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3 Southern Dessert Recipes - Paula's making peanut butter pie, a praline cheesecake recipe, and her homemade Southern apple pie recipe. Paula’s Home Cooking, Season 2, Episode 14.
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00:00 Intro
2:44 Southern Cheesecake With Praline Sauce Recipe: https://www.pauladeen.com/recipe/southern-cheesecake-recipe-with-praline-sauce/
9:40 Mrs. Salter’s Peanut Butter Pie Recipe: https://www.pauladeen.com/recipe/mrs-salters-peanut-butter-pie/
12:47 Crunch Top Apple Pie Recipe: https://www.pauladeen.com/recipe/crunch-top-apple-pie/
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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,
0:02
and whether you prefer sugar or spice,
0:04
I'm gonna make everything nice
0:06
with some of my favorite desserts
0:08
that are so delicious.
0:09
But before I get started,
0:10
let's run to Plains, Georgia,
0:12
the peanut capital of the world
0:14
for some of their freshly creamed peanut butter.
0:16
And then we're gonna head back to the kitchen
0:18
where I'm gonna put Bob's peanut butter pie recipe to test,
0:21
taste test that is.
0:23
And today we're making the cream of my cheesecake crop
0:26
smothered in a syrupy praline sauce.
0:29
And if that's not sweet enough,
0:31
I'm gonna spice it up with my crunch top apple pie
0:34
that's sure to please.
0:35
So y'all bring your sweet tooth,
0:37
'cause life's about to get even sweeter.
0:41
I don't know if y'all are aware or not,
0:43
but I went Plains, Georgia and had the most wonderful chat
0:47
with one of our presidents, Jimmy Carter.
0:49
Had such a wonderful time,
0:51
and as you know, Plains is all about peanuts.
0:55
For today's show, I think we ought to go back to Plains,
0:59
and get some peanuts and maybe even some peanut butter,
1:02
because today it's all about
1:04
sugar and spice and everything nice.
1:07
Just what us little girls are made of.
1:09
So y'all come with me.
1:10
We're gonna have a nutty day today.
1:18
Yoo-hoo, hey, Bobby!
1:20
- Hey, Paula, how you doing again?
1:22
- I'm fine, it's so good to see you.
1:23
I hadn't seen you since I was here
1:25
to chat with the president.
1:26
- [Bobby] Well good, how'd the chat go?
1:27
- Oh gosh, it was just fabulous.
1:29
- [Bobby] Hey, got something--
1:30
- [Paula] I'm here for another reason today though.
1:32
I heard about your peanut butter.
1:34
Bobby, what makes your peanut butter so much better?
1:37
- Our peanut butter's an all natural.
1:39
It's nothing but fried peanuts ground up into peanut butter.
1:42
(Paula laughing loudly)
1:44
Everything in here is good for ya.
1:45
- Well, I'm thinking about making a pie.
1:47
I got a couple of recipes for peanut butter pies.
1:49
- I've got a great peanut butter pie recipe.
1:52
- Would you share it with me?
1:53
- I certainly will.
1:54
We used to serve this in our restaurant
1:56
when it was here in Plains,
1:57
so this is a great peanut butter pie recipe.
1:59
- No.
2:00
- That you could use if you like.
2:02
- Well, I can't wait to get in my kitchen and make that pie.
2:05
I appreciate so much you giving me
2:07
the peanut butter and the recipe.
2:10
- Thank you.
2:10
- (chuckles) Thank you, Bobby!
2:11
I'll see you next time I'm in Plains.
2:12
- All right, okay, bye, bye!
2:18
- Well, did y'all have fun visiting Plains?
2:21
Such a pretty little town,
2:24
and the Carter's are so nice.
2:25
And wasn't Bobby just cute as a pig's ear?
2:28
I was just thrilled to get his homemade peanut butter.
2:32
But when he said, "Well, Paula, you wanna a recipe too?"
2:37
I said, "You bet I do, baby."
2:38
What a bonus.
2:40
So, we're gonna be making
2:41
Bobby's peanut butter pie later on.
2:44
But first we're gonna start with a cheesecake.
2:47
So let's get going.
2:49
Now, we're gonna start with graham cracker crumbs,
2:53
and a little sugar,
2:56
and a little melted butter.
2:58
I just love my little cast iron skillet
3:01
for melting my butter in.
3:02
All right, so we're just gonna mix that up,
3:04
and moisten all those crumbs in there with that butter.
3:08
So, we're just gonna dump those into our pan.
3:13
Kind of get it distributed and press it down.
3:16
Okay, so we've gotten that in there nicely.
3:19
So we'll move on over to the center of our cheesecake,
3:23
and we're gonna start with three
3:25
eight ounce packages of cream cheese.
3:29
This is gonna make a big, fat cheesecake.
3:32
All right, and we're gonna put a cup of sugar.
3:36
And we're just gonna beat this until it's creamy.
3:40
Make sure our beaters are in there right and they are.
3:45
Now we're gonna add five eggs,
3:47
and I'm gonna add those one at the time.
3:49
Giving them an opportunity
3:51
to get worked into that cream cheese and sugar.
3:55
All right, now we're putting the eggs in it,
3:57
because it's gonna make it cake like,
4:00
because, you know, we're not putting in any flour
4:04
in this particular recipe.
4:06
Some recipes actually call
4:07
for like a fourth of a cup of flour,
4:10
but we're putting in none in this one.
4:14
All right, so we're just gonna mix that up good.
4:16
We're gonna add a tablespoon of vanilla,
4:21
which is just gonna flavor it perfectly.
4:24
And we're ready to go.
4:25
I'm gonna raise my beaters slowly,
4:28
leaving it running just ever so low
4:31
to kind of sling that batter off of those.
4:34
That helps clean our beaters off.
4:37
Now we're gonna pour it into our crust.
4:40
Oh, doesn't that look good?
4:43
It's just as smooth as a baby's behind.
4:49
Right now we're gonna get this in the oven,
4:51
and we're gonna let that bake for about 45 minutes,
4:57
and then we're gonna pull it out,
4:58
let it cool for a minute,
5:00
and we're gonna top it
5:01
with one of my favorite ingredients
5:03
in the whole world, sour cream.
5:06
So I've got one that should be
5:07
ready over here for the topping.
5:11
So let's give it a check.
5:18
Oh, and it is, it's ready.
5:22
Look at that nice cheesecake.
5:24
See where it's got a little crack around the edges,
5:26
letting us know it's ready.
5:28
So I'm gonna sit it right here
5:29
while we stir together our sour cream.
5:33
And I wouldn't recommend using a light sour cream.
5:37
I would go ahead, since you're having cheesecake,
5:40
and do the full strength sour cream.
5:43
And then we're gonna add a little sugar,
5:45
and a little vanilla flavoring.
5:49
And this doesn't require a mixer.
5:51
We're just gonna stir that sugar into our sour cream.
5:55
Now I'm just gonna take this
5:56
and pour it over over the top of our cheesecake,
5:58
and we're gonna run it back in the oven
6:00
for an extra five minutes.
6:02
So that sour cream can kind of set up
6:05
on top of our cream cheese.
6:08
Now we're just gonna spread that around evenly,
6:11
and that five minutes in the oven
6:13
is just gonna let that sour cream kinda set up.
6:22
All right, we're gonna let that bake for five minutes,
6:25
and when we come back,
6:26
I've got one that's cooling in the window
6:28
and ready for that sinful praline sauce.
6:32
So y'all grab your cup of coffee and come right back,
6:35
'cause the best is yet to come.
6:44
I so hope y'all are enjoying the show.
6:46
And if you do.
6:48
Be sure to click like, subscribe and
6:51
notification bell so you'll never miss a video.
6:55
And we'll be right back after the break.
7:01
Okay, I've got this cheesecake in the window
7:04
that's totally, totally chilled.
7:07
There's a nice, little breeze this morning,
7:08
so it is totally cool.
7:11
I'm gonna sit it right here,
7:12
and we're gonna make that sinful praline sauce to go on it.
7:14
It' won't take it but a minute to make.
7:17
I'm gonna use, oh, about two tablespoons
7:21
of packed brown sugar.
7:23
Oh, I'm gonna do just a little extra.
7:26
And then I've got ordinary cornstarch,
7:28
and this is gonna tighten up our praline sauce,
7:31
so it'll stick to that cheesecake.
7:36
I'm gonna kinda mix that together quickly,
7:38
and then we're gonna add one cup of dark corn syrup.
7:45
Mm, that's gonna give us a nice
7:49
caramelly praline look to our sauce.
7:53
And we're just gonna cook this just long enough
7:56
for the cornstarchy taste to dissolve and the sugar.
8:00
And while that's getting hot and bubbly,
8:03
I'm gonna come over here,
8:04
and I'm gonna just do a light chop to these pecans.
8:08
We don't want them ground too fine,
8:11
'cause you wanna know that you're actually eating
8:13
a pecan on top of that cheesecake.
8:15
Just like that.
8:17
That's probably about a half a cup.
8:21
And when we take it off,
8:23
I'm gonna add some vanilla flavoring.
8:25
But I've already got some here that's cooled
8:28
and ready for our cheesecake.
8:30
Look how delicious this looks.
8:33
That caramel and that pecan.
8:36
Oh, it's gonna be so good.
8:38
All right, we're gonna just gently remove that ring.
8:42
(laughs) I just love cheesecake.
8:47
I love coming to work everyday.
8:49
All right, I'm gonna ease up there, perfect cheesecake.
8:56
Whoops, that won't hurt it though.
8:59
All right, this is nice and bubbly.
9:03
So I'm gonna turn it off.
9:05
All right, here we go.
9:07
Get set, go.
9:11
(sighs) And you see where I messed up that plate?
9:15
I think I know just what'll fix it.
9:18
We're gonna cover that up
9:19
with just a little bit of sweetened fresh cream.
9:24
Does that look delicious or what?
9:27
Wish you were here, Micheal, too bad.
9:34
It's unbelievably wonderful.
9:38
I'm gonna sit that right there.
9:39
And now let's move on to Bobby's peanut butter pie.
9:43
I'm gonna take an eight ounce package of cream cheese,
9:49
and I'm gonna give it just a quick little beat
9:52
to get it creamy and smooth.
9:54
All right, now I'm gonna take just 4x powdered sugar,
9:58
and add to that.
10:02
All right, now I'm gonna cut that off,
10:03
and I'm gonna put a cup of Bobby's peanut butter in it.
10:08
And this is a natural peanut butter.
10:10
It doesn't taste like your store bought.
10:16
All right, there we go.
10:18
And I'm gonna just add that to the cream cheese,
10:22
and give that a quick whip.
10:23
Down in Southwest Georgia,
10:25
peanuts are a very high commodity.
10:28
In fact, Mr. Jimmy started selling peanuts
10:32
on the streets of Plains when he was four years old.
10:35
So he realized the value of this nut
10:38
very early on in his life.
10:40
Now all we have to do at this point
10:42
is fold it into our heavy cream.
10:45
Now if you wanted to I guess you could
10:47
use a refrigerator type topping,
10:50
but the fresh cream really makes it good.
10:54
So, just gonna fold that together into that whipping cream,
10:58
and we're gonna put it into
11:00
a store bought graham cracker crust.
11:07
So we're just gonna pile that in there.
11:10
All right, we've got this one piled high
11:12
full of that peanut butter and cream cheese and heavy cream.
11:16
And we're gonna stick it in the refrigerator,
11:18
and just let it setup which won't take long.
11:21
In fact, I already have one that's ready right here
11:24
for us to pull out and look at and possibly even sample.
11:30
Doesn't that look good?
11:31
It's got a nice brown look to it.
11:33
See how it cuts.
11:35
Oh, it cuts beautifully.
11:36
And I'm just gonna cut me a little, little, tiny piece.
11:44
Doesn't that look yummy?
11:48
Looks delicious.
11:51
And I'm gonna sprinkle it with just a few peanuts,
11:54
just a few extra and put me a dollop of cream on it.
12:07
Looks like this one turned out just perfect.
12:13
So good, Bobby.
12:15
Thank you, Jean, so much
12:17
for writing down this recipe for me.
12:18
Y'all don't go anywhere,
12:21
because next I'm gonna be baking up
12:23
a crunchy topped hot apple pie.
12:26
So I'll see y'all in a minute.
12:32
I hope y'all are enjoying the show
12:35
and I want to hear from you.
12:36
Tell me what recipes or videos you'd like to see me
12:39
make by just leaving a short comment below.
12:43
Now, let's get back to the show, y'all.
12:50
Now, I've just taken my first apple pie out of the oven,
12:53
and I'm gonna sit it here in the window and let it cool.
12:56
And if y'all will come back into the kitchen,
12:58
'cause I wanna show you how easy it was
13:01
to make America's favorite pie, the apple pie.
13:06
Mm, I wish y'all were here to smell
13:08
how delicious that pie smells.
13:10
So easy though.
13:11
You can have you one in the oven just in a jiffy.
13:15
I'm gonna start by using Rome apples,
13:17
and I'm gonna squeeze about
13:20
a tablespoon of lemon juice over them
13:24
to just keep them from turning dark.
13:26
And I'm gonna use about 3/4 a cup of sugar,
13:33
and to that we're gonna add one tablespoon of flour,
13:39
a pinch of salt,
13:42
and some ground cinnamon.
13:46
And we're just gonna stir that up.
13:48
One of my buddies, her name's Julia Christian,
13:51
she gave me this recipe.
13:52
She said, "Paula, you gotta try this.
13:53
"This is just my favorite of all the apple pies."
13:56
And I did and I love it,
13:58
because we actually put applesauce in it,
14:01
which makes it so good.
14:02
So, we're gonna toss our apples into our sugar and flour,
14:08
and get those apples nice and coated with that sugar.
14:11
Ooh, I can smell the lemon and the cinnamon.
14:15
All right, now we're just gonna add our applesauce,
14:18
which really is just a little different
14:22
from your ordinary apple pie.
14:24
We're just gonna give that a little stir.
14:27
Doesn't that look yummy?
14:29
All right, I'm gonna let that sit there a minute,
14:30
because I wanna talk to you about your pie crust.
14:34
You probably hear me saying all the time
14:36
I really love the refrigerated dough.
14:39
Now I've taken one section
14:43
and I have put it in our pie plate.
14:46
And you see I'm using a deep pie plate
14:48
for the apple pie today.
14:51
And we're just gonna take that
14:53
and pour it into the raw crust,
14:56
'cause this is gonna bake long enough
14:58
for your crust to actually get done on you.
15:01
Gonna just make sure that applesauce
15:03
is distributed all around there.
15:07
And I'm gonna dot it with some butter.
15:10
Just season up those apples just a little bit.
15:14
Okay, now, we're gonna put a lattice crust on this pie,
15:19
and it's so very simple.
15:21
We're gonna take an extra round of dough.
15:24
Now this is on parchment paper so it won't stick on me.
15:27
Now I'm gonna take my knife,
15:29
and I'm gonna run it down into my flour,
15:32
so the dough won't stick to our knife.
15:36
I'm just gonna cut us some strips.
15:38
Now if you like wide lattice, you can cut them wide.
15:42
If you like a narrow lattice, you can cut them more narrow.
15:46
All right, so we're gonna start
15:48
with the outside of our circle.
15:50
And I'm gonna use five strips.
15:53
Now latticing is very, very simple.
15:57
I'm gonna pull every other strip back,
16:00
and lay a piece of crust in there,
16:02
and then fold that back over.
16:04
So you see I've got three strips under, two strips over.
16:09
All I'm gonna do now is take
16:10
the three strips that are under,
16:13
bring them back,
16:15
and come in there with another piece.
16:17
Bring them back over,
16:19
and then do the same thing again with another strip.
16:22
It looks like it might be hard, but it's not at all.
16:26
And we have a latticed pie crust.
16:29
Now I'm gonna come in and just take the edges
16:32
and trim them up to fit our plate.
16:34
Now before we put that in the oven,
16:37
we are gonna make a crunch topping for it.
16:39
It's very, very simple to do.
16:41
We're gonna take some flour,
16:45
some sugar, and just a pinch of salt,
16:53
and then we're gonna cut in some butter.
16:54
Then till it's kind of crumbly,
16:56
just like we were making biscuits.
17:01
And then we're gonna come over here,
17:02
and just sprinkle this on top of our pie.
17:05
All right, now we're gonna slip this into the over
17:07
which has been preheated to 425 degrees.
17:11
We're gonna let it bake for about 10 minutes,
17:13
and then we're gonna lower the temperature to 350.
17:16
But this one in the window should be ready
17:18
for you and me to taste.
17:25
(Paula sighs)
17:29
And you know, I don't believe
17:30
that we can have a piece of apple pie
17:33
without some vanilla ice cream.
17:35
So you see I got my scoop right ready.
17:38
But I'm gonna go ahead and cut into this one,
17:41
and get it on the plate.
17:42
And while I'm getting this ready,
17:44
I'm wanna tell you how Southerners love their apple pie.
17:48
When I was a little girl and my mother would make apple pies
17:51
she would always pull out the cheddar cheese, grate that,
17:55
put it on top of the slice of apple pie,
17:57
and run it under the broiler.
17:59
And we would have cheese topped apple pie
18:03
that was so delicious.
18:09
But I'm gonna serve this first piece with vanilla ice cream.
18:16
Doesn't that look good?
18:17
You can see all that applesauce oozing out of there.
18:26
Y'all think I got me enough ice cream?
18:28
I hope this is gonna work out right.
18:35
Oh, doesn't that just look yummy?
18:42
It is too good and too simple.
18:44
I gotta take a quick break and when I come back,
18:47
I'm gonna share some baking tips with you.
18:50
So y'all don't leave me now.
18:55
I so hope y'all are enjoying the show.
18:57
And if you do.
18:59
Be sure to click like, subscribe and
19:02
notification bell so you'll never miss a video.
19:06
And we'll be right back after the break.
19:12
There's so many varieties of apples out there,
19:15
you can almost confuse one.
19:17
But if you'll stick with a apple
19:18
that has a lot of sugar in it,
19:20
that will help it hold its shape.
19:22
And for your apple pies, I recommend the Rome apple,
19:26
the Granny Smith or the Golden Delicious.
19:28
All these will work out real, real well for your pie.
19:31
And for those big, old cheesecakes,
19:33
if you're having a cocktail party,
19:35
and everybody just wants a little bite,
19:38
just downsize them into your mini muffins,
19:41
and people will think you're just wonderful,
19:45
and awfully, awfully sweet.
19:48
I hope that y'all sugar and spice day
19:50
will be as sweet and spicy as mine's been.
19:53
I hope that you'll try the cheesecake recipe
19:55
just lathered with sour cream and the praline sauce.
19:59
And of course, Bobby and Jean's peanut butter pie
20:02
is just out of this world.
20:05
And the crunch top apple pie is just so delicious.
20:09
In fact, I've got some with some melted cheese on it
20:13
that I've just got to taste.
20:15
You just need to try this,
20:16
because cheese and apples just go together.
20:22
Mm, my mother may not be with me today,
20:26
but she'll forever live in my heart.
20:29
And on that note, America,
20:32
I wish you best dishes from my kitchen to yours.
20:39
Hey, y'all, it's Paula Deen.
20:41
Now, if you enjoyed this video, be sure to like it
20:45
and click the subscribe button as well as the notification
20:49
and bell to be alerted when I post a video.
20:52
Love and Best Dishes Y'all.
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