In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
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

Raspberry Lemon Squares stack up for that hard-to-achieve flavor: Sweet yet slightly tart (Includes techniques)

By Diane Rossen Worthington

JewishWorldReview.com | Whether you call them lemon bars or lemon squares, this luscious lemon confection is an American favorite. The bottom of this layered "cookie" is a buttery shortbread that holds the tangy lemon filling. This falls squarely in the Seriously Simple cooking philosophy since you can make 24 bars in just one pan. I have updated the classic recipe with a raspberry layer neatly tucked between the crisp sugar cookie style crust and the lemon topping. A plate full of these sunny bars would be as at home at an afternoon tea as they would at a tailgate party.

This recipe balances the tart lemon flavor with the sweet lemon and raspberry layers for that hard-to-achieve sweet yet slightly tart flavor. I warn you that these can be addictive, so feel free to give some to your neighbors or tuck a plastic bag full of bars in your freezer for future occasions. These are best served at room temperature or slightly chilled.


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Selecting lemons seems pretty easy, but there are a few things to remember. Make sure that they are ripe and that there are no visible blemishes. The skin should have a slightly glossy texture. The outer skin, called the rind, is where much of the lemony tangy flavor is contained. The inner part of the skin is white (the pith) and is very bitter.

Wash and dry the lemons before zesting. The zest can be removed using a vegetable peeler, grater or zester. Make sure to avoid removing any of the inner white pith. I like to use a microplaner or box grater, since the zest is already in tiny pieces and doesn't need to be chopped. A peeler of zester tool will remove the zest but you still need to make it is very finely chopped. Fresh lemons are essential in this recipe, so don't even consider the bottled stuff.

Help is on the Way:

Look for powdered sugar that doesn't dissolve when it hits heat; you find this in cookware or bakery stores.

Try substituting 1/2 cup of finely chopped walnuts, pecans or almonds for1/2 cup of the flour for the crust.

Try blueberry jam instead of the raspberry.

If Meyer lemons are in season, substitute them for the regular lemon juice.

Serve these bars with a bowl of raspberries and freshly whipped cream.


Makes: about 24 squares.

For the crust:

  • 1/2 cup powdered sugar

  • 1/2 teaspoon salt

  • 1 3/4 cups all-purpose flour

  • 2 sticks unsalted butter, cut into small pieces

  • 1 teaspoon ice water

  • 1 cup good quality raspberry jam

For the lemon topping:

  • 2 cups sugar

  • 1/3 cup all-purpose flour

  • 2 teaspoons finely chopped lemon zest

  • 4 large eggs

  • 3/4 cup lemon juice

1. Preheat the oven to 350 F. Grease a 9- by 13-inch baking pan.

2. To make the crust: In a food processor fitted with the metal blade combine the dry ingredients and pulse to blend. Add the butter and process until the dough begins to form a ball. If necessary add the ice water to help the dough form a ball.

3. Press the dough into the bottom of the prepared baking pan, using the back of a wooden spoon or a spatula to press it down evenly. Bake for about 20 minutes or until the crust begins to look lightly golden. Cool for at least a half hour.

4. Spread the jam in an even layer over the crust.

5. Make the lemon topping: Combine the sugar, flour and zest in a bowl and whisk to combine. In a large bowl beat the eggs with an electric mixer until combined. Slowly add the dry ingredients to the eggs, mixing on medium until well blended, about 1-2 minutes. Add the lemon juice and blend to combine. 6. Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep the lemon layer separate.

7. Bake for 25-30 minutes or until the lemon topping is just set. Cool and sprinkle with powdered sugar. Cut into squares with a serrated knife. Carefully place in a transportable container and refrigerate until serving.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.