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Cooking with Paula DeenCooking with Paula Deen

Cooking with Paula Deen Southern Pies & Cobblers 2018 - Special

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

Pays:
United States
Langue:
English
Éditeur:
Hoffman Media
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access_time1 min.
a slice of something sweet

I don’t think there’s any food more classically American than a homemade slice of pie or cobbler. One bite of the sweet filling and buttery crust transports me to a simpler time of family picnics and Sunday suppers as a child. It’s a reminder of the good ole days at home, and I will always cherish and pass on these traditional recipes.Pies and cobblers really are comfort food for the soul. They’re made with love to be shared and enjoyed with others. I love a delicious pie on a special occasion, but these recipes are good for so much more than that. You don’t need some grand event to make pie. In my house, Tuesday is a good enough reason!This issue is filled to the brim with sweet and…

access_time1 min.
step-by-step making piecrust

STEP 1 Cut cold butter and shortening into flour mixture until it looks like coarse crumbs that are about the size of small peas. STEP 2 Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture starts to form a ball. You may not need all the water. STEP 3 Gently knead the dough on a lightly floured surface, and shape it into a disk. Wrap in plastic wrap, and refrigerate for 1 hour. STEP 4 On a lightly floured surface, roll dough to a 12-inch circle. STEP 5 Gently transfer the dough to a pie plate. Let the dough fall into the pie plate rather than stretching it into place. STEP 6…

access_time1 min.
piecrust perfection

Basic Piecrust Makes 1 (8- to 10-inch) piecrust 21/3 cups all-purpose flour1 tablespoon sugar½ teaspoon salt6 tablespoons cold unsalted butter, cubed6 tablespoons cold all-vegetable shortening, cubed7 to 8 tablespoons ice water 1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Using a fork, stir in ice water, 1 tablespoon at a time, just until mixture comes together and starts to form a ball. (You may not need all the water.) 2. Turn out dough onto a lightly floured surface, and gently knead until dough holds together. Shape into a disk, and wrap in plastic wrap. Refrigerate for 1 hour. 3. On a lightly floured surface, roll dough to a 12-inch circle. Press…

access_time1 min.
step-by-step crimping edges

FORKED Lightly dip the tines of a fork into flour, and press into edges of dough. FLUTED Pinch dough between your thumb and forefinger, and press the rounded end of a spoon into the dough to create a ruffled edge. CRESCENT Use a spoon to imprint two rows of half-circles into dough. CHECKERBOARD With kitchen shears or a sharp knife, make 1-inch-long cuts, about 1 inch apart, into edges of dough. Fold alternating pieces of dough in toward center of plate. ■…

access_time1 min.
lattice-topped pie

step-by-step lattice crust STEP 1 Place three or more dough strips onto pie, spacing evenly. STEP 2 Fold back center or alternating strips. Place one strip across first strips. STEP 3 Unfold folded strip or strips. STEP 4 Fold back alternating strips. Place another strip across first strips, spacing evenly. STEP 5 Unfold folded strips. STEP 6 Fold back center or alternating strips. Place another strip across first strips, spacing evenly. STEP 7 Unfold folded strips. Weaving a lattice crust is simple with these easy steps. STEP 8 Trim strips even with edges; crimp as desired. ■…

access_time12 min.
fruity and creamy

Berry Buttermilk Pie Makes 1 (9-inch) deep-dish pie This pie is a light and fresh treat for all to enjoy. 2 (5.3-ounce) boxes shortbread cookies, crushed¼ cup unsalted butter, melted1 tablespoon sugar½ cup fresh strawberries½ cup fresh raspberries¼ cup whole buttermilk1 (8-ounce) package cream cheese, softened¾ cup sweetened condensed milk¼ cup raspberry preserves1 (8-ounce) container frozen whipped topping, thawed and dividedGarnish: fresh berries 1. Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray. 2. In a medium bowl, stir together cookie crumbs, melted butter, and sugar until combined. Press mixture into bottom and up sides of prepared pan.3. Bake until lightly browned, about 12 minutes. Let cool completely.4. In the container of a blender, place strawberries, raspberries, and buttermilk; pulse until smooth.5. In…

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