Taste of the South Southern Christmas 2016

PEANUT BUTTER SNICKERDOODLES Makes about 36 1⁄4 cup butter-flavored shortening 3⁄4 cup granulated sugar, divided 1⁄2 cup firmly packed light brown sugar 1 teaspoon vanilla extract 3⁄4 cup creamy peanut butter 1 large egg 11⁄2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 2 tablespoons heavy whipping cream 1 tablespoon ground cinnamon 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat shortening, 1⁄2 cup granulated sugar, brown sugar, and vanilla with a mixer at mediumhigh speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine. 3. In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to shortening mixture, beating just until combined after each addition. Add cream, beating to…

GINGERBREAD BARK Makes about 1 pound 1 pound vanilla-flavored candy coating, melted according to package directions 9 thin gingersnap cookies* 1⁄2 cup gumdrops 3 tablespoons chopped crystallized ginger 1 tablespoon assorted sprinkles 1. Line a rimmed baking sheet with parchment paper. 2. Spoon 1⁄4 cup melted candy coating into a small bowl. Cover and set aside. 3. Spread remaining candy coating in a 12x8-inch rectangle on prepared pan. Place cookies 1 inch apart in candy coating, pressing gently. Scatter with gumdrops, ginger, and sprinkles. Drizzle reserved 1⁄4 cup candy coating over bark. Let stand until set. Break into pieces; cover and store for up to 2 weeks. *We used Anna’s Ginger Thins. KITCHEN TIP Customize this festive bark by using your favorite holiday cookies and candies. We also love it with graham crackers and red hot candies. HUMMINGBIRD FUDGE Makes about 11⁄4 pounds 1…

WHITE CHOCOLATE PEPPERMINT BUNDT CAKE Makes 8 to 10 servings 3⁄4 cup unsalted butter, softened 11⁄2 cups sugar 3 large eggs 2 teaspoons vanilla extract 1⁄2 teaspoon peppermint extract 3 cups all-purpose flour 11⁄2 teaspoons baking powder 1⁄2 teaspoon kosher salt 1⁄2 cup whole milk 2 (4-ounce) bars white chocolate, chopped and divided 1⁄2 cup sour cream 1 (10-ounce) bag white chocolate melting wafers, melted 5 peppermint candies, crushed 1. Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour. 2. 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. Beat in extracts. 3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk,…

PEAR AND CRANBERRY SLAB PIE Makes 10 to 12 servings 4 cups plus 1 tablespoon all-purpose flour, divided 7 tablespoons granulated sugar, divided 1 teaspoon salt 11⁄4 cups butter, divided 1⁄4 cup all-vegetable shortening 12 to 14 tablespoons ice water 1 (6-ounce) bag sweetened dried cranberries 1 cup boiling water 6 firm ripe pears, peeled, cored, and sliced 2 tablespoons fresh lemon juice 1⁄2 teaspoon ground cinnamon 1 tablespoon whole milk Garnish: sifted confectioners’ sugar 1. In the work bowl of a food processor, pulse together 4 cups flour, 2 tablespoons granulated sugar, and salt. Add 1 cup butter and shortening; pulse until mixture is crumbly. Transfer mixture to a large bowl. Gradually add 12 to 14 tablespoons ice water, stirring with a fork just until moistened. 2. Turn out dough onto a lightly floured surface, and gently knead until combined, 2 to 3 times. Divide…

HUMMINGBIRD CAKE Makes 1 (9-inch) cake 31⁄2 cups all-purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 3⁄4 cup toasted pecans, chopped 3⁄4 cup sweetened flaked coconut, toasted 2 teaspoons ground cinnamon 11⁄2 teaspoons baking soda 1⁄2 teaspoon salt 1⁄4 teaspoon ground ginger 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground allspice 1 (20-ounce) can crushed pineapple, drained 2 cups mashed ripe banana 1 cup canola oil 1 tablespoon vanilla extract 3 large eggs, lightly beaten Cream Cheese Frosting (recipe follows) Garnish: chopped toasted pecans 1. Preheat oven to 350°. Spray 3 (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 flour, sugars, pecans, coconut, cinnamon, baking soda, salt, ginger, nutmeg, and allspice. In a medium bowl, combine pineapple, banana, oil, vanilla, and eggs. Make a well in center of…

CROSTINI WITH ROASTED BEET RELISH AND SALAMI Makes 10 to 12 servings Relish: 3 large red beets, greens removed 1⁄4 cup minced red onion 1⁄4 cup Champagne vinegar 3 tablespoons minced celery 2 tablespoons chopped fresh parsley 2 tablespoons extra-virgin olive oil 1 teaspoon mustard seeds 1 teaspoon whole-grain mustard 1⁄2 teaspoon kosher salt Pinch ground black pepper Crostini: 1 baguette, sliced 1⁄4 cup extra-virgin olive oil 1 teaspoon kosher salt 1⁄4 teaspoon ground black pepper 1⁄4 pound thinly sliced salami Garnish: fresh parsley 1. Preheat oven to 350°. 2. For relish: Wrap each beet in foil, and place on a rimmed baking sheet. Bake until tender, about 1 hour. Let cool. 3. Peel beets, and dice into 1⁄4-inch cubes; place in a medium bowl. Stir in onion, vinegar, celery, parsley, oil, mustard seeds, mustard, salt, and pepper. Cover and refrigerate for at least 3 hours or up to 5 days. 4. For…