
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons cinnamon
Preheat oven to 350F. Beat
butter and sugar together un-
til creamy, 2 to 3 minutes.
Beat in egg yolk and vanilla.
Mix together flour and cin-
namon and add to batter.
Press into ungreased, 10 by
15 inch cookie sheet and
brush with egg white. Bake in
350F oven for 25 minutes or
until nicely browned. Cool
slightly before cutting into
bars. Makes 48.
HOFMAN'S FAVORITE
FUDGE BARS
Cake:
• 1/2 pound (2 sticks) margarine
• 1/3 cup unsweetened cocoa
• 1% cups sugar
• 4 eggs
• 1% cups all-purpose flour
• 1 cup chopped nuts
Frosting:
• 4 tablespoons margarine
• 1/2 cup unsweetened cocoa
• 1/3 cup milk
• 1 box (16 oz.) confectioners' sugar
• 2 cups miniature marshmallows
Preheat oven to 325F.
Grease 11 by 14 by 2 inch
baking dish. Prepare cake: In
saucepan, melt margarine
and cocoa. Add sugar. With a
wooden spoon, beat in eggs,
one at a time. Gradually add
flour and mix thoroughly. Stir
in nuts. Pour batter into
prepared baking dish and
bake in preheated oven for 40
minutes.
Prepare frosting: In same
saucepan (no need to wash
from cake mixing), melt
margarine with cocoa and
milk Remove from heat and
stir in confectioners' sugar.
Blend thoroughly.
Remove cake from oven and
spread marshmallows over
surface. Return to oven for 5
minutes until marshmallows
are puffy. Remove from oven
and spread frosting over
marshmallows to "smear"
together. Chocolate frosting
should be streaked with
white. Cool completely. Cut
into small squares and serve
in miniature paper muffin
cups. Makes 60. ❑
HOSPITAL
(313) 373-9200, 24 hrs., 7 days
• Child, Adolescent, Adult and
Geriatric Services
• Immediate Assessments
• Inpatient, Day Hospital and
Outpatient programs
• Covered by most
insurance plans
Jeffrey A. London, M.D.,
Assoc. Medical Director
1525 University Drive • Auburn Hills 48326
1-75 exit 79, just west of Opdyke Road. (between the Silverdome and the Palace)
SPERBER'S
KOSHER KARRY OUT
NOW TAKING ORDERS
FOR THE HIGH HOLIDAYS
FEATURING A COMPLETE LINE OF
HOLIDAY FOODS —ALA CARTE OR DINNERS
FOR BEST CONVENIENCE CALL YOUR ORDER IN ADVANCE!
Orders Accepted Only Until Fri., Aug. 30, 1991
Our Hours: Fri. 9 a.m. til 2 hours before sundown
Tues. thru Thurs. and Sun. 11 a.m. to 6:30 p.m.
25250 GREENFIELD
(JUST NORTH OF 10 MILE RD.)
can 967E1161
Under Supervision of Council of Orthodox Rabbis
casual
living
modes
Contemporary:
accessories for
over 38 years
544-1711
22961 Woodward, Ferndale
CLASSIFIED
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Call The Jewish News
354.5959
ANNOUNCEMENT
KOSHER CARRY-OUT SPECIAL
FOR THE HIGH HOLIDAYS
COMPLETE TRADITIONAL
DINNERS OR ALA CARTE
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Delivery Available
CALL PHIL TEWEL for all your catering needs
661-4050 or 968-1200
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