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.