LARGE
SELECTION ∎I
AVAILABLE

mon mixture. Set aside.

RENE'S SWISS APFELTORTE

Make topping

from Rene Lieberman, via daughter
Rachel Buckman, West Bloomfield

Stir together flour, sugar, baking pow-
der and salt in a bowl. Whisk together
egg, milk and margarine in a large
bowl. Add the flour mixture to the
egg mixture and stir until smooth.
Spread this mixture over the apple
mixture and sprinkle with the 1/4 cup
chopped nuts.
Bake for 50-60 minutes, uncov-
ered. Serve warm. Makes 8 servings.

LIGHT HONEY CAKE

from Shari Zingle, West Bloomfield

1 1/2 tsp. instant coffee granules
6 Tbsp. hot water
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1/2 cup sugar
1/2 cup honey
1/3 cup oil or applesauce
1/2 cup chopped walnuts

Preheat oven to 325F. Grease or spray
an 8x4-inch loaf pan with non-stick
cooking spray. Dissolve coffee in
water in a small bowl. Set aside to let
cool.
In a separate bowl, combine flour,
baking powder, baking soda, cinna-
mon, ginger and cloves. Place eggs in

another bowl and beat lightly with an
electric mixer. Add sugar and honey
and beat until the mixture is smooth
and light in color.
Slowly drizzle in oil or applesauce
and beat until well mixed. Stir in the
flour mixture 1/2 cup at a time alter-
nately with a little of the coffee. Add
walnuts and beat until just incorporat-
ed. Pour batter into the prepared pan
and bake for 50-55 minutes, or until a
tester inserted into the center comes
out clean. Serves 12.

CHERRY AND DRIED FRUIT
COMPOTE
from Suzanne Shawn, Farmington
Hills
1 big can (28-ounces, approx.)
cherry-pie filling
1/4 cup red wine
2 packages (about 1 pound each)
mixed dried fruit
8 ounces pitted prunes
1 can (about 12 ounces) mandarin
oranges
Preheat oven to 350F. Combine all
ingredients in a large baking dish and
bake for 30 minutes.

1/4 cup margarine

1 cup sugar
1 large egg
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1;2 tsp. ground ginger
1/4 tsp. baking soda
1/8 tsp. salt
1/8 tsp. ground cloves, optional
3 cups peeled apple slices

Preheat oven to 350F. Spray a 9-inch
pie dish with non-stick cooking spray.
Set aside until ready.
In a large mixing bowl, cream
together margarine and sugar. Add the
egg and beat until light and fluffy. In
a separate bowl, combine flour, cinna-
mon, baking powder, nutmeg, ginger,
baking soda, salt and cloves. Stir to
combine. Add the dry ingredients to
the creamed ingredients and mix
lightly.
Gently stir the apple slices into the
batter (the batter will be stiff and
brimming with apples). Turn the bat-
ter into the prepared pie dish and
spread smooth. Bake for 1 hour.
Allow to cool before cutting into
wedges. Makes 8 servings. Note: Rene

sometimes doubles the recipe and
bakes it in a bundt pan.

LEMON MERINGUE PIE
from Isabell Littman Orly, via Lois
Nelson, West Bloomfield
1 baked, 9-inch, deep-dish pie shell
1 cup plus 3 Tbsp. sugar
1/4 tsp. salt
6 Tbsp. flour
1 1/2 cups water
grated peel of 1 lemon
7 Tbsp. lemon juice
4 extra-large eggs, separated
plus 1 egg white
2 Tbsp. butter or margarine
pinch cream of tartar
Heat water to a simmer in a double
boiler. In the top pot, combine 1 cup
of sugar, salt, flour and stir to com-
bine. Slowly whisk in the water and
cook the mixture until very thick, stir-
ring the entire time. The mixture
must be thick or the pie will be runny.
Add the grated peel and lemon
juice and cook a few minutes more.
Add the lemon rind and the lemon
juice and cook a few minutes more.
Beat the egg yolks in a small bowl and
slowly add them to the lemon mixture
and cook for 2 minutes longer.
Remove the pan from the heat and

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DETROIT EDISON

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60 00
SOMERSET COLLECTION
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Friday, October 6, 2000

Call 248.541.8027
for reservations

5:30 p.m.
Reception & Strolling
Supper
Silent Auction & Raffles

R.S.V.P

by September 30,20(X)

7:15 p.m.
Recognition of Sponsors
Live Auction

8:30 p.m.
Silent Auction Encore.

Auctioneer
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9:00 p.m.
The imperial
Swing Orchestra
Dancing

Black Tie Optional
$75 per person

9/22
200(

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