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Apricot Almond Cookies

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Ingredients:

1/4 cup chopped almonds (see picture)

12 oz. almond paste

2 large egg whites (beaten)

2/3 cups sugar

apricot preserves

Directions:

Preheat oven to 350 degrees.

1. Chop almonds into very small pieces. In a small skillet, toast them for 3 minutes.

2. Mix almond paste and sugar together in a bowl.

3. Beat egg whites in a separate bowl until fluffy. Add slowly to almond paste and sugar mixture.

Optional: If you chill the dough for an hour, it is easier to handle.

4. Using a teaspoon of the mixture, roll into a ball. Roll in the toasted almonds. Place on cookie sheet. Using the back of the teaspoon, make a circular indentation in the center of the cookie when pushing down. Add 1/2 tsp. of apricot preserves to the center.

5. Bake for 10-12 minutes.

Makes about 2 dozen.

 

 

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Open Apple Pie

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Ingredients:

9-inch pie crust, refrigerated dough or make you own dough. (unbaked)
2/3 cup brown sugar, packed
1/3 cup flour
Apple pie spice, a good sprinkle
4 medium apples, peeled, cored, sliced
1 tbsp. butter, cut into bits
Granulated sugar for topping

Directions:

Reheat oven to 400 degrees.

1. Place pie crust onto prepared baking sheet.

2. Rinse apples and remove stems. Peel, core and slice apples.

3. In a large mixing bowl, add brown sugar, flour and a sprinkle of apple pie spice. . Mix well to combine.

4. Add sliced apples to the bowl and mix gently.

5. Turn out apple mixture onto the pie crust leaving a 3-inch border around the pastry edge.
Dot butter bits on top of the sliced apples.

6. Fold the pastry to partially cover the apple slices. You will need to fold the pastry

7. Sprinkle granulated sugar over pie.

8. Bake pie 35 to 40 minutes or until golden brown.

ImageIngredients:

1 lb. brussel sprouts (cut in half)

1 lb. carrots (sliced)

1 lb. asparagus (ends trimmed)

3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

1 cup vegetable stock

Directions:

Preheat oven to 350 degrees.

1. In a large baking pan, put all vegetables. Add olive oil and toss vegetables. Sprinkle with salt and pepper.

2. Add vegetable stock.

3. Place pan in oven and bake for about 40 minutes. Stir vegetables every 10 minutes.

4. Remove when vegetables are tender.

Carrots With Walnuts and Cranberries

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Ingredients:
1 1/2 lbs. carrots (shredded)
1 cup dried cranberries
1 cup of walnuts (cut into pieces)
3 cloves of garlic (chopped)
2 tsp. sea salt
3 tbs. olive oil (plus extra if needed)
Directions:
1. In a large skillet put olive oil. Brown garlic for a minute and then add carrots. Stir well.
2. Add 1 tsp. of sea salt and stir. Stir frequently so carrots don’t burn. If it seems a little dry, add another tbs or two of olive oil.
3. When carrots become tender, add cranberries, walnuts and 1 tsp. of sea salt. Stir.
4. Cook for another 3-4 minutes and serve.
Serve hot.

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Ingredients:

2 cups all-purpose flour

1 tbs. baking powder

1 tbs. granulated sugar

1/2 tsp. sea salt

1/4 tsp. baking soda

3/4 cup whole milk

1 1/4 cup baked, mashed sweet potato (2 medium size potatoes)

1 stick frozen unsalted butter

4 tbsp. heavy cream

Topping:

1/2 cup goat cheese

1/2 cup walnuts (chopped)

2 tbsp. olive oil

1 tsp. fresh thyme

1/2 tsp.sea salt

Directions:

Preheat oven to 375 degrees.

1. Combine all dry ingredients in a large mixing bowl and set aside.

2. In another large bowl, mix together milk and mashed sweet potato. Stir until creamy.

3. Grate frozen butter through the large holes of a grater and add to dry ingredients. Mix well.

4. Combine dry ingredients into sweet potato mixture.

5. Pour mixture onto a floured surface and knead until it comes together.

6. Roll into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.

7. Use a 3-inch cookie cutter to cut the dough into round shapes. Keep rolling dough until finished making round shapes. * You can also use a glass, to cut the dough.

8. Place biscuits on a baking sheet. Brush tops with heavy cream.

9. Bake until the bottoms are golden brown, about 12 to 15 minutes. (Use a toothpick to test the center.)

10. Let biscuits cool. When cool, slice open.

11. In a bowl, mix all topping ingredients. (goat cheese, olive oil, walnuts, sea salt and thyme) Mix well and spread on biscuits.

12.  Put biscuits on a cookie sheet. Return biscuits to a 350 degree oven for 5 minutes or until goat cheese is bubbly. Serve hot.

 

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Ingredients:
1 lb. Yukon Gold Potatoes (peeled and cut into bite size pieces)
1/2 lb. spinach (rinsed, drained, chopped)
4 cloves of garlic (chopped)
2 tbs. olive oil
1 stick of salted butter
1 cup of heavy cream
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large pot of water, boil potatoes until soft. Drain well and set to the side.
2. In a large skillet, put garlic and olive oil. Brown garlic and add spinach. When spinach is soft, remove from heat.
3. In a large bowl, add potatoes, spinach, butter, salt and pepper. Use a mixer to mix together. Gradually add heavy cream while mixing. Mix until smooth and creamy. Use judgement for less or extra heavy cream.
4. In a baking dish, put potatoes. Put in a 350 degree oven for 10 minutes to heat through.
Serve hot.

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Ingredients:

1 (12 oz.) bag fresh cranberries

1 1/4 cups sugar

1 cup of water

1/3 cup brandy

1/2 cup mandarin oranges (chopped)

Directions:

1. Rinse and drain cranberries.

2. In a large pot, put cranberries, water and sugar. Stir well and cook over a medium heat. When cranberries start to pop, add brandy and mandarin oranges. Bring to a boil and let simmer for  8-10 minutes. Stir frequently.

3. Let cool and refrigerate.

Mashed Potatoes With Sautéed Leeks

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Ingredients:
2 lbs. sweet potatoes
2 lbs. russet potatoes
1 1/2 sticks butter (softened)
About 2 cups heavy cream
2 large leeks (sliced thin)
olive oil
sea salt and black pepper
Directions:
Preheat oven to 400 degrees.
1. Rinse all potatoes. Dry well. Put an X on top of each potato.
2. Bake all potatoes in the oven until soft. (about 45 min. to 1 hour)
3. Let potatoes cool for a little while.
4. Take sweet potatoes and scoop out the center. Put in a deep mixing bowl.
5. Add 3/4 stick of butter and 1/2 cup of heavy cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
6. Take russet potatoes and scoop out center into a deep mixing bowl. Add 3/4 stick of butter and 1/2 cup of cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
7. In a large baking pan put sweet potatoes. Spread it out and smooth out top. Sprinkle sea salt and black pepper on top.
8. Put mashed potatoes on top and smooth on top. Sprinkle with a little sea salt and black pepper.
9. Put baking pan in oven. (400 degrees) Bake for about 15 minutes.
10. Meanwhile in a skillet, put 2 tbsp. of olive oil. Add leeks and cook until slightly crispy.
11. Remove potatoes from oven. Pour leeks on top.
Serve hot.

Apple Raisin Walnut Stuffing

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Ingredients:
1 medium onion (chopped)
5 medium apples (chopped) * get a good apple
3 cups cooked wild rice
1 cup butter
1 loaf multi-grain bread (ends trimmed off) cut into small bite size pieces
1 1/2 cups raisins
1 1/2 cups chicken broth
1 cup chopped walnuts
3 tsp. poultry seasoning
2 tsp. fresh parsley (chopped)
sea salt and black pepper to taste
Directions:
Preheat oven to 350 degrees.
1. Butter a large baking dish.
2. Saute onions, walnuts, and apples in butter until soft in large saucepan.
3. Add remaining ingredients (except bread), and stir over a low heat for about 2 minutes.
4. Place chopped bread in a large buttered baking dish. Pour onion, walnut, rice mixture on top. Stir.
5. Bake for about 15 minutes, or until stuffing becomes a little crunchy.
Serve hot.

 

 

 

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