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Cooking with Paula Deen

Cooking with Paula Deen Fall Baking 2019

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.

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United States
Hoffman Media
7 Issues

in this issue

1 min
the first taste of fall

Autumn has arrived, and that means it’s time to get in the kitchen and start baking. All year long, I anticipate that sweet first taste of fall, and as the leaves begin to change, I start gathering up bushels of the beloved produce and spices that will bring the flavors of the season to the table. Fall baking is a treasured tradition in the South, and tried-and-true recipes bring back fond memories of gathering together to enjoy goodies filled with harvest flavor. Whether it’s a muffin or sweet roll served with coffee on a brisk morning, gingersnaps packed for a picnic, or an impressive cake or pie displayed for an irresistible dessert, classic fall bakes fill this time of year with comfort and bring smiles to the faces of my nearest…

12 min

Apple Tart with Butterscotch Sauce Makes 1 (10-inch) tart 1 (14.1-ounce) package refrigerated piecrusts2 pounds Golden Delicious apples, peeled, cored, and thinly sliced2 tablespoons granulated sugar1 teaspoon apple pie spice¾ teaspoon cornstarch1 large egg1 tablespoon water2 teaspoons turbinado sugar½ cup unsalted butter2/3 cup firmly packed light brown sugar½ cup heavy whipping cream¼ teaspoon salt2 teaspoons vanilla extract 1. Preheat oven to 400°. 2. On a lightly floured surface, stack piecrusts, and roll into a 14-inch circle. Transfer to a 10-inch removable-bottom fluted tart pan, pressing into bottom and up sides, letting excess dough extend over sides of pan. Place apple slices in pan, fanning out decoratively. 3. In a small bowl, whisk together granulated sugar, pie spice, and cornstarch. Sprinkle sugar mixture onto apples. Fold excess dough over apples, and pleat edges. 4. In another small…

9 min

Pear Ginger Muffins Makes 12 ½ cup unsalted butter, softened1 cup firmly packed light brown sugar2 large eggs1 teaspoon vanilla extract2¾ cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt¾ teaspoon grated fresh ginger½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground allspice½ cup whole buttermilk1 cup diced peeled pears6 teaspoons sparkling sugar 1. Preheat oven to 425°. Spray 12 muffi n cups with baking spray with flour. 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 vanilla. 3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. With mixer on low…

10 min

Pumpkin Spice Sweet Rolls Makes 12 Dough: 1 (16-ounce) box hot roll mix3 tablespoons firmly packed light brown sugar1 cup canned pumpkin, warmed (120° to 130°)1 large egg, room temperature2 tablespoons unsalted butter, softened1 teaspoon vanilla extract Filling: ¾ cup firmly packed light brown sugar1 teaspoon ground cinnamon¼ teaspoon ground ginger¼ teaspoon ground nutmeg1/8 teaspoon salt1/8 teaspoon ground allspice1/8 teaspoon ground cloves3 tablespoons unsalted butter, softened Icing: 1 (8-ounce) package cream cheese, softened1 teaspoon vanilla extract2 cups confectioners’ sugar1/8 teaspoon salt 1. Spray a 13x9-inch baking pan with cooking spray. 2. For dough: In a large bowl, combine hot roll mix with enclosed yeast packet and brown sugar. Add warm pumpkin, egg, butter, and vanilla, stirring until combined. On a lightly floured surface, knead dough until smooth, about 5 minutes. Cover and let stand for 5 minutes. 3. For filling:…

10 min
sweet potato

Sweet Potato Gingersnaps Makes about 60 1 cup unsalted butter, softened¾ cup firmly packed dark brown sugar½ cup granulated sugar, plus more for rolling cookies1 large egg1 cup unsulphured molasses½ cup mashed cooked sweet potato5½ cups all-purpose flour2 teaspoons ground ginger1 teaspoon baking soda½ teaspoon ground nutmeg½ teaspoon ground cloves 1. In a large bowl, beat butter, brown sugar, and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Add molasses and sweet potato, beating until smooth. 2. In another large bowl, whisk together flour, ginger, baking soda, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Divide dough into thirds, and shape each portion into a 10-inch-long…

14 min
nuts and spices

Buttercup Squash Pie Makes 1 (9-inch) deep-dish pie 1 (14.1-ounce) package refrigerated piecrusts, room temperature5 large eggs, divided2 teaspoons vanilla extract1 teaspoon apple pie spice¾ teaspoon kosher salt½ teaspoon ground ginger2 cups puréed cooked buttercup squash2/3 cup pure maple syrupGarnish: confectioners’ sugar 1. Preheat oven to 375°. 2. On a lightly floured surface, unroll 1 piecrust. Lightly brush with water, and place remaining crust on top, pressing to seal layers. Roll dough into a 13-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate until ready to use. 3. In a large bowl, whisk 4 eggs until frothy. Add vanilla, pie spice, salt, and ginger, whisking to combine. Add squash purée and maple syrup, whisking until smooth. Pour into prepared crust. 4. In…