Food center for YOGA • Private Instruction • Teacher Training •Massage Therapy • Open Yoga Classes • Workshops • Retreats Come in and see what everyone is talking about! 29121 Northwestern Hwy. at 12 Mile • 248-386-YOGA .....014\ 1 package (tube) crescent rolls (from the refrigerated section of the grocery) 1/4 cup raisins or dried cranberries 1 t cinnamon 2 T granulated sugar \ .tea. &4, Ages 13-17 sT CCONNECT1014 CELEBRATING OUR 17TH YEAR FOR THE SUMMER OF A LIFETIME ACTIVE TEEN TOURS OUTDOOR ADVENTURES Call Now for a Free Brochure Ages 17-19 1-800-767-0227 www.westcoastconnection.com Since Canada • USA • Europe • Israel STEVEN TARNOW, C.R. 1986 (248) 626-5603 PREFERRED ww . BUILDING vii_L•11.1%,A CO Fax 248-932-0950 Residential & Commercial Remodeling Building Quality Into Every Project With Unmatched Personal Service. NAM* XA0281.161. 4111034-11. 0, Ti 11:01CONLII0 NINUIPOLT Featuring Andersen Windows Licensed & Insured ei c , , c ' t• q coeople and forinforno,tion, refe and access to °vices ci El derL in o s, for older adults :y 559.51 % °%?re Preheat oven to 370° F. Combine the butter, brown sugar and syrup in a microwave-safe bowl and cook on high in the microwave oven for 1 minute. Stir to combine. Heat again for 1 minute more and stir. Set aside while you spray a mini-muffin pan with non-stick cooking spray. Spoon a couple of teaspoonfuls of the mix- ture among the 12 mini-muffin cups, reserving unused syrup mixture. Divide the nuts among the muffin tins. Set aside. Unroll the crescents on a floured surface, being careful not to tear the dough apart on the perforated seams. Press the perforated seams together to form a seamless rectangle. Brush the dough rectangle with 1-2 tablespoons of the reserved syrup mixture. Sprin- kle the raisins, cinnamon and sugar over the dough. Beginning with the edge closest to you, carefully roll the dough into a log. Stretch the log slightly by placing one end in each hand and pulling in opposite directions. Cut the dough log into 12 even slices. Place each slice, cut side down, in each of the syrup- and nut-lined muffin cups, pressing gently to fit the bottom half of the slices into the cups. The above can be done up to ovo days before baking. Place the muffin tin on a clean cookie sheet and bake for 15-20 min- utes, until the schnecken are puffy and golden. Remove from oven and let cool for 3 minutes. Carefully remove the schnecken from the pan. If there are still nuts and syrup in the muffin cups, spoon them onto the schnecken. Makes 12 schnecken. 1 Garlic Book: Facts, Fiction, Recipes PHYLLIS STEINBERG Special to The Jewish News U110'8 Chicago Bar Grill r 1 /2 OFF Any Menu Item when a 2nd menu item of equal or greater value is purchased Not good with any other offer Exp,res December 31, 1999 Valid Anytime • Dne ON ,/ L 6745 ORCHARD LAKE RD.. erictia West Across from 7 Am7 12/25 1998 86 Detroit Jewish News "ro ao :fclatittit orisr././ No other vegetable has served as many roles in the culinary and med- ical histories of so many cultures as garlic. Fresh cloves of garlic, garlic teas, syrups, tinctures, powders. tablets and pills have been used for everything from an aphrodisiac to a treatment for colds, pinworms and high blood pressure. The Great Garlic Book, published by Chester Aaron, has a treasury of garlic recipes as well as interesting facts and fiction about this interest- ing vegetable. GARLIC PESTO 8 cloves garlic, minced 1 bunch fresh parsley, rinsed 4 ounces pine nuts Dash of extra virgin olive oil 8 ounces cream cheese, at room temperature 1 bunch fresh basil, stems removed Put garlic, parsley, pine nuts, olive oil, cream cheese and basil in a blender or food processor and blend to a creamy consistency. This pesto can be stored, covered, in the refrig- erator for 1 week. Makes 2 cups. CARAMELIZED GARLIC VEGETABLE LASAGNA 2 pounds lasagna pasta, blanched 1 c. olive oil 1-3 heads garlic, cloves peeled 1 t. granulated sugar 2 qts. tomato sauce 2 pounds ricotta cheese 1 1/2 pounds mozzarella cheese, grated 1 c. freshly grated Parmesan cheese About 1 pound seasonal vegetables, sliced thinly and blanched — Preheat the oven to 350° F. Boil about 2 quarts water in a stockpot and cook pasta until al dente, about 12 minutes (it will continue to cook while in the oven). In a saucepan, simmer oil, garlic and sugar on medium heat until garlic caramelizes, making it very sweet. Mix this soft garlic into the toma- to sauce in a bowl, keeping about 121 cloves to garnish the finished dish. Mix ricotta, 1 pound of the grated mozzarella, and the Parmesan together. Layer the sauce first to coat bottom of a large lasagna pan, then pasta, 1 /2 of the cheese mixture, and the vegetables. Top this with a layer of pasta sauce, reserved mozzarella, and finally, the caramelized garlic cloves. Bake in the oven for 30 to minutes, covered. Bake, uncovered, until cheese browns {about 10 more minutes). Cool 10 minutes. Serve, garnished with reserved garlic cloves. Makes 6- 8 servings.