Old Fashioned Apple Pie

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Old Fashioned Apple Pie

Ingredientswrks4me_terry_tested-11

  • 4-8 apples 20 oz (I use Gala)
  • 2 Tablepoons of lemon juice
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 Tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter

Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Directions

  1. Peel and slice apples and add lemon juice to prevent browning
  2. Combine all dry ingredients and toss together with apples
  3. Put into a prepared unbaked pie shell
  4. Top with pie pastry and add slits to allow steam to escape or top with a Crumble Topping.
  5. Bake at 425 degrees F for 15 minutes then turn down to 350 degees F for 45 minutes. If the edges are getting too brown, place strips of foil around the edge while baking.

Directions for Crumble Toppings

Mix together all ingredients until they resemble course meal and sprinkle on top of pie mixture

Pecan Snowball Cookies

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Pecan Snowball Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup of flour
  • 1 cup finely chopped pecans
    (you can also toast them)
  • 1/2 cup butter
  • 3 Tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1 cup of powdered icing sugar for coating cookies

Directions

  1. Put all ingredients (except icing sugar) into a bowl
  2. Mix all together with your hands
    (you can put in refrigerator for 1/2 hour if cookie mixture are too soft to roll into balls)
  3. Roll cookies by hand into 1 inch balls (1/2 Tablespoon)
  4. Place on a cookie sheet lined with either parchment paper or silicone pad
  5. Bake at 350 degrees for 15-20 minutes.
    Watch them carefully as they can burn
  6. After they are cooked, roll them hot into the icing sugar which will “melt” over them. Once they are cooled, rolled them again (gently) in powdered sugar. Store loosely covered.

To Toast Nuts: Place them in an ungreased baking pan and bake at 350 degrees F for 8-10 minutes. Let them cool and then chop

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

  1. Put all ingredients (except icing sugar) into a bowl
  2. Mix all together with your hands
    (you can put in refrigerator for 1/2 hour if cookie mixture are too soft to roll into balls)
  3. Roll cookies by hand into 1 inch balls
  4. Place on a cookie sheet lined with either parchment paper or silicone pad
  5. Bake at 350 degrees for 15-20 minutes.
    Watch them carefully as they can burn
  6. After they are cooked, roll them hot into the icing sugar which will “melt” over them. Once they are cooled, rolled them again (gently) in powdered sugar. Store loosely covered.

 

To Toast Nuts: Place them in an ungreased baking pan and bake at 350 degrees F for 8-10 minutes. Let them cool and then chop

 

Bread Machine Crescent Rolls

Tags

Crescent Rolls

INGREDIENTS

  • 1 large Egg plus enough water to equal 1/2 cup
  • 2/3 cup Milk
  • 3/4 cup Butter or Margarine
  • 1 1/2 Teaspoons Salt
  • 4 cups Bread Flour
  • 2 3/4 Teaspoons Sugar

Egg Glaze

  • 1 large Egg
  • 1 Tablespoon Water

DOUGH DIRECTIONS

  1. Place dough ingredients in bread pan in the order listed
  2. Set on DOUGH setting, press START button. When cycle is completed, remove dough from bread pan.

SHAPING DIRECTIONS:

  1. Punch down dough, On a lightly floured surface, divide dough in half. Roll each half into a 18-inch circle. With sharp knife, cut each circle into 12 wedges. Starting with wide end, roll up tightly. Pinch point and ends to seal. Place rolls, 2 inched apart with point-side down onto a greased baking sheets. Curve ends to make crescent shape. Cover; let rise in warm, draft-free place, 20 to 30 minutes or until double in size.
  2. Beat together egg and water. Brush over crescents

BAKING DIRECTIONS:

  1. Bake at 375 degrees F for 15-20 minutes or until done.

 

Bread Machine Yummy Cinnamon Rolls

cinnamon-rolls

INGREDIENTSwrks4me_terry_tested-11

  • 1 large Egg (plus enough water to equal 3/4 cup)
  • 1/2 cup Milk
  • 1 Teaspoon Salt
  • 3 2/3 cups Bread Flour
  • 1/2 cup sugar
  • 2 1/4 Teaspoon Active Dry Yeast (I use Bread Machine Yeast)

Cinnamon-Raisin Filling (Raisins or optional)

  • 1/4 cup melted Butter or Margarine
  • 3/4 cup Raisins (optional)
  • 1/2 cup finely chopped Walnuts (optional)
  • 1/2 cup Brown Sugar (or white sugar)
  • 1 1/2 Teaspoons of Ground Cinnamon

ICING

  • 1 cup Icing Sugar
  • 1-2 Teaspoon Milk
  • 1/2 Teaspoon Vanilla

DIRECTIONS

  1. Place dough ingredients in bread machine in the order listed
  2. Set on DOUGH setting, press START button. When cycle is complete remove dough from bread machine

SHAPING DOUGH

  1. Punch down dough and on a lightly floured surface, roll dough out to 12 X 16 inch rectangle. Brush with melted butter
  2. Combine remaining filling ingredients in bowl. Evenly sprinkle over butter dough. Starting with short end, roll dough up tightly, jelly-roll style. Pinch sides to seal. With sharp knife, cut into 12 equal pieces. Place in greased 9×13 inch baking pan. Cover, let rise in warm, draft-free place 45-60 minutes or until double in size

BAKING DIRECTIONS

  1. Bake at 375 degrees F. for 30-35 minutes or until done. Cool slightly in pan or wire rack
  2. Beat icing sugar, milk, vanilla together in small bowl until smooth. Drizzle together in small bowl until smooth. Drizzle over warm rolls.

 

Bread Machine Pizza Dough

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Pizza Crust

Ingredientswrks4me_terry_tested-11

  • 1 cup Water
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 3 cups Bread Flour
  • 2 Teaspoon Active Dry Yeast (I use Bread Machine Yeast)

Directions

  1. Place dough ingredients in bread machine in the order listed
  2. Set on PIZZA DOUGH setting, press START button. When cycle is complete remove dough from bread machine
  3. Punch down dough and on a lightly floured surface, roll dough out to fit your pan
  4. Top with pizza sauce, cheese and favourite toppings then finish with cheese again
  5. Bake at 425 degrees F for 10-20 minutes or unit crust is golden brown and cheese is melted.

Pancake Perfection

Tags

pancakes with blueberry

Ingredientswrks4me_terry_tested-11

  • 1 1/3 cups (300 ml) of flour
  • 2 Tablespoons (25 ml) of sugar
  • 1 Tablespoon (15 ml) of baking powder
  • 1/2 teaspoon (3 ml) salt
  • 1 egg beaten
  • 1 1/4 cups (275 ml) milk
  • 2 Tablespoon (25 ml) melted butter or oil
  • 1/4 (1 ml) vanilla

Directions

  1. Combine flour, sugar, baking powder and salt in a small bowl.
  2. Combine beaten egg, milk, melted butter and vanilla
  3. Make a well in the center of the dry ingredients and pour liquid all at once
  4. Stir until it comes freely from side of bowl (don’t over mix)
  5. Lightly grease frying pan
  6. Cook pancakes until they are filled with bubbles and the under-surface is golden brown
  7. Turn and brown other side
  8. Serve immediately with syrup, honey, jam or jelly

Options

Spiced pancakes

Mix into dry ingredients

  • 1/4 (1 ml) teaspoon ginger
  • 1/8 (0.5 ml) teaspoon allspice
  • 1/4 teaspoon (1 ml) cinnamon
  • and use 1/2 teaspoon (2 ml) vanilla

Banana pancakes

Use only

  • 2 Teaspoons (10 ml) sugar

and add to liquid ingredients

  • 3/4 cup (175 ml) banana purée

Blueberry Pancakes

Use

  • 1/4 cup (50 ml) sugar

and add to dry ingredients

  • 1 cup (250 ml) fresh or frozen blueberries
  • 1/2 (2 ml) grated lemon rind

Potato Lasagna

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Potato Lasangna

wrks4me_terry_tested-11Ingredients

  • 5 large russet potatoes
  • 1/4 cup grated Parmesan Romano
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup baby spinach (chopped)
  • 1 cup Italian Tomato Sauce
  • 4  cooked leftover hamburgers (or use cooked hamburger)
  • 1 cup grated mozzarella cheese

Directions

  1. Slice hamburgers and put aside
  2. Cut russet potatoes into slices (I use a mandoline’s thick slice setting) set aside
  3. In a bowl mix sour cream or ricotta cheese, grated Parmesan Cheese, an egg and chopped baby spinach all together, then set aside
  4. In a baking dish start layering potato slices Italian sauce, mozzarella cheese and hamburger slices, just as you would a regular lasagna.
  5. When you get to your middle layer, spread the sour cream mixture, then return to laying potatoes and Italian sauce and cheese.
  6. Bake covered at 375 degrees F for about 1 to 1 1/2 hours or until a knife inserted into the middle comes out hot.

Note: To speed things up you could parboil the sliced potatoes for about 5-8 minutes before layering. Make sure to drain them well and adjust the baking time, as the lasagna will cook faster.

Serve and enjoy

 

 

Apple Orchard Bread Pudding

Bread Pudding

Ingredients

  • 7 sliced of thick bread, cubed (5 cups/120 ml)wrks4me_terry_tested-11
  • 2 cups peeled and cored apples chopped
  • 3 eggs
  • 1 (385 mL) can of 2% Evaporated Milk
  • 1 cup water
  • 2/3 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 teaspoon cinnamon
  • 1/3 cup chopped walnuts or pecans
  • Maple syrup to drizzle overtop

Directions

  1. Combine bread crumbs and apples in a large bowl
  2. Beat eggs and stir in evaporated milk, water, sugar, vanilla and cinnamon
  3. Pour over bread mixture. Moisten bread completely.
  4. Sprinkle with chopped nuts
  5. Place in greased 8” square baking dish
  6. Place in a larger pan. Fill pan with hot water to 1” up the sides of the pudding dish.
  7. Baked at 350 degrees F for 60-65 minutes or until st and top is golden
  8. Serve warm with maple syrup

To test for doneness, insert knife in center and it should come out clean.

 

Best Bread Machine Recipe

Baked Bread

Ingredients

  • 1 cup warm waterwrks4me_terry_tested-11
    (110 degrees F / 45 degrees C)
  • (1/2 ounce) package of bread machine yeast (2 1/4 teaspoons)
  • 2 Tablespoons white sugar
  • 2 Tablespoons melted butter
  • 2 Tablespoons oil (Canola) – you can also use (4 tablespoons of melted butter or 4 tablespoons of oil instead of the butter/oil combination)
  • 3 cups white bread flour
  • 1 tablespoon salt

 Directions

  1. Place water and yeast into a measuring cup and allow the yeast to foam for 10 minutes
  2. Put water/yeast into bread maker
  3. Add melted butter and oil
  4. Add flour and salt
  5. Select the BASIC or WHITEBREAD SETTING (I use BASIC RAPID)
  6. Press start

Enjoy

 

 

Cauliflower “Taco Style” Stuffed Peppers

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Stuffed Peppers - 2

Ingredients

  • 1 1/2 cups of cauliflower “rice”wrks4me_terry_tested-11
  • 1/2 cup of fresh mushrooms
  • 1/2 cup of walnuts
  • 2 tablespoons of soy sauce
  • 1-2 tablespoons of chili powder (I prefer 1 tablespoon depending on if it “hot” chili powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground pepper
  • 1/4 salt
  • 3 cups of cooked rice (I use parboiled)
  • Red, Yellow, Orange or Green Peppers (sliced in half and chored)
  • Italian Tomato Sauce
  • 1/2 cup of Mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F.Cauliflower Tacos
  2. Use a food processor to make “cauliflower rice” by pulsing cauliflower. Put into a bowl
  3. Pulse mushrooms to the same consistency as the “cauliflower rice”. Add to the cauliflower
  4. Pulse walnuts to the same consistency as
    the “cauliflower rice”. Add to the cauliflower
  5. Sir in soy sauce and add spices and mix together
  6. Spread onto a parchment lined baking sheet and bake for 20-30 minutes
  7. Remove and add to cooked rice
  8. Stir in 5-8 tablespoons of Italian tomato sauce
  9. Fill the peppers with cauliflower mixture and top with mozzarella cheese
  10. Spoon Italian tomato sauce over top
  11. Put stuffed pepper into a baking dish
  12. Add 1/2 to 3/4 cup of water to the bottom of the backing dish
  13. Bake for 375 degrees F for 20 minutes

Enjoy

Stuffed Peppers - 3