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Cooking with Paula Deen

November/December 2021

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
$5.29(Incl. tax)
$26.52(Incl. tax)
7 Issues

in this issue

2 min
home for the holidays

CAN YOU BELIEVE our end-of-year festivities are already here? It’s such a blessing to be able to gather with loved ones around the holidays, especially this year, but I also know that deciding on menus for Thanksgiving and Christmas can sometimes be a daunting task. Lucky for y’all, I came up with a delicious meal that’ll work for both holidays. Break bread with your nearest and dearest over one of my savory bakes, like the impressive Sage and Sweet Potato Rolls (page 59) or Cornmeal Cheddar Biscuits (page 62). For the main course, the most delicious Orange-Sorghum-Glazed Chicken (page 35), Pickled Beet Salad with Warm Bacon Vinaigrette (page 34), and Oven-Roasted Mashed Potatoes (page 34) await. When bellies are full and happy, top it all off with one (or more!) of…

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1 min
a taste of the merry season

MADE IN THE SOUTH CAROLINE’S CAKES An impressive seven-layer caramel cake made for her son’s christening in 1982 started it all for Caroline Ragsdale Reutter of Caroline’s Cakes, based in Spartanburg, South Carolina. It didn’t take long after tasting the decadent confection before friends and family began requesting her distinctly Southern cakes for special occasions, and the rest is history. The successful mail-order bakery, now run by Caroline’s son, Richard, continues to honor the family’s tried-and-true recipes and treasured traditions of the past and personifies its motto: “Eat cake and be happy.” Each cake is made by hand through a careful baking process in which attention to detail and delicate execution are key. The classic layer cakes are sold online and shipped nationwide in more than 30 flavors, including best sellers…

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1 min
holiday cheer

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1 min
q’s cakes is paula-approved

LAST SUMMER, PAULA VISITED HER HOMETOWN of Albany, Georgia, and had the honor of meeting Quinetta Hall, the owner of Q’s Cakes and More. Started in 2014, the business was founded on a true love of making food the old-fashioned way, with fresh, local ingredients. Quinetta’s inspiration comes from her beloved grandmother, who taught her how to bake at a young age, and when her grandmother passed, “Q” decided to carry on the tradition and become the baker of the family. With a diverse menu, including delicious holiday cakes in flavors like Cream Cheese Poundcake, German Chocolate, and Toasted Coconut, brownies, cookies, and even some health-conscious options for lunch, Q’s Cakes is a worthy destination for locals and visitors alike to enjoy feel-good food made with love. Paula loves connecting…

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1 min
southern delight

CANDIED PECANS Makes 6 cups 6 cups pecan halves1 cup granulated sugar1 cup firmly packed light brown sugar2 tablespoons ground cinnamon1½ teaspoons ground cardamom1 teaspoon salt3 large egg whites2 teaspoons vanilla extract1 teaspoon orange zest½ cup water 1. Spray the insert of a 4-quart slow cooker with cooking spray; add pecans. 2. In a medium bowl, combine sugars, cinnamon, cardamom, and salt. 3. In a small bowl, whisk together egg whites, vanilla, and orange zest until frothy. Add egg white mixture to pecans, stirring until combined. Stir in sugar mixture. Cover and cook on low for 2½ hours, stirring every 30 minutes. 4. Add ½ cup water to pecan mixture, stirring until combined. Cover and cook on high for 15 to 30 minutes, stirring occasionally. 5. Line 2 baking sheets with parchment paper. Spread pecans on prepared…

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1 min
grab-and-go pies

PIMIENTO CHEESE HAND PIES Makes 24 3 tablespoons cream cheese, softened2 tablespoons mayonnaise¼ teaspoon garlic powder¼ teaspoon smoked paprika¼ teaspoon hot sauce1¾ cups shredded sharp Cheddar cheese1 (4-ounce) jar diced pimientos, drained and patted dry2 (14.1-ounce) packages refrigerated piecrusts1 large egg1 teaspoon water1 teaspoon kosher salt 1. If preheating is recommended by your air fryer manual, preheat fryer to 400°. 2. In a medium bowl, whisk together cream cheese, mayonnaise, garlic powder, paprika, and hot sauce until smooth. Stir in Cheddar and pimientos. 3. On a lightly floured surface, unroll piecrusts. Using a 4-inch round cutter, cut 24 circles from crusts, rerolling scraps as needed. 4. In a small bowl, whisk together egg and 1 teaspoon water; lightly brush egg wash onto edges of each dough circle. Place 2 teaspoons cheese mixture in center of each…

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