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November 14, 2003 - Image 108

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-11-14

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

Arts & Life

a fa

Food

BROOKDALE

THE HERITAGE

of SOUTHFIELD

EASY

Exceptional Senior Living

Experienced, Trusted and Committed

A RETIREMENT
COMMUNITY THAT WON'T
CRAMP YOUR STYLE

Who says moving to a retirement community

means giving up space? At The Heritage you can

select from a variety of spacious apartment plans.

QUICK HOLIDAY TRIFLE

need. There is no endowment fee, and the

Trifle is the easiest of desserts to
prepare. It's basically a layering job
of great ingredients.
1 can (about 15 oz.) jellied cran-
berry sauce
1/3 cup berry flavored liqueur
2 large pound cakes, dark crusts
removed and cut into thin slices
4 cups vanilla pudding (canned or
mix is fine)
2 cups whipping cream, whipped
until stiff with 2 T.sugar, or your
favorite whipped topping
1 cup whole cranberries or rasp-
berries, garnish
Melt the cranberry sauce with the
liqueur in a small saucepan over
medium heat, stirring frequently
until smooth. Keep warm.
In a large (about 4 quart) trifle dish
or large attractive glass or crystal serv-
ing bowl, arrange one layer of pound
cake over the bottom, cutting pieces to
fit. Spread 1/3 of the pudding over the
cake. Drizzle with a spoon 1/2 of the
cranberry sauce over the pudding. Top
gently with another layer of cake, pud-
ding and cranberry sauce (do not
smash down). Top with another layer
of cake and pudding.
Cover the trifle with plastic wrap and
chill up to a day ahead of serving. To
serve, whip the cream with sugar (as in
the ingredients list) and spread it over
the trifle. Dot the whipped cream with
the whole cranberries or with the fresh
raspberries. Makes 12-16 servings. 0

To find out more...

248-727-2008

25800 Eleven Mile Road • Southfield, MI 48034
www.theheritage-southfield..com

cat

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84

heat slightly and cook for 30 min-
utes, stirring occasionally. Remove
the soup from the heat and cool for
15 minutes or more.
Puree the soup in a blender or food
processor until smooth (you will have
to do this in'batches), transferring the
soup to another pot after it's pureed.
Put the pot back on the burner over
medium heat. Add the orange juice
and cook, stirring occasionally, until
the soup is very hot. Adjust salt and
pepper to taste. You may make this
soup up to 2 days in advance, adding
more liquid if the soup is too thick
when reheating. Serve the soup hot in
bowls with a leaf toast (crouton) float-
ing on top of each. Makes 8 servings.

Every style is fully equipped with everything you

monthly rates are very affordable.

2003

from page 83

Correction

The Oct. 31 recipe for make-ahead
sweet potatoes should have listed in
the ingredients: 4T. (1/4 stick) butter
or margarine, melted.

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