Donna Marie Duncan

Donna Marie Duncan, 57, passed away on Dec. 15, at Hospice House in Coeur d’Alene, Idaho. Services will be held on Sunday, Dec. 18, at 1 p.m. at the United Methodist Church in Bonners Ferry, Idaho.

March 20th, 1959 brought Patricia (Buffin) Miles and Roy Miles their second child, Donna Marie Miles. Patsy was thrilled to have a younger sister and later Donna was joined by two more siblings; Walter Lee and Laurrie (Blockham).

Donna attended school in Boundary County where she graduated High School in 1977. Beauty school in Coeur d’Alene was her next stop, where she lived until 2012 when she came back to Bonners Ferry to help her mother during cancer treatments.

Before returning to Bonners, she traveled the world and Married Jim Duncan. While married to Jim Duncan, restauranteur, she became a pastry chef for his Restaurant, Jimmie D’s.

Her love of travel and far off places was apparent in her collection of art, exotic dishes and reminiscing. Her specialty for the restaurant was cheesecake; In her memory, we are sharing her recipe below. Cooking was her passion, her prowess in the kitchen was mostly shared with her mother the last few years, but appreciated nonetheless.

Donna left this earth much too soon, on Dec. 15. She was preceded in death by her sister, Laurrie Miles-Blockham (1998), Laurrie’s son, Ryan(1989), and her father, Roy Miles(1981).

Donna is survived by her brother, Walter Lee Miles, and his sons: Brandon, Michael and David; niece Kaya Blockham (Laurrie’s daughter), Bret Farber and James Farber (Laurrie’s sons), sister, Patsy Miles, Patsy’s daughter, Amanda and her grand-niece Elizabeth.

Although not related by blood, the neighbor girls held a very special place in Donna’s heart. She loved every second visiting with the Cushman girls and they brought joy to her world these past years.

As Donna’s Family, we would like to thank the Entire Cushman family for their love and friendship to Donna.

White Chocolate Cheesecake:

For the crust:

2 ½ C crushed graham charackers

2/3 C sugar

½ C melted Butter

Press all ingredients firmly into a 10” spring-form pan

The filling:

5-8oz packages cream cheese room temp

5 eggs

1 ¾ C sugar

2/3 C heavy cream

2/3 C flour

4 oz quality white chocolate (melted)

For the top (after the cake has cooled):

½ C sour cream

2 C white chocolate shavings for garnish

Directions: Whip the cream cheese and sugar until soft add eggs, cream, flour and melted chocolate into the crust. Bake 400 degrees for 20 minutes. Reduce temperature to 300 degrees and bake for 40 minutes more. Cool. Before serving spread the sour cream and sprinkle the shavings.

Serves 12