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Who doesn't like dessert? Some of the best desserts are also once that are simple and fast and can provide instant gratification.
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#pauladeen #blastfromthepast
Nutty Coconut Macaroons
https://www.pauladeen.com/recipe/coconut-macaroons/
Pear Sabayon
https://www.pauladeen.com/recipe/pears-sabayon/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. You know,
0:02
there's nothing better than instant
0:04
gratification. And today, I want to show
0:07
y'all some of my favorite dessert
0:09
recipes that are fast, simple, and yet
0:12
scrumptious. But before we get to that,
0:14
I want to take y'all to Savannah Coffee
0:15
Roasters for some fresh beans to
0:18
complete this bittersweet affair. And
0:20
then it'll be time for us to head back
0:22
to my kitchen. First up is going to be
0:24
nutty coconut macaroons. After that,
0:27
things are going to get fruity with my
0:29
hair savon. And then I want to pay
0:31
tribute to my friend May Dawson by
0:34
preparing her famous sugar cream pie.
0:37
And finally, my yummy blueberry
0:39
dumplings. So, I hope you brought your
0:41
sweet tooth cuz desserts are on me
0:44
today. It's all about simple desserts.
0:47
Now, when we're talking simple desserts,
0:49
there's nothing better than a great cup
0:53
of coffee. And today I'm going to show
0:55
you what I drink and it'll pick you up
0:59
and get your morning going. So y'all
1:01
come with me cuz we're going to go get
1:02
us some great coffee.
1:06
When I'm serving up a perfect cup of
1:08
coffee to go with my desserts, I always
1:11
start with a fresh ground coffee bean
1:13
from Savannah Coffee Roasters. Now y'all
1:16
know that here in the South, we're big
1:18
tea drinkers, but coffee is fast
1:20
becoming a partner in our cooking
1:22
culture. And Laura, the store manager,
1:25
keeps an impressive inventory of over 30
1:28
different varieties. They carry the
1:30
finest Arabica beans from Colombia,
1:33
Kenya, and Jamaica, as well as fantastic
1:36
blends like the good old Savannah blend
1:39
and the good and evil blend. After you
1:42
buy your coffee, it's best to keep whole
1:44
beans stored in an airtight container in
1:47
a cool, dry place, like maybe your
1:49
freezer or refrigerator. And the sooner
1:52
newly ground beans are brewed, the
1:54
better. I bet this coffee is going to be
1:57
just delicious.
2:02
This coffee is going to taste so good
2:04
today cuz it's kind of nippy outside and
2:08
I can't hardly wait to make it. It's
2:10
going to be wonderful. Uh Laura was so
2:12
helpful and you know, I decided on the
2:15
Georgia pecan. It's going to taste yummy
2:17
with the desserts we're making today.
2:19
And before we get started on the coffee
2:21
though, we've got to get these going.
2:23
And the first dessert up is coconut
2:26
macaroons. And they're so simple, y'all.
2:28
It takes about 10 minutes. So the first
2:30
thing we're going to do is we're going
2:32
to start by separating our eggs. We're
2:35
going to do a little meringue to go into
2:38
our coconut.
2:41
We're going to start by beating these
2:44
egg whites. And I'm actually saving
2:46
these yellows because as soon as I
2:48
finish with this, we're gonna be making
2:50
parasan.
2:52
Did I say that right? Sometimes I get
2:54
real confused with that word. My
2:56
southern tongue will get all screwed up
2:58
in my mouth. So anyway, par saban
3:02
or something like that, y'all.
3:07
All right. Now I've got my egg whites
3:09
going and I put just a little cream
3:10
prima tarta in that to make them really
3:13
stiff. And while that's going I'm going
3:16
to come over here. This is so easy. I'm
3:19
just using flake coconut that comes in a
3:21
bag. In fact on the back of the bags
3:23
you'll actually see
3:26
I'm putting about an eighth a teaspoon
3:27
of salt. You'll actually find a recipe
3:30
on the bag. Now, I don't know if that
3:32
one calls for egg whites or not, but
3:34
this is sweetened condensed milk. All
3:37
right. Now, so my egg whites are done,
3:39
so I'm going to turn those off. And in
3:42
my macaroons today, I'm going to be
3:44
adding a couple of teaspoons of almond
3:47
rather than vanilla. I just love the
3:50
flavor of almond. Now, all we have to do
3:53
is incorporate that condensed milk with
3:57
our coconut, and it doesn't take but a
3:59
second. All right. Now, we're just going
4:02
to fold in our egg whites. And like I
4:07
said, that's going to make it so nice
4:08
and fluffy.
4:13
And y'all remember I've told you before,
4:15
you just have to pick your days when
4:17
you're doing meringues because if it's
4:19
raining outside, they just don't want to
4:22
make. So, these did so good today
4:26
because the sun's shining and it's
4:29
really, really dry outside. All right,
4:32
so we're just going to kind of fold that
4:34
in just like that. Working our spatula
4:38
down and over. Like I said, the recipes
4:41
on the bags of coconut may differ. And
4:44
like I said, some of them don't even
4:46
call for the egg whites, but I think
4:48
they do so much better.
4:51
We're going to spray this lightly
4:54
so our macaroons will come up easily.
4:58
And I have found that an ice cream scoop
5:01
works real, real well for this. But for
5:04
the time being, I'm just going to use
5:07
two big tablespoons. Drop them about
5:10
like that. All right, I've got the
5:12
macaroons on our sheet and we're going
5:14
to put these in a 350
5:17
preheated oven and we're going to bake
5:19
them for about
5:23
maybe 8 minutes.
5:26
I've got those in the oven now and I've
5:29
got another tray here in this oven and
5:31
they've been cooking about 8 minutes.
5:32
So, we're going to check and see what
5:34
they look like. Oh, and they look good.
5:39
These are actually
5:41
a little tinier than the ones I made. I
5:44
think I got a heavy hand with those that
5:46
I just put in. All right, let's see how
5:48
they're going to do. Oh, yeah. They're
5:51
going to do nicely. Don't those look
5:54
delicious? And you saw how little bit of
5:57
time, effort, and ingredients that it
6:00
took to make these wonderful
6:03
homemade macaroons.
6:05
They're so good. I can't hardly wait to
6:08
have one. But we better move on over
6:10
here and make that sabanyan I was
6:13
telling y'all about. For this, I'm going
6:16
to put four egg yolks
6:19
into the bowl.
6:22
And I'm going to put oh gosh, just a
6:25
pinch of salt and some 4x sugar. And I'm
6:29
just going to mix that up. And this is
6:30
one of those things that we're going to
6:31
have to stir and stay on top of or
6:34
you'll have a bowl of scrambled eggs.
6:36
So, we're going to have to really really
6:39
watch and make sure that they don't
6:41
scramble up on us. All right. Now, I'm
6:43
going to add a four of a cup of cooking
6:46
cherry, but you can use a good drinking
6:49
cherry if you want to. In fact, I would
6:51
suggest that if you've got some on hand,
6:54
but if not, the cooking cherry will work
6:55
fine.
6:57
All right. Now, I'm going to put it over
6:59
our water. And this is something that
7:01
you're not going to walk away from. So,
7:04
this is the boring part. It's going to
7:06
take about eight minutes. So, why don't
7:08
I take a quick break and when we come
7:10
back, we'll have it ready. And um
7:15
I don't think anybody will miss just
7:16
one.
7:18
[Music]
7:23
[Music]
7:34
Hey y'all.
7:36
Welcome back. And I've got this custard
7:38
going so good. Now, what we're going to
7:40
do now
7:42
is we're going to take this
7:45
totally away from the heat. And I'm
7:47
actually going to pour it into another
7:49
bowl because we're fixing to beat some
7:51
cream and fold into this and it's going
7:54
to make it nice and fluffy. And I've got
7:56
a little sweetened whipped cream. So,
7:59
we're just going to fold this into our
8:02
custard.
8:05
You know, you can't go wrong with eggs
8:07
and sugar and whipped cream. See how
8:10
it's becoming a pretty soft yellow color
8:14
now that we're mixing the white into it.
8:16
Today, I'm serving this as a dessert,
8:18
but this is one of those dishes that you
8:20
could actually serve as a salad if you
8:23
wanted kind of a sweeter salad with a
8:24
meal. I'm actually using pears that I
8:27
canned, but you can just go to the
8:30
grocery store and buy the regular canned
8:32
pears and they'll work nicely for you.
8:35
And you want to make sure that you grab
8:37
pear halves, not sliced pears.
8:41
During pear season this year, I actually
8:44
made some pear preserves and Michael and
8:47
I just enjoy eating them so much. Look
8:50
at there. We're just going to dollop a
8:52
little bit on there. And I've got some
8:55
fresh mint here. And I'm just going to
8:58
sprinkle a few raspberries on it. Look
9:00
how pretty that looks. And with no
9:04
trouble and so simple and so easy to
9:08
make.
9:12
It's so good.
9:15
While this is very good, I I'm in a
9:18
hurry to move on because I want to show
9:19
y'all a recipe that was sent to me from
9:22
one of my guests that come into the
9:23
restaurant. Her name is Carol Rood. So,
9:26
she has sent me the recipe for May
9:29
Dawson's
9:31
Your Sugar Cream Pie. It's nothing but
9:34
sweetened whipped cream,
9:38
sugar,
9:40
like a cup and a third of sugar.
9:44
And we're going to use about 3/4 of a
9:46
cup of milk
9:52
and
9:54
a little flour.
9:57
So, we're just going to give that a
9:58
stir. People send me recipes all the
10:02
time, and I can't tell you how much I
10:05
love it. All right. Now, we're going to
10:07
pour this into a 9 in unbaked pie shell.
10:11
Now, you can make your own crust or you
10:14
can just use the frozen one like I'm
10:16
doing. And because we're doing simple
10:18
desserts today, I opted to go with the
10:21
frozen crust cuz we want to make this
10:23
quick and easy.
10:27
All right. Now, I've got some butter
10:28
here, and I'm just going to kind of
10:31
pinch it up
10:33
and just drop it all over the pie. I'm
10:36
doing it just like Carol says she does
10:40
it. And now I'm going to just grate it
10:43
with a little nutmeg.
10:46
And this almost makes it taste like an
10:49
egg custard pie. There's nothing like
10:53
fresh nutmeg. It's so much better than
10:56
the ground kind that you buy at the
10:59
store. All right. Now, I'm going to put
11:01
this into a 450 degree oven. And I'm
11:04
going to let it bake for about 10
11:06
minutes. And then we're going to turn
11:08
the oven down to 350 and let it cook
11:11
another 25 minutes. And it's going to be
11:13
a little jiggly, so you'll want to be
11:15
careful
11:17
when you put it in your oven.
11:20
Woo! Got to have a
11:23
a steady hand.
11:28
And in the meantime, I've already baked
11:30
another one and I've got it sitting
11:32
right here. And it should be nice and
11:34
cooled. It is. It's just just a wee
11:38
little bit warm, but not too much. I
11:40
think we can go ahead and cut it. Now,
11:43
I'd like to show y'all a little trick
11:45
that I use when I'm cutting pies, cuz
11:47
you know, you can sometimes mess it up
11:48
trying to get it out. So, I'm going to
11:50
show you how I like to get that very
11:54
first piece out. But, of course, if it
11:56
messes up, that's all right, too,
11:57
because then that makes it legal to eat
12:00
before the family gets to it. Now, some
12:03
people like their pies cut in eighs.
12:06
Some people like their pies cut into
12:08
six. I don't have to tell you what we do
12:10
at my house. So, all I'm going to do
12:12
with these scissors is I'm going to come
12:15
in here and I'm going to snip right
12:18
through that foil. So, you can see that
12:21
the pie just kind of slips away. And
12:24
that makes it easy for me to just slip
12:27
right in
12:29
and lift out that piece of pie. Yum. It
12:33
looks great, doesn't it? And you know, I
12:36
don't even have any fresh whipped cream
12:37
to serve on it. So, you know what I
12:39
think I'm going to do? I had some
12:42
custard left over from those pears. I'm
12:46
going to come over here and I think I'm
12:47
going to get just a little bit of that.
12:52
And get me a couple of cherries going
12:55
here. We'll use a little piece of mint
12:57
on it, too, just to make me feel like
13:00
I'm eating my vegetables, you know, and
13:01
eating healthy.
13:03
Look how pretty that looks.
13:10
Oh,
13:11
Carol, this looks so good.
13:15
It's delicious.
13:18
Coming up next, y'all,
13:20
blueberry dumplings.
13:23
[Music]
13:23
All
13:28
[Music]
13:38
right, y'all. It's time to make those
13:41
blueberry dumplings.
13:44
I just love the word dumplings. You
13:46
know, when you hear that word, you know
13:48
it's going to be decadent. And these
13:50
are. We're gonna add a quart of fresh
13:53
blueberries
13:55
into a mediumsized saucepan.
13:58
We're gonna add a cup of sugar. And for
14:01
your water, now it depends on if you
14:04
like a lot of liquid with your
14:06
dumplings. You can put anywhere from one
14:09
cup of water to two. And I think I'm
14:11
going to use about a cup and a half.
14:14
That looks about right. And I'm just
14:17
going to give that a stir.
14:20
So, I'm going to put the lid on so
14:22
that'll boil faster. And the next thing
14:24
we're going to do is just make up our
14:26
dumplings. And it's so easy, it's just
14:29
not even funny. We're going to start
14:31
with about a cup of flour, a teaspoon of
14:34
baking powder,
14:37
a little bit of sugar,
14:40
and just a pinch of salt.
14:43
And I'm going to just incorporate those
14:45
for a minute. And then we're going to
14:48
cut a stick of butter
14:51
into that little bit of flour. Now, you
14:53
can do this a couple of different ways.
14:56
You can use a pastry cutter or you can
14:59
use a fork. And we're just going to kind
15:01
of cut that in until it looks like a
15:04
real coarse cornmeal. That was a good
15:07
bit of butter for that little bit of
15:08
flour, wasn't it? You know, it's going
15:11
to be so good. Let me check on our
15:13
blueberries because we can't can't put
15:16
our dumplings in until our syrup is nice
15:19
and bubbly. We want a full rolling boil
15:24
when we drop our dumplings in. All
15:26
right, so now I'm just going to add the
15:27
milk and give that a quick stir. And
15:30
they're going to be kind of just a
15:33
little sticky. This is so good on a cool
15:36
night. Michael loves a bowl of ice
15:39
cream, but when the weather gets nippy,
15:43
it's nice to make this. And you got your
15:45
hot from your dumplings and your cold
15:48
from your ice cream. It's a great
15:50
combination.
15:51
All right, let's check on our
15:54
blueberries.
15:56
We're to a nice rolling ball. So, we're
15:59
just going to take our dumplings and
16:01
just drop them down in that liquid. It
16:05
looks like a a grape soda, doesn't it?
16:10
And with dumplings, we don't want to
16:12
stir. We want to just shake our pot and
16:15
get them down in there and make sure
16:16
they're all covered good. M.
16:20
All right. Now, I'm going to turn that
16:21
down a little bit. And all we're going
16:23
to do is put that lid on there and let
16:26
it cook for about 20 minutes. And I'm
16:28
not going to raise the lid. As I'm
16:31
working here in the kitchen, I may just
16:33
give it a shake, but I'm not going to
16:35
open it up and stir it or anything. But
16:37
in the meantime,
16:40
I've got another pot ready.
16:43
Oh, look.
16:45
It's piping hot.
16:50
Oh, look at those dumplings. Is that
16:53
gorgeous or what?
16:55
[Music]
16:57
I think I just swallowed my tongue.
17:01
Oh my gracious.
17:05
I just love those dumplings.
17:07
I'm going to get me out one more.
17:11
Oh my goodness.
17:13
Now, you can't eat this without ice
17:15
cream. I just love ice cream with my
17:18
dumplings. And I've got some vanilla ice
17:21
cream right here.
17:24
And here we go.
17:36
How gorgeous is that?
17:40
And I'm going to need me a spoon for
17:42
tasting.
17:54
Now cool it off with that ice cream a
17:55
little bit.
18:02
I wish y'all were here. It is so
18:06
wonderful. What am I doing next? I can't
18:08
even remember. The perfect cup of coffee
18:12
to go with this perfect dessert.
18:16
[Music]
18:22
[Music]
18:29
and I told you I was going to show you
18:31
how to make the perfect cup of coffee.
18:33
This is called a French press and it's
18:35
amazingly fast. Now, we're just going to
18:37
take our lid off. And we have ground up
18:41
our beans. And I'm going to put 3
18:44
tablespoons in ours. Now, we're going to
18:46
take our just boiling water and pour it
18:49
over our grounds just a little bit.
18:53
And we're going to let that steep
18:56
depending on how strong you like your
18:58
coffee. And I'm going to go ahead and
19:02
push the cylinder down.
19:04
All right. So, let's see what we've got.
19:11
Oh, now that's just the color. I like
19:13
it. a nice medium brown. You can't get
19:17
any quicker than this.
19:19
And I've got a little sweetened whipped
19:21
cream, but you can use a frothy milk
19:24
that's real good on it.
19:28
You know, I live with a man that's got
19:31
the biggest sweet tooth. And it's
19:33
important to me that I have some
19:35
desserts around for him to eat on
19:37
without spending my whole day making
19:39
them. Michael and Michelle, his
19:41
daughter, love those coconut macaroons.
19:44
Now, for those real chocolate lovers in
19:46
your house, you can take these luscious
19:48
little macaroons that we did and you can
19:51
dip them in chocolate. And the pear
19:53
savon are delicious. You can also use
19:56
them as a salad. And the who's your
19:57
sugar cream pie. So good. And the
20:00
blueberry dumplings will truly knock you
20:03
into next week. And I hope that y'all
20:06
are able to use some of these recipes
20:08
from today's show. and I hope they'll
20:10
fit into your lifestyle just perfectly.
20:12
So until next time, America, I send you
20:15
love and best dishes from my kitchen to
20:18
yours.
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