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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Dense, rich oatmeal cake that might be too good to share

Sue Doeden



JewishWorldReview.com | Years ago, I made an oatmeal cake that was moist, dense and delicious with a thick layer of cream cheese frosting slathered over the top. When out-of-town friends visited recently, I went to my recipe file and found the newspaper clipping that inspired the cake many years ago.


I added a seasonal touch to the cake with the addition of chopped, locally grown apples. Since I had a ripe banana in the freezer, I stirred that into the batter, too, and added a bit of cinnamon to the cream cheese frosting for good measure.


Oatmeal, tart apples, cinnamon and banana paired with cream cheese -- it can't get much better ... unless you add some chopped toasted pecans. I shared the cake with others and discovered that a short length of cinnamon stick poked into each piece of cake worked well as a support for plastic wrap, preventing it from sticking to the frosting and ruining the cake's attractiveness. Not that you'll be inclined to share the cake once you've tasted it.



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APPLE AND BANANA OATMEAL CAKE


  • 1 cup quick oats, uncooked
  • 1 cup boiling water
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1 banana, mashed
  • 2 eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/2 cups diced, peeled apples


Preheat oven to 350 F. Grease and flour and 9- by 13-inch pan. Set aside. Pour boiling water over oats in a bowl. Allow to sit for 20 minutes.

In a large mixing bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Add soaked oats, buttermilk and mashed banana. Blend well. Add eggs and vanilla. Beat to incorporate.

Sift flour with baking soda, salt, nutmeg and cinnamon. Add to batter and stir just until dry ingredients are no longer visible. Stir in apples.

Spread batter into prepared pan. Bake in preheated 350-degree oven 35 to 40 minutes, or until a wooden pick inserted into middle of cake comes out clean. Remove cake from oven. Cool completely in pan.

When cake is cool, frost with Cinnamon Cream Cheese Frosting (see recipe below).

CINNAMON CREAM CHEESE FROSTING


  • 4 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 cups powdered sugar


Beat cream cheese with butter until smooth and creamy. Add milk, vanilla, cinnamon and powdered sugar. Beat until frosting is smooth and spreadable.

(Sue Doeden is a food writer based in Bemidji, Minn. Her recipes can be found online on her blog Sue Doeden's All about Food. http://sdoeden.areavoices.com/ One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)



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