Cooking with Paula Deen Special Issues – September 2019
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PAULA DEEN’S FALL BAKING 80 Crust: ½ cup toasted pecan halves 2 tablespoons whole wheat fl our 1 cup all-purpose fl our 1 teaspo ...
81 PAULA DEEN’S FALL BAKING Cider-Glazed Sweet Potato Doughnuts Makes 12 ½ cup unsalted butter, softened ½ cup granulated sugar ...
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83 PAULA DEEN’S FALL BAKING ½ cup cane syrup 2 tablespoons unsalted butter 2½ cups thinly sliced peeled sweet potatoes 1¾ cups s ...
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Sweet Potato and Apricot Hand Pies Makes 12 2½ cups all-purpose fl our ¼ cup granulated sugar 1 teaspoon kosher salt 1 cup cold ...
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PAULA DEEN’S FALL BAKING 88 Cake: 2 cups granulated sugar 4 large eggs ½ cup vegetable oil ½ cup unsalted butter, melted 2 teasp ...
OLD-FASHIONED STACK CAKE WITH APRICOT GINGER FILLING page 106 ...
PAULA DEEN’S FALL BAKING 90 Nuts Indulgent goodies filled with warmth and crunch and Spices ...
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PAULA DEEN’S FALL BAKING 92 Buttercup Squash Pie Makes 1 (9-inch) deep-dish pie 1 (14.1-ounce) package refrigerated piecrusts, r ...
93 PAULA DEEN’S FALL BAKING Pecan Snickerdoodles Makes 24 6 tablespoons unsalted butter, softened 6 tablespoons all-vegetable sh ...
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95 PAULA DEEN’S FALL BAKING 2½ cups shredded peeled parsnip 2 cups boiling water 2⁄3 cup golden raisins 1 cup unsalted butter, s ...
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97 PAULA DEEN’S FALL BAKING 1 (16.5-ounce) package refrigerated chocolate chip cookie dough 1 (11-ounce) bag caramel candies, un ...
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