Taste of the South Holiday Baking 2022

AS THE HOLIDAYS APPROACH, the thing my family always looks forward to is baking. We bring out the aprons, mixing bowls, cookie cutters, and rolling pins so we can dive headfirst into the season of baking ahead. Flour, sugar, and butter become frequent guests on our kitchen table as we mix dozens of cookies, pies, and even sneak a few boozy fruitcakes for my wife and me. (Check out page 88 for an updated skillet version that puts store-bought fruitcakes to shame.) And although classic iced sugar cookies and towering red velvet cakes will always be welcome on our countertops (on pages 12 and 41), I’m always looking to bring new and exciting flavors into our traditions. This season, I can’t wait to whip up a twist on a family favorite…

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 fruit pies cool for at least 1 hour before cutting into them to give the filling time to set. Keep your cakes from sticking Using baking spray with flour, spray the corners of the pan (where the sides meet the bottom) first, and then follow with a light coating overall. If you like to line your cake pan with parchment paper, spray first, add the parchment, then spray again. FOR EVENLY PORTIONED COOKIES Use a spring-loaded ice-cream scoop. You’ll find that using a scoop enables you to work…

MACADAMIA-LIME COOKIES MAKES ABOUT 36 These cookies are the perfect balance of sweet and tangy, bright and buttery, and soft and chewy. COOKIES 1 cup unsalted butter, softened1 cup granulated sugar1 cup firmly packed light brown sugar2 large eggs2¼ cups all-purpose flour1 teaspoon baking soda¾ teaspoon kosher salt1½ cups chopped macadamia nutsZest and juice of 2 limes GLAZE 1 cup confectioners’ sugar1 tablespoon lime zest2 tablespoons fresh lime juice2 tablespoons whole milk FOR COOKIES 1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. 2. In a large bowl, beat butter and sugars 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. 3. With mixer on low speed, gradually add flour, baking soda, and salt to butter…

BLACK FOREST CAKE MAKES 1 (9-INCH) CAKE The classic chocolate-cherry combination comes alive in this tasty layer cake. CAKE 2 cups sugar2 cups all-purpose flour¾ cup unsweetened cocoa powder1 teaspoon kosher salt1 teaspoon baking powder1 teaspoon baking soda1 cup whole buttermilk½ cup canola oil2 large eggs, lightly beaten1 teaspoon vanilla extract1 cup hot water1 cup cherry preserves2 tablespoons cherry brandy BUTTERMILK WHIPPED CREAM 3 cups heavy whipping cream1½ cups whole buttermilk⅔ cup sugar CHOCOLATE TREES 1 (12-ounce) package semisweet chocolate chips FOR CAKE 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2. In a large bowl, whisk together sugar, flour, cocoa, salt, baking powder, and baking soda. Make a well in center of dry ingredients; add buttermilk, oil, eggs, and vanilla, stirring…

CARAMEL-NUT LAYER CAKE MAKES 1 (9-INCH) CAKE Topped with toasted nuts and rich caramel, this tender cake is one the whole family will enjoy. CAKE 1 cup unsalted butter, softened1⅓ cups granulated sugar1 teaspoon vanilla extract4 large eggs, separated1¾ cups all-purpose flour¾ teaspoon baking soda½ teaspoon kosher salt⅔ cup whole buttermilk TOPPINGS 1¼ cups granulated sugar6 tablespoons water1 teaspoon light corn syrup1 tablespoon cold unsalted butter⅔ cup heavy whipping cream2 teaspoons vanilla extract, divided1 teaspoon kosher salt, divided¾ cup unsalted butter, softened6 cups confectioners’ sugar5 tablespoons whole milk1½ cups mixed nuts without peanuts FOR CAKE 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2. In a large bowl, beat softened butter, granulated sugar, and vanilla with a mixer at medium…

CRANBERRY-PECAN PIE MAKES 1 (9-INCH) PIE Tart cranberries complement the sweet and buttery pecan filling in this festive pie. CRUST 1¼ cups all-purpose flour2 teaspoons sugar1 teaspoon kosher salt½ cup cold unsalted butter, cubed3 to 4 tablespoons ice water1 large egg, lightly beaten1 teaspoon whole milk FILLING ¾ cup sugar2 tablespoons all-purpose flour¾ teaspoon kosher salt2 large eggs1 cup dark corn syrup3 tablespoons unsalted butter, melted and cooled1½ teaspoons vanilla extract1½ cups toasted pecan halves, chopped1½ cups fresh or thawed frozen cranberries FOR CRUST 1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water in a slow, steady stream, pulsing just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap…