EXPLOREMY LIBRARY
Food & Wine
Cooking with Paula Deen

Cooking with Paula Deen Southern Baking 2018

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
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7 Issues

in this issue

2 min.
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…

19 min.
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…

19 min.
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…

10 min.
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…

8 min.
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.…

13 min.
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…