Taste of the South Fall Baking 2018

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

United States
Hoffman Media
6 Issues

in this issue

1 min
fall baking is my favorite

COOKIES, CUSTARDS, AND BROWN, CRISPY PASTRY sound better and better as the days get shorter and the nights cooler. I am the kind of baker who will, from time to time, use a premade crust but would never think of using anything but real, fresh whipped cream. Since you have made it this far into Fall Baking, you’ve realized you’re in for a treat. This year, we centered this issue around our favorite autumn ingredients and techniques, from apples and pears to nuts and spices. Along the way, you’ll spot some of my favorites, including a dreamy Pumpkin Chiffon Pie (page 42), Nutella Fudge Cookies (page 67), and a crave-worthy Salted Caramel and Chocolate Chunk Bread Pudding (page 93). Don’t even get me started on the Bundt cakes. Whether you’re a novice…

2 min
baking basics

Picking Your Pan GLASS Glass pans conduct heat evenly, giving your piecrusts and cake batters the most thorough bake. While other materials bake by conduction only, glass bakes by both conduction and radiant heat energy. With a clear material, you can take a quick peek to see how brown the bottom of your baked good is getting, indicating doneness. CERAMIC Ceramic pans are usually the most decorative (perfect for taking from oven to table) and also conduct heat evenly. They work well for both pies and cakes and stay warm for longer outside of the oven. METAL Metal pans brown crusts and batters more quickly because they become hotter in the oven, making them ideal for crusty pound cakes. When choosing a metal pan, go with a lighter aluminum one with a dull finish that is…

13 min
chapter 1 apples & pears

CARAMEL APPLE BARS MAKES 12 TO 16 A cross between apple pie and cheesecake, these bars are two desserts rolled into one! CRUST 3½ cups all-purpose flour1¾ cups firmly packed light brown sugar1 cup old-fashioned oats¾ cup chopped pecans1 teaspoon baking powder1 teaspoon kosher salt1½ cups unsalted butter, melted FILLING 2 (8-ounce) packages cream cheese, softened½ cup plus 2 tablespoons sugar, divided1 teaspoon vanilla extract2 large eggs6 cups thinly sliced Gala orGolden Delicious apples (about 4 large)2 tablespoons all-purpose flour, divided1 teaspoon apple pie spice1¼ cups apple butter Prepared caramel sauce* FOR CRUST 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray with baking spray with flour. 2. In a large bowl, stir together flour, brown sugar, oats, pecans, baking powder, and salt. Drizzle with melted butter; toss with…

18 min
chapter 2 pumpkin & sweet potato

PUMPKIN–SWEET POTATO BREAD MAKES 1 (9X5-INCH) LOAF Fall’s favorite quick bread gets a makeover with a Maple-Bourbon Glaze. BREAD 1 cup all-purpose flour¾ cup whole wheat flour2 teaspoons pumpkin pie spice1 teaspoon baking powder1 teaspoon baking soda½ teaspoon kosher salt1 (8-ounce) can crushed pineapple, drained1 cup canned pumpkin1 cup loosely packed grated sweet potato1 apple, grated and squeezed dry2 large eggs, lightly beaten¾ cup firmly packed light brown sugar1 tablespoon grated fresh ginger½ cup chopped sweetened dates¼ cup coconut oil, melted MAPLE-BOURBON GLAZE 4 ounces reduced-fat cream cheese, softened¼ cup 2% reduced-fat milk6 tablespoons confectioners’ sugar1 tablespoon maple syrup1 tablespoon bourbon Garnish: chopped pecans, orange zest FOR BREAD 1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with cooking spray. 2. In a large bowl, whisk together flours, pumpkin pie spice, baking powder, baking soda, and salt. In a…

10 min
chapter 3 chocolate

CHOCOLATE-BANANA CAKE WITH CHOCOLATE FROSTING MAKES 1 (10-INCH) CAKE Ripe banana and crunchy walnuts give this cake a wonderful texture. CAKE 2½ cups all-purpose flour1 teaspoon baking soda1 teaspoon kosher salt1 teaspoon freshly grated nutmeg1 teaspoon ground cinnamon¾ cup unsalted butter, melted1 cup firmly packed dark brown sugar¾ cup granulated sugar2 large eggs1 teaspoon vanilla extract2 ripe bananas, mashed2 cups semisweet chocolate morsels1 cup chopped walnuts CHOCOLATE FROSTING 6 tablespoons unsalted butter, softened1¼ cups confectioners’ sugar¼ cup unsweetened cocoa powder½ teaspoon kosher salt2 to 3 tablespoons whole buttermilk FOR CAKE 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a medium bowl, whisk together flour, baking soda, salt, nutmeg, and cinnamon. In a large bowl, whisk together melted butter and sugars until combined. Add eggs, vanilla, and banana, whisking to combine. Add flour…

13 min
chapter 4 caramel

BANANAS FOSTER KOUIGN AMANN MAKES 6 SERVINGS We gave this Breton treat, traditionally made with layers of puff pastry, a New Orleans twist by filling it with bananas and drizzling it with caramel sauce. 1 (14-ounce) package frozen puff pastry,* thawed½ cup plus 6 tablespoons firmly packed dark brown sugar, divided2 large bananas, sliced1 large egg2 tablespoons heavy whipping cream2 tablespoons granulated sugar½ cup unsalted butter½ cup dark rum1 teaspoon ground cinnamonVanilla ice cream, to serve 1. Preheat oven to 350°. Spray 6 large muffin cups with baking spray with flour. 2. On a lightly floured surface, roll dough into a 16x12-inch rectangle. Using a sharp knife, cut dough into 12 (4-inch) squares. Place 1 tablespoon brown sugar on 6 squares, spreading to edges. Top with remaining 6 squares. Place 3 banana slices in center…