Thanks to all the people that noticed I hadn't posted in several days and checked up on me! You guys are awesome! Yes, I was under the weather, but that was only partly why I've been absent from blogging. The other reason is that somehow my blog (I'd love to know how) set of the spam alerts at Blogger and was temporarily disabled. But, we're up and running now and I've got a LOT to post. Right now, however, I'm waiting on a cab. My good friend Tina, (I've blogged about her before) is moving away to accept a new job. There's a going away event for her, so I'm off this evening to say my farewells. It's a happy/sad occassion. So, more later - unless the cab is really late! Grin!
Here's another recipe from Toby! Thanks Toby......and I'll get the others posted soon! Ratner's Cheesecake and plain cookies Ratner's was a Jewish dairy restaurant in the lower East Side of Manhattan. This recipe, from my disintegrating, no longer in print Ratner's cookbook, is the closest I've ever gotten to reproducing the rich, heavy cheesecake my mother made when I was a kid. It's worth the time it takes to prepare and every last calorie. Dough Can be prepared in advance. Makes enough for two cakes. Can be frozen or used to make cookies – see recipe below. 1 cup sugar 1 teaspoon vanilla extract 1 cup shortening 1 teaspoon lemon extract 1 cup butter 2 eggs 3 cups sifted cake flour ½ teaspoon salt 2 cups all purpose flour 1 teaspoon baking powder 1. In a bowl, combine all ingredients with hands. Refrigerate 3 -4 hours, or preferably overnight. Filling (for
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