BANK NOTE
WITH COINS
$399
Enjoy Dessert
Without The Guilt
CHOCOLATE
MEDAWON
COINS
CHANUKAH
CANDLES
NERLE I6ITS
FOR MENORAH
790
$ 25"
CHANUKAH
SHAPES
SUPER
DREIDEL
$ 2"
$ 1 99
CHANUKAH SPECIALS
SQUARE
DREIDEL
55C
X 1 19
DOLLAR BILL
WITH COIN
ISRAELI
DREIDEL
750
790
KOSHER CARMEL
ROUND FILLED
DREIDEL
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
I
t's time to bring dessert back
into your life.
But it doesn't have to be too
sweet, too rich or too heavy.
The Eating Well Dessert Cook-
book by the magazine of the same
name, has perfectly packaged 150
recipe treats that combine fresh
flavors and healthful ingredients
in a light, deft style that yields
scrumptious results.
Nearly half of the recipes in the
book are very low in fat, only
three grams or less per serving.
The Eating Well Dessert Cook-
book also uses more than 30 dif-
ferent types of fruit from berries
and peaches to plums and pears,
making use of all of the seasons.
FRESH GRAPEFRUIT IN
HONEY-THYME SYRUP
3 large or 4 small grapefruit,
preferably pink or red
2 tablespoons fresh thyme leaves
1/2 cup dry white wine
1/4 cup honey
Fresh thyme sprigs for garnish
1. With a sharp knife, remove the
skin and white pith from grape-
fruit and discard. Working over
a bowl to catch the juice, cut the
grapefruit segments from the
surrounding membranes, letting
them drop into the bowl. Squeeze
the juice from the membranes
into a small sauce-pan. Drain any
juice from the bowl of segments
into the pan as well.
2. With the back of a spoon,
crush thyme leaves to release
their fragrance. Add them to the
saucepan, along with wine and
honey.
Simmer over medium-low heat
until the sauce has reduced to 1/2
cup, 12 to 15 minutes. Strain the
syrup into a bowl and let cool to
room temperature.
3. To serve, arrange the grape-
fruit sections on individual
dessert plates and drizzle with
syrup. Garnish each plate with a
thyme sprig.
Serves 4
CRANBERRY-WALNUT
SCONES
2 cups all-purpose white flour
1/4 cup light brown sugar, plus 1
tablespoon for sprinkling scone
tops
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
1/4 cup chopped walnuts
1 cup buttermilk, plus extra for
brushing scone tops
1. Preheat the oven to 425 de-
grees. Lightly oil a baking sheet
or coat it with nonstick cooking
spray.
2. In a large bowl, stir togeth-
er flour, 1/4 cup brown sugar,
baking powder and salt. With a
pastry blender or your fingertips,
cut in butter until the mixture re-
sembles coarse crumbs. Stir in
cranberries and walnuts. Make
a well in the center and gradual-
ly stir in buttermilk to form a
ball. Knead lightly. Do not over-
work; the dough will be sticky.
3. Divide the dough in half. On
a lightly floured surface, pat or
roll each portion into an 8-inch
round, about 1/2 inch thick. Cut
each round into 8 triangles. Place
the scones on the prepared bak-
ing sheet. Brush the tops with
buttermilk and sprinkle with the
remaining 1 tablespoon brown
sugar. Bake for 14 to 18 minutes,
or until golden brown. Serve
warm.
Makes 16 scones.
APRICOT & GOLDEN
RAISIN TEA LOAF
1/4 cup chopped hazelnuts
(filberts)
1 1/4 cups dried apricots,
chopped
2 1/2 cups all-purpose white flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
2/3 cup buttermilk
3 tablespoons hazelnut oil or
canola oil
1 teaspoon pure vanilla extract
3/4 cup golden raisins
1. Preheat oven to 350 degrees.
Lightly oil a 9-by-5-inch loaf pan
or coat it with nonstick cooking
spray; set aside. Spread hazel-
nuts on a baking sheet and bake
for 5 minutes, or until lightly
toasted; let cool.
2. In a small saucepan, com-
bine 1/2 cup of the apricots with
1/2 cup water. Bring to a simmer,
remove from the heat and let
stand for 10 minutes. Transfer
the apricots and their liquid to
a food processor and process un-
til they form a chunky puree; set
aside (you should have about 1/2
cup puree).
3. In a large bowl, stir togeth-
er flour, sugar, baking powder,
baking soda and salt. In another
large bowl, whisk together egg,
egg whites, buttermilk, oil, vanil-
la, and the reserved apricot puree
until smooth. Stir the apricot
mixture into the dry ingredients
just until combined. Fold in the
raisins, hazelnuts and the re-
maining 3/4 cup apricots. Turn
the batter out into the prepared
pan, smoothing the top.
4. Bake for 50 to 60 minutes,
or until the top is golden and a
skewer inserted in the center of
GUILT page 124
POTATO
PANCAKE MIX
2/$300
790
DR. PRAEGERS
FROZEN HOMESTYLE
PASSKESZ DUPLEX
POTATO
PANCAKES
$1 99
Effective
11/27/96
13 oz.
reg. $2.49
25040 Southfield Road, Southfield
(Northeast corner of 10 Mile Road)
(8I
GOLDEN
POTATO
PANCAKES
Frozen
16 oz.
$91 9
1E1fi e7ve
f2 /96
reg. $2.89
COOKIES
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0) 569-5000
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Friends and Relatives
of
ATTORNEY JACK KRAIZIVIAN
are invited
to a program
to present him with
THE NATIONAL JEWISH WAR VETERANS
AWARD OF MERIT
Saturday, November 30th 9:00 a.m.
at
B'NAI DAVID SYNAGOGUE
5642 West Maple, West Bloomfield
KIDDUSH TO FOLLOW