To Print this recipe – Click Here FIRST

Then select print from your file menu!

CAPE SANTE ALLA PARMIGIANA - Caesar Randazzo/Caesar’s


Mary Emmerling/Country Inn Recipes

Wednesday, April 28, 1999 – Recipe #2269

Cape Sante Alla Parmigiana Ingredients:

10 jumbo scallops

1 T butter

1 T olive oil

1 c mushrooms

1/2 c spinach, chopped

2 T spring onions, chopped

2 T diced tomatoes

1 T minced garlic

1 pinch black pepper

1 pinch red pepper

1 pinch nutmeg

1 pinch oregano

1 pinch basil

3 oz brandy

1 c whipping cream

1 c Parmesan cheese

Directions: Remove the scallops from their shells and rinse thoroughly in running water, set aside. Melt butter with olive oil in sauté pan; add scallops and the next five ingredients. Add spices. Sauté for approximately 3 minutes. Add brandy and burn off alcohol. Add whipping cream and Parmesan. Serve over al dente angel hair pasta.

Chocolate Almond Scones:

3 1/2 c all-purpose flour

5 t baking powder

2 T sugar

1 t salt

4 oz cold butter

4 eggs, beaten

3/4 c cream

2 t almond extract

1 c chocolate chips

1/2 c sliced almonds, toasted


Directions: Preheat oven to 425° . Combine flour, baking powder, sugar and salt. Cut in batter until it resembles course meal. Add 3 eggs, almond extract and cream. Stir until soft dough forms, mix in chocolate chips and almonds. Pat out until 3/4-inch thick. Cut into diamond shape, brush with reserved egg. Place on baking pan coated with cooking spray. Bake for 10 minutes until lightly browned. Serve warm. Yield: 1 dozen


Pumpkin Walnut Cake:

2 c all-purpose flour

2 t baking powder

2 t baking soda

1 t ground ginger

1 t cinnamon

1/4 t nutmeg

1/4 t ground cloves

1/4 t salt

1/2 c unsalted butter, melted and cooled

1 1/2 c granulated sugar

1/2 c packed, light brown sugar

1/4 c unsulphured molasses

3 eggs

1 1/2 c cooked, pureed pumpkin

1 c walnuts, toasted and finely chopped

Dry bread crumbs


Directions: Preheat oven to 325° . Butter 9-inch bundt pan well. Add breadcrumbs and shake to coat all sides, bottom and central tube of pan. Tap out excess crumbs. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, eggs and pumpkin until well blended. At low speed, gradually add dry ingredients. When dry ingredients are well incorporated, fold in walnuts. Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until cake top is springy to the touch. Let cake cool in pan on a wire rack for 10 minutes. Invert and let cool to room temperature. Dust lightly with powdered sugar before serving.


Cream Cheese Coffee Cake:

3 c all-purpose flour

2 c sugar

1 t baking soda

1 t baking powder

1/2 t cardamom

3 eggs

1/2 c sweet butter, melted

1 c milk

1 t vanilla

1 c cream cheese


1/2 c sugar

1/2 c cottage cheese

1/4 c cinnamon sugar


Directions: Preheat oven to 350° . Mix flour, sugar, baking soda, baking powder and cardamom. In a separate bowl, mix eggs, butter, milk, vanilla and cream cheese. Slowly add dry ingredients. Pour half of batter into a bundt pan coated with cooking spray. For the filling, whip sugar, cottage cheese and cinnamon sugar. Pour filling over batter in bundt pan. Sprinkle lightly with cinnamon sugar. Pour remaining batter over filling, making sure batter completely covers filling. Bake for 55 minutes or until toothpick inserted near center comes out clean. Yield: 12 servings