Innholdsfortegnelse for Fall Baking 2014 i Taste of the South

EDITOR’S Favorite APPLE COBBLER Sweetly SIMPLE No need to get out the mixer—this blissfully simple cobbler stirs together in no time. APPLE COBBLER Recipe courtesy of Marie Nygren, Serenbe, Chattahoochee Hills, Georgia Yield: approximately 8 servings ½ cup butter, cut into pieces 1 cup sugar 1 cup all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup whole milk 3 cups peeled, cored, and sliced Granny Smith apple 1 teaspoon ground cinnamon 1. Preheat oven to 350°. Place butter in a 2-quart baking dish. Place dish in oven until butter melts. 2. In a medium bowl, stir together sugar, flour, baking powder, and salt. Add milk, stirring to combine. 3. In a large bowl, stir together apple and cinnamon. Pour batter into prepared dish. Scatter apple over batter. 4.…

Sugar & SPICE A splash of fresh citrus adds bright flavor to these rich gingerbread cupcakes. GINGERBREAD CUPCAKES WITH LEMON FROSTING Yield: 1 dozen cupcakes Cupcakes: 6 tablespoons butter, softened ½ cup sugar 1 large egg 1 large egg yolk 1⅓ cups self-rising flour ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ cup whole milk ⅓ cup molasses Frosting: ½ cup butter, softened 3 cups confectioners’ sugar ½ teaspoon lemon zest 1½ tablespoons fresh lemon juice Garnish: ground cinnamon 1. Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside. 2. For cupcakes: In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy, stopping occasionally to scrape sides of bowl. Add…

EDITOR’S Favorite BUTTER PECAN ANGEL FOOD CAKE BAKING TIP Use the leftover egg yolks to prepare a double batch of Praline Custards, page 75. BUTTER PECAN ANGEL FOOD CAKE Yield: 8 to 10 servings 1½ cups confectioners’ sugar 1 cup cake flour ¾ teaspoon salt ¾ cup finely ground pecans 12 egg whites, at room temperature 1½ teaspoons cream of tartar 2 tablespoons butter flavoring 1 tablespoon vanilla butter and nut flavoring 1 tablespoon vanilla extract 1 cup sugar Browned Butter Glaze (recipe follows) Garnish: chopped toasted pecans 1. Preheat oven to 375°. In a medium bowl, sift together confectioners’ sugar, flour, and salt. Stir in pecans. Set aside. 2. In a large bowl, beat egg whites, cream of tartar, flavorings, and extract at high speed with an electric mixer…

EDITOR’S Favorite CHOCOLATE CHIP OATMEAL-PEANUT BUTTER SKILLET COOKIE BAKING TIP Beating butter and sugar together until “fluffy” can take 3 to 4 minutes. CHOCOLATE CHIP OATMEAL-PEANUT BUTTER SKILLET COOKIE Yield: approximately 4 servings ½ cup unsalted butter, softened ¾ cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract ¾ cup all-purpose flour ¾ teaspoon baking powder ¼ teaspoon kosher salt ¾ cup old-fashioned oats, divided ½ cup creamy peanut butter ⅓ cup semisweet chocolate morsels 1. Preheat oven to 325°. Spray a 7-inch cast-iron skillet with nonstick cooking spray. Set aside. 2. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating until combined. 3. In a small bowl, whisk together flour, baking…

Autumn MORNING Starting your day with these rich and hearty muffins is like eating carrot cake for breakfast. CARROT-SPICE MUFFINS Yield: approximately 2 dozen muffins 2¼ cups all-purpose flour 1½ cups sugar 2 teaspoons ground cinnamon 1½ teaspoons baking soda 1 teaspoon salt 2 cups grated carrot 1 large Granny Smith apple, peeled, grated, and squeezed dry 1 (8-ounce) can crushed pineapple, drained ½ cup quick-cooking oats (not instant) 3 large eggs 1 cup vegetable oil 1 teaspoon vanilla extract 1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Set aside. 2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt. Add carrot, apple, pineapple, and oats, stirring until well combined. 3. In a separate bowl, whisk together eggs, oil, and vanilla. Pour…