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Join Paula in this trip down memory lane. In this full episode Paula makes family recipes passed down from her grandmom and mom.
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#pauladeen #fullepisodefriday
Paula makes mashed baked potatoes, fried chicken, cucumber onion salad, and red velvet cake.
These meals full of memories might even make it to your table where they can be memories of your own!
Recipes:
Mashed Baked Potatoes
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0:00
Hey y'all. I'm Paula Dean and today is a
0:04
very special day for me cuz I'm going to
0:06
be cooking up the recipes that my mama
0:09
and my grandma raised me on. And you
0:12
know, my mama would not cook a meal
0:14
without a potato being there. So, I want
0:17
to share with you her mashed potato
0:20
bake. And once you try it, I'm sure
0:23
it'll show up on your table year after
0:25
year. And then I'm going to go back to
0:28
the early days when my grandmother fried
0:31
chicken in a very special way. And I
0:34
can't wait to share with y'all what her
0:37
secret was. And then I'm going to be
0:39
putting together a simple, tart, and
0:42
tasty cucumber and onion salad that was
0:44
on our table with every meal. Well,
0:47
maybe except breakfast. And then to top
0:50
off this meal full of memories, I'm
0:52
going to be sharing my Grandma Paul's
0:54
red velvet cake with
0:56
you. Recipes this good will bring tears
0:59
to your eyes. Y'all grab your loved ones
1:02
and let's take a trip down memory lane
1:04
together cuz today is definitely a
1:08
family affair.
1:45
It's about something that's near and
1:47
dear to my
1:49
heart. Today, we're visiting Grandma's
1:52
kitchen. And I don't have to tell you
1:54
how much my grandmother meant to me. She
1:57
made a living with her food. She fed us,
2:00
her family. She taught us how to cook
2:04
and she gave me choices by taking the
2:08
time to pass her love of food on down to
2:11
me. But do you know grandmama would not
2:16
consider laying out a meal that didn't
2:18
have a tater in it now would she? I'm
2:20
telling the truth there. So that's what
2:22
we're going to do. But this one's kind
2:23
of an updated dish that uh grandmama may
2:28
have done in her later years. And I've
2:31
got some frozen hash browns in the
2:33
freezer. And I've got a pot. Gertie's
2:36
head is laying right where I'm going to
2:38
have to stand. I hope I don't get her
2:40
nose. All right. I've got my boiling
2:43
water. And I'm going to just put these
2:45
hash browns in the boiling water. And
2:48
I'm going to let them cook for about
2:50
five minutes. And then over here in this
2:53
bowl, I have some herb flavored instant
2:56
potatoes.
2:58
I've got
3:02
butter. I've got softened cream
3:05
cheese. Sound delicious already, don't
3:08
they? I've got some jack
3:11
cheese. And I've got some sour
3:17
[Music]
3:19
cream. I've got some garlic salt.
3:22
Potatoes are not good if they don't have
3:23
the salt in them. So, you want to make
3:26
sure you season those up good. And while
3:28
I'm waiting on those to heat up, I'm
3:31
going to take our casserole dish with a
3:34
little softened
3:36
butter. I'm just going to wipe our dish
3:39
down with
3:41
it. All right. And I think those
3:44
potatoes are ready. Now, I'm just going
3:45
to dump those in our
3:48
colander cuz we want to make sure
3:52
that that we um get all the water out of
3:55
them. And I'm going to turn that eye
3:57
back
4:01
on. So, I've turned this eye back on.
4:04
Now, what I'm going to do is throw those
4:06
potatoes in there and just let that
4:09
water that's in them
4:12
evaporate. That'll help
4:15
just absorb that water and pull that
4:17
water out of it so it won't go into our
4:25
casserole. All right, I'm going to dump
4:27
our potatoes in
4:33
there. Okay, now I've got all those
4:35
ingredients mixed together. All we have
4:37
to do now is add a liquid to our potato
4:40
dish. And I'm just going to use water.
4:43
And I'm gonna measure up two cups.
4:48
Perfect. I'm just
4:51
gonna stir that
4:55
in. All right, those looks real, real
4:58
good. And I see that jack cheese kind of
5:01
stringing in there. Now, I'm going to
5:03
just transfer these
5:06
potatoes to our dish.
5:14
All right. Now, I'm going to put this
5:17
into the oven, and I'm going to bake
5:19
this for about 45
5:22
minutes. 350 preheated
5:27
oven. All right, we're going in with
5:37
this. And when we come back, I'm gonna
5:40
be frying up my grandma Paul's fried
5:43
chicken. So, y'all don't go
5:59
anywhere, our mashed potato bake.
6:04
Now, at this point, all we have to do is
6:07
put our onion rings on top. And you'll
6:09
want to be real careful that these don't
6:12
burn. So, all it needs is about five
6:15
more minutes. And while those are
6:18
cooking, let's come over here to
6:21
the
6:24
refrigerator and get out the chicken
6:27
because the recipes are just getting
6:29
better and better and better as the show
6:32
goes on. Now, this time I'm actually
6:36
going to use my grandmother's
6:41
recipe. Well, my
6:43
grandmother didn't deep fry her chicken.
6:46
Grandma put the lid on her chicken after
6:49
it started browning and she would steam
6:52
it. So, I'm going to take our chicken.
6:55
I'm going to roll it in the
6:57
egg. And this has got lots of salt and
7:00
pepper on it. So, I'm going to throw it
7:02
over here into the flour. You'll want to
7:05
make sure that your dark meat has a
7:07
little bit longer to cook because your
7:09
white meat cooks very, very quickly. Uh,
7:13
where your dark meat takes a little bit
7:17
longer. All right. Now, I'm going to
7:18
start adding the chicken. And you can
7:20
see I'm adding I'm starting with the
7:22
dark meat, which is your legs and
7:23
[Music]
7:29
thighs. I've got to get the goop off my
7:32
hands,
7:37
y'all. And you can see I've got my pan
7:40
pretty full. If I was trying to fry
7:43
three pieces of chicken, the heat
7:45
wouldn't get distributed through it like
7:47
it should. All right, so I'm going to
7:49
let that brown and I'm going to come
7:51
over here and I'm going to whip together
7:52
some cucumbers and onions real quickly.
7:55
And there's just nothing to it. It's
7:58
just a regular cucumber peeled or you
8:00
can leave the the peeling on if you
8:03
like. So, I like to get it all
8:06
off. And my mother would fix these every
8:09
day for my daddy when he came home for
8:13
lunch during the summer months. And then
8:16
we're just going to add
8:18
onions and
8:23
parsley. And I'm just going to cover
8:25
this with white vinegar.
8:28
It's delicious with black eyed peas and
8:30
mashed potatoes and fried chicken. You
8:32
just got that little bit of
8:34
twang to go along with the sweetness of
8:37
that fried chicken meat. So, that's all
8:40
we have to do. In fact, I'm not even
8:42
going to bother refrigerating mine. I'm
8:44
just going to sit it back there cuz I
8:46
really like mine at room
8:49
temperature. So, let's check on our
8:51
chicken. This
8:53
is looking just like my grandma's
8:59
pot. All right, now I'm going to turn
9:02
that
9:04
down. I'm just going to cover that
9:06
chicken, cut it down, and let it
9:09
steam. Oh
9:11
crap, mashed
9:14
potatoes. I forgot about them. Oh, but
9:16
they're all right. They're all right.
9:19
They're fine.
9:21
Oh, that scared me. I just knew I had
9:24
burned those onions after I told y'all
9:25
not to do that. Okay, you can see how
9:28
nice and soft that chicken looks. It's
9:31
beautiful
9:33
chicken. All right, I'm going to drain
9:35
it right here for a second. And there's
9:38
nothing like fried chicken gravy. All
9:41
right, so I'm going to need only about
9:43
two or three tablespoons of oil. It
9:45
really depends on how much gravy you
9:48
want to make. Then we're just going to
9:50
stir that flour up in our drippings from
9:53
our chicken. We're just going to brown
9:55
that off. And I'm going to add some
9:57
salt. And you want to scrape your pan
10:00
and get all those little pieces of
10:03
chicken and gravy. All right, I think
10:04
we're safe to add our
10:12
water. It's ready to plate. I think.
10:16
Let's bring our chicken over here and
10:18
put on this
10:19
platter. Oh, that chicken's
10:28
hot. Oo, doesn't that gravy look good?
10:42
Y'all know I don't think I ever met a
10:44
chicken that I didn't like because I
10:46
love it all. And I think I'm going to
10:48
put a little gravy on my mashed potato
10:59
bake. Look at those mashed potatoes and
11:01
those onion rings and that gravy.
11:08
That could almost make me
11:14
cry. Just makes me think of, you know,
11:17
family that that I no longer have and
11:19
miss
11:20
today. But through their
11:24
recipes and the things that they
11:26
instilled in my heart, they're still
11:28
with me
11:31
today. So, I'm going to work on this
11:33
plate.
11:34
And when we come back, I'm going to be
11:37
making my Grandma Paul's red velvet cake
11:40
to finish off this delicious meal. So
11:43
y'all don't leave
11:49
[Music]
11:58
me. All right, y'all.
12:01
I'm glad to see you came
12:04
back. I'm putting on these gloves
12:07
because I love my grandma's red velvet
12:10
cake, but it calls for food coloring.
12:13
So, I'm going to put these gloves on
12:15
just to make sure I don't have red hands
12:17
when I'm through. All right, we're going
12:20
to start with two sticks of softened
12:23
butter and two cups of sugar.
12:27
And we're just going to beat these up
12:29
until they're smooth. And then I'm going
12:31
to be adding one egg at a
12:49
time. All
12:51
right. I'm going to come over here now.
12:53
I've got 2 and 1/2 cups of cake flour.
12:56
I'm going to add two tablespoons of
12:58
cocoa to our flour. And I'm just going
13:01
to kind of stir those
13:03
together. And right here, I have a half
13:07
a teaspoon of baking soda and a
13:11
tablespoon of
13:14
vinegar. And you can see how that foamed
13:16
up the the reaction of the two
13:19
ingredients.
13:21
All right, I'm going to make sure that
13:22
these are stirred up well together. I'm
13:26
going to pour that in
13:29
there. And now I'm going to start adding
13:32
the flour and the cocoa alternately with
13:35
the buttermilk. So, this works very,
13:38
very
13:39
well. So, here we go.
13:58
and the last bit of flour and
14:04
cocoa. Now you can see that the color of
14:06
our batter is a light light chocolate.
14:09
Just two tablespoons of cocoa change the
14:13
color of it that much. Well, speaking of
14:15
color, we're really fixing to change
14:17
that color.
14:21
Now, I'm going to do this very, very
14:26
[Music]
14:33
slowly. Okay, now we're ready to divide
14:36
it up. Now, I have found that I can do
14:39
it more consistently if I use some type
14:43
of measuring
14:48
cup. All right. Now, I'm going to put
14:50
these in a preheated oven at
14:53
350°. And depending on the size of your
14:56
cake pan will determine how long you're
14:58
going to bake them. But you want to bake
15:00
them until the center, if you touch the
15:02
center, it springs back or until it's
15:04
ever so slightly pulling away from the
15:06
side of the pan. So, I've got them all
15:08
ready. We're going to put them in our
15:10
oven. And you'll want to make sure that
15:12
your pans don't touch each other. You'll
15:15
want to give them plenty of
15:17
room so that the heat can circulate
15:20
around your
15:22
pans. All right. Well, while our cake's
15:25
baking, I'm going to make the icing.
15:26
I've got a 1/8 oz package of cream
15:29
cheese that's
15:32
softened and one stick of softened
15:35
butter. And I'm just going to cream
15:37
these two things
15:43
together. And I'm going to add some
15:46
marshmallows that I just heated and
15:49
melted in in the microwave.
15:57
All right. Now, I'm going to add one
15:59
16oz box of powdered
16:12
sugar. All right.
16:16
Now I'm going to fold in a cup of
16:19
sweetened shredded
16:21
coconut and a cup of chopped
16:27
pecans. This looks so
16:32
yummy. All right, so we're ready to ice
16:34
our cake now. And you'll want to make
16:36
sure when you're making this cake and
16:40
using this frosting that your cake is
16:42
completely cooled because if you try to
16:45
put this on a hot cake, uh, it will melt
16:48
the icing and you'll have a big mess.
16:51
It'll go everywhere. So, our cake is
16:54
nice and cool. I've got my wax paper to
16:58
keep our edges clean. I put a little dab
17:01
of our frosting in the center of our
17:03
cake plate because I don't want our cake
17:06
to move around on us. So, that will make
17:10
him
17:20
stick. So, I'm just going to try to
17:22
divide our
17:24
frosting evenly between these three
17:27
layers.
17:30
All right. And then we're going to take
17:32
our next
17:34
layer. And if he gets to leaning, don't
17:37
be afraid to get your fingers in there
17:39
and straighten him back
17:50
up. Okay, here we go.
18:09
Okay, that looks so
18:12
good. All right. To really give this
18:14
cake a festive look at Christmas
18:18
time, the touch of
18:21
holly and berries make it so pretty and
18:26
so festive. Not only is it beautiful, it
18:29
tastes wonderful. And speaking of taste,
18:32
I don't have time to taste this right
18:33
now cuz I've got to clean this up and
18:36
then I'm going to be back with some tips
18:38
and I'm going to taste this cake before
18:40
this 30 minutes is up. So, I'll see
18:43
y'all in a few
18:57
minutes. Do y'all love scrapbooking as
19:00
much as I do? I don't know of anybody
19:02
that doesn't have a special recipe that
19:04
was in their grandmother's handwriting
19:06
or their mother's handwriting that you
19:08
don't want to let anything happen to.
19:11
So, why should we not place all of our
19:14
recipes into a scrapbook? Now, this
19:17
particular recipe was given to me by
19:19
Jamie and Bobby's aunt Sarah. And I have
19:22
a picture of
19:24
her and I'm going to put it right here
19:26
on the scrapbook page along with the
19:29
recipe. But I love this one right here.
19:32
This is Grandma the Paul's sour cream
19:34
pound cake. And that looks so pretty. I
19:38
had such a great time doing this. I hope
19:40
that you'll try this and like it. I
19:42
think you will, especially if you're a
19:44
scrapbooker like
19:46
me. Look at this table full of beautiful
19:49
food. And these recipes were passed down
19:52
to us. It just gave me a warm feeling
19:54
inside to prepare all the food for this
19:57
show today. It put me back in touch with
19:59
people that I miss so badly. My
20:02
grandmother's fried chicken. It It was
20:05
so heavenly and so delicious. When I bit
20:08
into it, it was it was just like I was
20:10
back at my grandmother's table. My
20:13
grandma Paul's red velvet cake. Look how
20:17
pretty that
20:24
looks. I was so lucky to have the
20:27
parents and grandparents that I had.
20:31
So, I want to encourage y'all to go to
20:33
your grandmothers and your mothers and
20:37
ask them to teach you all that they know
20:40
so that when they have to leave, the
20:42
recipes don't have to go with
20:44
them. Until next time, America, I send
20:47
you all my love and best dishes from my
20:50
kitchen to yours.
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