wtth,tygea/a,
tAek,/
ea4&m.,4
Fo o d
LATE FOOD page 192
CUBAN BREAD
Carrying the finest in strictly fresh
Kosher Chickens, Soup Chickens,
Pullets and Briskets
HARVARD ROW
KOSHER MEATS & POULTRY, INC.
Prime and Choice Meats
In Sugartree Shopping Center
6221 Orchard Lake Road
West Bloomfield, MI 48322
(810) 539-8806 It
(810) 539-8807
The #1
Kosher
Hot Doi
Detroit
Best's]
Kosher.
1/3 cup vegetable shortening
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups hot water
2 packages active dry yeast
6 cups bread flour
1/2 cup cornmeal
In a large bowl, combine the veg-
etable shortening, salt, sugar,
and hot water with an electric
mixer until the shortening
melts.
Let the mixture cool to at
least 110 degrees. Stir in the
yeast and let the mixture proof
for 5 to minutes.
Add the flour, 1 cup at a time,
and slowly mix with the dough
hook attachment or by hand un-
til the dough no longer sticks to
the bowl, 5 to 8 minutes.
Transfer the dough to a light-
ly oiled or buttered bowl, cover
the bowl with plastic wrap, and
let the dough rise in a warm
place until doubled in volume,
about 1 1/2 hours.
Punch down the dough and
turn it over. Cover the bowl and
let the dough rise for 1 1/2 hours.
Punch down the dough and
turn it out onto a lightly floured
work surface. Divide the dough
in half and shape into loaves.
Sprinkle a baking sheet with
the cornmeal, place the loaves
on top, and cover with plastic
wrap. Let the loaves rise for 30
minutes.
Preheat the oven to 400 de-
grees.
Uncover the loaves and brush
them with warm water. Bake for
25 minutes.
Remove the baking sheet
from the oven and brush the
loaves again with warm water.
Reduce the heat to 350 degrees
and bake until lightly browned,
about 25 minutes.
Remove the bread from the
oven and turn out onto wire
racks to cool.
Yield: 2 loaves
CHOCOLATE-RUM FLAN
Manufacturer's Coupon Expires 11/1/96
Save 55c
When you buy
12 oz. or larger
Best's Kosher Beef Franks
NCH #70214 700 844
1. ■ Imo
ww.
RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon
redemption policy. Copy available upon request. Cash value .001 c. To receive face
value plus 8c handling, send coupons to BESSIN CORP. PO Box 880945, El Paso, TX
88588-0945. Proof of purchase must be submitted on request. Reproduction of this
coupon is expressly prohibited. (ANY OTHER USE CONSITUTES FRAUD.).
MOM
ISM
NM MIMI =MI MIMI MN NM
Next time you feed your face, think about your heart.
Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'II do you good.
V American Heart Association
WERE FIGHTING FOR YOUR LIFE
Flan
1 can (14 1/2 ounces) condensed
milk
1 can (12 ounces) evaporated
milk
2 eggs
6 egg yolks
1/4 cup Hershey's chocolate
syrup
2 tablespoons dark rum
Caramel
1 cup sugar
Place the condensed and evapo-
rated milk, eggs and egg yolks,
chocolate, and rum in a food
processor or blender and mix to-
gether thoroughly.
Preheat the oven to 375 de-
grees.
To make the caramel, place
the sugar in a heavy-bottomed
saucepan and cook over medi-
um heat, stirring constantly, un-
til the sugar is a light amber
color, about 20 minutes. Pour
the caramel into 6 individual 8-
ounce ramekins or molds, or a 9
x 4 inch loaf pan.
Pour the flan mixture into the
ramekins or molds on top of the
caramel. Place in a water bath
and bake uncovered in the oven
for 15 minutes. Reduce the heat
to 350 degrees and continue bak-
ing until set, when a knife in-
serted comes out clean, about 30
minutes.
Remove from the oven and let
cool completely.
To serve, run a knife around
the inside edges of the ramekins
or molds and invert the flans
onto a serving platter or indi-
vidual plates.
Yield: 6 servings
COCONUT BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, at room
temperature
3/4 cup coconut milk
1 cup grated sweet coconut,
toasted
2 tablespoons melted butter
Sift the flour, baking powder,
baking soda, and salt into large
mixing bowl. Add the butter and
incorporate.
Add the coconut milk and
grated coconut, reserving a bit
of the coconut for the topping.
Stir until the dough just holds
together, about 1 minute.
Turn out the dough onto a
lightly floured work surface and
sprinkle with some flour.
Knead for about 30 seconds.
Preheat the oven to 450 de-
grees.
Roll out the dough to a thick-
ness of about 3/4 inch, then cut
out the biscuits into 2-inch
rounds.
Brush lightly with the melt-
ed butter and arrange on a
greased baking sheet. Bake un-
til lightly golden brown, 12 to 15
minutes.
Remove the biscuits from the
oven and turn out onto wire
racks to cool.
Hint: To toast the coconut,
preheat the oven to 350 degrees.
Spread unsweetened shred-
ded coconut on an ungreased
baking sheet.
Toast in the oven for about 20
minutes, stirring frequently so
that it becomes lightly browned
all over.
Yield: 1 dozen biscuits
Publicity Deadlines
The normal deadline for local
news and publicity items is
noon Thursday, eight days pri-
or to issue date. The deadline
for birth announcements is 10
a.m. Monday, four days prior to
issue date; out-of-town obitu-
aries, 10 a.m. Tuesday, three
days prior to issue date.