GOLD MEDAL,

Wishing You An
Award Winning
New Year
From
An Award
Winning Wine

Baron Herzog
Chardonnay

West Coast Wine Competition

Riverside International Wine Competition

National Orange Show

(or other candied peel)
6 ounces semi-sweet chocolate chips
1 Tbsp. grated lemon peel
1 cup flour
Preheat oven to 300F. Grease a large
loaf pan and set aside.
In a large
bb yolks
,
b bowl, beat egg
with sugar until lemon colored.
Place almonds, raisins, orange peel,
chocolate chips and lemon peel in a
separate bowl. Sift flour over the
nuts and fruit mixture and toss well.
Add this mixture to the yolk mix-
ture and mix well.
In another bowl, beat egg whites
until stiff and gently fold them into
the batter. Pour the mixture into the
prepared pan and bake for one hour
or until a toothpick inserted into
the center comes out clean. Remove
from pan and let the cake rest, cov-
ered, for 24 hours before cutting.
Serves 12.

LOW-CAL HONEY PECAN CAKE
adapted from the Jewish News by Paul
Gross, WDIV-TV meteorologist
1 tsp. vinegar and enough skim
milk to make 1 cup
1 cup applesauce
3/4 cup sugar
3 Egg Beaters
3 tsp. vanilla
2 1/4 cups flour
dash of salt
3 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
finely chopped pecans to garnish on
top when done (adds a trivial
amount of fat)

Honey Glaze:
1/4 cup honey
1 Tbsp. water
1 Tbsp. lemon juice
In a large mixing bowl, stir oil into
sugar; add egg beaters and vanilla.
Beat 1 minute at medium speed with
an electric mixer.
In another bowl, combine flour
and dry ingredients. Add to creamed
mixture alternately with the sour
milk. Beat one minute more. Pour
into a well-oiled, 10-inch, fluted
tube pan. Bake in a 350F oven for
40-45 minutes, or until a toothpick
comes out reasonably clean. Let
stand 10 minutes. Remove from
pan.
In a small sauce pan, bring honey,
water and lemon juice to a boil.
Prick holes in hot cake. Drizzle with
hot syrup. Sprinkle chopped pecans
on top and around the cake on the
cake dish. Let cool before serving.

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