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 A L Wedding Gowns Cleaned I / at. and ;IA Preserved k=‘,.* v i 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