Jun 28

When I was a youngster in Brooklyn (NY) there was a restaurant named Junior’s which was known for having the best NY style cheesecake. It’s still there and in fact, there’s a location now right in midtown Manhattan. Some time ago, over 30 years, the New York Times printed the Junior’s recipe, and I’ve made it, unaltered, and enjoyed the results every time. I’ve seen other recipes claiming to be Junior’s, I can’t vouch for them, maybe they are copycat recipes. I only know mine came from the paper of record, and I’ve never gotten a complaint. I was just at a book group discussion and served this cheesecake. The first thing I was asked is if I was willing to share the recipe. Here’s the recipe, a few pictures and some advice.

Junior’s Famous Cheesecake

1 lb. + 14 oz. cream cheese
7/8 cup sugar
2 Tbs cornstarch
1 large egg
1 tsp vanilla
1/2 cup heavy cream


Ok. You caught me, I use a graham cracker crust, premade. The crust is the least of the recipe, you can make it from scratch if you’d like.


You can mix this by hand, but the Kitchen-Aid can’t be beat. Mix cream cheese until light and fluffy, gradually add combined sugar and corn starch, beat in egg, then vanilla and cream. Pour into a well-greased 7 inch pan with graham cracker crust on bottom.


It looks light in this picture, but this weighs over two pounds. Bake in a pre-heated 450° oven for about 40 to 45 minutes or until top is golden brown. – I’m struggling with my oven, it browned pretty fast this time, just over 25 minutes. Next time, I plan to start it at a lower temperature, 350. Whatever you do, keep any eye on it. When the top browns, pull it out.


I simmered a pound of strawberries (in 2 TBL water with 1 TBL sugar) for nearly 45 minutes to make the topping. My family told me the topping was too liquified, they’d like chunks of strawberries. My book group friends were too polite to comment on the topping, maybe they’ll let me know how they make it. This will make 16 decent sized slices of cheesecake. Last night, half of it served 12 people. If you’ve ever been to New York, or a just a fan of NY style cheesecake, try this out and let me know how you liked it!

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Feb 12

Valentine’s Day is right around the corner. Here are some Valentine’s Day Treats I was inspired to make after looking through Real Simple’s Pinterest.


What you will need:

1/2 stick margarine

1 10 oz. bag of marshmallows

6 cups rice Krispies cereal

red and blue food coloring



1. Melt margarine in pan.

2. Add marshmallows and stir until melted.

3. Mix in 10 drops red food coloring and 4 drops blue for a dusty rose color.

4. Turn flame off and stir in rice krispies.

5. Lay mixture on wax paper, about one inch thick. Use a heart (or other) cookie cutter to cut into whatever shape you like.


6. Icing is optional. ENJOY


Comment below, and let us know  what you’re going to cook up for Valentine’s day!

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Feb 01

This recipe was a request from a friend….my family’s biscotti recipe! These chocolate chip biscotti are super easy and fun. I bet you will have all, if not most, of the ingredients in your house already.

Here is what you will need:

4 eggs
1 cup oil
1 tablespoon vanilla
3 cups flour
1 tsp baking powder
1 cup sugar
2 cups chocolate chips


Mix eggs, oil, sugar, and vanilla on low speed. Then add flour and baking powder. Mix until blended. Fold in chocolate chips.

Separate dough into 4 loaves on cookie sheet. Bake (at 350F) for 15 minutes. Take loaves out and let cool.


Once loaves have somewhat settled, slice and turn on an angle. Bake until golden brown, about another 10 minutes. Enjoy!


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Jan 24

Every couple few weeks I like to try a new cookie recipe for the cookie jar in my kitchen. What inside the jar this week? Nutella Thumbprints! These are delicious. Perfect for a treat after school or desert.

Here is what you will need:
2 cups all-purpose flour
¼ teaspoon salt
1 1/3 sticks butter, cold and cut into cubes
1 cup powdered sugar
1 egg yolk
1 tablespoon pure vanilla extract
Nutella spread for filling

In mixer with paddle attached mix together the flour, salt, butter and sugar until soft and crumbly. Then add the egg yolk and vanilla extract. Continue to mix until dough is formed. Refrigerate dough in plastic wrap for 1 hour.

Preheat oven to 340 degrees Fahrenheit. Break dough into 1-inch balls and place on greased cookie sheet. Press your thumb in the center of each to create a small indent.

Bake for 10 minutes until golden brown.

Fill each indentation with Nutella using a kitchen knife.

Cookies can be store in an airtight container (or cookie jar!)

Let me know if you try this recipe out. Don’t forget to share you favorite cookie recipe below!

Recipe found in the cookbook Cookies, Cookies, and more Cookies! By: Lilach German

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