Well, I've got so much to blog about, but when I got back into the office I discovered our press date was moved back and there's still a lot to do. This evening I've been answering questions from conference goers that got home, thought about things a bit, and had questions about some of what they heard in the meetings. So, in the meantime, here are a few pictures from the conference. Pictured here in the middle is Susanne, an HPS'er from Germany with her mom on the left and Carmen Camacho, an HPS Network board member on the right. I was thrilled that Susanne got to join us this year.
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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