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May 26, 1995 - Image 159

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-05-26

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

1 cup molasses
2 tablespoons green peppercorns
2 bay leaves
8 whole cloves
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground
black pepper

Combine all the ingredients in
an enamel saucepan and cook
over medium-low heat until liq-
uids being to bubble. Reduce heat
to low and cook, uncovered, for
about 1 hour, until the mixturer
has darkened and is the consis-
tency ofjam. If mixture seems too
dry, add a small amount of wa-
ter. Discard bay leaves. This will
keep for weeks in the refrigera-
tor.

APPLE AND
DRIED FRUIT
COBBLER

Makes 8-10 servings

6 cups peeled and
chopped tart apples (about 24
pieces per apple)
Juice of 1 lemon
1 cup dark brown sugar, firmly
packed
3/4 cup granulated sugar
2 teaspoons grated lemon zest
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon cinnamon
1/2 teaspoon freshly grated
nutmeg
1 cup diced dried apricots
1P2 cup golden raisins
1/4 cup diced dates
1/4 cup muscat raisins
1/4 cup Calvados or applejack
2 cups unbleached flour

2 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 egg plus one egg yolk, lightly
beaten
2 tablespoons granulated sugar
mixed with 1 teaspoon
cinnamon

Phi11y® Free® fat free cream cheese.
The great way to make delicious cheesecake. Look for recipe on back of each package.

Cheesecake contains two grants of fat per serving. Two servings shown.

©lass Kraft Foods, inc.

SPERBER'S
KOSHER CATERING
AT SPERBER'S YOU DON'T HAVE TO SPEND AN

EXTRAORDINARY AMOUNT OF MONEY TO HAVE AN
EXTRAORDINARY EXPERIENCE. WE MAKE EVERY EVENT
ABSOLUTELY UNFORGETTABLE, REGARDLESS OF SIZE OR
BUDGET. WE WORK WITH YOU, IT'S THAT EASY.

BEYOND EXPECTATIONS,
AND WELL WITHIN REASON.

357-2910 ',Mt 661-5151

OFFICE

92

11 W 11 JEWISH CENTER

Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354-6060

Preheat oven to 375°.
Carefully butter a 3-quart
casserole or deep oval baking
dish.
Combine apples and lemon
juice in a large bowl and toss well.
Add brown sugar, 114 cup gran-
ulated sugar, lemon zest, spices,
dried fruits, Calvados, 1/4 cup of
flour, and cornstarch. Toss thor-
oughly.
Combine the remaining sug-
ar and flour with baking powder
and salt. Using a pastry blender,
your fingers, or a fork, blend in
the butter until the mixture looks
like coarse cornmeal. Pour in the
beaten eggs and mix just until
mixture holds together. Dough
will be coarse and lumpy. Dis-
tribute this dough evenly over
the fruit. Sprinkle the cobbler
with sugar and cinnamon mix-
ture, then bake in the preheated
oven for about 50 minutes, or un-
til top is nicely browned and
crusty and juices are bubbling.
Serve warm.

Phyllis Steinberg, a former
Detroiter, is a food writer in
Florida.

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