Up next in 10
Paula Deen heads to the home of Jimmy Carter, Plains Georgia to pick up some peanut butter. Paula's Home Cooking Season 02, Episode 14.
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Cheescake with Praline Sauce
https://www.pauladeen.com/recipe/cheesecake-with-praline-sauce/
Peanut Butter Pie
https://www.pauladeen.com/recipe/peanut-butter-pie/
Apple Pie
https://www.pauladeen.com/recipe/crunch-top-apple-pie/
This episode will be sure to satisfy your sweet tooth.
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Show More Show Less View Video Transcript
0:00
hey y'all i'm paula dean and whether you
0:03
prefer sugar or spice i'm gonna make
0:05
everything nice with some of my favorite
0:07
desserts that are so delicious but
0:09
before i get started let's run to plains
0:11
georgia the peanut capital of the world
0:14
for some of their freshly creamed peanut
0:16
butter and then we're gonna head back to
0:17
the kitchen where i'm gonna put bob's
0:19
peanut butter pie recipe to test taste
0:22
test that is and today we're making the
0:24
cream of my cheesecake crops smothered
0:26
in a syrupy praline sauce and if that's
0:29
not sweet enough i'm gonna spice it up
0:32
with my crunch top apple pie that's sure
0:34
to please so y'all bring your sweet
0:36
tooth cause life's about to get even
0:40
sweeter if y'all are aware or not but i
0:42
went to plains georgia and had the most
0:44
wonderful chat with one of our
0:46
presidents jimmy carter had such a
0:49
wonderful time and as you know planes is
0:52
all about peanuts
0:54
for today's show
0:56
i think we ought to go back to plains
0:58
and get some peanuts and maybe even some
1:00
peanut butter because today it's all
1:02
about sugar and spice and everything
1:06
nice just what us little girls are made
1:08
of so y'all come with me we're gonna
1:10
have a nutty day today
1:14
[Music]
1:22
hey bobby hey paula how you doing again
1:25
fine it's so good to see you i hadn't
1:26
seen you since i was here to chat with
1:28
the president good how'd the cat go oh
1:30
gosh it was just fabulous hey i'm here
1:33
for another reason today though i heard
1:35
about your peanut butter bobby what
1:37
makes your peanut butter so much better
1:39
our peanut butter is an all-natural
1:42
snack him with fried peanuts ground up
1:44
into peanut butter
1:46
everything in here is a good plate well
1:48
i'm thinking about making a pie i got a
1:50
couple of recipes for peanut butter buys
1:52
i've got a great peanut butter pie
1:54
recipe
1:55
would you share it with me i certainly
1:56
will we used to serve this in our
1:58
restaurant whenever we was here in
1:59
plains so this is a great peanut butter
2:01
pie recipe you know that you could use
2:04
if you like well i can't wait to get to
2:06
my kitchen and make that pie i
2:08
appreciate so much you give me the
2:10
peanut butter
2:11
and the recipe thank you thank you bobby
2:14
i'll see you next time
2:22
[Music]
2:25
well did y'all have fun visiting planes
2:28
such a pretty little town and the
2:30
carters are so nice and wanting bobby
2:33
just cute as a pig's ear i was just
2:36
thrilled to get his homemade peanut
2:37
butter
2:38
but when he said well paula you want a
2:41
recipe too
2:43
i said you bet i do baby what a bonus
2:46
so we're gonna be making bobby's peanut
2:48
butter pie later on but first we're
2:51
going to start with a cheesecake so
2:54
let's get going now we're going to start
2:56
with graham cracker crumbs
2:59
and a little sugar
3:02
and a little melted butter i just love
3:05
my little cast iron skillet for melting
3:08
my butter in all right so we're just
3:09
going to mix that up and moisten all of
3:12
those crumbs in there with that butter
3:15
so we're just going to dump those into
3:17
our pan
3:20
kind of get it distributed and press it
3:22
down okay so we got that in there nicely
3:25
so we'll move on over to the center of
3:28
our cheesecake
3:29
and we're going to start with three
3:31
eight ounce packages of cream cheese
3:35
this is gonna make a big fat cheesecake
3:38
all right we're gonna put a cup of sugar
3:42
and we're just gonna beat this until
3:44
it's creamy
3:46
make sure our beaters are in there right
3:48
and they are
3:51
now we're going to add five eggs and i'm
3:54
going to add those one at the time
3:56
giving them an opportunity to
3:59
get worked into that cream cheese and
4:01
sugar
4:02
all right now we're putting the eggs in
4:03
it because it's going to make it
4:06
cake-like because you know we're not
4:07
putting any flour
4:10
in this particular recipe some recipes
4:13
actually call for
4:14
like a fourth of a cup of flour but
4:17
we're putting in none in this one
4:20
all right so we're just gonna mix that
4:22
up good we're gonna add a tablespoon
4:26
of vanilla which is just gonna flavor it
4:29
perfectly and we're ready to go i'm
4:32
gonna raise my beaters slowly
4:35
leaving it running just ever so low to
4:37
kind of sling that
4:39
batter off of those that helps clean our
4:41
beaters off
4:43
now we're going to pour it into our
4:44
crust
4:46
oh doesn't that look good
4:49
it's just as smooth as a baby's behind
4:56
now we're going to get this in the oven
4:57
and
4:59
we're going to let that bake for about
5:01
45 minutes and then we're going to pull
5:04
it out let it cool for a minute and
5:07
we're going to top it with one of my
5:09
favorite ingredients in the whole world
5:11
sour cream so i've got one that should
5:13
be ready over here
5:15
for the topping
5:17
so let's give it a check
5:24
oh and it is it's ready
5:28
look at that nice cheesecake and see
5:30
where it's got a little crack around the
5:32
edges letting us know it's ready so i'm
5:34
going to sit it right here while we stir
5:36
together our sour cream
5:39
and i wouldn't recommend using
5:42
a light sour cream i would go ahead
5:45
since you're having cheesecake and do
5:47
the full strength sour cream and then
5:49
we're going to add a little sugar
5:51
and a little vanilla flavoring
5:56
and this doesn't require a mixer we're
5:58
just going to stir that sugar into our
6:00
sour cream now i'm just going to take
6:02
this and pour it over the top of our
6:04
cheesecake and we're gonna run it back
6:06
in the oven for an extra five minutes so
6:08
that sour cream can kind of set up on
6:11
top of our cream cheese
6:14
now we're just gonna spread that around
6:16
evenly and that five minutes in the oven
6:19
is just gonna let that sour cream kind
6:22
of
6:22
set up
6:28
all right we're gonna let that bake for
6:30
five minutes
6:31
and when we come back i've got one
6:33
that's cooling in the window and ready
6:36
for that sinful praline sauce so y'all
6:39
grab your cup of coffee and come right
6:41
back cause
6:42
the best is yet to come
6:50
[Music]
6:59
okay i've got this cheesecake in the
7:01
window that's totally totally chilled
7:04
there's a nice little breeze this
7:05
morning so it is totally cool i'm gonna
7:08
sit it right here and we're gonna make
7:10
that sinful praline sauce to go on it
7:12
won't take it but a minute to make i'm
7:15
gonna use oh about two tablespoons of
7:18
packed brown sugar
7:20
oh i'm gonna do just a little extra
7:24
and then i've got ordinary corn starch
7:26
and this is gonna tighten up our
7:28
rayleign sauce so it'll stick to that
7:30
cheesecake
7:33
we're going to kind of mix that together
7:34
quickly and then we're going to add one
7:37
cup
7:38
of dark corn syrup
7:42
mmm
7:43
that's gonna give us a
7:46
nice
7:47
caramely praline look to our sauce
7:50
and we're just gonna cook this just long
7:53
enough for the cornstarchy taste to
7:56
dissolve and the sugar and while that's
7:59
getting hot and bubbly i'm going to come
8:01
over here and i'm going to just do a
8:03
light chop to these pecans we don't want
8:06
to ground too fine because you want to
8:09
know that you're actually eating a pecan
8:11
on top of that cheesecake just like that
8:14
that's probably about a half a cup
8:18
and when we take it off
8:20
i'm gonna add some vanilla flavoring but
8:23
i've already got some here that's
8:25
cooled and ready for our cheesecake look
8:28
how delicious this looks that caramel in
8:31
that pecan
8:33
oh it's gonna be so good all right we're
8:36
gonna just gently remove that ring
8:41
i just love cheesecake
8:44
i love coming to work every day all
8:47
right i'm gonna ease up there
8:49
perfect cheesecake
8:53
whoops
8:55
that won't hurt it though
8:57
all right this is nice and bubbly
9:00
so i'm gonna turn it off
9:02
all right here we go
9:04
get set go
9:10
and you see where i messed up that plate
9:12
i think i know just what'll fix it we're
9:15
gonna cover that up
9:17
with just a little bit of sweetened
9:20
fresh cream
9:22
does that look delicious or what i wish
9:24
you were here michael too bad
9:32
it's unbelievably wonderful
9:35
i'm gonna sit that right there and now
9:37
let's move on to bobby's peanut butter
9:40
pie i'm gonna take an eight ounce
9:42
package of cream cheese
9:46
and i'm gonna give it just a quick
9:48
little beat to get it creamy and smooth
9:52
all right now i'm going to take just 4x
9:54
powdered sugar and add that
9:59
right now i'm going to cut that off and
10:01
i'm going to put a cup of bobby's peanut
10:04
butter in it and this is a natural
10:06
peanut butter it doesn't taste like your
10:09
store bought
10:14
all right there we go and i'm going to
10:16
just
10:17
add that to the cream cheese
10:19
give that a quick whip down in southwest
10:22
georgia peanuts are a very high
10:24
commodity in fact mr jimmy started
10:27
selling peanuts
10:29
on the streets of plains when he was
10:31
four years old so he realized the value
10:34
of this nut
10:36
very early on in his life now all we
10:38
have to do at this point is fold it into
10:41
our
10:42
heavy cream now if you wanted to i guess
10:44
you could use a refrigerator
10:46
type topping but the fresh cream really
10:49
makes it good
10:51
so just going to fold that together into
10:54
that whipping cream and we're going to
10:56
put it into a store-bought graham
10:59
cracker crust
11:05
so we're just going to pile that in
11:07
there
11:08
all right we've got this one piled high
11:10
full of that peanut butter and cream
11:12
cheese and heavy cream and we're going
11:14
to stick it in the refrigerator and just
11:16
let it set up which won't take long in
11:19
fact i already have one that's ready
11:20
right here
11:22
for us to pull out and
11:24
look at and possibly even sample
11:27
doesn't that look good it's got a nice
11:29
brown look to it
11:31
see how it cuts oh it cuts beautifully
11:34
and i'm just gonna cut me
11:36
a little little tiny piece
11:42
doesn't that look yummy
11:45
looks delicious
11:48
and i'm going to sprinkle it with just a
11:50
few peanuts just a few extra
11:54
and
11:54
put me a dollop of cream on it
12:05
looks like this one turned out just
12:07
perfect
12:11
so
12:12
good bobby thank you gene so much for
12:14
writing down this recipe for me y'all
12:16
don't go anywhere
12:18
because next i'm gonna be baking up a
12:20
crunchy topped hot apple pie so i'll see
12:24
y'all in a minute
12:26
[Music]
12:32
[Music]
12:42
now i've just taken my first apple pie
12:45
out of the oven and i'm going to sit it
12:46
here in the window and let it cool and
12:48
if y'all will come back into the kitchen
12:50
because i want to show you how easy it
12:53
was to make america's favorite pie
12:56
the apple pie
12:59
i wish y'all were here to smell how
13:00
delicious that pie smells
13:02
so easy though you can have your one in
13:04
the oven just in a jiffy
13:07
i'm gonna start by using rome apples
13:09
and i'm gonna squeeze
13:12
about a
13:13
tablespoon of lemon juice over them to
13:16
just keep them from turning dark and i'm
13:18
gonna use about three fourths a cup of
13:22
sugar
13:25
and to that we're going to add one
13:27
tablespoon of flour
13:31
a pinch of salt
13:34
and some ground cinnamon
13:37
and we're gonna just gonna stir that up
13:40
one of my buddies her name's julia
13:42
christian uh she gave me this recipe she
13:44
said paulie you gotta try this it's just
13:46
my favorite of all the apple pies
13:48
and i did and i love it because it's we
13:51
actually put apple sauce in it which
13:53
makes it so good so we're going to toss
13:55
our apples
13:57
into our sugar and flour and get those
14:01
apples nice and coated with that sugar
14:03
ooh i can smell the lemon
14:06
and the cinnamon all right now we're
14:08
just gonna add our apple sauce which
14:11
really is just a little different from
14:14
your ordinary apple pie
14:16
we're just gonna give that a little stir
14:19
doesn't that look yummy all right i'm
14:21
gonna let that sit there a minute
14:23
because i want to talk to you about your
14:25
pie crust you probably hear me saying
14:27
all the time i really love the
14:29
refrigerated dough
14:31
now i've taken
14:33
one section and i have put it in our pie
14:37
plate
14:38
and you see i'm using a deep pie plate
14:40
for the apple pie today
14:43
and we're just going to take that and
14:45
pour it into the raw crust because this
14:48
is going to bake long enough for your
14:51
crust to actually get done on you i'm
14:53
going to just make sure that apple sauce
14:55
is distributed all around there
14:59
and i'm gonna dot it with some butter
15:02
just season up those apples just a
15:04
little bit
15:06
okay
15:08
now we're gonna put a lattice crust
15:11
on this pine it's so very simple we're
15:14
going to take an extra round of dough
15:16
now this is on parchment paper so it
15:18
won't stick on me now i'm going to take
15:20
my knife and i'm going to run it down
15:22
into my flour so the dough won't stick
15:26
to our knife we're just going to cut us
15:29
some strips now if you like wide lattice
15:33
you can cut them wide if you like a
15:36
narrow lattice you can cut them more
15:38
narrow all right so we're gonna start
15:40
with the outside of our circle and i'm
15:42
gonna use five strips now latticing is
15:47
very very simple
15:49
i'm gonna pull every other strip back
15:52
and lay a piece of crust in there and
15:54
then fold that back over
15:56
so you see i've got three strips under
15:59
two strips over
16:01
all i'm going to do now is take the
16:03
three strips that are under
16:05
bring them back
16:07
and come in there with another piece
16:09
bring them back over and then do the
16:11
same thing again with another strip as
16:14
it looks like it might be hard but it's
16:17
not at all and we have a latticed pie
16:20
crust
16:21
now i'm going to come in and just take
16:23
the edges and trim them up to fit our
16:26
plate now before we put that in the oven
16:29
we are going to make a crunch topping
16:31
for it very very simple to do we're
16:33
going to take some flour
16:37
some sugar
16:40
and just a pinch of salt
16:45
and then we're going to cut in some
16:46
butter until it's kind of crumbly just
16:48
like we were making biscuits
16:53
and then we come come over here and just
16:55
sprinkle this on top of our pie all
16:57
right now we're going to slip this into
16:59
the oven which has been preheated to 425
17:02
degrees we're going to let it bake for
17:04
about 10 minutes and then we're going to
17:05
lower the temperature to 350.
17:08
but this one in the window should be
17:10
ready for you and me to taste
17:21
and you know i don't believe that we can
17:23
have a piece of apple pie
17:25
without some vanilla ice cream so you
17:27
see i got my scoop right ready
17:30
but i'm gonna go ahead and cut into this
17:32
one and get it on the plate and while
17:35
i'm getting this ready i want to tell
17:37
you how southerners love their apple pie
17:40
when i was a little girl and my mother
17:42
would make apple pies she would always
17:44
pull out the cheddar cheese
17:46
grate that put it on top of the slice of
17:49
apple pie and run it under the broiler
17:52
and we would have cheese topped apple
17:54
pie
17:55
that was so delicious
18:01
but i'm going to serve
18:03
this first piece
18:06
with vanilla ice cream doesn't that look
18:08
good you can
18:10
see all the applesauce oozing out of
18:12
there
18:18
y'all think i got me enough ice cream i
18:20
hope this is gonna work out right
18:28
doesn't that just look yummy
18:34
it's too good and too simple i gotta
18:37
take a quick break and when i come back
18:39
i'm gonna share some bacon tips with you
18:42
so y'all don't leave me now
18:50
[Music]
18:58
there's so many varieties of apples out
19:00
there it can almost confuse one
19:03
but if you'll stick with an apple that
19:04
has a lot of sugar in it that will help
19:07
it hold its shape and for your apple
19:09
pies i recommend the rome apple the
19:12
granny smith or the golden delicious all
19:14
these will work out real real well for
19:16
your pie
19:17
and for those big old cheesecakes if
19:19
you're having a cocktail party and
19:21
everybody just wants a little bite just
19:24
downsize them into your mini muffins and
19:27
people will think you're just
19:30
wonderful and awfully awfully sweet i
19:34
hope that y'all sugar and spice day will
19:36
be as sweet and spicy as mine's been i
19:38
hope that you'll try the cheesecake
19:40
recipe just lathered with sour cream and
19:43
the praline sauce and of course bobby
19:46
and jeans peanut butter pie is just out
19:49
of this world
19:50
and the crunch top apple pie is just so
19:54
delicious in fact i've got some with
19:57
some melted cheese on it
19:59
that i've just got to taste you just
20:01
need to try this because cheese and
20:03
apples just go together
20:09
my mother may not be with me today
20:12
but she'll forever live in my heart
20:15
and on that note america
20:17
i wish you best dishes from my kitchen
20:21
to yours
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