Category Archives: baking

French Almond Cake

02 Sunday Sep 2018

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French Almond Cake - update

Ingredientswrks4me_terry_tested-11

For Cake Batter

  • 3/4 cup of plain yogurt or Greek yogurt
  • 1 1/2 cups of sugar
  • 4 large eggs (room temperature)
  • 3/4 cup of almond flour
  • 1 1/2 cups of  all-purpose flour (preferably unbleached)
  • 3 teaspoons of baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon almond extract
  • 2 teaspoons of vanilla extract
  • 3/4 cup vegetable or canola oil

For Glaze

  • 1 teaspoon grated orange zest
  • 3 tablespoons of orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup of powdered sugar (icing sugar) (plus additional for decoration)
  • 1/2 cups sliced toasted almonds (store bought or make them yourself, recipe to follow)

Directions

To make toasted almonds

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper onto a cookie sheet. Spray parchment paper with vegetable oil
  3. Spread slivered almonds in a single layer and bake 10-15 minutes until almonds just begin to turn golden brown. Stir every 5 minutes to prevent burning. When toasted remove from sheet and keep aside for decoration

For Glaze

  1. Mix together orange zest, orange juice, powdered (icing) sugar, vanilla and almond extracts. Whisk and set aside

For Cake Batter

  1. Spray sides of a 9-inch round cake pan and line bottom with parchment paper
  2. Stir until well blended the yogurt, sugar and eggs.
  3. Add all-purpose and almond flours along with baking powder, salt and almond and vanilla extracts
  4. Add oil and mix for about 2 or 3 minutes
  5. Pour batter into pan and bake for 30-45 minutes. If top is getting too brown, cover with foil sprayed with vegetable oil to prevent sticking. Bake until cake feels springy to the touch and toothpick inserted into the center comes out clean. Do not over bake. Cool cake on wire rack.
  6. While cake is still warm use a pastry brush to gently pat glaze all over the top and sides. Continue to patting on glaze til all used up, it will be soaked up by the cake.
  7. Sprinkle almonds over top of cake while glaze is still wet and pat gently.
  8. Cool cake completely and then sprinkle with powdered (icing) sugar and serve

Enjoy

 

 

 

 

 

 

Keto Friendly Peanut Butter Cookies

17 Thursday May 2018

Posted by in baking, no or low sugar diet, wrks4me - recipes

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Peanut Butter Cookies

 

Ingredientswrks4me_terry_tested-11

  • 1 cup peanut butter
  • 1/2 cup Trivia Baking Blend (this contains some sugar), I use Whole Earth Baking Blend which uses 50% sugar
    or use 1/3 cup of Trivia Sugar Substitute or your favourite Sugar Substitute.
    (if you prefer to use sugar, use 1 cup instead of 1/2 cup of sweetener)
  • 1 egg
  • (optional) 1 teaspoon vanilla extract

Directions

  1. Mix together peanut butter, egg, sugar substitute and optional vanilla extract into a bowl
  2. Roll about a tablespoon each into balls and place on a baking sheet
  3. Use a fork dipped in water and lightly press the cookies down
  4. Bake for 8-10 minutes at 350 degrees F.
  5. When baked, let them rest before eating as they will be soft
  6. I store them in the refrigerator

Enjoy

Old Fashioned Apple Pie

24 Sunday Dec 2017

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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

Bread Machine Crescent Rolls

20 Monday Nov 2017

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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

20 Monday Nov 2017

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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

20 Monday Nov 2017

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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.

Best Bread Machine Recipe

31 Tuesday Oct 2017

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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

 

 

Autumn Apple Crisp with Walnut Topping

17 Tuesday Oct 2017

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Apple Crisp - Full

INGREDIENTS

For Filling

  • 8 apples – peeled and cored and sliced into bite sized pieces
    (choose from Cortland, Empire, Spartan)
  • Juice of 1/2 lemonwrks4me_terry_tested-11
  • 1/3 cup of white sugar
  • 1/3 cup packed brown sugar
  • 1 tablespoon of water
  • 1/4 tsp cinnamon
  • 2 tablespoon of butter

Apple CrispFor Topping

  • 1/2 cup all purpose flour
  • 1/2 cup melted butter
  • 1/2 cup rolled oats
  • 1/2 cup of chopped walnuts
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar

DIRECTIONS

Start with topping first

  1. Combine all dry ingredients together in a bowl
  2. Pour in melted butter and mix well
  3. Set aside until filling is ready

For filling

  1. Preheat oven to 375 degrees F.
  2. Put diced apples into a bowl and drizzle lemon juice over top to prevent browning of apples
  3. Into a pan add butter, white and brown sugar and cinnamon
  4. Cook over medium heat mixing regularly til sugar is caramelized
  5. Add apples and coat them with sugar mixture
  6. Add water and cook til medium tender
  7. Pour mixture into an oven proof dish
  8. Sprinkle topping over top of apples
  9. Bake oven for 20-30 minutes

Remove from oven and serve with ice cream

Enjoy

Adapted from Youtube Video

 

 

 

Apple and Sour Cherry Pie

10 Tuesday Oct 2017

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Apple and Sour Cherry Flan - Baked

Ingredients:

Pie Crustwrks4me_terry_tested-11

  • 2 1/2 cups of all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons of sugar
  • 1 cup butter
  • 6-8 tablespoons of ice water

Filling

  • 4 peeled and sliced apples (choose from Cortland, Empire, Spartan)
  • 1 can of sour cherries
  • 1/2 cup of white sugar
  • 2 tablespoons of flour
  • 2 teaspoons of cinnamon
  • 1/8 teaspoon of nutmeg
  • 1/8 teaspoon of cloves
  • Lemon juice (for preventing apples from turning brown)

Crumb topping

  • 1/4 cup of oatmeal
  • 1/4 cup of flour
  • 1/4 cup of brown sugar
  • 1 teaspoon of cinnamon
  • 3 tablespoons of cold, cubed butter

Directions:

Preheat oven to 400 degrees F

Apple and Sour Cherry Flan - unbaked

Flan Pan filled with apple mixture and sour cherries

  1. Combine all the dry ingredient including the butter for the pie crust into a food processor
  2. Gradually add 2 tablespoons of ice water at a time and pulse the food processor
  3. Continue adding ice water and pulsing til just mixed
  4. Remove from food processor and roll out to be 2 inches larger than flan pan
  5. Place into the flan pan and trim edges
  6. Chill dough lined pan in refrigerator while you assemble the filling and topping
  7. For the filling sprinkle apples with a little lemon juice to prevent apples from turning brown
  8. Combine the apples, cinnamon, nutmeg, cloves, flour and sugar and toss together
  9. Remove flan pan from refrigerator and pour filling mixture into the pan
  10. Add the sour cherries, distributing them evenly
  11. For the topping, combine all ingredient, oatmeal, flour, brown sugar cinnamon and cold butter and with your fingers mix butter with dry ingredients until it looks like course meal.
  12. Sprinkle topping over the filling

    Apple and Sour Cherry Flan - with topping

    Flan with topping before baking

  13. Put flan onto a cookie sheet and bake for 30 minutes. Reduce temperature to 350 degrees F. and cover edges with foil to prevent burning. Cook for another 15 minutes or until the apples are cooked.
  14. Remove and allow to cool
  15. Serve with a scoop of ice cream or whipping cream

Enjoy