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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