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June 23, 1995 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-06-23

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

(DESIGNS IN DECORATOR
LAMINATES, LTD.

IT DOESN'T HAVE TO COST A FORTUNE...ONLY LOOK LIKE IT!

FEATURING








Wonderful Desserts
To Have On Hand

Wall Units
Bedrooms
Dining Rooms
Credenzas
Tables
Offices

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

SPECIALTIES







Formica
Woods
Stones
Glass
Lucite

A

LOIS HARON

s a busy mother, cooking
teacher, and restaurant
pastry chef, Elinor Kli-
vans has transformed her
kitchen into the hardest work-
ing pastry assistant imaginable.
Ms. Klivans is also the author
of a great new cookbook for
dessert lovers everywhere, es-
pecially busy ones!
Bake and Freeze Desserts is
the name of her book just pub-
lished by William Morrow and
Company. The book certainly
fits into the needs of today's busy
cooks.
By planning ahead, luscious
desserts can be prepared weeks
in advance and be ready for din-
ner parties, holiday entertain-
ing, last-minute guests and
late-night freezer raids.
Below are some delicious bake
and freeze desserts for you to try
at home that can be made in ac-
cordance with the Jewish di-
etary laws:

851-6989

Allied Member ASID

_,
RETAIL
, DON 'T PAY NAME
BRAND

*OPIUM*DRAKKAR*AMARIGE POLO JOY BOUCHERON*JOOP*

C

w
Z

z

m

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When you can buy
esigner
fragrances at wholesale prices
1
U (d

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-

a_

<
<

SAVE 20 % io at 70 % EVERYDAY

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1—

(3
cn

SCNTIMENTS sm

Where buying filegrances, _makes erN7S sm 55

, 1_
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z To place your order or receive a free catalog call
, < Wednesday through Sunday between 10 a.m and 5 p.m.

0
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r-

-6854 321

ril
0
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Fireside Services =

RAW MEN

11111


• Installation & Service
• Gas Grills & Gas Logs

Recondition Your Gas Grill
$3900

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cn

Special with this ad •
*parts extra • expires 6-30-95

LITTLE
CRISP CHOCOLATE
CHIP COOKIES

The
Comparison
Shopper
buys at

II like.

siren DIM 1111


41.11 0

Makes about ninety 1 1/2-inch
cookies

These mini cookies are rich
with miniature chocolate chips
and chopped walnuts. Mar-
garine rather than butter is used
for the shortening for a crisper
cookie.

HARPER
Furniture

1 cup unbleached all-purpose

91.6 N. Main
Royal Oak

oda- 11111i

oaf 11111.111

(N. of 11 Mile Rd.)

810 543-6389 mouttiTtli; WEIN

545-3600

UJ

U)

LU

Cr .)
U)

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UJ

SERVICE OPEN 7 AM to MIDNIGHT

MONDAY - FRIDAY

southfiEld

CHR)SLER

Jeep

Plymouth

Eagle

28100 Telegraph Rd.-Telegraph at 11 1 /2 Mile

At Tel-Twelve Mall, South End

92

Southfield • 354-2950

We Accept

2E r

-1,

Personal Checks & Cash

PUMPKIN-PINE
NUT CAKE

Serves 9

u*RED"SUNG*CARTIER*SAFARl*XS*DKNY*BOSS * PHOTO * 7J

El Milli

sugar in the large bowl of an
electric mixer. Beat on medium
speed for about 15 seconds, un-
til the mixture is smooth. Add
the egg and vanilla extract and
mix on low speed for about 15
seconds, until blended thor-
oughly. Stop the mixer and
scrape the bowl during this beat-
ing. Add the flour mixture and
mix just until the flour is incor-
porated. Mix in the chocolate
chips and walnuts.
Pinch off 1 level teaspoon of
dough for each cookie. Measure
the dough for the first cookie and
note the amount. Place the cook-
ies 1 112 inches apart on the pre-
pared baking sheets. Bake 2
sheets of cookies 8 to 9 minutes
until the cookies are an even
light brown. Repeat with the
third baking sheet. Cool the
cookies thoroughly on the bak-
ing sheet.

ti

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Army Blatt • Tahki • Prism • Classic Elite
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•,

ti 29791 Northwestern Hwy. ti
Southfield, MI 48034
ti ti
(810) 355-1400



: :

:

flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon
6 tablespoons cold margarine
1/4 cup granulated sugar
1/2 cup (packed) light brown
sugar
1 cold large egg
1 teaspoon vanilla extract
3/4 cup (4 1/2 ounces miniature
chocolate chips
1/2 cup walnuts, coarsely
chopped

Position 2 oven racks in the
middle and upper third of the
oven. Preheat the oven to 340°
F. Line 3 baking sheets with
heavy aluminum foil.
Sift the flour, baking soda,
salt, and cinnamon together and
set aside. Put the margarine,
granulated sugar, and brown

Pumpkin gives
an appealing
dark golden color
to this lightly
spiced cake. Pine
nuts add a subtle but-
tery nut flavor without
overpowering the pumpkin.

1 cup pine nuts (4 ounces)
2 1/4 unbleached all-purpose
flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 pound (1 stick) soft unsalted
butter
1 3/4 cups (packed) light brown
sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups canned pumpkin

Position an oven rack in the
middle of the oven. Preheat the
oven to 300° F. Butter an 8 x 8 x
2-inch baking pan.
Spread 1/2 cup of the pine
nuts in an even layer in a small
baking pan and toast 8 to 10
minutes, until the nuts are gold-
en, stirring once. Set aside to
cool. Increase the oven temper-
ature to 350° F.
Sift the flour, baking powder,
salt, cinnamon, nutmeg and
cloves together and set aside.
Put the butter and brown sugar
in the large bowl of an electric
mixer and beat on medium
speed 30 seconds, until the but-
ter and sugar are smooth. Add

WONDERFUL DESSERTS

page 94

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