• 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

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

�����Բ��ٰ��ܳ��پ��DzԲ�:

1. Preheat oven to 400��
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��Katherine of��

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
• ½ tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt

Ingredients for the Glaze:

• Juice of ½ lemon (~20 ml // 1 tbsp + 1 tsp)
• ¾ cup (90 g) powdered sugar

�����Բ��ٰ��ܳ��پ��DzԲ�:

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) 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 ���ֵ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.

1¼ cups whole milk

5 eggs, separated, save whites

¼ cup vegetable oil

2 cups flour

1 cup powdered sugar

1 tablespoon baking powder

2 cups of raspberries; or fruit you would like.

1 lemon, zested & juiced

1 teaspoon salt

Powdered sugar, for dusting

PROCEDURE

Preheat oven to 375 degrees F. Grease the ���ֵ羺 Deep Rectangular Tart Dish and set aside. Toss raspberries in one to tablespoons flour and set aside.

In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.

In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix.

Bake for 30-35 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and sift powdered sugar over the top of the cake. Serve in small squares.

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.

��

Crumble:

1 1/2 cups old-fashioned oats

1 cup chopped pecans

1 cup (packed) brown sugar

3/4 cup all-purpose flour

1 1/2 sticks unsalted butter, room temperature, cut into 1/2-inch cubes

Filling:

4-5 honey crisp apples (or enough to fill about 3/4^ths of the dish)

½ cup granulated sugar

2 tsp. cinnamon (or more depending on taste)

1 ½ tsp. cornstarch

Juice of 1 lemon, divided

Procedure:

Preheat the oven to 375F and place the rack in the center of the oven.

Place all of the crumble ingredients into a large bowl and use your hands��to massage everything together. Set aside.

Peel the apples and remove the core. Cut into 1/8” slices and place in a large bowl. Drizzle juice from ½ the 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 half the lemon. Pour over the apples and mix together.

Pour all of the apples into the large ���ֵ羺 Pie Dish and cover with the crumble topping.��

Bake until apples are tender and topping is brown and crisp, about 45-50 minutes. Cool slightly before serving.

Butter or cooking spray for greasing ramekins

��3.5 ounces bittersweet chocolate

��2 tablespoons (1/4 stick) unsalted butter

��1/2 cup granulated sugar

��2 large eggs, separated

��Confectioners’ sugar, for dusting

Directions:

1. Preheat the oven to 350ºF. Grease 7 ���ֵ羺 Ramekins. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix 1/4 of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased ramekin. Place ramekins 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let cool.