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October 04, 2002 - Image 126

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-10-04

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

GOOD CLOSET
KEEPING SYSTEMS

Food

Call Now For a FREE
ESTIMATE & COUNSELING
APPOINTMENT

What's Cookin'

1 (888) 914-9700

Susan Stone

The Real Thing

At Last, A Closet
With A Place For
Everything!

Why put up with cramped closets
when you don't have to? Let Susan
Stone at Good Closetkeeping Systems
design the custom closet you always
wanted. With over 18 years in the
business, she can create a beautiful,
functional place" for all of your
clothes, shoes and accessories.

EXAM ST. JONA ARNANI CNANEL UNCARO DONNA !GRAN

VALERIE TAYLOR

DESIGNER RESALE

Women's and Children's Clothing and Accessories

Current Fashions

Women's Sizes 4-20
fillih

• All Major Credit Cards Accepted

. . .
• 10% Discount with mention of this ad
---.N. ...1 20 Years Same Location

) _.,...

W

hen I walked towards the Franklin Round-Up
Labor Day fair this year, sleepy eyed and won-
dering how I could have ever agreed to run the
raffle booth, I saw my neighbor, Wendy
Gorge, bringing a cake to the bake sale.
I've never actually dined at Wendy's home, but the word
in the neighborhood is that she's a great cook and has long
attended culinary school. Needless to say, my mind went
into post-Labor Day mode and I quickly jumped at the
chance to buy her cake for my upcoming holiday dinners.
The morning was a bit crisp, and the women working the
bake sale were drinking hot coffee and setting up the variety
of treats that had already come their way. "I'll take the cake,"
I said quickly as I rushed up to them. "Is it homemade?" I
asked Wendy. "I'll serve it for break-the-fast."
Later that day, as I sat for my umpteenth hour of selling
raffle tickets (for prizes that ranged from jewelry and gift
baskets to gift certificates for getting your septic field
cleaned!), Wendy walked by and again I told her how
pleased I was to serve her cake for my holiday dinner.
Another hour or so later, I took a break to buy lemonade
at the (homemade!) lemonade booth. Wendy was working at
one of the prize booths and called me over. "I have some-
thing to tell you," she said.
"You didn't make it?" I blurted out.
"No," she said, embarrassed.
' "It's store-bought?" I asked.
"Worse," she said.

"Where is it from?"
"Hmm," she said, "I had the Orleys for dinner last
night."

"And it's leftover?" I interrupted.
"Worse" she said.
"What then?" I asked.
"Marcie and I were going to walk this morning and,
when I told her that I couldn't because I promised to bake
for the sale today, she said she'd bring me a coffee cake
from her freezer."
"It's from Marcie's freezer?" She shook her head yes. "Is
it a shivah cake?" I asked in fear.
"No, it's one of those 'Grandma's Coffee Cakes.' Marcie
promised it was new."
We laughed at the story and planned to call Marcie to
hassle her. I said that at least I had donated to a good
cause.
The next day, I came home from work to find a beauti-
ful coffee cake that had been dropped off at my home
with a note that said, "I promise, it's the real thing."
I froze it carefully and served it to my family for my
Yom Kippur break-the-fast meal. It was absolutely deli-
cious, and very moist and light. I've asked Wendy for the
recipe and plan to make it for my next family dinner or
neighborhood bake sale.

— Illana Greenberg, Food section
contributor

33261 Woodward Ave.
Birmingham 48009

1 block North of 14 Mile Rd.

248.540.9548

"We Pay Cash for Upscale, Current Clothing and Accessories"

Open Monday-Saturday • Noon-6:00 pm

HOMO VAIENI1NO

NISSONI PRADA JAEGER

JET'S BAR MITZVAH: Like No Bar Mitzvah
You Have Ever Been To...Past Us!

Jeffrey Eric Tischler
(known affectionately as
JET), may or may not be
called to the Torah at 6:30
p.m. on Sunday, Nov. 3 at
Temple Israel— depending
on whether he manages to
memorize his Haftorah. He
is the son of Steven and
Susan Tischler and the
brother of Stacey.
Grandparents are Ida and Sol Tischler, traveling from
Boca if Sol can remember plane tickets, and Grandpa
Chuckie Stein, who will be there as soon as the 4 p.m.
football game is over. Jeff attends West Hills Middle
School, where his grades could certainly improve if he
would just apply himself Jeff is a fanatic for XBOX,
Game Cube and Play Station 2, and hasn't really had
much time for his mitzvah project. He is looking for-
ward to receiving cash, in case you were wondering
what to get him!

10/4

2002

94

Sunday, Nov. 3 • Temple Israel • 6:30 p.m.
For tickets or more information,
call JET at (248) 788-2900.

WENDY'S SOUR CREAM
COFFEE CAKE RECIPE
Adapted from Ina Garter's
Barefoot Contessa Parties!
12 T. unsalted butter (1 1/2 sticks)
at room temperature
1 1/2 cups granulated sugar
3 extra large eggs at room temperature
1 1/2 t. pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
For the streusel (could be doubled and spread out in
two layers in desired):
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 t. ground cinnamon
1/4 t. kosher salt
3 T. cold, unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)
3/4 cup mini chocolate chips (optional)
For the glaze:
1/2 cup confectioners' sugar
2 T. real maple sugar
Preheat oven to 350 F. Grease and flour a 10-inch tube
pan. Cream the butter and sugar in the bowl of an electric

mixer fitted with the paddle
attachment for 4 to 5 min-
utes, until light. Add the
eggs one at a time, then add
the vanilla and sour cream.
. In a separate bowl, sift
together the flour, baking
powder, baking soda, and
salt. With the mixer on low,
add the flour mixture to the bat-
ter until just combined. Finish stirring
with a spatula to be sure the batter is
completely mixed.
For the streusel, place the brown sugar, flour, cinnamon,
salt, and butter in a bowl and pinch together with your fin-
gers until it forms a crumble. Mix in the walnuts, and or
mini chips if desired.
Spoon half the batter into the pan and spread it out
with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest
of the batter in the pan, spread it out, and scatter the
remaining streusel on top. Bake for 50. to 55 minutes, until
a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully
transfer the cake, streusel-side up, onto a serving plate.
Whisk the confectioners' sugar and maple syrup together,
adding a few drops of water if necessary, to make the glaze
runny. Drizzle as much as you like over the cake with a
fork or spoon.

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