In this issue
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

Cheddar and Cherry Muffins --- your mouth is already watering

By Bev Bennett

JewishWorldReview.com | If you dive into the rich buttery crust of a dessert pie but leave the sweet fruit filling behind, Mary Cech has a concept you'll appreciate.

In her book, "Savory Baking", (Buy it at a discount by clicking here.)

Cech takes the same tempting crusts, biscuits, crumbles and other toppings that traditionally accompany desserts and uses them to add appeal to entrees and side dishes.

"I'm taking a favorite dessert, such as a cobbler and transforming it into a savory item, such as a tomato crumble or a chicken brown betty," says Cech, in Park City, Utah.

"It's fun to rethink these ideas," she says of the turnabout.

Adding dough to a dish makes it more elegant, says the professional baker and cooking instructor. However, adding a topping to a dish or turning a sweet into a savory doesn't make it more expensive.

In fact, it can be an economical technique if you adopt her strategy to refresh leftovers.

For example, if you have scraps of cooked rotisserie chicken, don't reach for the salad bowl. Instead, serve the chicken in split biscuits and call it chicken shortcake.

Check the vegetable bin for inspiration. Transform a handful of carrots, parsnips or broccoli into a brown betty. Chop and cook the vegetables, place in a gratin dish, sprinkle with seasoned breadcrumbs and bake. Vegetable brown betty is more exciting than clean-the-fridge steamed vegetables.

Even muffins, which often have enough sugar to qualify as dessert, get a Cech makeover. Her versions call for cheese, herbs and even onions.

The cheddar and cherry muffin recipe that follows is adapted from Cech's book. Serve these for lunch along with soup or a salad.


Makes: 7 muffins

Preparation time: 15 minutes
Baking time: 20 minutes

  • 1/2 cup dried cherries
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup grated sharp cheddar cheese
  • 1/2 cup milk
  • 1 egg, beaten
  • 3 tablespoons butter, melted


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Place cherries in a heatproof bowl and cover with boiling hot water. Set aside for 10 minutes. Drain well.

Stir together flour, sugar, baking powder, salt and cheese in a large bowl. Stir together milk, egg and melted butter in a small bowl. Stir milk mixture into flour mixture. Stir just to mix. Do not beat. Fold in cherries.

Grease a muffin tin (use cooking spray or shortening). Spoon in batter filling 7 indentations about 2/3 to 3/4 full. Bake in preheated 350-degree oven for 17 to 20 minutes or until muffins are golden brown. Remove from oven. Cool muffins for 5 minutes. Turn out onto wire rack.

Freeze leftovers and reheat in a preheated 325-degree oven for about 5 to 10 minutes.

Each muffin has: 215 calories; 10 grams total fat; 6.3 grams protein; 24.5 grams carbohydrates; 57.5 milligrams cholesterol; 262 milligrams sodium and 3.5 grams dietary fiber.

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