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September 06, 2002 - Image 162

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-09-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

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FAST from page 161

SMOKED SALMON, DILL AND
SCALLION SPREAD
A great bagel-topper to stretch expen-
sive smoked salmon to feed a crowd.
4 ounces smoked salmon (lox)
8 ounces (1 package) cream cheese
1 T. fresh lemon juice
3 T. chopped fresh dill
1/2 cup fresh chopped scallions,
white and green parts
Combine all ingredients in the
bowl of a food processor and process
until smooth. Or, combine all ingre-
dients in a large bowl and mix with
an electric mixer.
Makes 8 servings.

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9/ 6
2002

162

0

YETTA METZ'S HONEY CAKE
Fern Katz of Southfield says her late
mother's recipe is her favorite honey
cake. If you'd like a spicier cake, add 2
teaspoons of ground cinnamon and 1
teaspoon of ground cloves as well. This
cake is a little different because it's
cooked in a rectangular baking dish
rather than the usual loaf or bundt
pan.
4 cups flour
2 t. baking powder
2 t. allspice
1/2 t. ground ginger
3 large eggs
1 cup sugar _
1 lb. (2 cups) honey
1/2 cup vegetable oil
1 cup cold black coffee
Juice and grated peel or zest of 1
lemon
Grated peel or zest of 1/2 orange
3/4 cap coarsely chopped walnuts
Preheat oven to 350F. Lightly
grease or spray a 9x13-inch baking
dish with nonstick cooking spray.
Sift together the flour, baking
powder, allspice and ginger (and
additional spices, if Set aside.
In a large bowl, use an electric
mixer to beat the eggs and sugar
until thick. Beat in the honey and
oil. Mix in the sifted dry ingredients
alternately with cold coffee. Beat in
the juice, grated peels and nuts until
just combined.
Transfer the mixture to the pre-
pared pan and bake for 1 hour or
until the cake springs back when
touched. If the cake gets too dark,
vou may have to reduce the heat to
325F. for the last 10 minutes of bak-
ing.
Cool the cake and cut into
squares, whatever size preferred.
Sprinkle with a little powdered sugar
before serving.
Makes 20 servings. ❑

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