Cooking with Paula Deen Fall Baking 2022

Autumn Baking That’s Good for the Soul It never ceases to amaze me how much there is to celebrate and be thankful for each season. This time of year makes me especially grateful for family, friends, and all the fall baking that takes place! While I’m busy stirring up batters or preheating the oven for a yummy cake or cookie, it warms up both the kitchen and my soul on these cooler days. Even before the first chill reaches Savannah, I’m itchin’ to bake somethin’ filled with apples and cinnamon, sweet potatoes and walnuts, or pear and cranberry. The craveworthy cover recipe, Chocolate Pecan Pie Bars (page 67), is total decadence, and the Apple Pie Sandwich Cookies (page 66) bring apple and caramel together in an addictively good way. For those moments when…

Fluffy Dinner Rolls Makes 12 ¼ cup warm water (105° to 110°)1 teaspoon active dry yeast¾ cup warm whole buttermilk (105° to 110°)6 tablespoons unsalted butter, melted and divided¼ cup sugar4½ cups all-purpose flour2 large eggs1½ teaspoons kosher saltGarnish: coarse sea salt 1. In a small bowl, stir together ¼ cup warm water and yeast. Let stand until foamy, about 5 minutes. 2. In another small bowl, whisk together warm buttermilk, 4 tablespoons melted butter, and sugar. 3. In the bowl of a stand mixer fitted with the dough hook attachment, beat yeast mixture, buttermilk mixture, 2¼ cups flour, eggs, and kosher salt at medium-low speed until combined, about 2 minutes. Reduce mixer speed to low. Add remaining 2¼ cups flour, ½ cup at a time, beating until a smooth ball forms, about 4 minutes.…

Sweet Potato Pie with Marshmallow Meringue Makes 1 (9-inch) pie Pie: ½ (14.1-ounce) package refrigerated piecrusts1 (15-ounce) can sweet potato2 tablespoons unsalted butter, melted⅔ cup sugar3 large eggs2 large egg yolks2 tablespoons bourbon (optional)2 teaspoons vanilla extract¼ teaspoon kosher salt¼ teaspoon ground allspice¼ teaspoon ground ginger¼ teaspoon ground nutmeg Meringue: ¾ cup light corn syrup⅔ cup plus 2 tablespoons sugar, divided⅓ cup water3 large egg whites½ teaspoon cream of tartar2 teaspoons vanilla extract 1. Preheat oven to 400°. 2. For pie: On a lightly floured surface, roll piecrust into an 11-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 3. Bake for 10 minutes. Carefully remove paper and weights.…

Pear Coffee Cake Bread Pudding Makes 6 to 8 servings 1 (21-ounce) box cinnamon swirl crumb cake and muffin mix*2 cups half-and-half¾ cup plus 2 tablespoons sugar, divided3 large eggs1 teaspoon ground ginger1 teaspoon vanilla extract¼ cup butter6 small pears, peeled, halved, and cored 1. Bake crumb cake mix according to package directions for cake. Let cool completely. Cut into 1-inch pieces. 2. Preheat oven to 375°. 3. In a large bowl, whisk together half-and-half, ¾ cup sugar, eggs, ginger, and vanilla until smooth. 4. Spray a 13x9-inch baking dish with cooking spray. Add cake pieces. Pour half-and-half mixture all over cake pieces, and let stand for 10 minutes. 5. Meanwhile, in a large skillet, melt butter over medium heat. Add pears, cut side down; cook until lightly browned, about 2 minutes. Place pears, cut side up,…

Honey-Cornmeal Cupcakes with Honey Buttercream Frosting Makes 18 ¾ cup unsalted butter, softened½ cup sugar1 cup honey, plus more for drizzling2 teaspoons orange zest1 teaspoon vanilla extract3 large eggs2½ cups all-purpose flour½ cup plain yellow cornmeal1 teaspoon baking powder¼ teaspoon kosher salt⅔ cup whole buttermilkHoney Buttercream Frosting (recipe follows) 1. Preheat oven to 350°. Line 18 muffin cups with paper liners. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Gradually add honey, beating until combined. Beat in orange zest and vanilla. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter…

Toasted Rice Pudding Makes about 3½ cups 1 cup long-grain rice1¾ cups water⅔ cup plus 2 tablespoons sugar, divided¼ teaspoon kosher salt, divided1½ cups whole milk, divided½ cup heavy whipping cream½ teaspoon ground cinnamon½ teaspoon orange zest½ teaspoon vanilla extract1 tablespoon unsalted butterSpiced Apple Butter (recipe follows)Apple slices, to serveGarnish: ground cinnamon 1. In a large saucepan, cook rice over medium heat, stirring frequently, until fragrant and toasted, about 8 minutes. 2. Stir 1¾ cups water, 2 tablespoons sugar, and ⅛ teaspoon salt into rice; bring to a boil. Reduce heat, cover, and simmer until rice is almost tender, about 15 minutes. 3. Stir 1¼ cups milk, cream, cinnamon, orange zest, vanilla, remaining ⅔ cup sugar, and remaining ⅛ teaspoon salt into rice mixture; bring to a boil, stirring frequently. Reduce heat, cover, and simmer…