Featured member: Elinor S. Cohen
Elinor was raised in South Philadelphia. In 1969, with her husband, Dr. Ernest Cohen, and her young children, Amy and Robert, they moved to New Orleans. The Cohens lived there for 37 years until August 27, 2005... Hurricane Katrina was heading straight for New Orleans. Elinor and her husband were evacuated to Plano, TX, and then to St. Louis. After six weeks they were ableto return to their home in New Orleans. Their home sustained wind damage but it was repairable.
It was at this point that the Cohens decided to return to their Pennsylvania roots. Originally, Elinor's photography show hung in Cafe Degas, a New Orleans restaurant near The French Quarter. The opening was scheduled for September 1, 2005. Needless to say, the reception never happened.
During the hurricane, a tree fell on the restaurant, cutting it in half, but the photographs remained steadfastly on the walls. Amazingly, her photographic exhibit, "Remembering Japan," was rescued, unharmed from the destruction.
The Cohens moved into their Heritage Hills home on December 22, 2005. They have reconnected with old friends, made new ones, and are enjoying their new lives in Pennsylvania.
Elinor looks forward to, at long last, the opening of her photography exhibit on May 10 at the Full Moon Cafe, 23 Bridge Street, Lambertville, NJ. The exhibit will run through May and June. She will donate 25 percent of the sales from this exhibit to Newtown Hadassah.
Recipe
of the Month:
Harriet Schaeffer's Crème de Menthe Brownies
This is a very showy dessert, and always gets a lot of oohs and aahs!
Brownie
Bottom:
1 cup sugar
1/2 cup butter
4 eggs
1 cup flour
1/2 tsp. salt
16 oz. chocolate syrup
2 tsp. vanilla
1/2 cup chopped nuts (optional)
Mix and bake at 350 degrees for 25-35 minutes. Let cool to room
temperature and then refrigerate for at least 1 hour. If the
brownie is not cool, the next layer will break apart the brownie.
Mint Layer:
2 cups powdered sugar
1/2 cup butter
4 tbsp. Crème de Menthe
Mix together - it
will form the consistency of frosting. Then frost the brownie
with the mint layer. Return the brownie and mint layer to the
refrigerator for about 1 hour. You want the frosting to get a bit
firm so it doesn't melt when the top layer is applied.
Chocolate Topping:
7 tbsp. butter
8 oz. chocolate chips
Melt together (slowly) in the pan on the stove. Remove and let it
cool and thicken a bit. Then pour it over the mint layer. Again,
return to refrigerator. It will set up, and the top layer
will harden. You can cut into squares with a sharp knife. (Dip
the knife in hot water between each cut.)