Taste of the South Best of Holiday Baking 2016

The true joy of Christmas is the sense of childlike wonder that is awakened in our hearts. When I was growing up, the holiday season was a sugar-coated wonderland…towering cakes covered with swoops of sweet frosting; homemade candies hidden away in colorful tins; cookies of every shape and size that were ours for the taking, as long as we saved a few for Santa. As grown-ups, it’s our privilege to treat the children in our lives to these same sweet memories. Sure, store-bought treats will do in a pinch, but there’s a special magic in time shared together, rolling out dough, decorating cookies, and putting the finishing touches on our favorite treats. Take the time to bake with your family this Christmas season, and let this special collection of recipes be your…

Frosting THE PERFECT CAKE step 1 If your cake layers dome during baking, level them with a serrated knife. Place the first layer, bottom side up, on a cake plate or stand. Spread icing between the layers with a sm all offset spatula. (An offset spatula will keep your hands from touching the icing.) Place icing in the center of cake layer, and use the spatula to push it out to the edge. step 2 Spread a thin layer of frosting on the top and sides of the cake. (It should be thin enough to see the cake underneath.) This is called a crumb coat, and it traps the loose crumbs on the surface of the cake. Next, place the cake in the freezer for 10 to 15 minutes to set the crumb coat.…

CRANBERRY-SPICE BUNDT CAKE Makes 10 to 12 servings Cake: 1 cup sweetened dried cranberries, chopped 1 cup boiling water 1 cup unsalted butter, softened 2 cups firmly packed light brown sugar 3 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1⁄2 teaspoon kosher salt 1⁄4 teaspoon baking soda 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground allspice 1 cup whole buttermilk 1⁄2 cup toasted pecans, chopped 2 teaspoons vanilla extract Glaze: 1 cup confectioners’ sugar 2 tablespoons heavy whipping cream 1⁄2 teaspoon orange zest 1 tablespoon fresh orange juice Garnish: chopped toasted pecans 1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour. 2. In a medium bowl, combine cranberries and 1 cup boiling water. Let stand until softened, about 10 minutes; drain. 3. For cake: In a large bowl, beat butter and brown sugar with a mixer at medium speed…

Makes 1 (9-inch) cake Cake: 11⁄2 cups unsalted butter, softened 21⁄2 cups granulated sugar 3 large eggs 2 large egg yolks 4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 1⁄2 cup sour cream 1 tablespoon vanilla extract Frosting: 2 cups firmly packed dark brown sugar 1 cup chilled unsalted butter, cubed 1 cup heavy whipping cream 1 tablespoon light corn syrup 1 teaspoon salt 5 cups confectioners’ sugar (about 11⁄4 pounds), sifted 2 teaspoons apple cider vinegar 1 teaspoon vanilla extract Buttered Pecans (recipe on page 34) 1⁄4 teaspoon kosher salt (optional) 1. Preheat oven to 350°. Spray 3 (9x2-inch) round cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.…

Makes 1 (9-inch) cake 1 tablespoon instant espresso powder 1 tablespoon water 11⁄2 cups unsalted butter, softened 2 cups sugar 2 large eggs 21⁄2 cups all-purpose flour 1⁄3 cup unsweetened cocoa powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup whole buttermilk 1 (1-ounce) bottle red food coloring 1 tablespoon distilled white vinegar 1 teaspoon vanilla extract Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. 2. In a small bowl, stir together espresso and 1 tablespoon water until combined. In a large bowl, beat butter and 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. In a medium bowl, whisk together flour, cocoa,…

Makes 8 to 10 servings 1⁄4 cup plus 3 tablespoons unsweetened cocoa powder, divided 5 large eggs, separated 3⁄4 cup granulated sugar, divided 3 tablespoons all-purpose flour 1 teaspoon vanilla extract Pecan Praline Filling (recipe follows) Chocolate Buttercream Frosting (recipe follows) Meringue Mushrooms (recipe on page 128) Garnish: cocoa powder, confectioners’sugar, fresh rosemary 1. Preheat oven to 375°. Spray a 15x10-inch jelly-roll pan with baking spray with flour. Line bottom of pan with parchment paper. Spray again; dust with 1 tablespoon cocoa. 2. Beat egg yolks with a mixer at medium speed until pale and thick, about 7 minutes. Add 1⁄2 cup granulated sugar, 1⁄4 cup cocoa, flour, and vanilla, beating well. Set aside. 3. In a medium bowl, using clean beaters, beat egg whites with a mixer at medium-high speed until foamy. Add remaining 1⁄4 cup granulated…