SOUTHERN BAKER'S page 114
11MPORTED FOODS
The" Finest Imported Foods From Around The World
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815
Products Below Are
Kosher for Passover and
From The Land of Israel!!
778
PRESERVES
(Orange, Apricot, Blackberry,
Strawberry and More!)
$239 1vb
CARMEL
Kosher for Passover
PURE
GRAPE JUICE
(Muscat or
$349
12 01. JAR
SPECIAL CHOCOLATE SPREAD
1Ni. $ 99
nvn5
BAZOOKA GUM &
KOSHER FOR PASSOVER
CHEWING GUM
(Peppermint & Spearmint)
-
EARL GRAY
TEAS
Orange & Pekoe Cuts
i•ti $699
1v95
PER PASSOVER TIN
ELITE
Assorted Styles of
COFFEES
99 nvn5
1 `11
1N1D
nvn5
$ 499
GILBOA
BOX OF 20 PACKS
from $3
Yield: about 16 servings
ELITE
each
PRODUCT OF ISRAEL
Assorted Pickles Olives and
Garden Mixed Vegetables!
from 249
nion5
ELITE
ASSORTED GIFT CHOCOLATES
• Chocolate Coated Orange Peels
• Splendid Chocolates (milk or bittersweet)
• Tel Aviv Milk Chocolate Pralines
from $
Hundreds of ISRAELI products for
all of your kitchen needs!
• Olive Oils
• Dries Fruits
• Nuts
• Chocolates
• Spices
• Cheeses
• Coffees
• Breads
•Teas
Preheat the oven to 325 de-
grees F. Grease and flour a 10-
inch tube pan.
Combine the butter and cream
cheese in a large mixing bowl.
Beat until well blended. Add the
sugar and beat until smooth and
creamy. Add the eggs one at time,
beating well after each addition.
This is an important step because
the eggs add the leavening to the
cake. Add the flour alternately
with the milk, starting and end-
ing with the flour. Stir in the
mini-chips.
Pour into the prepared pan
and bake for about 1 1/2 hours,
or until a wooden pick comes out
clean when inserted near the cen-
ter of the cake. Remove from the
pan immediately and turn up-
right onto a serving plate. Allow
to cool before slicing.
PINEAPPLE CAKE
EVERYDAY LOW PRICE!
HASHAHAR
H'AOLE
3 cups sugar
5 eggs
3 cups all-purpose flour
1/4 cup milk
1 1/2 cups miniature chocolate
chips
• Pastries
• Frozen Foods
• Many More!!
CAKE LAYERS
5 egg whites
1/4 pound (1 stick) unsalted
butter, softened at room
temperature
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup ice water
PINEAPPLE TOPPING
1 (20 oz.) can crushed pineapple,
well drained
1 1/2 cups sugar
4 tablespoons butter
1 cup heavy cream, sweetened
and whipped (optional)
Preheat the oven to 350 de-
grees F. Grease and lightly flour
two 9-inch cake pans.
Beat the egg whites until stiff.
Set aside. In a large bowl, cream
together the butter, sugar, and
vanilla extract. Combine flour,
baking powder, and salt. Add to
creamed mixture alternately with
the ice water, starting and end-
ing with the flour mixture. Fold
in the egg whites.
Divide evenly between the pre-
pared pans and bake for 20 to 25
minutes, or until a wooden pick
comes out clean when inserted
into the center of the layers. Re-
move from pans and cool on racks.
To make the topping, combine
the drained pineapple and sugar
in a medium saucepan. Cook over
medium-high heat until the
minute begins to thicken slight-
ly. Don't overcook or it will be-
come syrupy. Stir in the butter.
Cool before spreading between
layers and on top of cake. If de-
sired, spread whipped cream
around the sides of the cake just
before serving.
This fiber-rich cake is pleasing
even to those who dislike bran.
1 1/2 cups All-Bran
1 cup butterscotch morsels
1/2 cup chopped pecans
1 1/4 cups all-purpose flour 1/2
teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed light
brown sugar
2 eggs
1/4 pound (1 stick) butter or
margarine, softened at room
temperature
1 cup sour cream
1 cup peeled and grated apples (I
use red Delicious for this
coffeecake)
GLAZE
1 cup confectioners' sugar
1 1/2 to 2 tablespoons milk or
apple juice
1/4 teaspoon vanilla extract
Preheat the oven to 350 de-
grees F. Grease a 9x13x2-inch
baking pan.
Combine the All-Bran and the
butterscotch morsels in the bowl
of a food processor fitted with the
steel blade. Process until the mix-
ture is fine but not powdery. Pour
this mixture into a medium bowl.
Stir in the pecans. Reserve 3/4
cup of this mixture for the
streusel.
Combine the flour, baking
powder, baking soda, sugar,
brown sugar, eggs, butter, and
sour cream in a large mixing
bowl. Beat until well blended. Stir
in the bran mixture (except for
the reserved 3/4 cup) and the ap-
ples. Pour the batter into the pre-
pared pan. Sprinkle the top with
the reserved bran mixture. Bake
for 30 to 35 minutes, or until a
wooden pick comes out clean
when inserted into the center of
the coffeecake. Cool in the pan for
about 10 minutes on a cake rack.
To make the glaze, combine all
glaze ingredients and beat until
smooth. Drizzle over warm cof-
feecake.
BLACK WALNUT BREAD
Yield: about 10 servings
All that is needed when this
aromatic bread comes from the
oven is butter. It makes a won-
derful quick breakfast bread.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 pound (1 stick) utter or
margarine, melted
2 eggs
2/3 cup milk
2 teaspoons vanilla extract
1 cup chopped black walnuts
APPLE BRAN
COFFEECAKE
Preheat the oven to 350 de-
grees F. Grease a 9x5x3-inch loaf
pan.
In a medium bowl, combine
the flour, baking powder, salt,
and sugar. Stir to mix.
In a large bowl, combine the
butter, eggs, milk, and vanilla ex-
tract. Beat well. Gradually add
the flour mixture, beating well.
Stir in the black walnuts. Pour
Yield: about 12 servings
SOUTHERN BAKER'S page 118
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