Innholdsfortegnelse for Fall Baking 2013 i Taste of the South

FRUIT Fall has long been a time of plenty: a time of abundance that yields produce patiently waiting all summer to make their grand appearance as other plants settle down for a long winter’s nap. Like the earliest Americans, we can all be thankful that heirloom apples and pears, citrus, and berries crop up every year to fill our pantries and our tables. Celebrating ingredients at their peak, these recipes are worth waiting for. FRESH APPLE CAKE WITH ORANGE CREAM CHEESE SWIRL AND CARAMEL GLAZE Yield: 12 to 16 servings Cake: 21⁄4 cups peeled, cored, and grated Granny Smith apple (about 3 small apples) 21⁄4 cups peeled, cored, and diced Granny Smith apple (about 3 small apples) 2 teaspoons fresh lemon juice 41⁄2 cups all-purpose flour 11⁄4 cups firmly packed…

PUMPKIN & SWEET POTATO Few flavors herald the advent of autumn quite like pumpkin and sweet potato. For many, these are the first ingredients reached for when the air crisps and colorful leaves dance. And for most, it’s not truly fall until pies are baked and sweet potatoes are topped. BUTTERMILK-PUMPKIN PIES Yield: 2 (9-inch) pies 1 (14.1-ounce) package refrigerated piecrust (2 sheets) 1 cup sugar 1⁄4 cup butter 2 tablespoons all-purpose flour 4 large eggs, divided 1⁄2 cup whole buttermilk 13⁄4 teaspoons vanilla extract, divided 1 (15-ounce) can pumpkin puree 1 (14-ounce) can sweetened condensed milk 1⁄2 teaspoon ground cloves 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon ground ginger 1. Preheat oven to 325°. 2. Line 2 (9-inch) pie plates with piecrust. Fold edges under, and crimp as desired. Set…

HONEY, MAPLE, & CARAMEL What is it about maple syrup, creamy caramel, and amber honey that makes us feel as warm and lazy as a sun-dappled harvest afternoon? Perhaps it’s the slow drip of fresh honey or the gentle stream of syrup, unhurried, but in those moments we can pause and savor the golden flavors of the season. Baking Tip Caramel FROSTING To keep caramelized sugar from hardening or seizing in step 2 of Caramel Frosting, microwave heavy cream until it’s hot but not boiling, 60 to 90 seconds, before you add it to the caramel. CARAMEL LAYER CAKE Yield: 1 (9-inch) 3-layer cake 1 cup butter, softened 2 cups sugar 4 large eggs 3 cups self-rising flour 1 cup whole buttermilk 11⁄2 teaspoons vanilla extract Caramel Frosting (recipe follows) Garnish:…

NUTS & GRAINS Freshly baked bread, pecan pies, and pound cakes are good any time of year, but they’re extra special during this season of warm sweaters and family get-togethers. These are the recipes that are carefully clipped and put into well-loved boxes to be passed down for children and grandchildren to celebrate the past and savor the present. CLASSIC PECAN PIE Yield: 1 (9-inch) pie Crust: 11⁄4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon sugar 8 tablespoons cold unsalted butter, diced 3 to 4 tablespoons whole buttermilk, chilled Filling: 3 large eggs 1 cup firmly packed light brown sugar 3⁄4 cup light corn syrup 1⁄2 cup melted butter, cooled to room temperature 1 teaspoon vanilla extract 1 teaspoon kosher salt 2 cups pecan halves 1. Preheat oven…

SPICES The spices of fall are as much a herald of the season as dropping temperatures and gradient colors. Cinnamon, nutmeg, cardamom, ginger—they fill your home with the smells, and in turn, memories of seasons past and joys of seasons to come. SPICED CHOCOLATE CHUNK COOKIES Yield: approximately 2 dozen cookies 13⁄4 cups white whole-wheat flour 3⁄4 teaspoon ground cinnamon 1⁄2 teaspoon ground ginger 1⁄2 teaspoon baking soda 1⁄4 teaspoon ground allspice 1⁄8 teaspoon ground cloves 14 tablespoons unsalted butter, softened, divided 3⁄4 cup firmly packed dark brown sugar 1⁄2 cup sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt 1 large egg 1 large egg yolk 1 cup semisweet chocolate chunks 1⁄2 cup finely chopped toasted pecans 1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.…