Innholdsfortegnelse for Fall Baking 2018 i Taste of the South

COOKIES, CUSTARDS, AND BROWN, CRISPY PASTRY sound better and better as the days get shorter and the nights cooler. I am the kind of baker who will, from time to time, use a premade crust but would never think of using anything but real, fresh whipped cream. Since you have made it this far into Fall Baking, you’ve realized you’re in for a treat. This year, we centered this issue around our favorite autumn ingredients and techniques, from apples and pears to nuts and spices. Along the way, you’ll spot some of my favorites, including a dreamy Pumpkin Chiffon Pie (page 42), Nutella Fudge Cookies (page 67), and a crave-worthy Salted Caramel and Chocolate Chunk Bread Pudding (page 93). Don’t even get me started on the Bundt cakes. Whether you’re…

PUMPKIN–SWEET POTATO BREAD MAKES 1 (9X5-INCH) LOAF Fall’s favorite quick bread gets a makeover with a Maple-Bourbon Glaze. BREAD 1 cup all-purpose flour¾ cup whole wheat flour2 teaspoons pumpkin pie spice1 teaspoon baking powder1 teaspoon baking soda½ teaspoon kosher salt1 (8-ounce) can crushed pineapple, drained1 cup canned pumpkin1 cup loosely packed grated sweet potato1 apple, grated and squeezed dry2 large eggs, lightly beaten¾ cup firmly packed light brown sugar1 tablespoon grated fresh ginger½ cup chopped sweetened dates¼ cup coconut oil, melted MAPLE-BOURBON GLAZE 4 ounces reduced-fat cream cheese, softened¼ cup 2% reduced-fat milk6 tablespoons confectioners’ sugar1 tablespoon maple syrup1 tablespoon bourbon Garnish: chopped pecans, orange zest FOR BREAD 1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with cooking spray. 2. In a large bowl, whisk together flours, pumpkin…

CIDER SPICE CAKE MAKES 1 (9-INCH) CAKE From top to bottom, this easy and elegant cake is drenched with sweet apple flavor. CIDER SYRUP 1 quart apple cider, such as Martinelli’s CAKE 1 cup unsalted butter, softened2 cups firmly packed light brown sugar6 large eggs, divided3 cups cake flour2½ teaspoons baking powder2 teaspoons apple pie spice½ teaspoon kosher salt1 cup whole buttermilk1 teaspoon vanilla extract½ cup Cider Syrup, chilled CIDER BUTTERCREAM FROSTING 1 cup unsalted butter, softened2 pounds confectioners’ sugar½ cup Cider Syrup, chilled6 tablespoons half-and-half, divided Garnish: chopped pecans FOR CIDER SYRUP 1. In a small Dutch oven, bring cider to a boil over medium-high heat. Boil until cider reduces to 1 cup, approximately 40 minutes. Carefully pour cider syrup into a bowl. Use warm. (Mixture will thicken as…

CHOCOLATE-BANANA CAKE WITH CHOCOLATE FROSTING MAKES 1 (10-INCH) CAKE Ripe banana and crunchy walnuts give this cake a wonderful texture. CAKE 2½ cups all-purpose flour1 teaspoon baking soda1 teaspoon kosher salt1 teaspoon freshly grated nutmeg1 teaspoon ground cinnamon¾ cup unsalted butter, melted1 cup firmly packed dark brown sugar¾ cup granulated sugar2 large eggs1 teaspoon vanilla extract2 ripe bananas, mashed2 cups semisweet chocolate morsels1 cup chopped walnuts CHOCOLATE FROSTING 6 tablespoons unsalted butter, softened1¼ cups confectioners’ sugar¼ cup unsweetened cocoa powder½ teaspoon kosher salt2 to 3 tablespoons whole buttermilk FOR CAKE 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a medium bowl, whisk together flour, baking soda, salt, nutmeg, and cinnamon. In a large bowl, whisk together melted butter and sugars until combined. Add…

CARAMEL APPLE BARS MAKES 12 TO 16 A cross between apple pie and cheesecake, these bars are two desserts rolled into one! CRUST 3½ cups all-purpose flour1¾ cups firmly packed light brown sugar1 cup old-fashioned oats¾ cup chopped pecans1 teaspoon baking powder1 teaspoon kosher salt1½ cups unsalted butter, melted FILLING 2 (8-ounce) packages cream cheese, softened½ cup plus 2 tablespoons sugar, divided1 teaspoon vanilla extract2 large eggs6 cups thinly sliced Gala orGolden Delicious apples (about 4 large)2 tablespoons all-purpose flour, divided1 teaspoon apple pie spice1¼ cups apple butter Prepared caramel sauce* FOR CRUST 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray with baking spray with flour. 2. In a large bowl, stir together flour, brown sugar, oats, pecans,…

BANANAS FOSTER KOUIGN AMANN MAKES 6 SERVINGS We gave this Breton treat, traditionally made with layers of puff pastry, a New Orleans twist by filling it with bananas and drizzling it with caramel sauce. 1 (14-ounce) package frozen puff pastry,* thawed½ cup plus 6 tablespoons firmly packed dark brown sugar, divided2 large bananas, sliced1 large egg2 tablespoons heavy whipping cream2 tablespoons granulated sugar½ cup unsalted butter½ cup dark rum1 teaspoon ground cinnamonVanilla ice cream, to serve 1. Preheat oven to 350°. Spray 6 large muffin cups with baking spray with flour. 2. On a lightly floured surface, roll dough into a 16x12-inch rectangle. Using a sharp knife, cut dough into 12 (4-inch) squares. Place 1 tablespoon brown sugar on 6 squares, spreading to edges. Top with remaining 6 squares. Place…