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24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

2480352•7377

zweik€4409-it„

RESTAURANT

BEST
LAMB CHOPS
1N TOWN

DINNER SPECIALS
STARTING AT $ 12.9 5

INCLUDES BREAD BASKET
AND SOUP

PARTY TRAYS AVAILABLE

10%Off
Total

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CATERING

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4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD I CROSSWINDS PLAZA

248-5 3 8-6000

Book Your Holiday Party !

* Carry-Out Salad, Pasta and Veggie
Party Trays Available
* All-You-Can-Eat Dine-1n Party Packages
* Large Group Accommodations
* Fun and Lively Atmosphere

$2 OffAny Party Tray

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FREE PIZZA !II

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receive a voucher for a

FREE 4 SQUARE CHEESE PIZZA

with one topping !

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31646 Northwestern Hwy., Farmington Hills ph: 248.855.4600 fax: 248.855.3849

Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Ms

58

November 17 • 2011

Thanksgiving desserts.

T

his month is all about that big turkey din-
ner. But sweet endings are as important
(for some, more important) than the meal

itself.
For dessert, we look for traditional fall flavors:
apples, pears, pecans, cinnamon, ginger and — yes,
pumpkin — are all here. There's not a pie in the
group, though you'll find no shortage of other favor-
ites. There is one ingredient missing from these
desserts: Not to dismay; nearly all of these recipes
taste delicious drizzled with melted chocolate.

APPLE-CRANBERRY
CRUMBLE
Filling:
8 cups ripe, peeled diced apples
2 cups fresh cranberries (not
dried)
1/2 cup sugar
2 Tbsp. cornstarch
1 /2 tsp. ground ginger
Topping:
1 cup rolled oats or quick oats
3 /4 cup flour
3 /4 cup brown sugar
1 tsp. ground cinnamon
1 /2 cup (1 stick) butter or marga-
rine, softened

ROASTED STUFFED PEARS
4 ripe fresh pears, any variety
2 Tbsp. brown sugar
1 /4 tsp. ground cloves
1 /4 tsp. ground nutmeg
1 /2 tsp. ground cinnamon
3 Tbsp. golden raisins
1 cup apple cider or juice
1 /4 cup apple brandy (Calvados or
Applejack)
2 Tbsp. grated lemon zest
1 /4 cup fresh lemon juice
1 Tbsp. cornstarch
4 Tbsp. pure maple syrup
whipped cream or nondairy
whipped topping (optional)

Preheat oven to 350 degrees. Spray
an attractive large baking dish with
nonstick cooking spray, Combine the
apples, cranberries, sugar, cornstarch
and ginger in a large bowl, and toss to
combine. Transfer this mixture to the
prepared baking dish. Set aside.
Combine the oats, flour, sugar and
cinnamon in another bowl. Use your
fingers to "crumble" the butter over the
oat mixture, and stir into the topping.
Use your hands to sprinkle the mixture
over the filling (do not pat down).
Bake, uncovered, for about 45-min-
utes, or until the topping is golden and
the filling bubbly. Serve warm or at
room temperature. This may be made
in individual bowls or ramekins as
well. Makes 12 servings.

Preheat oven to 350 degrees. Peel and
halve the pears. Remove seeds with a
melon bailer. Arrange pears, cut-side up,
in a shallow baking dish. Combine brown
sugar, cloves, nutmeg, cinnamon and
golden raisins in a small bowl. Stuff this
mixture into the seed cavities (pear hol-
lows) of each pear.
Combine cider, apple brandy, lemon
zest, lemon juice, cornstarch and maple
syrup in a small saucepan over medium-
high heat. Bring to a boil, stirring con-
stantly. Remove from heat, and pour over
the pear halves. Cover with aluminum
foil, and bake for 30 minutes. Remove foil,
and bake for 20 minutes more. Let stand
until cooled slightly. Serve the pear halves
warm, with juices spooned over and
whipped cream or nonfat whipped top-
ping, if desired. Makes 8 servings.

