Just a quick note to say I'm okay. I've been really bad about returning e-mail this week, and blogging. My joints are acting up and my fingers hurt, which makes typing ohhh so fun! So, I've been limiting my typing to things I need to do for work. Actually, this evening my joint pain is gone! But, I've had a lot of work things to catch up on. So, stay tuned. I had a long talk with Kevin yesterday about the upcoming NIH visit. I'll blog about that soon! In the meantime, please forgive me for not keeping up! 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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