FOOD limml.m.m.m.mmmma
Eating Well Means
Starting With The Best
Honey
Continued from Page 88
oil, coffee and
lemon juice. Beat with an
electric mixer on low speed
until thoroughly blended.
Add flour mixture to wet in-
gredients and beat on low un-
til combined. Pour batter in-
to prepared pans and bake in
a 350 degree oven 40 to 45
minutes or until cake tester
comes out clean. Cool cake. in
pan on wire rack for 10
minutes. Remove cake from
pan and completely cool on
wire rack.
Makes 2 loaves.
nana, eggs,
S
tart your new year right with delicious,
all-natural Empire Kosher poultry.
To serve the finest, start with the very best: Premium
quality Empire Kosher Empire's poultry is always
succulent and tender fresh and flavorful because of
the extra time and care that goes into every chicken,
turkey and duck.
No artificial ingredients or growth stimulants
are ever used, so Empire's poultry is raised slowly
and naturally, the way it should be
Special hand processing in cold water and
stringent supervision ensure that every product
is unquestionably kosher and meets Empire's
unsurpassed standards of quality, natural freshness
and flavor
When you want only the finest foods to grace
your table, specify the all-natural poultry with a
distinct difference . . . Empire Kosher!
Empire Kosher Poultry, Inc.
Mifflintown, PA 17059
Consumer Hotline:
1-800-EMPIRE-4
YOS I'S
n
-ri
GLATT M ART
Full Service Glatt Kosher Butcher
Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)
855-8830
THIS WEEK'S YOM TOV SPECIALS
10% OFF OUR EVERYDAY LOW PRICES
LABOR DAY SPECIAL
Featuring
Rotisserie Chicken
Hamburger Patties & Hot Dogs
10% OFF
All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis
Yossell & Susan (Hollander) Kellman
92
FRIDAY, AUGUST 30, 1991
HONEY CAKE
1 cup honey
1 cup sugar
2. eggs
% cup vegetable oil
1 tbsp. lemon juice
% cup cold coffee
2 tsp. baking powder
1 tsp. baking soda
% tsp. ginger
% tsp. allspice
3 cups all-purpose flour
3 /4 cup sliced almonds
(optional)
% cup raisins
Preheat oven to 350
degrees. Grease 9-inch
springform pan. With mixer
on low, combine ingredients
in order listed, reserving Y4
cup almonds. Pour batter in-
to pan, sprinkle reserved
almonds on cake. Bake 1-11/4
hours or until cake tester
comes out clean.
HONEY RAISIN
BUNDT CAKE
3 cups flour less 2 tbsp.,
divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
% tsp. ginger
% tsp. allspice
1 cup honey
1 cup sugar
3 eggs
3 /4 cup vegetable oil
1 /2 cup cold coffee
1 tbsp. lemon juice
1 cup chopped raisins
Grease and lightly flour a
12-cup bundt pan. In a small
mixing bowl stir together
flour, baking powder, baking
soda, cinnamon, ginger and
allspice. In a large mixing
bowl, combine Golden
Blossom Honey, sugar, eggs,
vegetable oil, coffee and
lemon juice and beat with an
electric mixer on low speed
until thoroughly blended.
Add flour mixture to wet in-
gredients and beat on low un-
til combined. Toss raisins
with remaining 2 tablespoons
flour and stir into batter. Pour
into prepared pan and bake in
a 350 degree oven for 55 to 60
minutes or until cake tester
comes out clean. Cool cake in
pan on wire rack for 20
minutes. Invert cake onto
wire rack, remove pan and
cool completely.
HONEY STRAWBERRY
MOUSSE
1 package unflavored
gelatin
1 /4 cup water
1 cup pureed
strawberries (about
1% pints, washed and
hulled)
% cup honey
1 tbsp. granulated sugar
1 tsp. freshly squeezed
lemon juice
2 cups non-dairy
whipped topping
In a small saucepan,
sprinkle gelatin over water
and let it stand 1 minute to
soften. Over low heat, stir the
mixture until the gelatin
dissolves; set aside to cool. In
a blender, combine the pureed
strawberries, honey, sugar
and lemon juice. With the
motor running, add the cooled
gelatin mixture. Put the 2
cups non-dairy whipped topp-
ing into a medium bowl.
Gradually add the strawberry
mixture, blending well after
each addition. Spoon mousse
into dessert glasses; chill at
least 2 hours before serving.
Serves 4 to 6.
Cantaloupe Mousse: Omit
strawberries and add 1 cup
pureed, ripe cantaloupe.
Honeydew Mousse: Omit
strawberries and add 1 cup
pureed, ripe honeydew.
THUMBPRINT
COOKIES
% cup margarine
2 cups flour
1 cup honey
1 egg yolk
1 tsp. vanilla
3 /4 cup finely chopped
nuts
1 /4 cup chopped raisins
In a large bowl beat marga-
rine with an electric mixer on
medium speed until softened.
Add half the flour to the
margarine. Add Y2 cup of
honey, egg and vanilla. Beat
until thoroughly combined.
Beat or stir in the remaining
flour. Cover and chill about 1
hour.
Shape the dough into 1 inch
balls. Place 1 inch apart on a
greased cookie sheet. Using
your thumb, press an inden-
tion into each cookie. Bake in
a 325 degree oven 10 to 12
minutes or until golden. Re-
move cookies from sheet and
cool on a wire rack. Combine
remaining 1/2 cup of honey,
walnuts and raisins. Fill
centers with honey nut mix-
ture. Makes about 4 dozen. 0