• About wrks4me

wrks4me

~ Never look at what you lost, look at what you have

wrks4me

Tag Archives: Baking

Pecan Snowball Cookies

24 Sunday Dec 2017

Posted by wrks4me in Dessert, wrks4me - Recipes

≈ Leave a comment

Tags

Baking, Cookies, Pecans

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

 

Advertisement

Apple and Sour Cherry Pie

10 Tuesday Oct 2017

Posted by wrks4me in Baking, wrks4me - Recipes

≈ Leave a comment

Tags

Apple, Baking, Pie, Sour cherries

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

 

 

 

 

Pets de Soeur (Nun’s Farts)

10 Tuesday Oct 2017

Posted by wrks4me in Baking, wrks4me - Recipes

≈ Leave a comment

Tags

Baking, Brown Sugar, Cinnamon, Dough, Pastry

Pets des seour

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

Ingredients:

  • 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

Directions:

  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

Enjoy

 

 

Buttermilk Bran Muffins

16 Thursday Mar 2017

Posted by wrks4me in Baking, Home, wrks4me - Recipes

≈ Leave a comment

Tags

Baking, Bran Muffins

Buttermilk Bran Muffins

Ingredients

  • 2 cups Buttermilk
  • 1 1/2 cups Bran Cereal
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon

Preparation

  1. Preheat oven to 400 degrees F. or (200 degrees C.)
  2. Combine buttermilk and bran
  3. Let stand for 10-15 minutes
  4. Mix together eggs, melted butter and vanilla
  5. Stir into buttermilk mixture
  6. Stir sugar and remaining dry ingredients
  7. Add buttermilk mixture to dry and stir just until blended
  8. Fill muffin tin lined with muffin papers

Bake 20 to 25 minutes

Makes 12 muffins

Apple Streusel Cake

06 Friday Jan 2017

Posted by wrks4me in Baking, Dessert, Gluten Free, Low Carb

≈ Leave a comment

Tags

apples, Baking, Dessert, Recipes

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
    apple-cake-in-a-ring
    apple-cake-topping
  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 wrks4me in Baking, Home, Low Carb, wrks4me - Recipes

≈ Leave a comment

Tags

Almond Flour, Almond Milk, Baking, Ketogenic, Muffins, Recipes

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 wrks4me in Baking, Low Carb, wrks4me - Recipes

≈ 1 Comment

Tags

Almonds, Baking, Gluten Free, Keto, Ketogenic, Pie, Pie Shell, Recipes

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.

 

 

 

 

Pumpkin Scones

26 Wednesday Oct 2016

Posted by wrks4me in Dessert, Home, wrks4me - Recipes

≈ Leave a comment

Tags

Baking, Pumpkin, Recipes, Scones

pumpkin-scone

Scones

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don’t chill in can)
  • 3 1/2 Tbsp buttermilk (3 1/2 Tbsp mik 1/4 tsp lemon juice)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp honey (Sugar Free Maple Syrup)
  • 1 Tbsp half and half

Glaze

  • 1 cup powdered sugar (Stivia – Sugar Substitute)
  • 2 Tbsp half and half, then more as needed

Pumpkin Icing

  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Directions

For the scones:

  1. Preheat oven to 425 degrees.
  2. Using a food processor or a hand whisk, mix together until well blended flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended
  3. Add butter to processor and pulse til mixed (if mixing by hand, use a pastry cutter until large pieces can no longer be seen)
  4. Add mixture to a mixing bowl and create a center well
  5. In a separate bowl add chilled pumpkin puree, buttermilk, egg, vanilla extract and honey and whisk together
  6. Add mixture into the well in the flour & butter mixture and stir together
  7. In the bowl, knead the combined mixture by hand
  8. Lightly flour your work surface and place dough on top. Pat the dough into an 8 inch ball
  9. Dust a knife with flour and cut the dough into 8 equal wedges
  10. Place scones on a Silpat or parchment paper lined baking sheet
  11. With 1 Tablespoon of half and half brush the tops of the scones
  12. Bak for 12-15 minutes in a preheated oven until the tops are golden brown and insert a toothpick or wooden scewer into the middle and check that it comes out clean.
  13. Place on a rack and cool 10 minutes before adding the glaze

For the glaze:
Put the powdered sugar along with the half and half until it is thick not runny. Add more half and half as needed until consistency is reached. Coat the tops of the scones with mixture. Allow glaze to set at room temperature.

Pumpkin glaze:
In a bowl add together the powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Put glaze in a Ziplock bag and snip off a small corner of the bag and pipe mixuture over the top of the scones. Allow glaze to set up.

Original Recipe Source: Cooking Classy

Classic Coconut Cream Pie

09 Sunday Oct 2016

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

≈ Leave a comment

Tags

Baking, Coconut Cream Pie, Dairy, Pastry, Pie, Terry Tested, Whipped Cream

coconut-cream-pie

wrks4me_terry_tested-11Ingredients

For the Pastry

  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • ¼ to ⅓ cup ice water (Just enough to make a dough form)

For the Coconut Cream Filling

  • 3 cups whole milk
  • 1/3 cup flour
  • 2/3 cup sugar (you can also use sugar substitute)
  • 1/8 tsp of salt
  • 1 cup unsweetened fine coconut (sweetened coconut if you’re not on a specific diet)
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 1/2 tsp vanilla extract
  • ¼ tsp pure almond extract

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar (powdered sugar)

Preparation

  • For the pastry (sufficient for 2 pie shells)
  • Make sure to use cold butter, cut the butter into the flour and salt until your can still see find pieces of butter.
  • Add cold water into the mixture and using a fork  work it into a dough
  • Use your hands as little as possible to form 2 balls
  • Flatten each and place in the refrigerator wrapped in plastic (20 minutes). Note: you save one of the balls instead of flattening it by freezing it
  • Remove the flattened dough from the fridge and with a rolling pin, roll into a 12 inch round and put it in a 10 inch pie plate.
  • With a fork, poke a few holes inthe bottom and refridgerate for another 20 minutes before baking at 375 degrees F for 7-15 minutes or until golden brown. Watch carefully.
  • Cool completely before filling with cream pie mixture

Coconut Cream Filling

  • Bring milk to a boil in a microwave or to almost boiling on a stove top, set aside
  • Combine flour, sugar, salt and coconut into a bowl
  • In a separate bowl whisk together the egg yolks, vanilla and almond extract.
  • In a pot add 1 cup of warm milk and gently add flour mixture, whisking constantly over medium low heat (a double boiler works best and will not burn mixture)
  • As the mixture thickens, add another  cup of the warmed milk continue to whisk
  • Add the last cup of heated milk slowly into the egg mixture whisking as our pour
  • Pour the egg mixture into the pot and continue to heat until it reaches pudding consistency. The mixture should just begin to boil
  • Take off heat and add butter stirring until the butter is well blended
  • Let cool for at least 20 minutes, stirring every 5 minutes
  • Pour into baked pie shells and lay some plastic wrap onto of the filling
  • Refridgerate overnight before topping with the whipping cream

Vanilla Whipped Cream

  • Combine cold whipping cream, icing sugar and vanilla extract in a chilled bowl and beat to soft peaks. Spread over the pie and garnish with toasted coconut

Enjoy

Terry’s Leftover Pasta Pie

03 Monday Oct 2016

Posted by wrks4me in Home, Main Dishes

≈ Leave a comment

Tags

Baking, Leftovers, Main Dishes, pasta, Pasta Pie, Recipe, Terry Tested

wrks4me_terry_tested-11

This is an easy way of using your leftover pasta and making
a  dish everyone will love and enjoy to serve

Ingredients:

  • 10 cups cooked leftover pasta
  • 1 cup Leftover pasta sauce or your favourite bottled sauce
  • 1 1/2 cup Mozarella cheese
  • 1 cup grated Parmesan Cheese
  • 3 large eggs

Preparation:

  1.  In a large bowl, mix together the cooked pasta, eggs, Parmesan cheese, 1 cup of the mozzarella, and 3/4 cup of the pasta saucepasta pie 2.
  2. Grease a 9 or 10-inch pie pan or springform pan. Add the spaghetti mixture and press it down to level it. Top with the remaining pasta sauce, then scatter the remaining mozzarella on top.
  3. Bake the pie in the oven at 350 Degrees F for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes.  Use a sharp knife cut into wedges like a pie.

Enjoy

 

 

 

← Older posts
  • About
  • Home
  • wrks4me – Life Hacks
  • wrks5me – Money
  • wrks4me – Pets
  • wrks4me – Travel
    • Halifax – Nova Scotia
    • Peggy’s Cove
  • wrks4me – Recipes
    • Appetizers
    • Baking
    • Breakfast
    • Dairy
    • Dessert
    • International Dishes
    • Low Carb
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Snacks

Recent Posts

  • Any Occasion Dark Fruit Cake
  • Pecan Pie/Tarts Please
  • Peanut Butter & Chunky Date Cookies
  • Lemon, Garlic & Spinach Spaghetti
  • Apple Pie Scones

Categories

Archives

  • December 2022
  • March 2022
  • December 2021
  • September 2021
  • August 2021
  • January 2021
  • December 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • January 2020
  • December 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • December 2017
  • November 2017
  • October 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • October 2013

Recent Comments

Linda Hunter on Earthquake Cake
Wendy and Steve Morg… on Cheeseburger and Cauliflower…
Oreo Style Slab Pie… on Gluten Free (Keto) Pie Cr…
wrks4me on OMG The Best Low Carb Chocolat…
mywanderingwondering… on OMG The Best Low Carb Chocolat…

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • wrks4me
    • Join 49 other followers
    • Already have a WordPress.com account? Log in now.
    • wrks4me
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...