PEANUT BUTTER CHEESECAKE and MONKEY BREAD

PEANUT BUTTER CHEESECAKE

2 Tbsp fine dry bread crumbs
2 teaspoons sugar
2 teaspoons butter or margarine melted
Dash ground cinnamon
2 packages (3 oz. each) cream cheese, softened
¼ cup of sugar
1 Tbsp flour
3 Tbsp creamy peanut butter
1 egg
2 Tbsp milk
½ of 1 square (1 oz) semi-sweet chocolate, melt
1 teaspoon milk

• Make a Reynolds Wrap springform pan following directions on the reverse side.
•   Preheat oven to 350F.
•   Combine bread crumbs, 2 teaspoons sugar, butter, and cinnamon.
•   Press onto the bottom of the springform pan.
•   Bake 5 minutes; set aside.
•  Combine cream cheese, ¼ cup sugar, flour, and peanut butter until smooth.
•  Add egg, beating until just blended.
•   Stir in 2 tablespoons of milk.
•  Pour unto baked crust. Bake 50 to 60 minutes or until center is firm.
• Cool, Remove foil band. Blend chocolate and milk; drizzle over cooled cheesecake.

Makes: 4 to 6 servings.

PEANUT BUTTER

4 Quarts skinned, shelled, roasted Virginia peanuts

2 quarts skinned shelled, roasted Spanish peanuts
2 Tablespoons salt

Grind nuts in a food chopper or blender; and salt and regrind until smooth and creamy. Pack into hot jars, leaving 1-inch headspace. Adjust caps process half-pints (240ml) and pints (480mL) 1 hour at 190F in a boiling water bath. Yield about 6 pints.

NOTE: If shelled, salted nuts are used, do not add salt.

 PEANUT SAUCE- (June 1984)

(for a spicier version of the versatile sauce, stir in ¼ teaspoon ground red pepper or 1 teaspoon grated ginger root)

½ cup finely chopped onion

1 clove garlic, minced
1 tablespoon margarine
1 4-ounce can green chill peppers,  rinsed, seeded, and chipped
2 tablespoons lemon juice
1 teaspoon brown sugar
½ teaspoon anchovy paste (optional)
1 ½ cups Coconut Milk or water
1 cup peanut butter

In a saucepan cook the onion and garlic in butter till tender. Stir in the chili peppers, lemon juice, sugar, and anchovy paste, mix well. Stir together the Coconut Milk and peanut butter, add to the onion mixture, cooking and stir till the sauce is smooth and heated through (do not boil). Cover surface with plastic wrap to prevent skin from forming. Cool Makes 3 cups.

MONKEY BREAD  (Please remember to take your meds after you eat all this sweet sticky bread)

2 ½ cups granulated sugar

4 teaspoons ground cinnamon
4 cans (7.5 ounces, 10 biscuits each)
Refrigerated biscuits
¾ cup butter or margarine, melted

Heat oven to 375F. Lightly grease a 12 cup fluted tube pan. Mix sugar and cinnamon in a 1-gallon plastic bag. Working with 1 can at a time, remove biscuits, separate and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. Close bag and shake to coat. Gently press pieces into a prepared pan. Repeat with the remaining cans of the pared pan. Repeat with remaining cans of biscuits. Bake 45 to 50 minutes until browned and pick inserted near center comes out clean. Remove from oven and immediately.