Up next in 10
Full Episode Fridays: Family Ties - 4 Family-Friendly Recipes | Old-Fashioned Southern Recipes
Apr 8, 2022
4 Family-Friendly Recipes - Paula's Aunt Peggy and Uncle Bob make some old-fashioned Southern recipes, including an apple cake with fresh apples. Paula’s Best Dishes, Season 5, Episode 10.
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00:00 Intro
2:50 Uncle Bob's Fresh Apple Cake Recipe: https://www.pauladeen.com/recipe/uncle-bobs-fresh-apple-cake/
7:22 Aunt Peggy's Orange-Glazed Ham Steak Recipe: https://www.pauladeen.com/recipe/aunt-peggys-orange-glazed-ham-steak/
9:23 Aunt Peggy's Sweet Potato Soufflé Recipe: https://www.pauladeen.com/recipe/aunt-peggys-sweet-potato-souffle/
13:17 Buttery Spinach & Mushrooms Recipe: https://www.pauladeen.com/recipe/buttery-spinach-and-mushrooms/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
Today's show, y'all, is all about family
0:02
ties. And you've heard me talk about my
0:05
aunt Peggy. Well, here she is. She's
0:08
going to make her orange glazed ham
0:10
steak along with her scrumptious sweet
0:12
potato soule. Done it again, Queeny.
0:14
Good.
0:15
And then I make some divine buttery
0:17
spinach and mushrooms. And y'all, my
0:20
uncle Bob is here and he's going to be
0:23
making his specialty, fresh apple cake.
0:26
Abracadabra. There's going to be plenty
0:29
of food, family, and a whole bunch of
0:31
fun.
0:36
Today is all about family ties. And this
0:40
pretty man standing here, y'all. This
0:43
was my daddy's baby brother.
0:46
And he was
0:49
just always this huge personality in my
0:53
life. I almost wish that we didn't have
0:56
to cook cuz I just want to talk to you
0:57
and soak up every memory that you have
1:00
in that pretty little head. But we've
1:02
got to get started with Uncle Bob's
1:04
apple cake, y'all. Now, Uncle Bob is
1:06
chopping us up three cups of green
1:09
apples. Now, you can use either a
1:11
Macintosh or Granny Smith. And he's
1:14
leaving the peeling on, y'all. Uncle Bob
1:17
was a fancy New York model.
1:21
Oh boy.
1:24
No,
1:24
I mean, we were so proud of you. You
1:26
lived a life that we could only dream
1:29
of.
1:30
Well, it's the other way around now,
1:32
dear.
1:35
I'm Paula Dean's uncle.
1:39
Well, good, cuz years I was Bob Hires's
1:43
niece,
1:45
so payback time.
1:46
I know it. I know.
1:47
Y'all, Uncle Bob lived in New York. And
1:50
for my graduation gift, mama and daddy
1:53
gave me a trip to New York City. Well, I
1:56
was 18 years old, wideeyed. Thought I
1:59
knew everything. I didn't know Jack,
2:01
y'all.
2:02
And uh so my gift was to go up there and
2:04
spend two weeks with Uncle Bob.
2:06
Oh boy,
2:07
poor thing. You took me to the World's
2:09
Fair. It was in 1965
2:11
and we were riding on that subway thing
2:14
and Uncle Bob was pooped. So we got on
2:17
the subway and of course I was like
2:18
this. Uncle Bob got got on and
2:21
immediately went to sleep. The train
2:23
stopped and Uncle Bob looked up and he
2:25
said, "Well, where are we? Woo! Woo
2:29
supposed to get off back there." I said,
2:30
"I don't know where we are. I didn't
2:32
know we were supposed to get off." So we
2:34
had to go back
2:36
Yep.
2:37
to get to your house. But we had a
2:40
wonderful, wonderful time. In fact, you
2:42
know, Bobby, my youngest son, was named
2:45
after you and daddy.
2:46
Yeah.
2:47
Robert Earl.
2:48
Yeah. Yeah.
2:50
Okay. So, we're making a cake, y'all.
2:52
Now, to go with your apples, we're going
2:55
to need some walnuts. So, I'm using
2:57
about a cup of nuts, y'all.
3:00
All right. So, I'm going to add 2
3:01
teaspoon of cinnamon.
3:03
Okay.
3:05
And I'm going to add one teaspoon of
3:07
vanilla extract. And we're just going to
3:10
toss this.
3:11
Okay.
3:12
Around with those apples. You know what?
3:14
I think I'm going to add two teaspoons.
3:16
I like that. I like that vanilla.
3:19
I just about have the apples ready.
3:21
Okay. I'm going to come over here and
3:23
I'm going to measure out our flour. I'm
3:26
going to use three cups of allpurpose
3:29
flour. And I'm going to run it through a
3:31
sifter. Uncle Bob. Now, if you want to
3:33
use this as a measure, that's a cup
3:35
measurer. So, that's three cups of
3:37
apples going in there.
3:39
Okay.
3:40
I'm going to use one teaspoon of baking
3:43
soda. Now, that soda, y'all, not powder.
3:46
It makes a difference. And then I'm
3:48
going to add a teaspoon of salt. Uncle
3:51
Bob, he started out, y'all, his career.
3:54
He was one of those water skiers.
3:57
I was into a water ski show. I did all
3:59
the over the jump and carried the girls
4:02
on my back called doubles and
4:04
the clown act and uh I had a good time.
4:08
One day this young lady came to town and
4:10
her career was just starting to take
4:13
off. She had a sitcom I think on on TV.
4:17
Yeah.
4:18
Well, Uncle Bob was in charge of
4:21
escorting her around
4:23
and this woman's name was Carol Bernett.
4:26
Yep.
4:28
And y'all dated for a good while, didn't
4:30
you?
4:31
Well, actually, a good while back then
4:34
was uh four four weeks on our vacation.
4:40
All right, y'all. Moving on with this
4:42
cake. Now, I'm going to put our wet
4:43
ingredients over here. I've got three
4:46
eggs.
4:48
I'm going to put in two cups of sugar.
4:53
I'm going to measure 1 and 1/4 cups of a
4:55
vegetable oil. Now, if you'll come over
4:58
here and take your mixer on kebab.
5:01
Yeah.
5:01
And cream that together. And I will take
5:04
our dry mixture and add to that. And
5:08
this is going to be really, really
5:09
thick.
5:10
Oh, boy. That's looking good.
5:12
Ain't that looking good?
5:13
Oh, this is just about ready.
5:17
And then we're just going to stir in.
5:19
Okay.
5:20
All those wonderful apples
5:22
that have soaked in that cinnamon. Now,
5:25
while you're doing that, I'm going to
5:28
come over here cuz we're going to cook
5:29
this in a bunt pan, y'all.
5:31
And I'm going to spray our pan real good
5:35
with oil.
5:38
I'm glad I finally got to do something
5:40
with you, Paula.
5:42
And this is my This is my favorite cake,
5:44
too, dear.
5:45
I know. It's your favorite cake.
5:47
And my favorite niece.
5:49
Oh, you're so sweet.
5:50
I know.
5:51
You're my favorite uncle.
5:54
Oh, we're just
5:55
having a little love fest.
5:56
Yes.
5:59
All right, Uncle Bob, I'll hold the bowl
6:02
and if you'll put it all in our pan.
6:06
Okay.
6:06
So, you just scrape that in there. Yeah.
6:09
We've got our oven preheated, y'all, to
6:11
325.
6:13
And we're going to bake this for about
6:15
an hour and a half.
6:16
I mean, it's really a dense cake.
6:19
Well, I'll wait around till it's done.
6:23
Absolutely. You're not going anywhere
6:25
cuz we got some catching up to do.
6:27
I know.
6:28
So, I'm thrilled about that today.
6:30
All right. So, in the oven that goes.
6:32
Okay.
6:34
Coming up, y'all. My aunt Peggy stops by
6:36
to make two of her irresistible dishes.
6:40
Yum. Then, our spinach gets all dressed
6:44
up for this terrific meal. Doesn't that
6:46
look delicious, y'all? And later y'all,
6:48
my uncle Bob and I are gonna perfect his
6:51
favorite dessert. It's beautiful.
6:54
Is it pretty?
6:57
I so hope y'all are enjoying the show.
6:59
And if you do, be sure to click like,
7:03
subscribe, and the notification bell so
7:06
you'll never miss a video. And we'll be
7:08
right back after the break.
7:14
This is my mother's sister. She's a
7:16
middle sister. Not only is she
7:18
beautiful, she is a fabulous cook. And
7:21
her orange glazed ham is just out of
7:24
this world. And I'm going to let you
7:27
start with the oranges.
7:28
Okay.
7:28
I want a/4 of a cup of orange juice of
7:32
two oranges. Zest.
7:34
Zest.
7:35
Y'all listen. Ain't Peggy is so funny.
7:39
Michael Michael and I get so tickled at
7:42
her because she is so smart and in her
7:45
head she knows just what it's supposed
7:47
to be. But when it comes out on that
7:49
southern tongue, it can be a totally
7:51
different word. She just asked me for
7:53
jest, y'all. So, I'm going to give her
7:55
jest.
7:58
Okay. So, what are you going to be
8:00
doing, my beautiful lady?
8:02
And I'm starting the glaze. 1/4 of a cup
8:04
of sugar.
8:05
Okay.
8:05
And listen, don't watch how I spill
8:07
things. I won't watch.
8:10
And then I'm going to add tablespoon
8:13
plus a teaspoon of corn starch.
8:16
Okay.
8:17
Two tablespoons full of boiling water.
8:19
And we're going to blend this together.
8:22
This is going to be delicious.
8:25
Okay. I've got your zest. Do you want me
8:27
to just throw it in there?
8:28
Please. Would you just go ahead and
8:30
throw it in there? And I'll
8:31
In goes your Jess.
8:32
Great. Oh, good. You said it right.
8:35
[Music]
8:39
[Laughter]
8:42
Where did this recipe come from?
8:44
This recipe was in George's home when I
8:46
married and went there to live.
8:48
And I'm sure that it either came from
8:51
Mother Art or from his grandmother,
8:53
Phillips.
8:54
All right. Now, here's your ham steaks,
8:56
Peggy. And they're beautiful. Look how
8:59
gorgeous these are, y'all. See how nice
9:01
and thick? They look to me to be about a
9:04
pound each and maybe an inch thick.
9:07
Okay. So, how's that? Now, we're just
9:08
going to put the glaze on top of this.
9:10
About half of it. We're going to save
9:12
some, too.
9:13
Baste it as we go along.
9:15
Okay. We
9:16
All right. We're going to put this in
9:17
the oven for 1 hour at 350°.
9:21
All righty. Let's move on. You know,
9:23
Aunt Peggy makes the best sweet potato
9:25
soule, y'all. So, I'm going to drain
9:27
your sweet potatoes for you.
9:29
Yes, please.
9:31
And I'm going to bring them down to you
9:35
and we're going to start this dish
9:38
and I'm going to let you do the liquids
9:40
for me and I'm going to mash the
9:41
potatoes.
9:42
Okay.
9:43
Okay. So, those are drained good.
9:45
I'm going to mash these up. I've got
9:48
three cups of sweet potatoes here.
9:50
And you give me my orders. You've been
9:51
telling me what to do now for 62 years.
9:54
So, you continue.
9:54
I'm going to let you do up three eggs
9:56
for me.
9:57
Okay.
10:00
Good. So, this is so simple, y'all.
10:03
Paul, if you will put a stick of butter
10:05
in there.
10:06
Okay. You want it melted, right? Okay.
10:08
And a half a cup of milk. After the
10:11
milk, if you will add a tablespoon full
10:13
of vanilla flavoring.
10:14
Okay.
10:15
And then a
10:16
Do you use any particular kind of
10:18
vanilla flavor?
10:19
I just really always want to be pure
10:21
vanilla.
10:22
Well, do you remember when grandma was
10:24
doing a lot of baking? I used to have to
10:26
go get her and take her to Albini Drug
10:30
Company and she would buy her vanilla
10:32
from the pharmacist
10:34
and she refused to use any other brand
10:37
of vanilla y'all.
10:38
Real stuff. All right. And to this
10:41
Oh, that smells delicious.
10:42
We will add one cup of granulated sugar.
10:45
Okay.
10:46
You know, sweet potatoes are naturally
10:49
sweet, y'all, but they've got to have
10:52
that extra sugar to really sweeten them
10:56
up good.
10:58
And then to that, we want to add half of
11:00
a teaspoon full of salt.
11:02
Okie do. I'm just going to go like that.
11:04
Uhhuh.
11:05
Yummy. And I'm going to just pour in
11:08
your one stick of melted butter for you.
11:10
Thank you, dear.
11:11
We're going to add the eggs and sugar to
11:13
the sweet potatoes, y'all. Get it all
11:15
blended and then just pour it into our
11:17
grease casserole dish. So now for a
11:20
quick topping,
11:21
we're going to do one cup of brown
11:24
sugar.
11:24
Here, you tell me and let me do it. And
11:27
you just give me directions.
11:29
Yes. One cup of brown sugar.
11:31
Okay.
11:32
Half a cup of flour.
11:33
Flour. Cup of nuts.
11:34
Cup of nuts. And of course, we're using
11:37
pecans, y'all.
11:38
And then you've got one more ingredient
11:40
for me, don't you?
11:41
Yes. I've got your butter. This is a
11:43
half a stick, y'all, of just chilled
11:46
cubed butter.
11:47
I'm going to put my hands in here.
11:49
Okay, that's the way I like it.
11:50
Sometimes that's the only way that you
11:52
can get it all together.
11:55
So, you've about got that mixed
11:56
together.
11:57
And we're just going to crumble this on
11:59
top of the potato sule.
12:01
Uh-huh.
12:02
And we're going to bake this in a
12:04
preheated oven at what temperature,
12:06
Peggy?
12:06
20 minutes at 400°.
12:08
Okay. Looks delicious. And while you're
12:12
finishing that, you know, we have got
12:13
this dish filled to the top. So, I'm
12:16
just going to get a a bacon sheet.
12:18
Yes.
12:19
Yeah, that would be a good We will
12:21
just so we won't have a mess in the
12:23
oven.
12:25
All right. There we go.
12:27
Yum.
12:31
You've done it again, Queeny.
12:33
So good.
12:33
Coming up, y'all, I'm going to be taking
12:35
our side of spinach right on over the
12:38
top. Now, this is one of those real
12:40
healthy dishes. Yes.
12:41
That I love, love, love. And then Aunt
12:45
Peggy and I are going to give this meal
12:48
a taste.
12:48
This is just perfect. Mhm. It's couldn't
12:51
be better.
12:51
And later, Uncle Bob and I mix up the
12:54
sweetest topping for this lip smacking
12:56
apple cake. This is a fabulous cake,
12:59
y'all.
13:01
I hope y'all are enjoying the show, and
13:03
I want to hear from you. Tell me what
13:06
recipes or videos you'd like to see me
13:08
make by just leaving a short comment
13:10
below. Now, let's get back to the show,
13:13
y'all.
13:17
Hey y'all. Welcome back. Today's all
13:19
about family ties. I've been having a
13:22
wonderful time with my aunt Peggy and
13:24
she's going to chat with us while we're
13:26
making this wonderful buttery spinach
13:29
with mushrooms. And you know what?
13:31
Beautiful. All you have to do is
13:34
continue to just sit there and look
13:35
pretty.
13:36
That's good.
13:36
Isn't she beautiful, y'all? Look at that
13:39
beautiful hair. And she's almost 80. Did
13:42
I tell y'all?
13:44
She likes to tell my age.
13:47
Well, you know what?
13:48
And I I tell it, too, cuz I'm proud of
13:50
it. Not many people are my age and in
13:52
good a shape as I am.
13:53
As you should be. You are just
13:56
beautiful. All right. I'm just going to
13:58
slice up our baby porttoella until I
14:02
have about a cup.
14:03
I try and eat right, exercise right, and
14:06
live right. And it's hard some days.
14:09
I know it is
14:09
keeping it all together.
14:11
And listen y'all, she eats like a horse.
14:14
She eats like a horse. It's just not
14:17
fair. Uh
14:19
I am fortunate there that I can eat. But
14:22
you realize I'm still walking two and a
14:23
half miles every day. You walk two and a
14:26
half miles every day.
14:28
Uhhuh.
14:28
Well, on a good day, I'll drive that
14:30
far. I
14:30
I know you're not a walker.
14:33
I'm not all that crazy about it.
14:35
I know.
14:35
All right. Now, to our skillet, Peggy,
14:38
I'm going to put about a tablespoon of
14:40
butter.
14:41
Good.
14:41
And you know, I I'm not a big user of
14:44
olive oil.
14:45
Oh, really?
14:46
You know, I I love my butter, but I do
14:49
love the taste that olive oil gives
14:52
dishes. So, I'm going to use about half
14:54
and half. Half olive oil, half butter.
14:58
The flavor is going to be fabulous. And
15:00
I've got my one clove of garlic. And I'm
15:03
going to just run that, Peggy, through
15:05
our little garlic press. And you'll come
15:07
up with slivers.
15:08
Uh-huh. There's our garlic. I'm going to
15:11
add a little salt. Now, I'm going to
15:13
toss in our mushrooms. And then squeeze
15:16
in about a teaspoon of lemon juice,
15:18
y'all. I'm going to put us just a little
15:20
bit of fresh leaks in there. And I've
15:23
just got it sitting up here in water,
15:24
y'all, because it can get dirt down in
15:28
these leaves.
15:30
So, oh, that one looks good and clean.
15:32
See that?
15:33
Uh-huh.
15:34
Gorgeous.
15:37
We're going to wind up with a half a cup
15:39
of leaks. And we're only going to use
15:41
the white part. And you can see I'm
15:44
slicing it fairly thin. Y'all,
15:48
may I have a taste, please?
15:50
Yes, you may. Thank you.
15:53
Oh, it's so good.
15:56
Isn't that yummy?
15:57
Mhm. It's delicious. I like the
15:59
consistency of it.
16:00
Now, that's just going to puff up our
16:02
dish a little bit as far as flavor. So,
16:05
while that's sautéing, I'm going to come
16:07
over here, Peggy, and I'm going to grate
16:09
us about a four of a cup of fresh
16:12
Parmesan cheese.
16:13
Sounds wonderful.
16:14
Now, this is one of those real healthy
16:16
dishes that I love, love, love. And the
16:20
cheese is going to give it a little
16:22
richness. That's about it. All right.
16:26
Now, I'm going to add two cups of
16:28
spinach.
16:30
And stir that around and let it drink up
16:33
that butter and that olive oil and that
16:37
garlic.
16:39
All right. I'm going to add about a
16:41
tablespoon of heavy cream. And I'm going
16:44
to add a four of a cup of a vegetable
16:47
broth. And while I'm doing this, Peggy,
16:50
why don't you get our ham and our sweet
16:52
potatoes out?
16:53
Good.
16:55
And now I'm just going to let that
16:57
reduce just a little bit.
17:00
Doesn't that look delicious, y'all?
17:04
Okay,
17:06
so I'm going to turn that up.
17:08
That beautiful ham steak.
17:10
It's gorgeous.
17:11
Yum, yum, beautiful. It is gorgeous.
17:15
Okay. And this is the sweet potato
17:17
soule. M. So, why don't you be slicing
17:21
us up some ham? It smells delicious,
17:25
y'all. Looks so yummy. All right. Now,
17:28
the last ingredient I'm going to put is
17:31
our fourth of a cup of the fresh parm.
17:34
Those leaks in there, Peggy, are just
17:36
beautiful. All right. Now, I'm going to
17:38
just take our spinach
17:41
and I'm going to fix our plates if
17:43
that's all right with you.
17:45
Doesn't that look wonderful?
17:46
Doesn't it look yummy? And you do that.
17:49
Give us some sweet potatoes.
17:52
Great. Oh. Oh, this ham looks delicious.
17:55
It is just beautiful.
17:56
So, this is beautiful. Beautiful colors.
18:02
Mhm.
18:04
That ham is delicious.
18:08
Great.
18:09
I love the orange on it.
18:10
Uh-huh. This is just perfect.
18:12
Mhm. It's couldn't be better.
18:14
Oh,
18:17
that spinach is heavenly. This has just
18:20
been wonderful. You being in the kitchen
18:22
with me. This is delicious. We'll be
18:24
right back in a few minutes. All about
18:26
family ties today, y'all. Coming up,
18:29
y'all. That fabulous Uncle Bob is back
18:31
and he's going to help me drizzle our
18:33
dessert with a luscious glaze.
18:35
That just hits the spot.
18:36
It's delicious, isn't it?
18:39
I so hope y'all are enjoying the show
18:42
and if you do, be sure to click like,
18:45
subscribe, and the notification bell so
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you'll never miss a video. And we'll be
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right back after the break.
18:56
I'm going to be making your glaze.
18:58
Okay.
18:59
Uh and you put a honey glaze.
19:02
Yes.
19:02
On your apple cake.
19:04
Yes, I do.
19:04
And it's so easy, y'all. It's just one
19:07
cup of powdered sugar, 2 tablespoon of
19:10
honey. Uncle Bob, I know you were
19:13
concerned about that cake getting done.
19:15
It's ready. It's over there on the
19:17
counter.
19:18
Oh boy.
19:19
You're not going to have to wait for
19:21
your cake.
19:22
Oh wow.
19:24
Two tablespoons of milk. All right,
19:26
Uncle Bob, if you would just
19:29
put that on the cake plate. What we'll
19:33
do is just sit that
19:35
over and let it come out.
19:38
Please, to the cake gods.
19:42
Abracadabra.
19:45
Oh,
19:45
is it under there? There it is.
19:47
It is under there.
19:50
It's beautiful.
19:51
Ain't it pretty?
19:53
Now, I'm going to get our frosting
19:54
blended, then just drizzle it right over
19:57
our apple cake. M. Absolutely delicious.
20:02
This is a fabulous cake, y'all.
20:11
Cheers.
20:11
Cheers.
20:16
Oh boy.
20:16
Oh boy. Oh boy. Right.
20:20
Well,
20:23
that just hits the spot.
20:24
It's delicious, isn't it?
20:25
I love my apple cake.
20:27
And here she comes. There's a Peg
20:28
Yankab. She must have smelled this
20:31
delicious dessert.
20:32
And I must have some of your cake.
20:34
Oh, I want you to.
20:35
And I know you.
20:36
We were so busy standing up here and
20:39
laughing and having a good time. I
20:41
forgot all about Ain't Peggy in there.
20:44
But I can remember when you were in
20:46
those good looking trunks. Oh yeah.
20:48
And you had that gorgeous tan. And
20:51
listen here. Time has been kind. He's
20:54
sucking in.
20:54
Time has time has treated you kindly. It
20:58
has. Maybe not as good as it's treating
20:59
me, but what are you,
21:04
but anyway, it's always a pleasure to be
21:07
in your company. And listen, it is
21:10
wonderful that we can be in her company,
21:12
I tell you.
21:13
Oh, how sweet.
21:14
I'm so proud of her, Bob. I'm not quite
21:17
as bad and troublesome as I used to be.
21:19
No, no, thank God,
21:21
y'all. I've had such a wonderful time.
21:24
I'm a very lucky woman and I love you
21:27
both so very much.
21:32
Hey y'all, it's Paula Dean. Now, if
21:35
y'all enjoyed this week's full episode
21:38
Friday, be sure to like it and click the
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subscribe button as well as the
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notification bell to be alerted when I
21:46
post a video.
21:48
Love and best dishes, friends.
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