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Cooking with Paula Deen Fall 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.

United States
Hoffman Media
7 Issues

in this issue

1 min
getting cozy in the kitchen

Fall is upon us, y’all, and I just love that first cool breeze after a hot summer. This season brings some of my favorite things: curling up by the fireplace, fun activities with my grandbabies, and, of course, baking for my loved ones. Though I love making sweet treats all year long, this season is special because of the comforting flavors that it brings. I head to the farmers’ market the moment I spy leaves changing colors, and I can’t wait to fill my baskets with apples, pumpkins, squash, and sweet potatoes. As I’m picking up these fall goodies, I begin thinking about all of my favorite dishes in my family recipe collection. The hardest part is choosing what to bake first. Whether it’s a nutty tart, a chewy cookie, or…

10 min
decadent pies & cobblers

BUTTERSCOTCH BANANA CREAM PIE Makes 1 (9-inch) pie “Y’all know I have a special place in my heart for banana pudding, but this cream pie overflowing with rich butterscotch and bananas always hits the spot, too.”—Paula 1 (10-ounce) package shortbread cookies,* crushed6 tablespoons butter, melted2 ripe bananas, sliced1 (8-ounce) package cream cheese, softened1 cup marshmallow crème1/3 cup Butterscotch Sauce (recipe follows)Sweetened whipped cream, to serveGarnish: chopped cashews 1. Preheat oven to 350°. 2. In a medium bowl, stir together crushed cookies and melted butter. Press mixture into bottom and up sides of a 9-inch pie plate. 3. Bake until lightly browned, about 12 minutes. Let cool completely. 4. Arrange banana slices in an even layer in bottom of prepared crust. 5. In a medium bowl, beat cream cheese, marshmallow crème, and Butterscotch Sauce with a mixer at medium…

13 min
mouthwatering cakes

BLACKBERRY SPICE CAKE ROLL Makes 1 (10-inch) cake roll Spice up your go-to dessert recipes with this dish that’s sure to impress. ¼ cup fresh blackberries¾ cup blackberry preserves1 (9-ounce) package yellow cake mix*2 tablespoons firmly packed light brown sugar1¼ teaspoons pie spice1/8 teaspoon ground cloves½ cup whole milk2 large eggs, separatedConfectioners’ sugar, for siftingGarnish: fresh blackberries 1. Preheat oven to 350°. Spray a 15x10-inch rimmed baking sheet with baking spray with flour. Line pan with wax paper; spray pan again. 2. In a medium bowl, mash blackberries with a fork into small pieces; stir in preserves. Cover and refrigerate until ready to use. 3. In a large bowl, whisk together cake mix, brown sugar, pie spice, and cloves. In a medium bowl, whisk together milk and egg yolks. Make a well in center of dry…

11 min
heavenly cookies & bars

WHITE CHOCOLATE PISTACHIO COOKIES Makes about 36 These treats are a fun twist on a traditional chocolate and nut cookie combination. 1 cup butter, softened1½ cups firmly packed light brown sugar2 large eggs1 teaspoon vanilla extract½ teaspoon orange extract3 cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt1 (12-ounce) bag white chocolate morsels1 cup quick-cooking oats1 cup chopped pistachios 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. 3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With mixer on low speed, gradually add flour…

13 min
a bounty of breads & pastries

BOURBON, BACON, AND MAPLE PULL-APART BUNS Makes 30 Buttery, salty, crunchy, and sweet, these buns will satisfy all your cravings. 1½ cups unsalted butter2 cups firmly packed dark brown sugar1 cup pure maple syrup½ cup bourbon1 teaspoon ground cinnamon2 cups chopped toasted walnuts12 slices bacon, cooked and crumbled3 (1-pound) loaves frozen white yeast bread dough,* thawed according to package directions 1. Spray 2 (13x9-inch) baking pans with cooking spray. 2. In a large heavy-bottomed saucepan, melt butter over medium-low heat. Add brown sugar, maple syrup, bourbon, and cinnamon; bring to a low boil. Cook, stirring frequently, until sugar is dissolved. Reserve 1 cup syrup mixture in a small bowl; divide remaining syrup mixture between prepared pans. Sprinkle walnuts and bacon onto syrup mixture. Let cool for 20 minutes. 3. Cut each bread loaf into 10 equal…

6 min
finishing touches

APPLE GRANOLA Makes about 9 cups “My grandbabies love this flavor-packed granola as a special snack or as part of their breakfast when they stay the night at Ginny’s.”—Paula 3 cups apple cider1/3 cup firmly packed light brown sugar¼ cup canola oil1 teaspoon ground cinnamon½ teaspoon apple pie spice½ teaspoon salt3½ cups old-fashioned oats1 cup chopped almonds¾ cup chopped pecans¼ cup sesame seeds1 cup chopped dried apples 1. In a medium saucepan, bring cider to a boil over high heat; cook until cider is reduced to ½ cup, 30 to 40 minutes. Remove from heat; stir in brown sugar, oil, cinnamon, pie spice, and salt. 2. Preheat oven to 300°. 3. In a large bowl, combine oats, almonds, pecans, and sesame seeds. Pour cider mixture onto oat mixture, and toss until evenly coated. Spread onto a…