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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

Some call it bread, others cake. This simple zucchini loaf is so good, you'll forget you're eating your veggies

By Julie Rothman





JewishWorldReview.com | (MCT) This recipe makes one large moist and tasty loaf that is as nice to look at as it is to eat. It's also a great way use some of that extra zucchini that might be taking over your garden this time of year.


Serve it as a treat for breakfast or afternoon tea. It is so good, you'll forget you're eating your vegetables.



ZUCCHINI BREAD

Makes: 8 to 10 servings



  • 2 cups flour

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 2 cups grated zucchini (packed)

  • 3 eggs

  • 1 cup sugar

  • 2/3 cup vegetable oil

  • 1/2 teaspoon lemon extract

  • 1/2 teaspoon vanilla extract

  • 1 cup dark raisins



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Sift together flour, baking powder, baking soda, salt and spices. Set aside.

Cut ends off zucchini. Rinse and pat dry, then grate.

In a large bowl, beat eggs and sugar till smooth and creamy. Beat in oil and extracts, then mix well using a large whisk or wooden spoon for 2 minutes.

Alternately beat the flour mixture and the grated zucchini into the batter. Beat just until ingredients are mixed well and moistened. Do not overbeat. Stir in raisins to combine.

Spoon batter into a greased and floured loaf pan. Spread evenly.

Bake at 350 degrees for 1 hour and 10 minutes.

Cool in pan for 10 minutes. Remove to rack to cool completely.

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