Cooking with Paula Deen Christmas 2020

editors letter

Well, y’all, the time for walking in a winter wonderland has finally come, and I am so excited for all the family time, fun, and cherished traditions ahead. As soon as those Thanksgiving leftovers are gone, the first thing on my mind is fixin’ up the house in all its Christmas glory. Once that’s done, I get to work in the kitchen, mixing up holiday magic for my loved ones. The kitchen is definitely the heart of my home, and it’s where I get to pour my love and soul into delicious savory foods, sweet desserts, and presents for my family and friends. I have no doubt that this special issue has all the recipes you need to make your season merry, bright, and downright delicious. To get your seasonal menus in…

showstopping menus

HARVEST Feast HARVEST FEAST Menu Cane Syrup and Mustard Glazed Turkey Apple and Dried Cherry Cornbread Dressing Broccoli-Cauliflower Casserole Sweet Potato and Butternut Squash Casserole Brussels Sprouts and Golden Raisin Salad Bourbon-Toffee Pecan Pie page 65 Brussels Sprouts and Golden Raisin Salad Makes about 7 cups ⅓ cup red wine vinegar2 teaspoons sugar½ teaspoon salt¼ teaspoon ground black pepper2 tablespoons vegetable oil1 pound fresh Brussels sprouts, thinly sliced⅔ cup golden raisins½ small red onion, thinly sliced1 cup orange sections (about 2 large oranges) 1. In a large bowl, whisk together vinegar, sugar, salt, and pepper; whisk in oil. Stir in Brussels sprouts, raisins, and onion. Cover and refrigerate for 1 hour. Fold in oranges just before serving. Cane Syrup- and Mustard-Glazed Turkey Makes 6 to 8 servings (photo on page 10) 3 large carrots, halved lengthwise3 large stalks celery1 small onion, quartered3 teaspoons salt, divided1…

holiday breads

Chocolate-Swirled Banana Bread Makes 1 (9x5-inch) loaf Batter: 2 cups all-purpose flour1 cup granulated sugar¾ teaspoon salt¾ teaspoon baking soda1½ cups ripe banana (about 4 medium bananas)⅓ cup plain whole yogurt¼ cup unsalted butter, melted2 large eggs1 teaspoon vanilla extract Swirl: ¼ cup chopped semisweet chocolate¼ cup granulated sugar2 tablespoons firmly packed light brown sugar1 teaspoon unsweetened cocoa powder 1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. 2. For batter: In a large bowl, whisk together flour, granulated sugar, salt, and baking soda. 3. In a medium bowl, whisk together mashed banana, yogurt, melted butter, eggs, and vanilla until smooth. Fold banana mixture into flour mixture until well combined. 4. For swirl: In a small bowl, whisk together all ingredients until combined. 5. Spread one-third of batter in prepared pan. Sprinkle with half…

decadent desserts

No-Bake Eggnog Cheesecake Makes 1 (9-inch) cake 1½ cups finely crushed gingersnap cookies (about 30 cookies)6 tablespoons unsalted butter, melted1 tablespoon granulated sugar3 (8-ounce) packages cream cheese, softened1½ cups confectioners’ sugar1 tablespoon vanilla extract1 cup prepared eggnog¾ cup sour cream1½ teaspoons ground nutmeg½ teaspoon kosher saltGarnish: grated fresh nutmeg 1. Line the bottom of a 9-inch springform pan with parchment paper; spray with cooking spray. 2. In a medium bowl, stir together crushed gingersnaps, melted butter, and granulated sugar. Firmly press mixture into bottom of prepared pan; refrigerate. 3. In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl. Add eggnog, sour cream, ground nutmeg, and salt; beat until thickened, about 5 minutes, stopping to…

gifts from the kitchen

Fruitcake Biscotti Makes 24 ¾ cup unsalted butter, softened1 cup sugar3 large eggs1 tablespoon vanilla extract3 cups all-purpose flour1 tablespoon baking powder½ teaspoon kosher salt¼ cup candied red cherries, chopped¼ cup candied green cherries, chopped¼ cup diced candied lemon peel¼ cup diced candied orange peel½ cup white chocolate melting wafers, melted according to package directions 1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 2 to 3 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, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until…

recipe index

BARS AND COOKIES Christmas Pinwheel Cookies 96Fruitcake Biscotti 77Red Velvet Gooey Butter Cake Bars 56Star Cookie Tree 61Turtle Brownies 60 BREADS AND DOUGHS Bacon Popovers 17 Bacon, Swiss, and Chive Biscuits 42 Basic Piecrust 65 Basic Shortcakes 68 Bourbon-Bacon-Maple Pull-Apart Buns 39 Chocolate-Swirled Banana Bread 31 Chocolate Cinnamon Rolls 38 Cinnamon Sugar Monkey Bread 43 Cranberry Pumpkin Bread 47 Old-Fashioned Cornbread 25 Orange-Thyme Yeast Rolls 35 Pear-Pecan Muffins 34 Pumpkin Parmesan Bread 81 Red Velvet Scones 46 Stuffed Breakfast Biscuit Sandwiches 50 CAKES Black Forest Cake 64Chocolate Peppermint Cheesecake 69Clementine and White Chocolate Shortcakes 68Coconut Cake with Cranberry Mousse Filling 57Cranberry-Spice Bundt Cake 73No-Bake Eggnog Cheesecake 53 CANDY Gingerbread Fudge 80 CONDIMENTS AND TOPPINGS Caramel Sauce 89Chai Spiced Sugar 85Chowchow 27Herb Gravy 11Lavender Salt 88Lemon Sugar 85Orange Citrus Salt 88Smoked Paprika Salt 88 FILLINGS, FROSTINGS, AND ICINGS Cinnamon Frosting 38Cranberry Mousse Filling 57Fluffy Meringue Frosting 57Meringue Powder Icing 61 MAIN DISHES Butter and Herb Beef Tenderloin 17Cane…