Up next in 10
Everybody knows that a meal just ain't complete without dessert, so Paula's devoting this entire episode to those sweet endings!
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#pauladeen #blastfromthepast
Raspberry Sherry Trifle - https://www.pauladeen.com/recipe/raspberry-and-sherry-trifle/
Eclair Cake - https://www.pauladeen.com/recipe/eclair-cake/
Peanut Butter and Cheese Fudge - https://www.pauladeen.com/recipe/peanut-butter-cheese-fudge/
Show More Show Less View Video Transcript
0:01
Hey y'all, I'm Paula Dean. Everybody
0:04
knows that a meal just ain't complete
0:06
without dessert. So, I'm going to devote
0:08
this entire episode to those sweet
0:12
endings that can make your meal
0:14
memorable. First, I'm going to be making
0:16
a sinful raspberry cherry trifle with
0:19
layers of fruit and custard and cream.
0:22
Next, I'm going to have a twist on a
0:24
traditional aclair. And this ain't your
0:26
grandma's recipe. This is an aclair
0:29
cake. And just in case that's not rich
0:32
enough, I'm going to be making a peanut
0:34
butter and cheese fudge that's
0:36
guaranteed to hit the spot. So get ready
0:39
everybody to indulge because there's
0:42
about to be a sugary buffet coming
0:45
y'all's way.
1:18
You know, some days it's hard for me to
1:20
believe that I'm working. Well, today is
1:24
one of those days cuz guess what today's
1:26
show is? It's sweet endings.
1:30
That's right. Everything I'm making
1:32
today is sweet. But in order to get to
1:35
those sweet endings, we got to have a
1:37
beginning. So, why don't we start today
1:41
with probably one of my favorite
1:43
trifles. It's a raspberry sherry trifle.
1:47
Now, for our trifle, I've started by
1:50
baking off a yellow butter cake mix.
1:54
Just an ordinary box cake mix that you
1:56
get at your grocery store, and it should
1:59
be ready. I've baked it in a 13 by9 by
2:02
two pan and I'm going to pull it out and
2:04
let it cool while we're making our
2:06
custard.
2:11
This smells really, really good. The
2:14
cake has moved away from the side of the
2:17
pan and that lets me know that the cake
2:20
is done. So, we're just going to leave
2:22
that sitting right here. Let it cool and
2:25
I'm going to step over to the stove and
2:27
I'm going to start the custard for our
2:28
raspberry trifle.
2:31
I've got me a glass bowl and I've placed
2:33
it over hot water. Now, it's important
2:36
that you don't let the water touch the
2:39
bottom of your bowl. Now, I'm just going
2:41
to bring that up to a boil. I've got
2:43
seven egg yolks in my bowl. And to that,
2:47
I'm going to add 34 of a cup of sugar.
2:53
Okay, I'm just going to beat that up.
2:56
And to this, I'm going to add one cup of
3:00
cherry. Now, it's very important that
3:02
you don't use a cooking cherry. If it's
3:05
not good enough for you to pour into a
3:07
glass and drink, then don't put it in
3:09
your food.
3:11
Now, I'm just going to mix these up. And
3:14
we're going to cook it for about 8
3:16
minutes over the boiling water until it
3:18
kind of looks like mayonnaise.
3:21
So, what are we going to do for eight
3:23
minutes, y'all?
3:26
How about if we chat? I want to show
3:28
y'all something that came in the mail
3:31
today. This very day. It came in the
3:34
mail today. Take a look over here to my
3:36
right.
3:39
Would you believe it's a Paulyine doll?
3:42
A girl sent that to me today. And let's
3:44
see. Certificate of authenticity.
3:49
This doll is from Woodland Face Angel
3:52
Doll Collection and Paula Dean has
3:54
received a full facial repaint which I
3:57
needed so bad. I appreciate that one.
4:01
This doll is an original design by the
4:03
artist Gail Jabber,
4:07
otherwise known as Gabby.
4:10
Gabby, thanks so much. I couldn't
4:12
believe it.
4:14
All right, now that's been whisked up
4:16
real real well. And in the meantime,
4:19
I've already got a batch of the cream
4:22
made that's been put in the refrigerator
4:24
and cooled. So, it's ready for us to put
4:26
together.
4:28
And you can see the consistency of it.
4:32
All right. Now, I'm going to come over
4:33
here and I'm going to take two cups of
4:35
heavy cream
4:39
and I'm going to add two tablespoon
4:43
of powdered sugar.
4:48
Now, I'm going to beat this until it
4:50
forms stiff peaks. Now, if you want to
4:54
ensure yourself that your whipping cream
4:55
turns out perfectly, you'll want to use
4:58
a chilled bowl. And you want to chill
5:00
your beers. And you see how I stand back
5:04
so I won't get whipping cream all over
5:05
my clothes.
5:09
All right. So, I'm going to sit that to
5:11
the side for a second and bring in our
5:13
cold custard. Now I'm going to take
5:15
about half of our heavy cream
5:20
and I'm going to fold it in to our
5:22
custard.
5:26
And when I say fold,
5:28
that means you'll want to take your
5:30
spatula, go down and over, and that
5:33
whipping cream is going to make your
5:35
custard
5:37
light. All right. Now, I'm going to come
5:40
over here and get our cake.
5:46
Bring it over here.
5:49
And you can just cut this or tear it
5:52
into small kind of one inch pieces.
5:57
And you can see that the bowl I selected
6:00
for my trifle is a glass bowl. It's just
6:03
real neat looking. Kind of shows it off
6:07
really, really good.
6:10
All right. So, we're going to do a third
6:11
of the cake. And now I'm going to come
6:14
up here because the next step is going
6:16
to be our raspberries.
6:18
And I'm using three 10 oz boxes
6:23
of frozen raspberries that have been
6:25
thawed.
6:29
If you don't like raspberries,
6:32
you can always use blueberries or
6:35
strawberries. All right. Now, I'm going
6:37
to come in here
6:40
and I'm going to put a layer of custard.
6:46
Why don't y'all go get you something to
6:48
drink while I finish putting our trifle
6:51
together? And when we come back, I'm
6:53
going to be making a Claire cake
6:57
that's really, really delicious. And
7:00
then even later on, I'm gonna take three
7:03
three ingredients that are probably some
7:05
of my favorites, and I'm gonna combine
7:08
them all into one
7:11
kick butt dessert. So, I'll see y'all
7:13
back in a few minutes.
7:17
[Music]
7:25
Hey, while y'all were gone, I finished
7:27
getting the trifle together. Look how
7:29
beautiful it looks. Look at that, y'all.
7:32
I got a little bit of raspberry.
7:37
M.
7:40
That's so delicious.
7:42
If you're a raspberry fan, this is going
7:45
to be
7:47
right up there among your favorites.
7:49
It's truly delicious.
7:52
And guess what I'm making next, y'all?
7:54
I'm going to be making a Claire cake.
7:57
Now, I've gotten my casserole dish
7:59
buttered, and I'm going to line it with
8:02
graham crackers.
8:04
And you just do this any way you can. If
8:07
they overlap, you know, it's all right.
8:10
Just however you need to get the job
8:12
done. All right. Now, we've got our
8:14
crust ready. And that was very, very
8:16
simple, wasn't it? Kind of crust I like.
8:20
Now, we're going to come over to this
8:22
bowl, and I'm going to take instant
8:23
French vanilla pudding.
8:27
And I'm going to mix that with three and
8:29
1/2 cups of milk.
8:36
All right. I'm going to beat this for
8:38
about two 2 and 1/2 minutes. Now, if for
8:42
some reason you don't like instant
8:43
puddings, you can get the cook type
8:46
pudding and just need to let that cool
8:49
though before you put it together.
8:54
All right, that looks great. Now, I'm
8:56
going to take a small container of
8:59
frozen whipped topping that's been
9:01
thawed. And I'm going to take this and
9:03
fold it in. And you don't have to be
9:07
extremely careful with this because that
9:10
whipped topping is not going to break.
9:12
Really about the only way it would break
9:14
is if you hadn't thought it well and you
9:17
tried to stir it, it would just it would
9:20
just deflate on you just down to
9:23
nothing.
9:25
Now that's the custard part of our
9:27
Claire. We've got our crust, we've got
9:29
our custard, and now if you'll move on
9:31
down here with me, we're going to make
9:33
the chocolate part of our Claire. So
9:37
I've got my confectionate sugar and
9:39
that's one and 1/2 cups. And then I've
9:42
got a half a cup of unsweetened cocoa.
9:45
And I'm just going to stir those two
9:46
ingredients together. And then I'm gonna
9:49
run them through
9:52
my little strainer
9:54
just to make sure that I get all the
9:56
lumps out of them.
9:59
Today is such a beautiful day. It's been
10:02
so windy here the last couple of days.
10:05
So, I'm really glad to see that the
10:07
wind's died down and the sun is out. All
10:11
right. Now, I've got our cocoa and our
10:13
powdered sugar mixed together. Now, I'm
10:15
going to take 3 tablespoon of room
10:18
temperature butter and I'm going to cut
10:21
into our dry ingredients.
10:26
Now, I'm going to add a couple of
10:27
teaspoon
10:29
of a white corn syrup.
10:34
All right, that felt about like two
10:36
teaspoons. And now I'm going to add two
10:38
teaspoon of vanilla flavoring.
10:43
And I'm just going to mix that up. I
10:46
think I'm going to use like a/3 of a cup
10:48
of milk. And if it's still too thick for
10:51
you, then just add a little bit more
10:53
milk. Oh, it's looking good. Don't you
10:56
just love it when you can find a
10:59
10-minute dessert like this that you can
11:02
whip together at the last minute? All
11:04
right. Now, we're going to come back
11:06
over here
11:09
and we're going to put a layer of our
11:12
custard over our first layer of graham
11:15
crackers.
11:19
And I'm going to kind of gently just
11:21
spread it over those crackers.
11:24
All right.
11:27
Now, we're going to make another layer
11:30
using our graham crackers.
11:36
All right. Now, we're going to come back
11:38
with the rest of our cream filling
11:41
over that second layer of graham
11:43
crackers.
11:46
This kind of reminds me a little bit.
11:49
These steps right here kind of remind me
11:51
a little bit of Nacho Mama's banana
11:54
pudding.
11:55
We're going to spread that out again.
12:01
All right.
12:04
Now, one more layer of crust.
12:10
All right. Now, we're going to grab our
12:12
chocolate filling that we just mixed up.
12:16
And you can see the consistency of our
12:20
chocolate.
12:22
And then we're just going to drizzle it.
12:29
We're just going to drizzle it over
12:32
those graham crackers.
12:37
Now, this is going to tighten up some,
12:39
y'all. Because we're going to put this
12:42
in the refrigerator and let it chill.
12:46
So, you can see now why this is called
12:50
an aclair cake. You know, this is truly
12:53
like a five or a 10 minute dessert. I
12:56
think the family will love it.
12:57
especially chocolate lovers. And it'll
13:00
be a lot easier than getting in there
13:01
and making your traditional Claire's.
13:04
So, I'm going to cover this and put it
13:05
in the refrigerator. And when we come
13:07
back,
13:09
one of my desserts that contain like
13:12
three of my favorite foods. So, I want
13:14
you to come back with me and let me
13:17
share this recipe with you. And then
13:19
after that,
13:21
what if things go wrong?
13:24
Well, I'm going to see if I can help you
13:25
fix it.
13:27
I'll see y'all back a couple of minutes.
13:31
[Music]
13:39
I told y'all about my three favorite
13:44
ingredients. Well, here they are. It's
13:48
butter,
13:49
cheese,
13:51
and peanut butter.
13:53
Now, I know y'all are thinking, Paula,
13:56
what are you fixing to do next? Well,
13:59
I'm fixing to make us a quick, delicious
14:03
peanut butter cheesy fudge.
14:06
And you're not going to believe how
14:09
quick this is going to come together.
14:10
And I'm going to melt a half a pound of
14:15
uh processed cheese. and give that a
14:18
little head start because that takes
14:20
longer to melt than our butter does. So,
14:24
I'm just going to give that a little
14:26
head start.
14:28
All right, I'm going to go ahead and add
14:29
the butter. And I'm just going to stir
14:32
this. And this is probably the longest
14:34
step to making this peanut butter fudge
14:37
is melting that cheese.
14:40
Now, I have to tell you that I want to
14:44
talk about the recipe a minute and tell
14:45
you where it came from. A friend of mine
14:48
sent this to me quite a few years ago,
14:51
this recipe for cheese fudge. And I just
14:55
couldn't believe it when I made it that
14:57
it was so wonderful. So, I made it with
15:00
the cocoa and the nuts. And I said, you
15:04
know, this would really be good to use
15:06
this basic same recipe except leave out
15:10
the cocoa and add peanut butter and make
15:13
peanut butter fudge. Well, I tried it
15:16
and it was perfectly delicious.
15:19
And the cheese and the butter has
15:22
finally melted. Now, I'm gonna take it
15:25
off the heat and I'm going to pour this
15:27
over two one pound boxes of
15:31
confectionate sugar. But before I do
15:34
that, I'm going to throw in this peanut
15:35
butter. So, that won't take that but a
15:38
second to melt down. Now, I'm going to
15:40
pour our butter and our cheese and our
15:45
peanut butter into our powdered sugar.
15:50
And I'm going to add a cup of nuts. Now,
15:53
I'm going to be adding chopped pecans,
15:55
but if you wanted to, because you're
15:58
using peanut butter, you could add
16:00
chopped peanuts, and that would be real
16:03
good also. And I'm going to toss in one
16:06
teaspoon of vanilla.
16:13
And this is kind of a messy job, but
16:15
really there's a reward at the end
16:19
cuz you get to lick your fingers.
16:23
Because about the only way to really get
16:27
this mixed together real real good is to
16:30
get in there with your hands. And I
16:32
think I'm just about to that point.
16:37
And in we go.
16:40
And you can see how stiff this is. But
16:43
the heat from my hands just breaks down
16:46
that confectionary sugar very, very
16:50
quickly. Because you see, if I would
16:51
kept trying to stir that in, it would
16:54
have taken so much longer. All right.
16:58
Now, I'm going to take an 8 by8 pan
17:02
and I'm going to give it a spray
17:06
because I want this I got a lot of
17:07
butter in there, but I still want to
17:09
make sure that when I go to cut my fudge
17:12
that it comes out nice and easy.
17:18
So, I'm just going to transfer that to
17:20
my dish and press it.
17:24
And if you find when you get through
17:27
patting it out that
17:30
you feel like there's too much
17:33
butter, although I've never heard of
17:35
such a thing,
17:38
you may think it is.
17:40
So you can just take a paper towel and
17:44
blot
17:45
the top of your candy.
17:49
Just like that.
17:53
All right, I'm going to put this in the
17:54
refrigerator and it's not going to have
17:56
to sit hardly any time before I can cut
17:58
it. And when I come back, I'm going to
18:01
be tasting all these things because
18:03
y'all don't know. And I don't know if
18:05
I'd made them right, do we? So I got to
18:08
taste them. And also I'm going to help
18:09
you out with some solutions to problems
18:12
that you may have in the kitchen.
18:35
You know, I don't think there's anything
18:37
more aggravating than being in the
18:40
middle of a recipe only to find that
18:44
you're missing an ingredient. So, I hope
18:46
a few of these substitutes that I have
18:48
for you today will help you out when
18:50
you're in a crunch. Say, for instance, a
18:54
recipe calls for 2 tablespoons of flour.
18:57
You don't have flour. Well, not to
18:59
worry. You can substitute that with one
19:01
tablespoon of corn starch. All right.
19:04
You've pulled out that cake mix, you're
19:06
all ready to go, only to find you don't
19:10
have oil and eggs.
19:14
Don't worry about that either because
19:16
one cup of yogurt is the perfect
19:19
substitute for your oil and your eggs.
19:22
I'm forever running out of milk. So, to
19:25
get that one cup of milk, all I have to
19:28
do is take a half a cup of evaporated
19:30
milk, add a half a cup of water to it,
19:34
and I've got one cup of whole milk. Like
19:37
I said, I hope these will help you out
19:40
when you've got an emergency.
19:45
What a perfect setting for some sweet
19:49
endings.
19:50
I swear to Pete, I have had the best
19:53
time today. And you know what? Out of
19:56
all the desserts I've made today, I
19:58
don't know which I like the best, the
20:00
raspberry and cherry trifle or the
20:03
aclair cake or this peanut butter fudge.
20:08
I I really don't know. You know, I've
20:11
got a a great diversified taste for all
20:15
pallets. for the chocolate lover
20:19
[Music]
20:25
that tastes so much like an aclair
20:28
and the trifle. If you like raspberries,
20:31
you're going to love this dish.
20:34
But you know, Cody,
20:36
I think that maybe the peanut butter
20:38
fudge
20:41
may be my favorite.
20:43
Tell me what you think.
20:46
[Music]
20:51
What you think, buddy?
20:54
Is it good?
20:57
I hope y'all will use these recipes and
21:00
love them as much as my family does. So,
21:03
until next time, y'all, the dogs and I
21:06
would love to send you love and best
21:08
dishes from our sweet endings to yours.
21:14
Here
21:16
you go.
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