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. 0 , ERICAN ur. 1111 :aste7G ;371 BULK FOOD J 7;91 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 too ILENE SPECTOR KOSHER SPA PIZZA tml PLUS I I IANISH b 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 -Mt MIR I 2/$3 j Limit 6 • Expires 10-17-92 Da ily Fzesh ifs MIIIMION MI= • ■■■■ 990 10 OZ., JAR AMERICAN BULK FOOD COUPON W.41.11i 'ORANGE JUICE HALF GALLON 0 100% FRUIT SPREAD 110 FLAVORS TO CHOOSE—MIX 'N MATCH 1 I Limit 1 Per Customer • Expires 10-17-92 10-17-92 NMI AMERICAN BULK FOOD COUPON WEST BLOON1FtELD STORE ONLY 1 ITALPASTA PITTED PRUNES I I.• SPAGHETTI • LINGUINE • ROTINII 2/99' I 99' 16 OZ. ,._, I PACK D Limit 6 • Expires 10-17-92 amm is■ 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 I I I 1 Limit 2 lbs. • Expires 10-17-92 AMERICAN BULK FOOD COUPON mmi Summer's Over But It's Still Fruity SUTTER HOME CALIFORNIA I SAUVIGNON BLANC I I I WINE I I Great With Fish & Chicken I I I I ■ 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 0 de Button Men a co 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