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

This luscious fruit bread marries toasted pecans with juicy pears. Perfect with a pot of tea

By Diane Rossen Worthington

http://www.JewishWorldReview.com | I enjoy baking bread when it's cold outside. The bread's aroma drifts through the air, creating a warm, welcoming scent throughout my kitchen. Sometimes I am up for making a time-consuming yeast bread; however, when I am short on time, I prefer to put together time-tested easy quick bread recipes. I also call them tea breads because I like to serve them with a hot pot of tea in the lull of the late afternoon.

Tea breads don't rely on yeast to rise; instead, baking powder or baking soda act as the leavening agent. These breads are easy to make for even a novice cook. I like the dense, moist texture of this type of bread. In the summer I might use peaches, nectarines or cherries. In the winter I have found that apples or pears offer both a welcome moistness and a light, fruity flavor.

Quick breads are usually flavored with fresh or dried fruit or vegetables, and each of these ingredients creates its own distinctive flavor. Some of my favorites are zucchini, banana, and chocolate and pumpkin bread. You'll notice that the tops of these breads often crack or split in the middle, giving them a rustic character. Make sure to let the bread totally cool before slicing so that each slice will stay together.


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This luscious fruit bread marries toasted pecans with juicy pears. Select pears that are slightly underripe, since the cooking process tends to soften them. Fresh winter pears, unlike most other fruits, develop their sweet flavor and superb juiciness when ripened off the tree. Use the juicy, fine-textured Comice or Bosc pear. The pleasing contrast of the sweet fruit and the nutty pecans, nutmeg and ginger makes this a satisfying fresh quick bread that can also be served at breakfast or with eggs for brunch. I also like to serve this with some soft blue cheese or mascarpone.


Makes: One 9-by-5-inch loaf

Advance Preparation:
This bread tastes best on the day it is baked, but it can be prepared up to 1 day ahead and kept at room temperature, wrapped in aluminum foil to retain its moisture. Serve lukewarm or at room temperature. It is also excellent toasted and spread with soft, unsalted butter.

  • 2/3 cup coarsely chopped pecans

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon freshly grated nutmeg

  • 1/2 cup (1 stick) unsalted butter at room temperature

  • 3/4 cup sugar

  • 2 large eggs

  • 1/4 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 large Comice or Bosc pear, peeled, cored and coarsely chopped

  • Zest of l lemon, finely chopped

1. Preheat the oven to 350 F. Butter and flour a 9- by 5-inch loaf pan. Toast the pecans on a baking sheet for 5 to 7 minutes or until lightly browned. Sift together the flour, baking soda, salt, ginger and nutmeg.

2. In the large bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. Beat in the sour cream and vanilla. Add the sifted flour mixture and blend well on low speed. Stir in the pear, pecans and lemon zest, and combine well on low speed.

3. Spoon the mixture into the prepared pan and bake for about 55 minutes to 1 hour, or until a cake tester inserted into the center comes out just clean.

4. Cool the bread for 10 to 15 minutes in the pan, and then turn it out on a rack. Let it cool completely before slicing.

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