Sunny's Kitchen Read Online Free PDF Page B

reached, roll the pastry onto itself and pinch to seal. Repeat with the second pastry sheet. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log.
    5 Bake the pastry. Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center last. It’s okay if the edges touch. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
    6 Make the glaze. In a small pot, melt the butter over low heat. Add the vanilla, lemon juice, and orange juice and begin whisking in the confectioners’ sugar in ¼-cup increments. Continue to add the sugar, whisking between additions, until the glaze thickens. Taste and season with a tiny pinch of salt, then remove from the heat. When the buns are done, remove them from the oven and drizzle the glaze over the top.
     
    tip! Flip the recipe—instead of filling the puff pastry with the nuts, apples, and raisins, layer them on the bottom of the prepared cake pan and place the buns on top. After baking, invert them onto a plate so the fillings are on the top. Drizzle glaze over the top.

sweet and cornyhoecakes
    h oecakes are pancakes’ corny Southern cousin. I went forever not thinking about them; then one trip to Savannah brought all my memories flooding back. I was there to tape an episode of Paula’s Best Dishes with Paula Deen and had dinner planned at her restaurant, The Lady & Sons. Instead of first bringing bread and butter or chips and salsa to the table, a waiter plunked down a hefty plate of biscuits and hoecakes with softened butter and syrup. With one bite I was back in my grandma’s kitchen. So now I make hoecakes regularly. I know we are hanging out in the breakfast and brunch section, but if you feel like getting your Savannah on, next time you have people over for dinner, serve these as an appetizer and watch your guests turn into kids. MAKES 14
    1 cup all-purpose flour
    1 cup fine-milled cornmeal (such as Indian Head)
    1½ teaspoons baking powder
    1 teaspoon kosher salt
    ¼ cup sugar
    1 egg, beaten
    1½ cups whole milk, plus more to thin the batter
    2 teaspoons vegetable oil, plus more for frying
    ½ cup corn kernels
    ¼ cup chopped pickled jalapeños
    Grade A maple syrup, for serving
    1 Mix and rest the batter. In a large bowl, combine the flour, cornmeal, baking powder, salt, and sugar. In a medium bowl, whisk the egg, milk, 2 teaspoons vegetable oil, corn, and pickled jalapeños. Pour the corn mixture into the bowl with the flour mixture and stir to combine. Allow to rest for 5 minutes. If it thickens to where it cannot easily pour, add an extra tablespoon of milk at a time until the consistency is right.
    2 Cook the hoecakes. Preheat the oven to 125°F. Heat about ½ inch of vegetable oil in a cast-iron pan over medium-high heat. When the oil begins to swirl, add batter in batches, using a small ice cream scoop or ¼-cup measure. Gently spread each hoecake into a circle, if needed. Flip the hoecakes when air pockets begin to pop on the surface of the batter and a peek beneath reveals golden edges, about 2 minutes. Once the second side is golden brown, transfer to a baking sheet in the warm oven and continue making the rest of the hoecakes. Serve with maple syrup.
     
    tip! For a fun appetizer, make sand-dollar-size hoecakes and top them with bacon, or a bit of fresh corn tossed in maple syrup with a tiny pinch of salt.

quickbacon, cheddar, and scallion biscuits
    o kay, let’s talk biscuits. In my family we fight for the “center biscuit,” steaming hot from the oven. My cousin Monique often wins the battle because she is smart to call it as it goes in the oven. It’s soft like a pillow, with no rough edges, but really, if Grandma is making them, there are no losers because I’ll take her edges any day. Her recipe is “a big scoop of flour” and “a handful of lard” with “some buttermilk.” It stumped me for years, my attempts never tasting quite right. I then discovered her