A Delicious Family Tradition

Sunday mornings at the Rosen :muse,
Father says to his
loving spouse,
"Family breakfasts are im to share,
a c lance to Llow :low mum we care."

Rachel says what sie loves
most are delicious cerea_s

made by

To get a smile from little Billy,
Dad spreads his bagel with creamy. Phill

- -.-
PHILADELPHIA,

CREAM CHEESE

Pour Yaxwell House® in Vorr's cup
to really raise her
spirits In.

So enjoy the tradition served
coast to coast, breaKfast wife

Yaxwell House;"
and Post

Breakfast Traditions for 100 Years

©1998 Kraft Foods Inc.

If you are not wearing it...
sell it!...
or BORROW on it!

A Service to Private
Owners, Banks & Estates

Gem/Diamond Specialist

2/27
1998

138

30400 Telegraph Rd. • Suite 134
Bingham Farms 642-5575

CHOCOLATE DESSERTS from page 136

heat, stir in the cocoa and corn syrup.
Lightly beat the eggs with the sugar
and rum. Stir in the syrup mixture.
Chop half the nuts and add to the
mixture. Pour into the pastry shell.
Arrange the remaining nuts over the
top.
4. Bake the pie on the hot baking
sheet in the preheated oven for 35 to
40 minutes, or until the filling is just
set. Cover the pie with foil if the pas-
try becomes too dark. Serve the pie
warm or at room temperature.
5. Bake at 350 degrees for 35 to 40
minutes. Makes 8 to 10 slices.

CHOCOLATE WALNUT
COOKIES
1 3/4 cups all-purpose flour
1/8 teaspoon salt
1/4 cup cocoa powder
1/2 teaspoon baking soda
10 tablespoons unsalted butter
1 cup dark brown sugar
2 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla extract
3/4 cup walnuts, very finely
chopped

1. Sift the flour, salt, cocoa powder,
and soda together.
2. Beat the butter until soft, add
both sugars, and continue to beat
until well blended. Stir in the egg yolk
and vanilla. Fold in the flour mixture
and the walnuts. With lightly floured
hands, roll the dough into a sausage
shape 2 inches in diameter.
3. Wrap the dough in plastic wrap
and chill for at least 2 hours or freeze s--\
until the dough is very firm, about 1
hour.
4. Using a very thin, sharp knife,
cut the dough into 1/8 inch slices. Put
them on the prepared baking sheets
and bake in batches in the preheated
over for 8 to 10 minutes. Be careful
not to let them burn or overcook.
5. Lift them off the paper and place—,
on a at surface to cool and crisp.
6. Bake at 375 degrees for 8 to 10
minutes per batch. Makes 28 cookies.

CHOCOLATE SHORTBREAD
1/3 cup superfine sugar
1 3/4 cups all-purpose flour, sifted
Pinch of salt
1/3 cup cocoa powder, sifted
1 cup unsalted butter, cut into pea- (_\
size pieces
For the decoration:
4 ounces semisweet chocolate
1 ounce white chocolate
1. For the cookies, mix the sugar,

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flour, salt, and cocoa powder in a
CHOCOLATE DESSERTS on page 140

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