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April 21, 1995 - Image 114

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-04-21

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

`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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