Fit For Royalty from page P13

Specializing in Cosmetic Surgery &
Aesthetic & Reconstructive Breast Surgery

DANIEL SHERBERT, MD. EA.CS
Certified by The American Board of Surgery, The American Board of
Plastic Surgery & Fellowship Trained in Aesthetic & Reconstructive
Breast Surgery

(248) 865-6400
5807 W. Maple • Suite 177 • West Bloomfield

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Gittleman knows that family comes first, and it's been our
family's privilege to spend the past thirty years building renewed
life, love and laughter into your homes. We want to thank you
for making this holiday season one of the best and brightest.

Enjoy this special time of year with your family and loved ones.
We wish you all the best in the year to come.

extra-large eggs
cups unsweetened soy
milk
1
tsp. baking powder
vegetable oil for frying
sugar
Mix all the ingredients, except the oil
and sugar, in a large bowl.
Once the liquid has been absorbed
by the challah, blend the mixture with
an immersion blender until smooth.
Heat the vegetable oil in a wok.
Drop tablespoons of the mixture
into the oil and fry the doughnuts
until golden on both sides.
Remove with a slotted spoon and
place on paper towels to absorb any
excess oil.
Roll the doughnuts in sugar while
they are still warm.
Makes approximately 34 dough-
nuts.

Hot Chocolate
Pudding

"You'll be taken back to a childhood
chocolate pudding moment."

For a Complimentary In-Home Consultation Call 248.538.5400
28580 ORCHARD LAKE RD., SUITE 102 FARMINGTON HILLS, MI 48334
WWW. GITTLEMAN . NET

P 1 4 •

DECEMBER 2009 •

Di platinum

FOR THE PUDDING
4 large eggs, separated
1 1/4 cups 2 percent milk
1/3 cup unsweetened cocoa

powder
3/4 cup plus 2 Tbs. granu-
lated sugar
1 1/4 cups self-rising flour
1
tsp. baking powder
3/4 cup (1 1/2 sticks) unsalt-
ed butter, softened

FOR THE ICING
1
cup confectioners' sugar
2
Tbs. hot water
Beat the egg whites until stiff
In a saucepan, heat the milk and
cocoa powder together, stirring until
you have a smooth paste. When the
cocoa mixture has come to a boil,
remove from the heat. Stir in the
egg yolks one at a time then add the
granulated sugar.
Put the cocoa mixture, flour, bak-
ing powder and butter in a bowl and
use a mixer to beat until smooth. Fold
in the egg whites.
Grease a microwaveable mold that
is 8 1/2 inches in diameter and 5 1/2
inches deep. Pour in the pudding
mixture. Microwave on high for 10-
11 minutes.
Stir the confectioners' sugar and
water together in a saucepan until
smooth. Unmold the pudding and
glaze with the icing.
Serves 8.