Taste of the South Holiday Baking 2020

I LOVE THE CHRISTMAS SEASON. In publishing, due to printing schedules, we work on our holiday issues during the summer. Some people may tire of Christmas cookies and pies by the time December rolls around, but not me. It’s like a bonus of the job—two holiday seasons every year! The weekend after Thanksgiving, my partner and I are drinking spiked cider while we hang twinkle lights around the house and adorn the tree. And what I look forward to most is finally being able to bake some of the recipes we worked so hard on for months prior to fill boxes of sweet treats for friends and family. This love of holiday baking goes back to my elementary school days, with my crowning achievement being a stocking sheet cake I baked…

Pie Dough CHILL IT Use cold ingredients and combine them quickly to create the perfect flaky piecrust. FREEZE IT Before baking your pie, place it in the freezer for 10 minutes. This helps the butter set and helps the crust hold its shape. COOL IT Be sure to let custard and fruit pies cool for at least an hour before cutting into them to give the filling time to set. USE A SPRING-LOADED ICE CREAM SCOOP You’ll find that using a scoop enables you to work faster and evenly portion cookie dough and muffin and cupcake batters. Buy in Bulk During a season full of cooking, drop-in holiday guests, and last-minute gifts, visiting a local grocery store with a bulk goods section or ordering larger quantities online can save time and money. Not sure what items to…

Jumbo Cookie Butter-Stuffed Oatmeal Cookies MAKES ABOUT 10 With creamy cookie butter mixed into the dough and stuffed in the centers, these massive cookies are the definition of indulgence. ½ cup unsalted butter, softened¾ cup firmly packed light brown sugar1 large egg1 teaspoon vanilla extract¾ cup plus 3 tablespoons creamy cookie butter, divided1¼ cups all-purpose flour¾ teaspoon baking powder¼ teaspoon kosher salt1 cup old-fashioned rolled oats⅓ cup chopped semisweet chocolate⅓ cup sweetened dried cranberriesGarnish: old-fashioned rolled oats, chopped semisweet chocolate, sweetened dried cranberries 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 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 egg and vanilla; beat until combined. Add ½ cup cookie butter,…

Winter White Buttermilk Cupcakes MAKES 24 Buttermilk creates a tender texture in these light and fluffy cupcakes. CUPCAKES ¾ cup unsalted butter, softened1½ cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup all-purpose flour1½ cups cake flour1¾ teaspoons baking powder½ teaspoon kosher salt1 cup whole buttermilk FROSTING 1 cup unsalted butter, softened3 ounces cream cheese, softened1 tablespoon vanilla bean paste2½ cups confectioners’ sugar1 tablespoon whole buttermilk 1. Preheat oven to 350°. Line 24 muffin cups with paper liners. 2. For cupcakes: In a large bowl, beat butter and granulated 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. Stir in vanilla. 3. In a medium bowl, whisk together flours, baking powder, and salt. With mixer on low speed,…

Banana-Toffee Tart MAKES 1 (10-INCH) DEEP-DISH TART This banana-caramel tart is sure to be an unexpected holiday favorite. CRUST 2¼ cups graham cracker crumbs4½ tablespoons granulated sugar½ cup plus 2 tablespoons salted butter, melted and divided FILLING 1 cup unsalted butter¾ cup firmly packed dark brown sugar⅔ cup heavy whipping cream1 tablespoon light corn syrup¼ teaspoon kosher salt5 bananas, sliced1 tablespoon lemon juice2 cups heavy whipping cream⅓ cup confectioners’ sugar 1. Preheat oven to 350°. Spray a 10-inch deep-dish removable-bottom tart pan with baking spray with flour. 2. For crust: In a medium bowl, combine graham cracker crumbs, and granulated sugar. Add ½ cup melted butter; stir with a fork until moistened. (Add remaining 2 tablespoons melted butter, if needed.) Using a measuring cup, press mixture into bottom and up sides of prepared pan. 3. Bake until lightly browned,…

Festive Sprinkle Biscuits MAKES 16 Celebrate with these colorful biscuits. BISCUITS 3 cups all-purpose flour½ cup granulated sugar3 tablespoons green sprinkles3 tablespoons red sprinkles1 tablespoon baking powder1 teaspoon kosher salt½ cup cold unsalted butter, cubed2 ounces cold cream cheese1 cup whole buttermilk2 large eggs, divided1 tablespoon water GLAZE 1 cup confectioners’ sugar½ cup heavy whipping creamGarnish: red and green sprinkles 1. Preheat oven to 400°. Line 2 baking sheets with parchment paper. 2. For biscuits: In a large bowl, whisk together flour, sugar, sprinkles, baking powder, and salt. Using two forks or a pastry blender, cut in cold butter and cream cheese until mixture is crumbly. In a small bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture to flour mixture, stirring until dough comes together. 3. Turn out dough onto a lightly floured surface, and knead until…