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March 28, 2003 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-03-28

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

CELEBRATE!

MAKING YOUR OWN from page C13

taiVe

.7teteri'1011 Of picitliCC?

Kippot

geu-t,m, ftopcfni=,11

* Tait(

ie 1.11.ZOt & Scrolls
Kiddush Cup & Sim/16u Canciles
Personalized ketubahs
Books
Tapes
Ci)'s
Wide variety of
Jot all oceas

f

peciai )rders ; 1,vomniodated

Discounted
price s on
selected
items

Gift
Registry
Available

.

WE ARE OPEN DAILY

Call Temple office for information:

248-661-5700
5725 Walnut Lake Road • West Bloomfield

Many homemade goodies adorned the sweet table.

STUDZ Traelialat HARDWARE INC.

OPEN 7 DAYS 4457 S. TELEGRAPH
DEARBORN HEIGHTS
A WEEK

1-313-563-1058

45 YEARS
OF SERVICE

Co CARTS

MOPED
SCOOTERS

$599

$1 :Th ai

MANCO

STARTING AT

HEAVY DUTY
GAS & ELECTRIC

SCOOTERS

SIMMS AT

Very Large Selection • Come & see us:

1-313-563-1058

Joie- eirprz*le-u..

ENTERTAINMENT

Entertainer of the Wee

Steve,

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.
The Lewis'

3/28

2003

C14

Steve
.001
"It's just not a party if ijc) -1 ;(1 not invited"

248.356.6000

www.joecornell.com

wash over the crescents and sprinkle
with sugar.
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
SUGAR BISCOTTI
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
just incorporated.
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
not over-bake.
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.

GLAZED NUTS
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
nuts.
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

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