Boy do I have a lot to blog about - but I can't right now. Because of everything going on with me, I just wanted to post quickly to let you all know I'm okay. I had a very rough day yesterday. We had an HPS board call last night, and then I went to bed. I was up several times in the night feeling sick with acid reflux etc. Today is deadline day and I'm at home - I just couldn't do another day with my heart rate and blood pressure bouncing all over the place. Anyway - I did make some headway yesterday - I'm okay today, just very tired - and I'll post more when I can.
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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