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May 01, 1992 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-05-01

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

FOOD

SPA PIZZA

fliMMERY®

WE ACCEPT ALL BULK FOOD
STORE COUPONS

• LOW CALORIE • LOW FAT • KOSHER
• BAKED FRESH

OPEN EVERYDAY
7 a.m. TO MIDNIGHT

A ERMAN

SAVE

r1 0 1:701

■ 71

MILK FOOD

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

Cake Recipes
Brighten Desserts

737.1610

ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

M M.

fliMMERY

,\,gRoo-
'
OFFER

SPA PIZZA

I

6"
INDIVIDUAL I
PIZZA
I

El

p,„, • LOW FAT • LOW CALORIE
• BAKED FRESH • KOSHER

`~ 9e

111•••• =MI)

WEST BLOOMFIELD STORE ONLY

DAIRY

Limit 2 per person • Expires 5-9-92

_.......

KOSHER FOOD DIRECTOR')
OF THE METROPOLITAN I
I
KASHRUTH COUNCIL
OF MICHIGAN



4.m

r SKINLESS & BONELESS SARDINES'

'

IN OLIVE OIL

I

C an
Limit 4 • Expires 5-9- 92

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

I
1100% PURE SPREADABLE FRUIT'

I

p

WEST BLOOMFIELD STORE ONLY

SORREL RIDGE

MIX 'N MATCH

'



N

10 0z.

IS

Limit 4 •

Jar
x res 5-9-92

9

3 Oz. Bar
Limit 6 • Expires 5 9 92

.•

-

-

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

I I BANANA CHIPS I 'SOURDOUGH PRETZELS

I I

790, CI '

IN SHELL • SALT • NO SALT

11t

ALL VARIETIES

• 0 1
ADDED '
FAT I

I SWEET, CRUNCHY I SNYDER'S OF HANOVER

I PEANUTS

1•!•1,717
.

LINDT

AMERICAN BULK FOOD COUPON

FRESH ROASTED

I

(---
, SWISS CHOCOLATE BARS

WEST BLOOMFIELD STORE ONLY



WEST BLOOMFIELD STORE ONLY

I

@ I
I
/8 Oz.

$12

Limit 1 per family • Expires 5-9-92

• NO
ADDED
SUGAR

WEST BLOOMFIELD STORE ONLY

SEASON-

A BETTER UNDERSTANDING OF KOSHER FOODS

r-

I

REGULAR $1.99

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

40

.

9

I I • SALT • NO SALT • FAT-FREE
k
j II

Limit 2 lbs. • Expires 5-9-92

2/$3 ©

1

46

lb.
Limit 2 lbs. • Expires 5-9-92

15.5 Oz.
rve
Pa
Limit 6 • 5-9-92

a.

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

I CHOCOLATE CANDIES

inn

I

I CHOCOLATE JELLS I I

I • PLAIN • PEANUT • PEANUT BUTTERS I I •

$1.99

AMERICAN BULK FOOD COUPON

IMPORTED FROM FRANCE

RASPBERRY • ORANGE I I • WE HD I T E

:II
I $ 2E99.. 1
Limit 2 lbs. • Expires 5-9-92

lb.
Limit 2 lbs. • Expires 5-9-92

RENE JUNOT

I

AMERICAN BULK FOOD COUPON

4,

.

Owner, Director

$2.99T.

Limit 1 Bottles • Expires 5-9-92

AMERICAN BULK FOOD COUPON

We've Got
It All
Stitched Up!

• Clinical Teaching
• Testing/Evaluation
• Therapeutic Tutoring

LYNNE MA TER, M.Ed

DRY TABLE WINE

/Join Rochelle's BONUS CLUB
and get $25,00 discount!

545-6677 • 433-3323

(Call for Details)

25201 Coolidge, Oak Park
4036 Telegraph, Bloomfield Hills

Rochelle Imber's

j

Knit, Knit, Knit

Collision Work • Custom Painting

855-2114
Accents

Insurance Work • All makes & models

In Needlepoint

Full restoration • Unlbody & frame repair • Towing

Maxie Collision, Inc.

737 - 7122
32581 Northwestern Highway
Farmington Hills, MI 48108

A

(I

Contemporary Designs

626-3042

Spring is a sentimental
season, filled with occasions
for personal celebrations such
as graduations, weddings,
days toasting mothers and
fathers, and sometimes just in
honor of the season's
beautiful pastel tones.
Following are some favorite
cake recipes to brighten up
your celebrations, gatherings,
and family dinners.

RASPBERRY SWIRL
CAKE
Cake
2 T vegetable shortening,
divided
1 /2 cup all-purpose flour
1 t. baking powder
4 egg yolks
1/2 t. vanilla
1/3 cup plus 1/2 cup
granulated sugar,
divided
4 egg whites
Confectioner's sugar
'Filling
1 /2 cup vegetable
shortening
3 cups confectioner's
sugar (sift if lumpy)
2 T hot water
Few drops almond
extract or vanilla
1 /3 cup seedless red
raspberry preserves
or apricot preserves

1. For cake, heat oven to 375
degrees F. Grease a 15x10x1-
inch jellyroll pan with one T
shortening. Line with waxed
paper. Grease waxed paper
with remaining one T
shortening.
2. Combine flour and bak-
ing powder. Set aside.
3. Beat egg yolks and
vanilla in small bowl at high
speed of electric mixer about
5 minutes or until thick and
lemon colored. Add 1/3 cup
granulated sugar gradually,
beating at high speed until
sugar is nearly dissolved.
4. Wash and dry beaters
thoroughly. Beat egg whites
in a large bowl at medium
speed until soft peaks form
(tips curl). Add 1/2 cup
granulated sugar gradually,
beating until stiff peaks form
(tips stand straight).
5. Fold yolk mixture into
beaten egg whites. Sprinkle
flour mixture over egg mix-
ture. Fold in gently just until
combined. Spread batter
evenly in prepared pan.
6. Bake at 375 degrees F. for
12 to 15 minutes or until cake
springs back when lightly
touched near center. Loosen
edges of cake from pan im-
mediately and turn cake out
onto towel sprinkled with a
little confectioner's sugar.
Roll up towel and cake, jelly-

roll style, starting from a
short side. Cool completely, in
towel, on cooling rack.
7. For filling, beat shorten-
ing, 3 cups confectioner's
sugar, and hot water in a
medium bowl at low speed un-
til combined. Beat at high
speed 5 minutes or until
smooth. Stir in almond ex-
tract. (If necessary, add more
hot water, one t. at a time, to
make soft and spreadable
consistency.)
8. Unroll cooled cake. Stir
preserves. Spread preserves
over cake. Spread shortening-
sugar filling mixture over
preserves layer. Reroll cake
without the towel. Cover and
refrigerate 6 hours or over-
night. Trim edges, if desired.
Sprinkle with confectioner's
sugar. Slice with serrated
knife. 10 servings.

APRICOT UPSIDE
DOWN CAKE
1 cup water
3 /4 cup dried apricots
1 cup all-purpose flour
t. baking powder
1/8 t. salt
1 /3 cup firmly packed
brown sugar
Y3 cup drained crushed
pineapple
3 T vegetable shortening,
melted
1 /2 cup granulated sugar
1 /4 cup vegetable
shortening
1 egg
1 /2 t. vanilla
Y2 cup milk

1. Combine water and
apricots in a small saucepan.
Bring to a boil. Reduce heat.
Cover and simmer 8 to 10
minutes or until plump and
tender. Cool. Drain well.
2. Heat oven to 350 degrees
F. Grease 8-inch round cake
pan. Combine flour, baking
powder and salt. Set aside.
3. Combine brown sugar,
drained pineapple and 3 T
melted shortening. Arrange
apricots, cut side up, in pan.
Spoon pineapple mixture over
apricots.
4. Place granulated sugar,

Continued on Page 92

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