Recipes:
This recipe comes from a friend of mine in Michigan, Jessica.
Carbonara
1 pound spaghetti
Salt
1/2 pound pancetta or bacon, diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight
sided skillet until the pancetta is crispy and the onion has softened. Turn the
heat off.
In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When
the spaghetti is ready drain and toss it into the skillet with the pancetta and
onion. Quickly pour the egg mixture over the spaghetti and toss everything
together well to combine. The residual heat from the skillet, onions and spaghetti
will be enough to cook the eggs and make a creamy sauce. Direct heat from the
stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti
with salt and pepper and serve immediately.
Cheesecake:
By Robert Flynn
Ingredients:
2-8 oz pkgs of Philadelphia Cream Cheese
2 ½ cups sugar (you can taste and adjust as needed)
2 eggs
1 tablespoon vanilla flavoring
½ cup sour cream
1 graham cracker crust
Directions:
Combine cream cheese, sugar, vanilla flavor, and sour cream in a large mixer. While mixer is running, add the eggs, one at a time. Blend all this until completely smooth. Pour into the graham cracker crust and spread evenly to level off mixture. Preheat oven to 250 degrees. Bake for 1 ½ hours at 250 degrees. Using a toothpick, check the center to see that it is not still creamy. If it is, allow it to cook until it comes out right. If it is ok, turn the oven off, open the oven door, leave the cheesecake in the oven, and allow it to cool for 1 hour. After cooling, place the cheesecake in the refrigerator to chill for at least 9 hours. There are some special secrets that I left out that I am not telling anyone because it is the success of my world famous cheesecake.