Chocolate Brownies: 4 ounces (120 grams) unsweetened chocolate, coarsely chopped 1/2 cup (113 grams) unsalted butter,

cut into pieces 1 cup (200 grams) granulated white sugar 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup (95 grams) all-purpose flour 1/4 teaspoon salt Chocolate Ganache: 3 ounces (90 grams) semi sweet chocolate, chopped 1/3 cup (80 ml) heavy whipping cream (double cream) (35% butterfat) 1 tablespoon (14 grams) unsalted butter

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Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt. Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack. Chocolate Ganache: Melt the chopped chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen. Makes 16 brownies.

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SHORTBREAD: 3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups (210 grams) all purpose flour 1/8 teaspoon salt CARAMEL FILLING: 1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk CHOCOLATE TOPPING: 6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces 1 teaspoon unsalted butter

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Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan. FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling. FOR CARAMEL FILLING: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set. Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth. FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.

Store the shortbread in the refrigerator to keep the chocolate nice and firm. Yield: 16 - 2 inch (5 cm) squares

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Apple Squares

Dough:

5 cups all purpose flour 1 tsp. salt 2 cups shortening 4 eggs, separated 1 cup milk 2 cups crushed cornflakes

Filling:

6 Granny Smith apples 1 cup sugar 1 1/2 tsp cinnamon

Icing

1 1/4 cups confectioners sugar 1/2 tsp vanilla 3 tablespoons water

Directions
1. Preheat the oven to 350F. 2. Combine the flour and salt in a large bowl and cut in the shortening. In a small bowl, beat the egg yolks and milk. Reserve the egg whites for later. Add the egg mixture to the flour mixure. Mix the dough until combined, form into a ball, and cut in half. Refrigerate for an hour or so.

3. In the meantime, crush your cornflakes into very fine pieces. Roll out the dough and place it on a 15 x10 sheet pan. Sprinkle all of the corn flake crumbs over the dough evenly. 4. Peel and slice the apples. Toss them with the sugar and cinnamon. Place the apples in a flat layer on top of cornflake crumbs. 5. Roll out the remaining dough, place on top of the apples layer, cut some slits to let the steam escape and seal the edges (tuck the top crust under the bottom if you need to). Beat the egg whites until foamy and brush all over the top of the crust. 6. Bake at 350 for 1 hour, until the crust is golden. Cool slightly. 7. Combine the icing ingredients in a small bowl. Drizzle the icing evenly over the crust. Cool completely before cutting into squares.