Before we get to this edition’s special recipes, I would like to again invite everyone who reads this column to consider sharing one of your family’s heirloom recipes. I’m sure that there are some outstanding recipes used by our residents that have been handed down from generation to generation. That’s what this column is all about. Have you got one to share? If so, please send it to me at greengeezer9@comcast.net
— Sammy
Joan Anthony is a special lady. I first met Joan through her husband Nelson, who is one of the members of my tennis play group. We had dinner at the Nelsons one evening, and that’s when I discovered that Joan is a wonderful cook. I kept bugging her to share one of her heirloom recipes. She finally came through with something I’m sure to make some day: Jewish Coffee Cake. I asked Joan for some of her personal history, and this is what she wrote.“My husband Nelson and I met while both working in a law office in New York City in 1960. We were married in 1962 (50 years this June) and have a son and daughter as well as five grandchildren. We moved to Sun City in 2007 and look forward to many wonderful years with family and friends.”
Jewish Coffee Cake
1/2 lb. of butter
1-1/2 C sugar
1 pint sour cream
2 teaspoons baking soda
4 eggs
2 teaspoons vanilla
3 C flour
3 teaspoons baking powder
12 oz. semi-sweet chocolate chips
Topping
1/2 C sugar
2 teaspoons cinnamon
1 C chopped nuts (pecans or walnuts)
Cream butter and sugar, add eggs and sour cream. Mix well.
Add dry ingredients, flavorings, and chips. Mix well.
Pour half the batter into an aluminum foil-lined 9 X 13 pan.
Mix the topping ingredients separately and add to remainder of batter.
Pour over batter that is already in the pan and create marble effect.
Bake at 350 degrees for 45-60 minutes.
This cake can be made days ahead and frozen.
— Joan Anthony
