Food FOOD from page 101 LEKVAR STRUDEL Gayle Saini, recipe from her mother, Rose Sweetwine. Dough: Ne....doiSosooss., IPP • If they're old enough to et married, they're old mon to get their own Jewish News! If you have family or friends who are marrying, consider giving them a subscription to The Detroit Jewish News. It's the community's "book of why." With it, they'll keep in touch with Jewish life. Interesting articles about their heritage, the holidays, current events and politics. Plus art, literature, film, food...who's having a baby, who's having a bar mitzvah and who's passed away. Give your newlyweds...or any family and friends who want to stay in touch, a useful way to do it. Give them the Detroit Jewish News by calling (248) 865-6320 today. I'd like to send a 52-week Jewish News gift subscription A65 value . . . just 52 ($70 Please bill me 1 1 1 1 1 1 Payment Enclosed Card No. Exp. Date Visa out of state) MasterCard Signature (Required) Your Name Your Address Your City State Zip Phone I Gift Card Message: Send the Gift Subscription to: Name I Address I City State Zip Phone I Mail to: Detroit Jewish News, P.O. Box 2267, Southfield, MI 48037-2267 Phone: (248) 865-6320 Fax: (248) 539-3075 Allow 2-3 weeks delivery of The Detroit Jewish News 31 8/23 2002 104 DETIZ Orr JEWISH NEWS 1 MD 4 1/2 cups flour 1/2 t salt 4 t. baking powder 1 cup sugar 3 large eggs, lightly beaten 1/2 cup warm orange juice 3/4 cup melted shortening 1 t vanilla extract Grated peel from one orange, optional Filling: (approximate amounts) 2 cups prune or apricot butter, or Lekvar Ground cinnamon to taste Sugar to taste 3 cups finely chopped walnuts, or more to taste 3 cups raisins, any type Grated peel from one orange, optional Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside. Sift dry ingredients together in a large bowl. Use a spoon to make a well in the center of the dry ingredients. Add the lightly beaten eggs, orange juice, shorten- ing, vanilla and orange peel (if desired). Stir together with a large spoon or by hand, until a dough is formed. Wrap the dough in plastic wrap and chill for 1 hour. Divide the dough into three pieces. Roll one piece of dough into a rectangu- lar shape, about 1/8th-inch thick. Spread with 1/3 of the prune or apricot butter (Lekvar). Sprinkle with cinnamon and sugar, and 1/3 each of the chopped walnuts, raisins and grated orange rind (optional). Roll the dough into a loose log from long side, pressing the log together slight- ly and lightly pinching the ends together. Place the log on the prepared baking sheet and bake 30-40 minutes or until browned. Let cool completely before slic- ing into rounds, as thick as desired. OLD-FASHIONED APPLE CAKE Boomi Silverman 1 1/2 cups flour 2 t. baking powder 1/4 t salt 1/2 cup canola oil 1 cup sugar 3 eggs 2 T. water or milk 4 Granny Smith apples, peeled, quar- tered and sliced thin Ground cinnamon and sugar, to taste Preheat oven to 350F. Lightly grease or spray an 8x8-inch baking dish or pan with nonstick cooking spray. In a two-cup measuring cup, stir together the flour, baking powder and salt. Set aside. Using a mixer, mix the oil and sugar together in a large bowl. Mix in the eggs, one at a time. Add the water or milk and flour mixture alternately to the oil and sugar mixture (the batter will be thick). Spoon half the batter into_the prepared pan. Spread the apple slices evenly over the batter and sprinkle the cinnamon and sugar to taste over the apples. Carefully spread the remaining batter over the apples and sprinkle with more cinnamon and sugar. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. MANDELBREAD Pam Gordon 3/4 cup vegetable oil 1 scant cup of sugar 3 large eggs 1 T. vanilla 1/4 t. salt 3 cups flour 2 t. baking powder 1 cup chocolate chips 1 cup raisins, chopped nuts or a com- bination, optional Preheat oven to 350E Line a baking sheet with parchment or wax paper. Using an electric mixer, beat the oil and sugar together in a large bowl. Add the eggs, one at a time, and beat until smooth. Add the vanilla and salt and mix until incorporated. In a separate bowl, sift together the flour and baking powder. Beat in the flour mixture, one cup at a time, until incorporated. Stir in the chocolate chips and, if using, raisins or nuts. (The batter will be very thick). Divide the batter into thirds. Form each third into a loaf about 3-4 inches wide and transfer the loaves to the pre- pared baking sheet. Bake for 35 minutes. Remove the baking sheet from the oven but leave the oven turned on. Using a sharp knife, carefully slice each loaf horizontally into slices that are 1/2- 3/4 inch thick. Place the slices cut side down on the baking sheet. Bake another 10-15 minutes until the mandelbread slices are lightly colored. Remove them from the oven to cool and _ store in a tightly wrapped container for up to two weeks. ❑ The next meeting of the Jewish Genealogical Society of Michigan is 7 p.m. Tuesday, Aug. 27, in the Temple Beth El library. Guests are welcome. For information on the society, visit the Web site wwvvjgsmi.org or call Gerald Gerger at (248) 681-8881.