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.

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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.

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.

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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.

• 1/2��cup��warm water
• 1��tablespoon��sugar
• 1��package��Red Star Platinum Baking Yeast��(2 1/4 teaspoons)
• 2��large��eggs��(room temperature)
• 3��tablespoons��vegetable oil
• 1��cup����(at room temperature)
• 1��teaspoon��salt
• 3-4��cups��all-purpose flour��(slightly adjust this based on differing starters

Procedure:

• In the bowl of a stand mixer, pour in the warm water and sugar.
• Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn’t too hot. It should be about 110-115 degrees Fahrenheit.)
• Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
• dd��3 cups of flour��and mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky.��It should not feel dry, but yet shouldn't stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
• Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn’t feel too sticky. *You can also use the dough setting on a bread machine to knead the dough…or knead by hand! Just be careful not to add too much flour.*
• Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.
• Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.)
• Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9×13 baking pan.
• Allow the dough to rise again until almost doubled.
• In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.
• Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.
• Serve the rolls warm and store any leftovers in an airtight container.