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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

THE SECRET TO QUICK BREADS ( Tips, techniques and 4 recipes!)

By Joyce White



JewishWorldReview.com | Whenever I stick a pan of quick bread in the oven, I never know whether I am going to enjoy it myself or wrap it up as a gift. Often I do both, for despite the fact that supermarkets today are stacked with prepared breads from around the world, a home-baked quick bread is a flashy, evocative treat.

From late winter until the warm days of early summer, delightful aromas waft across my kitchen as I stir the batter with a medley of spices: cinnamon, allspice, nutmeg, mace, fresh and ground ginger, grated lemon and orange peel, and crushed seeds such as cardamom and coriander.

Coriander is the seed of the cilantro bush, and its lovely lemon-like flavor perks up the old traditional Southern lemon tea bread. Cardamom is the seed of a ginger like plant, and it, too, adds a heady aroma to quick breads.

Another exotic favorite is star anise, which is the fruit of an evergreen tree native to China. This spice has a licorice-like flavor, and often I crushed up a couple teaspoons and stir it into my down-home molasses bread, replacing the allspice or the cinnamon.

Banana and coconut breads are favored in the Caribbean, especially in Jamaica, where I camped out recently visiting with my son, who is doing clinical rotations at the University of the West Indies. The favorite spice in those parts is the ubiquitous allspice berry, known locally as pimento, which is savored as much in breads and puddings as it is in the world-famous jerk chicken. (Well, almost.)

Because fresh zucchini isn't exactly crowding the markets in early spring, I use grated apples to bake up a loaf of two of chocolate apple bread, using a recipe passed to me a decade ago for my cookbook "Soul Food."

All of these easy-to-do breads owe their moniker to the fact they are leavened with baking powder or baking soda, and not yeast, so there's no need to sit and wait for the bread to rise before baking. And no kneading is required either. Simply stir up the batter and stick it into the oven and bake until golden and delicious -- real quick.

However, I use both baking powder and baking soda in my quick breads, a hint passed on to me years ago by my late sister, Helen, a cook at a local cafe in Southern Alabama, our home grounds. And now I know why: the baking soda neutralizes the acid in the ingredients and by doing so helps the baking powder to raise the breads quickly, hence their name.

Quick breads are rather heavy-textured breads, and I always make them with buttermilk, which yields a crumbly, soft texture. Plain unflavored yogurt thinned with a little warm water is an acceptable substitute for buttermilk.

The breads should be baked on the lowest shelf of the oven, where the heat is the highest, and in small loaves for better and faster baking.

You can always count on the top of the loaf to crack -- well, most times -- because the crust browns before the center of the bread has finished rising. As the center expands, the loaf cracks, its beauty mark.

When I bake these breads I turn them around in the oven half through the baking -- or if baking two pans at the same time, switch the position of the pans. That's another down-home trick that works.

These delectable aromatic breads are a warming treat right out of the oven, or you can cut into slices and toast for a late weekend breakfast. They develop a deep flavor when allowed to sit for a day or so, which makes them perfect for packing up and sending or passing out as gifts. And when I do this, I wrap the bread first in a piece of white cloth or cheese cloth dampened with a little rum or cognac or bourbon, and then wrap in foil.

And quick breads freeze well, too. Just bake, cool, wrap in waxed paper and then foil, and when ready to serve, simply unwrap and warm up in the oven while friends or guests are on the way -- a heady, aromatic head start. Enjoy.



JAMAICAN BANANA BREAD


  • Choose, soft fully ripe bananas free of blemishes .

  • 1 1/2 cups all purpose flour, plus another tablespoon for coating the nuts

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 large eggs, at room temperature

  • 1/2 cup coconut, grape seed or light peanut oil, or a mixture of all three

  • 3/4 cup light brown sugar, preferably crystallized sugar

  • 1 cup mashed ripe bananas

  • 3 or 4 tablespoons dark rum or lemon juice

  • 2 teaspoons ground allspice

  • 1 cup chopped walnuts

  • 1 tablespoon flour


Preheat the oven to 350 degrees. Butter a 9 x 5 x 2 1/2-inch loaf pan or 6-cup ring mold or cake pan, and dust lightly with flour. Sift together the flour, baking powder, baking soda and salt, and set aside.

Combine the eggs, oil and sugar in a large bowl, and beat vigorously with a wire whisk or an electric hand mixer for a few minutes until well blended. Add the mashed bananas, rum or lemon juice, and allspice, and beat until just smooth.

Stir in the flour and leavening, mixing only until blended. Coat the walnuts all over with the flour and stir into the batter. Spoon the batter into the prepared pan and shake the pan gently to settle the batter.

Set the filled pan in the middle of the oven on the lower shelf and bake the bread for about 55 minutes or until a tester inserted into center comes out clean, but still moist. When done, set the pan of bread on a wire rack and cool for 10 minutes. Then, turn the bread out of the pan and serve warm, if desired.


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MOLASSES TEA BREAD

I recently prepared this bread on NBC's "Today Show" for an early afternoon ladies' tea, which is a perfect excuse for catching up with girlfriends.

  • 3 /4 cup vegetable oil, such as grape seed, peanut, corn, or coconut, or a mixture of the oils

  • 3 large eggs, at room temperature

  • 3/4 cup dark or robust molasses

  • 1/2 cup granulated sugar

  • 3 or 4 tablespoons finely chopped fresh ginger or 2 to 3 teaspoons ground ginger

  • 1 to 2 teaspoons ground allspice

  • 1 to 2 teaspoons ground cinnamon

  • 2 1/4 cups unbleached flour, plus another tablespoon for coating the nuts

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 3/4 cup buttermilk, at room temperature

  • 1 cup chopped pecans or walnuts

  • 1 1/2 tablespoons crystallized sugar such as Sugar In The Raw, or more if desired


Preheat the oven to 350 F. Butter a 9 x 5 x 3-inch loaf pan, dust lightly with flour, shake out excess, and set aside.

Combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon in a large mixing bowl, and beat vigorously with a whisk or handheld electric mixer until well blended.

Sift together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture, stirring with a wooden spoon after each addition. Sprinkle the walnuts or pecans all over with the flour and then stir into the batter, mixing well.

Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack.

Bake the bread for 10 minutes and then scatter the top of the loaf evenly with the crystallized sugar.

Bake the molasses bread for 45 to 50 minutes longer, or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't over bake the bread and dry it out; it should be moist.

Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a tea cloth or sheet of wax paper. Then, turn the bread upright and serve warm, if desired.

Note: This bread stores well and picks up flavor when wrapped with a rum-soaked cloth. To store, dip a 12 to 14- inch square of muslin or cheesecloth into a cup holding 2 or 3 tablespoons dark rum, wetting the fabric all over. Squeeze out the excess rum, wrap the molasses bread with the dampened cloth and store the bread in a tin canister, or wrap with foil and store in a dark place.

COCONUT SPICE BREAD

  • 3 cups all purpose flour, plus another 2 tablespoons for coating the nuts

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 eggs

  • 1 1/2 cups sugar

  • 2 teaspoons ground allspice or crushed allspice berries, or more if desired

  • 1 1/2 teaspoons ground cinnamon

  • 1 cup mild flavored nut or vegetable oil

  • 1 cup buttermilk

  • 1 1/4 cup chopped walnuts or pecans

  • 1 1/2 cup sweetened flake coconut or dried coconut flakes


Preheat the oven to 350 F. Generously butter and then dust lightly with flour two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, or two (8 x 2-inch) cake pans, or two (6-cup) ring molds.

Sift together the flour, baking powder, baking soda and salt, and set aside. Combine the eggs, sugar, allspice and cinnamon in a large bowl. Using a handheld electric mixer, beat the mixture until frothy. Add the oil and beat on medium speed until well blended, for about 2 minutes, scraping the sides of the bowl with a rubber spatula once or twice.

Quickly add the sifted flour to the bowl alternately with the buttermilk, using a large mixing spoon. Then beat the batter briskly with the spoon about 30 seconds, scraping the sides of the bowl as needed.

Toss the walnuts or pecans and coconut with the 2 tablespoons flour and stir into the batter, mixing well but gently.

Pour the batter into the buttered pans, dividing evenly between the two. Shake the pans to level the batter. Place the pans on the lower shelf of the hot oven. Don't allow the pans to touch.

Bake for 40 minutes and then insert a metal tester or toothpick into the center of the breads to test for doneness. If the tester comes out clean but moist and the breads are golden brown, they are done. If not, bake 5 or so minutes longer, and test again, watching carefully.

When done, remove the breads from the oven and cool in the pans on a wire rack for 10 to 12 minutes. Turn the breads out of the pans and onto the wire rack and serve warm, if desired.

LEMON CORIANDER BREAD

This is a variation of a Southern favorite, which I often boost with crushed coriander seeds, which adds a winsome citrus-like flavor, a delectable match.

  • 4 cups all-purpose unbleached flour, plus another tablespoon for coating the nuts

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 tablespoons lemon juice

  • 1 1/4 cups buttermilk, at room temperature

  • 1 1/2 cup sugar

  • 1 cup mild flavored nut or vegetable oil

  • 2 tablespoons crushed coriander seeds, lightly toasted if desired

  • 1 1/2 to 2 tablespoons grated lemon peel

  • 3 eggs, at room temperature

  • 1 1/2 cup chopped walnuts, pecans or pistachios


Preheat the oven to 350 degrees. Generously butter and then dust lightly with flour two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, or two (8 x 2-inch) cake pans, or two (6-cup) ring molds.

Sift together the flour, baking powder, baking soda and salt, and set aside. Stir the lemon juice into the buttermilk and set side.

In a large mixing bowl, combine the sugar, oil, crushed coriander seeds, lemon peel and eggs. Using a handheld electric mixer, beat the mixture on high speed for 2 to 3 minutes, or until light and fluffy, scraping the sides of the bowl with a rubber spatula as needed.

Quickly, using a large spoon, add the flour and milk alternately to the bowl. Then beat the batter briskly with the spoon for about 30 seconds, scraping the bowl as needed.

Toss the chopped nuts with the 1 tablespoon flour and stir into the batter, mixing the batter well but gently.

Pour the batter into the buttered pans, dividing evenly between the two. Shake the pans to level the batter. Place the pans on the lower shelf of the hot oven. Don't allow the pans to touch.

Bake the breads for 40 minutes and then insert a metal tester or toothpick into the center of the breads to test for doneness. If the tester comes out clean but moist and the breads are golden brown, they are done. If not, bake 5 or so minutes longer, and test again, watching carefully.

When done, remove the breads from the oven and cool in the pans on a wire rack for 10 to 12 minutes. Turn the breads out of the pans and onto the wire rack and serve warm, if desired.

CHOCOLATE APPLE BREAD

If available or desired, 1 cup of grated fresh zucchini can replace an equal amount of grated fresh apple in this recipe. Firm, textured apples such as Granny Smith, Greening or Golden Delicious are best for this bread.

  • 3 1/2 cups all-purpose unbleached flour, plus another 2 tablespoons for coating the nuts and chocolate chips

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 eggs

  • 1 1/2 cups sugar

  • 3/4 cup mild-flavored nut or vegetable oil

  • 2 teaspoon ground cinnamon

  • 2 cups grated peeled apple

  • 1 cup semisweet chocolate chips, such as Ghirardelli's

  • 1 cup chopped pecans or walnuts


Preheat the oven to 350 degrees. Generously butter and then dust lightly with flour two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, or two (8 x 2-inch) cake pans, or two (6-cup) ring molds.

Sift together the flour, baking powder, baking soda and salt, and set aside.

In a large bowl combine the eggs, sugar, oil and cinnamon. Using a handheld electric beater or wire whisk, beat for about 2 minutes on high speed, scraping the bowl as need. Using a large spoon, stir in the flour and spices, and then the grated apple.

Sprinkle the chocolate chips and nuts with the 2 tablespoons flour, coating all over. Then stir the chocolate and nuts into the batter, mixing well but gently.

Pour the batter into the buttered pans, dividing evenly between the two. Shake the pans to level the batter. Place the pans on the lower shelf of the hot oven. Don't allow the pans to touch.

Bake for 45 minutes and then insert a metal tester or toothpick into the center of the breads to test for doneness. If the tester comes out clean but moist and the breads are golden brown, they are done. If not, bake 5 or so minutes longer, and test again, watching carefully.

When done, remove the breads from the oven and cool in the pans on a wire rack for about 12 minutes. Turn the breads out of the pans and onto the wire rack and serve warm, if desired.

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Joyce White is the author of the cookbooks "Soul Food" and "Brown Sugar," both published by HarperCollins




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

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