Innholdsfortegnelse for Southern Christmas 2014 i Taste of the South

RED VELVET SCONES Yield: 8 scones 2 cups self-rising flour ½ cup sugar ¼ cup natural unsweetened cocoa powder 6 tablespoons cold unsalted butter, cut into pieces ¾ cup heavy whipping cream 2 teaspoons red food coloring 1 teaspoon vanilla extract 1 tablespoon sanding sugar 1 (8-ounce) package cream cheese, softened ¼ cup confectioners’ sugar 1. Preheat oven to 350°. Spray a baking sheet with nonstick cooking spray. Set aside. 2. In a large bowl, whisk together flour, sugar, and cocoa. Using a fork or pastry blender, cut butter into flour mixture until butter is the size of small peas. In a small bowl, whisk together cream, food coloring, and vanilla. Make a well in center of dry ingredients; add cream mixture, stirring until almost combined. 3. Shape dough into…

CLASSIC HUMMINGBIRD CAKE Yield: 1 (9-inch) 3-layer cake 3½ cups all-purpose flour 1 cup sugar 1 cup firmly packed dark brown sugar 1¼ teaspoons baking soda 1¼ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¾ teaspoon salt 1 (20-ounce) can crushed pineapple, drained 1¼ cups mashed banana 1 cup canola oil 2 teaspoons 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 nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, stir together flour, sugars, baking soda, cinnamon, nutmeg, and salt. In a medium bowl, stir together pineapple, banana, canola oil, vanilla, and eggs.…

PEPPERMINT ICE CREAM BONBONS Yield: 2 dozen bonbons 1 pint prepared peppermint ice cream 2 dozen (8-inch) lollipop sticks 2 (16-ounce) packages vanillaflavored candy coating 6 tablespoons all-vegetable shortening ½ cup finely crushed candy canes or peppermints 1. Line a baking sheet with parchment paper. Freeze 2 hours. 2. Working quickly and using a 2-inch spring-loaded ice-cream scoop, place 24 scoops of ice cream on prepared pan. Insert a lollipop stick into center of each scoop. Freeze 1 hour. 3. In a large microwave-safe bowl, combine candy coating and shortening. Microwave in 30-second intervals, stirring between each interval until melted, approximately 1½ minutes. Let cool 2 to 5 minutes. 4. Holding ice cream scoops by lollipop sticks and working quickly, gently dip ice cream into melted candy coating, twirling to…

CHOCOLATE-DUNKED PEPPERMINT STICKS Yield: 2 dozen 6 ounces bittersweet or semisweet chocolate 24 (5-inch) peppermint sticks 1. Melt chocolate according to package directions; spoon into a small bowl. 2. Place a sheet of wax paper on a work surface. Dip one end of each peppermint stick in chocolate; place on wax paper. Let stand until chocolate is set, approximately 2 hours. Gently remove from wax paper. Store in an airtight container up to 5 days. Kitchen TIP Double or triple this recipe to cover everyone on your gift list. SUGARED CINNAMON-COFFEE PECANS Yield: approximately 6 cups 2 tablespoons instant coffee powder 1 tablespoon water 2 large egg whites 1 cup sugar 1 teaspoon kosher salt 1 teaspoon ground cinnamon 5 cups pecan halves 1. Preheat oven to 300°. Spray a…

APPLE CIDER-GLAZED SUGAR COOKIES Yield: approximately 20 cookies ¾ cup unsalted butter, softened ½ cup sugar 1 large egg yolk 1½ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon almond extract ¼ cup apple cider 3 tablespoons meringue powder 2 cups confectioners’ sugar Coarse sugar (optional) 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg yolk, beating until combined. Gradually add flour, salt, and extract, beating until combined. Wrap dough in plastic wrap, and refrigerate at least 30 minutes. 3. On a lightly floured work surface, roll dough to ¼ inch thick. Using…