Household Digest for November
• When you are transporting your animals, please put a seatbelt around the carrier and fasten it securely. If your vehicle is in an accident, they can escape unnoticed unless in a crate or could be hurt badly by being tossed around.
• Crumpled up newspapers can wipe a window dry after washing it It makes the windows nice and shiny again.
Contact Linda Lehmann at lgaill@hotmail.com with your tips, recipes.
• Yes, men do cook. This month’s recipe is from Donald Roensch, Farmer’s Lumber Company IT Manager. Just reading the recipe will make your mouth water. What a great dessert to serve for Thanksgiving.
Triple-Chocolate Cheesecake:
9 ounces (about 23) Oreo cookies
6 tablespoons unsalted butter, melted
4 packages (8 ounces each) cream cheese, room temperature
1 ½ cups granulated sugar
½ teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate ganache, for topping (see below)
Directions:
Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
In a food processor, pulse Oreo® cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
Wipe out the bowl and blade of the food processor. Add cream cheese, sugar and salt; blend filling until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down the sides of the bowl as needed.
Pour filling onto crust, and bake until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight
Prepare Chocolate Ganache.
Chocolate Ganache:
‘A cup heavy cream
4 ounces chopped semisweet chocolate
Directions:
In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
2. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving