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December 04, 1992 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-12-04

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

HONEY page 90

Honey Nut Filling: Combine
1/4 cup each chopped dried

apricots„ apples and walnuts;
stir in 2 Tablespoons honey
and mix well, Makes 3/4 cup.
Serving Tip; Serve with
honey to drizzle on filled
doughnuts.

HONEY CAKE
(LEKACH)

1/2 cup strong coffee
1 cup honey
1 Tablespoon brandy,
optional
2 eggs
2 Tablespoons vegetable
oil
1/2 cup packed brown
sugar
2 cups flour
1 1/2 teaspoons each
baking powder and

baking soda
1/2 teaspoon each salt
and ground
cinnamon
1/4 teaspoon ground
ginger
1/8 teaspoon each ground„
nutmeg and cloves

Combine coffee, honey and
brandy; mix well. Beat eggs
in mixing bowl. Add oil and
brown sugar. Combine flour,
baking powder, baking soda
and spices; mix well. Adq_ :i
flour mixture and honey mix-
ture alternately to egg mix-
ture. Pour batter into greased
9-inch square pan. Bake at
300 degrees 55 to 60 minutes ,
or until cake springs back
when lightly touched. Makes c _
16 servings.

National Honey Board

c

Highlighting The
Versatile Blintz

Wilton Foods, Inc., makers
of frozen blintzes, is high-
lighting the versatility of
blintzes with the following
recipes.
The Mocha Cream Topping
is delicious with the Apple
Raisin Blintzes. For a change
of pace, try the Wilton Onion
and Cheese Blintz Casserole
or the Apple Raisin Blintz
Oat Bake. The Wilton Blintz
A La Mode tops off a holiday
meal just right.

In

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MOCHA CREAM
TOPPING
1 package blintzes
1 cup whipped cream
1 Tbsp. instant espresso
4 Tbsp. sifted
confectioner's sugar
1 Tbsp. cocoa

Prepare blintzes according
to package directions. Blend
the whipped cream, espresso,
sugar and cocoa in a small
bowl. Refrigerate until serv-
ing time. Dollop over the
blintz of your choice.

BLINTZ A LA MODE
1 pkg. blueberry, cherry
or apple-raisin
blintzes
1 quart vanilla ice cream
hot fudge sauce
whipped cream
nuts
cherry for garnish

Prepare blintzes according
to package directions. Heat
hot fudge sauce. When blintz-
es are still warm, scoop ice
cream on top. Cover with hot
fudge sauce, whipped cream,
nuts and a cherry.

ONION AND CHEESE
BLINTZ CASSEROLE
1 pkg. cheese blintzes
3 large Vidalia onions
3 Tbsp. butter or
margarine
2 Tbsp. Parmesan cheese j
salt and pepper to taste

Prepare blintzes according
to package directions. SliL,
onions and fry in butter orl
margarine until the onions,
are a rich, brown color. Place,
prepared cheese blintzes in
generously buttered baking
dish. Cover with cooked,
onions. Sprinkle top
Parmesan cheese, salt and,
pepper. Bake at 350° for 10
minutes. Serve hot.

APPLE RAISIN c,
BLINTZ OAK BAKE
1 pkg. apple raisin
blintzes
1 cup quick-cooking oats
1 cup brown sugar
1/2 cup butter -
1/2 cup chopped walnuts
1 pint heavy cream

Prepare blintzes according
to package directions. Grease
a square glass baking dish
with butter. Line the bottom
with prepared blintzes. For
oat mixture, mix togethei-:
butter, brown sugar and wal-
nuts until crumbly. Sprinkle
top with oat mixture and
bake at 350° about 10
minutes or until bubbly. Heat
heavy cream until hot but not
boiling. Serve blintzes ir-
dessert bowls topped with
cream.

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