Thank you to the chefs for sharing their recipes with us

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Apple Crisp from Chefs Kim Tran and Tatiana Contreras

1 Cups Flour
1 Cup Brown sugar
1 cup Granulated sugar
1 Stick (1/4 lb.) Unsalted butter, at room temperature
1 Teaspoon Kosher salt
1/4 Cup Chopped nuts, optional
Apples

Combine all the dry ingredients in a bowl. Mix in the soft butter to form small crumbs. Be careful not to overmix this.

Dice apples (or fruit of your choice). You can add sugar to taste. Fill a buttered baking dish with the fruit and top with the crisp topping.

Bake a 375 F until top is golden brown and fruit is bubbly.

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Vanilla Wafer Cookies from Chef Michelle Duwensee

½ Cup Butter
1 Cup Sugar
1 Egg
1 Tablespoon Vanilla
1 1/3 Cup All-purpose flour
¾ Teaspoon Baking Powder
½ Teaspoon Salt

Cream the butter and sugar until smooth. Add egg and vanilla. Mix well. Scrape the bowl and mix until smooth. Add remaining ingredients and mix just until combined.
Scoop cookies. Place on a parchment lined sheet pan.
Bake at 325F until edges are golden.
Let cookies cool completely.

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Vegan Chocolate Pudding from Chef Michelle Duwensee

8 oz Silken Tofu
1/3 cup Rice Milk
1/3 cup Soy Milk
5 oz Dark Chocolate
2 Tablespoons Maple Syrup
Pinch of Salt

Place tofu in a food processor and mix until smooth and creamy.
Bring the rice milk, soy milk and maple syrup to a boil. Pour over the chocolate and salt, and then let it sit for a few minutes. Whisk until chocolate is smooth.
Pour the tofu into the chocolate mixture and whisk until well blended.
Pour into serving dishes, and let it chill overnight.

Serve with candied cocoa nibs on top

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Apple Crisp from Chef Cynthia Falatic

Crisp topping
1 ½ cups All-purpose flour
1 cup Brown sugar
1 cup Granulated sugar
1 cup Oats
8 oz Unsalted butter, at room temperature
½ Teaspoon salt

Place all ingredients into a large bowl and rub with your hands until the butter is incorporated well and no large chunks remain

Apple crisp filling

8 medium apples…Fuji or Granny Smith
2 Tablespoons brown sugar
2 Tablespoons lemon juice
½ Teaspoon cinnamon
2 Tablespoons all-purpose flour

Peel, core and slice the apples. Place into a large bowl and toss with remaining ingredients to completely coat the apples. Place into a sprayed 9”x12” casserole dish. Place the crisp topping on top and bake at 350F for 35-45 minutes. The top should be crunchy and the juices will be bubbling on the edges. Serve warm.

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Palmier from Bernard Moutal

1 cup granulated sugar, divided
Extra granulated sugar for dusting
3 to 4 teaspoons ground cinnamon
1 (17-1/4 ounce) package frozen butter puff pastry sheets, thawed*
* Pepperidge Farm® Puff Pastry Sheets is easy to use and can be found at most local grocery stores. For the best quality, both Trader Joe’s and Whole Foods carry an all-butter puff pastry that is great. In each box of puff pastry, there are two sheets. You can use one or both, depending on how many palmier cookies you want to make. Thaw dough at room temperature for about 1 hour, or overnight in the refrigerator.

Preparation:
Line baking sheets with parchment Paper or a Silpat baking mat
In a small bowl, mix together 3/4 cup sugar and the cinnamon; set aside.

Sprinkle 1/4 cup sugar on a clean work surface.
Gently unfold one of the pastry sheets. Place the pastry sheet on top of the sugared work surface, and sprinkle evenly with 1/2 of the sugar/cinnamon mixture to within 1/2-inch of the edges. Gently press the sugar/cinnamon into the pastry.

Using a rolling pin, gently roll out the dough into a 9 x 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges. Continually coat both sides of the rolling pin with sugar.

Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough length-wise into a long cylinder, as tightly as possible without stretching it (as you would a roll of wrapping papers), stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have two (2) tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.

After the dough has chilled, remove from the refrigerator and unwrap the dough. Using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices (they’ll look like little scrolls). Sprinkle the tops with approximately 1 tablespoon of the sugar. Place the palmiers on the prepared baking sheets, and firmly flatten with the palm of your hand. Cover with plastic wrap and place in the refrigerator for 1 hour.

Repeat with remaining dough sheet, if desired.

Preheat the oven to 425 degrees.
Place the palmiers in the oven and bake 5 minutes. Reduce the oven temperature to 400 degrees and continue baking until the pastry is golden brown and well caramelized, approximately 10 minutes. NOTE: if baking more than one sheet at a time in one oven, switch positions halfway through baking. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely.
Serve shiny side up. Serve hot or at room temperature.
One sheet of pasty dough makes about 20 Palmiers.
Palmiers are best the day they’re made. Store palmiers airtight at room temperature up to 3 days; freeze to store longer.

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