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

SOUR CREAM BANANA OATMEAL WAFFLES combines rich flavor with a moist, cake-like interior to make a homey, comforting treat

By Diane Rossen Worthington

JewishWorldReview.com | I am a sucker for cool kitchen gadgets. So when I discovered that you could buy the Waring Double Belgian Waffle Maker, I had to have one. I had seen it used in many large buffet brunches. You just turn the waffle maker upside down and cook two at the same time. It is so much fun. And you can't make a mistake with the browning level and doneness with the reliable thermostat. Of course you could use any waffle maker that you prefer.

Cook or no cook, all will love these homey comforting waffles that have a moist, cake-like interior. Sour cream and bananas bring rich flavor while the oatmeal gives added texture. You may find just a dusting of powdered sugar is all you need to sweeten them. I like serving these alongside some warm maple syrup.


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Here are a few tips for perfect waffles:

It's best to place the waffle iron on a protective surface like a cookie sheet to avoid burning your countertop and for easy cleanup.

This batter may require you to spread it with a spatula. Pour the batter in the middle of the waffle iron and then spread it out evenly.

Be patient and don't peek before the waffle is done.

Double or triple this recipe if needed.

If you mistakenly overfilled the waffle iron, don't close it. Let it stay open for about 30 seconds. Then slowly close the waffle iron.

Figure about 2 1/2 minutes per side for cooking the waffles; this may vary depending upon how done you like them.


Makes: about 7 waffles

  • Makes 1 cup all-purpose flour
  • 1 cup quick cooking oatmeal or multi-grain cereal

  • 2 tablespoons brown sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • Pinch allspice

  • Pinch nutmeg

  • 1/2 teaspoon salt

  • 1 cup sour cream

  • 1/2 cup milk

  • 2 large eggs

  • 4 tablespoons melted butter

  • 2 ripe bananas, peeled and sliced

  • Maple syrup to taste, warmed

1. In a large mixing bowl combine the flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon, allspice, freshly grated nutmeg and salt. Mix well.

2. In a large measuring cup combine the sour cream, milk, eggs, and melted butter and whisk until well combined. Add the sliced bananas to the cup and mash it in well. (An old fashioned potato masher works well.) Don't worry if the mixture is still a little lumpy.

3. Add the liquid ingredients to dry ingredients and mix together with a fork or a whisk until you have a smooth batter.

4. Heat a waffle iron according to the manufacturers directions and lightly spray it with vegetable oil. Pour some of the batter into the iron, spreading it around evenly as soon as you finish pouring, and close the waffle iron.

5. Cook until the waffle iron will open easily and the waffles are golden brown on the outside and cooked through inside. Remove each waffle to an ovenproof platter or a baking sheet in a 200 F oven while you cook the remaining waffles.

6. Serve the waffles sprinkled with powdered sugar or drizzled with a little warm maple syrup.

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