Spring into travel with the Jewish Community Center Jewish Cuba • April 7-16 The French Riviera and Paris • May 1-12 Branson, Missouri • May 19-23 Las Vegas • May 27-31 Alaska • July 19-26 Stratford, Ontario • July 23-24 Niagara on the Lake • Aug. 9-11 CHOCOLATE AND PEANUT BUTTER NUT CUPS 2 cups semisweet chocolate chips 1 cup peanut butter flavored chips 2 T. vegetable oil 4 cups salted peanuts Combine both flavors of chips in a microwave-safe dish (do not cover). Microwave on high for 2 minutes. Stir the chips until smooth. Stir in the oil until smooth. Stir in the peanuts and gently spoon the mixture into foil candy papers, about one-inch in diameter. Allow the candy to set before packaging. Makes 4-5 dozen. QUICK ROCKY ROAD FUDGE Join us for a travel meeting to learn more about these exciting opportunities. You'll need a candy thermometer for this recipe. Sunday, Feb. 24, 2002 • 2 p.m. D. Dan and Betty Kahn Building Eugene and Marcia Applebaum Jewish Community Campus 6600 West Maple Road, West Bloomfield For flyers or information, call Marilyn Wolfe at (248) 432-5471. JCC The Center of On Commusity for75)ears It's A Jewish Food Jamboree! Need a flavorful feast of Jewish foods? From the Deli's handmade potato latkes E fresh chopped liver, Bakehouse Mandelbread E traditional Jewish Rye to Mail Order's Hannukah Heavyweight box Catering's custom-service holiday events E more, we've got you covered! All Deli E. Catering foods available for pick-up or delivery. ;et,,z6vil714, 1 ; IF YOU'RE SERIOUS ABOUT YOUR FITNESS Let us help you be the best you can be with 1 on 1 training at our club. A patient friendly program designed just for you to help you reach your realistic fitness goals. Change your life by changing your lifestyle. Muscle therapy and nutritional consulting available. Call us today for a FREE consultation. 2/22 2002 82 • Nutritional Counseling • Muscle/Massage Therapy INTERNATIONAL P IQUE(siCHA •TV Celebrity Anchor PETER NIELSEN'S Personal Traininl Club 4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield Visit our website www.peternielsen.com ON • Children's Fitness Programs • Free Consultation (248) 855-0345 1/2 cup (1 stick) butter or mar- garine 1 can (12-oz.) evaporated milk 4 cups sugar 2 t. vanilla extract 1 1/2 pounds (2 12-oz. bags) semi- sweet chocolate chips, plus 2 cups more 1 jar (7 oz.) marshmallow cream 2 cups chopped walnuts 3 cups mini marshmallows Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside. Combine butter, evaporated milk and sugar in a large saucepan or small soup pot over medium heat. Cook, stirring frequently, until the mixture comes to a boil. Continue to cook, inserting a candy thermometer occa- sionally, until the mixture reaches 225- 230F. Remove the pan from heat and stir in the chips until melted. Add the marshmallow cream and stir until there are no traces of white. Stir in the nuts, chips and marshmallows and spread the mixture into the prepared baking dish. Let cool completely at room temperature before cutting into about 8-10 large bars. Wrap the bars tightly in plastic wrap and include a disposable plastic knife for cutting. PECAN, CINNAMON AND SUGAR SHORTBREAD COOKIES Like all short bread pastry, this one contains no egg. With nothing extra to bind these together, they're crumbly and melt in your mouth. Sprinkling them with cinnamon and sugar makes them special. 1 cup ground pecans (available in the baking aisle of the supermarket) 1/2 cup sugar, plus 1/4 cup more 2 cups flour 1/4 t. baking soda 1/4 t. salt 1 cup (2 sticks) unsalted butter, cut into pieces 2 T. orange juice or whole milk 1 t. vanilla extract 2 t. ground cinnamon Combine ground nuts and 1/2 cup sugar in a bowl and beat with electric mixer for 20 seconds. Add flour, bak- ing soda and salt and beat for 10 sec- onds more. Add butter and beat until incorporated (the mixture will appear crumbly). Add the juice and vanilla and beat until the dough just barely sticks together (the dough should stick together when a handful sticks togeth- er when squeezed). Place half the dough on an ungreased or parchment-lined cookie sheet, press the dough into a large flat dish, about 1/4 inch thick. Do the same with the other half of the dough. Combine the remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle over the shortbread disks. Chill the dough on the cookie sheet for 1 hour. Before baking, cut the disks into triangles (12 to 16 wedges each). Separate the wedges slightly. Preheat oven to 325F. Place one chilled cookie sheet in the oven and cook for 20 minutes, the edges should be barely colored (bake only one cook- ie sheet at a time). Remove from oven and let cool completely before packag- ing. Makes about 3 dozen wedges. SUGAR AND CINNAMON GLAZED ALMONDS These are a staple anytime I entertain. They're so easy, fast and long-lasting, I often make 10 pounds at a time. Use other nuts, too, if desired. 2 pounds whole almonds (with skin) 1 large egg white 1/2 cup sugar 2 t. ground cinnamon Preheat oven to 325E Spray a cookie sheet with sides with nonstick cooking spray. Set aside. Place almonds in a medium bowl. Add egg white, sugar and cinnamon and toss until nuts are well coated. Transfer the nuts to the prepared cook- ie sheet and shake the sheet until the nuts are in a single layer. Bake the nuts until the whites are bubbly and the nuts are darkened, about 20 - 30 minutes. Remove from oven and cool completely before taking them off the cookie sheet with a spatula and braking them up with your fingers. Place them in small bags and tie with colorful rib- bon (if using zipper-style bags, gath- er the tops and tie with a ribbon, then cut off the zipper portion). Makes 2 pounds of nuts. ❑