Cooking with Paula Deen Southern Baking 2018

baking up memories

Plain and simple, I love to bake in all seasons and at all times of day. Breakfast breads, poke cakes, bars—you name it, I bake it. A meal isn’t quite right to me if it doesn’t have a biscuit or cornbread on the plate and then finish with a little somethin’ sweet. Baked goods play a role in all of our lives in big and small ways. Whether it’s enjoying a slice of cake on your birthday, serving slices of pie on Thanksgiving, or filling a basket with warm, buttery rolls for your family’s Sunday supper, Southern baking is meant for making memories. I inherited my love of baking from my mama, of course. About once a week after school, she would have a warm baked banana pudding with fluffy meringue topping…

sweet & savory breads

Buttermilk Biscuits Makes about 6 Buttermilk is a beloved ingredient in Southern baking, and these buttery biscuits will show you why. 4 cups self-rising flour 1 tablespoon sugar 1 cup cold unsalted butter, cubed 1¼ cups whole buttermilk 2 tablespoons unsalted butter, melted ½ teaspoon kosher salt Butter and honey, to serve 1. Preheat oven to 425°. Line a large baking sheet with parchment paper. 2. In a large bowl, whisk together flour and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually stir in buttermilk just until dry ingredients are moistened. 3. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Roll dough to ¾-inch thickness. Using a 3½-inch round cutter dipped in flour, cut dough, rerolling scraps only once. Place on prepared pan. Brush with melted butter, and sprinkle…

cakes of all kinds

PINEAPPLE UPSIDE-DOWN CAKE Makes 1 (10-inch) cake This classic cake makes a great dish to serve anytime, from casual to festive occasions. Topping: ¼ cup butter ½ cup granulated sugar 1 (20-ounce) can pineapple slices in juice, drained and juice reserved 7 maraschino cherries, stemmed Cake: 6 tablespoons butter, softened 1 cup granulated sugar ½ cup firmly packed light brown sugar 2 large eggs 2 cups cake flour 1 teaspoon baking powder 1 teaspoon salt ¾ cup whole milk 2 teaspoons vanilla extract 1. Preheat oven to 350°. 2. For topping: In a 10-inch cast-iron skillet, melt butter over medium heat. Stir in granulated sugar and 3 tablespoons reserved pineapple juice; bring to a low boil. Reduce heat to medium-low, and cook, stirring occasionally, until sugar is dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat, and let cool for 10 minutes. 3. Arrange pineapple slices in…

prizeworthy pies & puddings

CHESS PIE Makes 1 (9-inch) pie Chess pie is an old-fashioned favorite, and each bite is better than the last. ½ (14.1-ounce) package refrigerated piecrusts 5 large eggs 2 tablespoons water 1 tablespoon lemon zest 1 tablespoon orange zest ½ cup unsalted butter, softened 2 cups sugar 2 tablespoons self-rising flour 2 teaspoons yellow cornmeal Garnish: fresh raspberries, sweetened whipped cream 1. Preheat oven to 325°. 2. On a lightly floured surface, roll piecrust to a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. 3. In a medium bowl, whisk together eggs, 2 tablespoons water, and all zest until well combined. 4. In a large bowl, beat butter, sugar, flour, and cornmeal with a mixer at low speed until combined. Beat in egg mixture until well combined. Pour mixture into prepared crust. 5. Bake until…

crowd-pleasing cobblers & crisps

CHERRY CRISP Makes 6 to 8 servings This easy mix-pour-bake dessert is just the recipe for fresh cherries when they’re in season. 6 cups pitted fresh cherries 1/3 cup granulated sugar ¼ cup plus 3 tablespoons all-purpose flour, divided 1 cup quick-cooking oats ½ cup firmly packed light brown sugar ¼ cup cold butter, cubed ¼ cup sliced almonds Garnish: whipped topping 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large bowl, stir together cherries, granulated sugar, and 3 tablespoons flour. Pour mixture into prepared pan. 3. In a medium bowl, stir together oats, brown sugar, and remaining ¼ cup flour. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in almonds. Sprinkle mixture onto cherries. 4. Bake until topping is golden brown and filling is hot and bubbly, about 30 minutes.…

big batches of cookies & bars

JAM THUMBPRINTS Makes 24 “My grandbabies love when I bake these treats because they get to stick their thumbs into the dough to make room for yummy jam!”—Paula 1 cup butter, softened ¾ cup plus 1/3 cup sugar, divided 1 large egg ½ teaspoon vanilla extract 2½ cups all-purpose flour ¼ teaspoon baking soda ½ cup raspberry jam 1. In a large bowl, beat butter and ¾ cup sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape bowl. Add egg, beating well. Beat in vanilla. 2. In a medium bowl, whisk together flour and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, about 3 hours. 3. Preheat oven to 350°. Line baking sheets…