ou probably already know this combination of flavors as a Thanksgiving casserole, but Nicole Rees has reworked them into a lusciously moist cake. Like the rest of the recipes in Baking Unplugged, her sweet potato cake with pecan streusel is hand-mixed and requires no special equipment.
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Essentially a fruit-studded baked custard, clafouti is typically eaten as a dessert. But its egginess, writes Nicole Rees, author of Baking Unplugged, also makes it ideal for brunch. The dish is especially suited to lazy Sunday mornings because it requires nothing more than a minute or two of whisking, and twelve minutes in the oven.
Nicole Rees' spin on tarte tatin is no harder to make than the original, but uses pears instead of apples, and incorporates the unexpected flavors of lemon zest and anise. It's an impressive dinner party dessert that uses the frozen convenience of ready-rolled puff pastry to lovely effect.
The following recipe is from the January 28th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nicole Rees, author of Baking Unplugged, calls this dish "anytime" bread pudding because she loves to...
Baked into wedges, rich almond paste scones are just perfect for breakfast on the go. If you have the time, though, brew a pot of tea and spread a warm, split wedge with preserves and butter--or Devonshire clotted cream, if you can find it.
Lucky for us, Nicole Rees, author of the appliance-free pastry manual, Baking Unplugged, has carefully tweaked the formula to yield a moister, fluffier cake.