We teamed up with Bob’s Red Mill and popular cooking instructor Nicki Sizemore to bring you this special freebie! Here, Nicki prepares four of her favorite brunch recipes: single-serve lemon pudding cakes, almond scones with roasted strawberries and rhubarb, buttermilk biscuit ham sandwiches, and mushroom, spinach and gruyere tarts. The best part? Each recipe can be served warm, at room temperature or chilled for an easy make-ahead meal that’s sure to wow.
Start class and your day with light, elegant and beautiful lemony cakes. Nicki shows how to prepare ramekins, efficiently zest lemons and mix the fluffy batter. Once you've baked and chilled your cakes, Nicki demonstrates how to unmold and serve them with a dollop of crème fraîche. Make these cakes ahead of time for a special occasion or just because!
These subtly sweet almond scones are delicious on their own, or you can turn them into strawberry shortcakes for an over-the-top brunch treat. Nicki shows how to roast the berries, mix your batter and bake the scones to perfection. Planning ahead? The unbaked scones can be frozen days or weeks in advance.
This biscuit dough comes together quickly in a food processor. Learn how to gently form the mixed dough so it stays tender, flaky and buttery throughout. Set out your freshly baked biscuits with a variety of sweet and savory fillings and invite your guests to assemble their own mini sandwiches!
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