I don't think I've been away from the blog this long since I started it. Conference was wonderful this year and I have lots to report, but by the end of the night I was simply too tired to blog about the day's events. After conference several of us went to New York to do some sight seeing, and then Donna and I went to Washington to attend a medical meeting. It's been a long few weeks and I'm still not home. I'm now trying to process all of the news that I'm so behind on sharing here. Lots and Lots of photos to come - you'll probably get sick of them by the end. He he he.........I am still here!
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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