ROSNER: Herman Rosner, age 95, of Pittsburgh, formerly of McKeesport, died Monday, September 15, 2014 at the Charles Morris Nursing Center. Born December 25, 1918, son of the late Louis and Tillie Berkstein Rosner, stepson of the late Gussie Lebowitz Rosner, husband of the late Lily Freedman Rosner, he is survived by 2 sons, David (Joyce) Rosner of Elkins Park, PA and Leon A. (Una Greenaway) Rosner of Hawaii; 2 grandchildren, Perri Rosner and Drew Rosner; 2 step great grandchildren, Max Lemoine and Marlow Limoges; and was preceded in death by brothers and sisters. A member of Temple B’nai Israel, the Jewish War Veterans, American Legion Post #701 in White Oak, VFW, National Steelworkers Oldtimers Foundation, and the Veterans Breakfast Club, he was a World War II U.S. Army veteran. Mr. Rosner was honored by Action Housing at the former McKeesport YMCA by dedicating the community room in his name. Friends will be received in the Hunter Funeral Home, Inc., 1600 Coursin Street, McKeesport, PA 15132 one hour prior to his service, which will be held Friday, September 19, 2014 at 11:00 AM with Rabbi Paul Tuchman officiating. Interment with full military honors will follow in Temple Cemetery. The family suggests contributions to the Veterans Breakfast Club, 200 Magnolia Place, Pittsburgh, PA 15228 or to the Riverview Towers Activity Fund, 52 Garetta Street, Pittsburgh, PA 15217.
I was bragging to my friends about the magnificent desserts I am now keep stocked in my kitchen and they insisted I share the recipes. The first of these is the recipe I recently posted for Raw Brownies.
Here is the second:
RAW VEGAN CARROT CAKE with CASHEW LEMON FROSTING
Cashew lemon frosting:
1 1/2 c cashews
Juice from 1 lemon or 1 orange
2 T liquid coconut oil
2 T coconut nectar
1 t vanilla
Water, as needed
5 large carrots, peeled and chopped into small chunks
1 1/2 c oats
2 c dates
1/2 c dried coconut
1 t cinnamon
1/2 t nutmeg
For frosting: blend all ingredients in a food processor until smooth, adding water as needed. Put in the fridge.
For cake: process the oats into flour in your food processor. Gradually add in rest of ingredients and process until everything sticks together.
Press the cake mixture into a glass 9”X 9” cake pan. Cover with icing. Garnish with pieces of your favorite nut.