Innholdsfortegnelse for Heirloom Southern Baking 2018 i Southern Lady

CLASSIC TEA CAKES MAKES ABOUT 24 ½ cup unsalted butter, softened ¾ cup plus 1 tablespoon granulated sugar 1 large egg 1⅔ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon kosher salt ½ cup whole milk 1 tablespoon orange zest 1 teaspoon vanilla bean paste Garnish: confectioners’ sugar 1. Preheat oven to 375°. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. 3. In a medium bowl, whisk together flour, baking powder, and salt. 4. In a small bowl, combine milk, zest, and vanilla bean paste. With mixer on low speed, gradually add flour mixture to butter mixture alternately…

LANE CAKE MAKES 1 (9-INCH) CAKE 1 cup unsalted butter, softened 2 cups sugar 3½ cups all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt 1 cup whole milk 8 large egg whites Lane Cake Filling (recipe follows) Seven-Minute Frosting (recipe follows) 1. Preheat oven to 325°. Spray 3 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In a medium bowl, sift together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. 4. In a large bowl,…

NO-KNEAD ICE BOX ROLLS MAKES 20 1¼ cups warm water (105° to 110°), divided 1 (0.25-ounce) package active dry yeast 3 large eggs ½ cup sugar ¾ cup unsalted butter, melted and divided ½ teaspoon kosher salt 5½ cups all-purpose flour Flaked sea salt 1. In the bowl of a stand mixer fitted with the dough hook attachment, combine ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In a medium bowl, whisk together eggs, sugar, ½ cup melted butter, and salt. With mixer on low speed, add egg mixture and remaining 1 cup warm water to yeast mixture, beating until combined. Gradually add flour, beating until a dough forms. Cover and refrigerate for at least 8 hours or overnight. (Dough will be…

CLASSIC PECAN PIE MAKES 1 (9-INCH) DEEP-DISH PIE Old-Fashioned Piecrust (recipe follows) ½ cup firmly packed light brown sugar ½ cup light corn syrup ½ cup cane syrup ¼ cup unsalted butter, melted 3 large eggs 1½ teaspoons vanilla extract ½ teaspoon salt 2½ cups pecan halves 1 cup chopped pitted dates Garnish: whipped topping, chopped pecans 1. Preheat oven to 350°. 2. In a large bowl, whisk together brown sugar, corn syrup, and cane syrup. Whisk in melted butter and eggs until well combined. Whisk in vanilla and salt. Sprinkle pecans and dates into bottom of prepared crust. Pour brown sugar mixture on top of pecans and dates. 3. Bake until center is set, 45 minutes to 1 hour, loosely covering with foil during last 20 to 30 minutes…