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November 01, 2002 - Image 110

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-11-01

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

Food

Fer kids

e ig

Nelebrate Hanukkah CD

Produced by CraigTaubman -
An extraordinary compilation
of Hanukkah songs to treasure
by some of our community's
most beloved musical artists.
or all ages!

$15.95

The Ki

By Chaya M. Burstein. Selections
include a day in the life of a kid in
ancient times; archeological digs for
Bible detectives; Bible recipes, crafts,
quizzes and more" Ages 8 and up.

$ 1

.4

Soccer &

The little sports fan in your
life will get a kick out of
this tzedaka box!

$32.00

Hebrew Name Necklace

A great gift. It's personal
and it's fun. Sterling silver
cubes on a bead chain.

$34.00-$60.00

www.jewish.com • 800-875-6621

*TX

11/1
2002

110

gewish.cornT'store
The store for the Jewish community online'

an electric mixer. Slowly stir in flour mix-
ture and chopped dried cranberries until
dry ingredients are just moistened.
Transfer the batter into the prepared
loaf pan. Bake for 1 hour or until a
toothpick inserted in the center of the
bread comes out clean. Cool slightly
and remove the loaf from the pan.
Makes 8 or more servings.

LIGHT PROCESSOR PUMPKIN
CHEESECAKE

Crust:

3 T. canola oil
2 cups graham cracker crumbs

Filling:
1 1/2 cups (12 oz.) Neufchatel or fat-
free cream cheese
3 cups (24 ounces) nonfat cottage
cheese
2 cups pumpkin puree (canned is
fine)
6 large egg whites
1 cup packed light-brown sugar
1/4 cup sugar
2 T. cornstarch
1 t. ground cinnamon
1/2 t. allspice
1/4 t. ground nutmeg
1/4 t. ground cloves
1 t. vanilla, maple or almond extract
Preheat the oven to 325F.
Make the crust: Mix oil and cracker
crumbs in a bowl until evenly mois-
tened. Press the mixture over the bot-
tom of a 9-inch spring-form pan.
Make the filling: Combine all the
filling ingredients in the bowl of a food
processor. Process the filling until
smooth, scraping down the sides if nec-
essary. Transfer the mixture to the pan,
covering the crust.
Bake for 90 minutes or until the cen-
ter of the cheesecake no longer moves if
shaken lightly. Shut off the heat. Let the
cheesecake cool down in the oven for 2
hours.
Remove the pan from the oven and
chill until ready to serve. To serve, run a
thin knife around the sides of the pan
and remove the collar. Cut with dental
floss or a thin sharp knife.
Makes 12 or more servings.

LOW-FAT APPLE BRAN MUFFINS
WITH PECANS AND CARAMEL
3/4 cup wheat bran
3/4 cup oats (not instant)
2/3 cup flour
1 t. baking soda
1 t. baking powder
1 1/2 t. ground cinnamon
1 t. salt
1 T. vegetable oil
1/2 cup brown sugar
2 large egg whites
2/3 cup apple juice
2/3 cup unsweetened applesauce

1 cup chopped apples, garnish
1/2 cup chopped pecans, lightly
toasted
1 cup fat-free caramel ice cream top-
ping, warmed
Preheat oven to 350F. Spray a 12-cup
muffin tin with non-stick cooking
spray. Set aside.
Combine wheat bran, oats, flour,
baking soda, baking powder, cinnamon
and salt in a large bowl. Stir well to
blend. Set aside.
Combine the oil and sugar in a large
bowl and beat until smooth. Beat in the
egg whites, apple juice and applesauce
until blended. Beat in the dry ingredi-
ents until just moistened. Transfer the
batter to the prepared muffin pan.
Bake for 25-30 minutes, until a
toothpick inserted into the center of a
muffin comes out clean.
To serve, remove muffins from the
tins and place on individual dessert
plates. Turn the muffins upside down
and break open with a fork. Spoon a
small amount of chopped apples in the
center of the open muffin and top with
a small spoonful of pecans. Drizzle a lit-
tle caramel sauce over each muffin.
Makes 12 servings.

ROASTED STUFFED PEARS
4 ripe, fresh pears, any variety
2 T. brown sugar
1/4 t. ground cloves
1/4 t. ground nutmeg
1/2 t. ground cinnamon
3 T. golden raisins
1 cup apple cider or juice
1/4 cup Calvados or Applejack
2 T. grated lemon zest
1/4 cup fresh lemon juice
1 T. cornstarch
4 T. pure maple syrup
Preheat oven to 350E Peel and halve
the pears. Remove seeds with a melon
bailer. Arrange the pears, cut-side up, in
a shallow baking dish.
Combine the brown sugar, cloves,
nutmeg, cinnamon and golden raisins
in a small bowl. Stuff this mixture into
the seed cavities (pear hollows) of each
pear.
Combine the cider, Calvados, lemon
zest, lemon juice, cornstarch and maple
syrup in a small saucepan over medium-
high heat. Bring to a boil, stirring con-
stantly. Remove from the heat and pour
the mixture over the pear halves.
Cover the dish with aluminum foil
and bake for 30 minutes. Remove the
foil and bake for 20 minutes more. Let
stand until cooled slightly.
Serve the pear halves warm, with
juices spooned over and a whipped
cream or nonfat whipped topping, if
desired.
Makes 8 servings. ❑

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