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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

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

Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

By Betty Rosbottom



JewishWorldReview.com | Recently a friend sent me a recipe that has been in her family for more than 50 years, handed down from one generation to another. Everyone in her clan, she explained, is crazy about these delectable Coconut Walnut Bars. It's not hard to understand why. The golden brown morsels are incredibly moist with the flavors of coconut and walnuts beautifully balanced.


The bars also happen to be remarkably easy and quick to assemble. You don't even need a mixer -- just a bowl and a wooden spoon will suffice. Both brown and white sugars, plus flour and salt, are sifted together and then mixed with eggs. As a final step unsweetened coconut flakes, chopped walnuts and some grated orange zest are added. The batter is spread in a baking pan and then put in the oven for half an hour. When cool, the bars are cut and dusted lightly with powdered sugar.


You could offer these sweet confections unadorned or embellish them with dollops of whipped cream and a garnish of fresh berries. Serve them as a finale for casual gatherings or pack them in a basket for a picnic. Don't be surprised if you're asked for the recipe.



COCONUT WALNUT BARS

MAKES : 12 bars


  • 2/3 cup light brown sugar, lightly packed .

  • 1/2 cup white sugar

  • 1/2 cup flour (matzah cake meal)

  • 1/2 teaspoon salt

  • 2 large eggs, lightly beaten

  • 2/3 cup unsweetened coconut flakes

  • 1/2 cup chopped walnuts

  • 1 teaspoon grated orange zest

  • Confectioners' sugar for dusting the bars

  • 1/2 cup whipping cream

  • 2 tablespoons sour cream

  • Fresh berries, optional

  • Fresh mint sprigs, optional



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Arrange a rack at center position and preheat oven to 350 F. Butter and flour an 8-inch square baking pan. Cut a piece of parchment paper about 8 inches wide and 18 inches long. The paper should be long enough to cover the bottom of the pan and extend 3 to 4 inches over two of the sides. Butter and flour the paper and place in the pan.

Sift brown and white sugars, flour and salt together into a large bowl. Add eggs, coconut, walnuts and orange zest, and stir to combine. Pour into prepared pan and smooth top with a spatula. Bake until a tester inserted in the center comes out clean, about 30 minutes.

Remove and cool to room temperature. Loosen the sides of the pan with a knife. Then gently using the parchment paper as an aid, lift the cooked mixture from the pan and invert onto a clean cutting board. Cut into 12 bars and dust lightly with confectioners' sugar. (Store in an airtight container at room temperature for up to two days.)

With an electric mixer on medium high speed, whip cream until soft peaks form, then add sour cream and whip a few seconds until just firm. Place cream in a serving bowl, cover and refrigerate. (Cream can be prepared one day ahead.)

Serve bars with a dollop of whipped cream and, if desired, garnish with berries and mint.

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Betty Rosbottom is a Food lover, Cooking Teacher, Writer, TV Show Host and Culinary Explorer.




© 2014, Betty Rosbottom. Distributed by Tribune Media Services Inc.

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