46 | SEPTEMBER 30 • 2021
Directions
Preheat the oven to
350°F. Line a 9x12-inch
baking dish with parch-
ment. Set aside.
Make the topping:
Combine the topping
ingredients and stir well
(should be crumbly). Set
aside.
Make the cake: Whisk
the flour, baking powder,
baking soda, salt and cin-
namon together in a large
bowl. Set aside.
Combine the oil, brown
sugar, granulated sugar,
eggs and vanilla extract
together in another bowl
and stir or mix well (use
an electric mixer, if you
wish). Add the dry ingre-
dients to the wet ingredi-
ents. Fold in the zucchini.
Spread into the prepared
baking dish. Sprinkle the
crumb topping evenly on
top.
Bake for 40 minutes or
until golden and a tooth-
pick inserted in the center
of the cake comes out
clean.
Remove from the oven
and cool. Cut into squares
and serve warm or at
room temperature. Makes
20 servings.
HEARTY MUSHROOM
BARLEY SOUP
Ingredients
1½ pounds button or white
mushrooms
3 Tbsp. butter or olive oil
1½ cups chopped yellow or
white onion
1 tsp. chopped garlic, optional
1 cup ¼-inch diced celery
1½ cups ¼-inch diced carrots
1 Tbsp. dried parsley flakes
1 bay leaf
8 cups beef broth or water
1 cup pearled barley
Salt and fresh ground pepper,
to taste
1 cup frozen peas, thawed
1 oz. Sherry, if desired
Directions
Trim the ends of the
mushroom stems and
place them in a colan-
der. Rinse them, turning
them with your hands, to
remove any soil. Slice the
mushrooms.
Melt butter or oil in
a large soup pot over
medium-high heat. Add
the onions and garlic and
sauté for 3 minutes. Add
the celery and sauté for
3 minutes more. Add the
carrots and parsley and
stir well. Add the broth,
mushrooms and bay leaf
and stir well.
Bring the soup to a
boil, stir in the barley and
bring to a boil again. Add
1 tsp. of salt and ½ tsp. of
pepper, reduce heat to
simmer, cover and cook
for about 20 minutes,
until the barley is tender.
Stir in the Sherry, if using,
and peas and cook for
10 minutes more. Adjust
salt and pepper to taste.
Makes 8 or more serv-
ings.
FOOD
DINING IN
continued from page 45
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September 30, 2021 (vol. , iss. 1) - Image 47
- Resource type:
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- The Detroit Jewish News, 2021-09-30
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