Southern Cast Iron

Fill your pantry with these essentials and you’ll be ready to make fall treats anytime. NUTS & SPICES: pecans, cinnamon, nutmeg, ginger, vanilla extract DRY GOODS: all-purpose flour, baking soda, baking powder, granulated sugar, rolled oats, chocolat

Makes 1 (8x4-inch) loaf Canned biscuits make this recipe easy to put together. If you don’t have a cast-iron loaf pan, any 8x4-inch loaf pan will work. 4 slices thick-cut bacon, chopped¾ cup shredded peeled butternut squash½ cup shredded Bartlett pea

Makes 1 (10-inch) round This slightly sweet, sage-filled cornbread gets its vibrant color from puréed pumpkin. ¾ cup unsalted butter 2 tablespoons chopped fresh sage1 tablespoon canola oil22⁄3 cups self-rising flour, divided1 cup medium-grind plain y

Makes 1 (10-inch) pie With a silky chocolate filling and a generous dollop of whipped chocolate topping, this pie will have your family swooning. Crust: 1 (14.1-ounce) package refrigerated piecrusts4 teaspoons water, divided1 large egg Filling: ½ cup

Makes about 8 The combination of homemade caramel and salty pretzels makes these blondies divine 1½ cups firmly packed light brown sugar¾ cup unsalted butter, melted3 large eggs2 teaspoons vanilla extract2. cups all-purpose flour¾ teaspoon baking pow

Makes 1 (9-inch) cake Warm spices and espresso powder make this crumb-topped cake taste like a chai latte. ⅔ cup firmly packed light brown sugar½ cup all-purpose flour1 teaspoon espresso powder½ teaspoon ground cinnamon¼ teaspoon baking powder½ cup u