Indholdsfortegnelse for September/October 2023 i Cooking with Paula Deen

YOU’LL NOTICE THIS ISSUE is a little bit longer than normal, and you’re in for a real treat because more pages mean more room to pack in scrumptious recipes that are brimming with fall’s best flavors. Speaking of, we know apples and caramel have always been a tasty pair, but I wanted each to have their moment to shine. Turn to page 41 for sinfully sweet apple offerings like Caramel Apple Pie Bars, Apple-Pecan Sticky Buns, and the cover recipe, Apple-Cream Cheese Swirl Bundt Cake. For more sticky-sweet treats, flip to page 81 for an ode to caramel. I’m a sucker for the Caramel Chess Pie and Classic Caramel Cake, and the Caramel Apple Cider is the perfect drink to serve to guests when the weather turns extra cool. There’s…

SLOW COOKER SWEET TEA PULLED PORK Makes 8 to 10 servings ⅓ cup firmly packed light brown sugar1½ tablespoons kosher salt1½ tablespoons loose tea (from 1 family-size tea bag)1 teaspoon ground black pepper1 teaspoon garlic powder½ teaspoon ground red pepper1 (4-pound) bone-in pork shoulder1 large yellow onion, thinly sliced3 cloves garlic, smashed4 cups brewed teaPeach-Sweet Tea Barbecue Sauce (recipe follows) 1. In a small bowl, stir together brown sugar, salt, loose tea, black pepper, garlic powder, and red pepper; sprinkle over all sides of pork. 2. In a slow cooker, place pork. Add onion and smashed garlic to cooker; pour brewed tea over pork and vegetables. Cover and cook on high until pork is fork-tender, about 5 hours. 3. Remove pork from slow cooker, reserving cooking liquid; shred meat with 2…

CHEESY VEGGIE TORTELLINI Makes 6 to 8 servings 4 ounces thick-cut bacon, chopped½ cup unsalted butter½ cup all-purpose flour4 cups whole milk1 cup freshly grated Parmesan cheese, divided2½ teaspoons kosher salt½ teaspoon ground white pepper1 (12-ounce) package fresh broccoli florets1 (12-ounce) package fresh cauliflower florets1 (20-ounce) package refrigerated cheese-filled tortellini1 (8-ounce) package fresh mozzarella cheese pearls1 teaspoon lemon zestGarnish: freshly grated Parmesan cheese, lemon zest 1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large saucepan, cook bacon over medium heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. Remove bacon using a slotted spoon, reserving drippings in pan. 3. In same pan, melt butter with drippings over medium heat. Whisk in flour, and cook, stirring frequently, for 2 minutes. Gradually…

FROM MY HUMBLE BEGINNINGS IN ALBANY, GEORGIA to the Food Network and beyond, it’s been a wild ride to say the least. I’m layin’ it all out there in my newest cookbook, Love and Best Dishes, which will give y’all a deeper look into my life beyond the success I’ve had in the kitchen. It’s filled with family photos, heirloom recipes, and valuable lessons straight from the heart, and you won’t want to miss a single page. I CAN’T EVEN BEGIN TO TELL Y’ALL how excited I am about the good news I have to share. You may or may not have heard, but my new cookbook, Love and Best Dishes, is coming out soon. Y’all have been askin’ me for years now when I was going to put out…

EVERYTHING ROLLS Makes 16 (photo on page 73) 2⅓ cups all-purpose flour1⅓ cups whole wheat flour1 cup warm water (105° to 110°)¼ cup warm whole milk (105° to 110°)¼ cup honey2 tablespoons unsalted butter, softened2 teaspoons salt2 teaspoons active dry yeast½ teaspoon onion powder1 cup sunflower seeds2½ tablespoons poppy seeds, divided2 tablespoons flaxseeds1 large egg1 teaspoon water1½ teaspoons sesame seeds1 teaspoon fennel seeds1 teaspoon garlic salt1 teaspoon dried minced onion½ teaspoon flaked sea saltGreen Onion Spread (recipe follows) 1. In the bowl of a stand mixer, stir together flours, 1 cup warm water, warm milk, honey, butter, salt, yeast, and onion powder. Using the dough hook attachment, beat at medium speed until smooth and elastic, about 5 minutes, stopping to scrape sides of bowl. Add sunflower seeds, 2 tablespoons poppy…

SPICY CHEESE STRAWS Makes about 24 2 cups all-purpose flour1 cup shredded mild Cheddar cheese1 cup shredded Monterey Jack cheese with peppers¾ cup cold unsalted butter, cubed2 teaspoons kosher salt¼ teaspoon ground black pepper¼ teaspoon ground red pepper¼ teaspoon smoked paprika¼ cup whole milk 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. In the work bowl of a food processor, pulse flour, cheeses, cold butter, salt, peppers, and paprika until combined. With processor running, add milk in a slow, steady stream until a dough forms. 3. Using a cookie press fitted with a star-shaped disk, pipe dough in long, straight lines onto prepared pans. Cut into 6-inch pieces. 4. Bake until lightly browned, 18 to 20 minutes. Let cool completely on pans. · kitchen tip…

MEAT □ Chicken, 6 bone-in skin-on thighs□ Pork, 1 (4-pound) shoulder, 1 pound ground□ Sausage, 1 pound ground sweet Italian, 1 (10-ounce) package andouille PRODUCE □ Bell pepper, 1 red□ Cilantro, 1 bunch□ Garlic, 1 to 2 heads□ Green onion, 1 bunch□ Kale, 1 bunch□ Lettuce, 1 (5-ounce) package spring mix□ Mustard greens, 1 bunch□ Onion, 2 yellow, 1 large sweet, 1 small sweet□ Oregano, 1 bunch□ Radish, 1 bunch□ Squash, 1 (2½-pound) butternut□ Sweet potatoes, 3 large□ Yukon gold potatoes, 1 pound small DAIRY □ Sour cream, 1 (16-ounce) container□ Milk, 1 quart whole□ Butter, 2 sticks unsalted□ Mozzarella, 1 (8-ounce) package fresh pearls□ Parmesan cheese, 1 (6-ounce) container grated□ Cheddar cheese, 1 (16-ounce) package shredded DRY AND CANNED GOODS □ Black beans, 2 (15-ounce) cans□ Broth, 1 (32-ounce)…

CHEESY MEAT LOAVES WITH POTATOES AND GREEN BEANS Makes 4 servings 2 pounds red potatoes, quartered2 tablespoons olive oil, divided2½ teaspoons kosher salt, divided2 pounds ground sirloin⅓ cup panko (Japanese bread crumbs)¾ cup plus ⅓ cup ketchup, divided¼ cup whole milk3 tablespoons grated yellow onion1 large egg1 clove garlic, minced4 (3½-inch) sticks sharp Cheddar cheese¼ cup firmly packed light brown sugar4 tablespoons balsamic vinegar, divided1 pound green beans, trimmed2 cloves garlic, thinly sliced 1. Preheat oven to 425°. 2. In a large bowl, toss together potatoes, 1 tablespoon oil, and 1 teaspoon salt. Spoon onto one side of an 18x13-inch rimmed baking sheet. 3. In a large bowl, combine beef, bread crumbs, ⅓ cup ketchup, milk, onion, egg, minced garlic, and 1 teaspoon salt. Divide mixture into 4 portions. Shape…

BROWNED BUTTER BANANA MUFFINS Makes 12 (photo on page 59) Browned butter:1¼ cups cold unsalted butter Muffins: ½ cup granulated sugar½ cup firmly packed light brown sugar2 large eggs2¼ cups all-purpose flour¾ teaspoon baking soda½ teaspoon baking powder½ teaspoon kosher salt¼ teaspoon ground cinnamon¼ cup whole buttermilk1 cup diced ripe banana Topping: ¼ cup all-purpose flour¼ cup firmly packed light brown sugar¼ cup old-fashioned oats¼ cup slivered almonds 1. Preheat oven to 425°. Spray 2 (6-cup) muffin pans with baking spray with flour. 2. For browned butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 14 minutes. Remove from heat, and let cool completely. 3. For muffins: In a large bowl, beat ½ cup browned butter…

CHOCOLATE-CARAMEL-PECAN PIE BARS Makes 9 1½ cups plus 2 tablespoons all-purpose flour, divided1 cup sugar, divided¾ teaspoon kosher salt, divided¾ cup cold unsalted butter, cubed⅔ cup light corn syrup2 large eggs2 tablespoons unsalted butter, melted1 teaspoon vanilla extract1 cup coarsely chopped pecans¾ cup chopped semisweet chocolateGarnish: warmed hot caramel topping* 1. Preheat oven to 350°. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour. 2. In a medium bowl, whisk together 1½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until butter is in pea-size pieces and mixture is crumbly. Press mixture into bottom of prepared pan. 3. Bake until edges are lightly browned and…

SHRIMP ARE LOW IN CALORIES AND FAT yet rich in protein and nutrients like vitamin B12, making them a nutritious option for simple, quick-cooking dinners in the summer. Serve these tasty shrimp-based dishes that are filled with fresh herbs and seasonal produce for a light but filling entrée that everyone in your family will love. SHRIMP SCAMPI OVER HERB RICE Makes 4 servings 1 tablespoon extra-virgin olive oil1 pound colossal fresh shrimp, peeled and deveined (tails left on)1 teaspoon chopped shallot½ teaspoon chopped garlic¼ cup dry white wine3 tablespoons plus 2 teaspoons chopped fresh parsley, divided1 teaspoon Creole seasoning1 teaspoon fresh lemon juice⅛ teaspoon crushed red pepper2 cups hot cooked rice1 tablespoon unsalted butterGarnish: chopped fresh parsley 1. In a large saucepan, heat oil over medium-high heat. Add shrimp, and…

POUND CAKE FRENCH TOAST Makes 4 to 6 servings 4 large eggs¼ cup whole milk2 tablespoons sugar8 (1-inch-thick) slices Classic Pound Cake (recipe follows)4 tablespoons unsalted butter⅓ cup maple syrup¼ cup apple butterCinnamon Sugar Bacon (recipe follows) 1. In a large bowl, whisk together eggs, milk, and sugar; pour into a shallow dish. Working in batches, dip Classic Pound Cake slices in egg mixture, fully coating both sides. Let stand on a plate. 2. In a large skillet, melt 1 tablespoon butter over medium heat. Working in batches, add cake slices, and cook until golden brown and slightly crisp, about 3 minutes per side, adding remaining butter, 1 tablespoon at a time, between batches. 3. In a small bowl, whisk together maple syrup and apple butter. Serve cake slices with…

THE BELOVED COMBINATION of dreamy chocolate, toasted nuts, and fluffy marshmallow is perfectly suited for this crowd-pleasing dessert. Kiddos and grownups alike will delight in making their own kabobs or dunking sweet treats directly into this creamy party dip that gets everyone involved and is sure to satisfy sweet tooths. MISSISSIPPI MUD DIP Makes about 6 servings ½ cup firmly packed dark brown sugar⅓ cup natural unsweetened cocoa powder2 tablespoons cornstarch⅛ teaspoon kosher salt2 cups whole milk, divided3 large egg yolks⅓ cup bittersweet chocolate chips2 teaspoons cold unsalted butter1 teaspoon vanilla extractMarshmallows, toasted chopped pecans, brownies, and finely chopped chocolate, to serve 1. In a large saucepan, combine brown sugar, cocoa, cornstarch, and salt; whisk in 1½ cups milk. Bring to a gentle boil over medium-high heat, whisking constantly. Remove…

HONEY-APPLE CORNMEAL UPSIDE-DOWN CAKE Makes 1 (10-inch) cake ⅓ cup honey2 tablespoons unsalted butter, melted2 small Honeycrisp apples, cored and cut into ⅛-inch slices¾ cup unsalted butter, softened1 cup sugar2 large eggs, room temperature1½ teaspoons lightly packed lemon zest1 teaspoon vanilla extract¾ cup all-purpose flour¾ cup fine-ground yellow cornmeal1 teaspoon ground cinnamon¾ teaspoon baking powder½ teaspoon kosher salt½ teaspoon ground nutmeg⅓ cup whole buttermilk, room temperature 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In bottom of prepared skillet, pour honey and melted butter. Place apple slices in a single layer in a concentric circle on top of honey mixture. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and sugar with a mixer at medium…

BOURBON-PECAN BROWNIES Makes 9 8 ounces bittersweet chocolate, chopped¾ cup unsalted butter, cubed1 cup granulated sugar¾ cup firmly packed light brown sugar1¼ cups all-purpose flour3 tablespoons unsweetened cocoa powder, sifted¾ teaspoon kosher salt4 large eggs, room temperature and lightly beaten3 tablespoons bourbon1 teaspoon vanilla extract1 cup roughly chopped toasted pecansGarnish: flaked sea salt 1. Preheat oven to 325°. Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. 2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.…

SUNDAY SUPPER MENU Smoked Peppered Pork Tenderloin Paprika Creamed Greens Garlic-Rosemary Crispy Smashed Potatoes Roasted Acorn and Butternut Squash Wedges Spiced Buttermilk Pie SMOKED PEPPERED PORK TENDERLOIN Makes 6 servings 1 cup sour cream1 cup plus 2 tablespoons stone-ground mustard, divided1 tablespoon prepared horseradish1 tablespoon plus ½ teaspoon kosher salt, divided½ cup plus ¼ teaspoon ground black pepper, divided1 teaspoon chopped fresh chives¼ cup mustard seeds2 dried bay leaves, crushed1 cup firmly packed light brown sugar1 cup water2 quarts cold water¼ cup apple cider vinegar1 (2½-pound) package pork tenderloins1 tablespoon cornstarch3 tablespoons olive oilLodge Smoker Skillet and wood chips 1. In a small bowl, whisk together sour cream, 2 tablespoons mustard, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper until smooth; sprinkle with chives. Cover and refrigerate for up to…

HIT THE SNOOZE BUTTON ON DELIVERY, and definitely don’t settle for an uninteresting pizza option from the freezer section. Instead, make these family-friendly meals at home—you’ll be surprised by how easy they come together. I know my boys always look forward to pizza night on the weekend, and these ones never stay in the pan for long! SUPREME FRENCH BREAD PIZZA CASSEROLE Makes 6 to 8 servings 6 large eggs1¼ cups whole milk½ teaspoon kosher salt⅛ teaspoon ground black pepper7 cups lightly packed cubed day-old French bread1 pound ground mild Italian sausage1 green bell pepper, diced2 cups shredded part-skim mozzarella cheese, divided1 cup shredded mild Cheddar cheese1 cup sliced pepperoni1 cup sliced fresh baby portobello mushrooms1 cup diced white onion½ cup chopped sun-dried tomatoes, drained½ cup sliced black olives1 tablespoon…

PECAN PIE COBBLER Makes 4 to 6 servings ½ (14.1-ounce) package refrigerated piecrusts1 large egg1 teaspoon water6 tablespoons unsalted butter1¾ cups firmly packed dark brown sugar, divided1 cup all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt½ cup whole milk, room temperature¼ cup bourbon1 teaspoon vanilla extract1 cup chopped pecans1½ cups boiling waterFlaked sea salt (optional)Vanilla ice cream, to serve 1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. On a lightly floured surface, gently unroll piecrust. Using desired cutters, cut out desired number of shapes from dough. (If using a leaf cutter, use the back of a paring knife to press indentations into dough cutouts, creating leaf veins [1 long indentation down center and 3 diagonal lines on each side].) Place cutouts on prepared pan. 3.…

APPETIZERS AND SNACKS Apple-Cheese Straw Turnovers 101 Classic Cheese Straws 100 Green Tomato Tart with Cheese Straw Crust 101 Mississippi Mud Dip 13 Pimiento-Bacon Cheese Straws 100 Spicy Cheese Straws 99 BEVERAGES Caramel Apple Cider 85 BREADS AND DOUGHS All-Butter Pie Dough 85 Apple, Bacon, and Cheddar Biscuits 79 Apple-Pecan Sticky Buns 48 Bacon and Caramelized Onion Focaccia 80 Blueberry Muffins 63 Browned Butter Banana Muffins 61 Butternut Squash-and-Apple Muffins 61 Cheese Straw Pastry Dough 101 Coconut-Lemon Muffins 64 Everything Rolls 77 Morning Glory Muffins 61 Pepper Jelly Parker House Rolls 77 Spicy Sweet Potato Cornbread 80 Sticky Bun Dough 48 CONDIMENTS Green Onion Spread 77 Peach Sweet Tea Barbecue Sauce 15 Spicy Sorghum Butter 80 DESSERTS Apple-Cream Cheese Swirl Bundt Cake 45 Apple-Pear-Cranberry Galette 45 Bourbon-Pecan Brownies 70 Caramel…