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.