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LAKEWOOD SPECIALTY
Kosher Foods
MUFFINS & BREADS page 124
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25250 Greenfield • Oak Park • MI
: 810 • 967 • 2021
Tabatchnick
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Fresh Sliced
Corned Bee
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ire
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limit 6
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Buy 6 Knishes
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Fresh,
Fast
,
Right on the mark.
For more information, call your
account executive or
Anne Ward at
Ext, 209 (810) 354.606a
110
It's fresh, fast, right on the mark, Want
to know what's hip and happening with
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2 teaspoons grated lemon rind
1/3 cup chopped dates
1/4 cup egg substitute
2 tablespoons oil
1/4 cup pureed mango (about 1/2
medium mango)
3/4 cup skim milk
1 teaspoon vanilla extract
Preheat oven to 350 F. Spray
a tray of 12 muffin tins with non-
stick vegetable spray. In large
bowl, mix flour, sugar, baking
powder, salt, lemon rind and
dates. Make a well in center. Add
egg substitute, oil, mango, skim
milk and vanilla. Mix until dry
ingredients are moistened. Bat-
ter will be lumpy. Divide mixture
equally into muffin tins. Bake in
preheated oven until risen and
golden brown, 25 to 30 minutes.
Cool 5 minutes. Loosen edges
with round bladed knife before
turning out onto a wire rack.
Makes 12.
PRUNE-PECAN BREAD
(PAREVE) (ADAPTED
FROM A CALIFORNIA
PRUNE BOARD RECIPE)
3/4 cup prune butter
3/4 cup orange juice
2 teaspoons grated orange peel
1 cup toasted wheat germ
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
2 egg whites
1/2 cup chopped
pecans
Preheat oven to
350 F. Spray an 8
1/2 x 4 1/2-inch loaf
pan with nonstick
vegetable spray. In
saucepan, mix
prune butter, or-
ange juice and peel
and bring to boil.
Remove from heat
and set aside to cool.
In large bowl, com-
bine wheat germ,
flours, sugar and
baking powder. Stir to blend. Add
cool prune mixture, egg whites
and pecans and mix well. Spoon
into prepared pan. Bake 50 to 60
minutes until toothpick comes
out clean when inserted in cen-
ter. Cool 10 minutes in pan.
Loosen edges with round bladed
knife and turn onto wire rack.
Cool completely before slicing.
Makes 15 to 18 slices.
CARROT CAKE
MUFFINS (PAREVE)
1/2 cup vegetable oil
1/4 cup applesauce
1 cup sugar
1 jar (6 ounce) junior baby food
carrots
1/2 cup egg substitute
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins
2 tablespoons chopped nuts
2 tablespoons shredded coconut
Preheat oven to 350 F. Spray
a tray of 12 muffin tins with non-
stick vegetable spray. In large
bowl, mix oil, applesauce, sugar,
carrots, egg substitute and vanil-
la. Add flour, baking powder,
baking soda, cinnamon, raisins,
nuts and coconut. Stir well to
combine. Divide batter equally
into prepared muffin tins. Bake
in preheated oven for 25 minutes
until golden brown and toothpick
comes out clean when inserted
in center. Cool in pan 5 minutes.
Turn onto wire rack to cool com-
pletely.
CINNAMON-APPLE
MUFFINS (DAIRY)
(ADAPTED FROM A
CALIFORNIA PRUNE
BOARD RECIPE)
1 cup buttermilk
1 cup bran cereal (All Bran)
1 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup prune butter
2 egg whites
1 tablespoon molasses
1 cup all-purpose flour
1 large apple, peeled and
coarsely grated
3/4 teaspoon cinnamon
1 1/2 tablespoons cinnamon
sugar
Preheat oven to 375 F. Spray
a tray of 12 muffin tins with non-
stick vegetable spray. In small
bowl, combine buttermilk, bran
and baking soda. Set aside. In
medium bowl, beat sugar and
prune butter. Add egg whites
and molasses and beat well to
combine. Stir in
buttermilk mix-
ture, flour, apple
and cinnamon. Di-
vide batter equally
into prepared muf-
fin tins. Sprinkle
with cinnamon
sugar. Bake in pre-
heated oven 20
.1 minutes until gold-
en brown and
toothpick inserted
into center comes
out clean. Cool in
pan 15 minutes. Loosen edges
with round bladed knife and turn
out on wire rack to cool. Makes
12.
1
PINK-BERRY COFFEE
CAKE (DAIRY)
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 (20 ounce) can blueberry pie
filling
3/4 cup skim milk
114 cup egg substitute
2 tablespoons cinnamon sugar
Preheat oven to 400 F. Spray
a 9-inch pie dish with nonstick
vegetable spray. In large bowl,
combine flour, sugar, baking
powder and lemon peel. Make a
well in center and add pie filling,
milk and egg substitute. Stir to
mix. Batter will be lumpy. Pour
into prepared pie dish. Sprinkle
with cinnamon sugar. Bake in
preheated oven 15 minutes. Re-
duce heat to 375 F and bake 15
minutes longer until nicely
browned or until toothpick in-
serted in center comes out clean.
Serves 8 to 10.