Hello. I have the 200th Anniversary Cookbook. Several times I've tried the Cheese Babka recipe. The filling tasted very good however I always had a problem with it running out as I was trying to make a mock braid. Is this why you no longer list the recipe for a cheese babka? Can you suggest how I may fix my problem? Thank you, Pete Pete, we didn't "de-list" the cheese babka from our Web site; it was never there. Lots of recipes from our cookbooks aren't online; we like to offer folks a variety of ways to access them, so not everything is everywhere... Looking at the cottage cheese filling recipe, I'd suggest 1) you drain your cottage cheese for 24 hours before using it (a fine sieve set over a bowl works well); 2) you increase the flour by 1 tablespoon; and 3) you substitute 1 whole egg for the 2 egg yolks; the egg white will add more protein, which will act like "glue" to hold the filling in place. Hope this helps - good luck! PJH

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