Innholdsfortegnelse for Southern Christmas 2016 i Taste of the South

PEANUT BUTTER SNICKERDOODLES Makes about 36 1⁄4 cup butter-flavored shortening 3⁄4 cup granulated sugar, divided 1⁄2 cup firmly packed light brown sugar 1 teaspoon vanilla extract 3⁄4 cup creamy peanut butter 1 large egg 11⁄2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 2 tablespoons heavy whipping cream 1 tablespoon ground cinnamon 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat shortening, 1⁄2 cup granulated sugar, brown sugar, and vanilla with a mixer at mediumhigh speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine. 3. In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour…

PEAR AND CRANBERRY SLAB PIE Makes 10 to 12 servings 4 cups plus 1 tablespoon all-purpose flour, divided 7 tablespoons granulated sugar, divided 1 teaspoon salt 11⁄4 cups butter, divided 1⁄4 cup all-vegetable shortening 12 to 14 tablespoons ice water 1 (6-ounce) bag sweetened dried cranberries 1 cup boiling water 6 firm ripe pears, peeled, cored, and sliced 2 tablespoons fresh lemon juice 1⁄2 teaspoon ground cinnamon 1 tablespoon whole milk Garnish: sifted confectioners’ sugar 1. In the work bowl of a food processor, pulse together 4 cups flour, 2 tablespoons granulated sugar, and salt. Add 1 cup butter and shortening; pulse until mixture is crumbly. Transfer mixture to a large bowl. Gradually add 12 to 14 tablespoons ice water, stirring with a fork just until moistened. 2. Turn out…

CRANBERRY PEAR GINGER PUNCH Makes 11 cups 1 (32-ounce) bottle 100% cranberry juice 3 cups pear juice Ginger Simple Syrup (recipe follows) 1 (750-ml) bottle sparkling cider Garnish: fresh cranberries 1. In a large pitcher, whisk together cranberry juice, pear juice, and Ginger Simple Syrup. Cover and refrigerate for at least 2 hours. Just before serving, stir in sparkling cider. Garnish with cranberries, if desired. GINGER SIMPLE SYRUP Makes about 1 cup 1 cup water 3⁄4 cup sugar 1⁄2 cup sliced fresh ginger 1. In a medium saucepan, heat 1 cup water and sugar over medium heat, stirring until sugar dissolves. Add ginger, and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Remove from heat, and let cool to room temperature. Strain syrup, discarding solids.…

CRANBERRY-SWIRL COFFEE CAKE Makes 10 to 12 servings 1 (14-ounce) can whole berry cranberry sauce 1 tablespoon fresh lemon juice 1 cup unsalted butter, softened 2 cups plus 2 teaspoons sugar, divided 3 large eggs 21⁄2 cups self-rising flour 1 cup sour cream 1 teaspoon vanilla extract 1⁄4 teaspoon ground cinnamon Garnish: sugar 1. Preheat oven to 325°. Spray a 13x9-inch baking dish with baking spray with flour. 2. In the work bowl of a food processor, pulse together cranberry sauce and lemon juice until smooth. Set aside. 3. In a large bowl, beat butter and 2 cups 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. 4. With…

GINGERBREAD BARK Makes about 1 pound 1 pound vanilla-flavored candy coating, melted according to package directions 9 thin gingersnap cookies* 1⁄2 cup gumdrops 3 tablespoons chopped crystallized ginger 1 tablespoon assorted sprinkles 1. Line a rimmed baking sheet with parchment paper. 2. Spoon 1⁄4 cup melted candy coating into a small bowl. Cover and set aside. 3. Spread remaining candy coating in a 12x8-inch rectangle on prepared pan. Place cookies 1 inch apart in candy coating, pressing gently. Scatter with gumdrops, ginger, and sprinkles. Drizzle reserved 1⁄4 cup candy coating over bark. Let stand until set. Break into pieces; cover and store for up to 2 weeks. *We used Anna’s Ginger Thins. KITCHEN TIP Customize this festive bark by using your favorite holiday cookies and candies. We also love it…

HUMMINGBIRD CAKE Makes 1 (9-inch) cake 31⁄2 cups all-purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 3⁄4 cup toasted pecans, chopped 3⁄4 cup sweetened flaked coconut, toasted 2 teaspoons ground cinnamon 11⁄2 teaspoons baking soda 1⁄2 teaspoon salt 1⁄4 teaspoon ground ginger 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground allspice 1 (20-ounce) can crushed pineapple, drained 2 cups mashed ripe banana 1 cup canola oil 1 tablespoon vanilla extract 3 large eggs, lightly beaten Cream Cheese Frosting (recipe follows) Garnish: chopped toasted pecans 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2. In a large bowl, whisk together flour, sugars, pecans, coconut, cinnamon, baking soda, salt,…

SLOW COOKER CANDIED PECANS Makes 6 cups 6 cups pecan halves 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 tablespoons ground cinnamon 11⁄2 teaspoons ground cardamom 1 teaspoon salt 3 large egg whites 2 teaspoons vanilla extract 1 teaspoon orange zest 1⁄2 cup water 1. Spray a 4-quart slow cooker with cooking spray; add pecans. 2. In a medium bowl, combine sugars, cinnamon, cardamom, and salt. In a small bowl, whisk together egg whites, vanilla, and zest until frothy. Add egg white mixture to pecans, stirring until combined. Stir in sugar mixture. 3. Cover and cook on low for 21⁄2 hours, stirring every 30 minutes. Stir in 1⁄2 cup water until combined. Cover and cook on high 15 to 30 minutes more, stirring occasionally. 4. Line…

LOADED BAKED POTATO SOUP Makes about 6 servings 3 pounds russet potatoes, peeled and cut into 1-inch cubes 3 cups chicken broth 2 cups water, divided 1⁄2 cup chopped yellow onion 2 teaspoons kosher salt 1⁄2 teaspoon ground black pepper 1⁄2 teaspoon garlic powder 1 cup heavy whipping cream, warmed Garnish: crumbled cooked bacon, chopped fresh dill, shredded Cheddar cheese, ground black pepper 1. In a 5- to 6-quart slow cooker, combine potatoes, broth, 11⁄2 cups water, onion, salt, pepper, and garlic powder. 2. Cover and cook until tender, about 5 hours on high or 9 hours on low. Using a potato masher, mash to desired consistency. Stir in cream and remaining 1⁄2 cup water, if needed. Garnish with bacon, dill, cheese, and pepper, if desired. KITCHEN TIP Customize this…

WHITE CHOCOLATE PEPPERMINT BUNDT CAKE Makes 8 to 10 servings 3⁄4 cup unsalted butter, softened 11⁄2 cups sugar 3 large eggs 2 teaspoons vanilla extract 1⁄2 teaspoon peppermint extract 3 cups all-purpose flour 11⁄2 teaspoons baking powder 1⁄2 teaspoon kosher salt 1⁄2 cup whole milk 2 (4-ounce) bars white chocolate, chopped and divided 1⁄2 cup sour cream 1 (10-ounce) bag white chocolate melting wafers, melted 5 peppermint candies, crushed 1. Preheat oven to 325°. Spray a 10-cup Bundt pan 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 in extracts. 3. In a medium bowl,…

CROSTINI WITH ROASTED BEET RELISH AND SALAMI Makes 10 to 12 servings Relish: 3 large red beets, greens removed 1⁄4 cup minced red onion 1⁄4 cup Champagne vinegar 3 tablespoons minced celery 2 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil 1 teaspoon mustard seeds 1 teaspoon whole-grain mustard 1⁄2 teaspoon kosher salt Pinch ground black pepper Crostini: 1 baguette, sliced 1⁄4 cup extra-virgin olive oil 1 teaspoon kosher salt 1⁄4 teaspoon ground black pepper 1⁄4 pound thinly sliced salami Garnish: fresh parsley 1. Preheat oven to 350°. 2. For relish: Wrap each beet in foil, and place on a rimmed baking sheet. Bake until tender, about 1 hour. Let cool. 3. Peel beets, and dice into 1⁄4-inch cubes; place in a medium bowl. Stir in onion, vinegar, celery,…

BANANA CHOCOLATE CHUNK BREAD Makes 1 (81⁄2x41⁄2-inch) loaf 1⁄4 cup unsalted butter, melted 3⁄4 cup sugar 3⁄4 cup extra chunky peanut butter 1⁄2 cup sour cream 2 large eggs 1 teaspoon vanilla extract 1 cup coarsely mashed ripe banana (about 3 small bananas) 2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 11⁄4 cups semisweet chocolate chunks 1. Preheat oven to 350°. Spray an 81⁄2x41⁄2-inch loaf pan with baking spray with flour. 2. In a large bowl, beat melted butter, sugar, peanut butter, sour cream, eggs, and vanilla with a mixer at medium-high speed until well combined. Stir in banana. 3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to banana mixture, stirring just until moistened.…

SORGHUM-BASTED HAM Makes about 12 servings 1 (10- to 11-pound) bone-in smoked ham (shank portion) 1 cup sorghum syrup 1⁄4 cup apple cider vinegar 1⁄2 teaspoon kosher salt 1⁄2 teaspoon ground black pepper Garnish: fresh parsley, Sauteed Apples (recipe follows) 1. Preheat oven to 325°. Line a shallow roasting pan with foil. 2. Using a sharp knife, lightly score outside of ham. Place ham, cut side down, in prepared pan. 3. In a medium bowl, whisk together sorghum, vinegar, salt, and pepper. Pour 1⁄2 cup sorghum mixture over ham. 4. Bake until a meat thermometer registers 145°, about 21⁄2 hours, basting occasionally with remaining sorghum mixture. Let stand for 15 minutes. 5. Place ham on a serving platter; drizzle with remaining pan juices. Garnish with parsley and Sauteed Apples, if…