Food What's Cookin' Market Basket of Franklin 32654 Franklin Road in the Village of Franklin 248.626.2583 Fax 248.626.9275 M A vat # C A 1 Greet tpr. Pt ,er! 1 :16504 O O S • Plain • Dried cherry/ chocolate chip with nuts • Chocolate chip • Fresh bevy • Butterscotch • Caramel macadamia Place Your Macaroon Order Now! Great selection of Passover entrees and sides available. We will custom-make your order to your specifications. Please call for details. Ca M aur Oder lit! 30 Minute Pick-up 248.626.2583 IA) ei Cate% 12 aftieh, I CuA41/ 241412 4/ 4 2003 96 ihrough Our Doors Come Only the Finest" Your Just Desserts Experimenting with those favorite Passover recipes can make the perfect ending. ANNABEL COHEN Special to the Jewish News p assover baking basics make you the master of your own dessert destiny. On a trip to a local grocer, I noticed that all the Pesach foods were displayed prominently. Staggering stacks of matzah, cans of macaroons in all fla- vors, constructions of matzah meal, cake meal and matzah ball soup mixes and giant cans of gefilte fish beckoned. How excited I was to find pesachdik marshmallows and packaged cereal among the offerings. My immediate thought was marshmallow bars, the sticky dessert that's usually made with melted marshmallows and puffed rice cereal. I quickly mentally translated the recipe into the Pesach version of this all-time favorite treat. In my mind, I added chocolate chips and toasted pecans, suit- ed, of course, to my personal tastes. This got me thinking: What other desserts could be personalized for Pesach? Most families certainly have traditional recipes that are essential for their personal holiday experiences. Whether it's a ground-nut-and-wine sponge cake served with fresh berries, or dried-fruit compote, or your mother's favorite apple cake, these sweet-endings are revered and not to be tampered with. There's still room for improvisation, however, especially if you know some basic mix and match recipes. Flourless chocolate torte is a perfect example. While chocolate glaze is the classic topping for this type of low, mousse-like dessert, simply dusting the cake with cocoa powder is an easy way to bypass the icing process. Served with a generous portion of fresh berries and raspberry sauce, you've now invented your own dessert. The same is true with any of the recipes here. Cream puffs are a perfect shell for many from simple fresh- cut fruit or whipped cream to fancier, as in the chocolate mousse recipe below, again served with raspberry sauce on the side. You get the picture. Mix and match recipes — even some you already love — to revolutionize your repertoire. Use the cake from one recipe, the filling from another and the topping from yet a different concoction. Then sprinkle yours with toasted nuts, coconut Easy Substitutions For Passover EILEEN GOLTZ Special to the Jewish News 1 oz. baking chocolate (unsweetened chocolate) = 3 T. unsweetened cocoa powder plus . 1 T oil or melted mar- aarine 16 oz. semisweet chocolate = 6 T unsweetened cocoa powder plus 1/4 cup oil and 7 T granulated sugar 14 oz: sweet chocolate (German- type) = 3 T unsweetened cocoa pow- der plus 2 2/3 T. oil and 4 1/2 T. granulated sugar 1 cup confectioners' sugar = 1 cup granulated sugar minus 1 T. sugar plus 1 T. potato starch pulsed in a food processor or blender 1 cup sour milk or buttermilk = 1 T lemon juice in a 1 cup measure, filled to 1 cup with Passover milk or nondairy-creamer. Stir and steep 5 minutes. Butter in baking or cooking = parve Passover margarine in equal amounts. Use a bit less salt. 1 cup honey = 1 1/4 cups granulat- ed sugar plus 1/4 cup water 1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy 1 cup vanilla sugar = 1 cup granu- lated sugar with 1 split vanilla bean. Store in a tightly covered jar for at least 24 hours. 1 cup flour = 5/8 cup matzah cake meal or potato starch, or a combina- tion sifted together 1 T flour = 1/2 T. potato starch 1 cup corn starch = 7/8 cup potato starch 1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 tsp. cinnamon 1 cup bread crumbs = 1 cup matzah meal 1 cup matzah meal = 3 matzot ground in a food processor 1 cup matzah cake meal = . 1 cup plus 2 T matzah meal finely ground in a blender or food processor and sifted 3 crumbled matzot = 2 cups matzah farfel 1 cup (8 oz.) cream cheese = 1 cup cottage cheese pureed with 1/2 stick butter or margarine 1 cup milk (for baking) = 1 cup water plus 2 T. margarine, or 1/2 cup fruit juice plus 1/2 cup water chicken fat (for frying) = a combi- nation of olive oil or vegetable oil and 1 to 2 T. parve Passover margarine eggs = Passover egg substitutes don't work as well as the chametz egg substi- tutes. For kugels, matzah balls, fried matzah and some cakes, they should be okay. To avoid them, add one extra egg white and 1/2 tsp. vegetable oil for each yolk eliminated when baking. Use only egg whites when dipping to coat and fry meats. Li