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October 09, 1992 - Image 108

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-10-09

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

11---
(Y! FAT•FREE FRESH BAKED MUFFINS

WE ACCEPT ALL BULK FOOD
STORE COUPONS

OPEN 7 a.m. • 12 Midnight SUN.-THURS.
7 a.m. - 1 a.m. FRI. & SAT.

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BULK FOOD

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6698 ORCHARD LAKE RD.
West Bloomfield Plaza

737-1610

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

WEhifili`DliTARVENIS

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ILENE SPECTOR

KOSHER

SPA PIZZA
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PLUS

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MEDIUM COCA-COLA I
FOUNTAIN DRINK •

WITH PURCHASE OF ONE DANISH 1
Raspberry • Strawberry • Poppy • Cherry • Cheese

• CHEESE • VEGGIE • SPINACH FETA
Limit 1 FREE DRINK • Expires 10-17-92

Limit 1 FREE • Expires 10-17-92

‘1014.

BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

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2/$3

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Limit 6 • Expires 10-17-92

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990

10 OZ.,
JAR

AMERICAN BULK FOOD COUPON

W.41.11i

'ORANGE
JUICE
HALF GALLON
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100% FRUIT SPREAD

110 FLAVORS TO CHOOSE—MIX 'N MATCH 1

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Limit 1 Per Customer • Expires 10-17-92
10-17-92

NMI

AMERICAN BULK FOOD COUPON

WEST BLOON1FtELD STORE ONLY

1

ITALPASTA

PITTED
PRUNES

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I.• SPAGHETTI • LINGUINE • ROTINII

2/99'

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99'

16 OZ. ,._, I
PACK D

Limit 6 • Expires 10-17-92

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I I MIXED NUTS

• NO PEANUTS • SALT • NO SALT

lb. CI

Limit 2 lbs. • Expires 10-17-92

ONO MIMI

AM ERICAN BULK FOOD COUPON

-

AMERICAN BULK FOOD COUPON

EXTRA FANCY

2 .99

lb

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1

Limit 2 lbs. • Expires 10-17-92

AMERICAN BULK FOOD COUPON

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Summer's Over But
It's Still Fruity

SUTTER HOME CALIFORNIA

I SAUVIGNON BLANC I
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WINE
I I
Great With Fish & Chicken
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750 MI.

$299

Limit 15 • Expires 10-17-92

INN

IMP CAW

AMERICAN BULK FOOD COUPON

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W.
Bloomfield • 851.9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS

HANDOUT NOVA LOX II

Desserts
By

1111.0111111
VISA
MMI11111

Laz,ZZel

SUKKOT=
Our Cookie Tray!

24370 W. Ten Mile Rd., Just W. of Telegraph

oovellies

Masie3C are

Certified Kosher
Metropolitan
Kashruth Council

355-0088

0

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Button
Men

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Special to The Jewish News

S

ummertime may be
gone but the livin' is
still fruity! The fruit-
bowl, which will sit on the
counter all winter dutifully
holding bananas and apples,
now contains a lush cornu-
copia of plums, peaches, nec-
tarines and more. There are
few pleasures as delicious and
easy as a simple "naked
fruit" but while you have the
opportunity, do try something
different — a fruit cobbler.
Served warm with ice cream
or yogurt, you can make a
memorable finale for any
menu.

CAKE-LIKE
FRUIT COBBLER
1 /2 stick butter or
margarine
1 /2 cup sugar
1 cup flour
1 /4 tsp. salt
2 tsp. baking powder
'/2 cup milk
2 cups fresh fruit
(blueberries,
blackberries,
peaches)
1/4-1/2 cup sugar
1 /4 tsp. cinnamon
1'/2 cups water or
compatible fruit juice
2 Tbsp. bourbon
(optional, but
wonderful with
blueberries)
Cream the butter and sugar
until fluffy. Mix flour, salt and
baking powder. Add to cream-
ed mixture alternately with
milk, beating until smooth.
Pour the mixture into a light-
ly greased shallow 2-quart
casserole, spreading evenly.
Spoon fruit over the batter.
Mix sugar and cinnamon and
sprinkle over fruit. Pour fruit
juice over the top. Bake at
375° for 45 to 50 minutes.
Fruit and juice will go to the
bottom and cake-like layer
forms on top. Serve warm
with fresh cream or ice cream.
6 to 8 servings.

CRUNCHY SURPRISE
PEACH COBBLER
pastry for double crust
pie
5 cups sliced fresh
peaches
1 cup sugar
1 /4 cup water
3 Tbsp. flour
1/4 cup sugar
1/8 tsp. salt

k i3N

making memories since 1922

Ilene Spector is a Maryland
food writer

'/2 tsp. almond extract
butter
Press half of the pastry as
thin as possible into a 2-inch
deep baking dish-round or
square. Cut the other half in-
to strips. Bake half the strips
in a 375° oven until lightly
brown. Put fruit, 1 cup sugar
and water in saucepan. Cook
over low until fruit is just soft.
Mix flour, sugar and salt; add
to fruit. Cook stirring until
slightly thick. Stir in the ex-
tract and cooked pastry strips,
which have been cut into
large squares. Spoon this
carefully in the pastry-lined
dish. Dot with butter and
cover with the unbaked strips
in a decorative pattern. Bake
at 400° until brown. 6 to 8
servings.

APPLE-PEACH
PECAN COBBLER
1 /2 cup sugar
1/2 tsp. cinnamon
3 /4 cup chopped pecans,
divided
2 cups tart apples, thinly
sliced, peeled
2 cups peaches, peeled,
sliced
1 cup flour
1 cup sugar
1 tsp. baking powder
1 /4 tsp. salt
1 egg, well beaten
'/2 cup evaporated milk
1/2 cup melted butter or
margarine

Mix sugar, cinnamon and 1 /2
cup pecans. Place fruit in the
bottom of a greased 8-inch
round baking dish. Sprinkle
with the cinnamon mixture.
Sift together the dry ingre-
dients. Combine egg, milk
and butter; add dry ingre-
dients — all at once and mix
until smooth. Pour over ap-
ples; sprinkle with remaining
pecans. Bake at 325 degrees
about 55 minutes or until
done. Spoon warm cobbler in-
to steamed dessert glasses
and top with cinnamon-
flavored whipped cream or ice
cream. Serves 8.
Continued on Page 80

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