Innholdsfortegnelse for Southern Baking 2018 i Taste of the South

MY LOVE AFFAIR WITH BAKING BEGAN with buttermilk biscuits around the age of seven. The tender dough came from my Uncle Joe’s recipe (allegedly spirited from a national fast-food chain), and I’d mix together batches as often as I could. By the time they were cool, I’d eaten most of them, but I would always save some to share with neighbors. As I got older and more comfortable with the simple biscuits, I began experimenting, sometimes with Cheddar and chives, and others I’d follow a sweeter path. When rolling and rerolling the dough seemed too messy and unnecessary, I’d use the recipe to make drop biscuits instead. In our house these days, my wife, Christa, is the more active baker. She whips together pies, crisps, and cookies without batting an…

CLOVERLEAF ROLLS MAKES ABOUT 24 Try topping these rolls with grated Parmesan for a cheesy twist. 2 cups warm water (105° to 110°)⅔ cup instant nonfat dry milk¼ cup plus 1 teaspoon sugar, divided1 (0.25-ounce) package active dry yeast 6 cups all-purpose flour, divided⅓ cup plus 2 tablespoons unsalted butter, melted and divided 1 large egg2 teaspoons kosher salt1 tablespoon coarse sea salt1 tablespoon poppy seeds 1. Spray 2 (12-cup) muffin pans with cooking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups warm water, dry milk, and 1 teaspoon sugar. Add yeast, and let stand until mixture is foamy, about 10 minutes. 3. With mixer on medium speed, add 2 cups flour, ⅓ cup melted butter, egg, kosher salt, and remaining…

SPICED OATMEAL COOKIES MAKES ABOUT 35 Chopped dates, chocolate chunks, and toffee bits take this classic to a whole new level. 1 cup unsalted butter, softened1½ cups firmly packed light brown sugar½ cup granulated sugar3 large eggs1 teaspoon vanilla extract 2¾ cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder½ teaspoon kosher salt¼ teaspoon ground nutmeg¼ teaspoon ground cinnamon 3 cups quick-cooking oats2 cups sweetened dried cranberries1 cup chopped pitted dates1 cup semisweet chocolate chunks1 cup toffee bits 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter and sugars with a mixer at medium-high 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 vanilla.…

SALTED CARAMEL AND CHOCOLATE PECAN PIE MAKES 1 (9-INCH) PIE It’s hard to improve on a Southern icon, but this pie filled with buttery caramel will have any pecan pie lover asking for a second helping. DOUGH1½ cups all-purpose flour1½ teaspoons sugar½ teaspoon kosher salt½ cup cold unsalted butter, cubed¼ cup ice water FILLING2 cups sugar⅔ cup light corn syrup⅓ cup water½ cup unsalted butter, cubed and softened1 cup heavy whipping cream, room temperature 1 teaspoon kosher salt3 large eggs3 ounces semisweet chocolate, chopped1¾ cups pecan halvesGarnish: sea salt flakes FOR DOUGH 1. 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. With processor running, add ¼ cup ice water in a slow, steady…

CLASSIC BANANA BREAD MAKES 1 (9X5-INCH) LOAF With just the right amount of sweetness, this quick bread is delicious for both breakfast and dessert. ⅓ cup whole buttermilk1 teaspoon baking soda½ cup unsalted butter, softened1 cup sugar 2 large eggs1 teaspoon vanilla extract2 ¼ cups all-purpose flour½ teaspoon kosher salt ½ teaspoon ground cinnamon¼ teaspoon ground nutmeg1 ½ cups mashed banana (about 3 medium bananas) 1. Preheat oven to 325°. Spray only the bottom of a 9x5-inch loaf pan with baking spray with flour. 2. In a small bowl, stir together buttermilk and baking soda; let stand for 5 minutes. 3. 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…

TOASTED COCONUT TRES LECHES POUND CAKE MAKES 1 (9-INCH) FLUTED CAKE Inspired by the traditional Latin dessert, this cake is rich, sweet, and best served straight from the pan. 1½ cups unsalted butter, softened2½ cups sugar1 tablespoon cornstarch3 cups all-purpose flour, divided 8 large eggs, divided1 cup unsweetened flaked coconut, toasted1 teaspoon coconut extract 1 (14-ounce) can sweetened condensed milk1 (6-ounce) can evaporated milk1 cup coconut milk 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour. 2. In a large bowl, beat butter, sugar, and cornstarch with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add 1½ cups flour and 4 eggs, beating until combined. Add remaining 1½ cups flour and remaining 4 eggs, beating…