Category: Desserts


Homemade Blondies

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Ingredients:

1-1/2 cups packed brown sugar

1/2 cup butter, melted

2 eggs, lightly beaten

1 tsp.  vanilla extract

1/2 cups all-purpose flour

1/2 tsp. baking powder

1 cup  semisweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees.

1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.

2. Combine the flour, baking powder and salt; add to brown sugar mixture.

3. Stir in vanilla and chocolate chips.

4. Spread into a greased 13-in. x 9-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

5. Cool on a wire rack. Cut into bars.

 

Chocolate Covered Figs

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Ingredients:

12 fresh figs

1 cup of semi sweet chocolate morsels

Sprinkles of various colors

Directions:

  1. Rinse figs in cold water and dry on paper towels.
  2. In a microwave dish, melt chocolate.
  3. Dip figs into chocolate and then into sprinkles.
  4. Let dry on wax paper.

*You can keep refrigerated.

*A Brand New “Mr. C.” Children’s Book Coming This Fall (2017).

Have A Cupcake

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Ingredients:

1 1/2 cups cake flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 stick of unsalted butter (softened)

1 cup sugar

2 large eggs

1/2 cup buttermilk

1 1/2 tsp. vanilla

Directions:

Preheat oven to 350 degrees.

1. In one bowl, add cake flour, baking soda, and baking powder.

2. In another bowl, cream butter, eggs, sugar, and vanilla.

3. Slowly add flour mixture to butter mixture. Stir.

4. Gradually add buttermilk. Use a mixer to blend together until creamy.

5. Use a muffin pan with cupcake liners. Fill half way.

6. Bake in oven for 15-18 minutes. Test with toothpick to see if done.

7. Let cool and decorate with icing, sprinkles, etc.

*A Brand New “Mr. C.” Children’s Book debuts this Fall. (2017)

Red White and Blue Tarts

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Ingredients:

2 boxes mini tart shells

1 cup fresh blueberries (rinsed and drained)

1 cup fresh raspberries (rinsed and drained)

1 can of whipped cream

Directions:

1. Fill each tart with whipped cream.

2. Add a few raspberries and blueberries on top.

Serve chilled.

Mr. C.’s Fourth of July Pie

ImageIngredients:

5 cups of fresh peaches (peeled and sliced)

1 pint of fresh blueberries (rinsed and drained) all stems removed

3/4 cup granulated sugar

1 tsp. vanilla extract

2 1/2 tsp. cornstarch

Pie Crust Ingredients:

2 1/2 cups all purpose flour

2 sticks of very cold unsalted butter (cut into 1/4 inch pieces)

1 tsp. sugar

1 tsp. salt

7 tbs. ice water

Egg Wash and Sugar Ingredients:

1 large egg white (beaten)

1 tsp. water

1-2 tbs. coarse sugar (for sprinkling)

Directions:

Preheat oven to 400 degrees.

1. In a food processor, mix all dry pie crust ingredients and then add cold butter. Pulse 6 to 8 times. Flour should be course. Slowly add a tbs. of iced water at a time. Pulse slowly. Dough should become more firm. Pinch dough and it should be firm. Add a drop more water if it’s not firm.

2. Roll dough on a floured surface. Roll into a ball and cut in half.

3. In a large bowl, put peaches, blueberries, sugar, cornstarch and vanilla extract. Mix together.

4. Take half of the dough and roll out. Place dough in 9 inch pie pan.

5. Take fruit filling and put in pan.

6. Take second half of dough and roll out. Cut dough into 1 inch strips.

7. Crisscross strips of dough on top of pie. (See photo) Crimp dough around entire pie.

8. In a little bowl, mix egg white and water.

9. Brush egg wash on top of pie thoroughly. Sprinkle coarse sugar on top of dough strips.

10. Place pie pan on a cookie sheet. (You don’t want juice of pie dripping in stove.)

11. Bake in oven for about 30 minutes. Reduce heat to 350 degrees and bake for another 20 minutes. Pie crust should be golden brown and fruit should be bubbly when done.

 

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Preheat oven to 350 degrees.
Ingredients:
4 (8oz.) bars of cream cheese (softened)
5 eggs
1 1/2 pints sour cream
4 tsp. vanilla extract
Directions:
1. Mix all ingredients together. Mix well.
Ingredients for Crust:
1 1/2 cups graham cracker crumbs
3/4 stick margarine
3 tbs. sugar
Directions:
1.Mix all ingredients together.
2. In a 9 inch spring pan, layer graham cracker filling on the bottom of the pan. Make sure crumbs are spread evenly.
3. Pour cream cheese mixture on top of crumbs.
4. Bake for 1 hour. Turn off oven and let cake stay in oven until oven is cool.
*Important: Don’t open oven while baking. Only open when oven has completely cooled down.
5. You can use canned cherries, blueberries or pineapples on top. You can also leave it plain.
Keep refrigerated.

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Ingredients:
2 cups all-purpose flour
1/2 cup butter (room temperature)
2/3 cup unsweetened cocoa powder
1 cup sugar
2 tsp. baking powder
1 1/2 tsp. vanilla extract
2 large eggs
3/4 cup whole milk
1/3 cup sour cream (regular)
1 1/2 cups mini chocolate chips
Directions:
Preheat oven to 350 degrees.
1. Lightly grease (a little butter) a 12 cup muffin pan or use cup cake papers.
2. In a large bowl, beat butter, sugar, cocoa powder, baking powder and vanilla.
3. Beat in eggs, then stir in milk and sour cream.
4. Mix in flour and chocolate chips. Mix until creamy.
5. Divide batter evenly between the muffin cups, they should be fully filled.
6. Bake for about 25-28 minutes. Use a toothpick to insert in center. It should comes out clean. It’s okay if chocolate from the morsels is on the toothpick.
Let cool for at least 15 minutes before removing from pan.
*For bigger muffins, use a 6 cup muffin pan.

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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 cut in strips. Make criss cross shapes on top.  Pinch dough all around the pie plate. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

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Pumpkin Raisin Bread

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Ingredients:
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 cup granulated sugar
1/2 cup butter (softened)
1 1/2 cups pumpkin puree
2 large eggs
1 tsp. vanilla extract
1 cup raisins
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, add flour, sugar, nutmeg and baking soda.
2. In another bowl, mix pumpkin puree, butter, eggs, and vanilla.
3. Continue to mix pumpkin while slowly adding flour to it.
4. Slowly add raisins and mix in.
5. Grease a loaf pan with a little butter. Pour batter into loaf pan.
6. Bake for about 50-55 minutes. Test with a toothpick. Toothpick should be dry when taking it out of the bread.
7. Cool for 5 minutes and remove from loaf pan. Let cool on a wire rack.
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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.