MAKING YOUR OWN from page C13
.7teteri'1011 Of picitliCC?
ie 1.11.ZOt & Scrolls
Kiddush Cup & Sim/16u Canciles
Wide variety of
Jot all oceas
peciai )rders ; 1,vomniodated
price s on
WE ARE OPEN DAILY
Call Temple office for information:
5725 Walnut Lake Road • West Bloomfield
Many homemade goodies adorned the sweet table.
STUDZ Traelialat HARDWARE INC.
OPEN 7 DAYS 4457 S. TELEGRAPH
$1 :Th ai
GAS & ELECTRIC
Very Large Selection • Come & see us:
Entertainer of the Wee
I can not thank y ou enough for the wonderful job you did at our son
Michael's bar mitzvah. Your enthusiasm and spark energized the
crowd. The special attention you gave Michael allowed him to
have a night he will always remember.
"It's just not a party if ijc) -1 ;(1 not invited"
wash over the crescents and sprinkle
Bake for 20-25 minutes until gold-
en. Cool completely before storing in
an airtight container for up to a week.
Makes 48 large rugelach.
KAHLUA, PECAN, BROWN
I like these because they're low in fat,
very hard and crunchy, and they stand
up to rough handling. Softer mandel-
bread is more fragile, but wonderful.
2 cups flour
1 cup brown sugar
1 t. baking powder
1/4 t. salt
3 large eggs
3 T. kahlua liqueur
1 1/2 cups chopped pecans
1/4 cup sugar
Preheat oven to 325E Line a baking
sheet with parchment paper or spray
lightly with non-stick cooking spray.
Combine dry ingredients in a bowl
and whisk to combine. Set aside.
Combine eggs and liqueur in a large
bowl and mix well with an electric
mixer. Mix in the flour mixture until
just combined. Stir in the pecans until
Use a large spatula to remove half
the dough to the prepared baking
sheet in as much of a log shape as pos-
sible. Wet your hands with water and
shape the dough into a large, flattened
log. Repeat with remaining dough,
leaving a least three inches between
the logs, since they'll spread as they
bake (you may wish to use two baking
sheets instead of one).
Bake for about 45 minutes, until the
tops of the loaves are firm to the touch
and they begin to crack slightly. Do
Allow the loaves to cool for about
30 minutes, before cutting them with
a sharp, serrated knife into slices about
1/2 inch wide. Lay the slices, cut side
down, back on the baking sheet and
sprinkle lightly with sugar.
Bake the slices for about 10-15 min-
utes, until lightly browned. Cool com-
pletely before storing in an airtight
container for up to two weeks. Makes
about 36 large biscotti.
2 pounds nuts (pecans, cashews,
almonds or all three)
1 large egg white
2/3 cup sugar
2 t. ground cinnamon
Preheat oven to 325F. Spray a bak-
ing sheet well with non-stick cooking
spray. Combine all ingredients in a
large bowl and mix well to coat the
Spread the nuts over the baking
sheet in a single layer and bake for 15-
25 minutes, turning once with a spat-
ula, or until the nuts are bubbly and
lightly browned. Remove from oven
and allow to cool completely. Break
the nuts apart and store in an airtight
container for up to one month. Makes
2 pounds. fl