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SOUTHFIELD 24777 Telegraph Rd. • 810-353-2500 • LINCOLN PARK
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'ARTERS • ALTERNATORS • FAN BELTS • FLOOR MATS • SEAT COVERS • JUMPER CABLES • BRAKE SPECIAL • WIPERS
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Advertise in our new
Entertainment Section!
(810) 354-6060
THE JEWISH NEWS
EMERY'S
Creative jewelers, Inc.
1We Specialize in:
• Karat Gold Custom Dosigns
• Original Creations with Diamonds S Gems
• Remounting & Appraisals
MASTER GOLDSMITHS
"We Repair The Impossible" 1
Jewelry & Watch Repalr/EngravIng
855-0433
30975 ORCHARD LK RD FARMINGTON HILLS
1 UK SO OF 14 MI IN ORCHARD PLACE
Orchard Mall • West Bloomfield
(Orchard Lake & 15 Mile)
737-8080
BUTTERY PECAN
BROWNIES
1/2 cup unsalted butter
2 cups packed brown sugar
1 112 cup ungifted all purpose
flour
2 teaspoons baking powder
112 teaspoon salt
2 large eggs
1 teaspoon vanilla
1 1/4 teaspoon grated lemon peel
2 2/3 cup pecan pieces
Preheat oven to 350. In a medi-
um sauce pan melt butter. Stir in
sugar and mix well. Let cool
slightly. Combine flour baking
powder and salt. Mix well and set
aside. In a medium bowl, beat
eggs, vanilla and lemon peel. Add
the brown sugar and mix well.
Stir in nuts and mix well. Grease
a 9X13 pan and spread the bat-
ter in the pan. Bake in the center
of the oven for 30 to 35 minutes
or until a toothpick comes out
barely moist. Cool to room tern-
perature. Dust with powdered
sugar. Makes 24 to 30 brownies
CHOCOLATE RUM
BROWNIES
2 ounces unsweetened chocolate
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons rum
Butter Frosting
1/2 cup butter, softened
2 cups sifted confectioners sugar
1 teaspoon vanilla
Chocolate Glaze
1 ounce unsweetened chocolate
1 tablespoon butter
1/4 cup light corn syrup
Preheat oven to 350. Melt choco-
late and let cool. Beat butter and
sugar together in large bowl until
creamy. Add the eggs and beat
well. Beat in chocolate and vanil-
la. Mix until combined. In a sepa-
rate bowl, combine the flour ,salt,
and baking powder. Add to choco-
late mixture and mix gently. Pour
into greased 8X8 pan. Bake 20 to
25 minutes. Cool to room temper-
ature and sprinkle with rum.
Frosting: Beat together the
butter and sugar until creamy.
Beat in vanilla. Spread on cooled
brownies and chill to set frosting.
Glaze: Melt chocolate and but-
ter. Cool slightly. Stir in corn
syrup. Drizzle glaze over butter
frosting and spread evenly over
the top. Cut into squares and
serve chilled. Cut small pieces as
this is VERY rich.
PEANUT BUTTER SWIRL
BROWNIES
4 ounces semi-sweet chocolate
1 1/3 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 cup butter or margarine,
softened
1 1/2 cup sugar
1 1/2 teaspoon vanilla
3 large eggs
2 tablespoons milk
3 level tablespoons smooth
peanut butter
Pre heat oven to 325. Melt choco-
late and cool. In a medium bowl
combine flour, salt and baking
powder. In a food processor or
electric mixer, cream butter and
sugar together until light and
fluffy. Add vanilla and eggs, one
at time, and mix well. Blend in
milk. Stir in flour mixture just to
blend. Remove 1/3 of the batter
and place it in a medium bowl.
Blend the peanut butter into this
mixture.
Stir the cooled chocolate into
the remaining batter. Grease a
9X9 pan. Spread about 1/3 of the
chocolate mixture over the bot-
tom of the pan. Drop the re-
maining chocolate and peanut
butter mixture in an alternate
checkerboard fashion on top of
the batter that's been spread out
in the pan. Gently swirl the two
batters together, taking care not
to mix too much. Bake in the cen-
ter of the oven 40 to 45 minutes
or until a toothpick comes out
barely moist. Cool to room tem-
perature and cut into 20 to 24
brownies.
© Eileen Goltz 1995
Quick-Fix
Lunch Treats
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
11111•114. Ce•
• 2000 fine china, crystal stemware,
and silverware patterns - the
largest in-stock dealer in the USA.
• Introduce the bride-to-be to
Heslop's registry and
exclusive bridal plan.
BROWNIES page 122
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GLASS & AUTO TRIM
CUSTOM WALL MIRRORS z
Z
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TIRES & ACCESSORIES
r-
I
try to use as much fresh pro-
duce as I can buy and my re-
frigerator can hold. Not only
does it replace the body fluids
that I lose working outside in my
garden, (as one old gym teacher
once said to me "girls don't sweat,
they glow") it fills you up and isn't
high on the fat parade. , We tend
to forgo meat as much as we can
and concentrate on getting fiber
(yech), beta carotin (yech, yech)
and any vitamin from A to Z that
I can find into our family diet.
The following recipes will fill
you
up but not out and get you
back into the sun or into the mall.
These recipes can be made in no
time at all and they're so simple
that even the kids can help.
PROVOLONE LOAVES
4 French sandwich loaves, sliced
in half, lengthwise
1/4 c. olive oil
1 T. red wine vinegar
2 tomatoes, peeled and thinly
sliced
8 oz. provolone cheese, thinly
sliced or any smoked cheese
LUNCH TREATS page 126