0% PRICES GOOD SEPT. 6 THRU SEPT. 9 • FORMERLY STOCKERS MARKET j FOOD z 1-696 (lob soks) 0 oc ne 1, 4 ) , oc • dialpot Iwo doisov ; QUALITY (Fresh Approach IN THE DRAKESHIRE PLAZA" r MEATS , PRODUCE & DELI 35243 Grand River • Farmington STORE HOURS MON•SAT 9 tO 8 in the Drakeshire Plaza across from Bob Saks • PHONE 442.2160 SUN 10 • 5 } Wishing You Peace at Rosh Hashanah BONELESS SKINLESS $1 99 CHICKEN 4 To 5-1b. pKG . BREAST 113. • LESSER AMOUNTS IN COUNTER s2.49 1b.• FRESH REYERS ASSORTED ICE CREAM 1/2-GAL. CTN. 99 LIMIT 2 PLEASE SWORDFISH STEAKS MINUTE MAID FRESH FROZEN ORANGE JUICE 12-0Z. CAN •LIMIT 6 PLEASE• 7f.9 COCA COLA 12 $ 5 PACKS 12-oz. CANS PLUS DEPOSIT LIMIT 4 PACKS PLEASE your waste is Impeccable... Ours is Unforgettable! ORDER EARLY FOR THE HOLIDAY! Holiday Specials • • • • • Apple Cinnamon Cheesecake Caramel Apple Torte Giant Caramel Chocolate Apple Petite Pastry Trays Chocolate Baskets Filled With c tiomieci Chocolate Dipped Fruit PICK UP OR DELIVERY AVAILABLE [ Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 192 FRIDAY, SEPTEMBER 6, 1991 Childhood Memories Of Baking Cookies Children can gain a real sense of accomplishment and sharing, along with a deli- cious treat, by helping to make real cookies. "Even a child three or four years old can participate in cooking, and they take as much pride as if they had done it all themselves," says Rena Coyle, author of My First Cookbook and My First Baking Book, both published by Workman Press and illus- trated with drawings of "Bialosky Bear." Ms. Coyle says that children's clean hands are the best tools they they can use in the kitchen. "It's easier for children to mix dough by squeezing it with their hands than to use a spoon," she said. In addition to mixing the dough, here are some aspects of cookie-making that chil- dren can accomplish with some supervision: • They can separate eggs like a professional chef. Teach children how to crack an egg and pour it into one hand over a bowl. The white will drop through the fingers, and the yolk can be eased into another bowl. • While knives should on- ly be used by adults and older children, young children can form refrigerator cookie dough into logs to be sliced later. • Children can form drop cookie dough into balls by hand and place them on the cookie sheet, and learn about spatial relationships while you explain how they will ex- pand and help measure the necessary distance between cookies. Ms. Coyle suggests that cookie recipes be selected with a child's age and atten- tion span in mind. For very young children, choose re- cipes that can be made in small batches, or ones for which the dough can be made on day one, baked on day two, and decorated on day three. For safety's sake, taking hot baking sheets in and out of the oven should be done by the adult or older child who is supervising the time in the kitchen. And while Ms. Coyle shares many parents' en- thusiasm for children cooking with the microwave oven, she does recommend the same cautions as for conventional ovens. "Because the air is not hot, the microwave seems less dangerous, but food must be treated as if it comes from a regular oven," she said. "It should always be taken out of the oven with oven mitts, and allowed to cool on the counter for half the time it was in the oven." Try these cookie recipes: PEANUT BUTTER CRUNCH COOKIES 1 cup vegetable shortening 2 cups firmly packed brown sugar 1 cup crunchy peanut butter 4 egg whites, lightly beaten 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1 /2 teaspoon baking powder 2 cups crisp rice cereal 11/2 cups chopped peanuts 1 cup quick oats (not instant or old fashioned) 1 cup flake coconut 1. Heat oven to 350 degrees. 2. Combine shortening, sugar and peanut butter in large bowl. Beat at medium speed of electric mixer until blended. Beat in egg whites and vanilla. 3. Combine flour, baking soda and baking powder. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, rice cereal, nuts, oats and coconut with spoon. 4. Drop rounded measuring tablespoonfuls- of dough 2 inches apart onto ungreased baking sheet. 5. Bake at 350 degrees F. for 8 to 10 minutes, or until set. Remove immediately to cool- ing rack. Makes about 4 dozen cookies. OATMEAL SCOTCH CHIPPERS 1V4 cups vegetable shortening 1 1/2 cups firmly packed brown sugar 1 cup granulated sugar 3 eggs 11/4 cups crunchy peanut butter 41/2 cups old fashioned oats (not instant or quick) 2 teaspoons baking soda 1 cup semi-sweet chocolate chips 1 cup butterscotch- flavored chips 1 cup chopped walnuts 1. Heat oven to 350 degrees. 2. Combine shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mix- er until well blended. Beat in