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. 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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 /