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

Orange Spiced Pumpkin Bread with Hazelnuts and Cranberries is quick, fragrant, sweet and tangy

By Diane Rossen Worthington

JewishWorldReview.com | A quick bread doesn't rely upon yeast to rise; rather, baking powder or baking soda acts as the leavening agent. You don't have to let the dough rise, nor do you knead it; just a quick mix of ingredients and pop it in the oven. What you gain in saving time, you give up in light airy texture. Most quick breads are dense and very moist. Not a bad thing if you ask me.

I love the smell of bread baking in my kitchen on cool autumn days, and this recipe has a particularly wonderful fragrance. Toasted hazelnuts add just the right flavor to this orange-scented bread. If you can't find hazelnuts, sliced almonds are a good alternative. You can usually find nuts already chopped in bags in your supermarket. Look for sweetened dried cranberries to add just the right sweet and tangy flavor layer to the bread.

For fall baking, I use pumpkin pie spice that has nutmeg, cinnamon, ginger and allspice blended together -- a Seriously Simple tip. I use it in much of my fall baking when I want to include those toasty, comforting flavors. When friends drop by, I'll serve slices of this delectable and homey bread with a mug of spiced apple cider or tea. Serve with a ramekin of orange-honey butter or honey and mascarpone blended together.

This makes 2 loaves. I often freeze one, defrost it and warm it for Thanksgiving morning to set the mood for the day. Sometimes I use it to make pumpkin cranberry bread pudding. You'll be glad you have the second loaf.


MAKES two 4-by-8-inch loaves

  • 1/2 cup chopped hazelnuts .

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon EACH, cinnamon, freshly grated nutmeg, ground ginger and allspice

  • 1/4 cup unsalted butter, (1/2 stick) softened

  • 1/2 cup plus 2 tablespoons firmly packed dark brown sugar

  • 1/2 cup sugar

  • 2 large eggs

  • 1 teaspoon finely chopped orange zest

  • 1/2 cup orange juice

  • 1 cup canned pumpkin puree

  • 1/2 cup sweetened dried cranberries


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1. Preheat the oven to 350 F. Grease and flour two 4-by-8-inch loaf pans.

2. Place the hazelnuts on a baking sheet and bake for 5 to 7 minutes or until lightly browned. Reserve.

3. Combine all the dry ingredients in a medium bowl or on a sheet of wax paper and reserve.

4. In a large mixing bowl cream the butter and both of the sugars with an electric mixer on medium speed until well blended. Add the eggs, orange zest, orange juice and pumpkin and blend on low speed until just blended.

5. Add the dry ingredients to the mixture on low speed, mixing until just blended. DO NOT OVER MIX. Add the cranberries and mix just enough to combine.

6. Transfer the mixture into the loaf pans evenly and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at for least 15 minutes and then turn the bread out onto a cooling rack. Serve warm or at room temperature.

Make Ahead: This bread tastes best on the day it's baked. It freezes well wrapped in foil for up to 2 months.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.