`the Cultural Commission Tresents
ISRAEL 47TH
A Southern Baker's
Taste-Tempting Treats
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
INDEPENDENCE DAY CELEB TION
Moses
Come Celebrate . yom aia'atzmaut ,At Congregation 'Beth .Abraham
Bring your 3amity & jriends On
Luscious Cakes, Muffins, Cob-
blers, Custards, Pies, Biscuits and
Breads in the Tradition of the
American South, published by
Sunday, Jtpril 30 at 4:30 p.m.
jeaturing
Teoples Choice Orchestra With
Sasson at the 1(eyboard
atora Jtviv 3sraeli aolltdance Troupe
Cantor (Ben--Z.on f_,an.xner Terforming a 2 ■ Jew
3sraeli Sepharadi Tepertotre
Come and Enjoy Singing Dancing - 3sraeli 3ood and .Cots More!!
$7.50 adults with prior reservations - $10.00 at the door
$5.00 children 10 and under
T
ISRAEL
47TH
INDEPENDENCE DAY CELEBRATION
SUNDAY,
AT
APRIL 30
4:30
P.M.
PLEASE DETACH THIS SECTION AND SEND TO:
ATTENTION OF CHAIRPERSONS, MIRA EISENBERG AND CANTOR BEN-ZION LANXNER
CONGREGATION BETH ABRAHAM HILLEL MOSES •
5075 W.
No.
No OF ADULTS:
L
MAPLE RD. • W. BLOOMFIELD, MI
48322
OF CHILDREN:
TOTAL AMOUNT ENCLOSED: $
PICTURE ART OUTLET INC.
HIGH QUALITY PICTURE ART • ERTE-MONET-TARKAY-MCNIGHT - MANY MORE!
Framed '60-'400
Yield: about 16 muffins
SPECIAL PUBLIC SALE
FRIDAY, APRI1.11, 11 A.M.-5 P.M.
SATURDAY, APRIL 22, 11 A.M.-5 P.M.
SUNDAY, APRIL 23, 11 A.M.-5 P.M.
810-557-2732
Weekday Hours
12-5
SERVICE OPEN 7 AM to MIDNIGHT
MONDAY - FRIDAY
southfiEld
is
0
(II IOSI.ER
Jeep
Plymouth
Eagle
28100 Telegraph Rd.-Telegraph at 11 1/2 Mile
1
14
At Tel-Twelve Mall, South End
,
Southfield • 354-2950
We Accept
_
''"::`**
Harper Perennial.
This treasury of Southern bak-
ing is a guide to baking that em-
phasizes simplicity, using on
special equipment, with hints on
how to stock your cupboard.
Ms. Hilburn welcomes readers
into her Alabama kitchen to
share generations of recipes.
Many of them she duplicated
from memory, since the said her
mother seldom used a recipe.
Dipping into the
book, the crown jewel
may well be an exten-
sive section on "Southern
Heritage Cakes." From
the single and multi-lay-
er cakes Topsy Turvy Pineap-
ple cake, Lady Baltimore Cake to
the Date Pecan Cake and Sun-
shine Pound Cake, this Southern
grandmother offers plenty of
recipes to dazzle our palates.
There is also a "Busy Baker"
section with quick and easy "from
scratch" recipes. Below are some
tasty Southern treats from the
book that can be prepared in ac-
cordance with the Jewish dietary
laws:
CINNAMON CARROT
MUFFINS
Ready To Hang
28840 Southfield Road, Suite 140
1 block S. of 12 Mile Road
M
emories of homemade
pies cooling on window
ledges during warm,
lazy Southern after-
noons were Prudence Hillburn's
inspiration for a luscious assort-
ment of recipes in her new book,
A Treasury of Southern Baking:
Personal Checks & Cash
Erte
Now —
breast cancer
has no place to hide
in Michigan.
Call us.
cl,
AMERICAN
CANCER
SOCIETY'
2/3 cup pineapple juice
1/2 cup firmly packed light
brown sugar
1 teaspoon ground cinnamon
1 cup coarsely crumbled wheat
crackers
1 cup raisins
1/3 cup sugar
12/3 cup self-rising flour
114 pound (1 stick) butter or
margarine, softened at room
temperature
1 egg
3 tablespoons grated carrots
1/4 cup well-drained crushed
pineapple
1/2 cup chopped pecans
PINEAPPLE GLAZE
1 cup confectioners' sugar
1 1/2 to 2 tablespoons pineapple
juice
Preheat oven to 35o degrees F.
In a small saucepan, combine
the pineapple juice, brown sug-
ar, cinnamon, and crackers. Cook
over medium heat until the mix-
ture is the consistency of apple-
sauce. Remove from the heat and
stir in the raisins.
Combine the sugar, flour, but-
ter, egg, carrots, and pineapple
in a large bowl. Mix well. Stir in
the cracker mixture and the
pecans.
Line muffin tins with paper
liners. Spoon the batter into the
cups, filling each about two thirds
full. Bake for 18 to 20 minutes,
or until a wooden pick inserted
into the center comes out clean.
Remove from tins. Cool on a rack.
To make the glaze, combine
the confectioners' sugar and
pineapple juice in a small bowl.
Beat until smooth. Drizzle over
the cooled muffins.
NOTE: When using all-pur-
pose flour, add 1 teaspoon bak-
ing soda and 1/8 teaspoon salt.
SOUTHERN PRALINE
CRESCENTS
Yield: 24 cookie crescents
1 box (2 round pastry sheets)
refrigerated pie crust pastry
4 ounces cream cheese, softened
1/4 cup firmly packed light
brown sugar
2/3 cup finely chopped pecans
1 cup confectioners' sugar
Preheat the oven to 375 de-
grees F. Allow crusts to come to
room temperature. Unfold them.
In a small bowl, combine the
cream cheese and brown sugar.
Beat until smooth. Spread half
the mixture onto each pastry
sheet. Sprinkle each with 1/3 cup
of pecans. Using the fingertips,
gently press the pecans into the
pastry. Cut each pastry into 12
wedges. Starting with the larger
end of each pastry wedge, roll to-
ward the small point. Place cook-
ies on two ungreased cookie
sheets. Bake for 18 to 20 minutes,
until lightly browned. Immedi-
ately remove the cookies from the
baking sheets and place on a
rack. Sprinkle generously with
the confectioners' sugar.
"FULL OF FRECKLES"
POUND CAKE
Yield: about 20 servings
3/4 ounce (3 sticks) butter or
margarine, softened at room
temperature
8 ounces cream cheese, softened
at room temperature
SOUTHERN BAKER'S page 116
C
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