Innholdsfortegnelse for Southern Baking 2017 i Taste of the South

Some folks say you’re either a cook or a baker— I think you can be both. Sure, you have to follow a few extra instructions; you have to measure carefully and stir mindfully. But the results are absolutely worth your attention to detail. More than a science, baking is a form of magic, where ingredients like butter, sugar, and flour are transformed into towering cakes, flaky pies, and perfectly crispy cookies. It’s a sacred practice, a labor of love that yields the most comforting results. No matter your skill level, this collection of recipes has something perfect in store for you. Whether you’re ready to try your hand at baking with yeast, or you’d rather keep it simple with a good, dependable quick bread, we’ve got you covered. I recommend…

Makes 12 Dough: 31⁄2 cups all-purpose flour, divided 1 (1⁄4-ounce) package active dry yeast 1⁄2 cup whole milk 1⁄2 cup sour cream 1⁄3 cup unsalted butter, cubed 1⁄3 cup sugar 1⁄2 teaspoon salt 1 teaspoon vanilla extract 1 large egg, lightly beaten Filling: 1⁄4 cup unsalted butter, softened 1⁄4 cup sugar 2 teaspoons ground cinnamon 1 teaspoon orange zest 1 teaspoon all-purpose flour 1⁄8 teaspoon salt Glaze: 1⁄2 cup firmly packed light brown sugar 1⁄3 cup unsalted butter 1⁄3 cup light corn syrup 1⁄8 teaspoon salt 1⁄2 cup toasted pecans, chopped 1. For dough: In a large bowl, combine 11⁄2 cups flour and yeast. Set aside. 2. In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until a candy thermometer reads…

Makes about 8 servings 5 fresh jalapeno peppers, halved 3 tablespoons canola oil 4 cups plain white or yellow cornmeal 2 cups all-purpose flour 1⁄2 cup chopped fresh jalapeno pepper 2 tablespoons baking powder 1 tablespoon kosher salt 5 cups whole buttermilk 3⁄4 cup unsalted butter, melted 4 large eggs 2 (4-ounce) packages goat cheese, crumbled 1⁄3 cup shredded mild Cheddar cheese 1. Preheat oven to 425°. Heat a 12-inch cast-iron skillet over medium-high heat. Add jalapeño halves to skillet. Cook until lightly charred on each side, about 2 minutes per side. Remove from skillet. 2. Pour oil into skillet. Place skillet in oven until oil is very hot, about 8 minutes. 3. In a large bowl, whisk together cornmeal, flour, chopped jalapeño, baking powder, and salt. In another large…

Makes 18 3⁄4 cup unsalted butter, softened 1⁄2 cup sugar 2 large eggs 1⁄2 teaspoon vanilla extract 2 cups all-purpose flour 1⁄2 teaspoon salt 1 cup whole buttermilk 1 tablespoon baking powder 1⁄4 cup Blackberry Sauce (recipe follows) Blackberry Buttercream (recipe follows) 1. Preheat oven to 350°. Line 18 muffin cups with paper liners. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, about 3 minutes, 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 flour and salt. In another medium bowl, whisk together buttermilk and baking powder. With mixer on low speed, add flour mixture to butter mixture in thirds, alternately…

MMaakkeess 11 ((99--iinncchh)) ccaakkee 1 cup unsalted butter, softened 2 cups sugar 31⁄2 cups all-purpose flour 1 tablespoon baking powder 1⁄4 teaspoon salt 1 cup whole milk 8 large egg whites (reserve yolks for filling) Lane Cake Filling (recipe follows) Seven-Minute Frosting (recipe follows) 1. Preheat oven to 325°. Spray 3 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add sugar, beating until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In another large bowl, sift together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each…

Makes about 36 1 cup unsalted butter, softened 1 cup sugar 1 large egg 1⁄2 teaspoon vanilla extract 1⁄4 teaspoon almond extract 3 cups all-purpose flour 11⁄2 teaspoons baking powder 1⁄2 teaspoon salt Strawberry Frosting (recipe follows) 1. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper. 2. In a large bowl, beat butter and sugar with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, vanilla, and almond extract, beating to combine. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. 3. Place half of dough between 2 sheets of wax paper, and roll dough 1⁄4 inch thick. Transfer dough and wax paper…

Makes 6 Filling: 1⁄4 cup unsalted butter 3⁄4 cup semisweet chocolate morsels, divided 6 tablespoons plus 2 teaspoons granulated sugar, divided 2 tablespoons firmly packed dark brown sugar 2 large eggs, divided 6 tablespoons all-purpose flour 11⁄2 teaspoons unsweetened cocoa powder 1⁄4 teaspoon kosher salt 2 recipes Basic Pie Dough (recipe follows) 1 teaspoon water Glaze: 1⁄2 cup semisweet chocolate morsels 1⁄3 cup heavy whipping cream 1 teaspoon unsalted butter 1. For filling: In the top of a double boiler, combine butter and 1⁄2 cup chocolate morsels; stir until melted. Remove from heat; whisk in 6 tablespoons granulated sugar and brown sugar. Let cool for 5 minutes. Add 1 egg, whisking to combine. In a small bowl, stir together flour, cocoa, and salt. Gently fold flour mixture into butter mixture…

Makes 6 Muffins: 21⁄2 cups halved fresh Florida strawberries 1 cup firmly packed light brown sugar 1⁄2 cup unsalted butter, melted 2 large eggs, lightly beaten 21⁄4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1⁄2 teaspoon lemon zest 1⁄2 teaspoon fresh lemon juice Topping: 6 tablespoons unsalted butter, melted 1 cup all-purpose flour 3⁄4 cup firmly packed light brown sugar 1⁄2 cup sliced almonds 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon kosher salt Glaze: 1 cup confectioners’ sugar 2 tablespoons whole buttermilk Strawberry Butter, to serve (recipe follows) 1. Preheat oven to 350°. Spray a 6-cup jumbo muffin tin with baking spray with flour. 2. For muffins: In a large bowl, mash strawberries using a potato masher. Add brown sugar, melted butter, and…

Makes about 8 servings 3⁄4 cup unsalted butter 10 sprigs fresh thyme 3 tablespoons canola oil 4 cups plain white or yellow cornmeal 2 cups all-purpose flour 1⁄4 cup fresh thyme leaves 2 tablespoons baking powder 1 tablespoon kosher salt 1 tablespoon ground black pepper 4 cups whole buttermilk 4 large eggs 2⁄3 cup honey Honey and butter, to serve 1. Preheat oven to 400°. In a 12-inch cast-iron skillet, melt butter over medium heat. Add thyme sprigs. Cook until butter starts to brown, 3 to 4 minutes. Pour butter into a medium bowl; discard thyme. Wipe skillet. 2. Add oil to skillet. Place skillet in oven until oil is very hot, about 8 minutes. 3. In a large bowl, whisk together cornmeal, flour, thyme leaves, baking powder, salt, and…

Makes about 8 servings 2 tablespoons canola oil 2 cups plain yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 11⁄2 teaspoons kosher salt 21⁄2 cups whole buttermilk 6 tablespoons unsalted butter, melted 2 large eggs 1 cup cubed fontina cheese, divided 2⁄3 cup sweet corn kernels, divided 1 cup heirloom cherry tomatoes, halved 1 large fresh jalapeno pepper, sliced 1⁄4 cup sliced red onion 1. Preheat oven to 425°. Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 10 minutes. 2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Fold in…

Makes about 12 Filling: 3 tablespoons sugar 11⁄2 tablespoons all-purpose flour 1⁄8 teaspoon kosher salt 1 cup whole milk, divided 2 large egg yolks 2 teaspoons unsalted butter 1⁄2 teaspoon vanilla extract Cupcakes: 1⁄2 cup unsalted butter, softened 1 cup sugar 2 large eggs 2 cups all-purpose flour 2 teaspoons baking powder 1⁄4 teaspoon kosher salt 2⁄3 cup whole buttermilk 2⁄3 cup whole buttermilk 1⁄2 teaspoon vanilla extract 3⁄4 cup sweetened whipped cream 1 medium banana, sliced Garnish: sweetened whipped cream, banana slices, crushed and whole mini vanilla wafers 1. For filling: In a small bowl, whisk together sugar, flour, and salt. Whisk in 1⁄4 cup milk and egg yolks. In a small saucepan, place remaining 3⁄4 cup milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1⁄4…

Makes about 10 servings 11⁄2 cups unsalted butter, softened 3 cups sugar 7 large eggs 3 cups all-purpose flour 1⁄4 teaspoon salt 1 cup heavy whipping cream 11⁄2 teaspoons vanilla extract Garnish: sifted confectioners’ sugar 1. Preheat oven to 300°. Spray a 15-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. 3. In another bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternately with cream, beginning and ending with flour mixture. Beat until smooth. Stir in vanilla. Spoon batter into prepared pan.…

Makes 14 sandwich cookies Cookies: 3⁄4 cup unsalted butter, softened 11⁄2 cups firmly packed dark brown sugar 1 large egg 2 tablespoons light corn syrup 3 cups quick-cooking oats (not instant) 1 cup all-purpose flour 1⁄2 teaspoon salt 1⁄2 teaspoon baking soda Cream filling: 1⁄4 cup unsalted butter 2 tablespoons cream cheese, softened 1 cup confectioners’ sugar 1 cup marshmallow creme, such as Kraft Jet-Puffed Caramel Sauce, chilled (recipe follows) 1. Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside. 2. For cookies: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, stopping occasionally to scrape sides of bowl. Add egg, beating until combined. Add corn syrup, oats, flour, salt, and baking soda, beating until combined. Using a…

Makes 8 servings 11⁄4 cups bittersweet chocolate morsels 11⁄4 cups toasted pecans, chopped Baked Buttermilk Piecrust (recipe follows) 2⁄3 cup firmly packed dark brown sugar 2 teaspoons all-purpose flour 1⁄2 teaspoon kosher salt 1 cup dark corn syrup 4 tablespoons bourbon, divided 1⁄3 cup unsalted butter, melted 3 large eggs Vanilla ice cream, to serve 1. Preheat oven to 375°. 2. Sprinkle chocolate morsels and pecans into bottom of prepared Buttermilk Piecrust. In a large bowl, whisk together brown sugar, flour, and salt. Add corn syrup, 3 tablespoons bourbon, melted butter, and eggs; whisk until smooth. Pour bourbon mixture over pecans. Loosely cover edge of piecrust with foil. 3. Bake for 30 minutes. Remove foil; bake until set, about 15 minutes more, loosely covering filling with foil to prevent excess…

Makes 12 2⁄3 cup vegetable oil 1⁄2 cup granulated sugar 1⁄2 cup firmly packed light brown sugar 2 large eggs 1 tablespoon orange zest 11⁄4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1⁄2 teaspoon salt 11⁄3 cups grated carrot 3⁄4 cup finely chopped walnuts, divided Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Line 12 muffin cups with paper liners. 2. In a large bowl, beat oil, sugars, and eggs with a mixer at medium-high speed until fluffy. Add zest, beating until combined. 3. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Gradually add flour mixture to oil mixture, beating until combined. Stir in grated carrot and 1⁄2 cup walnuts. Spoon batter into prepared muffin cups. 4.…

Makes 12 Bacon butter: 6 slices bacon 1 cup unsalted butter, softened 1⁄4 teaspoon kosher salt Muffins: 1 cup all-purpose flour 1 cup stone-ground cornmeal 1 tablespoon baking powder 11⁄2 teaspoons kosher salt 11⁄4 cups Creamed Corn (recipe follows) 1⁄2 cup whole milk 1⁄2 cup unsalted butter, melted 1 large egg 2 large egg whites 1. For bacon butter: In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1⁄4 cup drippings in a bowl. Let bacon cool completely; crumble. 2. In a medium bowl, stir together crumbled bacon, butter, and salt. Cover and refrigerate until ready to use. 3. For muffins: Preheat oven to 425°. Pour 1 teaspoon bacon drippings into each of 12 muffin cups. Place in oven…

KITCHEN TIP For an impressively tall cake, you can bake this cake in 3 (8-inch) cake pans, rather than 2 (9-inch) ones. Makes 1 (9-inch) cake 1 cup unsalted butter, softened 12⁄3 cups sugar 1 (3-ounce) box strawberry gelatin* 4 large eggs 3 cups self-rising flour 1 cup whole buttermilk 1⁄2 cup finely chopped fresh strawberries 1 teaspoon vanilla extract Strawberry Cream Cheese Frosting Garnish: fresh strawberries 1. Preheat oven to 350°. Spray 2 (9-inch) round deep cake pans with baking spray with flour. Line bottoms of pans with parchment paper, and spray again. 2. In a large bowl, beat butter, sugar, and gelatin 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…

Makes 1 (15x10-inch) cake 1 cup unsalted butter 1 cup water 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1⁄2 teaspoon salt 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground ginger 1⁄2 cup sour cream 2 large eggs 1 teaspoon vanilla extract Caramel Frosting (recipe follows) 1 cup chopped pecans, toasted 1. Preheat oven to 325°. Spray a 15x10-inch jelly-roll pan with baking spray with flour. Set aside. 2. In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture; beat with a mixer at low speed just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter…

Makes about 12 servings 2 cups firmly packed light brown sugar, divided 3 tablespoons cornstarch 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground ginger 8 cups peeled, pitted, and diced fresh peaches (about 8 peaches) 1 tablespoon orange zest 2 tablespoons fresh orange juice 3 cups all-purpose flour 1 cup old-fashioned oats 11⁄2 teaspoons baking powder 1 teaspoon salt 1 cup cold unsalted butter, cubed 1 large egg 1⁄2 cup sour cream 11⁄2 teaspoons vanilla extract 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil; spray with baking spray with flour. Set aside. 2. In a large bowl, stir together 1 cup brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Stir in peaches and orange zest and juice until combined. 3. In another large bowl,…

Makes about 36 1 cup unsalted butter, softened 1⁄2 cup granulated sugar 1⁄2 cup firmly packed light brown sugar 1⁄4 cup cane syrup* 1 large egg 2 teaspoons vanilla extract 1 cup all-purpose flour 3⁄4 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 21⁄2 cups old-fashioned oats 1 cup raisins Whipping Cream Glaze (recipe follows) 1. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper. 2. In a large bowl, beat butter and sugars with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in cane syrup, egg, and vanilla. 3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add…

Makes 12 3 cups sliced fresh strawberries 6 tablespoons granulated sugar 1 teaspoon lemon zest 6 tablespoons fresh lemon juice, divided 2 tablespoons cornstarch 1⁄4 teaspoon kosher salt 2 (17.3-ounce) packages frozen puff pastry, thawed Vegetable oil, for frying 2 cups confectioners’ sugar 2 tablespoons heavy whipping cream 1. In a small saucepan, bring strawberries, granulated sugar, lemon zest, 2 tablespoons lemon juice, cornstarch, and salt to a boil over medium heat, stirring frequently. Cook until strawberries begin to break down and mixture is thick, about 10 minutes. Let cool completely. 2. Unfold pastry sheets, and cut each sheet into 6 equal portions. Place 2 tablespoons cooled filling onto 12 squares. Brush edges with water. Top with remaining squares; crimp edges with a fork. 3. In a large Dutch oven,…