Here in Manitoba, Fall seems to have disappeared for a bit but we're staying positive and hoping for a few nice days before winter really comes!
In order to stay in the Fall spirit, we've decided to share 3 of our favourite baking recipes, tested and tried right here in our working Subzero Wolf showroom working display.
Baking is something we love to do here at Wiens! Not only are our staff and customers happy to get a sweet treat but, we learn so much about our appliances by actually using them!
If you ever need some guidance with your appliances, give us a call at 1-888-339-4367 or 204-388-4149. We're always glad to help!
Wolf Convection Wall Oven
The Wolf convection wall oven is well used in our showroom kitchen, and for good reason too!
You can expect very consistent cooking (no need to turn pans or adjust racks) and faster pre-heating! One of our favourite features is the "Gourmet" feature. "Gourmet" has almost 50 presets (common meals like lasagna, pork tenderloin, and pie) and tells you exactly which rack to put your dish on. It also sets the right cooking mode and adjusts the temperature on its own. No need to guess!
This oven has 10 cooking modes (bake, roast, broil, convection, convection bake, convection roast, convection broil, bake stone, proof, and dehydrate). Convection bakes faster than a standard oven so don't be alarmed if the temperature changes when you're pre-heating your oven!
Another benefit to convection cooking is that you can bake more than one pan at a time. Who wouldn't love that? Convection has air movement (a standard oven doesn't) that circulates the heat evenly throughout the oven; resulting in more even cooking and better browning!
Recipes
We hope you enjoy our favourite Fall treats! Get your ovens preheated for gingersnap cookies, pumpkin chocolate chip muffins, and apple crisp! Which recipe will you try first?
Gingersnaps
Makes about 2 1/2 dozen cookies
Ingredients:
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp fine salt
6 Tbsp vegetable shortening softened
6 Tbsp unsalted butter softened
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
Granulated sugar, for rolling the cookies
Directions:
Sift the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt onto a piece of parchment or waxed paper.
In a mixer fitted with a paddle attachment, cream the shortening, butter, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the molasses and egg and beat until smooth. Pour in the flour mixture and beat on low, just to combine. Cover the dough and chill in the refrigerator until firm, about 2 hours.
Preheat the Wolf convection wall oven to 350 degrees on convection mode and line two baking sheets with parchment paper.
Spread about a cup of granulated sugar onto a large plate. Form the chilled dough into walnut-size balls and roll in the sugar (sometimes I add some cinnamon to the sugar for extra flavour). Space the cookies an inch or so apart on the lined baking sheets, leaving room for them to spread. Bake, until the cookies are puffed and the edges are set but the centres are still soft, 10 to 12 minutes.
Let cool on the baking sheets a few minutes, then remove to a rack to cool completely. Proceed with the remaining dough until all of the cookies are baked. Pay attention to the first batch of cookies and make sure they are baked to your satisfaction. If not, adjust the oven temperature or the time.
Pumpkin Chocolate Chip Muffins
Slightly adapted from Taste of Home
Ingredients:
4 large eggs
2 cups sugar
2 cups solid-pack pumpkin (not pumpkin pie filling)
1 1/2 cups canola oil
3 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
2 cups semi-sweet chocolate chips
Directions:
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon, and salt; gradually add to the pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
Preheat the Wolf convection wall oven to 400 degrees F on regular bake mode and bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Apple Crisp
Slightly adapted from Joy the Baker
Filling:
5-6 medium sized apples, peeled, cored, and cut into 1/4 inch slices (about 7 1/2 cups) + a squeeze of half a lemon
3 Tbsp granulated sugar
1 1/2 tsp cinnamon
Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 tsp salt
1/2 cup unsalted butter well softened
2/3 cup finely chopped pecans or walnuts (optional)
1/3 cup old fashioned oats
Directions:
Preheat the Wolf convection wall oven to 350 degrees F on regular bake mode. Generously grease a 9x13 inch pan with butter.
Toss the apple slices in the lemon juice. Mix together the cinnamon sugar mixture and toss into the apples as well, until mixture is evenly coated with sugar. Place into the buttered baking dish.
For the topping, place the flour, brown sugar, nuts, cinnamon, salt, and oats into a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
Take one handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples.
Bake the crisp in the dish onto a baking sheet until the topping is crunchy and the apples are bubbling, 55-60 minutes.
Serve hot; it's excellent with vanilla ice cream.