3 PAULA DEEN’S FALL BAKINGA
utumn has arrived, and that means it’s time to
get in the kitchen and start baking. All year long,
I anticipate that sweet fi rst taste of fall, and as the
leaves begin to change, I start gathering up bushels of the
beloved produce and spices that will bring the fl avors of
the season to the table.
Fall baking is a treasured tradition in the South, and
tried-and-true recipes bring back fond memories of
gathering together to enjoy goodies fi lled with harvest
fl avor. Whether it’s a muffi n or sweet roll served with
coff ee on a brisk morning, gingersnaps packed for a
picnic, or an impressive cake or pie displayed for an
irresistible dessert, classic fall bakes fi ll this time of year
with comfort and bring smiles to the faces of my nearest
and dearest.
I know traditional fall fl avors are plentiful, so I’ve
fi lled this special issue with something for everyone. If
you’re all about fall fruits, head to the market or orchard
and fi ll up your baskets because you’ll want to try all
of these mouthwatering apple and pear desserts. For
those who crave the rich, creamy texture of treats made
with pumpkin and sweet potato, you’ll go crazy for the
chapters devoted to these decadent goodies. I’ve rounded
out this special collection with rich, warming dishes fi lled
with nuts and spices and, of course, chocolate. With all
these yummy options, you’re sure to fi nd some new go-to
sweets for your recipe box.
From comforting cobblers, cookies, and tarts to
delicious breads, bars, and more autumnal bakes, these
recipes will fi ll your home with the enticing aromas of
the season. I hope you have a ball whipping up these
sweets for your loved ones.Love and Best Dishes,The First Taste of Fall
Photo by Kelli Boyd
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My Favorites
CRANBERRY APPLE
UPSIDE-DOWN CAKE page 18
GOOEY PUMPKIN BUTTER
CAKE BARS page 69
DOUBLE-CHOCOLATE
PECAN TASSIES page 116^18116