Taste of the South Southern Baking 2017

Some folks say you’re either a cook or a baker— I think you can be both. Sure, you have to follow a few extra instructions; you have to measure carefully and stir mindfully. But the results are absolutely worth your attention to detail. More than a science, baking is a form of magic, where ingredients like butter, sugar, and flour are transformed into towering cakes, flaky pies, and perfectly crispy cookies. It’s a sacred practice, a labor of love that yields the most comforting results. No matter your skill level, this collection of recipes has something perfect in store for you. Whether you’re ready to try your hand at baking with yeast, or you’d rather keep it simple with a good, dependable quick bread, we’ve got you covered. I recommend you brew a…

Makes 6 Muffins: 21⁄2 cups halved fresh Florida strawberries 1 cup firmly packed light brown sugar 1⁄2 cup unsalted butter, melted 2 large eggs, lightly beaten 21⁄4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1⁄2 teaspoon lemon zest 1⁄2 teaspoon fresh lemon juice Topping: 6 tablespoons unsalted butter, melted 1 cup all-purpose flour 3⁄4 cup firmly packed light brown sugar 1⁄2 cup sliced almonds 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon kosher salt Glaze: 1 cup confectioners’ sugar 2 tablespoons whole buttermilk Strawberry Butter, to serve (recipe follows) 1. Preheat oven to 350°. Spray a 6-cup jumbo muffin tin with baking spray with flour. 2. For muffins: In a large bowl, mash strawberries using a potato masher. Add brown sugar, melted butter, and eggs, whisking to combine. In a medium bowl, stir together flour, baking powder, cinnamon, salt, and zest. Add flour mixture to strawberry mixture, stirring…

Makes 12 2⁄3 cup vegetable oil 1⁄2 cup granulated sugar 1⁄2 cup firmly packed light brown sugar 2 large eggs 1 tablespoon orange zest 11⁄4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1⁄2 teaspoon salt 11⁄3 cups grated carrot 3⁄4 cup finely chopped walnuts, divided Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Line 12 muffin cups with paper liners. 2. In a large bowl, beat oil, sugars, and eggs with a mixer at medium-high speed until fluffy. Add zest, beating until combined. 3. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Gradually add flour mixture to oil mixture, beating until combined. Stir in grated carrot and 1⁄2 cup walnuts. Spoon batter into prepared muffin cups. 4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes.…

Makes 12 Dough: 31⁄2 cups all-purpose flour, divided 1 (1⁄4-ounce) package active dry yeast 1⁄2 cup whole milk 1⁄2 cup sour cream 1⁄3 cup unsalted butter, cubed 1⁄3 cup sugar 1⁄2 teaspoon salt 1 teaspoon vanilla extract 1 large egg, lightly beaten Filling: 1⁄4 cup unsalted butter, softened 1⁄4 cup sugar 2 teaspoons ground cinnamon 1 teaspoon orange zest 1 teaspoon all-purpose flour 1⁄8 teaspoon salt Glaze: 1⁄2 cup firmly packed light brown sugar 1⁄3 cup unsalted butter 1⁄3 cup light corn syrup 1⁄8 teaspoon salt 1⁄2 cup toasted pecans, chopped 1. For dough: In a large bowl, combine 11⁄2 cups flour and yeast. Set aside. 2. In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until a candy thermometer reads 120° to 130°. Pour over flour mixture. Add vanilla and egg; stir well. Gradually stir in enough remaining flour until a soft dough forms and…

Makes about 8 servings 3⁄4 cup unsalted butter 10 sprigs fresh thyme 3 tablespoons canola oil 4 cups plain white or yellow cornmeal 2 cups all-purpose flour 1⁄4 cup fresh thyme leaves 2 tablespoons baking powder 1 tablespoon kosher salt 1 tablespoon ground black pepper 4 cups whole buttermilk 4 large eggs 2⁄3 cup honey Honey and butter, to serve 1. Preheat oven to 400°. In a 12-inch cast-iron skillet, melt butter over medium heat. Add thyme sprigs. Cook until butter starts to brown, 3 to 4 minutes. Pour butter into a medium bowl; discard thyme. Wipe skillet. 2. Add oil to skillet. Place skillet in oven until oil is very hot, about 8 minutes. 3. In a large bowl, whisk together cornmeal, flour, thyme leaves, baking powder, salt, and pepper. Add buttermilk, eggs, and honey to melted butter; whisk until combined. Make a well in…

Makes 12 Bacon butter: 6 slices bacon 1 cup unsalted butter, softened 1⁄4 teaspoon kosher salt Muffins: 1 cup all-purpose flour 1 cup stone-ground cornmeal 1 tablespoon baking powder 11⁄2 teaspoons kosher salt 11⁄4 cups Creamed Corn (recipe follows) 1⁄2 cup whole milk 1⁄2 cup unsalted butter, melted 1 large egg 2 large egg whites 1. For bacon butter: In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1⁄4 cup drippings in a bowl. Let bacon cool completely; crumble. 2. In a medium bowl, stir together crumbled bacon, butter, and salt. Cover and refrigerate until ready to use. 3. For muffins: Preheat oven to 425°. Pour 1 teaspoon bacon drippings into each of 12 muffin cups. Place in oven until drippings are very hot, about 8 minutes. 4. In a large bowl, whisk together flour, cornmeal, baking…