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Cooking with Paula Deen Fall Baking 2017

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 taste of the season

It’s that wonderful time of year again. When I feel the first burst of cool autumn air, I know it’s time for all the flavors and family time that this season brings. As soon as summer comes to a close, I head to my kitchen to whip up some treats to celebrate the fall harvest. I look forward to these seasonal favorites all year long and can’t wait to get to baking. In these pages, you can dive right into the spiced and fruity goodness that we all love so much, and I’ve got treats for every occasion, like my Carrot Sheet Cake with rich cream cheese frosting that’s perfect for family suppers, Pecan Praline Cookies for when you need something chewy and crunchy, and a big ole batch of breads…

16 min
1 harvest flavors

Pumpkin Crumb Cake Makes 1 (8-inch) cake This dessert is a piece of cake to make, and it's perfect for any occasion. Topping: 1/4 cup butter 1/3 cup firmly packed light brown sugar 3/4 teaspoon vanilla extract 1/8 teaspoon salt 3/4 cup all-purpose flour Cake: 3/4 cup canned pumpkin 3/4 cup firmly packed light brown sugar 1/2 cup vegetable oil 1/4 cup sour cream 2 large eggs 11/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1. For topping: In a small saucepan, cook butter, sugar, vanilla, and salt over medium heat, stirring constantly, until melted and smooth, about 5 minutes. Remove from heat, and whisk in flour until smooth. Let cool completely. 2. Preheat oven to 350°. Spray an 8-inch square baking pan with baking spray with flour. 3. For cake: In a large bowl, whisk together pumpkin, brown sugar,…

11 min
2 easy quick breads

Sweet Potato Biscuits Makes 7 The flavored butter these biscuits are served with makes a good thing great. 21/2 cups all-purpose flour 1 tablespoon firmly packed dark brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup cold unsalted butter, cubed 1 cup mashed cooked sweet potato 1/2 cup whole buttermilk Pear Sage Butter (recipe follows) 1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly; stir in sweet potato. Gradually stir in buttermilk just until dry ingredients are moistened. 3. On a lightly floured surface, gently knead dough 5 times; pat dough to 1-inch thickness. Using a 3-inch round cutter, cut dough, gently rerolling scraps to use…

13 min
3 bake sale ready

Cranberry Pistachio Loaves Makes 8 (5½-inch) loaves You can also bake, wrap, and deliver these loaves with ease by using parchment paper loaf baking pans. 4 cups self-rising flour 2 cups plus 2 tablespoons sugar, divided 2 teaspoons finely chopped fresh rosemary 2 cups fresh cranberries, coarsely chopped 1 cup roasted salted pistachios, chopped 2 large eggs 11/2 cups whole milk 1/4 cup butter, melted 2 teaspoons orange zest 2 teaspoons vanilla extract 1. Preheat oven to 350°. Spray 8 (5½ x3-inch) loaf pans with baking spray with flour. 2. In a large bowl, whisk together flour, 2 cups sugar, and rosemary. Stir in cranberries and pistachios until well coated. 3. In a medium bowl, whisk together eggs, milk, melted butter, zest, and vanilla until combined. Stir egg mixture into flour mixture just until combined. Divide batter among prepared pans; sprinkle with remaining 2 tablespoons…

13 min
4 perfect pairings

Chocolate Espresso Cupcakes Makes 24 Coffee intensifies the taste of chocolate and helps create a deep, rich flavor. 1 cup unsalted butter 3/4 cup unsweetened cocoa powder 1 (4-ounce) bar bittersweet chocolate, chopped 2 teaspoons instant espresso powder 11/2 cups sugar 4 large eggs 13/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 cup sour cream Creamy Espresso Frosting (recipe follows) 1. Preheat oven to 350°. Line 24 muffin cups with paper liners. 2. In a medium saucepan, cook butter, cocoa, chocolate, and espresso powder over low heat, stirring constantly, until melted and smooth. Let cool for 20 minutes. 3. In a large bowl, beat sugar and eggs with a mixer at medium-high speed until thick and pale, about 5 minutes. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add flour mixture to sugar…

8 min
5 shortcut to scratch

Butterscotch Pecan Cookies Makes about 36 These goodies are chewy on the inside and a little crispy around the edges. 1/3 cup sour cream 1/4 cup vegetable oil 1 large egg 1 (15.25-ounce) box butter pecan cake mix 1 cup chopped pecans 1 cup butterscotch morsels 1/4 cup sugar 2 teaspoons ground cinnamon 1. Preheat oven to 375°. Line baking sheets with parchment paper. 2. In a large bowl, whisk together sour cream, oil, and egg; stir in cake mix just until combined. Stir in pecans and morsels until well combined. 3. In a small bowl, whisk together sugar and cinnamon. Scoop dough by tablespoonfuls, and roll into balls. Roll in sugar mixture, and place 2 inches apart on prepared pans. 4. Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely…