Indholdsfortegnelse for Fall Baking 2019 i Cooking with Paula Deen

Autumn has arrived, and that means it’s time to get in the kitchen and start baking. All year long, I anticipate that sweet first taste of fall, and as the leaves begin to change, I start gathering up bushels of the beloved produce and spices that will bring the flavors of the season to the table. Fall baking is a treasured tradition in the South, and tried-and-true recipes bring back fond memories of gathering together to enjoy goodies filled with harvest flavor. Whether it’s a muffin or sweet roll served with coffee on a brisk morning, gingersnaps packed for a picnic, or an impressive cake or pie displayed for an irresistible dessert, classic fall bakes fill this time of year with comfort and bring smiles to the faces of my…

Pumpkin Spice Sweet Rolls Makes 12 Dough: 1 (16-ounce) box hot roll mix 3 tablespoons firmly packed light brown sugar 1 cup canned pumpkin, warmed (120° to 130°) 1 large egg, room temperature 2 tablespoons unsalted butter, softened 1 teaspoon vanilla extract Filling: ¾ cup firmly packed light brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 3 tablespoons unsalted butter, softened Icing: 1 (8-ounce) package cream cheese, softened 1 teaspoon vanilla extract 2 cups confectioners’ sugar 1/8 teaspoon salt 1. Spray a 13x9-inch baking pan with cooking spray. 2. For dough: In a large bowl, combine hot roll mix with enclosed yeast packet and brown sugar. Add warm pumpkin, egg, butter, and vanilla,…

Double-Chocolate Pecan Tassies Makes 48 Crust: 1 cup unsalted butter, softened 1 (8-ounce) package cream cheese, softened 1¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tablespoon granulated sugar Filling: 4 large eggs ¾ cup dark corn syrup ½ cup granulated sugar ½ cup firmly packed light brown sugar 3 tablespoons unsalted butter, melted ¼ teaspoon salt 1½ cups finely chopped pecans 1 cup bittersweet chocolate chips 1. For crust: In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. In a small bowl, whisk together flour, cocoa, and granulated sugar. Gradually add flour mixture to butter mixture, beating until combined. Wrap dough in heavy-duty plastic wrap, and refrigerate for at least 1 hour or up to 3 days. 2. Preheat oven…

Apple Tart with Butterscotch Sauce Makes 1 (10-inch) tart 1 (14.1-ounce) package refrigerated piecrusts 2 pounds Golden Delicious apples, peeled, cored, and thinly sliced 2 tablespoons granulated sugar 1 teaspoon apple pie spice ¾ teaspoon cornstarch 1 large egg 1 tablespoon water 2 teaspoons turbinado sugar ½ cup unsalted butter 2/3 cup firmly packed light brown sugar ½ cup heavy whipping cream ¼ teaspoon salt 2 teaspoons vanilla extract 1. Preheat oven to 400°. 2. On a lightly floured surface, stack piecrusts, and roll into a 14-inch circle. Transfer to a 10-inch removable-bottom fluted tart pan, pressing into bottom and up sides, letting excess dough extend over sides of pan. Place apple slices in pan, fanning out decoratively. 3. In a small bowl, whisk together granulated sugar, pie spice, and…

Sweet Potato Gingersnaps Makes about 60 1 cup unsalted butter, softened ¾ cup firmly packed dark brown sugar ½ cup granulated sugar, plus more for rolling cookies 1 large egg 1 cup unsulphured molasses ½ cup mashed cooked sweet potato 5½ cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon ground cloves 1. In a large bowl, beat butter, brown sugar, and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Add molasses and sweet potato, beating until smooth. 2. In another large bowl, whisk together flour, ginger, baking soda, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating…

Pear Ginger Muffins Makes 12 ½ cup unsalted butter, softened 1 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 2¾ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt ¾ teaspoon grated fresh ginger ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ½ cup whole buttermilk 1 cup diced peeled pears 6 teaspoons sparkling sugar 1. Preheat oven to 425°. Spray 12 muffi n cups with baking spray with flour. 2. In a large bowl, beat butter and brown 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 in vanilla. 3. In a…

Buttercup Squash Pie Makes 1 (9-inch) deep-dish pie 1 (14.1-ounce) package refrigerated piecrusts, room temperature 5 large eggs, divided 2 teaspoons vanilla extract 1 teaspoon apple pie spice ¾ teaspoon kosher salt ½ teaspoon ground ginger 2 cups puréed cooked buttercup squash 2/3 cup pure maple syrup Garnish: confectioners’ sugar 1. Preheat oven to 375°. 2. On a lightly floured surface, unroll 1 piecrust. Lightly brush with water, and place remaining crust on top, pressing to seal layers. Roll dough into a 13-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate until ready to use. 3. In a large bowl, whisk 4 eggs until frothy. Add vanilla, pie spice, salt, and ginger, whisking to combine. Add…