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Cooking with Paula Deen Holiday 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
a blissful season

Some of my favorite ways to celebrate the holidays are having my family all together, baking them heirloom recipes near to my heart, and making memories. This season is so sweet, and baking for my loved ones is how I show them how much they mean to me. My grandkids have joined in on the fun, and it’s one of our most cherished holiday traditions. We gather in the kitchen, and they help me crack eggs, roll dough, and pick out cookie cutters. They love hand-making special goodies to give to their friends, and I love spending quality time with my kiddos. That’s what the holidays are truly about! This collection of recipes is full of all my seasonal favorites. You’ll find decadent cakes, sweet and savory breads, classic pies, chewy cookies,…

20 min
cakes to celebrate

Lady Bird Cake Makes 1 (8-inch) cake “I named my spin on traditional hummingbird cake after my beloved pet macaw, Lady Bird. I just adore it—and her!”—Paula 1 cup unsalted butter, softened2 cups sugar4 large eggs2 cups mashed ripe bananas1 (12-ounce) jar pineapple preserves2½ cups all-purpose flour2 teaspoons baking soda½ cup whole buttermilk1 cup chopped datesPineapple Cream Cheese Frosting (recipe follows)Garnish: pecan halves, chopped pecans 1. Preheat oven to 350°. Spray 3 (8-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. Add eggs, one at a time, beating well after each addition. Beat in mashed banana and preserves until combined. 3. In a medium bowl, whisk together flour and…

15 min
breads of the season

Buttermilk Cranberry Soda Bread Makes 1 (12-inch) loaf This cast iron recipe is a comforting, Southern treat. ½ cup plus 2 tablespoons cold butter, cubed and divided5 cups all-purpose flour½ cup sugar1 tablespoon baking powder1 teaspoon baking soda1 teaspoon salt1½ cups dried cranberries21/3 cups whole buttermilk1 large egg 1. Preheat oven to 350°. Place 2 tablespoons cold butter in a 12-inch cast-iron skillet, and place pan in oven until butter is melted. 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in remaining ½ cup cold butter until mixture is crumbly. Stir in cranberries. 3. In a small bowl, whisk together buttermilk and egg. Gradually add buttermilk mixture to flour mixture, stirring just until moistened. Pour batter into prepared pan. 4. Bake until golden brown, 30…

10 min
pies of plenty

Cranberry Pear Pie Makes 1 (9-inch) deep-dish pie A lattice crust lets the colorful fruit of this pie peek through. 2/3 cup firmly packed light brown sugar¼ cup plus 1 tablespoon granulated sugar, divided¼ cup cornstarch½ teaspoon ground cinnamon¼ teaspoon ground nutmeg1/8 teaspoon salt7 cups thinly sliced green Anjou pears1 cup sweetened dried cranberries2 tablespoons fresh lemon juice1 (14.1-ounce) package refrigerated piecrusts1 tablespoon heavy whipping cream 1. Preheat oven to 350°. 2. In a large bowl, whisk together brown sugar, ¼ cup granulated sugar, cornstarch, cinnamon, nutmeg, and salt; stir in pears, cranberries, and lemon juice until well combined. 3. On a lightly floured surface, roll half of dough into a 13-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate.…

11 min
cookies galore

Pecan Butter Cookies Makes about 48 Also known as snowball cookies or Mexican wedding cookies, these sweet and buttery bites will have you reaching for more. 1 cup unsalted butter, softened1/3 cup honey2½ cups all-purpose flour1½ cups finely chopped pecans½ teaspoon saltConfectioners’ sugar, for rolling 1. In a large bowl, beat butter and honey with a mixer at medium speed until creamy. In a medium bowl, combine flour, pecans, and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate for 30 minutes. 2. Preheat oven to 300°. Line baking sheets with parchment paper. 3. Roll dough into 1-inch balls. Place 1 inch apart on prepared pans. 4. Bake until set but not browned, about 30 minutes. Let cool for 5 minutes. Roll in confectioners’ sugar. Let cool completely. Roll in confectioners’ sugar…

9 min
heavenly bars

Raspberry Swirl Brownies Makes about 24 These rich bars are perfect for feeding a crowd. Crust: 3 cups all-purpose flour1 cup finely chopped sliced almonds¾ cup firmly packed light brown sugar1/8 teaspoon salt1 cup unsalted butter, softened Batter: 1 cup butter6 ounces semisweet chocolate, chopped1½ cups sugar5 large eggs1 tablespoon vanilla extract2 cups all-purpose flour¼ cup unsweetened cocoa powder½ teaspoon baking powder1 cup seedless raspberry preserves1 cup semisweet chocolate chunks½ cup sliced almonds 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. For crust: In a large bowl, whisk together flour, almonds, brown sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture into prepared pan. 3. Bake until lightly browned, about 20 minutes. 4. For batter: In…