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    Southern Living Best Fall Baking
    Southern Living Best Fall Baking
    Southern Living Best Fall Baking
    Ebook261 pages2 hours

    Southern Living Best Fall Baking

    By Southern Living

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    About this ebook

    Fall is a Southern baker's favorite time of year, and this special collector's edition from Southern Living covers all the classic hits, including cakes, pies, breads, cobblers, and more. Our test kitchen pros have turned out delicious treats full of our favorite fall flavors, from caramel and apples to pumpkin and pecans. We're even sharing our very best recipe for Southern cornbread, DIY doughnuts, and 5-star rated recipes like German Chocolate Cake.
    LanguageEnglish
    PublisherSouthern Living
    Release dateOct 4, 2019
    ISBN9780848701321
    Southern Living Best Fall Baking

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      Book preview

      Southern Living Best Fall Baking - Southern Living

      CLARKE

      PRO TIP

      Pie Baking Tips

      Test Kitchen baker extraordinaire Deb Wise shares her tips for mastering these classics

      Apple

      SLICE THE APPLES evenly so they all will bake in the same amount of time.

      AVOID THE GAP between the top crust and the filling by partially cooking apples in a skillet before you add them to the pie. Uncooked apples will shrink during baking.

      COOL THE FILLING before pouring it into the bottom crust. This will keep the butter firm, which makes for a flakier crust.

      Pumpkin

      WHISK THE SPICES into the plain pumpkin puree; they will be incorporated more evenly in the filling.

      WATCH THE PIE carefully at the end of the baking time. Remove it from the oven when the center (about a 3-inch circle) is still wobbly like gelatin. As the pie cools, it will firm up but remain creamy and silky.

      ADD AN EXTRA EGG to the pumpkin filling for softer, more custard-like results.

      ENSURE A CRISP CRUST by baking the pie on a rack in the lower third of the oven.

      Pecan

      DON’T OVERTOAST the pecans. Spread the nuts in a single layer on a baking sheet, and toast at 350ºF for 5 to 6 minutes or until just fragrant.

      CHOP PECANS instead of using whole nuts, which make it harder to cut clean slices of pie.

      USE LIGHT CORN SYRUP and granulated sugar for a rich, buttery taste, or mix dark corn syrup with packed brown sugar to achieve a deeper caramel flavor.

      REMOVE THE PIE from the oven when a knife inserted in the center comes out with a clear coating of the filling that is not grainy or lumpy. The filling will firm up as it cools.

      KNOW-HOW

      The Right Way To Make Whipped Cream

      You can choose between heavy cream and whipping cream. Heavy cream has a higher fat content, which makes sturdier whipped cream. Whipping cream beats up a bit silkier and lighter.

      Whipped cream comes together much faster if everything is cold. Start with chilled cream, and pop the mixing bowl and beaters (or whisk) in the freezer for 15 minutes.

      Use confectioners’ sugar or superfine granulated sugar for the smoothest texture.

      ADD EXTRA FLAVOR

      Start with 2 cups whipped cream, and then gently fold in 1 tablespoon of any of these ingredients.

      1. Finely minced crystallized ginger

      2. Ground cinnamon

      3. Fresh orange zest

      4. Almond extract

      GREAT GEAR

      Baking Tools that Hit the Sweet Spot

      Before whipping up sugary confections, add these three helpers to your list

      1. 19-INCH FRENCH ROLLING PIN

      Why we love it: A tapered, handleless wooden pin is easy to clean and flattens out dough for pies and cookies like a dream. $22.50; whetstonewoodenware.com

      2. GIR ULTIMATE SPATULA

      Why We Love It: This silicone spatula feels great to hold, and the angled tip scrapes up every last bit of batter from a bowl. Bonus: It can be used for high-heat cooking too. $12.95; gir.co

      3. OXO GOOD GRIPS OFFSET ICING SPATULA

      Why we love it: Once you’ve frosted a cake or cupcake with this sturdy yet flexible offset spatula, you’ll never go back to using a butter knife again. $9.99; amazon.com

      PANTRY PRIMER

      Baking Essentials Breakdown

      Stock up on must-have ingredients to get you through the sweetest season

      Vanilla

      1. VANILLA EXTRACT: Best for recipes that don’t require long cooking times, which can degrade its delicate flavor. For oven-baked goods, such as cakes and cookies, imitation vanilla gives more bang for your buck.

      2. VANILLA BEANS: Use vanilla beans for their rich, concentrated flavor and beautiful black seeds. One bean is roughly equal to 3 teaspoons of extract.

      3. VANILLA BEAN PASTE: This syrupy liquid has a strong vanilla flavor and is speckled with real vanilla seeds. If a recipe calls for one vanilla bean pod, use 1 tablespoon of paste. If the recipe calls for extract, use the same amount called for.

      Cocoa

      4. LEFT: Smoother and more mellow, this cocoa is treated to remove acidity.

      5. RIGHT: Since this cocoa hasn’t been treated, it’s more acidic and has a reddish color and a sharp, almost fruity flavor.

      Butter

      6. UNSALTED: We often recommend unsalted butter for baking. If a recipe calls for unsalted and you have only salted, simply omit half of the salt you would add.

      TEST KITCHEN TECHNIQUES

      Fill a Piping Bag Like a Pro

      Easy instructions for making a tricky job much less messy

      STEP ONE

      Fit a piping bag with an icing tip. Place the empty bag, tip side down, in a glass about 3 inches shorter than the top of the bag. Let the top of the bag fold over the edge of the glass.

      STEP TWO

      Using a rubber spatula, scrape the icing into the piping bag, filling it up about one-half to two-thirds full. Carefully fold up the top of the bag, and then remove it from the glass.

      STEP THREE

      Twist the top of the bag where the icing ends, and push the icing down into the bottom of the bag to release any trapped air. Close the piping bag with a twist tie or rubber band.

      COOKING TRICKS

      Smart Shortcuts

      Our sneakiest ways of sprucing up store-bought products

      Bake a nutty piecrust

      START WITH

      REFRIGERATED PIE DOUGH

      Dust work surface with powdered sugar. Unroll dough; place on top of sugar. Sprinkle evenly with ⅓ cup toasted, finely chopped pecans. Gently roll over dough with a rolling pin. Place in a pie plate; bake as directed.

      Go beyond cookies

      START WITH

      PARCHMENT PAPER

      We love Reynolds Parchment Paper with Smart Grid because it makes it easy to cut an exact size for any pan. We use it to line baking sheets when roasting vegetables in the oven and as a cooling rack for fried foods, such as doughnuts.

      KNOW-HOW

      Fantastic Fantans

      Master the art of shaping delectable pull-apart fantans in four simple steps

      STEP ONE:

      Roll out and top the dough (through Step 4 of recipe). Use the steady pressure of a pizza wheel or chef’s knife to cut dough into 5 (12- x 4-inch) strips.

      STEP TWO:

      Stack strips of dough on top of one another. Don’t fret about perfection, but do tuck back in any apple or pecan pieces that tumble from between the layers.

      STEP THREE:

      Using a knife, cut stacked strips crosswise into 6 rectangles; cut rectangles in half to make 12 (2-inch) squares.

      STEP FOUR:

      Turn stacked squares cut sides up, and place in lightly greased muffin cups for a final rise before baking.

      Caramel apple fantans

      TASTING NOTES

      Five Orchard-Fresh Favorites

      September brings a bounty of crisp fall apples, each one unique—from tart ‘Granny Smith’ to candy-sweet ‘Fuji.’ Many lesser known varieties arrive in peak season and appear only briefly, so enjoy them now.

      1 Versatile, sweet-tart cross between a ‘Jonathan’ and ‘Golden Delicious,’ best enjoyed soon after harvest.

      2 Crisp, aromatic and sweet; a favorite for eating out of hand. Try it julienned in a Waldorf Cobb Salad.

      3 Mellow and sweet with a medium-firm texture; a versatile old-fashioned favorite that’s perfect for baking.

      4 Crisp and honey-sweet with a juicy bite; perfect for snacking or baking. Can sub for ‘Braeburns’ in our Caramel Apple Fantans.

      5 Juicy and aromatic with a hint of spice and soft, creamy texture that breaks down easily when cooked. Excellent for applesauce.

      Sometimes a layer cake’s filling can leak over the sides. To keep it contained, pipe icing around the top edge of the bottom cake layer. Spread the filling inside your icing; then add the top layer, and frost the entire cake. —Deb Wise Test Kitchen Professional

      ANY WAY YOU SLICE IT

      Praline Layer Cake

      ACTIVE 1 HOUR, 10 MIN.

      TOTAL 2 HOURS, 55 MIN.

      SERVES 10

      The cooked buttercream in this cake is an old-fashioned method that yields delicious results.

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