Category Archives: wrks4me – Recipes

Salted Cracker Toffee

10 Tuesday Jan 2017

Posted by in Baking, Dessert, Snacks, wrks4me - Recipes

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salted-cracker-chocolate-toffee

Ingredients

  • 36-40 salted saltine crackers or enough to line your cookie sheet pan
  • 1 to 1 1/4 cups unsalted butter (dependent on size of cookie sheet)
  • 1 to 1 1/4 cups packed brown sugar (dependent on size of cookie sheet)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • (optional) 1 cup chopped pecans or your favourite nuts

Directions

  1. Preheat oven to 400 degrees F
  2. Line a cookie sheet with a layer of crackers
  3. Put sugar and butter into a pot and bring to a boil. Continue to boil for approximately 3 minutes until it turns a deep caramel colour. Do not burn
  4. Pour over the cracker and spread to completely cover them
  5. Bake in the over for 5-6 minutes
  6. Remove from oven and sprinkle the chocolate chips over the all. When they have melted, begin to spread over crackers.
  7. Add optional nuts
  8. Allow to cool before serving and break into pieces

Originally recipe

Apple Streusel Cake

06 Friday Jan 2017

Posted by in Baking, Dessert, Gluten Free, Low Carb

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apple-streusel-cake

Ingredientswrks4me_terry_tested-11

Streusel Topping

  • 1/2 cup (65 grams) all purpose flour
  • 1/4 cup (55 grams) firmly packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons (40 grams) cold unsalted butter, cut into small pieces
  • 1/2 cup (50 grams) toasted and coarsely chopped nuts (can use almonds, hazelnuts, walnuts or pecans)

Batter

  • 3 cups of diced apples (either delicious, cortland, macintosh, honey crisp, empire, spartan apples)
  • 1 cup of flour
  • 2 teaspoons of baking powder
  • 1/4 cup of vegetable oil (canola)
  • 1 teaspoon vanilla
  • 2 eggs + 1 egg yolk
  • 3/4 cup sugar
  • Zest of 1 orange
  • 3 large apples (sliced for top of cake)

Note: For Keto (low carb diet) substitute 1 cup of flour for 1/2 cup of gluten free flour mixture and 1/2 cup of Almond flour. Instead of 2 eggs + 1 yolk substitute with 3 egg white, whipped to soft peaks and add 1/2 teaspoon of cream of tarter along with 1 egg yolk. For the topping use Splenda instead of brown sugar and use gluten free flour mixture.

Directions

  1. Preheat oven to 350 degrees F

Topping

Put flour, cinnamon, salt and brown sugar into a bowl. Cut in cold butter and with your hands combining until mixture resembles a coarse meal. Mix in the nuts. Set aside

Batter

  1. Mixture 1: In a bowl combine eggs and sugar and vanilla and beat until light and fluffy
  2. Mixture 2: Take 2 cups of apples and put in a food processor and pulse to make small pieces. Put into a bowl and add the remaining apple pieces and orange zest
  3. Mixture 3: Combine flour and baking powder in a bowl
  4. Combine mixture 1 and 2 together. Then stir in mixture 3 (flour combination) a little at a time to the combined mixture 1 and 2
  5. Add 1/2 cup of vegetable oil and stir
  6. Grease and flour a spring form pan
  7. Pour batter into pan
  8. Slice your 3 large apples and arrange on top of the batter
  9. Sprinkle topping mixture over apples
  10. Bake in a spring form pan (1 hour) or until toothpick comes out clean

Enjoy

 

 

Moist Keto Bran Muffins

05 Thursday Jan 2017

Posted by in Baking, Home, Low Carb, wrks4me - Recipes

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Ingredients

  1. 1 1/2 cups of Wheat Bran
  2. 1 cup of Vanilla Almond Milk
  3. 1/3 cup Vegetable Oil (Canola)
  4. 1 egg
  5. 1/2 cup + 1 tablespoon brown sugar subsitution (Splenda)
  6. 1/2 teaspoons vanilla extract
  7. 1 cup almond flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon cinnamon (optional)
  12. 1/2 cup blueberries (optional)

Directions

  1. Preheat oven to 375 degrees F.
  2. Mixture 1: Mix together wheat bran and almond milk, let sit for 10 minutes
  3. Mixture 2: Mix together oil, egg, brown sugar subsitute, vanilla and optional blueberries
  4. Mixture 3: In a separate bowl mix together almond flower, baking soda, baking powder, salt and optional cinnamon
  5. Add mixture 1 to mixture 2, graduadually add mixture 3
  6. Spoon batter into lined muffin tins
  7. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean. Place on a cooling rake.

Make 12 muffins

Enjoy

Gluten Free (Keto) Pie Crusts

04 Wednesday Jan 2017

Posted by in Baking, Low Carb, wrks4me - Recipes

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Almond Crust

Ingredients

  • 2 cups blanched almond flour
  • 2 Tablespoons Crisco Golden All-Vegetable Shortening (cold)
  • 1/2 Tablespoon Sugar or Sugar Sustitute (Splenda)
  • 1/4 Teaspoon Salt
  • 1 Large Egg

Directions

  1. Preheat oven to 350 degrees F.
  2. Place almond flour, salt and sugar (or sugar substitute) into a bowl
  3. Add cold Shortening and with your hands mix between fingers until mixture resembles coarse meal
  4. Add egg and blend to form a ball
  5. Press dough into a 9 1/2 inch pie dish
  6. For a bottom pie shell alone, use a fork to poke holes before baking
  7. Bake for 8-12 minutes (do not overbake)
  8. Note: If you are using this shell with a pie filling such as a pecan or apple pie, bake for 4 minutes before filling, then add your contents and cover edges of pie shell with aluminium foil to prevent burning, then bake for approx. 40 minutes. Check the pie to ensure it is not overcooked.

 

 

 

 

Easy Leftover Turkey Pot Pie

30 Friday Dec 2016

Posted by in Main Dishes, wrks4me - Recipes

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chicken-pot-pie-sliced

Ingredients

  • 1 frozen package of deep dish pie crust (contains 2 crusts)
  • 1 package of frozen peas and carrots
  • cold leftover diced turkey (white and dark meat)
  • cold leftover potatoes (mashed or diced, you can put both if you like)
  • cold leftover turkey gravy
  • 1 can of cream of chicken soup (more if needed)

Directions

  1. Mix together in a large bowl the diced turkey, potatoes and as many peas and carrots as you like
  2. Add gravy mixed with cream of chicken soup (add enough to moisten turkey mixture)
  3. Pour into a frozen pie crust
  4. Top with remaining frozen pie crust and pie plate
  5. Put into a freezer zip bag and place in the freezer until needed
  6. When ready to serve, preheat oven to 350 degrees F.
  7. Remove from freezer and freezer bag and place on a cookie sheet
  8. Cook with the pie plate still on the top for 30 minutes
  9. After 30 minutes, remove pie plate and cut slits in the pie crust and cook for an additional for 30 minutes or until hot and bubbly

Optional: If you have any additional mixture, place into a casserole or foil dish and top with stuffing or mashed potatoes. Cook for 45 to 60 minutes at 350 degrees F or until hot in the middle

 

 

Rolled Chicken Stuffed with Asparagus

28 Wednesday Dec 2016

Posted by in Main Dishes, wrks4me - Recipes

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chicken-asparagus-roll-ups

Ingredients

  • 1/2 cup of Mayonnaise
  • 3 Tablespoons of Russian or Sweet Mustard
  • 16 Spears of fresh Asparagus
  • 4 Slices of Ham
  • 4 Slices of Mozzarella or Similar Cheese
  • 4 Skinless and Boneless Chicken Breasts (half)
  • 1/2 cup of Italian Bread Crumbs

asparagus-chicken

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine the mayonnaise and mustard together and set aside
  3. Put a chicken breast into a resealable freezer bag and on a level surface pound the chicken with a meat mallet or even a rolling pin to a thickness of about 1/4 inch. Repeat with all chicken breasts.
  4. Place a chicken breast, smooth side down and put a slice of ham on top. Then place a piece of cheese and finally 4 asparagus stocks
  5. Roll the chicken around the asparagus and place seam side down in a baking dish
  6. With a pastry brush or even a spoon, apply the mayonnaise mixture to the chicken breasts
  7. Sprinkle each chicken breast with the bread crumbs and press the crumbs into the chicken
  8. Bake in a preheated oven for 30 minutes or until fully cooked

Enjoy

 

 

Blueberry Pie Perfection

22 Thursday Dec 2016

Posted by in Dessert, wrks4me - Recipes

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lauras-blueberry-pie

INGREDIENTS

Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon fine salt
  • 1 cup cold butter, cut into pieces
  • 1/4 cup ice water

Filling

  • 6 cups blueberries (fresh or frozen)
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 3/4 cup white sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon butter

DIRECTIONS

Crust

  1. Put flour, sugar, salt into a mixing bowl
  2. Add cold butter and with your hands mix between finger until mixture resembles coarse meal
  3. Add water a little at a time and mix until dough is crumbly and holds together
  4. Divide dough into 2 balls and wrap in plastic and put in refrigerator at least 1 hour or up to 2 days before using
  5. Unwrap and roll out for the bottom pie shell. Unwrap second piece and roll out for top of pie shell. You can keep it simple or add some flair by cutting pieces into strips and create a braid. Or you can create a lattice effect.

Filling

  1. Put all ingredients except for butter into a large bowl and mix thoroughly
  2. Spoon into a pastry lined pie plate
  3. Divide butter into pieces and dot them around the filling
  4. Cover with top pastry and cuts slits into pastry if using an crust without vent holes such a lattice
  5. Cover the edges with 2 or 3 inch strips of foil to prevent browning
  6. Bake for 10 minutes at 425 degrees F and then turn oven down to 375 degrees F and continue to bake for another 30 minutes and then remove the foil and bake until the crust is golden brown and the center is bubbly.
  7. Cool on a rack

 

 

 

 

 

Leftover Potato Muffins

14 Wednesday Dec 2016

Posted by in Side Dishes, wrks4me - Recipes

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potato-muffins-2

Ingredients:

  • 3 cups of leftover mashed potatoes
  • 1 cup of grated cheese (put aside 1/4 cup for topping)
  • 1/4 cup of finely chopped green onions
  • 1 egg

potato-muffins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix mashed potatoes, 3/4 cup of grated cheese, green onions and an egg in a mixing bowl
  3. Press mixture into muffin tins
  4. Bake for 25 minutes or until sides turn golden brown
  5. 5 minutes before fully cooked sprinkle 1/4 cup of grated cheese and return to oven
  6. After the cheese has melted, remove from oven and let cool a few minutes before removing from muffin tins to maintain their shape.

Enjoy

Make it yours: top them with caramelized onions or leeks if you prefer

Easy Harvest Squash Soup

23 Wednesday Nov 2016

Posted by in Low Carb, Soups, wrks4me - Recipes

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squash-soup

Ingredients

  • 1 Tablespoon Olive Oil (or Vegetable Oil)
  • 1 Medium Butternut Squash
  • 1 Stalk of Celery (Diced)
  • 1 Medium Onion (Diced)
  • 1 Large Carrot (Diced)
  • 1 Medium Potato (Diced)
  • 900 ml (4 cups) Chicken Broth
  • Salt and Pepper to taste
  • 1/4 tsp Curry Powder

Directions

  1. Put oil celery, onion and carrot in a large pot and sauté til onions are translucent
  2. Put Squash, potato, chicken broth, curry powder in the pot
  3. Bring to a boil and cover and let simmer still potatoes and squash are tender
  4. Use a hand blender to blend everything together
  5. Season with salt and pepper

Option: Served with a teaspoon of sour cream