Innholdsfortegnelse for Holiday Baking 2017 i Taste of the South

Family-filled and brimming with cheer, a Christmas kitchen is a happy kitchen. Out come the mixing bowls, out come the cookie cutters. Out come rolling pins, cooling racks, and cake pans. Out comes the flour, dusting the countertop like snow—and with apron strings tied tight, holiday bakers are all set and ready to go. This very special issue is stuffed like a stocking with all the recipes you’re craving this Christmas—colorful cookies by the dozen; cakes of all shapes and sizes; perfect pies, beautiful breads, and so much more. No matter if you’ve been baking for 50 years or you’re new to the craft, this recipe-filled issue will be right there with you, every step of the way. And while you’re waiting on those beautiful baked goods to come out…

White Chocolate Peppermint Bundt Cake Makes 1 (10-cup) Bundt cake ¾ cup unsalted butter, softened 1½ cups sugar 3 large eggs 2 teaspoons vanilla extract ½ teaspoon peppermint extract 3 cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon kosher salt ½ cup whole milk 2 (4-ounce) bars white chocolate, chopped and divided ½ 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,…

Festive Sprinkle Biscuits Makes 16 Biscuits: 3 cups all-purpose flour ½ cup granulated sugar 3 tablespoons green sprinkles 3 tablespoons red sprinkles 1 tablespoon baking powder 1 teaspoon kosher salt ½ cup cold unsalted butter, cubed 2 ounces cold cream cheese 1 cup whole buttermilk 2 large eggs, divided 1 tablespoon water Glaze: 1 cup confectioners’ sugar ½ cup heavy whipping cream Garnish: red and green sprinkles 1. Preheat oven to 400°. Line 2 baking sheets with parchment paper. 2. For biscuits: In a large bowl, whisk together flour, sugar, sprinkles, baking powder, and salt. Using two forks or a pastry blender, cut in cold butter and cream cheese until mixture is crumbly. In a small bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture to flour mixture, stirring…

PEPPERMINT SHORTBREAD BARS Makes about 18 1 cup unsalted butter, softened 2/3 cup firmly packed light brown sugar ½ teaspoon kosher salt ½ teaspoon vanilla extract 2 cups all-purpose flour ½ cup white chocolate melting wafers, melted according to package directions ½ cup crushed peppermint candies or candy canes 1. Preheat oven to 350°. Line a 9-inch square baking pan with foil or parchment paper, letting excess extend over sides of pan. 2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in salt and vanilla. Add flour, and beat just until combined. Spread batter into prepared pan. 3. Bake until golden brown, about 30 minutes. Let cool in pan for…

Upside-Down Orange-Cranberry Cake 1⅓ cups self-rising flour ¾ cup granulated sugar ½ cup plain yellow cornmeal ½ cup whole buttermilk 2 large eggs 1½ teaspoons orange zest ½ cup olive oil 3 oranges, peeled and sliced crosswise ½ cup firmly packed light brown sugar ¼ cup unsalted butter, melted ¾ cup fresh or thawed frozen cranberries 1. Preheat oven to 350°. Spray a 9-inch round cake pan with baking spray with flour; line pan with parchment paper. 2. In a large bowl, stir together flour, granulated sugar, and cornmeal. In a small bowl, whisk together buttermilk, eggs, and zest. Add buttermilk mixture and oil to flour mixture, stirring just until combined. 3. Place orange slices on paper towels to absorb excess liquid. Sprinkle brown sugar into prepared pan; drizzle with…

CRANBERRY-PISTACHIO CUPS Makes 24 1 pound vanilla-flavored candy coating ⅓ cup sweetened dried cranberries ⅓ cup roasted salted pistachios, chopped 1. Line 24 miniature muffin cups with paper liners. 2. Melt candy coating according to package directions. Fill each muffin cup about two-thirds full with melted candy coating. Top each cup with a few cranberries and pistachios. Let stand until firm, about 20 minutes. Store in an airtight container for up to 1 week. CHOCOLATE-DIPPED PRETZELS AND PEPPERMINT STICKS Makes 24 6 ounces chocolate-flavored candy coating 12 (5-inch) peppermint sticks 6 pretzel rods, halved crosswise 2 teaspoons white sanding sugar 2 teaspoons kosher salt 1. Line a large baking sheet with wax paper. 2. Melt candy coating according to package directions. Dip one end of each peppermint stick and pretzel…

Lord Baltimore Cake Makes 1 (9-inch) cake 3 cups all-purpose flour 1½ cups sugar 4 teaspoons baking powder ¾ teaspoon kosher salt 1¾ cups whole milk ¾ cup unsalted butter, softened and cubed 6 large egg yolks 1 teaspoon vanilla extract 6 tablespoons cherry preserves,* divided White Frosting (recipe follows) 2/3 cup sweetened flaked coconut, divided 4 tablespoons chopped toasted pecans, divided 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, sugar, baking powder, and salt. Add milk and butter; beat with a mixer at low speed just until dry ingredients are moistened. Increase mixer speed to high, and beat for 2 minutes, stopping…

Peppermint Hot Chocolate Pie Makes 1 (9-inch) deep-dish pie Crust: 3 cups all-purpose flour 1/3 cup sugar 1½ teaspoons kosher salt ½ cup plus 1 tablespoon cold unsalted butter, cubed 9 tablespoons ice water Filling: 1 (4-ounce) bar unsweetened chocolate ¾ cup unsalted butter 1¾ cups sugar 3 large eggs 1½ teaspoons vanilla extract ½ teaspoon peppermint extract 1 cup all-purpose flour ½ cup hot chocolate mix* ¼ teaspoon ba 1. For crust: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly, about 30 seconds. With processor running, add 9 tablespoons ice water in a slow, steady stream until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate…