Time: 1 hr 50 min
Serves: 8

Ingredients:

For prepping the cake pan-

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

For the cake batter-

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

For the Rose Icing & Glaze-

• 3鈦�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鈦�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.听
   
3. Preheat the oven to 350掳F (177掳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. 听
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. 听

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.听
   
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.听
   
3. Next, whisk in the lemon zest, lemon juice, vanilla extract, and yoghurt. Mix well until incorporated. 听
   
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. 听
   
5. Add 1 to 2 tablespoons of flour to a bowl of blueberries and toss them until they are evenly coated with flour. 听
   
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). 听
   
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. 听
   
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. 听

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鈥檚 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.听

Notes-

1. If using frozen blueberries,听do not听thaw them out beforehand. Follow the recipe as described but leave the blueberries in the freezer until you get to step 6.听
2. If you don鈥檛 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鈥檚 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听of salt
• 录 cup (50 g) granulated sugar
• Powdered freeze-dried raspberries, optional

Directions-

1. Start by separating the eggs. This is easiest when they鈥檙e 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.听Be careful that the chocolate doesn鈥檛 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 多乐电竞 Heart Baking Dish by brushing it down thoroughly with softened butter. Set aside while you prepare the batter

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

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.听

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鈥檚 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-

• 425 g / 15 oz / 3 戮 cups wheat flour T 45 (+ 1 tablespoon flour for the dish)
• 125 g / 4 陆 oz cocoa powder
• 200 g / 7 oz cane sugar
• 18 g / 陆 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 戮 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掳C / 350掳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 陆 oz / 2 戮 cups T45 wheat flour + 1 tsp for the mould
• 250 g / 8 戮 oz / 1 录 cup brown sugar
• 24 cl / 8 fl oz olive oil
• 250 g / 8 戮 oz ricotta cheese
• 4 eggs
• Juice and zest of one lemon
• Seeds of one vanilla pod
• 15 g / 陆 oz baking powder
• 250 g / 8 戮 oz blueberries + 10 for dressing
• 250 g / 8 戮 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掳C / 350掳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 陆 oz raspberries + 50 g / 1 陆 oz for garnish
• 2 untreated yellow lemons
• 250 g / 9 oz / 2 cups T45 wheat flour + 1 tsp for the mould
• 100 g / 3 陆 oz / 1 cup almond powder
• 160 g / 5 陆 oz / 戮 cup brown sugar
• 125 g / / 4 陆 oz / 陆 cup melted butter + 10 g for the mould
• 4 eggs
• 16 cl / 5 陆 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掳C / 340掳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!

听

Recipe by Kelly Atlas of听 &

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.

听

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
• 陆 tsp baking soda
• 录 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 录 cup (55 g) light brown sugar
• 录 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-

For the Crust- follow , or use store bought.

For the Filling-

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• 3 饾槺饾槹饾樁饾槸饾槬饾槾 饾槩饾槺饾槺饾槶饾槮饾槾 (饾槓 饾樁饾槾饾槮饾槬 饾槩 饾槷饾槳饾樄 饾槹饾槯 饾槑饾槼饾槩饾槸饾槸饾樅 饾槡饾槷饾槳饾樀饾槱 饾槩饾槸饾槬 饾槒饾槹饾槸饾槮饾樅饾槫饾槼饾槳饾槾饾槺), 饾槫饾槹饾槼饾槮 饾槼饾槮饾槷饾槹饾樂饾槮饾槬, 饾槺饾槮饾槮饾槶饾槮饾槬, 饾槩饾槸饾槬 饾樀饾槱饾槳饾槸饾槶饾樅 饾槾饾槶饾槳饾槫饾槮饾槬 1/2 饾槫饾樁饾槺, 饾槺饾槶饾樁饾槾 2 饾樀饾槩饾槪饾槶饾槮饾槾饾槺饾槹饾槹饾槸饾槾 饾槶饾槳饾槰饾槱饾樀 饾槪饾槼饾槹饾樃饾槸 饾槾饾樁饾槰饾槩饾槼, 饾槺饾槩饾槫饾槵饾槮饾槬, 饾槺饾槶饾樁饾槾 饾槮饾樄饾樀饾槼饾槩 饾槯饾槹饾槼 饾槾饾槺饾槼饾槳饾槸饾槵饾槶饾槳饾槸饾槰 饾樀饾槹饾槺 饾槹饾槯 饾槺饾槳饾槮听
• 1/4 饾樀饾槮饾槩饾槾饾槺饾槹饾槹饾槸 饾槵饾槹饾槾饾槱饾槮饾槼 饾槾饾槩饾槶饾樀听
• 2 饾樀饾槩饾槪饾槶饾槮饾槾饾槺饾槹饾槹饾槸饾槾 饾槶饾槮饾槷饾槹饾槸 饾槴饾樁饾槳饾槫饾槮听
• 2 饾樀饾槩饾槪饾槶饾槮饾槾饾槺饾槹饾槹饾槸饾槾 饾槩饾槶饾槶-饾槺饾樁饾槼饾槺饾槹饾槾饾槮 饾槯饾槶饾槹饾樁饾槼听
• 1 1/2 饾樀饾槮饾槩饾槾饾槺饾槹饾槹饾槸 饾槰饾槼饾槹饾樁饾槸饾槬 饾槫饾槳饾槸饾槸饾槩饾槷饾槹饾槸听
• 1/8 饾樀饾槮饾槩饾槾饾槺饾槹饾槹饾槸 饾槰饾槼饾槹饾樁饾槸饾槬 饾槸饾樁饾樀饾槷饾槮饾槰鈥�听
• 1 饾樀饾槮饾槩饾槾饾槺饾槹饾槹饾槸 饾槺饾樁饾槼饾槮 饾樂饾槩饾槸饾槳饾槶饾槶饾槩 饾槮饾樄饾樀饾槼饾槩饾槫饾樀听

• 饾槩饾槶饾槶-饾槺饾樁饾槼饾槺饾槹饾槾饾槮 饾槯饾槶饾槹饾樁饾槼, 饾槯饾槹饾槼 饾槼饾槹饾槶饾槶饾槳饾槸饾槰 饾槬饾槹饾樁饾槰饾槱听
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Directions:

1. On a lightly floured surface, roll out 1 piece of pie dough to fit a 10.5鈥� X 2.5鈥�/ 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.鈥�听
2. Preheat the oven to 400掳F.听
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.听
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.鈥�听
5. Lower the oven temperature to 375掳F.听
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.听
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).鈥� 听
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!听

听

Recipe by Madison of

For the Cake:

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

For the Frosting:

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

Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5鈥�). 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鈥�) Set aside.听
3. In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds.听
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

• 陆 cup (100 g) granulated sugar
• 7 tbsp (100 g) unsalted butter, room temperature
• 2 egg yolks
• Zest of 1 lemon
• 陆 tsp salt
• 1 cup (125 g) all-purpose flour
• 陆 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鈥� (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 铿俹ur
• 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掳F.
2. Line a 13x9-inch pan with parchment paper, allowing parchment to extend over sides of pan.
3. Whisk together 铿俹ur, 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听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 铿俹ur, 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 铿俹ur

1. Preheat oven to 350掳F. Coat a 9x9-inch pan with butter and 铿俹ur and set aside.
2. In a large mixing bowl, blend softened butter and sugar. Add egg, vanilla and 2 cups of 铿俹ur, baking powder and milk. Mix until well blended.
3. In a separate bowl, mix together the frozen berries and 1 teaspoon 铿俹ur.
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听Kelly & Joan of

Ingredients:

• 1 1/4 pounds cherries
• 3/4 cups all purpose flour
• 3/4 cups sugar
• 1 vanilla bean, seeds scraped
• 3/4 cup whole milk
• 4 eggs - room temperature
• 3 1/2 tablespoons salted butter, melted
• 1 packet vanilla sugar (optional)
• Powdered sugar

听Instructions:

1. Preheat oven to 400听
2. Butter 9" tart or pie dish
3. In a medium bowl, combine sugar, flour, vanilla bean.
4. Gently whisk in milk, eggs, melted butter, & set aside.
5. Pack tightly bottom of buttered dish with cherries.
6. Carefully pour batter over cherries.
7. Sprinkle with vanilla sugar (optional).
8. Bake for 30 minutes until Clafoutis is golden browned and puffed up.
9. Let cool, sprinkle with powdered sugar.

Bon Appetit !

Recipe by听Katherine of听

Ingredients for the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• 1 cup (200 g) granulated sugar
• About 1 tbsp of zest from 2 lemons
• 4 large eggs
• 陆 tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• 陆 tsp baking powder
• Pinch of salt

Ingredients for the Glaze:

• Juice of 陆 lemon (~20 ml // 1 tbsp + 1 tsp)
• 戮 cup (90 g) powdered sugar

听Instructions:

1. 听Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2. 听Preheat your oven to 350F (175C) and line a loaf pan with parchment paper.
3. In a large bowl, rub together the sugar and lemon zest to release the oils. Then whisk in the eggs and vanilla extract well, whisking for about 30 seconds.
4. Mix together the flour, baking powder, and salt in a bowl. Then whisk it into the egg mixture.
5. Carefully whisk in the cooled melted butter in two additions.
6. Pour into the prepared pan and bake 45-55 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool several minutes then pull up on the parchment paper to release it from the pan.
8. For the glaze, whisk together the lemon juice and powdered sugar then pour over the warm cake

Recipe by Molly of

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 多乐电竞 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.