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sale now &
include assembly
and Delivery

Food For ThouGht

BANANA PECAN CARAMEL
CHEESECAKE

From Annabel Cohen

LP GRILLS
COME WITH
FILLED TANK

6

P3V.1129 ss

PREMIUM GAS GRILLS

THE MOST DURABLE GRILL

KNOWN TO MAN

1054,"

These grills have
heavy porcelainized cast iron
cooking grids guaranteed for
life, lots of quality features
which makes these grills the
most durable grill known to
man.

patio furniture on
sale now

at home parts & service available
installation available

4 Seasons Fireplace & Barbecue 30903 Orchard Lake. Rd. Farmington Hills Located in the plaza
between 13 & 14 Mile by the Gap, & TJ MARX Open Monday -Thursday 10am to 9pm

Fridays 10am to 5pm Closed Saturdays Open Sundays 10am to 6pm

closed 6/9/00 Happy Shavuos ' 2455-0303

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314

6/2

2000

114

For filling:
1 pound (2 8-ounce pack-
ages) cream cheese,
softened
1-1/4 cups sugar
3 Tbsp. cornstarch
3 large eggs
5 bananas, sliced into
circles
1 cup sour cream
1/4 cup dark rum
1 Tbsp. ground cinnamon
1/4 tsp. salt

P3cP with LP cart 9,

side burner

BROILMASTER

For crust:
1 box (9-ounces) chocolate
wafer cookies
1/3 cup (about 5 Tbsp.)
butter, melted

D3cP with LP
cart '749,99

L.> www.detroitjewishnews.com

•

For topping:
2 cups good quality
caramel sauce (the type
used for ice cream)
1-1/2 cups chopped
pecans
3 bananas, sliced

60-80 minutes, until the center of the
cake is set.
Remove cake from oven to cool.
When cool, chill until ready to eat, up
to 2 days. Run a thin knife or spatula
around the perimeter of the cake and
remove the sides. Place cake on serv-
ing plate (remove the bottom carefully
if you wish). Sprinkle toasted pecans
around the center of the cake, leaving
a 1 -inch border. Arrange the banana
slices around the perimeter of the
cake and drizzle the entire cake with
caramel sauce.
Serves 12.

MOCK TOFU CITRUS
CHEESECAKE PIE

From Beverly Price

: For crust:
1 prepared graham
cracker crust, or 2 cups
graham-cracker crumbs
1/2 cup (1 stick) butter or
margarine, melted
3 Tbsp. brown sugar

For filling:
1/4 cup margarine
1 cup orange juice
2 packets (2 Tbsp.) gelatin
1 pound tofu, of any
hardness
6 Tbsp. brown rice syrup
or honey
1 tsp. vanilla
1/3 cup fresh lime juice

To make crust: Preheat oven to
350 degrees and position rack in
I center of oven. Place a pan (big
I enough to hold a 9-inch spring-form
pan) of hot water filled about 1-inch
in the oven on the rack. Wrap the
outside of a 9-inch spring-form pan
with foil — this will prevent water
To make crust: Preheat oven to 350
from getting into the spring-form pan.
degrees. Combine crumbs, melted
Place wafers in the bowl of a
margarine and brown sugar in a
food processor and pulse until finely
medium bowl and mix. Press the mix-
ground. Add butter and process
: ture onto the bottom of a 9-inch pie
I until combined. Press mixture onto I plate. Bake for 10 minutes and allow
I the bottom only of the pan.
crust to cool completely before filling.

To make filling: Place cream
cheese, sugar and cornstarch in a
large bowl and beat until creamy. .
Beat in eggs, one at a time, until
incorporated. Beat in bananas, sour
cream, rum, cinnamon and salt until
combined. Pour this mixture into the
prepared spring-form pan. Place the
pan in the water in the oven. Bake for

To make filling: Heat the juice in a
small saucepan until almost boiling.
Reduce heat and stir in the gelatin. Let
simmer 5 minutes, until gelatin is dis-
solved. Remove from heat and allow
liquid to cool for about 20 minutes.
Combine all filling ingredients and
pour into the baked crust. Chill for 4
or more hours. Serves 8. ❑