Southern Living - Southern Living: Best Fall Recipes

Southern Living BEST FALL RECIPES EDITORIAL STAFF SID EVANS, EDITOR IN CHIEF;
JESSICA S. THUSTON, EDITOR;
CLAIRE CORMANY, ART DIRECTOR;
JENNIE MCCLAIN SHANNON, CONTRIBUTING ART DIRECTOR;
PAT YORK, CONTRIBUTING FOOD EDITOR;
MARY ELIZABETH MCGINN DAVIS, MANAGING EDITOR;
RACHEL ELLIS, ASSOCIATE PRODUCTION MANAGER;
JULIE GILLIS, COPY CHIEF;
PADEN REICH, PHOTO EDITOR;
SHELBY DAVIDSON, EDITORIAL FELLOW eISBN: 978-0-84875-238-5 Contents Cozy fall mornings are the best time to cook up a big breakfast. Try these Southern classics that are sure to please any crowd. Serve any one of these delicious starters at your next tailgate, dinner party, or fall-themed get-togetherwe promise no one will go hungry. Perfect for weeknight dinners and easy to freeze, these recipes are the definition of fall comfort food. Whether youre entertaining guests or feeding your own family, this collection of grilled, roasted, fried, and baked entres will give you plenty of ideas. The flavors of fallapples, pecans, pears, and pumpkintake center stage here. The flavors of fallapples, pecans, pears, and pumpkintake center stage here.

Youll turn to these most-requested recipes over and over again. ON THE COVER: FALLS BEST DESSERT IS . COVER PHOTOGRAPHY IAIN BAGWELL FOOD STYLING VICTORIA COX PROP STYLING CLAIRE SPOLLEN Breakfast & Brunch COZY FALL MORNINGS ARE THE BEST TIME TO COOK UP A BIG BREAKFAST. SOUTHERN CLASSICS LIKE EGG CASSEROLES AND EASY CHICKEN AND WAFFLES ARE SURE TO PLEASE ANY CROWD. [ TEST KITCHEN TIP ] TO GIVE THESE MUFFINS AS GIFTS, CUT PARCHMENT PAPER INTO 7-INCH SQUARES, WRAP THE PAPER AROUND MUFFINS, AND SECURE WITH THIN RIBBON. (Youll need to increase the bake time to about 1 hour.) Spread the Cream Cheese-Honey Filling on the warm bread, or use as a topping for French toast. 1 cup butter, softened 2 cups firmly packed light brown sugar 3 large eggs cup sour cream 1 tsp. vanilla extract 3 cups all-purpose flour 1 tsp. ground cinnamon tsp. baking powder tsp. baking soda tsp. table salt tsp. ground nutmeg 2 cups mashed bananas (about 5 medium) 1 cup toasted chopped pecans Vegetable cooking spray Preheat oven to 350. ground nutmeg 2 cups mashed bananas (about 5 medium) 1 cup toasted chopped pecans Vegetable cooking spray Preheat oven to 350.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; add brown sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended. Stir together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in bananas and pecans just until blended.

Spoon batter into 2 lightly greased (with cooking spray) 12-cup muffin pans, filling three-fourths full. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks (about 30 minutes). Make a small hole in top of each muffin, using the handle of a small wooden spoon. Spoon Cream Cheese-Honey Filling into a zip-top plastic freezer bag.

Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each muffin. MAKES 2 dozen ACTIVE 30 min. TOTAL 1 hour, 40 min., including filling CREAM CHEESE-HONEY FILLING Beat 1 (8-oz.) package cream cheese, softened; 3 Tbsp. honey; and tsp. ground cinnamon with an electric mixer at medium speed in a small bowl until blended.

MAKES about 1 cups ACTIVE 5 min., TOTAL 5 min. Creamy Baked Eggs with Herbs and Bacon Serve with toasted bread and a leafy green side salad. cup heavy whipping cream 2 Tbsp. thinly sliced chives 2 Tbsp. chopped fresh flat-leaf parsley 2 tsp. kosher salt tsp. black pepper 8 large eggs 4 cooked bacon slices, crumbled (about cup) Preheat oven to 425. black pepper 8 large eggs 4 cooked bacon slices, crumbled (about cup) Preheat oven to 425.

Stir together first 6 ingredients in a large, ovenproof skillet. Bring to a simmer over medium-low. Break eggs into cream mixture; do not stir. Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes. Sprinkle with bacon, and serve immediately. SERVES 4 (serving size: 2 eggs, about cup sauce) ACTIVE 15 min.

TOTAL 20 min. Blueberry Coffee Cake This coffee cake is delicious served warm or at room temperature. 1 large egg cup fat-free milk cup plain fat-free yogurt 3 Tbsp. vegetable oil 2 cups all-purpose flour cup granulated sugar 4 tsp. baking powder tsp. all-purpose flour 2 Tbsp. turbinado sugar 2 Tbsp. sliced almonds tsp. ground cinnamon Preheat oven to 400. ground cinnamon Preheat oven to 400.

Whisk together first 4 ingredients in a large bowl. Sift together 2 cups flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened. Toss 1 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan.

Sprinkle with remaining cup blueberries. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter. Bake at 400 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan. To Make Ahead: Up to 24 hours before, stir together cream, herbs, salt, and pepper.

Keep chilled in an airtight container until ready to use. You may also combine the dry ingredients the night before for a quick morning start. SERVES 10 ACTIVE 20 min. TOTAL 1 hour Sausage, Biscuit, and Gravy Bake 1 lb. ground pork sausage 2 tsp. butter cup all-purpose flour 3 cups milk tsp. table salt tsp. black pepper Vegetable cooking spray 8 refrigerated jumbo biscuits cup chopped green onions cup shredded sharp Cheddar cheese Preheat oven to 350. black pepper Vegetable cooking spray 8 refrigerated jumbo biscuits cup chopped green onions cup shredded sharp Cheddar cheese Preheat oven to 350.