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.