Archive for April, 2016


A Thanksgiving Blueberry Pie

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cover pie. Pinch dough all around the pie plate. Cut a 2 inch whole through the top of the dough. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

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Hope to see Long Islanders at Barnes and Noble in Carle Place, NY, ¬†as I sign my brand new children’s picture book, “Cooking With Mr. C.”, this Thursday, April 14, at 7:00 pm.

Zucchini Linguine

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Ingredients:
1 lb. of zucchini (sliced thin like linguine)
3 cloves of garlic (chopped)
1 12 oz. can crushed tomatoes
1 tbs. fresh basil (chopped)
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. black pepper
olive oil
Directions:
1, In a large skillet, add 3 tbs. of olive oil. Brown garlic. Add zucchini.
2. Stir zucchini for about 2 minutes.
3. Add crushed tomatoes and all spices. Stir.
4. Cook on a low heat for about 30 minutes.
5. Zucchini should be tender when served.
Serve hot.

Caramel Apple Cookies

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Ingredients:
2 sticks of butter (softened)
1 cup sugar
1 cup light brown sugar
1 tsp. vanilla
2 large eggs
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 bag (12-14 ounce) wrapped caramels (cut into thirds)
1 1/2 cups chopped apple (very tiny pieces)
Directions:
Preheat oven to 350 degrees.
1. Mix butter, sugar, brown sugar, vanilla and egg together. Beat until creamy.
2. In another bowl mix flour, baking soda and cinnamon.
3. Add flour mixture to butter mixture. Combine well.
4. Add in caramels and apples. Stir together.
5. On a parchment lined baking pan, put scoops of batter (about 1 large tablespoon)
6. Bake for about 15 minutes until cookies are golden brown around the edges.
Makes 18-24 cookies.

Shepherd’s Pie

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Ingredients:
2 lbs. potatoes (your choice)
1 lb. ground beef
1 can peas (drained)
1 red pepper (seeds removed, then diced)
1 small onion (chopped)
1 cup heavy cream
1/2 stick butter or margarine
olive oil
salt and pepper
paprika (optional)
Directions:
1. Wash and peel potatoes. Cut potatoes into cubes and put in boiling water for about 25 minutes, until potatoes are soft. Drain potatoes well. In a bowl add potatoes, cream, butter and a little salt and pepper. With a mixer, mix until creamy and set to the side.
2. In a skillet, put 2 tbs. of olive oil. Add onions and red peppers. Cook for about 3 minutes and add ground beef and a pinch of salt and pepper. Brown beef until cooked for about 10 minutes. Add peas and drizzle some olive oil on top. Stir thoroughly.
3. In a baking pan, drizzle a little olive oil at the bottom of the pan. First, put a layer of creamy potatoes. Next, pour the meat mixture on top. Finally, cover with another layer of creamy potatoes. Drizzle a little olive oil on top. Sprinkle salt, pepper and paprika (optional) on top.
4. Put baking pan in a 400 degree oven for 30 minutes. Potatoes should be a little browned on top.
Serve warm. (Serves 4- 6 people)

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