Up next in 10
Full Episode Fridays: Fall Harvest - 4 Cozy Fall Recipes - Paula's cooking up 4 cozy fall recipes are so delicious you’ll be adding them as part fall harvest feast for the family!
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0:36 Pecan Chicken - https://www.pauladeen.com/recipe/pecan-chicken/
04:47 Baked Acorn Squash - https://www.pauladeen.com/recipe/baked-acorn-squash-with-brown-sugar-and-butter/
09:00 Pumpkin Cheesecake - https://www.pauladeen.com/recipe/pumpkin-cheesecake/
14:52 Pear Fritters - https://www.pauladeen.com/recipe/pear-fritters/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:01
hey y'all i am
0:03
so excited about today's show i'm in
0:06
here in the kitchen just thinking about
0:08
wonderful things that remind me of the
0:11
fall
0:12
i'm going to be making a pecan chicken
0:14
which will go
0:15
perfectly with my baked acorn squash
0:19
and for dessert i'm going to show you
0:21
how to make a rich and creamy pumpkin
0:23
cheesecake
0:24
and delicious pear fritters y'all so
0:28
grab your sweater
0:29
cause summer's over and we're cooking up
0:32
a fall
0:33
harvest feast
0:36
let's get started with one of my
0:38
favorite autumn dishes and that's pecan
0:41
chicken
0:42
i've got my chickens that i've quartered
0:45
and to give us a sticky base
0:48
we're gonna add a cup of buttermilk and
0:51
one egg
0:55
now you'll want to make sure that you've
0:57
washed your
0:58
chicken very good i never cook a chicken
1:01
that i don't wash you want to make sure
1:04
your chicken is
1:05
real clean all right so we've mixed
1:07
together
1:08
our egg and our buttermilk because the
1:12
chickens are going
1:13
swimming before i put them in their
1:15
coats
1:16
now let me show you what i'm gonna coat
1:18
them with
1:20
i'm gonna eyeball about a cup
1:24
about a cup of flour and i've got a cup
1:28
of pecans that i have just almost
1:31
pulverized and i just did those in a
1:34
food
1:34
processor it would take a long time to
1:36
take a knife and
1:38
mint some that fun so pull out your
1:40
blender or your food processor for that
1:45
now i'm going to add a fourth of a cup
1:48
of sesame seeds
1:52
and to that i'm going to add a
1:54
tablespoon of paprika
2:02
that's going to help our chicken get
2:04
nice and brown
2:06
all right now i'm going to add about a
2:08
teaspoon of salt
2:10
and we're just going to mix this all
2:12
together and now i'm just going to grind
2:14
up
2:16
some fresh black pepper in there
2:21
i was born and raised in albany georgia
2:24
which we consider it to be the pecan
2:26
capital of the world
2:28
and there were pecan trees everywhere
2:31
and
2:31
uh the first house that my husband and i
2:35
bought
2:36
had pecan trees in the yard so i'd get
2:39
out there and i'd pick up those pecans
2:41
and i'd take them to the
2:43
pecan company and sell those pecans
2:47
and that's what we would use to go to
2:49
the fair because i felt like
2:51
otherwise you know i i just didn't have
2:54
the money
2:55
for something so frivolous it's a fair
2:58
but it was something that i looked
2:59
so forward to all right
3:04
so i've got a dish over here and i've
3:06
gotten some chicken already started
3:09
and i put a stick of melted butter
3:13
in the bottom of that pan so let's get
3:16
the rest of our chicken
3:19
going and you can see how i just
3:21
quartered the chicken
3:23
okay so in our buttermilk and egg
3:26
mixture
3:27
like i said this is gonna act like a
3:29
glue
3:30
for our nice coating that we're gonna
3:32
put on it
3:34
and you know y'all i would sell every
3:36
one of those stinking nuts
3:38
but i'd save out enough to make this
3:40
dish
3:42
or make a pecan pie
3:45
so there we go just gonna run it through
3:48
so we got our chicken nice and coated
3:51
and remember i told you that
3:53
i had melted a stick of butter
3:56
so i'm just gonna run that piece of
3:58
chicken
4:00
around in that butter
4:04
all right here we go with the next piece
4:15
now i'm gonna take just to let everybody
4:17
know
4:18
what this chicken is i'm just gonna toss
4:21
in about a quarter of a cup
4:23
of whole pecan halves there is
4:27
nothing like that nut
4:30
love it um all right so
4:33
in the oven our chicken's gonna go
4:39
and remember that's 350 for an hour and
4:42
15
4:42
minutes so now while our chicken's
4:45
cooking
4:46
i want to prepare a vegetable that
4:50
gosh brings back thoughts of my mother
4:53
and her kitchen in the fall
4:56
and that's acorn squash i think
4:59
the fall might be one of my favorite
5:01
seasons
5:02
it's when things start cooling down and
5:04
the the leaves are changing
5:07
and there's just a whole different smell
5:09
in the air in autumn
5:11
so i have cut my acorn squash
5:14
into scooped out the seeds
5:17
now i'm gonna mix two tablespoons of
5:20
brown sugar
5:23
two tablespoons of butter
5:27
oh that looks like two tablespoons right
5:30
there doesn't it
5:32
and two tablespoons of real maple syrup
5:40
[Music]
5:45
and we're just going to mix those
5:48
[Music]
5:50
together
5:52
all right so we've got our ingredients
5:57
now i'm just going to brush
6:00
the inside of our acorn squash
6:04
with that butter and brown sugar and
6:07
syrup
6:12
so look at that in we go 400 degrees for
6:16
one hour
6:20
[Music]
6:22
all right there we go and here's just
6:25
two words
6:26
that you'll love hearing every fall
6:30
maybe it's three words pumpkin
6:32
cheesecake
6:34
that's what's coming up and later
6:37
pear fritters y'all i so hope y'all are
6:42
enjoying the show
6:43
and if you do be sure to click like
6:46
subscribe and the notification bell so
6:49
you'll
6:50
never miss a video and we'll be right
6:52
back after the break
6:57
[Music]
6:58
welcome back y'all today's show is all
7:01
about my favorite foods
7:03
in the autumn time of the year and you
7:05
can see while y'all were gone i got
7:07
all this stuff strung out for my pumpkin
7:10
cheesecake
7:11
but before we get started on that we got
7:13
something in the oven
7:15
that's smelling awfully good so why
7:17
don't we pull that out and
7:19
just see what our finished dishes look
7:21
like
7:22
you know we've got our pecan chicken in
7:24
one oven
7:27
oh my goodness it's so heavy
7:30
look at that in our other oven
7:34
we've got our acorn squash that i bathed
7:37
with butter and maple syrup and
7:40
brown sugar split the hot oven
7:46
and look at those they're just
7:50
a sizzling i think i'm gonna have to get
7:52
the spatula
7:56
all right do you like white meat or dark
8:00
meat
8:02
dark meat so do i
8:07
look at that
8:10
doesn't that look like a
8:14
fabulous meal that you'd want to serve
8:16
in the fall time of the year
8:19
look at that squash y'all with that
8:22
brown sugar
8:24
oh
8:27
um
8:31
it's so good
8:35
and let's look at our chicken
8:42
hmm oh it's delicious y'all
8:49
the crunch of them pecans on top go
8:53
buddy
8:55
otis dearly loves chicken
8:59
don't you buddy well come on down here
9:01
y'all
9:02
and let's get started on our pumpkin
9:04
cheesecake
9:06
i have one and three-fourths a cup of
9:09
graham cracker crumbs
9:11
i'm gonna add two tablespoons of light
9:13
brown sugar
9:16
and i'm gonna pack that in
9:20
you know i think i like three
9:24
so i'm gonna stick in one more
9:27
and i'm gonna add
9:31
a half a teaspoon of ground cinnamon
9:36
and i'm just gonna toss these
9:39
ingredients together
9:41
and now i'm gonna pour in one stick of
9:45
melted butter
9:47
and that butter is gonna hold our crust
9:50
together
9:51
for us
9:54
[Music]
9:56
i love the salt and the sweet together
9:59
so
10:00
i always bake with salted butter
10:04
so that's nice and moist
10:07
all right i'm using a nine inch
10:09
springform pan
10:11
and i'm just gonna dump that
10:15
down into the pan and i'm going to kind
10:17
of
10:18
spread it evenly around and then i'm
10:21
just going to take a flat bottom
10:24
measuring cup and i'm going to come in
10:26
there and really
10:27
pack down our crust real good
10:32
beautiful all right now let's come on
10:35
over here and mix up our cheesecake
10:38
you know cheesecake is probably one of
10:40
the easiest desserts that you can make
10:42
now i'm gonna start with three eight
10:44
ounce packages of cream cheese
10:47
that i've let come to room temperature
10:50
and i'm gonna beat these ingredients
10:51
together
10:58
all right i'm gonna add one 15 ounce can
11:01
of pureed pumpkin three eggs
11:06
plus one egg yolk i'm gonna crack them
11:08
into a bowl to make sure
11:11
the eggs are good before i mix them all
11:14
together
11:14
i'm gonna give every one of them
11:18
a quick look over and those look great
11:22
all right that's our three whole eggs
11:24
and one yolk
11:26
about an eighth of a teaspoon of fresh
11:29
ground nutmeg
11:31
i'm gonna add a half a teaspoon of
11:33
cinnamon
11:34
an eighth of a teaspoon of ground cloves
11:38
i'm gonna toss in a fourth of a cup of
11:40
sour cream
11:44
i'm going to add one and a half cups of
11:46
sugar
11:52
this almost seems like diet cake doesn't
11:54
it
11:56
just a cup and a half of sugar that's
11:58
not bad
12:02
all right all right i'm gonna beat this
12:06
up a little bit
12:09
and then i'm going to toss in a couple
12:11
of tablespoons of flour
12:23
and the last thing i'm going to add is
12:24
like a teaspoon of vanilla flavoring
12:32
and just that easy we have
12:35
pumpkin cheesecake all right so we're
12:38
just gonna pour this
12:41
into our springform pan
12:45
and like i said i'm using a 9 inch y'all
12:51
okay so we're just gonna spread that out
12:54
evenly into our pan y'all
12:58
we're gonna put this in a 350 degree
13:01
oven
13:01
and we're gonna let it bake for one hour
13:04
and then i'm gonna let it rest
13:06
in the pan for 15 minutes
13:09
and then it's fair game on the
13:10
cheesecake y'all
13:12
so i'll see you back in a minute you
13:14
won't believe what i'm cooking next
13:18
pear fritters
13:22
i hope you all are enjoying the show and
13:25
i want to hear from you
13:26
tell me what recipes or videos you'd
13:28
like to see me make
13:30
by just leaving a short comment below
13:33
now let's get back to the show y'all
13:37
[Music]
13:40
okay our cheesecake is out of the oven
13:44
and i've had it sitting on the counter
13:46
for about 15 minutes to just
13:49
rest for a minute now i'm going to take
13:51
my knife
13:53
and just go around my pan because i want
13:56
to make sure
13:57
that it comes out perfectly even
14:01
all right now i'm just gonna undo my
14:04
spring form pan
14:06
lift it very gently
14:10
i'm gonna wrap this
14:13
and i'm gonna put this in the
14:14
refrigerator
14:16
i don't know who i'm kidding but i'm
14:19
hoping
14:20
that i can let it chill for about four
14:22
hours
14:24
i don't think i've ever had a cheesecake
14:26
that lasted four hours
14:28
but we'll try it okay
14:33
so in the fridge this goes
14:40
michael is gonna adore that
14:43
he loves cheesecake cheesecake is
14:47
probably one of his favorite desserts
14:49
any kind of cheesecake
14:52
all right the next thing i'm gonna
14:54
prepare for y'all
14:55
is pear fritters now i'm gonna start
14:59
with one cup of flour
15:03
i just want to level that off real good
15:08
all right before i throw in my flour i'm
15:10
gonna take a half a cup of milk
15:13
and one egg that's been slightly beaten
15:19
into the bowl it goes
15:25
two teaspoons of sugar
15:32
one teaspoon of ground cinnamon
15:40
i'm just going to give that a little
15:41
whisk
15:43
and then i'm going to toss in our cup of
15:46
self-rising flour and that's going to
15:49
make our
15:50
fritter puff up oh that cinnamon is
15:54
smelling
15:54
so good and it's just perfect
15:58
perfect spice for pears all right now
16:01
i'm gonna add
16:01
one cup of sour cream
16:06
and stir that into our batter
16:10
and that's just like perfect
16:14
so there we go
16:17
finish whisking our batter together and
16:20
i'm gonna let it
16:20
sit while i'm down here working on our
16:24
pears
16:25
i've already gotten started on the pears
16:27
and would you believe
16:29
uh that this pear is from one of my
16:31
trees
16:32
i have pear trees out in my garden i
16:36
love
16:36
i love fruit trees so we're just gonna
16:40
peel
16:41
our pear
16:44
just like this
16:49
okay so we're just gonna
16:52
cut the stem off cut the bottom off
16:57
and then i'm gonna come in with my apple
16:59
corer
17:02
stick it into our pear
17:06
now i'm just going to cut my pairings
17:12
just like that
17:19
and then we're going to take our rings
17:20
over here and i've got some
17:22
oil that i've had heating up right here
17:26
i'm just going to turn up the heat a
17:27
little bit
17:29
and i'm going to just dip them down in
17:32
our fritter batter
17:33
and into your hot oil that's about a
17:36
fourth of an inch
17:37
thick cook those till they're brown and
17:41
that's it
17:50
all right so y'all don't go too far
17:53
because when we come back we've got
17:54
something waiting in our refrigerator
17:57
just waiting for us to wrap our lips
17:59
around
18:01
you remember the cheesecake don't you
18:04
and then we're gonna taste fritters so
18:06
i'll meet y'all back
18:11
i so hope y'all are enjoying the show
18:13
and if you
18:14
do be sure to click like subscribe and
18:18
the notification bell
18:20
so you'll never miss a video and we'll
18:22
be right back
18:23
after the break
18:28
hey y'all that's just perfect timing
18:30
y'all are back and i'm done frying up
18:32
our fritters
18:34
i've just got the last three ready to
18:37
come out of the pan
18:42
you can serve them plain just like this
18:45
i've got something else in mind for my
18:47
fritter
18:48
i've got some vanilla ice cream i'm just
18:51
gonna put a scoop
18:53
right there in the center of my fritter
18:58
i'm gonna put a little cinnamon sugar
19:03
a little powdered sugar
19:06
and then i'm just gonna drizzle a little
19:09
bit
19:11
of that maple syrup over the top
19:17
looks pretty good doesn't it and
19:20
you know i always tell you to eat your
19:22
vegetables
19:25
so we're gonna come down here we're
19:26
gonna get us a little piece of fresh
19:28
mint
19:29
and we're gonna tuck right in there
19:33
and let's move on down here cause we've
19:36
got something else waiting for
19:38
us here
19:42
and look at our cheesecake y'all
19:46
this cheesecake turned out
19:50
absolutely perfect
19:54
and it's so rich it's only going to take
19:57
just a wee
19:58
little bit
20:01
and a wee little bit of whipped cream
20:06
more vegetables and
20:10
a little dust of powdered sugar
20:16
we have got two fabulous desserts
20:24
that we have harvested
20:27
during this fabulous fall of the year
20:32
i can't eat a pear fritter
20:36
without thinking about my grandmother
20:38
paul
20:45
she used to make apple and pear fritters
20:47
all the time
20:50
that is so good with the ice cream and
20:53
you can almost think of it as a healthy
20:54
dessert in a way can't you
20:57
because it's got that nice fresh pear
21:00
you know it sounds good to me
21:04
and now let's go in for our pumpkin
21:14
cheesecake
21:17
you will never ever ever want pumpkin
21:19
pie ever again
21:22
this is fabulous
21:28
hey y'all it's paula dean now if y'all
21:31
enjoyed this week's full episode friday
21:34
be sure to like it
21:36
and click the subscribe button as well
21:38
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21:40
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21:44
love and best dishes friends
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