Up next in 10
3 Peach Dessert Recipes - Paula's sharing fresh peach dessert recipes, including a peach jelly cheesecake, a Southern shortcake recipe, and her Paula Deen peach cobbler. Paula’s Home Cooking, Season 1, Episode 23.
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00:00 Intro
3:48 Peach Cheesecake Recipe: https://www.pauladeen.com/recipe/peach-cheesecake/
8:43 The Lady's Peach Shortcake Recipe: https://www.pauladeen.com/recipe/the-ladys-peach-shortcake/
13:36 Southern Peach Cobbler Recipe: https://www.pauladeen.com/recipe/southern-peach-cobbler-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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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen and I'm so excited
0:05
'cause we're having a peach party today here in my kitchen
0:08
and peaches are my all-time favorite fruit to cook with.
0:12
I'll show you a recipe for fruity cheesecake
0:15
that's one of Savannah's very favorites.
0:18
Then we're gonna take the short outta shortcake.
0:21
It's a teaming tower of peach temptation
0:25
and for a fuzzy peach finish,
0:27
pucker up for a peach cobbler
0:28
packed with crumbly, gooey goodness.
0:31
So y'all wipe your chin and come on in,
0:34
it's just peachy in here.
0:38
I don't know if y'all are aware
0:39
that Georgia is known as the peach state
0:41
and as long as I can remember,
0:42
all the pretty young women
0:44
were referred to as Georgia peaches.
0:46
Well I'll tell you one thing,
0:47
this old Georgia peach right here
0:49
is always glad to see peach season come in.
0:52
In Georgia, it lasts from maybe May to June.
0:56
So it's not here for very long
0:58
so we really have to get in there
1:00
and make hay while the sun shines
1:02
because before we know it, they're gone.
1:04
But, later on, I'm gonna be telling you
1:06
how to preserve some of those peaches
1:08
so that you an enjoy 'em all year long.
1:12
(cheerful, upbeat music)
1:14
Earlier this morning, I picked up the perfect peaches,
1:18
but I also need the perfect peach preserve.
1:21
So I stopped by to see my friend, Beth,
1:23
who always has a huge pot brewing.
1:31
Beth Linsky!
1:32
- Hi Paula.
1:33
- Hi darling.
1:34
- Hello, it's good to see you.
1:35
- Good to see you, are you having a peach of a day today?
1:37
- Oh, we sure are. (women laugh)
1:39
- Great.
1:40
Well I'm ready for my jam, Beth,
1:42
so why don't we get started.
1:44
- [Beth] There's some peaches in here.
1:45
- All right, now you've had these in here, what?
1:47
- Just a few moments, you know,
1:48
they were-- - 30 seconds, 45 seconds?
1:50
- Maybe 45.
1:51
Sometimes some peaches take a little bit longer.
1:53
Wow, that's a huge one I just got out.
1:55
And then we just tip it into the--
1:57
- Yeah. - Cold water.
1:58
- [Paula] And that stops the cooking on it, doesn't it?
2:00
- It stops the cooking and hopefully,
2:02
we'll be able to just pull the skin off.
2:05
And sure enough, we can just pull the skin right off--
2:07
- [Paula] Perfect, perfect. (laughing)
2:08
- [Beth] Yay! (laughs)
2:10
- Perfect!
2:11
- And we just cut 'em and they should come right off.
2:14
That's it, we just take this
2:16
and we just dump it right into the pot
2:19
and we can just carry it right over to the stove
2:23
and put 'em on and then this part comes to a boil,
2:29
just starts to simmer a little bit
2:31
and then once it's come to a boil,
2:33
then we just take the sugar and we add it in.
2:38
So that sits for a while and just makes jam.
2:42
That's it.
2:43
And then, this is the finished product.
2:45
- [Paula] It's ready to go now, isn't it?
2:47
- [Beth] Beautiful color,
2:48
it's really, it's ready to do it.
2:50
- [Paula] Yeah, I mean it's yummy, look--
2:51
- Yeah, doesn't it look good?
2:52
But that's what peaches are like when they're
2:54
just perfectly ripe.
2:56
And then it's got these nice big chunks in it too.
2:59
- [Paula] See, I love the chunks.
3:00
- [Beth] Yeah, I do too.
3:01
- [Paula] All right, who's gonna taste it?
3:02
Who wanted to taste this?
3:04
- I think you want to taste it.
3:06
Here we go.
3:07
- I do wanna taste it. - It's still pretty hot here.
3:09
- Oh, that's all right, that's all right.
3:10
- So, don't let your hands get burned.
3:11
You have cast-iron fingers--
3:12
- [Paula] I'm used to hot stuff.
3:14
(Beth laughs)
3:16
- [Beth] Oh, it's gonna be good.
3:19
- Mm. (Beth laughs)
3:21
- It couldn't be a perfectly neat piece. (laughs)
3:23
- So wonderful.
3:27
So wonderful.
3:28
Thank you so much.
3:29
- Pleasure. - Thank you so much
3:31
for showing me how you do this
3:33
and letting me taste that wonderful jam.
3:35
It was out of this world.
3:37
(cheerful music) I've got everything I need now
3:39
to head back to the house and just have a peach of a day.
3:45
I think we've got everything we need now.
3:47
So we're fixing to make our peach cheesecake.
3:50
We're gonna start with our crust.
3:52
We're gonna start with one cup of graham cracker crumbs
3:55
and you can buy 'em either already done up for you
3:56
or you can throw 'em in the blender and do 'em yourself.
3:59
1/4 of a cup of sugar.
4:03
And four tablespoons of melted butter.
4:09
Oh yum, it looks good already.
4:12
We're just gonna swish that around
4:14
until all of those crumbs are moistened.
4:17
And I've got two or three cheesecake recipes
4:18
that I actually make, but I like this one
4:21
because it's so basic and I can kinda
4:23
have fun with it and just play with it.
4:26
We're just gonna pour this into the bottom
4:28
of an eight inch spring-form pan and mash that around.
4:31
There's no need to try to fuss
4:33
and bring 'em up to the sides.
4:34
The bottom will make it plenty yummy enough.
4:37
Set that aside and we're ready to make our filling.
4:40
We're gonna start with 12 ounces of cream cheese.
4:44
Naturally, a Southern girl is using full full cream cheese,
4:48
no light for this sister.
4:51
All right, we're gonna mix that up
4:54
and we're gonna add our sugar.
4:58
Now we're gonna add our two eggs
5:00
and if the recipe calls for eggs,
5:02
always use large unless it specifies different.
5:06
We're just gonna beat that until it's smooth
5:09
and we're gonna add 1/2 a teaspoon
5:11
of pure vanilla extract and if you're like me,
5:14
sometimes I don't always pull out the measuring spoons.
5:17
I just kinda guess at some things.
5:21
And now for my favorite part,
5:23
we're gonna add 1/4 of a cup
5:24
of that wonderful peach jam from Beth's farm.
5:29
Oh look, it's just,
5:33
so delicious.
5:35
And we're gonna beat that in.
5:39
And look at that, all those beautiful,
5:41
beautiful chunks of peaches down in there.
5:45
Let's see what we got,
5:46
let's raise it up and see what we got.
5:48
All right and we're ready to go into our crust.
5:51
Just pour that directly on top
5:53
and you see those nice pieces of peach in there.
5:57
You can substitute different jams if you like.
5:59
If you like blueberry, by all means, use blueberry.
6:02
Or if you like blackberry, so, you know,
6:05
just take this recipe and tweak it and make it your own.
6:08
That's half the fun of cooking.
6:10
Now this is ready to go into the oven
6:12
and in about 35 to 45 minutes,
6:14
we're gonna have a wonderful peach jam cheesecake.
6:18
And you need to be careful because
6:20
probably one of the biggest mistakes
6:22
that people make when baking cheesecake is over-cooking it.
6:25
So you wanna take it out of the oven
6:27
when it's still just a little, little jiggly in the center
6:30
and set it on the counter
6:31
and let it cool to room temperature before you refrigerate.
6:35
I decided, since I had so many fresh peaches,
6:38
I'd make two peach cheesecakes
6:40
and this one's ready for some topping
6:43
and you'll wanna take a knife
6:45
and just run around the edges,
6:47
just to make sure it won't give you any problems.
6:51
Unsnap your pan,
6:54
gently lift your ring out,
6:56
viola and we're almost there.
7:01
Oh, isn't it a beauty?
7:03
Now we're gonna top it with our peach jam
7:06
and we refrigerated this, so it can firm up
7:10
'cause we don't want it running everywhere.
7:12
And we're just gonna spread it, see that nice little rim?
7:16
To hold our jam on there, isn't that beautiful?
7:20
And I'm gonna need just a little bit more
7:22
because I don't know about y'all,
7:24
but I like mine nice and heavy.
7:25
I like to know I've got jam on mine.
7:28
Beth, you did us proud, girl.
7:30
All right to garnish our little prize here,
7:33
I'm just gonna take some thin slices of peach
7:37
and then I'm gonna take one of those
7:38
and I'm gonna just put a little notch
7:41
so that one slice can sit inside the other
7:45
and I'm gonna do that all the way around
7:47
so that when each person gets a slice of cheesecake,
7:51
they're gonna have a little fresh peach with it too.
7:54
Isn't she beautiful?
7:55
And we're almost through with this.
7:57
This'll be ready to go back into the fridge
7:59
and I wouldn't do this part until the last minute.
8:03
If you're gonna serve this at a dinner party
8:05
and say it's 2:00 in the afternoon,
8:07
you're gonna serve it at 7:00,
8:08
wait right before you serve it to do this
8:10
because sometimes your peaches can turn on you.
8:13
As soon as we get through with this,
8:15
we're moving on to peach shortcake.
8:18
So go fix you a cup of coffee and come right back
8:21
because those two just go together.
8:26
I so hope y'all are enjoying the show.
8:29
And if you do.
8:30
Be sure to click like, subscribe and
8:33
notification bell so you'll never miss a video.
8:37
And we'll be right back after the break.
8:45
All right, as I promised, we're fixing to make
8:47
a wonderful, easy, fresh peach shortcake.
8:50
And you're not gonna believe how easy this is.
8:54
All right, we've got our peaches ready.
8:55
We're gonna toss these with a cup and a half of sugar.
8:58
All right and we're gonna put a little fruit preservative.
9:02
This will just keep 'em from browning.
9:04
It won't affect their taste at all,
9:06
but since we're serving these raw,
9:08
I'm gonna use a little bit of that on 'em
9:11
because I'm not gonna be serving this right away.
9:14
So I don't want those peaches to be damaged
9:17
or darkened in any way by the time
9:19
I get 'em on the shortcake.
9:21
Look at those.
9:23
And as that sugar dissolves,
9:24
they're gonna make their own syrup
9:26
and if they don't make enough syrup to suit you,
9:29
I really love my shortcake just kinda sopping wet.
9:33
So what I'll probably do is add a little warm water to this
9:37
and like I said, before too long
9:38
they'll be sitting in a nice syrup.
9:41
All right, now we're fixing to get our pan ready
9:44
for our shortcakes and we're gonna spray our muffin tins
9:47
real well with a non-stick spray,
9:49
strictly because it's easier than taking a napkin
9:53
or anything and swishing around in there.
9:55
So our pan's ready to go
9:57
and we've got a biscuit mix and sugar,
10:00
one of a Southern girl's very favorite ingredients,
10:03
melted butter, can't have too much melted butter.
10:07
And we're gonna give a squirt
10:09
because I just simply love the flavor
10:13
of almond flavoring in peaches.
10:15
And we're gonna do about a teaspoon.
10:18
No, let's do, since I like it so much,
10:21
let's do about a teaspoon and a half.
10:24
And we're gonna just stir that up a little bit
10:26
and we're gonna add our milk
10:28
and our beautiful measuring cup.
10:32
And I'll give you a little hint,
10:34
the less you work this biscuit dough,
10:36
the better off you are.
10:38
So we're just gonna stir this just until it's moistened
10:41
and if it has lumps in it, that's quite all right,
10:43
don't worry about it.
10:45
Oh, and I can smell that almond already.
10:48
It smells,
10:51
oh gosh, it smells wonderful
10:53
and it just kicks up a fresh peach.
10:56
We're gonna use a simple ice cream scoop.
10:59
We're never gonna have to dirty our hands, girls.
11:02
We're gonna come over here and just
11:04
drop a scoop into each hole.
11:06
We want it about 3/4 full 'cause
11:08
we don't want no skimpy shortcakes.
11:12
But that's just perfect.
11:14
And these are gonna go into our preheated oven.
11:16
Shut the door and before we can say, "Jack Sprat,"
11:19
we're gonna be having peach shortcake.
11:22
Now we're gonna move over to the finishing touch
11:25
on our peach shortcake and that's our fresh whipped cream.
11:29
And we're gonna start by pouring our wonderful heavy cream
11:33
that I went and got from the dairy farm myself.
11:37
We're gonna add 1/2 cup of sugar
11:39
and that looks to be about 1/2 a cup
11:41
and then we're gonna start this off
11:43
(blender whirring) on about a medium speed
11:46
and we're gonna let it beat right there
11:48
just for a second, actually about 30 seconds
11:52
and then we're gonna turn that bad boy up all the way.
11:56
(blender whirring)
11:59
There, that looks right, sweet, fresh whipped cream.
12:04
My favorite.
12:07
Our short breads are out of the oven
12:09
and we're gonna set 'em there to cool.
12:10
There's a nice little breeze coming in the door
12:12
so that'll chill 'em for a minute
12:14
and our peaches have been sitting here
12:17
soaking in the sugar and just soaking up
12:20
every bit of that sweetness
12:22
and let's see if they got enough sugar.
12:28
Yeah, I did.
12:29
We're gonna take our shortcakes
12:32
and we're gonna slice 'em in two.
12:34
When you serve this dessert,
12:35
you have to have everybody sitting there with their coffee
12:38
or whatever they're gonna have,
12:39
have them right there ready
12:40
because the ice cream will melt fairly quickly on ya.
12:43
So we're gonna put a scoop of ice cream,
12:48
your sugared peaches, how yummy is that?
12:52
And then we're gonna top him
12:55
and top him one more time
12:59
with some more wonderful peaches and peach syrup.
13:04
And then for the finale, fresh whipped cream
13:08
and a sprig of mint
13:10
and we're ready to eat. (giggles)
13:12
Y'all don't go away because coming up next,
13:15
hot peach cobbler.
13:21
I hope y'all are enjoying the show
13:23
and I want to hear from you.
13:24
Tell me what recipes or videos you'd like to see me
13:27
make by just leaving a short comment below.
13:31
Now, let's get back to the show, y'all.
13:38
As promised, our hot peach cobbler.
13:43
The first thing we're gonna do
13:46
is start by melting our butter
13:48
and we're gonna melt it right in the pan
13:51
that we're gonna cook it in.
13:52
We're gonna put this into our oven.
13:54
It's already pre-heated and ready for our cobbler.
14:00
(dish rattles)
14:01
By the time we finish our cobbler,
14:04
the butter will be melted and we'll be ready to go.
14:09
All right, we're gonna start with our fresh peaches
14:11
and we're gonna put maybe a cup, cup and a half of sugar.
14:17
That looks about right.
14:18
Well let's see, we'll add maybe a cup of water.
14:24
We don't want 'em too, too liquidy.
14:27
And we're just gonna let those dissolve
14:29
and that sugar and that peach juice
14:32
is gonna make a nice syrup.
14:34
We're just gonna let that go like that
14:36
and we're gonna move on over here to our crust.
14:39
You're not gonna believe how simple this recipe is
14:43
and there's no way you can mess up
14:45
except by using the wrong kind of flour.
14:48
You must use a self-rising flour.
14:51
So we've got our flour, our sugar
14:54
and at this point, I like to stir that together
14:56
and mix 'em together good
14:58
because when I add my milk, it won't lump nearly as bad
15:02
as if I just dump the milk on top of it.
15:05
So we've got those mixed together real good
15:08
and we're gonna add our milk
15:10
and we're gonna just stir this up.
15:12
We're not gonna overwork this.
15:13
We're just gonna blend it until all your flour is moistened
15:17
and if you like, some of us are spoon girls
15:20
and some of us are whip girls.
15:23
So if you like a whip, by all means,
15:25
pull out your whip and use that.
15:27
All right, look at our peaches over here,
15:28
they're going to town and I'm gonna pull those off
15:31
and we're gonna see if our butter's melted and it has.
15:36
And when I say butter, on this one, please use butter
15:40
because it's so much better than the margarine.
15:43
I think maybe I shoulda pulled out my whip too, y'all.
15:46
Yeah baby! (laughing)
15:52
Remember, y'all, the key to this dish is self-rising flour.
15:56
If you've got flour in your pantry
15:58
and you're not sure what it is,
15:59
go ahead and add a teaspoon of baking powder to it.
16:01
It won't hurt it.
16:02
If it's self-rising, it'll just puff just a little bit more,
16:05
but it won't hurt it.
16:06
All right, we've got our stick of butter melted
16:09
and we've got this wonderful batter
16:11
that we're just gonna pour right on top of that butter.
16:14
Get every speck of that wonderful crust outta there.
16:19
And now we're gonna ladle our peaches.
16:22
Now I've told you the most important part
16:25
of making your crust.
16:28
Now I'm fixing to to tell you the most important step
16:32
in seeing that your cobbler turns out perfect.
16:35
We're gonna just lay our peaches on top of our batter,
16:40
along with that wonderful juice.
16:42
Look at those peaches, are they just not beautiful?
16:45
I'm gonna tilt this up some
16:47
so that we can get that wonderful syrup.
16:50
Now the most important thing is to not stir this.
16:55
In about 45 minutes we're gonna pull this out of the oven,
16:58
you're gonna have the most unbelievable,
17:01
thick, wonderful, buttery layer of crust
17:04
on top of those peaches that you've ever seen.
17:07
So do not stir.
17:10
And this pretty baby is ready to go into the oven.
17:14
And if you like,
17:16
sprinkle a light topping of ground cinnamon on top.
17:21
I have another cobbler in the other oven
17:23
that I started earlier and it should be ready now.
17:27
Oh, I believe we have another perfect peach cobbler.
17:33
See that beautiful, thick crust I promised you?
17:36
This recipe is magic.
17:42
I'm going to dig into this while it's good and hot.
17:47
Look at that beautiful, hot, steamy peach cobbler.
17:55
The weight of the peaches went to the bottom of the pan
17:58
and the lightness and the additives in your flour
18:02
brought it to the top.
18:04
Now you can serve this wonderful cobbler
18:06
with either fresh whipped cream or ice cream.
18:10
And next, I wanna show you how to have fresh peaches
18:14
for your fresh peach pies year round.
18:19
And in the meantime, I'm gonna sample this
18:22
to make sure it's good enough for ya.
18:27
And it is.
18:34
I so hope y'all are enjoying the show.
18:36
And if you do.
18:38
Be sure to click like, subscribe and
18:41
notification bell so you'll never miss a video.
18:45
And we'll be right back after the break.
18:52
I've been cooking peaches all day long
18:54
and I still got a lot left.
18:56
So I'm gonna show you very quickly how to take these peaches
19:00
and put 'em in your freezer
19:01
so that you can have fresh peach pies all year round.
19:04
You take your peaches that have been tossed in tapioca,
19:07
quick cooking tapioca, sugar, lemon juice and salt.
19:11
You take your pie pan, line it with your foil,
19:14
line your foil with a plastic wrap,
19:17
dump your peaches in, seal it up,
19:21
pop it into the freezer
19:23
and when you're ready to bake your pie,
19:25
here's one that's already ready,
19:28
you just simply take it out,
19:30
take the plastic off, pop it into a pie crust,
19:35
top it with a pie crust and you've got
19:38
a wonderful, fresh peach pie in January.
19:43
I've had a long, hot day in the kitchen today
19:46
so I'm gonna finish my day with a nice glass of lemonade
19:51
and I have prepared myself an extra treat,
19:55
I have peach ice cubes and I'm gonna top it
19:59
with one of my favorite things, fresh mint.
20:02
And that's gonna be a wonderful finale for peach day
20:07
to go with my creamy peach cheesecake,
20:10
my sweet peach shortcakes and don't forget,
20:13
the scrumptious peach cobbler.
20:17
I hope y'all have had a good time with me today.
20:19
Remember, sometimes life can be hard
20:22
so try to make your cooking easy and fun
20:24
and until next time, America, best dishes.
20:31
Hey, y'all, it's Paula Deen.
20:33
Now, if you enjoyed this video, be sure to like it
20:37
and click the subscribe button as well as the notification
20:40
and bell to be alerted when I post a video.
20:44
Love and Best Dishes Y'all.
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