• 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

• 4 tablespoons butter, soened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups plus 1 teaspoon all-purpose flour, divided
• 1 teaspoon baking powder 1/2 cup milk
• 2 cups mixed berries (frozen raspberries, blueberries and blackberries) - do not thaw

• 1/2 cup sugar
• 4 tablespoons cold butter,
• cut into small pieces
• 1/2 cup flour

1. Preheat oven to 350°F. Coat a 9x9-inch pan with butter and flour and set aside.
2. In a large mixing bowl, blend softened butter and sugar. Add egg, vanilla and 2 cups of flour, baking powder and milk. Mix until well blended.
3. In a separate bowl, mix together the frozen berries and 1 teaspoon flour.
4. By hand, gently add the berries to the batter and then pour into prepared pan.
5. Combine the topping ingredients in a bowl and blend until crumbly. Spread evenly over batter.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Serves 9-12

Recipe by��Kelly & Joan of

1 wheel of brie

3 jalapenos, seeded and thinly sliced

2-3 tbsp. honey

2 tsp. balsamic glaze

3 tbsp. pecans, finely chopped

Crackers or toast points

Procedure

Preheat oven to 400F.

Add the sliced jalapenos to a small bowl. Cover with the honey and balsamic, mix together and set aside.

Unwrap the brie use a paring knife to cross hatch the top (a crosshatch looks like a tic tac toe board) making the incisions about 1/3^rd of an inch deep. Place in the ���ֵ羺 Cheese Baker.

Spoon the jalapeno mixture over the brie. Sprinkle the finely chopped pecans on top.

Place the lid on the baker and bake in the oven for 20 minutes. (If you want the jalapenos to get a little toasted, remove the lid after 15 minutes and bake for an additional 5 minutes.)

Remove from the oven and take the lid off, serve warm with crackers or toast points.

6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

⅛ teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

⅛ teaspoon black pepper

⅓ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ���ֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

��

Delicious over pasta, rice, or as is.

Crumble Topping:

2/3 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 cup salted butter, cut into small pieces

Apple filling:

3-4 large Granny Smith apples, peeled and thinly sliced

3 Tablespoons salted butter, melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 375 degrees F.

Crumble Topping:

In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.

Pour butter mixture over apples and toss to coat. Pour apple mixture into the ���ֵ羺 Ruffled Square Baker and spread into an even layer. Sprinkle crumble topping evenly over the apples.

Bake for about 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with vanilla ice cream and homemade caramel sauce, if desired.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

��

1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.��Bring to a boil while stirring.��Let this sauce thicken for a few minutes over low-medium heat, stirring often.��Pepper (do not add salt, the gorgonzola is already very salty).��Reserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).��Drain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.��Drain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.��Add the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.��Mix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.��Enjoy hot.

Filling:

8-10 granny smith apples (enough to fill about 3/4^ths of the dish)

½ cup granulated sugar

2 tsp. cinnamon

Juice of 2 lemons, divided

1 tbsp. corn starch

Topping:

3 cups all-purpose flour

2 ½ cups granulated sugar

1 ¼ cup melted butter (2 ½ sticks)

Procedure

Preheat the oven to 350F and place the rack in the center of the oven.

Peel the apples and remove the core. Cut into 1/8” slices and place in a large bowl. Drizzle the juice from 1 lemon over the apples, toss together. Sprinkle the sugar and cinnamon over the apples.

In a small bowl mix together the cornstarch and the juice from the other lemon. Pour over the apples and mix together.

Pour all of the apples into the large ���ֵ羺 Modern Classics Rectangular Baker.

Put the all-purpose flour and granulated sugar into the bowl of a stand mixer. Melt the butter in the microwave. Pour the butter into the bowl and mix on low.

Mix to form crumbly dough. The dough will be kind of sandy, but should hold together when pressed, if it doesn’t, add a little bit more flour.

Grab a handful of dough and press together forming a palm-sized disk. The disks should be ¼ inch to ½ inch thick.

Place the disks on top of the apples.

Put into the oven and bake for 45-55 minutes, until the top is nicely browned and the filling is bubbly.

Remove from the oven, let cool for 3-5 minutes before serving.

1 1/2 lbs. cauliflower, cut into florets

1 ½ lbs. broccoli, cut into florets

2 tbsp. butter

3 tbsp. all-purpose flour

2 cups skim milk

3/4 cup grated Gruyere

1/2 cup grated white sharp cheddar cheese

1/2 cup plain bread crumbs or panko bread crumbs

Salt

Ground pepper

Procedure

Preheat the oven to 375F.

Cook the cauliflower and broccoli florets in a large pot of boiling water for 5 to 6 minutes, drain.

In a medium-sized saucepan, melt 2 tablespoons of butter over low heat. Add the flour, stirring constantly with a spoon or whisk. Pour the milk into the flour mixture, whisk a few times and then bring it to a boil. Once it’s boiling, whisk constantly for 1 minute.��

Turn the heat off and add a teaspoon of salt, ½ teaspoon of pepper, and both the grated gruyere and white cheddar. Whisk together until cheese is completely melted.

Pour 1/3 of the sauce in the bottom of an ���ֵ羺 Modern Classics Medium Rectangular Baker.

Transfer the cauliflower and broccoli to the baker and pour the remaining sauce over the florets. Sprinkle the bread crumbs or panko on top.

Bake for 25 to 30 minutes, until the top is nicely browned. Serve warm.

��

��

1 1/2 cups warm water

1 tablespoon active dry yeast

1/2 cup honey

1/4 cup olive oil

1 1/2 teaspoons salt

5 ½ cups King Arthur Unbleached All-Purpose Flour

1 cup pecan pieces, lightly toasted

1 cup chopped almonds, lightly toasted

Instructions:

Dissolve the yeast in the water. Add 1/2 cup of all-purpose flour, mix, and let sit for 10 minutes.

Stir in the honey, oil, and salt.

Add the flour, a cup at a time, until you no longer can integrate any more flour.

Turn the dough out onto a counter with the remainder of the flour. Knead the dough until you form a smooth and satiny ball. If needed wet your hands if the dough needs a little bit more water to come together.

Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil.

Cover the bowl with plastic wrap. Let the dough rise in a warm place until it’s doubled in size, about 1 1/2 hours.

Gently deflate the dough and knead in the nuts.

Lightly flour your counter top and shape the dough into an oblong oval loaf.

Cover the loaf with damp towels and let rise for 30-45 minutes.

Preheat the oven to 350°F.

Using a serrated knife, make 3 slashes across the top of the loaf about 1" deep.

Bake for 1 hour and 15 minutes, until it well browned and the internal temperature is 190F.

Cool on rack and let sit for at least 20 minutes before cutting.

Preparation time: 60 mins

Cooking time: 50 mins

��

Cinnamon roll crust:

2 tsp ground cinnamon
1/3 cup (70gr) brown sugar

3 tbsp (45 gr) unsalted butter, at room temperature

1 sheet ready-rolled shortcrust pastry

flour for dusting

��

Apple pie:

10 tart apples thinly sliced

juice of 1 lemon

butter for greasing

1 sheet ready-rolled shortcrust pastry

1/4 cup (50gr) brown sugar

1 tsp ground cinnamon

3 tsp vanilla extract

1 tbsp grated orange peel

1 egg, beaten

��

White glaze icing:

1 cup (125gr) icing sugar

1 tbsp butter, softened

2 tbsp orange juice

1 tbsp grated orange peel

��

Make the cinnamon-roll crust:

1. Combine brown sugar and cinnamon in a small bowl. Add the softened butter and mix until well combined.
2. Unroll the shortcrust pastry sheet on a lightly floured surface and spread the cinnamon butter evenly on top.
3. Roll the pie dough into a tight log.
4. Trim and discard about 1 1/2 inches (3-4cm) from both ends; cut the remaining log crosswise into 1/2inch (1,3cm)-thick pieces.
5. Arrange the pieces cut-side down in a somewhat circular shape on a floured parchment paper. Lightly dust with more flour, cover with an other baking parchment then gently roll out into a 10-inch (26cm) round. Refrigerate until ready to assemble the pie.

��

Preparing the apple pie:

1. Peel and slice the apples. Toss with the lemon juice.
2. Grease the pie plate with melted butter. Line the plate with the second shortcrust pastry sheet and prick the base with a fork.
3. Arrange a first layer of apples in the dough-lined pie plate. Add brown sugar, cinnamon, vanilla and grated orange peel. Then repeat with a second layer.
4. Invert the cinnamon-roll crust on top and peel off the parchment. Trim off the the overhanging dough and pinch the crusts together. Brush with the beaten egg.
5. Bake at 400°C/200°C/Gas Mark 6, until the crust is golden brown and the filling is bubbling, about 50 minutes.

��

White glaze icing:

1. Whisk icing sugar, butter and 2 tablespoons orange juice in a bowl until smooth.
2. Drizzle over the pie and brush it over the surface. Add grated orange peel.

��

Cook Time: 20 minutes

Ingredients:

Your choice of soft cheese, like Brie.

1 apple

1 tablespoon pine nuts

1 tablespoon dried cranberries

3 pinches ground cinnamon

2 sticks cinnamon

3 tablespoons honey

Juice of ½ lemon

3 sprigs thyme

Freshly ground salt�� and pepper��

Procedure:

1. Preheat the oven to 180°C/350°F.

2. Wash the apple, remove the seeds, and cut into thin slices around ½ cm/ ¼ in thick.

3. Roast the pine nuts in a hot pan for 3-4 mins, stirring regularly.

4. Mix the lemon juice with the honey.

5. Place the cheese in the center of the Cheese Baker with the apple slices around it. Add the pine nuts, cranberries and cinnamon, and sprinkle the thyme over the cheese. Season lightly.

6. Pour over the lemon-honey mixture.

7. Close the lid of the Cheese Baker and bake for 20-25 mins.

8. Serve with crackers or toasted baguette slices.

Cook Time: 25 minutes

Ingredients: FOR 4 SERVINGS

1 ripe camembert (or wheel of brie)

120 g/4 ¼ oz button mushrooms

15 g/½ oz butter

3 sage leaves

50 ml dry white wine

1 pinch ground cumin

Freshly ground salt and pepper

Procedure:

1.�� Preheat the oven to 180°C/350°F.

2.�� Insert a knife into the skin of the cheese and cut�� a cross of around 5 cm/2 in in the center. Place it in the Cheese Baker, close the lid, and bake for 20-25 mins.

3.�� During this time, clean the mushrooms with damp paper towel and cut them into ½ cm/ ¼ in slices.

4.�� Melt the butter in a frying pan, add the sliced mushrooms and sage leaves. Add freshly ground salt and pepper, and sauté for around 10 mins, tossing regularly, until golden.

5.�� Deglaze with the white wine and continue cooking until�� the liquid has evaporated.

6.�� Remove the Cheese Baker from the oven and take off�� the lid. Using a knife, gently lift the skin in the center�� and place the mushrooms in the melted cheese.

7. Serve immediately with steamed small new�� potatoes

FOR 4-6 SERVINGS ·

Ingredients:

240 g / 1 ½ cups ricotta cheese��

3 garlic cloves, finely chopped

2 tbsp fresh thyme, finely chopped��

1 tbsp fresh rosemary, finely chopped��

Zest of 1 lemon

Black pepper, to taste

1 tsp salt · 60 g / ¼ cup extra-virgin olive oil

60 g / ¼ cup grated Parmesan cheese��

Red chili pepper flakes, to taste

Sliced baguettes, for serving

Procedure:

1. Preheat oven to 220°C/425°F.

2. Mix all of the ingredients in a bowl until well combined.

3. Transfer to the ���ֵ羺 Cheese Baker and bake for 10 minutes with the lid on.

4. Remove the lid and continue to bake for an additional 5-10 minutes or until bubbly and slightly golden.

5. Leave to cool briefly and serve with fresh bread.