Up next in 10
Today's Paula's boys Bobby and Jamie are comin' over to make Paula some food with her favorite ingredients for Mother's Day.
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#pauladeen #fullepisodefriday
Nutty Orange Coffee Cake - https://www.pauladeen.com/recipe/orange-coffee-cake/
Benedictine Sandwiches - https://www.pauladeen.com/recipe/benedictine-sandwiches/
Eggs in a Nest - https://www.pauladeen.com/recipe/eggs-in-a-nest/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and today I'm
0:04
the happiest mama in Savannah, Georgia.
0:07
Cause my boys Bobby and Jamie are coming
0:09
to join me in the kitchen because we're
0:11
going to be celebrating Mother's Day.
0:14
And together we're going to be making
0:16
some of our favorite brunch foods,
0:18
including a nutty orange coffee cake and
0:22
then classy creamy benedict sandwich,
0:25
which are so quick and easy, you're not
0:27
going to believe it. And your mama is
0:31
going to be tickle pink to see these
0:33
fluffy eggs in a nest that taste just as
0:36
good as they look. So chilling, grab
0:38
your mama, and head into the kitchen
0:41
because it's time for you to make this
0:43
an extra special Mother's Day.
1:17
Hey y'all. Jamie and Bobby just sent me
1:19
out to the garden to pick some parsley
1:22
because today's a very special day.
1:25
Today is Mother's Day and they're going
1:27
to be doing most of the work. So, I'd
1:30
love for y'all to join me in the kitchen
1:32
because girls, today is your day, y'all.
1:35
Happy Mama's Day.
1:37
Thank you. Thank you. Thank you. All
1:39
right. So, what recipe y'all starting on
1:41
this morning?
1:42
We're doing the nutty orange coffee cake
1:44
today.
1:44
Oh my goodness. That's my favorite.
1:46
Mine, too.
1:47
All right, Jamie. Now, don't get the
1:49
white, son.
1:49
Am I getting the white, mama?
1:50
Don't go too deep or you'll make it
1:52
bitter.
1:55
Happy Mother's Day.
1:59
You don't have to tell y'all what to do.
2:01
Oh, I did go a little deep a few times.
2:03
Yes, you did. Look, I mean, you're to
2:05
the orange.
2:07
Well, that's cuz I'm
2:07
It's going to be bitter now.
2:09
I'm just listening to you so hard.
2:11
Great time of day.
2:13
You love it, don't you?
2:14
I'm helping you in the kitchen.
2:15
Oh, you love me fussing at Jamie.
2:17
That'll be perfect.
2:18
And what you love.
2:19
That's the truth.
2:20
Let me get rid of the evidence.
2:22
I'll eat it. Wait, let me give it to
2:23
Ladybird.
2:24
I'm not going to throw it away.
2:24
Don't get rid of it. Ladybird will eat
2:26
Just don't want you to constantly look
2:27
at it and remind me for the next 30
2:29
minutes. Oh, I
2:31
went too deep on the orange rind.
2:33
Well, I can. It tastes a little bitter,
2:35
but it'll be all right. You know, the
2:37
beauty of this recipe is your your
2:40
biscuits is your dough. You did you hear
2:42
Ladybird just holler, "Mama?"
2:44
I think she knew I was opening biscuits.
2:46
Well, she knows how I was just talking
2:47
about her.
2:48
The beauty is you take cream cheese and
2:50
roll it in a biscuit.
2:51
I know.
2:52
And that's all you need to There is
2:54
nothing any better. So, what are you
2:56
going to do?
2:56
3/4 of a cup of granulated sugar.
3:01
And we're going to put half a cup of
3:02
nuts down in there.
3:03
All right. Well, let's get all your
3:04
sugar now.
3:07
Okay.
3:08
In bacon, you have to be you have to be
3:11
very precise. Excuse me. All right. Now,
3:13
Bobby, you got your canned biscuits
3:15
busted open.
3:16
I do.
3:17
All right. Now, how many biscuits you
3:18
got?
3:19
20.
3:20
Okay. So, 10 in a can.
3:22
Right. And I've seen you score your
3:23
cream cheese. So that's so that's what
3:24
I'm gonna do.
3:25
Yeah. I go ahead and I get exactly how
3:27
many squares I need.
3:29
Okay. Mom, I got to melt this stick of
3:31
butter down, too. Okay.
3:32
Okay. Guys, I can't tell y'all how
3:35
special it is to be in here in the
3:38
kitchen. Do you Do you remember Mother's
3:41
Day about
3:43
was probably three years ago.
3:46
What happened?
3:48
And Jamie called me up and he said,
3:50
"Well, we were still down at at 311
3:53
West."
3:53
What did I do?
3:55
You You called me up and you said,
3:56
"Mama,
3:58
uh, since it's Mother's Day, I want to
4:00
before you have to go to work, I want to
4:02
send I want you to come over and let me
4:04
cook you breakfast."
4:06
I said, "How sweet is that?"
4:08
Did I do that?
4:09
Yes. You You called me over. You cooked
4:13
breakfast for me along with a group of
4:16
others and then you sent me off to work
4:20
rather than saying, "Mama, it's Mother's
4:23
Day. Let me go work today and you take
4:25
the day off."
4:26
You made sure you fill me full of
4:29
breakfast so I'd have pl What are you
4:31
doing to that cream cheese?
4:33
You can't have everything.
4:34
I went
4:34
and you sent me off to work and uh
4:38
people couldn't believe it.
4:39
You love your work. That's what makes
4:40
you happy. And the cream cheese. I'm
4:42
Oh my gracious.
4:43
I'm cubing the cream cheese.
4:44
Oh, I
4:45
I'm cutting it into cubes. It's all
4:47
right, is it?
4:48
There there's another word for that, I
4:50
think,
4:50
besides use it. Cubing.
4:52
Use it. Will you tell me what it is?
4:55
All right. So, what you going to do?
4:56
It's a nice range. I'm going to put
4:58
I know it. I love my stuff.
4:59
Cream cheese in inside of each of these
5:01
biscuits and fold them over.
5:02
These are like little cream cheese
5:03
fritters.
5:04
I know it. I love them. Love them. Love
5:06
them.
5:06
Jamie, what exactly have you got going
5:08
on over I'm going to take that prepared
5:09
biscuit and roll it first through the
5:12
melted butter. Then I'm going through
5:14
the orange rind and the nuts and the
5:15
sugar.
5:17
See, that's just going to be so good.
5:19
Oh, it's it's it's wonderful. It's one
5:21
of my favorites.
5:22
Now, are these going to all fit, do you
5:24
think?
5:24
Yeah.
5:26
And if they don't, can we force them?
5:27
Can we kind of just wedge them in there?
5:28
Just drop them down around in there cuz
5:31
they're going to bake and they're going
5:32
to adhere to each other. Well, while
5:34
y'all are doing that, I'm going to come
5:35
down here and I'm going to make
5:37
Will you turn my oven on, please?
5:38
It's on, son.
5:39
350.
5:40
Yeah, it's it's ready.
5:41
Okay. For 35.
5:42
So, whenever y'all are ready, while
5:44
y'all are doing that, I'm going to come
5:45
down here and I'm going to make the
5:46
glaze for it. And the glaze is just
5:50
powdered sugar and orange juice.
5:55
This will be ready when
5:58
the coffee cake comes out of the oven.
6:00
And this is going to smell so good while
6:03
it's baking.
6:05
We're going to smell that orange. And
6:07
that's how simple that is. That's that's
6:10
done.
6:12
You know what I'm going to do? I don't
6:14
know how you had cream cheese left over,
6:16
but
6:16
I just toss it in there.
6:17
Yeah. I'm Oh, excuse me, Bobby, for
6:19
stepping all over you.
6:21
I'm just going to kind of lay it in
6:22
there.
6:24
What's your plan for this butter? As if
6:25
I didn't know.
6:26
Let's do it. You want to?
6:29
I know. There's no stopping you. So,
6:34
yeah.
6:36
And you know what else? I think I'm just
6:39
going to I just want to make sure
6:41
there's enough
6:43
sugar. So, I'm going to just
6:47
one little sprinkle. You know, that's
6:50
just one teaspoon.
6:53
How bad is that going to hurt?
6:55
Well, with the butter and the cream
6:56
cheese and the biscuits, I want to So,
6:59
in the oven it goes, guys.
7:02
35 minutes, we're going to have the best
7:05
orange coffee cake you have ever, ever
7:09
tasted. Well, stick around because
7:11
they're fixing to fix me a sandwich with
7:13
one of my favorite ingredients. So,
7:15
we'll see y'all back in the kitchen.
7:18
Happy Mother's Day.
7:21
[Music]
7:30
Welcome back, y'all. Y'all have come
7:32
back just in time to see me take out our
7:35
orange coffee cake. And the smell is
7:38
unbelievable. The orange zest.
7:42
Look at that.
7:43
Wow.
7:44
Looks wonderful. Now, I'm going to kind
7:47
of turn this out rather quickly, guys.
7:50
I'm going to start peeling this cucumber
7:52
while you're doing that. Okie do.
7:54
Oh, it's perfect.
7:55
Uh-huh. I just want to make sure that
7:56
it's
7:58
kind of not stuck to those edges.
8:02
And then I'm just going to turn it
8:05
the platter upside down. Just like that.
8:09
And I'm going to invert it. Oh, and I
8:11
heard a plop. That's always a good sound
8:15
when you hear that plop.
8:19
It's hot. It's hot.
8:22
Look at that.
8:25
So good.
8:25
Now, I've got our topping, which is just
8:28
a little confectionate sugar and orange
8:30
juice. But you know what? I think I'm
8:34
going to let it cool just a little bit
8:36
before I add it cuz I don't want it to
8:38
all melt and seep in there. I want you
8:41
to be able to see a little bit of it.
8:42
So, you can sit that off or you can sit
8:45
it back here, son.
8:46
All right. So, we can let that cool
8:49
while y'all are starting on the
8:50
sandwiches. Now, tell me about the
8:53
sandwiches.
8:53
There's a caterer at the turn of the
8:55
20th century named
8:56
Jenny Benedicting.
8:58
Mhm.
8:58
And she started this tradition with at
9:01
her restaurant. She had a catering
9:02
business as well. But since it's
9:04
Mother's Day and we want to do
9:06
everything that's your favorite, I found
9:08
the only vegetable sandwich with cream
9:10
cheese that I that I know of.
9:12
I was going to say, is cucumber supposed
9:14
to be my favorite ingredient? Cream
9:16
cheese is coming.
9:17
Yes. A cream cheese that goes with it.
9:19
Just going to take these seeds out of
9:21
here.
9:21
Mhm. And Bobby, you're making the bread.
9:24
You're cutting the rounds.
9:25
I'm using this paper thin white bread to
9:27
make for uh That's perfect for finger
9:29
sandwiches, don't you think?
9:31
Yeah, it's thin. Now, what are you going
9:33
to do with your leftover bread? Tell me
9:35
you're not going to throw it in the
9:36
trash.
9:36
Yeah, I'm going to throw it away. I'm
9:38
kidding. Uh maybe make croutons out of
9:40
it or uh those Popey egg things that you
9:43
like so much. You could do that with
9:44
these.
9:45
I love them.
9:46
But I will not waste it.
9:47
Okay. As long as I know you're not
9:49
throwing it away.
9:50
Oh, you know I know better.
9:51
How are you coming, son?
9:52
Got these peeled, cut, and seated. So,
9:53
I'm going to drop them in our food
9:55
processor. And I'm just going to pulse
9:56
these
9:57
until they're ground up.
9:58
Mhm.
10:02
Okay. I think that's good.
10:04
That looks good. And there's a
10:07
there's a lot of water in cucumbers.
10:12
Yep. I'm going to strain that out.
10:14
Yeah. Okay. I'll kind of mash the water
10:17
out for you.
10:19
While you're doing that, I have to do
10:20
the same process to a small onion.
10:23
Okay. Ooh, that onion's going to give it
10:25
a great flavor.
10:27
And it smells so good. Okay. Same thing.
10:29
Onions. Pulse.
10:31
Okay.
10:34
Okay.
10:34
All right, Jamie. I would suggest
10:38
maybe using about half as much onion.
10:42
And you can see I drained the cucumbers
10:44
and you can see how much water came off
10:48
of them.
10:50
So, we definitely wanted to get that
10:52
water out of them because we don't want
10:54
our sandwiches to be runny.
10:56
No, can't have that.
10:58
So, smell that and see what you think.
11:01
See if you think it needs a little bit
11:03
more of that onion.
11:05
It's Mother's Day. What would you like?
11:07
Mhm.
11:09
That's
11:11
I don't really smell the onion in it.
11:13
You don't?
11:13
Mhm.
11:14
Well, I tell you, it's it's strong.
11:16
Here comes your favorite part.
11:18
The cream cheese.
11:19
8 ounces of cream cheese.
11:26
The last thing I'm going to do to this,
11:28
I'm going to put in a pinch of salt.
11:30
Mhm.
11:32
Just a dash of hot sauce.
11:34
Mhm.
11:37
And one single drop.
11:40
It's a little piece of onion skin.
11:43
Okay.
11:45
One drop just to get that pretty green
11:47
color.
11:48
This would be good to serve St.
11:50
Patrick's Day.
11:51
Mhm.
11:51
Since we do everything green here. So,
11:54
Bobby, you're just putting a light coat
11:56
of mayonnaise.
11:57
Yes, ma'am.
11:58
On your bread.
11:59
Right.
12:01
And Jamie, you've got that all ready.
12:03
So, if you'll move down there, you can
12:05
start putting our sandwiches together.
12:08
While y'all are doing that, I'm going to
12:11
take our orange coffee cake and I'm
12:13
going to finish pouring the glaze over
12:15
it.
12:19
But you know what, guys? Mother's Day is
12:22
one of those days that can give y'all
12:25
the opportunity to honor any woman
12:28
that's had an influence on your life.
12:31
Not necessarily your mother. Those look
12:34
good.
12:35
Well, if I hadn't told you lately, I
12:36
sure do love you and I sure appreciate
12:38
everything you've done.
12:39
Son, and I love you, too. I love both of
12:40
y'all so much.
12:46
Happy Mother's Day, Mom.
12:47
Thank you.
12:48
Great. Aren't they delicious?
12:50
Mhm.
12:51
They're just real cool and refreshing.
12:53
Is it all right if I go ahead and slice
12:55
this and
12:56
taste it?
12:58
And look, I'll do it so tiny. And let me
13:01
show you what else I'll do.
13:02
Is that hot?
13:03
Yes, it's hot. Look.
13:05
Wow.
13:06
No one will ever.
13:07
You'll never know.
13:08
How sleek is Wow.
13:13
Good.
13:13
Oh god, it's hot. It's out of this
13:15
world.
13:18
So, we've got one more dish you're
13:19
preparing, aren't you?
13:20
But we're not going to tell them what it
13:22
is, are we?
13:24
But does it have something to do with a
13:28
your favorite bird?
13:30
Does it have something to do with a
13:31
chicken?
13:32
It does.
13:33
I'll see y'all back here in a couple of
13:34
minutes and we going to find out what
13:36
the next dish is that Jamie and Bobby is
13:39
fixing for their mother. So, don't go
13:41
anywhere. Happy Mother's Day, y'all.
13:46
[Music]
13:55
All right. Hey y'all. I'm glad you're
13:57
back with us. So, what's this next
14:00
recipe that Jamie and Bobby are cooking
14:02
up for the old mama?
14:04
Did I say it had something to do?
14:07
Well, is it the chicken or the egg?
14:09
Which came first?
14:11
The chicken.
14:12
Oh, I think the egg came first.
14:14
Actually, the nest came first cuz this
14:17
nest came. Okay. All right. So, tell us
14:19
what you're doing.
14:20
We're doing eggs in a nest. Mom, I've
14:22
just melted some butter down here, Mom.
14:23
Uhhuh.
14:24
And I'm going to do six of them today.
14:26
So, I've got to
14:27
just six.
14:28
Just six. We've got to butter six
14:32
of these muffin spots before we infuse
14:35
our garlic into our butter.
14:37
Okay.
14:37
So, you don't want to paint it with
14:38
garlic, but I want to add it now. Do do
14:41
you need to sauté that to
14:44
pull out the flavor or anything or just
14:46
We don't want it so garlicky. Just
14:49
that'll be perfect.
14:50
Okay.
14:51
And we're working with felo dough.
14:53
I love felo.
14:54
I do too. And it's kind of delicate. We
14:57
have to be careful working with it.
15:00
So what we're going to do is we're going
15:03
to use three sheets of this. Your filo
15:06
is like paper thin, unlike
15:09
your pastry, your puff pastry dough,
15:12
isn't it?
15:12
It is.
15:14
And it'll dry out quickly on you.
15:19
Look how thin that is. Unbelievable.
15:22
Okay. And what we're going to do, I need
15:24
I'm doing six cups. So, I'm going to cut
15:27
this one time down the center.
15:30
And I'm going to make two more cuts.
15:34
Okay.
15:36
That'll give us our six pieces that we
15:38
work with.
15:39
Okay.
15:41
Okay. And there's going to be butter
15:42
between every one of these layers.
15:45
Yes.
15:46
And this is where we're going to bring
15:47
our garlic flavor in.
15:48
Okay.
15:49
And it's okay that it pokes up cuz this
15:51
is going to give it our texture and make
15:53
it look really neat.
15:54
All right. So, you want to just brush
15:57
each layer.
15:58
Yeah. We're going to do that between.
16:00
So,
16:00
okay.
16:01
This will help it adhere and kind of
16:02
stick together. All right. Well, while
16:05
you're working on those,
16:07
perfect.
16:07
That That looks perfect. Those are going
16:10
to be delicious. So, what are what are
16:12
you doing to
16:13
Well, I got the easy part. I'm just
16:14
scrambling eight eggs to make the uh
16:17
ingredients to go in our nest.
16:18
Can mama suggest something?
16:20
Sure, please do. I tell you what, it
16:23
would be
16:24
uh more beneficial to you if you'll
16:27
crack each egg into this bowl because if
16:30
you've got a bad egg,
16:32
you won't ruin your whole batch.
16:34
Gotcha.
16:37
I mean, the chances of you getting a bad
16:39
egg are slim, but
16:41
uh you know, that's better than
16:43
Well, in your case, that'd be 50/50.
16:45
Yeah.
16:47
Wait, which one of us is a bad egg?
16:49
building a nest.
16:53
Does it all look pretty good?
16:54
Yeah.
16:55
This is something I learned from you.
16:56
I'm going to add a tablespoon of water
16:58
to my eggs.
16:59
Water will make your eggs fluffier. So,
17:02
I always use water instead of milk. Milk
17:05
tends to make your eggs a little on the
17:07
tough side.
17:09
Now, if you want really light and fluffy
17:12
eggs, you can use the hand mixer and
17:15
really froth them up.
17:17
Is that right?
17:17
Yeah. And it makes them so fluffy. All
17:20
right. Now, Jamie, you're fixing to put
17:22
in the in the nest.
17:24
Yep. They have to cook at 375 for about
17:26
10 minutes.
17:27
Okay.
17:27
So, I've got some ready to come out. I'm
17:29
going to put these in here.
17:31
Good.
17:32
Okay. Now, son, so you're putting about
17:34
a
17:34
Timing is perfect.
17:35
A cup of diced ham. Is that right?
17:37
That's about right.
17:39
And about a cup of cheddar cheese. Now,
17:42
you can use any kind of cheese you want,
17:44
can't you?
17:45
Mom, look. These these are my favorites.
17:47
When I pull this out,
17:48
beautiful sun.
17:49
You're gonna want to pull them out and
17:50
let them drain so they can really crisp
17:52
up and not fall apart on you. So, be
17:54
very careful with them.
17:55
All right. And the eggs are done.
17:57
How beautiful.
17:58
Oh, they're just beautiful.
17:59
Super, super delicate.
18:00
So, all y'all are going to do now is
18:02
just fill these, right?
18:06
And this is beautiful. This looks like
18:07
you've put a lot of work into it, too.
18:09
Yeah. And you really hadn't.
18:11
Okay.
18:13
Gorgeous.
18:14
Golly bum. These look wonderful. I can't
18:17
imagine a mother not loving these
18:20
or a daddy as far as that's concerned.
18:22
They're perfect.
18:23
Well, let's get everything cleaned up
18:25
because I've got one more thing that I
18:28
want to share with everybody.
18:30
I'll see y'all in just around the
18:32
corner.
18:34
[Music]
18:40
Now, we can't have all these special
18:43
little dishes without fixing mom
18:46
something special to wash it down with.
18:50
And I'm going to just quickly mix up
18:51
some wine spritzers. Now, I'm using a
18:53
white wine, but you can use a rosé. And
18:56
I'm going to put about a fourth
18:59
to a half a cup of white wine over ice.
19:05
[Music]
19:07
Now, we're just going to cap them off
19:09
with sparkling water,
19:12
and it's going to give it that nice
19:15
spritzy taste. And just that easily,
19:20
we have a special drink
19:23
for that special mom. A little fresh
19:27
peach, a little fresh mint, and it's
19:31
just that easy.
19:35
Kick back and enjoy, Mom.
19:40
I have to say that the most wonderful
19:43
experience in the whole world has been
19:47
being a mother.
19:48
Yeah, Bob.
19:49
Um, it's just made my life so complete.
19:51
And today's been very, very special. And
19:54
I'm so proud of these children. And look
19:56
at them.
19:58
Happy Mother's Day, Mom.
19:59
Happy Mother's Day, Mom.
20:00
Happy Mother's Day.
20:01
Thank you. Thank you. Thank you,
20:03
Michael. Uh, I wouldn't take anything
20:05
for these boys. Well, except for maybe a
20:08
couple of granddaughters.
20:11
Look what all they've prepared me. They
20:13
have prepared me a nutty orange coffee
20:16
cake that is out of this world and
20:19
Benedicting sandwiches and eggs in a
20:22
nest. And they've even prepared mama
20:25
some white wine spritzer to wash it all
20:27
down with.
20:29
Oh, you're going to love it. Well, I've
20:31
made that for you before. You know
20:32
you're going to love it.
20:37
It's so good. Girls out there that are
20:40
mothers, I hope that your family is
20:43
going to treat you like a queen today. I
20:46
hope they make you think that every day
20:48
is Mother's Day. So, until next time, I
20:52
send y'all hugs and kisses and best
20:54
dishes from our kitchen to yours. Happy
20:58
Mother's Day.
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