All pleasures
are not
created equal.

Coffee: More Than
A Breakfast Drink

PHYLLIS STEINBERG

SPECIAL TO THE JEWISH NEWS

One of life's little pleasures is a
hot, steamy cup of coffee for
breakfast.
But the flavor of coffee also
blends superbly with chocolate,
vanilla, assorted rich liqueurs like
mm and brandy, fruit and nuts,
and, of course, milk.
It is fantastic in creamy
desserts, baked into muffins, cook-
ies and cakes, blended into milk-
shakes, and stirred into hot
toddies.
Helene Siegel and Karen
Gillingham, authors of The To-
tally Coffee Cookbook just pub-
lished by Celestial Arts have a
book chock full of coffee recipes
that are bound to give readers
some new ideas for preparing
their favorite beverage.

Life, Judaism and the
Pursuit of Happiness.

COFFEE ALMOND
BISCOTTI

1 stick butter, softened
3/4 cup sugar
2 eggs
1/2 teaspoon almond extract
1 tablespoon instant espresso
powder
21/2 cups all-purpose flour
1/2 cup finely ground almonds
2 teaspoons baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate,
chopped (optional)

Aish HaTorah Presents

The Zenith Express

Thursday, February 22 • 8:00 - 9:30 p.m.

at the SARA & RALPH DAVIDSON HADASSAH HOUSE
5030 Orchard Lake Road • West Bloomfield • MI

Admission $5.00. For more information,
call Aish HaTorah 737-0400

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26 AUG 95
19 DEC 95

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238

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294

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560

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420

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FROM 14

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7

266

313

330

434

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637

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497

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658

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Preheat oven to 350 degrees. Beat
together butter and sugar until
light and fluffy. Add eggs, almond
extract and espresso. Beat well.
In another bowl, combine flour,
almonds, baking powder and salt.
Add to butter mixture and light-
ly beat until dough forms. Trans-
fer to floured board and lightly
knead. Divide in half and press
each into 8 x 4 inch loaf. Transfer
to uncoated baking sheet and bake
40 to 45 minutes, until firm.
Remove from oven, leaving
oven on. Cool on sheet 10 minutes.
Then transfer to cutting board
and cut across width into 1/2 inch
thick slices. Place on sheet, cut-
side up, and bake 10 minutes
longer on each side. Let cool and
store or coat with chocolate.
To coat: melt chocolate in small
saucepan over pan of simmering
water. Spread about 1/2 teaspoon
chocolate over half of one side of
each cookie. Place on plate and
chill until chocolate sets. Store at
room temperature.
Makes 24 large biscotti.

ZEBRA ESPRESSO BARS

2 (3-ounce) packages cream
cheese, softened
3 eggs
1 tablespoon instant espresso
powder
1 1/2 cups sugar
1 cup flour
3/4 stick butter, cut in small pieces
1/2 cup Dutch process cocoa
1/4 teaspoon baking powder

COFFEE page 130