Up next in 10
One of Paula's favorite meals is Sunday brunch combining great meals from both breakfast and lunch to enjoy with your family. It's the perfect excuse to have two meals in one sitting.
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#pauladeen #fullepisodefriday
In this episode of Paula Deen's Home Cooking Season 5, Paula creates some of her favorite brunch dishes
Apple Bread - https://www.pauladeen.com/recipe/applesauce-bread/
Cheesy Baked Garlic Grits - https://www.pauladeen.com/recipe/baked-garlic-cheese-grits/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and you know I
0:02
don't think there's anything like a
0:04
Sunday brunch to me it's kind of like
0:06
the perfect excuse to have two meals in
0:09
one sitting and you know what I think I
0:11
want to start today by baking up an
0:13
apple bread that's spread with a creamy
0:16
apple butter that's just out of this
0:18
world and we can't resist following up
0:20
with my cheesy baked garlic bread and
0:23
then I'm gonna finish everything off
0:26
with that delicious little savory
0:28
sausage ball and all of these things are
0:31
gonna make a beautiful breakfast buffet
0:33
so y'all go pour yourself a cup of
0:35
coffee and whet your appetite because
0:38
today it's French time
0:47
you
1:12
come on closer
1:14
all right can you see good I can't
1:17
hardly wait to show you all this
1:19
applesauce spread that I've got in the
1:21
oven
1:23
look at that Gerty look at that bread
1:28
done that look delicious y'all this is
1:32
just the beginning of the brunch that
1:35
we're cooking today and there's nothing
1:36
like having the time at on a weekend to
1:40
really spend on your dishes and this is
1:43
one of those just yummy things that
1:45
everybody's going to enjoy today and if
1:47
there's any leftover will enjoy it all
1:49
week now I'm going to show you how to
1:52
make this easy applesauce bread we're
1:55
gonna start with a stick of butter
1:57
I know y'all was surprised but that's
2:00
really the best ingredient for this
2:02
we're gonna start by creaming our butter
2:07
and now I'm gonna add 1/4 of a cup of
2:11
brown sugar and you're gonna find that
2:16
your batter is gonna be real real thick
2:18
because it's like a real dense bread
2:21
like almost like a pound cake all right
2:25
now I'm gonna just add 2 cups of
2:29
all-purpose flour a teaspoon of baking
2:34
powder a teaspoon of baking soda 1/2 a
2:40
teaspoon of salt a teaspoon of cinnamon
2:45
a teaspoon of allspice and two eggs
2:57
[Music]
3:00
a teaspoon of vanilla and one cup of
3:07
applesauce and we're just going to mix
3:13
this all together until it's
3:14
incorporated and then I'm gonna stir in
3:17
some walnuts and some raisins all right
3:29
now I'm just gonna fold in walnuts you
3:32
can use any nut that you like but I love
3:35
the walnuts for this and raisins I'm
3:38
using a dark raisin you can use a white
3:41
raisin or you can completely omit them
3:43
but I love the raisins because they make
3:47
this taste like one of my favorite
3:49
cookie batters oatmeal cookies so I just
3:52
love the raisins now I've got us a 9 by
3:55
5 loaf pan prepared I've greased it and
3:59
floured it and we're just gonna put this
4:02
in there I've got my oven preheated to
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350 degrees and we're gonna bake this
4:10
off about 60 to 65 minutes you can serve
4:14
this with just butter you can serve it
4:15
with cream cheese but I've made us a
4:18
creamy apple butter to go with our bread
4:20
this morning all right now let's pop
4:22
this in and before you know it we're
4:26
gonna have a wonderful homemade
4:29
applesauce spread so I want to show
4:33
y'all how quickly I mixed up this apple
4:36
butter I'm gonna start with one softened
4:38
8 ounce package of cream cheese and I
4:42
just bought some regular apple butter
4:44
that you can get at your grocery store
4:46
it's in the jelly and jam section and
4:51
I'm just gonna kind of cream this up a
4:53
minute
4:54
and it doesn't take but a second and now
4:57
I'm gonna add my store-bought apple
5:00
butter and this is so good with Apple
5:05
bread because it's not overpoweringly
5:08
sweet so if you want just a hand of
5:11
something this is perfect alright let's
5:20
come over here and in and check out our
5:23
bread maybe it's cool enough yeah I
5:27
think it's cooled off enough
5:33
here we go again y'all hold on I think
5:44
it just needs the a run of the knife I
5:47
tell you what we could do
5:49
probably an hour's worth of bloopers old
5:52
things that don't come out all that
5:54
easily that are supposed to all right
5:57
listen
5:57
there we go oh look at that beautiful
6:03
bread oh this bread smells divine it's
6:15
perfectly delicious so I want to taste
6:19
it while it's warm hmm
6:33
it reminds me of oatmeal cookies and
6:36
carrot cake all at the same time you're
6:39
gonna love it
6:41
Gertie is just waiting for me to throw
6:45
her a crumb in fact I think Gertie is
6:48
maybe my biggest fan she loves my
6:52
cooking
6:54
don't you Gertz when we come back it's
6:57
gonna be wonderful creamy rich cheesy
7:00
garlic grits
7:01
[Music]
7:07
[Music]
7:15
no respectable breakfast would not serve
7:21
grits so that's what we're going to make
7:23
next now I've got a six cups of chicken
7:27
stock and a little salt and pepper
7:30
that's come to a bowl now we're going to
7:32
add two cups of grits that I've added
7:36
1/4 of a teaspoon of garlic powder 2 and
7:40
this is the most important step to
7:43
making your grits is that you constantly
7:46
stir them until they get good enoy stand
7:49
each grain is nice and wet and I'll come
7:55
back and I'll stir those again I don't
7:58
like to get too far from my grit pot
8:00
when I'm cooking grits all right now
8:02
we're going to put the lid on that and
8:04
we're gonna let that cook 8 minutes and
8:06
I have some that's already cooked for 8
8:09
minutes right here in this pot you can
8:11
see that they're nice and thick
8:14
all right we're fixing to change a
8:17
little bit of that so now I'm gonna get
8:20
the cheese ready to go in I love rolls
8:28
of cheese that are flavored with garlic
8:30
but they're very hard to find so if you
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can't find the rolls of cheese that are
8:37
garlic flavored you can do just like
8:39
I've done you can add your garlic
8:40
separate but those garlic cheese rolls
8:44
are found in the dairy section at the
8:46
grocery store and like I said we use a
8:49
lot of those down here in the south but
8:54
they can be hard to find even down here
8:56
so this is a great way to substitute now
9:00
I'm just cutting this up strictly so it
9:03
will melt faster and we're going to toss
9:07
these over into our grits all right I'm
9:13
gonna kind of move these pots around
9:17
so I can get it a little closer to me
9:21
turn that off all right I'm gonna stir
9:30
that cheese up into there and I'm gonna
9:35
add a stick of butter whole stick and
9:44
you can see how thick our grits are all
9:51
right it won't take long for that cheese
9:53
to melt they're already getting real
9:57
real creamy and kind of hard to stir so
10:01
I'm gonna add a half a cup of milk it's
10:05
gonna loosen that up some and it's gonna
10:13
make them so rich and creamy grits is
10:19
one of those comfort foods you know that
10:22
that if we're sick we want a bowl of
10:25
cheese grits with soft scrambled eggs in
10:29
it it's just something that we just love
10:33
very very much here in the south and
10:35
there are several ways you can do them
10:38
you can cook them in water if you want a
10:40
really rich grits you can cook it in the
10:42
chicken stock like I've done and then
10:48
add the milk to it or the cream
10:50
sometimes I put heavy cream in them all
10:53
right so what I'm gonna do now is I'm
10:55
going to add the eggs but before I just
10:57
dump them in there I'm going to temper
10:59
those eggs by slowly warming them
11:04
because I don't want them to turn to
11:07
scrambled eggs when I put them in that
11:08
pot all right I think those are safely
11:13
warm to add to the grits
11:23
one of the important things about
11:25
cooking grits is if you don't salt them
11:28
at the very beginning of cooking it's
11:30
almost like impossible to ever get them
11:32
salty enough so you want to make sure
11:37
that you've got salt in your water right
11:41
now we're just gonna pour this in our
11:43
casserole dish the grits are completely
11:48
done you know it's just the egg that we
11:52
want to cook now I'm gonna top my grits
11:55
today with a sharp white cheddar you can
12:01
do any any of the cheese's that you like
12:04
but this one just looks so good it
12:08
tastes so good we've got our oven
12:14
preheated to 350 degrees we're gonna pop
12:17
this in oh maybe for 35 or 40 minutes
12:19
the grits are cooked we just want the
12:22
eggs just set so in that goes alright
12:29
when we come back it's gonna be sausage
12:32
sausage and more sausage how about
12:34
sausage balls and we're gonna dip them
12:37
in those wonderful creamy rich cheesy
12:40
garlic grits
12:42
[Music]
12:48
[Music]
12:55
welcome back y'all I'm so glad you
12:58
decided to come back with me because
13:00
today and we're cooking a fabulous
13:03
fabulous brunch while we won't break I
13:08
got a grits casserole ready for us and
13:11
we'll pull this out while it's hot and
13:13
bubbly doesn't that look just sinfully
13:18
wonderful and rich gooey and you see
13:30
what the eggs have done to it
13:33
they made it set up almost like a pie
13:44
oh my goodness there
13:52
look how delicious those look you don't
13:56
have to be a southerner to enjoy grits
13:59
y'all hang with me stick with me and
14:02
before you know it folks in New Jersey
14:04
I'll be just living on grits smells like
14:15
cheese and butter and corn mmm
14:23
almost makes my eyes watery just tasting
14:28
those crits out of this world well let's
14:31
move on though cuz I want to share this
14:34
little simple recipe with y'all I'm
14:37
willing to bet money on the fact that
14:40
this was probably the first hors
14:42
d'oeuvre ever made for party probably
14:45
when I was 19 it's been around 100 years
14:50
some of you may have had it and some of
14:53
you may have not so if you don't if you
14:56
haven't had this or don't know about
14:57
this little recipe I want to share it
14:59
with because it's great at a cocktail
15:00
party it's wonderful for breakfast when
15:03
we get through with them it's gonna
15:05
taste like a sausage biscuit and we're
15:08
gonna take a biscuit mix three cups of a
15:11
biscuit mix of your choice we're going
15:14
to take a pound of ground sausage and
15:17
this is one of those things that you
15:19
have to do with your hands there's just
15:23
no way around it because you need the
15:25
heat from your hands to break down that
15:27
sausage so I'm gonna just go in like
15:30
this and make sure that this get mix
15:36
gets all mixed in I'm just gonna
15:40
incorporate those together and then I'm
15:43
gonna come in here with four cups of
15:44
shredded cheese now this is a white
15:47
cheddar you can use yellow or if you
15:51
really wanted to spice them up you could
15:53
use a peppery Monterey Jack or something
15:59
with some bite to it we really had the
16:03
cheese in this show wet and we
16:07
but like I said now you're really gonna
16:10
have to get in there and and just work
16:12
this and work it this is not something
16:15
that you're gonna mix up in two or three
16:16
minutes all right I've got all of our
16:21
ingredients mixed up together real well
16:23
and there's not by three ingredients a
16:25
biscuit mix of fresh ground sausage and
16:28
cheese that's all it is to it and we're
16:32
just gonna pinch them off and roll them
16:35
about the size of a small walnut all
16:40
right we're gonna put this in the oven
16:41
it's preheated to 375 degrees we're
16:45
gonna keep an eye on these and we're
16:46
gonna cook them for probably about 18
16:49
minutes but for your own oven at home
16:51
you'll want to kind of check them like
16:53
after 10 or 12 minutes because I really
16:56
don't know how your oven cooks at home I
16:58
just know how mine cooks so 18 minutes
17:01
should do it
17:04
in they go
17:06
gotten to wash my hands all right I've
17:15
got a pan back here that I got ready and
17:19
they've cooled off a little bit now I'm
17:22
gonna show you how I like to eat my
17:25
sausage balls like if I'm having a
17:30
sausage biscuit I love mustard on it and
17:32
I love mayonnaise so all I do is mix a
17:36
little mustard with some mayonnaise but
17:42
those that watch my show you know I'm a
17:45
mayonnaise freak I love me some
17:48
mayonnaise and I'm just gonna put that
17:55
sauce right here in my container and
18:00
then I'm gonna just pile up my sausage
18:04
balls around it well except for one
18:09
Gertie has patiently waited Gerdes been
18:13
with me the whole time I've been making
18:15
these sausage balls so
18:18
let's see that's the biggest piece gurdy
18:20
way to go and harry gets the little
18:25
piece and their mama gets to taste it
18:34
after all these years these simple
18:38
little things are so good um I'm gonna
18:42
clean up I'm gonna come back and got
18:44
some tips for you I'm gonna show you how
18:47
to set up a fabulous fabulous Bloody
18:50
Mary bar because everybody loves a
18:53
little Bloody Mary at their brunch so
18:56
I'll see y'all back in a minute it's
18:57
gonna be so good
19:01
[Music]
19:08
you
19:10
[Music]
19:14
you know you just can't have a brunch
19:17
without a Bloody Mary and there's
19:19
nothing more fun than going up to a bar
19:21
and making your own now I rim my glass
19:24
with lemon I'm putting it over here and
19:26
would you believe beef bullion I'm gonna
19:31
add my ice and then I've got all these
19:35
things out for everybody I'm gonna add a
19:37
little wasabi a little salary a little
19:41
seasoning salt little jalapeno a little
19:45
old bay I think a few capers and onion
19:57
with this Bloody Mary bar you can make
20:00
any kind of Bloody Mary you want and
20:03
that's bloody well good I think that
20:11
y'all are probably gonna agree with me
20:13
that these delicious dishes would be
20:16
just perfect to have during a Sunday
20:18
brunch between Apple bread with a sweet
20:21
apple butter or the creamy garlic cheese
20:24
grits are those little savory sausage
20:27
balls you could have a houseful or just
20:30
a small gathering and I grant you
20:33
nobody's gonna leave with an empty
20:35
stomach you know the only thing it might
20:37
should come with a warning like this may
20:41
be bringing on too many weekend house
20:43
guests that's my story and I'm sticking
20:46
to it so until next time y'all I send
20:49
you love and best dishes from my kitchen
20:52
to yours don't we Gertie don't we don't
20:56
we gertie
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