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




Autumn Apple Crisp with Walnut Topping


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Apple Crisp - Full


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


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


Adapted from Youtube Video




Oreo Style Slab Pie

Areo Slap Pie - Single


  • Pie Dough (enough for a 9 x 14 inch rectangular pan) see dough recipe at bottom of page
  • Chocolate ganache (see ganache recipe below)
  • 1 1/2 cups of whipping cream
  • 1 package 8 oz (250 g) cream cheese
  • 1/3 cup of sugar
  • 1/2 teaspoon vanilla
  • 16 Oreo cookies (crushed)
  • 16 Oreo cookies (whole)


  1. Roll out pie dough and lay into rectangular pan. Flute edges
  2. With a fork, pierce all over bottom and sides to prevent over puffing of pastry
  3. Bake for 10-12 minutes or until golden brown at 375 degrees F. Remove and allow to cook for at least 30 minutes or more
  4. When pie crust is cool, spoon chocolate ganache over bottom of pie crust and put into refrigerator to set
  5. For the filling, beat whipping cream until stiff peaks form. Put in refrigerator until ready
  6. Put cream cheese, sugar and vanilla in a bowl and with an electric mixer blend until smooth.
  7. Fold in whipped cream and crushed cookies and pour over chocolate mixture in the pan
  8. When ready to serve, push whole Oreo cookies into the cake as shown below. (You can also just crush the cookies and sprinkle over top if you prefer)

Areo Slap Pie

Pie Crust Recipe

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

To make Ganache

  • 8 ounces of dark chocolate
  • 1 cup of whipping cream
  • 1 tablespoon of butter



  1. Heat whipping cream  in a microwave til very hot
  2. Pour whipping cream over chocolate and add butter
  3. Stir til smooth and glossy
  4. Put into refrigerator and cool til ready to pour over pie crust


You could substitute chocolate ganache for chocolate pudding

You could substitute pie crust for your favourite short bread recipe

You could substitute pie crust for my Keto Pie Crust






Apple and Sour Cherry Pie


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Apple and Sour Cherry Flan - Baked


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


  • 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


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






Pets de Soeur (Nun’s Farts)


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Pets des seour

Though the name may sound unappetizing, be assured these tasty desserts are pure heaven.


  • Left over pie dough (see below for recipe
  • Cinnamon
  • Butter or margarine
  • Brown Sugar

Pie dough recipe

  • 2 1/2 cups all purpose flour
  • 1 cup of cold butter (cut into cubes)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 6-8 tablespoons of ice cold water
  1. Put all dry ingredients into a food processor
  2. Gradually pulse ingredient together
  3. Add 2 tablespoons at a time while pulsing until mixed (don’t over mix)
  4. Place mixture onto a floured board and roll out to desired thickness


  1. Preheat oven to 375 degrees F.
  2. Roll out pie dough
  3. Brush all over with butter or margarine
  4. Sprinkle with cinnamon
  5. Sprinkle with brown sugar
  6. Roll pie dough into a log
  7. Cut log into 1/2 slices
  8. Place slices onto a cookie sheet lined with parchment paper or silicon pad
  9. Bake for 10-12 minutes or until done
  10. Cool on a rack and serve




Terry’s Beard Balm



Beard Balm 1


Shea Butter: Rich in vitamins and minerals. It helps with dry, itchy, flaky skin
Coconut Oil: Reduces inflammation and locks in moisture
Sweet Almond Oil: Reduces skin inflammation
Jojoba: Closely mimics human oil, and is easily absorbed
Beeswax: Adds texture and hold to beard


  • 3 Tablespoons of Sweet Almond Oil
  • 5 Tablespoons of Coconut Oil
  • 3 Tablespoons of Jojoba Oil
  • 1/2 cup or 8 Tablespoons of Shea Butter
  • 4 Tablespoons of Bees Wax

Beard Balm 2Directions

  1. Put 2 inches of water into a large pan and gently heat
  2. Put each oil and the beeswax into separate heat proof containers and heat til melted
  3. In a heat proof measuring cup begin to measure liquidised oils and beeswax and continue to heat gently
  4. After all the oils and beeswax are added, stir gently and pour into heat proof containers (I used three 6 oz metal containers)
  5. Allow to cool and store with a lid


Beard Balm 3To use

Take a little of your Beard Balm between fingers and allow the oil to melt in your palm. Rub into your beard and underlying skin. Comb your beard and voila.



Walnut Cream Cake (Egyptian Cake)



Walnut Cake


Sponge Cakewrks4me_terry_tested-11

  • 1/2 cup of ground walnuts
  • 3 tablespoons sugar
  • Pinch of salt
  • 1 1/2 tablespoons of flour
  • 1 tsp lemon juice
  • 3 large egg whites

First Cream (Vanilla)

  • 4 tablespoons of corn starch
  • 1 cup of butter (room temperature)
  • 2 teaspoons of vanilla extract
  • 1 cup of sugar
  • 8 egg yolks (Remaining from the sponge cake layer)
  • 2 cups of whole milk

Second Cream

  • 1 1/2 cups of whipping cream
  • 1 cup of sugar
  • 1 1/2 cups walnuts

Walnut Cake 2


Sponge Cake

  1. In a 9″ spring pan line bottom with parchment paper (set aside)
  2. Preheat oven to 325 degrees F
  3. In a cool bowl, put in the egg whites, a pinch of salt and lemon juice, then beat until light and fluffy
  4. Add sugar a little at a time while beating and until the whites are stiff and glossy
  5. Sprinkle flour on top and carefully fold in with a spatula
  6. Add the ground walnuts and fold in
  7. Pour into the bottom of the spring pan and put in the oven for 12-15 minutes
  8. Remove and run a knife around the edges to remove and let cool
  9. Repeat recipe to make 3 additional sponge cakes

First Cream (Vanilla Cream)

Step 1

  1. In a pot put eggs yolks then add corn starch a little at a time and whisk together til blended
  2. Add milk and sugar and continue to blend til smooth
  3. Put pot on stove over medium heat and continue to stir til it get thick
  4. Take off stove and add vanilla extract and mix
  5. Cover with plastic wrap and let cool

Step 2

  1. Put butter in a bowl and whip with mixer will light and fluffy
  2. Add First Cream (Vanilla Cream) by spoon a little at a time and continue to whip with electric mixer

Second Cream

  1. Put sugar in a fry pan and gently heat will sugar has melted and become amber in colour
  2. Add the walnuts and stir til walnuts are covered with sugar syrup
  3. Pour onto a silicon mat and let cool completely (note: do not touch as the syrup is very hot)
  4. When cool, put the mixture into a food processor and pulse til fine
  5. Meanwhile in a bowl, whip the heavy whipping cream til stiff
  6. Fold in the walnut mixture (keep some walnut mixture for decoration)


  1. Put a layer of sponge cake on a cake plate (remember to remove parchment paper from each sponge cake layer)
  2. Spread a generous layer of First Cream (Vanilla Cream) over the sponge cake
  3. Then spread a layer of Second Cream
  4. Put a second sponge layer on top of the cream layers and repeat putting the First and Second Creams on top
  5. Repeat with third sponge cake and cream layers
  6. Put last sponge cake on top of cream layers and cover with remaining First Cream (Vanilla Cream)
  7. With the Second Cream, cover the sides of the cake
  8. Decorate the top by piping some additional whipped cream or second cream and sprinkle with remaining fine walnut mixture

Put in the refrigerator and enjoy

Original Source




Death by Chocolate Bundt Cake


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Death by chocolate cake


  • 2 cups of flourwrks4me_terry_tested-11
  • 1 3/4 cups of sugar
  • 1 1/2 teaspoons of baking soda
  • 1 cup of unsalted butter
  • 1/3 cup of cocoa powder
  • 1 cup of water
  • 1/2 tsp of salt
  • 2 large eggs
  • 1/2 cup sour cream (or use yogurt, cream, buttermilk)
  • 1 teaspoon vanilla

Death by chocolate cake 2


  • 4 ounces of dark chocolate
  • 1/2 cup of whipping cream


  1. Preheat oven to 350 degrees F
  2. Combine flour, sugar and baking soda into a bowl
  3. Put butter in pan and melt over medium heat, add cocoa powder, water and salt and heat till butter is melted and everything is incorporated (use a whisk)
  4. Make a well into the flour mixture pour in 1/2 of the cocoa mixture and whisk. Add remaining chocolate mixture and continue to stir
  5. Add one egg at a time and then the vanilla and finally the sour cream. Mix well with a whisk and pour into a oil sprayed silicon bundt pan preferably. Put the bundt pan on a cookie sheet and put in preheated oven
  6. Bake for 50 minutes and test with a wooden skewer
  7. Remove from oven and cool on a wire rack

To make Ganache

  1. Heat whipping cream  in a microwave til very hot
  2. Pour whipping cream over chocolate and stir til smooth and glossy
  3. Pour over top of cake

Optional Cream Cheese Icing

  • 2 cups of icing sugar
  • 1 teaspoon vanilla
  • 1/2 cup of butter
  • 1 (250g) package of cream cheese

Put all ingredients into a mixing bowl and beat until smooth with a hand mixer

Serve and enjoy

Original recipe


Strawberry Mousse Cake


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Strawberry mousse cake


  • 1 (28 oz) Gelatin powder
  • 30 grams of boiling water
  • 135 grams digestive cookies
  • 40 grams of melted butter
  • 450 grams of whipping cream
  • 60 grams of sugar
  • 1 teaspoons of vanilla
  • Lady Finger6-8 Giant Lady Fingers (ie Milano brand)
  • Half strawberries for lining the sides of the springform pan (see photo above)
  • Strawberries pieces for middle
  • Sliced Strawberries for decoration of top

Strawberry mousse cake 2

Start by making Strawberry Purée

  • 3 tablespoons of sugar
  • 200 grams of frozen or fresh strawberries
  • 3 tablespoons of cold water
  • 1 tablespoon of lemon juice
  • 9″ springform pan
  • 28 grams of gelatin powder
  • 30 grams of boiled water


  1. Prepare gelatin by adding 30 grams of boiled water to 1 (28 gram) package of Gelatin in a heat proof bowl
  2. Let sit for 10 minutes

Continue to make the rest of the cake 


  1. Put Digestive cookies in a plastic zip bag and crush
  2. Put into a bowl
  3. Add 40 grans of melted butter
  4. Press into the bottom of a 9″ springform pan
  5. Take the strawberry halves and arrange them along along the bottom and touching the sides of the pan facing out (see photo above)


  1. Put 200 grams of frozen or fresh strawberries in a food processor and dice
  2. Put strawberries, lemon juice and sugar in a pot
  3. Heat on low heat
  4. Add gelatin to warm strawberries
  5. Bring to a boil and simmer for 5 minutes
  6. Make sure the strawberries are a purée or use a hand blender to smooth it out
  7. Cool down as the purée will be added to the whipped cream mixture


  1. In a cool bowl add 450 grams of whipping cream
  2. Whip cream with a mixer until soft peaks form
  3. Add the 45 grams of sugar and the 2 teaspoons of vanilla  a little at a time until peaks are glossy


Fold the cooled strawberry purée into the whipped cream and mix carefully


  1. Pour half of the mouse mixture into the bottom of the springform pan
  2. Layer the soft lady fingers on top the mousse mixture
    (if using hard lady fingers dip the both sides into some milk with a little vanilla in it)
  3. Add a small amount of mousse and then add the diced strawberries as a layer
  4. Add the remaining strawberry mousse mixture and spread the top flat

Step 6

  1. Arrange sliced strawberries starting from the outside in rows.
  2. For the second row start the strawberries row by layering strawberries over the first row and offset them between the first row strawberries
  3. Continue with additional rows and finish with a single whole strawberry in the middle (check photo above)


Cool overnight to set

Serve cold and enjoy