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February 09, 1996 - Image 130

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-02-09

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

A 11 V A 11 D It O W
It
MEATS

We will be closing our Southfield
location on the evening of
Monday, February 12th.
Come visit us in our new location
at

Sugar Tree Shopping Center

which will be opening very soon.
Orchard Lake Road, north of Maple

539-8806

539-8807

SEE OUR AD FOR THE GRAND OPENING!

THANK YOU

to all our customers for
29 years of patronage.
We hope to continue serving you
from our new location.
Johnny Katz

A Special Thank You
to my daughter Susan Shacket
for her hard work and devotion in
designing our new Sugar Tree location.
Love,
Dad

COFFEE page 128

1/4 teaspoon salt
1/2 cup strong hot espresso

Preheat oven to 325 degrees.
Grease and flour 9-inch square
baking pan.
In bowl, combine cream cheese,
1 egg, espresso powder, 1/4 cup
sugar, and 2 tablespoons each
flour and butter. Beat until light
and fluffy. Set aside.
In separate bowl, sift remain-
ing sugar and flour with cocoa,
baking powder and salt. Stir re-
maining butter into hot coffee. Add
to dry ingredients and stir to
blend. Beat in remaining eggs, one
at a time, beating well after each
addition.
Spread mixture evenly in pre-
pared pan. Spoon cheese mixture,
in several separate pools, over
chocolate batter, spacing evenly.
Run knife through batter to mar-
bleize. Bake about 30 minutes.
Cool on wire rack, then cut into
3 x 1 1/2 inch bars. Store in re-
frigerator.
Makes 18.

CAPPUCCINO CHIP
MUFFINS

2 tablespoons instant espresso
1 tablespoon hot water
2 eggs
112 cup brown sugar
1/2 cup heavy cream
2 tablespoons low-fat milk
1/2 stick butter, melted
1 1/2 cups all-purpose flour
1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
114 teaspoon salt
1/3 cup mini chocolate chips

Preheat oven to 375 degrees.
Grease muffin tins or line with pa-
per cups.
Stir together espresso and wa-
ter until dissolved. Set aside. In
large mixing bowl, whisk togeth-
er eggs and sugar until smooth.
Add cream, milk, butter and
espresso. Whisk to combine.
In another bowl, combine
flours, baking powder, and salt.
Stir with fork. Add dry ingredi-
ents to liquid and stir by hand un-
til flour disappears. Stir in
chocolate chips.
Fill muffin cups nearly to top.
Bake about 20 minutes, or until
tester comes out clean.
Makes 12.

MOCHA STREUSEL
COFFEE CAKE

1/4 cup light brown sugar
2 ounces milk chocolate, chopped
1 tablespoon butter, cut in small
pieces
2 teaspoons instant espresso
2 teaspoons cinnamon
1 1/4 cups plus 1 tablespoon all
purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
3 tablespoons butter, melted

INNOVATIVE DESIGN

CUSTOM CABINETS FOR
HOME OR OFFICE
MANUFACTURED ON OUR PREMISES

From concept to reality, our custom designs,
expert craftsmanship and quality installation suit
your specific needs. Our custom cabinets and
furniture will enhance your surroundings.

(810) 624-7300

Showroom Hours: Monday-Friday 11-5, Saturday 1 1-3 or by appointment

1 30

3160 Haggerty Rd. • West Bloomfield • 48323

Preheat oven to 375 degrees.
Grease 8-inch square baking pan.
For streusel, gently combine
sugar, chocolate, butter, espresso,
cinnamon, and 1 tablespoon flour.
Set aside.

In separate bowl, combine re-
maining flour, sugar, baking pow-
der, and salt.
In another bowl, beat milk with
egg and melted butter to blend.
Pour all at once into dry mix-
ture and stir just until evenly
moistened. Pour into prepared
pan. Sprinkle streusel evenly over
top. Bake about 20 minutes or un-
til toothpick comes out clean. Cool
slightly, then cut into squares.
Serves 9.

MARBLED MOCHA TART

1 stick butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sifted Dutch process
cocoa
1 cup flour
6 ounces white chocolate,
chopped
6 ounces, semisweet chocolate,
chopped
1 cup heavy cream
1 tablespoon instant espresso
powder

Preheat oven to 375 degrees.
In food processor, combine but-
ter, sugar and vanilla and process
until smooth. Add cocoa powder
and process to blend. Add flour
and pulse until mixture begins to
hold together. Press mixture onto
bottom and sides of 10-inch tart
pan with removable bottom.
Pierce bottom all over with fork.
Place in freezer 10 minutes. Bake
15 minutes. Set aside to cool.
Place the two chocolates in sep-
arate bowls. In saucepan bring
cream to gentle boil. Stir in
espresso powder. Pour 1/2 cup hot
espresso cream into each bowl.
Stir until smooth.
Fill tart shell with dark filling.
Pour five separate pools of white
chocolate filling over dark choco-
late filling. Pull tip of knife
through fillings to marbleize. Chill
until set.
Serves 12

MOCHA STUFFED
PEACHES

6 large freestone peaches, peeled,
halved, and pitted
1 1/2 cups macaroon cookie
crumbs
1/2 cup sugar
1/4 cup Dutch process cocoa
1 teaspoon instant espresso
powder
2 egg yolks
1/4 cup coffee liqueur

Preheat oven to 375 degrees.
Grease a shallow baking dish just
big enough to fit peaches snug-
ly. Scoop out scant 1 tablespoon
peach pulp from each peach half
and reserve. Arrange peach
halves, cut-side up, in prepared
dish.
In food processor, combine
peach pulp, cookie crumbs, sug-
ar, cocoa, espresso powder, yolks,
and liqueur. Process to make
paste.
Divide mixture evenly among
peach halves — don't be con-
cerned about spilling over peach-
es. Bake about 20 minutes. Serve
warm or at room temperature.
Serves 6.

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