THE

SOUTHERN
BAKER
 CONTENTS
INTRODUCTION
EQUIPMENT & TOOLS
INGREDIENTS

RISEN BREADS & ROLLS

BISCUITS & CORNBREAD
QUICK BREADS & MUFFINS
CAKES & COFFEE CAKES
PIES, TARTS & COBBLERS
COOKIES, BARS & WAFERS
GIVEAWAY GUIDE
METRIC EQUIVALENTS
 THE RECIPES WE CHERISH
Every Southern baker I have ever met has at least one precious recipe, handed down to
him or her from generations before. Made over and over again, year after year, often
completely from memory, the recipe is refined and the hands are trained to create this
sweet offering ever so perfectly. With a knowing grin, the baker presents it at gatherings
and holidays, waiting for the first bite to overwhelm each guest, bringing that
unmistakable look of happiness.
Whether a humble treat made on a busy weeknight or a heart-stopping, gorgeous
masterpiece, each recipe carries with it a piece of our history along with a generous
helping of pure love. While there are endless recipes available, some stand the test of time
in our minds and in our hearts. This book is brimming with the recipes that every Southern
baker should know. Tested again and again, these are the stars, the desserts worth
celebrating, the treats you can’t forget.
Some bakers keep their prized recipes closely guarded—maybe even treasured as a
family secret—but here at Southern Living we want to share every last bit of advice, each
and every baking secret, and all our beloved recipes with you, so that they may soon
become your family’s cherished heirlooms.
Happy Baking!

Allison Cox Vasquez

Editor
 EQUIPMENT & TOOLS
Baking up gorgeous treats is easy as pie if you have all the right equipment
and tools at the ready.

small appliances
A heavy-duty electric stand mixer comes with attachments: a paddle, a dough hook, and a whisk-like wire beater. A
handheld electric mixer is perfect for mixing lighter batters or using with a double boiler on the cooktop. A large food
processor makes easy work of chopping nuts and chocolate, as well as mixing up homemade piecrusts.

equipment
Mixing bowls are essential in any kitchen and come in a range of sizes, including small prep bowls. Use glass bowls for
microwaving. Baking sheets are a necessity. A jelly-roll pan has shallow sides for making sponge cakes. A cookie sheet
does not have raised sides. Muffin and loaf pans are available in nonstick, steel, or aluminum and come with 6 or 12
cups, varying from miniature to jumbo sizes. It’s a great idea to have a variety of sizes of loaf pans from 5 x 3 inches to 9
x 5 inches. Pie plates come in glass, ceramic, or metal and are available in 9-inch, 10-inch, and deep-dish sizes. Tart pans
are shallow with fluted sides and can be round, square, or rectangular; common sizes are 10 inches and 11 inches. Cake
pans are helpful to have in sets of three in at least two sizes, 8 inches and 9 inches. Other useful specialty cake pans are a
Bundt pan, a tube pan, 13- x 9-inch pan, and a springform pan. A wire cooling rack allows air to circulate evenly on all
sides of freshly baked cakes, pies, or cookies.

helpful tools
Dry measuring cups come as a set of graduated cups ranging from 1/4 cup to 1 cup; they’re usually made from plastic or
metal. Liquid measuring cups are generally made from glass and have a pouring spout. Nested measuring spoons come
in a set of graduated sizes that range from 1/8 tsp. to 1 Tbsp. Rubber spatulas in small, medium, and large are helpful to
scrape batters from bowls into baking pans or to spread fillings. Wooden spoons are perfect for stirring heavy or dense
mixtures. Wire whisks come in varying sizes and shapes that are great for custards or creams. A rolling pin is a must-
have, whether a traditional one with 2 handles or a French tapered one. Cookie scoops, available in a variety of sizes, are
perfect for scooping muffin batter into pans or cookie dough onto baking sheets. A piecrust shield is placed over a pie
while baking to prevent over-browning. A pastry brush is great for brushing crumbs from a cake or coating dough with
egg wash or melted butter. A candy thermometer allows you to cook mixtures to precise temperatures. Ceramic pie
weights prevent a prebaked piecrust from forming large air bubbles. A box grater and Microplane grater make easy work
of shredding cheeses and frozen butter or zesting citrus fruits and finely grating chocolate. A wire sifter removes lumps
from flour or powdered sugar.
 INGREDIENTS
Get ready to bake up a storm with a pantry stocked full of the ingredients you
should always have on hand.

flours
All-purpose flour is great for most baked goods such as cookies, piecrusts, quick breads, and some cakes. Cake flour has
less protein (gluten) than all-purpose flour and creates a very tender crumb in biscuits or light cakes. Bread flour has the
most protein (gluten) of widely available flours, and as its name suggests, it’s perfect for breads and also pizza doughs.
Whole wheat flour is nice to substitute for some of the all-purpose flour in a recipe. It gives a nutty, wholesome flavor,
without making treats too dense.

sweeteners
Granulated sugar or white sugar is the most common sugar in the U.S. and is made from sugar cane or sugar beets.
Brown sugar is made by adding a little bit of molasses to white granulated sugar, which gives it more flavor. Depending
on the amount of molasses added, dark or light brown sugar is created. Molasses is a dark, sweet syrup with intense
flavor made from sugar cane. Its dark richness and acidity give baked goods a deep, truly Southern flavor. Cane syrup is
lighter syrup made from sugar cane that has a clean, honey-like flavor. Light corn syrup has the least flavor but highest
sweetening ability of syrups. Dark corn syrup is brown in color and has a caramel-like flavor. Honey and maple syrup
are both syrups made in nature, and each has a distinct but light flavor, depending on the grade and variety purchased.

fats
Butter is made from extracting all the flavorful fat from heavy cream and a bit of salt too. It adds richness and tenderness
to baked goods but has a lower melting point and burning point than other fats. Shortening is a solid fat made from
vegetable oil. It is the most stable of fats but imparts little flavor to baked goods. It’s perfect for greasing pans and
making flaky doughs. Vegetable oil has a mild flavor, making it great for frying or as an ingredient in dense cakes or
brownies.

dairy
Heavy cream is a favorite among bakers because it can be whipped up into a cloud or stirred in to add velvety richness.
Look for the highest fat cream for added stability and flavor. Buttermilk is a cultured cow’s milk that adds a little acidity
to baked goods and fillings. Its distinct flavor and versatility make it a staple in Southern kitchens. Whole eggs give
baked goods stability, lift, and flavor, thanks to their unique combination of protein and fat. We tested with large eggs in
all our recipes.
risen breads & rolls
 RISEN BREADS
Follow these basic steps and your bread will rise to the occasion.
Don’t be intimidated by yeast; embrace it. A friendly fungus, yeast is the microscopic
magic that leavens bread and gives it its unique texture and flavor. At the grocery store,
you’ll see instant (or “rapid-rise”) and active dry yeast. We recommend active dry—the
activation (Step 2, below) means the yeast is alive and ready to go to work. Then be sure
to knead dough and allow to fully rise, according to your recipe. For loaves, this simple
shaping technique ensures the perfect texture that’s optimal for slicing baked bread.

… … . activating & mixing … … .

Step 1: Use yeast packets before the expiration date. To store yeast after it has been opened, refrigerate the granules in an
airtight container.

Step 2: Stir active dry yeast into warm water (100° to 110°). Too cold and the granules will remain dormant; too hot and
the yeast will die.
Step 3: Yeast loves sugar, so add a pinch to speed up activation. If bubbles appear after 5 minutes, you’re golden. That’s
the gas that makes bread rise.

Step 4: Combine yeast mixture with other dough ingredients, generally flour, oil, salt, and often eggs, sugar, and milk,
depending on the recipe.

… … . kneading & rising … … .

Step 5: Add all but a cup of remaining flour, mixing until completely incorporated.
Step 6: Gradually add remaining flour until a soft dough forms.

Step 7: Continue mixing until dough is smooth and all the flour is incorporated.

Step 8: Turn out dough onto a floured surface.

Step 9: Sprinkle surface of dough with flour as needed to work.

Step 10: Knead dough until smooth and elastic, about 8 to 10 minutes.

Step 11: Cover and let rise in a warm place (80° to 85°), free from drafts, about 1 hour or until doubled in bulk.
Step 12: Punch dough down to release trapped air; turn out onto a lightly floured surface.

… … . shaping & baking … … .

Step 13: For recipes that make 2 loaves, divide dough in half evenly using a bench knife or pastry scraper.

Step 14: Roll each dough half evenly into an 18- x 9-inch rectangle.
Step 15: Starting at 1 of the short ends, tightly roll each rectangle, jelly-roll fashion. Pinch ends of dough to seal, and
tuck ends under dough.

Step 16: Place each dough roll, seam side down, in a lightly greased loaf pan.

Step 17: Brush tops of loaves with oil, butter, or an egg wash to achieve a golden brown crust.
Step 18: Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

Step 19: Bake loaves according to recipe directions, until golden brown and have a hollow sound when tapped.

Step 20: Transfer loaves to a wire rack, and brush with melted butter. Let cool completely before slicing.
New Orleans Calas
 NEW ORLEANS CALAS
The Calas Women, as they were called, peddled these hot breakfast fritters—whose name
comes from the African word kárá—each morning in the French Quarter. Long departed,
we honor them here with a classic rice-dough recipe too delicious to ever disappear.
makes about 21/2 dozen calas hands-on 45 min. total 10 hours, 10 min.
1/ cup uncooked medium-grain rice
2
3/
4 tsp. table salt, divided
1/
2 cup warm water (100° to 110°)

11/4 tsp. active dry yeast

1 tsp. granulated sugar
3 large eggs, lightly beaten
11/4 cups all-purpose flour
1/
4 cup granulated sugar
1/
4 tsp. ground nutmeg
Vegetable oil
Powdered sugar

1. Bring 6 cups water to a boil in a saucepan over medium-high heat. Stir in rice and 1/4
tsp. salt. Reduce heat to medium, and cook, stirring often, 25 to 30 minutes. (Rice will be
very soft and thick.) Remove from heat, and drain. Place 11/2 cups cooked rice in a bowl,
discarding remaining rice. Mash rice with a potato masher 30 seconds. Cool 20 minutes or
until lukewarm.
2. Stir together warm water, yeast, and 1 tsp. granulated sugar in a 1-cup glass measuring
cup; let stand 5 minutes. Stir yeast mixture into rice. Cover with plastic wrap, and let stand
in a warm place (80° to 85°), free from drafts, 8 to 12 hours.
3. Stir eggs into rice mixture. Combine flour, next 2 ingredients, and remaining 1/2 tsp. salt.
Stir flour mixture into rice mixture. Cover with plastic wrap, and let stand in a warm place
(80° to 85°), free from drafts, 30 minutes.
4. Meanwhile, pour oil to depth of 3 inches into a deep cast-iron skillet or large Dutch
oven; heat to 350°. Drop dough by rounded tablespoonfuls into hot oil, and fry, in batches,
3 minutes or until golden brown. Drain on paper towels. Sprinkle with powdered sugar,
and serve immediately.
Note: We tested with Water Maid Medium-Grain Enriched Rice.
 BAKING SECRETS
from the Southern Living Test Kitchen
The best place to let the rice mixture rise free of drafts is inside your oven. Be sure
it’s cooled down if you were baking in it recently, and certainly don’t turn on your
oven while the mixture is inside!
Orange Rolls
 ORANGE ROLLS
The rolls need rising time, so plan this recipe for a weekend or day off.
makes 24 servings hands-on 30 min. total 3 hours, 30 min., including topping and glaze
1 (1/4-oz.) envelope active dry yeast
1/
2 cup plus 1 tsp. granulated sugar, divided
1/
4 cup warm water (100º to 110º)
1 cup butter, softened and divided
1 tsp. table salt
2 large eggs, lightly beaten
1 cup milk
1 Tbsp. fresh lemon juice
41/2 cups bread flour
1/
4 tsp. ground nutmeg
1/ to 1/2 cup bread flour
4

11/3 cups powdered sugar

1/
4 cup honey
2 large egg whites
1 cup coarsely chopped pecans (optional)
Fresh Orange Glaze

1. Combine yeast, 1 tsp. granulated sugar, and warm water in a small bowl; let stand 5
minutes.
2. Beat 1/2 cup butter at medium speed with a heavy-duty electric stand mixer, using
paddle attachment, until creamy. Gradually add remaining 1/2 cup granulated sugar and
salt, beating until light and fluffy. Add eggs, milk, and lemon juice, beating until blended.
Stir in yeast mixture.
3. Combine 41/2 cups bread flour and nutmeg. Gradually add to butter mixture, beating at
low speed 2 minutes or until well blended.
4. Turn dough out onto a surface floured with about 1/4 cup bread flour; knead for 5
minutes, adding additional bread flour as needed. Place dough in a lightly greased large
bowl, turning to grease top of dough. Cover and let rise in a warm place (80° to 85°), free
from drafts, 11/2 to 2 hours or until doubled in bulk.
5. Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Divide
one dough half into 12 equal pieces; shape each piece, rolling between hands, into a 7- to
8-inch-long rope. Wrap each rope into a coil, firmly pinching end to seal. Place rolls in a
lightly greased 10-inch round cake pan. Repeat procedure with remaining dough half.
Melt remaining 1/2 cup butter in a medium bowl. Stir in powdered sugar, honey, and egg
whites until smooth; drizzle half of topping evenly over each pan of rolls.
6. Let rise, uncovered, in a warm place (80° to 85°), free from drafts, 1 hour or until
doubled in bulk. Top evenly with pecans, if desired.
7. Preheat oven to 350°. Bake at 350° for 20 to 22 minutes or until rolls are lightly
browned. Cool rolls 2 minutes in pans. Spoon half of Fresh Orange Glaze evenly over
each pan of warm rolls, and serve immediately.

oranges
How do you tell the difference between a Florida orange and a California orange? California oranges tend to have a
golden orange-yellow color and a thick, even skin. Florida oranges range in color from orange to orange-yellow to
greenish-yellow and tend to have a thinner skin.

FRESH ORANGE GLAZE

2 cups powdered sugar
2 Tbsp. butter, softened
2 tsp. orange zest
3 Tbsp. fresh orange juice
1 Tbsp. fresh lemon juice

Beat powdered sugar and butter at medium speed with an electric mixer until blended.
Add remaining ingredients, and beat until smooth. Makes 3/4 cup.
Caramel Apple Fantans
 CARAMEL APPLE FANTANS
At the turn of the 20th century, the South was the apple capital of the world. This recipe
celebrates the autumn fruit. Use any firm cooking apple, such as ‘Jonagold’ or
‘Honeycrisp,’ or seek out Southern heirlooms, like ‘Terry Winter’ or ‘Yellow June.’
makes 1 dozen fantans hands-on 50 min. total 2 hours, 45 min.
Dough:
1 (1/4-oz.) envelope active dry yeast
1 cup warm water (100° to 110°)
1 tsp. granulated sugar
1 large egg
1/
4 cup granulated sugar
1/ cup butter, melted
4

1 tsp. table salt

11/2 to 2 cups bread flour

11/2 cups whole wheat flour

Filling:
9 Tbsp. butter, softened and divided
3 cups peeled and diced Braeburn apples (about 3 large)
1/
2 cup golden raisins
1/
4 cup firmly packed light brown sugar
3/
4 cup granulated sugar
1 Tbsp. ground cinnamon
3/ cup toasted chopped pecans
4

Glaze:
1/ cup butter
3
1
/3 cup firmly packed light brown sugar

1. Prepare Dough: Combine first 3 ingredients in bowl of a heavy-duty electric stand mixer;
let stand 5 minutes. Stir in egg, next 3 ingredients, and 11/2 cups bread flour. Beat at
medium speed, using paddle attachment, 1 minute or until smooth. Gradually beat in
whole wheat flour and enough remaining bread flour to make a soft dough. Turn dough
out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes),
sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl,
turning to grease top. Cover with plastic wrap, and let rise in a warm place (80° to 85º),
free from drafts, 45 to 55 minutes or until doubled in bulk.
2. Meanwhile, prepare Filling: Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add
apples and next 2 ingredients, and sauté 4 to 5 minutes or until apples are crisp-tender.
Cool completely (about 30 minutes).
3. Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch
rectangle. Spread remaining 8 Tbsp. softened butter over dough. Stir together 3/4 cup
granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple
mixture.
4. Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and
pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half
crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a
lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm
place (80º to 85º), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch
above rim of pan.
5. Preheat oven to 375°. Bake at 375° for 18 to 20 minutes or until deep golden brown.
Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack.
6. Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy
saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove
from heat; drizzle over top of warm rolls.
Iced Cinnamon Rolls
 ICED CINNAMON ROLLS
Cream cheese adds richness and body to the icing spread on these warm breakfast
favorites.
makes 16 rolls hands-on 30 min. total 3 hours, 40 min.
1 (1/4-oz.) envelope active dry yeast
1/ cup warm water (100° to 110°)
4

1 tsp. granulated sugar

1 cup butter, softened, divided
1 cup granulated sugar, divided
1 tsp. table salt
2 large eggs, lightly beaten
1 cup milk
1 Tbsp. fresh lemon juice
1/
4 tsp. ground nutmeg

41/2 cups bread flour

1/
4 to 1/2 cup bread flour
1/
2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
1 cup toasted chopped pecans
Cream Cheese Icing

1. Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
2. Beat 1/2 cup butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add 1/2 cup granulated sugar and table salt, beating at medium speed until light
and fluffy. Add eggs and next 3 ingredients, beating until blended. Stir in yeast mixture.
3. Gradually add 41/2 cups flour to butter mixture, beating at low speed 1 to 2 minutes or
until well blended.
4. Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until
smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent
dough from sticking to hands and surface. Place dough in a lightly greased large bowl,
turning to grease top. Cover and let rise in a warm place (80° to 85°), free from drafts, 11/2
to 2 hours or until doubled in bulk.
5. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch
rectangle. Spread with remaining 1/2 cup butter, leaving a 1-inch border around edges. Stir
together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle
sugar mixture over butter. Top with pecans. Roll up dough, jelly-roll fashion, starting at 1
long side; cut into 16 slices.
6. Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise
in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
7. Preheat oven to 350°. Bake at 350° for 20 to 22 minutes or until rolls are golden brown.
Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.

CREAM CHEESE ICING

1 (3-oz.) package cream cheese, softened
2 Tbsp. butter, softened
21/4 cups powdered sugar
1 tsp. vanilla extract
2 Tbsp. milk

Beat first 2 ingredients at medium speed with an electric mixer until creamy. Gradually
add powdered sugar, beating at low speed until blended. Stir in vanilla and 1 Tbsp. milk.
Add remaining 1 Tbsp. milk, 1 tsp. at a time, stirring until icing is smooth and creamy.
Makes 11/2 cups.
Chocolate Breakfast Wreath
 CHOCOLATE BREAKFAST WREATH
From Virginia to Atlanta, artisanal chocolate makers are popping up all over the South.
Look to their products to infuse this holiday wreath with authentic regional flavor. Be sure
to soften the butter until it’s spreadable. The silky dough is a dream to work with, so even
beginning bakers can make this beautiful wreath.
makes 10 to 12 servings hands-on 25 min. total 3 hours, 40 min., including glaze
1/ cup warm milk (100° to 110°)
2

2 (1/4-oz.) envelopes active dry yeast

1/
3 cup plus 1/2 cup sugar, divided

41/2 cups all-purpose flour, divided

2 tsp. kosher salt
11/2 cups soft butter, divided
3 large eggs, at room temperature
Parchment paper
1 (4-oz.) bittersweet chocolate baking bar, finely chopped
Easy Vanilla Glaze

1. Combine milk, yeast, and 1/3 cup sugar in bowl of a heavy-duty electric stand mixer; let
stand 5 minutes or until foamy. Gradually add 1 cup flour, beating at low speed until
blended; scrape down sides. Add salt and 1 cup butter; beat at low speed until smooth.
Add eggs, 1 at a time, beating until blended after each addition and scraping sides of bowl
as needed. Gradually add remaining 31/2 cups flour, beating until blended. Increase speed
to medium, and beat until dough forms a ball and begins to pull away from sides. Beat
dough 2 more minutes or until smooth and elastic. Turn dough out onto a lightly floured
surface, and knead 3 minutes.
2. Place dough in a greased large bowl, turning to grease top. Cover with plastic wrap, and
let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto lightly floured parchment paper. Roll dough into an
18- x 12-inch rectangle.
3. Brush 6 Tbsp. soft butter over dough; sprinkle with chocolate and 1/2 cup sugar. Roll up
dough, jelly-roll fashion, starting at 1 long side. Press edge to seal, and place dough, seam
side down, on parchment paper.
4. Transfer parchment paper with dough onto a baking sheet. Shape rolled dough into a
ring, pressing ends together to seal. Cut ring at 2-inch intervals, from outer edge up to (but
not through) inside edge. Gently pull and twist cut pieces to show filling. Cover dough.
5. Let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 350°. Uncover dough. Melt remaining 2 Tbsp. butter; brush over dough.
Bake at 350° for 30 to 40 minutes or until golden. Cool on pan 10 minutes. Drizzle Easy
Vanilla Glaze over warm bread.
 EASY VANILLA GLAZE
2 cups powdered sugar
3 to 4 Tbsp. milk
1/ tsp. vanilla extract
2

Dash of table salt

Whisk together powdered sugar, 3 Tbsp. milk, vanilla, and salt. Whisk in up to 1 Tbsp.
milk, 1 tsp. at a time, to reach desired consistency. Makes 11/2 cups.
Ham-And-Swiss Sticky Buns
 HAM-AND-SWISS STICKY BUNS
Stuff the dough deep into the muffin tin so that the tops rise into a cheesy dome while
baking.
makes 16 rolls hands-on 20 min. total 1 hour, 10 min.
9 oz. deli ham, finely chopped
2 cups (8 oz.) shredded Swiss cheese
2 Tbsp. spicy brown mustard
1/
2 cup firmly packed light brown sugar
2 (16.3-oz.) cans refrigerated jumbo biscuits
Maple syrup

1. Preheat oven to 325°. Stir together first 3 ingredients.

2. Sprinkle brown sugar into a 12-inch square on a clean surface. Arrange biscuits in 4
rows on sugar, covering sugar completely. Pinch biscuits together to form a square. Roll
dough into a 16- x 12-inch rectangle (about 1/4 inch thick), pinching dough together as
needed. Spread ham-and-cheese mixture over dough. Roll up tightly, starting at 1 long
side, pressing brown sugar into dough as you roll. Pinch ends to seal. Cut into 16 slices
using a serrated knife. Fit each slice into cups of a lightly greased 24-cup muffin pan.
(Dough will extend over tops of cups.)
3. Bake at 325° for 40 minutes or until golden and centers are completely cooked. Cool on
a wire rack 10 minutes. Drizzle with syrup.
Note: We tested with Pillsbury Grands! Flaky Layers Original refrigerated biscuits.

time-saving tip
To make ahead, prepare recipe through Step 2, and chill 8 hours. Let stand 10
minutes. Proceed as directed in Step 3.
Caramel-Glazed Monkey Bread
 CARAMEL-GLAZED MONKEY BREAD
We’d wager our presents under the tree that this is the best pull-apart bread on Earth. The
dough is soft and cakey, and the loaf dons a scrumptious sugary crust.
makes 10 to 12 servings hands-on 30 min. total 5 hours, 5 min.
Wax paper
Dough:
1/ cup warm water (100° to 110°)
2

1 (1/4-oz.) envelope active dry yeast

1 tsp. sugar
5 cups all-purpose flour
3 Tbsp. sugar
5 tsp. baking powder
11/2 tsp. table salt
1 tsp. baking soda
1/
2 cup cold butter, cubed
1/
2 cup shortening, cubed
2 cups buttermilk, at room temperature
Coating:
3/
4 cup granulated sugar
3/
4 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
3/
4 cup butter, melted
1 cup toasted chopped pecans
Glaze:
3/ cup firmly packed light brown sugar
4

6 Tbsp. butter
3 Tbsp. milk
1 tsp. vanilla extract

1. Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly
grease wax paper.
2. Prepare Dough: Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5
minutes.
3. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into
flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and
buttermilk, stirring just until dry ingredients are moistened. Cover with plastic wrap, and
chill 2 to 72 hours.
4. Prepare Coating: Stir together granulated sugar and next 2 ingredients in a small bowl. Turn
dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about
60 (11/2-inch) balls. Dip each in melted butter; roll in sugar mixture.
5. Place a single layer of coated balls in prepared pan, covering bottom completely.
Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture;
drizzle with any remaining melted butter.
6. Cover dough; let stand 1 hour.
7. Preheat oven to 350°. Uncover and bake at 350° for 40 to 45 minutes or until a wooden
pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes.
Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter.
8. Meanwhile, prepare Glaze: Bring first 3 ingredients to a boil in a small saucepan over medium
heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in
vanilla. Stir constantly 2 minutes. Drizzle bread with glaze. Serve warm.
 Spoon Rolls
Refrigerator Yeast Rolls
Two-Seed Bread Knots
Potato-Caramelized Onion Buns
 SPOON ROLLS
These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron
creates a wonderfully crisp crust. If you’re a fan of muffin tops, try baking these rolls in a
drop biscuit pan.
makes 14 rolls hands-on 15 min. total 40 min.
1 (1/4-oz.) envelope active dry yeast
2 cups warm water (100° to 110°)
4 cups self-rising flour
1/ cup sugar
4
3/ cup butter, melted
4

1 large egg, lightly beaten

1. Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let
mixture stand 5 minutes.
2. Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron
muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling
half full.
3. Bake at 400° for 20 minutes or until rolls are golden brown.

time-saving tip
Unused batter may be stored in an airtight container in the refrigerator for up to 1
week. Bake up the exact amount of rolls you need, and save the rest of the batter for
later.
 REFRIGERATOR YEAST ROLLS
Some bread recipes require a serious time commitment. These rolls, however, are
designed to save you time by letting the dough rise in the refrigerator overnight. Then all
you have to do is shape the rolls, give them a quick rise, and bake.
makes about 7 dozen rolls hands-on 45 min. total 9 hours, 45 min.
1 (1/4-oz.) envelope active dry yeast
2 cups warm water (100° to 110°)
6 cups bread flour
1/ cup sugar
2
1/ tsp. table salt
2
1/
2 cup shortening
2 large eggs
1/
2 cup butter, melted

1. Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.
2. Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with
a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not
overmix.) Cover and chill 8 hours.
3. Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with
a 11/2-inch round cutter, rerolling dough scraps as needed.
4. Brush rounds with melted butter. Make a crease across each round with a knife, and fold
rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll
pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a
warm place (80° to 85°), free from drafts, 45 minutes or until doubled in bulk.
5. Preheat oven to 400°. Bake rolls at 400° for 8 to 10 minutes or until golden.

BAKING SECRETS
from the Southern Living Test Kitchen
Not all yeasts work the same way. This recipe calls for active dry yeast, the kind that
should be dissolved and activated in warm water before mixing into the other
ingredients. On the other hand, rapid-rise yeast can be mixed directly into dry
ingredients and then combined with the warmed liquids.
 POTATO-CARAMELIZED ONION BUNS
We added caramelized onions to this wonderful potato bread recipe. Serve meaty
cheeseburgers or grilled fish inside these delicious buns.
makes about 2 dozen hands-on 45 min. total 2 hours, 50 min.
2 cups warm water (100° to 110°)
3 (1/4-oz.) envelopes active dry yeast
1 cup refrigerated or frozen mashed potatoes, thawed and warmed
2 Tbsp. sugar
2 Tbsp. butter, melted
7 cups plus 1 Tbsp. all-purpose flour
1 Tbsp. table salt
Caramelized Onions
Parchment paper
1 large egg, lightly beaten
11/2 tsp. poppy seeds (optional)

1. Preheat oven to 200°. Stir together 2 cups warm water and yeast in bowl of a heavy-
duty electric stand mixer until dissolved. Let stand 5 minutes.
2. Add potatoes, sugar, and butter to yeast mixture; beat at medium speed, using dough
hook attachment, until blended. Add 7 cups flour and salt; beat at low speed 2 minutes.
Add Caramelized Onions, and beat at medium speed 5 minutes. (Dough will be very
sticky.) Sprinkle dough with remaining 1 Tbsp. flour, and remove from bowl.
3. Shape into a ball, and place in a lightly greased bowl, turning to grease top. Turn off
oven. Cover bowl with plastic wrap, and let rise in oven 30 minutes or until doubled in
bulk.
4. Remove from oven. Remove and discard plastic wrap. Punch dough down, and turn out
onto a lightly floured surface. Divide into 24 portions.
5. Preheat oven to 350°. Shape each portion into a ball, using floured hands. Place no
more than 8 balls on each parchment paper-lined baking sheet. Cover with plastic wrap,
and let rise again in a warm place (80° to 85°), free from drafts, for 15 to 20 minutes or
until doubled in bulk. Brush with egg, and sprinkle with poppy seeds, if desired.
6. Bake buns at 350° for 15 to 18 minutes or until golden brown. Remove from pans, and
cool on wire racks.

CARAMELIZED ONIONS
1
/4 cup butter
2 large sweet onions, chopped
1
/2 tsp. table salt
Melt butter in a large skillet over medium heat; add onions and salt, and sauté 20 minutes
or until caramel colored. Cool. Makes 2 cups.
 TWO-SEED BREAD KNOTS
These seeded rolls get their deep golden brown color thanks to the egg yolk that’s brushed
over them before baking; it does double duty by serving as the adhesive for the sesame
and poppy seeds adorning the tops.
makes 20 rolls hands-on 30 min. total 1 hour, 5 min.
1 (1/4-oz.) envelope active dry yeast
1 cup warm water (100° to 110°)
31/2 cups bread flour
2 Tbsp. sugar
11/2 tsp. table salt
3 Tbsp. olive oil
1 large egg yolk
1 Tbsp. sesame seeds
1 tsp. poppy seeds
Parchment paper

1. Preheat oven to 200°. Combine yeast and 1 cup warm water in a 2-cup liquid measuring
cup; let mixture stand 5 minutes.
2. Combine flour, sugar, and salt in bowl of a heavy-duty electric stand mixer. Add yeast
mixture and oil. Beat at low speed 1 minute; beat at medium speed 5 minutes.
3. Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape
into a knot. Combine egg yolk and 1 Tbsp. water; brush over rolls. Sprinkle with seeds;
place on parchment paper-lined baking sheets. Turn oven off, cover rolls loosely with
plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk. Remove
from oven, and preheat oven to 400°. Discard plastic wrap.
4. Bake at 400° for 15 to 17 minutes or until golden.

sweet idea
Serve these beautiful rolls for dinner in a basket covered with a towel to keep them
warm, and whip up some garlic-herb butter to serve alongside. Just stir together 1/2
cup softened butter, 2 minced garlic cloves, 1/4 tsp. freshly ground black pepper, 1/4
tsp. sea salt, and 1 Tbsp. chopped fresh parsley.
Blueberry Kolaches
 BLUEBERRY KOLACHES
Originating from central Europe, these rolls were brought to the Hill Country of Texas by
immigrants. Considered the unofficial “breakfast pastry of Texas,” these are stuffed with
fresh blueberries or mango and topped with a sweet crumble.
makes about 3 dozen kolaches hands-on 40 min. total 10 hours, 5 min.
1 (1/4-oz.) envelope active dry yeast
1/
2 cup warm water (100° to 110°)
1/ cup butter, softened
2

11/3 cups sugar

21/2 tsp. table salt

2 large eggs
81/2 cups all-purpose flour
2 cups milk
3 (6-oz.) containers fresh blueberries (about 3 cups)
1/
3 cup blueberry preserves
1/
3 cup all-purpose flour
1/ cup sugar
3

3 Tbsp. cold butter, cut up

1. Combine yeast and warm water in a bowl; let stand 5 minutes.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add 11/3
cups sugar and 21/2 tsp. salt. Add eggs, 1 at a time, beating just until blended after each
addition. Stir in yeast mixture.
3. Add 81/2 cups flour to butter mixture alternately with milk, beginning and ending with
flour mixture. Beat at low speed just until blended, stopping to scrape bowl as needed.
Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and
chill 8 to 24 hours.
4. Shape dough into 35 (2-inch) balls (about 1/4 cup per ball), using floured hands. Place
11/2 inches apart on 2 lightly buttered baking sheets. Cover and let rise in a warm place
(80° to 85°), free from drafts, 1 hour or until doubled in bulk.
5. Preheat oven to 375°. Stir together blueberries and preserves. Combine 1/3 cup flour and
next 2 ingredients with a pastry blender until crumbly. Press thumb into each dough ball,
forming an indentation; fill each with 1 Tbsp. berry mixture. Sprinkle with flour mixture.
Bake at 375° for 20 to 25 minutes or until golden.
Mango Kolaches: Prepare as directed, substituting 2 cups chopped fresh mango for
blueberries and 1/3 cup peach preserves for blueberry preserves.
 BAKING SECRETS
from the Southern Living Test Kitchen
Don’t overwork the dough. You can use a cookie scoop for easy portioning in Step 4,
if desired.
Sour Cream Pocketbook Rolls
 SOUR CREAM POCKETBOOK ROLLS
Recipes are often richer in the South, and the secret to the tender texture of these folded
rolls is an entire container of sour cream. It imparts the subtle tang and moistness that
makes these fluffy rolls perfect for accompanying a fancy roast or steaks.
makes about 41/2 dozen rolls hands-on 30 min. total 9 hours, 32 min.
1 (8-oz.) container sour cream
1/
2 cup butter
1/ cup sugar
2

11/4 tsp. table salt

2 (1/4-oz.) envelopes active dry yeast

1/
2 cup warm water (100° to 110°)
2 large eggs, lightly beaten
4 cups all-purpose flour
1/
4 cup butter, melted and divided

1. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to

4 minutes or until butter melts. Let cool to 115°.
2. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well
blended. Cover and chill 8 to 24 hours.
3. Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch
thickness on a floured surface; cut dough into rounds with a 21/2-inch round cutter.
4. Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife,
and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly
greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking
sheet. Cover and let rise in a warm place (80° to 85°), free from drafts, 45 minutes or until
doubled in bulk.
5. Preheat oven to 375°. Bake rolls at 375° for 12 to 15 minutes or until golden brown.
Brush rolls with remaining 2 Tbsp. melted butter.
Icebox Dinner Rolls
 ICEBOX DINNER ROLLS
Also known as “cloverleaf rolls” because of their signature triple-bump tops, these rolls
are made by shaping three mini rolls and nesting them all together in a greased muffin pan
before baking.
makes about 11/2 dozen hands-on 30 min. total 9 hours, 35 min.
1 cup boiling water
6 Tbsp. shortening
1/
4 cup sugar
1 tsp. table salt
1 (1/4-oz.) envelope active dry yeast
1/
4 cup warm water (100° to 110°)
1 large egg, lightly beaten
4 cups all-purpose flour
1/
4 cup butter, melted and divided

1. Pour boiling water over shortening and next 2 ingredients in bowl of a heavy-duty
electric stand mixer, and stir until shortening melts and sugar and salt are completely
dissolved. Let stand 10 minutes or until about 110°.
2. Meanwhile, combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5
minutes.
3. Add yeast mixture and egg to shortening mixture; beat at low speed until combined.
Gradually add flour, beating at low speed 2 to 3 minutes or until flour is blended and
dough is soft and smooth.
4. Place dough in a lightly greased bowl, turning to grease top. Cover and chill 8 to 24
hours.
5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about
1 minute). Gently shape dough into 60 (1-inch) balls; place 3 dough balls in each cup of 2
lightly greased 12-cup muffin pans. (You will fill only 20 cups.) Brush rolls with half of
melted butter.
6. Cover pans with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts,
45 minutes to 1 hour or until doubled in bulk.
7. Preheat oven to 400°. Bake rolls at 400° for 8 to 12 minutes or until golden brown.
Brush with remaining melted butter. Serve immediately.
 time-saving tip
If you can’t start making these rolls a day ahead, accelerate Step 4 by placing bowl of
dough in a warm place, free of drafts (80° to 85°), and letting rise until doubled, about
11/2 to 2 hours. Continue with recipe as directed.
Caramelized Onion And Swiss Popovers
 CARAMELIZED ONION AND SWISS
POPOVERS
A hot pan and oven temperature get popovers off to a high-rising start, while lowering the
temperature midway through baking helps prevent an out-of-the-oven collapse.
makes 8 popovers hands-on 10 min. total 1 hour, 35 min., including onions
1 cup all-purpose flour
1 cup 2% reduced-fat milk, at room temperature
3 large eggs, at room temperature
2 Tbsp. butter, melted
3/
4 tsp. table salt
1/
4 cup (1 oz.) freshly shredded Swiss cheese
1/
4 cup Caramelized Sweet Onions, chopped
1 Tbsp. chopped fresh chives
4 tsp. canola oil

1. Preheat oven to 425°. Heat a 12-cup muffin pan in oven 10 minutes.

2. Meanwhile, process first 5 ingredients in a blender or food processor 20 to 30 seconds
or until smooth. Stir in cheese and next 2 ingredients.
3. Remove pan from oven; pour 1/2 tsp. oil into each of 8 muffin cups, filling center 6 cups
and middle cup on each end. Heat in oven 5 minutes. Remove from oven. Divide batter
among oiled muffin cups; return to oven immediately.
4. Bake at 425° for 15 to 20 minutes or until puffed and lightly browned around edges.
Reduce oven temperature to 350°; bake 10 minutes or until tops are golden brown.
5. Transfer to a wire rack; cool 3 to 4 minutes before serving.

CARAMELIZED SWEET ONIONS

The trick is to cook the onions slowly, allowing the natural sugars to caramelize. Make
several batches, and store in freezer.
12 cups sliced sweet onions (about 21/2 lb.)
1 tsp. table salt

Heat a large nonstick skillet over medium heat. Add sweet onions, and cook, stirring often,
30 minutes or until onions are caramel colored, sprinkling with salt halfway through. Makes
about 3 cups.

Note: Store in refrigerator in an airtight container or a zip-top plastic freezer bag up to 1

week, or freeze up to 2 months.
Sorghum-Oat Bread
Sally Lunn
Country Crust Bread
Pumpernickel Bread
 SORGHUM-OAT BREAD
With distinctive sweetness from sorghum syrup—the sweetener long revered in the
Appalachian mountains of the South—and brown sugar plus a hint of cinnamon spice,
these impressive loaves look and taste like they came right from a country bakery.
makes 2 loaves hands-on 25 min. total 4 hours, 20 min.
21/4 cups boiling water
1 cup uncooked regular oats
1/
4 cup butter
1/
2 cup firmly packed dark brown sugar
2 Tbsp. sorghum syrup
1 Tbsp. fresh lemon juice
1/
2 cup warm water (100° to 110°)
1 Tbsp. active dry yeast
1 tsp. granulated sugar
4 cups bread flour
11/2 cups whole wheat flour
1 Tbsp. table salt
1 tsp. ground cinnamon
2 Tbsp. butter, melted

1. Stir together first 3 ingredients in bowl of a heavy-duty electric stand mixer until butter
melts. Stir in brown sugar and next 2 ingredients. Cool until lukewarm (20 to 30 minutes).
2. Meanwhile, stir together 1/2 cup warm water, yeast, and granulated sugar in a 1-cup
glass measuring cup; let stand 5 minutes.
3. Stir together bread flour and next 3 ingredients in a medium bowl. Stir yeast mixture
into oat mixture. Gradually add flour mixture to oat mixture, beating on low speed until
well blended.
4. Turn dough out onto a heavily floured surface with bread flour, and knead until smooth
and elastic (about 6 to 8 minutes), sprinkling surface with bread flour as needed. Place
dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm
place (80° to 85°), free from drafts, about 1 hour or until doubled in bulk.
5. Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll
each half into an 18- x 9-inch rectangle. Starting at short end, tightly roll up each
rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal,
and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9-
x 5-inch loaf pan. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour
or until doubled in bulk.
6. Preheat oven to 350°. Bake at 350° for 30 to 35 minutes or until loaves are golden
brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves
with melted butter. Cool completely (about 1 hour).
 SALLY LUNN
This no-knead recipe came from England, but Southerners have been starry-eyed for the
brioche-like loaf for decades. This semisweet bread has the perfect texture for French
toast, bread pudding, or toast with jam.
makes 8 to 10 servings hands-on 15 min. total 2 hours
1 cup warm milk (100° to 110°)
1 (1/4-oz.) envelope active dry yeast
1 tsp. sugar
4 cups all-purpose flour
1/
4 to 1/2 cup sugar
1 tsp. table salt
3 large eggs, lightly beaten
1/
2 cup warm water (100° to 110°)
1/
2 tsp. baking soda
1/
2 cup butter, melted

1. Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
2. Stir together flour and next 2 ingredients in a large bowl. Stir in eggs until well blended.
(Dough will look shaggy.) Stir together warm water and baking soda. Stir yeast mixture,
soda mixture, and melted butter into flour mixture until well blended.
3. Spoon batter into a well-greased 10-inch (14-cup) tube pan. Cover with plastic wrap,
and let rise in a warm place (80° to 85°), free from drafts, 45 minutes to 1 hour or until
doubled in bulk.
4. Preheat oven to 400°. Carefully place pan in oven. (Do not agitate dough.) Bake at 400°
for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove
from pan to a wire rack, and cool 30 minutes before slicing.

BAKING SECRETS
from the Southern Living Test Kitchen
There are two main kinds of yeast breads, kneaded and batter. In kneaded yeast
breads, the dough must be worked by hand or machine to develop the gluten. The
kneading process gives the bread a finer texture, while the sticky batter bread dough
has a coarser texture after baking.
 COUNTRY CRUST BREAD
This top-rated bread has a tender crumb and a soft crust that’s very similar to sliced white
bread that you can find at the grocery store, yet far more delicious.
makes 2 loaves hands-on 25 min. total 3 hours, 50 min.
2 (1/4-oz.) envelopes active dry yeast
2 cups warm water (100° to 110°)
1/
2 cup sugar
2 large eggs
1/
4 cup vegetable oil
1 Tbsp. table salt
1 Tbsp. lemon juice
6 to 61/2 cups bread flour
1 Tbsp. vegetable oil
11/2 Tbsp. butter, melted

1. Combine yeast, warm water, and 2 tsp. sugar in bowl of a heavy-duty electric stand
mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, 3 cups flour, and remaining
sugar. Beat dough at medium speed, using paddle attachment, until smooth. Gradually
beat in remaining 3 to 31/2 cups flour until a soft dough forms.
2. Turn dough out onto a heavily floured surface, and knead until smooth and elastic
(about 8 to 10 minutes), sprinkling surface with flour as needed. Place dough in a lightly
greased large bowl, turning to grease top. Cover and let rise in a warm place (80° to 85°),
free from drafts, about 1 hour or until doubled in bulk.
3. Punch dough down; turn out onto a lightly floured surface. Divide dough in half.
4. Roll each dough half into an 18- x 9-inch rectangle. Starting at 1 short end, tightly roll
up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of
dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a
lightly greased 9- x 5-inch loaf pan. Brush tops with oil. Cover and let rise in a warm
place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
5. Preheat oven to 375°. Bake at 375° for 25 to 30 minutes or until loaves are deep golden
brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves
with melted butter. Let cool completely (about 1 hour).
Country Crust Wheat Bread: Substitute 3 cups wheat flour for 3 cups bread flour.
Country Crust Cheese Bread: Sprinkle 1 cup (4 oz.) freshly shredded sharp
Cheddar cheese onto each dough rectangle before rolling up.
 PUMPERNICKEL BREAD
For perfect pumpernickel bread that’s hearty with just a touch of sweetness, use bread
flour and rye flour, and add molasses and instant coffee granules for flavor.
makes 1 loaf hands-on 20 min. total 1 hour, 20 min.
13/4 cups warm water (100° to 110°)

1 (1/4-oz.) envelope active dry yeast

2 Tbsp. sugar
2 Tbsp. instant coffee granules
1/
4 cup molasses

41/2 cups bread flour

1 cup rye flour
2 tsp. table salt
Parchment paper
Vegetable cooking spray
2 Tbsp. butter, melted

1. Preheat oven to 200°. Stir together first 3 ingredients in bowl of a heavy-duty electric
stand mixer. Let stand 5 minutes.
2. Add coffee and next 4 ingredients to yeast mixture. Beat at low speed, using dough
hook attachment, for 1 minute or until soft dough comes together. Beat at medium speed 4
minutes. (Dough will be slightly sticky.)
3. Turn dough out onto a lightly floured surface; shape dough into a 9- x 5-inch oval loaf.
Place on a parchment paper-lined baking sheet; coat lightly with cooking spray, and cover
loosely with plastic wrap. Turn oven off, and place loaf in oven. Let rise 30 minutes or
until loaf is doubled in bulk. Remove loaf from oven. Remove and discard plastic wrap.
4. Preheat oven to 375°. Bake bread at 375° for 30 to 35 minutes. Remove from oven, and
brush with melted butter. Cool on wire rack.
German-Style Pumpernickel Rolls: Pat dough into a 10-inch square (1/2 inch
thick). Cut into 2-inch squares. Roll into 11/2-inch balls, and place on a parchment paper-
lined baking sheet. Proceed with recipe as directed. Bake at 375° for 10 to 12 minutes or
until lightly browned.
German-Style Pumpernickel Rolls with Caraway: Follow instructions for
German-Style Pumpernickel Rolls, adding 1 Tbsp. caraway seeds. Proceed with recipe as
directed.
Walnut-Raisin Pumpernickel Boule: Add 3/4 cup raisins (or golden raisins) and 1
cup coarsely chopped toasted walnuts to dough before mixing. Shape dough into a ball,
and gently flatten into a 7-inch circle. Cut 3 slits in dough (1/4 to 1/2 inch deep) with a sharp
paring knife just before baking, if desired. Whisk together 1 egg white and 3 Tbsp. water
in a small bowl; brush loaf with egg mixture. Bake at 375° for 38 minutes or until a
wooden pick inserted in center comes out clean. Omit brushing on melted butter.
Braided Egg Bread
 BRAIDED EGG BREAD
This slightly sweet bread is also known as challah (pronounced KHAH-lah). It’s delicious
for French toast.
makes 2 loaves hands-on 30 min. total 1 hour, 50 min.
11/2 cups milk

2 (1/4-oz.) packages active dry yeast

51/2 cups all-purpose flour

1 tsp. table salt
1/
4 cup shortening
3 large eggs
1 large egg yolk
1/
2 cup honey
All-purpose flour
Parchment paper
1 large egg, lightly beaten
1 tsp. sesame seeds (optional)

1. Preheat oven to 200°. Microwave 11/2 cups milk in a microwave-safe glass bowl at
HIGH 2 to 3 minutes or until heated. Stir in yeast; let stand 5 minutes.
2. Combine 51/2 cups flour and salt in a large bowl; stir in yeast mixture. Add shortening
and next 3 ingredients. Beat at low speed with an electric mixer 1 to 2 minutes. Beat at
medium speed 5 more minutes.
3. Sprinkle dough with additional flour, and remove from bowl. (Dough will be very
sticky.) Place dough in a lightly greased bowl, turning to grease top. Turn off oven. Cover
bowl with plastic wrap, and let rise in oven 30 minutes or until doubled in bulk. Remove
from oven. Remove and discard plastic wrap.
4. Punch dough down, and divide in half. Divide each half into 3 equal portions. Roll each
portion into a 14-inch-long rope; pinch 3 ropes together at 1 end to seal, and braid. Repeat
with remaining dough portions. Place braids on a parchment paper-lined baking sheet.
5. Preheat oven to 350°. Cover braids with plastic wrap, and let rise in a warm place (80°
to 85°), free from drafts, 25 to 30 minutes or until doubled in bulk. Brush evenly with
beaten egg, and sprinkle with sesame seeds, if desired.
6. Bake at 350° for 25 minutes or until golden. (A wooden pick inserted in center should
come out clean.)
Honey-Oatmeal Wheat Bread
 HONEY-OATMEAL WHEAT BREAD
Honey and molasses give this whole-grain bread a gentle sweetness, while molasses also
imparts a deep brown color.
makes 2 loaves or 24 servings hands-on 25 min. total 3 hours
2 cups warm water (100° to 110°)
3 Tbsp. molasses
1 (1/4-oz.) envelope active dry yeast
3 cups all-purpose flour, divided
21/2 cups whole wheat flour
1 cup uncooked regular oats, plus more for sprinkling
1 Tbsp. table salt
1/
4 cup honey
3 Tbsp. olive oil
6 Tbsp. all-purpose flour
Vegetable cooking spray

1. Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5
minutes. Combine 2 cups all-purpose flour, whole wheat flour, oats, and salt.
2. Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a
heavy-duty electric stand mixer until well blended. Gradually add whole wheat flour
mixture, beating at low speed until a soft dough forms.
3. Turn dough out onto a heavily floured surface, and knead 9 minutes, adding additional
all-purpose flour (up to 6 Tbsp.) as needed. (Dough will be slightly sticky.) Place dough in
a large bowl coated with cooking spray, turning to grease dough. Cover bowl with plastic
wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in
bulk.
4. Punch dough down, and divide in half. Roll each portion into a 13- x 8-inch rectangle
on a lightly floured surface. Roll up each dough rectangle, jelly-roll fashion, starting at 1
short side; pinch ends to seal. Place loaves, seam sides down, into 2 (81/2- x 41/2-inch) loaf
pans coated with cooking spray. Cover loosely with plastic wrap, and let rise in a warm
place (80° to 85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove
and discard plastic wrap. Sprinkle loaves with additional oats.
5. Preheat oven to 350°. Bake at 350° for 30 to 35 minutes or until loaves sound hollow
when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from
pans, and cool on wire racks.
 time-saving tip
This recipe makes two loaves, so freeze one after cooling to help it stay fresh longer.
Slice first, if desired; then wrap the loaf in plastic wrap and aluminum foil, and place
in a zip-top plastic freezer bag. Keep frozen for up to 1 month.
Figgy Focaccia
 FIGGY FOCACCIA
When figs are ripe, there are never too many ways to incorporate them into every meal.
Combined with red onions and fresh rosemary, figs are the star topping in this chewy
bread that is similar to a pizza.
makes 4 to 6 servings hands-on 20 min. total 35 min.
1 medium-size red onion
3 Tbsp. olive oil, divided
Coarse sea or kosher salt and freshly ground black pepper to taste
Plain white cornmeal
1 lb. bakery pizza dough
8 fresh figs, halved
1 Tbsp. fresh rosemary leaves

1. Preheat grill to 350° to 400° (medium-high) heat. Cut onion into 3/4- to 1-inch slices.
Brush onion slices with 1 Tbsp. olive oil, and season with sea salt and freshly ground
pepper to taste. Grill onion slices, without grill lid, 3 to 4 minutes on each side or until
tender and lightly charred.
2. Preheat oven to 425°. Lightly dust work surface with cornmeal. Stretch dough into a 10-
to 12-inch oval on work surface. Place dough, cornmeal side down, on a greased baking
sheet; drizzle with remaining 2 Tbsp. olive oil. Rub oil into dough. Arrange fig halves and
grilled onion over dough, pressing lightly. Sprinkle with rosemary and salt and pepper to
taste.
3. Bake at 425° on lowest oven rack 15 to 20 minutes or until golden.

sweet idea
Turn this into a pizza by adding grated fontina cheese and sliced dry salami.
Rosemary Focaccia Bread
 ROSEMARY FOCACCIA BREAD
This bread gets its signature look from the small indentations made with a wooden spoon
all across the soft dough before baking. Once baked, the web-like holes throughout are
perfect for soaking up olive oil or pasta sauce.
makes 10 to 12 servings hands-on 30 min. total 3 hours
1 (1/4-oz.) envelope active dry yeast

12/3 cups warm water (100° to 110°)

41/2 cups bread flour

1/
4 cup extra virgin olive oil
1 Tbsp. table salt
2 Tbsp. fresh rosemary leaves, divided
3 Tbsp. extra virgin olive oil
1 tsp. kosher salt

1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let
stand 5 minutes.
2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed,
using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45
seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with
dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
3. Turn out dough onto a floured surface, and knead until smooth and elastic (about 1
minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let
rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
4. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch
thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
5. Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations
at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1
Tbsp. rosemary. Bake at 475° for 14 to 16 minutes or until top is light brown. Remove
from pan to a wire rack, and cool 10 minutes.

sweet idea
Serve this bread, warm from the oven, as an appetizer alongside a fruity, extra-virgin
olive oil for dipping.
biscuits & cornbread
 BISCUITS & CORNBREAD
Whether making flaky, feather-light biscuits or a skillet full of cornbread, it’s easy to whip
up the perfect batch of these Southern staples.
Follow along as we show you our tips and tricks for the ultimate buttermilk biscuit and the
perfect wedge of cornbread. Even if you’ve been baking for years, sometimes even the
simplest change in technique can vastly improve the finished product. Serve them for
breakfast on Saturday morning or bring a basketful to the family reunion. Our classic
recipes throughout this chapter are sure to win over any crowd.

… … . making biscuits … … .

Step 1: Grate frozen butter. It’s our favorite fast-and-easy technique to incorporate ice-cold fat into flour.

Step 2: Stir together all ingredients exactly 15 times to form a ragged, sticky dough.
Step 3: For drop biscuits, scoop dough onto a parchment-lined baking sheet, at least an inch apart. (Use a 2-inch cookie
scoop.)

Step 4: For rolled and cut biscuits, fold and roll the dough 5 times before cutting. This creates buttery layers that bake up
flaky.

Step 5: Punch straight down when cutting. Don’t twist; it will ruin your layers and reduce the overall rise.
Step 6: Arrange dough rounds so the sides touch. The biscuits will help each other rise to the occasion.

Step 7: Bake at 475° for 12 to 15 minutes or until lightly browned. Brush with melted butter.

Step 8: To split a biscuit, gently spear the biscuit all the way around with the tines of a fork (as you would do with an
English muffin). Carefully pull biscuit into halves.

… … . making cornbread … … .
Step 1: Preheat oven and place bacon drippings in a cast-iron skillet; heat in oven 8 to 10 minutes or until drippings
begin to gently smoke.

Step 2: Meanwhile, stir together cornmeal and other dry ingredients in a large bowl.

Step 3: Stir together liquid ingredients, including eggs, in a medium bowl.

Step 4: During the last minute the skillet is heating in oven, stir liquid mixture into cornmeal mixture until just
combined.

Step 5: Pour hot drippings into cornmeal mixture, and quickly stir to blend.

Step 6: Pour mixture into hot skillet, and immediately place in hot oven.
Step 7: Bake until golden brown and cornbread releases from sides of skillet or a toothpick inserted into center comes
out clean. Cool 1 to 2 minutes.

Step 8: To turn out cornbread, place serving platter on top of skillet. Hold skillet handle with oven mitt and place other
hand on platter.

Step 9: Carefully invert skillet to release cornbread onto a platter.

Step 10: Set hot skillet aside and carefully flip cornbread right side up.

Step 11: Slice cornbread into wedges to serve immediately, or cool completely and wrap tightly to serve later.
Hush Puppies
 HUSH PUPPIES
While many might argue over the origination of the name “hush puppy,” there’s no
denying that even the simplest version of these mini cornbread bites can be the perfect
sidekick for just about any Southern fry-up.
makes about 21/2 dozen hush puppies hands-on 20 min. total 20 min.
Vegetable oil
1 cup self-rising yellow cornmeal mix
1/
2 cup self-rising flour
1 tsp. sugar
1/ tsp. baking soda
2

1 cup diced onion

3/
4 cup buttermilk

1. Pour oil to depth of 2 inches into a Dutch oven; heat to 375°. Stir together cornmeal and
next 4 ingredients in a large bowl. Add buttermilk, stirring just until moistened. (Mixture
will be slightly thicker than cake batter.)
2. Drop batter by teaspoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until
golden brown, turning often. Drain on a wire rack over paper towels; serve immediately.

BAKING SECRETS
from the Southern Living Test Kitchen
The oil for frying hush puppies should be 2 to 3 inches deep and heated until very
hot, about 375°. Fry only a few at a time so the oil doesn’t cool down; you want them
to be crisp and golden.
Skillet Cornbread
 SKILLET CORNBREAD
Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it
back into the hot skillet, listen for the sizzle. That sound means your crust will be dark
golden and crisp.
makes 6 to 8 servings hands-on 20 min. total 40 min.
2 Tbsp. bacon drippings
11/2 cups stone-ground white cornmeal
1/
4 cup all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
3/ tsp. table salt
4

2 cups buttermilk
1 large egg

1. Preheat oven to 450°. Place bacon drippings in a 10-inch cast-iron skillet, and heat in
oven 8 to 10 minutes or until drippings begin to gently smoke.
2. Meanwhile, stir together cornmeal and next 5 ingredients in a large bowl. Stir together
buttermilk and egg in a medium bowl.
3. During last minute skillet is heating in oven, stir buttermilk mixture into cornmeal
mixture until just combined. Pour hot drippings into cornmeal mixture, and quickly stir to
blend. Pour mixture into hot skillet, and immediately place in oven.
4. Bake at 450° for 18 to 20 minutes or until golden brown and cornbread pulls away from
sides of skillet. Remove from skillet, and serve immediately.
Griddle Cakes: Place bacon drippings in skillet, and heat over medium-high heat 2 to 3
minutes or until drippings begin to gently smoke. Add 1 cup fresh corn kernels and 1/4 cup
finely chopped sweet onion to drippings, and sauté 3 to 4 minutes or until lightly charred.
Stir together cornmeal and next 7 ingredients in a large bowl. Stir in corn mixture. Pour
about 2 Tbsp. batter for each griddle cake onto a hot, buttered griddle or into a large
nonstick skillet. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look
dry and cooked. Turn and cook 2 to 3 minutes or until golden brown. Place in a single
layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.

sweet idea
Alongside an ample amount of softened butter, be sure to provide your guests with a
dish of honey so they can sweeten up their wedge of cornbread.
Sweet Potato Cornbread
 SWEET POTATO CORNBREAD
Sandwich your favorite barbecue between slices of Sweet Potato Cornbread for a change
of pace, or serve alongside your favorite meal as you would regular cornbread. The sweet
potatoes add a touch of sweetness to this favorite bread of the South.
makes 6 servings hands-on 15 min. total 50 min.
2 cups self-rising white cornmeal mix
3 Tbsp. sugar
1/
4 tsp. pumpkin pie spice
5 large eggs
2 cups mashed cooked sweet potatoes (about 11/2 lb. sweet potatoes)
1 (8-oz.) container sour cream
1/ cup butter, melted
2

1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in
center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture,
stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.
2. Bake at 425° for 35 minutes or until golden brown.

BAKING SECRETS
from the Southern Living Test Kitchen
Cook whole, unpeeled sweet potatoes by boiling them in water for 30 minutes. Once
fork-tender, submerge them in cold water; the peels will be very easy to remove.
Grannie’s Cracklin’ Cornbread
Cornbread Madeleines
Cornbread Focaccia
Lace Cornbread
 GRANNIE’S CRACKLIN’ CORNBREAD
True cracklings in this traditional Southern cornbread are crispy pieces of pork or poultry
fat after they have been rendered, or the crisp, brown skin of fried or roasted pork. Bacon
makes a fine substitute.
makes 8 to 10 servings hands-on 10 min. total 39 min.
1/
4 cup butter
2 cups self-rising yellow cornmeal mix
1/
2 cup all-purpose flour

21/2 cups buttermilk

2 large eggs, lightly beaten
1 cup cracklings*

1. Preheat oven to 425°. Place butter in a 9-inch cast-iron skillet, and heat in oven 4
minutes.
2. Combine cornmeal and flour in a large bowl; make a well in center of mixture.
3. Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until
moistened. Pour over melted butter in hot skillet.
4. Bake at 425° for 25 to 30 minutes or until golden brown.
* 1 cup cooked, crumbled bacon (12 to 15 slices) may be substituted for cracklings.
Grannie’s Cracklin’ Cakes: Prepare batter as directed above; stir in 1/4 cup butter,
melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat.
Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on
each side or until golden.

BAKING SECRETS
from the Southern Living Test Kitchen
Cornbread batter should be fairly thin and pourable. If it seems too thick, add a little
more liquid. Pouring the batter into a very hot skillet gives it a crispy exterior.
 CORNBREAD MADELEINES
These gems, a twist on the traditional French sponge cake, are one of our favorite hostess
gifts. Light and airy, and not too sweet, they’d have Proust swooning “Lawdamercy.”
makes 4 dozen madeleines hands-on 10 min. total 1 hour, 14 min.
2 cups self-rising white cornmeal mix
1/
2 cup all-purpose flour
1/
4 cup sugar
2 cups buttermilk
1/
2 cup butter, melted
2 large eggs, lightly beaten

Preheat oven to 400°. Whisk together cornmeal mix, flour, and sugar in a large bowl. Add
buttermilk, melted butter, and eggs. Whisk together just until blended. Spoon batter into
lightly greased shiny madeleine pans, filling three-fourths full. Bake at 400°, in batches,
16 to 18 minutes or until golden brown. Remove from pans immediately. Serve hot, or
cool completely on wire racks (about 20 minutes), and freeze in zip-top plastic freezer
bags up to 1 month. To serve, arrange desired amount of madeleines on a baking sheet,
and bake at 350° for 5 to 6 minutes or until thoroughly heated.
Note: The traditional shiny heavy-gauge, tinned steel madeleine pan, which makes one
dozen 3- x 2-inch madeleines, yields the prettiest results. (Dark nonstick versions tend to
overbrown.) To prevent overbrowning if you do use a dark nonstick madeleine pan, wrap
the bottom of the pan with a sheet of heavy-duty aluminum foil, shiny side out.
Orange-Rosemary Madeleines: Prepare recipe as directed, adding 2 Tbsp. orange
zest and 11/2 Tbsp. finely chopped fresh rosemary to dry ingredients.
Lemon-Thyme Madeleines: Prepare recipe as directed, adding 1 Tbsp. lemon zest
and 1 Tbsp. finely chopped fresh thyme to dry ingredients.
Spicy White Cheddar Madeleines: Reduce sugar to 2 Tbsp. Prepare recipe as
directed, adding 3/4 cup finely shredded white Cheddar cheese and 1/4 tsp. ground red
pepper to dry ingredients.
 CORNBREAD FOCACCIA
This Southern take on an Italian classic is packed with flavor—not just from a rainbow of
toppings, but also thanks to a sprinkling of yeast in the batter that gives this cornbread a
bread-like taste.
makes 8 to 10 servings hands-on 15 min. total 45 min.
2 cups self-rising white cornmeal mix
2 cups buttermilk
1/
2 cup all-purpose flour

1 (1/4-oz.) envelope rapid-rise yeast

2 large eggs, lightly beaten
1/
4 cup butter, melted
2 Tbsp. sugar
1 cup crumbled feta cheese
1 cup coarsely chopped black olives
3/
4 cup grape tomatoes, cut in half
1 Tbsp. coarsely chopped fresh rosemary

Preheat oven to 375°. Heat a well-greased 12-inch cast-iron skillet in oven 5 minutes. Stir
together cornmeal mix and next 6 ingredients just until moistened; pour into hot skillet.
Sprinkle with feta cheese, olives, tomatoes, and rosemary. Bake at 375° for 30 minutes or
until golden brown.
Herbed Cornbread Focaccia: Prepare recipe as directed, omitting black olives and
grape tomatoes; stir 1 Tbsp. each chopped fresh basil and chopped fresh parsley
 LACE CORNBREAD
This old Southern take on cornbread is a crisp, lacy brown wafer best enjoyed a few
seconds after it leaves the skillet. The thin batter spatters and sputters the second it hits the
hot pan—that’s how the lace is formed. This pretty cornbread was popular in the early
twentieth century. Southern kitchens had all the ingredients on hand, and the wafers were
inexpensive to make. It’s worth the patience to cook them one at a time.
makes 10 pieces hands-on 1 hour, 5 min. total 1 hour, 5 min.
1/
2 cup stone-ground white cornmeal
1/ tsp. table salt
4
1/
4 cup bacon drippings

1. Combine cornmeal, salt, and 3/4 cup plus 2 Tbsp. water in a small bowl.
2. Heat 1 heaping Tbsp. bacon drippings in a cast-iron skillet over medium-low heat.
When drippings are shimmering (the sign that they’re hot), very carefully add 2 Tbsp.
batter to hot pan. Gently spread batter from center outward. (The batter will immediately
look lacy and bubbly.) Cook 3 minutes or until edges are browned. Turn and cook 3
minutes. Transfer to a wire rack. Repeat procedure with remaining batter, adding more
drippings to pan as needed.

sweet idea
Serve these with soup for lunch, with greens at supper, or with preserves as a sweet
snack.
Cheesy Cornbread
 CHEESY CORNBREAD
A heavy helping of freshly shredded sharp Cheddar is the perfect way to upgrade classic
cornbread. Add in one chopped seeded jalapeño and 2 Tbsp. chopped green onions if you
prefer cornbread with a kick.
makes 8 servings hands-on 10 min. total 35 min.
3 tsp. vegetable oil
2 cups buttermilk
1 large egg
2 cups shredded sharp Cheddar cheese
13/4 cups self-rising yellow cornmeal mix

Preheat oven to 450°. Coat bottom and sides of an 8-inch cast-iron skillet with vegetable
oil; heat in oven 5 minutes. Whisk together buttermilk, egg, cheese, and cornmeal. Pour
into hot skillet. Bake at 450° for 25 minutes.

BAKING SECRETS
from the Southern Living Test Kitchen
Pay close attention to whether cornmeal, self-rising cornmeal, or self-rising cornmeal
mix is called for in these recipes. Plain cornmeal has no additives. Self-rising
cornmeal has leavening agents and salt blended in the correct proportions to ensure
that baked goods rise properly. Cornmeal mix is self-rising cornmeal plus flour added
to lighten baked goods.
Our Favorite Buttermilk Biscuit
OUR FAVORITE BUTTERMILK BISCUIT
After baking hundreds of biscuits, our Test Kitchen landed on this winning recipe for Our
Favorite Buttermilk Biscuit. This no-fail version will impress new cooks and old pros
alike.
makes 12 to 14 biscuits hands-on 25 min. total 50 min.
1/
2 cup butter, frozen

21/2 cups self-rising flour

1 cup chilled buttermilk
Parchment paper
2 Tbsp. butter, melted

1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss
together grated butter and flour in a medium bowl. Chill 10 minutes.
2. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be
sticky.
3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough.
Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5
inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more
times.
4. Roll dough to 1/2-inch thickness. Cut with a 21/2-inch floured round cutter, reshaping
scraps and flouring as needed.
5. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15
minutes or until lightly browned. Brush with melted butter.

BAKING SECRETS
from the Southern Living Test Kitchen
If you like biscuits with crusty sides, place them 1 inch apart on a baking sheet. If you
prefer soft sides, arrange biscuits close together in a shallow baking dish or pan.
Crunchy-Bottomed Biscuits
 CRUNCHY-BOTTOMED BISCUITS
The bottoms of these biscuits will end up crunchy and golden brown and will provide a
sturdy base that holds up to a smothering of sausage gravy.
makes 12 to 14 biscuits hands-on 25 min. total 50 min.
1/
2 cup butter, frozen

21/2 cups self-rising flour

1 cup chilled buttermilk
Additional butter
2 Tbsp. butter, melted

1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss
together grated butter and flour in a medium bowl. Chill 10 minutes.
2. Make a well in center of mixture. Add buttermilk, and stir 15 times. (Dough will be
sticky.)
3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough.
Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5
inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more
times.
4. Roll dough to 1/2-inch thickness. Cut with a 21/2-inch floured round cutter, reshaping
scraps and flouring as needed.
5. Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before
adding dough rounds. Place dough rounds in skillet. Bake at 475° for 15 minutes or until
lightly browned. Brush with melted butter.

time-saving tip
If you want to make biscuits ahead of time or you have leftover biscuits, you can
wrap them in foil, place them in a zip-top plastic freezer bag, and freeze for up to 3
months. To serve, thaw biscuits and place in a 300° oven for several minutes until
heated.
Cat-Head Biscuits
 CAT-HEAD BISCUITS
Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside
homemade biscuits. The name comes from their colossal size, about that of a cat’s head.
They bake longer and at a lower temperature than their smaller cousins.
makes 8 biscuits hands-on 15 min. total 45 min.
5 Tbsp. warm bacon drippings
5 Tbsp. unsalted butter, melted
31/2 cups self-rising soft-wheat flour

11/3 cups buttermilk, at room temperature

Parchment paper
Garnish: kosher salt

1. Preheat oven to 375°. Stir together bacon drippings and butter.

2. Place flour in a large bowl. Stir in drippings mixture and buttermilk, stirring just until a
dough forms.
3. Turn dough out onto a lightly floured surface. Knead twice. Divide dough into 8 equal
portions. Pat each portion into a 31/2-inch round biscuit (about 3/4 inch thick). Arrange 2
inches apart on a parchment paper-lined baking sheet.
4. Bake at 375° for 30 minutes or until tops are very lightly browned. Serve biscuits
immediately, sprinkled with kosher salt, if desired.
Note: We tested with White Lily Self-Rising Flour.

sweet idea
If you don’t have bacon drippings on hand, cook a pound of bacon before you start
this recipe, reserve the drippings, and serve the bacon with the biscuits and a generous
helping of sawmill or tomato gravy.
 Cornmeal-Chive Biscuits
Sweet Potato Biscuits
Fluffy Cream Cheese Biscuits
French Onion Biscuits
 CORNMEAL-CHIVE BISCUITS
These biscuits have a dense and crunchy texture thanks to just 1/2 cup of cornmeal mix.
Chopped green chives give them a subtle fresh onion flavor as well as a bit of color.
makes about 2 dozen biscuits hands-on 20 min. total 45 min.
2 cups self-rising soft-wheat flour
1/
2 cup self-rising yellow cornmeal mix
1/
2 cup cold butter
1/
3 cup chopped fresh chives

11/4 cups whole buttermilk

Parchment paper
2 Tbsp. melted butter

1. Preheat oven to 425°. Combine flour and cornmeal in a large bowl. Cut butter into 1/2-
inch-thick slices. Sprinkle butter over flour mixture, and toss. Cut butter into flour mixture
with pastry blender or fork until crumbly. Cover and chill 10 minutes. Stir in chives. Add
buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto floured surface, and knead 3 or 4 times, gradually adding
additional self-rising flour as needed. With floured hands, pat dough into a 3/4-inch-thick
rectangle (about 9 x 5 inches); dust top with flour. Fold dough over itself in 3 sections,
starting with short end (as if folding a letter-size piece of paper). Repeat 2 more times,
beginning with patting dough into a rectangle.
3. Pat dough to 1/2-inch thickness. Cut with a 2-inch round cutter, and place, side by side,
on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 425° for 13 to 15 minutes or until lightly browned. Remove from oven; brush
with 2 Tbsp. melted butter.

BAKING SECRETS
from the Southern Living Test Kitchen
Press straight down with a biscuit cutter or glass for higher rising biscuits. If you
twist the cutter, you’ll seal the edges of the dough and the biscuits won’t bake as tall.
 SWEET POTATO BISCUITS
Cooked sweet potatoes make for a very moist and tender biscuit with a slightly orange
hue. Serve these biscuits alongside a holiday feast or offer them as an upgrade to the
classic breakfast spread.
makes 3 dozen biscuits hands-on 30 min. total 1 hour, 20 min.
5 cups self-rising flour
1 Tbsp. sugar
1 tsp. kosher salt
1 cup cold butter, cut into small cubes
1/ cup cold shortening
4

2 cups buttermilk
1 cup mashed cooked sweet potato
Parchment paper
2 Tbsp. butter, melted

1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes
and shortening into flour mixture with pastry blender or fork until crumbly. Cover and
chill 10 minutes.
2. Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry
ingredients are moistened.
3. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Pat or roll
dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. Place
rounds on a parchment paper-lined baking sheet.
4. Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from
oven, and brush tops of biscuits with melted butter. Serve immediately.

sweet idea
Serve these from-scratch biscuits warm with butter, honey, and jam, along with two
platters—one with seared slices of country ham and pepper jelly and another with deli
ham and pimiento cheese.
 FLUFFY CREAM CHEESE BISCUITS
Even without time to rise, just one envelope of active dry yeast, along with baking powder
and soda, gives these biscuits a bread-like flavor and a lighter-than-air texture.
makes about 18 biscuits hands-on 15 min. total 33 min.
1 (1/4-oz.) envelope active dry yeast
1/ cup warm water (100° to 110°)
4

5 cups all-purpose flour

2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. table salt
1 (8-oz.) package cold cream cheese, cut into pieces
1/
2 cup cold butter, cut into pieces

11/4 cups buttermilk

Parchment paper
2 Tbsp. butter, melted

1. Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5
minutes.
2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream
cheese and cold butter into flour mixture with pastry blender or fork until crumbly.
3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry
ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly
6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour
as needed to prevent sticking.
4. Roll dough to 3/4-inch thickness. Cut with a 21/2-inch round cutter, rerolling scraps once.
Arrange biscuits on 2 parchment paper-lined baking sheets.
5. Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.
 FRENCH ONION BISCUITS
This recipe is great for when you want lots of flavor but don’t want to have to worry about
a long list of ingredients. French onion dip does double duty here—intense caramelized
onion flavor, plus a tender biscuit crumb thanks to its sour cream base.
makes 1 dozen biscuits hands-on 5 min. total 18 min.
1 (8-oz.) container French onion dip
1/ cup milk
4

1 Tbsp. finely chopped fresh parsley

2 cups all-purpose baking mix
1 Tbsp. butter, melted

1. Preheat oven to 450°. Whisk together first 3 ingredients until smooth. Stir in baking mix
until well blended. Divide dough into 12 equal portions, and arrange on a lightly greased
baking sheet. Brush tops of dough with melted butter.
2. Bake at 450° for 7 to 8 minutes or until lightly golden. Let stand 5 minutes before
serving.
Note: We tested with Bisquick All-Purpose Baking Mix.
Ranch Biscuits: Substitute 1 (8-oz.) container Ranch dip for French onion dip. Prepare
recipe as directed.

BAKING SECRETS
from the Southern Living Test Kitchen
Once the package of all-purpose baking mix is opened, transfer the mix to an airtight
container, and store in a cool, dry place such as the pantry to ensure freshness.
Cornbread Biscuits
 CORNBREAD BISCUITS
A cross between the South’s two most prized breads, cornbread and biscuits, creates a
hearty treat that’s perfect for a simple breakfast or an evening feast. The combination of
cold butter and shortening ensures a tender crumb and a dough that’s easy to work with.
makes about 15 biscuits hands-on 30 min. total 53 min.
3 cups self-rising soft-wheat flour
1/ cup self-rising yellow cornmeal mix
2
1/
4 cup cold butter, cut into pieces
1/
4 cup shortening, cut into pieces

11/2 cups buttermilk

1 tsp. yellow cornmeal
2 Tbsp. butter, melted

1. Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold
butter and shortening with pastry blender until mixture resembles small peas and dough is
crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are
moistened.
2. Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-
inch-thick circle.
3. Cut dough with a well-floured 21/2-inch round cutter, rerolling scraps as needed.
Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly
brush tops with 2 Tbsp. melted butter.
4. Bake at 500° for 13 to 15 minutes or until golden brown.
Note: We tested with White Lily Self-Rising Flour.

buttermilk
Though buttermilk seems richer and creamier than regular milk, it actually contains the same fat content as the whole,
low-fat, and nonfat milks from which it is made. Originally it was the liquid that remained after churning the butter.
Today’s commercial buttermilk is made by adding lactic acid to pasteurized, homogenized milk, causing it to thicken
and sour.
 BAKING SECRETS
from the Southern Living Test Kitchen
Add your own signature spin with a few teaspoons of your favorite fresh herb, such
as rosemary, sage, or thyme. Top with a sprinkle of sea salt after brushing with butter
for a savory flavor boost.
Angel Biscuits
 ANGEL BISCUITS
The addition of yeast guarantees heavenly, fluffy biscuits every time.
makes about 2 dozen biscuits hands-on 15 min. total 32 min.
1 (1/4-oz.) envelope active dry yeast
1/
4 cup warm water (100° to 110°)
5 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. table salt
1/
2 cup shortening, cut into pieces
1/
2 cup cold butter, cut into pieces

11/2 cups buttermilk

1. Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup;
let stand 5 minutes.
2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in
shortening and butter with pastry blender until crumbly.
3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry
ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about
1 minute.
4. Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares.
Place on 2 ungreased baking sheets.
5. Bake at 400° for 12 to 15 minutes or until golden.
Cinnamon-Raisin Angel Biscuits: Substitute 1/4 cup firmly packed brown sugar for
2 Tbsp. sugar. Stir 1 cup baking raisins, 2 tsp. lemon zest, and 1 tsp. ground cinnamon into
flour mixture in Step 2. Proceed with recipe as directed.

time-saving tip
Prepare recipe as directed through Step 3. Shape dough into a disk; store in a glass
airtight container in refrigerator up to 5 days. Let stand at room temperature 5
minutes. Roll, cut, and bake as directed in Steps 4 and 5. Unbaked biscuits may be
frozen on a baking sheet, covered with plastic wrap, 2 hours. Transfer frozen biscuits
to a zip-top plastic freezer bag, and freeze up to 1 month. Let stand at room
temperature 30 minutes before baking as directed.
Best-Ever Scones
 BEST-EVER SCONES
When our Test Kitchen first baked this simple scone recipe, we thought they were the best
we had ever tasted. Never fearing too much of a good thing, we created eight sweet and
savory variations.
makes 8 servings hands-on 15 min. total 33 min.
2 cups all-purpose flour
1/ cup sugar
3

1 Tbsp. baking powder

1/ tsp. table salt
2
1/ cup cold butter, cut into 1/2-inch cubes
2

1 cup whipping cream, divided

Wax paper

1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into
flour mixture with a pastry blender until it resembles small peas and dough is crumbly.
Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are
moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture
will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly
greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until
moistened.
3. Bake at 450° for 13 to 15 minutes or until golden.
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.
coarsely chopped semisweet chocolate with the cream.
Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup
coarsely chopped roasted salted pistachios with the cream.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2
cup toasted chopped pecans with the cream.
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded
sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives,
and 1/2 tsp. freshly ground black pepper with the cream.
Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and
3
/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir
together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet
onion.
Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded sharp Cheddar
cheese and 3 Tbsp. finely chopped pimiento with the cream.
Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped
fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the
cream.
Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as
directed for 12 to 13 minutes.
Sweet Shortcakes
 SWEET SHORTCAKES
The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives
them a crumbly texture like shortbread. They’re the perfect base for shortcake desserts.
makes 12 to 14 shortcakes hands-on 25 min. total 50 min.
1/
2 cup butter, frozen

21/2 cups self-rising flour

2 Tbsp. sugar
1 cup chilled heavy cream
Parchment paper
2 Tbsp. butter, melted

1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss
together grated butter, flour, and sugar in a medium bowl. Chill 10 minutes.
2. Make a well in center of mixture. Add cream, and stir 15 times. (Dough will be sticky.)
3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough.
Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5
inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more
times.
4. Roll dough to 1/2-inch thickness. Cut with a 21/2-inch floured round cutter, reshaping
scraps and flouring as needed.
5. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15
minutes or until lightly browned. Brush with melted butter.

sweet idea
For the classic Strawberry Shortcake, combine quartered strawberries with a
sprinkling of granulated sugar; let macerate for 10 minutes. Split cooled biscuits and
pile sweetened strawberries on biscuit base, top with sweetened whipped cream, and
replace biscuit tops.
quick breads & muffins
 QUICK BREADS & MUFFINS
Quick breads, whether as loaves, muffins, or even mini loaves, are by far the easiest and
fastest way to bake up bread for morning, noon, or night.
Unlike traditional breads that call for yeast and must rise 1, 2, or 3 times, muffins and
quick breads rely on baking powder or baking soda as leavening. That’s why it’s all the
more important to ensure that your baking powder or soda is fresh, or your baked goods
will turn out like hockey pucks. Learn all of our helpful tips and tricks by following these
step-by-step guides for baking muffins and quick breads with ease.

… … . making quick bread … … .

Step 1: Combine wet ingredients in the bowl of an electric mixer.

Step 2: Add the sugar, and beat to incorporate air into the batter.
Step 3: Add the dry ingredients, blending until just incorporated.

Step 4: Stir in additional ingredients, like mashed bananas, flavorings, or add-ins like chocolate chips or nuts.

… … . testing for doneness … … .

Step 1: To check muffins for doneness, look for golden brown domed tops that spring back when lightly pressed with a
finger.
Step 2: To check quick breads for doneness, look for a browned domed crust. Lightly press center; if it springs back, it’s
baked all the way through.

Step 3: You can also check the doneness of quick breads by piercing the center with a toothpick; it should come out
clean or with a few crumbs.

… … . making muffins … … .

Step 1: Measure ingredients carefully, using dry measuring cups for flour and sugar, and glass measuring cups for all
liquids and syrups.
Step 2: Gently stir dry ingredients together in a medium bowl and make a well in the center.

Step 3: Combine liquid ingredients in a small bowl, and pour into the well of dry ingredients.

Step 4: Stir mixture just until combined, taking care not to overmix. (Some lumps remaining are fine.)
Step 5: If adding fruit to muffins, stir in about 1 Tbsp. of reserved flour to help them stay suspended in batter.

Step 6: Carefully fold floured fruit into batter, taking care not to crush the fruit.

Step 7: Once the fruit is just incorporated, stop stirring the batter. Any additional stirring can cause the muffins to have a
tough, chewy texture.
Step 8: If using muffin liners, lightly grease the inside of the liners with cooking spray so they will easily release from
the baked muffins.

Step 9: Divide batter evenly among cups, filling two-thirds full.

Step 10: If not using muffin liners, lightly grease baking pan with cooking spray. Use a cookie scoop to quickly fill pan.
Step 11: Bake muffins as directed in recipe until domed and golden.
Lemon Muffins
 LEMON MUFFINS
Just a simple tart icing is all you need to take these basic lemon muffins to the next level.
Serve them at a brunch or as an afternoon pick-me-up.
makes 1 dozen muffins hands-on 10 min. total 35 min.
3 cups all-purpose flour
1 cup sugar
21/2 tsp. baking powder
1/
2 tsp. table salt
2 large eggs
11/4 cups milk
1/
2 cup butter, melted
1 Tbsp. firmly packed lemon zest Lemon Icing

1. Preheat oven to 350°. Whisk together flour, sugar, baking powder, and salt in a large
bowl.
2. Whisk together eggs, milk, melted butter, and lemon zest; stir into dry ingredients just
until moistened. Spoon into a lightly greased 12-cup muffin pan, filling two-thirds full.
3. Bake at 350° for 25 to 30 minutes or until golden. Cool in pan on a wire rack 5 minutes.
Remove from pan to wire rack, and cool completely (about 30 minutes).
4. Prepare Lemon Icing. Spoon icing over cooled muffins.

LEMON ICING
1 cup powdered sugar
11/2 Tbsp. fresh lemon juice

Stir together powdered sugar and lemon juice in a small bowl until blended. Use
immediately. Makes about 1/2 cup.

BAKING SECRETS
from the Southern Living Test Kitchen
One large lemon usually yields 2 to 3 Tbsp. juice and 2 tsp. zest. If you need zest, be
sure to remove it from the lemon before squeezing the juice. To remove the zest, use
a special zester or a fine grater. Once the zest is removed, refrigerate the remaining
fruit up to a week.
Blackberry Cornbread Muffins
 BLACKBERRY CORNBREAD MUFFINS
With lots of fresh farm eggs, melted butter, and an entire container of sour cream, these
muffins have a rich, pound cake-like texture. Studded with juicy, just-picked Southern
blackberries, there’s a burst of fruit in every bite.
makes 2 dozen muffins hands-on 10 min. total 1 hour
2 cups self-rising white cornmeal mix
1/ cup sugar
2

5 large eggs
1 (16-oz.) container sour cream
1/
2 cup butter, melted
2 cups fresh or frozen blackberries

1. Preheat oven to 450°. Stir together cornmeal mix and sugar in a large bowl; make a well
in center of mixture. Whisk together eggs, sour cream, and butter; add to cornmeal
mixture, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon
batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
2. Bake at 450° for 15 to 17 minutes or until tops are golden brown. Cool in pans on a
wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30
minutes).

BAKING SECRETS
from the Southern Living Test Kitchen
Be careful not to overmix muffins. If you stir the batter until all the lumps are
smooth, the muffins will be tough and have pointed tops. For tender muffins, stir the
batter just enough to moisten the dry ingredients, and no more.
Carrot Cake Muffins
 CARROT CAKE MUFFINS
Packed with pineapple, pecans, and raisins, as well as carrots, these loaded muffins are
delicious and satisfying. If you’re craving the sweetness of a classic carrot cake, just
drizzle them with the Lemon-Cream Cheese Glaze.
makes about 15 muffins hands-on 20 min. total 52 min.
Vegetable cooking spray
2 cups all-purpose flour
3/
4 cup granulated sugar
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. table salt
1 (8-oz.) can crushed pineapple, drained
1/ cup vegetable oil
4

2 large eggs
2 large egg whites
1 Tbsp. vanilla extract
3 cups grated carrots
1/
2 cup toasted chopped pecans
1/ cup golden raisins
2

1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with
cooking spray.
2. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture,
stirring just until dry ingredients are moistened. Fold in carrots, pecans, and raisins. Spoon
batter into baking cups, filling about two-thirds full.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature.

time-saving tip
Feel free to make these a day ahead so they’re ready to serve without any hassle.
They will keep up to 3 days stored at room temperature in a plastic bag, or freeze
them up to 3 months, wrapped in heavy-duty aluminum foil and placed in a zip-top
plastic freezer bag.
Strawberry Lemonade Muffins
Poppy-Seed Ginger Muffins
Morning Glory Muffins
Banana-Blueberry Muffins
 STRAWBERRY-LEMONADE MUFFINS
With bright springtime flavor thanks to fresh berries and lemons, these muffins would be
perfect for a light breakfast or as an addition to a brunch spread. Make these extra special
by serving alongside store-bought or homemade lemon curd.
makes 15 muffins hands-on 15 min. total 42 min.
21/2 cups self-rising flour

11/4 cups sugar, divided

1 (8-oz.) container sour cream
1/
2 cup butter, melted
1 Tbsp. loosely packed lemon zest
1/
4 cup fresh lemon juice
2 large eggs, lightly beaten
11/2 cups diced fresh strawberries

1. Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in
center of mixture.
2. Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until
dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into
lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup
sugar over batter.
3. Bake at 400° for 16 to 18 minutes or until golden brown and a wooden pick inserted in
center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire
rack, and cool 10 minutes.

BAKING SECRETS
from the Southern Living Test Kitchen
Be sure to take note that self-rising flour is called for in the recipe. However, you can
substitute all-purpose flour with the following adjustments: For 1 cup self-rising
flour, use 1 scant cup all-purpose flour plus 1 tsp. baking powder and 1/4 tsp. table
salt.
 POPPY SEED-GINGER MUFFINS
A sweet orange glaze is the perfect complement to these ginger muffins. Add a little more
orange juice if you prefer a thinner glaze, or add a little more powdered sugar for a thicker
consistency.
makes 11/2 dozen muffins hands-on 15 min. total 40 min.
3/ cup butter, softened
4

11/3 cups sugar

2 large eggs, separated
3 cups cake flour
31/2 tsp. baking powder
1/
4 tsp. table salt

11/4 cups milk

1 Tbsp. loosely packed orange zest
2 tsp. grated fresh ginger
2 tsp. vanilla extract
4 tsp. poppy seeds

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand
mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at
a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Stir together milk and next 3 ingredients. Add
flour mixture to butter mixture alternately with milk mixture, beginning and ending with
flour mixture. Beat at low speed just until blended after each addition. Beat egg whites
until stiff peaks form; fold into batter. Stir in poppy seeds. Spoon into lightly greased 12-
cup muffin pans, filling three-fourths full.
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 5 minutes; transfer to wire racks.

ORANGE GLAZE
11/2 cups powdered sugar
2 Tbsp. fresh orange juice

Stir together powdered sugar and orange juice. Drizzle over warm muffins. Makes about 1/2
cup.
 MORNING GLORY MUFFINS
If you’ve ever taken a morning stroll in the South, you’ve surely noticed the white or blue
trumpet-like flowers, for which these fruit-filled muffins are named, growing up fences,
arbors, and mailbox posts. Whether freshly baked or made the night before, these baked
goods will help you greet the day in full bloom.
makes 2 dozen muffins hands-on 30 min. total 1 hour, 28 min.
3 cups all-purpose flour
1 tsp. table salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/
2 tsp. ground nutmeg
2 cups sugar
3/
4 cup canola oil
3 large eggs
21/2 tsp. vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup toasted chopped pecans
1 cup golden raisins

1. Preheat oven to 350°. Combine flour, salt, baking soda, ground cinnamon, and nutmeg
in a large bowl; make a well in center of mixture.
2. Whisk together sugar, canola oil, eggs, and vanilla; fold in crushed pineapple and
carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in
toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.
3. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on a wire rack 5 minutes. Remove from pans to wire rack, and cool
completely (about 30 minutes).
Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1
month, if desired. Remove from bag, and let thaw at room temperature.
 BANANA-BLUEBERRY MUFFINS
Banana bread isn’t your only option when bananas get extra ripe. Bake up these blueberry-
studded muffins, made downright decadent with brown sugar and melted butter.
makes 1 dozen muffins hands-on 12 min. total 1 hour, 7 min.
1 cup fresh or frozen blueberries
2 Tbsp. all-purpose flour
21/4 cups all-purpose flour
2 tsp. baking powder
1/
2 tsp. ground cinnamon
1/
4 tsp. table salt
1 cup mashed ripe banana
2 large eggs
3/
4 cup firmly packed light brown sugar
1/
3 cup butter, melted
1/
2 tsp. vanilla extract

1. Preheat oven to 350°. Toss blueberries with 2 Tbsp. all-purpose flour. Stir together 21/4
cups all-purpose flour, baking powder, cinnamon, and salt.
2. Whisk together banana, eggs, brown sugar, melted butter, and vanilla; add to dry
ingredients, stirring just until moistened. Fold in blueberries. Spoon into a lightly greased
12-cup muffin pan, filling two-thirds full.
3. Bake at 350° for 20 minutes or until golden brown. Cool in pan on a wire rack 5
minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).

BAKING SECRETS
from the Southern Living Test Kitchen
If brown sugar becomes hard, microwave it at MEDIUM LOW (30% power) until
softened, usually 1 to 2 minutes. Or, if you don’t need the sugar right away, place an
apple wedge in the bag, and seal overnight to soften.
Gingerbread Muffins With Spiced Nut Streusel
 GINGERBREAD MUFFINS WITH
SPICED NUT STREUSEL
Bake these easy, melt-in-your-mouth muffins ahead of time, let them cool, and freeze up
to one month. Reheat muffins in the oven or microwave for a fast breakfast snack to go.
makes 1 dozen muffins hands-on 15 min. total 55 min.
Spiced Nut Streusel:
1/
4 cup firmly packed dark brown sugar
1 Tbsp. all-purpose flour
3/
4 tsp. ground cinnamon
1/
8 tsp. ground cloves
1/
2 cup lightly toasted chopped pecans
1 Tbsp. butter, melted
Muffins:
21/2 cups all-purpose flour
1/
3 cup chopped crystallized ginger
3/
4 tsp. baking soda
1/
2 tsp. table salt
1/
2 tsp. ground cinnamon
1/
8 tsp. ground cloves
1/
4 cup butter, softened
1/
4 cup granulated sugar
1/ cup firmly packed dark brown sugar
4
1/ cup unsweetened applesauce
2

2 large eggs
1 cup hot brewed coffee
1/ cup unsulfured molasses
3

12 paper baking cups

Vegetable cooking spray

1. Preheat oven to 350°. Prepare Spiced Nut Streusel: Stir together brown sugar, flour, cinnamon,
and cloves in a small bowl; stir in pecans and melted butter until mixture is crumbly.
2. Prepare Muffins: Process flour and next 5 ingredients in a food processor until ginger is
finely ground (about 1 minute). Beat butter at medium speed with a heavy-duty electric
stand mixer until creamy. Gradually add sugars, beating until light and fluffy. Beat in
applesauce until blended. Add eggs, 1 at a time, beating just until blended after each
addition.
3. Combine hot brewed coffee and molasses in a 2-cup glass measuring cup. Add flour
mixture to butter mixture alternately with coffee mixture, beginning and ending with flour
mixture. Beat at low speed just until blended after each addition.
4. Place 12 paper baking cups in a 12-cup muffin pan, and coat cups with cooking spray.
Spoon batter into cups, filling almost full. Sprinkle with Spiced Nut Streusel.
5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out
clean. Remove from pan to a wire rack, and cool 10 minutes. Serve warm.
Blueberry Muffins With Lemon-Cream Cheese Glaze
 BLUEBERRY MUFFINS WITH LEMON-
CREAM CHEESE GLAZE
These aren’t your ordinary blueberry muffins! The tart-and-sugary glaze turns plain
blueberry muffins into extraordinary ones.
makes 11/2 dozen muffins hands-on 15 min. total 40 min.

31/2 cups all-purpose flour

1 cup sugar
1 Tbsp. baking powder
11/2 tsp. table salt
3 large eggs
11/2 cups milk
1/ cup butter, melted
2

2 cups fresh or frozen blueberries

1 Tbsp. all-purpose flour
Lemon-Cream Cheese Glaze
Garnish: lemon zest

1. Preheat oven to 450º. Stir together first 4 ingredients. Whisk together eggs and next 2
ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Toss
blueberries with 1 Tbsp. flour, and gently fold into batter. Spoon mixture into 11/2 lightly
greased 12-cup muffin pans, filling three-fourths full.
2. Bake at 450º for 14 to 15 minutes or until lightly browned and a wooden pick inserted
into center comes out clean. Immediately remove from pans to wire racks, and let cool 10
minutes.
3. Meanwhile, prepare Lemon-Cream Cheese Glaze. Drizzle over warm muffins.

LEMON-CREAM CHEESE GLAZE

1 (3-oz.) package cream cheese, softened
1 tsp. loosely packed lemon zest
1 Tbsp. fresh lemon juice
1
/4 tsp. vanilla extract

11/2 cups sifted powdered sugar

Beat cream cheese at medium speed with an electric mixer until creamy. Add lemon zest
and next 2 ingredients; beat until smooth. Gradually add powdered sugar, beating until
smooth. Makes about 3/4 cup.
Caramel Apple Muffins
 CARAMEL APPLE MUFFINS
These are prettiest the day they are made. After standing overnight, the caramel melts into
the muffins. (They’re still delicious!)
makes 1 dozen muffins hands-on 30 min. total 1 hour, 30 min.
Cinnamon Topping:
1/
3 cup firmly packed light brown sugar

11/2 Tbsp. all-purpose flour

1/ tsp. ground cinnamon
4

11/2 Tbsp. butter

Muffins:
1 (8-oz.) container sour cream
1 cup sugar
2 large eggs
1 Tbsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/
2 tsp. baking soda
1/
2 tsp. table salt
2 cups peeled and diced Granny Smith apples
1 (14-oz.) package caramels
3 Tbsp. whipping cream
1 cup chopped lightly salted, roasted pecans
Wax paper
Food-safe twigs or craft sticks

1. Preheat oven to 375°. Prepare Cinnamon Topping: Stir together brown sugar, flour, and
cinnamon in a small bowl. Cut in butter with pastry blender or fork until mixture is
crumbly.
2. Prepare Muffins: Beat sour cream and next 3 ingredients at low speed with an electric mixer
30 seconds or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating at low
speed just until blended. (Do not overmix.) Stir in diced apples. Spoon into a lightly
greased 12-cup muffin pan, filling three-fourths full; sprinkle with Cinnamon Topping.
4. Bake at 375° for 18 to 20 minutes or until golden brown and a wooden pick inserted in
center comes out clean. Immediately remove from pan to wire rack; cool completely
(about 30 minutes).
5. Microwave caramels and cream in a microwave-safe bowl at HIGH 1 to 2 minutes or
until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5
minutes or until thick enough to coat muffins.
6. Quickly dip bottom three-fourths of each muffin into caramel mixture; roll bottom half
of caramel-coated portion of muffin in chopped pecans, and place muffins, caramel sides
up, on lightly greased wax paper. (If caramel mixture begins to harden before you’ve
dipped all the muffins, microwave mixture a few seconds to soften.) Insert food-safe twigs
or craft sticks into caramel-covered portions of muffins.
Peach-Pecan Muffins
 PEACH-PECAN MUFFINS
Topped with a sweet pecan crumble, these muffins are packed with peaches. Use fresh,
diced Southern peaches in the peak of summer, or use thawed frozen ones in a pinch.
makes 1 dozen muffins hands-on 20 min. total 50 min.
Pecan Streusel:
1/
2 cup chopped pecans
1/
3 cup firmly packed brown sugar
1/ cup all-purpose flour
4

2 Tbsp. melted butter

1 tsp. ground cinnamon
Muffins:
11/2 cups all-purpose flour
1/
2 cup granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/
4 tsp. table salt
1/
2 cup butter, melted
1/ cup milk
4

1 large egg
1 cup fresh or frozen sliced peaches, thawed and diced
12 paper baking cups
Vegetable cooking spray

1. Prepare Pecan Streusel: Stir together pecans and next 4 ingredients until crumbly.
2. Prepare Muffins: Preheat oven to 400º. Combine flour and next 4 ingredients in a large
bowl; make a well in center of mixture. Stir together butter, milk, and egg; add to dry
ingredients, stirring just until moistened. Gently stir in peaches.
3. Place paper baking cups in 1 (12-cup) muffin pan, and coat with cooking spray; spoon
batter into cups, filling two-thirds full. Sprinkle with Pecan Streusel.
4. Bake at 400º for 20 to 25 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan on a wire rack 10 minutes; remove from pan, and serve warm or at
room temperature.

sweet idea
Nothing says you care like a basket full of freshly baked treats. Assemble these
muffins alongside fresh peaches, peach preserves, and a small spreader.
Sweet Green Tomato Cornmeal Muffins
 SWEET GREEN TOMATO CORNMEAL
MUFFINS
If you’re looking for a way to use up all your green tomatoes, think beyond the deep fryer,
and look to these sweet cornbread muffins with tart green tomatoes baked right inside.
makes about 2 dozen muffins hands-on 30 min. total 1 hour, 20 min.
2 cups seeded, diced green tomatoes (about 3/4 lb.)
1/
2 cup sugar, divided
1/
2 cup butter, melted and divided
2 cups self-rising white cornmeal mix
2 tsp. loosely packed lemon zest
5 large eggs
1 (16-oz.) container sour cream
Vegetable cooking spray

1. Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a
large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize
and turn light brown.
2. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl;
make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp.
butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in
tomatoes.
3. Generously coat small (1/4 cup) brioche molds or muffin pans with cooking spray; spoon
batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes.
Remove from pans to wire rack, and cool completely (about 30 minutes).

green tomatoes
Whether cooked down into a relish, sliced fresh and marinated, or crispy-fried in a golden stack, green tomatoes are
summer’s chameleons. If you let them linger on the vine, the sun will transform them into a rainbow of juicy ripeness.
However, if a frost is looming and they must be harvested when still firm and green, don’t fret! They are still ripe for
transformation—they just need the help of a tried-and-true recipe that celebrates their bright and fresh flavor.

sweet idea
Serve with fresh basil butter: Stir together 1/2 cup softened butter and 2 Tbsp. finely
chopped fresh basil.
Fresh Rosemary Muffins
 FRESH ROSEMARY MUFFINS
Redolent with fragrant rosemary, these savory, crowd-pleasing muffins boast a tangy goat
cheese filling and are as delicious with a holiday roast as with eggs and a side of bacon.
makes 1 dozen muffins hands-on 15 min. total 38 min.
3/
4 cup milk
1/ cup golden raisins
4
1/
4 cup raisins
1/
4 cup currants
1 Tbsp. chopped fresh rosemary
1/ cup unsalted butter
4

11/2 cups all-purpose flour

1/
2 cup sugar
2 tsp. baking powder
1/
4 tsp. table salt
1 large egg, lightly beaten
4 oz. goat cheese

1. Preheat oven to 350°. Cook first 5 ingredients in a heavy saucepan over medium heat,
stirring often, 2 minutes or just until mixture begins to steam; remove from heat. Add
butter; stir until butter melts. Cool completely.
2. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
Stir together egg and milk mixture until well blended; add to flour mixture, stirring just
until moistened.
3. Spoon one-third of batter into 1 lightly greased 12-cup muffin pan; add 2 tsp. goat
cheese to each muffin cup. Spoon remaining batter over goat cheese, filling each cup two-
thirds full.
4. Bake at 350° for 20 to 24 minutes or until golden brown. Cool in pan on a wire rack 3
minutes. Remove from pan.
 Praline-Apple Bread
Apricot-Pecan Bread
Mini Banana-Cranberry-Nut Bread Loaves
Lemon-Poppy Seed Zucchini Bread
 PRALINE-APPLE BREAD
Whether you say “pray-leen” or “prah-leen,” you will love this sweet loaf. Sour cream is
the secret to its rich, moist texture. There’s no butter or oil in the batter—only in the glaze.
makes 1 loaf hands-on 20 min. total 2 hours, 30 min.
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 Tbsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/ tsp. baking soda
2
1/
2 tsp. table salt

11/2 cups finely chopped, peeled

Granny Smith apples (about 3/4 lb.)

11/2 cups chopped toasted pecans, divided

1/
2 cup butter
1/
2 cup firmly packed light brown sugar

1. Preheat oven to 350°. Beat first 4 ingredients at low speed with an electric mixer 2
minutes or until blended.
2. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until
blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured
9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans
into batter.
3. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into
center comes out clean, shielding with aluminum foil after 50 minutes to prevent
excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire
rack.
4. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat,
stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool
completely.
 APRICOT-PECAN BREAD
This quick bread has a cake-like consistency thanks to the step of creaming the butter and
sugar. Over two cups of apricots adds lots of flavor and texture while ensuring the bread
stays moist, even if made a day or two ahead.
makes 2 loaves hands-on 15 min. total 3 hours, 15 min.
21/2 cups dried apricots, chopped
1 cup chopped toasted pecans
4 cups all-purpose flour, divided
1/ cup butter, softened
4

2 cups sugar
2 large eggs
1 Tbsp. plus 1 tsp. baking powder
1/
2 tsp. baking soda
1/
2 tsp. table salt

11/2 cups orange juice

1. Combine chopped apricots and warm water to cover in a large bowl; let stand 30
minutes. Drain apricots. Stir in pecans and 1/2 cup flour; set aside.
2. Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar,
beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.
3. Combine remaining 31/2 cups flour, baking powder, baking soda, and salt. Add to butter
mixture alternately with orange juice, beginning and ending with flour mixture. Stir in
apricot mixture.
4. Preheat oven to 350°. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans; let
stand at room temperature 20 minutes.
5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool
in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire
rack.

BAKING SECRETS
from the Southern Living Test Kitchen
To get perfect slices of quick breads, let the bread cool completely and then cut with a
serrated or electric knife.
 MINI BANANA-CRANBERRY-NUT
BREAD LOAVES
These loaves may become your new holiday breakfast, or even gifting, tradition! Loaded
up with cranberries and pecans with a citrus glaze, this is not your ordinary banana bread.
makes 5 miniature loaves hands-on 25 min. total 1 hour, 25 min.
1 (8-oz.) package cream cheese, softened
3/
4 cup butter, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/
2 tsp. baking powder
1/
2 tsp. baking soda
1/ tsp. table salt
2

11/2 cups mashed ripe bananas

3/
4 cup chopped fresh cranberries
1/
2 tsp. vanilla extract
3/
4 cup chopped toasted pecans
Orange Glaze

1. Preheat oven to 350°. Beat cream cheese and butter at medium speed with an electric
mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a
time, beating just until blended after each addition.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low
speed just until blended. Stir in bananas, next 2 ingredients, and pecans. Spoon about 11/2
cups batter into each of 5 greased and floured 5- x 3-inch miniature loaf pans.
3. Bake at 350° for 40 to 44 minutes or until a wooden pick inserted in center comes out
clean and sides pull away from pans. Cool in pans 10 minutes. Transfer to wire racks.
Prepare Orange Glaze. Drizzle over warm bread loaves, and cool 10 minutes.
Regular-Size Banana-Cranberry-Nut Bread Loaves: Spoon batter into 2
greased and floured 8- x 4-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until
a wooden pick inserted in center comes out clean. Makes 2 loaves.

ORANGE GLAZE
A drizzle of this glaze adds a citrusy, sweet topping to your favorite bread, sweet roll, or
coffee cake.
1 cup powdered sugar
1 tsp. loosely packed orange zest
2 to 3 Tbsp. fresh orange juice

Stir together powdered sugar and remaining ingredients in a small bowl until blended. Use
immediately. Makes 1/2 cup.
 LEMON-POPPY SEED ZUCCHINI
BREAD
The tender, fine-crumbed texture and bright lemon flavor offer a refreshing change from
traditional spiced zucchini breads.
makes 3 miniature loaves hands-on 25 min. total 2 hours, 15 min.
1/ cup butter, softened
2

11/3 cups sugar

3 large eggs
11/2 cups all-purpose flour
1/ tsp. table salt
2
1/
8 tsp. baking soda
1/
2 cup sour cream
1 cup shredded zucchini
1 Tbsp. loosely packed lemon zest
2 tsp. poppy seeds

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand
mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a
time, beating just until blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour
cream, beginning and ending with flour mixture. Beat at low speed just until blended after
each addition. Stir in zucchini and next 2 ingredients. Spoon batter into 3 greased and
floured 5- x 3-inch disposable aluminum foil miniature loaf pans (about 11/3 cups batter
per pan).
3. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and allow
to cool completely.

sweet idea
These lovely little loaves are the sweetest way to greet a new neighbor or thank a host
for a dinner party. Just wrap cooled loaves in plastic wrap before tying up with wide
ribbon and a tag.
Classic Banana Bread
 CLASSIC BANANA BREAD
No collection of Southern quick breads would be complete without the most traditional
and dependable banana bread. A little lemon juice balances the sweet bananas, while
we’ve used a combination of white and light brown sugar to complement, not overpower,
the bananas.
makes 1 loaf hands-on 30 min. total 2 hours, 25 min.
13/4 cups all-purpose flour
1 tsp. baking soda
1/ tsp. table salt
2
1/
2 tsp. ground cinnamon
3 very ripe bananas (about 1 lb.)
1 tsp. fresh lemon juice
1/
2 cup unsalted butter, softened
1/
2 cup granulated sugar
1/
2 cup firmly packed light brown sugar
1/
2 tsp. vanilla extract
2 large eggs
1/
4 cup buttermilk

1. Preheat oven to 350°. Sift together first 4 ingredients in a large bowl. Mash bananas
with lemon juice in a small bowl. (You want a little texture—like semi lumpy mashed
potatoes.)
2. Beat butter and next 3 ingredients at low speed with a heavy-duty electric stand mixer 1
minute or until combined. Increase speed to medium, and beat 11/2 to 2 minutes or until
light and fluffy. Add eggs, 1 at a time, beating until blended after each addition, stopping
to scrape bowl as needed.
3. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending
with flour mixture. Beat at low speed just until blended after each addition. Add banana
mixture, beating just until batter is blended (no more than 10 seconds). Pour batter into a
well-buttered and floured 8- x 4-inch loaf pan, and place on a baking sheet.
4. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center comes
out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to a wire rack, and
cool 50 minutes. Wrap in plastic wrap (it will still be warm—this helps the bread stay
moist), and store at room temperature up to 4 days.

brown sugar
One of the South’s favorite sweeteners is cane sugar, pressed from the sugar cane that grows in the Deep South. As the
sugar is processed, it can take many forms, from granulated sugars to rich syrups. Brown sugar combines two of these—
granulated white sugar and molasses. More flavorful and softer than white sugar, light brown sugar has a little molasses
added while dark brown sugar has more.

BAKING SECRETS
from the Southern Living Test Kitchen
If you have more overripe bananas than you can use, freeze them to use later in
banana bread, waffles, or smoothies. Peel bananas, place them in a zip-top plastic
freezer bag, and freeze. If using for baked goods, be sure to thaw bananas before
blending into batters.
Lemon Tea Bread
 LEMON TEA BREAD
Tart lemons give intense flavor to this quick bread with a dense, cake-like texture. A sweet
glaze ensures every slice is something worth savoring.
makes 1 (8-inch) loaf hands-on 20 min. total 2 hours, 30 min.
1/
2 cup butter, softened
1 cup granulated sugar
2 large eggs
11/2 cups all-purpose flour
1 tsp. baking powder
1/
2 tsp. table salt
1/
2 cup milk
2 Tbsp. loosely packed lemon zest, divided
1 cup powdered sugar
2 Tbsp. fresh lemon juice
1 Tbsp. granulated sugar

1. Preheat oven to 350°. Beat softened butter at medium speed with an electric mixer until
creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1
at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk,
beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1
Tbsp. lemon zest. Spoon batter into a greased and floured 8- x 4-inch loaf pan.
3. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out
clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire
rack.
4. Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of
bread, letting excess drip down sides. Stir together remaining 1 Tbsp. lemon zest and 1
Tbsp. granulated sugar; sprinkle on top of bread.
Lemon-Almond Tea Bread: Stir 1/2 tsp. almond extract into batter. Proceed as
directed.
Spiced Peach-Carrot Bread
 SPICED PEACH-CARROT BREAD
This moist, flavorful bread recipe won first place in the side-dish category in South
Carolina’s 2009 Annual Peach-Off contest.
makes 1 loaf hands-on 15 min. total 2 hours, 25 min.
21/2 cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
3/
4 tsp. baking soda
1/
2 tsp. baking powder
1/
2 tsp. table salt
1/
4 tsp. ground nutmeg

11/2 cups peeled and chopped fresh, ripe peaches

3/ cup freshly grated carrots
4
2/
3 cup vegetable oil
1/
2 cup milk
2 large eggs, lightly beaten
3/
4 cup toasted chopped pecans

1. Preheat oven to 350°. Stir together flour and next 6 ingredients in a large bowl; add
peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are
moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden
pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove
from pan to wire rack, and cool completely (about 1 hour).

BAKING SECRETS
from the Southern Living Test Kitchen
When grating carrots, it’s easiest to work with firm, crisp carrots. Store them in the
refrigerator to keep them fresh. If carrots seem a little limp, revive them by soaking in
ice water for 20 to 30 minutes.
Cream Cheese-Banana-Nut Bread
 CREAM CHEESE-BANANA-NUT
BREAD
Enjoy banana bread without all the guilt with this healthy recipe. Expect a denser bread: It
won’t rise as much as traditional breads, and the texture will be very moist.
makes 2 loaves hands-on 15 min. total 2 hours
1/ cup butter, softened
4

1 (8-oz.) package 1/3-less-fat cream cheese, softened

1 cup sugar
2 large eggs
11/2 cups whole wheat flour

11/2 cups all-purpose flour

1/ tsp. baking powder
2
1/
2 tsp. baking soda
1/
2 tsp. table salt
1 cup buttermilk
11/2 cups mashed very ripe bananas

(11/4 lb. unpeeled bananas, about 4 medium)

11/4 cups toasted chopped pecans, divided

1/
2 tsp. vanilla extract

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric
mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a
time, beating just until blended after each addition.
2. Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed
just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2
cup pecans.
3. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean
and sides of bread pull away from pan, shielding with aluminum foil during last 15
minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10
minutes. Remove from pans to wire racks. Let cool 30 minutes.
Note: If you’ve never worked with whole wheat flour, accurate measuring is everything.
Be sure to spoon the flour into a dry measuring cup (do not pack) rather than scooping the
cup into the flour, and level it off with a straight edge.
Cinnamon-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed
through Step 2, omitting pecans sprinkled over batter. Stir together 1/4 cup firmly packed
brown sugar, 1/4 cup chopped pecans (not toasted), 11/2 tsp. all-purpose flour, 11/2 tsp.
melted butter, and 1/4 to 1/2 tsp. ground cinnamon. Lightly sprinkle mixture over batter in
pans. Bake and cool as directed.
Peanut Butter-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed
through Step 2, omitting pecans sprinkled over batter. Combine 1/4 cup all-purpose flour
and 1/4 cup firmly packed brown sugar in a small bowl. Cut in 2 Tbsp. creamy peanut
butter and 11/2 tsp. butter with pastry blender or fork until mixture resembles small peas.
Lightly sprinkle mixture over batter in pans. Bake and cool as directed.
Cheddar-Chive Beer Bread
 CHEDDAR-CHIVE BEER BREAD
With minimal prep, you can enjoy this homemade beer bread loaf. Take about 5 minutes to
mix the ingredients, pop in the oven, and then enjoy! Incorporate your favorite local
Southern brew for a down-home twist.
makes 1 loaf hands-on 5 min. total 1 hour
3 cups self-rising flour
1/ cup sugar
2
3/
4 cup shredded sharp Cheddar cheese
2 Tbsp. chopped fresh chives
1 (12-oz.) bottle pale ale (such as SweetWater 420 Extra Pale Ale)*
1/
4 cup butter, melted

1. Preheat oven to 350°. Stir together first 4 ingredients; stir in beer. Pour into a lightly
greased 9- x 5-inch loaf pan.
2. Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
* Nonalcoholic or light beer may be substituted.

sweet idea
Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl
of soup.
Gluten-Free Banana-Nut Bread
 GLUTEN-FREE BANANA-NUT BREAD
Even if you’re following a gluten-free diet or baking for someone who is, you can still
enjoy banana-nut bread. The combination of brown rice flour and sorghum flour imparts a
tender crumb and texture that you’ll find in a traditional banana bread.
makes 1 loaf hands-on 15 min. total 2 hours, 35 min.
1 cup boiling water
1/ cup chopped dates
2

4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/
4 cup granulated sugar
1/
2 cup unsweetened applesauce
1 tsp. vanilla extract
11/2 cups brown rice flour
1/
2 cup sorghum flour
1 tsp. baking soda
1/
2 tsp. table salt
1/
4 tsp. ground nutmeg
1/
3 cup butter, melted
1/
2 cup chopped walnuts

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10
minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients
until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour
mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts,
and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire
rack, and cool completely (about 1 hour).

BAKING SECRETS
from the Southern Living Test Kitchen
For best results, use a light-colored pan. Or, turn your dark pan into a shiny one by
wrapping the outside of it with heavy-duty aluminum foil, shiny side out.
cakes & coffee cakes
 CAKES
Become a better cake baker with the help of these insider tips and techniques for perfect
cakes every time.
While every step of making a cake can be important, the following techniques are the
most common sticking points for most beginner bakers. Avoid complete re-dos by
separating eggs successfully, creaming butter and sugar to give cakes a light-as-air texture,
and folding meringue into batter without deflating it. Once you’ve got the batter made,
bake cake layers evenly and level tops before frosting them with ease.

… … . separating eggs … … .

Step 1: Use fresh cold or room temperature eggs, depending on recipe.

Step 2: Crack egg. Transfer yolk back and forth between shells, allowing white to drip into bowl. Check egg white for
traces of yolk.
Step 3: Gently place separated egg yolk in a second bowl, and proceed with recipe.

… … . creaming butter & sugar … … .

Step 1: For maximum volume, start with all ingredients at room temperature.

Step 2: Beat softened butter and sugar for 5 to 7 minutes at medium speed with an electric mixer.
Step 3: Mixture should be very light and fluffy.

… … . folding in meringue … … .

Step 1: Place one-third of beaten egg whites into batter.

Step 2: Fold egg whites up and through center of batter.

Step 3: Fold batter until there are no visible signs of egg whites.

… … . baking & leveling … … .

Step 1: Test for doneness by inserting a toothpick into the center. It should come out clean.

Step 2: Using a long serrated knife, cut off top in a sawing motion, keeping the knife parallel to the surface.
Step 3: Discard cake top or save for another use.

… … . frosting … … .

Step 1: Stack up cake layers and frosting on a rotating pedestal. Place pieces of wax paper under sides for easy cleanup.

Step 2: Dollop frosting on top of cake, and smooth out a thin layer over sides and top.
Step 3: Once cake is covered in a thin layer of frosting, refrigerate for 30 minutes so frosting sets and cake is stable.

Step 4: Dollop more frosting onto cake, and smooth out over sides and top.
Pumpkin Cupcakes With Browned Butter Frosting
PUMPKIN CUPCAKES WITH BROWNED
BUTTER FROSTING
While many pumpkin cakes feature a cream cheese frosting or glaze, we’ve updated this
fall favorite with a rich frosting flavored with browned butter and vanilla paste. For a
generous swirl of frosting on each cupcake, double the recipe for Browned Butter
Frosting.
makes 30 cupcakes hands-on 30 min. total 2 hours, 30 min., including frosting
30 paper baking cups
1 cup butter, softened
2 cups sugar
5 large eggs, separated
11/2 tsp. pumpkin pie spice
3 cups all-purpose flour, divided
1 cup buttermilk
1 tsp. baking soda
1 cup chopped toasted pecans
1 cup canned pumpkin
Browned Butter Frosting

1. Preheat oven to 350°. Place 30 paper baking cups in 3 (12-cup) standard-size muffin
pans.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just
until blended after each addition.
3. Stir together pumpkin pie spice and 23/4 cups flour in a medium bowl; stir together
buttermilk and baking soda in a small bowl. Add flour mixture to butter mixture
alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low
speed just until blended after each addition.
4. Stir together pecans and remaining 1/4 cup flour. Fold pecan mixture and pumpkin into
batter.
5. Beat egg whites at high speed with an electric mixer until stiff peaks form. Stir about
one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into muffin
cups, filling about three-fourths full.
6. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out
clean. Remove from pans to wire rack, and cool completely, about 20 minutes before
frosting.

BROWNED BUTTER FROSTING

11/2 cups butter

71/2 cups powdered sugar

6 Tbsp. milk
11/2 tsp. vanilla bean paste

1. Cook 11/2 cups butter in a medium-size saucepan over medium heat, stirring constantly,
8 to 10 minutes or just until butter begins to turn golden brown; pour butter into a small
bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat browned butter at medium speed with an electric mixer until fluffy; gradually add
powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed
until well blended after each addition. Add in vanilla bean paste, and beat at medium
speed for 5 minutes or until fluffy. Makes about 3 cups.
Red Velvet Cupcakes
 RED VELVET CUPCAKES
These moist, dense cupcakes are as luxurious as they sound—complete with their
signature red color and to-die-for White Chocolate-Amaretto Frosting.
makes 2 dozen cupcakes hands-on 25 min. total 2 hours, 18 min.
3/
4 cup butter, softened

11/2 cups sugar

3 large eggs
1 (1-oz.) bottle red liquid food coloring
1 tsp. vanilla extract
21/2 cups all-purpose flour
3 Tbsp. unsweetened cocoa
1/
2 tsp. table salt
1 cup buttermilk
1 Tbsp. white vinegar
1 tsp. baking soda
Paper baking cups
White Chocolate-Amaretto Frosting
Garnish: white chocolate shavings

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy;
gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each
addition. Stir in food coloring and vanilla until blended.
2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a
4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture
alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low
speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin
pans; spoon batter into cups, filling three-fourths full.
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out
clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45
minutes).
4. Pipe or spread frosting onto cupcakes.

WHITE CHOCOLATE-AMARETTO
FROSTING
2 (4-oz.) white chocolate baking bars
1/ cup heavy cream
3

1 cup butter, softened

6 cups powdered sugar, divided
1/
4 cup almond liqueur

1. Break white chocolate baking bars into pieces. Melt white chocolate and cream in a
microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth,
stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30
minutes).
2. Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended.
Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until
blended after each addition. Add white chocolate mixture; beat at medium speed until
spreading consistency. Makes 4 cups.
Coconut-Pecan Cupcakes
 COCONUT-PECAN CUPCAKES
Small bites are big treats! Mini versions of this Southern classic equal guilt-free
enjoyment. The Caramel Frosting crown on these cupcakes takes the cherished
combination of coconut and pecans over the top in this after-dinner treat.
makes 3 dozen cupcakes hands-on 20 min. total 2 hours, 15 min.
1/
2 cup butter, softened
1/
2 cup shortening
2 cups sugar
5 large eggs, separated
1 Tbsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
1 cup toasted finely chopped pecans
Paper baking cups
Caramel Frosting
Garnish: chopped roasted salted pecans, sweetened flaked coconut

1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric
mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating
until blended after each addition. Add vanilla; beat until blended.
2. Combine flour and baking soda; add to butter mixture alternately with buttermilk,
beginning and ending with flour mixture. Beat at low speed just until blended after each
addition. Stir in coconut and pecans.
3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Place 36 paper
baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling half full.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out
clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
5. Pipe frosting onto cupcakes.

CARAMEL FROSTING
1 (14-oz.) package caramels
1
/2 cup heavy cream
1 cup butter, softened
5 cups powdered sugar
2 tsp. vanilla extract

1. Microwave caramels and cream in a microwave-safe bowl at HIGH 1 minute; stir.

Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is
smooth. Let cool until lukewarm (about 30 minutes).
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add
powdered sugar alternately with caramel mixture, beating at low speed until blended and
smooth after each addition. Stir in vanilla. Makes 41/2 cups.
Lemon Curd-Filled Angel Food Cupcakes
 LEMON CURD-FILLED ANGEL FOOD
CUPCAKES
A recipe for Angel Food Cake, a classic sponge cake, first appeared in The Kentucky
Housewife cookbook in 1839, and delicious twists on the recipe continue. Here, miniature
cakes are filled with a tangy lemon curd and topped with Cream Cheese Frosting. Garnish
with lemon zest for an impressive presentation.
makes 1 dozen cupcakes hands-on 30 min. total 1 hour, 47 min.
13/4 cups plus 2 Tbsp. sugar

11/3 cups all-purpose flour

1/
4 tsp. table salt
2 tsp. lemon juice
1/
2 tsp. vanilla extract
1/
2 tsp. light rum
1/
4 tsp. orange extract

13/4 cups large egg whites (about 13 to 15 large eggs)

3/
4 tsp. cream of tartar
1 (10-oz.) jar lemon curd
1/
3 cup sour cream
Cream Cheese Frosting
Garnish: lemon zest

1. Preheat oven to 375°. Sift together sugar, flour, and salt in a bowl. Combine lemon
juice, vanilla, rum, and orange extract.
2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer
until stiff peaks form; gently transfer egg white mixture to a large bowl.
3. Gradually fold in sugar mixture with a large spatula, 1/3 cup at a time, folding just until
blended after each addition. Fold in lemon juice mixture.
4. Arrange 12 (21/2- x 2-inch) muffin-size paper baking molds* on an aluminum foil-lined
baking sheet; spoon batter into baking molds, filling almost completely full.
5. Bake at 375° for 17 to 19 minutes or until a long wooden pick inserted in centers comes
out clean. Transfer to a wire rack, and cool completely (about 1 hour).
6. Make a small hole in top of each cupcake using the handle of a wooden spoon. In a
medium bowl, stir together lemon curd and sour cream. Spoon filling into a zip-top plastic
freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling
into each cupcake.
7. Spread Cream Cheese Frosting on tops of cupcakes.
* 15 jumbo aluminum foil baking cups may be substituted. Place baking cups directly on
an aluminum foil-lined baking sheet; fill cups, and proceed as directed.

CREAM CHEESE FROSTING

1 (8-oz.) package cream cheese, softened
3 Tbsp. butter, softened
1 Tbsp. fresh lemon juice
11/2 tsp. vanilla extract
5 cups powdered sugar

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add
lemon juice and vanilla, beating just until blended. Gradually add powdered sugar, beating
at low speed until blended. Makes about 3 cups.
Mini Bourbon-And-Cola Bundt Cakes
 MINI BOURBON-AND-COLA BUNDT
CAKES
Use a classic Southern cocktail combo to flavor a chocolate cake by adding bourbon and
cola to the cake batter and topping the mini Bundt cakes with a sweet bourbon-and-cola
glaze.
makes 3 dozen mini Bundt cakes hands-on 20 min. total 1 hour, 22 min.
11/2 cups butter, softened

21/2 cups sugar

3 large eggs
11/2 tsp. vanilla extract
1 cup cola soft drink
3/
4 cup buttermilk
1/
2 cup bourbon
3 cups all-purpose flour
1/
2 cup unsweetened cocoa

11/2 tsp. baking soda

1/ tsp. table salt
2

Bourbon-and-Cola Glaze

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugar; beat until blended. Add eggs and vanilla; beat at low speed until
blended.
2. Stir together cola, buttermilk, and bourbon in a small bowl. Combine flour and next 3
ingredients in another bowl. Add flour mixture to butter mixture alternately with cola
mixture, beginning and ending with flour mixture. Beat at low speed just until blended
after each addition, stopping to scrape bowl as needed. Pour batter into 3 lightly greased
12-cup Bundt brownie pans, filling each three-fourths full.
3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool
30 minutes. Drizzle warm Bourbon-and-Cola Glaze over cakes.
Bourbon-and-Cola Bundt Cake: Pour batter into 1 greased and floured 14-cup
Bundt pan. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center
comes out clean.

BOURBON-AND-COLA GLAZE
1/ cup butter
4
3 Tbsp. cola soft drink
21/2 Tbsp. unsweetened cocoa
1 Tbsp. bourbon
2 cups plus 2 Tbsp. powdered sugar

Cook first 3 ingredients in a 2-qt. saucepan over medium-low heat, stirring constantly,
until butter melts. Remove from heat; stir in bourbon. Beat in powdered sugar at medium
speed with an electric mixer until smooth. Makes about 1 cup.
Buttermilk Pound Cake With Buttermilk Custard Sauce
 BUTTERMILK POUND CAKE WITH
BUTTERMILK CUSTARD SAUCE
Forget the dollop of whipped cream or scoop of ice cream; for this simple pound cake,
we’ve doubled the dose of buttermilk with a creamy custard that soaks into the slices of
cake, making it all the more heavenly.
makes 12 servings hands on 30 min. total 2 hours, 45 min.
11/3 cups butter, softened

21/2 cups sugar

6 large eggs
3 cups all-purpose flour
1/
2 cup buttermilk
1 tsp. vanilla extract
Buttermilk Custard Sauce

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand
mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour
mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour
batter into a greased and floured 10-inch (14-cup) tube pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden
pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes;
remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk
Custard Sauce.

BUTTERMILK CUSTARD SAUCE

2 cups buttermilk
1
/2 cup sugar
1 Tbsp. cornstarch
3 large egg yolks
1 tsp. vanilla extract

Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan.
Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from
heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in
refrigerator up to 1 week. Makes about 21/3 cups.
 Sweet Potato Pound Cake
Ginger Pound Cake With Glazed Cranberry Ambrosia
Blackberry Jam Cake
Lemon-Lime Pound Cake
 SWEET POTATO POUND CAKE
Bored with sweet potato casserole? Try this moist dessert, a twist on traditional pound
cake that features nutrient-rich sweet potatoes. It’s the perfect addition to any holiday
table.
makes 10 to 12 servings hands-on 25 min. total 2 hours, 40 min.
1 (8-oz.) package cream cheese, softened
1/ cup butter, softened
2

2 cups sugar
4 large eggs
21/2 cups mashed cooked sweet potatoes
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/ tsp. table salt
4

1 tsp. ground cinnamon or nutmeg (optional)

1 tsp. vanilla extract

1. Preheat oven to 350°. Beat cream cheese and butter at medium speed with a heavy-duty
electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add
eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl.
Gradually add flour mixture to butter mixture, beating at low speed just until blended after
each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (14-cup)
tube pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden
pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove
from pan to wire rack, and cool completely (about 1 hour).
Sweet Potato Pound Cake Loaves:Prepare batter as directed; pour into 2 greased
and floured 81/2- x 41/2-inch loaf pans. Bake and cool as directed.

sweet idea
For a dessert that’s over-the-top, serve slices of this cake with scoops of cinnamon ice
cream and crumbled gingersnap cookies sprinkled on top.
 GINGER POUND CAKE WITH GLAZED
CRANBERRY AMBROSIA
Spicy and sweet thanks to grated fresh ginger, this pound cake is complemented by a
cranberry-orange topping that also makes for a gorgeous presentation. Make the ambrosia
a day ahead so it has time to set up in the refrigerator.
makes 1 (9-inch) loaf hands-on 15 min. total 10 hours, 40 min., including ambrosia
2/
3 cup butter, softened
1 cup sugar
3 large eggs
21/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. table salt
1/
2 cup milk
2 Tbsp. minced fresh ginger
1/
2 tsp. vanilla extract
Glazed Cranberry Ambrosia

1. Preheat oven to 325°. Beat butter at medium speed with an electric mixer 2 minutes or
until creamy; gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating
just until yellow disappears.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk,
beginning and ending with flour mixture. Beat at low speed just until blended after each
addition. Stir in ginger and vanilla. Pour batter into a greased and floured 9- x 5-inch loaf
pan.
3. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center
comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool
completely on wire rack. Serve with Glazed Cranberry Ambrosia.

GLAZED CRANBERRY AMBROSIA

1 cup fresh or frozen cranberries, thawed
1/ cup sugar
4

1 Tbsp. minced fresh ginger

1 Tbsp. loosely packed orange zest
5 oranges, peeled and sectioned

1. Combine first 3 ingredients in a small saucepan; cover and cook over medium heat 2
minutes. Uncover and cook, stirring constantly, 3 more minutes or until cranberry skins
begin to split. Remove from heat, and stir in orange zest. Cool 15 minutes.
2. Stir in orange sections, and chill 8 hours. Makes 21/2 cups.
 BLACKBERRY JAM CAKE
An entire jar of blackberry jam and a generous helping of spice give this pound cake
vibrant flavor, even when blackberries are out of season.
makes 12 servings hands-on 30 min. total 3 hours, 45 min.
1 cup buttermilk
1 tsp. baking soda
1 cup butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 tsp. vanilla extract
3 cups all-purpose flour
11/2 tsp. ground cinnamon
1 tsp. ground allspice
3/
4 tsp. ground cloves
1/
2 tsp. table salt
1 (18-oz.) jar seedless blackberry jam
1 cup toasted finely chopped pecans
Powdered sugar (optional)

1. Preheat oven to 350°. Stir together buttermilk and baking soda.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add
granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add
eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
3. Stir together flour and next 4 ingredients in a large bowl; gradually add to butter
mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition, stopping to scrape bowl as
needed. Add jam, and beat at low speed just until blended. Stir in pecans. Spoon batter
into a greased and floured 10-inch (14-cup) Bundt pan.
4. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden
pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove
from pan to wire rack, and cool completely (about 2 hours). Dust cake with powdered
sugar, if desired.

sweet idea
This humble pound cake can be made into a stunning centerpiece by baking the batter
in an ornate Bundt pan, lightly dusting with powdered sugar, and displaying on a tall
cake stand. While some batters can be crumbly or uneven, this recipe is ideal for the
more intricately decorated Bundt pans.
 LEMON-LIME POUND CAKE
This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was
created in the 1950s when the soda company suggested using its soft drink instead of other
liquid in pound cake recipes. The result: one of the best, and simplest, cakes you’ll ever
make.
makes 12 servings hands-on 20 min. total 1 hour, 35 min.
11/2 cups butter, softened
3 cups sugar
5 large eggs
2 Tbsp. lemon zest
1 tsp. vanilla extract
1 tsp. lemon extract
3 cups all-purpose flour
1 cup lemon-lime soft drink (such as 7UP)
Shortening
Lemon-Lime Glaze

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand
mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until
light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in
lemon zest and extracts.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and
ending with flour. Beat at low speed just until blended after each addition. Pour batter into
a greased (with shortening) and floured 10-inch (12-cup) Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden
pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50
minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove
cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake.

LEMON-LIME GLAZE
2 cups powdered sugar
2 tsp. firmly packed lemon zest
11/2 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh lemon juice (optional)

Whisk together powdered sugar, lemon zest, 11/2 Tbsp. fresh lemon juice, and lime juice in
a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 Tbsp. fresh
lemon juice, 1 tsp. at a time, if desired.) Makes about 1 cup.
Mini Apple Cider Pound Cakes
 MINI APPLE CIDER POUND CAKES
Finish the cakes with one of the three toppings. Toss together the Streusel Topping before
you start baking. Both glazes can be prepped while the cakes cool.
makes 6 mini loaves hands-on 30 min. total 2 hours, 20 min.
11/2 cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 tsp. apple pie spice
1/
2 tsp. baking powder
1/
4 tsp. table salt
1/
4 tsp. ground cloves
1 cup apple cider
1 tsp. vanilla extract
6 (5- x 3-inch) disposable aluminum foil pans
Vegetable cooking spray
Streusel Topping
Bourbon Glaze
Lemon Icing

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand
mixer until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a
time, beating just until blended after each addition.
2. Stir together flour and next 4 ingredients. Gradually add flour mixture to butter mixture
alternately with apple cider, beginning and ending with flour mixture. Beat at low speed
just until blended after each addition. Stir in vanilla.
3. Lightly grease disposable loaf pans with cooking spray. Pour batter into prepared pans,
and place on a baking sheet. For streusel-topped cakes, sprinkle about 2 Tbsp. Streusel
Topping over batter in each pan.
4. Bake at 325° for 40 to 50 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool
completely (about 1 hour). For glaze-topped cakes, spoon desired glaze over cooled cakes.

STREUSEL TOPPING
3
/4 cup all-purpose flour
1/ cup chopped pecans
2
1/ cup butter, melted
4
2 Tbsp. sugar
1 tsp. apple pie spice
1/ tsp. table salt
8

Stir together flour, pecans, melted butter, sugar, apple pie spice, and salt. Let stand 30
minutes or until firm. Crumble into small pieces. Makes about 1 cup.

BOURBON GLAZE
2 cups powdered sugar
1 Tbsp. bourbon
3 to 4 Tbsp. milk

Stir together powdered sugar, bourbon, and milk. Makes about 1 cup.
Apple-Cream Cheese Bundt Cake
 APPLE-CREAM CHEESE BUNDT CAKE
This delicious apple Bundt cake features a sweet cream cheese filling and homemade
praline frosting. To dress it up even more, garnish the frosting with extra toasted pecans.
makes 12 servings hands-on 40 min. total 4 hours, 10 min.
Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/ cup butter, softened
4
1/
2 cup granulated sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
Apple Cake Batter:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. table salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/
2 tsp. ground allspice
3 large eggs, lightly beaten
3/
4 cup canola oil
3/
4 cup applesauce
1 tsp. vanilla extract
3 cups peeled and finely chopped Gala apples (about 11/2 lb.)
1 cup toasted finely chopped pecans
Praline Frosting

1. Prepare Cream Cheese Filling: Beat first 3 ingredients at medium speed with an electric mixer
until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Apple Cake Batter: Preheat oven to 350°. Stir together 3 cups flour and next 7
ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry
ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 10-inch (14-cup) Bundt
pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around
edges of pan. Swirl filling gently with a knife. Spoon remaining apple mixture over Cream
Cheese Filling.
4. Bake at 350° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted
in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan
to wire rack, and cool completely (about 2 hours).
5. Pour frosting immediately over cooled cake.

pecans
One of the iconic ingredients on the Southern dessert table is the pecan. While the nuts are good for eating alone, pecans
are most prized for their contribution to cakes, pies, and cookies, as well as to many meat and vegetable dishes. A
member of the hickory family, the pecan tree is the only major nut tree native to the U.S. Today, Georgia is the country’s
top producer of pecans, and Albany, Georgia—home to more than 600,000 pecan trees—is the official pecan capital of
the world.

PRALINE FROSTING
1/
2 cup firmly packed light brown sugar
1/
4 cup butter
3 Tbsp. milk
1 tsp. vanilla extract
1 cup powdered sugar

Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan
over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from
heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5
minutes or until mixture begins to cool and thickens slightly. Use immediately. Makes about 1
cup.
Coconut-Almond Roulade
 COCONUT-ALMOND ROULADE
Light and ethereal with a whipped coconut cream frosting, this roulade is a showstopper at
celebrations year-round. Roll up the cake gently as to not squeeze out any of the luxurious
frosting.
makes 8 to 10 servings hands-on 50 min. total 3 hours
Cake:
Vegetable cooking spray
Parchment paper
3 large eggs
3 large egg yolks
3/ cup granulated sugar
4
1/
2 cup coconut milk
3 Tbsp. butter, melted
1 tsp. almond extract
3/
4 cup cake flour
1/ cup powdered sugar
2

Frosting:
2 cups heavy cream
1/
2 cup coconut milk
1/
2 cup powdered sugar
1/
4 tsp. table salt
Remaining ingredients:
1/ cup sweetened flaked coconut
2

Toasted coconut flakes and toasted sliced almonds

1. Prepare Cake: Preheat oven to 400°. Lightly grease an 18- x 13-inch jelly-roll pan with
cooking spray, and line with parchment paper. Spray parchment paper, and dust with cake
flour, tapping out excess.
2. Beat eggs, egg yolks, and 3/4 cup granulated sugar at high speed with an electric mixer 5
minutes or until thick and pale.
3. Stir together coconut milk and next 2 ingredients in a small bowl. Gently fold coconut
milk mixture into egg mixture. Sift 3/4 cup cake flour into mixture, 1/4 cup at a time,
folding until blended after each addition. Spread batter in prepared pan.
4. Bake at 400° for 10 to 12 minutes or until puffed. Cool in pan on a wire rack 10
minutes. Sprinkle 1/2 cup powdered sugar over top of cake. Invert cake onto a parchment
paper-lined surface. Peel top layer of parchment paper from cake. Starting at 1 short side,
roll up cake and bottom parchment together. Cool completely.
5. Prepare Frosting: Beat cream and coconut milk at medium speed until blended. Gradually
add 1/2 cup powdered sugar and salt, whisking until stiff peaks form. Chill 11/2 cups
frosting.
6. Assemble: Unroll cake onto a flat surface. Spread with remaining frosting, leaving a 1-
inch border on all sides. Sprinkle 1/2 cup coconut over frosting. Lift and tilt parchment
paper, and roll up cake, jelly-roll fashion, starting at 1 short side and using parchment
paper as a guide. Place cake, wrapped in parchment paper, on a baking sheet. Freeze 30
minutes to 24 hours. Let stand at room temperature 1 hour before serving. Remove
parchment and top with chilled frosting and toasted coconut and almonds. Serve
immediately.
Strawberries-And-Cream Sheet Cake
 STRAWBERRIES-AND-CREAM SHEET
CAKE
Trust us: This simple and swoon-worthy sheet cake will be a keeper in your recipe box.
File it under “Springtime Crowd-pleaser.”
makes 10 to 12 servings hands-on 35 min. total 2 hours, 50 min., including frosting
1 cup butter, softened
2 cups sugar
2 large eggs
2 tsp. fresh lemon juice
1 tsp. vanilla extract
21/2 cups cake flour
2 Tbsp. strawberry-flavored gelatin
1/
2 tsp. baking soda
1/
4 tsp. table salt
1 cup buttermilk
2/
3 cup chopped fresh strawberries
Shortening
Parchment paper
Vegetable cooking spray
Strawberry Frosting
Garnish: fresh strawberries

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time,
beating until blended after each addition. Beat in lemon juice and vanilla.
2. Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat at low speed just until
blended. Stir in chopped strawberries.
3. Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper,
allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray.
Spread batter in prepared pan.
4. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper
sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool
completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.

STRAWBERRY FROSTING
1 (8-oz.) package cream cheese, softened
2/
3 cup sugar, divided
2
/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
11/2 cups heavy cream
2 Tbsp. fresh lemon juice

1. Beat cream cheese and 1/3 cup sugar at medium speed with an electric mixer until
smooth. Add strawberries and food coloring (if desired); beat until blended.
2. Beat cream and juice at medium speed until foamy; increase speed to medium-high, and
slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream
mixture into cheese mixture; fold in remaining cream mixture. Use immediately. Makes about
5 cups.
Sweet Tea-And-Lemonade Cake
 SWEET TEA-AND-LEMONADE CAKE
Feeling rowdy? Spin this into a tipsy cake by substituting up to 2 Tbsp. vodka or bourbon
for the lemon juice in the frosting.
makes 12 to 15 servings hands-on 35 min. total 2 hours, 15 min., including frosting
Shortening
11/2 cups boiling water
3 family-size tea bags
1 cup butter, softened
2 cups granulated sugar
1/
2 cup firmly packed light brown sugar
5 large eggs, at room temperature
31/2 cups cake flour
2 tsp. baking powder
3/
4 tsp. table salt
1/
4 tsp. baking soda
Lemonade Frosting
Garnish: lemon slices

1. Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 11/2
cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and
steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a
spoon; discard tea bags. Cool tea 20 minutes.
2. Beat butter in a separate large bowl at medium speed with an electric mixer until
creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating
just until blended after each addition. Whisk together cake flour and next 3 ingredients;
add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture.
(Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour
batter into prepared pan.
3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out
clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting on
cake.
Note: We tested with Luzianne Iced Tea Bags.

LEMONADE FROSTING
1 (8-oz.) package cream cheese, softened
1
/4 cup butter, softened
6 cups powdered sugar
1 Tbsp. firmly packed lemon zest
3 Tbsp. fresh lemon juice

Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after
each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to
high, and beat until light and fluffy. Makes about 4 cups.
Strawberry-Lemonade Layer Cake
 STRAWBERRY-LEMONADE LAYER
CAKE
You can assemble this glorious cake up to two days ahead; store at room temperature.
Also, you can freeze cooled layers up to a month in plastic wrap and aluminum foil.
makes 12 servings hands-on 45 min. total 4 hours, 30 min., including jam and frosting
1 cup butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups cake flour
1 Tbsp. baking powder
1/
8 tsp. table salt
1 cup milk
1 Tbsp. loosely packed lemon zest
1 Tbsp. fresh lemon juice
Shortening
Strawberry-Lemonade Jam
Strawberry Frosting

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until
blended after each addition.
2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk,
beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest
and juice.
3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-
third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased
(with shortening) and floured 9-inch round cake pans.
4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool
completely.
5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-
Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting
into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of
frosting around cake layer just inside the top edge. Top with second and third cake layers,
repeating procedure with filling and frosting between each layer. Top with last cake layer,
and spread remaining Strawberry Frosting on top and sides of cake.

strawberries
You know spring is here when you take that first bite into a plump, juicy strawberry. Enjoy the freshest berries while you
can—the season peaks in May. Whether picked by hand at a local farm or bought from the grocery, choose brightly
colored berries that still have their green caps attached. If fully ripe, they should have a potent strawberry fragrance.

STRAWBERRY-LEMONADE JAM
21/2 cups chopped fresh strawberries
3/
4 cup sugar
1/
4 cup fresh lemon juice
3 Tbsp. cornstarch

1. Process strawberries in a blender until smooth; press through a wire-mesh strainer into a
3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.
2. Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture.
Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute.
Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold.
Refrigerate in an airtight container up to 1 week. Makes about 12/3 cups.
Chocolate Velvet Cake With Coconut-Pecan Frosting
 CHOCOLATE VELVET CAKE WITH
COCONUT-PECAN FROSTING
We’ve updated this classic cake with deep chocolate layers and a rich filling that doubles
as a frosting.
makes 12 servings hands-on 25 min. total 1 hour, 40 min., including frosting
11/2 cups semisweet chocolate morsels
1/
2 cup butter, softened
1 (16-oz.) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1/
2 tsp. table salt
1 (8-oz.) container sour cream
1 cup hot water
2 tsp. vanilla extract
Coconut-Pecan Frosting

1. Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 11/2

minutes or until melted and smooth, stirring at 30-second intervals. Beat butter and brown
sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add
eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate,
beating just until blended.
2. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately
with sour cream, beginning and ending with flour mixture. Beat at low speed just until
blended after each addition. Gradually add 1 cup hot water in a slow, steady stream,
beating at low speed just until blended. Stir in vanilla.
3. Spoon batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for
25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans
on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
4. Spread Coconut-Pecan Frosting between layers and on top of cake.

COCONUT-PECAN FROSTING
1 (12-oz.) can evaporated milk
11/2 cups sugar
3
/4 cup butter
6 large egg yolks
2 cups toasted chopped pecans
11/2 cups sweetened flaked coconut

11/2 tsp. vanilla extract

Stir together first 4 ingredients in a heavy 3-qt. saucepan over medium heat; bring to a
boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining
ingredients, and stir until frosting is cool and spreading consistency. Makes about 5 cups.
Lemon-Orange Chiffon Cake
 LEMON-ORANGE CHIFFON CAKE
Light-as-air with a spongy texture, chiffon cakes are the kind of dessert that’s welcomed
even on a hot day or after a rich meal. With fresh lemons and oranges to flavor the cake
and frosting, this dessert will have your guests clamoring for a slice, and the recipe to go
with it.
makes 12 servings hands-on 30 min. total 2 hours, 10 min.
21/2 cups sifted cake flour

11/3 cups sugar

1 Tbsp. baking powder
1 tsp. table salt
1/
2 cup vegetable oil
5 large eggs, separated
3 Tbsp. loosely packed orange zest
3/ cup fresh orange juice
4
1/ tsp. cream of tartar
2

Lemon-Orange Buttercream Frosting

Garnishes: fresh mint leaves, lemon or orange slices

1. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand
mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at
medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently
fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool
completely (about 1 hour).
4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of
cake.

LEMON-ORANGE BUTTERCREAM
FROSTING
1 cup butter, softened
3 Tbsp. orange zest, loosely packed
1 Tbsp. lemon zest, loosely packed
1 (32-oz.) package powdered sugar
3 Tbsp. fresh lemon juice
5 Tbsp. fresh orange juice
1 Tbsp. fresh orange juice

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2
minutes or until creamy; gradually add powdered sugar alternately with 3 Tbsp. lemon
juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each
addition. Add up to 1 Tbsp. fresh orange juice, 1 tsp. at a time, until spreading
consistency. Makes about 6 cups.
Tip: This recipe calls for sifted cake flour, so be sure to sift it before measuring. If you
don’t, you’ll be using too much flour and you won’t get the lightness of a chiffon cake.
Flourless Chocolate Torte
 FLOURLESS CHOCOLATE TORTE
Experience the decadence of chocolate in this rich, fudgy cake. The intense chocolate
flavor comes from both cocoa and semisweet chocolate squares. If you’re looking for a
gluten-free cake to make without buying any specialty ingredients, this is the perfect
choice.
makes 8 servings hands-on 25 min. total 1 hour
Unsweetened cocoa
2 (8-oz.) packages semisweet chocolate baking squares, coarsely chopped
1/
2 cup butter
5 large eggs, separated
1 Tbsp. vanilla extract
1/
4 cup sugar

1. Preheat oven to 375°. Grease a 9-inch springform pan, and dust with unsweetened
cocoa; set aside.
2. Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring
constantly until smooth.
3. Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate
mixture; whisk until well blended.
4. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually
add sugar, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Fold
one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg
white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
5. Bake at 375° for 25 minutes. (Do not overbake.) Let stand in pan on a wire rack 10
minutes before removing sides of pan.

sweet idea
Serve this decadent cake while it’s warm topped with a scattering of fresh raspberries
and a small bowl of crème fraîche; the tangy cream complements the richness of the
intense chocolate.
 Sweet Potato Coffee Cake
Chocolate-Cream Cheese Coffee Cake
Caramel Apple Coffee Cake
Honey-Pineapple Upside-Down Cake
 SWEET POTATO COFFEE CAKE
makes 2 (10-inch cakes) hands-on 30 min. total 3 hours, 15 min., including glaze
2 (1/4-oz.) envelopes active dry yeast
1/
2 cup warm water (100° to 110°)
1 tsp. granulated sugar
51/2 cups bread flour

11/2 tsp. table salt

1 tsp. baking soda
1 cup mashed cooked sweet potato
1 large egg, lightly beaten
1 cup buttermilk
1/
2 cup granulated sugar
1/
4 cup butter, melted
1 Tbsp. loosely packed orange zest
2/
3 cup granulated sugar
2/
3 cup firmly packed brown sugar
1 Tbsp. ground cinnamon
1/
4 cup butter, melted
Caramel Glaze

1. Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
2. Stir together 41/2 cups bread flour, salt, and baking soda. Beat yeast mixture and 1/2 cup
bread flour at medium speed with a heavy-duty electric stand mixer until well blended.
Gradually add sweet potato, next 5 ingredients, and flour mixture, beating until well
blended. Turn dough out onto a well-floured surface, and knead until smooth and elastic,
gradually adding 1/2 cup bread flour. Place dough in a lightly greased large bowl, turning
to grease top. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour or
until doubled in bulk.
3. Stir together 2/3 cup granulated sugar and next 2 ingredients. Punch dough down; turn
out onto a well-floured surface. Divide dough in half. Roll 1 portion into a 16- x 12-inch
rectangle. Brush with half of 1/4 cup melted butter. Sprinkle with half of sugar mixture. Cut
dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife.
4. Loosely coil 1 strip (sugared side facing inward), and place in center of a lightly
greased 10-inch round pan. Loosely coil remaining dough strips, 1 at a time, around center
strip to make a single large spiral. Repeat with remaining dough half, butter, and sugar
mixture. Cover and let rise in a warm place (80° to 85°), free from drafts, 30 minutes or
until doubled in bulk.
5. Preheat oven to 350°. Bake at 350° for 30 minutes or until lightly browned. Cool in
pans on a wire rack 10 minutes. Remove from pans to serving plates. Brush Caramel
Glaze over swirls.

CARAMEL GLAZE
1 cup firmly packed brown sugar
1/
2 cup butter
1/ cup evaporated milk
4

1 cup powdered sugar, sifted

1 tsp. vanilla extract

Bring first 3 ingredients to a boil over medium heat, whisking constantly. Boil, whisking
constantly, 1 minute. Remove from heat; whisk in powdered sugar and vanilla until
smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken. Use
immediately. Makes about 11/2 cups.
 CHOCOLATE-CREAM CHEESE COFFEE
CAKE
A swirl of cream cheese is the perfect contrast against the intense chocolate in this treat.
makes 2 (9-inch) cakes hands-on 35 min. total 1 hour, 20 min.
Crumble Topping:
11/3 cups all-purpose flour
1/
2 cup firmly packed brown sugar
1/
2 cup cold butter, cut up
1 cup chopped pecans
Cream Cheese Batter:
1 (8-oz.) package cream cheese, softened
1/
4 cup granulated sugar
1 Tbsp. all-purpose flour
1 large egg
1/
2 tsp. vanilla extract
Chocolate Velvet Cake Batter:
11/2 cups semisweet chocolate morsels
1/
2 cup butter, softened
1 (16-oz.) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1/ tsp. table salt
2

1 (8-oz.) container sour cream

1 cup hot water
2 tsp. vanilla extract
Vanilla Glaze:
1 cup powdered sugar
2 Tbsp. milk
1
/2 tsp. vanilla extract

1. Prepare Crumble Topping: Preheat oven to 350°. Stir together 11/3 cups flour and brown sugar
in a medium bowl. Cut butter into flour mixture with pastry blender or fork until crumbly;
stir in pecans; set aside.
2. Prepare Cream Cheese Batter: Beat cream cheese at medium speed with an electric mixer until
smooth; add granulated sugar and 1 Tbsp. flour, beating until blended. Add egg and 1/2 tsp.
vanilla, beating until blended; set aside.
3. Prepare Chocolate Velvet Cake Batter: Microwave chocolate in a microwave-safe bowl at HIGH
1 to 11/2 minutes or until melted and smooth, stirring at 30-second intervals. Beat butter
and brown sugar at medium speed with an electric mixer until well blended. Add eggs, 1
at a time, beating just until blended after each addition. Add melted chocolate, beating just
until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate
mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low
speed just until blended after each addition. Gradually add 1 cup hot water in a slow,
steady stream, beating at low speed just until blended. Stir in vanilla.
4. Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch
springform pans. Dollop cream cheese mixture evenly over cake batter, and swirl batter
gently with a knife. Sprinkle reserved pecan mixture evenly over cake batter.
5. Bake at 350° for 45 minutes or until set. Cool on a wire rack.
6. Prepare Vanilla Glaze: Whisk together powdered sugar, milk, and 1/2 tsp. vanilla. Drizzle
evenly over tops of coffee cakes.
 CARAMEL APPLE COFFEE CAKE
Autumn flavor abounds with apple slices, cinnamon, and pecans in this coffee cake.
makes 8 to 10 servings hands-on 35 min. total 4 hours, 50 min., including sauce
2 Tbsp. butter
3 cups peeled and sliced Granny Smith apples (about 3 large)
Caramel Sauce
31/2 cups all-purpose flour, divided
1 cup chopped pecans
1/
2 cup butter, melted
1/
2 cup firmly packed light brown sugar

11/4 cups granulated sugar, divided

11/2 tsp. ground cinnamon

3/
4 tsp. table salt, divided
1/
2 cup butter, softened
2 large eggs
2 tsp. baking powder
2/
3 cup milk
2 tsp. vanilla extract

1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add
apples, and sauté 5 minutes or until softened. Remove from heat; cool completely (about
30 minutes).
2. Meanwhile, prepare Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.
3. In a medium bowl, stir together 11/2 cups flour, pecans, melted butter, brown sugar, 1/4
cup granulated sugar, cinnamon, and 1/4 tsp. salt until blended; set aside.
4. Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy;
gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition.
5. Combine remaining 2 cups flour, baking powder, and remaining 1/2 tsp. salt; add to
butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low
speed until blended after each addition. Stir in vanilla. Pour batter into a greased and
floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce;
sprinkle with streusel topping.
6. Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive
browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out
clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on
wire rack (about 11/2 hours). Drizzle with 1/2 cup Caramel Sauce.
 CARAMEL SAUCE
1 cup firmly packed light brown sugar
1/ cup butter
2
1/
4 cup whipping cream
1/
4 cup honey

Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan
over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove
from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator
up to 1 week. Makes about 11/2 cups.
 HONEY-PINEAPPLE UPSIDE-DOWN
CAKE
Instead of the traditional brown sugar, pineapples get tucked into a swirl of honey in the
skillet before the batter. Just in case you didn’t get enough of this sweet nectar, turn out the
cake onto a rimmed platter and pour on the Honey Glaze.
makes 10 to 12 servings hands-on 20 min. total 1 hour, 45 min.
2/
3 cup honey
Butter
1 (20-oz.) can pineapple slices in juice, drained*
11/3 cups sugar
3/
4 cup butter, softened
1 tsp. vanilla extract
13/4 cups all-purpose flour
1/
4 cup plain yellow cornmeal
1 tsp. baking powder
1 tsp. table salt
1/
2 tsp. baking soda
3/ cup buttermilk
4

3 large eggs
Honey Glaze

1. Preheat oven to 350°. Pour honey into a buttered 10-inch cast-iron skillet, tilting skillet
to spread evenly. Top with pineapple.
2. Beat sugar and 3/4 cup butter at medium speed with a heavy-duty electric stand mixer
until fluffy. Stir in vanilla. Whisk together flour and next 4 ingredients. Whisk together
buttermilk and eggs. Add flour mixture to sugar mixture alternately with buttermilk
mixture, beginning and ending with flour mixture. Beat just until blended. Spread batter
over pineapple.
3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean,
shielding with aluminum foil after 45 minutes to prevent excessive browning, if necessary.
Cool in skillet on a wire rack 10 minutes.
4. Invert cake onto a serving platter. Drizzle with Honey Glaze. Let cool 15 minutes
before serving.
* Fresh pineapple slices work well here too.

HONEY GLAZE
1/
4 cup honey
1 Tbsp. light brown sugar
1 Tbsp. butter

Bring honey, brown sugar, and butter to a simmer in a small saucepan. Cook 1 minute.
Makes about 1/3 cup.
Bananas Foster Coffee Cake With Vanilla-Rum Sauce
 BANANAS FOSTER COFFEE CAKE
WITH VANILLA-RUM SAUCE
You don’t have to wait for Mardi Gras to bake up this rum-infused cake from New
Orleans. Banana slices are first sautéed in a buttery rum glaze then folded into a simple
coffee cake batter and topped off with a crumble.
makes 8 to 10 servings hands-on 20 min. total 1 hour, 45 min.
11/2 cups mashed ripe bananas
7 Tbsp. light rum, divided
2 cups firmly packed brown sugar, divided
11/2 cups soft butter, divided
2 tsp. vanilla extract, divided
1 (8-oz.) package cream cheese, softened
2 large eggs
31/4 cups plus 3 Tbsp. all-purpose flour, divided
5/
8 tsp. table salt, divided
1/
2 tsp. baking powder
1/
2 tsp. baking soda

11/2 cups chopped pecans

1 tsp. ground cinnamon
1 cup granulated sugar
2 cups heavy cream

1. Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, 1/2 cup brown sugar, and 1/4 cup
butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.
2. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until
creamy. Add 1 cup brown sugar; beat until fluffy. Beat in eggs, 1 at a time.
3. Stir together 3 cups flour, 1/2 tsp. salt, and next 2 ingredients; add to cream cheese
mixture. Beat at low speed until blended. Stir in banana mixture. Spoon into a greased and
floured 13- x 9-inch pan.
4. Combine pecans, cinnamon, 1/2 cup brown sugar, and 1/4 cup flour. Melt 1/4 cup butter;
stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
5. Combine granulated sugar, remaining 3 Tbsp. flour, and remaining 1/8 tsp. salt in a
saucepan over medium heat. Add cream and remaining 1/2 cup butter; bring to a boil. Boil,
whisking constantly, 2 minutes or until slightly thickened. Remove from heat; stir in
remaining 1/4 cup rum and remaining 1 tsp. vanilla. Drizzle over warm cake.
 time-saving tip
To make ahead, bake the coffee cake and make the sauce a day ahead. Cool both, and
cover. Chill the sauce, and reheat just before serving.
Blackberry-Peach Coffee Cake
 BLACKBERRY-PEACH COFFEE CAKE
Wait to make this recipe until you can get your hands on fresh and in-season peaches and
blackberries—it is definitely worth it! If you’ve got a plethora of peaches to use up, follow
the instructions below for the peach-only variation of this coffee cake.
makes 8 servings hands-on 20 min. total 3 hours, 10 min., including topping
Streusel Topping:
1/ cup butter, softened
2
1/
2 cup granulated sugar
1/
2 cup firmly packed light brown sugar
2/
3 cup all-purpose flour
1 tsp. ground cinnamon
1/
2 tsp. ground nutmeg
Cake Batter:
1/
2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1/
2 tsp. table salt
2/
3 cup milk
2 tsp. vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches, whipped cream

1. Preheat oven to 350°. Prepare Streusel Topping: Beat butter at medium speed with an electric
mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add
flour, cinnamon, and nutmeg; beat just until blended; set aside.
2. Prepare Cake: Beat butter at medium speed with an electric mixer until creamy; gradually
add granulated sugar, beating well. Add eggs, 1 at a time, beating until well blended after
each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk,
beginning and ending with flour mixture. Beat at low speed until blended after each
addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top
with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and
drop over fruit.
4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake
is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a
wire rack (about 11/2 hours). Dust with powdered sugar.
Tip: We found that using a shiny or light-colored pan gave us the best results. If you have
a dark pan, wrap the outside of the pan with aluminum foil, shiny side out, to get a similar
result.
Peach Coffee Cake:Omit blackberries. Increase peaches to 3 cups sliced (about 3 large
peaches, 7 oz. each). Proceed with recipe as directed.

peaches
As summer rites of passage go, there is perhaps nothing more quintessentially Southern than pulling over at a roadside
stand, handing over a few crinkled bills for a basket of farm-fresh peaches, and proceeding to take one big, satisfying
bite of summer as juice trickles down your chin. In fact, we’ll go out on a limb and declare the peach the unofficial fruit
of the region. Sure, these juicy bombshells are embraced elsewhere, but where else do you hear people use phrases like
“She’s a real peach”? Where else do you pass water towers shaped like giant peaches? Where else can you find a
reigning Peach Queen?
pies, tarts & cobblers
 PIECRUSTS
Don’t let piecrust dough intimidate you—all you need is a little practice and a few pictures
to guide you through the simple steps.
The secret to a perfectly flaky crust is to obey two rules: Be gentle with the dough, and
keep the ingredients and the dough cold. Once you master it, you will wonder why you
ever doubted yourself. Before baking, give even the simplest pie a gorgeous fluted edge or
lattice top for a showstopping look.

… … . pastry blender dough … … .

Step 1: Place flour and salt in a large bowl, mixing until combined.

Step 2: Add cold butter pieces and, using a pastry blender, combine until mixture resembles small peas.
Step 3: Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until the dry ingredients are
moistened.

Step 4: Continue mixing with a fork until ingredients just come together.

… … . food processor dough … … .

Step 1: Pulse flour and salt in a food processor 3 or 4 times or until just combined.
Step 2: Add cold butter pieces, and pulse 5 or 6 times or until crumbly.

Step 3: With food processor running, gradually add ice water, 1 Tbsp. at a time, and process until dough forms a ball and
pulls away from sides of bowl, adding more water if necessary.

Step 4: Once the dough forms a ball, stop mixing so your crust will turn out tender and flaky.

… … . rolling & transferring … … .

Step 1: Form dough into a small disk, wrap in plastic wrap, and chill 30 minutes.

Step 2: Roll dough into a 13-inch circle on a lightly floured surface.

Step 3: Fold dough over rolling pin, and loosely roll onto pin.
Step 4: Unroll dough into pie plate, and gently press dough into plate.

… … . crimping & baking … … .

Step 1: Cut off excess dough, leaving 1-inch hangover all around. Turn edges under to align with edge of pie plate.

Step 2: Flute edges using the thumb and forefinger of one hand to form the dough around the thumb of the other.
Step 3: Line crust with parchment paper, and fill with pie weights or dried beans. Bake until edges are golden brown.

… … . creating pretty edges … … .

Fork Press: Press folded edges of crust with the tines of a fork. Repeat around crust edge.

Leafy Vine: Using kitchen shears, make 1/2-inch diagonal cuts around crust edge, 1/2 inch apart. Press every other tab
toward center.
Lattice: Cut an additional piecrust into strips. Weave strips in a woven lattice design over filling; press ends to adhere.

Double Crust: Place an additional piecrust over filling. Fold edges under, sealing to bottom crust. Cut slits or cut out
shapes to vent.
Roasted Cherry Hand Pies
 ROASTED CHERRY HAND PIES
Both savory and sweet hand pies are a Southern favorite most often deep fried. But vodka
gives this baked version its tender flakiness. Roasting the cherries intensifies their flavor.
makes 1 dozen hand pies hands-on 1 hour total 4 hours, 55 min.
1/
2 cup butter
4 Tbsp. almond paste
21/2 cups all-purpose flour
3/ tsp. table salt
4
1/
4 cup ice-cold vodka
4 to 5 Tbsp. ice-cold water
1 (12-oz.) package frozen sweet cherries
6 Tbsp. Demerara sugar, divided
1/
2 cup dried cherries
1/ cup seedless raspberry preserves
3

1 Tbsp. butter
1 tsp. vanilla bean paste
Parchment paper
1 large egg

1. Cut 1/2 cup butter into small cubes; chill butter and almond paste 15 minutes. Stir
together flour and salt. Cut butter and almond paste into flour mixture with a pastry
blender until mixture resembles small peas. Gradually stir in vodka and 1/4 cup ice-cold
water with a fork, stirring just until dough begins to form a ball and leaves sides of bowl,
adding up to 1 Tbsp. more water if necessary. Place dough on plastic wrap; shape into a
flat disk.
2. Divide dough into 12 portions. Shape each into a ball. Flatten each into a 3-inch circle
on a lightly floured surface; roll into a 5-inch circle. Stack circles between layers of plastic
wrap or wax paper. Cover stack with plastic wrap; chill 2 to 24 hours.
3. Preheat oven to 425°. Spread frozen cherries in a lightly greased 13- x 9-inch baking
dish; sprinkle with 4 Tbsp. Demerara sugar. Bake at 425° for 25 minutes or until juice
begins to thicken, stirring every 10 minutes. Remove from oven; immediately scrape
cherries and juice into a bowl, using a rubber spatula. Stir in dried cherries and next 3
ingredients; cover with plastic wrap. Cool completely (45 minutes).
4. Working with 1 circle at a time, spoon 1 heaping Tbsp. cherry mixture into center of
each dough circle; fold dough over filling. Press edges together with a fork to seal. Place
on a parchment paper-lined baking sheet. Whisk together egg and 1 Tbsp. water. Brush
pies with egg mixture. Cut 1 to 2 slits in top of each pie; sprinkle with remaining
Demerara sugar.
5. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and
cool 15 minutes.

sweet idea
Wonderful fresh out of the oven or at room temperature, these hand-held treats lend
themselves to dessert on the go. Gently pack them in a basket or tin to take on a
picnic or a Sunday drive.
Skillet Apple Pie
 SKILLET APPLE PIE
Cast-iron skillets are the workhorses of Southern kitchens for everything from cornbread
to steak to desserts. For this easy dessert, simply toss together apples, cinnamon, and
brown sugar, and spoon into a well-seasoned skillet, top with a piecrust, and bake.
makes 2 (6-inch) pies hands-on 20 min. total 1 hour, 40 min.
2 lb. Granny Smith apples
2 lb. Braeburn apples
1 tsp. ground cinnamon
3/
4 cup granulated sugar
2 recipes Simple Piecrust, prepared through Step 1
1/
2 cup butter
1 cup firmly packed light brown sugar
1 large egg white
2 Tbsp. granulated sugar
Butter-pecan ice cream

1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with
cinnamon and 3/4 cup granulated sugar.
2. On a lightly floured surface, roll each round of Simple Piecrust to 1/4-inch thickness.
Using a 11/2-inch fluted round cutter, cut 40 to 50 rounds from dough; cover and keep
chilled.
3. Melt 1/4 cup butter in each of 2 (6-inch) cast-iron skillets over medium heat; add 1/2 cup
brown sugar to each pan, and cook, stirring constantly, 1 to 2 minutes or until sugar is
dissolved. Remove from heat, and spoon apple mixture over syrup. Arrange half of dough
cutouts over each pan of apples, overlapping edges. Whisk egg white until foamy. Brush
top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar.
4. Bake at 350º for 50 minutes to 1 hour or until golden brown and bubbly, shielding with
aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on
a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
Large Skillet Apple Pie:Prepare recipe as directed through Step 1. Roll each Simple
Piecrust round to 1 (13-inch) circle. Melt butter in a 10-inch cast-iron skillet over medium
heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is
dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture.
Spoon apple mixture over piecrust, and top with remaining piecrust. Press edges together
to adhere. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle
with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape. Continue with
recipe as directed, increasing bake time to 1 hour to 11/2 hours.
Fresh Blackberry Pie
 FRESH BLACKBERRY PIE
For this Southern fruit pie, only the crust is baked, while the filling is cooked on the
stovetop and poured over the whole, fresh, summer berries. While the food coloring can
certainly be omitted, expect a more magenta-hued pie.
makes 8 servings hands-on 20 min. total 10 hours, 50 min.
11/2 cups fresh blackberries

11/4 cups sugar, divided

3 Tbsp. cornstarch
1/
2 tsp. vanilla extract
1 (3-oz.) package raspberry gelatin
4 drops blue liquid food coloring (optional)
1 Simple Piecrust, baked
Sweetened whipped cream (optional)

1. Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
2. Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in
11/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes
or until mixture thickens.
3. Stir together raspberry gelatin and blue liquid food coloring, if desired, in a small bowl;
whisk into the warm cornstarch mixture.
4. Spoon blackberries into baked piecrust. Pour glaze evenly over berries, pressing down
gently with a spoon to be sure all berries are coated. Chill 21/2 hours. Serve with whipped
cream, if desired.

time-saving tip
Though this blackberry pie should be assembled and served the same day, you can get
a head start by combining the berries and sugar and chilling them the night before.
Pear-Cherry Pie With Cheddar Crust
Individual Berry Pies
Mile-High Mini Strawberry Pies
Apple Slab Pie
 PEAR-CHERRY PIE WITH CHEDDAR
CRUST
The savory goodness of Cheddar cheese gives this crust a unique, out-of-this-world
flakiness.
makes 8 servings hands-on 30 min. total 3 hours, including piecrust
31/4 lb. Bartlett pears, peeled and sliced
1 cup dried cherries
1/ cup firmly packed light brown sugar
3
1/
4 cup cornstarch
1 Tbsp. granulated sugar
2 Tbsp. fresh lemon juice
11/2 tsp. vanilla extract
1 tsp. chopped fresh rosemary
1/ tsp. table salt
4

2 recipes Cheddar Piecrust Dough

1 large egg, lightly beaten

1. Stir together pears and next 8 ingredients in a large bowl.

2. Preheat oven to 400°. Roll 1 dough disk into a 121/2-inch circle on a lightly floured
surface. Fit piecrust into a 10-inch pie plate; fold edges under, and crimp. Spoon pear
mixture into crust.
3. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into
6 (21/2-inch) strips. Arrange strips in a lattice design over filling; press ends of strips into
crust, sealing to bottom crust, and crimp. (Reroll scraps if you do not have enough strips to
cover pie.) Whisk together egg and 2 Tbsp. water. Brush lattice with egg mixture.
4. Bake at 400° for 55 minutes to 1 hour, shielding with aluminum foil after 30 minutes to
prevent excessive browning, if necessary. Let cool on a wire rack 1 hour.

CHEDDAR PIECRUST DOUGH

11/4 cups all-purpose flour
1 Tbsp. sugar
1/ tsp. table salt
8
1/ cup finely grated sharp Cheddar cheese
2
1
/2 cup cold butter, cut into 1/2-inch cubes

11/2 Tbsp. cold heavy cream

2 to 3 Tbsp. ice-cold water
Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add cheese
and butter; pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle cream and
water over mixture; pulse 4 or 5 times or just until moist clumps form. Flatten dough into
a disk; wrap in plastic wrap, and chill 30 minutes. Makes 1 disk of dough (enough for 1 [9-inch] pie).
 INDIVIDUAL BERRY PIES
Use small circle cookie cutters to create simple decorative top crusts that mimic the shape
of the berries inside while also giving a peek at the bubbling fruit filling.
makes 10 pies hands-on 30 min. total 1 hour, 5 min.
2 (6-oz.) packages fresh raspberries
1 cup chopped fresh strawberries
1/ cup sugar
2

2 Tbsp. cornstarch
1/
2 tsp. almond extract
4 recipes Simple Piecrust, prepared through Step 1, divided
2 Tbsp. butter, cubed
1 large egg yolk
1 Tbsp. sugar

1. Preheat oven to 425°. Gently toss together first 5 ingredients.

2. On a lightly floured surface, roll 2 recipes of Simple Piecrust to 1/4-inch thickness. Cut
crusts into 10 rounds using a 4-inch round cutter. Fit into 10 lightly greased 3-inch fluted
tart pans; press into edges. Spoon berry mixture into pans; dot with butter.
3. On a lightly floured surface, roll remaining 2 recipes of Simple Piecrust to 1/4-inch
thickness. Cut into 10 (4-inch) rounds. Cut small circles from top of each round using
small round cookie cutters. Place rounds over filling in each tart pan; press into fluted
edges to seal. Top each tart with circles, leaving cutouts open for steam to escape. Freeze
pies on an aluminum foil-lined 15- x 10-inch jelly-roll pan 10 minutes.
4. Meanwhile, whisk together egg yolk and 1 Tbsp. water. Brush tops of pies with egg
mixture; sprinkle with 1 Tbsp. sugar.
5. Bake pies on jelly-roll pan at 425° for 24 to 26 minutes or until bubbly and golden
brown.
Tip: Feel free to cut any shape you like into the top crusts such as stars, hearts, or circles.
Or, keep tops whole, if desired; cut 3 slits in each for steam to escape.

time-saving tip
These pies can easily be made with store-bought piecrusts as well. Substitute 2 (15-
oz.) boxes refrigerated piecrusts for the 4 recipes Simple Piecrust, and follow recipe
as directed.
 MILE-HIGH MINI STRAWBERRY PIES
These little pies pack a punch of springtime flavor with their tart lemon filling and are a
great way to utilize a bumper crop of farm stand or U-Pick strawberries.
makes 12 mini pies hands-on 1 hour, 35 min. total 6 hours, 30 min.
Crusts:
1/
4 cup powdered sugar
4 recipes Simple Piecrust, prepared through Step 1
Creamy Lemon Filling:
11/2 (8-oz.) packages cream cheese, softened
1 Tbsp. sour cream
1/
2 cup granulated sugar
2 tsp. loosely packed lemon zest
1 Tbsp. fresh lemon juice
Strawberry Topping:
11/2 cups chopped fresh strawberries
1 cup granulated sugar
2 Tbsp. cornstarch
1 Tbsp. butter
10 cups hulled fresh strawberries
Vanilla Cream:
1 cup heavy cream
1/
4 tsp. vanilla extract
3 Tbsp. powdered sugar
Garnish: fresh mint leaves

1. Prepare Crusts: Preheat oven to 425°. Sprinkle work surface with 1 Tbsp. powdered sugar.
Roll 1 piecrust into a 121/2-inch circle, and cut into 3 (6-inch) rounds. Repeat with
remaining 3 piecrusts and 3 Tbsp. powdered sugar to make 12 rounds. Fit 6 rounds, sugar
sides down, into each mold of a 6-cavity mini pie pan; fold edges under, and crimp. Prick
bottom and sides with a fork. Chill remaining 6 rounds. Bake at 425° for 8 minutes or
until golden brown. Cool on a wire rack 5 minutes. Remove crusts from pan to wire rack,
and cool completely. Cool pan completely. Repeat procedure with remaining 6 piecrust
rounds.
2. Prepare Creamy Lemon Filling: Beat cream cheese and sour cream at medium speed with an
electric mixer until smooth. Add 1/2 cup granulated sugar and next 2 ingredients; beat until
smooth and fluffy. Spread about 21/2 Tbsp. filling into each cooled piecrust; cover with
plastic wrap, and chill until ready to serve (up to 24 hours).
3. Prepare Strawberry Topping: Process 11/2 cups chopped strawberries in a blender or food
processor until smooth, and press through a wire-mesh strainer into a 3-qt. saucepan, using
back of a spoon to squeeze out juice; discard pulp. Stir 1 cup granulated sugar into juice in
pan. Whisk together cornstarch and 1/4 cup water; gradually whisk cornstarch mixture into
strawberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, 1
minute. Remove from heat, and whisk in butter. Cool 15 minutes. Gently toss together
strawberry mixture and 10 cups hulled strawberries in a large bowl until coated. (Halve
some berries; leave others whole.) Cover; chill 3 hours or until cold.
4. Prepare Vanilla Cream: Beat heavy cream and vanilla at medium-high speed until foamy;
gradually add powdered sugar, beating until soft peaks form. Spoon about 1/2 cup
Strawberry Topping into each pie; top with Vanilla Cream. Serve immediately.
 APPLE SLAB PIE
Baked in a jelly-roll pan and cut into squares, this rectangular pie feeds a crowd.
makes 12 to 14 servings hands-on 35 min. total 3 hours, 5 min.
Crust:
5 cups all-purpose flour
2 Tbsp. granulated sugar
1 Tbsp. ground cinnamon
1 tsp. table salt
2 cups cold butter, cubed
11/2 cups ice-cold water
Filling:
2 Tbsp. butter
3 lb. tart apples, peeled and sliced (about 6 large)
1 cup dried cranberries
1/
2 cup firmly packed dark brown sugar
1/
2 cup amaretto liqueur (optional)
6 Tbsp. cornstarch
3 Tbsp. fresh lemon juice
11/2 tsp. table salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
Remaining Ingredients:
2 Tbsp. heavy cream
1 large egg

1. Prepare Crust: Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture
with a pastry blender or fork until mixture resembles small peas. Gently stir in 3/4 cup ice-
cold water until blended. Add remaining 3/4 cup ice-cold water, and stir until a dough
forms. Shape into a ball, using your hands.
2. Turn dough out onto a floured surface, and knead lightly 10 times or until dough begins
to look smooth. Divide in half, and shape into two 7- x 5-inch rectangles. Wrap rectangles
in plastic wrap, and chill 1 hour.
3. Prepare Filling: Melt 2 Tbsp. butter in a Dutch oven or large saucepan over medium heat.
Add apples; cook, stirring occasionally, 3 minutes. Increase heat to medium-high, and add
cranberries and next 8 ingredients. Cook, stirring occasionally, 3 minutes. Remove from
heat, and chill 20 minutes.
4. Assemble Pie: Preheat oven to 375°. Line a 15- x 10-inch jelly-roll pan with 2 layers of
aluminum foil, allowing 2 to 3 inches to extend over short sides.
5. Roll 1 dough rectangle into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly
floured surface. Transfer to prepared pan, allowing dough to extend over edges. Gently
press dough into corners of pan. Top with apple mixture. Chill until ready to use.
6. Whisk together cream and egg. Roll remaining dough into a 20- x 15-inch rectangle
(about 1/4 inch thick) on lightly floured surface. Cut into 1-inch strips. Place strips over
apple mixture in a lattice pattern, pressing ends to adhere. Trim excess dough from top and
the bottom crusts; crimp edges, if desired. Brush with egg mixture.
7. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden and bubbly. Cool on a
wire rack 10 minutes. Lift pie from pan, using foil sides as handles, and transfer to wire
rack. Serve warm or at room temperature.
Note: Dough may be chilled up to 3 days or frozen up to 1 month.
Bourbon Pie With Tipsy Berries
 BOURBON PIE WITH TIPSY BERRIES
Similar to a buttermilk pie but spiked with bourbon, this recipe can be made either with
regular or chocolate-flavored graham cracker crumbs.
makes 8 servings hands-on 15 min. total 3 hours, 25 min., including berries
12/3 cups finely crushed graham cracker crumbs*
3 Tbsp. sugar
1/
4 cup butter, melted
2 Tbsp. all-purpose flour
1 cup sugar
3 large eggs, beaten
1 cup buttermilk
1/
2 cup butter, melted
2 Tbsp. bourbon
1 tsp. vanilla extract
1/
8 tsp. sea salt
Pinch of freshly grated nutmeg
Tipsy Berries

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up
sides of a 9-inch pie plate. Bake at 350° for 10 to 12 minutes or until fragrant. Cool
completely on a wire rack (about 30 minutes). Reduce oven temperature to 325°.
2. Whisk together flour and 1 cup sugar. Whisk in eggs until sugar is dissolved. Whisk in
buttermilk and next 5 ingredients until smooth. Pour into crust.
3. Bake at 325° for 45 to 50 minutes or until puffy and golden. Cool completely on a wire
rack (about 1 hour). Chill until ready to serve. Serve with Tipsy Berries.
* Chocolate graham crackers may be substituted.

bourbon
Ask just about any Southerner and he or she will tell you that bourbon whiskey is the best brown liquor on the planet.
We love to cook with it, bake with it, or just drink it down. And while all bourbon is whiskey, not all whiskey is
bourbon. For one, bourbon must be American made to be legally called bourbon. Two, bourbon has to be at least 51%
corn, that’s the grain that makes the mash. And three, it has to be aged in a new white oak barrel.

TIPSY BERRIES
This medley of berries is a summery spin on ambrosia. They are elegant, easy to prepare,
and add a pop of color to our Bourbon Pie.
1 (16-oz.) container fresh strawberries, sliced
1 cup fresh blueberries
1/
2 cup fresh raspberries
1
/4 cup shaved fresh coconut
2 Tbsp. bourbon
2 tsp. sugar

Stir together strawberries, blueberries, raspberries, coconut, bourbon, and sugar. Let stand
30 minutes. Serve with a slotted spoon. Makes about 21/2 cups.
Honey-Balsamic-Blueberry Pie
 HONEY-BALSAMIC-BLUEBERRY PIE
A touch of tangy-sweet balsamic vinegar, combined with honey, cinnamon, and a pinch of
freshly ground black pepper, magnifies the sweetness of blueberries. We love this buttery
crust, but if time is short, substitute a store-bought one and simply crimp the edges.
makes 8 servings hands-on 35 min. total 5 hours, 5 min.
Crust:
3 cups all-purpose flour
3/
4 cup cold butter, sliced
6 Tbsp. cold vegetable shortening, sliced
1 tsp. kosher salt
4 to 6 Tbsp. ice-cold water
Filling:
7 cups fresh blueberries
1/
4 cup cornstarch
2 Tbsp. balsamic vinegar
1/
2 cup sugar
1/
3 cup honey
1 tsp. vanilla extract
1/
4 tsp. kosher salt
1/
4 tsp. ground cinnamon
1/
8 tsp. finely ground black pepper
Butter
2 Tbsp. butter, cut into 1/4-inch cubes
1 large egg

1. Prepare Crust: Process first 4 ingredients in a food processor until mixture resembles coarse
meal. With processor running, gradually add 4 Tbsp. ice-cold water, 1 Tbsp. at a time, and
process until dough forms a ball and pulls away from sides of bowl, adding up to 2 Tbsp.
more water, 1 Tbsp. at a time, if necessary. Divide dough in half, and flatten each half into
a disk. Wrap each disk in plastic wrap, and chill 2 hours to 2 days.
2. Prepare Filling: Place 1 cup blueberries in a large bowl; crush blueberries with a wooden
spoon. Stir cornstarch and vinegar into crushed berries until cornstarch dissolves. Stir
sugar, next 5 ingredients, and remaining 6 cups blueberries into crushed berry mixture.
3. Unwrap 1 dough disk, and place on a lightly floured surface. Sprinkle with flour. Roll
dough to 1/8-inch thickness. Fit dough into a greased (with butter) 9-inch deep-dish pie
plate. Repeat rolling procedure with remaining dough disk; cut dough into 12 to 14 (1/2-
inch-wide) strips. (You will have dough left over.)
4. Pour blueberry mixture into piecrust, and dot with butter cubes. Arrange piecrust strips
in a lattice design over filling. Trim excess dough.
5. Reroll remaining dough, and cut into 6 (9- x 1/2-inch) strips. Twist together 2 strips at a
time. Whisk together egg and 1 Tbsp. water. Brush a small amount of egg mixture around
edge of pie. Arrange twisted strips around edge of pie, pressing lightly to adhere. Brush
entire pie with remaining egg mixture. Freeze 20 minutes or until dough is firm.
6. Preheat oven to 425°. Bake pie on an aluminum foil-lined baking sheet at 425° for 20
minutes. Reduce oven temperature to 375°, and bake 20 more minutes. Cover pie with
aluminum foil to prevent excessive browning, and bake 25 to 30 more minutes (65 to 70
minutes total) or until crust is golden and filling bubbles in center. Remove from baking
sheet to a wire rack; cool 1 hour before serving.
Tequila-Key Lime Meringue Pie
 TEQUILA-KEY LIME MERINGUE PIE
Florida’s revered Key limes collide with a south-of-the-border spirit in a luscious Key
lime pie that becomes a showstopper with a mountain of meringue.
makes 8 servings hands-on 30 min. total 4 hours, 10 min.
11/2 cups graham cracker crumbs
6 Tbsp. melted butter
1/
3 cup sugar
1 tsp. ground cinnamon
1/
4 tsp. kosher salt
8 large egg yolks
2 (14-oz.) cans sweetened condensed milk
2 Tbsp. lime zest
3/
4 cup Key lime juice
1 Tbsp. tequila
3 Tbsp. cold water
11/2 Tbsp. cornstarch
2/
3 cup boiling water
4 large egg whites
11/2 tsp. cream of tartar
1 cup sugar
11/2 tsp. vanilla extract
1/ tsp. kosher salt
8

1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom
and up sides of a lightly greased 9-inch deep-dish pie plate. Bake at 350° for 15 minutes or
until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into
cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on wire rack (about
1 hour).
3. Increase oven temperature to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt.
saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1
minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric
stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until
stiff peaks form and sugar dissolves (about 2 to 4 minutes). Beat in vanilla and salt.
Slowly beat in cornstarch mixture. Beat 3 minutes.
5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is
golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at
room temperature, or cover and chill 8 to 24 hours.

Key limes
Hailing from the tropical beaches of the Florida Keys, the smaller, yellow-green, thin-skinned cousin of the Persian lime
has its own distinct flavor and a little more tartness. If you’re making a true Key lime pie, there’s really no substitute, but
the bottled juice can be a little easier to find than the whole fresh Key limes.
Classic Southern Buttermilk Pie
CLASSIC SOUTHERN BUTTERMILK PIE
Bake a sweet memory with this old-time favorite custard pie that’s similar to chess pie
without the cornmeal. One bite of this creamy pie will take you back in time.
makes 8 servings hands-on 10 min. total 3 hours, 47 min.
11/2 cups sugar
3 Tbsp. all-purpose flour
3 large eggs
1 cup buttermilk
1/
2 cup butter, melted
1 Tbsp. loosely packed lemon zest
3 Tbsp. fresh lemon juice
1 tsp. vanilla extract
Simple Piecrust
Garnishes: fresh berries, whipped cream, fresh mint

1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs
and next 5 ingredients into flour mixture; pour into Simple Piecrust.
2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum
foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

SIMPLE PIECRUST
11/4 cups all-purpose flour
1/
2 cup cold butter, cut into pieces
1
/4 tsp. table salt
4 or 5 Tbsp. ice water

1. Combine first 3 ingredients in a large bowl with a pastry blender until mixture
resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in
bowl, and stir with a fork until dry ingredients are moistened. Shape into a ball; cover and
chill 30 minutes.
2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit
into a 9-inch pie plate; fold edges under, and crimp. Line pastry with aluminum foil; fill
with pie weights or dried beans.
3. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or
until golden brown. Cool completely on a wire rack. Makes 1 (9-inch) piecrust.
Hot Fudge Pie
 HOT FUDGE PIE
Made with both melted bittersweet chocolate and cocoa powder, there’s no denying the
intensity of this rich and decadent pie. Fudgy like a brownie, this pie’s custard filling is
velvety and smooth thanks to a generous helping of whole eggs and egg yolks.
makes 8 servings hands-on 5 min. total 1 hour, 5 min.
1 cup half-and-half
1/ cup butter
4

8 oz. bittersweet chocolate, chopped

11/2 cups sugar
3/ cup unsweetened cocoa
4
1/
4 cup all-purpose flour
1/
4 tsp. table salt
2 large eggs
3 large egg yolks
Simple Piecrust, prepared through Step 2

1. Microwave half-and-half, butter, and chopped bittersweet chocolate in a microwave-

safe bowl at HIGH 11/2 to 2 minutes or until chocolate is melted and smooth, stirring at
30-second intervals. Stir together sugar, cocoa, flour, and salt in a medium bowl. Stir in
eggs, egg yolks, and melted chocolate mixture. Use immediately, or pour filling into a 1-
qt. jar; let cool. Store filling in refrigerator up to 7 days. (Mixture will thicken as it chills.)
2. Preheat oven to 350°. Prepare Simple Piecrust, fitting crust into a 9-inch deep-dish pie
plate. Pour filling into prepared crust; bake at 350° for 45 minutes or until filling puffs,
center is set, and top begins to crack around the edges. Cool 10 minutes before serving.

BAKING SECRETS
from the Southern Living Test Kitchen
Chocolate can be melted in a heavy pan over low heat on the cooktop or in a
microwave-safe container in the microwave. Be sure all utensils are very dry, because
even a little water will cause the chocolate to stiffen and become lumpy or seize.
Only heat chocolate a little at a time while stirring often; as soon as it’s almost all
melted and smooth, remove it from heat, and it will continue melting as you stir.
 Lemon-Almond Tarts With Fresh Raspberries
Plum Shortbread Tart
Coconut Cream Tarts With Macadamia Nut Crusts
Strawberry-Orange Shortcake Tart
 LEMON-ALMOND TARTS WITH FRESH
RASPBERRIES
While any small fresh berry would happily adorn these little tarts, we found that
raspberries perfectly complement the rich lemon and almond filling, and they are readily
available almost any time of the year.
makes 6 (4-inch) tarts hands-on 30 min. total 3 hours
Vanilla Wafer Crusts:
75 vanilla wafers
1/ cup powdered sugar
4
1/
2 cup butter, melted
Lemon-Almond Filling:
1 (7-oz.) package almond paste
2 large eggs
1/
4 cup granulated sugar
2 Tbsp. melted butter
2/
3 cup lemon curd
2 (6-oz.) packages fresh raspberries
Garnish: chopped sliced almonds

1. Prepare Vanilla Wafer Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8
to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and
butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased
4-inch tart pans with removable bottoms. Place on a baking sheet.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let
cool completely (about 30 minutes). Reduce oven temperature to 325°.
3. Prepare Lemon-Almond Filling: Beat almond paste and next 3 ingredients at medium speed
with an electric mixer until well blended. Pour mixture into crusts.
4. Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges.
Let cool on a wire rack 30 minutes. Spread 11/2 Tbsp. lemon curd onto each tart. Cover
and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before
serving.
Note: Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper
(which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We
tested with Odense Pure Almond Paste.
 BAKING SECRETS
from the Southern Living Test Kitchen
Almond paste is a firm but pliable paste made mostly of ground blanched almonds
and sugar. While it’s similar to marzipan, almond paste is a little coarser and not as
sweet.
 PLUM SHORTBREAD TART
The natural pairing of stone fruits and almonds in this tart gets livened up with just a
splash of amaretto in the custard filling.
makes 8 servings hands-on 30 min. total 2 hours, 24 min.
Crust:
3/
4 cup all-purpose flour
1/
4 cup toasted slivered almonds
Pinch of sea salt
1/
3 cup powdered sugar
1/
4 cup butter, softened
1 large egg yolk
Filling:
6 large egg yolks
1/
2 cup sugar
6 Tbsp. all-purpose flour
Pinch of sea salt
2 cups milk
1 Tbsp. loosely packed lemon zest
2 Tbsp. butter
2 Tbsp. amaretto liqueur
4 plums, thinly sliced
1 Tbsp. warm apricot preserves
Garnish: fresh mint leaves

1. Prepare Crust: Preheat oven to 350°. Pulse flour, almonds, and sea salt in a food processor
3 times or until combined.
2. Beat powdered sugar and softened butter at medium speed with an electric mixer 5
minutes or until pale and fluffy. Gradually add flour mixture and egg yolk, beating at low
speed until a dough forms. Press dough into a lightly greased 13- x 4-inch tart pan with
removable bottom. Chill 10 minutes.
3. Bake at 350° for 14 minutes or until golden. Cool completely.
4. Prepare Filling: Whisk egg yolks until thick and pale. Whisk together sugar, flour, and sea
salt. Combine milk and lemon zest in a saucepan; cook over medium heat, stirring
constantly, 5 minutes or just until it begins to steam. Add sugar mixture, whisking
constantly just until bubbles appear. Gradually stir one-fourth of hot milk mixture into
yolks; add to remaining hot milk mixture, stirring constantly. Bring mixture to a low boil
over medium heat; remove from heat.
5. Stir in butter and amaretto liqueur. Transfer to a bowl; place plastic wrap directly onto
warm custard (to prevent a film from forming). Cool 1 hour. Mixture will thicken as it
cools. Spread into crust; top with thinly sliced plums. Brush with warm apricot preserves.
 COCONUT CREAM TARTS WITH
MACADAMIA NUT CRUSTS
The classic drugstore counter favorite gets a new twist with a crisp, nutty crust that adds
crunchy contrast to the beloved custard filling.
makes 1 dozen (3- to 4-inch) tarts hands-on 1 hour total 5 hours, 25 min.
1/ cup all-purpose flour
3
3/
4 cup sugar
4 large eggs
2 cups milk
1 Tbsp. vanilla extract
11/2 cups sweetened flaked coconut, divided

21/2 cups all-purpose flour

3/
4 cup cold butter, cut up

11/2 cups macadamia nuts, chopped

1 cup whipping cream
3 Tbsp. sugar

1. Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
2. Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-
fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly. Cook
over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove
from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
3. Preheat oven to 350°. Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring
occasionally, 5 to 6 minutes or until toasted; set aside.
4. Pulse 21/2 cups flour and butter in a food processor until crumbly. Add 2 Tbsp. water,
and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface;
knead in nuts. Divide dough into 12 equal portions; press each portion into a (3- to 4-inch)
tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jelly-roll pan. Cover and
freeze 30 minutes.
5. Preheat oven to 375°. Bake on jelly-roll pan for 15 to 20 minutes or until golden. Cool
in tart pans 5 minutes; remove from pans, and cool completely on a wire rack (about 30
minutes).
6. Spoon coconut custard mixture into tart shells. Beat whipping cream and 3 Tbsp. sugar
at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts.
Sprinkle with toasted coconut; serve immediately, or chill up to 2 hours.
 STRAWBERRY-ORANGE SHORTCAKE
TART
Baking the shortcake in a tart pan produces a sweet-and-sturdy biscuit-like base for the
fresh, seasonal berries and whipped cream. If the berries are very ripe, you may want to
decrease the amount of sugar.
makes 8 servings hands-on 20 min. total 1 hour, 25 min.
13/4 cups all-purpose flour
1/ cup plain yellow cornmeal
4

2 Tbsp. sugar
3/
4 tsp. baking powder
1/
2 tsp. table salt
6 Tbsp. cold butter, cut into pieces
1 large egg, lightly beaten
2/
3 cup buttermilk
1 Tbsp. orange marmalade
1 (16-oz.) container fresh strawberries, cut in half
1/
2 cup orange marmalade
2 cups heavy cream
2 Tbsp. sugar
Garnishes: fresh mint sprigs, sweetened whipped cream

1. Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food
processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large
bowl.
2. Whisk together egg and buttermilk; add to flour mixture, stirring just until dry
ingredients are moistened and a dough forms. Turn dough out onto a lightly floured
surface, and knead 3 or 4 times. Press dough on bottom and up sides of a lightly greased
9-inch tart pan.
3. Bake at 425° for 20 to 22 minutes or until golden and firm to touch. Microwave 1 Tbsp.
marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
4. Stir together strawberries and 1/2 cup marmalade. Beat heavy cream with 2 Tbsp. sugar
at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust;
top with strawberry mixture.
Strawberry-Rhubarb Tartlets
 STRAWBERRY-RHUBARB TARTLETS
A sure sign of spring, rhubarb has a fleeting season. The sweet strawberries in these flaky
little treats add welcome sweetness to an otherwise mouth-puckering perennial vegetable.
makes 2 dozen tartlets hands-on 40 min. total 3 hours, 15 min.
Tartlet Dough
3 Tbsp. butter
1/ cup sliced fresh or frozen rhubarb
2

1 cup sliced fresh strawberries

2/
3 cup granulated sugar
1 Tbsp. all-purpose flour
3 Tbsp. fresh lemon juice, divided
Parchment paper
1 large egg
21/2 Tbsp. milk, divided

11/2 cups powdered sugar

1. Prepare Tartlet Dough.

2. Melt butter in a 1-qt. saucepan over medium heat. Add rhubarb, and sauté 3 minutes.
Stir in strawberries and 2/3 cup granulated sugar; cook, stirring constantly and crushing
fruit with spoon, 5 minutes.
3. Stir together 1 Tbsp. flour and 2 Tbsp. lemon juice until smooth. Stir juice mixture into
rhubarb mixture; bring to a boil. Cook, stirring often, 2 minutes or until thickened.
Remove from heat, and transfer mixture to a small bowl. Cover and chill 30 minutes.
4. Preheat oven to 350°. Unwrap Tartlet Dough; roll each disk to 1/8-inch thickness on a
floured surface. Cut dough into 48 rectangles, using a 21/2- x 3-inch cutter and rerolling
scraps. Place half of dough rectangles 2 inches apart on parchment paper-lined baking
sheets. Top each rectangle with about 1 Tbsp. strawberry mixture. Dampen edges of
dough with water, and top with remaining dough rectangles, pressing edges to seal.
5. Stir together egg and 2 Tbsp. milk, and brush over tops of tarts. Cut a small “X” in top
of each tartlet for steam to escape.
6. Bake tartlets at 350° for 30 to 35 minutes or until golden. Transfer tartlets to a wire
rack; cool 15 minutes. Whisk together powdered sugar and remaining 1 Tbsp. lemon juice
and 11/2 tsp. milk; drizzle over tartlets.

TARTLET DOUGH
21/2 cups all-purpose flour
1/ cup sugar
4
1/
4 tsp. table salt
1/ tsp. baking powder
4
1 cup cold butter, cut into small pieces
2 large egg yolks
1/ cup ice-cold water
2

Pulse first 4 ingredients in a food processor until blended. Add cold butter, and pulse 5 or
6 times or just until mixture resembles coarse meal. Stir together egg yolks and ice-cold
water. With processor running, pour yolk mixture through food chute, and process just
until mixture forms a ball and pulls away from sides of bowl. Divide dough in half, and
form into disks. Wrap disks in plastic wrap; chill 1 hour. Makes enough for 2 dozen tartlets.
Elegant Citrus Tart
 ELEGANT CITRUS TART
Topping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the
brightest red grapefruit you can buy—the Rio Star from Texas.
makes 8 servings hands-on 20 min. total 10 hours, 5 min., including curd
1/
3 cup sweetened flaked coconut
2 cups all-purpose flour
2/
3 cup powdered sugar
3/ cup cold butter, cut into pieces
4
1/
4 tsp. coconut extract
Buttery Orange Curd
9 assorted citrus fruits, peeled and sectioned

1. Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or
until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).
2. Pulse coconut, flour, and powdered sugar in a food processor 3 or 4 times or until
combined. Add butter and coconut extract, and pulse 5 or 6 times or until crumbly. With
processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and
leaves sides of bowl.
3. Roll dough into a 121/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured
surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom.
Trim excess dough, and discard.
4. Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).
5. Spread Buttery Orange Curd over crust. Top with citrus sections.
Note: To make a round tart, roll dough into a 10-inch circle (about 1/4 inch thick) on a
lightly floured surface; press on bottom and up sides of a 9-inch round tart pan with
removable bottom. Trim excess dough, and discard. Bake as directed.

BUTTERY ORANGE CURD

2
/3 cup sugar

21/2 Tbsp. cornstarch

11/3 cups orange juice

1 large egg, lightly beaten
3 Tbsp. butter
2 tsp. loosely packed orange zest
Pinch of table salt

1. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice.
Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.
2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap
directly on warm curd (to prevent a film from forming), and chill 8 hours. Store leftovers
in refrigerator up to 3 days. Makes about 2 cups.
Note: We tested with Simply Orange 100% Pure Squeezed Orange Juice.
Salted Caramel-Chocolate Pecan Tart
 SALTED CARAMEL-CHOCOLATE
PECAN TART
A cross between a chocolate tart and pecan pie, this is all the more stunning if you arrange
autumn’s new-crop Southern pecan halves from the center in a spiral pattern.
makes 8 servings hands-on 25 min. total 1 hour, 20 min.
Tart Shell:
1 recipe Simple Piecrust, prepared through Step 2
Chocolate Filling:
11/2 cups sugar
3/
4 cup butter, melted
1/ cup all-purpose flour
3
1/
3 cup 100% cacao unsweetened cocoa
1 Tbsp. light corn syrup
1 tsp. vanilla extract
3 large eggs
1 cup toasted chopped pecans
Salted Caramel Topping:
3/
4 cup sugar
1 Tbsp. fresh lemon juice
1/
3 cup heavy cream
4 Tbsp. butter
1/
4 tsp. table salt
2 cups toasted pecan halves
1
/2 tsp. sea salt

1. Prepare Tart Shell: Preheat oven to 350°. Fit piecrust into a 10-inch tart pan with removable
bottom.
2. Prepare Chocolate Filling: Stir together first 6 ingredients in a large bowl. Add eggs, stirring
until well blended. Fold in chopped pecans. Pour mixture into tart shell.
3. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove
from oven to a wire rack.
4. Prepare Salted Caramel Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a
boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after
sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the
pan, as the sugar could burn quickly once it begins to change color.) Remove from heat;
add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is
incorporated (about 1 minute). Stir in table salt.
5. Arrange pecan halves on tart. Top with warm caramel. Cool 15 minutes; sprinkle with
sea salt.
Note: We tested with Hershey’s 100% Cacao Special Dark Cocoa and Maldon Sea Salt
Flakes.
 Patchwork Cobbler
Cranberry-Pear Crisp
Apple-Cherry Cobbler With Pinwheel Biscuits
Peach-Berry Crumble
 PATCHWORK COBBLER
Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a
rich, just-sweet-enough filling.
makes 10 to 12 servings hands-on 30 min. total 3 hours, 10 min.
Crust:
2 cups all-purpose flour
3 Tbsp. granulated sugar
1/
4 tsp. table salt
1 cup cold butter, cut into pieces
1 large egg yolk
3 Tbsp. ice-cold milk
Filling:
8 cups peeled and sliced firm, ripe peaches (about 7 large or 3 lb.)
6 cups sliced red plums (about 9 medium or 2 lb.)
2 cups fresh blueberries
2 tsp. vanilla extract
13/4 cups granulated sugar
1/
2 cup all-purpose flour
1/
4 cup butter, melted
1 large egg
Sanding sugar or sparkling sugar

1. Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour
mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg
yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough
into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24
hours.
2. Prepare Filling: Preheat oven to 425°. Place peaches and next 3 ingredients in a large bowl.
Stir together 13/4 cups sugar and 1/2 cup flour; sprinkle over peach mixture, and gently stir.
Spoon into a lightly greased 13- x 9-inch or shallow 3-qt. baking dish. Drizzle with melted
butter.
3. Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of
plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch
to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over
peach mixture, leaving openings for steam to escape.
4. Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with
sanding sugar or sparkling sugar.
5. Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and
peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent
excessive browning. Transfer to a wire rack; cool 1 hour.
 CRANBERRY-PEAR CRISP
It doesn’t get any easier than a crisp. Save yourself the heartache at the holidays and make
this cranberry-studded spiced pear dessert with a crumbly oat topping; your guests will be
content, and you’ll still have your wits about you.
makes 8 servings hands-on 20 min. total 40 min.
2/
3 cup granulated sugar
2 tsp. ground cinnamon
11/2 tsp. ground ginger

11/2 cups fresh orange juice

1 (12-oz.) package fresh cranberries
6 pears, thinly sliced
2 tsp. loosely packed orange zest
11/2 cups uncooked regular oats
2/
3 cup all-purpose flour
2/
3 cup firmly packed brown sugar
1/
2 cup butter

1. Preheat oven to 375°. Combine first 7 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer, stirring occasionally, 10 minutes or until cranberry skins begin
to split and mixture begins to thicken. Spoon evenly into a lightly greased 13- x 9-inch
baking dish.
2. Combine oats, flour, and brown sugar in a large bowl; cut in butter with a pastry blender
until crumbly. Sprinkle over fruit mixture.
3. Bake at 375° for 20 to 25 minutes or until lightly browned. Serve warm.

BAKING SECRETS
from the Southern Living Test Kitchen
If your pears are a little underripe, speed the ripening process along by wrapping
pears separately in newspaper and putting them in a cardboard box or paper bag. Let
them stand at room temperature until they yield to gentle pressure at the stem end.
 APPLE-CHERRY COBBLER WITH
PINWHEEL BISCUITS
Try our Southern twist on traditional apple cobbler. Here, buttery biscuit dough is rolled
with almonds and brown sugar and bakes into a pretty pinwheel crust.
makes 8 to 10 servings hands-on 1 hour total 1 hour, 15 min.
Apple-Cherry Filling:
8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 41/2 lb.)
2 cups granulated sugar
1/
4 cup all-purpose flour
1/
4 cup butter
1 (12-oz.) package frozen cherries, thawed and well drained
1 tsp. loosely packed lemon zest
1/ cup fresh lemon juice
3

1 tsp. ground cinnamon

Pinwheel Biscuits:
21/4 cups all-purpose flour
1/
4 cup granulated sugar

21/4 tsp. baking powder

3/
4 tsp. table salt
3/
4 cup cold butter, cut into pieces
2/
3 cup milk
2/ cup firmly packed light brown sugar
3

2 Tbsp. butter, melted

1/ cup finely chopped roasted unsalted almonds
4

Sweetened whipped cream (optional)

1. Prepare Apple-Cherry Filling: Preheat oven to 425°. Toss together first 3 ingredients. Melt 1/4
cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring
often, 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat;
stir in cherries and next 3 ingredients. Spoon apple mixture into a lightly greased 3-qt.
baking dish. Bake apple mixture at 425° for 12 minutes, placing a baking sheet on oven
rack directly below baking dish to catch any drips.
2. Prepare Pinwheel Biscuits: Stir together 21/4 cups flour and next 3 ingredients in a large bowl.
Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly; stir in
milk. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough into a
12-inch square. Combine brown sugar and 2 Tbsp. melted butter; sprinkle over dough,
patting gently. Sprinkle with almonds. Roll up, jelly-roll fashion; pinch seams and ends to
seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture.
3. Bake at 425° for 15 to 17 minutes or until biscuits are golden. Serve with whipped
cream, if desired.
 PEACH-BERRY CRUMBLE
We love this recipe because it’s easy enough for busy weeknight cooking; pop the crumble
in the oven when you serve dinner and it’ll be ready in about 40 minutes. Blueberries or
raspberries may be substituted for the blackberries.
makes 6 to 8 servings hands-on 20 min. total 1 hour, 10 min.
3 cups fresh peach slices (about 3 medium)
2 cups fresh blackberries
1 large egg
1 large egg yolk
1 cup sugar
3/ cup all-purpose flour
4
1/
2 cup uncooked regular oats
1/
4 tsp. kosher salt
1/
2 cup butter, melted
Vanilla ice cream

1. Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish.
2. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles
coarse meal. Sprinkle over fruit; drizzle melted butter over topping.
3. Bake at 375° for 40 to 45 minutes or until lightly browned and bubbly. Let stand 10
minutes; serve warm with ice cream.

sweet idea
For an extra-special presentation, divide fruit filling and crumble topping among
small ramekins, giving each of your guests a treat they don’t have to share! The
smaller dishes might not take as long to bake, so watch them closely.
Mini Berry Cobblers
 MINI BERRY COBBLERS
Use a mixture of blueberries, raspberries, blackberries, and strawberries in these charming,
individual, summertime desserts.
makes 12 servings hands-on 25 min. total 1 hour
18 oz. mixed fresh berries (4 cups)
1/
4 cup sugar
2 Tbsp. butter, melted
1 Tbsp. cornstarch
11/2 cups all-purpose flour
1/
3 cup sugar
3 Tbsp. minced crystallized ginger
2 tsp. baking powder
1/
2 tsp. table salt
2/
3 cup cold butter, cubed
1/
2 cup buttermilk
Garnish: fresh mint sprigs

1. Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.

2. Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour
mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry
ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4
times. Pat into a 6- x 4-inch (1-inch-thick) rectangle. Cut into 6 squares; cut squares
diagonally into 12 triangles.
3. Arrange 12 (31/2-inch) lightly greased miniature cast-iron skillets on an aluminum foil-
lined baking sheet. Divide berry mixture among skillets. Place 1 dough triangle over berry
mixture in each skillet.
4. Bake at 400° for 20 to 24 minutes or until fruit bubbles and crust is golden brown. Cool
15 minutes before serving. Serve warm or at room temperature.

BAKING SECRETS
from the Southern Living Test Kitchen
Don’t wash berries until you’re ready to use them, and wash them before removing
the stem. Added moisture will hasten the growth of mold. Washing blueberries before
freezing toughens their skins.
Blackberry-Peach Cobbler With Praline Streusel
 BLACKBERRY-PEACH COBBLER WITH
PRALINE STREUSEL
While praline generally refers to a caramel-flavored candy, this streusel is made with the
same main ingredients: brown sugar, butter, and pecans. It’s a sweet and crunchy contrast
to the baked fresh fruit.
makes 8 servings hands-on 35 min. total 1 hour, 10 min.
Streusel:
3/
4 cup firmly packed light brown sugar
1/
2 cup butter, melted
1/
8 tsp. table salt

11/2 cups all-purpose flour

1 cup coarsely chopped pecans
Filling:
4 cups peeled and sliced fresh peaches (about 4 large)
1/
2 cup granulated sugar
3 Tbsp. all-purpose flour
1/
4 tsp. ground nutmeg
2 cups fresh blackberries

1. Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and
stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into
small pieces.
2. Prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large
saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil,
stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and
stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish.
Crumble streusel over hot peach mixture.
3. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.

time-saving tip
You can use frozen fruit in the recipe in a pinch. Frozen peaches are already sliced,
saving you some time, but you might need to bake the cobbler 5 to 10 minutes longer.
cookies, bars & wafers
 COOKIES
Baking up a batch of cookies just got a little easier with our simple step-by-step cookie
guides.
Whether soft and chewy or crispy and crunchy, cookies impart a sense of nostalgia that
evokes a childlike glee in anyone who takes a bite. Easy enough to whip up on a
weeknight, cookies can still cause a bit of heartache if they don’t turn out just right.
Follow these photo tutorials for making a humble drop cookie, a perfect cut-out cookie, or
a gorgeous linzer cookie.

… … . drop cookies … … .

Step 1: Line baking sheets with parchment paper or a silicone baking sheet liner.

Step 2: Chill dough for 10 to 15 minutes before scooping onto prepared cookie sheet.
Step 3: Use a 11/2-inch cookie scoop to portion cookie dough. Place balls 2 inches apart on baking sheet, or about 12
cookies per standard cookie sheet.

Step 4: Place flour in a small bowl and dip the bottom of a clean, flat-bottomed glass or measuring cup in flour; shake
off excess.

Step 5: Gently press floured glass onto cookie balls, flattening them to 1/2-inch thickness.
Step 6: Bake cookies until edges are lightly browned. Let cool 5 minutes on cookie sheet.

Step 7: Using a metal spatula, transfer cookies to wire rack and let cool completely, about 30 minutes.

… … . cut-out cookies … … .

Step 1: Divide cookie dough into portions (about 1 cup each).

Step 2: Form each portion into a small disk, about 1/2 to 1 inch thick.

Step 3: Wrap dough in plastic wrap, and chill at least 1 hour and up to 24 hours.

Step 4: Remove disks of dough from refrigerator 1 at a time while rolling and cutting out cookies.
Step 5: Cold dough can be hard to roll out, so use your rolling pin to firmly press dough to flatten.

Step 6: Roll out dough to 1/4-inch thickness, sprinkling additional flour as needed.

Step 7: Cut out desired shapes from dough, and transfer to a parchment paper-lined baking sheet.
Step 8: Bake cookies until edges are lightly browned. Let cool on the pan for 5 minutes, then transfer to a wire rack, and
cool completely.

… … . linzer cookies … … .

Step 1: Roll out dough to 1/4-inch thickness; cut into 2-inch fluted rectangles. Cut a 1-inch fluted rectangle out of half of
cookies; place on a parchment paper-lined baking sheet.

Step 2: Bake as directed; cool completely. Spread a thin layer of preserves onto whole cookies.
Step 3: Dust cutout cookies with powdered sugar. Place 1 cutout cookie onto each whole cookie.

Step 4: We used raspberry preserves, but any flavor will do. Store cookies in an airtight container at room temperature.
Apricot-Almond Thumbprints
 APRICOT-ALMOND THUMBPRINTS
Apricot preserves add dazzle and a delicious jewel-like imprint to these cookies.
makes about 6 dozen cookies hands-on 30 min. total 2 hours
2 cups butter, softened
2/
3 cup granulated sugar
2/ cup firmly packed light brown sugar
3

1 tsp. almond extract

1/
4 tsp. kosher salt

42/3 cups all-purpose flour

11/2 cups chopped sliced almonds

Parchment paper
3/
4 cup apricot preserves

1. Beat first 5 ingredients at medium speed with an electric mixer 3 to 5 minutes or until
creamy. Add flour; beat just until blended.
2. Shape dough into 1-inch balls (about 1 Tbsp. per ball), and roll in almonds. Place 2
inches apart on 2 parchment paper-lined baking sheets. Press thumb or end of a wooden
spoon into each ball, forming an indentation. Chill 20 minutes.
3. Preheat oven to 350°. Bake at 350° for 15 minutes or until bottoms are light golden
brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool 10 minutes.
Spoon 1/2 tsp. apricot preserves into each indentation.

BAKING SECRETS
from the Southern Living Test Kitchen
You might think that by skipping the chill time for cookie dough you could save a
little time and get on with baking cookies with no problems. However, the chilling is
important to set the shape of the round cookies with the indentation; without it,
cookies will spread during baking with no place to put the preserves.
Chocolate Chip-Oatmeal Cookies
CHOCOLATE CHIP-OATMEAL COOKIES
Chunky ground oats and chopped pecans give these double-chocolate-studded cookies a
great chewy texture and star status.
makes about 41/2 dozen cookies hands-on 25 min. total 35 min.

21/4 cups uncooked regular oats

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/
2 tsp. table salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 (12-oz.) package semisweet chocolate morsels
1 (4.4-oz.) milk chocolate candy bar, grated
11/2 cups chopped pecans
Parchment paper

1. Preheat oven to 375°. Pulse oats in food processor until finely ground. Whisk together
flour, next 3 ingredients, and ground oats in a large bowl.
2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy.
Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir
in chocolate morsels and next 2 ingredients.
4. Drop dough by level spoonfuls 2 inches apart onto 2 parchment paper-lined jelly-roll
pans, using a 11/2-inch cookie scoop. Flatten each into a 2-inch circle.
5. Bake at 375° for 8 to 10 minutes or until browned. Cool on pans 2 to 3 minutes; transfer
to wire racks.

time-saving tip
For freshly baked cookies in a snap, prepare recipe through Step 4, and freeze cookie
dough rounds in a zip-top plastic freezer bag. When ready to bake, bake cookies a
minute or two longer, or until browned.
Cranberry-Almond Cookies
 CRANBERRY-ALMOND COOKIES
Tart fresh cranberries and toasted almonds make a delicious coupling in these irresistible
holiday favorites.
makes 31/2 dozen cookies hands-on 25 min. total 34 min.
1 cup butter, softened
3/ cup granulated sugar
4
3/
4 cup firmly packed light brown sugar
1/
2 tsp. almond extract
2 large eggs
21/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. table salt
2 cups chopped fresh cranberries
1 cup slivered almonds, toasted

1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy;
gradually add sugars, beating well. Add almond extract and eggs, beating until blended.
2. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low
speed until blended after each addition. Stir in cranberries and almonds. Drop by rounded
tablespoonfuls onto ungreased baking sheets.
3. Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool.

BAKING SECRETS
from the Southern Living Test Kitchen
Allow baking sheets to cool before reusing between baking batches of cookies; wipe
the surface with a paper towel or scrape off crumbs with a metal turner.
 Mississippi Mud Cookies
Flourless Peanut Butter-Chocolate Chip Cookies
Marble Snickerdoodles
White Chocolate Chip-Oatmeal Cookies
 MISSISSIPPI MUD COOKIES
Inspired by the pie named for its resemblance to the boggy banks of the Mississippi River,
these cookies have the same rich chocolaty, ooey-gooey consistency that made the original
recipe famous.
makes about 3 dozen cookies hands-on 20 min. total 30 min.
1 cup semisweet chocolate morsels
1/ cup butter, softened
2

1 cup sugar
2 large eggs
1 tsp. vanilla extract
11/2 cups all-purpose flour
1 tsp. baking powder
1/
2 tsp. table salt
1 cup chopped pecans
1/
2 cup milk chocolate morsels
Parchment paper
1 cup plus 2 Tbsp. miniature marshmallows

1. Preheat oven to 350°. Microwave semisweet chocolate morsels in a small microwave-

safe bowl at HIGH 1 to 11/2 minutes or until melted and smooth, stirring at 30-second
intervals.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1
at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating
until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press
3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

sweet idea
The bold black and white of these cookies lends them a spooky look perfect for
Halloween. Stack them up and wrap in wide orange ribbon for the perfect party favor.
 FLOURLESS PEANUT BUTTER-
CHOCOLATE CHIP COOKIES
These flourless cookies are a dream if you’re going gluten-free, especially with the classic
combination of peanut butter and chocolate.
makes 2 dozen cookies hands-on 10 min. total 42 min.
1 cup creamy peanut butter
3/
4 cup sugar
1 large egg
1/
2 tsp. baking soda
1/
4 tsp. table salt
1 cup semisweet chocolate morsels
Parchment paper

1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium
bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined
baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking
sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

BAKING SECRETS
from the Southern Living Test Kitchen
When portioning dough onto the baking sheet, use a tablespoon-sized spoon or scoop,
not a measuring spoon. Grab a second spoon to easily push the dough onto the baking
sheet.
 MARBLE SNICKERDOODLES
Simple snickerdoodles get an upgrade with a swirl of chocolate cookie dough. Cream of
tartar may sound like a strange cookie ingredient, but don’t skip it—it gives
snickerdoodles their unmistakable signature flavor.
makes about 21/2 dozen cookies hands-on 45 min. total 1 hour, 50 min.

32/3 cups all-purpose flour

21/2 tsp. cream of tartar

11/2 tsp. baking soda

1/ tsp. kosher salt
2
1/
3 cup unsweetened cocoa

13/4 cups butter, softened

21/2 tsp. vanilla extract

21/3 cups sugar, divided

4 tsp. ground cinnamon, divided
3 large eggs
Parchment paper

1. Stir together 2 cups flour, 11/4 tsp. cream of tartar, 3/4 tsp. baking soda, and 1/4 tsp. salt in
a medium bowl. Stir together cocoa and remaining 12/3 cups flour, 11/4 tsp. cream of tartar,
3
/4 tsp. baking soda, and 1/4 tsp. salt in another medium bowl.
2. Beat butter, vanilla, 2 cups sugar, and 1 tsp. cinnamon at medium speed with an electric
mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Spoon half of
butter mixture into cocoa mixture; spoon remaining butter mixture into flour mixture.
3. Beat plain batter until just blended; beat chocolate batter until just blended. Chill both
mixtures 30 minutes.
4. Preheat oven to 350°. Stir together remaining 1/3 cup sugar and 3 tsp. cinnamon in a
small bowl. Drop plain dough by level tablespoonfuls onto aluminum foil. Top each with
1 Tbsp. chocolate dough; roll together into a ball. Roll in cinnamon-sugar; place 3 inches
apart on parchment paper-lined baking sheets, and flatten.
5. Bake at 350° for 14 minutes or until edges are lightly browned, lightly tapping baking
sheets halfway through to deflate cookies. Cool 5 minutes; transfer to wire racks, and cool.

time-saving tip
Use the bottom of a 1/2-cup dry measuring cup to flatten the cookies to the perfect
size.
 WHITE CHOCOLATE CHIP-OATMEAL
COOKIES
Oats go from favorite breakfast fare to dessert in this indulgent twist on traditional
chocolate chip cookies. Crunchy pecans balance the sweetness of the white chocolate
chips.
makes about 5 dozen cookies hands-on 25 min. total 1 hour
1 cup butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. table salt
11/2 cups uncooked regular oats
2 cups (12 oz.) white chocolate morsels
1 cup coarsely chopped pecans
Shortening

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy;
gradually add sugars, beating well. Add eggs, 1 at a time, beating just until blended after
each addition. Stir in vanilla.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until
blended. Stir in oats, chocolate morsels, and pecans. Drop by tablespoonfuls onto greased
(with shortening) baking sheets.
3. Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to
cool completely.

BAKING SECRETS
from the Southern Living Test Kitchen
Lightly grease baking sheets only if the recipe specifies, and use only vegetable
cooking spray or solid shortening. Butter or margarine encourages burning.
Grandma’s Tea Cakes
 GRANDMA’S TEA CAKES
Even though they’re called cakes, tea cakes are simple Southern sugar cookies. The base
ingredients generally include butter, sugar, eggs, flour, and vanilla, but many bakers have
stirred in additional flavors to make their recipe their own, including spices such as
allspice, cloves, and ground ginger.
makes about 6 dozen cookies hands-on 30 min. total 1 hour, 35 min.
1 cup butter, softened
11/4 cups sugar
3/ cup cane syrup
4

1 Tbsp. vanilla extract

11/2 tsp. fresh lemon juice
3 large eggs
41/2 cups self-rising flour
Parchment paper

1. Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer
until creamy. Add cane syrup and next 2 ingredients, beating just until blended. Add eggs,
1 at a time, beating just until blended after each addition. Gradually add flour, beating at
low speed just until blended after each addition. Drop dough by rounded spoonfuls 2
inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about
11/4 inches).
2. Bake at 350° for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on
baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15
minutes). Store in airtight containers 1 week.
Pecan Tea Cakes:Stir 11/2 cups toasted chopped pecans into dough after adding flour in
Step 1.
Snickerdoodle Tea Cakes:Stir 11/2 tsp. ground cinnamon into flour before adding to
butter mixture in Step 1. Stir together 2/3 cup sugar and 1 Tbsp. ground cinnamon in a
shallow dish or pie plate; drop spoonfuls of dough into cinnamon-and-sugar mixture
before placing on parchment paper-lined baking sheets. Bake as directed.
Hummingbird Oatmeal Cookies
 HUMMINGBIRD OATMEAL COOKIES
A new spin on the famed Hummingbird Cake that first appeared in the pages of Southern
Living in 1978, there’s no shortage of fruit in these cookies. They’re filled with mashed
bananas and pineapple, then topped with banana chips and coconut. No time for frosting?
Bake anyway! We loved these plain too.
makes about 4 dozen cookies hands-on 35 min. total 1 hour, 37 min.
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/ tsp. kosher salt
2

1 cup butter, softened

1 cup firmly packed light brown sugar
1 tsp. vanilla extract
2 large eggs
1/
2 medium-size ripe banana, mashed

11/2 cups uncooked regular oats

1 cup finely chopped pecans
1/
2 cup finely chopped dried pineapple
Parchment paper
Cream Cheese Frosting
1/
2 cup chopped dried banana chips
1/ cup toasted sweetened flaked coconut
2
1/
2 cup toasted chopped pecans

1. Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl. Beat butter,
brown sugar, and vanilla at medium speed with an electric mixer 3 to 5 minutes or until
creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and
banana; beat just until blended. Add oats and next 2 ingredients; stir until blended.
2. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined
baking sheets. Flatten each, using a lightly floured flat-bottomed glass.
3. Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer
to wire racks, and cool.
4. Spread Cream Cheese Frosting over each cookie; sprinkle with banana chips, coconut,
and pecans, pressing to adhere.

coconut
The large, husk-covered fruit of the palm tree, coconut has endless uses in both savory and sweet recipes. It’s the extra
touch that turns a bowl of fruit into ambrosia or takes cakes from weeknight to holiday. Fresh, canned, or frozen coconut
is sold grated, shredded, and flaked in sweetened or unsweetened form. We’re partial to toasting the large ribbon-like
flakes to use as cake and cookie garnishes.

CREAM CHEESE FROSTING

2 cups powdered sugar, sifted
4 oz. cream cheese, softened
1 tsp. vanilla extract
1/ tsp. kosher salt
2
1/
4 cup heavy cream

Beat powdered sugar, cream cheese, vanilla, and kosher salt at medium speed with an
electric mixer 3 to 5 minutes or until smooth. Add cream, and beat until smooth. Makes about
2 cups.
Fruitcake Cookies
 FRUITCAKE COOKIES
Chock-full of dried fruit and pecans, these chewy two-bite nibbles won’t be relegated to
the re-gift pile.
makes about 9 dozen cookies hands-on 15 min. total 53 min.
11/2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
Pinch of table salt
1 lb. mixed candied fruit and peel
4 cups toasted chopped pecans
1 cup raisins
1 cup maraschino cherries, chopped

1. Preheat oven to 300°. Beat sugar and butter at medium speed with a heavy-duty electric
stand mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
Stir in vanilla.
2. Sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until
blended. Stir in candied fruit and peel, pecans, raisins, and cherries. Drop dough by
tablespoonfuls, 1 inch apart, onto lightly greased baking sheets.
3. Bake at 300° for 18 to 20 minutes or until lightly browned. Cool completely on wire
racks (about 20 minutes).

sweet idea
Turn these fruit-studded cookies into festive ice-cream sandwiches by scooping 1/4-
cup scoops rum raisin ice cream onto flat sides of half of cookies and topping with
remaining cookies. Freeze immediately for at least 2 hours, then wrap in wax paper,
and freeze until ready to serve.
Honey-Orange-Ginger Cookies
 HONEY-ORANGE-GINGER COOKIES
By replacing some of the sugar with honey in this recipe, the spicy ginger flavor is
mellowed and cookies take on a chewy texture.
makes about 4 dozen cookies hands-on 25 min. total 1 hour, 23 min.
2/
3 cup sugar
1/ cup butter, softened
2
1/
2 cup honey
1 tsp. orange extract
1 large egg
21/4 cups all-purpose flour
1 Tbsp. loosely packed orange zest
1 tsp. ground ginger
1/
2 tsp. baking soda
1/ tsp. baking powder
2

Additional granulated sugar

1. Preheat oven to 350°. Beat sugar and butter at medium speed with a heavy-duty electric
stand mixer until creamy. Add honey, orange extract, and egg, beating until blended.
2. Stir together flour, orange zest, ground ginger, baking soda, and baking powder;
gradually add to sugar mixture, beating until blended. Cover and chill 30 minutes to 1
hour.
3. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking
sheets, and slightly flatten each with bottom of a glass.
4. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on wire
racks (about 20 minutes).

ginger
A tropical plant known for its gnarled, bumpy rhizome, gingerroot has a tan, thin skin and pale yellow flesh. Its flavor is
peppery and slightly sweet, and it has a pungent, spicy aroma. While most familiar as the spice in gingerbread and the
predominant flavor in gingerale, whether freshly grated or dried and ground, ginger can give life to many recipes, from
cocktails and appetizers to stir-fries and baked goods.
 BAKING SECRETS
from the Southern Living Test Kitchen
The flavor of dried and crystallized ginger is very different from fresh gingerroot, and
they cannot be substituted for one another.
Cane Syrup Slice ’N’ Bakes
 CANE SYRUP SLICE ’N’ BAKES
Sweeter than molasses, cane syrup is a highly regarded Southern sweetener. This make-
ahead cookie dough can be stored in the refrigerator up to one week or frozen up to one
month.
makes about 5 dozen cookies hands-on 35 min. total 3 hours, 10 min.
2 cups butter, softened
3/ cup granulated sugar
4
1/
4 cup cane syrup*

11/2 tsp. kosher salt

2 tsp. vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
1/
2 cup turbinado sugar (such as Sugar in the Raw)
Parchment paper

1. Beat first 5 ingredients at medium speed with an electric mixer 2 to 3 minutes or until
creamy.
2. Add flour; beat until blended. Divide dough into 4 portions, and shape each portion into
an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.
3. Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg.
Sprinkle turbinado sugar over logs, pressing to adhere, and rewrap. Chill 30 minutes.
4. Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2
parchment paper-lined baking sheets. Bake at 350° for 10 to 14 minutes or until edges are
lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes.
Transfer to wire racks, and cool.
* Sorghum syrup or honey may be substituted.
Black-Tie Benne Slice ’n’ Bakes:Prepare recipe as directed, reducing butter to 11/2
cups and adding 1/2 cup each tahini and white sesame seeds to first 5 ingredients in Step 1.
Substitute 3/4 cup black sesame seeds for turbinado sugar.
Gingersnap Slice ’n’ Bakes:Prepare recipe as directed, reducing salt to 11/4 tsp. and
adding 2 tsp. ground cinnamon, 1 tsp. ground cardamom, and 1/4 tsp. each ground allspice,
ground cloves, and ground nutmeg to first 5 ingredients. Stir in 1/2 cup chopped
crystallized ginger after adding flour.
Fruitcake Slice ’n’ Bakes:Soak 1 cup candied fruit, 1 tsp. firmly packed orange zest,
and 1 tsp. loosely packed lemon zest in 1/4 cup spiced or dark rum 30 minutes. Prepare
recipe as directed, stirring fruit mixture into dough after adding flour. Substitute 3/4 cup
chopped walnuts for turbinado sugar.
Lemon-Rosemary Slice ’n’ Bakes:Prepare recipe as directed, omitting egg and
turbinado sugar and adding 1 Tbsp. loosely packed lemon zest and 2 tsp. minced fresh
rosemary to first 5 ingredients. Reduce flour to 31/2 cups, and add 1/2 cup cornmeal with
flour. Gently toss together warm cookies and 2 cups powdered sugar to coat.
Ambrosia Macaroons
 AMBROSIA MACAROONS
Classic Southern ambrosia has just four ingredients: oranges, coconut, sugar, and orange
juice. But we have taken the “food of the Gods” from the fruit bowl to the cookie plate.
Go for some glitz and glamour, and garnish these soft, chewy macaroons with candied
fruit such as orange peel or red and green cherries.
makes about 6 dozen cookies hands-on 20 min. total 1 hour, 15 min.
1 large egg white
1/
4 cup sugar
1/ cup butter, melted and cooled
4
1/
4 cup fresh lime juice
1 tsp. loosely packed orange zest
1/
2 tsp. vanilla extract
1/ tsp. kosher salt
2
1/
2 cup all-purpose flour
1 (14-oz.) package sweetened flaked coconut
1/
2 cup finely diced dried pineapple
Parchment paper
36 red maraschino cherries, drained, halved, and patted dry

1. Preheat oven to 350°. Beat egg white at high speed with an electric stand mixer, using
whisk attachment, until foamy; gradually add sugar, 1 Tbsp. at a time, beating until soft
peaks form and sugar dissolves.
2. Gently stir in butter and next 4 ingredients. Stir in flour. Stir in coconut and pineapple
until blended.
3. Drop batter by teaspoonfuls, 1 inch apart, onto 2 parchment paper-lined baking sheets.
Place 1 cherry half in center of each cookie.
4. Bake at 350° for 12 to 15 minutes or until edges are golden brown, switching baking
sheets halfway through. Cool on baking sheets 10 minutes; transfer cookies to wire racks,
and cool.

BAKING SECRETS
from the Southern Living Test Kitchen
When baking more than one baking sheet of cookies at a time, be sure to rotate and
turn baking sheets halfway through baking, so cookies brown evenly.
Sugar Cookie Cutouts
 SUGAR COOKIE CUTOUTS
Choose your favorite cookie cutters for these sugar cookies to match any holiday or
celebration.
makes about 4 dozen cookies hands-on 30 min. total 2 hours, 30 min. (not including glaze)
4 cups all-purpose flour
1 tsp. baking powder
1/ tsp. kosher salt
2

2 cups granulated sugar

11/4 cups butter, softened
2 tsp. vanilla extract
2 large eggs
Parchment paper
Chicory Coffee Glaze or Mulled Wine Glaze

1. Stir together first 3 ingredients. Beat sugar and next 2 ingredients at medium speed with
an electric mixer 2 to 3 minutes or until creamy. Add eggs, 1 at a time, beating after each
addition. Gradually add flour mixture, beating just until blended.
2. Divide dough into 4 equal portions; flatten each into a 1/2-inch-thick disk. Wrap each in
plastic wrap; chill 30 minutes. Working with 1 disk at a time, place on a lightly floured
surface; roll to 1/4-inch thickness. Cut with a 3-inch cutter. Place 1 inch apart on 2
parchment paper-lined baking sheets. Chill 30 minutes.
3. Preheat oven to 350°. Bake cookies at 350° for 10 minutes or until edges begin to
brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes;
transfer to wire racks, and cool completely. Glaze as desired.

CHICORY COFFEE GLAZE

2 cups powdered sugar
2 Tbsp. strong brewed chicory coffee
2 Tbsp. whipping cream
1/ tsp. kosher salt
4

Stir together all ingredients until smooth. Stir in up to 2 tsp. water, 1 tsp. at a time, until
desired consistency. Makes about 11/4 cups.

MULLED WINE GLAZE

1 cup red wine (such as Merlot)
1 Tbsp. light brown sugar
1 (4- x 1/2-inch) orange peel strip
1/
8 tsp. ground allspice
1/ tsp. ground cloves
8
1/ tsp. ground nutmeg
8
1/ tsp. ground cinnamon
8
1/
4 tsp. kosher salt
2 cups powdered sugar

Bring wine, brown sugar, orange peel strip, ground allspice, ground cloves, ground
nutmeg, and ground cinnamon to a boil in a saucepan over high heat; boil 7 to 10 minutes
or until reduced to 1/4 cup. Remove from heat, and stir in kosher salt until dissolved.
Discard orange peel, and stir in powdered sugar until smooth. Makes about 11/4 cups.
Peppermint Chocolate Linzer Cookies
 PEPPERMINT CHOCOLATE LINZER
COOKIES
Be sure to bake the cookies until they are crisp; the chocolate dough makes it harder to tell
when they’re fully cooked.
makes 2 dozen cookies hands-on 45 min. total 1 hour, 40 min.
3 cups all-purpose flour
11/3 cups unsweetened cocoa
1/ tsp. table salt
2

1 cup butter, softened

1 cup granulated sugar
1/ cup firmly packed light brown sugar
2

1 Tbsp. instant coffee granules

2 tsp. vanilla extract
1/
2 tsp. peppermint extract
2 large eggs
Parchment paper
1 cup crushed hard peppermint candies
Vanilla candy coating, melted

1. Stir together flour and next 2 ingredients. Beat butter and next 5 ingredients at medium
speed with an electric mixer 3 to 4 minutes or until creamy. Add eggs, and beat until
smooth. Add flour mixture, and beat just until blended.
2. Divide dough into 2 equal portions. Flatten into disks between parchment paper. Roll
each to 1/4-inch thickness; transfer to a baking sheet, and chill 30 minutes.
3. Preheat oven to 350°. Place 1 dough disk on work surface, and remove top sheet of
parchment paper. Cut with a lightly floured 21/2-inch round cutter, rerolling scraps once;
place 1 inch apart on 2 parchment paper-lined baking sheets.
4. Cut centers out of half of cookies with a lightly floured 11/2-inch round cutter. Sprinkle
1 tsp. crushed peppermint candies over each hollow cookie.
5. Bake at 350° for 12 minutes or until firm. Transfer cookies to a wire rack, and cool.
Spread 1 tsp. melted candy coating onto solid cookies; top with hollow cookies.

sweet idea
These festive sandwich cookies were made for sharing. Once the candy coating has
set, arrange cookies in a decorative tin filled with holiday tissue paper. In the covered
tin, cookies should last up to a week.
Double Chocolate Chip Cookies With Bourbon Ganache
 DOUBLE CHOCOLATE CHIP COOKIES
WITH BOURBON GANACHE
As if these cookies weren’t decadent enough, we sandwiched Bourbon Ganache between
them for more wow!
makes 21/2 dozen cookies hands-on 45 min. total 5 hours, 48 min.
3/
4 cup butter, softened
3/ cup granulated sugar
4
3/
4 cup firmly packed dark brown sugar
2 large eggs
11/2 tsp. vanilla extract

21/2 cups all-purpose flour

1 tsp. baking soda
3/
4 tsp. table salt
1 (12-oz.) package semisweet chocolate morsels
Parchment paper
Bourbon Ganache

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty
electric stand mixer until creamy. Add eggs, 1 at a time, beating just until blended after
each addition. Add vanilla, beating until blended.
2. Combine flour and next 2 ingredients in a small bowl; gradually add to butter mixture,
beating at low speed just until blended. Stir in morsels just until combined. Drop dough by
level spoonfuls onto parchment paper-lined baking sheets, using a small cookie scoop
(about 11/8 inches).
3. Bake at 350° for 12 minutes or until golden brown. Remove from baking sheets to wire
racks, and cool completely (about 30 minutes).
4. Spread Bourbon Ganache on flat side of half of cookies (about 1 Tbsp. per cookie); top
with remaining cookies. Cover and chill cookies 2 hours or until ganache is firm.

BOURBON GANACHE
1 (12-oz.) package semisweet chocolate morsels
1/ cup whipping cream
2

3 Tbsp. bourbon
3 Tbsp. softened butter
1
/2 tsp. vanilla extract

Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe

bowl at HIGH 11/2 to 2 minutes or until chocolate is melted and smooth, stirring at 30-
second intervals. Whisk in bourbon, softened butter, and vanilla. Cover and chill, stirring
occasionally, 1 hour and 30 minutes or until spreading consistency. Makes 21/2 cups.
Sweet Potato-Marshmallow Sandwich Cookies
 SWEET POTATO-MARSHMALLOW
SANDWICH COOKIES
What would the holidays be without sweet potatoes and marshmallows? Now you can
enjoy the tradition of that cherished duo in creamy, buttery cookies filled with all the
scents of the season.
makes 21/2 dozen cookie sandwiches hands-on 45 min. total 2 hours
1 cup butter, softened
3/ cup powdered sugar
4
3/
4 cup canned sweet potato puree
2 tsp. vanilla extract
21/2 cups all-purpose flour
1/ tsp. baking powder
4
1/
8 tsp. table salt
1 tsp. freshly grated nutmeg
3/
4 tsp. ground cardamom
1/
2 tsp. ground ginger
1/
2 tsp. ground cinnamon
Wax and parchment paper
1 Tbsp. Demerara sugar
Marshmallow Filling

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup
powdered sugar, beating until smooth. Stir in sweet potato and 2 tsp. vanilla until blended.
2. Stir together flour and next 6 ingredients. Gradually add flour mixture to butter mixture,
beating at low speed until blended.
3. Divide dough in half; flatten each into a disk. Roll each disk to 1/4-inch thickness
between 2 sheets of wax paper. Transfer dough, in wax paper, to a baking sheet; chill 1
hour.
4. Preheat oven to 350°. Working with 1 portion of dough at a time, remove top wax
paper; cut with a 2-inch round cutter, rerolling dough scraps once. Place 1 inch apart on
parchment paper-lined baking sheets; sprinkle with Demerara sugar.
5. Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1
minute; transfer to wire racks. Cool completely. Spread about 2 tsp. Marshmallow Filling
between cooled shortbread rounds to form sandwiches. Store in airtight containers.

sweet potatoes
 We Southerners love our sweet potatoes. We mash them into casseroles, and spoon them into pie shells. So it’s no
surprise we appreciate the moist sweetness they give to these Sweet Potato-Marshmallow Sandwich Cookies.

MARSHMALLOW FILLING
1/
2 cup marshmallow crème
1/
2 cup butter, softened
2 cups powdered sugar
11/4 tsp. meringue powder
1 tsp. vanilla extract

Beat marshmallow crème and softened butter with a heavy-duty electric stand mixer at
medium speed 2 minutes or until smooth; gradually add 2 cups powdered sugar. Add
meringue powder, and beat at high speed 2 minutes or until fluffy. Stir in 1 tsp. vanilla.
Makes about 2 cups.
 Tex-Mex Brownies
Lemon-Almond Bars
Peppermint Divinity Bars
Blackberry-Limeade Bars
 TEX-MEX BROWNIES
These are not your mama’s brownies. The subtle heat from ground red pepper turns them
into conversation starters.
makes 2 dozen brownies hands-on 25 min. total 2 hours, 20 min.
11/2 cups butter
1 (16-oz.) package bittersweet chocolate morsels
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/
2 to 1 tsp. ground red pepper
1/
2 tsp. kosher salt
1 cup semisweet chocolate morsels
1 cup granulated sugar
3/
4 cup firmly packed dark brown sugar
4 large eggs
11/2 Tbsp. vanilla extract
Parchment paper

1. Preheat oven to 350°. Cook first 2 ingredients in a large heavy-duty saucepan over low
heat, stirring occasionally, 8 to 10 minutes or until melted and smooth. Remove from heat;
cool completely (about 20 minutes).
2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl until blended;
stir in semisweet chocolate morsels.
3. Whisk together granulated sugar and next 3 ingredients until smooth. Whisk in
bittersweet chocolate mixture. Whisk chocolate mixture into flour mixture just until
combined.
4. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3
inches to extend over sides; lightly grease parchment paper. Pour batter into pan.
5. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out
with a few moist crumbs. Cool in pan.
6. Lift mixture from pan, using parchment paper sides as handles; cut into squares.

sweet idea
Give these brownies the regal treatment they deserve by turning them into frosting-
filled brownie sandwiches. Split each brownie horizontally, and sandwich 1 Tbsp.
store-bought chocolate frosting between top and bottom halves.
 LEMON-ALMOND BARS
Traditional lemon bars get a crunchy twist with the addition of an almond crumble
topping.
makes 32 bars hands-on 30 min. total 2 hours, 35 min.
23/4 cups granulated sugar, divided
3/ cup butter, softened
4

2 Tbsp. plus 1 tsp. loosely packed lemon zest, divided

31/4 cups all-purpose flour, divided
1/
2 tsp. table salt, divided
Vegetable cooking spray
6 large eggs
1/
4 cup chopped crystallized ginger
1 tsp. baking powder
2/ cup fresh lemon juice
3
1/
4 cup butter, melted
1/
2 cup sliced almonds
Garnish: powdered sugar

1. Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium
speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2
cups flour and 1/4 tsp. salt. Gradually add to butter mixture, beating until just blended. Coat
a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15
minutes.
2. Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven; reduce
oven temperature to 325°.
3. Whisk together eggs and 2 cups sugar. Process ginger and 1/2 cup flour in a food
processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger
mixture into egg mixture. Whisk in lemon juice and remaining 2 Tbsp. lemon zest; pour
over crust.
4. Bake at 325° for 15 to 20 minutes or until filling is just set. Remove from oven.
5. Stir together remaining 3/4 cup flour, 1/2 cup sugar, and 1/4 tsp. salt in a small bowl. Stir
in melted butter until well blended. Stir in almonds. Sprinkle over hot lemon mixture, and
bake 20 to 25 more minutes or just until lightly golden. Cool completely in pan on a wire
rack (about 1 hour). Cut into squares.
 BAKING SECRETS
from the Southern Living Test Kitchen
For quick cleanup and easy serving, line the bottom and sides of the pan with foil
before adding the dough.
 PEPPERMINT DIVINITY BARS
Make this recipe all the way through without stopping, spreading the warm divinity onto a
still-warm cookie base. If the divinity is too cool, it will tear the cookie base as you spread
it.
makes 32 bars hands-on 50 min. total 2 hours, 10 min.
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1 vanilla bean
11/4 cups butter, softened
2 cups sugar, divided
Parchment paper
1/ cup light corn syrup
4

2 large egg whites

1 tsp. vanilla extract
1/
4 tsp. peppermint extract
3/
4 cup crushed hard peppermint candies, divided

1. Preheat oven to 375°. Stir together first 3 ingredients.

2. Split vanilla bean; scrape seeds into bowl of a heavy-duty electric stand mixer; discard
bean. Add butter and 1 cup sugar; beat at medium speed 2 minutes or until creamy. Add
flour mixture; beat until blended.
3. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3
inches to extend over sides; lightly grease parchment paper. Press dough into bottom of
prepared pan. Bake at 375° for 20 minutes or until edges are golden brown.
4. Meanwhile, stir together corn syrup, 1/4 cup water, and remaining 1 cup sugar in a small
saucepan over high heat, stirring just until sugar dissolves. Cook, without stirring, until a
candy thermometer registers 250° (7 to 8 minutes).
5. While syrup cooks, beat egg whites at medium speed, using whisk attachment, until
foamy.
6. When syrup reaches 250°, beat egg whites at medium-high speed until soft peaks form.
While mixer is running, gradually add hot syrup to egg whites. Increase speed to high;
beat until stiff peaks form. (Mixture should still be warm.) Add vanilla and peppermint
extracts, and beat at medium speed just until combined. Fold in 1/2 cup peppermint
candies.
7. Working quickly, spread mixture on warm cookie base, using a butter knife or offset
spatula. Sprinkle with remaining 1/4 cup crushed peppermints, and cool.
8. Lift mixture from pan, using parchment paper sides as handles; cut into bars.
 BLACKBERRY-LIMEADE BARS
Use Key limes for the brightest flavor. These bars are best served chilled.
makes 16 (2-inch) bars hands-on 15 min. total 3 hours, 35 min.
Parchment paper
1/
2 cup butter, softened
1/ cup sugar
4

1 cup all-purpose flour

1/
4 tsp. table salt

11/2 cups sugar

1/ cup all-purpose flour
2

1 Tbsp. loosely packed Key lime zest

1/
4 tsp. table salt
1 large egg
3 large egg whites
2 cups fresh blackberries
2/ cup fresh Key lime juice
3

1. Preheat oven to 350°. Line bottom and sides of an 8-inch square pan with parchment
paper, allowing 3 inches to extend over sides.
2. Beat softened butter and 1/4 cup sugar at medium speed with an electric mixer until
smooth. Stir together 1 cup flour and 1/4 tsp. table salt; gradually add to butter mixture,
beating at low speed just until blended after each addition. Press dough into bottom of
prepared pan.
3. Bake at 350° for 20 to 25 minutes or until lightly browned.
4. Whisk together 11/2 cups sugar, 1/2 cup flour, Key lime zest, and 1/4 tsp. salt in a large
bowl. Whisk in 1 egg and 3 egg whites just until blended.
5. Process blackberries in a blender until smooth. Pour pureed berries through a fine wire-
mesh strainer into sugar mixture, discarding seeds; whisk in Key lime juice. Pour over
warm crust; bake at 350° for 30 to 35 minutes or until center is set.
6. Cool on a wire rack 30 minutes. Cover with plastic wrap; chill 2 hours. Lift from pan,
using parchment paper sides as handles. Cut into bars.

time-saving tip
Rather than painstakingly juicing those tiny Key limes, save time and energy by
purchasing a bottle of Key lime juice. While they are easy to zest, they are harder to
juice, and the bottled variety will work just fine in this recipe.
Caramel-Chocolate Chip Cookie Bars
 CARAMEL-CHOCOLATE CHIP COOKIE
BARS
Is it a cookie or a bar? Who cares?! It’s filled with lots of chocolate morsels and finished
with a caramel swirl that’s baked right in. It’s the ultimate crowd-pleaser.
makes 16 squares hands-on 20 min. total 1 hour, 55 min.
11/2 cups all-purpose flour
1/
2 tsp. baking powder
1/
2 tsp. table salt

11/2 cups firmly packed light brown sugar

3/
4 cup butter, softened
2 large eggs
11/2 tsp. vanilla extract
1/
2 cup milk chocolate morsels
1/
2 cup caramel bits (or 12 caramels)
2 Tbsp. heavy cream

1. Preheat oven to 350°. Whisk together flour, baking powder, and salt.
2. Beat brown sugar and butter at medium speed with an electric mixer until fluffy. Add
eggs, 1 at a time, beating until blended after each addition. Add vanilla, beating until
blended.
3. Gradually add flour mixture, beating at low speed just until blended. Stir in milk
chocolate morsels just until combined. Spread batter in a lightly greased 8-inch square
pan.
4. Microwave caramel bits and cream in a microwave-safe bowl at HIGH 1 minute; stir.
Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is
smooth. Pour caramel mixture over batter, and gently swirl with a knife.
5. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out
clean. (Center will rise and fall while baking.) Cool completely in pan on a wire rack
(about 1 hour) before cutting.
Note: We tested with Kraft Premium Caramel Bits.
 BAKING SECRETS
from the Southern Living Test Kitchen
Whenever you’re making brownies or a sticky bar dessert, follow this shortcut for
removing and cutting up bars with ease. Before pouring in batter, line the pan with
lightly greased aluminum foil and allow 3 inches extra to fall over the sides of the
pan. When they’re baked, you can just lift them out and slice them easily on a cutting
board.
Raspberry Chocolate Meringue Bars
 RASPBERRY CHOCOLATE MERINGUE
BARS
What makes these bars truly special is the layer upon layer of contrasting flavors and
textures. A cookie-like base topped with gooey jam and melty chocolate topped off with
crispy, crunchy meringue. Grab a fork and dig into these divine treats.
makes 3 dozen bars hands-on 25 min. total 2 hours, 10 min.
1 cup butter, softened
11/2 cups granulated sugar, divided
2 large egg yolks
21/2 cups all-purpose flour
1 (10-oz.) jar seedless raspberry preserves
1 cup semisweet chocolate morsels
4 large egg whites, at room temperature
1/
4 tsp. table salt
2 cups finely chopped pecans, lightly toasted

1. Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with aluminum foil, allowing 2
to 3 inches to extend over sides; lightly grease foil.
2. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer
until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating
at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared
pan.
3. Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and
spread preserves over crust. Sprinkle with chocolate morsels.
4. Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually
add remaining 1 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar
dissolves (about 2 to 4 minutes). Fold in pecans. Gently spread egg white mixture over
chocolate mixture.
5. Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool
completely on a wire rack (1 hour). Cut into bars.
Pimiento Cheese Gougères
 PIMIENTO CHEESE GOUGÈRES
Stamp a Southern accent on this classic French hors d’oeuvre.
makes about 41/2 dozen gougères hands-on 30 min. total 1 hour, 20 min.
1/
2 cup butter, cut up
3/ tsp. kosher salt
4

11/4 cups all-purpose flour

1 (4-oz.) jar diced pimiento, drained
4 large eggs
11/2 cups (6 oz.) finely shredded sharp Cheddar cheese

11/2 tsp. Dijon mustard

1/
4 tsp. ground red pepper
Parchment paper

1. Preheat oven to 425°. Bring first 2 ingredients and 1 cup water to a rolling boil in a 3-qt.
saucepan over medium heat; cook, stirring constantly, 1 minute. Add flour all at once, and
beat vigorously with a wooden spoon 1 minute or until mixture is smooth and pulls away
from sides of pan, forming a ball of dough. Reduce heat to low, and cook, stirring
constantly, 2 minutes. (Dough will begin to dry out.) Remove from heat, and let stand 5
minutes.
2. Meanwhile, pat pimiento dry with paper towels, and finely chop.
3. Add eggs to dough, 1 at a time, stirring to blend after each addition. (If dough separates,
don’t worry. It will come back together.) Add pimiento, cheese, and next 2 ingredients; stir
2 minutes or until fully combined.
4. Drop half of dough by level tablespoonfuls, 1 inch apart, onto 2 parchment paper-lined
baking sheets.
5. Bake at 425° for 10 minutes, placing 1 baking sheet on middle oven rack and other on
lower oven rack. Reduce temperature to 325°, switch baking sheets, and bake 10 to 12
more minutes or until golden and crisp. Cool on baking sheets 5 minutes. Repeat
procedure with remaining dough. Serve warm.

pimiento cheese
Affectionately called “the pâté of the South,” pimiento cheese is the best thing to happen to the sandwich since, well,
sliced bread. But you don’t have to stop there. From appetizers all the way to baked goods, pimiento cheese will always
be a crowd favorite. Spelled pimiento or pimento (both correct), this cheese concoction is as essential to our Southern
identity as sweet tea. Dress it up or down, but be sure to use freshly shredded cheese. Trust us. That preshredded stuff
just doesn’t cut it.
 BAKING SECRETS
from the Southern Living Test Kitchen
You can use a piping bag with a 1/2 -inch round tip or a zip-top plastic freezer bag
with a corner snipped off to pipe the dough onto the baking sheets.
Pepper Jelly Palmiers
 PEPPER JELLY PALMIERS
Party-staples pepper jelly and puff pastry just got more fun. Try them in this flaky, sweet-
and-savory pastry.
makes about 4 dozen palmiers hands-on 20 min. total 1 hour, 50 min.
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
1 cup plus 2 Tbsp. finely shredded Parmesan cheese
6 Tbsp. chopped fresh chives
1/ tsp. kosher salt
2
1/
2 tsp. freshly ground black pepper
1/
2 cup hot pepper jelly

1. Roll 1 pastry sheet into a 12- x 10-inch rectangle on lightly floured parchment paper.
Sprinkle with half of cheese, 3 Tbsp. chives, and 1/4 tsp. each salt and pepper. Roll up
pastry, jelly-roll fashion, starting with each short side and ending at middle of pastry sheet.
Wrap pastry tightly with parchment paper. Repeat procedure with remaining pastry sheet,
cheese, chives, salt, and pepper. Freeze pastries 1 to 24 hours.
2. Preheat oven to 375°. Remove pastries from freezer, and let stand at room temperature
10 minutes. Cut each roll into 1/4-inch-thick slices, and place on parchment paper-lined
baking sheets.
3. Bake, in batches, at 375° for 20 minutes or until golden.
4. Microwave pepper jelly in a microwave-safe bowl at HIGH 1 minute. Spread 1/2 tsp.
pepper jelly onto each palmier. Serve immediately.

time-saving tip
To make the recipe ahead, prepare through Step 1, and wrap the dough in plastic
wrap. Freeze up to 1 month. Proceed with recipe in Step 2 about an hour before the
party starts.
 GIVEAWAY GUIDE
The best part of baking is sharing the fruits of your labor with loved ones. Whether the
lucky recipient is a new neighbor, an old friend, or a family member, you’ll want your
baked goods to not only look their best, but also to stay fresh for a day or two. Follow our
helpful tips and tricks for packaging up sweet treats and savory surprises.

sealed with love

Before packaging up any baked treats, be certain that they have cooled completely. If they are wrapped up while still
warm, condensation will form on the inside of the packaging and cause treats to become soggy or even create mold.
Once they are cool, wrap baked treats in wax paper, plastic wrap, or a plastic storage bag before decorating as desired so
treats stay fresh for as long as possible.

small but mighty

Some baked goods are naturally individually sized, such as cookies and muffins. If you’re making something larger, like
a skillet of cornbread or quick bread, consider baking them in smaller vessels; just watch them in the oven because they
may take less time to bake. Your recipe will create more than one gift, plus packaging is all the more adorable with tiny
treats.

grand gestures
Sometimes a big cake or tart is exactly what the occasion calls for. When giving large desserts, be sure to place them in
or on something sturdy like a platter, cake plate, or wooden box. With the additional weight, you wouldn’t want to see
your hard work fall to pieces.

a recipe for joy

Don’t forget to attach a recipe card with your baked goods, affixed with a ribbon or some twine. For many people, the
recipe can be even more precious than the treats themselves, so be sure to include it. Plus, a beautiful handwritten recipe
card will dress up the look of your gift without much effort.

give a little more

Whenever giving baked goods, think about what accessories might be needed when enjoying the treat. With breads or
muffins, some preserves and a small spreader would be a welcome surprise, or a metal server alongside a cake or pie. Of
course, if you give the baked goods on a platter, a cake stand, or in a tin, know that the recipient will assume that it’s part
of the gift too.
 METRIC EQUIVALENTS
The information in the following charts is provided to help cooks outside the United States
successfully use the recipes in this book. All equivalents are approximate.
©2015 Time Inc. Books
Published by Oxmoor House, an imprint of Time Inc. Books
1271 Avenue of the Americas, New York, NY 10020

Southern Living is a registered trademark of Time Inc. Lifestyle Group. All rights reserved. No part of this book
may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief
quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts
strictly for personal use.
Senior Editor: Katherine Cobbs
Associate Editor: Allison Cox Vasquez
Assistant Project Editor: Lacie Pinyan
Editorial Assistant: April Smitherman
Senior Designer: Melissa Clark
Junior Designer: AnnaMaria Jacob
Executive Photography Director: Iain Bagwell
Photo Editor: Kellie Lindsey
Senior Photographer: Hélène Dujardin
Photographer: Greg DuPree
Senior Photo Stylists: Kay E. Clarke, Mindi Shapiro Levine
Photo Stylists: Ginny Branch, Mary Clayton Carl
Food Stylists: Victoria E. Cox, Margaret Monroe Dickey, Tami Hardeman, Stefanie Maloney, Catherine Crowell Steele
Test Kitchen Manager: Alyson Moreland Haynes
Senior Recipe Developer and Tester: Callie Nash
Assistant Production Director: Sue Chodakiewicz
Senior Production Manager: Greg A. Amason
Assistant Production Manager: Diane Rose Keener
Copy Editors: Donna Baldone, Rebecca Henderson
Proofreader: Rebecca Brennan
Indexer: Mary Ann Laurens
Fellows: Nicole Fisher, Amanda Widis
ISBN-13: 978-0-8487-4727-5
Library of Congress Control Number: 2015944367
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
First Printing 2015