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DESSERTS
Sweet dreams, baby! We’ve got layer upon layer of delectable cakes, cookies, and mile-high homemade pies designed to dazzle. Who could possibly say no?
THE WAY WE DINE
Today's Dessert Party
The latest trend on the party circuit? The dessert bar. A fun and flirty parade of make-ahead sweets and sparkling Prosecco set the stage for the sweetest happy hour in town.
Prosecco • Coffee & Tea
German Chocolate Pecan Pie Bars
Red Velvet-White Chocolate Cheesecake
Praline Pecan Icebox Butter Cookies
White Cake with Caramel Icing
Caramel layer cakes, for all their fame and glory, have a reputation for being big trouble, which is why so many people steer clear of the kitchen and simply wait for a sudden windfall on a bereavement buffet. True, there’s definitely an art to spinning caramelized sugar into a flawless frosting, but with this classic recipe (and a little practice) you’ll be able to turn out a grand cake every time.
Serves 12
Hands-on 30 minutes
Total 2 hours 35 minutes, including icing
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon table salt
1 cup milk
6 large egg whites
Caramel Icing (see below)
1. Preheat the oven to 350°F. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy. Beat in the vanilla. Sift together the flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed after each addition.
2. Beat the egg whites at high speed until stiff peaks form; fold into the batter. Divide the batter between 2 greased and floured 9-inch round cake pans.
3. Bake at 350°F for 28 to 32 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans 10 minutes; remove from the pans to a wire rack, and cool completely (about 1 hour). Spread Caramel Icing between the layers and on the top and the sides of the cake.
Caramel Icing
4 cups sugar
1 cup milk
1 cup butter
1. Bring 3 cups of the sugar, milk, and butter to a boil in a heavy 4-quart saucepan over medium heat, stirring occasionally. Reduce heat to low, and maintain at a simmer, stirring occasionally.
2. Meanwhile, spread remaining 1 cup sugar in an even layer in a large stainless steel skillet. Cook over medium heat, without stirring, 6 minutes or until amber-colored. (Shake the pan occasionally so that the sugar caramelizes evenly.)
3. Carefully whisk the caramelized sugar into the simmering milk mixture, whisking constantly (mixture will bubble vigorously). Increase the heat to medium, and cook, stirring often, 8 minutes or until a candy thermometer registers 235°F (soft ball stage).
4. Remove from the heat, and transfer to a bowl. Beat with an electric mixer at medium speed 5 to 7 minutes or until the mixture is lukewarm, loses its gloss, and thickens. Makes about 4 cups
CARAMEL ITALIAN CREAM CAKE
A quest for the end-all, be-all holiday cake led us to a decadent fusion—a can’t-miss combination of ultra-moist Italian cream cake layers sandwiched with caramel fudge frosting. Brown sugar delivers a foolproof shortcut for the novice baker. And yes, we know that brown sugar technically makes it butterscotch, but the cake’s rich caramel flavor is undeniably divine.
Serves 12
Hands-on 50 minutes
Total 2 hours 25 minutes, including frostings
3 cups shaved coconut
1 cup finely chopped pecans
½ cup butter, softened
½ cup shortening
1½ cups granulated sugar
½ cup firmly packed dark brown sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Quick Caramel Frosting (at below)
Cream Cheese Frosting (at below)
1. Preheat the oven to 350°F. Place the shaved coconut in a single layer in a shallow pan. Place the pecans in a second shallow pan. Bake the coconut and pecans at the same time at 350°F for 5 minutes or until the coconut and pecans are toasted and fragrant, stirring both halfway through.
2. Beat the butter and shortening at medium speed with an electric mixer until fluffy; gradually add the granulated and brown sugars, beating well. Add the egg yolks, 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
3. Combine the flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the pecans and 1 cup sweetened flaked coconut.
4. Beat the egg whites to stiff peaks at high speed and fold into batter. Pour the batter into 3 greased and floured 9-inch round cake pans.
5. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks, and cool completely (about 1 hour).
6. Make Quick Caramel Frosting. Immediately spread the frosting between the layers and on top of the cake. Spread Cream Cheese Frosting over the sides of the cake; press the 3 cups toasted shaved coconut onto the sides of the cake.
QUICK CARAMEL FROSTING
1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1. Bring the first 3 ingredients to a rolling boil in a 3½-quart saucepan over medium, whisking constantly, 7 minutes.
2. Stir in the cream, bring to a boil, and remove from heat. Pour into the bowl of a heavy-duty electric stand mixer. Gradually beat in the powdered sugar and vanilla at medium speed, using whisk attachment; beat 10 minutes until thickened. Use immediately. Makes 5 cups
CREAM CHEESE FROSTING
¼ cup butter, softened
½ (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, and beat at low speed until blended; stir in the vanilla. Makes 1¾ cups
FLASHBACK
The Midas Touch
Caramelizing sugar may seem like tricky business, but the age-old secret is all in the timing. Once sugar begins to caramelize, the color changes rapidly from pale yellow to gold to amber to dark brown. Pull it off the fire just before it reaches the desired color—residual heat continues to darken the caramel. Stop the cooking process by placing the bottom of the pan in ice water. First time making caramel frosting? Be fearless: Adding cold butter or liquids such as cream causes hot caramel to bubble up and spatter and often creates lumps. Just step back and keep stirring. Once the icing begins to cool, start spreading it over the cake layers before it loses its gloss.
Lemon Bars
Pastel layers strike the perfect balance between buttery shortbread and tartly sweet lemon custard. Recipes date back to the early 60s—in the Chicago Tribune and a Betty Crocker cookbook—but lemon bars soon migrated South to become a standard in the ladies luncheon repertoire.
Makes 24 bars
Hands-on 15 minutes
Total 2 hours 25 minutes
2½ cups all-purpose flour
¾ cup powdered sugar
1 cup cold butter, cut into pieces
2 cups granulated sugar
½ teaspoon baking powder
4 large eggs, lightly beaten
⅓ cup fresh lemon juice
Garnishes: fresh mint leaves
1. Lightly grease an aluminum foil-lined 13- x 9-inch pan. Preheat the oven to 350°F. Combine 2 cups of the flour and ½ cup of the powdered sugar. Cut the butter pieces into the flour mixture with a pastry blender until the mixture is crumbly. Press the mixture into prepared pan.
2. Bake at 350°F for 20 minutes or until lightly browned. Cool 30 minutes.
3. Combine the granulated sugar, baking powder, and remaining ½ cup flour; whisk in the eggs and lemon juice. Pour over the cooled crust.
4. Bake at 350°F for 20 to 25 minutes or until set and edges are lightly browned. Cool completely on a wire rack (about 1 hour). Sprinkle with the remaining ¼ cup powdered sugar, and cut into bars.
LEMON BAR CHEESECAKE
Looking for a way to elevate those luscious lemon bars to dinner-party heights? Consider it found. A velvety golden-crusted cheesecake topped with lemon curd captures everything we love about the classic.
Serves 10
Hands-on 40 minutes
Total 4 hours 15 minutes, plus chill time, including lemon curd and Candied Lemon Slices
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon table salt
½ cup cold butter, cubed
2 large egg yolks
1 to 2 tablespoons ice water
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups Quick and Easy Lemon Curd (at below)
Candied Lemon Slices (optional, at below)
1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add the butter, and pulse 5 or 6 times or until crumbly. Whisk together the egg yolks and 1 tablespoon ice-cold water in a small bowl; add to the butter mixture, and process until the dough forms a ball and pulls away from sides of the bowl, adding up to 1 tablespoon remaining ice-cold water, 1 teaspoon at a time, if necessary. Shape the dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.
2. Roll the dough into a 14-inch circle on a lightly floured surface. Fit the dough into a lightly greased 9-inch dark springform pan, gently pressing on the bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.
3. Meanwhile, preheat the oven to 325°F. Beat the cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add the granulated sugar, beating until blended. Add the eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in the vanilla.
4. Pour two-thirds of the cheesecake batter (about 4 cups) into the prepared crust; dollop 1 cup of the lemon curd over the batter in the pan, and gently swirl with a knife. Spoon remaining batter into pan.
5. Bake at 325°F for 1 hour to 1 hour and 10 minutes or just until the center is set. Turn the oven off. Let the cheesecake stand in the oven, with door closed, 15 minutes. Remove the cheesecake from the oven, and gently run a knife around the outer edge of the cheesecake to loosen from the sides of the pan. (Do not remove the sides of the pan.) Cool completely in the pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
6. Remove the sides of the pan, and transfer the cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over the cheesecake, and, if desired, top with Candied Lemon Slices.
QUICK AND EASY LEMON CURD
6 lemons
½ cup butter, softened
2 cups sugar
4 large eggs
1. Grate 2 tablespoons zest from the lemons. Cut the lemons in half; squeeze the juice to equal 1 cup. Beat together the butter and sugar at medium speed with an electric mixer. Add the eggs, 1 at a time; beat just until blended. Add the lemon juice to the butter mixture, beating at low speed until blended; stir in the zest. (Mixture will look curdled.) Transfer to a 3-quart microwave-safe bowl.
2. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes until the mixture thickens and starts to mound slightly when stirred.
3. Place plastic wrap directly on the warm curd; chill 4 hours or until firm. Chill in an airtight container up to 2 weeks. Makes 2 cups
CANDIED LEMON SLICES
1 cup sugar
2 tablespoons fresh lemon juice
¾ cup water
2 small lemons, thinly sliced
Line a jelly-roll pan with wax paper. Stir together first 3 ingredients in a large skillet over medium until the sugar dissolves. Add the lemon slices; simmer gently, in a single layer and turning occasionally, 15 minutes until slightly translucent and rinds are soft. Remove from the heat. Place in a single layer in the pan. Cool completely. Cover and chill 2 hours to 2 days. Reserve the syrup for another use. Makes 8 to 10 slices
FRESH TAKE
Lemon Cloud Cake
When we created the Lemon Bar Cheesecake, we changed the mixing method for our favorite lemon curd, opting for a foolproof technique that yielded perfect results every time. It was so luscious and so simple to make, we built a feature story around creative ways to use it—including a sunny citrus update of the crowd-pleasing pudding poke cake.
Lemon Cloud Cake: Bake your favorite white layer cake batter in a 13- x 9-inch pan. Cool in the pan on a wire rack 20 minutes. Pierce the top of the cake every 1 ½ inches, using the handle of a wooden spoon. Spread 2 cups lemon curd over the cake. Cool completely; cover and chill 4 hours. Frost the top of the cake with sweetened whipped cream. Pride of place at your next family reunion guaranteed. Serves 12
Brown Sugar Cocoa Fudge
This is a simple old-fashioned fudge with impressive dividends—the only trick is in the timing. Eliminate the guesswork with a candy thermometer. Undercooking by just 2 to 3 degrees prevents the fudge from setting. Worst case scenario? A stellar batch of hot fudge sauce.
Makes 36 pieces
Hands-on 20 minutes
Total 1 hour 20 minutes
Parchment paper
2 cups firmly packed light brown sugar
2 cups granulated sugar
1 cup milk
6 tablespoons unsweetened cocoa
3 tablespoons light corn syrup
¼ teaspoon cream of tartar
⅛ teaspoon table salt
3 tablespoons butter
2 teaspoons vanilla extract
1. Line the bottom and sides of a 9-inch square pan with parchment paper, allowing 2 to 3 inches to extend over sides.
2. Combine the brown sugar and next 6 ingredients in a heavy 4-quart saucepan. Bring to a boil over medium-high; cook, stirring constantly, 4 minutes or until a candy thermometer registers 234°F (soft ball stage). Remove from heat; stir in the butter and vanilla.
3. Beat 3 to 4 minutes with a wooden spoon or until the mixture begins to thicken. Pour into the prepared pan, and spread into an even layer. Cool completely (about 1 hour). Remove from pan, using parchment paper sides as handles; cut into 1½-inch squares.
PUMPKIN FUDGE
Come fall, pumpkin-spiced lattes, cupcakes, and cream-filled cookies abound, so it was only fitting we added our favorite pumpkin-spiced fudge to the mix.The recipe starts with an old-school technique and ends with an addictive white chocolate-marshmallow finish.
Makes 3 pounds
Hands-on 10 minutes
Total 2 hours 25 minutes
3 cups sugar
¾ cup melted butter
⅔ cup evaporated milk
½ cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
1. Grease a foil-lined 9-inch pan. Stir together the first 6 ingredients in a 3½-quart saucepan over medium-high; cook, stirring constantly, until mixture comes to a boil. Continue until a candy thermometer registers 234°F (soft ball stage) or for 12 minutes.
2. Remove the pan from the heat; stir in the remaining ingredients. Pour into the prepared pan. Let stand 2 hours until cool; cut into even squares.
FLASHBACK
Be Your Own Candy Maker
In 1981, we wrote: “Each year about this time, candy makers crowd Southern kitchens to stir up batches of homemade candy—a ritual as much a part of the season as a decorated tree.” Southern cooks are famous for their candy-making skills—in spite of candy-making rule number one: Don’t even think about making candy on a humid day, which pretty much lets out rainy days and the near six months of summer we have here in the Deep South. That’s why so many of our candy-making features fall in the month of December—well that and the fact that homemade candy is still highly prized as a holiday gift. If you do risk turning out a batch of candy when the humidity is high, take the temp up a degree or two—say from 238° to 240°F.
Glazed Strawberry Pie
This is pie at its simplest and best: fresh-picked, ripe berries piled high in a flaky crust. Strawberry season begins in February in southern Florida and slowly makes its way north, reaching the Midsouth just as May gives way to early summer. Don’t let it pass you by. Oh, and that shimmering glaze? Divine—and definitely not off a supermarket shelf.
Makes one 9-inch pie
Hands-on 25 minutes
Total 3 hours 20 minutes
½ (14.1-ounce) package refrigerated piecrusts
6 cups fresh strawberries, hulled
½ cup water
1 cup granulated sugar
⅓ cup cornstarch
1 tablespoon butter
Red liquid food coloring (optional)
1½ cups heavy cream
2 tablespoons powdered sugar
1. Fit the piecrust into a 9-inch pie plate according to package directions; fold the edges under, and crimp. (Do not prick the crust.) Bake according to the package directions. Cool completely.
2. Place 4 cups of the strawberries, cut sides down, in cooled, baked piecrust. Crush the remaining 2 cups strawberries in a medium saucepan; add ½ cup water. Bring to a boil over medium; reduce heat to medium-low, and simmer 3 minutes.
3. Pour the mixture through a fine wire-mesh strainer into a bowl. Discard the solids. Return ¾ cup strawberry liquid to the pan; discard any remaining strawberry liquid.
4. Whisk together the granulated sugar and cornstarch; whisk into the strawberry liquid in the pan. Boil over medium 2 to 3 minutes or until the mixture is translucent. Remove from heat; stir in the butter and, if desired, 6 drops food coloring. Cool 10 minutes.
5. Spoon the strawberry glaze over the berries, making sure to cover all berries. Chill 2 hours.
6. Beat the cream and powdered sugar at medium-high speed with an electric mixer until stiff peaks form. Spread over or pipe around the strawberry mixture in the crust.
STRAWBERRY CREAM PIE
A down-home pie with uptown flair. Nestled in a chocolate cookie-crumb crust, French pastry cream and jewel-bright berries update the classic in all the right ways. Red currant jelly spiked with orange liqueur adds a sophisticated finish. Yes, it looks too good to eat, but don’t let that stop you.
Serves 8
Hands-on 35 minutes
Total 5 hours 45 minutes
3 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ teaspoon table salt
1 cup sugar
3 cups half-and-half
6 large egg yolks
2 teaspoons vanilla extract
1 (9-ounce) package chocolate wafer cookies
½ (4-ounce) semisweet chocolate baking bar, chopped
½ cup butter, melted
1 quart fresh strawberries
¼ cup red currant jelly
1 tablespoon orange liqueur
1. Lightly grease a 9-inch pie plate. Whisk together the first 3 ingredients and ⅔ cup of the sugar in a medium-size heavy saucepan. Whisk together the half-and-half and the next 2 ingredients in a small bowl; gradually add to the cornstarch mixture, whisking constantly.
2. Bring to a boil over medium, whisking constantly, and cook, whisking constantly, 1 minute. Remove from the heat, and transfer to a bowl; cover and chill 4 to 24 hours.
3. Preheat the oven to 350°F. Pulse the wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together the cookie crumb mixture, melted butter, and remaining ⅓ cup sugar; firmly press the mixture on the bottom, up sides, and onto lip of the prepared pie plate.
4. Bake at 350°F for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Spoon the chilled half-and-half mixture into the prepared crust. Cut 8 to 10 strawberries in half, and arrange around the outer edge of the pie (leaving the tops on, if desired); hull and slice the remaining strawberries, and arrange in the center of the pie.
6. Cook the jelly in a small saucepan over medium 2 to 3 minutes or until melted. Remove from the heat, and stir in the liqueur. Brush the jelly mixture gently over the strawberries. Chill, uncovered, 30 minutes.
FRESH TAKE
The Big Chill
That double-chocolate crumb crust we used for Strawberry Cream Pie? It just happens to be the perfect fill-and-freeze vehicle for our favorite frozen yogurt.
Strawberry-Basil Frozen Yogurt: Stir together 2 cups sliced fresh strawberries and 1 cup sugar in a medium bowl. Let stand 30 minutes, stirring occasionally. Pulse the strawberry mixture, 2 Tbsp. chopped fresh basil, and 1 tsp. lime zest in a food processor 9 or 10 times or until berries are finely chopped (almost pureed), stopping to scrape down the sides as needed. Whisk together 1 cup plain Greek yogurt and 1 cup whipping cream in a medium bowl until smooth; stir the strawberry mixture into the yogurt mixture until well blended. Cover and chill 1 hour. Pour the strawberry mixture into the freezer container of a 1½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Makes about 1 quart
Delicious Banana Pudding
Just over 100 years ago, the first commercial shipment of tropical bananas arrived in the port of New Orleans. Celebratory dishes of banana pudding soon followed. Early recipes resembled trifles and called for sponge cake or ladyfingers, but by 1921, the Atlanta Woman’s Club Cookbook had made the switch to vanilla wafers. Time-pressed cooks created shortcut versions using sweetened condensed milk and instant pudding, but it’s hard to beat a homemade custard—especially when it’s butterscotch.
Serves 8
Hands-on 25 minutes
Total 35 minutes
1¼ cups firmly packed brown sugar
¼ cup all-purpose flour
⅛ teaspoon table salt
1 (12-ounce) can evaporated milk
¾ cup water
3 large eggs, separated and at room temperature
¼ cup butter
1 teaspoon vanilla extract
1 (11-ounce) box vanilla wafers
3 large bananas
2 tablespoons granulated sugar
1. Whisk together the brown sugar, flour, and salt in a medium saucepan. Whisk in the evaporated milk and ¾ cup water. Cook over medium, whisking constantly, 7 minutes or until mixture boils and thickens.
2. Whisk the egg yolks in a medium bowl until thick and pale; gradually whisk half of the hot pudding mixture into the yolks. Whisk the egg yolk mixture into the remaining pudding mixture in the pan, whisking constantly. Cook over medium 2 minutes or until mixture thickens, stirring constantly. Pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in the butter and vanilla until blended.
3. Preheat the oven to 375°F. Line the bottom and sides of a 2-quart baking dish with the vanilla wafers. Slice enough of the bananas to cover the bottom of the dish; top with half of the pudding. Layer with the vanilla wafers, banana slices, and remaining pudding.
4. Beat the egg whites at high speed with an electric mixer until soft peaks form; gradually add 2 tablespoons sugar, and beat until stiff peaks form. Spread over the pudding.
5. Bake at 375°F for 10 minutes or until golden brown. Serve warm or chilled.
BANANA PUDDING CHEESECAKE
We’ve featured countless riffs on banana pudding, but the most spectacular by far was a meringue-topped cheesecake from Rhonda Harms of Clearwater, Florida. Equally wonderful? This festive twist, crowned with sweetened whipped cream and extra vanilla wafers.
Serves 10 to 12
Hands-on 45 minutes
Total 11 hours 10 minutes
1½ cups finely crushed vanilla wafers
½ cup chopped pecans
¼ cup butter, melted
17 vanilla wafers
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
½ cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice
1. Preheat the oven to 350°F. Stir together the first 3 ingredients in a small bowl until well blended. Press the mixture onto the bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around the edge of the pan (rounded sides against pan), pressing gently into the crust to secure. Bake at 350°F for 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Combine the bananas and lemon juice in a small saucepan. Stir in the brown sugar. Cook over medium-high, stirring constantly, 1 minute or just until the sugar has dissolved.
3. Beat the cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add the granulated sugar, beating until blended. Add the eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in the vanilla. Gently stir the banana mixture into the cream cheese mixture. Pour the batter into the prepared crust.
4. Bake at 350°F for 45 to 55 minutes or until the center is almost set. Remove the cheesecake from the oven; gently run a knife around the edge of the cheesecake to loosen. Sprinkle the top of the cheesecake with the coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.
FRESH TAKE
Tartlets, tassies, and baby cheesecakes were once the Lilliputian stars of silver party trays. Today it’s all about deconstructing Southern favorites and artfully rebuilding them by the tiny tablespoonful in shot glasses and mini-Mason jars. In 2008, banana pudding shooters stole the spotlight on our January cover. The recipe called for off-the-shelf ingredients, but they’re even better with fresh. The basic blueprint? Cut half of 1 small banana into slices. Layer 1 (5-oz.) glass with 1 tablespoon sweetened whipped cream, one-fourth of the banana slices, 1 tablespoon vanilla custard, another fourth of the banana slices, and 1 vanilla wafer. Repeat. Dollop with 1 tablespoon sweetened whipped cream. Top with a banana slice and vanilla wafer. Serves 1
Warm Blueberry-Nectarine Shortcake
Cobbler-sweet fruits and sour cream shortcake (split and buttered while still warm from the oven) collide in this colorful salute to summer. Early versions of shortcake were little more than crisp flaky rounds of piecrust topped with sugared berries and cream. All well and good, but not as good as this.
Serves 9
Hands-on 25 minutes
Total 40 minutes
Parchment paper
2 pounds ripe nectarines, cut into wedges (about 5 cups)
¼ teaspoon freshly grated nutmeg
¼ teaspoon almond extract
¾ cup plus 3 tablespoons sugar
2 cups heavy cream
2½ cups all-purpose flour
4 teaspoons baking powder
¾ cup cold butter, cut into pieces
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup fresh blueberries
Garnish: freshly grated nutmeg
1. Line a baking sheet with parchment paper. Cook the nectarines, nutmeg, almond extract, and ½ cup of the sugar in a medium saucepan over medium, stirring often, 3 to 4 minutes or until the sugar dissolves. Remove from the heat; cover and keep warm.
2. Beat the heavy cream at medium speed with an electric mixer until foamy; gradually beat in 3 tablespoons sugar at high speed until stiff peaks form. Cover and chill.
3. Preheat the oven to 450°F. Combine the flour, baking powder, and remaining ¼ cup sugar in a large bowl; cut in the butter with a pastry blender or fork until the mixture is crumbly.
4. Whisk together the eggs, sour cream, and vanilla until blended; add to the flour mixture, stirring just until dry ingredients are moistened. Turn the dough out onto a lightly floured surface, and knead 10 times. Pat dough into a 9-inch square; cut into 9 (3-inch) squares, and place on the prepared baking sheet.
5. Bake at 450°F for 12 to 14 minutes or until golden brown. Cool 5 minutes.
6. Split the shortcakes in half horizontally. Stir the blueberries into the nectarine mixture. Spoon the fruit mixture onto the bottom halves of the shortcakes; cover with the shortcake tops. Serve with sweetened whipped cream.
PEACH MELBA SHORTCAKES
Chef Shae Rehmel, formerly of Georgia’s Five & Ten in Athens, set our hearts aflutter with this peach-filled shortcake in raspberry sauce with a satiny sorghum-sweetened cream.
Serves 8
Hands-on 55 minutes
Total 1 hour 15 minutes
Parchment paper
2½ cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon table salt
7 tablespoons sugar
¼ cup cold butter, cut into small cubes
1 large egg
½ teaspoon vanilla extract
¾ cup plus 1 tablespoon half-and-half
6 large fresh, ripe peaches, peeled and sliced
1 tablespoon fresh lemon juice
1½ teaspoons vanilla bean paste
2 pints fresh raspberries
¼ cup honey
Sorghum Whipped Cream
1. Line a baking sheet with parchment paper. Preheat the oven to 425°F. Combine the flour, next 2 ingredients, and 1 tablespoon of the sugar in a bowl; cut in the butter with a pastry blender or fork until crumbly. Whisk together the egg, vanilla, and ¾ cup of the half-and-half; add to the dry ingredients, stirring just until the dough comes together.
2. Turn the dough out onto a floured surface; roll into a 7-inch circle (1 inch thick). Cut into 8 wedges; place on the baking sheet. Brush with remaining 1 tablespoon half-and-half; sprinkle with 2 tablespoons of the sugar. Bake at 425°F for 15 to 20 minutes or until golden.
3. Stir together the peaches, next 2 ingredients, and remaining sugar.
4. Cook the raspberries and honey in a medium saucepan over medium-low 3 minutes, stirring with a fork to lightly crush berries. Spoon raspberry mixture onto 8 individual serving plates.
5. Split warm shortcakes in half horizontally. Place shortcake bottoms on top of raspberry mixture, and top with peaches and shortcake tops. Serve immediately with Sorghum Whipped Cream.
FLASHBACK
Sorghum Syrup Revival
In the mountain South, it’s known as “long sweetnin’ ” for its lingering, rich-as-honey finish. Steeped in backcountry tradition, sorghum making is an art form—a mystical, end-of-summer alchemy bottled in a Mason jar. Its flavor is buttery and more complex than that of molasses. Syrup-making festivals with hand-harvested sorghum cane and mule-drawn presses are held across the South from late August to mid-October. Look for 100% pure sorghum at specialty markets or online. Store in a dark cupboard and substitute on a 1:1 ratio for corn syrup, maple syrup, honey, or molasses.
SORGHUM WHIPPED CREAM
1 cup whipping cream
2 tablespoons sorghum syrup
Beat the whipping cream at high speed with an electric mixer until foamy; add the sorghum syrup, and beat until soft peaks form. Makes 2 cups
Blackberry Cobbler
There’s nothing the least bit fussy about an old-fashioned blackberry cobbler, just a deep dish of summer-fresh flavor bubbling beneath a crisp golden crust. You’ll find cultivated berries by the basketful at local farmers’ markets, but the real treasure? Those tiny jewel-like gems, no bigger than a jellybean, that grow wild in tangled thickets alongside sunny country roads. When foraging, keep in mind that color isn’t the only indicator of ripeness. Blackberries are sweetest when their glossy sheen changes to matte and they slip from the stem with a light touch.
Serves 6
Hands-on 15 minutes
Total 1 hour
4 cups fresh blackberries*
¾ cup sugar
1¼ cups all-purpose flour
2 tablespoons butter, cut into pieces
½ teaspoon table salt
⅓ cup shortening, cut into pieces
2½ tablespoons ice-cold water
1. Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish. Stir together the blackberries, sugar, and ¼ cup of the flour. Spoon into the prepared baking dish; dot with the butter.
2. Combine the remaining 1 cup flour and salt; cut in the shortening with a pastry blender until the mixture is crumbly. Sprinkle the ice-cold water over the flour mixture, and stir with a fork until the dry ingredients are moistened. Shape the dough into a ball.
3. Roll the pastry into an 8-inch square on a lightly floured surface. Place the pastry over the baking dish, sealing the edges to the sides of the dish. Cut slits in the pastry.
4. Bake at 375°F for 45 to 50 minutes or until golden brown. Serve warm.
*2 (16-ounce) packages frozen blackberries, thawed, may be substituted.
TENNTUCKY BLACKBERRY COBBLER SUNDAES
The cobbler? It’s a longtime favorite with a buttery, cake-like crust and deliciously crisp caramelized edges. At first glance, the update may seem all about the clever soda fountain presentation, but then you spoon into the creamy richness of warm caramel sauce and the salty crunch of roasted pecans and experience a whole new revelation of texture and flavor.
Serves 6 to 8
Hands-on 20 minutes
Total 1 hour 25 minutes
3 tablespoons cornstarch
1½ cups sugar
6 cups fresh blackberries
½ cup butter, softened
2 large eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
1 (8-ounce) container sour cream
½ teaspoon baking soda
Vanilla ice cream
Caramel sauce, warmed
Toasted salted pecans
1. Preheat the oven to 350°F. Lightly grease an 11- x 7-inch baking dish. Stir together the cornstarch and ½ cup of the sugar. Toss the berries with the cornstarch mixture, and spoon into the prepared baking dish.
2. Beat the butter at medium speed with an electric mixer until fluffy; gradually add the remaining 1 cup sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition.
3. Combine the flour and baking powder. Stir together the sour cream and baking soda. Add the flour mixture to the butter mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon the batter over the berry mixture.
4. Bake at 350°F for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake at 350°F for 20 to 25 more minutes or until a wooden pick inserted in center of the cake topping comes out clean.
5. Layer the cobbler in parfait glasses with the vanilla ice cream, caramel sauce, and the salted pecans.
FRESH TAKE
Berried Treasure
Cobbler holds the power to conjure up deep cravings long after summer is over, but you won’t find that fresh-picked Southern flavor in out-of-season imports. The solution? Freeze local berries at their peak to lock in the flavor. Just before freezing, gently wash the berries in cool water, and pat dry with paper towels. Remove and discard the stems, leaves, and any underripe or damaged fruit. Place the berries in a single layer on a jelly-roll pan, and freeze until firm. Transfer berries to zip-top plastic freezer bags, leaving 1-inch of headspace. Squeeze out the excess air; seal and freeze up to eight months. Add the frozen berries to muffins, cobblers, or anything else your winter dreams inspire.
German Chocolate Cake
With a coconut-pecan frosting only a Southerner could have conjured up, German Chocolate Cake first appeared as Recipe of the Day in a Dallas, Texas, newspaper. Sent in by a local homemaker, it was an instant hit. The name? It came from the bar of Baker’s German’s Chocolate (created a century earlier by Samuel German) that gave the tender cake layers their distinctive flavor.
Serves 10 to 12
Hands-on 20 minutes
Total 3 hours 15 minutes, including frosting
1 (4-ounce) package sweet baking chocolate
½ cup water
1 teaspoon vanilla extract
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups cake flour
1 teaspoon baking soda
½ teaspoon table salt
1 cup buttermilk
Coconut-Pecan Frosting (see below)
1. Preheat the oven to 350°F. Grease and flour 3 (9-inch) round cake pans. Cook the chocolate and ½ cup water in a small saucepan over medium-low, stirring constantly, 2 minutes or until chocolate melts. Cool 5 minutes; stir in the vanilla.
2. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy. Add the egg yolks, 1 at a time, beating well after each addition. Add the chocolate mixture; beat until blended.
3. Combine the flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
4. Beat the egg whites at high speed with an electric mixer until stiff peaks form; fold into batter. Pour into the prepared pans.
5. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks 10 minutes; remove from the pans to wire racks, and cool completely (about 1 hour). Spread Coconut-Pecan Frosting between the layers and on the top of the cake.
Coconut-Pecan Frosting
1⅓ cups sugar
1⅓ cups evaporated milk
4 large egg yolks
⅔ cup butter
1⅓ cups sweetened flaked coconut
1⅓ cups chopped toasted pecans
1½ teaspoons vanilla extract
1. Bring the sugar, milk, egg yolks, and butter to a boil in a medium-size heavy saucepan over medium, stirring constantly. Reduce to medium-low. Cook, stirring constantly, 10 minutes.
2. Stir in the coconut, pecans, and vanilla. Cool 1 hour or until the mixture is spreading consistency, stirring occasionally. Makes 3¾ cups
GERMAN CHOCOLATE PECAN PIE BARS
The very things that make a German chocolate layer cake so delicious also make it extremely difficult to tote to a tailgate. One sunny fall weekend, we took all that luscious coconut-caramel-pecan flavor and poured it over a crisp cocoa-rich shortbread crust with totally portable results guaranteed to score big on game day.
Makes 2 dozen
Hands-on 20 minutes
Total 3 hours 20 minutes
1¾ cups all-purpose flour
¾ cup powdered sugar
¾ cup cold butter, cubed
¼ cup unsweetened cocoa
1½ cups semisweet chocolate morsels
¾ cup firmly packed brown sugar
¾ cup light corn syrup
¼ cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut
3 cups toasted pecan halves and pieces
1. Preheat the oven to 350°F.
2. Line the bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly grease the foil.
3. Pulse the flour and next 3 ingredients in a food processor 5 or 6 times or until the mixture is crumbly. Press the mixture on the bottom and ¾ inch up the sides of the prepared pan.
4. Bake the crust at 350°F for 15 minutes. Remove from the oven, and sprinkle the chocolate morsels over the crust. Cool completely on a wire rack (about 30 minutes).
5. Whisk together the brown sugar and next 3 ingredients until smooth. Stir in the coconut and toasted pecans, and spoon into the prepared crust.
6. Bake at 350°F for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift from the pan, using foil sides as handles. Transfer to a cutting board; cut into bars.
FLASHBACK
Texas Hill Country Happy Hour
Pie lovers from across the South have been flocking to the Blue Bonnet Cafe in Marble Falls, Texas, since it opened in 1929. One of the many baked-fresh-daily specialties is a German Chocolate Pie topped with a featherlight meringue and toasted pecans. Point to note: It was crowned best of its kind in Texas by our food and travel editors. Of course, you’ll also find lemon, coconut cream, and a dozen other crazy-delicious pies on the menu.
TRY THIS TWIST
German Chocolate-Bourbon-Pecan Pie Bars: For a spirited kick, whisk ¼ cup of your favorite bourbon into the brown sugar mixture in Step 5.
Red Velvet Cake
Red velvet takes the cake for the most urban legends. Tales date back to the Great Depression and hopscotch from Texas to a Canadian department store. The beguiling Mystery Icing is actually a French-style butter roux frosting known as Ermine Icing. The chocolate-flavored drink mix? We have no explanation, but feel free to sub in unsweetened cocoa.
Serves 10 to 12
Hands-on 10 minutes
Total 2 hours 15 minutes, including icing
2½ cups cake flour
½ teaspoon table salt
3 tablespoons chocolate-flavored drink mix
⅔ cup butter, softened
1½ cups granulated sugar
2 large eggs
2 (1-ounce) bottles red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Mystery Icing (see below)
1. Preheat the oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift together the flour, salt, and chocolate-flavored mix. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy. Beat in the eggs, 1 at a time. Beat in the food coloring and vanilla.
2. Stir together the buttermilk, vinegar, and baking soda in a 2-cup glass measuring cup (mixture will be foamy). Add the buttermilk mixture to the butter mixture alternately with the flour mixture, beginning and ending with the flour mixture; beat at low speed after each addition. Divide the batter between the prepared cake pans.
3. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; remove to wire rack; cool completely (about 1 hour).
4. Spread the Mystery Icing between the layers and on the top and the sides of the cake.
Mystery Icing
¼ cup all-purpose flour
1 cup milk
1 cup sugar
1 cup butter, softened
1 teaspoon vanilla extract
1. Place the flour in a saucepan; gradually whisk in milk. Cook over medium, whisking constantly, until the mixture thickens, 4 minutes. Transfer to a bowl, and cool 15 to 20 minutes.
2. Beat the sugar, butter, and vanilla at medium speed with an electric mixer 5 minutes until fluffy. Gradually beat in the cooled milk mixture, beating 3 minutes until the icing is smooth and fluffy and the sugar is dissolved. Makes 3¼ cups
RED VELVET-WHITE CHOCOLATE CHEESECAKE
The red velvet craze continues into the new millennium, which is one reason we chose this delectable creation for our December 2013 cover.
Serves 12
Hands-on 45 minutes
Total 13 hours 45 minutes
CHEESECAKE LAYERS:
2 (8-inch) round disposable aluminum foil cake pans
1 (12-ounce) package white chocolate morsels
5 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
RED VELVET LAYERS:
1 cup butter, softened
2½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
¼ teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 (1-ounce) bottles red liquid food coloring
3 (8-inch) round disposable aluminum foil cake pans
WHITE CHOCOLATE FROSTING:
2 (4-ounce) white chocolate baking bars, chopped
½ cup boiling water
1 cup butter, softened
1 (32-ounce) package powdered sugar, sifted
⅛ teaspoon table salt
Garnishes: store-bought coconut candies, white candy leaves
1. Make the Cheesecake Layers: Preheat the oven to 300°F. Line the bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease the foil.
2. Microwave the white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
3. Beat the cream cheese and melted chocolate at medium speed with an electric mixer until creamy; add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in the vanilla. Pour into prepared pans.
4. Bake at 300°F for 30 to 35 minutes or until almost set. Turn oven off. Let the cheesecakes stand in the oven, with the door closed, 30 minutes. Remove from the oven to wire racks; cool completely (about 1 ½ hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
5. Make the Red Velvet Layers: Preheat the oven to 350°F. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the 2 ½ cups sugar, beating until light and fluffy. Add the 6 eggs, 1 at a time, beating just until blended after each addition.
6. Stir together the flour and next 2 ingredients; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla; stir in the food coloring. Spoon the batter into 3 greased and floured 8-inch disposable cake pans.
7. Bake at 350°F for 20 to 24 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks 10 minutes. Remove from the pans to wire racks; cool completely (about 1 hour).
8. Make the Frosting: Whisk together the chocolate and ½ cup boiling water until the chocolate melts. Cool 20 minutes; chill 30 minutes.
9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase the speed to high; beat 2 to 3 minutes or until fluffy. Gradually add the powdered sugar and salt, beating at low speed until blended. Increase the speed to high; beat 1 to 2 minutes or until smooth and fluffy.
10. Assemble the cake: Place 1 Red Velvet layer on a serving platter. Top with 1 Cheesecake layer. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread the top and sides of the cake with White Chocolate Frosting. Store in the refrigerator.
FLASHBACK
What’s in a Name?
Sometime long ago, a basic chocolate cake baked up North blushed red due to the serendipitous result of natural cocoa reacting with acids like vinegar or buttermilk in the batter, which revealed the red anthocyanin in the chocolate. Somehow, the reddish-brown cake with its moist, velvety texture yielded a recipe name that over the decades has become synonymous with the South: Red Velvet. The Dutch process cocoa of recent times is treated with an alkalizing agent that inhibits this chemical reaction, making the addition of red food dye or even grated red beets (which also lends moistness to the crumb) necessary to give the cake its namesake color.
Lemon-Orange Pound Cake
It was the decade of the five-flavor pound cake (that glorious extract extravaganza—spiked with vanilla, coconut, rum, lemon, and artificial butter flavoring). This citrus-glazed showstopper used just two extracts, allowing the rich tang of the buttermilk to shine through. Purists frown on leavening agents in pound cake, but trust us, the velvety texture of this cake is nothing short of perfection.
Serves 12 to 16
Hands-on 15 minutes
Total 3 hours 25 minutes, including glaze
½ cup shortening
½ cup butter, softened
2 cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon table salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Citrus Glaze (see below)
Garnishes: fresh mint sprigs, orange and lemon slices
1. Preheat the oven to 350°F. Grease and flour a 10-inch (16-cup) tube pan or 14-cup Bundt pan. Beat the shortening, butter, and sugar at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.
2. Combine the flour, baking powder, salt, and baking soda; add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat in the vanilla and lemon extracts. Pour the batter into the prepared pan.
3. Bake at 350°F for 55 minutes to 1 hour or until a long wooden pick inserted in the center comes out clean. Cool in the pan 10 minutes; remove from the pan to a wire rack.
4. Pierce the top of warm cake all over using a wooden pick; gradually spoon the glaze over the cake, allowing it to soak into the cake after each addition. Cool completely (about 2 hours).
Citrus Glaze
1½ cups powdered sugar
1½ teaspoons lemon zest
1½ teaspoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh lemon juice
Whisk together all the ingredients until well blended. Makes about ⅔ cup
BUTTERMILK POUND CAKE
The new millennium marked a return to the comforts of delicious simplicity. This old-fashioned favorite gets its lift the traditional way—from well-creamed butter and sugar and a half dozen eggs. It stays moist for days. There’s no wrong way to serve this duo, but may we suggest starting with warm cake and cold custard?
Serves 12
Hands-on 35 minutes
Total 2 hours 45 minutes, including sauce
1⅓ cups butter, softened
2½ cups sugar
6 large eggs
3 cups all-purpose flour
½ cup buttermilk
1 teaspoon vanilla extract
Buttermilk Custard Sauce (see below)
1. Preheat the oven to 325°F. Grease and flour a 10-inch (12-cup) tube pan. Beat the butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each addition.
2. Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Beat at low speed just until blended after each addition. Stir in the vanilla. Pour the batter into the prepared pan.
3. Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10 to 15 minutes; remove from the pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.
BUTTERMILK CUSTARD SAUCE
2 cups buttermilk
½ cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 teaspoon vanilla extract
Whisk together the buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-quart saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in the vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week. Makes about 2⅓ cups
FLASHBACK
Storied Traditions
Southerners are shamelessly indulgent when it comes to pound cakes. We will eat them any time of day or night and will even butter and toast a slice or two for breakfast. We’re also fiercely opinionated about the particulars—subtle differences in crumb texture and the virtues of sad streaks are no small matters. In 2004, we asked readers to share their favorite pound cake recipes. We received hundreds of replies, prompting us to break with a near 10-year tradition of featuring dreamy white layer cakes on our December cover. Instead, we opted for a bourbon-pecan pound cake crowned with a drift of coconut. To honor the heartwarming memories that our readers shared with their family recipes, we surrounded the cake with a wreath of sugared rosemary—the herb of remembrance.
Manny and Isa’s Key Lime Pie
For four decades, Manny and Isa Ortiz owned the eponymous landmark restaurant in Islamorado, Florida. Although we offered a shortcut with refrigerated piecrust (a 90s novelty), the flaky pastry of their legendary pie was made from scratch, and the Key limes came from their own backyard. The topping? Glossy, golden peaks of featherlight meringue.
Serves 8
Hands-on 15 minutes
Total 4 hours 25 minutes
½ (14.1-ounce) package refrigerated piecrusts
5 large eggs, separated
1 (14-ounce) can sweetened condensed milk
½ cup fresh or bottled Key lime juice
¼ teaspoon cream of tartar
⅓ cup sugar
1. Preheat the oven to 425°F. Unroll the piecrust, and place in a 9-inch pie plate; fold the edges under, and crimp. Line the piecrust with aluminum foil; fill with pie weights or dried beans.
2. Bake at 425°F for 15 minutes or until the crust is set and the edges are golden brown. Remove the pie weights and foil; bake at 425°F for 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 30 minutes).
3. Reduce oven temperature to 325°F. Combine the egg yolks, condensed milk, and lime juice in a heavy nonaluminum saucepan. Cook over medium, whisking constantly, 6 minutes or until the mixture boils and thickens. Pour into the piecrust.
4. Beat the egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Spread the meringue over the warm filling, sealing to the edge of the crust.
5. Bake at 325°F for 20 minutes or until golden brown. Cool completely on a wire rack (about 1 hour). Chill 2 hours before serving.
PRALINE KEY LIME PIE
The inspiration for this delectable update? A summer cover shoot. Photographer Beth Dreiling Hontzas brought lunch in for the crew: fresh vegetable plates and a Key lime pie from her husband, Tim’s, restaurant, Johnny’s, in Homewood, Alabama. Not just any Key lime pie but one with an irresistible layer of caramel and pecans baked between the filling and crust. One extravagant forkful and we knew we absolutely had to re-create it for our readers.
Serves 8
Hands-on 30 minutes
Total 7 hours
2 cups graham cracker crumbs
½ cup butter, melted
¼ cup firmly packed light brown sugar
1¼ cups chopped toasted pecans
½ cup plus 2 tablespoons jarred caramel topping
2 (14-ounce) cans sweetened condensed milk
6 large egg yolks
2 teaspoons Key lime or lime zest
1 cup fresh Key lime or lime juice
1½ cups whipping cream
¼ cup plus 2 tablespoons powdered sugar
Garnishes: lime slices, caramel topping, chopped toasted pecans
1. Preheat the oven to 350°F. Lightly grease a 10-inch deep-dish pie plate.
2. Stir together the graham cracker crumbs, next 2 ingredients, and ½ cup of the toasted pecans until blended. Press the crumb mixture on the bottom, up the sides, and onto the lip of a lightly greased 10-inch deep-dish pie plate.
3. Bake at 350°F for 10 to 12 minutes or until lightly browned. Remove from the oven to a wire rack, and cool completely (about 45 minutes).
4. Sprinkle the remaining ¾ cup toasted pecans over the bottom of the crust; drizzle the caramel topping over the pecans.
5. Whisk together the sweetened condensed milk and the next 3 ingredients. Gently pour into the prepared crust.
6. Bake at 350°F for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
7. Beat the whipping cream at high speed with an electric mixer until foamy; gradually add the powdered sugar, beating until soft peaks form. Dollop or spread over the pie.
FLASHBACK
Key Lime Pie 101
Key lime pies have been around since cans of sweetened condensed milk were first introduced in the late 1800s. The authentic Key lime pie? Well, that depends on who you ask. Rolled and crimped pastry crust or graham cracker crumb crust? A thrifty meringue topping using leftover egg whites or sweetened whipped cream? All matters of opinion. Eggs in the filling? Optional. Some use no eggs, relying on the acid in the lime juice to thicken the condensed milk after a few hours in the refrigerator or freezer. Others add egg yolks and bake the pie just long enough to set the filling. Browning and high-rise souffléing are seriously frowned upon. Food coloring? Strictly forbidden. The filling should echo the pale golden color of ripened Key limes—not the brilliant green of Persian limes that are harvested before turning yellow.
Captivating Coconut Cream Pie
Electric refrigerators have been humming with icebox pies since the 1930s. Coconut cream pie? It still headlines the dessert list of back-road diners and BBQ joints from West Texas to the Carolinas. And each pie still bears the signature stamp of the cook who makes it—from vodka-spiked pastry crust to mile-high toasted meringue toppings. This favorite boasts a velvety-smooth filling enriched with cream of coconut.
Serves 8 to 10
Hands-on 20 minutes
Total 2 hours 40 minutes
½ (14.1-ounce) package refrigerated piecrusts
½ cup granulated sugar
6 tablespoons cornstarch
½ teaspoon table salt
1½ cups half-and-half
1 cup cream of coconut
4 large egg yolks
6 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon coconut extract
1¾ cups sweetened flaked coconut
1¼ cups whipping cream
¼ cup powdered sugar
Garnish: fresh toasted coconut
1. Preheat the oven to 425°F. Unroll the piecrust, and place in a 9-inch pie plate; fold edges under, and crimp. Line the piecrust with aluminum foil; fill with pie weights or dried beans.
2. Bake at 425°F for 15 minutes or until the crust is set and edges are golden brown. Remove the pie weights and foil; bake at 425°F for 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 30 minutes).
3. Combine the granulated sugar, cornstarch, and salt in a large heavy saucepan; gradually stir in the half-and-half and cream of coconut. Cook over medium, whisking constantly, 6 minutes or until the mixture is thickened and bubbly.
4. Whisk the egg yolks in a bowl until well blended. Gradually whisk about one-fourth of the hot sugar mixture into the eggs. Whisk the eggs into the remaining hot sugar mixture, whisking constantly. Cook 1 minute, whisking constantly. Remove from the heat. Whisk in the butter, vanilla, and ½ teaspoon of the coconut extract, whisking until the butter melts. Whisk in 1½ cups of the flaked coconut.
5. Pour the filling into the cooled crust. Cool completely (about 30 minutes); cover and chill at least 2 hours.
6. Meanwhile, preheat the oven to 350°F. Spread the remaining ¼ cup flaked coconut in a single layer on a baking sheet. Bake at 350°F for 6 to 8 minutes or until toasted.
7. Beat the whipping cream at high speed with an electric mixer until foamy. Gradually add the powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in the remaining ½ teaspoon coconut extract. Spoon the whipped cream onto the chilled pie. Sprinkle with the toasted coconut.
PINA COLADA ICEBOX PIE
Create this icebox homage to Jimmy Buffett with a double layer of pineapple and coconut-cream cheese custard baked in an over-the-rim crust. Plus, there’s no need to wrangle with a rolling pin—but do press the crumb mixture all the way up the sides of the pie plate before baking; otherwise, you’ll end up with a thick, uneven crust that’s too shallow to hold the filling.
Serves 8
Hands-on 25 minutes
Total 7 hours 10 minutes
2 cups pecan shortbread cookie crumbs (about 16 cookies)
1 cup sweetened flaked coconut
¼ cup butter, melted
⅓ cup sugar
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple in juice
1 (8-ounce) package cream cheese, softened
1½ cups cream of coconut
2 large eggs
1 cup whipping cream
Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs
1. Preheat the oven to 350°F. Lightly grease a 9-inch pie plate. Stir together first 3 ingredients; firmly press on the bottom and up sides of prepared pie plate. Bake at 350°F for 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (30 minutes).
2. Stir together the sugar and cornstarch in a small heavy saucepan; stir in the pineapple. While stirring constantly, bring to a boil over medium-high; cook (keep stirring) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
3. Beat the cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup of the cream of coconut, beating at low speed just until blended. (Chill the remaining ½ cup cream of coconut until ready to use.) Add the eggs, 1 at a time, beating just until blended after each addition.
4. Spread the cooled pineapple mixture over the bottom of the piecrust; spoon the cream cheese mixture over pineapple mixture.
5. Bake at 350°F for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
6. Beat the whipping cream at high speed until foamy. Gradually add the remaining ½ cup cream of coconut, beating until soft peaks form; spread over the pie.
FRESH TAKE
Frozen Assets
Homemade ice cream with just four simple ingredients and a tangy citrus twist of fresh lemon zest reinvents the classic Southern icebox pie.
Lemon Icebox Pie Ice Cream: Whisk together 2 cups half-and-half, 1 (14-oz.) can sweetened condensed milk, and ½ cup fresh lemon juice. Pour the mixture into the freezer container of a 1 ½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Stir in ¾ cup coarsely crushed graham crackers and 1 Tbsp. lemon zest; transfer to an airtight container. Freeze 2 hours before serving. Makes about 1 quart
Mississippi Mud Cake
It’s one of a trio of cocoa-rich Southern sheet cakes. Texas sheet cake (with toasted pecans added to the boiled chocolate frosting) and Atlanta’s Coca-Cola cake (with baby marshmallows stirred into the batter) are noteworthy cousins. An early collection of Southern Living cakes extolled Mississippi Mud’s curative powers: “It is so dark, so moist, and so rich...Mississippi Mud Cake will cure the most desperate craving for chocolate.” We’d say it’s lost none of its virtues.
Serves 24
Hands-on 10 minutes
Total 1 hour 40 minutes, including frosting
1 cup butter
½ cup unsweetened cocoa
2 cups sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1½ cups all-purpose flour
⅛ teaspoon table salt
1½ cups chopped toasted pecans
1 (10-ounce) bag miniature marshmallows
Chocolate Frosting (see below)
1. Preheat the oven to 350°F. Grease a 13- x 9-inch pan. Combine the butter and cocoa in a medium saucepan over medium. Cook, stirring often, 2 minutes or until the butter melts and the mixture is smooth.
2. Remove from the heat, and whisk in the sugar and vanilla. Whisk in the eggs. Whisk in the flour and salt; fold in the pecans. Pour the batter into the prepared pan.
3. Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle the marshmallows on the warm cake; bake at 350°F for 5 minutes. Drizzle the warm cake with the Chocolate Frosting. Cool completely on a wire rack (about 1 hour).
Chocolate Frosting
½ cup butter
⅓ cup unsweetened cocoa
⅓ cup whole milk
1 (1-pound) package powdered sugar
Cook the butter, cocoa, and milk in a medium saucepan over medium, whisking constantly, 2 minutes or until the butter melts and the mixture is smooth. Remove from the heat; whisk in the powdered sugar until smooth. Makes 2 cups
MISSISSIPPI MUD CUPCAKES
Rather than turn out mini-me versions of Mississippi Mud Cake, we scaled up the wow factor, reaching new heights with billowy swirls of marshmallow frosting.
Makes 1 dozen
Hands-on 40 minutes
Total 1 hour 20 minutes, including frosting
12 paper baking cups
Vegetable cooking spray
⅓ cup butter, softened
⅔ cup sugar
2 large eggs
1 cup all-purpose flour
⅓ cup unsweetened cocoa
¼ teaspoon table salt
½ cup sour cream
¾ teaspoon baking soda
1 (4-ounce) semisweet chocolate baking bar, finely chopped
Marshmallow Frosting (see below)
⅓ cup roasted glazed pecan pieces
1. Preheat the oven to 350°F. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray. Beat the butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add the eggs, 1 at a time, beating just until blended.
2. Combine the flour, cocoa, and salt. Stir together the sour cream and baking soda. Add the flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in half of chopped chocolate.
3. Spoon batter into cups, filling two-thirds full.
4. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool completely (about 30 minutes).
5. Pipe the Marshmallow Frosting onto cupcakes; sprinkle with pecans and remaining chopped chocolate.
MARSHMALLOW FROSTING
½ (8-ounce) package cream cheese, softened
¼ cup butter, softened
1 (7-ounce) jar marshmallow crème
2 teaspoons vanilla extract
2½ cups powdered sugar
Beat the cream cheese and next 3 ingredients at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended and smooth. Makes 2 cups
FLASHBACK
Cocoa Loco
In today’s gourmet world of haute chocolate, cooking with cocoa may seem old school, but it still delivers maximum chocolate flavor. Cocoa powder is pure chocolate with most of the cocoa butter removed. There are two basic types of cocoa: natural cocoa and more delicately flavored Dutch process cocoa, which has been treated with an alkali to neutralize the acidity. Both are unsweetened and can be used interchangeably in some recipes but definitely not in baked goods that call for a chemical leaven. While natural cocoa (an acid) reacts with baking soda, Dutch process cocoa must be paired with baking powder unless another acidic ingredient is present in the recipe. Hershey’s Special Dark Cocoa? It’s a rich blend of natural and Dutch process cocoas.
Bourbon Chocolate Pecan Tarts
If you’re a fan of pecan tassies (and let’s face it, who isn’t?), move these tarts to the top of your to-do list. Imagine the perfect cream cheese pastry crust paired with a decadent chocolate pecan filling. Then add a splash of bourbon to that thought. And there’s more: They pop from the pans perfectly fluted and party-ready.
Makes 5 tarts
Hands-on 15 minutes
Total 3 hours, 20 minutes, including pastry
Vegetable cooking spray
Cream Cheese Pastry (see below)
¾ cup semisweet chocolate morsels
2 large eggs, lightly beaten
½ cup light corn syrup
¼ cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons firmly packed light brown sugar
3 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1¼ cups pecan halves
1. Preheat the oven to 350°F. Coat a 4 ½-inch tart pan with cooking spray. Divide Cream Cheese Pastry into 5 equal portions; press each portion into a 4 ½-inch tart pan coated with cooking spray. Sprinkle chocolate morsels over pastry; chill 30 minutes.
2. Whisk together eggs and next 7 ingredients until blended. Place tart pans on a baking sheet. Pour batter into pans, filling each half full. Arrange pecan halves over filling; drizzle with remaining filling.
3. Bake at 350°F for 30 minutes or until browned and set; cool completely (about 1 hour).
Note: You can bake this in one 9-inch tart pan, if desired. Prepare recipe as directed, increasing bake time to 55 minutes or until filling is set.
Cream Cheese Pastry
3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour
Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Add the flour; beat at low speed until a soft dough forms. Shape dough into a flat disk; wrap in plastic wrap, and chill 1 hour. Makes enough pastry for 5 (4½-inch) tarts or 1 (9-inch) tart
CARAMEL PECAN TART
Pure indulgence: honey-rich caramel and crunchy pecans encased in a buttery shortbread crust. How good is it? Let’s just say, give it a trial run for your next dinner party and come November, you may rethink your grandmother’s heirloom pecan pie. No tart pan? Just use an aluminum foil-lined baking pan and transfer to a serving tray.
Serves 12
Hands-on 20 minutes
Total 1 hour 50 minutes
2 cups all-purpose flour
⅔ cup powdered sugar
¾ cup butter, cubed
½ cup firmly packed brown sugar
½ cup honey
⅔ cup butter
3 tablespoons whipping cream
3½ cups coarsely chopped toasted pecans
1. Preheat the oven to 350°F. Lightly grease an 11-inch tart pan with a removable bottom.
2. Pulse the flour, powdered sugar, and ¾ cup butter in a food processor 5 or 6 times or until the mixture is crumbly. Pat the mixture evenly on the bottom and up the sides of prepared tart pan.
3. Bake at 350°F for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
4. Bring the brown sugar, honey, ⅔ cup butter, and whipping cream to a boil in a 3-quart saucepan over medium-high. Stir in the toasted pecans, and spoon the hot filling into the prepared crust.
5. Bake at 350°F for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
Caramel-Pecan Bars: Prepare the recipe as directed, pressing the crumb mixture evenly on the bottom and ¾ inch up the sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into bars. Makes about 2 dozen
FLASHBACK
Nuts for Pecan Pie
Early recipes for pecan pie date back to promotions found on Karo syrup bottles in the 30s. We inherited a similar favorite from the mother of former Test Kitchen Pro James Schend. It continues to get rave reviews.
Mom’s Pecan Pie: Preheat the oven to 350°F. Stir together 3 large eggs, 1 cup sugar, ¾ cup light or dark corn syrup, 2 tablespoons melted butter, 2 teaspoons vanilla extract, and ½ teaspoon table salt in a medium bowl; stir in 1 ½ cups toasted pecan pieces. Pour the filling into one 9-inch deep-dish frozen unbaked pie shell. Bake at 350°F for 55 minutes or until set, shielding the pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold. Serves 8
Fresh Peach Ice Cream
This vintage frozen custard gets its divine richness from evaporated milk and sweetened condensed milk. Both were once popular in the South because they required no refrigeration. Egg safety issues arose in the 80s (after this recipe was originally published) and prompted us to use only cooked custards as an ice-cream base. Today, pasteurized eggs are widely available and eliminate concern.
Makes 9 cups
Hands-on 20 minutes
Total 6 hours 50 minutes, including chill time
5 large egg yolks
½ cup sugar
2 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups mashed peaches
1½ teaspoons vanilla extract
1. Whisk together the egg yolks and sugar in a large heavy saucepan. Whisk in the milks. Cook over medium-low, stirring constantly, 15 minutes or until the mixture coats the back of a spoon. Stir in the peaches and vanilla.
2. Cool completely (about 30 minutes); cover and chill at least 4 hours or up to 8 hours.
3. Pour the custard into the freezer container of a 2½- to 3-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a freezer-safe container; freeze 2 hours or until firm.
PEACH-AND-TOASTED PECAN ICE CREAM
Double-dessert is the word of the day. It’s all about layering in the flavors and merging two Southern favorites into one phenomenal dish (or waffle cone). The ultimate ice cream fusion? Fresh sweet summer peaches and salty butter-roasted pecans made with a cream-rich cooked custard.
Makes about 1 quart
Hands-on 32 minutes
Total 10 hours 32 minutes, not including freezing time
¾ cup sugar
2 tablespoons cornstarch
⅛ teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 large egg yolk
1½ teaspoons vanilla bean paste
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1½ tablespoons butter
1 cup coarsely chopped pecans
¼ teaspoon kosher salt
1. Whisk together the first 3 ingredients in a large heavy saucepan. Gradually whisk in the milk and whipping cream. Cook over medium, stirring constantly, 10 to 12 minutes or until the mixture thickens slightly. Remove from the heat.
2. Whisk the egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into the yolk. Add the yolk mixture to the remaining hot cream mixture, whisking constantly. Whisk in the vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook the peaches and corn syrup in a small saucepan over medium, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir the peach mixture into the cooled cream mixture.
4. Place plastic wrap directly on the cream mixture, and chill 8 to 24 hours.
5. Meanwhile, melt the butter in a small skillet over medium; add the pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with ¼ teaspoon kosher salt. Cool completely (about 30 minutes).
6. Pour the chilled cream mixture into the freezer container of a 1½-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Before transferring the ice cream to an airtight container for further freezing, stir in the pecan mixture.
FRESH TAKE
Ice Cream Truffles
Bite-size ice cream truffles, rolled in finely chopped cookies, candies, and salted nuts, are our latest party favorite. They’re super easy to make and impressively thrifty—one pint of premium ice cream makes about 2 dozen truffles. Let the ice cream stand at room temperature 15 minutes to soften. Meanwhile, line a baking sheet with parchment paper, and place in the freezer. Pour crumbs of choice into a shallow dish. Scoop the ice cream into small balls using a 1 ¼-inch ice-cream scoop, and roll in crumbs. Arrange on prepared baking sheet in the freezer. Freeze the truffles at least 1 hour before serving. Favorite combos: coffee ice cream and Oreos; peach ice cream and gingersnaps; chocolate ice cream and peanutty PayDay candy bars; strawberry ice cream and shortbread cookies; dulce de leche ice cream and salted almonds; and pineapple coconut ice cream with macadamias. Makes about 2 dozen
Memory Book Cookies
Long before store-bought slice-and-bake cookies, Southern cooks were shaping cookie doughs into cylinders and storing them in the icebox—ready for drop-in company at a moment’s notice. This vintage favorite, made with brown sugar and pecans, gets its name from the prized family recipes that were often preserved in memory books for safekeeping.
Makes 6 dozen
Hands-on 15 minutes
Total 5 hours 10 minutes
1 cup butter, softened
2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
1 cup chopped pecans
Parchment paper
1. Beat the butter at medium speed with an electric mixer; gradually add the sugar, beating well. Add the eggs and vanilla; beat until well blended.
2. Combine the flour, baking soda, and salt; gradually add to the butter mixture, beating well. Stir in the pecans. Shape the dough into 2 (12-inch) logs; wrap in plastic wrap, and chill at least 4 hours.
3. Preheat the oven to 375°F. Unwrap the dough, and cut into ⅓-inch-thick slices; place on parchment paper-lined baking sheets.
4. Bake at 375°F for 10 to 12 minutes or until the edges are lightly browned. Cool on wire racks.
Note: Dough may be frozen up to three months. Slice the dough while frozen, and bake as directed.
ICEBOX BUTTER COOKIES
One recipe, infinite possibilities. Fragrant and buttery, but more delicate than shortbread, these classic cookies are the perfect canvas for delectable stir-ins. And that’s just for starters. Try dipping the lemon-basil twist in melted white chocolate or the praline pecan in dark chocolate. Or, better yet, sandwich together pairs of java chip and dulce de leche.
Makes 8 to 10 dozen
Hands-on 20 minutes
Total 1 hour 45 minutes, plus chill time
1 cup butter, softened
1½ cups granulated sugar
½ cup firmly packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
3½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon table salt
Parchment paper
1. Beat the first 4 ingredients at medium speed with an electric mixer until fluffy. Add the eggs, 1 at a time, beating just until blended after each addition.
2. Stir together the flour and next 2 ingredients; gradually add to the butter mixture, beating just until blended after each addition.
3. Shape the dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
4. Preheat the oven to 350°F. Cut each log into ¼-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350°F for 8 to 12 minutes or until lightly browned. Remove from the baking sheets to wire racks, and cool completely (about 20 minutes).
FRESH TAKE
Try These Sweet Stir-ins
Spiced Sweet Tea: Add 3 Tbsp. unsweetened instant tea mix, 2 Tbsp. orange zest, 1 Tbsp. lemon zest, and 2 tsp. pumpkin pie spice with the first 4 ingredients in Step 1. Roll the logs in Demerara sugar before chilling.
Praline Pecan: Stir in 1 ½ cups roasted glazed pecan pieces after adding the flour mixture in Step 2.
Lemon-Basil: Add ¼ cup finely chopped fresh basil, 2 Tbsp. lemon zest, and 2 Tbsp. poppy seeds with the first 4 ingredients in Step 1.