•
VERY SMART LEASE
COFFEE CAKES page 112
CORVETTE
• Leather Interior
•Stereo Cassette
• Power Windows & Locks
• Cruise Control
•Dual Airbags
• 5.7L Engine 300HP
•Plus More!
per month
nuts and lemon rind. Grease a
6-cup kugelhopf mold or 10-inch
tube pan. Place the dough in it,
cover with a towel, and let rise in
a warm place for about 1 hour or
until double in bulk.
Preheat oven to 375 degrees.
When dough has risen, bake in
preheated oven for 45 to 50 min-
utes or until cake tester comes
out clean. Let cool in pan for
about 20 minutes over a rack,
then invert on a plate. Let cool
completely. Sprinkle with con-
fectioners sugar and serve.
HENNE'S MONKEY
BREAD (DAIRY)
.
24 MONTH LEASE
HEADQUARTERS
CORVETTE
Cauley
Jack
4%Pitsrii`wwiivs157
c C7aiie - waLET
Gee
Orchard Lake Road Between 14 and 15 Mile • West Bloomfield • (810) 855-9700
OPEN SATURDAYS 8:00 4:00
-
Hours: Mon. & Thurs. 8:30 a.m.79 p.m.; Tues. 8:00 a.m.-6:00 p.m.; Wed., Fri. 8:30 a.m.-6 p.m.
• Lessee is responsible for excessive wear and tear. Total payment under lease is 58,376. Due at lease inception is first month's payment, down payment of 52,380 and refundable security deposit of 5375 plus 6 per-
cent use tax, license, and title lees. At manufacturer's incentives assigned to dealer. 24,000 miles allowed. I 5t Per mile over or higher mileage lease available.
FLYING PIZZA PIES
AN ORIGINAL GIFT IDEA
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Fresh Kosher Pizza
"itandniade In Storer
"Plot Frozen!"
From America's Nast Popular Kosher Pizza Shop
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BROADWAY'S
JERUSALEM 2
0 Cholov Yisroel 1375 Broadway, N.Y.C.
(800) 969-MY PIE (800) 969-6974 (212) 398-1475
WISH NEWS
A Large 18" Pie Baked FreshOn Our
Premises And CutTo 8 Large Slices
Delivered To Your Door Within 24 Hours
r
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and SAVE $3.00 on a pie.
We want you to experience
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Plus Shipping
Saving notice to our Pizza Buyers!
The more pies delivered to the
same address, the less the
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Steve Brown
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SALES, SERVICE &
INSTALLATION
10662 Northend
Oak Park , Michigan
Tel. (810) 547-6777
Fax (810) 547-6678
Grease a very large tube pan.
Cut each biscuit into quarters.
Mix together cinnamon and
brown sugar. Roll biscuit pieces
lightly in cinnamon mixture.
Drop pieces evenly into tube pan.
Melt the butter in a medium
saucepan. Add 1 cup white sug-
ar to melted butter and bring to
a boil. Simmer for just a minute
or so to thicken slightly and pour
evenly over the dough in a tube
pan. Bake at 350 degrees for
about 45 minutes or until brown.
Remove from oven and invert im-
mediately on a large piece of
heavy aluminum foil. Serve
warm and let everyone pull off
their own pieces.
CRANBERRY SWIRL
COFFEE CAKE (DAIRY)
11.54.
Now You Don't Have To Live In NYC To Get A
4 packages buttermilk biscuits
(10 biscuit size each)
1 teaspoon cinnamon
1 1/2 sticks butter, melted
3/4 cup brown sugar
1 cup white sugar
(810)354-6060
THE JEWISH NEWS
4 ounces margarine
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
2 cups flour
1/2 teaspoon salt
1 teaspoon almond extract
7 ounce can whole cranberry
sauce
1/2 cup chopped nuts
Topping: 3/4 cup powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract
Preheat oven to 350 degrees.
Mix together dry ingredients; set
aside. In a large bowl, cream the
margarine, adding sugar grad-
ually. Add eggs, one at a time
with mixer at medium speed.
Lower speed and alternately add
dry ingredients and sour cream,
ending with du ingredients. Add
extract.
Grease an 8-inch tube or
square pan. Put 1/3 of batter in
bottom of pan. Swirl 1/3 of the
whole cranberry sauce into pan.
Add another layer of batter and
more cranberry sauce. Add re-
maining batter; swirl the re-
maining cranberry sauce on top.
Sprinkle with nuts. Bake for 55
minutes. While cake bakes, mix
together topping ingredients in
small bowl; set aside. Let cake
cool in pan over rack for at least
20 minutes. Remove cake from
pan. Drizzle topping over cake.
Serves 10.
ORANGE COFFEE CAKE
(DAIRY)
1 stick unsalted butter or
margarine
1 cup sugar
2 eggs
grated zest of 1 fresh orange
1/3 cup orange juice
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup toasted chopped walnuts or
pecans
1/4 cup ground nuts
Orange Juice Syrup: 3/4 cup
orange juice
2 tablespoons lemon juice
1/2 cup sugar
Preheat oven to 350 degrees.
In the large bowl of an electric
mixer, beat the butter and sugar
until light and fluffy. Beat in the
eggs, one at a time, until well
blended. Add the zest and juice
and blend well. Combine the
flour, baking soda, powder and
salt. Add to the batter alternate-
ly with the sour cream until com-
pletely blended. Fold in the
chopped nuts.
Grease a large tube pan. Sprin-
kle with the ground nuts. Pour
the batter into the prepared pan.
Bake for 40 minutes or until cake
tests done with a dry toothpick.
Meanwhile, combine and stir
syrup ingredients in a small
saucepan. Bring to a boil, stirring
until the sugar dissolves and sim-
mer for 5 minutes. Pour hot
syrup over the cake as soon as re-
moved from oven. Serves 10 to
12.
OVERNIGHT APRICOT
MERINGUE COFFEE
CAKE (DAIRY)
1 ounce cake yeast
1/4 cup scalded milk, cooled to
lukewarm
1 cup plus 3 tablespoons sugar,
divided
2 sticks butter
21/4 cups flour
pinch of salt
3 eggs, separated
12 1/2 ounces canned apricot
filling
3 ounces coarsely chopped
- pecans
1/4 cup raisins, optional
powdered sugar
Dissolve yeast in milk. Blend
. in 3 tablespoons sugar. In a large
bowl, cut butter into flour com-
bined with salt. Stir in yeast mix-
ture. Add egg yolks, one at a time,
beating well after each addition.
Cover loosely and refrigerate
overnight. Refrigerate egg
whites. On a floured surface, roll
dough thin.
Beat egg whites until frothy.
Add 1 cup sugar. Beat until stiff
peaks form. Spread whites over
dough. Layer apricot filling over
whites carefully. Sprinkle nuts
over all. Sprinkle with raisins if
desired. With hands, roll dough
jelly-roll fashion to form long nar-
row cylinder. Arrange in buttered
spring form tube pan. Bake in
preheated 350-degree oven 30
minutes. When cool, remove pan
sides. Sprinkle with powdered
sugar. Serves 10 to 12. ❑