Bread Machine Crescent Rolls


Crescent Rolls


  • 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


  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.


  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


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


Bread Machine Yummy Cinnamon Rolls



  • 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


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


  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


  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


  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



Pizza Crust


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


  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


pancakes with blueberry


  • 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


  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


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


  • 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


  • 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


  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


  • 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


  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


  • 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


  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
  6. Press start




Cauliflower “Taco Style” Stuffed Peppers


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Stuffed Peppers - 2


  • 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


  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


Stuffed Peppers - 3






Terry’s Chicken Stir Fry



Chicken Stir Fry



  • 2/3 cup soy sauce wrks4me_terry_tested-11
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon sesame oil


  • 3 skinless, boneless chicken breast halves, thinly sliced or diced
  • 3 Celery Stocks dices
  • 1 head broccoli, sliced into florets
  • 1 cup of sliced carrots
  • 1 thinly sliced red or green pepper
  • 3 spring (green) onions diced
  • 5 stocks of Boc Choy diced
  • 5 mushrooms quartered
  • 2 tablespoons of canola oil
  • 4 cups of prepare rice
  • Optional sesame seeds


  1. Mix all ingredients for the sauce in a container and put aside
  2. Add 1 tablespoon of canola oil to fry pan and add chicken
  3. Stir fry til cooked, then put aside
  4. Add 1 tablespoon of canola oil to fry pan and add vegetables except the spring onions
  5. Stir fry and cover til cooked but not overcooked, then remove from pan and put aside, but keep warm
  6. Return the chicken to the fry pan and add the sauce
  7. Continue to heat until sauce thickens and coats chicken
  8. Sprinkle spring onions over top and optional sesame seeds
  9. Serve vegetables and chicken over rice


Chicken Stir Fry 2






Peas & Pasta


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Pea Fetticini


  • 2 Tablespoons Cooking oilwrks4me_terry_tested-11
  • 6-8 Spring onions
  • 1/2 head of broccoli
  • 1/2 cup of celery
  • 1 1/3 cup of frozen peas
  • 1 bunch of fresh mint
  • Milk to cover mixture (1-2 cups)
  • 1 Tablespoon of flour
  • 350 grams of cooked pasta
  • Optional cooked bacon, chicken, salmon or fish


  1. Heat oil in a pan over medium heat
  2. Chop Broccoli and celery and add to pan
  3. Add spring onions
  4. Add frozen peas
  5. Add diced mint
  6. Cook gently til tender
  7. Stir in 1 tablespoon of flour
  8. Add enough milk to almost cover peas
  9. When sauce begins to bubble use a hand blender and puré til smooth but keep some chunks for texture
  10. Remove from heat and add your favourite pasta
  11. Fold in your favourite optional meat
  12. Sprinkle with grated Parmesan cheese and serve


Pea Fetticini - 6

Add flour and milk to mixture

Pea Fetticini - 4

Puree mixture but make sure to keeps some chunks

Pea Fetticini - 2

Add pasta and optional meat and blend. Sprinkle with Parmesan cheese


Adapted from youtube video