Full Episode Fridays: Bake Sale | 3 Bake Sale Recipe Ideas | Easy Dessert Recipes

Name: Full Episode Fridays: Bake Sale | 3 Bake Sale Recipe Ideas | Easy Dessert Recipes | Open Video
Uploaded: 2026-07-19T01:31:47+00:00
Duration: 20 min 39 s

0:00
- [Paula] Hey, y'all I'm Paula Deen.
0:02
And I'm so glad you're with me today
0:05
because I'm off to a bake sale with a basket of goodies.
0:08
You know I just love local history
0:10
and these treats are my way
0:12
of supporting the national landmarks,
0:13
like the one we'll be visiting today.
0:15
So, here's what I'm gonna do.
0:17
First, I'm gonna show you how to make a cake
0:20
that might just be better than loving itself.
0:23
And then, there's my stick to your teeth chocolate cookies.
0:27
And finally, I'm gonna make the simplest
0:29
sour cream pound cake.
0:31
It's so easy.
0:32
So, burst out the beaters and heat the oven,
0:35
'cause we got a bake sale to get to.
0:38
Hi, y'all won't believe what I have in the basket.
0:42
This is actually a graham cracker,
0:44
not as you and I know it,
0:45
but the way that they were made hundreds of years ago.
0:49
I was asked to donate some things
0:50
for a bake sale for charity.
0:52
And I said, "Yes, I'd be delighted to."
0:54
So, I went in search of the best flour
0:57
that I could find to make my items.
1:00
I found a 200 year old mill that is still water powered
1:04
and grinds the mill and the flower on the old stones.
1:08
I think you'll be amazed at how it used to work.
1:11
So watch.
1:14
My old buddy, Ralph Erenzo,
1:17
down at Tuthilltown Gristmill always gives me his best.
1:22
I understand that you have the oldest and only
1:26
operating water ground mill in the state of New York.
1:29
Is that right?
1:30
Did I say that right?
1:31
- (laughs) Yes you did.
1:33
It's a stone grinding mill, a top-down mill
1:35
and it's the oldest continuously operating
1:37
water powered flour mill in New York.
1:39
- Well, take me inside and show me what you've got
1:41
ready for me today. - Sure, let's go.
1:44
Well, I've taken out four different kinds of flour.
1:47
Two of them are ground here.
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That's the graham flour and this rye flour.
1:51
- [Paula] What makes these flours better
1:52
because you grind them?
1:54
- They're stone ground.
1:55
It's ground a little bit lower temperature.
1:57
And, when the temperature rises,
1:59
when it's ground in a steel mill,
2:01
that rise in temperature destroys a lot
2:04
of the nutritive value in the flour.
2:06
So, these retain most of that value
2:09
because they're ground with stone.
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- Are graham crackers made with the graham flour?
2:13
- Well, our graham crackers are made with graham flour
2:15
and I have some here that I made today for a sample for you.
2:20
These are Tuthilltown graham crackers.
2:22
This certainly doesn't look like
2:23
the graham cracker that we know.
2:25
- I bet it doesn't taste like it either.
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- Out of the store and I can't wait to sample it.
2:32
It's delicious!
2:33
- [Ralph] Paula, what are you making today?
2:34
- [Paula] Stick to your teeth chocolate cookies,
2:36
that call for graham cracker crumbs.
2:38
And, I'm making my Grandmother Paul's sour cream pound cake.
2:42
- [Ralph] Well, for the pound cake
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you're gonna need all purpose flour.
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And, that's what we have right here.
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And, for your graham cracker crust
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you can use our Tuthilltown grahams.
2:52
- Actually, I'm not making a crust.
2:54
I'm gonna, I need a graham cracker
2:55
that I can grind up and put in the cookie batter.
2:58
- That's the ticket, right there.
2:59
- So, this is what I need?
3:01
That sounds great.
3:05
Hi, I went ahead and got started without y'all.
3:09
I put my favorite boxed yellow cake mix in the oven
3:13
and you can see he's pulled away
3:15
from the pan and he's ready.
3:17
This is one that we have more fun with at the restaurant.
3:21
The name of this cake is "Is It Really Better Than Sex?"
3:27
Everybody gets so tickled
3:29
and everybody always has their own answer.
3:32
And, I'm gonna start by spreading just a little coconut
3:36
on a baking sheet, and we're gonna toast this.
3:38
You'll want to be very careful
3:40
because it will brown on you very quickly.
3:42
It might not need but about five or six minutes.
3:46
And, while that's browning, I'm gonna start
3:48
the inside of the cake.
3:51
Just a can of crushed pineapple and some sugar.
3:57
And, we're gonna bring this to a bowl.
4:00
And, while that's getting hot, I'm gonna come over here
4:02
and I'm gonna take my fork and just pierce my cake.
4:07
But, we want to make sure that when we
4:09
put our topping on our cake, that it'll have some holes,
4:12
so it can sink down in there.
4:14
And, this is one of those recipes that you can just
4:16
have fun with and make it your own.
4:18
You could even come up with combinations
4:21
to make a chocolate "Better Than Sex"
4:24
or a lemon Better Than Sex"
4:26
or a strawberry "Better Than Sex".
4:30
And, all we're gonna do is pour that
4:31
over our cake and see all that nice sweet pineapple juice.
4:35
It's gonna go into that cake where we stuck our holes
4:40
and it's gonna produce a wonderfully moist cake.
4:44
Just want to evenly distribute that
4:47
over the top, just like that.
4:49
And, the next layer to go on
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is just your favorite instant pudding.
4:56
And, we're just gonna pour that on
4:58
top of our hot pineapple.
5:01
And, we're just gonna smooth that over.
5:04
So, you can see how you can take an ordinary box cake
5:09
and make it very, very special with very little effort.
5:13
I remember my grandmother saying,
5:16
"These are the greatest products."
5:18
She knew how to take that product
5:21
and bring it up to a homemade level.
5:24
So, there's a lot of convenient products out there
5:27
that I truly don't look down my nose at
5:30
because they've made life so much easier
5:33
for us girls that live life in the fast lane.
5:36
It's ready and it's still warm.
5:39
And, we're gonna put this in the refrigerator now
5:41
and let it cool.
5:44
And, I have another one here
5:45
that's already chilled for me.
5:47
And, before I go any further,
5:48
we need to check our coconut because I smell it.
5:58
And, I think it's ready.
5:59
You can see how it'll darken in some parts of your pan
6:03
and not in the others.
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So, that's why you want to keep it stirred.
6:09
So, while we've got our coconut cooling,
6:13
we're gonna start with some fresh whipped cream.
6:15
You want to make sure it's whipped stiff enough
6:18
that it will stay on your cake,
6:20
but you want to be very careful that you don't
6:23
whip it back to butter
6:24
because it doesn't take but just a second.
6:28
We're just gonna frost our cake with it now.
6:31
Let's see if our coconut's cooled.
6:33
And, it has.
6:34
We wouldn't want to put real, real hot coconut
6:38
on to our whipped cream because the heat would make it fall.
6:42
But this is nice and cool.
6:44
So, all we're gonna do is take our toasted coconut,
6:47
sprinkle it over the top, and you can see how pretty
6:51
and special that makes our "Better Than Sex" cake look.
6:57
Can't wait for you to taste it
6:59
and let me know what you think.
7:02
What you say, let's try it.
7:06
Ooh, I hear that coconut just crunching under the knife.
7:11
You know, my favorite piece
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of a one layer cake is the corner.
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It's crunchy.
7:26
That's really taken a cake mix over the top!
7:33
Is it really better than sex?
7:37
Could be.
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Depends on how old you are.
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And, it's even better when two people eat this cake.
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Next, stick to your teeth chocolate cookies.
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I so hope y'all are enjoying the show.
8:02
And if you do.
8:04
Be sure to click like, subscribe and
8:07
notification bell so you'll never miss a video.
8:11
And we'll be right back after the break.
8:18
The next item I'm making is a rich little chocolate cookie.
8:24
And the name of it is,
8:25
"Stick To Your Teeth Chocolate Cookie".
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So, can you guess how I came up with that name?
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I've started by melting our chocolate
8:35
and I'm gonna add a sweetened condensed milk to it.
8:39
Now, in melting your chocolates,
8:41
most of the packages would tell you how to do it
8:43
because different chocolates melt in different ways,
8:47
but this way over hot water is really hard to beat.
8:52
So, I'm gonna take this off of our heat now.
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And, see that's looking good already.
8:56
Now, I've run the homemade graham crackers
8:59
that I brought from the mill,
9:01
I've run them through a food processor
9:03
and we're gonna add those.
9:05
This is an easy, quick cookie to make.
9:08
And, it's just different from your chocolate chip
9:10
or your peanut butter or your oatmeal.
9:13
And, I can't wait to see
9:15
what the homemade graham crackers do to this.
9:18
All right, we're gonna add a pinch of salt,
9:22
half a cup of walnuts, and about a teaspoon of vanilla.
9:28
I'm just gonna fold those in and we're gonna drop them
9:32
onto a very well greased cookie sheet.
9:35
The most important thing about baking cookies
9:39
is that they be made all the same size,
9:42
because if you have a big cookie here
9:44
and a little cookie here,
9:46
they're not gonna cook in the same length of time.
9:49
So, make sure that all your cookies are the same size.
9:53
And, I'm gonna put a rounded teaspoon down.
9:56
And, you can see that these are gonna be kind of thin,
10:00
but I'm gonna work very hard to make sure
10:02
that every one of these cookies wind up the same size.
10:06
And, did you notice there's no flour in these cookies?
10:09
Which makes them so fast and easy.
10:12
We're gonna top each cookie with a Walnut half,
10:14
just in case there's not enough nuts in the center.
10:17
Now, you can use pecans, or peanuts,
10:20
or almonds, any of your nuts.
10:23
All right, these are ready to go into the oven now.
10:25
We're gonna bake them at 350 for about 10 minutes.
10:30
I've been just baking away all day.
10:32
So, the first batch that I threw in the other side
10:35
of my oven should be about ready.
10:38
They look very, very good.
10:40
And, we're gonna take these off while they're warm
10:43
and transfer them to a pan that's been lined with wax paper.
10:48
And, I'm gonna resist the temptation
10:50
because these cookies are best eaten after they've cooled.
10:55
Let me check this one.
10:57
Oh yeah.
11:00
He's a little stiffer.
11:02
Let's see what we've got.
11:11
It's definitely a stick to your teeth.
11:18
So good and crisp and delicate.
11:23
It's yummy.
11:24
When we come back, I'm gonna share
11:27
my Grandmother Paul's sour cream pound cake recipe with you.
11:32
I hope y'all are enjoying the show
11:34
and I want to hear from you.
11:36
Tell me what recipes or videos you'd like to see me
11:39
make by just leaving a short comment below.
11:43
Now, let's get back to the show, y'all.
11:50
This is gonna be the last of the items
11:52
that I've got ready for the girls.
11:54
And, I've started my Grandmother Paul's
11:56
sour cream pound cake
11:58
by creaming two sticks of butter.
12:00
And, I'm gonna add sugar now.
12:03
And, we're just gonna cream those together.
12:09
And now, we're fixing to add our sour cream.
12:16
This cake is actually put together
12:18
just a little different from the normal cakes that I bake.
12:23
But, this is the way that my grandmother said to do it,
12:25
so this is the way I do it.
12:28
So, we're just gonna cream that together now.
12:32
And while that's creaming, we're gonna sift
12:35
all purpose flour and a half a teaspoon of baking soda.
12:42
Now, don't confuse that with powder.
12:43
This is baking soda.
12:47
Okay, this is about ready over here.
12:49
So, I'm gonna cut the mixer off.
12:54
And then, we're gonna add our flour
12:57
with our eggs alternately,
13:00
and you always began with your dry product
13:03
when you're in the final stages of your cake.
13:08
Let me reach around here and get my little scoop
13:10
and we're ready to start.
13:17
For some reason when you add your dry ingredient last,
13:21
it creates a real, real smooth batter,
13:24
where if you add your moist ingredients last,
13:27
it has a real grainy look to it.
13:31
So, we've got our flour.
13:32
Now, we're gonna go to our egg.
13:38
And, just mix that up good.
13:40
And then, we're going back to our flour.
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You keep adding your eggs and your flour
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until you've added them all in.
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We've got everything in our bowl now
13:54
except for our flavoring.
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At this point, you can use rum, maple, pineapple.
14:00
You could use any flavor that you wanted,
14:02
but vanilla flavoring is just really
14:04
one of my very favorites.
14:06
And you know, I can't help but
14:09
think about the first time I really found out
14:12
about vanilla flavoring.
14:14
Oh, it smells so good.
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I think I was about three and a half or four years old
14:17
when I was in my grandmother's kitchen,
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when my little aunt Trina came in,
14:21
who was about three years older than me.
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She came in and caught me sitting up the counter
14:28
sniffing the vanilla flavoring.
14:31
And, with her worldly self,
14:33
she walked over and she said,
14:34
"Paula Ann, you really do like that vanilla, don't you?"
14:37
I said, "Yes, I do."
14:39
She said, "Well, let me get you a spoon,
14:41
"so you can taste it."
14:43
Well, I should have known something then
14:44
because she was never nice to me.
14:46
Well, she poured me a big old spoon
14:49
and I was sitting there like a little bird
14:51
with my mouth open and I took in every drop of it.
14:57
And, I almost choked to death. (laughs)
14:59
I had never tasted anything so nasty in my whole life.
15:06
So, it really is deceiving.
15:08
It smells wonderful, but you don't
15:10
want to taste it straight up.
15:14
I'm so crazy about vanilla flavoring
15:16
that I always make my own because it's so easy.
15:18
All you need is the vanilla beans
15:20
and either a good vodka or bourbon and you're all set.
15:24
So, we've got our vanilla in
15:26
and we're just gonna make sure
15:27
that that's incorporated into our batter.
15:32
And, that's it.
15:34
All we need at this point is our pan
15:36
that we're gonna bake it in.
15:38
Now, you can bake this either in a Bundt pan
15:41
or a regular tube pan.
15:43
You want to make sure that you have greased it
15:45
and flowered it real well because there's nothing uglier
15:48
than a pound cake that you've taken out of your pan
15:51
and half of it is stuck to the bottom.
15:54
So, you'll want to make sure you do that real well.
15:57
Okay, so we're just gonna take our beaters out
16:00
and put these aside,
16:01
and I bet somebody will be licking them
16:03
in just a matter of minutes.
16:11
So, we're just gonna pour this around our pan.
16:14
And, I'm just gonna rotate the cake pan
16:17
until I've got all my batter evenly distributed.
16:21
So, we're ready to go in the oven now.
16:24
We're gonna put this in a 325 degree oven
16:26
and we're gonna bake it for about an hour and 20 minutes.
16:34
Now, this one I've had sitting out cooling
16:36
for just a few minutes.
16:38
They usually don't have to sit for too terribly long.
16:42
Like I said, sometimes when I'm in a hurry,
16:44
five or 10 minutes is all I give it.
16:46
But, I'm gonna just simply take my cake plate
16:50
and invert it onto my pan.
16:52
And hopefully I did a good job
16:54
when I flowered and greased my pan.
16:56
So, we'll see.
17:00
I heard it.
17:08
Beautiful!
17:10
I won't be embarrassed by this one at the bake sale.
17:13
I think we have to sample this one.
17:16
It looks so good!
17:21
What do you think?
17:22
Looks perfect.
17:25
I've got some fresh berries
17:27
and some whipped cream over here to top my cake with.
17:32
I love blackberries and I love blueberries
17:36
and I love strawberries.
17:38
Oh, he looks just delicious.
17:41
Can't wait to taste it.
17:43
I want to make sure I get some of all the berries.
17:55
Thanks Grandmama.
17:57
When we come back,
18:00
a few more hot baking tips
18:02
to make your day in the kitchen a real success.
18:06
I so hope y'all are enjoying the show.
18:08
And if you do.
18:10
Be sure to click like, subscribe and
18:13
notification bell so you'll never miss a video.
18:17
And we'll be right back after the break.
18:24
Can't tell you how many times I've started
18:26
making something, gone to my cabinet
18:29
only to find that this particular ingredient was not there
18:34
and that's sweetened condensed milk.
18:36
So, I'm gonna show you how to make your own.
18:39
It's quick, easy, and cheaper.
18:43
We're gonna take white sugar, powdered milk,
18:47
four tablespoons of butter, a teaspoon of vanilla,
18:50
and a third of a cup of boiling water.
18:53
And, we're gonna beat them until they're thick.
19:00
And, that's all we do.
19:01
You can store this into your refrigerator for up to a week.
19:05
What a great substitute that is.
19:08
Now, this one's really important!
19:11
Always check for your expiration date.
19:14
If it's past your expiration date,
19:16
you're playing with fire.
19:18
But, the most important thing about baking
19:22
is check your oven, get a temperature thermometer,
19:26
put it in your oven, turn your oven on to 350.
19:29
If your thermometer does not register that,
19:32
then you need to call someone out
19:33
and have your oven calibrated
19:35
because without the proper heat
19:37
you're not gonna have the perfect dessert.
19:42
I finally got everything together
19:44
and ready to take over to the girls to the bake sale.
19:47
And, it just looks so delicious!
19:50
I've got my, "Is It Better Than Sex" cake,
19:54
My Grandmother Paul's sour cream pound cake,
19:57
these delicate little stick to your teeth chocolate cookies,
20:01
and I even had time to make an old South jelly roll cake
20:06
just for good measures.
20:08
If you ever need to raise money at a bake sale,
20:10
I promise you these are cash on a plate.
20:14
So, until next time America,
20:16
best dishes from my kitchen to yours.
20:23
Hey, y'all, it's Paula Deen.
20:24
Now, if you enjoyed this video, be sure to like it
20:28
and click the subscribe button as well as the notification
20:32
and bell to be alerted when I post a video.
20:36
Love and Best Dishes Y'all.

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