“Cooking With Mr. C.’s” Chocolate “Chips”

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Ingredients:
1 large bag of Ruffle Potato Chips
16 oz. semi sweet chocolate (melted)
1 can of sprinkles
Directions:
1. Line a baking pan with waxed paper.
2. Dip one end of chip into melted chocolate. Place on wax paper.
3. Scatter some sprinkles on chocolate end of chips.
4. Let air dry for at least 30 minutes, or 10 minutes in the freezer.

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New Year’s Cheesecake

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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.

Thanksgiving Blueberry Lattice Pie

Ingredients:

2 1/2  pints 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 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.

 

Apple Strudel

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Ingredients:

2 lbs. Granny Smith Apples (peeled, cored and cut into small pieces)

1 cup brown sugar (plus extra for sprinkling)

1 cup golden raisins (optional)

1 sheet of frozen puff pastry (thawed)

1 egg (beaten)

1/4  cup milk

Directions:

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. Place apples in a large bowl. Stir in brown sugar and golden raisins. Place puff pastry on baking sheet. Roll gently with a rolling pin. Put apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using  your fingers. Whisk egg and milk together, and brush onto  pastry. Sprinkle a little brown sugar on top of pastry.
  3. Bake for 30 to 35 minutes, or until golden brown. *Check at 25 minutes. You want apples to be soft.

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 1/2 cups golden 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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Homemade Blueberry Peach Lattice Pie For Memorial Day

Ingredients:
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.

April 28: National Blueberry Pie Day

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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.