Yeshivat Akiva

Akiva Hebrew Day School

vegetables in layers in both casseroles.
Drizzle olive oil over each layer and
season with salt.
Roast vegetables at 300 F., stirring
every 20 minutes. Roast 3 hours or
until vegetables are light brown.
Combine vegetables in one dish.
Serve warm or at room temperature.
Make recipe up to three days ahead.

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DRIED FRUIT SALAD
2 jasmine tea bags
4 cups of mixed dried fruits (any
combination of pears, peaches,
prunes, figs, dates or apples —
plus raisins and apricots, which
are mandatory).
1 cup blanched almonds
1 cup pine nuts
1/4 cup honey
1 vanilla bean
2 tbsp. amaretto
Steep tea bags in 2 cups of boiling
water. Place fruit, nuts, honey and
vanilla in a large bowl. Cover with
hot tea. When cool, add amaretto
and stir.
Set over night in the refrigerator.
The liquid will turn amber.
Bring to room temperature.
Remove vanilla. Transfer fruit to a
crystal bowl and gently mix. Serve
with cookies and sliced cake. 1-1

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Cookie Contest Aids
Kids' Camp Fund

The Friends of Camp Mak-A-
Dream will sponsor "Cookies and
Dreams," 5:30-7:30 p.m. Thursday,
Sept. 30, in the rotunda of Somerset
Collection South, Troy.
The contest features restaurants,
caterers, cooking schools and bakeries
vying to be named the best bakers of
cookies.
Participants will include 4th Street
Bakery, LaDifference restaurant,
Annabel Cohen, Avalon International
Breads, Costco Wholesale, Great
Harvest Bread Co., and Give Thanks
Bakery and Cafe.
A panel of experts, celebrity judges
and the public will vote on the winners.
Tickets are $50 for adults; $25 for
children 12 and under.
All proceeds go to Friends of
Camp Mak-A-Dream, which raises
funds for a cost-free camp for young-
sters with cancer and their siblings.
The Gold Creek, Mont., camp was
founded by Detroiters Sylvia and
Harry Granader.
For ticket information, call Friends
of Camp Mak-A-Dream, (248) 540-
1768.

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1999

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