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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

WARNING: This walnut cake with praline frosting, perfect for afternoon coffee, is addicting

Cathy Pollak



JewishWorldReview.com | I am one of those people who enjoys a mid-afternoon sweet snack with coffee. The cravings for something sugary seem to hit about 3 o'clock. I try so hard to be good, but I've stopped fighting it. I figure the penalty is about 100 lunges or something like that. I'm over it. I swear I only take a few bites. I indulge in my sweet treat with French-pressed black coffee I make at home. It all keeps me going until at least happy hour.


I have always been nuts about nuts in my desserts. I love the texture and complexity they bring to the table. And walnuts are by far my absolute favorite. This cake combines the perfect level of sweetness with the pleasantly bitter flavor of the walnuts. And let's not forget the frosting, adding a whole other layer of yummy.


Perfect for entertaining or just to have around, even though it's dangerous and addicting. But you knew that just by looking at it.

BUTTERMILK-WALNUT SNACK CAKE WITH PRALINE FROSTING

MAKES 12 servings


  • 2 cups all-purpose flour .
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped walnuts


For the frosting:


  • 1/2 cup packed light brown sugar

  • 1/4 cup plus 2 tablespoons whole milk, divided

  • 2 tablespoons butter

  • 1 tablespoon light colored corn syrup

  • 1/4 teaspoon table salt

  • 2 cups confectioners' sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup chopped walnuts


Preheat oven to 350 F. Grease and flour a 9- by 13-inch pan

Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl, combine flour, baking soda and salt, whisking until mixed.

Place butter and sugars in a mixing bowl, and beat until light and fluffy, about 5 minutes. Add eggs and vanilla, mixing until just combined. Add flour alternately with buttermilk, ending with flour. Mix until just combined, do not overmix. Fold in walnuts and pour into prepared cake pan.



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Bake for 28-32 minutes or until a toothpick inserted in the middles comes out clean. Cool completely on a wire rack.

For the frosting, place brown sugar, 1/4 cup milk, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil while stirring. Simmer for 2 minutes. Place mixture into a bowl with confectioners' sugar, remaining 2 tablespoons of milk, and vanilla. Beat for 2-3 minutes until slightly cooled and thick. Spread evenly over cake and sprinkle with walnuts.

Let frosting set before cutting the cake into squares.


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(Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She blogs about food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)





© 2013, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.

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