ruth's recipes

7/27/2019 Ruth's Recipes

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A collection o Ruth Sara Goldmans 114 avoriterecipes over her lietime in the kitchen

Ruths Recipes


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3/92

Ruths Recipes


4/92

Rut Godman (scond rom rigt) posing appi wit ami. Fromt, r motr Janntt Rosnbaum, granddaugtr Abb, son Ja,usband Cars, Rut and daugtr Mimi. (Son Mart was missing.)


5/92

A Sons Forword on Moms Rcips

For the entirety o her adult lie, my mother,

Ruth Sara Goldman, loved nothing more

than sharing a good recipe or something she

had cooked or baked in her own kitchen. But

passing along a handwritten copy, typically on

her personalized stationery or note pad, to her

tennis-playing riends wasnt quite satisying

enough. Mom regularly shared her avorites

with thousands o others through the Food

section o the local daily newspapers, which

connected her culinary avorites to legions oothers.

As a lasting tribute to her, Ive compiled

114 o my mothers recipes. Almost all o

these appeared at least once in The Citizen,

the daily newspaper in Auburn, N.Y., or

one o the Syracuse (N.Y.) Newspapers, The

Post-Standardand The Herald-Journal.A

ew were published in theSarasota Herald-

Tribune as my parents spent most o their

winters in nearby Longboat Key, Fla. Also, I

ound a couple o her cheesecake recipes on

the Dianas Desserts website, and a ew o therecipes included in this collection were passed

down to her rom her mother and her mother-

in-law.

Mom did her part in making possible this

compilation o her published recipes. I ound

her yellowing clippings o almost each one, all

dutiully marked with the date o publication.

(The earliest appeared in the Syracuse Herald-

American, the Sunday newspaper, in August

1979 ater she submitted multiple dessert

recipes or the Whats Cooking in Central

New York eature.) I also tapped into theelectronic archives o these newspapers to

ensure I didnt overlook anything obvious

in her repertoire. A database check at the

Syracuse Newspapers turned up her name

91 times in connection with the Recipe Swap

between June 28, 1988 (Easy Barbecued

Lamb Chops), and December 20, 2006

(Coconut Curried Nuts) just our months

beore she passed away rom pancreatic cancer

at the age o 79 in Auburn, N.Y., where she

lived the entirety o her adult lie.

Mom usually beriended whatever editor

was put in charge o the weekly ood section,

and those olks could usually count on hearing

rom her every ew weeks with another

contribution appropriate or the season. They,too, became members o her culinary an

club. The editors comments that sometimes

preceded the recipes (which oten repeated my

Moms enthusiastic words about her dishes)

are recorded here, as well.

The longtime recipe coordinator at the

SyracuseHerald-Journal, Evelyn Clayton, had

an enduring long-distance phone relationship

with her, and she graciously reprinted Moms

recipe or her patented white chocolate

mousse cheesecake as a tribute a ew weeks

ater her death. Along with the recipe, Evelynshared a remembrance rom Sandy Lent, an

Auburn neighbor, who shared this, in part,

about Mom: Though the oven is o, and the

our, sugar and chocolate bins are empty, all

who use her recipes do so with a smile on

their ace, warmth in their heart and a little

our on their cheek.

So heres hoping that many o you will

have a chance to use one or more o Ruth

Sara Goldmans 114 recipes that ollow in this

booklet. And, i you do, please do remember

her with a smile on your ace, once youvenished wiping that our rom your cheek.

Jay P. Goldman

Silver Spring, Md.

June 2013


6/92

4 Ruths Recipes

Appetizers/Snacks 7Bleu Cheese Cheesecake . . . . . . . . . . . . . . . . . 8

Cheese Crisps . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Coconut Curried Nuts . . . . . . . . . . . . . . . . . . . 9

Cinnamon Cocktail Pecans . . . . . . . . . . . . . . 10

Salmon Cheese Spread . . . . . . . . . . . . . . . . . . 10

Nob Hill Pat . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Paulines Cheese Log . . . . . . . . . . . . . . . . . . . . . 11

Breads 13Apple Cheese Bread . . . . . . . . . . . . . . . . . . . . 14

Cream Cheese andOrange Nut Bread . . . . . . . . . . . . . . . . . . . . . . 14

Healthul Date Bread . . . . . . . . . . . . . . . . . . . .15

Cranberry Pear Loa . . . . . . . . . . . . . . . . . . . . .15

Sour Cream Banana Bread . . . . . . . . . . . . . . 16

Peachy Pecan Bread . . . . . . . . . . . . . . . . . . . . .17

Prune/Walnut/Orange Loa . . . . . . . . . . . . . .17

Yeast Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Sour Cream Maple Bread . . . . . . . . . . . . . . . 18

Cakes 19Maidas Blueberry Cake . . . . . . . . . . . . . . . . . 20

Apricot Cream Cheese Coeecake . . . . . . . . 20

Flourless Chocolate True Cake . . . . . . . . . 21

Chocolate True Cake . . . . . . . . . . . . . . . . . . 22

Lithuanian Coee Cake . . . . . . . . . . . . . . . . . 23

Mocha Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Miners (Bundt) Cake . . . . . . . . . . . . . . . . . . . 24

Chocolate Chip Coee Cake . . . . . . . . . . . . . 25

Kahlua Chocolate Cake . . . . . . . . . . . . . . . . . 25

Cheesecakes 27Ruths Modied Basic Crumb Crust . . . . . . 31

Chocolate Cheesecakewith Orange Glaze . . . . . . . . . . . . . . . . . . . . . 32

Chocolate Mousse Cheesecake . . . . . . . . . . . 33

Ruths Strawberry Cheesecake . . . . . . . . . . . 33

Chocolate Chip and Walnut Cheesecake . . 34

Apricot Cheesecake . . . . . . . . . . . . . . . . . . . . . 34

Lemon Cheesecake . . . . . . . . . . . . . . . . . . . . . 35

Ruths Pumpkin Mousse Cheesecake . . . . . 35

Chocolate Raspberry Cheesecake Bars . . . . 36

Orange Cheesecake Pie . . . . . . . . . . . . . . . . . 36Executive Inn Pumpkin Cheesecake . . . . . . 37

Key Lime Cheesecake . . . . . . . . . . . . . . . . . . . 38

Key Lime Cheesecake Bars . . . . . . . . . . . . . . 39

Rerigerator Pineapple Cheesecake . . . . . . . 40

Mocha Mousse Cheesecake . . . . . . . . . . . . . . 40

Ruths White ChocolateMousse Cheesecake . . . . . . . . . . . . . . . . . . . . . 41

Spiced Pumpkin Cheesecake . . . . . . . . . . . . 42

Cookies & Bars 43Apricot Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Chocolate Date Bars . . . . . . . . . . . . . . . . . . . . 44

Chocolate Macaroons . . . . . . . . . . . . . . . . . . . 45

Pineapple-Coconut Delights . . . . . . . . . . . . . 45

Chocolate Peanut Butter Bars . . . . . . . . . . . 46

Lime and Pineapple Squares . . . . . . . . . . . . 46

Lemon Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Maple Shortbread Bars . . . . . . . . . . . . . . . . . 47

Oatmeal Cookies with A-Peel . . . . . . . . . . . . 48Butterscotch Delights . . . . . . . . . . . . . . . . . . . 48

Orange and Date Squares . . . . . . . . . . . . . . . 49

Peanut Meringue Cookies . . . . . . . . . . . . . . . 49

Ruth Saras Oatmeal Cookies . . . . . . . . . . . . 50

No-Bake Chocolate Oatmeal Cookies . . . . . 50

Contents


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5Ruths Recipes

Pies, Tarts,Cobblers and Crisps 51Mocha Ice Cream Pie . . . . . . . . . . . . . . . . . . . 52

Speedy Sweet Potato Pie . . . . . . . . . . . . . . . . 52

Citrus Brulee Tarts . . . . . . . . . . . . . . . . . . . . . 53

Apple Cheese Tart . . . . . . . . . . . . . . . . . . . . . . 53

Cashew Nut Tart . . . . . . . . . . . . . . . . . . . . . . . 54

Blueberry Orange Cobbler . . . . . . . . . . . . . . 54

Peach-Blueberry Cobbler . . . . . . . . . . . . . . . . 55

Peach-Raspberry Cobbler . . . . . . . . . . . . . . . 55

Blueberry Crisp . . . . . . . . . . . . . . . . . . . . . . . . 56

Miscellaneous Desserts 57Cranberry Bog Bark . . . . . . . . . . . . . . . . . . . . 58

Jacques Pepins Strawberry Panache . . . . . . 58

Instant Tiramisu . . . . . . . . . . . . . . . . . . . . . . . 59

Orange Tapioca Flu . . . . . . . . . . . . . . . . . . . 60

Philly Apple Kuchen . . . . . . . . . . . . . . . . . . . . 60

Plum Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Simple Strawberry Mousse . . . . . . . . . . . . . . 62

Spiced Peaches . . . . . . . . . . . . . . . . . . . . . . . . . 62

Entres 63Alte Goldmans Cabbage Roll . . . . . . . . . . . . 64

Easy Barbecued Lamb Chops . . . . . . . . . . . . 64

Anns Spaghetti Pie . . . . . . . . . . . . . . . . . . . . . 65

Easy Chicken Tetrazzini . . . . . . . . . . . . . . . . . 65

Canal House RestaurantsMacaroni and Cheese . . . . . . . . . . . . . . . . . . . 66

Lime Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 66Creamy Chicken Enchiladas . . . . . . . . . . . . . 67

Salmon Loa . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Apricot Glazed Chicken with Potatoes . . . . 68

Macaroni & Cheese . . . . . . . . . . . . . . . . . . . . . 68

Eggplant Marcia . . . . . . . . . . . . . . . . . . . . . . . 69

Ruth Smileys Noodle Cheese Pudding. . . . 6 9

Glazed Corned Bee . . . . . . . . . . . . . . . . . . . . 70

Ruths Parmesan Chicken . . . . . . . . . . . . . . . 70

Mom Goldmans Best Noodle Pudding . . . 71

Noodle Apple Bake . . . . . . . . . . . . . . . . . . . . . 71Zucchini Quiche . . . . . . . . . . . . . . . . . . . . . . . 72

Salami Loa . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Muns 73Apricot Mufns . . . . . . . . . . . . . . . . . . . . . . . . 74

Ruths Chocolate Chipand Orange Mufns . . . . . . . . . . . . . . . . . . . . 74

Corn-Walnut Mufns . . . . . . . . . . . . . . . . . . . 75

Cheddar Apple Mufns . . . . . . . . . . . . . . . . . 75Dilled Cheddar Corn Mufns . . . . . . . . . . . . 76

Salads 77Evies Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Green Beans and Red Onion Salad . . . . . . . 78

Ruths Sweet and Sour Beets . . . . . . . . . . . . 79

Maple Raspberry Salad Dressing . . . . . . . . . 79

Cold Rice Salad . . . . . . . . . . . . . . . . . . . . . . . . 79

Marinated Vegetable Relish . . . . . . . . . . . . . 80

Pickled Baby Carrots . . . . . . . . . . . . . . . . . . . 81

Quick n Easy Corn Relish . . . . . . . . . . . . . . 81

Ruths Cranberry Mousse Salad . . . . . . . . . . 82

Spinach and Red Cabbage Salad . . . . . . . . . 82

Soufs 83Cold Rhubarb Sou . . . . . . . . . . . . . . . . . . . 84

Orange Cream Blender Sou . . . . . . . . . . 84

Vegetable Dishes 85Baked Lima Bean Casserole . . . . . . . . . . . . . 86

Bar-B-Qd Lentils . . . . . . . . . . . . . . . . . . . . . . 86

Conetti Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

Parmesan Portobellos . . . . . . . . . . . . . . . . . . . 87

Corn Pudding 1 . . . . . . . . . . . . . . . . . . . . . . . . 88

Corn Pudding 2 . . . . . . . . . . . . . . . . . . . . . . . . 88

Contents


8/92


9/92

7


10/92

8 Ruths Recipes

Appetizers/SnacksAPPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 97

Ruth Goldman o Auburn, a regularcontributor to this column, shares an

unusual cheesecake recipe that was

served at a party given by the mixed

doubles indoor tennis group she belongs

to. Ruth also thinks it would make a

great appetizer or holiday parties.

AlSo, SyracuSe PoSt-Standard rECiPE SwAP, 09

Ruth Goldman o Auburn writes: I

wanted to share a great appetizer orNew Years Eve, Bleu Cheese Cheesecake.

It goes great with bland crackers. My

tennis riends love it with a glass (or two)

o white wine. Theres no need to use an

expensive bleu cheese or the recipe; a

supermarkets own brand is just ne.

Ingrdints

1/ cups csed sate cackes

stick btte, meted

5 es

packags ( oz. ac)ceam ceese, steed

oz. cmbed be ceese

Dirctions

1. Combine crushed saltines and butter (useblender to make ne cracker crumbs).

2. Press mixture into bottom o a 9-inch

springorm pan.

3. In blender, beat eggs, cream cheese and

bleu cheese until very smooth.

4. Pour into prepared crust and bake at 325

degrees or 45 minutes.

5. Cool in pan and rerigerate overnight.

6. Remove sides o pan and let cheesecake

come to room temperature or avor andease o spreading.

Be Ceese

Ceesecake

Rut wit two o r avorit tnnis-paing cronis, Btt Grn andAnn Kuka, wo wr rquntrcipints o Ruts bakd goods andcontributors to r rcip coction.


11/92

9Ruths Recipes

Appetizers/SnacksAPPEArED in SyracuSe PoSt-

Standard rECiPE SwAP, 09

This recipe is rom

Ruth Goldman o

Auburn who likes

keeping holidays

simple, but un.

Ingrdints

oz. ated cedda ceese

cup maae, meted

1/4 tsp. cayee peppe

tsp. sat

cups sted

cups rce Cspes ceea

Dirctions

1. Blend cheese and margarine

together in bowl.

2.Add cayenne pepper, salt and

our. Blend and mix in cereal.

3. Form mixture into 60 to 70

small balls.

4. Place on ungreased cookie

sheets; atten each with

ork and bake in a preheated

400-degree oven or 10 minutes.

Ceese Csps

Ingrdints

ae e tes 1/4 cp

cups med a ts cdpecas, cases, amds,

peats ad ats1/ cup sedded cct,seeteed seeteed

tbsp. sa

tbsp. ps tsp. cy pde

1/4 tsp. cayee peppe

tsp. kse sat

1/ tsp. te peppe

Dirctions

1. Preheat oven to 225 degrees.

2. Line a baking sheet withparchment paper.

3. Place the egg whites in a

large stainless steel bowl and

whip until rothy.

4.Add the nuts and toss until

coated.

5. Place the remaining

ingredients in another bowl, toss

to combine, and add to the nuts.

6. Toss again and coat

everything well and evenly.

7. Transer to the prepared sheet

and arrange in a single layer.

8. Place in the oven and cook,

stirring every 15 minutes, until

lightly colored and dried out,

about 1 hour.

9. Remove rom oven and

immediately loosen the nuts

with a metal spatula and set

aside to cool beore serving.

Makes 4 cups.

Cct Ced ntsAPPEArED in SyracuSePoSt-Standard CnYFooD SECTion, 006

Ruth Goldman o

Auburn wanted to

share a recipe or

coconut curried nutsthat were inspired

by a recipe in the

cookbook Savor the

Moment by the

Junior League o

Boca Raton, Fla.


12/92

10 Ruths Recipes

APPEArED in ThE SyracuSe PoSt-Standard CnYFooD, 99

Ruth Goldman o

Auburn wanted toshare an appetizer

recipe, Salmon Cheese

Spread, that she serves

at holiday gatherings.

Ingrdints

can 6 sam, daed oz. ceam ceese, steed

tbsp. em jce

tbsp. ey cppedes pasey

tbsp. ated

tbsp. pepaed seads

Dirctions

1. Remove skin and bones romsalmon; place in a bowl and

ake with a ork.

2.Add cream cheese, parsley,

lemon juice, onion and

horseradish; mix well and pack

into a crock or other serving

dish.

3. Rerigerate covered until well

chilled.

4. Serve with crackers or raw

vegetables.

Sam Ceese Spead

FroM now were cooking,PuBliShED 996 BY ThE

CoMPrEhEnSiVE TEChnologYCEnTEr, AuBurn, nY

I keep a large jar o

these addictive nuts

in my rerigerator

to serve with drinks

or to give as gits.

Ingrdints

1/ cup sa

tsp. cam

1/ tsp. sat

e te, m tempeate

cups peca aves

Dirctions


2. Combine sugar, cinnamon

and salt in small bowl.3.Whisk egg white in large

bowl until rothy.

4.Add pecans to egg white and

toss to coat.

5.Add sugar mixture and toss

thoroughly.

6. Spread pecans in a single

layer on large cookie sheet.

7. Bake until toasted and crisp,

about 20 minutes.

8. Using spatula, immediately

loosen pecans rom cookie sheet

and cool.9. Store in airtight container.

Cam Cckta Pecas

Appetizers/Snacks


13/92

11Ruths Recipes

APPEArED in SyracuSe PoSt-

Standard rECiPE SwAP,

Mrs. Ruth Goldman

o Auburn wrote:

This chicken pat is

similar to that served

at San Franciscos

Fairmont Hotel. Even

people who do not

care or any orm o

chopped liver will

enjoy this pat.

APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 5

Ruth Goldman o

Auburn wanted

to share this easy

holiday hors

doeuvres idea.

Ingrdints

b. ccke ves

ae , cpped

cov ac eave e

tbsp. btte

oz. ceam ceese

tbsp. bady

1/ tsp. amd etact

1/ cup sey te e

tbsp. mayase

Das sat ad peppe

Dirctions

1. Saute chicken livers, onions

and garlic in butter.

2.When onions become golden,

add sherry.

3. Pour into ood processor

or blender and process until

mixture is smooth.

4. Blend in remaining

ingredients.

5. Mix thoroughly.

6. Pack in crocks or dish and

rerigerate.

7. Can be served with melba

rounds or crackers.

Ingrdints

Two -oz. packags ceamceese, steed

On 1/-oz. can csedpeappe, daed

cups cpped pecas

1/4 cup ey cppedee peppe

tbsp. cpped

tsp. seased sat

Dirctions

1. Cream the cheese until it is

smooth.

2. Stir in drained pineapple,

1 cup chopped pecans, green

pepper, onion and seasoned

salt.

3. Place in rerigerator or a ew

hours to rm up.

4.When mix is rm, use hands

to shape log.

5. Roll log in remaining pecans.

6.Wrap in plastic wrap and

rerigerate overnight.

nb h Pat

Paes Ceese l

Appetizers/Snacks


14/92

12 Ruths Recipes

On o Rut Godmans signatur book pats


15/92

13

Breads


16/92

14 Ruths Recipes

Breads


Ruth Goldman o

Auburn writes: Ive

made this wonderul,moist quick bread or

years, since reading

the recipe in an

October 1970 copy

o Better Homes and

Gardens. My riends

love it with a cup o

coee and it makes a

great ood git, too.

IngrdintsTwo -oz. packags ceamceese, steed

1/ cup sa

tbsp.

e

ated d a ae ae

sty beate e

cup ae jce

packag (6-7 oz.)t bead m

Dirctions

1. Combine cream cheese, sugar

and our; beat in 1 egg and

orange peel.

2. Combine the slightly beatenegg and orange juice in a large

bowl.

3.Add the quick bread mix,

stirring until moistened.

4. Pour 23 o the batter into a

greased 9-by-5-by-3-inch loa

pan.

5. Pour cream cheese mixture

over top o batter; spoon on

remaining batter.

6. Bake in a 350-degree ovenor 1 hour.

7. Cool and remove rom pan.

8.Wrap loaves in oil and

rerigerate.

Ceam Ceese adoae nt Bead

APPEArED inauburn citizenTASTE SECTion, 00

Ruth Goldman o

Auburn tells me that

this is a wonderul

recipe or autumn.

Dirctions

1. Preheat to 350 degrees.

2. Grease a 9-by-5-inch loa

pan.

3. In large bowl, combine the

our, sugar, baking powder,

baking soda, salt, shortening

and eggs.

4. Mix well until blended.

5. Stir in apples, cheese andnuts. Mix well.

6. Pour into the prepared pan.

7. Bake or 50-60 minutes or

until it tests done.

Appe Ceese Bead

Ingrdints

cups

2/ cup sa

tsp. bak pde

tsp. bak sda

Pinc sat

1/ cup ste

es

1/ cup paed, ced,sedded appes

1/ cup sedded cedda ceese

1/ cup cpped ts


17/92

15Ruths Recipes



Regular contributor

Ruth Goldman o

Auburn, who just

returned home ater

wintering in the

Florida Keys, wanted

to share this recipe

that she ound in

the Sarasota Herald-

Tribune newspaper.Welcome home, Ruth;

its always good to

hear rom you.

Ingrdints

packag ( ouncs) pttede dates, spped

cup ass

1/ cups b ate

cups e eat

tsp. bak sda

tsp. bak pde

1/4 tsp. sat

sty beate e tes

tsp. vaa1/ cup amds

Dirctions

1. In a medium bowl, combine

dates and raisins.

2. Pour boiling water over

mixture and set aside to cool.

3. In a large mixing bowl, stir

together wheat our, baking

soda, baking powder and salt.

4.When the date mixture is cool

enough, stir in beaten egg whites

and vanilla.

5.Add date mixture and cup

almonds to the our mixture;

stir until well-blended.

6. The mixture will be thick.

7. Bake in a 350-degree oven

or 40 to 50 minutes, or until

wooden toothpick inserted in

center comes out clean.8. Cool in pan on wire rack or

10 minutes.

9. Remove rom pan and cool

completely on wire rack.

Yield: one loa, 18 servings

each has 127 calories, 2g at,

0mg cholesterol, 115 mg sodium,

2g dietary ber.

NOTe: May substitute sunower

seeds, pecans or walnuts in place

o the almonds and may use

ewer dates and more raisins, as

personal tastes dictate.

heat Date Bead

Breads

APPEArED inauburn citizenTASTE SECTion, 000

Ingrdints packag (5.6 oz.)cabey bead m

cup ae jce

tbsp. veetabe

e can (6 oz.) peas, daedad ey cpped

1/ cup cpped amds

1/4 tsp. d e

Dirctions


2. In large bowl, combine all the

ingredients and stir until the dry

ingredients are moistened.

3. Pour the batter into a 9-by-

5-inch loa pan that has been

coated with non-stick cooking

spray.

4. Bake or 60-70 minutes

or until a wooden toothpick

inserted in the center comes out

clean.

5. Remove loa rom oven and

allow to cool or 15 minutes.

6. Then remove rom pan and

cool completely.7. Use immediately or keep

tightly wrapped until ready to

use.

8. Slice and serve with cream

cheese.

Cabey Pea la


18/92

16 Ruths Recipes

Breads

Ingrdints

cups sa

cup ste stck e maae

es

tsp. vaa

cup s ceam

cup cpped ts pta

ae pe baaas mased

tsp. bak pde

tsp. bak sda

tsp. sat

cups appse sted

Dirctions

1. Cream together sugar and

shortening/oleo.

2.Add eggs and vanilla and

blend.

3.Add bananas.

4. Combine dry ingredients.

5.Add alternately with sour

cream.

6. Stir in nut meats.

7. Bake in 10-inch tube pan at

375 degrees or one hour.

8.Wrap in oil to store. This is

a very moist bread.

S Ceam Baaa Bead

Rut Godman at a potuck picnic dinnr wit rinds,incuding r dar rind Btt Grn (rigt). Tis rcip(undatd) was ound in andwrittn ormat in Rutscoction and was sard b Btt. S nots tat itsSUPeR! and srvs ots.


19/92

17Ruths Recipes

APPEArED in SyracuSeHerald-american, 79

Mrs. Charles B.

Goldman o Auburn

entered a number

o dessert recipes in

Whats Cooking in

Central New York.

Ingrdints

On 6 oz. casced peaces

es

6 tbsp. btte maae

tbsp. em jce

cups appse

3/4 cup sa

tsp. sat

tsp. bak pde

3/4 cup cpped pecas tbsp. peac peseves

Peacy Peca Bead

Dirctions

1. Drain peaches, reserving cup

syrup.

2. Finely chop peaches (1 cup) and

set aside.

3. In blender combine remaining

peaches, butter, eggs, the reserved

peach syrup and lemon juice.

4. Cover and blend until smooth.

5. Stir together dry ingredients.

6.Add egg mixture and stir until

moistened.

7. Fold in reserved peaches and

nuts.

8. Pour into a loa pan.

9. Bake at 350 degrees or 1 hour.

10. Spread with preserves.

11. Cool 10 minutes; remove and

cool on rack.

Breads

ThiS rECiPE wAS FounD inhAnDwriTTEn ForMAT on hEr

PErSonAlizED STATionErY(unDATED) ShE wroTE:

This is one o the

moistest and most

delicious loa cakes!

Its wonderul spread

with sot, low-at

cream cheese or

sandwiches with

coee. Bon appetit!!

Ingrdints e

tsp. vaa

tsp. bak sda

1/ cups cpped pesi sed te e b Sseet pest ae essece de av

cup b ate

1/ cup ey

1/4 cups

2/ cup sa

3/4 cup cpped ats

Pewatoae la

Dirctions1. Beat egg, and add vanilla.

2. Cover prunes and boiling water

and let stand or 20 minutes.

3.Add honey, our, baking soda and

sugar to prune mixture; add egg and

nuts and mix well.

4. Pour into an oiled loa pan (9-by-

5 inches) and bake at 325 degrees

or one hour (or until done).

5. Let stand or 10 minutes.

6. Remove rom tin and cool beore

serving.


20/92

18 Ruths Recipes

APPEArED in SyracuSePoSt-Standard CnYFooD SECTion, 006

Ruth Goldman o

Auburn wanted to

share a recipe orsour cream maple

bread. The recipe

is rom Dianas

Desserts (www.

dianasdesserts.com),

a website dedicated

to home bakers.

Ingrdints

3/4 cup appse

tsp. bak pde

tsp. bak sda

1/ tsp. sat

1/ cup sated btte,at m tempeate

3/4 cup mape syp

cup s ceam

e

1/ cup cpped pecas

Dirctions


2. Grease and our an 8-by-

4-inch loa pan.

3. In a small bowl, stir and

toss together the our, baking

powder, baking soda and salt.

Set aside.

4. In a medium bowl, using a

hand-held electric mixer, beat

the butter until smooth, then

slowly add the maple syrup,mixing constantly.

5. By hand, whisk in the sour

cream and egg.

6. Stir in pecans.

7.Add our mixture and stir

until just blended (do not

overmix).

8. Spoon batter into prepared

pan and bake until a toothpick

inserted into the center comes

out clean (50-60 minutes).

9. Transer the pan to a wire

rack and cool 15 minutes;

turn loa onto rack and cool

completely.

Makes 1 loa.

TO STORe: When completely

cooled, wrap in plastic wrap

and then place in aluminum

oil. Store at room temperature

or up to 3 days or place in an

airtight container and reeze or

up to 3 months.

S Ceam Mape Bead

BreadsA rECiPE PASSED on FroM ruThSMoThEr, JEAnnETTE roSEnBAuMiT wAS FounD TYPEwriTTEn on

JEAnnETTES MAnuAl TYPEwriTEron hEr PErSonAlizED noTEPADIngrdints

e

stick btte

cup sa

tsp. sat

yeast cake

cup t mk scaded

cups me esst ts a stf d

rass

Dirctions

1. Dissolve yeast cake in a little

warm milk with a pinch o

sugar and set aside.

2. Mix melted butter with sugar

and salt.

3.Add scalded milk and blend

thoroughly.

4.Add well-beaten egg.

5.Add yeast cake mixture.

6.Add our last.

7. Rerigerate overnight.

8. Roll out add sugar, raisins,

anything else and roll up.

9. Cut into buns.

10. Let rise in greased pans.

11. Bake at 350 degrees.

Yeast Bs


21/92


22/92

20 Ruths Recipes

APPEArED inauburn ymca-weiucookbook, PuBliShED 00

Ingrdints or Cak

oz. ceam ceese

cup btte e maae

cup sa

es

cup mk

tsp. vaa cups sted

tsp. bak pde

tsp. bak sda

tsp. sat

oz. apct peseves

Ingrdints or Topping

cups sedded cct

2/ cup packed b sa

tsp. cam

1/ cup meted btte e

Dirctions1. Thoroughly blend sotened

cream cheese, oleo/butter and

sugar.

2.Add eggs, milk and vanilla.

3.Add our, baking powder,

baking soda and salt and mix

well.

4. Pour hal o this mixture into

greased and oured 9-by-13-

inch pan.

5. Cover with one 12-oz. jar o

apricot preserves.

6. Dot with remaining batter

and bake at 350 degrees or 35to 40 minutes.

7. Combine ingredients or

topping.

8. Spread topping over hot cake.

9. Broil 3 to 4 minutes until

golden. (Watch careully as it

may burn easily.)

Apct CeamCeese Cfeecake

CakesAPPEArED in SyracuSe Herald-Journal rECiPE SwAP, 795

With blueberries

coming to market,

Ruth Goldman o

Auburn submitted

her avorite blueberry

dessert recipe, which

she says is rom one

o Maida Heatters

dessert books.

Ingrdints

cups es bebees

1/ cups

tsp. cam

cups sa

1/ cup btte

tsp. bak pde

1/ tsp. sat

tsp. vaa

e

1/ cup mk em d, ey ated

1/ cup ey cpped ats

Dirctions1. Pick over, rinse and drain

blueberries.


3. In small bowl, combine 13

cup our, cinnamon and cup

sugar.

4. Cut in cup o the butter

until the mixture resembles

coarse crumbs. Set aside or

topping.

5. Mix together remaining our,

baking powder and salt.

6. Place berries in a bowl and

sprinkle with 1 tbsp. o our

mixture. Toss and set aside.

7. Cream remaining butter with

remaining sugar; beat in vanilla

and egg until uy.

8. Stir in remaining dry

ingredients with the milk and

lemon rind.

9. Stir the sti batter with the

blueberries until just mixed.

10. Spread evenly in a 9-inch

square pan and sprinkle with

crumb topping mixture and

nuts.

11. Bake about 50 minutes;

serve warm.

Madas Bebey Cake


23/92

21Ruths Recipes

Ingrdints

6 oz. semseet ccate cps

sticks (0tbsp.5oz.) sated btte

5 es, sepaated, atm tempeate

Dirctions

1. Melt chocolate chips and butter

in a double boiler over simmering

water, stirring until smooth.

2. Pour chocolate mixture into

large bowl; cool slightly.


4. Generously butter or spray a

9-inch springorm pan.

5. Beat yolks to blend and stir

into chocolate mixture.

6. Beat egg white to sti peaks

and gently old small amount o

whites into chocolate mixture to

loosen.

7. Fold in remaining whites and

mix well.

8. Pour batter into prepared pan

and bake or 12 minutes. Do not

overbake! Cake will be loose and

will rm up when rerigerated.

9. Cool completely in pan.

Rerigerate overnight beore

removing sides o springorm pan.

10. Decorate with chocolate curls

(dark or white chocolate).Makes 14-16 servings.

NOTe: I always keep extra

chocolate curls in a jar in

the rerigerator. A ew resh

raspberries are also a nice

touch next to each portion. Bon

Appetit!

APPEArED in SyracuSe PoSt-Standard, FooD SECTion, 700

Heres my ourless chocolate cake recipe. Ive

made it or years and keep one at all times in

the reezer to give as a git to riends. A cousin

in Auburn had a small dinner or Syracuse

University head ootball coach Paul Pasqualoni

a ew years ago, and I made this special

dessert. The coach liked it so much he took a

piece home with him at the evenings end.

APPEArED inauburn citizen TASTE SECTion, 600

Ruth Goldman says this sinul chocolate true

cake has been one o her most outstanding desserts

over the years. Mrs. Goldman has given this

recipe to many o her riends, and she thought

you would enjoy it. It is very dense and rich so

just serve it in small wedges. She likes to put

curls o dark chocolate on top. Ruth also uses

a little whipped cream or Cool Whip that has

been mixed with a touch o Kahlua. Sometimes

she serves it with raspberry sauce over the top.

AlSo APPEArED inauburn citizen(unDATED)

Ruth R. Goldman is back in Auburn ater

spending the winter in Florida. She wrote to

tell readers about a new dessert idea that she

ound in a 1986 issue o Bon Appetit. She says:

My contributions to a recent potluck ater-

tennis party was dubbed the ultimate dessert.

It serves at least 16 because o its richness and

only takes 12 minutes to bake. Welcome back,Ruth. Its always good to hear rom you.

AlSo APPEArED in DiAnAS DESSErTS, 990

I guess I would have to call this the ultimate

dessert in my extensive collection! It is very dense

and delicious and only bakes or exactly 12 minutes.

I always keep one in the reezer or git giving.

Fess Ccate Te Cake

Cakes


24/92

22 Ruths Recipes

APPEArED inauburn citizen TASTE SECTion, 000

Delicious and no one knows it all

started rom a cake mix! Try to

keep the secret i possible. Denitely

try the Kahlua cream topping. It

makes eating this scrumptious

cake even more decadent.

Ingrdints

box dak ccate de devs dcake m i y se Dca hes!

es

cup s ceam

3/4 cup ate

1/4 cup veetabe

sma box ( srvings siz) statccate de pdd m

cup semseet ccate cps

Dirctions


2. Mix all ingredients in large bowl and then stir

in the chocolate chips by hand.

3. Pour batter into a well-greased (you may use

Pam or other non-stick cooking spray) 9- or 10-

inch bundt pan and bake or 50-60 minutes.

4. Cook cake or 30 minutes and then remove

rom baking pan.

5. Cover with aluminum oil when cool and

rerigerate.

6. Serve each cold slice with Kahlua cream, i

desired.

Kaua Cram ToppingIngrdints

On oz. carton e daypped tpp, taed

1/4 cup me t y taste cfeeqe, peeaby Kaa qe

Dirctions

Mix the whipped topping together well with the

coee liqueur (a day beore to blend avor) and

keep in rerigerator with the cake until ready to

serve.

Makes 16 (small, but very rich) servings.

Ccate Te Cake

Cakes


25/92

23Ruths Recipes



Ruth Goldman, o

Auburn, wanted to

share a recipe or a

Lithuanian Coee

Cake that her riend,

a Yale University

proessor, sent. Its the

specialty at Claires,

a restaurant near

the university inNew Haven, Conn.

Ingrdints or Fiing

1/4 cup dak b sa, packed

tbsp. aated sa

tsp. cam

tbsp. d cfeet beed

1/4 cup cpped ats

1/4 cup ass

Ingrdints or Cak

cup aated sa tbsp. stck btte, steedt m tempeate

es

tbsp. beed cfee, ced

tsp. vaa etact

cup at s ceam

cups beaced

tsp. bak sda

tsp. bak pde

Dirctions1. Combine all lling ingredients

into a small bowl; stir well to

combine. Set aside.


3. For the cake, cream the

butter and sugar in a mixing

bowl, using a hand mixer on

medium speed or 45 seconds.

4. Scrape down the sides with a

rubber spatula.

5.Add the eggs and beat or 30

seconds.

6. Scrape down the sides o the

bowl.

7.Add the coee, vanilla extract

and sour cream.

8. Beat on low speed or 30seconds, until well creamed.

Scrape down sides o the bowl.

9. In a separate mixing bowl,

sit together the our, baking

soda and baking powder.

10. Pour the creamed mixture

over the top o the our

mixture, scraping the bowl well.

11. Mix on low speed or 45

seconds, just to combine,

stopping to scrape down the

sides o bowl.

12. Prepare a 10-cup Bundt pan,

either by spraying with nonstick

cooking spray or greasing with

shortening and then ouring the

pan.

13. Pour in hal o the batter.

14. Sprinkle hal o the lling on

top, ollowed by the remaining

batter and topped by remaining

lling.

15. Bake in center o oven or

46 to 50 minutes, until a tester

inserted in center comes out

clean.

16. Remove cake rom oven; let

cool in pan or 5 minutes, then

turn it onto a plate.

17. Serve warm or cooled to

room temperature.

ltaa Cfee Cake

Cakes


26/92

24 Ruths Recipes


Ruth Goldman o

Auburn, a regular

contributor to this

column, sent a recipe

or Mocha Cake that

she ound in Southern

Living magazine.

The recipe originated

at The Supper Club

in Wilmington, N.C.Ruth wrote: This

cake is so rich. I you

preer, Cool Whip is

just as good to serve

with the cake as the

whipped cream.

Ingrdints

cups s ceam

ae es

(.5 oz.) packag ccatecake m

1/ cup cfee qe

1/4 cup veetabe

oz. packag semseetccate cps

1/ cup csed amdbcke cps pta

pint pp ceam

1/4 cup cectes sa

Dirctions

1. Stir together sour cream,

eggs, cake mix, coee liqueur

and vegetable oil in a large

bowl.

2. Blend well.

3. Stir in chocolate chips and, i

desired, almond brickle chips.

4. Pour batter into a greased

and oured 10-inch Bundt pan.

5. Bake at 350 degrees or 50 to

55 minutes, or until a wooden

pick inserted in center comes

out clean.

6. Cool in pan on a wire rack 10

to 15 minutes; remove rom pan

and cool completely on a wire

rack.

7. Beat whipping cream atmedium speed o electric mixer

until oamy; gradually add in

cup conectioners sugar, beating

until sot peaks orm. Serve

with cake.

NOTe: This recipe was made

with Kahlua coee liqueur and

Heath Bits O Brickle Almond

Toee Bits or the crushed

almond brickle chips.

Mca Cake

APPEArED SyracuSe PoSt-Standard reciPe SwaP, 60

Ruth Goldman o

Auburn writes: Heres

a one-bowl Bundt cake

recipe (Miners Cake)

that gets 10 stars orease and taste. It was

recently shared by

a riend o mine (a

great cook) who lives

in Cleveland, Ohio.

Dirctions

1. Cream butter and sugar until

light and uy.

2. Beat in eggs, 1 at a time, until

well blended.

3. Fold in sour cream and vanilla.

4. Fold in our, baking powder, salt

and chocolate morsels.

5. Spoon into Bundt pan and bake

at 350 degrees or 60 minutes.

Serves 8.

Ingrdints

cup btte

cups sa

es

cup s ceam

1/ tsp. vaa

cups

tsp. bak pde

1/4 tsp. sat

cup semseetccate mses

Mes Bdt Cake

Cakes


27/92


28/92

26 Ruths Recipes

T insid covr o t rst cookbook ownd b Rutsmotr, Janntt Rosnbaum, and atr passd down tor daugtr and granddaugtr. It is datd 9.


29/92

27

Cheesecakes


30/92


31/92

29Ruths Recipes

Frzing or Futur UsK

Some cheesecakes reeze better than others. Therich, heavy cream-cheese cakes reeze well, while

lighter and moister custardy cakes reeze less well.

Rerigerate the cake beore you reeze it and

wrap it careully to prevent reezer burn. (The Joy

o Cheesecake)

K To reeze your cheesecake, prepare it according

to the recipe directions, except omit the topping.

Place it on a tray and reeze, uncovered, or 6

hours or till rm. Remove the cheesecake and

wrap it in heavy-duty oil or place it in a large

reezer bag. Seal, label and reeze your cheesecake

or several months. Thaw the uncovered

cheesecake in the rerigerator overnight or at

room temperature or 2 to 3 hours. Put any

topping on your cheesecake ater it has thawed.

(Cheesecake Extraordinaire)

KWrapped properly to be airtight, in plastic wrap

and an outer covering o oil, cheesecake suers

no loss o texture or up to three months in the

reezer. Allow it to derost in the rerigerator or

24 hours beore serving. Decorate and rerigerate

two hours beore serving. (125 Best Cheesecake

Recipes)

Giving Cscaks as GitsBakers who make cheesecakes or cheese pies to

give away as gits ace the problem o perhaps

never seeing their pans again. On the other hand,

i you try to remove the cheesecake rom the

metal bottom, you run the risk o damaging the

cake in the process. Heres our solution Obtain

a supply o nine-inch cardboard pizza disks. (Try

to nd them in the housewares department o a

department store or a pizzeria or make yourselrom sturdy cardboard.) Wrap the disks in oil

they will get soggy otherwise and use them in

place o the metal bottom. (The Joy o Cheesecake)

Tips and TricksK Make it creaMy. I you want a cheesecake with

a creamy consistency, have all o the ingredients

at room temperature beore starting. (Cheesecake

Extraordinaire)

K ITS DONe WheN IT JIGGleS.Bake the

cheesecake in the center o the oven or 45 to 55

minutes or until the top starts to brown lightly.

When you pull out the oven rack to remove the

cheesecake, the center o the cheesecake should

have a slight jiggle to it, with the sides looking

somewhat dry. Dont worry about the wobbling

center the cheesecake will continue to bake

as it cools and the center will rm up. (125 Best

Cheesecake Recipes)

Unquivoca commnts about a tria cs-cak rcip scribbd into a cookbook b RutGodman.


32/92

30 Ruths Recipes

Ruths Tips and Tricks or Perect Cheesecake Baking

K Do i Have to Bake tHe crust First? Most

recipes do not require baking rst. The best placeor the crust is in the reezer until the lling is

ready to be poured into it. I the crust is properly

made in a cheesecake pan, it will not stick. It

is not necessary to grease the pan unless youre

using a springorm pan. (125 Best Cheesecake

Recipes)

K cHeesecakes oFten crack.But you can

reduce the chances o your cake cracking with

these simple precautions. Do not overbeat the

batter when adding the eggs. Beating too long

or at too high a speed will cause the concentriccracks. Always beat eggs using the lowest speed o

your electric mixer. (Cheesecake Extraordinaire)

K toasting nuts. Bring out the crunchy

goodness o nuts by toasting them. Simply spread

a single layer o nuts in a baking pan. Bake in

a 350-degree oven or 8 to 10 minutes or until

light brown, stirring occasionally. Its easy to

have toasted nuts always on hand. Simply toast a

large amount o nuts and store them in a covered

container in your reezer or several months.

(Cheesecake Extraordinaire)

TroubsootingK cracking. The most common disaster that

beginning cheesecake bakers encounter is

cracking the problem is probably in the baking

and cooling. As the cheesecake bakes, it gives o

a considerable amount o moisture. I it gives

o too much or gives it o too ast, the cake will

crack. One solution to this problem is to increase

the humidity o the oven.

At home this result can be obtained by placing

the cake pan in a water bath by placing a pan

o water on the bottom shel o the oven. Since

springorm pans are not watertight, it is advisable

to place a skirt o aluminum oil around the entire

bottom o the pan beore placing it in a water

bath.

Deep concentric cracks and a dark brown top

indicate that the cake was baked too long and/

or at too high a temperature. Such cracks are

usually indicative o extensive damage to the egg

On o Rut Godmans man cscakcookbooks, a Motrs Da git rom r trcidrn.


33/92

31Ruths Recipes

white structure and consequently mean a soggy

cheesecake. Dont serve it to company.Grand Canyon crevices across the center o

the cheesecake are unsightly, but usually not very

serious. They are oten caused by drats or come

about during the cooling process. Two saeguards

can be recommended. Do not open the oven any

more or any longer than is absolutely necessary.

Unless the recipe specically calls or it, never

open the door during the rst 30 minutes o

baking.

To prevent cracking during the cooling

process, run a knie or a spatula along the edge

o the pan so that the cake can pull away reelyas it contracts. Dont orget that unsightly cracks

can be hidden with a judicious use o a topping.

K solution to unDerBaking: Most

underbaking errors can be remedied by

rerigerating beore serving. (125 Best Cheesecake

Recipes)

Ingrdints

cup gaam Cacke Cmbs

6 tbsp. btte, meted

cup aated sa

cup pecas, d d pcess

Dirctions1. Place the crumbs and pecans in a mixing

bowl and add the butter and sugar. Blend well.

2. Press the crumb mixture onto the bottom

and partly up the sides o a greased 9-inch

baking dish or springorm mold.

3. Chill the crust or 5 to 10 minutes in the

reezer until it is set.

rts MdedBasc Cmb CstfRom TheJoy of CheeseCake

Ruths Tips and Tricks or Perect Cheesecake Baking

Book pat in on o Rut Godmans cs-cak cookbooks, a git to r rom t ongtimRcip Swap coordinator at t dai nwspa-prs in Sracus, N.y., evn Caton.

SourcsK The Joy o Cheesecake by Dana Bovbjerg and

Jeremy Iggers, Barrons Educational Series,

Woodbury, N.Y., 1980.

K Cheesecake Extraordinaire by Mary Crownover,

Contemporary Books, 1994.

K 125 Best Cheesecake Recipesby George Geary,

Robert Rose Inc., Toronto, Canada, 2002.


34/92


35/92

33Ruths Recipes


Ruth Goldman, o

Auburn, wanted to

share a recipe or

Strawberry Cheesecake

made in a blender

and garnished with

resh berries.

Ingrdints or crust:

1/4 cup meted btte

cup aam cacke cmbs

Ingrdints or ing:

cups pecet

at cttae ceese1/4 cup

Two packags (-oz.) tceam ceese

1/ cup sa

tsp. vaa

e tes ad ae e

1/ to 3/4 cup es stabees

Dirctions

1. Make a graham cracker crust

in a 9-inch springorm pan (

cup melted butter and 1 cup

crumbs).

2. Combine all other ingredients

in blender.3. Bake at 450 degrees or 15

minutes; dont remove cake and

then bake at 250 degrees or 45

minutes more.

4. Cool and rerigerate

overnight beore taking out o

springorm.

Makes 12 servings.

NOTe: Delicious with Cool Whip

and berries on top. Its low-at

too!!

rts Stabey Ceesecake

APPEArED on DiAnAS DESSErTS wEBSiTE,00 (wwwDiAnASDESSErTSCoM)

An easy cheesecake to make, and so

delicious. Looks great topped with chocolate

curls or top each slice with a mixture o

Cool Whip and Kahlua coee liqueur.

Ingrdints or Crust

cup aam cacke cmbs ccate ae cke cmbs

1/4 cup btte, meted

Ingrdints or Fiing (-oz.) packags ceam ceese,steed at m tempeate

can (-oz.) seeteed

cdesed mk ae es

tsp. vaa etact

cups semseet ccatecps, meted ad ced

Ingrdints or Garnis(optiona)C wp med tKaa cfee qe

Ccate cs

Ccate Msse

Ceesecake

Dirctions

1. Mix together the graham

cracker crumbs (or chocolate

waer cookie crumbs) and themelted butter.

2. Place mixture rmly

in bottom o a 9-inch

springorm pan.

3. Place all lling ingredients

in a blender or ood

processor; blend or process

until smooth.

4. Pour into prepared crust.

5. Bake at 300 degrees or

one hour.

6. Let cool at room

temperature.7. Rerigerate cheesecake

overnight beore releasing

sides o springorm pan.

8. Garnish cheesecake with

chocolate curls or top slices

with Cool Whip mixed with

Kahlua coee liqueur, or

decorate as desired.

Makes 12-16 servings.

Cheesecakes


36/92


37/92


38/92

36 Ruths Recipes

APPEArED inauburncitizen, 9600

Here is a sinul dessert

rom Ruth Goldman.

AlSo APPEArED in SyracuSePoSt-Standard, 5700

Ruth Goldman o

Auburn wanted to

share a recipe or

Chocolate Raspberry

Cheesecake Bars. Itsreally rich, she says.

Ingrdints

packag ccatede cake m

cup btte maae, steed

6 oz. packaed ceamceese, steed

6 oz. ctae aspbeyyt /3 cp

tub eadytspeadccate st

es

cups aspbey pe tpp

Dirctions


2. Lightly grease the bottom

only o a 13-by-9-inch pan.

3. Beat the dry cake mix and

butter in a large bowl until

crumbly.

4. Reserve one cup.

5. Press the remaining mixture

into the bottom o the lightly

greased pan.

6. Using the same bowl, beat

the cream cheese, yogurt and

rosting until smooth.

7. Beat in the eggs until

blended.

8. Pour into the pan.

9. Sprinkle with the reserved

crumbly mixture.

10. Bake or 1 hour or until

center is set.

11. Rerigerate uncovered at

least two hours beore serving.

12. Cut into squares and serve

with a dollop o raspberry pie

lling.

JUST A hINT: Cheesecake will

cut more easily when a wet

knie is used, cleaning it ater

each cut.

Ccate raspbey

Ceesecake Bas

Cheesecakes

APPEArED inauburn ymca-weiucookbook, PuBliShED 00

Ingrdints

Two oz. packags ceam ceese steed

On 6 oz. can eae jce taed

On oz. ca csedpeappe daed

On 0c aamcacke pe se

es

cup sa

cup

cup ate

Dirctions

1. Heat oven to 350 degrees.

2. Beat together cream cheese,

eggs and cup sugar until

smooth.

3. Blend in cup o the orange

juice concentrate.

4. Pour into pie shell and bake

or 30 minutes.

5. In saucepan, blend cup

sugar and our.

6.Add water to remaining

concentrate and stir into sugar/

our mixture.

7. Cook over medium heat,

stirring until mixture boils or

one minute.

8. Stir in drained pineapple.

9. Spread careully over hot pie.

10. Chill or 8 hours.

oae Ceesecake Pe


39/92

37Ruths Recipes

APPEArED in SyracuSe PoSt-Standard

rECiPE SwAP, 50

From Ruth Goldman o Auburn:

Heres my copy o the recipe or

Executive Inn Cheesecake. Its

gigantic in size, the largest one I

make, and is delicious. Ill send the

cheesecake (rozen) o overnight

or my mothers 100th birthday on

Christmas Day. Its her avorite.

Ingrdints or Graam Crackr Crust

tsp. st btte

1/4 cups aam cacke cmbs

tsp. d cam

1/4 cup sa

1/4 cup meted btte

Ingrdints or Fiing

bs. ceam ceese

1/ cups sa

es

cup a & a

cans (6 ouncs ac) pmpk

tsp. vaa

tbsp. pmpk pe spce

Ingrdints or Sour Cram Topping

6 oz. s ceam

1/ cup sa

tsp. vaa

Dirctions or Graam Crackr Crust

1. Brush a 10-inch springorm pan with 1 tsp.

butter.

2. Mix crumbs, cinnamon, sugar and cup

melted butter; press onto bottom o pan.

Dirctions or Sour Cram Topping

1. Blend sour cream with sugar and vanilla until

smooth.

Dirctions or Fiing1. Blend cream cheese with sugar until smooth.

2.Add eggs. Add hal & hal, pumpkin, vanilla

and spice, blending thoroughly.

3. Pour into graham cracker crust.

4. Bake at 300 degrees or 1 hours, or until cake

sets.

Eectve i Pmpk

Ceesecake

5. Remove rom oven and let rest 10 minutes.

6. Pour sour cream topping mixture over cheesecake.

7. Cool thoroughly beore removing rom pan.

8. Chill.

Makes one 10-inch cheesecake.

Rut wit r motr Janntt Rosnbaum,wo passd aong man rcips, outsid rcidood om in Massna, N.y.

Cheesecakes


40/92


41/92

39Ruths Recipes

APPEArED in SyracuSe PoSt-Standard FooD SECTion, 90

Ruth Goldman o Auburn writes:

I wanted to share a great new

recipe a large version o key

lime pie, actually. I converted

the lling to a blender. Its a

delicious winter pickup.

AlSo APPEArED inauburn citizen, CoMMuniTYSECTion, 005, AnDauburn ymca-

weiu cookbook, PuBliShED 00

Ingrdints or Crust

cups aam cacke cmbs

1/ cup ey cpped pecas

1/ cup sa

1/ cup btte maae, meted

Ingrdints or Fiing

6 oz. ceam ceese, steed

can ( oz.) seeteed cdesed mk es

to cup key me jce

Dirctions

1. Combine graham cracker crumbs, pecans and

sugar. Add melted butter or margarine and mix

well.

2. Set aside cup o the mixture.

3. Press remaining mixture into a well-greased

13-by-9-inch baking dish.

4. Bake at 325 degrees or 8 minutes.

5. Blend well the cream cheese, sweetened

condensed milk, eggs and key lime juice in a

blender until smooth.

6. Pour over crust and sprinkle with the reserved

crumb mixture.

7. Bake 30 minutes (or until center is almost set).

8. Cool and store in rerigerator beore cutting

into bars.

9. Serve with a dollop o Cool Whip and a ew

resh raspberries, i desired.Serves 16-20 people.

Cheesecakes

Rut Godmans k im cscak bars andow-at cscak, rcratd b granddaugtrAbb Godman.

Key lme

Ceesecake Bas


42/92


43/92

41Ruths Recipes

CheesecakesAPPEArED in SyracuSe PoSt-Standard

rECiPE SwAP, 5907 (PoSThuMouSlY)

Wonderful Neighbor and Friend

A regular contributor to this column,

Ruth Goldman o Auburn, died April

25. Her recipes will be missed. We

received this letter rom Sandy Lent

o Auburn: Ruth was a wonderul

neighbor and riend who shared not

only her wonderul recipes, but her

kind words and unselsh deeds to those

ortunate enough to know her. Thoughthe oven is o and the our, sugar

and chocolate bins are empty, all who

use her recipes do so with a smile on

their ace, warmth in their heart and

a little our on their cheek. I thought

as a tribute to Ruth, Recipe Swap

could publish her recipe we received at

her wake. It was one o her avorites,

white chocolate mousse cheesecake.

APPEArED in DiAnAS DESSErTS, 970 (wwwDiAnASDESSErTSCoM) SuBMiTTED BY ruTh golDMAn

This is one o my most requested

cheesecake recipes. I converted all

my cheesecake recipes to a blender

which gives them a very smooth

and mousse-like texture!!

APPEArED inauburn citizen, FooD SECTion, 0

Ruth Goldman sends us her most

requested cheesecake recipe. Sometimesshe makes it without a crust, and

it is just as delicious. Ruth likes to

serve it with strawberries on each

slice or raspberry melba sauce.

Ingrdints or Cscak

oz. te ccate

bs. ceam ceese, steedtee packaes

cup sa

tsp. vaa

tbsp. apct bady pta

cups s ceam

Ingrdints or Crust cup aam cacke cmbs

cup btte, meted

Dirctions

1. Melt chocolate careully; cool completely.


3. Prepare the crust by combining melted

butter and graham cracker crumbs.

4. Mix well and press evenly into bottom o a

9-inch springorm pan. Set pan aside.

5. In blender or ood processor, blend creamcheese, sugar, vanilla, apricot brandy (optional),

melted white chocolate and sour cream.

6. Pour mixture into prepared pan and bake 30

minutes at 350 degrees.

7. Remove rom oven and chill in pan in the

rerigerator overnight.

8. Careully release sides o pan and remove

cake.

9. Shave part o a white chocolate bar and toss

the curls over the cold cake beore serving.

rts wte Ccate

Msse Ceesecake

Rut Godmans signatur wit cocoat mouss cs-cak, rcratd b granddaugtr Abb Godman


44/92


45/92


46/92

44 Ruths Recipes

Cookies & BarsThiS iS A rECiPE PASSED Down To ruTh BY hEr MoThEr, JEAnnETTEroSEnBAuM, whiCh ruTh KEPT in iTS originAl VErSion, TYPED BY

hEr MoThEr on hEr MAnuAl TYPEwriTEr in MASSEnA, nY

Ingrdints

cups a ppse

tsp. bak pde

tsp. sat

cups qck atmea

cup b sa, packed

cup maae

cup apct peseves

Dirctions

1. Sit together our, baking

powder and salt.

2. Stir in oats and sugar.

3. Cut in margarine till crumbly.

4. Pat 23 o mixture into a

11-by-7-by-1.5-inch pan.

5. Spread with preserves and

cover with remaining mixture.

6. Bake in moderate oven

375 degrees or 35 minutes till

browned.

7. Cool. Cut into squares.

Apct Bas

A rECiPE PASSED Along To ruTh FroM hEr MoThEr, JEAnnETTEroSEnBAuM AnD TYPED on JEAnnETTES PorTABlE TYPEwriTEr

in MASSEnA, nY ruThS noTE on ThE rECiPE SAYS:

From Mother, Oct. 66. Excellent! Serve

with whipped cream or company.Ingrdints or Crust cup maae

cup semseet ccate peces

1/ cups a ppse

cup sa

tbsp. mk

Ingrdints or Topping1/ cup sa

tbsp.

tsp. bak pde

es

cup ey spped dates

cup cpped ats

Dirctions or Crust

1. Melt margarine with chocolate.

2.Add our, sugar and milk.

3. Pat in 9-by-9-by-2-inch pan.

4. Bake at 350 degrees or 10

minutes.

Dirctions or Topping

1. In a bowl, combine sugar, our

and baking powder.

2.Add eggs and beat until uy.

CcateDate Bas

Rut Godman srvs a ma to r motr Janntt andgrandcidrn Abb and St on t scrnd back porc atr Auburn ous.

3. Fold in dates and walnuts.

4. Spread over chocolate layer.

5. Bake at 350 degrees or 20-

25 minutes.

6. Cool.

7. Cut into small bars.


47/92

45Ruths Recipes

Cookies & BarsAPPEArED in SyracuSe PoSt-Standard

FooD SECTion, 99

Ruth Goldman o Auburn: My

lovely mom, who turns 97 on

Christmas Day, made these easy

drop cookies (Chocolate Macaroons)

or our amily on a regular basis all

year long when we were young. What

nostalgia I elt last summer as I

rummaged through my moms recipe

drawer and discovered the recipe o

our avorite cookies. I shall bring hera box when I visit on Hanukkah.

Ingrdints

6 e tes

to 6 oz. seeteed cct akes

cup sa

oz. semseet ccate bts, meted

tsp. vaa

Dirctions

1. Beat egg whites until oamy; add sugar, a little

at a time, beating well ater each addition.

2. Mix in melted chocolate, coconut and vanilla.

3. Drop by teaspoons onto greased cookie sheet.

4. Bake at 350 degrees or 10 minutes, or until

cookies are rm.

Yield: about 7 dozen.

Ccate Macas



Ruth Goldman o

Auburn, who is

back in town ater

her winter hiatus

in the Florida Keys,

brought back this

recipe that she

wanted to share with

readers. It appeared

in the Longboat KeyObserver newspaper.

Its always nice to

hear rom you, Ruth.

You come up with

many great recipes.

Ingrdints

1/ cup btte maae

1/ cup eac aated saad packed b sa

can ( oz.) edaedcsed peappe

e

tsp. vaa

cups appse

tsp. bak pde

1/4 tsp. bak sda1/4 tsp. sat

1/ cup sedded cct

Dirctions

1. Cream butter or margarine

with both sugars until uy.

2. Beat in pineapple, egg and

vanilla.

3. Stir together our, baking

powder, soda and salt; stir into

creamed mixture.

4. Blend in coconut.

5. Drop rom teaspoon ontogreased cookie sheet.

6. Bake at 375 degrees or 8

minutes.

Yield: 42 cookies.

PeappeCct Dets


48/92


49/92

47Ruths Recipes

Cookies & Bars

APPEArED in auburn citizen TASTE SECTion, 0

Ruth Goldman asks

that I give her riend

Marianne credit

or this easy and

delicious dessert idea.

Ingrdints

es

1/ cup btte maae, steed

packag em cake m

cup aated sa

1/ tsp. bak pde

1/4 tsp. sat

tsp. ated em pee

1/4 cup em jce

Cectes sa, desed

Dirctions


2. Mix 1 egg, butter and dry

cake mix together until crumbly.

Set aside 1 cup o this mixture.

3. Place the remaining mixture

into an ungreased 13x9-inch

pan and pat down lightly.

4. Place in oven and bake or

about 15 minutes or until light

brown.

5. Beat 2 eggs, granulated sugar,

baking powder, salt, lemon peel

and lemon juice until light and

oamy.6. Pour this mixture over the

hot crust.

7. Sprinkle with reserved crumb

mixture.

8. Return to oven and bake or

15 minutes or until light brown.

9. Sprinkle with conectioners

sugar and let cool.

10. Cut into bars beore serving.

lem Bas

APPEArED inauburn citizen FooD SECTion, 050

Lots o holiday recipes

to share with you this

week. The rst comes

rom our riend Ruth

Goldman o Auburn.

She tells me that

these bars are very

rich but delicious.

Ingrdints or Crust

cups

1/ cup sa

1/ tsp. sat

sticks sated btte, ced

Ingrdints or Fiing

1/ cups packed b sa

2/ cup ea mape syp

es tbsp. sated btte, meted

tsp. vaa

tsp. mape etact

1/ tsp. sat

cups cpped pecas

Dirctions


2. Prepare the crust by

combining the our, sugar and

salt in a bowl.

3. Cut the butter into slices,

then cut into our mixture until

crumbly.

4. Press mixture into the

bottom o a 9x13-inch pan. Bakeor 15 minutes or until edges

begin to brown. Let cool.

5. Prepare lling by combining

all the ingredients except pecans.

6. Mix until smooth.

7. Pour into the cooled crust.

8. Sprinkle pecans evenly over

the top.

9. Bake or 35 minutes or until

the lling is set.

10. Let cool beore cutting.

Mape Stbead Bas


50/92

48 Ruths Recipes

Cookies & BarsAPPEArED in SyracuSe PoSt-


Ruth Goldman o

Auburn wanted to

share a recipe or

Oatmeal Cookies with

A-Peel. The treat is

made with sweetened

dried cranberries,

orange juice and

regular oatmeal.

Ingrdints

cup seeteed dedcabees ass

1/ cup ae jce

1/ cup aated sa

1/ cup b sa, packed

1/4 cup btte stckmaae, steed

tbsp. tced c syp

ae e

cups appse tsp. bak sda

tsp. bak pde

tsp. sat

cups ea ats

1/ cup casey cpped ats

tbsp. ated ae d

ck spay

Dirctions


2. Spray baking sheets with

cooking spray.

3. Combine the cranberries (or

raisins) and orange juice in a

bowl; cover and let stand 10

minutes.

4. Beat the sugars and butter

(or margarine) at medium speed

o electric mixer until light anduy.

5.Add corn syrup and egg; beat

well.

6. Stir in cranberry mixture.

7. Combine our, baking soda,

baking powder and salt in a

bowl, stirring well with a whisk.

8.Add the oats, walnuts and

orange rind; stir well.

9.Add to sugar mixture; stir

until well blended.

10. Drop by level tablespoons

2 inches apart onto prepared

baking sheets.

11. Bake or 8 minutes until

almost set.

12. Cool on a wire rack.

Yield: 4 dozen.

oatmea Ckes t APee


Ruth Goldman o

Auburn wanted

to share a quick,

easy and delicious

cookie recipe.

Dirctions

1. In a large saucepan, melt butter.

Stir in remaining ingredients in

order listed.

2. Spread mixture in lightly greasedand oured 9-by-13-inch pan.

3. Bake 25 minutes at 325 degrees,

or until knie inserted in center

comes out clean.

4. Do not overbake.

5.When cool, cut into squares.

Ingrdints

stick seet btte

cups my packeddak b sa

es

3/4 cups appse

tsp. bak pde

tsp. vaa NOTe: I desired, chopped,

toasted walnuts can be sprinkled

on top o bars beore they are

placed in the oven.

Bttesctc Dets


51/92

49Ruths Recipes

Cookies & BarsAPPEArED inauburn

citizen, 9000

Since the weather is

getting cooler, you

may be looking or

a nice treat to serve

with coee. Here

is a avorite rom

Ruth Goldman.

Ingrdints or Fiing

oz. ptted dates ct p

cup ae jce

Ingrdints or Crust

cups ed ats t qck ats

cup

cup packed b sa

tsp. bak sda

1/ sticks (3/4 cup) sated

btte, meted

Dirctions

1. Combine the dates and

orange juice in a small

saucepan.

2. Simmer, stirring occasionally,

until thick (about 20 minutes)


4. Butter a 9-inch square

baking pan.

5. To prepare the crust, stir

together the oats, our, sugar

and baking soda in a bowl.

6.Add the melted butter and

stir until moist and crumbly.

7. Press hal o the crust mixture

evenly into the bottom o the

prepared pan.

8. Spread the date mixture on

top.

9. Sprinkle with remaining crust

mixture.

10. Bake until nicely browned

40 to 45 minutes.

11. Cool completely and cut into

small squares.

oae ad Date Sqaes


Ruth Goldman o

Auburn wanted to

share a recipe, Peanut

Meringue Cookies,

that she ound in

a Dec. 8 New York

Times article on

holiday baking.

Peat Mee CkesIngrdints

e te

1/ cup sa

3/4 cup e sated peats

Dirctions


2. Line a baking sheet with

brown or wax paper.

3. Beat egg white until sti.

4. Slowly beat in sugar to make

a meringue.

5. Fold in peanuts.

6. Drop meringues by the

teaspoonul onto paper-lined

baking sheet.

7. Bake 45 minutes.

8. Turn the oven o and leave

cookies inside or an additional

15 minutes.

9. Cool beore serving.

10. Cookies can be storedbetween layers o wax paper

in a tightly sealed tin at room

temperature or as long as a

week.

Makes 2 to 2 dozen cookies.


52/92


53/92

51

Pies, Tarts,Cobbers and Crisps


54/92

52 Ruths Recipes

Pies, Tarts, Cobbers and CrispsAPPEArED inauburn ymca-weiu

cookbook, PuBliShED 00

Ingrdints

cup mk

pint cfee ce ceam

packag statccate pdd

On 9c baked pe se aam cacke cst

wpped ceam ad savedccate pta

Dirctions

1. Combine milk and ice cream

and beat until smooth.

2.Add pudding mix and beat

or 2 minutes.

3. Turn into pie shell.

4. Chill until set about 2

hours.

5. Serve with whipped cream

and shaved chocolate.

Mca ice Ceam Pe


This quick to x recipe

comes rom Ruth Goldman

o Auburn, who cut it out

o a Florida newspaperwhile vacationing last

October. Goldman said

shed never made a sweet

potato pie beore, but this

recipe looked easy enough

to convince her to give it

a try. This is the simplest

one Ive ever seen, she said.

Ingrdints

(6 oz.) can ct seetptates, daedad mased

( oz.) can seeteedcdesed mk

es

tsp. vaa

1/ tsp. d tme

baked 9c pasty se

Dirctions

1. Combine rst ve

ingredients in bowl; beat at

medium speed o electric

mixer until blended.

2. Pour lling into shell.

3. Bake at 425 degrees or

15 minutes.

4. Reduce heat to 350

degrees and bake 35

minutes or until a knie

inserted in center comes out

clean.

5. Cool.

Speedy Seet Ptat Pe


55/92

53Ruths Recipes

Pies, Tarts, Cobbers and CrispsAPPEArED in SyracuSe PoSt-


Ruth Goldman o Auburn

wanted to share this recipe that

she got rom the executive che

o The Colony Beach & Tennis

Resort in Florida. She said the

che was handing out samples

o the tarts and recipes at a

demonstration she attended last

month at Saks Fith Avenue

store in Sarasota, Fla. Thanksor sharing, Ruth. You always

bring a taste o spring with you

ater wintering in Florida.

Ingrdints

5 e yks

oz. sa

5 oz. ae jce

oz. apet jce

oz. btte

can ( oz.) madaaes

0 pebaked ctat ses

Dirctions

1. Cook all o the

ingredients, except butter

and oranges over water

bath until thick.

2. Remove rom heat and

stir in butter.

3. Let mixture cool

slightly.

4. Place orange segments

into tart shells.

5. Fill with mixture.

6. Chill.

7. Serve with raspberry

or strawberry sauce and

whipped cream.

Cts Bee Tats


Ingrdints or Crust

cup btte

2/ cup sa

1/ tsp. vaa

cups

Ingrdints or Fiing oz. ceam ceese

1/4 cup sa

e

Ingrdints or Topping 1/ appes, peeed ad sced

1/ cup sa

tsp. cam

lem jce

1/4 cup sveed amds

Dirctions

1. Make crust by creaming

together the butter and 23 cup

sugar.

2.Add vanilla and our and

blend well.

3. Press into bottom and

o the way up to the sides o a

9-inch springorm pan (or use

a tart pan; i so, less crust is

needed).

4. Bake 6 minutes at 450

degrees.

5. Cream together the cup

sugar and cream cheese.

6.Add 1 egg and blend.

7. Spread over the crust.

8. Combine the sliced apples

and lemon juice.

9. Mix together 13 cup sugar

and cinnamon.

10. Roll apple slices in

cinnamon-sugar mixture and

arrange on lling. Top with

slivered almonds.

11. Bake in a pre-heated oven at

450 degrees or 10 minutes.

12. Reduce heat to 400 degrees

and continue baking or another

25-30 minutes.

Makes 10 servings.

Appe Ceese Tat


56/92


57/92

55Ruths Recipes

Pies, Tarts, Cobbers and Crisps


Mrs. Ruth Goldman

o Auburn contributed

this recipe, which

takes advantage o the

ruits now in season.

Ingrdints or Cobbr

1/4 cup sa

tbsp. cstac

1/ cup ate

tbsp. em jce

1/ to cups sced pe peaces

cups es bebees

Ingrdints or Topping

cup

1/ cup sa ps tbsp. eseved

1/ tsp. bak pde

1/ tsp. sat

1/ cup mk

1/ cup st maae

tsp. tme

Dirctions or Cobbr

1. Combine sugar and

cornstarch in a pan.

2.Add water and blend well.

3. Cook over medium heat,

stirring constantly until thick.

4.Add lemon juice, sliced

peaches and blueberries. Pour in

an oiled 9-by-9-inch pan.

Dirctions or Topping1. Sit together our, sugar,

baking powder and salt.

2.Add milk and margarine

until just moistened.

3. Pour on top o cobbler.

4. Mix together 2 tablespoons

o sugar and teaspoon o

nutmeg; sprinkle over topping.5. Bake in a 375-degree oven or

40 to 45 minutes.

6. Serve warm topped with

vanilla ice cream.

PeacBebey Cbbe


Ruth Goldman o Auburn

wanted to share a

summertime dessert that

uses resh ruits in season.

Dirctions

1. In a bowl, combine biscuit mix,

the 2 tablespoons sugar, milk and

butter or margarine; set aside.

2. In a saucepan, blend the 13cup

sugar, cornstarch and salt.

3. Stir in peaches and raspberries.

4. Cool and stir until thickened and

bubbly.5. Pour into a 1-quart casserole.

6. Drop dough rom a tablespoon

onto hot ruit, making seven

mounds.

7. Sprinkle with sugar, i desired.

8. Bake in a 400-degree oven or 25

minutes.

9. Serve warm with cream or ice

cream.

NOTe: I youd like, add a ew dashes

o your avorite spice to the ruit

mixture.

Ingrdints

cup packaedbsct m

1/ cup sa, ps tbsp. sa tpp

tbsp. cstac

cups scedpe peaces

quart es

aspbees tbsp. mk

tbsp. btte maae, meted

Das sat

Peacraspbey Cbbe


58/92


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59Ruths Recipes


Ruth Goldman o Auburn writes: My

avorite dessert, Tiramisu (translation pick

me up), was eatured in the June issue o

Cooking Light magazine. I made it and

not only is it the easiest version and lowest

in at, it is simply awesome in avor.

APPEArED inauburn citizen, 900

Ruth Goldman recently sent me a recipe

or Instant Tiramisu. She wanted our

readers to know that you can use anyinexpensive coee-avored liqueur. It does

not specically have to be Kahlua. The

end result will be the same delicious.

APPEArED in SaraSota Herald-tribune, 500

Ruth Goldman o Auburn, N.Y., and

Longboat Key writes, This great,

easy little gem appeared in an issue

o Cooking Light magazine last year.

Ive made it oten or parties!

AlSo APPEArED inauburn ymca-weiu cookbook, PuBliShED 00

istat Tams

Ingrdints

cup patskm ctta ceese

3/4 cup 6 at ceam ceese

tbsp. seeteed cca

adyes ( packags, oz. ac) e ae dcake ct p sma peces

1/ cup Kaa cfeeaved qe

1/ cup sa

Dirctions1. Combine the ricotta and cream cheeseand sugar in a ood processor; process

until smooth.

2. Split the ladyngers in hal lengthwise.

3.Arrange 24 halves in a single layer in

an 11-by-7-inch baking dish.

4. Drizzle with hal the Kahlua and let

stand 5 minutes.

5. Spread hal the cream cheese mixture

over the ladyngers.

6. Repeat with the remaining ladyngers,Kahlua and cheese mixture.

7. Sprinkle with cocoa.

8. Rerigerate.

Yield: 10 servings.

NOTe: This recipe may be doubled and reezes well.

Miscelaneous Desserts


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63

Entres


66/92

64 Ruths Recipes

ThErE ArE A FEw VErSionS oF ThiS rECiPE, ATTriBuTED To MoThEr g,BErThA (AlTE) golDMAn ThiS wAS A golDMAn FAMilY FAVoriTE

Ingrdints

ae cabbae, bket ae eaves

NOTe: Here are Ruths hints or

sotening the cabbage leaves

so that theyll be easy to work

with:

K Buy a 3 to 3 pound cabbage

or nice large leaves!

K Core the large cabbage and

reeze in a storage bag. The

leaves will be sot and easy to

peel o as the cabbage derosts.

(Cut out the thick membrane

on each lea.) Cabbage can be

rozen or a day or a week.

K Soten cabbage leaves in pot o

boiling water or 5-10 minutes.

For Fiing

bs. d cck s

es

cup ass

to tsp. cam

cup bead cmbs

For Sauc

cups ate

cups vea

cups b sa, packed

Tr -oz. cans ttat sace

akes

eta ass

Dirctions

1. Mix together all o the lling

ingredients.

2. Put a mound o meat mixture

on each lea and roll up.

3. Put in large covered casserole

dish. (In Altes original recipe it

calls or greasing the pot with

chicken at a step that Ruth

omitted.)

4. I there is letover cabbage,

cut into pieces and put on top.

5. Pour sauce over the cabbage

rolls. Bake at 325 degrees or 3hours.

NOTe: Another version o the

sauce calls or cup vinegar,

1 cup brown sugar, bottle o

large bottle o ketchup, 2 cups

o water, salt and onion akes.

Ate gdmas

Cabbae r

APPEArED in ThE SyracuSePoSt-Standard FooD

& hoME, 67

This idea is rom Ruth

Goldman o Auburn.

Ingrdints

sde amb cps

tsp. pepaed mstad

tsp. cde vea tsp. ey

Dirctions

1. Trim excess at rom chops

and slash edges to prevent

curling.

2. Grill chops 4 inches rom

heat or 5 minutes.

3. Brush with glaze (combine

mustard, vinegar and honey)and broil or 2 minutes longer.

4. Turn chops and brush with

more o the glaze.

5. Chops are done when

slightly pink in center (about 4

more minutes).

Easy Babeced lamb Cps

Entres


67/92


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70 Ruths Recipes

APPEArED in SaraSota Herald-tribune

hoMEFooD SECTion, 9

Several weeks ago, Longboat

Key reader Ruth Goldman sent

a recipe or Glazed Corned Bee,

and it seemed like a good recipe

to share just in time or St.

Patricks Day, even though, says

Goldman, its good any time o

the year. She credits The New

York Timesor publishing it in

the early 70s and she has sinceshared it with many riends.

APPEArED in SaraSota Herald-tribune hoMEFooD SECTion, 9

Ruth Goldman o Longboat Key

and Auburn, N.Y., responded to

a request or meals cooked in oil

or paper packets with two recipes.

The rst one sounds quite amiliar

rom several years ago, but I

remember several readers calling

to say how well it worked or them.

Ingrdints

- or -b. ced bee

1/4 cup caed bee bt

tbsp. pck spces

sma ae, scedbt t peeed

, ty sced

b ceey teaves, cpped

cat, ty sced

Dirctions

1. Soak corned bee in

enough water to cover it

or an hour.

2. Preheat oven to 300

degrees.

3. Drain meat and pat

dry.

4. Place a long sheet o

heavy aluminum oil on

a at surace and placethe corned bee in the

center.

5. Bring up the edges o

the oil slightly and pour

over the meat cup

canned bee broth, then

sprinkle with 1 tbsp. o

pickling spices.

6. On top o the meat,

arrange the orange,

sliced but not peeled;

a thinly sliced onion; a

rib o celery with leaves,chopped; and a carrot

thinly sliced.

7. Bring the long ends

o the oil over the meat

and seal with a tight

double old.

8. Seal short ends

securely so liquid cannot

escape.

9. Place wrapped meat

on a at cookie sheet

and bake or 3 to 4

hours.

gaed Ced Bee

ThiS rECiPE (unDATED) wASFounD in hEr hAnDwriTing

in hEr CollECTionIngrdintsSkess beessccke beasts

Faved bead cmbs

Ded pasey

Pamesa ceese ts

gac pde

Papka

o ck ve

Dirctions

1. Make a mixture to taste o:

avored bread crumbs, driedparsley, parmesan cheese (lots),

garlic powder.

2. Finish with paprika.

3. Dribble cooking oil or olive

oil in pan.

4. Put boned, skinless chicken

breasts into the breading

mixture and then place in pan.5. Dribble with more oil.

6. Put on lots o paprika and

bake an hour or more covered

and then 15 minutes uncovered

at 350 degrees.

rts Pamesa Ccke

Entres


73/92

71Ruths Recipes

ThiS rECiPE, FounD in AhAnDwriTTEn noTE, wAS ATTriBuTED

To MoThEr g (ruThS MoThEr-in-lAw), AlSo Known AS BErThA

(AlTE) golDMAn ThiS wAS AgolDMAn FAMilY FAVoriTE

Ingrdints

1/ b. packag cpscked de des

es

oz. s ceam

tbsp. meted e

oz. packag ceam ceese

1/ to 3/4 cup ass i se ye

ated appe sk emved

2/ cup t mk

1/ tsp. sat

1/4 cup b sa

tsp. vaa

tsp. cam

For Topping1/ to 3/4 cup cmbedc akes

cup b sa

tsp. cam

tbsp. meted e

Dirctions

1. Boil noodles according to

directions and rinse to cool.

2. Beat everything but noodles

and topping in blender.

3. Pour into large bowl and mix

well with noodles.

4. Place in well-oiled 13-by-9

baking dish.

5. Crumble corn akes (I used

the boxed crumbled ones) and

spread over top.

6. Sprinkle with topping.

7. Bake or one hour at 350degrees (uncovered).

8. Serve warm or at room

temperature or rerigerate or

reeze.

9. Cut in squares ater it cools.

Mm gdmas Best

nde Pdd

ThiS rECiPE wAS FounD in hAnDwriTTEn ForMAT,FilED wiTh ThE nooDlE KugEl rECiPES oF hEr

MoThEr, JEAnnETTE roSEnBAuM, AnD DATED 99

Ingrdints

On -oz. packae medm de e des, cked

es

Two -oz. ctaes,at vaa yt

cup sa

tsp. vaa etact

tsp. d cam

tsp. d cves

tsp. d tmeOn -oz. can appe pe

Ye ass

For Topping cup b sa

cup cpped pecas

tsp. d cam

Dirctions

1. Cook noodles

according to package directions.

2. Drain well.

3. Rinse in cold water and drain

again.

4. Break eggs in medium-size

bowl and beat lightly.

5.Add yogurt, sugar, vanilla

extract and spice. Mix.6. Using a wooden spoon or

spatula, gently mix in apple pie

lling and noodles.

7. Transer to a 9-by-13-by-2-

inch baking dish (greased).

8. In a small bowl, mix together

topping ingredients and sprinkle

over noodles.

9. Bake in a 325-degree oven or

15 minutes.

10. Using a table knie, swirl

topping into noodle mixture.

11. Continue cooking or an

additional 30-35 minutes or

until mixture is sot, having theconsistency o bread pudding.

12. Serve warm or cold.

Serves 10.

nde Appe Bake

Entres


74/92


75/92

73

Muins


76/92

74 Ruths Recipes

APPEArED in SaraSotaHerald-tribune, 9

Goldman also sent along

her most requested

mufn recipe.

Ingrdints andDirctions

1. Soak cup coppd drid

apricots in cup boiing watr

or 5 minutes.

2. In a large mixing bowl, cream

cup sugar and cup buttr or

margarin until uy.

3.Add cup sour cram.

4. Combine cups four, tsp.

baking soda and tsp. sat.

5. Stir into creamed

mixture just until

moistened.

6. Drain apricots,

discarding liquid.

7. Fold apricots, tabspoon

gratd orang p and cup

coppd nuts into batter.

ruth's recipes

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