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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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Ruths Recipes
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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.)
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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
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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
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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.
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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.
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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
1. Preheat oven to 325 degrees.
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
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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
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12 Ruths Recipes
On o Rut Godmans signatur book pats
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13
Breads
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14 Ruths Recipes
Breads
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 079
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
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15Ruths Recipes
APPEArED in SyracuSe PoSt-
Standard rECiPE SwAP, 96
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
1. Preheat oven to 350 degrees.
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
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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.
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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.
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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
1. Preheat oven to 350 degrees.
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
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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.
2. Preheat oven to 375 degrees.
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
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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.
3. Preheat oven to 375 degrees.
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
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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
1. Preheat oven to 350 degrees.
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
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23Ruths Recipes
APPEArED in SyracuSe PoSt-
Standard rECiPE SwAP, 570
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.
2. Preheat oven to 350 degrees.
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
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24 Ruths Recipes
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 50
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
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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.
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27
Cheesecakes
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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.
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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.
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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.
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33Ruths Recipes
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 0
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
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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
1. Preheat oven to 325 degrees.
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
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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
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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
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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.
2. Preheat oven to 350 degrees.
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
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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.
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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
APPEArED in SyracuSe PoSt-
Standard rECiPE SwAP, 097
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
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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
1. Preheat oven to 350 degrees.
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
1. Preheat oven to 350 degrees.
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
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48 Ruths Recipes
Cookies & BarsAPPEArED in SyracuSe PoSt-
Standard rECiPE SwAP, 06
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
1. Preheat oven to 375 degrees.
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
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 99
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
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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)
3. Preheat oven to 350 degrees.
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
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 00
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
1. Preheat oven to 325 degrees.
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.
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Pies, Tarts,Cobbers and Crisps
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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
APPEArED in SyracuSe PoSt-Standard FooD SECTion, 9
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
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53Ruths Recipes
Pies, Tarts, Cobbers and CrispsAPPEArED in SyracuSe PoSt-
Standard rECiPE SwAP, 97
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
APPEArED in SyracuSe PoSt-Standard FooD SECTion, 905
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
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55Ruths Recipes
Pies, Tarts, Cobbers and Crisps
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 709
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
APPEArED in SyracuSe PoSt-Standard rECiPE SwAP, 797
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
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59Ruths Recipes
APPEArED in SyracuSe PoSt-Standard FooD SECTion, 600
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
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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
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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
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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
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Muins
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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.
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