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CHEESE CAKE by Marta Baczynsky In the last issue, Cookie shared a rather sim ple, but nevertheless delicious cheese cake recipe with our readers. Those who have tackled the recipe have come to appreciate the capricious nature of this dessert — its highs and usually lows. Now, the time is here to attempt the finer points of cheesecake cookery with a simply scrumptuous, sumptuous creation. Being in a more refined catego ry, this cheesecake is rather stable and will retain its elegant shape. INGREDIENTS: 1 cup sifted flour 1/4 cup sugar 1 tsp. grated lemon peel 1 egg yolk 1/4 tsp. vanilla extract 8 tbsp. butter, cut into small pieces CHEESE FILLING 2 1/2 lbs. cream cheese at room temperature 1 3/4 cup sugar 3 tbs. flour 1 1/2 tsp. grated lemon or orange peel 1/4 tsp. vanilla extract 5 eggs 2 egg yolks 1/4 cup heavy cream Method: Prepare the dough by first com bining the flour, sugar and lemon peel in a small bowl. Make a well in the center and place the egg yolk, vanilla extract and butter in it. Using your fingertips mix the ingredients rather well until the dough comes away from the sides of the bowl and forms a ball. Wrap the dough tightly in foil and refrigerate for one hour. To make the bottom crust, first light ly grease the bottom of a spring-form pan. Place half of the dough on a lightly floured board and roll out to 1/8 inch thick. Place the dough on the base of the pan and trim the edges. Add the trim mings to the rest of the dough in the re frigerator. Place the bottom crust on the middle shelf of a preheated oven 400° F (200° C) and bake until the crust is golden brown — about 20 minutes. Remove the pan from the oven and allow to cool. When the bottom crust is cool, grease the sides of the pan, set the sides around the base and lock it. Roll the remaining dough into two strips about 1/8 inch thick and long enough so that end to end they will line the sides of the pan. Fit the strips into the pan, press ing the ends together to seal. Trim and discard the excess dough. Increase the oven temperature to 450° F. Beat the cream cheese with a wooden spoon. Blend in the sugar, flour, orange and lemon peel, and vanilla. Beat in the eggs, one at a time, and then the egg yolks. Stir in the cream. Pour the mixture into the assembled pastry and place the pan in the oven for 15 minutes. Reduce the temperature to 250° F and bake the cake for 1 hour more. Remove the cheesecake from the oven and place it on a rack to cool. Let it cool at least two hours before removing the sides of pan. Best is to refrigerate 3 to 4 hours. IF YOU DO N’T WANT TO BAKE BUT W A N T TO IM PRESS, MAKE THE STRAWBERRY DREAM CAKE by Christina Nawrocky 3 packages (8 onces each) pound cake 3 1 /2 envelopes unflavored gelatin cold water 2 boxes (1 pound each) frozen sliced strawberries, thawed 2 cups heavy cream whipped 1 quart fresh strawberries 1/2 cup sugar 1 1/2 tablespoon cornstach red food coloring Cut cake in 1/4 inch slices about 1 1/2 inches wide and 4 inches long have about 20 strips this size for sides of pan. Scraps could be used for layers. Butter lightly a deep 10-inch springform. Line bottom and sides of pan with cake strips. Meanwhile soften gelatin in 1/2 cup of cold water, dissolve over hot water. Stir quickly into strawberries. Fold whipped cream. Pour about 1/4 of mixture on cake in pan. Add another layer of cake and continue alternating ingredients untill all are used. Chill overnight. Add glaze a few hours before serving. Glaze: Wash and hull berries. Crush enough small uneven berries to make one cup. Keep remainder whole. Mix sugar and cornstarch in small saucepan. Add crushed berries and 1/4 cup of cold water, mix well. Cook stirring until thickened. Cool. Add a few drops of red food coloring. Arrange berries on cake and spoon glaze over fruit. Chill. Remove to serving plate, leaving cake on pan base. INCREASE OF SUBSCRIPTION OF “OUR LIFE” MAGAZINE As of January 1, 1983 the subscription of "Our Life” ma gazine has been increased to $15.00. Due to the high cost of printing and mailing, the Execu tive Committee of UNWLA was forced to increase the subscription of “Our Life” in order to insure its continued existence. COUNTRIES OTHER THAN U. S. (with the exception of South America) may send the subscription in their cur rency which will equal the amount of $15.00 American dollars. We would greatly appreciate receiving additional $2.00 from those subscribers who already paid $13.00 for the 1983 subscription.
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