What a delicious complement to your holiday table! ARRANGEMt NT5 To order, please call or visit the location nearest you: BERKLEY Berkley Corners 2530 W. 12 Mile Road 248-547-7000 TROY Troy Corners Shopping Center 52 W. Square Lake Road 248-879-9300 *Offer valid on select products. Cannot be • combined with any other offers. Offer code must be used when placing the order. Excluding Holidays. Offer expires 11/01/05 Code: EAJN0001 102 5310 www.ediblearrangements.com 2f , I I 1 2 ft_ - ■ -• k at your floor. then call Mickey Now carryin4) Mira0 Wood Floors Flooring Warehouse, your manufacturer direct merchant for: • Major name brands in carpet, hardwood, vinyl, laminate and ceramic tile • 50,000 square foot warehouse of first-quality goods • Convenient delivery and custom installation • Easy access from 1-696 — only 20 minutes from Telegraph Road • Savings on the flooring you want most, when you need it ...or I'll bring the warehouse to you with a free in-home appointment. Call Mickey Alterman! You'll find there's never a sale, just extra low prices every day. We Specialize in Medical Dental Suites Food from page 29 2 square loaves sliced challah, crusts cut off 1 cup dried cherries 1 cup golden raisins or dried blueberries 3 cups milk 1 cup brown sugar 5 eggs, lightly beaten 12 oz. caramel ice-cream top- ping, or more to taste Spray a large (13x9) glass or ceramic baking dish with non- stick cooking spray. Arrange challah slices over the bottom of the dish. Sprinkle half the dried fruits over the bread. Layer another layer of challah over the fruit. Sprinkle remaining fruit over the challah (you will have leftover bread). Combine milk, sugar and eggs in a large bowl and whisk well. Gently ladle this mixture over the bread pudding (this must be done slowly or the egg mixture will spill over the sides of the baking dish). When all of the mixture is in the pan, gently add a remaining layer of challah to the dish, pressing it down gently to allow it to soak up the liquid. Let stand for 30 minutes. Preheat oven to 350F. Place the baking dish on a baking or cook- ie sheet. Bake for about 1 hour, or until puffy and golden. Remove from oven and cool to warm or room temperature. Just before serving, warm the caramel sauce (heat in microwave for 1 minute) and drizzle over the pudding, or serve the pudding with the sauce drizzled over each piece. Makes 15-20 or more servings. . HONEYED FRESH FRUIT COMPOTE .1 . 111 " Flooring Warehouse .a To Life! t ool' a We set the floor on prices. 20750 Hoover Road (3 miles south of 1-696) Open Monday through Friday, 9 a.m. - 5 p.m. and by appointment. Call Mickey at 586-756-2400. . This is also wonderful as a dessert topping, over pound or sponge cake or with cheesecake. 2 cups water 1 cup white wine 2/3 cup honey, light colored 3 Tbsp. balsamic vinegar 1 tsp. vanilla extract 1 cinnamon stick 3 firm, ripe pears, peeled, halved, cored, and cut into 1-inch chunks 3 firm, ripe apples, peeled, halved, cored, and cut into 1-inch chunks 1 cup golden raisins. Combine water, wine, honey, vinegar, vanilla and cinnamon stick in a large saucepan over high heat. Bring to a boil. Add pears, apples and raisins and bring back to a boil. Reduce heat to a low boil and cook the compote for 30 min- utes, stirring occasionally. Remove from heat and cool before transferring to a decora- tive serving bowl (glass or crys- tal preferred). Cover with plastic wrap and chill until ready to serve. Makes 12 servings. MY FAMOUS BANANA CAKE Everyone loves this banana bread/cake. Technically it's a quick bread, but I always serve this as dessert. Stays moist for days (chilled) and freezes beauti- fully. I usually make two at a time and give one away. For vari- ety, you can add chopped nuts or chocolate chips (1 cup or more is good). Sometimes I melt choco- late chips and cream together to make a glaze, which really turns this into an elegant dessert. 3/4 cup vegetable oil 1 1/2 cups sugar 4 large eggs 2 1/2 cups mashed very ripe bananas (about 6 medium bananas) 2 1/2 cups flour 2 tsp. baking soda 1 tsp. salt Preheat oven to 350F. Spray a Bundt or other tube pan very well with nonstick cooking spray. Set aside. Combine oil and sugar in a large bowl and beat until creamy. Beat in the eggs and mix for about 2 minutes. Add the bananas and beat until incorpo- rated. Combine the flour, baking soda and salt and stir with a fork. Add this to the banana mix- ture and mix until just com- bined. Transfer the mixture to the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the cake/bread comes out clean. Allow to cool before turning the cake over onto a serving platter. Sprinkle with powdered sugar and serve. Makes 16 or more servings. ❑ More recipes are at JNOnline.com 1017160 30 September 29 2005 3j