2019-11-01 Southern Living

SOUTHERNLIVING.COM / NOVEMBER 2019

123

Sorghum-Pecaffi
Moffikey Bread Muffiffiffi
ACTIVE 30 MIN. - TOTAL 50 MIN.,
PLUS 8 HOURS CHILLING
MAKES 1 DOZEN|

1 cup chopped toasted pecans,
divided

10 Tbsp. unsalted butter, melted
and divided

1 1/4 lb. frozen white bread dough,
thawed (such as Bridgford
Frozen White Ready-Dough)

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

1/3 cup packed light brown
sugar

1/3 cup sorghum syrup

1/4 tsp. kosher salt

1. Coat a 12-cup muffin pan well with
   cooking spray. Sprinkle 1/2 cup of the
   pecans evenly into muffin cups.


2. Place 4 tablespoons of the melted
   butter in a medium bowl. Cut dough
   into 1/2- to 3/4-inch pieces. Place pieces
   in bowl with butter; toss well to coat.


3. Stir together granulated sugar and
   cinnamon in a separate medium bowl.
   Add dough pieces; toss well to coat.
   Arrange half of pieces evenly in muffin
   pan; sprinkle remaining pecans evenly
   on top. Arrange remaining pieces evenly
   over pecans in muffin pan.


4. Combine brown sugar, sorghum, salt,
   and remaining 6 tablespoons butter in a
   small saucepan over medium-low. Cook,
   stirring occasionally, until mixture starts
   to bubble, about 5 minutes. Remove
   from heat; cool 10 minutes. Pour evenly
   over dough in muffin pan (about 1 table-
   spoon each). Cover loosely with plastic
   wrap. Chill 8 hours or up to overnight.


5. Remove pan from refrigerator, and
   uncover. Let stand at room temperature
   20 minutes. Preheat oven to 350°F.


6. Place pan on a rimmed baking sheet
   to catch any drips. Bake in preheated
   oven until dough is puffed and cooked
   through, about 20 minutes. Remove
   pan from oven; let stand 5 minutes.
   Line a baking sheet with aluminum
   foil or parchment paper. Carefully
   invert muffins onto prepared baking
   sheet; transfer to a platter. Spoon any

remaining syrup mixture from muffin

pan over muffins. Serve warm.

Baked Brie with Hoffieyed

Five Spice Pecaffiffi

ACTIVE 10 MIN. - TOTAL 30 MIN.

SERVES 8|

1 (8-oz.) Brie round

1/4 cup honey

1/4 tsp. kosher salt

1/4 tsp. Chinese five spice powder

1/2 cup chopped toasted pecans

2 Tbsp. chopped sweetened dried

cherries

Apple slices, crackers, and/or

toasted baguette slices for

serving

1. Preheat oven to 350°F. Line a small
   baking sheet with parchment paper
   or aluminum foil. Unwrap cheese, and
   place on prepared baking sheet. (Do
   not trim rind from cheese.) Bake until
   cheese is soft to the touch, 12 to 15
   minutes. Remove from oven; cool on
   baking sheet 5 minutes.


2. Place honey, salt, and five spice
   powder in a small saucepan. Heat over
   medium-low until honey “melts,” about
   2 minutes. Stir in pecans and cherries;
   cook until warmed, about 2 minutes.


3. Carefully transfer cheese round to a
   platter; top with pecan mixture. Serve
   warm with apples, crackers, and/or
   toasted baguette slices.

Roaffited Root Vegetableffi

with Spicy Pecaffi Toppiffig

ACTIVE 25 MIN. - TOTAL 1 HOUR, 15 MIN.

SERVES 8|

SPICY PECAN TOPPING

2 Tbsp. pure maple syrup

1 Tbsp. unsalted butter

1 cup pecan halves

1/2 tsp. chili powder

1/4 tsp. smoked paprika

1/4 tsp. cayenne pepper

1/2 tsp. kosher salt

ROASTED ROOT VEGETABLES

1 lb. sweet potatoes, peeled and

cut into 1-inch cubes (3 1/4 cups)

With 2% milk, at least half of adults

had a lower desire to eat

than before breakfast for 3 1/2 hours.