Page 6 - Baking

EDITOR’S NOTE

he gentle tug of cookie dough beneath a rolling
pin; the fragrance of spice-fl ecked apples as a pie
slowly bakes; the sizzle of cornbread batter as it
flows into a hot skillet...the traditions of Southern
baking are a feast for both the senses and the
We savor heirloom loaves and classic desserts not
or their delicious fl avors, but also for the love and
fellowship they represent. What says “Come on in and
sit a spell,” like a platter of warm cookies and a pitcher of
sweet tea? And what comforts friends in times of need
like a handmade Bundt cake delivered with a heartfelt
hug? This is essence of hospitality, plain and simple.
For this special issue, we reached back in our recipe
boxes for the old-fashioned delectables that have graced
our region’s tables for generations. Some are elegant,
others humble, but all pay tribute to time-honored
foodways, from the Lowcountry’s beloved Benne Wafers
(page 62) to Virginia’s crisp Beaten Biscuits (page 86).
You’ll fi nd favorites like Chocolate Chess Pie (page 51)
and Tennessee Stack Cake (page 26). We’ve even put a
fresh spin on vintage sweets and savories with a novel
ingredient here or a new technique there. Apple Butter
Pound Cake (page 23) adds extra richness to a teatime
staple; herbs elevate Buttermilk Pie with Thyme and
Honey Glaze (page 46). Iconic ingredients fi nd their
way into Country Ham and Swiss Muffi ns (page 90) and
Pimiento Cheese Spoonbread (page 94). Then there’s our
Pineapple-Cheddar Cobbler (page 54), which reimagines
a classic Southern casserole pairing that’s as delicious as
it is unexpected —trust us on this!
Whether you’re tempted by the towering layer cakes
and bubbling cobblers in our pages or prefer the savory
simplicity of icebox rolls and yeast breads, I hope you’ll
be inspired to get into the kitchen and keep the art of
Southern baking alive in your own wonderful way.