Southern Lady Heirloom Southern Baking 2018

The gentle tug of cookie dough beneath a rolling pin; the fragrance of spice-flecked apples as a pie slowly bakes; the sizzle of cornbread batter as it flows into a hot skillet...the traditions of Southern baking are a feast for both the senses and the soul. We savor heirloom loaves and classic desserts not only for their delicious flavors, but also for the love and fellowship they represent. What says “Come on in and sit a spell,” like a platter of warm cookies and a pitcher of sweet tea? And what comforts friends in times of need like a handmade Bundt cake delivered with a heartfelt hug? This is essence of hospitality, plain and simple. For this special issue, we reached back in our recipe boxes for the old-fashioned delectables that…

LANE CAKE MAKES 1 (9-INCH) CAKE 1 cup unsalted butter, softened 2 cups sugar 3½ cups all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt 1 cup whole milk 8 large egg whites Lane Cake Filling (recipe follows) Seven-Minute Frosting (recipe follows) 1. Preheat oven to 325°. Spray 3 (9-inch) round cake pans with baking spray with flour. 2. 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. 3. In a medium bowl, sift together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. 4. In a large bowl, using clean beaters, beat egg whites with a mixer at high speed until stiff…

CLASSIC PECAN PIE MAKES 1 (9-INCH) DEEP-DISH PIE Old-Fashioned Piecrust (recipe follows) ½ cup firmly packed light brown sugar ½ cup light corn syrup ½ cup cane syrup ¼ cup unsalted butter, melted 3 large eggs 1½ teaspoons vanilla extract ½ teaspoon salt 2½ cups pecan halves 1 cup chopped pitted dates Garnish: whipped topping, chopped pecans 1. Preheat oven to 350°. 2. In a large bowl, whisk together brown sugar, corn syrup, and cane syrup. Whisk in melted butter and eggs until well combined. Whisk in vanilla and salt. Sprinkle pecans and dates into bottom of prepared crust. Pour brown sugar mixture on top of pecans and dates. 3. Bake until center is set, 45 minutes to 1 hour, loosely covering with foil during last 20 to 30 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack.…

CLASSIC TEA CAKES MAKES ABOUT 24 ½ cup unsalted butter, softened ¾ cup plus 1 tablespoon granulated sugar 1 large egg 1⅔ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon kosher salt ½ cup whole milk 1 tablespoon orange zest 1 teaspoon vanilla bean paste Garnish: confectioners’ sugar 1. Preheat oven to 375°. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. 3. In a medium bowl, whisk together flour, baking powder, and salt. 4. In a small bowl, combine milk, zest, and vanilla bean paste. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each…

NO-KNEAD ICE BOX ROLLS MAKES 20 1¼ cups warm water (105° to 110°), divided 1 (0.25-ounce) package active dry yeast 3 large eggs ½ cup sugar ¾ cup unsalted butter, melted and divided ½ teaspoon kosher salt 5½ cups all-purpose flour Flaked sea salt 1. In the bowl of a stand mixer fitted with the dough hook attachment, combine ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In a medium bowl, whisk together eggs, sugar, ½ cup melted butter, and salt. With mixer on low speed, add egg mixture and remaining 1 cup warm water to yeast mixture, beating until combined. Gradually add flour, beating until a dough forms. Cover and refrigerate for at least 8 hours or overnight. (Dough will be sticky.) 3. Spray 20 muffin cups with cooking spray. 4. With floured hands,…

LEMON SKILLET COOKIE MAKES 1 (10-INCH) COOKIE 1 cup unsalted butter, softened 1½ cups granulated sugar 2 large eggs 2 tablespoons fresh lemon zest 3 tablespoons fresh lemon juice ½ teaspoon vanilla extract 2½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 tablespoon decorative white sugar crystals Vanilla ice cream, to serve (optional) 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. Set aside. 2. In a large bowl, beat butter and granulated sugar with a mixer at high speed until fluffy. Add eggs, beating until well combined. Stir in lemon zest and juice, and vanilla extract. 3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, mixing until well combined. 4. Spread cookie dough into prepared skillet. Sprinkle with decorative sugar. 5.…