Category: Desserts


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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.

Holiday 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.

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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.

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Ingredients:
1 Betty Crocker chocolate cake mix, baked according to package directions.
1 can Betty Crocker Chocolate Frosting (classic)
2 cups milk chocolate chips
1 cup dark chocolate chips (optional)
4 dozen lollipop sticks
Directions:
1. Cook chocolate cake mix and let cool thoroughly.
2. Once your cake is cooled, crumble cake into a large bowl.
3. Add 1/2 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting a little at a time. Cake mixture should begin to become thick, not to sticky.
4. Roll a tablespoon full of cake into cake balls.
5. Put cake balls on a pan with waxed paper. Put in freezer for 2 hours. Then remove.
6. In a small microwave bowl, heat the milk chocolate chips until they are melted. Stir until smooth.
7. Press the end of a stick into the center of your cake ball.
8. Dip cake ball into milk chocolate. Place pops on wax paper. Return to freezer for 15 minutes or let air dry.
9. *Optional: Melt the dark chocolate chips. Stir until smooth. Pour dark chocolate into a Ziploc bag. Decorate the cake ball (see photo) Let cool in freezer for 15 minutes.
Serve.

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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.

Apple Walnut Pie

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Ingredients:
Preheat oven to 375 degrees.
1 pie crust (any crust/dough recipe) 2 rolled out pieces for a 9 inch pie pan
1 cup of sugar
1 cup walnuts (chopped) *a few for the top of the pie
2 tbs. flour
1/2 tsp. cinnamon
1/4 tsp. salt
6 cups peeled, sliced apples
2 tbs. butter
1 tbs. lemon juice
Directions:
1. Combine sugar, cinnamon, walnuts, salt and flour in a bowl.
2. Put one layer of dough in a 9 inch round pie dish. Arrange apples in layers . Sprinkle sugar mixture over each layer. Sprinkle with lemon juice and put pieces of butter on top of apples.
3. Put top crust over filling, and press edges together.
4. Cut a few slits in top of dough.
5. Bake for 40-50 minutes or until center slits seem bubbly with sugar.
*For the last 15 minutes, you can put a few walnuts on top, if you wish.

Custard Fruit Tart

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Ingredients:

1 ( 9 inch) tart shell

1 cup fresh blackberries

1 cup fresh raspberries

1 cup fresh blueberries

3 kiwis (sliced)

2 slices mango

1 strawberry (for the center) *optional

3 boxes Jello-Cook and Serve Custard (you can make your own custard, this is easier)

Directions:

1. Follow directions on custard boxes and make custard. Let cool in refrigerator. (at least 4 hours)

2. Take tart shell. Fill evenly with creamy cooled custard.

3. Decorate top of custard with a variety of fruit. (see photo)

4. Return to refrigerator, so it sets. Keep refrigerator.

Serve cold.

*You can use any fruit toppings of choice. Also, some people like it with vanilla pudding instead of custard.

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.