0 0 * LAKEWOOD SPECIALTY Kosher Foods MUFFINS & BREADS page 124 0 25250 Greenfield • Oak Park • MI : 810 • 967 • 2021 Tabatchnick Soups $1.29 ea. Special Fresh Sliced Corned Bee 0 0 0 $9.99 Lb. lb. i 810 • 967 • 0644 fax * ire Chickens Whole broilers $1.79 Lb. limit 6 orning Select Leben BUY 1 GET 1 REE AKEWOOD SPECIALT Kosher Foods GUARANTEE TO OUR CUSTOMERS We will beat any local competitor's advertised prices. 0 0 0 0 0 0 0 Go an Salads Imported from Israel 1 .59 ea. 0 0 0 0 0 0 0 Special Buy 6 Knishes or Egg Rolls and Get 1 R 0 0 0 0 0 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 Detroit's Jewish young adults and sin- gles? Check Scene' Every week in The Detroit Jewish News, 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.