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We are cooking nothing but Thanksgiving
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We're going to start off with a cinnamon
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ripple sweet potato cake. So, why don't
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Now, the first thing I'd like for you to
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do is drain our sweet potatoes.
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I am going to be beating up and creaming
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two sticks of butterbird
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and two cups of sugar.
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While you're getting all of our dry
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how do you want these, Paula?
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Just mashed up good. You can't hurt
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them. All right. So, when you get those
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sweet potatoes made, Jay,
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you can just measure out one cup and put
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it in that bowl. And I'm going to start
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creaming our butter and sugar together.
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And I'm just going to beat this till
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it's creamy. Fill it up a little bit
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Uh-huh. All the way to the top. And then
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level it off. Sounds good.
0:54
So, I'm going to do the dry ingredients
0:55
here. I'm going to start out with 1/4
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teaspoon of nutmeg, 1 teaspoon of baking
1:00
powder, 1 teaspoon of ground cinnamon.
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Now, I'm going to add one egg at the
1:07
And one tablespoon of salt here,
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and then I'm just going to mix this up.
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JBird, do you ever get to cook at home?
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You know, I do more so now than I ever
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have. Um, you know, because of your
1:21
Well, that's right. You know, I've
1:22
always been the eater in the family up
1:24
until now. But, um, we're cooking more
1:26
and more, which is, uh, is nice. It's,
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uh, my refri my refrigerator has more
1:31
food in it now than it's had in 2 years.
1:34
Okay, so we're going to do three cups of
1:36
this allpurpose flour.
1:38
I'm going to add the rest of my eggs.
1:41
This is my third egg, Nad Bird,
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I'm just going to give a little beat
1:54
All right. This looks good. So, Bird, if
1:57
go ahead and scoop just scoop those
2:00
sweet potatoes. And again, that's one
2:06
And look at that. They were still warm.
2:08
And look what they're doing to that
2:10
All right. Now, if you take that spatula
2:12
and just go around the sides for me.
2:16
Might need to cut that down. At least I
2:18
Am I going the right way?
2:22
we got it going on. That's right. Tag
2:25
All right. So, I think that's enough.
2:27
So, now I've got a 16 oz carton of sour
2:31
cream. And I'm going to add 34 of a
2:33
carton of this. So, I'm just going to
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And I'm going to beat. All right, JBird,
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if you would just take this um measuring
2:46
and just slowly add this to our cake.
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And I might need you to just take that
2:57
spatula and go around the edge of the
2:58
bowl so we can keep all that flour.
3:02
Okay. You ready for the other?
3:04
I am. So Paula, out of all the
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Thanksgivings that we've spent together,
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what was your favorite?
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Well, JBird, I did love those
3:10
Thanksgivings in Statesboro.
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We had so much fun. and all the kids
3:17
And I'm very upset that we don't do that
3:19
anymore because I'm old enough now to
3:21
play poker with y'all.
3:24
Y'all, as soon as we walked in the back
3:26
door, we set up the poker table. Last
3:28
Thanksgiving was pretty dadgum good. I
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cook Thanksgiving here. I know the store
3:35
That's right. I'm usually stuck down
3:37
there, so I'm going to have to take some
3:38
time off this Thanksgiving so I can
3:40
spend it with the family. You think
3:41
maybe you can make a phone call for me?
3:43
I think I I think I might know somebody.
3:46
So, while you work on that, are you
3:47
ready for me to make the sprucing?
3:51
So, I'm going to work on that. Down
3:52
here, I actually am going to take a half
3:54
a cup of brown sugar,
3:57
half a cup of chopped pecans here. Add
4:02
And last but not least, we're just going
4:05
to throw in a teaspoon of
4:10
All right. Now, we have sprayed our bunt
4:14
and I'm going to put half the batter in.
4:17
And then we're going to put your dry
4:18
ingredients in the middle.
4:26
Do you like eating cake batter?
4:28
I do. I could actually live on it.
4:31
All right, JBird. So, we're going to
4:33
take your dry ingredients and what?
4:36
Yes. Now, all you have to do, JBird, is
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just sprinkle that evenly, okay, over
4:42
that batter. And if you want to do it
4:44
with your hands, that's perfectly all
4:47
And you know, this is going to be so
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delicious with some fresh whipped cream.
4:53
I know. I can't either. We are doing
4:56
You think there'll be enough left for
4:57
anybody else by the time we're done?
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I don't know. But you know what? Today,
5:02
we don't have to share. All right. So,
5:04
if you would just kind of rotate this
5:07
As I go. There you go.
5:11
That makes it easier.
5:13
This is one of those beautiful old retro
5:21
We got to get that little piece
5:23
right over here. I got it ready to go.
5:26
On 350. We're going to stick it in there
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And count the minutes.
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And look, I won't take my finger and
5:33
rake that off. So, you can have that JB
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Yes. While you're stirring those, I'm
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going to come down here and I'm going to
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finish up our cake. Uh, I'm going to
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And how that's a heavy cake.
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Ain't this beautiful?
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Alakazabra. Alakazam.
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I'm a poet and don't know it.
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That's beautiful magic.
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Yes, it is magic. Cake magic. All right.
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Now, I'm going to make a glaze for our
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cake. I'm going to use two cups of
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a half a cup of heavy cream, 34 of a
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teaspoon of rum flavoring.
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I'm just going to mix that up. Does that
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Okay, JBird, that is done. Great.
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You just put that to the side and we're
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going to let it cool because otherwise
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the frozen topping would just collapse
6:45
if we added it to the hot. So, we'll let
6:47
that cool. All right. Now, JBird, I'm
6:52
I'm just going to dribble this over our
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cake. Do you want it almost frosting
6:59
Okay. do my half that way.
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Okay. Now, this cake is no longer warm.
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So, if the cake were warm,
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start to really fall down.
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Yes. Wow. Is right. I love the glaze.
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That's my favorite part.
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And we'll sprinkle a few nuts.
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Look at this. Isn't that wonderful?
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That looks amazing. I can't wait to eat
7:38
It does look amazing. What do you think?
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The fam will like it.
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Hey y'all, it's Paula Dean. Now, if you
7:55
enjoyed this blast from the past, be
7:57
sure to like it and click the subscribe
8:00
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8:07
Love and best dishes, y'all.
