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Sunday Brunch | 4 Brunch Recipes to Make at Home - Paula's sharing some of her favorite brunch ideas, including a cheese grits casserole, an apple bread recipe, and more. Paula’s Home Cooking, Season 5, Episode 7.
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00:00 Intro
1:19 Applesauce Bread Recipe: https://www.pauladeen.com/recipe/applesauce-bread/
4:02 Creamy Apple Butter Recipe: https://www.pauladeen.com/recipe/creamy-apple-butter/
6:49 Baked Garlic Cheese Grits Recipe: https://www.pauladeen.com/recipe/baked-garlic-cheese-grits/
14:15 Sausage Balls Recipe: https://www.pauladeen.com/recipe/sausage-balls/
19:05 Bloody Mary Recipe
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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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0:00
- Hey, y'all I'm Paula Dean.
0:02
And you know I don't think there's anything
0:04
like a Sunday brunch.
0:05
To me it's kind of like the perfect excuse
0:08
to have two meals in one sitting.
0:10
And you know what?
0:11
I think I want to start today by baking up an apple bread
0:15
that's spread with a creamy apple butter,
0:17
that's just out of this world.
0:19
And I can't resist following up
0:21
with my cheesy, baked garlic grits.
0:24
And then I'm gonna finish everything off
0:26
with that delicious little savory sausage ball.
0:30
And all of these things are gonna make
0:32
a beautiful breakfast buffet.
0:34
So y'all go pour yourself a cup of coffee
0:36
and wet your appetite because today, it's brunch time.
0:41
Y'all come on in, come on closer.
0:45
All right, can you see good?
0:47
I can't hardly wait to show you all this
0:49
applesauce bread that I've got in the oven.
0:53
Look at that Gertie, look at that bread.
0:58
Doesn't that look delicious, y'all?
1:01
This is just the beginning of the brunch
1:04
that we're cooking today.
1:05
And there's nothing like having the time on a weekend
1:09
to really spend on your dishes.
1:12
And this is one of those just yummy things
1:14
that everybody's gonna enjoy today.
1:17
And if there's any leftover, we'll enjoy it all week.
1:20
Now, I'm gonna show you how to make
1:22
this easy applesauce bread.
1:24
We're gonna start with a stick of butter.
1:27
I know y'all are surprised
1:28
but that's really the best ingredient for this.
1:32
We're gonna start by creaming our butter.
1:36
(mixer whirring)
1:39
And now I'm gonna add a fourth of a cup of brown sugar.
1:44
And you're gonna find that your batter is gonna be
1:46
real, real thick, because it's like a real dense bread,
1:51
almost like a pound cake.
1:55
All right, now I'm gonna just add
1:57
two cups of all purpose flour.
2:02
A teaspoon of baking powder, a teaspoon of baking soda.
2:09
A half a teaspoon of salt, a teaspoon of cinnamon.
2:17
A teaspoon of all-spice.
2:22
And two eggs.
2:30
A teaspoon of vanilla.
2:35
And one cup of applesauce.
2:41
And we're just gonna mix this all together
2:43
until it's incorporated.
2:45
And then I'm gonna stir in some walnuts and some raisins.
2:50
(mixer whirring)
2:58
All right, now I'm just gonna fold in walnuts.
3:02
You can use any nut that you like,
3:04
but I love the walnuts for this, and raisins.
3:08
I'm using a dark raisin.
3:09
You can use a white raisin, or you can completely omit 'em,
3:13
but I love the raisins because they make this taste like
3:17
one of my favorite cookie batters, oatmeal cookies.
3:21
So I just love the raisins.
3:24
Now I've got us a nine by five loaf pan prepared.
3:27
I've greased it and flowered it.
3:30
And we're just gonna put this in there.
3:34
I've got my oven preheated to 350 degrees
3:38
and we're gonna bake this off for about 60 to 65 minutes.
3:43
You can serve this with just butter.
3:44
You can serve it with cream cheese,
3:46
but I've made us a creamy apple butter
3:49
to go with our bread this morning.
3:51
All right, now let's pop this in.
3:54
And before you know it we're gonna have
3:57
a wonderful, homemade applesauce bread.
4:02
So I want to show y'all how quickly
4:04
I mixed up this apple butter.
4:06
I'm gonna start with one softened,
4:08
eight ounce package of cream cheese.
4:11
And I just bought some regular apple butter
4:14
that you can get at your grocery store,
4:17
it's in the jelly and jam section.
4:20
Now I'm just gonna kind of,
4:22
cream this up for a minute. (mixer whirring)
4:24
And it doesn't take, but a second.
4:26
And now I'm gonna add my store-bought apple butter.
4:31
And this is so good with the apple bread
4:35
because it's not overpoweringly sweet.
4:38
So if you want just a hint of something, this is perfect.
4:43
(mixer whirring)
4:50
All right, let's come over here now and check out our bread.
4:53
Maybe it's cool enough.
4:56
Yeah, I think it's cooled off enough.
5:03
Here we go again.
5:05
(laughs)
5:07
Y'all hold on.
5:13
I think it just needs a run of the knife.
5:17
I tell y'all what, we could do,
5:19
probably an hour's worth of bloopers,
5:22
on things that don't come out all that easily
5:24
that are supposed to.
5:26
All right let's see, there we go.
5:32
Look at that beautiful bread.
5:38
This bread smells divine.
5:45
It's perfectly delicious.
5:48
So I want to taste it while it's warm.
5:57
(moans)
6:03
It reminds me of oatmeal cookies and carrot cake
6:07
all at the same time.
6:09
You're gonna love it.
6:11
Gertie is just waiting for me to throw her a crumb.
6:16
In fact, I think Gertie is maybe my biggest fan.
6:21
She loves my cooking.
6:23
(laughs)
6:24
Don't you Gerts?
6:26
When we come back, it's gonna be wonderful, creamy,
6:28
rich, cheesy garlic grits.
6:34
I so hope y'all are enjoying the show.
6:36
And if you do.
6:38
Be sure to click like, subscribe and
6:41
notification bell so you'll never miss a video.
6:45
And we'll be right back after the break.
6:51
No respectable breakfast,
6:56
would not serve grits,
6:58
so that's what we're gonna make next.
7:00
Now I've got six cups of chicken stock
7:05
and a little salt and pepper that's come to a boil.
7:08
Now we're gonna add two cups of grits
7:11
that I've added a fourth of a teaspoon of garlic powder to.
7:16
And this is the most important step to making your grits,
7:21
is that you constantly stir 'em,
7:23
until they get good and moist
7:25
and each grain is nice and wet.
7:30
And I'll come back and I'll stir those again.
7:33
I don't like to get too far from my grit pot
7:37
when I'm cooking grits.
7:38
All right, now we're gonna put the lid on that
7:40
and we're gonna let that cook eight minutes.
7:43
And I have some that's already cooked for eight minutes
7:45
right here in this pot.
7:47
You can see that they're nice and thick.
7:50
All right, we're fixing to change a little bit of that.
7:55
So now I'm gonna get the cheese ready to go in.
8:03
I love rolls of cheese that are flavored with garlic,
8:06
but they're very hard to find.
8:08
So if you can't find the rolls of cheese
8:13
that are garlic flavored,
8:14
you can do just like I've done,
8:16
you can add your garlic separate.
8:17
Those garlic cheese rolls are found in the dairy section
8:22
at the grocery store.
8:23
And like I said, we use a lot of those
8:28
down here in the south,
8:29
but they can be hard find even down here.
8:33
So this is a great way to substitute.
8:36
Now I'm just cutting this up,
8:38
strictly so it will melt faster.
8:43
And we're gonna toss these over into our grits.
8:49
All right, I'm gonna kind of move these pots around
8:52
so I can get it a little closer to me.
8:58
Turn that off.
9:04
All right, I'm gonna stir that cheese up into there.
9:11
And I'm gonna add a stick of butter.
9:15
(laughs)
9:17
Whole stick, and you can see how thick our grits are.
9:27
All right, it won't take long for that cheese to melt.
9:32
They're already getting real, real creamy
9:36
and kind of hard to stir,
9:37
so I'm gonna add a half a cup of milk
9:41
that's gonna loosen that up some,
9:49
and it's gonna make 'em so rich and creamy.
9:54
Grits is one of those comfort foods
9:58
you know that if we're sick, we want to bowl a cheese grits
10:03
with soft scrambled eggs in it.
10:07
It's just something that we just love very,
10:10
very much here in the south.
10:12
And there are several ways you can do 'em.
10:14
You can cook 'em in water.
10:15
If you want a really rich grit,
10:17
you can cook it in a chicken stock, like I've done,
10:23
and then add the milk to it, or the cream.
10:27
Sometimes I put heavy cream in 'em.
10:29
All right, so what I'm gonna do now,
10:30
is I'm gonna add the eggs
10:32
but before I just dump 'em in there,
10:34
I'm gonna temper those eggs by slowly warming 'em.
10:40
'Cause I don't want them to turn to scrambled eggs
10:44
when I've put 'em in that pot.
10:47
All right, I think those are safely warm
10:50
to add to the grits.
11:00
One of the important things about cooking grits is
11:03
if you don't salt 'em at the very beginning of cooking,
11:06
it's almost like impossible to ever get 'em salty enough.
11:10
So you want to make sure
11:14
that you've got salt in your water.
11:17
Now we're just gonna pour this in our casserole dish.
11:23
The grits are completely done.
11:26
You know, it's just the egg that we want to cook.
11:30
Now I'm gonna top my grits today,
11:34
with a sharp, white cheddar.
11:37
You can do any of the cheeses that you like
11:40
but this one just looks so good, it tastes so good.
11:49
We've got our oven preheated to 350 degrees.
11:52
We're gonna pop this in, maybe for 35 or 40 minutes.
11:55
The grits are cooked, we just want the eggs to set.
12:01
So in that goes.
12:05
All right, when we come back it's gonna be sausage,
12:08
sausage and more sausage.
12:10
How about sausage balls?
12:13
And we're gonna dip 'em in those wonderful creamy,
12:15
rich, cheesy garlic grits.
12:21
I hope y'all are enjoying the show
12:23
and I want to hear from you.
12:25
Tell me what recipes or videos you'd like to see me
12:28
make by just leaving a short comment below.
12:32
Now, let's get back to the show, y'all.
12:37
Welcome back y'all.
12:39
I'm so glad you decided to come back with me
12:42
because today we're cooking a fabulous, fabulous brunch.
12:49
While we were on break I got a grits casserole ready for us.
12:52
And we'll pull this out while it's hot and bubbly.
12:55
Doesn't that look, just sinfully wonderful.
13:01
And rich.
13:04
And gooey.
13:11
And you see what the eggs have done to it?
13:15
They've made it set up almost like a pie.
13:26
Oh my goodness there.
13:35
Look how delicious those look.
13:38
You don't have to be a southerner to enjoy grits.
13:41
Y'all hang with me, stick with me
13:44
and before you know it, folks in New Jersey
13:46
will be just living on grits.
13:56
It smells like cheese and butter and corn.
14:06
Almost makes my eyes watery,
14:09
just tasting those grits, out of this world.
14:13
Well, let's move on though
14:14
'cause I want to share this little simple recipe with y'all.
14:19
I'm willing to bet money on the fact that this was
14:23
probably the first hors d'oeuvres I ever made for a party.
14:26
Probably when I was 19, it's been around 100 years.
14:32
Some of you may have had it and some of you may have not.
14:36
If you haven't had this or don't know about
14:39
this little recipe, I want to share it with you
14:40
'cause it's great at a cocktail party.
14:43
It's wonderful for breakfast.
14:44
When we get through with them,
14:46
it's gonna taste like a sausage biscuit
14:48
and we're gonna take a biscuit mix,
14:51
three cups of a biscuit mix of your choice.
14:55
We're gonna take a pound of ground sausage.
14:59
And this is one of those things
15:00
that you have to do with your hands.
15:04
There's just no way around it because you need the heat
15:07
from your hands to break down that sausage.
15:10
So I'm gonna just go in like this
15:14
and make sure that biscuit mix, gets all mixed in.
15:21
I'm just gonna incorporate those together.
15:24
And then I'm gonna come in here with four cups
15:26
of shredded cheese.
15:28
Now this is a white cheddar.
15:30
You can use yellow or if you really wanted to spice 'em up,
15:34
you could use a peppery Monterey Jack
15:40
or something with some bite to it.
15:43
We really had the cheese in this show, hadn't we?
15:50
But like I said now, you're really gonna have to
15:52
get in there and just work this and work it.
15:55
This is not something that you're gonna mix up
15:58
in two or three minutes.
16:01
All right, I've got all of our ingredients
16:03
mixed up together real well
16:05
and there's not but three ingredients,
16:07
a biscuit mix, a fresh ground sausage and cheese.
16:11
That's all it is to it.
16:13
And we're just gonna pinch 'em off and roll them
16:17
about the size of a small walnut.
16:22
All right, we're gonna put these in the oven,
16:23
it's preheated to 375 degrees.
16:26
We're gonna keep an eye on these and we're gonna cook 'em
16:28
for probably about 18 minutes,
16:31
but for your own oven at home,
16:33
you'll want to kind of check 'em,
16:35
like after 10 or 12 minutes,
16:36
'cause I really don't know how your oven cooks at home.
16:39
I just know how mine cooks.
16:41
So 18 minutes should do it.
16:46
In they go.
16:48
Got to wash my hands.
16:51
(water splashing)
16:56
All right, I've got a pan back here that I got ready
17:01
and they've cooled off a little bit.
17:04
Now I'm gonna show you how I like to eat my sausage balls.
17:10
Like if I'm having a sausage biscuit,
17:13
I love mustard on it and I love mayonnaise.
17:15
So all I do is mix a little mustard with some mayonnaise.
17:24
Those that watch my show, you know I'm a mayonnaise freak.
17:29
I love me some mayonnaise.
17:36
I'm just gonna put that sauce right here in my container.
17:41
And then I'm gonna just pile up my sausage balls around it.
17:49
Well, except for one.
17:51
Gertie has patiently waited.
17:54
Gertie's been with me the whole time
17:56
I've been making these sausage balls.
17:58
So let's see that's the biggest piece, Gertie.
18:03
Way to go.
18:05
And Harry gets the little piece.
18:10
And now mama gets to taste it.
18:17
After all these years,
18:19
these simple little things are so good.
18:23
I'm gonna clean up.
18:25
I'm gonna come back, I've got some tips for you.
18:28
I'm gonna show you how to set up a fabulous,
18:31
fabulous Bloody Mary bar,
18:33
because everybody loves a little Bloody Mary
18:35
at their brunch.
18:37
So I'll see y'all back in a minute.
18:39
It's gonna be so good.
18:47
I so hope y'all are enjoying the show.
18:49
And if you do.
18:51
Be sure to click like, subscribe and
18:54
notification bell so you'll never miss a video.
18:58
And we'll be right back after the break.
19:05
You know, you just can't have a brunch
19:07
without a Bloody Mary.
19:08
And there's nothing more fun than going up to a bar
19:11
and making your own.
19:12
Now I've rimmed my glass with lemon,
19:15
I'm putting it over here,
19:16
and would you believe, beef bouillon.
19:20
I'm gonna add my ice,
19:24
and then I've got all these things out for everybody.
19:26
I'm gonna add a little wasabi, a little celery,
19:30
a little seasoning salt, a little jalapeno,
19:35
a little Old Bay.
19:39
I think a few capers and a onion.
19:47
With this Bloody Mary bar,
19:49
you can make any kind of Bloody Mary you want
19:52
and that's bloody well good.
19:56
(moans)
20:00
I think that y'all are probably gonna agree with me
20:03
that these delicious dishes would be just perfect
20:07
to have during a Sunday brunch.
20:09
Between the apple bread with the sweet apple butter,
20:12
or the creamy garlic cheese grits,
20:15
or those little savory sausage balls,
20:17
you could have a house full or just a small gathering.
20:21
And I grant ya', nobody's gonna leave with an empty stomach.
20:25
You know, the only thing,
20:26
it might should come with a warning,
20:29
like this may be bringing on too many weekend house guests.
20:34
That's my story and I'm sticking to it,
20:36
so until next time y'all,
20:38
I send you love and best dishes from my kitchen to yours.
20:43
Don't we Gertie?
20:44
Don't we?
20:46
Don't we Gertie?
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:55
and click the subscribe button as well as the notification
20:59
and bell to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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