Innholdsfortegnelse for Fall Baking 2015 i Taste of the South

Quick-and-Easy Caramel Cake Yield: 10 to 12 servings ½ cup unsalted butter, softened ½ cup sugar ½ cup firmly packed light brown sugar 3 large eggs 2 teaspoons vanilla extract 2 cups cake flour, such as Swans Down 2 teaspoons baking powder ½ teaspoon salt ¾ cup half-and-half 1 (12-ounce) jar caramel topping, such as Smucker’s Hot Caramel, divided Easy Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Lightly spray a 13x9-inch baking pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugars at high speed with a mixer until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add vanilla, beating to combine. 3. In a medium bowl, whisk together…

Pumpkin-Buttermilk Pancakes Yield: approximately 4 servings 2 cups self-rising flour ½ cup firmly packed light brown sugar 3 tablespoons plain cornmeal 1½ teaspoons pumpkin pie spice 1⅔ cups whole buttermilk 1 cup canned pumpkin purée ¼ cup melted butter 1 large egg Browned Butter (recipe follows) Apple Cider Syrup (recipe follows) 1. In a large bowl, whisk together flour, brown sugar, cornmeal, and pumpkin pie spice. In a small bowl, whisk together buttermilk, pumpkin, butter, and egg. Stir wet and dry ingredients together just until combined. (Batter will be lumpy.) 2. Spray a griddle with nonstick cooking spray. Heat over medium heat. For each pancake, spoon ⅓ cup batter 1 inch apart on prepared griddle. Cook until bubbles appear on surface, approximately 3 minutes. Turn, and cook until done, approximately…

KITCHEN TIP Easy BROWNED BUTTER Heat ¾ cup unsalted butter in a medium stainless steel skillet over medium heat until butter is golden brown and has a nutty aroma, 7 to 8 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and refrigerate 45 minutes, stirring twice. Browned Butter-Pecan Tassies Yield: approximately 2 dozen Dough: ½ cup browned butter, softened (see Kitchen Tip) 4 ounces cream cheese, softened 1¼ cups all-purpose flour 1 tablespoon sugar ¾ teaspoon salt Filling: ½ cup firmly packed light brown sugar 1 tablespoon browned butter, melted 1 tablespoon corn syrup 1 tablespoon cane syrup 1 teaspoon vanilla extract ⅛ teaspoon salt 1 large egg, lightly beaten ⅔ cup chopped pecans 24 pecan halves 1. For dough: In a large bowl, beat softened browned…

Coconut-Pecan Pie Wedges Yield: 8 servings ½ (14.1-ounce) package refrigerated piecrusts (1 sheet) 2 large eggs ½ cup firmly packed light brown sugar ⅓ cup light corn syrup ¼ cup unsalted butter, melted ½ teaspoon vanilla extract ½ teaspoon kosher salt ⅛ teaspoon ground cinnamon 1 cup chopped pecans ½ cup sweetened flaked coconut 1. Preheat oven to 350°. 2. On a lightly floured work surface, roll piecrust into a 12-inch circle. Using a pizza cutter or knife, cut into 8 equal triangles. Press triangles into bottom and up sides of a 9-inch cast-iron wedge pan. Crimp edges as desired. 3. In a medium bowl, stir together eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon until combined. Stir in pecans and coconut. Divide batter among wedges. 4.…