55

SEASONAL TREATS TO MAKE AND SHARE

,
Paula Dee
Deenn s

Fall Baking
Your Ultimate
DESSERT APPLES, PEARS,
SWEET POTATOES,
COLLECTION AND PUMPKINS

Caramel Apple
Cheesecake Bars
page 52

PAULA DEEN’S FALL BAKING 2018

$9.99US $11.99CAN
87

GOOEY CARAMEL BUTTERY SWEET POTATO

0 74808 01746 1
DISPLAY UNTIL NOVEMBER 26, 2018
SWEET ROLLS SHORTBREAD COBBLER
CONTENTS
7
DECADENT PIES
& COBBLERS
Seasonal favorites
to dig into

27
MOUTHWATERING
CAKES
You'll want a second
slice of these recipes

47
HEAVENLY
COOKIES & BARS
Scrumptious bites
to share with others

67
A BOUNTY OF BREADS
& PASTRIES
Sweet and savory options
for all occasions

87
FINISHING TOUCHES
Crunchy toppings
and creamy spreads
Photo by Matt Armendariz
 GETTING
COZY IN THE
KITCHEN
Fall is upon us, y’all, and I just love that irst cool breeze after a hot summer.
his season brings some of my favorite things: curling up by the ireplace, fun
activities with my grandbabies, and, of course, baking for my loved ones. hough
I love making sweet treats all year long, this season is special because of the
comforting lavors that it brings.
I head to the farmers’ market the moment I spy leaves changing colors, and
I can’t wait to ill my baskets with apples, pumpkins, squash, and sweet potatoes.
As I’m picking up these fall goodies, I begin thinking about all of my favorite dishes
in my family recipe collection. he hardest part is choosing what to bake irst.
Whether it’s a nutty tart, a chewy cookie, or warm cornbread slathered with butter,
you can’t go wrong with any of these choices.
Within these chapters are the classic seasonal bakes you love, along with some
updates to Southern favorites. You’ll ind pies chock-full of fruit, creamy illings,
and crunchy toppings; decadent cakes frosted to perfection; and assorted cookies
and bars, from rich shortbread to gooey butter cake squares, that will be fun treats
to enjoy after visiting the pumpkin patch. I’ve also included delicious breads that
efortlessly pair with meals and laky pastries that make a great snack or breakfast
on the go. Last but not least, you’ll love the apple butters and rich sauces for the
sweetest inishing touch.
No matter which of these recipes you choose to bake, I hope it ills your home
and your heart with the comfort and warmth of the season.

Love and Best Dishes,

 ,
Paula Deen s

Fall Baking
EDITORIAL
EDITOR-IN-CHIEF Paula Deen

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Pear Cranberry Tart,
page 25
 DECADENT
PIES &
COBBLERS
Whether fruity and creamy or
chocolaty and nutty, these pies
and cobblers welcome fall with yair

PA U L A D E E N ’ S FA L L B A K I N G 8
 BUTTERSCOTCH
BANANA CREAM PIE
Makes 1 (9-inch) pie

“Y’all know I have a special place in my heart for banana pudding, but this cream pie
overlowing with rich butterscotch and bananas always hits the spot, too.”—Paula

1 (10-ounce) package shortbread BUTTERSCOTCH SAUCE

cookies,* crushed Makes 1¾ cups
6 tablespoons butter, melted
2 ripe bananas, sliced ½ cup unsalted butter
1 (8-ounce) package cream cheese, 1 cup firmly packed
softened light brown sugar
1 cup marshmallow crème 1 cup heavy whipping cream
1 ⁄3 cup Butterscotch Sauce ½ teaspoon kosher salt
(recipe follows) 1 tablespoon vanilla extract
Sweetened whipped cream, to serve
Garnish: chopped cashews 1. In a medium saucepan, melt butter
over medium heat. Cook, stirring
1. Preheat oven to 350°. occasionally, until butter turns a medium-
2. In a medium bowl, stir together brown color and has a nutty aroma, about
crushed cookies and melted butter. 5 minutes. Stir in brown sugar, cream,
Press mixture into bottom and up sides and salt; bring to a boil. Reduce heat, and
of a 9-inch pie plate. simmer for 5 minutes. Remove from heat;
3. Bake until lightly browned, about stir in vanilla. Let cool for at least 1 hour
12 minutes. Let cool completely. before using. Cover and refrigerate for
4. Arrange banana slices in an even layer up to 1 week.
in bottom of prepared crust.
5. In a medium bowl, beat cream cheese,
marshmallow crème, and Butterscotch
Sauce with a mixer at medium speed until
smooth. Spread mixture onto bananas.
Cover and refrigerate for at least 2 hours
or up to 3 days.
6. To serve, top with whipped cream,
and drizzle with additional Butterscotch
Sauce. Garnish with cashews, if desired.

*We used Lorna Doone Shortbread

Cookies.

9 PA U L A D E E N ’ S FA L L B A K I N G
 CHOCOLATE PECAN COBBLER
Makes 6 to 8 servings

his dessert is more akin to a chocolate lava cake than

a typical cobbler. he boiling water that’s poured onto the batter
creates a thick, gooey, fudge-like layer that you’ll love.

6 tablespoons butter 1. Preheat oven to 350°. Place butter in

1 cup self-rising flour
1¾ cups sugar, divided
6 tablespoons unsweetened cocoa
powder, divided
½ cup whole milk
1 teaspoon vanilla extract
½ cup chopped pecans
½ cup toffee bits
1½ cups boiling water
Vanilla ice cream and caramel ice
cream topping, to serve
Garnish: chopped pecans
a 9-inch square baking dish, and place
dish in oven just until butter is melted.
2. In a medium bowl, whisk together
lour, ¾ cup sugar, and 2 tablespoons
cocoa. Whisk in milk and vanilla until
smooth. Pour onto melted butter in dish.
(Do not stir.)
3. In a small bowl, stir together pecans,
tofee bits, remaining 1 cup sugar, and
remaining 4 tablespoons cocoa; sprinkle
over batter. Slowly pour 1½ cups boiling
water onto batter. (Do not stir together.)
4. Bake until top appears dry and
set, 40 to 50 minutes. Let cool for
20 minutes. Serve with ice cream and
caramel topping. Garnish with pecans,
if desired.

— Kitchen Tip —
Swap pecans for walnuts, peanuts, hazelnuts,
cashews, almonds, or any other nut you prefer.

PA U L A D E E N ’ S FA L L B A K I N G 12
 SWEET POTATO COBBLER
Makes 6 to 8 servings

Take a break from baking fruit cobblers and try this veggie-illed dessert.

4 pounds sweet potatoes, peeled and
sliced ¼ inch thick (about 4 large)
3½ cups water
1½ cups sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup unsalted butter, cubed
1 (14.1-ounce) package refrigerated
piecrusts
Sweetened whipped cream, to serve
Garnish: ground cinnamon
1. Preheat oven to 400°. Lightly spray
a 12-inch cast-iron skillet with baking
spray with lour.
2. In a large saucepan, bring potatoes
and 3½ cups water to a boil over
medium heat. Cook until just tender,
about 10 minutes. (Do not overcook.)
Drain potatoes, reserving ½ cup cooking
liquid. Layer potatoes in prepared
skillet, and drizzle with reserved ½ cup
cooking liquid.
3. In a small bowl, whisk together
sugar, lour, cinnamon, nutmeg, and
salt. Sprinkle onto potatoes, and dot
with butter.
4. On a lightly loured surface, unroll
piecrusts, and stack together. Place
dough over potatoes, tucking edges
under. Cut four slits in top of dough
to release steam.
5. Bake until crust is golden brown,
30 to 35 minutes. Let cool for 30 to
45 minutes before serving with whipped
cream. Garnish with cinnamon,
if desired.

— Kitchen Tip —
Make sure to slice the sweet potatoes to an
even ¼-inch thickness so that the slices cook evenly.

13 PA U L A D E E N ’ S FA L L B A K I N G
 BANANA BREAD CRISP
Makes 6 to 8 servings

his recipe is about as easy as it gets, but its incredible lavor will
have you begging for another heaping helping.

1 (15.25-ounce) box yellow cake mix* 1. Preheat oven to 375°. Spray a 13x9-inch
1 cup whole milk baking pan with baking spray with lour.
1
⁄2cup butterscotch morsels 2. In a large bowl, stir together cake mix,
1
⁄2cup unsalted butter, melted milk, butterscotch morsels, and melted
6 medium bananas, sliced butter until well combined. Spread into
1 1⁄4 cups firmly packed light brown prepared pan. Layer with banana slices.
sugar, divided 3. In a small bowl, whisk together ½ cup
1
⁄2 cup warm water brown sugar, ½ cup warm water, and
1 teaspoon ground cinnamon cinnamon until well combined. Slowly
1 cup old-fashioned oats pour all over bananas.
1
⁄2 cup self-rising flour 4. In a medium bowl, stir together oats,
1
⁄2 cup chopped walnuts lour, walnuts, softened butter, and
1
⁄2 cup unsalted butter, softened remaining ¾ cup brown sugar until well
Vanilla ice cream combined and crumbly. Sprinkle mixture
Garnish: sliced banana, chopped onto bananas.
walnuts 5. Bake until golden brown and bubbly,
40 to 45 minutes. Let cool for 20 to
30 minutes; serve with ice cream,
and garnish with banana and walnuts,
if desired.

*We used Pillsbury Moist Supreme Yellow

Cake Mix.

PA U L A D E E N ’ S FA L L B A K I N G 16
 CRANBERRY PECAN
HAND PIES
Makes 12
Sweet, tart cranberry is one of the best lavors of the season,
and in these tasty hand pies, the fruit truly shines.
¾ cup toasted chopped pecans
½ cup sugar
6 tablespoons dark corn syrup
3 tablespoons unsalted butter,
melted
2 large eggs, lightly beaten
⁄8
1
teaspoon kosher salt
½ cup dried cranberries
½ teaspoon vanilla extract
1 (14.1-ounce) package refrigerated
piecrusts
1 large egg yolk
1 tablespoon water
1. In a medium saucepan, stir together
pecans, sugar, corn syrup, melted
butter, eggs, and salt; bring to a boil
over medium heat. Reduce heat,
and simmer for 10 minutes, stirring
frequently. Remove from heat, and stir
in cranberries and vanilla. Let cool
completely.
17 PA U L A D E E N ’ S FA L L B A K I N G
2. Preheat oven to 400°. Line 2 large
baking sheets with parchment paper.
3. On a lightly loured surface, unroll
one piecrust. Using a 4½-inch round
cutter, cut dough into 6 rounds, rerolling
scraps as necessary. Repeat with
remaining dough. In a small bowl, whisk
together egg yolk and 1 tablespoon
water. Lightly brush edges of dough
rounds with egg wash.
4. Spoon a heaping tablespoonful
of pecan mixture in center of each
round. Fold dough over illing, pressing
edges with a fork to seal. Place pies on
prepared pans.
5. Bake until lightly browned, 15 to
17 minutes. Let cool on pans for
5 minutes. Remove from pans, and let
cool on a wire rack for 30 minutes.
Serve warm.
 APPLE CUSTARD PIE
Makes 1 (12-inch) pie

Even if this apple pie isn’t like the one your mama made, it’ll become a new favorite.

Crust: 3. Bake until golden brown, 10 to

1 (15.25-ounce) box yellow cake mix*
1 cup chopped pecans
½ cup butter, softened
Filling:
¼ cup butter
8 cups chopped peeled Braeburn
apples (about 8 large)
¼ cup sugar
½ cup water, divided
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup sour cream
1 large egg
1. Preheat oven to 350°.
2. For crust: In a medium bowl,
stir together cake mix, pecans, and
butter until well combined. Press
mixture into bottom and up sides
of a 12-inch pie plate.
15 minutes.
4. For illing: In a large skillet, melt
butter over medium heat. Add apples,
sugar, ¼ cup water, cinnamon, and
nutmeg; cook, stirring frequently, until
apples are tender, 8 to 10 minutes.
5. In a small bowl, whisk together
cornstarch and remaining ¼ cup
water until dissolved. Add cornstarch
mixture to apple mixture; cook, stirring
constantly, until mixture is thickened.
Pour illing into prepared crust.
6. In a small bowl, whisk together sour
cream and egg until smooth. Pour onto
apple mixture.
7. Bake until hot and bubbly, 20 to
25 minutes. Let cool for at least 1 hour
before serving.
*We used Pillsbury Moist Supreme Classic
Yellow Cake Mix.

— Kitchen Tip —
One pound of apples will yield about 2½ cups chopped or sliced apples.
Two large, three medium, or four to five small apples is about 1 pound.

PA U L A D E E N ’ S FA L L B A K I N G 20
 BLONDIE PIE
Makes 1 (9-inch) pie

“his pie is oh-so-sweet and decadent.

I promise it will be the hit of your next get-together.”—Paula

½ (14.1-ounce) package refrigerated 1. Preheat oven to 350°.

piecrusts 2. On a lightly loured surface, unroll
½ cup all-purpose flour piecrust, and roll into a 12-inch circle.
½ cup granulated sugar Transfer to a 9-inch pie plate, pressing
½ cup firmly packed light brown into bottom and up sides. Fold edges
sugar under, and crimp as desired.
½ cup butter, melted 3. In a medium bowl, whisk together
¼ cup dark corn syrup lour, sugars, melted butter, corn
3 large eggs syrup, and eggs until smooth. Stir in
1 cup butterscotch morsels butterscotch morsels and pecans. Pour
1 cup chopped toasted pecans mixture into prepared crust.
Vanilla ice cream and butterscotch 4. Bake until center is set, 40 to
ice cream topping, to serve 45 minutes. Let cool for at least 1 hour
Garnish: butterscotch morsels before serving with ice cream and
butterscotch topping. Garnish with
butterscotch morsels, if desired. Store in
an airtight container for up to 3 days.

— Kitchen Tip —
Make sure to let the pie cool for at least 1 hour
before serving so that the filling sets properly.

21 PA U L A D E E N ’ S FA L L B A K I N G
 PUMPKIN PECAN TART
Makes 1 (10-inch) deep-dish tart

his tart combines two favorite pies into one dessert

that will please everyone at the table.

1 (14.1-ounce) package refrigerated Trim excess dough. Top with a piece of

piecrusts
1 (15-ounce) can pumpkin
5 large eggs, divided
1 ⁄3 cup firmly packed light brown
sugar
¾ cup plus 2 tablespoons granulated
sugar, divided
5 tablespoons butter, melted and
divided
¼ teaspoon ground cinnamon
1 ⁄8 teaspoon ground nutmeg
1 cup light corn syrup
1 tablespoon vanilla extract
2 cups chopped pecans
1. Preheat oven to 425°.
2. On a lightly loured surface, unroll
piecrusts, and stack together. Roll into
a 14-inch circle. Transfer to a 10-inch
deep-dish removable-bottom tart pan,
pressing into bottom and up sides.
parchment paper, letting ends extend over
edges of pan. Add pie weights.
3. Bake for 5 minutes. Let cool for
10 minutes. Carefully remove paper
and weights. Reduce oven temperature
to 350°.
4. In a large bowl, whisk together pumpkin,
2 eggs, brown sugar, 2 tablespoons
granulated sugar, 3 tablespoons melted
butter, cinnamon, and nutmeg until
smooth. Pour into prepared crust.
5. In same bowl, whisk together corn
syrup, vanilla, remaining 3 eggs,
remaining ¾ cup granulated sugar, and
remaining 2 tablespoons melted butter
until smooth. Stir in pecans. Gently pour
mixture onto pumpkin layer.
6. Bake until center is set, 70 to
80 minutes. Let cool completely in pan on
a wire rack. Cover and refrigerate for up
to 3 days.

— Kitchen Tip —
When using refrigerated piecrust, let it stand at room temperature
for 10 to 15 minutes before unrolling, and try not to stretch the dough
when handling to avoid shrinking during baking.

PA U L A D E E N ’ S FA L L B A K I N G 24
 PEAR CRANBERRY TART
Makes 1 (9-inch) tart

Pears pair perfectly with cranberries in this fruity treat

that looks impressive but is simple to make.

1 (14.1-ounce) package refrigerated letting excess dough extend over sides of

piecrusts
½ (12-ounce) bag fresh cranberries
½ pound Bosc pears, peeled, cored,
and thinly sliced
½ pound red Anjou pears, peeled,
cored, and thinly sliced
3 tablespoons plus 1 teaspoon sugar,
divided
1½ teaspoons cornstarch
½ teaspoon apple pie spice
1 large egg
1 tablespoon water
1. Preheat oven to 400°. Spray a 9-inch
square removable-bottom tart pan with
baking spray with lour.
2. On a lightly loured surface, unroll
piecrusts, and stack together. Roll into a
12-inch circle. Transfer to prepared pan,
pan. Place cranberries in prepared crust.
Arrange pear slices over cranberries,
fanning out decoratively.
3. In a small bowl, whisk together
3 tablespoons sugar, cornstarch, and
apple pie spice. Sprinkle onto pears.
Fold excess dough over pears.
4. In a small bowl, whisk together egg
and 1 tablespoon water. Brush dough
with egg wash, and sprinkle with
remaining 1 teaspoon sugar. Place on a
rimmed baking sheet.
5. Bake for 30 minutes. Cover with foil,
and bake until crust is golden brown and
pears are tender, 10 to 15 minutes more.
Let cool in pan for 10 minutes. Remove
from pan, and let cool completely on a
wire rack.

— Kitchen Tip —
Cut pears to an even thickness so that the slices cook evenly.

25 PA U L A D E E N ’ S FA L L B A K I N G
 Chocolate
Pumpkin Bundt Cake,
page 36
MOUTHWATERING
CAKES
Bake these delicious cakes
filled with autumn’s best flavors

PA U L A D E E N ’ S FA L L B A K I N G 28
 BLACKBERRY
SPICE CAKE ROLL
Makes 1 (10-inch) cake roll
Spice up your go-to dessert recipes with this dish that’s sure to impress.
¼ cup fresh blackberries
¾ cup blackberry preserves
1 (9-ounce) package yellow
cake mix*
2 tablespoons firmly packed
light brown sugar
1¼ teaspoons pie spice
1 ⁄8 teaspoon ground cloves
½ cup whole milk
2 large eggs, separated
Confectioners’ sugar, for sifting
Garnish: fresh blackberries
1. Preheat oven to 350°. Spray a
15x10-inch rimmed baking sheet with
baking spray with lour. Line pan
with wax paper; spray pan again.
2. In a medium bowl, mash blackberries
with a fork into small pieces; stir in
preserves. Cover and refrigerate until
ready to use.
3. In a large bowl, whisk together cake
mix, brown sugar, pie spice, and cloves.
In a medium bowl, whisk together milk
and egg yolks. Make a well in center
of dry ingredients; add milk mixture,
and beat with a mixer at low speed just
until combined. Increase mixer speed to
medium, and beat for 1 minute, stopping
to scrape sides of bowl.
29 PA U L A D E E N ’ S FA L L B A K I N G
4. In a medium bowl, using clean beaters,
beat egg whites with a mixer at high
speed until stif peaks form. Gently fold
egg whites into batter. Spread batter in
prepared pan.
5. Bake until cake springs back
when lightly touched in center, 10 to
12 minutes. (Do not overbake.)
6. Meanwhile, sift confectioners’ sugar
into a 15x10-inch rectangle onto a clean
dish towel. Immediately loosen cake from
sides of pan, and turn out onto prepared
towel. Gently peel of wax paper. Sift
confectioners’ sugar onto cake. Starting
at one short side, roll up cake and towel
together, and place seam side down on
a wire rack. Let cool completely.
7. Unroll cake, and spread with blackberry
mixture. Reroll cake without towel,
and wrap in plastic wrap. Refrigerate
for 1 hour. Trim edges using a serrated
knife, if desired. Just before serving,
transfer cake to a serving platter, seam
side down, and sift with confectioners’
sugar. Garnish with blackberries,
if desired. Cover and refrigerate for
up to 3 days.
*We used Jif y Golden Yellow Cake Mix.
 CHOCOLATE WALNUT
POUND CAKES
Makes 2 (8-inch) loaves

Pound cakes are a simple sweet, but these chocolaty, nutty cakes are big on lavor.

Cake: 1. Preheat oven to 325°. Spray 2 (8x4-inch)

1½ cups unsalted butter, softened
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¾ cup whole milk
1½ cups chopped walnuts
½ cup sour cream
Glaze:
1 cup firmly packed light brown
sugar
2 ⁄3 cup heavy whipping cream
½ cup unsalted butter
3 tablespoons confectioners’ sugar
loaf pans with baking spray with lour.
2. For cake: In a large bowl, beat butter
and sugar with a mixer at medium speed
until luf y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
a time, beating well after each addition.
Beat in vanilla.
3. In a medium bowl, whisk together
lour, cocoa, baking powder, and salt.
With mixer on low speed, gradually
add lour mixture to butter mixture
alternately with milk, beginning and
ending with lour mixture, beating just
until combined after each addition. Stir
in walnuts and sour cream just until
combined. (Do not overmix.) Spread
batter into prepared pans.
4. Bake until a wooden pick inserted
in center comes out clean, about
75 minutes. Let cool in pans for
10 minutes. Remove from pans, and let
cool completely on wire racks.
5. For glaze: In a medium saucepan,
bring brown sugar, cream, and butter to
a boil over medium-high heat, stirring
constantly. Cook for 1½ minutes, stirring
constantly. Remove from heat, and let
cool to room temperature. Whisk in
confectioners’ sugar until well combined.
Pour glaze onto cooled loaves.

PA U L A D E E N ’ S FA L L B A K I N G 32
 APPLESAUCE SHEET CAKE
WITH CARAMEL FROSTING
Makes 1 (13x9-inch) cake

his moist, delicious sheet cake is a perfect dessert for your fall family suppers.

Cake: to scrape sides of bowl. Add eggs, one at

½ cup butter, softened a time, beating well after each addition.
2 cups granulated sugar Beat in applesauce.
2 teaspoons vanilla extract 3. In another large bowl, whisk together
4 large eggs 4 cups lour, baking powder, apple pie
2½ cups applesauce* spice, allspice, salt, and baking soda. With
4 cups plus 1 tablespoon cake flour, mixer on low speed, gradually add lour
divided mixture to butter mixture, beating
4 teaspoons baking powder until smooth.
2 teaspoons apple pie spice 4. In a small bowl, toss together pecans,
1 teaspoon ground allspice cranberries, and remaining 1 tablespoon
1 teaspoon salt lour. Stir pecan mixture into batter;
½ teaspoon baking soda spoon batter into prepared pan.
1 cup chopped pecans 5. Bake until a wooden pick inserted in
1 cup dried cranberries center comes out clean, 45 to 55 minutes.
Let cool completely in pan on a wire rack.
Frosting: 6. For frosting: In a medium saucepan,
¾ cup butter melt butter over medium heat. Add
1½ cups firmly packed light brown brown sugar, salt, and vanilla; cook,
sugar stirring frequently, until mixture comes
¾ teaspoon salt to a simmer and sugar is dissolved.
½ teaspoon vanilla extract Stir in half-and-half; bring to a boil,
1 ⁄3 cup half-and-half stirring constantly. Remove from
2½ to 3 cups confectioners’ sugar heat, and let cool for 5 minutes. With
a mixer at medium speed, gradually
Garnish: chopped pecans add confectioners’ sugar, beating until
frosting reaches a spreadable consistency.
1. Preheat oven to 350°. Spray a 13x9-inch Immediately spread frosting onto cooled
baking pan with cooking spray. cake. Garnish with chopped pecans, if
2. For cake: In a large bowl, beat butter, desired. Let stand until frosting is set.
sugar, and vanilla with a mixer at medium
speed until luf y, 3 to 4 minutes, stopping *Do not use unsweetened applesauce.

33 PA U L A D E E N ’ S FA L L B A K I N G
 CHOCOLATE PUMPKIN
BUNDT CAKE
Makes 1 (10-inch) cake

hanks to the beautiful swirl of lavors, you don’t have

to choose between the two with this cake.

1½ cups unsalted butter, softened 3. In a medium bowl, whisk together

3 cups granulated sugar
6 large eggs
1 (15-ounce) can pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
¾ cup Dutch process cocoa powder
2 ⁄3 cup whole buttermilk
Confectioners’ sugar
1. Preheat oven to 325°. Spray a 15-cup
Bundt pan with baking spray with lour.
2. In a large bowl, beat butter and
granulated sugar with a mixer at medium
speed until lufy, 3 to 4 minutes, stopping
to scrape sides of bowl. Add eggs, one
at a time, beating well after each addition.
Beat in pumpkin and vanilla.
lour, baking powder, salt, and pumpkin
pie spice. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating until combined.
4. Spoon 2 cups batter into a medium
bowl; whisk in cocoa and buttermilk until
smooth. Spoon one-third of plain batter
into prepared pan. Make a well in center
of plain batter, and add half of chocolate
batter. Repeat layers, ending with
plain batter.
5. Bake until a wooden pick inserted
near center comes out clean, about
1 hour and 20 minutes. Let cool in pan
for 10 minutes. Remove from pan, and
let cool completely on a wire rack. Just
before serving, sift confectioners’ sugar
over cooled cake. Store in an airtight
container for up to 3 days.

— Kitchen Tip —
Be sure to use plain pumpkin purée for this recipe and not pumpkin pie mix.

PA U L A D E E N ’ S FA L L B A K I N G 36
 CARAMEL CARROT CAKE
Makes 1 (9-inch) cake

“Carrot cake is one of my all-time favorite goodies, and the

rich caramel in this recipe makes it over-the-top good!”—Paula

Cake: salt, and cinnamon. In a medium bowl,

3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
2 cups granulated sugar
¾ cup canola oil
3 large eggs
¼ cup whole milk
2 teaspoons vanilla extract
2 cups finely shredded peeled carrot
Caramel:
1 cup granulated sugar
3 tablespoons light corn syrup
½ cup heavy whipping cream
1 ⁄3 cup unsalted butter
Frosting:
1 (8-ounce) package cream cheese,
softened
¼ cup unsalted butter, softened
2 pounds confectioners’ sugar
(about 7½ cups)
¼ cup whole milk
1 teaspoon vanilla extract
¾ cup chopped toasted pecans
1. Preheat oven to 350°. Spray 2 (9-inch)
round cake pans with baking spray
with lour.
2. For cake: In a large bowl, whisk
together lour, baking powder, ginger,
whisk together sugar, oil, eggs, milk, and
vanilla until smooth. Stir sugar mixture
into lour mixture until smooth; fold in
carrots; spread batter in prepared pans.
3. Bake until a wooden pick inserted
in center comes out clean, 20 to
25 minutes. Let cool in pans for
10 minutes. Remove from pans, and let
cool completely on wire racks.
4. For caramel: In a medium saucepan,
swirl together sugar and corn syrup
until well combined. Cook over
medium-high heat, without stirring,
until mixture is amber colored, about
10 minutes. Remove from heat; carefully
stir in cream and butter until smooth.
Return pan to medium-high heat for
30 seconds. Remove from heat, and let
cool for 10 minutes, stirring frequently.
Place one cake layer on a serving
plate, and spread with ½ cup caramel.
Refrigerate for 10 minutes.
5. For frosting: In a large bowl, beat
cream cheese and butter with a mixer at
medium speed until smooth. Gradually
add confectioners’ sugar and milk,
beating until smooth. Beat in vanilla.
Stir in pecans. Top irst cake layer with
remaining cake layer, and spread frosting
on top and sides of cake. Serve with
remaining caramel sauce. Cover and
refrigerate for up to 3 days.

37 PA U L A D E E N ’ S FA L L B A K I N G
 CHOCOLATE CARDAMOM
ANGEL FOOD CAKE
Makes 1 (10-inch) cake

his unique and light angel food cake is just right for
when you want to satisfy your sweet tooth without overindulging.

1 1 ⁄3 cups granulated sugar, divided add vanilla and remaining granulated

¾ cup sifted cake flour
1 ⁄3 cup unsweetened cocoa powder
1 teaspoon ground cardamom
¼ teaspoon salt
10 large egg whites, room
temperature
1½ teaspoons cream of tartar
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
1. Preheat oven to 325°.
2. In a medium bowl, sift together ¾ cup
plus 2 tablespoons granulated sugar, lour,
cocoa, cardamom, and salt.
3. In a large bowl, beat egg whites with a
mixer at low speed until foamy; beat in
cream of tartar. Increase mixer speed to
medium, and beat until soft peaks form.
Increase mixer speed to high; gradually
sugar, 1 tablespoon at a time, beating
until stif peaks form.
4. Sift one-fourth of lour mixture onto
egg white mixture; gently fold in lour
mixture. Repeat procedure three times
with remaining lour mixture. Spoon
mixture into a 10-inch removable-bottom
tube pan; run a knife through batter to
remove air pockets. Smooth top with
a spatula.
5. Bake until browned and top appears
dry, 50 to 55 minutes. Immediately invert
pan, and let cool completely in pan.
Run a knife around edge and tube of pan,
and remove from pan onto a serving
plate. Just before serving, sift with
confectioners’ sugar. Store in an airtight
container for up to 2 days.

— Kitchen Tip —
Sift cake flour for this recipe before you measure it, not after.

PA U L A D E E N ’ S FA L L B A K I N G 40
 UPSIDE-DOWN
PEAR CHERRY CAKE
Makes 1 (9-inch) cake

Upside-down cakes have been served throughout the South for generations,
and this pear-cherry version makes a great anytime sweet.

¾ cup butter, melted and divided 1. Preheat oven to 350°.

2 ⁄3 cup plus ½ cup firmly packed light
brown sugar, divided
9 dried cherries
9 canned small pear halves in
light syrup, drained
1¼ cups self-rising flour
1 teaspoon ground cinnamon
½ cup whole buttermilk
2 large eggs, lightly beaten
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
Garnish: chopped toasted walnuts
2. In a 9-inch square baking pan, pour ½ cup
melted butter, and sprinkle with ½ cup brown
sugar. Place 1 dried cherry in center of
each pear. Arrange pears, cut side down, in
prepared pan.
3. In a large bowl, whisk together lour,
cinnamon, and remaining ⅔ cup brown sugar.
Add buttermilk, eggs, ginger, vanilla, and
remaining ¼ cup melted butter; beat with a
mixer at medium speed just until combined.
Pour batter over pears.
4. Bake until a wooden pick inserted in center
comes out clean, 25 to 30 minutes. Let cool in
pan for 3 minutes. Carefully invert cake onto
a serving plate, and let cool for 15 minutes.
Garnish with walnuts, if desired.

— Kitchen Tip—
Upside-down cakes freeze well. Here’s how: Cover a baking sheet with
plastic wrap; invert cooled cake onto plastic wrap, and freeze
for 1 hour. Wrap frozen cake in plastic wrap, then freeze the cake
in a heavy-duty resealable plastic bag for up to 2 months. Let cake thaw
overnight in the refrigerator before reheating it in a 200° oven.

41 PA U L A D E E N ’ S FA L L B A K I N G
 SWEET POTATO CUPCAKES
Makes 24
Enjoy the season’s favorite vegetable with these wonderfully sweet, marshmallowy treats.
1 cup unsalted butter, softened
1 cup firmly packed light brown
sugar
1 teaspoon vanilla extract
4 large eggs
1 (15-ounce) can sweet
potato purée
3½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
Marshmallow Filling (recipe follows)
Meringue Frosting (recipe follows)
1. Preheat oven to 350°. Line 2 (12-cup)
muin pans with paper liners.
2. In a large bowl, beat butter, brown
sugar, and vanilla with a mixer at medium
speed until creamy, 2 to 3 minutes,
stopping to scrape sides of bowl. Add
eggs, one at a time, beating well after
each addition. Beat in sweet potato.
3. In a medium bowl, whisk together
lour, baking soda, baking powder, ginger,
cinnamon, salt, and nutmeg. With mixer
on low speed, gradually add lour mixture
to butter mixture, beating to combine.
Divide batter among prepared muin cups.
4. Bake until a wooden pick inserted in
center comes out clean, 18 to 20 minutes.
Let cool in pans for 10 minutes. Remove
from pans, and let cool completely on
wire racks.
5. Using an apple corer, remove centers
from cupcakes; discard centers or reserve
for another use. Place Marshmallow
Filling in a pastry bag itted with a medium
round tip. Pipe into centers of cupcakes.
Place Meringue Frosting in a pastry bag
itted with a large round tip. Pipe onto
cupcakes. Using a culinary torch, brown
meringue. Serve immediately.
MARSHMALLOW FILLING
Makes 1½ cups
1 (8-ounce) package cream cheese,
softened
1 ⁄3 cup firmly packed light brown sugar
1 tablespoon molasses
1 (7-ounce) container marshmallow
crème
1. In a medium bowl, beat cream cheese and
brown sugar with a mixer at medium-high
speed until creamy. Add molasses, beating to
combine. Add marshmallow crème, beating
to combine. Use immediately.
MERINGUE FROSTING
Makes about 5 cups
6 large egg whites, room temperature
1½ cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon cream of tartar
1. In a medium bowl set over a saucepan of
simmering water, combine all ingredients;
whisk constantly until a candy thermometer
registers 140°. Pour mixture into the bowl
of a stand mixer, and beat at high speed
until mixture is tripled in volume and glossy,
about 10 minutes. Use immediately.
PA U L A D E E N ’ S FA L L B A K I N G 44
 APPLE CREAM CHEESE
SWIRL BUNDT CAKE
Makes 1 (10-inch) cake

his cake is a showstopping inale for your next seasonal meal.

Swirl: speed until creamy. Add confectioners’

1 (8-ounce) package cream cheese,
softened
½ cup confectioners’ sugar
2 tablespoons all-purpose flour
1 large egg
1 teaspoon orange zest
Cake:
1½ cups unsalted butter, softened
1¾ cups firmly packed light brown
sugar
4 large eggs
3 large Granny Smith apples,
peeled and cored
2 tablespoons fresh lemon juice
1 teaspoon orange zest
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground ginger
1⁄8 teaspoon ground nutmeg
Glaze:
2 cups confectioners’ sugar, sifted
¼ cup whole milk
3 tablespoons dark corn syrup
Garnish: chopped pecans
1. Preheat oven to 325°. Spray a 15-cup
Bundt pan with baking spray with lour.
2. For swirl: In a medium bowl, beat
cream cheese with a mixer at medium
sugar, lour, egg, and zest, and beat until
smooth, about 2 minutes, stopping
to scrape sides of bowl. Cover and
refrigerate until ready to use.
3. For cake: In a large bowl, beat butter
and brown sugar with a mixer at medium
speed until luf y, 3 to 4 minutes, stopping
to scrape sides of bowl. Add eggs, one at a
time, beating well after each addition.
4. Shred apples using the large holes of
a box grater. Coarsely chop shredded
apples. Add apples, lemon juice, zest, and
vanilla to batter, and beat for 1 minute.
5. In another large bowl, whisk together
lour, cinnamon, baking soda, salt, ginger,
and nutmeg. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating just until combined.
Spoon half of batter into prepared pan.
Spoon swirl mixture onto batter, avoiding
edges of pan. Top with remaining batter.
Using a knife, pull blade back and forth
through batter to swirl layers together.
Smooth top of batter.
6. Bake until a wooden pick inserted
near center comes out clean, about
1 hour and 15 minutes. Let cool in pan
for 10 minutes. Remove from pan, and let
cool completely on a wire rack.
7. For glaze: In a small bowl, whisk
together confectioners’ sugar, milk, and
corn syrup until smooth; drizzle glaze
over cooled cake. Garnish with pecans,
if desired. Refrigerate in an airtight
container for up to 3 days.

45 PA U L A D E E N ’ S FA L L B A K I N G
Peanut Butter Blondies,
page 62
 HEAVENLY
COOKIES
& BARS
Delectable, bite-size treats
to share with loved ones

PA U L A D E E N ’ S FA L L B A K I N G 48
 WHITE CHOCOLATE
PISTACHIO COOKIES
Makes about 36

hese treats are a fun twist on a traditional chocolate and nut cookie combination.

1 cup butter, softened 1. Preheat oven to 350°. Line baking

1½ cups firmly packed light brown
sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 (12-ounce) bag white chocolate
morsels
1 cup quick-cooking oats
1 cup chopped pistachios
sheets with parchment paper.
2. In a large bowl, beat butter and brown
sugar with a mixer at medium speed
until luf y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
a time, beating well after each addition.
Beat in extracts.
3. In a medium bowl, whisk together
lour, baking soda, baking powder, and
salt. With mixer on low speed, gradually
add lour mixture to butter mixture,
beating just until combined. Beat in
chocolate morsels, oats, and pistachios.
Scoop dough by 2 tablespoonfuls, and
roll into balls. Place 2 inches apart on
prepared pans.
4. Bake until lightly browned, 10 to
12 minutes. Let cool on pans for
5 minutes. Remove from pans, and let
cool completely on wire racks. Store in
an airtight container for up to 5 days.

— Kitchen Tip —
Baking soda and baking powder lose their leavening power over time. To
test them, stir together ¼ teaspoon baking soda with 1 tablespoon vinegar
or lemon juice and 1 tablespoon baking powder with ¼ cup hot water. If the
mixtures bubble and fizz, they’re good. If not, replace your soda and powder.

49 PA U L A D E E N ’ S FA L L B A K I N G
COVER
RECIPE
 CARAMEL APPLE
CHEESECAKE BARS
Makes about 18
Once you taste these yummy bars, you’ll be looking
for reasons to bake them again all season long.
Crust:
1 cup unsalted butter, softened
2 ⁄3 cup firmly packed light brown
sugar
2 cups all-purpose flour
½ teaspoon kosher salt
Filling:
4 large Pink Lady apples, peeled,
cored, and diced (about 8 cups)
1 cup granulated sugar, divided
1½ teaspoons ground cinnamon,
divided
½ teaspoon ground nutmeg
2 (8-ounce) packages cream cheese,
softened
2 large eggs
1 cup all-purpose flour
¾ cup firmly packed light brown
sugar
½ cup old-fashioned oats
½ teaspoon kosher salt
½ cup unsalted butter, softened
½ cup chopped pecans
Caramel ice cream topping*
1. Preheat oven to 350°. Line a 13x9-inch
baking pan with parchment paper, letting
excess extend over sides of pan.
2. For crust: In a large bowl, beat cold
butter and brown sugar with a mixer
at medium speed until creamy, 2 to
3 minutes, stopping to scrape sides of
bowl. Add lour and salt, beating until
combined. Press mixture into bottom of
prepared pan.
3. Bake until golden brown, about
20 minutes. Let cool completely.
4. For illing: In a large bowl, stir
together apples, ½ cup granulated sugar,
1 teaspoon cinnamon, and nutmeg.
Transfer apple mixture to a colander
set over a bowl, and let stand for at
least 30 minutes.
5. In another large bowl, beat cream
cheese, eggs, and remaining ½ cup
granulated sugar with a mixer at medium
speed until smooth. Pour onto cooled
crust, and spread drained apple mixture
onto cream cheese mixture.
6. In a medium bowl, whisk together
lour, brown sugar, oats, salt, and
remaining ½ teaspoon cinnamon. Using
a fork, stir in butter and pecans until
mixture resembles coarse crumbs;
sprinkle onto apples.
7. Bake until center is set, about
40 minutes. Let cool to room temperature,
then refrigerate until cold. Using excess
parchment as handles, remove from pan,
and cut into bars. Drizzle with caramel
just before serving.
*We used Smucker’s Caramel Ice Cream
Topping.
PA U L A D E E N ’ S FA L L B A K I N G 52
 CHOCOLATE-HAZELNUT
SHORTBREAD SANDWICHES
Makes about 15

Subtly sweet shortbread cookies sandwich

a rich spread for a not-too-sweet treat.

1 cup unsalted butter, softened
¾ cup confectioners’ sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup ground toasted hazelnuts
¾ cup chocolate-hazelnut spread*
1. In a large bowl, beat butter,
confectioners’ sugar, and vanilla with
a mixer at medium speed until creamy,
2 to 3 minutes, stopping to scrape
sides of bowl.
2. In a medium bowl, whisk together
lour and salt. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating just until combined.
Fold in hazelnuts.
3. Turn out dough onto a lightly loured
surface, and divide in half. Shape each
half into a disk, and wrap in plastic wrap.
Refrigerate for 30 minutes.
4. Preheat oven to 350°. Line baking
sheets with parchment paper.
5. On a lightly loured surface, roll dough
to ¼-inch thickness. Using a 2-inch
square cutter, cut dough, rerolling scraps
as necessary. Place on prepared pans.
Refrigerate for 10 minutes.
6. Bake until lightly browned, 10 to
12 minutes. Let cool on pans for
2 minutes. Remove from pans, and let
cool completely on wire racks. Spread
chocolate-hazelnut spread onto lat
side of half of cookies. Place remaining
cookies, lat side down, on top of
illing. Store in an airtight container
for up to 3 days.
*We used Nutella.

— Kitchen Tip —
If you make the shortbread ahead of time, wait to add the
chocolate-hazelnut spread until just before serving for the best results.

53 PA U L A D E E N ’ S FA L L B A K I N G
 GOOEY BUTTER
SPICE CAKE SQUARES
Makes about 24

Change up these bars by using another lavor of cake mix.

Chocolate and citrus cake mixes are fun options.

1
(16.5-ounce) box spice cake mix
3
large eggs, divided
1
cup butter, melted and divided
1
(8-ounce) package cream cheese,
softened
1 teaspoon vanilla extract
1 (16-ounce) box confectioners’
sugar
Garnish: confectioners’ sugar
1. Preheat oven to 350°. Spray a
13x9-inch baking pan with cooking spray.
2. In a large bowl, beat cake mix, 1 egg,
and ½ cup melted butter with a mixer at
medium speed just until combined. Press
mixture into bottom of prepared pan.
3. In same bowl, beat cream cheese with
a mixer at medium speed until smooth.
Beat in vanilla and remaining 2 eggs.
With mixer on low speed, gradually
add confectioners’ sugar, beating until
well combined. Slowly add remaining
½ cup melted butter, beating until well
combined. Pour onto prepared crust.
4. Bake until center is just set, 40 to
50 minutes. Let cool completely in pan
before cutting into squares. Garnish with
confectioners’ sugar, if desired. Store in
an airtight container for up to 3 days.

55 PA U L A D E E N ’ S FA L L B A K I N G
 SHEET PAN S’MORES
Makes about 12
Skip the step of building a ire while still enjoying this ireside sweet.
1½ cups graham cracker crumbs
½ cup all-purpose flour
½ cup firmly packed light brown
sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
5 tablespoons unsalted butter,
melted and slightly cooled
1 large egg, lightly beaten
1½ cups semisweet chocolate
morsels
½ cup caramel chips*
3 cups miniature marshmallows
1. Preheat oven to 350°. Line a rimmed
13x9-inch sheet pan with foil, letting
excess extend over sides of pan; spray
foil with cooking spray.
2. In a medium bowl, whisk together
graham cracker crumbs, lour, brown
sugar, baking powder, and salt until well
combined. Add melted butter and egg,
stirring until combined. Press mixture into
bottom of prepared pan.
3. Bake until crust is set, 10 to 12 minutes,
rotating pan halfway through baking.
Sprinkle chocolate and caramel chips
onto crust; let stand for 2 minutes. Spread
mixture onto crust using an ofset spatula.
Let cool completely.
4. Preheat oven to broil. Sprinkle
marshmallows onto chocolate layer.
5. Broil 6 inches from heat, watching
carefully, until marshmallows are toasted,
about 30 seconds. Using excess foil as
handles, remove from pan before cutting
into squares.
*We used Ghirardelli Premium Caramel
Baking Chips.
PA U L A D E E N ’ S FA L L B A K I N G 56
 ROLLED DATE-NUT COOKIES
Makes about 42
You’ll be the hit of your cookie swap with these sweet spirals.
¾cup butter, softened
1¼cups granulated sugar
1large egg
1teaspoon vanilla extract
2cups all-purpose flour
1teaspoon baking soda
¼teaspoon salt
1(10-ounce) package chopped
pitted dates
¾ cup firmly packed light brown
sugar
¾ cup chopped walnuts
½ cup water
1. In a large bowl, beat butter and
granulated sugar with a mixer at
medium speed until luf y, 2 to
3 minutes, stopping to scrape sides
of bowl. Beat in egg and vanilla until
combined.
2. In a medium bowl, whisk together
lour, baking soda, and salt. With mixer
on low speed, gradually add lour
mixture to butter mixture, beating until
combined. Cover and refrigerate for
1 hour.
3. In a medium saucepan, bring dates
and all remaining ingredients to a
boil over medium heat. Cook, stirring
frequently, until mixture is very thick,
8 to 10 minutes. Let cool for 30 minutes.
4. On a lightly loured surface, divide
dough in half. Roll each half into a
12x8-inch rectangle. Spread half of
date mixture onto each portion of
dough. Starting with one long side, roll
up dough, jelly roll style. Wrap logs in
plastic wrap, and refrigerate for at least
2 hours or up to 3 days.
5. Preheat oven to 350°. Line baking
sheets with parchment paper.
6. Cut logs into ¼-inch-thick slices, and
place on prepared pans.
7. Bake until lightly browned, 10 to
12 minutes. Let cool on pans for
2 minutes. Remove from pans, and let
cool completely on wire racks. Store in
airtight containers for up to 3 days.
PA U L A D E E N ’ S FA L L B A K I N G 58
 CARAMEL-CASHEW
THUMBPRINT COOKIES
Makes about 36
“My grandbabies love to help me make these cookies
by sticking their little thumbs into the dough.”—Paula
1 cup butter, softened
¾ cup sugar
1 large egg
1 egg yolk
2½ cups all-purpose flour
½ teaspoon salt
¾ cup chopped salted cashews
1 cup caramel bits*
4 tablespoons heavy whipping
cream, divided
1 (4-ounce) bar semisweet
chocolate, chopped
1. Preheat oven to 350˚. Line baking
sheets with parchment paper.
2. In a large bowl, beat butter and sugar
with a mixer at medium speed until
creamy, 2 to 3 minutes, stopping to
scrape sides of bowl. Add egg and egg
yolk, beating until combined.
3. In a medium bowl, whisk together
lour and salt. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating until smooth. Stir in
cashews. Roll dough into 1½-inch balls,
and place 2 inches apart on prepared
59 PA U L A D E E N ’ S FA L L B A K I N G
pans. Using your thumb, make an
indentation in center of each cookie.
4. Bake until edges are very lightly
browned, 12 to 14 minutes. Let cool on
pans for 2 minutes. Remove from pans,
and let cool completely on wire racks.
5. In a small saucepan, combine caramel
bits and 3 tablespoons cream. Cook over
medium-low heat, stirring constantly,
until caramel is melted and mixture is
smooth. Remove from heat, and let cool
for 15 minutes. Spoon about 1 teaspoon
caramel mixture into center of each
cookie; let stand until caramel is set.
6. In a small saucepan, combine chocolate
and remaining 1 tablespoon cream.
Cook over low heat, stirring constantly,
until mixture is smooth. Remove
from heat, and let cool slightly. Spoon
chocolate mixture into a resealable plastic
bag; seal. Snip a tiny hole in one corner,
and drizzle over cookies. Let stand
until chocolate is set. Store in airtight
containers for up to 1 week.
*We used Kraft Caramel Bits.
 PEANUT BUTTER BLONDIES
Makes 4 (4-inch) cookies

Peanut butter lovers will go crazy for these skillets full of rich, nutty goodness.

½ cup unsalted butter, softened 1. Preheat oven to 350°. Spray 4 (4-inch)

1 cup firmly packed light brown
sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
¼ teaspoon kosher salt
½ cup peanut butter, melted
Vanilla ice cream, to serve
Garnish: chopped peanuts
cast-iron skillets with baking spray
with lour.
2. In a large bowl, beat butter and brown
sugar with a mixer at medium speed
until luf y, 2 to 3 minutes, stopping to
scrape sides of bowl. Beat in egg and
vanilla until combined.
3. In a small bowl, whisk together lour
and salt. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating until combined. Spread
batter into prepared pans. Spread melted
peanut butter onto batter.
4. Bake on lowest oven rack until golden
brown and set, about 25 minutes.
Let cool for 20 minutes. Serve with
ice cream, and garnish with peanuts,
if desired.

— Kitchen Tip —
If you don’t have small cast-iron skillets for individual servings,
this recipe can also be made in an 8-inch cast-iron skillet.

PA U L A D E E N ’ S FA L L B A K I N G 62
 OATMEAL RAISIN COOKIES
Makes about 14

hese classic cookie-jar goodies will make your house a home.

½ cup unsalted butter, softened 1. Preheat oven to 350°. Line baking

½ cup firmly packed light brown sheets with parchment paper.
sugar, divided 2. In a large bowl, beat butter and brown
1 large egg sugar with a mixer at medium speed
½ teaspoon vanilla extract until creamy, 2 to 3 minutes, stopping
¾ cup all-purpose flour to scrape sides of bowl. Beat in egg and
½ teaspoon baking soda vanilla until combined.
¼ teaspoon ground cinnamon 3. In a medium bowl, whisk together
1 ⁄8 teaspoon salt lour, baking soda, cinnamon, and salt.
1 cup old-fashioned oats With mixer on low speed, gradually
½ cup golden raisins add lour mixture to butter mixture,
½ cup dark raisins beating just until combined. Fold in oats
2 tablespoons granulated sugar and raisins. Scoop dough by heaping
tablespoonfuls, and roll into balls. Place
2 inches apart on prepared pans. Slightly
latten cookies using the bottom of a glass
dipped in granulated sugar.
4. Bake until lightly browned, 10 to
12 minutes. Let cool on pans for
5 minutes. Remove from pans, and let
cool completely on wire racks. Store in an
airtight container for up to 3 days.

— Kitchen Tip —
This recipe is very versatile, and you can mix in whatever
chopped nuts, dried fruits, or chocolate morsels that you like.

63 PA U L A D E E N ’ S FA L L B A K I N G
 PECAN SHORTBREAD COOKIES
Makes about 30

“It doesn’t get much simpler than these easy cookies, but, y’all, they’re so addictive!”—Paula

1 cup unsalted butter, softened
¾ cup confectioners’ sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1½ cups pecan halves
½ cup sanding sugar
1. In a large bowl, beat butter,
confectioners’ sugar, and vanilla
with a mixer at medium speed until
creamy, 2 to 3 minutes, stopping to
scrape sides of bowl.
2. In a medium bowl, whisk together
lour and salt. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating just until combined.
3. Turn out dough onto a lightly loured
surface, and divide in half. Shape each
half into a disk, and wrap in plastic wrap.
Refrigerate for 30 minutes.
4. Preheat oven to 350°. Line baking
sheets with parchment paper.
5. On a lightly loured surface, roll dough
to ¼-inch thickness. Using a 2-inch luted
round cutter, cut dough, rerolling scraps
as necessary. Place on prepared pans. Dot
center of each cookie with water, and top
with a pecan half. Sprinkle with sanding
sugar, and refrigerate for 10 minutes.
6. Bake until lightly browned, 10 to
12 minutes. Let cool on pans for
2 minutes. Remove from pans, and let
cool completely on wire racks. Store in an
airtight container for up to 3 days.

— Kitchen Tip —
These cookies can be prepared through step 3 and frozen on
baking sheets until firm. Transfer to a heavy-duty resealable
plastic bag, and freeze for up to 2 months. Bake frozen as directed.

PA U L A D E E N ’ S FA L L B A K I N G 66
Cinnamon Raisin Swirl Bread,
page 76
A BOUNTY OF
BREADS &
PASTRIES
These doughy delights and
mouthwatering pastries will
become new family favorites

PA U L A D E E N ’ S FA L L B A K I N G 68
 BOURBON, BACON, AND
MAPLE PULL-APART BUNS
Makes 30

Buttery, salty, crunchy, and sweet, these buns will satisfy all your cravings.

1½ cups unsalted butter 1. Spray 2 (13x9-inch) baking pans

2 cups firmly packed dark brown
sugar
1 cup pure maple syrup
½ cup bourbon
1 teaspoon ground cinnamon
2 cups chopped toasted walnuts
12 slices bacon, cooked and
crumbled
3 (1-pound) loaves frozen white yeast
bread dough,* thawed according
to package directions
with cooking spray.
2. In a large heavy-bottomed saucepan,
melt butter over medium-low heat. Add
brown sugar, maple syrup, bourbon,
and cinnamon; bring to a low boil.
Cook, stirring frequently, until sugar is
dissolved. Reserve 1 cup syrup mixture
in a small bowl; divide remaining syrup
mixture between prepared pans. Sprinkle
walnuts and bacon onto syrup mixture.
Let cool for 20 minutes.
3. Cut each bread loaf into 10 equal
pieces. Place 15 dough pieces in each
prepared pan. Cover and let rise in a
warm, draft-free place (75°) until doubled
in size, about 45 minutes.
4. Preheat oven to 375°.
5. Uncover dough, and drizzle bread with
reserved 1 cup syrup mixture.
6. Bake until browned and bubbly, about
25 minutes. Let cool for 5 minutes.
Loosen edges with a knife; carefully
invert onto serving platters.

*We used Rhodes Bake-N-Serve White

Bread.

69 PA U L A D E E N ’ S FA L L B A K I N G
 CRACKLIN’ CORNBREAD
Makes 1 (10-inch) skillet

If you thought traditional cornbread was the ultimate Southern bread,

this version made with pork cracklin’s will make you think again.

1 (3.5-ounce) bag pork cracklin’ 1. Preheat oven to 425°. In the work

strips
5 tablespoons bacon drippings,
melted and divided
1 cup fresh or thawed frozen
corn kernels
½ cup chopped red bell pepper
1 jalapeño pepper, seeded
and minced
1 cup plain yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 1 ⁄3 cups whole buttermilk
2 large eggs, lightly beaten
bowl of a food processor, pulse cracklin’s
until chopped.
2. In a 10-inch cast-iron skillet, heat
1 tablespoon bacon drippings over
medium-high heat. Add corn, bell pepper,
and jalapeño; cook, stirring occasionally,
for 2 minutes.
3. In a medium bowl, whisk together
cornmeal, lour, baking powder, salt, and
baking soda. Stir in buttermilk, eggs,
and 2 tablespoons bacon drippings.
Stir in cracklin’s and corn mixture.
4. Add remaining 2 tablespoons bacon
drippings to skillet. Place in oven until
hot, about 4 minutes. Carefully pour
batter into hot skillet.
5. Bake until a wooden pick inserted
in center comes out clean, about
18 minutes. Let cool for 10 minutes;
serve warm.

— Kitchen Tip —
You might know cracklin’s by their other name—pork rinds.

PA U L A D E E N ’ S FA L L B A K I N G 72
 CURRIED PUMPKIN
DINNER ROLLS
Makes 20

Pumpkin is such a beloved fall lavor that it reaches beyond

the dessert table and feels right at home in the breadbasket.

¾ cup warm whole milk (105° to 110°)
1 (0.25-ounce) package active
dry yeast
1 (15-ounce) can pumpkin
½ cup butter, melted
¼ cup sugar
2 large eggs
1½ teaspoons red curry powder
1¼ teaspoons salt
6½ to 7½ cups bread flour, divided
1. In a small bowl, stir together warm
milk and yeast. Let stand until mixture
is foamy, about 5 minutes.
2. In a large bowl, beat pumpkin, melted
butter, sugar, eggs, curry powder, and
salt with a mixer at medium-low speed
until combined. Add yeast mixture,
beating until combined. Gradually add
5 cups lour, beating until smooth. Beat
in enough remaining lour to form a soft
dough.
3. Turn out dough onto a lightly loured
surface, and knead until smooth and
elastic, 6 to 8 minutes. Spray a large bowl
with cooking spray. Place dough in bowl,
turning to grease top. Cover and let rise
in a warm, draft-free place (75°) until
doubled in size, about 45 minutes.
4. Spray a 13x9-inch baking pan with
cooking spray.
5. Divide dough into 20 equal pieces;
shape each piece into a ball. Place balls in
a single layer in prepared pan. Cover and
let rise in a warm, draft-free place (75°)
until doubled in size, about 45 minutes.
6. Preheat oven to 350°.
7. Bake until golden brown, 15 to
20 minutes. Let cool in pan for 5 minutes.
Serve immediately.

73 PA U L A D E E N ’ S FA L L B A K I N G
 CINNAMON RAISIN
SWIRL BREAD
Makes 2 (9-inch) loaves
“Your house will smell absolutely amazing while these loaves are baking.”—Paula
1¾ cups warm whole milk (105° to
110°)
2 (0.25-ounce) packages active dry
yeast
6¼ cups all-purpose flour, divided
1½ cups sugar, divided
1½ teaspoons kosher salt
3 large eggs, divided
½ cup raisins
¼ cup unsalted butter, melted
2 tablespoons plus 2 teaspoons
ground cinnamon
2 tablespoons unsalted butter,
softened and divided
2 teaspoons water
1. In the bowl of a stand mixer itted with
the paddle attachment, combine warm
milk and yeast. Let stand until mixture is
foamy, about 10 minutes.
2. In a very large bowl, whisk together
6 cups lour, ½ cup sugar, and salt. With
mixer on low speed, gradually add half of
lour mixture to yeast mixture, beating
just until combined. Beat in 2 eggs,
raisins, and melted butter. Gradually add
remaining lour mixture, beating until a
soft dough forms.
3. Switch to the dough hook attachment.
Beat at medium speed until dough is
smooth and elastic, about 4 minutes,
adding remaining ¼ cup lour, if needed.
(Dough should not be sticky.)
4. Spray a large bowl with cooking spray.
Place dough in bowl, turning to grease
top. Loosely cover and let rise in a warm,
draft-free place (75°) until doubled in size,
about 1 hour.
5. Spray 2 (9x5-inch) loaf pans with
cooking spray. In a small bowl, whisk
together cinnamon and remaining
1 cup sugar.
6. Punch dough down. Turn out dough
onto a lightly loured surface, and
divide in half. Roll half of dough into a
12x8-inch rectangle. Spread 1 tablespoon
softened butter onto dough, and sprinkle
with half of sugar mixture. Starting at one
short side, tightly roll up dough into a
log, pressing edge to seal. Place log, seam
side down, in one prepared pan. Repeat
procedure with remaining dough, butter,
and sugar mixture. Loosely cover and
let rise in a warm, draft-free place (75°)
until doubled in size, about 1 hour.
7. Preheat oven to 350°.
8. In a small bowl, whisk together
2 teaspoons water and remaining egg;
brush onto loaves.
9. Bake until golden brown and an
instant-read thermometer inserted in
center registers 190°, 50 to 55 minutes,
loosely covering with foil to prevent
excess browning, if necessary. Let cool in
pans for 10 minutes. Remove from pans,
and let cool completely on a wire rack.
Store in an airtight container for up to
3 days.
PA U L A D E E N ’ S FA L L B A K I N G 76
 CHOCOLATE BISCUIT
BREAD PUDDING
Makes 6 to 8 servings

What happens when you combine three beloved treats—biscuits, bread pudding,
and chocolate? You get this incredible dessert perfect for any occasion!.

2 cups whole buttermilk butter is melted. Remove from heat,

½ cup butter
6 cups crumbled baked biscuits*
(about 10 biscuits)
½ cup chopped pecans
3 large eggs
1¼ cups sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Sweetened whipped cream, to serve
Garnish: cocoa powder
1. Preheat oven to 350°. Lightly spray a
2-quart baking dish with cooking spray.
2. In a small saucepan, cook buttermilk
and butter over medium heat just until
and let cool.
3. In prepared pan, combine crumbled
biscuits and pecans.
4. In a large bowl, beat eggs, sugar, cocoa,
vanilla, and cinnamon with a mixer at
medium speed for 1 minute. Gradually
stir in cooled buttermilk mixture. Pour
mixture onto crumbled biscuits.
5. Bake for 30 minutes. Cover with foil,
and bake until a knife inserted in center
comes out clean, about 10 minutes more.
Let cool for 20 minutes. Serve with
whipped cream; garnish with cocoa,
if desired.
*We used Mary B’s Biscuits.

77 PA U L A D E E N ’ S FA L L B A K I N G
 APPLE-PEAR TURNOVERS
WITH MAPLE GLAZE
Makes 12

Apples and pears go hand in hand, and these turnovers

show why they’re such a treasured combination.

1 (21-ounce) can apple pie filling,
drained
1 (11.5-ounce) jar pear preserves
2 teaspoons apple pie spice
1 teaspoon vanilla extract
1 large egg
1 tablespoon water
1½ (17.3-ounce) packages frozen
puff pastry, thawed
Coarse sugar, for sprinkling
Maple Glaze (recipe follows)
1. Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper.
2. In a medium bowl, stir together pie
illing, preserves, pie spice, and vanilla.
In a small bowl, whisk together egg and
1 tablespoon water.
3. On a lightly loured surface, roll 1 sheet
of pastry into a 14x12-inch rectangle.
Cut into 4 (12x3½-inch) strips. Brush
strips with egg wash. Spoon 1 heaping
tablespoon apple mixture onto short end
of one strip. Fold one corner of opposite
end over mixture, forming a triangle;
keep folding back and forth into a triangle
to the end of the strip. Place seam side
down on prepared pan, trimming excess
dough. Brush with egg wash, and sprinkle
with coarse sugar. Repeat procedure with
remaining pastry, apple mixture, egg wash,
and sugar.
4. Bake until golden brown, about
25 minutes. Drizzle warm turnovers with
Maple Glaze. Serve immediately.
MAPLE GLAZE
Makes 1 cup
1 cup confectioners’ sugar
2 tablespoons whole buttermilk
¼ teaspoon vanilla extract
¼ teaspoon maple extract
1. In a small bowl, whisk together all
ingredients until smooth. Use immediately.

PA U L A D E E N ’ S FA L L B A K I N G 78
 PARMESAN THYME
SHORTBREAD CRACKERS
Makes about 30

“I love to make a batch or two of these savory crackers to give as gifts

or to set out at a party so guests have something to snack on.”—Paula

1cup unsalted butter, softened
2tablespoons confectioners’ sugar
2cups all-purpose flour
1cup grated fresh Parmesan cheese,
divided
2 tablespoons plus 1 teaspoon
chopped fresh thyme, divided
¼ teaspoon salt
1. In a large bowl, beat butter and
confectioners’ sugar with a mixer at
medium speed until creamy, 3 to
4 minutes, stopping to scrape sides
of bowl.
2. In a medium bowl, whisk together
lour, ¾ cup cheese, 2 tablespoons thyme,
and salt. With mixer on low speed,
gradually add lour mixture to butter
mixture, beating just until combined.
3. Turn out dough onto a lightly loured
surface, and divide in half. Shape each
half into a disk, and wrap in plastic wrap.
Refrigerate for 30 minutes.
4. Preheat oven to 350°. Line baking
sheets with parchment paper.
5. On a lightly loured surface, roll dough
to ¼-inch thickness. Using a 2-inch
luted square cutter, cut dough, rerolling
scraps as necessary. Place on prepared
pans. Sprinkle with remaining ¼ cup
cheese and remaining 1 teaspoon thyme.
Refrigerate for 10 minutes.
6. Bake until lightly browned, 10 to
12 minutes. Let cool on pans for
2 minutes. Remove from pans, and let
cool completely on wire racks. Store in an
airtight container for up to 3 days.

— Kitchen Tip —
Use any fresh herb you like in place of thyme.

PA U L A D E E N ’ S FA L L B A K I N G 80
 MAPLE BREAD PUDDING
Makes 8 to 10 servings

If day-old croissants are available at a discount, grab them up!

hey’re perfect for this dish—just skip step 1.

12 large croissants, cut into 1-inch
pieces
1 cup plus 3 tablespoons heavy
whipping cream, divided
5 large eggs
½ cup maple syrup, divided
½ teaspoon apple pie spice
¼ teaspoon salt, divided
2 ⁄3 cup chopped pecans
½ cup firmly packed light brown
sugar
¼ cup butter
2 tablespoons bourbon (optional)
1. Preheat oven to 350°. Place croissant
pieces in a single layer on large rimmed
baking sheets. Bake until lightly toasted,
5 to 7 minutes. Let cool completely. Leave
oven on.
2. Spray a 13x9-inch baking dish with
cooking spray.
3. In a large bowl, whisk together 1 cup
cream, eggs, ¼ cup maple syrup, pie spice,
and ⅛ teaspoon salt. Add croissants,
tossing well to coat. Pour mixture into
prepared dish. Sprinkle
with pecans, and cover with foil.
4. Bake for 30 minutes. Uncover
and bake until pufed and golden,
about 15 minutes more.
5. In a small saucepan, cook brown sugar,
butter, bourbon (if using), remaining
¼ cup maple syrup, and remaining ⅛
teaspoon salt over medium heat, stirring
frequently, until sugar is dissolved and
mixture is smooth, about 5 minutes.
Remove from heat, and whisk in
remaining 3 tablespoons cream. Serve
warm sauce with bread pudding.

— Kitchen Tip —
Add 1 cup raisins, dried cranberries, dried cherries, nuts, or
sweetened flaked coconut along with the croissants in step 3.

81 PA U L A D E E N ’ S FA L L B A K I N G
 CHOCOLATE CARAMEL
CINNAMON ROLLS
Makes 24
Nothing will make your family pop right out of bed in the morning quite
like these gooey cinnamon rolls waiting for them at the breakfast table.
2 cups warm whole milk (105° to
110°)
1 (0.25-ounce) package active dry
yeast
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1½ teaspoons salt
1 cup unsweetened cocoa powder
6 to 7 cups bread flour, divided
Caramel Pecan Topping (recipe follows)
3 tablespoons butter, melted
1 cup firmly packed light brown
sugar
½ cup miniature semisweet
chocolate morsels
1 teaspoon ground cinnamon
1. In a medium bowl, stir together warm
milk and yeast. Let stand until mixture
is foamy, about 5 minutes.
2. In a large bowl, beat granulated
sugar, oil, eggs, and salt with a mixer
at medium-low speed until combined.
Add yeast mixture and cocoa, beating
until combined. Gradually add 5 cups
lour, beating until smooth. Add enough
remaining lour to form a soft dough.
3. On a lightly loured surface, turn out
dough, and knead until smooth and
elastic, 6 to 8 minutes. Spray a large bowl
with cooking spray. Place dough in bowl,
turning to grease top. Cover and let rise
in a warm, draft-free place (75°) until
doubled in size, about 1 hour.
4. Spray 2 (10-inch) round cake pans
with cooking spray. Spoon Caramel Pecan
Topping in prepared pans, spreading
to edges.
5. On a lightly loured surface, roll dough
into a 24x12-inch rectangle. Brush with
melted butter.
6. In a small bowl, combine brown
sugar, chocolate morsels, and cinnamon.
Sprinkle mixture onto dough, leaving a
1-inch border. Starting at one long side,
tightly roll up dough into a log. Using a
serrated knife, cut dough into 1-inch-
thick slices. Place rolls, cut side down,
in prepared pans. Cover and let rise in a
warm, draft-free place (75°) until doubled
in size, about 1 hour.
7. Preheat oven to 350°.
8. Bake until golden brown, 20 to
25 minutes. Let cool in pans for
2 minutes. Immediately invert pans onto
a serving platter.
CARAMEL PECAN TOPPING
Makes about 1 cup
½ cup butter
1 cup firmly light packed brown
sugar
1 tablespoon water
1 cup chopped pecans
1. In a medium skillet, melt butter
over medium heat. Add brown sugar
and 1 tablespoon water; cook, stirring
constantly, until sugar is dissolved,
about 3 minutes. Stir in pecans. Use
immediately.
PA U L A D E E N ’ S FA L L B A K I N G 84
 GLAZED APPLE FRITTERS
Makes 16
You can make these doughnut-shop favorites
in easy stages in the comfort of your own kitchen.
23⁄ cup warm whole buttermilk
(105° to 110°)
1 (0.25-ounce) package active
dry yeast
¾ cup plus 1 teaspoon firmly packed
light brown sugar, divided
1 large egg
2 large egg yolks
1 ⁄3 cup apple cider
¼ cup unsalted butter, melted
2 teaspoons vanilla extract
¾ teaspoon salt
4 cups all-purpose flour
2 teaspoons ground cinnamon,
divided
1 teaspoon apple pie spice, divided
¼ cup unsalted butter
2 pounds Honeycrisp apples, peeled,
cored, and chopped
Vegetable oil, for frying
Apple Cider Glaze (recipe follows)
1. In a medium bowl, stir together warm
buttermilk, yeast, and 1 teaspoon brown
sugar. Let stand until mixture is foamy,
about 5 minutes.
2. In the bowl of a stand mixer itted
with the dough hook attachment, whisk
together yeast mixture, ½ cup brown
sugar, egg, egg yolks, apple cider, melted
butter, vanilla, and salt. Add lour,
1 teaspoon cinnamon, and ½ teaspoon
apple pie spice; beat at medium speed
until a smooth and elastic dough forms.
(Dough will be sticky.)
3. Spray a large bowl with cooking spray.
Place dough in bowl, turning to grease
top. Cover and refrigerate for 10 to
12 hours.
85 PA U L A D E E N ’ S FA L L B A K I N G
4. In a large skillet, melt ¼ cup butter over
medium heat. Add apples, remaining ¼
cup brown sugar, remaining 1 teaspoon
cinnamon, and remaining ½ teaspoon apple
pie spice; cook, stirring occasionally,
until liquid is evaporated, 10 to 12 minutes.
Refrigerate until cold or up to overnight.
5. Remove dough from refrigerator, and
let stand in a warm, draft-free place (75°)
for 1 hour.
6. On a heavily loured surface, pat dough
into a 1-inch-thick rectangle. Place half of
apple mixture onto center-third of dough,
and fold sides of dough over apples. Pat
dough to a 1-inch thickness. Repeat illing
and folding process with remaining apple
mixture. Pat dough to a 1-inch thickness,
and cut into 16 pieces. Cover with plastic
wrap, and let rise in a warm, draft-free place
(75°) until doubled in size, about 1 hour.
7. In a large Dutch oven, pour oil to a depth
of 3 inches, and heat over medium heat until
a deep-fry thermometer registers 350°.
8. Shape each piece of dough into a ½-inch-
thick disk. Fry, turning occasionally, until
golden brown, 5 to 8 minutes. Let drain on
paper towels. While fritters are still warm,
dip in Apple Cider Glaze to coat, and let
drain on a wire rack.
APPLE CIDER GLAZE
Makes about 1½ cups
3½ cups confectioners’ sugar
1
⁄3 cup apple cider
1 tablespoon light corn syrup
½ teaspoon vanilla extract
1. In a medium bowl, whisk together all
ingredients until smooth.
Slow Cooker Apple Butter,
page 93
 FINISHING
TOUCHES
Versatile toppings to take your
tasty bakes to the next level

PA U L A D E E N ’ S FA L L B A K I N G 88
 APPLE GRANOLA Makes about 9 cups

“My grandbabies love this lavor-packed granola as a special snack

or as part of their breakfast when they stay the night at Ginny’s.”—Paula

3 cups apple cider Remove from heat; stir in brown sugar,

⁄ cup firmly packed light brown
1 3
sugar
¼ cup canola oil
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon salt
3½ cups old-fashioned oats
1 cup chopped almonds
¾ cup chopped pecans
¼ cup sesame seeds
1 cup chopped dried apples
1. In a medium saucepan, bring cider
to a boil over high heat; cook until cider
is reduced to ½ cup, 30 to 40 minutes.
oil, cinnamon, pie spice, and salt.
2. Preheat oven to 300°.
3. In a large bowl, combine oats,
almonds, pecans, and sesame seeds.
Pour cider mixture onto oat mixture,
and toss until evenly coated. Spread
onto a rimmed baking sheet.
4. Bake for 30 minutes, stirring
every 10 minutes. Stir in dried apples,
and bake until golden brown, 10 to
15 minutes more. Spread onto a sheet
of parchment or wax paper, and let
cool completely. Store in an airtight
container for up to 2 weeks.

89 PA U L A D E E N ’ S FA L L B A K I N G
 CARAMEL SAUCE Makes about 2 cups

Keep a stash of this easy-to-make sauce on hand throughout

the season. Serve with apples, drizzle onto desserts, stir into cofee,
or simply enjoy by the spoonful.

2 cups sugar heat, stirring occasionally, until mixture

½ cup water
¼ cup light corn syrup
½ cup butter, softened
1 cup heavy whipping cream
1. In a large skillet, cook sugar, ½ cup
water, and corn syrup over medium-high
is light honey colored, about 8 minutes.
Immediately remove from heat, and stir
in butter until melted. Gradually stir
in cream until mixture is smooth. Use
immediately, or let cool completely,
and refrigerate in an airtight container
for up to 1 month.

— Kitchen Tip —
To reheat caramel, microwave on medium in 15-second intervals,
stirring between each, until warm and pourable (30 to 45 seconds total).

PA U L A D E E N ’ S FA L L B A K I N G 90
 APPLE BOURBON PUMPKIN SPICE
WALNUT BUTTER BUTTER
Makes 2 cups Makes 2 cups

his yummy butter combines fresh apples, “Is there anything that tastes more
warm bourbon, and crunchy walnuts. like fall than pumpkin spice? I just
love this tasty topping.”—Paula
2 cups plus 2 tablespoons unsalted butter,
softened and divided 2 cups unsalted butter, softened
2 cups cubed peeled Granny Smith apple ½ cup canned pumpkin
2 tablespoons firmly packed light brown sugar 1½ tablespoons maple syrup
1 teaspoon ground ginger 1 tablespoon firmly packed light
½ teaspoon ground mace brown sugar
½ teaspoon ground cloves 1 teaspoon ground cinnamon
1 cup chopped toasted walnuts ½ teaspoon ground nutmeg
¼ cup bourbon ½ teaspoon ground allspice
½ teaspoon kosher salt ½ teaspoon kosher salt

1. In a large skillet, melt 2 tablespoons butter over 1. In the bowl of a stand mixer itted with
medium heat. Add apples; cook, stirring occasionally, the paddle attachment, beat all ingredients at
until apples are tender, about 10 minutes. Add medium-high speed until combined. Cover
brown sugar, ginger, mace, and cloves; cook, stirring and refrigerate for up to 5 days, or freeze
frequently, until sugar is melted, about 5 minutes. for up to 3 months.
Remove from heat, and let cool completely.
2. In the bowl of a stand mixer itted with the paddle
attachment, beat apple mixture, walnuts, bourbon,
salt, and remaining 2 cups butter at high speed until
combined. Cover and refrigerate for up to 5 days,
or freeze for up to 3 months.

91 PA U L A D E E N ’ S FA L L B A K I N G
 JALAPEÑO BACON CHIVE
CILANTRO BUTTER
LIME BUTTER Makes 2 cups

Makes 2 cups
Making this bacon-illed butter is a breeze,
and you’ll ind yourself spreading it onto everything!
his tasty spread adds subtle spice and
fresh lavor to cornbread and biscuits.
2 cups unsalted butter, softened
2 cups plus 1 tablespoon unsalted butter, 1 (2.1-ounce) package precooked bacon,
softened and divided chopped
½ cup chopped jalapeño 3 tablespoons chopped fresh chives
2 tablespoons chopped fresh cilantro 1 teaspoon white wine vinegar
2 tablespoons fresh lime juice ½ teaspoon kosher salt
1 teaspoon honey ¼ teaspoon ground black pepper
½ teaspoon kosher salt
1. In the bowl of a stand mixer itted with the paddle
1. In a medium skillet, melt 1 tablespoon butter attachment, beat all ingredients at medium-high
over medium heat. Add jalapeño; cook, stirring speed until combined. Cover and refrigerate for up
frequently, until tender, about 5 minutes. to 5 days, or freeze for up to 3 months.
Remove from heat, and let cool completely.
2. In the bowl of a stand mixer itted with the
paddle attachment, beat jalapeño mixture,
cilantro, lime juice, honey, salt, and remaining
2 cups butter at medium-high speed until
combined. Cover and refrigerate for up to
5 days, or freeze for up to 3 months.

PA U L A D E E N ’ S FA L L B A K I N G 92
 SLOW COOKER APPLE BUTTER
Makes about 4 cups

Apple butter is a delicious condiment with roasted pork,

spread onto biscuits, or swirled into oatmeal or rice pudding.

5 pounds Gala or Granny Smith 1. In a 5- to 6-quart slow cooker, combine

apples, peeled, cored, and apples, sugar, orange juice or water,
quartered cinnamon, and cloves. Cover and cook
1½ cups sugar on low until apples are very tender, about
½ cup orange juice or water 8 hours. Drain well, and let cool.
2 tablespoons ground cinnamon 2. In the work bowl of a food processor,
¼ teaspoon ground cloves process apple mixture in batches until a
1 tablespoon butter thick consistency is reached. Stir in butter
until melted. Refrigerate in an airtight
container for 5 days.

93 PA U L A D E E N ’ S FA L L B A K I N G
 RICH CHOCOLATE SAUCE
Makes 12⁄3 cups

Skip the store-bought version, and make this simple yet decadent sauce at home.

1 (12-ounce) package semisweet 1. In a medium saucepan, cook chocolate,

chocolate morsels cream, and sugar over medium heat,
½ cup heavy whipping cream stirring frequently, until chocolate is
¼ cup sugar melted and mixture is smooth, 3 to
¼ cup butter 5 minutes. Remove from heat; stir in
1 teaspoon vanilla extract butter and vanilla until smooth.

PA U L A D E E N ’ S FA L L B A K I N G 94
 SAGE CANDIED WALNUTS
Makes about 6 cups

“My family loves having a sweet and savory treat

on the table to snack on before suppertime.”—Paula

⁄ cup granulated sugar

2 3 1. Preheat oven to 325°.
⁄ cup firmly packed light brown
2 3 2. In a large bowl, whisk together
sugar sugars, egg white, sage, 1 tablespoon
1 egg white water, salt, and chile pepper until
1 tablespoon minced fresh sage well combined. Stir in walnuts until
1 tablespoon water well coated. Spread in an even layer
1½ teaspoons salt on a rimmed baking sheet.
¼ teaspoon ground chipotle 3. Bake for 30 minutes, stirring
chile pepper every 10 minutes. Spread onto a
1½ pounds walnut halve s sheet of parchment paper, and let
cool completely. Store in an airtight
container for up to 1 week.

95 PA U L A D E E N ’ S FA L L B A K I N G
 LEMON SUGAR
Makes about 1 cup

his lavored sugar is quick to whip up and fun to package as a thoughtful gift.

1 cup sugar at a time, until desired color is reached.

2 large lemons, zested
Yellow liquid food coloring
(optional)
1. Preheat oven to 200°. Line a rimmed
baking sheet with parchment paper.
2. In a medium bowl, stir together sugar
and zest. Stir in food coloring, one drop
Spread sugar mixture onto prepared pan.
3. Bake for 10 minutes, stirring halfway
through. Remove from oven, and let cool
completely. Break up any clumps with
a fork. If you prefer a ine sugar, pulse
mixture a few times in the work bowl
of a food processor. Store in an airtight
container for up to 1 month.

CHAI SPICED SUGAR

Makes about 1 cup

Stir this fragrant sweetener into tea, cofee, and hot chocolate, or sprinkle it onto oatmeal.

1 cup sugar 1. In a medium bowl, stir together all

1 teaspoon ground cardamom ingredients. Cover and let stand for at
1 teaspoon apple pie spice least 1 week before using. Store in an
½ teaspoon ground cloves airtight container for up to 3 months.
¼ teaspoon ground ginger

PA U L A D E E N ’ S FA L L B A K I N G 96
 RECIPE INDEX
BARS AND SQUARES
Caramel Apple Cheesecake
Bars 52
Gooey Butter Spice Cake
Squares 55
Peanut Butter Blondies 62
Sheet Pan S’mores 56
BREADS AND PASTRIES
Apple-Pear Turnovers with
Maple Glaze 78
Bourbon, Bacon, and Maple
Pull-Apart Buns 69
Chocolate Biscuit Bread
Pudding 77
Chocolate Caramel Cinnamon
Rolls 84
Cinnamon Raisin Swirl Bread 76
Cracklin’ Cornbread 72
Curried Pumpkin Dinner Rolls 73
Glazed Apple Fritters 85
Maple Bread Pudding 81
Parmesan Thyme Shortbread
Crackers 80
Chocolate Pecan Cobbler 12
Cranberry Pecan Hand
Pies 17
Pear Cranberry Tart 25
Pumpkin Pecan Tart 24
Sweet Potato Cobbler 13
COOKIES
Caramel-Cashew Thumbprint
Cookies 59
Chocolate-Hazelnut
Shortbread Sandwiches 53
Oatmeal Raisin Cookies 63
Pecan Shortbread Cookies 66
Rolled Date-Nut Cookies 58
White Chocolate Pistachio
Cookies 49
FILLINGS AND FROSTINGS
Marshmallow Filling 44
Meringue Frosting 44
GLAZES, SAUCES, AND
TOPPINGS
Apple Bourbon Walnut
Butter 91
Apple Cider Glaze 85
Bacon Chive Butter 92
Butterscotch Sauce 9
Caramel Pecan Topping 84
Caramel Sauce 90
Chai Spiced Sugar 96
Jalapeño Cilantro Lime
Butter 92
Lemon Sugar 96
Maple Glaze 78
Pumpkin Spice Butter 91
Rich Chocolate Sauce 94
Slow Cooker Apple Butter 93
MISCELLANEOUS
Apple Granola 89
Sage Candied Walnuts 95

CAKES
Apple Cream Cheese Swirl Bundt
Cake 45
Applesauce Sheet Cake with
Caramel Frosting 33
Blackberry Spice Cake Roll 29
Caramel Carrot Cake 37
Chocolate Cardamom Angel
Food Cake 40
Chocolate Pumpkin Bundt
Cake 36
Chocolate Walnut Pound
Cakes 32
Sweet Potato Cupcakes 44
Upside-Down Pear Cherry
Cake 41

COBBLERS, PIES, AND TARTS

Apple Custard Pie 20
Banana Bread Crisp 16
Blondie Pie 21
Butterscotch Banana Cream
Pie 9

97 PA U L A D E E N ’ S FA L L B A K I N G