Archive for ‘Paula Deen’

February 20, 2012

Grandmother Paul’s sour cream pound cake

Paula Deen

Makes: 16-20 servings

  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

*Chef’s note: Delish. I used a bundt pan, and 80 minutes was perfect. Not too sweet. I may even add 1/8-1/4 tsp. salt next time to round out the flavor, but with homemade whipped cream and fresh strawberries, this pound cake was pretty much perfect! I think I’ll go have another slice….

January 25, 2012

Dark chocolate cupcakes; vanilla buttercream

Paula Deen; Magnolia Bakery

Makes: 2 dozen cupcakes; frosting for 2 dozen cupcakes or 1 (9-inc) layer cake

For the cupcakes:

  • 1 cup butter
  • 6 (1-ounce) squares semi-sweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1 recipe frosting
For the buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
For the cupcakes:
Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners.
In a medium saucepan, combine butter, chopped chocolate, and cocoa powder. Cook over medium-low heat, stirring frequently, until melted and smooth; cool for 15 minutes.
In a large bowl, beat sugar and eggs at high speed with a mixer until thick and pale.
In a small bowl, combine flour, baking powder, salt, and baking soda. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in butter mixture.
Spoon batter into prepared muffin cups. Bake for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or spread Cherry Buttercream over cupcakes. Store, covered, in refrigerator up to 5 days.
For the buttercream:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Chef’s note: Paula promised a dense, fudgy cake with this recipe, and she delivered! My dad loves dark chocolate, so I made these for his birthday. Safe to say they were a hit! As for the icing, it’s not a true buttercream, but was tasty. Mine was on the runny side even with the maximum amount of sugar, but it tasted fine. I was a bit disappointed that Magnolia didn’t have a more special recipe, but I also haven’t perfected my frosting-making skills!


January 1, 2012

Chocolate gooey butter cookies

Paula Deen

Makes: 2 dozen

  • 1 teaspoon vanilla extract
  • Confectioner’s sugar, for dusting
  • 1   (18 ounce) box moist chocolate cake mix
  • 1   (8-ounce) brick cream cheese, room temperature
  • 1   egg
  • 1   stick of butter, room temperature

Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

*Chef’s note: These cookies are pretty great for coming from a box. Some reviews said they tasted like cake mix, so I added a half teaspoon more each vanilla and salt to the dark chocolate mix I bought, and they tasted great to me. Nuts, chocolate chips, melted chocolate, etc. for would probably be great for added freshness and/or sweetness. But they really were the perfect easy, festive treat to bring to my office Christmas party (and there were no cookies left over). They were more cakey than gooey, and you need to really roll them fully in the sugar for the prettiest result.

View these treats and more at the Sweets for a Saturday link party on the Sweet as Sugar Cookies blog!

January 1, 2012

Slow cooker orange rosemary chicken

Paula Deen

Serves: 4

  • 1 (3-4 pound) roasting chicken
  • 2/3 cup chicken broth
  • 2 oranges, quartered, divided
  • 1 medium onion, quartered
  • 4 tablespoons butter, softened
  • 2 oranges, zested
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup orange marmalade
  • 2 rosemary sprigs, more for garnish
  • 1 head of garlic
  • 3 orange slices

In the bottom of slow cooker, add chicken broth, 4 orange quarters and onion. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.

Pat chicken dry and liberally salt and pepper the cavity. Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity. Using your fingers, loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken. Place chicken on top of orange quarters and lay three orange slices on top of the bird. Cover and cook on low for 8 to 10 hours, or until juices run clear.

*Chef’s note: This was a good dish. I will admit to mistakenly putting my slow cooker on high (it had been a few hours before I realized), and I think this gave my dish a slightly almost-burned/too-woodsy background note. Otherwise, I think the dish would have gone from good to great. I used breasts and legs but next time would use the whole roasting chicken just for ease; it was tough fitting all the pieces in my size slow cooker.

January 1, 2012

Fluffy sweet-potato biscuits

Paula Deen

Makes: about 9 biscuits

  • 3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
  • 1/3 to 1/2 cup whole milk, as needed
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small bits

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

*Chef’s note: These were great. My mom, who is not a sweet potato fan, requested that I make them every Thanksgiving. The sweet potato flavor is subtle, and they are great at room temperature, which is nice on a day like Thanksgiving when every dish is competing for some time in the oven. Delish!




November 2, 2011

Squash casserole

Paula Deen


Serves: 6

  • 1 large onion, chopped
  • 4 tablespoons (1/2 stick) butter
  • 3 cups cooked squash, drained, with all water squeezed out
  • 1 cup crushed Ritz crackers, plus additional for topping
  • 1/2 cup sour cream
  • 1 teaspoon House Seasoning (which is 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)
  • 1 cup grated cheddar cheese

Preheat oven to 350. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

*Chef’s note: Yum yum yum yum yum. Definitely not slimming, but, in (almost) Paula’s words, “Everything in moderation, y’all!” I boiled the squash for 5 minutes or so first. I’m sure it would be great with some zucchini mixed in as well, and you could play around with other ingredients. Easy peasy!

October 5, 2011

Mashed potatoes with sauteed mushrooms

Paula Deen

Serves: 6-8

  • 8 tablespoons (1 stick) butter
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced onion
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, chopped
  • 1 cup white wine
  • 6 cups (about 2 pounds) diced new potatoes
  • 1/2 cup sour cream
  • Small amount whole milk

In a saucepan, melt butter and saute mushrooms, onion, chives and garlic. Add wine and simmer for about 15 minutes. In a pot, boil potatoes until done; drain. Combine all ingredients and mix. Whip until thick and creamy. Add milk for desired consistency.

*Chef’s note: These just might be the best mashed potatoes I’ve ever had. Certainly the best I’ve made. I substituted Yukon gold potatoes (cut in chunks), added some pepper and used a little less sour cream.

September 9, 2011

Lady brownies

Paula Deen

Makes: 15 to 20

  •  2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 6 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 1/2 cups self-rising flour
  • 1 cup chopped walnuts or pecans

Preheat oven to 325 degrees. Blend together sugar, oil, eggs, cocoa and vanilla. Add flour; mix. Add nuts; spread batter into greased 13″ x 9 ” baking dish. Bake for 25 to 30 minutes (or until toothpick comes out clean).

*Chef’s note: These cakey brownies are great because they are not too sweet. But I also substituted 1 cup of semisweet chocolate chips instead of the nuts, so they may have been just a little too subtle for my liking without the added chocolate. If there’s no butter in it, it can’t be Paula’s best, but my extended family loved them warm with vanilla ice cream for Labor Day. They will be paler on top when done, and for me they took closer to 40 minutes. I’m not sure if me using regular flour made a difference versus the self-rising in time, but the texture was still great.

September 9, 2011

Sauteed flounder with mushroom and shallot

Paula Deen

Serves: 6 to 8

  • 6 tablespoons butter, divided
  • 2   4 ounce packages sliced gourmet blend mushrooms
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/ cup chicken stock
  • 3/4 teaspoon ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 6 to 8 flounder fillets
  • 1 tablespoon olive oil

In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms, shallot and garlic; cook for 6 to 8 minutes or until mushrooms are tender. Add wine; cook for 2 minutes. Add broth, 1/2 teaspoon pepper and 1/4 teaspoon salt; cook for 2 to 3 minutes or until slightly thickened. Stir in 2 tablespoons butter. Remove from heat.

Sprinkle flounder with remaining 1/4 teaspoon each salt and pepper. In another large skillet, heat remaining 2 tablespoons butter and olive oil over medium heat. Add flounder, in batches if necessary, and cook for 4 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve mushroom sauce over flounder.

*Chef’s note: Delicious! I used 4 fillets of tilapia instead, which tasted just fine and took about the same amount of time to cook; just make sure the fish is white all the way through. I also used simple white mushrooms and, as usual, an extra clove of garlic. The sauce was so tasty; be sure it is warm when serving. I started the fish earlier than the recipe suggests to have everything finish at the same time. I may even season the fish more next time, maybe with Old Bay or some garlic.

September 1, 2011

Piggy pudding

Paula Deen

Serves: 4-5

  • 16 link pork sausages
  • 4 to 5 tart apples, peeled, cored and sliced
  • 1   7.5-ounce package corn bread mix (batter prepared according to package directions)
Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all, and bake for about 30 minutes or until corn bread is done. Serve with warm maple syrup.
*Chef’s note: I took a change on this recipe, thinking it would be either super delicious or really gross. It was very yummy! I had it for dinner, using Granny Smith apples (actually only 2) and a sweet corn bread mix, skipping the syrup. You really don’t need any more ingredients, either – everything tastes full of flavor, even with lower-fat sausage like I used. I might make this again for brunch, trying it with the syrup ;)