Tag Archive: Cooking With Mr. C.


Chocolate Chip Raisin Cookie

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Ingredients:
2 1/2 cups of flour
1 cup of sugar
1/2 cup light brown sugar
1/2 tsp. baking powder
1 cup of margarine or butter
2 large eggs
1 1/2 tsp. vanilla
1 cup raisins
1  cup chocolate chips (semi-sweet or milk chocolate)
Directions:
Preheat oven to 350 degrees.
1. In a bowl mix flour and baking powder. In another bowl, cream butter, sugar, brown sugar, eggs and vanilla together.
2. Slowly add flour to creamed mixture. Add raisins and chocolate chips and mix well with a wooden spoon.
3. Drop a rounded tablespoon of batter onto a baking pan (ungreased) Bake for 15-17 minutes. (Depends on your oven, so watch closely.)Remove from pan and let cool when done.

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Italian Baked Clams

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ngredients:
3 (6 oz.) cans of minced clams in juice
3/4 cup bread crumbs
1 clove of garlic (chopped)
2 tsp. oregano (fresh preferred)
2 tsp. dried parsley
1/2 tsp. sea salt
2 tbs. parmesan cheese
2 tbs. of olive oil
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mix all ingredients.
2. Using premade (aluminum) clam shells, stuff each one. Depending on how much you stuff each one, you will need about 12 clam shells.
3. On a baking tray, put stuffed clam shells.
4. Bake in oven for 15-18 minutes or until tops of clams are slightly crispy.
Serve with lemon.

 

 

Lemon Cream Shrimp Scampi

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Ingredients:

2 lbs. medium shrimp (tails removed)

1 small onion (chopped)

2 cloves of garlic (chopped)

4 tbsp. olive oil

1 lemon (juiced)

2 cups white wine (Riesling)

1 tbsp. lemon zest

1/2 cup mascarpone cheese

1/4 cup fresh parsley (chopped)

5 basil leaves (chopped)

1 tsp. sea salt

1 tsp. black pepper

Directions:

1. In a large skillet put olive oil. Sauté onion and garlic. (3 minutes)

2. Add shrimp. (Cook for a total of 3 minutes and turn over halfway through the 3 minutes.)

3. Sprinkle with lemon zest, sea salt and black pepper.

4. Add wine. (raise heat for about 2 minutes and then lower)

5. Add mascarpone cheese and stir gently.

6. Add fresh lemon juice.

7. Add fresh parsley and basil on top.  Let cook for an additional 2 minutes and serve.

*Serve over brown rice. (Optional, see picture below.)

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Dark Chocolate Espresso Biscotti

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Ingredients:
4 tbs. espresso powder
1 tbs. vanilla extract
2 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
3 large eggs ( beaten )
1 lb. dark chocolate (chopped) * a good brand
Directions:
Preheat oven to 350 degrees.
1. Mix espresso powder and vanilla extract.
2. In a large bowl, add sugar, flour, baking powder, and salt.
3. Add eggs and espresso and vanilla to flour. Mix well.
4. Cut dough in half. Shape each half into a 2 1/2-inch-wide, 3/4-inch-tall log.
5. Put parchment paper on a baking pan. Bake for about 20-25 minutes until dough is firm.
6. Let cool for about 25 minutes.
7. With a serrated knife, cut logs into 1/4-inch slices on the diagonal
8. Put biscotti, cut side down, back on baking sheets. (use parchment aper)
9. Bake for another 15 minutes until biscotti is golden brown.
10. Remove from oven and let cool for 2 hours.
11. Melt dark chocolate. Dip one side of the biscotti and let dry on wax paper. (You can put them on a pan and in the freezer for five minutes for chocolate to dry faster.)
*Keep in a sealed container.

 

 

 

 

Chocolate Walnut Nutella Cookies

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Ingredients:

1 1/3 cup flour

3/4 tsp. baking powder

2/3 cup cocoa powder

1 1/2 sticks unsalted butter (softened)

2 eggs

1 1/4 cups packed light brown sugar

1/2 tsp. vanilla

6 oz. dark chocolate morsels (get a good brand)

3/4 cup walnuts (chopped)

sea salt (optional)

1 jar of chocolate Nutella

confectioners sugar

Directions:

Preheat oven to 350 degrees.

1. Put parchment paper on baking pans.

2. In a bowl, beat eggs, vanilla, brown sugar and butter. Beat until creamy.

3. In another bowl, mix flour, cocoa powder and baking powder.

4. Slowly beat in dry ingredients into egg mixture.

5. Add chocolate and walnuts. Stir it in with a wooden spoon gently. Make sure it is well blended.

6. Use a heaping tablespoon and place on baking pan. (about 2 inches apart)

7. Optional: Sprinkle a pinch of sea salt on top of each cookie.

8. Bake cookies for about 12 minutes. If you made larger cookie bake about 15-16 minutes. Use a toothpick to test if they’re baked.

*Makes about 2 dozen if you use a tbsp. for each cookie. *12 cookie sandwiches

9. Let cookies cool. When cooled, spread Nutella on the inside of each cookie. Put two cookies together to form a cookie sandwich,

10. Dust with confectioner’s sugar. (powdered sugar)

White Tuscan Bean Soup

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Ingredients:
2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
Directions:
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

Sunflower Seed Muffins

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Ingredients:

1/2 cup freshly squeezed orange juice

1/3 cup butter (for greasing muffin tin)

1/3 cup honey

Grated zest of 1 orange

2 cups whole grain flour (spelt, kamut, or whole wheat)

1 cup rolled oats

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

pumpkin seeds

Directions:

Preheat oven to 350 degrees.

1. Lightly butter a 12-cup muffin pan.

2. Put the orange juice, oil, honey, and orange zest into a medium bowl and mix well.

3. Mix the flour, oats, baking powder, baking soda, and salt together in a large bowl.

4. Add the orange juice mixture and combine, using as few strokes as possible so you do not over mix the batter.

5. Spoon the batter into prepared muffin pans. Fill about 3/4 full.

6. Sprinkle with sunflower seeds on top.

7. Bake for about 20-25 minutes, or until a toothpick comes out clean when tested.

8. Let the muffins cool before removing them from the pan.
Suggestion: Serve with a blueberry preserves.

 

Cranberry Anise Biscotti

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Ingredients:

3 cups all purpose flour

1/2 lb. butter

1 cup of dried cranberries

1 tsp. baking soda

1/2 tsp. baking powder

1 cup of sugar

3 tbs. sour cream

2 eggs

3 tsp. anise extract

Directions:

Preheat oven to 350 degrees.

1. Cream butter and sugar. Add eggs, sour cream and anise extract.

2. Mix flour, baking soda and baking powder together. Add to the butter and sugar mixture. Mix well. Add cranberries and mix again.

3. Roll dough into a ball. (If dough is sticky, add a drop of flour.) Separate the dough into 6 loaves. Bake on 2 separate greased (a little butter) baking sheets. Bake for 18 minutes and remove from oven.

4. Slice loaves into 1 inch pieces. Return to oven. Toast each side for 6 minutes on each side. They should brown a little on each side.

Makes between 2 and 3 dozen cookies. Let cool before serving.

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Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 cups butter softened

1 1/4 cups sugar

1 cup firmly packed brown sugar

2 large eggs

2 tsp. vanilla extract

1 (12 oz.) package semi sweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 375°F.

1.Mix flour and baking soda in a medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well.  Beat in flour mixture on low speed until well mixed. Stir in chocolate and vanilla chips.

2. Drop rounded tablespoons about 2 inches apart onto ungreased baking sheets. (Or make them larger as in photo, about 2 tbs.)

3. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes. Remove to wire racks and let cool completely.

 

Mr. C.’s Chicken Ricotta Parmesan

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Ingredients:

8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil

Directions:

  1. In a large skillet put 1 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
  2. In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
  3. Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
  4. Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil.IMG_5320
  5. Preheat oven to 400 degrees and bake for 1o minutes until cheese is melted. IMG_5322   Serves 3 to 4 people.