OCTOBER 3 • 2019 | 31

EASY WALNUT AND
BROWN SUGAR COFFEE CAKE
A coffee cake is one that’
s perfect
to eat with a cup of coffee. This is
a simple and satisfying cake that
whips up in minutes.
Ingredients:
3 cups flour
3 tsp. baking powder
¾ cup sugar
1 tsp. salt
1 cup whole milk
½ cup (1 stick butter), melted (but
slightly cooled)
½ cup sour cream
2 large eggs
1 Tbsp. vanilla extract
Topping:
1 cup brown sugar
1 cup chopped walnuts or pecans
½ cup (1 stick) butter, melted
¼ cup flour
2 tsp. ground cinnamon
Directions:
Preheat oven to 400°F. Spray a
9- by 13-inch baking dish with
nonstick cooking spray.
Combine flour, baking powder,
sugar and salt in large bowl and
whisk well. Set aside.
In another bowl, combine the
butter, milk, sour cream, eggs and
vanilla and whisk well. Pour the
wet mixture into the flour mix-
ture and stir with a large spoon
(or electric mixer) until uniform.
Transfer the batter to the pre-
pared baking dish and spread
evenly with a spatula.
In a small bowl, stir together
the topping ingredients (it will be
very moist). Sprinkle the topping
over the cake. Run a knife though
the cake several times to allow the
topping to seep into the cake.
Bake for 15-20 minutes or until
a toothpick inserted into the cen-
ter of the cake comes out clean.
Allow to cool before cutting into
squares. Makes 20 servings.

SHAKSHUKA
3 Tbsp. olive oil
2 cups chopped onions
1 red or yellow bell pepper, chopped
1 tsp. minced garlic
1 (28-ounce) can diced tomatoes
with juices
6-8 large eggs
Kosher salt and pepper to taste
Garnish:
Hot sauce (such as Tabasco), on
the side
Directions:
Heat oil in large skillet, pot or
Dutch oven over medium-high
heat. Add the onions and garlic
and sauté for 5 minutes. Add the
bell pepper, tomatoes, and salt and
pepper to taste (start with 1 tsp. salt
and ½ tsp. pepper), bring to a boil,
reduce heat, cover and cook for 30
minutes more. Taste the tomatoes
for seasoning and add more salt
and pepper to taste.
Break the eggs into the tomatoes,
cover with a lid and cook until the
eggs are to your liking (some peo-
ple prefer to break the yolks by stir-
ring the egg lightly when it’
s added
to the tomatoes) and serve immedi-
ately as a side dish — tomatoes with
the cooked egg on top. Makes 6-8
servings.

ORANGE, CHERRY AND RICOTTA
BAKED OVERNIGHT FRENCH TOAST
Make the day before and bake one
hour before serving.
French toast ingredients:
12 cups cubed challah (egg bread)
with crust
3 cups milk (lowfat is fine)
9 large eggs
1½ cups ricotta cheese
¾ cup orange juice
1 cup sweetened dried cherries
2/3 cup sugar
1 Tbsp. vanilla or almond extract
1 Tbsp. finely grated orange zest
½ tsp. salt
Garnish:
1 cup maple syrup
Confectioners’
sugar (powdered
sugar)

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