Wholesome and Delicious Apple Crisp

I am not usually a fruit dessert sort of person, but I have come to absolutely love this sweet dish. Not only does it satisfy your sweet tooth , it is good for you as well. I first tried to make apple crisp when someone sent me a recipe. I don't know why, but that recipe did not work for me, there was just not enough crisp in the whole thing. So I went about trying to get just the right texture and taste for me. This is a great dessert to make ahead of time since it can be refrigerated for at least 2 days and then reheated when you are ready to serve. It can also be served at room temperature, but I really like mine warm. A scoop of vanilla ice cream adds the final touch to the whole thing. This is a great alternative to the apple pie for Thanksgiving.

Ingredients:
Crust

• 1 cup of whole wheat flour
• 1 tsp of cinnamon
  
• 1 tsp of baking soda
  
• 1 cup of packed brown sugar
  
• 1 stick of cold, unsalted butter
  
• 1/4 cup of chopped nuts

Filling

• 3 tbsp of white flour
• 1/4 cup of brown sugar
  
• 1 tsp of cinnamon
  
• juice of one lemon
  

Directions:

1. Preheat oven to 350 F.
2. Whisk the oatmeal, whole wheat flour, cinnamon, baking soda, brown sugar together.
3. Unwrap the butter and use the wrapper to grease a 9 X 12 baking dish. There is enough butter left on the wrapper that it will give the baking dish enough butter so that the crisp will not stick to the baking dish. I would recommend using a nice baking dish since this is a dessert that goes from the oven to the serving table. I like using my Le Creuset cast iron dish.
   
4. Cut the butter into small pats and add to the oatmeal mixture. This makes incorporating the butter into the dry mix a lot easier.
   
5. Using a pastry blender, work the crust until the butter is incorporated into the oatmeal mixture. It will probably take about 5 minutes of blending. The crust should be crumbly.
   
6. Press about 1 to 1 1/2 cups into the bottom of the baking dish and bake for 10 minutes. Remove from the oven and set aside.
   
7. Add the chopped nuts to the remaining crust.
   
   
   
   
8. In the meantime, peel and cut the apples using an apple cutter. You will have 8 slices at this point.
   
9. Cut each slice in half. Each apple will give you 16 slices.
   
10. In a container mix the flour, brown sugar and cinammon together. Add the apple slices. Make sure all the slices are well coated.
    
11. Using a slotted spoon, carefully place the apple mixture over the baked crust.
    
12. Sprinkle the remaining crust over the apple mixture.
    
13. Bake for about 40-45 minutes. The crust will be a golden brown and you will see some bubbling of the apple mix.
    
14. Let it cool for about 20 minutes before cutting.
    
15. Serve with a scoop of ice cream. Will generously serve 8-10 people.
    
16. The entire dish can be prepared up to 2 days in advance of serving. Cover and refrigerate until you are ready to serve. To serve, just warm in a 300 F oven for about 10-15 minutes or serve at room temperature. Don't forget the scoop of vanilla ice cream and a cup of hot tea.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Whole Wheat Banana Nut Bread Yummy and Healthy Too !

This is a great recipe to use up some of those bananas that we meant to eat, but just didn't get around to it. Its a great breakfast alternative either as is or with a flavored cream cheese. I make my own honey nut flavored low fat cream cheese.

The other benefit of using up the bananas is that if you are a gardener and have roses, the peels are great food for the roses. I Just chop them up small and spread around the base of the roses and work them into the soil. The peels provide nutrients that will help the roses to grow strong.

Ingredients

• 1 3/4 cup of whole wheat flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/2 tsp of ground nutmeg
• 1 stick soft butter
• 1/2 cup of sugar
• 1/2 cup of dark brown sugar
• 2 eggs
• 1/2 cup of low fat sour cream
• 1 1/2 cup of mashed ripened banana or about 3 large bananas
• 1 cup of chopped walnuts

Instructions

1. Heat oven to 350^oF.
2. Spray a 9X12 loaf pan with nonstick or coat with a thin layer of butter. I like to use butter to coat the pan. I microwave a very thin piece of butter for about 20 seconds and use a silicone brush to spread the butter. I find that this method work well and you use a very tiny amount of butter. I like to cover the bottom of the pan with parchment paper because it makes taking the out bread a lot easier.
3. Mash the bananas and mix with one tsp of sugar.
4. Sift flour, baking soda, baking powder, salt and nutmeg together. Mix well using a whisk.
5. Using a stand mixer on medium speed, beat soft butter and sugars until creamy, about 2 minutes.
6. Add one egg at a time and mix thoroughly.
7. Add the bananas and mix thoroughly.
8. Add 1/3 of the flour mixture and stir in.
9. Add 1/2 of the sour cream and stir in.
10. Add 1/2 of the remaining flour and stir in. Do not over mix.
11. Add the remaining sour cream, stir in.
12. Add the rest of the flour and stir in. Do not over mix.
13. Reserve about 1/4 cup of the walnuts and mix with 1 tsp of brown sugar.
14. With the rest of the walnuts and fold them gently with a spatula into the batter.
15. Pour the batter into the pan.
16. Sprinkle the walnut/sugar mix on top of the bread.
17. Bake for about an hour or until the center is done.
18. Cool bread for about 10 minutes and remove from the pan. Cool completely and its ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Nutty Butter-Cream Frosted Cake

This is my fast and quick version of a cake that was only served on special occasions when I was growing up. The original was store bought from a local company and its no longer readily available. So I came up with my own version of this cake. It is less than 30 minutes of work and you can have a cake nice enough to serve to company. The hard part is letting the cake sit overnight or for a few hours so that it reaches its maximum flavor.

INGREDIENTS

• 1 box of yellow cake mix
• 1 can of butter-cream frosting
• 1 1/2 cups of finely chopped pecans

DIRECTIONS

1. Use two 8 inch round pans. Spray with nonstick spray.
2. Prepare and bake the cakes according to the package directions.
3. Finely chopped the pecans. If you use a food processor, careful chop using the pulse mode or you might end up with pecan butter. The pecans should be small like bread crumbs.
4. Cut 2 pieces of wax paper a little wider than 1/2 of the size of the serving dish you are using and overlap at the center of the dish. This will help keep the dish neat and presentable.
5. Using a spatula, thoroughly mix the frosting in the can.
6. (OPTIONAL) reserve about a 1/3 cup of the frosting for decorating.
7. Place the first cake on the top of the wax paper and frost the center.
8. Sprinkle some of the pecans on to the frosting making sure you have covered the entire frosted area.
9. Place the second cake on top of the first and frost the top and sides. You don't need a lot for the sides.
10. Using your hands press the pecans onto the side of the cake. It will get a little messy, but its worth the effort. Make sure the sides are thoroughly covered with the nuts.
11. Using a wide flat spatula, carefully lift one side of the cake off the wax paper and slide the wax paper out. Turn the cake and repeat the process to remove the other piece of wax paper. If necessary you can use a silicone brush to brush away any leftover nuts off the dish.
12. To give the cake a nice eye appeal, take a small Ziploc bag and snip a small opening in one of the corners off and attach a decorating tip if you have it. Otherwise, you will be able to pipe the frosting through the small opening in the bag. Place the reserved frosting in the bag and decorate around the top edge of the cake. Be creative and use up all the frosting.
13. Now this is this the hard part, the cake tastes best if left to sit overnight. I believe that all the nuts and frosting get a chance to mingle and it really brings out the flavor of the the two. Otherwise, its ready to serve. Enjoy it with a nice cup of green tea or a tall glass of ice cold milk.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

MELT IN YOUR MOUTH CHOCOLICIOUS FUDGE

This recipe was courtesy of one my son's high school teacher. It was part of a listening exercise, good thing the child was listening that day. Mr. Green, my son's teacher is a firm believer that the world is always a little better with fudge. Enjoy this quick and easy recipe. Thank you Mr. Green.

Ingredients

• 16 oz of semi-sweet or dark chocolate chips
• 1 can of sweetened condensed milk
• 1tbsp of butter
• 1tsp of vanilla
• 1/2 cup of nuts or mini marshmallows (optional)
  

Instructions

1. Pour condensed milk into a medium size pan and heat on medium heat until hot. Stir constantly.
2. Once hot, turn off heat do not remove from burner. Add butter and vanilla. Mix thoroughly.
3. Add a 1/4 of chocolate chips at at time while stir constantly. If you add all the chips at once, it will cool the mixture too much and make it harder to melt the chips. Continue stirring until all the chips have melted. The mixture will look like brownie mix.
4. Stir nuts or other goodies, if you are using them.
5. Line a square baking pan such as 8x8 or 9x9. Be sure to line the pan with parchment paper that has at least 3 inches extra on 2 sides. The extra paper will make removing fudge from the pan a lot easier. If you don't have parchment paper, wax paper will also work.
6. Cool for at least 2 hours. I like to cool the fudge at room temperature, it makes it easier to cut.
7. When ready to serve, pull the fudge out of pan using the edges of the parchment paper.
8. Cut into squares using a sharp knife.
9. Store in an air tight container, may be refrigerated. When serving, let the fudge come to room temperature.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Chewy, Gooey Carmelitas

This dessert combines chocolate, carmel and oatmeal for a great tasting snack. It is also a great source of fiber. My kids prefer this chewy treat over brownies or cookies.

INGREDIENTS

Crust:

• 2 c of flour
• 2 c of quick oats
• 1 1/2 c of firmly packed dark brown sugar
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 1/4 c of butter (2 1/2 sticks)

Filling:

• 1 container of butterstoch-caramel topping
• 3 tbsp of flour
• 1 c of chocolate chips
• 1/2 c of coarsely chopped nuts

  

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Grease 13 x 9 pan.
3. Mix all crust ingredients. Use a fork or hand pastry blender until the crust is crumbly.
4. Press 1/2 or about 3 c into the bottom of the pan. Bake for about 10 min.
5. Open the caramel jar and carefully incorporate the flour a tablespoon at a time.
6. Remove baked crust from the oven and sprinkle the chocolate chips and nuts evenly.
7. Drizzle the caramel evenly over the chips and nuts.
8. Sprinkle the rest of the crust mixture on top. Press the top gently.
9. Bake about 18-22 minutes until it is golden brown.
10. Cool and then refrigerate for about 1-2 hours.
11. Using a spatula, run it along the edges of the pan to unstick the carmelita.
12. Using wax paper remove from the pan and turn over onto a cutting board and cut with a very sharp knife.
13. Store in the refrigerator in an airtight container.

Copyright © 2007 Lizabetti.com, All Rights Reserved

The Last Minute Sweetheart Cake

So its the night before Valentine's Day and you need to come up with a scrumptious dessert. Don't panic, you can make this cake from start to finish in less than 2 hours. It really only takes about 45 minutes of work, but we have to take into account the time for the cake to cool enough so that it can be decorated.

INGREDIENTS

• 1 box of chocolate cake mix or any flavor you enjoy
• 1 large container of white fluff frosting
• 1 container of chocolate frosting
• red gel food tint
• a few fresh strawberries cut in half
• white chocolate block (optional)

INSTRUCTIONS

1. Line the bottom of two 9 inch pans with parchment paper. This will ensure that the cakes will slip out of the pans easily.
2. Mix and bake cakes according to package instructions. Cool and remove the cakes from the pan.
3. Peel the parchment paper and place one of the cakes on a platter.
4. Stir the chocolate frosting and frost the top of the first cake. Don't frost all the way to the edge of the cake. Leave about a 1/2 gap.
5. Taking a vegetable peeler or cheese slicer, peel enough off the white chocolate to sprinkle over the chocolate frosting.
6. Place the second cake on top of the first, making sure the edges are fairly even.
7. Stir the white fluff frosting and take about 1/2 of the container and tint it with red gel to a bright pink color. You can use the red food coloring, if you don't have the food gel. Be careful when adding the coloring, start with a little and add a bit more until you get a tone you like.
8. Frost the sides with the bright pink frosting. Make sure you don't frost over to the top. Using a spatula, create pretty swirls with the flat part of the spatula.
9. Frost the top with the white frosting.
10. With the left over pink and white frosting, combine them to create a soft pink color.
11. If you have a piping tip, use it to decorate the edge of the cake and add a few decorations to the bottom of the cake. This will soften the look of the cake and make it really eye appealing.
12. If you don't have a tip, just cut a small hole in a zip-lock bag and put the soft pink frosting in it. Zip it and squeeze the frosting toward the hole. Pipe the frosting out and decorate the cake.
13. Add the strawberry halves to the center of the cake. Enjoy. Seems like a lot of steps, but it really is very easy and the finished work is scrumptious.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Chocolate Delights for Your Heart Throb

These quick and easy desserts are OK anytime. Enjoy them with your significant other, or just chow them yourself.

Chocolate covered delights

Ingredients

• 1lb of chocolate block or chunks
• hazelnuts or macadamia nuts finely chopped
• fruits and pretzels

Instructions

1. If needed wash your fruit and pat them dry.
2. Use a double boiler if you have one. Or, fill a medium size pan with water and place a glass bowl over the water. The bowl has to be large enough not to sink into the water.
3. On low heat, gently melt the chocolate chunks. It is important to stir frequently.
4. Remove from the heat and gently roll your goodies in the melted chocolate.
5. Sprinkle with nuts and place on a wax paper covered cookie sheet to set. You can put them in the refrigerator for about 30 minutes to set the chocolate.
6. Plate your goodies and enjoy.

Very, very chocolatey krispies delights

This is the chocolate lovers version of this popular treat.

Ingredients

• 1 bag of mini marshmallows (this works best)
• 6 c of cocoa krispies
• 3 tbsp of butter
• 4-6 oz of melted chocolate block or chunks

Instructions

1. Using a nonstick large pot, melt the butter on low/medium heat.
2. Add the mini marshmallows and stir until completed melted.
3. Add the melted chocolate and incorporate into the melted marshmallows.
4. Turn the heat off and add the cocoa krispies. Coat the krispies evenly with the melted mix.
5. Cover the bottom of a 13X9 pan with parchment paper, leaving about 2 extra inches on both short sides.
6. Using another piece of parchment paper, press the mixture into the pan.
7. Drizzle any leftover melted chocolate on the top and leave it to cool for about 1 hour
8. With the excess parchment, lift the krispies out of the pan and using a sharp knife cut into serving portions.
9. For a more festive look, use medium size cookie cutters and cut shapes out of the krispies.
10. Keep in an air tight container. Will keep for about 3 days.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

American Heart Association - Heart Disease In Women

Wear Red Day - Feb 1, 2008

Support the American Heart Association in their battle against heart disease in Women.

February 1 has been designated as NATIONAL WEAR RED DAY. So participate with the American Heart Association by wearing red so that we can increase awareness that heart disease is the the NUMBER #1 of women. It kills almost twice as many women as any types of cancer, including breast cancer.

Lizabetti volunteered to make these cookies to raise awareness in New England. You should get out and see what is happening in your town. If you are not a woman yourself, I bet your wife or mother is !

And don't forget to wear red !

Mardi Gras Masks

Mardi Gras Masks - Eat Them or Wear Them !

Lizabetti used the same idea as the Christmas cookies to make these cool masks. Just use a basic sugar cookie recipe and decorate with home made icing. I am trying to get her to post the recipe, so stay tuned.

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Happy New Year ! Say it with Cookies

Happy New Year !!

Fresh Fruit with Chocolate Sauce

Make a fun and easy dessert for young and old alike. Everybody enjoys dipping stuff whether its sweet or sour sauce. All you need is fruit, chocolate sauce and your imagination. No fancy gadgets necessary. Also, the quantities of sauce are limited and so are the calories. And, remember, dark chocolate is supposed to have anti-oxidants, so its good for you.

Ingredients

• 1/4 cup of dark or semi sweet chocolate (do not recommend milk chocolate-sauce, not chocolatey enough and too sweet)
• 1/4 cup of warm skim or low fat milk
• strawberries
• bananas
• any fruit cut into bite size

Instructions

1. Place the chocolate in a small glass container
2. Microwave the chocolate in a medium or low setting (DO NOT USE THE NORMAL SETTING OR YOU WILL HAVE A BURNT MESS) for about 2 minutes. Check and if necessary, microwave for another 1-2 minutes. The first time you make the sauce, you might need to go slow since every microwave is different. The chips won't be completely melted, but will be very warm.
3. Microwave the milk for 30 seconds. Milk should be warm, but not boiling.
4. While the milk is in the microwave, stir the chocolate until it is completely melted.
5. Add a 1tbsp of milk and stir it into the sauce. If it becomes lumpy, stir in another spoonful of milk. The sauce will be ready, when all the lumps are stirred out.
6. It might take you a few extra minutes to make this sauce the first time. But once you've done it, you can have chocolate sauce ready in 5 minutes.
7. Arrange the fruits on a platter with the sauce and serve. Will generously serve 2.

The recip can be doubled or tripled. Just adjust the time to microwave the chips and milk. For this recipe, always err on the side of caution for the microwave time or you will have burnt chocolate. You will certainly be able to get the pickiest eater to sample fruit this way.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Christmas Cookies

Nothing Says Merry Christmas Like Cookies

	Lizabetti loves to brighten up the Holidays with cookies and other baked goods. These are a big favorite among Senorita Stella's Friends
	I always feel guilty eating Frosty the Snowman.
	But you don't have to wait for the holidays to have pretty cookies. These ice cream cones and strawberries are a great treat at a summer party.
	Autumn Leaves will fall and so will the acorns, but that's no reason you can't enjoy a sweet fall treat.
	Check back here and Lizabetti will post her easy and fun technique for making beautiful cookies.

Copyright © 2007,2008 Lizabetti.com, All Rights Reserved

OREO CELEBRATION CAKE

Ingredients

• 1 box of chocolate cake mix, prepared as directed
• 1 can of chocolate frosting
• 1 can of white fluff frosting
• 16 oreos

Instructions

1. Bake the cake using either 8 or 9 inch round pans. Cool completely.
2. Remove one cake from the pan and place on a platter.
3. If desired you can flatten the top, but slicing the top of the cake. Frost from the center to about 1/2 inch from the edge with the white fluff frosting.
4. Crumble 6 oreos and sprinkle on the frosting.
5. Remove the other cake and place it on top of the first cake.
6. Frost the center to about 1/2 inch from the edge of top of the cake with white fluff frosting.
7. Frost the sides and unfrosted top edges with the chocolate frosting.
8. Crumble 6 oreos and sprinkle on the white fluff part of the frosted cake.
9. Take remaining oreos and decorate the cake with them.

Great recipe for kids to help with and a tasty treat too. It will look like you spent hours making this eye and palate pleasing treat.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Simply Smooth Creme Caramel

This is a recipe that has been handed down from my mother and it originates in Brazil, where they call it Pudding. The custard comes out so smooth and delicious. It is a favorite desert.

Ingredients

• 4 large eggs

• 2 cups of milk
• 1 can of condensed milk
• 2-3 tbsp of sugar
• 1 metal ring mold
• a metal roasting pan, large enough to hold the 1 ring mold

Instructions

1. Pre-heat oven to 350F.
2. Warm milk till lukewarm, do not boil.
3. Using a wisk, wisk eggs and condensed milk.
4. Gently incorporate the warm milk and wisk together.
5. Using the metal ring mold dissolve the sugar in a little warm water.
6. Over a medium burner, caramalize the sugar water until it is nice golden brown.
7. Fill the mold with the creme caramel. Carefully place the filled ring mold in the roasting pan.

   
8. Fill the roasting pan with warm water, about 1/3 of the way up the ring mold. The water will provide steam which will help the custard to bake properly.
9. Bake for 50-60 minutes.
10. Cool completely.
11. Run a narrow metal spatula along the edges of the mold. Place a platter over the mold and carefully unmold the caramel.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved