For the Focaccia:

• 4 cups (500g) bread flour��
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.��
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.��
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

• 2 cups cooked and puréed carrots��
• 2 teaspoons lemon juice
• 1 1/2 cups whole milk
• 3 tablespoons unsalted butter + more for preparing soufflé dish
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 2 tablespoons grated yellow onion
• 4 egg yolks - room temperature
• 7 egg whites - room temperature
• 1/4 cup sugar��

Directions-

1. Boil carrots (about 2+ lbs) until fork tender.��
2. Drain carrots, purée in food processor until smooth, add lemon juice. Set aside.��
   
3. Preheat oven to 400 degrees.
4. Generously rub soufflé dish with butter. Gather all ingredients before beginning the recipe.
5. Add milk to small saucepan, over medium low heat bring to just under a boil.��
6. Meanwhile, in a large saucepan melt butter over medium low heat, once butter is melted add flour and whisk vigorously for 1 minute, carefully add the milk, whisking continuously until it becomes thick, about 2 minutes.
7. Remove from heat, let cool slightly. Whisk in egg yolks, one at a time, add salt, cinnamon, grated onion.
8. Stir in puréed carrots. Place carrot mixture in large bowl, set aside.
9. In a standing mixer fitted with a whisk attachment, add egg whites. Begin whisking on low for a few minutes. Once the egg whites start to foam, gradually increase speed. Slowly add sugar and whip until sift peaks form. Careful not to over whip.
10. Using a large spatula, add one scoop of egg whites to the carrot mixture, stirring well to fully incorporate and lighten the mixture. Add half of the remaining egg whites, gently folding to in- corporate, fold in remaining egg whites.
11. Pour into buttered soufflé dish, filling to 1/2 inch under the top. Run your thumb around the inside rim of the soufflé dish - this helps it rise.
12. Place in oven, turn temperature down to 375 degrees and bake for 40 - 50 minutes until center is set. (Do not open the oven to peek, it will collapse the soufflé.) Serve immediately.
13. ������Dz�!��

��

Recipe by Katherine Burns of

Ingredients-

• 2 cups (267g) all purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup (220g) granulated white sugar
• Zest of two lemons
• 1 cup (225g) full fat greek yogurt (at room temperature)
• 3 eggs (at room temperature)
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ½ cup (125ml) neutral oil (such as avocado, canola, etc)
• Softened or melted butter, for greasing the pan

Directions-

1. Preheat the oven to 350°F/175°C, and prepare your ���ֵ羺 Modern Classics Loaf Dish by greasing it with softened or melted butter.��
2. In a small bowl, combine the sugar and lemon zest. Rub the zest into the sugar until it is fully combined and fragrant, and set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, whisk together the sugar and zest mixture, yogurt, eggs, both extracts, and the oil until smooth and fully emulsified. In 2 or 3 additions, add the dry ingredients, taking care to get rid of any lumps without overmixing.
4. Once smooth, pour the batter into the prepared Loaf Dish and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the cake is golden brown, domed on top, and well risen. Allow to cool for 10 minutes before removing from the Loaf Dish and cooling further on a wire rack.
5. Enjoy!

��

Recipe by Marissa of @marissamakes__

Time: 1 hr 50 min
Serves: 8

Ingredients:

For prepping the cake pan-

• 2��tablespoons��unsalted butter, room temperature
• 1 tablespoon��plain flour��(all-purpose)

For the cake batter-

• 1��³⁄₄��cups��(210 g) plain flour (all-purpose)��(plus up to 2 tablespoons to coat the blueberries)
• 2��¹⁄₂��teaspoons��baking powder
• ¹⁄₄ cup��(30 g) cornflour��(cornstarch)
• ¹⁄₂ teaspoon��kosher salt
• 8 tablespoons��(114 g) unsalted butter, room temperature
• ¹⁄₄��cup (60 ml) vegetable oil��(or neutral oil like canola)
• 1��cup (236 g) light brown sugar, packed��(or granulated sugar-free sweetener *See FAQs)
• 2 large eggs (about 115 g), room temperature
• 1 to 2 lemons��(you'll likely need 1 ½ lemons. If you have small lemons then use 2)
• 1��¹⁄₂��tablespoons��lemon zest
• 3��tablespoons��lemon juice��(freshly squeezed)
• 1��¹⁄₂��teaspoons��pure vanilla extract
• ³⁄₄��cup��(180g) plain yoghurt��(or sour cream)
• 2��cups��blueberries, frozen but not thawed��(See *note 1.)

For the Rose Icing & Glaze-

• 3⁄4 teaspoon rose powder (or beetroot powder)
• 4 tablespoons icing sugar (powdered sugar) (for dusting the top of cake)
• 1 tablespoon lemon juice

Directions:

Prep-

1. In a small bowl, add 3⁄4 teaspoon of rose powder, and 4 tablespoons of icing sugar.
2. Whisk until incorporated and there are no lumps. Set aside separately with 1 tablespoon of lemon juice. We will use this for the rose icing and glaze.��
   
3. Preheat the oven to 350°F (177°C).
   
4. In a small bowl, mix the 2 tablespoons of butter and 1 tablespoon of flour, mix until the flour is blended into the butter. ��
5. Generously grease a cake tin or cake mould with the butter mixture, making sure to cover the sides of the cake tin/pan.
   

*Tip: Use a pastry brush to grease the pan, or with a small piece of baking parchment dip your fingers in the butter mixture and spread it in the pan with the baking parchment. ��

Making the cake-

1. In a medium mixing bowl, sift the flour, baking powder, and cornflour through a sieve. Add the salt, and use a whisk to mix (a light stir is fine). Set aside.��
   
2. In a separate large mixing bowl, add the butter, oil, and light brown sugar. Use a hand mixer on medium speed to cream together, until everything is incorporated, and the butter is creamy and light, about 2 minutes. Then, add each of the eggs to the bowl, one by one. Mix well between each time you add an egg to blend.��
   
3. Next, whisk in the lemon zest, lemon juice, vanilla extract, and yoghurt. Mix well until incorporated. ��
   
4. Using a silicone spatula, add the pre-sifted flour mixture to the bowl of wet ingredients (the egg mixture), do not over mix, fold in the ingredients until just incorporated. ��
   
5. Add 1 to 2 tablespoons of flour to a bowl of blueberries and toss them until they are evenly coated with flour. ��
   
6. Add 1 cup of the coated blueberries to the cake batter and gently fold once or twice with a spatula until combined, do not over mix. *(This will prevent the batter from changing color). ��
   
7. Pour the batter evenly into the prepared cake pan, gently using a spatula to ensure the batter is evenly dispersed. Then, place the remaining coated blueberries on top of the cake batter. With both hands holding the cake pan, tap the pan a couple times on a flat working surface (or kitchen counter) to get any air bubbles out before baking. Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. ��
   
8. Remove the cake from the oven and allow it to completely cool for 45 minutes to 1 hour, before removing from the cake pan, or if using a springform cake pan, wait for at least 30 minutes before removing. ��

For the rose icing & glaze-

1. In a sieve or tea strainer positioned over the cake, add 1 tablespoon of the prepared rose sugar mixture to generously dust it over the top of the cake.
2. Now add the 1 tablespoon of lemon juice to the remaining bowl of rose sugar (powdered sugar) mixture.
3. Whisk until it’s smooth and a beautiful pink-reddish hue.
   
4. Use a spoon to drizzle the rose lemon glaze over the cake. Slice and serve the cake with your favourite coffee, tea, or with a scoop of ice cream.��

Notes-

1. If using frozen blueberries,��do not��thaw them out beforehand. Follow the recipe as described but leave the blueberries in the freezer until you get to step 6.��
2. If you don’t have beetroot power or rose powder, you can just dust icing sugar on top. I like to use both methods of icing sugar and the lemon-rose drizzle for taste and effect. This cake makes a very light lemon-rose glaze for a bold presentation since it’s also dusted with icing sugar (powdered sugar). If you want a thicker glaze, you may use less lemon juice, and/or more icing sugar to taste.

• 1 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup creme fraiche (room temperature)
• 3 eggs (room temperature eggs)
• 1 vanilla bean - seeds scraped
• 1/2 teaspoon vanilla extract
• 1/2 cup salted better (melted and cooled)

• 1/3 cup water
• 1/3 cup sugar

• 1 cups whipping cream
• 3/4 teaspoon rose water extract
• 1/4 teaspoon vanilla extract
• 6 heaping tablespoons powdered sugar

Ingredients-

• 6 large eggs, room temperature
• 8 oz (225 g) bittersweet or semisweet, good quality chocolate (60-70%), chopped
• 3/4 cup (180 ml) heavy cream
• Big pinch��of salt
• ¼ cup (50 g) granulated sugar
• Powdered freeze-dried raspberries, optional

Directions-

1. Start by separating the eggs. This is easiest when they’re cold. Place the yolks in small bowl and the whites in a mixer bowl.
2. Heat up the chocolate and heavy cream either in the microwave doing short blasts or in a bain marie on the stovetop.��Be careful that the chocolate doesn’t get too hot or it will burn. Stir it frequently and stop heating when there are just a few pieces left.
3. Transfer to your serving dish and whisk in the egg yolks and a big pinch of salt. Let cool slightly.
4. Start whipping up the egg whites with the whisk attachment on medium-high speed. Slowly add the granulated sugar and whip until they are at a medium/firm peak.
5. Transfer 1/3 of the whipped-up whites to the chocolate mixture and whisk in completely. Then carefully fold in the remaining egg whites.
6. Smooth out the top, cover with plastic wrap and chill at least 5 hours, or even better overnight.
7. When ready to serve, decorate by dusting with freeze dried raspberry powder.
8. Lasts for 3-5 days in the fridge.
9. Enjoy!

Ingredients-

• Softened butter, for greasing the pan
• 3 eggs
• 100g/ 1/2c caster sugar
• Pinch salt
• 105g/ 3/4c flour
• 236ml/ 1c milk
• 118ml/ 1/2c heavy cream
• 1 tsp almond extract
• 1 tsp vanilla extract
• Zest of one lemon
• 170/ 6 oz raspberries
• Powdered sugar, for dusting

Directions-

1. Prepare an ���ֵ羺 Heart Baking Dish by brushing it down thoroughly with softened butter. Set aside while you prepare the batter

2. Preheat the oven to 375°F/190°C. In a large bowl, thoroughly whisk the eggs, sugar, and salt together until smooth.��

3. Add the flour, whisking until no lumps remain, then repeat with the milk, heavy cream, both extracts, and lemon zest. You should have a very smooth, thin batter.��

4. Pour the batter into the Baking Dish, and scatter the raspberries over the top of the batter.

5. Bake for 35-40 minutes, or until the custard is set. It’s okay if the center still wobbles slightly, as it will continue to set as it cools.

6. Allow the Clafoutis to cool, before dusting with powdered sugar and serving.

Recipe by Marissa of

Ingredients-

• 700 g all-purpose flour��
• 300 g whole wheat flour��
• 20 g / 2 tbsp. coarse salt��
• 10 g / 1 tbsp. dry active yeast��
• 570 g warm water, 40°C��
• 10 g butter for the baker��

Directions-

1. Heat the water to around 40°C.��
2. Mix the flour, salt and dried yeast in a mixing bowl.��
3. Pour in the warm water and knead together into a smooth ball of dough.��
4. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature.��
5. Grease and sprinkle flour over the inside of the loaf baker.��
6. Knead the dough again by hand to release the carbon dioxide.��
7. Shape it into a cylinder and place in the loaf baker.��
8. Put the lid on top and leave to rise for 60 minutes at room temperature.��
9. Pre-heat the oven to 240°C / Gas mark 8.��
10. Brush the top of the loaf with water.��
11. Sprinkle flour over the shaped dough and make incisions in the surface about ½ cm deep, without pressing down too hard.��
12. Put the lid on and place in the pre-heated oven.��
13. Bake for 45 minutes at 240-260°C.��
14. Leave to cool for 5-10 minutes out of the oven, then remove from the loaf baker.��

Ingredients-

For the bechamel sauce:

• 30 g (1 oz) butter��
• 30 g (1 oz) flour��
• 250 ml (1/2 pint or 1 cup) full-fat milk��
• Fine salt and ground pepper��
• A pinch of nutmeg��

For the soufflé:

• 60 g (2 oz) grated Emmental (or Swiss Gruyère)��
• 60 g (2 oz) grated Comté (or a full-fat, hard cheese)��
• 20 g (3/4 oz) grated Parmesan��
• 5 egg yolks��
• 4 egg whites��
• 20 g (3/4 oz) soft butter��

Directions-

1. Pre-heat the oven to 180°C (350°F / Gas Mark 4).��
2. First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil.��
3. Add the grated Comté and Emmental, mixing well to make sure they melt. Add the egg yolks one by one.��
4. Grease the soufflé mould well with the softened butter.��
5. Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top.��
6. Place in the oven for 35 minutes.��

Ingredients-

• 2 – 3 large onions��
• 500 ml chicken broth��
• 60 g grated cheese (Gruyere or Comté cheese)��
• Knob of butter��
• Salt and pepper��
• A few slices of farmhouse bread��

Directions-��

Ingredients-

• 2 lb/1kg brisket (or chuck Roast)��
• 2 bay leaves��
• 4 medium-sized carrots��
• 1 bunch of spring onions��
• 1 chili��
• 2 heads fennel��
• 6 garlic cloves��
• 1 tbsp fresh ginger��
• 1 1/2 lb/750g small potatoes��
• 1 yellow onion��
• 1/2/12cl cup honey��
• 1 tbsp coarse black pepper��
• 1 cinnamon stick��
• 1 star anise��
• 1 tsp Salt��
• 2 tbsp olive oil��
• 1 cup/25cl orange juice��
• 3/4 bottle/550 ml full-bodied red wine*��
• 2 cups/50cl beef stock (as needed)��

Directions-

Ingredients-

• 425 g / 15 oz / 3 ¾ cups wheat flour T 45 (+ 1 tablespoon flour for the dish)
• 125 g / 4 ½ oz cocoa powder
• 200 g / 7 oz cane sugar
• 18 g / ½ oz baking powder
• 12,5 cl / 4 fl oz olive oil
• 50 cl / 17 fl oz almond milk
• 2 cl / 2/3 fl oz cider vinegar
• 1 vanilla pod
• 1/4 tsp salt
• 3 pears, thinly sliced
• 50 g / 2 ¾ oz hazelnuts, chopped
• 5 sprigs fresh thyme
• 10 g / 1/3 oz soft butter (for the dish)
• Juice of half a lemon
• 1 tbsp icing sugar (optional)

Directions-

1. Mix the almond milk with the cider vinegar. Set aside for 10 minutes.
2. Prepare the dish by lightly buttering it before sprinkling with the flour.
3. Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).
4. Meanwhile, wash the pears and cut into thin slices about 0,5 to 1 cm (0.2 to 0.4 in) thick. Sprinkle with lemon juice.
5. Crush the hazelnuts in a mortar.
6. Mix the flour, baking powder, cocoa, salt, sugar and vanilla seeds in a large bowl. Then add the liquids: olive oil and almond milk/vinegar mixture. Stir with a spatula until smooth. Pour the batter into the dish.
7. Garnish with pear slices on top. Sprinkle with hazelnuts and fresh
   thyme.
8. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; it should come out dry when inserted in the middle.
9. Remove the cake from the oven and allow to cool completely before serving, straight from the dish.

Ingredients-

• 325 g / 11 ½ oz / 2 ¾ cups T45 wheat flour + 1 tsp for the mould
• 250 g / 8 ¾ oz / 1 ¼ cup brown sugar
• 24 cl / 8 fl oz olive oil
• 250 g / 8 ¾ oz ricotta cheese
• 4 eggs
• Juice and zest of one lemon
• Seeds of one vanilla pod
• 15 g / ½ oz baking powder
• 250 g / 8 ¾ oz blueberries + 10 for dressing
• 250 g / 8 ¾ oz cherries + 6 for dressing
• 3 sprigs lemon thyme + 2 for garnish
• 10 g / 1/3 oz soft butter for the mould

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).
3. Wash the fruit thoroughly. Extract the lemon zest and juice. Pit and halve the cherries. Reserve 6 whole cherries for garnishing. Chop the lemon thyme.
4. In a large bowl, mix together the lemon zest and sugar then add the eggs. Whisk until frothy.
5. Add the lemon juice, olive oil, ricotta, thyme and vanilla seeds. Whisk until well combined.
6. Sift the flour and baking powder, then incorporate a little at a time into the mixture, stirring gently with a spatula. Add half the blueberries and cherries. Mix gently.
7. Transfer the mixture to the dish and smooth the top with a spatula. Sprinkle the remaining blueberries and cherries over the top and push them lightly into the batter.
8. Bake for 50 minutes. Insert the tip of a knife to check if it is cooked; it should come out dry when inserted in the middle.
9. Leave to cool, then garnish with a few cherries, blueberries and sprigs of thyme. Sprinkle with icing sugar and serve on its own or with vanilla ice cream.

Tip: adapt the recipe according to the season and the fruit of the moment: plums, apricots, raspberries..

Ingredients-

• 500 g / 1lb firm yellow peaches (approx. 3-4) + 1 for garnish
• 125 g / 4 ½ oz raspberries + 50 g / 1 ½ oz for garnish
• 2 untreated yellow lemons
• 250 g / 9 oz / 2 cups T45 wheat flour + 1 tsp for the mould
• 100 g / 3 ½ oz / 1 cup almond powder
• 160 g / 5 ½ oz / ¾ cup brown sugar
• 125 g / / 4 ½ oz / ½ cup melted butter + 10 g for the mould
• 4 eggs
• 16 cl / 5 ½ fl oz ribot milk (fermented milk)
• 1 sachet baking powder
• 1 vanilla pod
• 2 sprigs rosemary
• 1 tbsp. icing sugar

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 170°C / 340°F (fan assisted).
3. Wash the fruit thoroughly. Cut the peaches into thin slices of about 1 cm / 0.5 in. Extract the zest and juice from the lemons. Chop 1 sprig rosemary very finely.
4. In a large bowl, beat the eggs with the sugar. Add the melted butter, lemon juice and zest. Mix well.
5. Add the flour, vanilla, baking powder and almond powder. Stir until smooth. Add the ribot milk and finely chopped rosemary while stirring.
6. Pour 1/3 of the batter into the dish and place 1/3 of the fruit on top. Pour another 1/3 of the batter, followed by 1/3 of the fruit. Finish by pouring in the remaining batter and placing a layer of fruit on top. Sprinkle with brown sugar.
7. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; prick in the center of the cake, it should come out a little moist.
8. Remove the cake from the oven and leave to cool before garnishing with raspberries or peach slices and a sprig of rosemary.
9. Sprinkle with icing sugar and serve warm or at room temperature, straight from the dish.

Tip: adapt the recipe according to the season and the fruit of the moment: mangoes, apricots, blueberries or strawberries...

• 2 cups semi-sweet chocolate chips
• 1 - 14 ounce can sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows, plus extra for topping
• 1/4-1/2 cup walnuts, roughly chopped
• Brown M&Ms from 2 packages, for topping
• Flaky sea salt, Maldon, for topping

Instructions:

1. Line a 8x8-inch pan with parchment paper.
2. In microwave safe bow, melt chocolate, milk and butter. Start with 30 seconds and then stir vigorously with a metal spoon to combine. Then microwave in 15-second intervals until mixture is smooth and creamy.
3. Add in extract and stir until evenly mixed in.
4. Fold in marshmallows and walnuts until evenly distributed.
5. Scoop into prepared pan and using a spatula evenly spread and distribute the mixture.
6. Immediately top with remaining marshmallows, M&Ms and salt.
7. Chill at least 1-2 hours before serving.
8. Cut into desired size squares and enjoy!

��

Recipe by Kelly Atlas of�� &

• 2 zucchini
• 2 yellow squash
• 1 eggplant
• 2-3 Yukon Gold potatoes
• 3 medium sized tomatoes
• 1 shallot
• 4 garlic cloves
• Olive oil
• Salt & Pepper
• Herbs de Provence

Note: This can be made to serve 6 too. Just increase the number of pears to 6, use the same amount of gingerbread cake dividing it amongst the 6 mini pie pans, and bake less about 16-18 minutes. This will result in a shorter layer of cake, but be just as good. The poached pears can be made 3 days in advance, kept in the fridge in an airtight container.

��

Ingredients:

• 1 (750 ml) bottle fruity red wine (ex. Merlot, Bordeaux, Beaujolais, Cabernet)
• 3/4 cup (150 g) granulated sugar
• Peel of 1 orange, or 2 lemons or 2 clementines
• 1 cinnamon stick
• 4 whole cloves
• 1/4 tsp grated/ground nutmeg
• 1 star anise (optional)
• 4 small firm but ripe pears (Bosc, Anjou, Conference, or Williams NOT Bartlett or Comice)

For the Gingerbread cakes-

• 1 cup (125 g) all-purpose flour
• 1 tbsp (5 g) cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• ¼ cup (55 g) light brown sugar
• ¼ cup (60 ml) molasses
• 1/3 cup (80 ml) milk (any kind)
• 4 tbsp (56 g) butter, melted
• 1 tsp vanilla extract
• 1 large egg, room temp
• 1 egg yolk

For serving-

• 2 cups warm water
• 2 teaspoons sugar
• 1 tablespoon dry active yeast
• 4 ¾ cups flour
• 1 tablespoon salt
• ¾ cup olive oil
• 4 cloves garlic thinly sliced
• 1 sprig rosemary chopped
• 1 tablespoon Herbs de Provence
• 10 cherry tomatoes sliced lengthwise (optional)
• Additional salt and pepper to taste

Directions:

1. In a standing mixer with a dough hook, add the warm water, sugar and dry active yeast, stir well and let stand for 10 minutes until bubbly.
2. Add flour, salt and mix on medium speed for 5 minutes until the dough comes together. It should look sticky.
3. Transfer dough into a large bowl that’s been drizzled with ¼ cup of the olive oil.
4. Cover with plastic and let rest for 2 1/2 hours.
5. In a focaccia pan lined with parchment, drizzle another teaspoon of olive oil over the parchment.
6. Transfer the dough into the focaccia pan, spreading it out evenly. Cover with plastic again and let rest for 2 hours or until dough doubles in size.
7. Preheat oven to 450 degrees. Remove plastic from the pan and gently press dimples into the dough. Drizzle with more olive oil and generously sprinkle with salt. Bake for 20 minutes.
8. Remove from the oven, sprinkle partially cooked dough with the Herbs de Provence and rosemary. Place the garlic slices inside the dough dimples. Add cherry tomatoes.
9. Finish baking for another 15 – 20 minutes until browned. Drizzle with olive oil and a light sprinkling of salt and pepper. Let cool slightly.
10. Enjoy!

Recipe by Katherine of

For the Crust- follow , or use store bought.

For the Filling-

• 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘶𝘯𝘴𝘢𝘭𝘵𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘤𝘶𝘵 𝘪𝘯 𝘴𝘮𝘢𝘭𝘭 𝘤𝘶𝘣𝘦𝘴
• 3 𝘱𝘰𝘶𝘯𝘥𝘴 𝘢𝘱𝘱𝘭𝘦𝘴 (𝘐 𝘶𝘴𝘦𝘥 𝘢 𝘮𝘪𝘹 𝘰𝘧 𝘎𝘳𝘢𝘯𝘯𝘺 𝘚𝘮𝘪𝘵𝘩 𝘢𝘯𝘥 𝘏𝘰𝘯𝘦𝘺𝘤𝘳𝘪𝘴𝘱), 𝘤𝘰𝘳𝘦 𝘳𝘦𝘮𝘰𝘷𝘦𝘥, 𝘱𝘦𝘦𝘭𝘦𝘥, 𝘢𝘯𝘥 𝘵𝘩𝘪𝘯𝘭𝘺 𝘴𝘭𝘪𝘤𝘦𝘥 1/2 𝘤𝘶𝘱, 𝘱𝘭𝘶𝘴 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘭𝘪𝘨𝘩𝘵 𝘣𝘳𝘰𝘸𝘯 𝘴𝘶𝘨𝘢𝘳, 𝘱𝘢𝘤𝘬𝘦𝘥, 𝘱𝘭𝘶𝘴 𝘦𝘹𝘵𝘳𝘢 𝘧𝘰𝘳 𝘴𝘱𝘳𝘪𝘯𝘬𝘭𝘪𝘯𝘨 𝘵𝘰𝘱 𝘰𝘧 𝘱𝘪𝘦��
• 1/4 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘬𝘰𝘴𝘩𝘦𝘳 𝘴𝘢𝘭𝘵��
• 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦��
• 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳��
• 1 1/2 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘨𝘳𝘰𝘶𝘯𝘥 𝘤𝘪𝘯𝘯𝘢𝘮𝘰𝘯��
• 1/8 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘨𝘳𝘰𝘶𝘯𝘥 𝘯𝘶𝘵𝘮𝘦𝘨 ��
• 1 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵��

• 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳, 𝘧𝘰𝘳 𝘳𝘰𝘭𝘭𝘪𝘯𝘨 𝘥𝘰𝘶𝘨𝘩��
• 1 𝘭𝘢𝘳𝘨𝘦 𝘦𝘨𝘨��
• 1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘸𝘢𝘵𝘦𝘳��

Directions:

1. On a lightly floured surface, roll out 1 piece of pie dough to fit a 10.5″ X 2.5″/ 1.25qt-capacity pie dish. Place in the pie dish, forming it to the dish, and crimping along the edges with your fingers. Pierce the inside bottom of the pie dish three to five times with the tines of a fork. Place the pie dish in the refrigerator to chill for 20-30 mins., or freeze for 10 minutes. ��
2. Preheat the oven to 400°F.��
3. In a 10-inch nonstick skillet over medium heat, melt the 2 tablespoons of unsalted butter, then add the sliced apples. Cook for 2-3 minutes, then add the add the brown sugar, salt, lemon juice, flour, cinnamon, and nutmeg, stirring to coat the apples in the sugar and spices. Now, cook the apples a further 3 minutes, or until the apples are slightly softened but still maintain their shape. Remove from the heat, and immediately stir in the vanilla extract. Set aside.��
4. Remove the prepared pie dish from the refrigerator or freezer. Place the empty pie dish in the preheated oven (to blind bake the crust), and bake for 12-15 minutes. Remove from the oven. ��
5. Lower the oven temperature to 375°F.��
6. Fill the pie dish with half of the cooked spiced apple mixture, evenly spreading the mixture out, but not flattening the apples on top. Add the remaining apples to the dish, allowing the rest of the apples to naturally pile up in the middle.
7. Roll out the second pie crust on a lightly floured surface. Roll it large enough to cover the pie (roughly 12-inches). Place the pie dough on top of the apples, completely covering it, then, folding over the edges of the dough (or using the tines of a fork to crimp the edges), or trimming the excess dough from edges.��
8. In a small bowl, add the egg, and 1 tablespoon of water. Lightly beat together with a whisk. Brush the egg wash on top of the pie dough with a pastry brush.
9. Then, evenly sprinkle a dusting of light brown sugar on top of the pie (about 1 teaspoon or so).  ��
10. Remove from the oven and allow the pie to rest at least 1 hour before serving, or up to 2 hours, preferably. Serve with vanilla ice cream and enjoy!��

��

Recipe by Madison of

For the Marinade:

• 1 yellow onion
• 1 carrot
• 3 celery ribs
• 2 cloves garlic
• 1 bottle French white wine (Riesling, Sancerre, or rosé)

For the Chicken:

• 1 large whole organic chicken (cut into 8 pieces)
• 3 tablespoons olive oil
• 1/4 cup chopped and blanched lardon
• 1 yellow onion diced
• 1 shallot diced
• 3 carrots large chop
• 1 clove garlic chopped
• 1 bouquet garni
• 1 bay leaf
• 2 cups Homemade chicken stock
• 6 tablespoons salted butter (room temperature)
• 10 large mushrooms
• 1/2 cup chopped flat leaf parsley

Directions:

The Marinade

1. Place the chicken pieces in an extra large bowl.
2. Rough chop the onion, carrot, celery, garlic, add to bowl.
3. Pour entire bottle of wine over the chicken and vegetables.
4. Cover tightly and refrigerate overnight.

The Stew

1. Preheat oven to 325 degrees.
2. Remove chicken from the marinade, pat dry, sprinkle with salt and pepper, set aside.
3. Strain the marinade into a small bowl, reserving both the vegetables and liquid separately.
4. In a large Dutch oven over medium heat, add 3 tablespoons of olive oil, working in batches as not to crowd the pan, sauté chicken pieces for 6 minutes per side until browned.
5. Set chicken aside on large platter.
6. Add the lardons to the pot and lightly brown, add the onion, shallot, carrots, garlic and sauté for 10 minutes.
7. Add the reserved marinade vegetables and sauté for another five minutes.
8. Turn up the heat and sprinkle 3 tablespoons of flour over the vegetables and cook for 3 minutes.
9. Pour in the marinade liquid and bring to a boil, stirring constantly until sauce thickens.
10. Add the chicken broth, bouquet garni, bay leaf, return chicken pieces and any juices that may have collected under the chicken.
11. Sprinkle 1 teaspoon of salt and pepper, cover with lid and transfer to the oven, bake for 1 1/4 hours until chicken is cooked through.
12. Meanwhile, in a large skillet over medium heat, sauté the chopped mushrooms in 3 tablespoons butter until browned. Set aside.
13. Place the Dutch oven onto the stove top.
14. Remove chicken and vegetables, place into a large separate bowl leaving the liquid in the pot.
15. In a small bowl combine the 3 tablespoons of room temperature butter and 3 tablespoons flour into a paste, stir in 3 tablespoons of the liquid from the pot into the butter flour mixture.
16. Turn the heat to medium and whisk flour butter paste into pot stirring continuously for about 5 minutes to thicken the sauce.
17. Place the reserved chicken pieces and vegetables back into the pot, add the mushrooms, stir well to combine, turn heat to low and simmer together for 5 minutes.
18. Salt and pepper to taste��& sprinkle with chopped parsley.
19. Enjoy!

Recipe by Katherine of

For the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• ¾ cup (150 g) granulated sugar
• ¼ cup (60g) light brown sugar, packed
• 4 large eggs, room temp
• ½ tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup (185g) peeled pears (not overly ripe) chopped into cubes, about 1-2 pears

For the Frosting:

• 1 ½ cups (250g) mascarpone (or cream cheese), room temperature
• 1/3 cup (40g) powdered sugar
• ½ tsp ground cinnamon, plus more for decoration

Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5”). If using a larger pan (2 quart) increase the recipe by 1.5 and increase the cooking time by about 10 minutes.

Directions:

1. Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2. Preheat your oven to 350F (175C). Butter and flour a 1.25 lb or 1.25 quart loaf pan (about 9x5”) Set aside.��
3. In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds.��
4. Mix together the flour, baking powder, salt, and spices in a bowl. Then whisk it into the egg mixture in two additions.
5. Carefully whisk in the cooled melted butter in two additions. Then, fold in the chopped pears.
6. Pour into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool completely.

For the glaze, whisk or stir together all ingredients and then spread on top of the cooled cake. Finish with a dash of cinnamon!

Recipe by Molly J. Wilkinson of

• 1��- 14.5 to 15 Oz. (400 to 425g) can pumpkin purée
• ¹⁄₈��teaspoon��nutmeg,��(freshly grated)
• 1��teaspoon��ground cinnamon
• ¹⁄₂��teaspoon��kosher salt
• 2��teaspoons��pure vanilla extract
• ¹⁄₂��cup��(115g) plain yoghurt
• 4��tablespoons��unsalted butter,��(melted)
• 2��large eggs
• 1��large egg white
• ¹⁄₈��teaspoon��cream of tartar
• 6��tablespoons��real maple syrup

Streusel topping:

• ¹⁄₂��cup��plain (all-purpose) flour
• ¹⁄₄��teaspoon��kosher salt
• ¹⁄₂��cup��dark brown sugar,��(packed)
• 4��tablespoons��real maple syrup
• 6��tablespoons��unsalted butter,��(slightly chilled)
• 1��cup��pecan halves,��(chopped)

Instructions:

1. Lightly beat the 2 large eggs (you can do this with a fork or a small whisk). Set aside.
2. Chop the 1 cup of pecan halves. Set aside.
3. In a medium mixing bowl, add the large egg white and cream of tartar. Use an electric, or handheld beater to whisk the egg whites on medium-high speed until stiff peaks form (when the egg whites stick to the whisks without falling off). This will take a few minutes. Set aside.

1. In a medium mixing bowl, add the flour, salt, brown sugar, maple syrup, 4 tablespoons of butter, and half of the chopped pecans. *(We will use the remaining 2 tablespoons of butter in Step #6). Set aside.

Making the soufflé:

Recipe by Madison of

��

For the Overnight Starter:

• 1 cup (8 ounces) warm water, 75°F to 80°F
• ⅛ teaspoon instant yeast
• 1 ½ cups (7.5 ounces) bread flour
• 1/3 cup (2.5 ounces) stone ground rye flour

For the Dough:

• 1 ½ cups (12 ounces) warm water, 75°F to 80°F
• ½ teaspoon instant yeast
• 2 ½ cups (11 ounces) all-purpose flour
• 1 cup (4 ounces) whole wheat flour
• ¾ teaspoon salt

Instructions:

1. To make the Overnight Starter: Dissolve the yeast in the water. Stir in the flours using a rubber spatula or your hand and a dough scraper to make soft dough.
2. Cover tightly and place the starter in a draft-free place for 10 to 16 hours.
3. To make the Dough: Pour the water into a large wide bowl. You’ll mix and knead the dough in this bowl. Add the overnight starter and the yeast. Let is soften for a minute or two. Add the flours and salt.
4. Using a rubber spatula or a plastic dough scraper, stir the water into the flour.
5. Scrape the edge of the bowl and stir until all of the flour is moistened. Keep scraping and folding the dough over onto itself for 3 to 4 minutes until you have a moist, sticky mass. Let the dough sit for 5 to 10 minutes. As the dough sits, the starches in the flour will absorb some of the water in the dough.
6. Generously flour a work surface or large silicone baking mat. Scrape the sticky dough onto the floured surface, then sprinkle it with some flour. With floured fingertips and a dough scraper, scrape the dough into a round shape. Lift up the dough with one hand, stretch it then fold it over itself. Keep lifting and folding for 4 to 5 minutes. The dough will start to come alive under your hands but it will still be very sticky. Resist the urge to add too much flour.
7. Gather the dough up into a loose ball. Place it in a bowl or plastic container. Cover and let the dough ferment and rise until double in bulk, for 2 ½ to 3 hours.
8. Scrape the dough out onto a well floured work surface or large silicone baking mat. With floured hands, gather the dough into a round shape by tucking in the dough on each side. Then place your hands under the top edge of the rough ball of dough. Pull it towards you, dragging the dough along the work surface to stretch it tightly.
9. Generously flour a cloth-lined banneton. Or line a 12-inch bowl with a clean linen towel. Flour the towel generously. Slide your hands under the formed dough and plop it into the banneton or cloth-lined-bowl. Cover with a kitchen towel and let the dough proof until it has gained 50% in volume. It will be soft but still spring back slowly when pressed with your finger. This may take from 30 minutes to an hour, depending on how warm your kitchen is.
10. Thirty minutes before baking, put the oven rack on the second shelf from the bottom of the oven and place a baking stone on the rack. Place a small pan for water on the floor of the oven and preheat it to 475°F.
11. Uncover the loaf and invert it onto a peel or the back of a baking sheet that has been sprinkled generously with rice flour. If it seems to stick to the cloth in the banneton or bowl, use your fingers to pry the dough gently from the basket. Don’t worry if you slightly dent the loaf. Unless the surface is torn, most dents will disappear once the bread is baked.
12. Make 4 slashes across the top of the loaf, 2 horizontal and 2 vertical, to form a large square in the center. Dust lightly with flour if you like.
13. Pour about ½ cup of boiling water into the pan in the oven then slide the loaf directly onto the baking stone. Bake for 20 minutes. Then rotate the bread so that it bakes evenly for another 35 to 40 minutes. Bake until the crust is a deep, dark brown and the bread makes a nice hollow sound when tapped on the bottom, for about 55 minutes to an hour. Or, insert an instant-read thermometer into the bread, and if the internal temperature is 205°F to 210°F the bread is done.
14. Remove the bread from the oven and place it on a wire rack to cool completely before cutting.

Recipe by Priscilla of

• 3 cups (13 ounces) all-purpose flour
• 1 teaspoon fine sea salt
• ¾ teaspoon active dry yeast
• 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F)

Instructions:

1. Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal blade. With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds. The dough should reach 80°F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.)
2. Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using.
3. Preheat the oven to 450°F.
4. Scrape dough onto a lightly floured work surface. Divide the dough into 3 uniform pieces. Shape the dough into rough balls and let the dough rest, covered for 15 to 20 minutes.
5. Roll out each piece of dough slightly longer than the length of the cavities in the mold.
6. Dust the cavities in the ���ֵ羺 Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 ½ times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen.
7. Sift a light layer of flour over the dough if desired. Using a serrated knife, score the surface of the each loaf in three or four places.
8. Cover and place on the center rack of the oven. Bake for 20 to 25 minutes. Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling.
9. Cool the bread on a wire rack.

Notes:��If you are using a baking stone. Thirty minutes before baking, put the oven rack on the second shelf from the bottom of the oven and place a baking stone on the rack. Place a small pan for water on the floor of the oven and preheat it to 450°F. When the dough has proofed, pour ½ cup of boiling water into the pan placed on the bottom of your oven to create steam.

Recipe adapted by Priscilla of from 'The Best Bread Ever: Great Homemade Bread Using Your Food Processor Charles Van Over, Broadway Books 1997'

• 1 teaspoon instant yeast
• 1 ½ cups(10 fluid ounces) water at 75°F
• 3 ½ cups (1 pound) organic all-purpose flour
• 1 ½ teaspoons Kosher salt
• 2 Tablespoons wheat germ
• 2 Tablespoons granulated sugar
• 2 Tablespoons unsalted butter, melted

Instructions:

1. Grease an 8 or 9-inch loaf pan. (See Note.)
2. Pour the water into the bowl of a stand mixer fitted with the dough hook. Add the yeast and let it dissolve for 5 minutes.
3. Add the flour, salt, wheat germ, sugar and melted butter.
4. Knead the dough for 4 to 5 minutes on low speed. The dough will start to form a ball but will still be sticky and will adhere to the sides of the bowl. Scrape down the sides of the bowl with a spatula. Knead a few more minutes until the dough is smooth and forms a ball. It will be soft and elastic.
5. Place the dough into a greased bowl. Let it rise for 2 to 3 hours until more than doubled in bulk.
6. Press down the dough. Form it into a tight ball then roll it into a loaf shape. Place it, seam side down, into the prepared loaf pan.
7. Let the dough proof until it has expanded 1 ½ times in size, for approximately 30 minutes to an hour.
8. Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 400°F.
9. Brush the surface of the dough with melted butter. Using a serrated knife, score the surface of the loaf lengthwise.
10. Place the pan in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake for 35 to 40 minutes. The bread will be deep brown and well risen.
11. Place the pan on a wire rack to cool for 10 minutes then unmold the loaf. Leave the loaf on the wire rack until cool.

Notes:��This was baked��in an ���ֵ羺 covered loaf pan. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.

Recipe by Priscilla of

• 4 ¾ ounces (1 cup) raisins
• 9 fluid ounces (1 cup + 2 Tablespoons) water, 90°F
• 1 egg
• 1 Tablespoon dark brown sugar
• 2 Tablespoons melted butter
• 1 teaspoon instant yeast
• 5 ounces (1 cup) King Arthur stone-ground whole wheat flour
• 9 ½ ounces (2 cups) King Arthur all-purpose flour
• 1 teaspoon kosher salt
• 2 Tablespoons ground cinnamon
• 4 tablespoons granulated sugar

Instructions:

1. Cover the raisins with boiling water. Let them sit 5 minutes then drain the raisins in a colander.
2. Place the water, egg, sugar, butter and yeast in the bowl of a stand mixer fitted with the dough hook. Stir just to break up the egg yolk and moisten the yeast. Add the flours and salt.
3. Mix on medium speed for a minute or two until the dough comes together. Stop the machine. Scrape down the sides of the bowl then knead on medium speed for 4 to 5 minutes.
4. Add the raisins and knead for another minute or two until they are blended into the dough.
5. Place the dough into a bowl. Cover and let the dough ferment and rise for 2 to 3 hours.
6. Lightly grease a 9-inch X 5-inch loaf pan.
7. Scrape the dough out onto a silicone baking mat. Use moist hands to form the dough into a ball then flatten it out into a rectangle, about 10 x 12 inches. Combine the cinnamon and sugar. Sprinkle it evenly over the surface of the flattened dough. Roll the dough up into a tight log. Place it in the pan, tucking the ends under if the log is too long to fit into the pan.
8. Let the dough proof until it has expanded 1 ½ times in size and crests the bread pan, for approximately 45 minutes to an hour.
9. Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 425°F.
10. Sprinkle the surface of the loaf with rice or all-purpose flour. Slash the top of the dough in one long stroke with a serrated knife.
11. Place the pan on the middle rack in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake until well risen, golden brown, for 40 to 45 minutes. It will make a hollow sound when tapped on the bottom.
12. Cool on a wire rack before slicing.

Notes: This was��baked in an ���ֵ羺 Covered Loaf Baker. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.

Recipe by Priscilla of

• ½ cup (100 g) granulated sugar
• 7 tbsp (100 g) unsalted butter, room temperature
• 2 egg yolks
• Zest of 1 lemon
• ½ tsp salt
• 1 cup (125 g) all-purpose flour
• ½ tsp baking powder

Ingredients for the Whipped Cream Topping:

• 1 pint strawberries, sliced
• 1 ripe peach, sliced
• Basil or mint leaves to decorate, optional

Serves 6

1. Preheat your oven to 350F/175C.
2. Butter a 9” (23 cm) pie dish.
3. In a mixer bowl, beat together the butter and sugar until soft. Add the egg yolks and lemon zest, then mix to combine. Then mix in the salt, flour, and baking powder.
4. Spread over the base of your pan with an offset spatula and bake 16 to 18 minutes until golden brown across the top.
5. Set aside to cool.
6. For the whipped cream topping, add everything to a bowl and whip either in a stand mixer with the whisk attachment or with a hand mixer. Whip until very thick, almost like buttercream.
7. Transfer to a piping bag fitted with a round piping tip.
8. To assemble the tart, pipe the cream on top. Decorate with the strawberries, peaches, and mint or basil leaves.
9. Keep refrigerated until serving.

Recipe by

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 16 ounces (1 box) light brown sugar 3 large eggs
• 1 teaspoon vanilla extract 1 1/2 cups chocolate chips
• 3/4 cups chopped walnuts or macadamia nuts, optional

1. Preheat oven to 350°F.
2. Line a 13x9-inch pan with parchment paper, allowing parchment to extend over sides of pan.
3. Whisk together flour, baking powder and salt. Set aside.
4. In a large saucepan, melt butter over medium heat.
5. Remove from heat and add the brown sugar. Mix well.
6. With a wire whisk, add eggs one at a time. Mixing well at each addition.
7. Add vanilla.
8. Add dry ingredient mixture and mix very well.
9. Blend in chocolate chips and nuts.
10. Spread evenly into prepared pan.
11. Bake for 30 minutes or until golden brown and testing toothpick comes out clean.

Makes 15-20 bars

Recipe by��Kelly & Joan of