Your Wedding Cake
Should Be A Work Of Art
We prepare our Custom Wedding Cakes
to your specific order using only
the finest ingredients. We offer
a variety of decorative touches
including your fresh flowers
and greenery.
• Breads • Pies • Tortes
• Shower and Novelty Cakes
• Godiva Chocolates
THE BAKER'S LOAF
Northwestern Hwy. Southfield
between Franklin & Inkster Rds.
-
3 54-LOAF
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MAKES
12 SERVINGS
Prep time: 20 minutes
Cook time: 25 to 35 minutes
Advance prep: May be refrigerated up to 2 days or
frozen
CARROT PUREE
2 pounds carrots (about 10)
4 tablespoons orange marmalade
Heaping 1/8 teaspoon nutmeg
1/2 teaspoon salt or to taste
BEET PUREE
6 large beets, (about 1 1/2 pounds)
Scant 1/2 teaspoon salt or to taste
2 tablespoons Amaretto liqueur
1/4 teaspoon cinnamon
4 teaspoons lemon juice
Horseradish sauce (optional)
1/2 cup sour cream
1 teaspoon creamy style red or white horseradish
To make carrot puree: Scrub carrots (it's not nec-
essary to peel them), cut off stems and cut into 2-
inch pieces. Place in 9- or 10-inch microwave-safe
deep-dish pie plate or casserole. Add 1/2 cup water
and microwave, covered with vented plastic wrap on
high (100%) for 18 to 25 minutes or until soft, or cook
carrots on top of stove in water to cover. Reserve sev-
eral tablespoons liquid. Remove carrots to food
processor with metal blade. Add orange marmalade,
nutmeg and salt and puree until smooth. Add liquid
1 tablespoon at a time to make a thick puree.
"a fresh approach to baking"
The Expensive Look
Without
The Expensive Price
BEET AND CARROT SWIRL
•
To make beet puree: Scrub beets, remove stems
and cut unpeeled beets into 2-inch chunks. Add to
same deep-dish pie plate or casserole with 3/4 cup
water. Cover with vented plastic wrap and microwave
on high (100%) for 15 to 20 minutes or until very ten-
der when pierced with a fork, or cook on top of stove
in water to cover. Reserve liquid for puree. Place
beets in food processor with metal blade and process
until smooth. Add salt, Amaretto, cinnamon, lemon
juice and enough cooking liquid to make a thick
puree.
If desired, make horseradish sauce: Stir sour
cream and horseradish together in small bowl. (The
sauce may be refrigerated up to 2 days). Serve
chilled.
To assemble: Alternate heaping tablespoons of car-
rot and beet purees in 9- or 10-inch quiche dish or
pie plate. You will have more carrots than beets. (The
dish may be refrigerated overnight or frozen. De-
frost in refrigerator overnight or at room tempera-
ture for several hours.) Serve warm or at room
temperature. To heat, cover with plastic wrap and
microwave on high (100%) for 5 minutes or bake
covered with foil at 375 degrees for 20 minutes or
until heated through. If desired, serve with horse-
radish sauce.
6225 Orchard
Lake Rd.
West Bloomfield
(N. of Maple in
Sugar Tree)
626-0004
70
•JANUARY/FEBRUARY 1993 •
STYLE
FROZEN CHOCOLATE CHUNK MERINGUE
MOUSSE WITH HOT CARAMEL FUDGE
SAUCE
MAKES
12 SERVINGS
Prep time: Mousse, 30 minutes; sauce, 10 minutes
Bake time: 30 minutes at 325 degrees plus 30 min-
utes
Chill time: Overnight