I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Italian Cheese Cake

4 eggs
1 pint Ricotta cheese (whole milk)
1 pint sour cream
2 (8 oz.) packages cream cheese
1 1/2 cup sugar
3 Tbsp. corn starch
1 1/2 Tbsp. lemon juice
1 tsp. grated lemon zest
1 tsp. vanilla

Beat eggs in bowl. Add all other ingredients and beat well. Grease and flour 8-inch spring form pan. Pour batter in prepared pan. Bake at 350 degrees for 1 1/2 hours. Cool in pan without releasing.
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