Novi’s
First Rolled
Ice Cream!
CORN BREAD WITH
CONFETTI PEPPERS
1¼ cups flour
1 cup yellow cornmeal
1 Tbsp. baking powder
1 tsp. baking soda
½ tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. sugar
½ tsp. salt
1 cup water or milk
1 large egg, lightly beaten
1 cup fresh corn kernels or frozen,
thawed, drained well
1½ cups chopped mixed bell peppers,
red, yellow and green
Preheat oven to 375°F. Spray
8-inch square baking pan with non-
stick cooking spray. Set aside.
Place flour, cornmeal, baking
powder, baking soda, cayenne pep-
per and salt in large bowl and stir
to combine. Stir or beat in water or
milk and egg until just combined.
Add corn and pepper and stir or
beat until just incorporated. Spoon
the batter into the prepared pan and
smooth the top. Bake for 40 minutes
or until a toothpick inserted into the
center of the bread comes out clean.
Cool and cut into squares. Makes
8-12 servings.
ANNABEL’S BROCCOLI
CRUNCH SALAD
I didn’t invent broccoli salad, but this is my
riff I’ve been making for 20 years.
6 cups finely chopped broccoli florets
and stems (about 2 medium broccoli
crowns)
½ cup finely diced celery
½ cup finely diced carrot
1 / 3 cup finely diced red onion
1 cup dried cranberries
¼ cup toasted sunflower seed kernels
Dressing:
¾ cup mayonnaise
1 Tbsp. Dijon mustard
¼ cup apple cider vinegar
¼ tsp. turmeric
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
Combine the ingredients for the
dressing in a bowl and whisk well.
Combine all the salad ingre-
dients in a large bowl, pour the
dressing over, and stir to combine.
Refrigerate for at least 1 hour before
serving, stirring once or twice.
Makes 6-8 servings.
GRAND
OPENING
Don’t forget about Valentine’s Day 2.14.18
and Chinese New Year 2.16.18
248-859-3888
HAZELNUT BROWNIES
I love Ferrero Rocher Chocolates —
they’re delicious and beautiful in their
gold-foiled wrappers. Unwrap them and
fold them into your favorite brownie recipe
for festive fun, or use my recipe below. For
the ultimate hazelnut chocolate experi-
ence, drizzle with melted Nutella.
1 cup butter, melted (I use a micro-
wave oven)
1 cup brown sugar
¾ cup white sugar
1 Tbsp. hazelnut liqueur
4 large eggs
1 cup flour
¾ cup baking cocoa
½ tsp. baking powder
¼ tsp. salt
½ cup chopped hazelnuts
16 Ferrero Rocher chocolate candies
(unwrapped), chopped
www.sizzleitnovi.com
We Deliver
31194 Novi Rd.
Novi, MI 48377
Hours:
Mon-Thurs 11:00am -9:30pm
Fri & Sat 11:00am – 10:30pm
Sunday 12:00pm – 9:00pm
Located @ Maple/Lahser, between Starbucks and Kroger
At the Village, our patients Get Better Service, Get Better Quality and simply Get Better
Preheat the oven to 350°F. Line
the bottom of a 9-by-13-inch baking
dish or pan with parchment. Spray
the parchment with nonstick cook-
ing spray.
Combine the flour, cocoa, baking
powder and salt in a medium bowl
and whisk well. Set aside.
In a large bowl, beat together the
melted butter, sugar and vanilla.
Add eggs, one at a time, beating well
after each addition. Gradually add
the flour mixture to butter mixture,
mixing until smooth. Fold in hazel-
nuts and chopped chocolates.
Spread in prepared baking pan.
Bake 30 minutes (do not overbake).
Cool and chill before cutting.
Run a knife around the rim of the
pan and invert the pan onto a cut-
ting board. With the brownies still
upside down, use a sharp knife to
cut into squares as large as you like.
Turn the brownies over to serve
(right-side-up). Makes various num-
ber of brownies. •
WE WELCOME ALL SAVON CUSTOMERS
Transferring ALL your prescriptions is easy, just call today!
N!'
[6 !+
3592 W. Maple Rd. Bloomfi eld Hills, MI 48301
(248) 644-6337 (MEDS) t Fax (248) 644-1027 t www.thevillagerx.net
Open 7 Days a week
2223650
jn
February 1 • 2018
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