LEVOLOR®
FALL'S SWEET ENDINGS
(continued from page 75)
Harvest Patchwork Cake
Carrot-Pumpkin Batter
2 large carrots, peeled
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
3 large eggs
1/2 cup canned, or fresh pumpkin
(cooked and mashed)
1 can (8 ounces or 1/2 cup) crushed pine-
apple, drained. Reserve juice for glaze.
• Available in 2 slat widths (1", '2")
• Levolor quality
• Stain or paint finishes
• Finest quality hand-selected basswood
Cheesecake Batter
• Wood tassle
• Coordinating cotton tapes at no extra cost
on 2" wood blinds
Pineapple Glaze (optional)
1 cup powdered sugar
• Timeless, classic look
• Nearly invisible ladder
2 tablespoons reserved pineapple juice
WINDOW DECORATING IDEA
GUIDE BY LEVOLOR
While supplies last. A $1 5.95 value.
Throughout the Community we've earned the reputation
of having th.-; highest quality & the lowest prices!
• Call for a "FREE" In-Home Estimate
• Free Professional Measure at No
Obligation
• Free In-Home Design Consulting
SPO T
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21728 W. 11 Mile Road
In The Harvard Row Mall
Southfield, MI 48076
Mon. Sat. 10 5
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352-8622
Master
c.3
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76 • FALL 14393 • 1-TFYLE
2 packages (8 ounces each) regular or
low fat cream cheese, softened
2 large eggs, separated
1/4 cup sugar
1 tablespoon fresh lemon juice
To make carrot-pumpkin batter: Pre-
heat oven to 325 degrees. In a food processor
with the shredding disk or with a hand grater,
shred carrots. Measure 1 V cups and set aside.
In same work bowl (no need to wash it) with
the metal blade, pulse flour, sugar, baking
powder, baking soda, salt, cinnamon, cloves
and nutmeg. Add oil, eggs and pumpkin and
pulse until blended, about 20 seconds. Add
carrots and pineapple and pulse 5 or 6 times
until incorporated.
To make cheesecake batter: In a large
mixing bowl with electric mixer, beat cream
cheese until fluffy. Add egg yolks, sugar and
lemon juice and mix until well blended. Set
aside. In a small mixing bowl with clean beat-
ers, beat egg whites until stiff peaks form. Fold
into cheesecake batter.
To bake: Grease or spray a 9-inch spring-
form pan. Alternate heaping spoonfuls of each
batter in pan, putting more cheesecake bat-
ter towards the outside rim. (It tends to fall
towards the center while it bakes.) Bake at
325 degrees for 1 hour and 15 to 25 minutes,
or until a toothpick inserted into the center
comes out free of batter. Remove to rack and
cool 30 minutes. Invert and turn right side up
to cool completely. It will sink as it cools.
To make optional glaze: In a medium
bowl, stir together powdered sugar and
pineapple juice until smooth. Place cooled
cake over a sheet of waxed paper and drizzle