Hummingbird Cake

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Humminbird Cake

Ingredientswrks4me_terry_tested-11

Cake

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3 large eggs
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp vanilla
  • 1 can crushed pineapple (NOT DRAINED) (8 ounces)
  • 2 cups chopped bananas (1 1/2 cups mashed) or 3 bananas
  • Shortening (for greasing pan)
  • 1 cup chopped pecans (toasted pecans)

Icing

  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
  • 2 packages of cream cheese (8 ounces ea)
  • 3/4 – 1 cup of butter (depending on your taste)
  • 4 cups of icing sugar (16 ounces)
  • 2 teaspoons vanilla

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, salt, baking soda and cinnamon in a large bowl
  3. Add eggs and oil, stir until ingredients are moistened
  4. Stir in vanilla, pineapple, bananas and 1 cup of chopped toasted pecans (put pecans on a baking sheet and put under the broiler for a minute or two while stirring to ensure they don’t burn)
  5. Pour batter into 3 well-greased and floured 9-inch cake pans
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes our clean.
  7. Remove from pans after cooling for about 10 minutes and then cool cake completely before icing (about 1 hour)
  8. Spread 1 cups of cream cheese icing over first layer and top with second layer and top with another cup of icing, then top with last layer and frost the top and sides with remaining icing. Decorate top with pecan halfs

Original Recipe Link

 

Apples 101

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apples 101

Good to know?

  • Apples are members of the rose family
  • Apple trees take about 4 to 5 years to produce fruit
  • Apple trees may be propagated by budding or grafting
  • Pour a little citric juice (ie. lemon, lime, grapefruit or apple juices) or even saltwater over peeled apples to prevent them from browning
  • Smaller apples keep longer than larger ones
  • Store baskets or bushels of apples covered with perforated plastic in the dark in a well-ventilated room 32-39 degrees F. (0-4 degrees C) to prevent shrivelling
  • It takes about six medium apples about 2lbs (900g) for a 9″ pie or 3 cups (700ml) of apple sauce

Uses for Common Apples

Eating Whole

Salads Baking Sauce

Cider

Ambroisia

Braeburn

Cortland

Empire

Fiji

Golden Delicious

Granny Smith

Honey Crisp

Idared

Jonathan

Johnagold

Mcintosh

Northern Spy

Pink Lady

Red Delicious
Royal Gala
Spartan

French Potato Salad with Chives

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Fresh Potato Salad

wrks4me_terry_tested-11Ingredients:

  • 3 lbs of cooked new potatoes (about 10 to 12) or small potatoes (keep skins on)
  • 1/2 cup of chicken stock
  • 3 tbsp white wine or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 to 2 large garlic cloves (minced)
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • 2 tbsp chopped chives or purple onion
  • 2 tbsp finely chopped fresh parsley
  • Fresh ground pepper

Directions

  1. Cut cooked potatoes into bite sizes pieces
  2. Toss warm potatoes with stock
  3. Let stand for 5 to 10 minutes or until stock is absorbed
  4. In another bowl, combine vinegar, mustard, garlic and salt
  5. Whisk in oil and pour over potatoes and toss
  6. Serve warm or cold

Enjoy

 

Beef Wellington Tapenade

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Beef Wellington 3

Ingredientswrks4me_terry_tested-11

  • Caramelized fried onions (you can also buy them already made)
  • Olive Tapenade (Olives minced with a little garlic and olive oil added) p.s. You can make it or buy it already made
  • Honey Mustard (or your choice)
  • Individual Beef tenderloin steak (or a tender boneless steak)
  • Ready-made puff pastry or frozen pie shells (I pop the pie shells out of their tins and put them on a plate in the microwave for about 20 seconds. Enough to soften them up a bit.
  • Egg Wash for tops of pastry

Directions:

  1. Put steaks in an oiled pan and sear on both sides
  2. Remove from pan and let rest 5 minutes
  3. Brush mustard over both sides of steaks
  4. In the center of the pastry spoon on the caramelized onions
  5. Place steak on top and spoon on some Olive Tapenade
  6. Fold pastry over and around the steak and brush the tops and sides with egg wash. Remember to make some vent holes with a knife
  7. Place pastry onto a silicon baking pad layered on a cookie sheet
  8. Bake at 400 degrees for 20-40 minutes depending on doneness desired (if the pastry gets too golden, tent with foil. Make sure to slice some vent holes.)
  9. When cooked, remove from oven and serve

Enjoy

 

2 Minute Keto Microwave Bread

2 minute keto bread 2

Ingredientswrks4me_terry_tested-11

  • 1/2 cup (56 gm) Almond Flour
  • 1/2 Scoop (1 rounded tbsp or 15g) Unflavoured Whey Powder (if you don’t have Whey Powder use more Almond Flour) p.s. I have used Vanilla flavoured as well if you don’t have unflavoured. Can’t taste
  • 1/2 tsp (2-3gm) Erythritol (or your favourite sugar-free sweetener)
  • 1/2 tsp (2-3gm) Baking powder
  • 1/4 tsp Xanthan Gum
  • 70g Water (approx. 1/3 cup)
  • 1/8 tsp salt (optional)

Directions

2 minute keto bread

  1. Spray cooking oil into a 3 cup microwave-safe container
  2. In a separate bowl combine all ingredients until well mixed
  3. Put into the microwave container
  4. Put into the microwave and bake for 1 1/2 to 2 minutes depending on the power of your microwave
  5. Remove when cooled and cut in half and then in half again to get 4 pieces

Terrific toasted2 minute keto bread 3

Enjoy

Original recipe

 

 

 

Stuffed Filet of Sole

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Filet of Sole Rolls

Ingredients for 2 portions:wrks4me_terry_tested-11

  • 6 sole filets (12 ounces)
  • salt to taste

For the filling:

  • 4 oz crabmeat (or use your favourite seafood, I use scallops)
  • 2 tsp minced green onion (or chives or onion)
  • 1 tbsp finely diced poblano pepper (or green or red pepper)
  • salt and pepper to taste
  • 1/2 tsp lemon juice (or lime)
  • 1 tbsp panko breadcrumbs (or regular breadcrumbs)

For the sauce:

  • 1/3 cup mayonnaise
  • 2 tsp finely grated lemon zest (or lime zest)
  • A dash of cayenne or (paprika) to taste

Directions

For filling:

  1. Mince the crabmeat or seafood choice and add green onion or chives or onion and minced peppers of your choice
  2. Add salt and pepper along with lemon or lime juice and breadcrumbs

For sauce:

  1. Mix the mayonnaise, zest together and put aside
  2. Take the sole filets and fine the smooth side and the rounded side
  3. Lay the filet rounded side down and smooth on a thin layer of filling dividing amongst the 6 pieces
  4. Take the filet and roll up and over the filling from the short end to the fat end
  5. Place seam side down onto a lightly oiled baking dish or tray
  6. Next divide up the sauce and put 1/2 into a small clear sandwitch bag
  7. With the remainder of the sauce, coast each filet on the top and the sides
  8. With the sandwitch bag work the sauce into a corner of the bag and snip off a small piece of the corner with scissors
  9. Squeeze some of the sauce over top of the coated filets making an “S” shapes all over the fish like a wave
  10. Sprinkle over top extra cayenne pepper or paprika as garnish
  11. Bake in a preheated oven to 400 degrees F. Bake for 15-20 minuted or until fully cooked at 400 degrees F

Adapted from original recipe

Chicken Fajitas

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Fajitas

Ingredientswrks4me_terry_tested-11

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt or just salt of your choice
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder (or 2 garlic cloves diced)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast
  • 1 medium sweet red pepper, sliced into strips
  • 1 medium green pepper, sliced into strips
  • 1 cup chopped onion, sliced into strips
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream. I also add a 1/2 – 1 teaspoon of liquid smoke if you like more outdoor flavour

Directions

  1. Combine all spices along with the oil and chicken breasts into a sealable plastic bag and seal and put into the refrigerator 1-4 hours or overnight.
  2. When ready to cook, slice onions and peppers into strips
  3. Remove chicken from the plastic bag and cook on the bbq or bake into an oven or on the stovetop till done. Meanwhile, fry onions and peppers till cooked and tender
  4. Slice cooked chicken into strips and served with tortillas and your favourite condiments.

Enjoy

Original Recipe Website

 

 

 

Soda Cracker Crust and Easy Lemon Pie

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Soda Cracker Pie

Ingredients:

For the crust:wrks4me_terry_tested-11

  • 1 1/2 sleeves of salted soda crackers (about 6 ounces or 60 crackers)
  • 1/2 cup cold unsalted butter
  • 3 tablespoons sugar
  • Optional: 1 Tablespoon of lemon zest

For the filling:

  • 2 (300 ml) cans of sweetened condensed milk
  • 5 egg yolks
  • 1/2 – 3/4 cups of lemon or lime juice or a mix of the two
  • 1 cup Fresh whipped cream, for garnish plus 2 tablespoons of sugar
  • Coarse sea salt (or Kosher salt), for garnish

Directions:

Option 1

For the crust:

  1. Put crackers into a plastic bag and crush them fine
  2. Put crushed cracker into a bowl and add cold butter and sugar
  3. Mix together til looking like coast meal
  4. Press into a pie shell up the sides and bottom
  5. Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  6. Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into a bowl and whisk or beat till smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Option 2 (Easiest method – food processor)

For crust:

  • Put crackers, butter and sugar into food processor and pulse until well mixed
  • Press into a pie shell up the sides and bottom
  • Refrigerate for 15 minutes before baking in a preheated 350 degree F. oven
  • Put into oven and bake for 15-18 minutes or until crust is golden brown

For filling:

  • Put condensed milk, yolks, lemon and optional lemon zest into food processor and pulse until smooth
  • Bake for 14-16 minutes or until filling is set
  • Refrigerate until cold
  • Serve topped with whipped cream and a sprinkle of kosher salt

For whipped cream:

  • Put whipped cream into a cold bowl along with sugar and whip till cream reached stiff peaks.

Note: You can use this pie crust for other pie fillings as well, such as a coconut or banana cream pie. Chocolate or butterscotch pie, or if you prefer, a key lime pie instead of a lemon.

Enjoy

 

 

 

 

Polish Coleslaw

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Polish Cole Slaw 2

Ingredientswrks4me_terry_tested-11

  • 1 medium cabbage about 2 lbs (shredded)
  • 1 medium sweet onion finely diced
  • 2-3 peeled carrots shredded
  • 1 1/2 cups of white vinegar
  • 1 1/4 cups of sugar
  • 1 cup of oil
  • 1/2 Tbsp of celery seed
  • 1/2 Tbsp of salt
  • Option: 1 Green pepper diced

Directions

  1. Put vegetables in a bowl
  2. Put vinegar, sugar, oil, celery seed and salt into a pot and bring to a boil
  3. Pour over cabbage mixture
  4. Coat Thoroughly
  5. Cool and serve

Enjoy

Creamy Cucumber Dill Salad

Cucumber Salad

Ingredientswrks4me_terry_tested-11

  • 2 long English cucumbers
  • 1/2 cup sour cream or plain Greek yogurt or skyr Icelandic yogurt
  • 3 tablespoons mayonnaise
  • 1/4 cup fresh dill chopped (Start with 1 tablespoon first to taste)
  • 3 tablespoons white or apple cider vinegar
  • 1/2 teaspoon white sugar
  • salt to taste

Optional

  • 1/3 cup finely diced white onion
  • or add steamed and cooled broccoli

Directions

  1. Peel the cucumbers and cut in half lengthwise.
  2. Slice into 1/4″ slices.
  3. Mix dressing together and add to cucumbers.
  4. Refrigerate before serving.

Enjoy