2 Tbsp (30 mL) all-purpose flour
2 Tbsp (30 mL) pure cane sugar
1/8 tsp (0.5 mL) ground cinnamon
1 Tbsp (15 mL) unsalted butter
2 Tbsp (30 mL) sliced almonds
3/4 cup (180 mL) pure cane sugar
1/4 cup (60 mL) low-fat cream cheese, softened
2 Tbsp (30 mL) unsalted butter, softened
2 Tbsp (30 mL) unsweetened applesauce
2 Tbsp (30 mL) amaretto or almond liqueur
1 tsp (5 mL) almond extract
3/4 cup (180 mL) all-purpose flour
1/2 cup (125 mL) whole wheat pastry flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) sea salt
3/4 cup (180 mL) low-fat buttermilk
Non-aerosol vegetable oil spray
1 1/2 cups (350 mL) apple, peeled, cored, thinly sliced
Preheat oven to 350 F (180 C).
To prepare streusel: combine flour, sugar, and ground cinnamon; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds.
To prepare cake: beat sugar, cream cheese, butter, and applesauce in large bowl with mixer at medium speed until smooth. Add amaretto, almond extract, and egg, beating well.
Lightly spoon flours into dry measuring cups, levelling with a knife. Combine flours, baking powder, baking soda, and sea salt in medium bowl, stirring well with whisk. Add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into 9 in (23 cm) round cake pan sprayed with oil; sharply tap pan once on counter to remove air bubbles. Arrange apple slices over batter, and sprinkle with streusel mixture. Bake at 350 F (180 C) for 45 minutes or until a wooden toothpick inserted in centre comes out clean.
Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Cut into 12 wedges. Dust with icing sugar before serving, if desired. Serves 12.
source: "Hills Health Ranch", from alive #319, May 2009
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.