IS PLEASED TO INTRODUCE OUR
NEW EXECUTIVE CHEF

2 cups packed light brown sugar
2 large eggs
2 large egg whites
3/4 cup apple butter
1/3 cup canola oil
3 cups grated zucchini (about 2
small zucchini)

1. Preheat the oven to 350 de-
grees. Lightly oil two 9 x 5-inch
loaf pans or coat them with non-
stick cooking spray. Spread oats
and pecans on separate parts of
a baking sheet and bake for 5 to
10 minutes, or until lightly
toasted; let cool. Chop the
pecans.
2. In a mixing bowl, stir to-
gether all but 2 tablespoons of
the toasted oats, the pecans,
white and whole-wheat flours,
baking powder, cinnamon, nut-
meg, cloves and salt. In another
bowl, whisk together brown sug-
ar, eggs, egg whites, apple but-
ter and oil; stir in zucchini. Stir
this mixture into the dry ingre-
dients just until well combined.
3. Divide the batter between
the prepared loaf pans, smooth-
ing the tops. Sprinkle 1 table-
spoon of the reserved oats on top
of each loaf. Bake for 45 to 55
minutes, or until the tops feel
firm when lightly pressed and a
skewer inserted in the center
comes out clean.
4. Let the loaves rest in the
pans for 5 minutes; turn them
out onto a wire rack to cool com-
pletely. Makes 2 loaves, 12 slices
per loaf.

MARK WRIGHT

Mark is committed to furthering our quest
to offer the finest in kosher cuisine.
We are thrilled that Mark has joined the
Sperber Kosher Catering family, and we look forward
to sharing his creative and innovative dishes with you.

• New Menu • New Direction • New Heights

Exclusively at

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tC3-

1. Preheat oven to 400 degrees.
Lightly oil 12 muffin cups or coat
with nonstick cooking spray; set
aside. In a small bowl, stir to-
gether sugar, cinnamon and
nuts; set aside.
2. In a mixing bowl, whisk to-
gether buttermilk, egg, brown
sugar, oil, and vanilla until
smooth; stir in rhubarb. In an-
other bowl, whisk together flour,
baking powder, baking soda and
salt; add to the buttermilk/-
rhubarb mixture and stir until
just combined.
3. Spoon the batter into the
prepared muffin cups. Sprinkle
the reserved sugar/nut mixture
over the tops of the muffins.
Bake for 20 to 25 minutes, or un-
til the muffins are golden brown.
Let cool briefly on a wire rack be-
fore serving. Makes 1 dozen
muffins. 0

Congregation Beth Achim

21100 Wesi Twelve Mile Road

Soulhfie1d. Michigan 48076

•

Jewish Community Center

B'nai Moshe

Beth Abraham Hillel Moses I

810-932-3766

RHUBARB MUFFINS

1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons finely chopped
pecans
1 cup buttermilk
1 large egg
1 cup packed light brown sugar
1/4 cup canola oil
1 1/2 teaspoons pure vanilla
extract
1 1/2 cups diced rhubarb
13/4 cups all-purpose white
flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

CC

1[Frj

810-357-2910

810-788-0950

810-661-5151

Under Supervision of the Council of Orthodox Rabbis

Additions
Kitchens • Bathrooms
Remodeling

PREFERRED BUILDING CO.
STEVEN TARNOW

Since 1986

Building Quality Into Every Project With
Unmatched Personal Service.

810-626-5603

Licensed & Insured

NARI'

CONGREGATION B'NAI DAVID
INSTITUTE OF ADULT STUDIES

proudly presents

Our Cultural Forum Lecture Series
Conducted by Cantor Barry Ulrych

Tuesday, February 11th 7:30 p.m.

"MIRACLES: JEWISH PERCEPTIONS
ON FORTUNATE TIMING AND
SUSPENSION OF THE NATURAL ORDER"

Tuesday, February 25th 7:30 p.m.

"THE SEPHI'ROT OF JEWISH MYSTICISM:
A THEORETICAL GUIDE TO
ACTUALIZING SELF IMPROVEMENT"

Question & Answer Period Following

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