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3 Southern Dessert Recipes - Paula is making Southern desserts, including a Charlotte Russe cake, a gooey butter cake with toffee, and how to make pound cake from scratch. Paula’s Home Cooking, Season 5, Episode 5.
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00:00 Intro
0:33 Charlotte Russe Recipe: https://www.pauladeen.com/recipe/charlotte-russe/
7:44 Toffee Gooey Butter Cake Recipe: https://www.pauladeen.com/recipe/gooey-toffee-butter-cake/
13:02 Southwest Georgia Pound Cake Recipe: https://www.pauladeen.com/recipe/georgia-southern-pound-cake-recipe/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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0:01
Hey y'all, I'm Paula Deen.
0:03
And you know, in my humble opinion,
0:04
you can never have too much of a good thing.
0:07
And in this case, that means dessert.
0:10
Today, I'm gonna be fixin' a few confections
0:12
that are just the perfect ending to any meal.
0:15
First up is a decadent Charlotte Russe.
0:19
And then it's on to my ooey, gooey, toffee butter cake.
0:22
And finally, my sweet Southwest Georgia poundcake
0:25
where nobody does it better.
0:27
So stick around y'all 'cause today is
0:30
like a dessert dream come true.
0:32
So the first dessert I'm makin' today
0:34
is called Charlotte Russe.
0:36
It's an old, old dessert that's been around
0:38
for years, and years, and years.
0:40
It's very much like a trifle.
0:42
Now, I'm gonna put a fourth of a cup of milk
0:45
in my sauce pan.
0:46
And while that's just warmin' up,
0:48
I've got some water here.
0:51
And I've got a plain gelatin here.
0:53
And we're gonna just sprinkle that gelatin into that water.
1:00
And I'm gonna let that bloom.
1:03
We're gonna take this off,
1:05
and I'm gonna add my gelatin to the milk,
1:12
and give that a stir.
1:14
And it's already thickenin' up that milk.
1:18
All right, I've got that dissolved.
1:20
And I'm just gonna sit that over here.
1:22
And then we're gonna move on over here to our egg whites.
1:26
And these eggs are at room temperature.
1:28
You always wanna start with room temperature eggs.
1:31
They just work better.
1:33
All right, so we're just gonna dump our whites into here,
1:37
and then you'll wanna save your yolks
1:42
for another dish. (eggs cracking)
1:48
Okay, and this is our last egg.
1:51
All right, now, I'm gonna put these aside
1:53
and save these for another recipe.
1:58
All right, now we're gonna beat these
1:59
until they form stiff, but not dry peaks.
2:02
(mixer whirring)
2:09
All right, that looks like nice stiff peaks.
2:13
All right, I'm gonna move this to the side
2:16
and bring in this other bowl.
2:18
And in this bowl, I'm gonna beat two cups
2:22
of heavy whippin' cream.
2:27
And I'm gonna add a cup of granulated white sugar.
2:32
And a teaspoon of vanilla.
2:38
And I'm gonna beat this until it forms stiff peaks also.
2:43
And then I'm gonna fold these two things together
2:46
along with our milk and our gelatin and our water.
2:52
(mixer whirring) Okay.
2:54
This is startin' to thicken up a little.
3:03
All right, let me move this out of the way.
3:06
What we're gonna do now is
3:08
we're gonna fold in our sweetened whip cream
3:14
into our egg whites.
3:17
And while that's gelatin dissolvin',
3:19
I'm gonna go ahead and start
3:21
foldin' these two things together.
3:24
And when you fold, you wanna go under and over.
3:31
So to make sure that milk's not too hot,
3:34
I'm gonna pour it back into this cold bowl
3:38
and that will chill it back down.
3:42
And that's fine.
3:43
It's just, it almost feels like the temperature of my body.
3:47
So I'm just gonna drizzle that through here
3:52
and then fold it in with the other ingredients.
3:58
It's gonna make a wonderful, gooey,
4:00
sweet center for our Charlotte Russe.
4:04
All right, now we're gonna make a mold
4:07
out of this Charlotte Russe.
4:08
Well, I'm gonna use just a glass Pyrex dish
4:12
and I'm gonna start with lady fingers.
4:14
And I'm puttin' about three across the bottom.
4:19
And then I'm gonna come in here and I'm gonna stand up
4:24
these lady fingers around the bowl.
4:27
And you wanna make sure that you fill in all the gaps
4:32
because we're gonna unmold this onto a dish.
4:37
All right, now I've got some sweet sherry,
4:43
and I'm just gonna take our sherry,
4:46
and we're gonna come in here,
4:47
and I'm gonna brush our lady fingers with the sherry.
4:53
All right, now, I've got some wonderful
4:57
strawberry preserves, these are store-bought.
5:00
And I'm gonna put a layer
5:02
of the strawberry preserves down there.
5:07
And you can see how that's comin' along.
5:11
Now, I'm gonna move over here
5:14
and get our cream fillin' and I'm just gonna fill up
5:19
the middle of these lady fingers, mm.
5:24
And then I'm gonna top it with some more lady fingers.
5:29
And if I have to,
5:31
I'll break some pieces to just finish that.
5:36
All right.
5:37
I've got it all covered with lady fingers now.
5:40
And I've got a little bit more sherry left.
5:42
So I'm gonna take that last little bit and just dab on top.
5:47
And now I'm gonna take a plastic wrap
5:51
and I'm gonna seal this up real good.
5:53
And I'm gonna stick it in the refrigerator
5:55
for four to six hours because I want
5:58
this chilled very, very good.
6:02
And when we come back, y'all, (clapping)
6:05
I'm combinin' two of my most favorite things
6:07
in the whole world, a gooey butter cake and toffee chips.
6:12
So don't go away.
6:15
Gooey butter cakes. (laughing)
6:20
I so hope y'all are enjoying the show.
6:23
And if you do.
6:24
Be sure to click like, subscribe and
6:27
notification bell so you'll never miss a video.
6:31
And we'll be right back after the break.
6:37
We're back, and before we get onto that gooey butter cake
6:40
that I was talkin' about before break,
6:43
I wanna go ahead and unwrap our Russe
6:46
because I had one that's been
6:47
in the refrigerator now for about four hours.
6:51
And I'm gonna go ahead and unmold this.
6:55
And I'm gonna slowly tilt it,
6:57
and let the air get up in there.
7:04
Look how good that looks.
7:09
Now, I had some fillin' leftover
7:13
and I'm gonna dress this with just a little of our fillin'.
7:19
And I've got some raspberries and strawberries.
7:24
I'm just gonna drop some fruit around it,
7:26
I'm gonna come in here and fan me out a berry
7:32
and put in the center of that.
7:35
Mm.
7:37
That looks just delicious.
7:40
And I'm gonna sit that over there.
7:43
Now y'all have seen me make gooey butter cake
7:45
several times on the show.
7:47
I think out of all the gooey butter cakes,
7:50
just the basic recipe may very well be my favorite.
7:54
And then I'm addin' chocolate toffee bits
7:57
and you can find these in your bakin' section.
8:00
These are just yummy.
8:02
So I'm gonna start with the base to our gooey butter cake.
8:05
I've got a stick of butter melted here.
8:08
I've got a yellow cake mix here.
8:11
I'm gonna add one egg, (egg cracking)
8:15
and one stick of melted butter.
8:23
Now, while I'm mixin' up this,
8:24
I'm gonna go ahead and add another stick of butter.
8:29
So that's gonna melt and we're gonna mix this up.
8:32
(mixer whirring)
8:33
And this batter is gonna be real, real thick.
8:46
All right, I've got our crust, and one egg,
8:48
and one stick of melted butter blended together here.
8:52
But because I'm cookin' outside
8:54
and usin' my little mini oven,
8:56
a 13 X 9 X 2 wouldn't fit in this oven.
8:59
So I'm doin' it in two 8 X 8 pans.
9:02
All I'm gonna do is divide our batter up,
9:07
half in one pan and half in the other.
9:10
And we're just gonna press this into our pan.
9:14
Now we're gonna come over here
9:16
and we're gonna make the fillin'
9:18
to our gooey butter cake.
9:19
And I'm gonna use this same bowl.
9:22
I don't have to wash it.
9:23
It's not gonna affect the center of our gooey.
9:26
I'm gonna start with an eight ounce package of cream cheese
9:31
that's been softened to room temperature.
9:35
I'm gonna add two eggs. (eggs cracking)
9:42
A teaspoon of vanilla.
9:50
Another stick of melted butter.
9:54
(spatula clanging) Gonna get every drop out.
9:57
And one 16 ounce box of powdered sugar.
10:09
Now, we're just gonna beat this up until it's smooth.
10:12
(mixer whirring)
10:16
All right.
10:21
And now we're gonna add our toffee bits to this.
10:29
And I'm just gonna fold those in.
10:32
Now, you can get toffee bits two ways.
10:36
You can get the plain toffee bits
10:38
or you can get toffee bits with chocolate.
10:42
Now, I'm gonna divide this center
10:47
into both of these pans.
10:55
And I'm just spreadin' this out.
11:02
All right, now, I like a little sprinkled on top,
11:06
so when it bakes,
11:09
you can see that it's not just a regular gooey butter cake.
11:13
So I'm gonna take a few and just put on top like that.
11:18
Now, I'm gonna put these in the oven.
11:21
It's been preheated to 350 degrees.
11:25
And because of the sizes of these pans,
11:29
I'm gonna just watch that.
11:31
I'm gonna keep checkin' on 'em periodically
11:34
after like 30 minutes.
11:37
So I think I've waited long enough.
11:44
I'm gonna come in here and
11:47
cut me a piece.
11:49
Oh, that looks good.
11:50
You can see those strawberry preserves.
11:54
I just love the way this looks.
11:56
It's got the different textures in there, the cream center,
12:00
and the strength that the lady fingers give it.
12:03
The next thing up is the Southwest Georgia pound cake.
12:07
I'll see y'all back in a minute.
12:10
Mm!
12:17
I hope y'all are enjoying the show
12:19
and I want to hear from you.
12:21
Tell me what recipes or videos you'd like to see me
12:24
make by just leaving a short comment below.
12:28
Now, let's get back to the show, y'all.
12:33
Our gooey butter cakes turned out really, really good.
12:38
It's amazin' how well these little ovens'll bake.
12:44
These gooey butter cakes look delicious too.
12:47
Sometimes I'll use these to put in the center
12:50
of a baked Alaska.
12:53
I'm gonna try to resist tastin' it
12:55
and just keep those piled up there.
13:00
They look scrumptious.
13:02
All right, let's talk about pound cakes.
13:05
This is one of the favorite pound cakes
13:08
of the folks that live in Southwest Georgia,
13:10
where I was born.
13:11
I was born in Albany, Georgia,
13:13
and a lot of people over there make these cakes.
13:16
And I'm gonna start with two sticks of real butter
13:19
at room temperature.
13:23
(mixer whirring)
13:29
Now I'm gonna add three cups of sugar.
13:38
And I'm gonna beat these together
13:39
until they're nice and creamy.
13:42
All right, now I'm gonna add the eggs.
13:44
(mixer whirring)
14:02
All right, that's nice and creamy now.
14:04
All right, now, I've got three cups of all purpose flour.
14:12
And I have a half a teaspoon of bakin' powder
14:16
and I'm gonna give those a quick sift together.
14:24
And that was bakin' powder now, not soda.
14:33
All right, now we're gonna add our dry ingredients
14:37
to our creamed mixture.
14:39
We're gonna start with flour and end with flour.
14:43
If we started with the heavy cream and ended with cream,
14:47
it would almost make our batter look like it had broken.
14:57
(mixer whirring)
15:15
And I'm gonna add a teaspoon of vanilla.
15:26
All right, now, I'm gonna take a Bundt cake pan
15:31
and I'm gonna spray it,
15:34
(spraying) 'cause you wanna make sure
15:35
that your pound cakes always come out
15:38
and don't leave chunks in the pan.
15:43
And I'm gonna dust this with a little flour.
15:52
We're just gonna pour our batter around.
15:59
And we're gonna start this cake off now in a cold oven
16:04
and we're gonna bake it
16:08
for an hour and 15 minutes.
16:16
And you'll wanna just take your spatula
16:19
and level out your cake like that.
16:23
Now, like I said, we're not gonna turn our oven on
16:26
until we put our cake in the oven.
16:33
When we put the cake in the oven,
16:35
we're gonna turn it to 325 for an hour and 15 minutes,
16:40
and it's gonna be so light,
16:42
and rich, and dense at the same time.
16:46
I think the cook has earned the right
16:48
to taste a gooey butter cake.
16:53
So let's see how they turned out.
16:56
They look yummy.
16:57
You can see the toffee nut and the chocolate
17:01
in the gooey part of that.
17:08
Mm.
17:09
It's unbelievably rich.
17:12
While our cake's bakin', I'm gonna clean up.
17:16
And when we come back, I'm gonna show y'all ways
17:20
that you can take that ordinary pound cake
17:23
and really dress him up.
17:25
So I'll see y'all back in a minute.
17:31
I so hope y'all are enjoying the show.
17:34
And if you do.
17:35
Be sure to click like, subscribe and
17:38
notification bell so you'll never miss a video.
17:42
And we'll be right back after the break.
17:48
I was tellin' y'all earlier
17:51
that Southerners
17:54
love their pound cake,
17:57
but we also love doin' different things with it,
18:03
like our toast, butterin' it
18:06
and fryin' it up in a black skillet.
18:08
Well, there is just lots of things that you can do
18:11
with a pound cake besides just eatin' it straight up.
18:15
Personally, I love my strawberry shortcake
18:19
made with fresh pound cake.
18:21
You know, you can get the little,
18:23
the little cups in the grocery store
18:25
that have the indented center.
18:27
And that's what my mama used to use a lot of times.
18:30
And they were perfectly yummy, but nothin',
18:34
absolutely nothin' takes the place of real shortcake.
18:40
So I'm gonna take our cake,
18:43
and I'm gonna just pour fresh strawberries
18:46
and that juice over it.
18:49
And I wanna really get,
18:52
get that juice all over it,
18:54
to soak into that piece of cake.
18:59
And then I'm gonna top it with fresh whipped cream.
19:03
And you've got the best strawberry shortcake
19:08
you've ever put in your mouth.
19:11
And another flavoring that I really,
19:13
really love is the flavor of lemon curd.
19:17
I just love it.
19:19
Now, you can make your own lemon curd
19:22
or you can do as I've done today
19:24
and just use a store-bought.
19:31
And I'm just gonna let that lemon curd
19:36
just drip
19:38
all over that piece of pound cake.
19:42
And then I'm gonna top him
19:45
with just a little
19:48
fresh zest.
19:50
These are just a couple of my favorite ways,
19:53
and I'm sure once you make that pound cake,
19:56
that you're gonna come up with plenty
19:58
of other ways yourself.
20:01
Well, did y'all enjoy today's show?
20:03
I hope that you did because you know,
20:06
there is just nothin' better
20:08
than just a whole bunch of desserts.
20:10
The Southwest Georgia whippin' cream pound cake
20:14
is so unbelievably dense, and rich, and delicious.
20:19
And the gooey butter cakes, I swear to Peter,
20:23
I didn't think I could improve 'em,
20:25
but I think that the toffee bits
20:27
just really take it over the top.
20:29
And the Charlotte Russe, oh, it's just delicious.
20:34
It's an old-timey dessert that we can still enjoy today.
20:38
I hope y'all love all the recipes,
20:41
and as usual America, I wanna send you love
20:44
and best dishes from my kitchen to yours.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:57
and click the subscribe button as well as the notification
21:00
and bell to be alerted when I post a video.
21:04
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