Stand mixer with various attachments (for mixing dough and topping)
Parchment paper sheets (for lining the baking trays)
Baking sheet (20x30 inch, non-stick for easy food release)
Digital kitchen scale (useful for precise ingredient measurements)
Silicone spatula (great for mixing and folding batter)
Cooling rack (for allowing air circulation around the baked goods to cool evenly)
Sturdy mixing bowl (large enough to mix all ingredients)
Measuring cups and spoons (specifically set for dry and liquid measurements)
Wire whisk (useful for whipping egg whites if required by the recipe or variations of it)
Spice grinder (optional, but useful if you want to freshly grind nutmeg)
High-quality digital thermometer (for ensuring optimal baking temperatures)
1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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