Cookbook issuu by Izabela Tokarski

I Z A B E L A

T O K A R S K I

Izabela’s

KITCHEN

Izabela’s kitchen FAMILY RECIPES

Copyright ÂŠ 2015 by Izabela Tokarski Printed in United States of America New Age Press 3 Marget Ann Lane Suffern, NY 10901 For more information please contact itokarski@deltatrimming.com Edited and designed by Izabela Tokarski

Recipes using raw or very lightly cooked eggs should be avoided by infants, the elderly, pregnant women, convalescents, and anyone suffering from an illness. Pregnant and breast-feeding women are advised to avoid eating peanuts and peanut products.

Kacper You Made This Happen, And You Make This Matter. You Mean The World To Me! With Love,

Izabela

contents INTRODUCTION 10 TIPS 11

appetizers 11 dinners 31 desserts 49

Introduction Hi! I’m Izabela. There are few things I can’t imagine being without in life - (and best friend), my family, fitness, traveling, and COOKING. I have always enjoyed cooking and I have always felt at home in the kitchen. In fact, it is one of my favorite places to be, and I count my blessings, every day for being able to do so. My family is my inspiration. I’m a better cook because I just simply love cooking for them. Cooking is my passion. I believe it is a form of art. Some people love to follow the recipe and that’s fine, but when I don’t use a recipe I do not measure anything. All my meals come form the heart, using all my senses. The very important think is to taste your food and go with your taste buds regardless what the recipe says. Simple, healthy meals excite me. I’m also very busy with work and life so quick & easy meal ideas get top space in my mind and kitchen. I love using fresh ingredients, organic when possible, and I like to experiment with different tastes and textures.

Tips It’s the end of a busy day, you’re running late, and there’s still more to do before you head home to start dinner. Wondering how you are ever going to put supper on the table? Preparing a meal for your family that is quick, healthy, and delicious is an attainable goal. It requires some organization. KEEP IT SIMPLE! Choose recipes with a limited number of ingredients that use simple cooking techniques. The aim is to spend dinnertime with your family, not to be bustling in the kitchen. MAKE A LIST! Put aside some time once a week to plan menu ideas. Read the recipes you want to cook, taking note of all ingredients called for. Check your pantry, your freezer, and your refrigerator to see what you already have. Then plan your shopping list. Consider downloading an app for your smartphone to help you keep on ongoing list at your fingertips.

APPETIZERS

Cocktail Meatballs INGREDIENTS: • • • • • • • • •

1 lb lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoon minced onion 1 can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice

PREPARATION:

1. Preheat oven to 350 degrees. 2. In a large bowl, mix together the ground beef, egg, water, bread crumbs and minced onion. 3. Bake in preheated oven for 20-25 minutes, turning once. 4. In a slow cooker or medium saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar & lemon juice. Add meatballs and simmer 1 hour before serving.

APPETIZERS

Spinach Dip INGREDIENTS: • • • • • • • •

1 package fresh spinach 1 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese 1-3 garlic clove, minced 1 package of Knorr Vegetable Mix 1/2 cup sour cream 1/2 cup cream cheese 1 tablespoon mayonnaise

PREPARATION:

1. Preheat oven to 375 degrees. 2. Steam spinach with garlic. Combine all ingredients into a mixing bowl, gently fold together until combined.

3. Pour everything into a baking dish and bake in over at 375 degrees for 25 to 35 minutes or until browned and bubbly.

4. Slice bread 1/4” to 1/2” and place directly on oven rack to toast for the last 5 to 10 minutes of baking time. Serve together with the dip.

APPETIZERS

Brussels Sprout Dip INGREDIENTS • • • • • • • •

1 lb brussels sprout, trimmed and quartered 1 tablespoon olive oil 2 cloves garlic, unpeeled 4 ounces cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 3/4 cup shredded mozzarella cheese 1/4 cup Parmesan cheese

PREPARATION:

1. Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a

baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 23-30 minutes, flipping half way through.

2. Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a

preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.

APPETIZERS

Chicken Nachos INGREDIENTS • • • • • • • •

3 boneless, skinless chicken breasts 1/4 cup olive oil 1 large bag tortilla chips 3 cups grated cheese of your choice 3 tomatoes, chopped 2 red peppers, chopped 1 red onion, chopped 1/4 cup sour cream, salsa, jalapeños, & green onions to garnish

PREPARATION:

1. Preheat the oven to 350 degrees F. 2. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and sate on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the peppers, onions and tomatoes.

3. Shred the chicken with 2 forks, then return the shredded chicken to the vegetables and simmer on low until everything is hot and bubbly.

4. Sprinkle a layer or tortilla chips onto a baking dish. Sprinkle with cheese and then a layer

or chicken, repeat twice. Finish with and extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes. Layer on the jalapeños, black olives, green onions, sour cream & salsa.

APPETIZERS

Honey-Mustard Wings INGREDIENTS: • • • • • • • •

3 lb chicken wings 1 teaspoon salt 1 teaspoon black pepper 1/2 cup honey 1/2 cup barbecue sauce 2 tablespoons spicy brown mustard 1 clove garlic, minced 3 to 4 thin lemon slices

PREPARATION:

1. Preheat broiler. Rinse chicken wings under cold water; pat dry with paper towels. Remove and discard wing tips. Cut each wing in half at joint. Sprinkle with salt and pepper.

2. Place chicken on broiler rack; broil 4 to 5 inches from heat for 10 minutes, turning halfway through cooking time. Place in slow cooker.

3. Combine honey, barbecue sauce, mustard and garlic in small bowl, mix well. Pour sauce over chicken. Top with lemon slices. Cover; cook on low for 4 to 5 hours.

4. Remove and discard lemon slices. Serve wings with sauce from slow cooker.

APPETIZERS

Bruschetta INGREDIENTS • • • • • • • • •

1 - 2 long loaves of Italian bread, sliced about ½ thick 3 - 4 large cloves garlic, minced 3 tbsp olive oil 1 lb Roma plum tomatoes, chopped 10 - 20 fresh basil leaves, chopped 2 - 3 pinches of freshly grated sea salt or to taste fresh grated black pepper to taste Juice of ½ lemon (if you need more, then add it) Balsamic vinegar added (slightly) to taste

PREPARATION:

1. Preheat broiler to high or heat up the grill. Place bread slices on a broiler pan.

Toast bread on each side under hot broiler, keeping an eye on the bread so that it doesn’t burn.

2. Remove from the oven, grill or toaster. Optional: Rub each bread toast with garlic on the cut side. and drizzle each toast with a little olive oil.

3. Place chopped tomatoes in a medium to large mixing bowl. Add the sliced chopped basil to the bowl of chopped tomatoes. Add minced garlic. Drizzle the olive oil, sea salt and black pepper into the mixture. Drizzle a little bit of balsamic vinegar into the bowl. Gently toss all of the ingredients.

4. Top each of the toasted bread slices with the tomato-basil mixture and place on a serving platter.

APPETIZERS

Guacamole INGREDIENTS • • • • • • • •

3 avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 medium onion, diced 1/2 jalapeño pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped red onion 1 clove garlic, minced

PREPARATION:

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.

2. Using a potato masher add the salt, pepper and mash. Then, fold in the onions, jalapeño, tomatoes, and garlic. Add 1 tablespoon of the reserved lime juice.

3. Let sit at room temperature for 1 hour and then serve.

APPETIZERS

Coconut Shrimps INGREDIENTS • • • • • • • •

1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 large eggs, beaten 3/4 cup Panko bread crumbs 1 cup sweetened shredded coconut 1 pound raw large shrimp, peeled vegetable oil or coconut oil

PREPARATION:

1. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.

2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere.

3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches.

4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce.

APPETIZERS

Chicken Quesadilla INGREDIENTS • • • • • • • • • •

1 pound skinless, boneless chicken breast, diced 1 packet fajita seasoning 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 package shredded Cheddar cheese 1 tablespoon bacon bits 1 package shredded Monterey Jack cheese

PREPARATION:

1. Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread

onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.

2. Preheat oven to 350F. 3. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.

4. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

DINNERS

Chili with Beef INGREDIENTS • • • • • • • • • • •

2 tbsp margarine 2 lbs ground beef/turkey/chicken 1 med onion, chopped 1 clove garlic, minced 1 can stewed tomatoes 1 can tomato soup, undiluted 2 cans tomato sauce 2 can red kidney beans, drained 1 tbsp chili powder 1 tbsp Italian herb seasoning 2 tbsp brown sugar

PREPARATION:

1. Mix all ingredients together and put in crock pot. 2. Set to high for 1 hour. 3. Set to low and cook overnight into the next day.

DINNERS

Beef and Potato Stew INGREDIENTS • • • • • • • • • • •

2 lb stew beef 1/4 cup flour 1 tsp paprika 4 large carrots 3 large potatoes 1 can of beef broth 1 1/2 tsp salt 1/2 tsp pepper soy sauce 1 large onion 1 can tomato sauce

PREPARATION:

1. In a large pan or crock pot layer potatoes then carrots and onions. 2. Heat the oil in a nonstick skillet over medium-high heat. Add the beef covered

in flour and sate on both sides until browned, about 5 minutes, per side. Add paprika, salt, pepper, soy sauce and tomato sauce.

3. Add the meat mixture into the vegetables in crock pot. Cook on low temperature for 6 1/2 hours.

DINNERS

Pizza INGREDIENTS • • • • • • • •

3 cups flour salt Italian herbs pinch of sugar paprika 2 oz fresh yeast warm water 3 tbs olive oil

PREPARATION:

1. Mix yeast, sugar, water and oil together. 2. In a separate bowl mix flour, salt, and paprika. Add water mixture and mix well. Set the mixture aside for about 15 min.

3. In a separate bowl mix together ketchup, herbs, oil. garlic to create a tomato sauce for pizza. 4. Form pizza dough. Pour the ketchup mixture and your favorite topics with cheese on top. Bake the pizza on 520F for 13 min.

DINNERS

Salmon Cakes INGREDIENTS • 1/2 lb salmon • salt & pepper • 2 tbsp extra virgin olive oil • 3 stalks celery, diced small • 1 red bell pepper, diced small • 1 red onion, diced small • 1 clove garlic, minced • 1/4 cup parsley, minced • 1 cup bread crumbs • 1 2 eggs, lightly beaten

PREPARATION:

1. Preheat oven to 350F. Place salmon skin side down in a baking dish and season with salt & pepper.

Bake for 15 minutes until cooked through. Let cool completely, then remove skin, flake with a fork, and put in a medium bowl.

2. Heat 1 tbsp evoo in a large skillet over medium heat. Add celery, bell pepper, onion, garlic, parsley, salt & pepper. Sate until veggies are tender (about 10 min). Let cool completely and mix with salmon.

3. Shape salmon mixture (it will be wet) into 8 patties and place on a baking sheet (I found that using muffin tins kept the shape better). Refrigerate for 30 min.

4. Heat 1 tbs evoo in a large skillet over medium heat. Cook salmon patties about 3 minutes each side. Serve hot.

DINNERS

Chicken Marsala INGREDIENTS • • • • • • • •

4 skinless, boneless chicken breasts flour salt & pepper Olive oil 8 ounces mushrooms, stemmed and halved 1/2 cup Marsala wine 1/2 cup chicken stock 2 tablespoon unsalted butter

PREPARATION:

1. Put the chicken breasts side by side on a cutting board and lay on piece of plastic wrap over them, pound with a flat meat mallet, until they are about 1/4” thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper, mix with a fork to distribute evenly.

2. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both

sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don’t fit comfortable in the pan.

3. Lower the heat to medium and add the mushrooms and sate until they are nicely browned and

their moisture has evaporated, about 5 minutes, season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan, simmer gently for 1 minute to heat the chicken through. Garnish with parsley and serve over favorite pasta.

DINNERS

Sweet and Sour Chicken INGREDIENTS • • • • • • • • • • •

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces 1/4 cup chicken broth 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon cider vinegar 1 tablespoon tomato paste 2 teaspoons packed brown sugar 1 clove garlic, minced 1/4 teaspoon black pepper 2 teaspoons cornstarch 2 tablespoons minced chives

PREPARATION:

1. Combine broth, soy sauce, hoisin sauce, vinegar, tomato paste, brown sugar, garlic and pepper in slow cooker. Stir well to mix.

2. Add chicken thighs, and well to coat. Cover; cook on low 2 1/2 - 3 1/2 hours. 3. Remove chicken with slotted spoon, and keep warm. Combine cornstarch and 2 tablespoons cooking liquid in small bowl. Add to slow cooker. Stir in chives. Turn heat to high. Stir 2 minutes or until sauce is slightly thickened. Serve chicken and sauce over rice.

DINNERS

Chicken Saltimbocca-Style INGREDIENTS • • • • • • • • • • •

6 boneless, skinless chicken breasts 12 slices prosciutto 12 slices provolone cheese 1/2 cup grated Parmesan cheese 1/2 cup flour 2 teaspoons salt 2 teaspoons black pepper Olive oil 2 cans condensed cream of mushroom soup 3/4 cup white wine 1 teaspoon ground sage

PREPARATION:

1. Split each chicken breast into 2 thin pieces. Place between 2 pieces of waxed paper or plastic wrap. Pound until 1/3-inch thick. Place 1 slice of prosciutto and 1 slice of provolone on each chicken piece and roll up. Secure with toothpicks.

2. Combine flour. Parmesan cheese, salt and pepper, and place on plate. Coat chicken in flour mixture. Reserve excess flour mixture.

3. Heat oil in skillet over medium heat until hot. Brown chicken on both sides, turning as it browns. Transfer to slow cooker. Add soup, wine, if desired, and sage. Cover; cook on low for 5 to 7 hours or high for 2 to 3 hours.

4. To thicken sauce, stir in 2 to 3 tablespoons leftover flour mixture and cook 15 minutes longer before serving.

DINNERS

Spinach Manicotti INGREDIENTS • • • • • • • •

1 box (8 oz) uncooked manicotti shells 2 cups shredded Italian cheese blend 1/4 teaspoon crushed red pepper flakes 1 container ricotta cheese 1box organic cut spinach, thawed, drained, squeezed dry 2 cloves garlic, finely chopped 1 egg, slightly beaten 1 jar pasta sauce

PREPARATION:

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. 2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.

3. In bottom of greased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.

4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle

with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

DESSERTS

Strawberry Trifle INGREDIENTS • • • • • • •

1 cup cold milk 1 cup sour cream 1 package (3.4 oz) instant vanilla pudding mix 1 teaspoon grated orange peel 2 cups heavy whipping cream, whipped 8 cups cubed angel food cake 4 cups sliced fresh strawberries

PREPARATION:

1. In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.

2. Place half of the cake cubes in a 3-gt glass bowl. Arrange a third of the strawberries around sides

of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

DESSERTS

Cheesecake INGREDIENTS • 2 cups of flour • 3/4 margarine • 4 yolks • 1 tsp baking powder • 1/4 cup sugar • 1 kg farmers cheese • 2 yolks • 3 eggs • 2 pudding • 1 2 vanilla sugar • 1/2 warm milk • 1 cup oil • 1/2 cup sugar

PREPARATION:

1. Mix together flour, soft margarine, yolks, baking powder and sugar. 2. In another bowl mix cheese, yolks, eggs, pudding, vanilla sugar, milk, oil and sugar. 3. Put the first mixture into a baking pan. Then add the cheese mixture and put into an over for 50

minutes. Whisk the egg whites and pour it onto the cake 10 minutes before the cake is baked.

DESSERTS

Banana Bread INGREDIENTS • • • • • • • •

2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs 2 1/3 cups bananas 1/2 cup walnuts

PREPARATION:

1. Preheat the oven to 375F. 2. Mix flour, baking soda and salt. In other bowl mix butter, brown sugar, eggs and add bananas.

3. Combine the two mixtures together and add walnuts at the end.

DESSERTS

Marble Cake INGREDIENTS • • • • • • • • • • •

4 eggs 2 cups sugar 1/2 lb butter 3 cups wondra 1 tsp baking powder 1 cup milk 1 tsp vanilla 2 squares unsweetend chocolate 4 tbs sugar 4 tbs boiling water baking soda

PREPARATION:

1. Preheat oven to 350, grease pan well. Melt chocolate. Separate eggs-beat white stiff. Combine wondra+baking powder+cream butter+sugar together.

2. Beat in egg’s yolks. Combine milk + vanilla. Pour in some milk mixture then some flour mixture until all ingredients combine. Fold in egg’s white.

3. Melt chocolate, water, baking soda and sugar. Put 1/3 of butter is chocolate mix. Put in pan layer of white, lyer of chocolate, layer of white. With knife make swirls. Put in the oven for 45 min.

DESSERTS

Lemon Cake INGREDIENTS • • • • • • • • •

2 eggs 1 cup vanilla Greek yogurt 1 cup sugar 1/4 cup canola oil zest of 1 lemon 3 tbs lemon juice 2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda

PREPARATION:

1. Preheat the oven to 350 degrees. 2. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 tbsp limoncello or

lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

3. Spray a pan with cooking spray. Pour the batter into the pan. Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes. Remove form pans and continue cooling on a wire rack.

4. When the cake is cool, whisk the powdered sugar with 2 tbs lemon juice in a small bowl until smooth. Drizzle the glaze over the cake.

DESSERTS

Tiramisu INGREDIENTS • • • • • •

3 tablespoons instant espresso powder 1 bar (8 ounces) reduced-fat cream cheese 3/4 cup heavy cream 1/3 cup sugar 2 packages (3 ounces each) soft ladyfingers unsweetened cocoa powder, for dusting

PREPARATION:

1. In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water, set aside.

2. With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy. 3. Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Sep-

arate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread, with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day)

4. Dusk with cocoa just before serving.

DESSERTS

Chocolate Lava Cakes INGREDIENTS • • • • • •

4 ounces semisweet baking chocolate, chopped 2 tbsp unsalted butter 2 tbsp 2 large eggs 2 tablespoons all-purpose flour 1/8 tsp salt

PREPARATION:

1. Preheat oven to 425F and grease two 6 or 8 ounce custard cups. Put a small spoonful of sugar in each cup then turn the cup sideways and rotate it so that the sugar is coating the butter all around.

2. Put the copped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.

3. In a medium mixing bowl, cram the room temperature butter and the sugar with an electric mixer or a rubber spatula.

4. Add the two eggs to the creamed butter and sugar, and beat it with the electric mixer or a whisk

until everything is combined and mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it’s thoroughly mixed.

5. Slowly add the melted chocolate to the mixture. Pour the mixture to the cups and put it into a preheated oven for 11 minutes.

DESSERTS

Mini Fruit Tarts INGREDIENTS Crust: • 1/2 cup confectioners’ sugar • 1 1/2 cups flour • 1 1/2 sticks unsalted butter, softened and sliced Filling: • 1 (8-ounce) package cream cheese, softened • 1/2 cup granulated sugar • 1 teaspoon vanilla extract Topping: • fresh strawberries, kiwi slices, blueberries, raspberries

PREPARATION:

1. For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into small tart cups. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

2. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust cups. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add blueberries and raspberries filling in any spaces.

3. You can add some confectioners’ sugar on top to garnish. Keep the tart in the refrigerator. Remove abut 15 minutes before serving.

DESSERTS

Apple Pie INGREDIENTS Crust: • 3 cups flour • 1 tsp baking powder • 1/4 cup sugar • 1 vanilla sugar • 2 sticks butter • 4 eggs Filling • 3 lg apples • 2 tbs sugar • 1 tsp cinnamon

PREPARATION:

1. Preheat oven to 350F. 2. To Make Crust: In a large bowl, mix together flour, baking powder, sugar, vanilla sugar, butter and eggs until evenly blended.

3. To Make Filling: Mix together apples, sugar, and cinnamon. In a large baking pan put 1/2 of the crust a layer of apple filling. Cover with second 1/2 of the crust.

4. Put pie in the oven. Bake for 50 minutes. You can serve with vanilla ice cream.

Izabela’s KITCHEN “A recipe has no soul, You, as the cook, must bring soul to the recipe.”