Home//Cooking with Paula Deen/September/October 2023/In This Issue
Cooking with Paula Deen|September/October 2023Finding Joy in FallYOU’LL NOTICE THIS ISSUE is a little bit longer than normal, and you’re in for a real treat because more pages mean more room to pack in scrumptious recipes that are brimming with fall’s best flavors.Speaking of, we know apples and caramel have always been a tasty pair, but I wanted each to have their moment to shine. Turn to page 41 for sinfully sweet apple offerings like Caramel Apple Pie Bars, Apple-Pecan Sticky Buns, and the cover recipe, Apple-Cream Cheese Swirl Bundt Cake. For more sticky-sweet treats, flip to page 81 for an ode to caramel. I’m a sucker for the Caramel Chess Pie and Classic Caramel Cake, and the Caramel Apple Cider is the perfect drink to serve to guests when the weather turns extra cool.There’s no shortage…2 min
Cooking with Paula Deen|September/October 2023Decadent DipTHE BELOVED COMBINATION of dreamy chocolate, toasted nuts, and fluffy marshmallow is perfectly suited for this crowd-pleasing dessert. Kiddos and grownups alike will delight in making their own kabobs or dunking sweet treats directly into this creamy party dip that gets everyone involved and is sure to satisfy sweet tooths.MISSISSIPPI MUD DIPMakes about 6 servings½ cup firmly packed dark brown sugar⅓ cup natural unsweetened cocoa powder2 tablespoons cornstarch⅛ teaspoon kosher salt2 cups whole milk, divided3 large egg yolks⅓ cup bittersweet chocolate chips2 teaspoons cold unsalted butter1 teaspoon vanilla extractMarshmallows, toasted chopped pecans, brownies, and finely chopped chocolate, to serve1. In a large saucepan, combine brown sugar, cocoa, cornstarch, and salt; whisk in 1½ cups milk. Bring to a gentle boil over medium-high heat, whisking constantly. Remove from heat.2. In a…1 min
Cooking with Paula Deen|September/October 2023Easy Weeknight Meal PlannerA SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 113.BUTTERNUT SQUASH AND BLACK BEAN CHILIMakes 6 to 8 servings1 tablespoon olive oil1 cup diced yellow onion4 cloves garlic, minced1 (2½-pound) butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)2 (10-ounce) cans mild diced tomatoes with green chiles3 cups vegetable broth1½ tablespoons kosher salt1 tablespoon chili powder1½ teaspoons smoked paprika1 teaspoon ground cumin½ teaspoon garlic powder½ teaspoon onion powder2 (15-ounce) cans black beans, rinsed and drainedSour creamCornbread, to serveGarnish: chopped fresh cilantro1. In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in squash; cook for 2 minutes.2. Add tomatoes, broth, salt, chili powder, paprika, cumin, garlic powder, and onion…5 min
Cooking with Paula Deen|September/October 2023All About ApplesHONEY-APPLE CORNMEAL UPSIDE-DOWN CAKEMakes 1 (10-inch) cake⅓ cup honey2 tablespoons unsalted butter, melted2 small Honeycrisp apples, cored and cut into ⅛-inch slices¾ cup unsalted butter, softened1 cup sugar2 large eggs, room temperature1½ teaspoons lightly packed lemon zest1 teaspoon vanilla extract¾ cup all-purpose flour¾ cup fine-ground yellow cornmeal1 teaspoon ground cinnamon¾ teaspoon baking powder½ teaspoon kosher salt½ teaspoon ground nutmeg⅓ cup whole buttermilk, room temperature1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.2. In bottom of prepared skillet, pour honey and melted butter. Place apple slices in a single layer in a concentric circle on top of honey mixture.3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and sugar with a mixer at medium speed until fluffy, 3…10 min
Cooking with Paula Deen|September/October 2023Raising the Bar(s)BOURBON-PECAN BROWNIESMakes 98 ounces bittersweet chocolate, chopped¾ cup unsalted butter, cubed1 cup granulated sugar¾ cup firmly packed light brown sugar1¼ cups all-purpose flour3 tablespoons unsweetened cocoa powder, sifted¾ teaspoon kosher salt4 large eggs, room temperature and lightly beaten3 tablespoons bourbon1 teaspoon vanilla extract1 cup roughly chopped toasted pecansGarnish: flaked sea salt1. Preheat oven to 325°. Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.3. In a medium bowl,…6 min
Cooking with Paula Deen|September/October 2023Fall Alfresco FeastSUNDAY SUPPER MENUSmoked Peppered Pork TenderloinPaprika Creamed GreensGarlic-Rosemary Crispy Smashed PotatoesRoasted Acorn and Butternut Squash WedgesSpiced Buttermilk PieSMOKED PEPPERED PORK TENDERLOINMakes 6 servings1 cup sour cream1 cup plus 2 tablespoons stone-ground mustard, divided1 tablespoon prepared horseradish1 tablespoon plus ½ teaspoon kosher salt, divided½ cup plus ¼ teaspoon ground black pepper, divided1 teaspoon chopped fresh chives¼ cup mustard seeds2 dried bay leaves, crushed1 cup firmly packed light brown sugar1 cup water2 quarts cold water¼ cup apple cider vinegar1 (2½-pound) package pork tenderloins1 tablespoon cornstarch3 tablespoons olive oilLodge Smoker Skillet and wood chips1. In a small bowl, whisk together sour cream, 2 tablespoons mustard, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper until smooth; sprinkle with chives. Cover and refrigerate for up to 2 days.2. In a small skillet, cook mustard seeds…6 min
Cooking with Paula Deen|September/October 2023Share-Worthy Slicesh*t THE SNOOZE BUTTON ON DELIVERY, and definitely don’t settle for an uninteresting pizza option from the freezer section. Instead, make these family-friendly meals at home—you’ll be surprised by how easy they come together. I know my boys always look forward to pizza night on the weekend, and these ones never stay in the pan for long!SUPREME FRENCH BREAD PIZZA CASSEROLEMakes 6 to 8 servings6 large eggs1¼ cups whole milk½ teaspoon kosher salt⅛ teaspoon ground black pepper7 cups lightly packed cubed day-old French bread1 pound ground mild Italian sausage1 green bell pepper, diced2 cups shredded part-skim mozzarella cheese, divided1 cup shredded mild Cheddar cheese1 cup sliced pepperoni1 cup sliced fresh baby portobello mushrooms1 cup diced white onion½ cup chopped sun-dried tomatoes, drained½ cup sliced black olives1 tablespoon chopped fresh oreganoGarnish:…3 min
Cooking with Paula Deen|September/October 2023A Taste of FallPECAN PIE COBBLERMakes 4 to 6 servings½ (14.1-ounce) package refrigerated piecrusts1 large egg1 teaspoon water6 tablespoons unsalted butter1¾ cups firmly packed dark brown sugar, divided1 cup all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt½ cup whole milk, room temperature¼ cup bourbon1 teaspoon vanilla extract1 cup chopped pecans1½ cups boiling waterFlaked sea salt (optional)Vanilla ice cream, to serve1. Preheat oven to 350°. Line a baking sheet with parchment paper.2. On a lightly floured surface, gently unroll piecrust. Using desired cutters, cut out desired number of shapes from dough. (If using a leaf cutter, use the back of a paring knife to press indentations into dough cutouts, creating leaf veins [1 long indentation down center and 3 diagonal lines on each side].) Place cutouts on prepared pan.3. In a small bowl, whisk…1 min
Cooking with Paula Deen|September/October 2023Bountiful BakingMADE IN THE SOUTHHIGHLAND GOURMET SCONESWhen thinking about scones, Alabama might not be the first place you’d expect to find premium versions of this toothsome treat, but at Highland Gourmet Scones, located in Pelham, Alabama, the Caldwell family is working to change that notion.In the early 1980s, Bonnie Bailey launched the original storefront, featuring her well-known Original Golden Raisin Scones. This variety was initially served at her restaurant and cooking school, The Highland Gourmet, located on Highland Avenue in Birmingham, Alabama. After enduring a few owner changes, the new storefront in Pelham opened in 2012.Fast-forward to 2017, when the Caldwell family learned that the beloved brand was available once again. Although they had little experience in making scones, they were longtime customers and wanted to take on the challenge to…2 min
Cooking with Paula Deen|September/October 2023Pulled Pork PerfectionSLOW COOKER SWEET TEA PULLED PORKMakes 8 to 10 servings⅓ cup firmly packed light brown sugar1½ tablespoons kosher salt1½ tablespoons loose tea (from 1 family-size tea bag)1 teaspoon ground black pepper1 teaspoon garlic powder½ teaspoon ground red pepper1 (4-pound) bone-in pork shoulder1 large yellow onion, thinly sliced3 cloves garlic, smashed4 cups brewed teaPeach-Sweet Tea Barbecue Sauce (recipe follows)1. In a small bowl, stir together brown sugar, salt, loose tea, black pepper, garlic powder, and red pepper; sprinkle over all sides of pork.2. In a slow cooker, place pork. Add onion and smashed garlic to cooker; pour brewed tea over pork and vegetables. Cover and cook on high until pork is fork-tender, about 5 hours.3. Remove pork from slow cooker, reserving cooking liquid; shred meat with 2 forks. Add cooking liquid…1 min
Cooking with Paula Deen|September/October 2023Pasta PartyCHEESY VEGGIE TORTELLINIMakes 6 to 8 servings4 ounces thick-cut bacon, chopped½ cup unsalted butter½ cup all-purpose flour4 cups whole milk1 cup freshly grated Parmesan cheese, divided2½ teaspoons kosher salt½ teaspoon ground white pepper1 (12-ounce) package fresh broccoli florets1 (12-ounce) package fresh cauliflower florets1 (20-ounce) package refrigerated cheese-filled tortellini1 (8-ounce) package fresh mozzarella cheese pearls1 teaspoon lemon zestGarnish: freshly grated Parmesan cheese, lemon zest1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.2. In a large saucepan, cook bacon over medium heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. Remove bacon using a slotted spoon, reserving drippings in pan.3. In same pan, melt butter with drippings over medium heat. Whisk in flour, and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until well…5 min
Cooking with Paula Deen|September/October 2023Get Lost in Love and Best DishesFROM MY HUMBLE BEGINNINGS IN ALBANY, GEORGIA to the Food Network and beyond, it’s been a wild ride to say the least. I’m layin’ it all out there in my newest cookbook, Love and Best Dishes, which will give y’all a deeper look into my life beyond the success I’ve had in the kitchen. It’s filled with family photos, heirloom recipes, and valuable lessons straight from the heart, and you won’t want to miss a single page.I CAN’T EVEN BEGIN TO TELL Y’ALL how excited I am about the good news I have to share. You may or may not have heard, but my new cookbook, Love and Best Dishes, is coming out soon. Y’all have been askin’ me for years now when I was going to put out a…7 min
Cooking with Paula Deen|September/October 2023Seasonal BreadsEVERYTHING ROLLSMakes 16(photo on page 73)2⅓ cups all-purpose flour1⅓ cups whole wheat flour1 cup warm water (105° to 110°)¼ cup warm whole milk (105° to 110°)¼ cup honey2 tablespoons unsalted butter, softened2 teaspoons salt2 teaspoons active dry yeast½ teaspoon onion powder1 cup sunflower seeds2½ tablespoons poppy seeds, divided2 tablespoons flaxseeds1 large egg1 teaspoon water1½ teaspoons sesame seeds1 teaspoon fennel seeds1 teaspoon garlic salt1 teaspoon dried minced onion½ teaspoon flaked sea saltGreen Onion Spread (recipe follows)1. In the bowl of a stand mixer, stir together flours, 1 cup warm water, warm milk, honey, butter, salt, yeast, and onion powder. Using the dough hook attachment, beat at medium speed until smooth and elastic, about 5 minutes, stopping to scrape sides of bowl. Add sunflower seeds, 2 tablespoons poppy seeds, and flaxseeds, beating…9 min
Cooking with Paula Deen|September/October 2023Five Ways with Cheese StrawsSPICY CHEESE STRAWSMakes about 242 cups all-purpose flour1 cup shredded mild Cheddar cheese1 cup shredded Monterey Jack cheese with peppers¾ cup cold unsalted butter, cubed2 teaspoons kosher salt¼ teaspoon ground black pepper¼ teaspoon ground red pepper¼ teaspoon smoked paprika¼ cup whole milk1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.2. In the work bowl of a food processor, pulse flour, cheeses, cold butter, salt, peppers, and paprika until combined. With processor running, add milk in a slow, steady stream until a dough forms.3. Using a cookie press fitted with a star-shaped disk, pipe dough in long, straight lines onto prepared pans. Cut into 6-inch pieces.4. Bake until lightly browned, 18 to 20 minutes. Let cool completely on pans.· kitchen tip ·If you don’t have a cookie press,…6 min
Cooking with Paula Deen|September/October 2023Oxford AwaitsSITUATED ABOUT AN HOUR PLUS A COUNTRY DETOUR southeast of Memphis, Tennessee, Oxford, Mississippi is a small town founded in 1837 by settlers who had big dreams for this Lafayette County burg. Its namesake comes from the beloved site in England, with the settlers hoping the name would help land the state’s first public university. Several years later, the legislature granted their wish, and Oxford and the University of Mississippi began building a singular dynamic community.SCHOOL SPIRITYou can’t go anywhere in Oxford without noticing the town’s abiding love for the University of Mississippi (olemiss.edu), or Ole Miss as most call it. It extends the town with its picturesque campus and cultural opportunities; for example, the library boasts the Hall of Mississippi Writers and an extensive collection of blues recordings and…6 min
Cooking with Paula Deen|September/October 2023Game Time Essentials1 min
Cooking with Paula Deen|September/October 2023Chicken Dinner WinnerCRISPY FRIED CHICKENMakes 4 servings3 boneless skinless chicken breasts3½ teaspoons kosher salt, divided1¾ teaspoons ground black pepper, divided2⅓ cups panko (Japanese bread crumbs)1¼ teaspoons dried Italian seasoning1 cup all-purpose flour¾ teaspoon onion powder¾ teaspoon garlic powder¾ teaspoon paprika3 large eggsLemon wedges, to serveGarnish: chopped fresh parsley1. Pat chicken dry with paper towels. Using a sharp knife, cut off tenderloin from each breast; reserve. Halve each breast horizontally to make 2 smaller pieces.2. Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, a small cast-iron skillet, or a rolling pin, flatten chicken breasts to ¼-inch thickness. Sprinkle 1½ teaspoons salt and ¾ teaspoon pepper all over chicken breasts and tenderloins.3. If preheating is recommended by your air…1 min
Cooking with Paula Deen|September/October 2023Must-Try MuffinsBROWNED BUTTER BANANA MUFFINSMakes 12(photo on page 59)Browned butter:1¼ cups cold unsalted butterMuffins:½ cup granulated sugar½ cup firmly packed light brown sugar2 large eggs2¼ cups all-purpose flour¾ teaspoon baking soda½ teaspoon baking powder½ teaspoon kosher salt¼ teaspoon ground cinnamon¼ cup whole buttermilk1 cup diced ripe bananaTopping:¼ cup all-purpose flour¼ cup firmly packed light brown sugar¼ cup old-fashioned oats¼ cup slivered almonds1. Preheat oven to 425°. Spray 2 (6-cup) muffin pans with baking spray with flour.2. For browned butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 14 minutes. Remove from heat, and let cool completely.3. For muffins: In a large bowl, beat ½ cup browned butter and sugars with a mixer at medium speed until combined,…6 min
Cooking with Paula Deen|September/October 2023Caramel ConfectionsCHOCOLATE-CARAMEL-PECAN PIE BARSMakes 91½ cups plus 2 tablespoons all-purpose flour, divided1 cup sugar, divided¾ teaspoon kosher salt, divided¾ cup cold unsalted butter, cubed⅔ cup light corn syrup2 large eggs2 tablespoons unsalted butter, melted1 teaspoon vanilla extract1 cup coarsely chopped pecans¾ cup chopped semisweet chocolateGarnish: warmed hot caramel topping*1. Preheat oven to 350°. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.2. In a medium bowl, whisk together 1½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until butter is in pea-size pieces and mixture is crumbly. Press mixture into bottom of prepared pan.3. Bake until edges are lightly browned and center is dry, 15 to…9 min
Cooking with Paula Deen|September/October 2023Superb ShrimpSHRIMP ARE LOW IN CALORIES AND FAT yet rich in protein and nutrients like vitamin B12, making them a nutritious option for simple, quick-cooking dinners in the summer. Serve these tasty shrimp-based dishes that are filled with fresh herbs and seasonal produce for a light but filling entrée that everyone in your family will love.SHRIMP SCAMPI OVER HERB RICEMakes 4 servings1 tablespoon extra-virgin olive oil1 pound colossal fresh shrimp, peeled and deveined (tails left on)1 teaspoon chopped shallot½ teaspoon chopped garlic¼ cup dry white wine3 tablespoons plus 2 teaspoons chopped fresh parsley, divided1 teaspoon Creole seasoning1 teaspoon fresh lemon juice⅛ teaspoon crushed red pepper2 cups hot cooked rice1 tablespoon unsalted butterGarnish: chopped fresh parsley1. In a large saucepan, heat oil over medium-high heat. Add shrimp, and cook until shrimp begin…2 min
Cooking with Paula Deen|September/October 2023Cake for BreakfastPOUND CAKE FRENCH TOASTMakes 4 to 6 servings4 large eggs¼ cup whole milk2 tablespoons sugar8 (1-inch-thick) slices Classic Pound Cake (recipe follows)4 tablespoons unsalted butter⅓ cup maple syrup¼ cup apple butterCinnamon Sugar Bacon (recipe follows)1. In a large bowl, whisk together eggs, milk, and sugar; pour into a shallow dish. Working in batches, dip Classic Pound Cake slices in egg mixture, fully coating both sides. Let stand on a plate.2. In a large skillet, melt 1 tablespoon butter over medium heat. Working in batches, add cake slices, and cook until golden brown and slightly crisp, about 3 minutes per side, adding remaining butter, 1 tablespoon at a time, between batches.3. In a small bowl, whisk together maple syrup and apple butter. Serve cake slices with syrup mixture and Cinnamon Sugar…2 min
Cooking with Paula Deen|September/October 2023Weekly 5 Shopping ListMEAT□ Chicken, 6 bone-in skin-on thighs□ Pork, 1 (4-pound) shoulder, 1 pound ground□ Sausage, 1 pound ground sweet Italian, 1 (10-ounce) package andouillePRODUCE□ Bell pepper, 1 red□ Cilantro, 1 bunch□ Garlic, 1 to 2 heads□ Green onion, 1 bunch□ Kale, 1 bunch□ Lettuce, 1 (5-ounce) package spring mix□ Mustard greens, 1 bunch□ Onion, 2 yellow, 1 large sweet, 1 small sweet□ Oregano, 1 bunch□ Radish, 1 bunch□ Squash, 1 (2½-pound) butternut□ Sweet potatoes, 3 large□ Yukon gold potatoes, 1 pound smallDAIRY□ Sour cream, 1 (16-ounce) container□ Milk, 1 quart whole□ Butter, 2 sticks unsalted□ Mozzarella, 1 (8-ounce) package fresh pearls□ Parmesan cheese, 1 (6-ounce) container grated□ Cheddar cheese, 1 (16-ounce) package shreddedDRY AND CANNED GOODS□ Black beans, 2 (15-ounce) cans□ Broth, 1 (32-ounce) container vegetable, 1 (32-ounce) low-sodium chicken□ Cornbread,…1 min
