Cooking with Paula Deen October 2018

FALL IS ONE OF THE SOUTH’S most beautiful seasons, and the month of October holds a special place in my heart. Not only do I look forward to the flavors of autumn, but it’s a cozy season filled with fun activities and precious time with my family. I am so excited to share this issue filled with my favorite things about autumn. If you’re as much of a pumpkin spice fan as I am, turn straight to page 55 for the recipes showcasing this beloved fall flavor, including my scrumptious gooey butter cake bars! I also adore the fresh produce of the season, and you’ll see just what I mean when you turn to page 31 for luscious pear recipes and comforting dishes that highlight the versatility of winter squash starting…

National Banana Pudding Festival Satisfy your love of ‘nana puddin’ with a visit to the National Banana Pudding Festival in Centerville, Tennessee. Held October 6–7, the festival features a banana pudding cookoff from competitors nationwide, more than 50 performing artists, arts and crafts, and, of course, endless banana pudding. All proceeds benefit local nonprofits. Learn more at bananapuddingfest.org. Sweet Dough Pie Festival Pie lovers, head to Grand Coteau, Louisiana, on October 27 for the 7th annual Sweet Dough Pie Festival. The event celebrates the history of Grand Coteau and their traditional sweet dough pie. Locals and visitors can taste an assortment of pies, browse through vendors, sample local cuisine, and enjoy live music. For more information, visit facebook.com/sweetdoughgc.…

MADE IN THE SOUTH WILLA’S SHORTBREAD Founded by Willa Allen in the 1970s, Willa’s Shortbread began in her home kitchen where she baked traditional shortbread to sell in local markets around Highlands, North Carolina. Rich in flavor and made with just a few ingredients, her creation soon became iconic. In 2006, she hung up her apron and sold the company to family members, who uphold the integrity of the original recipe while offering enticing new varieties. Willa’s Shortbread currently produces 16 flavors, including original Classic, Butter Pecan, Nashville Hot Cheddar, Chocolate Chip, and Gingersnaps. Visit willas-shortbread.com to order. SQUASH OF ALL SORTS Late fall means the arrival of a beloved group of veggies known as winter squash. Unlike summer squash, winter squash is eaten when the seeds have fully matured and the skin has…

1. Get a crispy crust on your cornsticks with ease in this preseasoned Cast Iron Cornstick Pan. $16.50, lodgemfg.com 2. Protect your hands in style with this beautiful leather Skillet Handle Holder that fits 8-inch, 10-inch, and 12-inch cast-iron skillets. $13.99, blackjackettackle.com 3. Clean your cast-iron cookware properly and preserve its seasoning with this Cast Iron Essentials Bundle that includes oil and soap. $24.99, carondoucet.com 4. Prepare and cook one of Paula's signature dishes in no time with her Hoecake Mix and 11-inch cast iron Hoecake Pan. $5.99 and $39.99 each, pauladeenshop.com 5. Add country flair to your kitchen with this 100 percent cotton, hand-screen-printed Y’all Flour Sack Hand/Dish Towel. $12, etsy.com/shop/tinypencilstudio 6. Avoid damaging countertops and tables with hot skillets by resting them on this vibrant red Cast Iron Rooster Shaped Trivet. $24.99, wayfair.com 7.…

The Deen family recently hosted a festive night of recognition to honor supporters and volunteers of CURE Childhood Cancer. Paula, Jamie, and Bobby welcomed the guests at their newest restaurant, Paula Deen’s Creek House, on Wilmington Island in Savannah, Georgia, while helping to support the community, local patients, and their families. Jamie, a dedicated advocate of CURE, kicked off the evening, which included dinner and live music, and top CURE supporters received special recognition and awards. “The entire Deen family was so generous and patient, taking photos with all of our supporters,” CURE Development and Program Coordinator Suzanne Willis says. “Paula thanked everyone for attending and surprised us with a donation check that night as well. It was an incredible evening to give thanks to our top supporters—and the ribs were amazing!” CURE…

SWEET POTATO BUTTER Make about 5 cups 3 large sweet potatoes, peeled and chopped (about 8 cups)1½ McIntosh apples, peeled, cored, and chopped (about 2 cups)2 cups water2/3 cup firmly packed light brown sugar½ cup fresh orange juice2 teaspoons ground cinnamon ¼ teaspoon kosher salt¼ teaspoon ground nutmeg 1. In a 4- to 6-quart slow cooker, stir together all ingredients. Cover and cook on high until sweet potatoes are tender, about 4 hours. Uncover and cook 30 minutes more. Let cool for 30 minutes. Using an immersion blender, process mixture just until smooth. Refrigerate in an airtight container for up to 2 weeks.…