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 Chocolate • Vanilla • Marble 0) 569-5000 HOURS: Sunday 8-5, Monday thru Wednesday 7:30-7, Thursday 7:30-9, Fri. 7:30-2 hours before sunset * DELIVERY AVAILABLE Fax: (810) 569-5801 $1 09 UNGER'S FROZEN FISH $399 ✓ Come Check Out All Of Our In-Store Specials! ✓ Clean, Air-Conditioned Environment ✓ Big Bulk Candy & Nuts Section ✓ Large, Convenient Parking Lot We reserve the right to limit all sale items while quantities last. We are not responsible for any typographical errors. 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