ZINIO logo

Cooking with Paula Deen Holiday Baking 2021

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.

Read More
Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
$3.99
$19.99
7 Issues

in this issue

1 min
editors letter

Comfort & Joy We sure do have lots to be thankful for this holiday season. I know I’ll be hugging my family extra tight and treasuring our time together to the fullest. The kitchen is the heart of my home and family life, as I’m sure yours is, too, and it will be working overtime this season! During the holidays, the oven is always on, baking up so many goodies, like the easy Cherry Christmas Cookies on page 16 (a favorite from my cousin Don) and the stunning Fluffy Peppermint Layer Cake on page 95. When my grandbabies come to visit me, I especially love mixing doughs, decorating cookies, and slathering frosting onto cakes with them at my side. Baking is a time for us to slow down, make a bit of…

dsc_6820-ed_012
15 min
cookie bananza

Christmas Pinwheel Cookies Makes 24 ⅔ cup unsalted butter, softened⅔ cup granulated sugar1 large egg1 teaspoon vanilla extract1¾ cups all-purpose flour½ teaspoon kosher salt¼ teaspoon baking soda¼ teaspoon red gel food coloring¼ teaspoon green gel food coloringGarnish: red sanding sugar 1. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla. 2. In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into thirds. 3. Return one portion of dough to bowl. Add red food coloring, and beat at medium-low speed until well combined. Remove dough; wipe bowl clean. Repeat procedure with another…

redvelvetth_035
10 min
breaking bread

Herbed Dinner Rolls Makes 12 1½ cups warm whole milk (105° to 110°)2 (0.25-ounce) packages active dry yeast6 cups all-purpose flour, divided2 tablespoons sugar1 tablespoon kosher salt1 tablespoon chopped fresh thyme2 teaspoons chopped fresh rosemary¾ teaspoon garlic powder¾ teaspoon dried Italian seasoning½ cup plus 1 tablespoon unsalted butter, melted and divided2 large eggs1½ teaspoons coarse sea saltGarnish: fresh thyme 1. In the bowl of a stand mixer, combine warm milk and yeast. Let stand until foamy, about 10 minutes. 2. In a large bowl, whisk together 5½ cups flour, sugar, kosher salt, thyme, rosemary, garlic powder, and Italian seasoning. Add half of flour mixture to yeast mixture; using the paddle attachment, beat at low speed just until combined. Beat in ½ cup melted butter and eggs. Gradually add remaining flour mixture, beating until a…

pecanbiscui_006
11 min
pies, puddings & trifles

Mini Fudge Pies Makes 4 (4¼-inch) pies 1 (14.1-ounce) package refrigerated piecrusts1½ cups sugar¼ cup unsweetened cocoa powder3 tablespoons all-purpose flour¾ cup evaporated milk¼ cup unsalted butter, melted2 large eggs, lightly beaten2 teaspoons vanilla extract¼ teaspoon salt½ cup chocolate chips½ cup heavy whipping creamVanilla ice cream, to serve 1. Preheat oven to 350°. 2. On a lightly floured surface, unroll piecrusts. Cut into 4 (6-inch) circles. Transfer to 4 (4¼-inch) pie plates, pressing into bottoms and up sides. Fold edges under, and crimp as desired. Refrigerate until ready to use. 3. In a medium bowl, whisk together sugar, cocoa, and flour; whisk in evaporated milk, melted butter, eggs, vanilla, and salt until smooth. Divide filling among prepared crusts. 4. Bake until filling is set around edges but slightly jiggly in center, about 30 minutes. Let cool…

lemonginger_045
17 min
festive cakes

Cranberry-Pecan Coffee Cake Makes 1 (10-inch) cake ½ cup unsalted butter, softened1¼ cups firmly packed light brown sugar3 large eggs2 teaspoons vanilla extract1½ teaspoons orange zest2½ cups plus 1 tablespoon all-purpose flour, divided1 teaspoon baking powder½ teaspoon kosher salt1 cup sour cream½ cup chopped pecans1½ cups fresh or thawed frozen cranberriesPecan Streusel (recipe follows)Orange Glaze (recipe follows) 1. Preheat oven to 350°. Spray a 10-inch tube pan 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 and orange zest. 3. In a medium bowl, whisk together 2½ cups flour, baking powder, and salt. With mixer on low…

fluffypeppe_024
1 min
recipe index

BARS & COOKIES Cherry Christmas Cookies 16 Chewy Lemon Coconut Bars 24 Christmas Pinwheel Cookies 9 Decorated Sugar Cookies 21 Fruitcake Biscotti 20 Lemon Rosemary Shortbread 13 Molasses Crinkles 25 Red Velvet Peppermint Thumbprints 29 Red Velvet Sandwich Cookies 17 Stained Glass Star Cookies 12 Star Cookie Tree 28 White Chocolate Christmas Blondies 32 BREADS & DOUGHS Basic Pie Dough 59 Buttery Chive Bread 46 Cranberry-Orange Loaves 38 Dried Fruit and Nut Wreath 39 Herbed Dinner Rolls 35 Maple-Glazed Banana Cream Cheese Loaves 43 Pecan Cane Syrup Biscuits 42 Pumpkin Corn Sticks 51 Pumpkin Parmesan Bread 47 Smoked Cheddar Puffs 50 CAKES Chocolate Mocha Cake 83 Coconut-Cranberry Cake 90 Cranberry-Pecan Coffee Cake 75 Fluffy Peppermint Layer Cake 95 German Chocolate Red Velvet Sheet Cake 94 Gingerbread Cheesecake 86 Italian Cream Sheet Cake 87 Pumpkin Spice Sheet Cake 82 Spice Cake with Maple Sour Cream Frosting 91 Upside-Down Orange-Cranberry Cake 79 White Almond Layer Cake 78 FILLINGS, FROSTINGS & TOPPINGS Almond Frosting 78 Cherry Glaze 16 Cider Syrup 67 Coconut Pecan…