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CASHEWS
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CHOCOLATE COVERED
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$399
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An
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$ 1 99
1 reg. $2.29
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99'
99'
$209
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reg. $6.99
reg. $1.39
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typographical errors. Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit
■ •••••111MINI
weiggEDIT -
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Entertainment Section!
Call The Sales Depaiiment (248) 354-7123 Ext. 209
10/24
1997
146
Cook The Old-Fashioned Way:
Use Some Butter
OFFERS EXPIRE 11/6/97
MACHINE
$399
Food
0111110Trays
iTN
I
still enjoy cooking with butter,
but many of the recipes I see
these days are low-fat, low-calo-
rie and made with artificial
ingredients.
Sure, I believe in watching my
weight; but every once in a while my
family enjoys cakes and cookies made
with butter and other whole-milk
products.
I just received a cookbook in the
mail called Land 0 Lakes Best Loved
Recipes. It has a special collection of
more than 70 all-time favorite recipes
for homestyle treats using real butter
and other dairy products.
I have some selected some wonder-
ful old-fashioned recipes from the
book that are guaranteed to please you
and your family.
ROCKY ROAD CHOCOLATE
CAKE
Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup butter, softened
1 cup water
3 eggs
1 1/4 teaspoons baking power
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
2 cups miniature
marshmallows
1/4 cup butter
1 (3 ounce)
package cream
cheese
1 (1 ounce) square
unsweetened
chocolate
2 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup coarsely chopped salted
peanuts
Heat oven to 350 degrees. In large
mixer bowl combine all cake ingredi-
ents. Beat at low speed, scraping bowl
often, until all ingredients are moist-
ened. Increase speed to high. Beat,
scraping bowl often, until smooth (1
to 2 minutes).
Pour batter into greased and
floured 13x9 inch baking pan. Bake
for 30 to 40 minutes or until tooth-
pick inserted in center comes out
clean. Sprinkle with marshmallows.
Continue baking 2 minutes or until
marshmallows are softened.
Meanwhile, in 2 quart saucepan
combine 1/4 cup butter, cream cheese,
chocolate and milk. Cook over medi-
um heat, stirring occasionally, until
melted (8 to 10 minutes). Remove
from heat; stir in powdered sugar and
vanilla until smooth. Pour over marsh-
mallows and swirl together. Sprinkle
with peanuts.
CHOCOLATE PIXIES
1/4 cup butter
4 (1 ounce) squares unsweetened
baking chocolate
2 cups all-purpose flour
2 cups sugar
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
Powdered sugar
In 1 quart saucepan melt butter and n:
chocolate over low heat (8 to 10 min-
utes); cool.
In large mixer bowl combine melt-
ed chocolate mixture, 1 cup flour and
all remaining ingredients except nuts
and powdered sugar.
Beat at medium speed, scraping
bowl often, until well mixed (2 to 3
minutes). By hand, stir in remaining
flour and nuts. Cover; refrigerate at
least 2 hours.
Heat over to 300 degrees. Shape
rounded tea-
spoonfuls of
dough into
1 inch balls;
roll in pow-
dered sugar.
Place 2 inch-
es apart on
greased cookie
sheets. Bake for
12 to 15 min-
utes or until firm__
to the touch.
PRALINE PECAN CREPES
Crepes:
3/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 egg
1 tablespoon butter, melted
1/4 teaspoon vanilla
1 teaspoon butter
Sauce:
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
BITITER on page 148