45 Years in Business and
We're Still Developing.

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G oR b Ack phorociRAphy

Metro Detroit's Longest Standing
Family-owned Studio.

• Superior Quality • Competitively Priced
• State-of-the-art 7behniques

32731 Franklin Rd. • Franklin, MI • 48025

(248) 626-3666

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AL
HARRIS

B efore our convenient Birmingham bank

*

branch opens this spring, we're working even
harder to earn your business. Like guaranteeing
the highest published yields on 6 and 12-month
CDs in the area. Call our main headquarters in
Bingham Farms toll-free 1-800-421-BANK
today to see how you can open your account by
mail, wire transfer or direct deposit. Of course,
all accounts are FDIC-insured.

NO. 1 AGAIN
IN BUICK SALES!

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TaMaROFF
28585 Telegraph Rd.

353-1300

PARAMOUNT

PEN SALE

BANK

BIG DISCOUNTS

Your Hometown Bank

PENS WRITE...
A WATERMAN
EXPRESSES.

HEADQUARTERS:
Bingham Farms Office • (248) 646-3400

FDIC

INSURED

We Carry a Full Line of

30850 Telegraph Road, Suite 250
Bingham Farms, Michigan 48025

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• Fountain Pens • Ball Points
- Rollers • Pencils

Buy Now & Save!

WATERMAN

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EFFECTIVE AND DEPENDABLE PROTECTION
SINCE 1931

SENTRICONTM
the only
Termite Elimination Program.
non-intrusive
& eco-friendly.

Featuring
"PERIMETER PLUS" Program
Exterior Non-Intrusive.
On-Call Pest
Prevention.

We accept VISA & MasterCard.
Members of Michigan & National Pest Control Assoc.

M of DOW AGRO Sciences

ERADICO PEST CONTROL

4/17
1998

140

CALL TOLL FREE

888-479-5900

P PARKER NEW
DUOFOLD COLORS

ELECTRIC SHAVERS
CUISINART
KITCHEN-AID MIXERS
BRAUN-SONICARE
TOOTHBRUSHES

Oscar Braun's

15075 W. Lincoln, Oak Park

(248) 968-5858

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imam

JEWISH NEWS

Hours:
Mon .-Fri .
10-4

CLASSIFIEDS
GET
RESULTS!

Call

(248)354-5959

food

BISCOTTI

from page 138

melted chocolate over one end of bis-
cotti and let cool completely. Store in
a tightly covered container. Makes 32
cookies.

CAPPUCCINO
MANDLEBROIT/BISCOTTI
2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves, ground
1/4 cup plus 1 tablespoon espresso
or strong brewed coffee, cold

1 tablespoon plus 1 teaspoon milk
or non-dairy creamer
1 egg yolk
1 teaspoon vanilla
3/4 cup hazelnuts; toasted, chopped
coarse
1/2 cup chocolate chips, semisweet
Preheat oven to 350. In the bowl of an
electric mixer, combine the flour,
sugar, baking soda, baking powder,
salt, cinnamon and the cloves until the
mixture is mixed well.
In a small bowl, whisk together the
espresso, the milk, the yolk and the
vanilla, adding the mixture to the
flour mixture, beating until a dough is
formed, and stir in the hazelnuts and
chocolate chips. Turn out the dough
onto a floured surface, knead it several
times and divide it in half. Working
on a large buttered and floured baking
sheet, (with floured hands), form each
piece of dough into a flattish log 12
inches long by 2 inches wide and
arrange the logs at least 3 inches apart
on the sheet.
Bake for 35 minutes and let the
logs cool on the baking sheet on a
rack for about 10 minutes. Reduce the
oven temperature to 300F. On a cut-
ting board (or on the cookie sheet),
cut the logs crosswise on the diagonal
into 3/4 inch slices, arrange the bis-
cotti, cut sides down, on the baking
sheet, and bake them for 5 to 6 min-
utes on each side, or until they are
pale golden. Transfer the biscotti to
racks to cool and store them in air-
tight containers. Makes 3 dozen bis-
cotti.
NOTE: To toast and skin hazel-
nuts, put in one layer in preheated
350F oven for 10 to 15 minutes or
until they are colored lightly and skins
blistered. Wrap the nuts in a kitchen
towel and let them steam for 1
minute. Rub the nuts in the towel to
remove as much skin as possible and
let diem cool. ❑