This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!
aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the
ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'.
The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.
This pie is simple but so good! Use fresh red ripe strawberries only for this recipe. Plan ahead the pie needs to chill for a minimum of 3 hours before serving. You can also make this in a 9-inch glass baking dish. Prep time includes chilling time, cooking time is for the crust.
I love these cookies! They are slightly crisp on the outside and so soft and tender on the inside. These are my dad's favorite cookies- I made them for him often. This recipe uses both shortening and butter.
This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.
Well, after looking for this recipe on here and not having any luck, I decided to find it and post it. In my opinion, this is the best pumpkin pie. Make your own graham cracker crust or buy an already prepared one.