Indholdsfortegnelse for Holiday Baking 2018 i Cooking with Paula Deen

Some of my favorite ways to celebrate the holidays are having my family all together, baking them heirloom recipes near to my heart, and making memories. This season is so sweet, and baking for my loved ones is how I show them how much they mean to me. My grandkids have joined in on the fun, and it’s one of our most cherished holiday traditions. We gather in the kitchen, and they help me crack eggs, roll dough, and pick out cookie cutters. They love hand-making special goodies to give to their friends, and I love spending quality time with my kiddos. That’s what the holidays are truly about! This collection of recipes is full of all my seasonal favorites. You’ll find decadent cakes, sweet and savory breads, classic pies,…

Cranberry Pear Pie Makes 1 (9-inch) deep-dish pie A lattice crust lets the colorful fruit of this pie peek through. 2/3 cup firmly packed light brown sugar ¼ cup plus 1 tablespoon granulated sugar, divided ¼ cup cornstarch ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/8 teaspoon salt 7 cups thinly sliced green Anjou pears 1 cup sweetened dried cranberries 2 tablespoons fresh lemon juice 1 (14.1-ounce) package refrigerated piecrusts 1 tablespoon heavy whipping cream 1. Preheat oven to 350°. 2. In a large bowl, whisk together brown sugar, ¼ cup granulated sugar, cornstarch, cinnamon, nutmeg, and salt; stir in pears, cranberries, and lemon juice until well combined. 3. On a lightly floured surface, roll half of dough into a 13-inch circle. Transfer to a 9-inch deep-dish pie plate,…

Lady Bird Cake Makes 1 (8-inch) cake “I named my spin on traditional hummingbird cake after my beloved pet macaw, Lady Bird. I just adore it—and her!”—Paula 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 2 cups mashed ripe bananas 1 (12-ounce) jar pineapple preserves 2½ cups all-purpose flour 2 teaspoons baking soda ½ cup whole buttermilk 1 cup chopped dates Pineapple Cream Cheese Frosting (recipe follows) Garnish: pecan halves, chopped pecans 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat…

Pecan Butter Cookies Makes about 48 Also known as snowball cookies or Mexican wedding cookies, these sweet and buttery bites will have you reaching for more. 1 cup unsalted butter, softened 1/3 cup honey 2½ cups all-purpose flour 1½ cups finely chopped pecans ½ teaspoon salt Confectioners’ sugar, for rolling 1. In a large bowl, beat butter and honey with a mixer at medium speed until creamy. In a medium bowl, combine flour, pecans, and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate for 30 minutes. 2. Preheat oven to 300°. Line baking sheets with parchment paper. 3. Roll dough into 1-inch balls. Place 1 inch apart on prepared pans. 4. Bake until set but not browned, about 30 minutes. Let cool for 5…

Buttermilk Cranberry Soda Bread Makes 1 (12-inch) loaf This cast iron recipe is a comforting, Southern treat. ½ cup plus 2 tablespoons cold butter, cubed and divided 5 cups all-purpose flour ½ cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1½ cups dried cranberries 21/3 cups whole buttermilk 1 large egg 1. Preheat oven to 350°. Place 2 tablespoons cold butter in a 12-inch cast-iron skillet, and place pan in oven until butter is melted. 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in remaining ½ cup cold butter until mixture is crumbly. Stir in cranberries. 3. In a small bowl, whisk together buttermilk and egg. Gradually add buttermilk mixture to flour mixture,…

Raspberry Swirl Brownies Makes about 24 These rich bars are perfect for feeding a crowd. Crust: 3 cups all-purpose flour 1 cup finely chopped sliced almonds ¾ cup firmly packed light brown sugar 1/8 teaspoon salt 1 cup unsalted butter, softened Batter: 1 cup butter 6 ounces semisweet chocolate, chopped 1½ cups sugar 5 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour ¼ cup unsweetened cocoa powder ½ teaspoon baking powder 1 cup seedless raspberry preserves 1 cup semisweet chocolate chunks ½ cup sliced almonds 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. For crust: In a large bowl, whisk together flour, almonds, brown sugar, and salt. Using a pastry blender,…