I was wanting a way to dampen the munchies - and God took care of it. Grin! I don't know what's up, but this morning I woke up with sores all inside my mouth that hurt like *(^(^(^., Tylenol didn't do it. I had to break out the big guns. I also have this ongoing little ulcer thingie so it's been code brown galore, at least once a day or more. I need to go to the store, but I'm afraid to get too far from home for fear of "code brown." My joints are acting up too. Whine, whine, whine. Suddenly I don't really want to snack. Guess that took care of that!
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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