Find all the recipes from the September 2016 issue of Southern Living.
After a summer filled with weekends at the lake and vacations at the beach, we are ready to transition to fall with gorgeous desserts and weeknight dinners around the dining room table. The best way to kick off the beginning of fall baking season is to bake The Ultimate Apple Pie and master the lattice piecrust. If you will be entertaining, Homemade Soft Pretzels with three tasty dipping sauces are the perfect starter. You can end the night with Deep-Dish Skillet cookies that are sure to please the whole crowd.
Apple-Spice Bundt Cake
Recipe: Apple-Spice Bundt Cake
We updated an old-fashioned Southern cake with the warm spice of chai, an Indian tea.
Chocolate-Coconut Layer Cake
Recipe: Chocolate-Coconut Layer Cake
Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time.
Recipe: Cinnamon Roulade
The secret to making a roulade: Line your baking pan with parchment paper. Use the paper as a guide to roll the cake when it is still slightly warm. After the cake has cooled, unroll it, add the filling, and reroll it back into a spiral.
Praline Layer Cake
Recipe: Praline Layer Cake
The "cooked" buttercream in this cake is an old-fashioned method that yields delicious results.
Pumpkin Spice Battenberg
Recipe: Pumpkin Spice Battenberg
A battenberg cake has two flavors of sponge cake with a layer of jam wrapped up in a thin layer of marzipan, like a present. Coat your pan with cooking spray because that's what will keep the parchment paper divider in place for the pretty pumpkin and vanilla layers.
Cranberry-Apple Granola Muffins
Recipe: Cranberry-Apple Granola Muffins
These caramel- and granola-topped muffins may look and taste like a fancy coffeehouse treat, but they're easy to whip up any fall morning.
Banana Cupcakes with Peanut Butter Buttercream
Filled with banana cream, topped with peanut butter buttercream, and drizzled with chocolate, these cupcakes are outrageously rich.
Garlicky Roasted Spatchcock Chicken
Removing a chicken's backbone—a technique called spatchcocking (or butterflying)— ensures juicy meat and golden crisp skin in less time than roasting a whole bird.
An Italian-American classic gets a dose of Southern flavor. Other than cooking the pasta, you can pull this casserole together in a single skillet, making it ideal for busy weeknights.
Savory Sweet Potato Bread Pudding
Cubes of French bread are baked in a rich Parmesan custard with smoky bacon, spinach, and chunks of roasted sweet potatoes. Serve this comforting casserole with a green salad for dinner or as a company-worthy brunch.
Cheesy Ham, Corn, and Grits Bake
Recipes: Cheesy Ham, Corn, and Grits Bake
This impressive-looking casserole bakes up puffy and golden with pockets of fresh corn and savory ham. Think of it as a soufflé without the work.
Creamy Chicken and Collard Green Enchiladas
Collards pair well with this chile sauce, but you can substitute other hearty greens too, like kale.
Spaghetti with Shrimp and Roasted Cherry Tomatoes
Grilled Italian Spare Ribs
Recipe: Grilled Italian Spare Ribs
Homemade Soft Pretzels
Recipe: Homemade Softs Pretzels
Creole Honey Mustard Dip
Recipe: Creole Honey Mustard Dip
Pimiento Cheese Dip
Recipe: Pimiento Cheese Dip
Buttermilk Ranch Dip
Recipe: Buttermilk Ranch Dip
Deep-Dish Skillet Cookies
Deep-Dish Chocolate Chip Skillet Cookie
Recipe: Fig-and-Kale Salad
Fig Dutch Baby Pancake
Recipe: Fig Dutch Baby Pancake
Feel free to use ½ teaspoon pure vanilla extract in place of vanilla bean seeds.
Recipe: Ham-Wrapped Figs
Grilled Banana "Pirogues" with Pecan Pralines
For this rich, playful, and fun-to-eat preparation, grilled bananas masquerade as pirogues (Cajun flat-bottomed boats). Making the pralines in advance—they'll keep for 3 days in a sealed container—helps this dessert come together quickly.
Crab C'est Si Bon
Recipe: Crab C'est Si Bon
Country Boy on the Rocks
Recipe: Country Boy on the Rocks
This refreshing elixir is dangerously easy to sip, and can be made with your favorite bourbon.
Recipe: Redfish Court-Bouillon
Court-bouillon is a classic French broth used for poaching seafood and infusing it with flavor. For the Cajun version (pronounced roughly "KORR-boo-yawn"), a whole Gulf fish such as redfish or catfish is cooked in rich tomato gravy.
Grilled Oysters with Lemon-Garlic Butter
Recipe: Shrimp Nana