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 `-\