For the Focaccia:

• 4 cups (500g) bread flourÌý
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.Ìý
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.Ìý
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

• 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 byÌýKelly & 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 byÌýKelly & Joan of

6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ 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 ¶àÀֵ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.

Ìý

Delicious over pasta, rice, or as is.