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NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075

(810) 569-5000
Fax (810) 569-5801

Enjoy Dessert
Without The Guilt

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

I

t's time to bring dessert back
into your life.
Dessert 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 pack-
aged 150 recipe treats that com-
bine 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.

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 dis-
card. Working
over a bowl to
catch the juice, cut
the grapefruit seg-
ments from the
surrounding
membranes, let-
ting them drop into the
bowl. Squeeze the juice
from the membranes into a
small saucepan. 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
pastry blender or your fingertips,
cut in butter until the mixture
resembles coarse crumbs. Stir in
cranberries and walnuts. Make
a well in the center and gradu-
ally 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 eight triangles.
Place the scones on the prepared
baking sheet. Brush the tops
with buttermilk and sprinkle
with the remaining 1 table-
spoon brown sugar. Bake
for 14 minutes, or un-
til golden brown.
Serve warm. Makes
16 scones.

.$ 5 " reg. $6.39
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reg. $13.99 exp. 2/14/97

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reg. $1.1 9 . exp. 2/14/97

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reg. 99( ea.

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KEDEM GRAPE JUICE

50.7 Fl. Oz.

Expires 2-21-97. Limit one coupon per purchase. Not valid with any other discounts or specials. Coupon
ust be presented to be honored at time of purchase.
III= III= III= MN Mill MIN Mill MEM NM MUM
11.11 Nom •IN.

L

APRICOT &
GOLDEN
RAISIN TEA
LOAF

1/4 cup chopped
hazelnuts
(filberts)
1 1/4 cups dried
apricots, chopped
1/2 cup water
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 x 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 until
they form a chunky puree; set
aside (you should have about 1/2
cup puree).
3. In a large bowl, stir togeth-

APRICOT LOAF page 128

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