Cleveland's Signature Dessert in Two New Books

FOR IMMEDIATE RELEASE

Contact: Rosa Shine Raskin

Address: 451 Lassiter Drive, Highland Heights, Ohio 44143

Phone: (440) 461-4125

New Books: Cleveland Treats and Cleveland Treats: Sweet Recipes

Cleveland, Ohio - August 31, 2016 – Cleveland's signature dessert, Coconut Bars are included in two new books published this summer by Rosa Shine Raskin. The first, Cleveland Treats, includes nature photography of the Greater Cleveland area along with treats to eat. The second book, Cleveland Treats-Sweet Recipes, is a subset of the larger Cleveland Treats. Both cookbooks contain color photographs.

The motivation for the books was the author's nephew born with 30 food allergies and earlier that same year, Raskin's husband had to be taken to zero fat after a heart attack at the age of 49. A treat for everyone is included in the variations of the recipes, which include low-sugar, fat-free, dairy-free, and/or gluten-free versions. The modified recipes took months of trial and error to create. The variations of a recipe are presented with the traditional version. When the author's nephew liked a recipe, he would say “Auntie Rosie, put it in your cookbook.” He was 3 years-old the first time he asked his aunt to document the invented dessert. The books were published this summer, 20 years later.

Recipes include Russian Tea Biscuits, Baked Brown Bread, Lady Locks, Banana Cake, Pies, Dutch Apple Squares, Eier Kichel and Cleveland's own version of cassata cake, etc.

Print copies of both books are available from Amazon.com and CreateSpace.com.

Cleveland Treats - https://www.amazon.com/dp/0988414724

Cleveland Treats-Sweet Recipes - https://www.amazon.com/dp/098841473

Cleveland Treats - http://www.createspace.com/5388841

Cleveland Treats-Sweet Recipes - http://www.createspace.com/6464784

Coconut Bars --- Cleveland Bars

My husband was helping me test recipes for my upcoming cookbooks. The coconut bar recipe is more of what my sister calls "assembly" as one need not bake the cake used, but can buy a pound cake.

The recipe is simple and includes Hershey's Chocolate Syrup and coconut that is flakes thin in a coffee
grinder. For those that prefer larger pieces of coconut, this works fine too. We prefer unsweetened
coconut as the chocolate syrup is sweet enough for our tastes.

Hope you enjoy the coconut bars, if you want a more detailed recipe or have any comments, email
me per the side bar email signup. The important part of the recipe is to keep things separate, keep the
chocolate utensils separate from the ones that spread the coconut on the chocolate-covered cake.

Also, if the cake if frozen, it will be easier to handle and will not fall apart, while it is covered in
chocolate syrup and coconut. Coconut bars freeze well!