Up next in 10
Remember the Classics - 3 Classic Home-Cooked Recipes - Paula's making classic Southern recipes, including a decadent Southern mac and cheese recipe! Tune in now to get more Southern comfort food ideas. Paula’s Best Dishes, Season 10, Episode 11.
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00:00 Intro
1:02 Fried Chicken Skewers Recipe: https://www.pauladeen.com/recipe/fried-chicken-skewers/
7:12 Bacon-Pimiento Macaroni & Cheese Recipe: https://www.pauladeen.com/recipe/bacon-pimento-macaroni-and-cheese/
14:48 Vanilla Wafer Cake Recipe: https://www.pauladeen.com/recipe/vanilla-wafer-cake/
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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
- We are gonna pay homage to like Southern classics.
0:05
- I love it.
0:05
- Bobby and I are startin' out with a favorite, y'all,
0:08
fried chicken skewers with lemon garlic sauce.
0:12
Jackpot (laughs). (Bobby laughs)
0:14
And then cookbook author Christy Jordan joins us.
0:17
I like you, Christy girl.
0:19
(both laughing)
0:21
And I show her one of my favorite Southern staples,
0:24
bacon pimento macaroni and cheese.
0:28
- Everything's better with bacon.
0:29
- And finally, Christy shares
0:31
one of her own family favorites,
0:33
a vanilla wafer cake.
0:35
That is a beautiful cake.
0:37
(light upbeat country music)
0:47
You're with a Southern classic.
0:50
(Bobby laughs)
0:51
Classic means kinda old, don't it (laughs)?
0:52
- Antiqueish (laughs).
0:55
- Antiqueish, well I'm it today (laughs).
0:57
- Never goes out of style, I think.
0:59
- Well, let's get goin'.
1:01
Fried chicken skewers with a lemon garlic sauce.
1:05
- [Bobby] All right.
1:06
- So I'm gonna put in a half a cup of flour in this one.
1:11
Now, along with a half a teaspoon of salt.
1:14
And if you will do a cup of bread crumbs.
1:17
- Okay.
1:17
- And a half a cup of panko.
1:19
- Okay, all right. - And you can see,
1:21
we've got the steps goin' on.
1:23
- We're gonna, we're goin' to,
1:26
flour, egg wash, and then into the,
1:28
crumb, right? - You got it,
1:30
you've got it, son.
1:32
- And I'm gonna beat our two eggs, ow.
1:36
- (laughs) How'd that feel?
1:40
- Oh my goodness.
1:42
- That was a good one.
1:44
- That was like a buncha needles.
1:46
- Golly, that was dumb. - Look, that was so dumb.
1:50
- I bet you don't do it again.
1:52
(both laughing)
1:55
- [Paula] All righty, Bobby.
1:56
(eggs whisking)
1:58
- [Bobby] All right, so we've got chicken tenders.
2:00
- Yes, we're using tenders because
2:03
they're easier to shred on the skewer.
2:07
These are clean and ready to go.
2:10
So I'm just gonna thread, and watch it.
2:13
(laughs) Those are like hypodermic needles.
2:14
(Bobby laughs)
2:18
- Feel, feel, feel. - Uh-uh, uh-uh, uh-huh, uh-uh.
2:19
Uh-uh, that's enough, I get it.
2:20
- Does that hurt (laughs)? - I got it, I got it.
2:23
So we're just gonna skewer them
2:24
about like this? - Uh-huh, I would say,
2:25
not only sorta.
2:28
- Just like that?
2:29
- Exactly. (Bobby laughs)
2:31
(light upbeat country music)
2:35
- And I'm gonna go ahead
2:36
and start to run these through the wash here.
2:37
- [Paula] In the flour,
2:38
- Mm-hm, eggs. - Into the beaten eggs,
2:40
and then into the panko bread crumb mixture.
2:43
- Get that nice and covered. - And I've got our fryer
2:44
heated to 350 degrees.
2:48
And it'll probably take about six minutes.
2:51
So it won't take very long.
2:52
- All right, let's drop 'em in there.
2:53
- All right, I adore what panko does to anything fried.
2:58
(oil sizzling)
2:59
It gives you that really crisp,
3:02
- [Bobby] Mm-hmm.
3:02
- Crunchy outside.
3:03
- [Bobby] Mm-hmm.
3:04
- These are a great appetizer for a cocktail party.
3:07
It makes it so easy to eat,
3:11
'cause you know, you don't even have to have a plate.
3:13
- Well, it's got a handle.
3:15
- Yeah, it's got its own fork.
3:17
Bobby, I'm thinkin'
3:18
these are done. - I'd say yeah,
3:19
I'd say that one's done.
3:21
- Yeah, I got about three here that I think is done.
3:25
All right, these are frying along good.
3:28
All right son, while these last few are fryin',
3:30
why don't we come on down here and make our sauce?
3:34
- [Bobby] Okay, I see what the main ingredient is.
3:36
- Garlic and butter.
3:37
All right, you can mince this,
3:39
and we're gonna heat it up in that butter.
3:42
We've got a clove of garlic,
3:44
two tablespoons of chopped, fresh parsley,
3:47
and two tablespoons of lemon juice.
3:51
- That's simple.
3:52
- I know, that's it.
3:53
I mean, what's better than (laughs) melted butter?
3:57
- Nothin'.
3:58
- To dip our fried chicken in.
3:59
- [Bobby] Nothin'.
4:01
(butter sizzles) I don't remember this sauce
4:02
from when I was a kid, though.
4:03
- Oh, sometimes I would make it, son,
4:06
just for steaks,
4:08
or lobster if we're having a surf and turf
4:11
where you need the butter.
4:13
And then if a piece of your steak falls in,
4:15
- Accidentally (laughs). - Wow, jackpot (laughs).
4:20
All righty, son, don't these look delicious?
4:24
- Do look delicious.
4:24
(pot scrapes)
4:29
- How can that not be good? (Paula laughs)
4:31
(Bobby laughs) - How simple and how good.
4:36
All right.
4:37
(light upbeat music)
4:43
You know what?
4:44
- A guilt-free meal,
4:46
somethin' you can feel good about.
4:49
Somethin' you can feel good about
4:50
when you feed your family.
4:52
- Are you smart mouthin' me?
4:53
- As hard as I can.
4:55
- (laughs) How is that? - Here's your fried chicken,
4:58
son, with your side of drawn butter.
4:59
(both laughing)
5:02
Gobble it down.
5:03
- I think you're makin' fun of me.
5:05
- I am making fun of you.
5:06
- But you know what? - But I know it's good.
5:07
- It is good,
5:09
and I'm certainly not suggesting
5:12
that you eat this every day,
5:14
you know, melted butter,
5:15
- Lies. - Drawn butter.
5:17
But if you're having some friends over.
5:20
- It's a great little, that's a party food.
5:23
- It's a party food.
5:25
All you need for this is a napkin.
5:28
- They look great. - And a appetit (laughs).
5:30
- They look great.
5:31
- [Paula] Look how pretty that looks.
5:33
- It does look pretty.
5:36
- So are you still smart mouthin' me and makin' fun?
5:39
- It's exactly what you think it is.
5:41
(Paula laughs)
5:42
It's fried chicken dipped in butter,
5:46
which means that it's fabulous.
5:47
- So good.
5:48
- Very good.
5:49
- [Paula] This is out of this world, y'all.
5:51
The lemon juice.
5:52
- [Bobby] Mm-hmm, this is fantastic.
5:54
When we come back, we got a special guest.
5:56
Her name is Christy Jordan.
5:57
And we're gonna be doing more classics.
6:00
And this one is a baked macaroni and cheese
6:01
with bacon in it.
6:04
- And pimento, here, y'all.
6:05
Have a bite. - You'll wanna stick around.
6:07
- Comin' up, cookbook author Christy Jordan is here
6:11
and she's gonna help make
6:12
our heavenly macaroni and cheese.
6:15
- If macaroni lives a good life,
6:17
it gets to end up in this dish.
6:18
- Yes, yes.
6:20
And then Christy's whippin' up
6:22
her simple Southern dessert.
6:24
There is no way this cake can fail.
6:27
- No ma'am.
6:28
And I like those kinda cakes, y'all.
6:30
(light upbeat music)
6:31
(door slams)
6:33
I so hope y'all are enjoying the show.
6:35
And if you do.
6:37
Be sure to click like, subscribe and
6:40
notification bell so you'll never miss a video.
6:44
And we'll be right back after the break.
6:49
(light upbeat country music)
6:53
Hey, y'all, welcome back.
6:54
You know, I told ya today
6:56
that we're doing Southern classics,
6:58
and I had a young woman
6:59
joining us in the kitchen today from Alabama.
7:03
Her name is Christy Jordan.
7:05
Welcome, Christy. - Thank you so much.
7:07
- Thank you for comin', honey.
7:08
- Thank you for letting me come.
7:09
- Let's get going on this next classic.
7:12
I wanna show you my bacon pimento mac and cheese.
7:16
Christy, I have got a big job
7:18
for you, honey. - Yes, ma'am.
7:19
- I need three cups of smoky cheddar,
7:23
and three cups of Parmesan, grated.
7:26
- Yes ma'am, I'll get to work.
7:26
- And I've got about,
7:28
probably six strips of bacon.
7:33
- Oh, that look good. - That we've diced
7:34
and fried off.
7:36
Whoa, Bobby, we're getting a facial.
7:39
My hair's gonna fall.
7:40
(everyone laughs)
7:42
I have pulled out our bacon.
7:45
I'm gonna drop a half a cup of flour in here.
7:48
- Okay.
7:49
- And just to make sure we have enough fat
7:52
to make us a rue,
7:53
I'm gonna add a half a stick of butter.
7:55
And if you would, son,
7:57
just let that tighten up. - I got it, I'm on it.
8:01
(whisk scrapes) - So we'll have
8:02
a nice creamy sauce.
8:04
- That sounds like heaven. - Welcome Christy Jordan
8:07
to our kitchen. - Thank you so much.
8:08
I am thrilled to be here. - As y'all can tell,
8:10
we're doin' Southern classics,
8:12
and Christy is a Southern girl
8:15
from Alabama, right? - Yes, ma'am.
8:17
- I love your book.
8:19
- [Christy] Thank you.
8:19
- [Paula] I couldn't help but think,
8:21
this is a great cookbook for a new bride.
8:23
- Oh, thank you. - Because it's got
8:25
your backbone, your staples
8:27
that are on so many Southern tables.
8:30
- Yes ma'am, I tried to make it,
8:32
the recipes I grew up with
8:33
that I just could never live without, you know.
8:35
This is all my mama's and grandmama's
8:37
cooking and stuff in there.
8:38
- Absolutely, I want everybody
8:41
to get to know Christy.
8:42
- Well, thank you. - Yeah, just slowly
8:44
kinda stir it in.
8:45
You've got a quart of half-and-half, son.
8:47
You wanna start with a little,
8:49
and incorporate it and get it smooth.
8:51
Here, let me pour your,
8:53
let me hold your milk for you
8:54
(Bobby laughs) so you can get
8:55
both hands on that. (Christy laughs)
8:56
- You got your book there?
8:57
- And whisk, whisk, whisk.
8:59
I got it all, son.
9:00
- She's a mama.
9:02
- You look like a-
9:03
- She can handle anything.
9:03
- Yeah, we have to multitask.
9:05
- [Christy] Yes.
9:06
- [Paula] Sonny boy, whisk, whisk.
9:07
Get those lumps
9:08
out of there. - Now, will yours
9:09
let you kiss him in public?
9:10
- You know, he will let me kiss him in public.
9:12
- Oh, of course, yeah.
9:13
But he gets-
9:14
- I'm not ashamed of my mama in any way.
9:15
It's just what she. - He gets so upset
9:16
when I make him sit in my lap
9:18
and let me rock him. (Christy laughs)
9:20
I noticed he does not like that in public.
9:24
And I'm gonna add a fourth of a teaspoon
9:28
of ground red pepper.
9:30
- [Bobby] Mm-hmm.
9:31
- [Paula] All right.
9:32
- This has become really thin.
9:33
- Yes, but it's gonna tighten back up.
9:35
Now, I'm gonna stick in
9:37
two eight-ounce packages of cream cheese.
9:41
- That's what's goin' to
9:42
make it right. - That are at
9:43
room temperature.
9:44
Now we've got a small jar of diced pimento peppers.
9:48
- And so you pronounce it right, it's pimentos.
9:50
- Pimentos, how do most folks do it?
9:52
- I think they say puh mentos.
9:55
They actually pronounce the (laughs).
9:56
- Well, you know, the Southern accents
10:02
tend to be on the lazy side.
10:04
- Yeah (laughs).
10:05
- We'll won't take a word
10:06
- We'll just make it pretty. - All the way through.
10:08
We make it, you know,
10:09
we round it off a little bit. - Yeah.
10:10
- [Paula] We're lazy.
10:11
- I gotta tell you, my daughter is six.
10:13
And when she found out I was comin' here,
10:14
she said, "Mama, have you ever met her before?"
10:16
And I said, "No, baby."
10:17
And she said, "When you get to her house,
10:19
how are you gonna know who she is?"
10:21
(Paula and Bobby laughing)
10:22
And I said, "Trust me, baby.
10:24
Mama will be all right.
10:25
- Yeah. (Paula laughs)
10:25
- I'll take care of it.
10:26
- She was afraid you's gonna get lost in my house
10:27
and not recognize us.
10:31
Well how cute.
10:32
Here, Christy, let me help you grate that Parmesan.
10:36
- I hadn't grated cheese since I was a little girl.
10:38
Mama would sit me to doin' it,
10:39
so I'd stay out of her hair.
10:40
while she cooked. - "Sit me to doin' it,"
10:42
did y'all hear that? (Christy laughs)
10:44
You know what?
10:46
I think Alabama folks and Mississippi folks
10:48
are more Southern-talkin' than Georgia folks.
10:52
- Really?
10:53
Yes I do. - Oh, I don't know.
10:54
You sound a lot more Southern than I do.
10:56
I think so.
10:57
- Honey, you make me - You do.
10:58
- Sound like a Yankee.
10:58
- Oh my goodness (laughs). (Bobby laughs)
11:01
- Sorry. - I thought you
11:02
were way more Southern than I was.
11:04
- No.
11:04
- No, sister.
11:05
- Okay.
11:06
- You win, Christy.
11:07
(Christy laughs)
11:08
- All right, well, I tell you what, sonny boy,
11:09
trade horses with me.
11:12
- Okay.
11:12
- You get on that horse
11:14
and I'll get on this horse.
11:15
And now the rest of our bacon.
11:18
- Yum.
11:19
- All right, now Bobby had cooked off
11:22
a pound of elbow macaroni noodles.
11:26
So I'm gonna add that to our sauce.
11:30
- [Christy] This is like macaroni heaven.
11:31
- It is, like.
11:32
- If macaroni lives a good life,
11:35
it gets to end up in this dish (laughs).
11:36
- [Paula] Yes, yes.
11:39
- You wanna add some cheese to it?
11:40
- I think we've got enough cheese.
11:41
- All right. - Two cups of each.
11:43
- We're just using,
11:43
this is my favorite kitchen tool, is your hands.
11:46
- All right, son.
11:47
If you'll bring that pot right here.
11:50
- Okay.
11:50
- Christy, I'm gonna spray these,
11:54
and y'all can load those up.
11:57
And then we're gonna sprinkle it
11:59
with a little bit more.
12:01
Oh, I could just eat it right now.
12:02
Well, yeah. - Yeah, it looks good already.
12:03
- Everything's better with bacon.
12:04
- We are not gonna bake this.
12:07
We're gonna broil it.
12:09
So all we wanna do - Nice.
12:11
- Is melt the cheese on top,
12:13
because it's so thick, so creamy,
12:16
so full of goodness.
12:18
There we go. - All right, into the oven.
12:19
- All right, in the broiler.
12:21
- Perfect.
12:22
- God, that's dense (laughs).
12:23
- Now when you broil, when you broil,
12:26
you wanna make sure
12:27
that you leave your oven door cracked, y'all,
12:30
because that broil heat is direct straight from above,
12:34
and you will burn your food so quickly.
12:37
So you'll wanna be careful.
12:39
Keep that oven door cracked,
12:41
stand right in front of it,
12:42
and keep your eyes on it.
12:44
Comin' up, this macaroni and cheese
12:46
just might take your breath away.
12:49
You like?
12:49
- Oh my goodness.
12:50
- [Paula] And later, Christy's dessert
12:53
is a sho enough show stopper.
12:55
- This is gonna be too pretty to eat almost,
12:56
but I'm a trooper.
12:58
(Paula laughs)
13:02
I hope y'all are enjoying the show
13:04
and I want to hear from you.
13:06
Tell me what recipes or videos you'd like to see me
13:09
make by just leaving a short comment below.
13:13
Now, let's get back to the show, y'all.
13:17
(light upbeat country music)
13:20
- Welcome back, y'all.
13:21
Hey, mama.
13:22
- Hey, sonny boy.
13:23
- In the kitchen today with you
13:25
and with Christy Jordan.
13:26
And she's with us doing
13:27
kinda classic stuff today. - She has got
13:28
such an accent, y'all.
13:30
You ain't gonna believe it. (Christy laughs)
13:31
- Speaking of stuff being classic,
13:33
I think the macaroni and cheese is ready.
13:35
- I think it is.
13:36
- I wanna taste it. - This is what I'm waitin' on.
13:37
- Bring it on, son. - Will you, this is
13:39
the only reason I'm still here.
13:41
'Cause I gotta go.
13:43
- [Christy] Well, I'll eat your share if you want.
13:44
- Okay, I'm just gonna taste it.
13:45
- Where are you goin'?
13:47
- I'm goin' to the the restaurant, Mama.
13:48
Somebody has got to work.
13:49
(Christy laughs)
13:51
- Oh this looks wonderful. - So, Kristy.
13:52
- Thank you, ma'am.
13:54
- You are welcome, ma'am.
13:56
- Christy, I sure have enjoyed meeting you.
13:57
- Well, thank you.
13:58
It was wonderful meeting you.
13:59
- And I hope that y'all have a good-
14:00
- [Christy] Fixin' to enjoy this cooking.
14:01
- [Bobby] I hope y'all have a good time.
14:02
- I'm so sorry, he has to go to the restaurant.
14:04
- God love it, we'll eat the rest of it.
14:07
- Look at that, look at that, y'all.
14:09
- [Bobby] Mm.
14:11
- You like?
14:12
- Oh my goodness.
14:13
- What's not to like?
14:15
- [Christy] This is macaroni heaven.
14:16
- Oh my god, that's delicious.
14:18
- Oh my gosh, look at it, y'all.
14:19
- All right, I gotta go.
14:20
I love ya.
14:21
(lips smacking)
14:21
Nice to meet ya. - I love you too, darling.
14:23
- [Christy] Nice to meet you (laughs).
14:24
- Y'all have a fun time.
14:25
- Love you, Mama. - Give me a hug before you go.
14:26
It was great to meet you. - All right, be good baby.
14:27
- Don't work too hard.
14:29
- Oh, don't worry.
14:30
(lips smacking) (Paula laughs)
14:31
Bye, y'all.
14:32
- My boys are devils (laughs).
14:35
- [Christy] I've never had mac and cheese like this.
14:36
- It's good. - It's wonderful.
14:38
- Well, listen, I'm excited
14:41
because I know that you're gonna
14:43
share a recipe with us, - Yes, ma'am.
14:45
- that's been in your family for a long time.
14:48
- [Christy] This is my Mama Reed's vanilla wafer cake.
14:50
- Put me to work.
14:51
Paula Deen's gonna be my sous chef.
14:53
- [Paula] Yes.
14:54
- I'll need you
14:55
to use your fancy little chopping skills
14:56
and chop me about a cup of those pecans.
14:58
- [Paula] Pecans.
14:59
- You say pecans, okay.
15:00
I say pecans.
15:01
- Isn't that strange?
15:03
- [Christy] But it tastes the same (laughs)
15:04
- Yes, you can pronounce it any way you want to.
15:07
- And these are vanilla wafers.
15:09
It's about a box worth.
15:11
And what I'm gonna do is pour 'em
15:12
in this plastic bag here.
15:13
(cookies tumbling)
15:14
And I'm gonna use my special rolling pin.
15:17
It's an heirloom rolling pin of mine.
15:19
Put this out of the way here.
15:20
And I'm just gonna run over these,
15:23
to crush 'em a little bit.
15:24
This is a real simple cake.
15:26
Mama Reed, she had 10 kids.
15:28
- Oh, my goodness. - And she cooked
15:30
three meals a day,
15:31
and she was known for her wonderful coffee.
15:33
- That's probably all she did was cook.
15:35
- Just about, my great-grandmother bought this for mama,
15:38
when she was 13, with Green Stamps.
15:41
She bought her this rolling pin.
15:41
- Your great-grandmother.
15:43
When I came in here a while ago,
15:46
I started noticing some things
15:48
that had not been in my kitchen.
15:49
This was one of 'em.
15:52
And I have licked,
15:55
(Christy laughs) many an S&H Green Stamp.
15:59
In fact, some of my favorite wine glasses
16:01
that I have in my cabinet,
16:04
I got 'em with S&H Green Stamps.
16:06
- [Christy] Isn't that amazing?
16:06
- When I was 20 years old.
16:09
- This bought Christmas.
16:10
- Yes.
16:11
- You know, back in the day,
16:12
that was Christmas.
16:13
- Yes. - And rolling pins (laughs).
16:14
- So thanks so much, Christy,
16:16
for bringing these - Oh, you're welcome.
16:18
- Nostalgic things that bring back so many good memories.
16:23
- Isn't it wonderful, all the wonderful,
16:25
our rich heritage,
16:26
- Yes. - Our very rich heritage,
16:27
being so poor that we had to lick Green Stamps
16:29
to buy stuff. (Paula laughs)
16:30
That's a rich heritage, though.
16:31
These, look, I've got these all nice and crushed here.
16:34
I'm gonna just dump 'em in this bowl here.
16:35
- [Paula] Okay.
16:37
- And then, I'm gonna crack my eggs, about six eggs.
16:40
You've got these nice brown eggs.
16:41
These are my favorite.
16:43
They're so good.
16:44
I'm gonna add my eggs in here
16:46
with the vanilla wafers. - Does this look
16:46
like enough nuts?
16:48
- That looks good.
16:49
That looks perfect.
16:49
- And where do you want 'em?
16:50
- Just dump it in there,
16:51
please, if you don't mind. - Okay.
16:52
- [Paula] I don't think that's quite a cup, Christy.
16:55
- Well, you know what? - That looked a little shy.
16:57
- Paula Deen is always right, so you add more.
16:58
It's your kitchen and you're right.
17:02
That's what I always say.
17:02
- I'm just gonna chop you a few more.
17:04
- That's a half a cup of milk I put in there,
17:06
and I wanna get me two cups of sugar here.
17:09
This is a real sturdy cake.
17:11
And I like it because it's sweet,
17:14
but it's not too sweet.
17:15
And it kind of fills you up, you know?
17:17
Those desserts that are real sweet
17:18
and don't fill you up,
17:19
you can just keep eating and eating (laughs).
17:20
- Yeah.
17:21
- And I'm gonna put a cup of sweetened flake coconut.
17:24
- This is not one of those kinda cakes
17:25
that you have to dance around.
17:29
- You don't have to fuss with it.
17:30
You know, it's a good, sturdy,
17:31
old-fashioned recipe. - You don't have to, yeah.
17:33
Yeah, - And now we're gonna
17:34
take our pan here-
17:35
- And you just mix it up by hand like that.
17:36
- Yes ma'am.
17:37
You know, I never knew my Mama Reed,
17:39
but I know about her through her recipes.
17:42
Whenever Mama made one of her recipes,
17:43
she would tell me all about her grandmother
17:45
and what a wonderful woman she was.
17:46
So whenever I make one of Mama Reed's recipes,
17:49
I just really feel like, you know,
17:50
I have that connection.
17:51
Yes.
17:53
- Okay, now, I'm goin' just get this spray
17:54
and just spray my pan real good.
17:54
Give it a good coatin'.
17:56
So it's not really, it's not gonna rise a whole lot.
17:58
But it's gonna cook and it's gonna be awful good.
18:00
- Let me. - Thank you (laughs).
18:02
- This bowl is heavy.
18:03
- [Christy] And we'll just kinda put this in our pan,
18:05
spread it around there a little bit
18:06
so it's kinda even.
18:08
- I like this cake, y'all.
18:10
Come on, Christy, and I'll open the oven for ya.
18:13
- Well, thank you.
18:14
'Cause these doors are kinda heavy.
18:15
350?
18:17
- [Christy] For one hour.
18:18
- For one hour.
18:19
Coming up, you're gonna love
18:21
how we dress up this dessert.
18:22
- We're gonna Paula it up a little bit (laughs).
18:24
- Oh, good.
18:28
I so hope y'all are enjoying the show.
18:31
And if you do.
18:32
Be sure to click like, subscribe and
18:35
notification bell so you'll never miss a video.
18:39
And we'll be right back after the break.
18:44
(light upbeat country music)
18:48
Well, Christy and I are fixin'
18:50
to finish up our time together.
18:52
And she has shared her grandmother's recipe with us,
18:56
for vanilla wafer cake.
18:58
- Yes, ma'am.
18:59
- And we have baked it for one hour.
19:01
We have let it cool.
19:03
So you ready to unveil? - I am ready.
19:05
I'm getting hungry.
19:06
- Come on baby, work with us.
19:09
Isn't that pretty?
19:12
That is a beautiful cake.
19:15
It's like a magic cake, y'all.
19:16
- It is. - No flour, there is no way
19:20
this cake can fail.
19:21
- No, ma'am.
19:22
- And I like those kind of cakes, y'all.
19:24
- But I'm gonna show you something easy.
19:25
If you'll slice me two
19:27
kinda thick ole slices of that.
19:28
- Okie doke.
19:29
- What I'm gonna do,
19:30
- I can do that.
19:31
- Is put me about two tablespoons of butter in this skillet.
19:33
We're gonna Paula it up a little bit (laughs).
19:36
- Oh, good, good.
19:36
- Yeah, I'm gonna,
19:38
- How's that for thickness?
19:39
- That looks good.
19:40
- This makes a great, like a breakfast bread cake.
19:44
- It is, and it's also,
19:45
it's a good coffee treat.
19:46
Mama makes it when she has company coming for the weekend,
19:49
'cause they can just kinda
19:50
snack on it all weekend long, you know?
19:52
- [Paula] Yeah.
19:53
- [Christy] And it's just real good.
19:54
- Did I slice 'em too thick?
19:54
- [Christy] You done good.
19:56
- I like you, Christy girl.
19:57
(both laughing)
19:58
- We're gonna toast these up a little bit on each side.
20:01
- All right, now tell me
20:02
what you've got in our cups here.
20:05
- This is my apple juleps.
20:07
And it's from my cookbook.
20:08
- I was gonna say, you have found my mint julep cups.
20:12
- (laughs) Isn't it pretty?
20:13
- [Paula] Yeah, it is pretty.
20:14
- This is my little daughter's favorite.
20:16
There's no alcohol in it.
20:17
It's just a blend of different fruit juices,
20:18
and it's very refreshing and-
20:20
- Good.
20:21
- Just real good.
20:21
- Well, I can't wait to try it.
20:22
Now you can go to foodnetwork.com and find this recipe.
20:27
- Yes, ma'am.
20:27
- It's very simple and easy.
20:29
The children will love it, won't they?
20:30
- It is, and you just whip it up.
20:32
And it makes them feel special.
20:33
- Mm, yum, it's so good.
20:35
- Let's see now, we're gonna plate this for you.
20:37
Oh, this is gonna be so good.
20:40
(light music)
20:46
This is gonna be too pretty to eat almost,
20:48
but I'm a trooper (laughs).
20:50
- We got to have our veggies.
20:53
- [Christy] There you go, ma'am.
20:53
- [Paula] So there ya go, and.
20:57
- [Christy] Oh, looky there.
20:58
- A little powdered sugar.
20:59
- Oh.
21:01
- And then I've got, as an extra treat for your cake.
21:05
- Caramel, you were readin' my mind.
21:07
- A little caramel syrup.
21:10
- Oh my goodness.
21:11
And this with our apple juleps.
21:12
- Boy howdy, well Christy, (Christy laughs)
21:15
thank you so much. - Thank you.
21:21
- Delicious.
21:22
- I'm glad you like it.
21:23
- You can't beat this.
21:25
- Can't beat it with a stick.
21:26
- For a quick, easy cake, y'all.
21:29
I hope y'all have enjoyed
21:31
being in the kitchen with me today
21:35
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
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