200C -- 395F

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.

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

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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

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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

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White glaze icing:

1 cup (125gr) icing sugar

1 tbsp butter, softened

2 tbsp orange juice

1 tbsp grated orange peel

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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.

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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.

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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.

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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.

FOR PASTRY:

• 1 ¾ cups flour
• 1 tsp salt
• 2 tsp dried Thyme or fresh works too
• 10 tablespoons cold unsalted butter, cubed
• 1 egg yolk
• 2 tbsp ice water

FOR FILLING:

• 4 tablespoons of Dijon mustard
• 2 cups gruyere cheese
• 2 tsp Herbs de Provence
• 3 full sized tomatoes different colors, sliced
• 5-6 cherry tomatoes, different colors, sliced

FOR GARNISH:

• Kosher salt
• Freshly cracked Pepper
• 1 tbsp fresh basil, sliced into thin ribbons

INSTRUCTIONS

1. Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
2. Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
3. Roll out to about 14 x 6 rectangle, ¼ inch thick.
4. Press dough into ���ֵ羺 Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.
5. Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
6. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
7. Fill in the gaps with the small cherry tomatoes, alternating colors.
8. Pop in the freezer for 10 mins to chill the pastry well before baking.
9. Bake at 425F for 30-35 mins until pastry is golden brown.

• Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares

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.