Apple Orchard Crumb Cake

Prep Time: 20 minutes

Baking Time: 1 hour

Serves: 8

Ingredients:

Crumble

– ⅓ cup (75 mL) quick-cooking oats

– ½ cup (125 mL) all-purpose flour

– ¼ cup (60 mL) brown sugar

– ¼ tsp (1.25 mL) salt

– ¼ cup (60 mL) unsalted butter, softened

Apple Filling

– 3 cups (750 mL) McIntosh apples, peeled or unpeeled, seeded and diced

– 1 cup (60 mL) brown sugar

– 2 tbsp (30 mL) lemon juice

Cake

– 1 ¼ (310 mL) cup all-purpose flour

– ½ tsp (2.5 mL) ground cinnamon

– ½ tsp (2.5 mL) baking soda

– ½ cup (125 mL) unsalted butter, softened

– ¾ cup (175 mL) brown sugar

– 2 eggs

– ¼ cup (60 mL) sour cream

– Icing sugar, for dusting

– Caramel sauce, for drizzling (optional)

Directions:

Preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (30 cm) springform pan with a removable bottom and line the bottom with parchment paper.

To make the crumble, combine the oats, flour, brown sugar and salt in a bowl. Add the butter and combine just until the dry ingredients are moistened. Set aside.

To create the apple filling, combine the diced and peeled apples, brown sugar and lemon juice in a bowl. Set aside.

To make the cake, combine the flour, cinnamon and baking soda in a bowl.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time and beat until combined. With the mixer on low speed, add the dry ingredients alternating with adding the sour cream until smooth.

Pour the batter into the springform pan. Drain the apple filling slightly and arrange it over the cake batter in the pan. Top with the crumble.

Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool slightly before unmoulding. Let cool completely on a wire rack.

Once the cake has completely cooled, generously dust with icing sugar and/or drizzle with caramel sauce.

The post Apple Orchard Crumb Cake from Chef Lynn Crawford appeared first on Toronto Guardian.

Rotisserie Chicken Grilled Cheese Sandwich

Serves 2 

Ingredients:

– 1 cup shredded cooked rotisserie chicken

– 2 tablespoons mayonnaise

– 1 teaspoon Sriracha hot sauce

– 2 teaspoons Dijon mustard

– 1⁄2 teaspoon Worcestershire sauce

– 1 teaspoon lemon juice

– 1 tablespoon chopped chives

– 1⁄4 cup celery, finely diced

– 1⁄2 medium apple, cored and diced

– Salt and freshly ground black pepper

– 4 slices Oroweat 100% Whole Grain

– 2 tablespoon unsalted butter

– 1 teaspoon olive oil

– 2 slices prosciutto

– 2 slices cheddar cheese

Directions:

1) Add the mayonnaise, hot sauce, mustard, Worcestershire sauce, chives, and some salt & pepper to a medium bowl. Stir until smooth.

2) Add in the chicken, celery and apple. Stir together until combined. Season well with salt and pepper.

3) In a large frying pan, over medium heat, add the olive oil and prosciutto and cook until crisp about 1-2 minutes per side. Remove from oil and reserve on a plate and wipe pan with paper towel.

4) Return pan to medium heat and place 2 slices, butter side down to the skillet.

5) Top with cheese slices, followed by the prosciutto, then top with the chicken mixture. Place the remaining bread on top, butter side up.

6) Cook until cheese is melted, and bread is golden brown, about 2-3 minutes per side.

The post Rotisserie Chicken Grilled Cheese Sandwich recipe by Chef Lynn Crawford appeared first on Toronto Guardian.

Ginger Cookies

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 12

Ingredients

-2 ¼ cups (560 mL) all-purpose flour
-2 tsp (10 mL) baking soda
-½ tbsp (15 mL) ground ginger
-1 tsp (5 mL) ground cinnamon
-½ tsp (2.5 mL) ground cloves
-¼ tsp (1.25 mL) salt
-¾ cup (180 mL) butter, at room temperature
-¼ cup (60 mL) granulated sugar
-½ cup (125 mL) brown sugar, packed
-1 large egg
-¼ cup (60 mL) molasses
-1 tsp (5 mL) vanilla extract

Sugar Coating:

-¼ cup (60 mL) granulated sugar

Directions

1. Preheat the oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.

2. In a large bowl, cream together the butter, brown sugar and white sugar using a mixer on medium speed until light and fluffy. Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined. Gradually add in the dry ingredients and beat until just combined.

3. Cover the bowl with plastic wrap and refrigerate for 2 hours, up to overnight.

4. Line a half sheet baking pan with parchment paper or a silicone mat. For the sugar coating, transfer granulated sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons (15-30 mL) of cookie dough at a time. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches (5 cm – 7.5 cm) apart.

5. Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.

The post Ginger Cookies recipe by Chef Lynn Crawford appeared first on Toronto Guardian.