Monthly Archives: May 2017


This One is to Show You I’m Serious

A bonus recipe that is probably my second most requested recipe.  Make this Peanut Butter Cheesecake today.  Seriously.

 

Peanut Butter Cheesecake

Ingredients

  • 1 tablespoon unsalted butter, melted
  • 10 tablespoons Oreo crumbs
  • 2 (8 ounce) packages cream cheese, at room temp
  • 1 1⁄4 cups granulated sugar
  • 1 cup creamy peanut butter
  • 3 large eggs, at room temp
  • 2 teaspoons vanilla extract
  • 1⁄4 cup heavy cream
  • 1 pinch salt
  • 2 ounces melted milk chocolate (optional)

Directions

Preheat oven to 325 degrees F.

Set a large tea kettle of water to boil.

Use a 9-inch springform pan. Tear off a rectangular piece of 18-inch aluminum foil, and wrap it underneath the springform bottom and fold up along sides of pan, creating a water-tight barrier. It’s a good idea to use a second piece of foil to ensure water tightness.

Inside the pan, brush bottom and sides with melted butter. Drop in crumbs, and tilt the pan around to coat bottom and sides with crumbs evenly.  Press crumbs into place.

Beat cream cheese until smooth. Add sugar cheese and beat about 3 minutes on low speed.  Add peanut butter and beat until combined.

Add eggs one at a time and beat until incorporated. Add vanilla extract, mix. Add heavy cream, mix. Add a pinch of salt. After ensuring all ingredients are mixed evenly and thoroughly, pour mixture into the prepared pan.

Place springform pan into a roasting pan.

Place roasting pan on middle rack in oven, securely, and pour enough boiling water to go half way up side of springform.

Bake for 55-60 minutes. Doing the jiggle test: gently shaking the springform pan, the outside of cake will appear firm but the center will jiggle like Jell-O, and the top will not look browned, thus giving the appearance that it is underdone. But this is what you want because the hot cheesecake will continue to cook.

Turn off oven. Use a wooden spoon to open keep the oven door ajar a couple inches in order to cool. Leave cheesecake in oven for an hour.

Remove springform pan from roasting pan, place on rack on counter to cool to room temperature for 2-4 hours.

Cover and refrigerate for at least four hours or overnight.  Optionally, drizzle melted chocolate over the top.

I Know It’s Been Years…

I was guilted into posting again. Life got crazy when I started teaching seminary, but things are getting back to normal now.  I don’t have any witty banter or even pictures, but this lasagna is one of the most asked for recipes that I have.  I hope you like it!

 

Lasagna alla Dave

Sauce:

  • 1 large onion, diced
  • 2 large cloves garlic, minced
  • 1 lb Italian sausage (mild or sweet), either loose or removed from casings
  • 2 28 oz cans of crushed tomatoes
  • 1 8 oz can of tomato paste
  • 2 tbsp basil
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • ½ tsp black pepper

 

Filling:

  • 1 16 oz container of small curd cottage cheese
  • 1 lb shredded mozzarella cheese, with ½ cup or so reserved for sprinkling on the top
  • ½ cup grated parmesan cheese
  • 1 tsp oregano
  • ¼ tsp black pepper

 

  • 1 lb lasagna noodles

 

Preheat oven to 400 degrees.

In a large stock pot, saute onion in a couple of tablespoons of olive oil for 2-3 minutes. Add sausage and saute until brown. Drain fat and add garlic. Saute for another minute or so. Add tomatoes, tomato paste and spices.  Reduce heat and simmer for 20 minutes.

Boil lasagna noodles in salted water for a few minutes LESS that what the box says. The noodles should be just shy of fully cooked. Drain the pasta and set aside until they cool off a bit.

Mix all ingredients for the filling in a medium sized bowl.

Once the noodles are cool enough to handle, spread sauce on the bottom of a 9×13 (or larger) pan. Place a single layer of noodles in the pan, then spoon about ¼ of the cheese filling on top of that. Cover this layer with more sauce and then repeat the layers until you have used all the pasta. Sprinkle the reserved mozzarella on top.

Bake for 25 – 30 minutes, until the sauce is bubbling and the cheese has started to brown a bit.  If you have the patience, let it rest for 10 minutes or so after taking it out before serving.