Innholdsfortegnelse for Southern Christmas 2013 i Taste of the South

FUN FOR KIDS COOKIES AND CREAM PIE Yield: 1 (9-inch) pie Crust: 21⁄4 cups finely crushed chocolate sandwich cookies, such as Oreos (about 24 cookies) 1⁄4 cup unsalted butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 cup marshmallow creme, such as Marshmallow Fluff 1 cup heavy whipping cream 11⁄3 cups lightly crushed chocolate sandwich cookies, such as Oreos (about 12 cookies) Garnish: sweetened whipped cream, chocolate sandwich cookie 1. Preheat oven to 350°. 2. For crust: In a medium bowl, stir together crushed cookies and melted butter until combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Bake until set, approximately 12 minutes. Let cool completely on a wire rack. 3. For filling: In a large bowl,…

EDITOR’S FAVORITE HONEYCOMB CANDY-TOPPED PEANUT BUTTER PIE Yield: 6 to 8 servings 2 cups finely crushed vanilla wafer crumbs 6 tablespoons unsalted butter, melted 11⁄4 cups heavy whipping cream, divided 1 cup semisweet chocolate morsels 1 (8-ounce) package cream cheese, softened 1⁄2 cup creamy peanut butter 1⁄3 cup sugar Garnish: Honeycomb Candy (recipe follows), chocolate shavings 1. Preheat oven to 350°. 2. In a medium bowl, stir together vanilla wafer crumbs and melted butter until well combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a (9-inch) deep-dish pie plate. 3. Bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack. 4. In a microwave-safe bowl, add 1⁄4 cup cream. Microwave on high until cream begins to steam,…

CHOCOLATE-CARDAMOM STACKED COOKIES Yield: approximately 2 dozen 1 cup butter 1 1⁄4 cups sugar 1 large egg 1 teaspoon vanilla extract 3 cups all-purpose flour 1⁄4 cup confectioners’ sugar 1 teaspoon baking powder 1⁄4 teaspoon salt 11⁄2 teaspoons orange zest 1⁄4 cup finely chopped roasted salted pistachios 3 tablespoons natural unsweetened cocoa powder 1⁄4 teaspoon ground cardamom 2 teaspoons water, divided 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add egg and vanilla; beat until combined. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until blended. 2. Remove half of dough from…

MOSCATO-GLAZED PEARS Yield: 12 pears 1 (750-milliliter bottle) red moscato wine 1 cup honey 1⁄2 vanilla bean, split lengthwise and seeds scraped and reserved 12 Bosc pears, peeled 1. Preheat oven to 425°. 2. In a large Dutch oven, bring wine, honey, and vanilla bean and seeds just to a boil. Remove from heat; add pears. 3. Bake, uncovered, until wine has reduced to a syrupy consistency, approximately 2 hours, basting and rotating pears every 30 minutes. Serve warm, drizzled with syrup. Kitchen TIP If you can’t find red moscato, you can substitute rosé or white zinfandel. LIME-BUTTERMILK BUNDT CAKE Yield: 10 to 12 servings Cake: 3 cups all-purpose flour 11⁄2 teaspoons kosher salt 1 teaspoon baking powder 1⁄2 teaspoon baking soda 11⁄2 cups unsalted butter, softened 2 cups sugar…

EDITOR’S FAVORITE SOUTHERN CHURROS Yield: approximately 31⁄2 dozen 1 cup plus 2 tablespoons sugar, divided 1 teaspoon ground cinnamon 1 cup plus 2 tablespoons water 1⁄2 cup butter, cut into small pieces 1⁄2 teaspoon salt 1 cup all-purpose flour 3 tablespoons finely chopped cooked bacon 2 tablespoons yellow cornmeal 3 large eggs Vegetable oil for frying Spiked Chocolate Dipping Sauce (recipe follows) 1. On a large plate, combine 1 cup sugar and cinnamon. Line another large plate with paper towels. Set aside. 2. In a large saucepan, bring remaining 2 tablespoons sugar, 1 cup plus 2 tablespoons water, butter, and salt to a boil over mediumhigh heat. Remove from heat. 3. Using a wooden spoon, stir in flour, bacon, and cornmeal. (Mixture will foam.) Return to heat; cook, stirring constantly,…

PUMPKIN-SWIRLED CHEESECAKE PIE Yield: 1 (9-inch) pie 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet) 1 tablespoon plus 2 teaspoons all-purpose flour, divided 12 ounces cream cheese, softened 1⁄2 cup firmly packed light brown sugar, divided 2 teaspoons grated fresh ginger 1 teaspoon vanilla extract 1⁄8 teaspoon salt 2 large eggs 2⁄3 cup canned pumpkin puree 1. Preheat oven to 450°. Unroll piecrust, and lightly sprinkle both sides with 2 teaspoons flour, brushing off excess. Press dough into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Gently prick bottom and sides with a fork. 2. Bake just until crust begins to brown, 8 to 10 minutes. Let cool on a wire rack for 10 minutes. Decrease oven temperature to 325°. 3. In a…

FUN FOR KIDS CARAMEL-FILLED SHORTBREAD SANDWICH COOKIES Yield: approximately 18 sandwich cookies 1 cup unsalted butter, softened 1⁄2 cup sugar 11⁄2 cups all-purpose flour 1⁄2 teaspoon kosher salt 1 (14-ounce) can caramel sauce (dulce de leche) 1. Preheat oven to 325°. 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, approximately 4 minutes. Add flour and salt, beating until combined. Place dough between 2 pieces of parchment, and roll to 1⁄4-inch thickness. Refrigerate 30 minutes. 3. Using a 2-inch round cutter, cut out cookies, and place on prepared pans. Bake until light golden brown around edges, 10 to 12 minutes. Let cool on a wire rack. 4. Spread 1 tablespoon caramel sauce…