Indholdsfortegnelse for Holiday Baking 2019 i Cooking with Paula Deen

The holidays are such a special time to celebrate with your loved ones. It’s a joyous season where I get to gather my family together and bake treats full of flavor. My kitchen is definitely my happy place, and I love that this time of year gives me an excuse to bake up my best holiday recipes for all my kiddos, big and small. The delicious goodies are plenty sweet, but the memories we make are even sweeter. My grandbabies look forward to holiday baking almost as much as I do. It’s so fun to get creative with them in the kitchen and see the big smiles on their faces when they see their creations fresh out of the oven. They’re my little helpers, cracking eggs, rolling dough, and picking…

Honey Baklava Cups Makes 75 1 cup chopped walnuts 1 cup chopped pecans ½ cup slivered almonds ¼ cup sugar 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 5 (1.9-ounce) packages frozen mini phyllo cups ½ cup unsalted butter, melted Honey Citrus Syrup (recipe follows) 1. Preheat oven to 325˚. 2. In the work bowl of a food processor, pulse together walnuts, pecans, almonds, sugar, cinnamon, and cloves until nuts are almost ground. 3. Place phyllo cups on a rimmed baking sheet. Brush inside of shells with melted butter. Spoon nut mixture into phyllo cups. 4. Bake until nuts are golden brown, 18 to 20 minutes. Let cool for 30 minutes. Gently remove baklava cups from pan, and place cups in paper liners. Spoon Honey Citrus Syrup over each baklava…

Raspberry Cream Cheese Sweet Rolls Makes 9 Dough: 4 cups all-purpose flour ¼ cup sugar 2 tablespoons baking powder 2 teaspoons salt ½ cup cold unsalted butter 1¾ cups whole milk Filling: 1 (8-ounce) package cream cheese, softened 1 tablespoon unsalted butter, softened ¾ cup confectioners’ sugar 1/3 cup raspberry preserves Glaze: ½ (8-ounce) package cream cheese, softened ½ cup confectioners’ sugar ¼ cup whole milk 1. Preheat oven to 375°. Spray a 9-inch round cake pan with baking spray with flour. 2. For dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a box grater, grate cold butter into flour mixture; gently stir to coat butter in flour mixture. Gradually add milk, stirring just until a dough forms. (You may not need full amount…

Savannah Date Nut Cake Makes 1 (10-inch) cake 1 (8-ounce) box chopped dates 1 cup water 1 teaspoon baking soda 1 cup unsalted butter, softened 2 cups firmly packed light brown sugar 1½ cups chopped pecans, divided 3 large eggs 3 tablespoons orange marmalade 1 teaspoon vanilla extract 3 cups all-purpose flour 1 cup raisins, chopped ¼ teaspoon salt 1 (6-ounce) jar maraschino cherry halves, drained well and patted dry 1 cup confectioners’ sugar ¼ cup heavy whipping cream 1. Preheat oven to 325°. Spray a 10-inch tube pan with baking spray with flour. 2. In a small saucepan, bring dates, 1 cup water, and baking soda to a boil over medium-high heat. Remove from heat; let cool slightly. 3. In a large bowl, beat butter and brown sugar with…

Cranberry Apple Pear Cobbler Makes 10 to 12 servings 1 cup firmly packed light brown sugar 3 tablespoons cornstarch 3 cups fresh or frozen cranberries 3 Braeburn apples, cored and chopped 3 Bartlett pears, cored and chopped Cinnamon Drop Biscuit Dough (recipe follows) 1. Preheat oven to 400°. Spray a 3½-quart baking dish with cooking spray. 2. In a large bowl, whisk together brown sugar and cornstarch; stir in all fruit until well combined. Spoon mixture into prepared pan. 3. Bake for 30 minutes. Remove from oven, and stir. Spoon Cinnamon Drop Biscuit Dough by heaping tablespoonfuls onto hot fruit mixture. Bake until biscuits are golden brown, 25 to 30 minutes more. Let cool for 30 minutes; serve warm. Cinnamon Drop Biscuit Dough Makes about 12 biscuits 2 cups all-purpose…