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Full Episode Fridays: Tea Party - 4 Tea Party Dessert Recipes - Paula's getting ready for a tea party so today she's fixing four tea party dessert recipes that’ll make you the talk of the town!
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0:38 Strawberry Shortcake - https://www.pauladeen.com/recipe/individual-strawberry-shortcakes/
08:43 Gooey Pecan Squares - https://www.pauladeen.com/recipe/pecan-squares/
13:30 Sour Cream Scones - https://www.pauladeen.com/recipe/sour-cream-scones/
19:19 Fig Raspberry Preserve - https://www.pauladeen.com/recipe/raspberry-fig-preserves/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:01
hey y'all i'm paula dean
0:03
welcome to my kitchen i'm getting
0:06
everything ready i'm gonna have a few
0:08
friends in
0:09
for a tea party so today i'm gonna be
0:12
fixing the cutest
0:14
little individual strawberry shortcakes
0:17
and you're gonna love my gooey pecan
0:20
squares
0:21
and of course no tea parties complete
0:24
without some scrumptious sour cream
0:26
scones
0:27
that we've topped off with a sweet
0:29
raspberry fig preserve
0:31
so y'all sit back it's a tea party y'all
0:37
let's go ahead and get started i've got
0:40
everything gathered here that we're
0:42
gonna need to make the cake part of our
0:45
strawberry shortcake
0:47
and i'm gonna use two cups
0:51
of all-purpose flour
1:01
there we go just right into the bowl i'm
1:03
gonna pour it
1:11
to my flour i'm gonna add a half a
1:14
teaspoon of salt
1:16
one tablespoon of baking powder
1:23
three tablespoons of sugar
1:28
now i'm gonna cut in one stick
1:33
of very cold butter that i've cut up
1:35
into pieces
1:38
now you'll want to make sure that this
1:39
is not at room temperature
1:41
cause we don't want our butter to like
1:43
melt into our flour we want it to be
1:45
cut in so there's little chunks of
1:48
butter
1:50
all right so we're just gonna pulse this
1:54
until we see that that butter is
1:57
cut into that flour one more little
2:00
faults
2:02
all right there we go yeah that looks
2:05
good
2:07
almost looks like a little bit like
2:10
cornmeal
2:12
very quickly the food processors work
2:14
great for that
2:16
now i'm just going to transfer that to
2:18
my bowl
2:22
i'm gonna make a well
2:26
and i'm gonna add two thirds a cup
2:29
of half and half and just work that
2:33
into my my buttery dough
2:37
i remember when i was a young girl my
2:40
mama would go to the grocery store
2:42
and she would buy those little cakes the
2:45
packages came like
2:46
six had six shells for strawberry
2:49
shortcake
2:51
and oh man dude we love those
2:55
but that was definitely
2:59
the store-bought answer and there's
3:01
nothing like
3:03
the real old-timey sweet biscuit
3:06
for strawberry shortcakes so i'm excited
3:10
about making these today
3:13
all right i've got all of our
3:16
half and half mixed in now i'm just
3:18
gonna take our spatula
3:20
and i've got some flour up here on my
3:22
counter
3:24
and i'm just gonna put our dough
3:27
into that flour and you can see that our
3:30
dough is
3:31
very very sticky
3:34
so that little bit of flour is gonna
3:38
give me just enough to kind of
3:41
knead into that dough so i can
3:45
touch it without it sticking to me and
3:47
this is
3:48
just perfect now i'm not even gonna have
3:51
to roll this dough out
3:53
i'm just gonna pat it out three quarters
3:55
to an
3:56
inch thick
3:59
and you can see how easy and quick that
4:03
was to get our
4:05
shortcakes together
4:12
a beautiful fat biscuit
4:16
i'm just going to add this to the tray
4:18
over here that i got going
4:23
now you'll want to make sure when you're
4:24
making your dough for your
4:27
strawberry shortcake that you don't
4:29
overwork your dough
4:31
you want to just handle it as little as
4:40
possible
4:43
okey doke so i've got these on a cookie
4:47
sheet
4:48
now i want to just brush the tops with a
4:52
little half and half
4:53
and i'm doing that for two reasons the
4:55
half and half will
4:57
give a little sheen to our shortcakes
5:01
plus i've got a little extra sugar for
5:04
these bad boys
5:06
and that half and half will give the
5:09
sugar something to stick to
5:14
you know this is a dessert so i want my
5:16
biscuits to be
5:17
sweet okay so we're gonna
5:21
pop this in to a preheated oven
5:24
at 400 degrees in they go
5:27
and while those are baking i'm gonna
5:29
come over here and i'm gonna finish up
5:31
my strawberries
5:33
i had gotten them started now i'm using
5:35
like
5:36
one quart of strawberries the larger
5:38
ones i'm quartering
5:40
the smaller strawberries i'm just
5:42
cutting in half
5:46
had a junior strawberry and a granddaddy
5:48
strawberry there
5:50
all right so into the bowl they go
5:53
[Music]
5:54
i'm gonna toss them with a fourth of a
5:57
cup of
5:58
sugar and that'll
6:02
sugar will go into those strawberries
6:06
and they're going to produce a nice
6:08
juice
6:09
i'm going to give these a quick stir
6:12
so they can get to mixing with that
6:16
sugar
6:17
and when we come back i want to share
6:19
with you a favorite recipe of ours down
6:21
here in the south
6:22
they're called pecan squares and it's
6:25
going to be delicious along with our tea
6:28
and then later sour cream scones with a
6:31
raspberry fig preserve
6:34
i so hope y'all are enjoying the show
6:37
and
6:37
if you do be sure to click like
6:40
subscribe and the notification bell so
6:43
you'll never miss a video
6:45
and we'll be right back after the break
6:50
[Music]
6:53
hey y'all welcome back while we were on
6:55
break i took the biscuits out of the
6:57
oven
6:58
and look how beautiful these little
7:00
biscuit cakes look
7:02
i'm gonna use a serrated knife so that
7:05
they won't crumble on me
7:09
look in here see that
7:13
oh my goodness the girls are gonna love
7:15
it
7:17
um now i'm gonna come in here with my
7:20
strawberries
7:27
just kind of pile them up on there and
7:29
now i'm gonna go in for that
7:30
juice
7:34
and now i'm gonna come back in here and
7:37
put my lid on it
7:41
put a few more strawberries on top of
7:44
that
7:48
and you can't have strawberry shortcake
7:52
without some nice sweetened whipped
7:54
cream can you
8:01
and some of my beautiful mint from the
8:03
garden
8:11
look at that look at that beautiful
8:14
shortcake just glistening
8:18
y'all don't mind if i go ahead and taste
8:20
do you
8:32
i don't know what to say it's so
8:34
delicious
8:35
i know my girlfriends are gonna love it
8:38
we'll move on down here because
8:39
i want to start on the next dish and i
8:42
said pecan squares
8:45
now i've got four eggs here waiting
8:49
to go into my bowl
8:52
and i'm cracking those one at the time
8:55
i'm gonna crack them first and drop them
8:57
in this little small bowl
8:58
so i can just give them the old eagle
9:00
line make sure
9:02
those birds were flying straight that
9:06
day
9:08
and so far so good
9:14
they look great got a little bit of a
9:16
shell there
9:22
you know i don't know about your town
9:24
but savannah
9:25
has gotten some nice tea rooms and some
9:28
tea
9:29
shops here in the last few years
9:32
and people are really into them
9:35
especially women
9:37
all right i've gotten my four eggs
9:39
beaten
9:40
now i'm gonna add a one pound box of
9:44
light brown
9:48
sugar
9:50
the whole box goes in there and
9:53
sometimes your brown sugar will clump up
9:55
on you
9:55
you know if you need to just take your
9:57
whisk and go down in there and break up
10:00
that brown sugar think that last chunk
10:05
got them all so in our
10:08
double boiler it goes
10:14
so there we go we're gonna cook this
10:18
for about 20 minutes or until it gets to
10:21
240 degrees
10:23
now while that's cooking come on over
10:25
here and we can be mixing up our dry
10:28
ingredients for our pecan squares
10:31
i'm going to measure out one and a half
10:32
cups
10:34
of all-purpose flour
10:38
so that's a half
10:42
and this is a full cup
10:48
i'm gonna add a half a teaspoon of
10:51
baking powder
10:54
there we go and i've got one and a half
10:58
cups
10:59
of chopped pecans that i'm gonna just
11:02
toss that
11:03
into our flour mixture
11:14
there we go all right let's come back
11:18
over here and give
11:19
our pot a stir we'll stick our
11:22
thermometer in
11:24
and just kind of see where we're at
11:29
okay so it's ready
11:32
so i'm just gonna pour our eggs and
11:35
brown sugar that's been cooking
11:38
over our flour and our pecans
11:42
and before you know it we're going to be
11:45
snacking on fabulous pecan squares
11:54
and i'm going to add a teaspoon of
11:56
vanilla flavoring
12:03
and then we're just gonna stir that up
12:06
just like that just mix
12:09
that until our flour is incorporated
12:15
okey-doke that
12:18
easy i'm just gonna pour that into our
12:21
pan
12:22
that i've buttered and floured okay
12:28
i'm just gonna spread those out you can
12:30
see
12:31
because this is partially cooked
12:35
kind of wants to be a little stubborn
12:39
now we cooked our shortcakes at 400
12:41
degrees
12:42
i've lowered my oven temperature to 350
12:46
so in they go 22 to 25 minutes
12:50
and when we come back i'm going to be
12:53
making some wonderful
12:54
sour cream scones
12:58
i hope y'all are enjoying the show and i
13:00
want to hear from you
13:02
tell me what recipes or videos you'd
13:04
like to see me make by just leaving a
13:06
short comment below
13:08
now let's get back to the show y'all
13:13
[Music]
13:15
all right y'all that was a very very
13:17
quick 22
13:18
minutes and
13:22
our pecan squares are done
13:25
now i'm gonna sit here and let them cool
13:28
for a little bit
13:29
and come on down here and i'm gonna make
13:32
us some sour cream
13:34
scones i'm gonna start with two cups
13:38
of all-purpose flour
13:45
just right in there
13:48
y'all can y'all hear lady bird she's
13:50
wanting me to come out there and talk to
13:52
her
13:53
all right three tablespoons of sugar
13:57
this kind of sounds like our shortcakes
14:00
that we did for the strawberry
14:02
shortcake doesn't it it's a little
14:04
different though
14:07
two tablespoons of bacon
14:14
powder
14:16
one teaspoon of baking soda
14:22
and that goes and a half a teaspoon
14:26
of salt now i've got
14:29
five tablespoons of real real cold
14:32
butter and we're gonna cut that in
14:35
until again it looks like about the
14:38
consistency of
14:42
cornmeal
14:48
that looks good all right
14:52
now i'm gonna add one cup
14:56
or one eight ounce container of sour
14:59
cream
15:01
and to shake up our little prissy tea
15:03
party
15:04
i'm gonna pull out my egg separator
15:10
that says more paula than prissy
15:15
and i'm just gonna look at that y'all i
15:18
just love it
15:18
i know you kids out there love it too
15:20
mom and daddy may think it's sickening
15:23
but i just love it it's very
15:26
very important that we take time to
15:28
laugh and have fun
15:30
and that's definitely one of those
15:32
things that just
15:33
makes me laugh all right
15:38
so let's mix this together you can see
15:41
our dough is starting to form a ball
15:45
in there all right there we go
15:51
now i'm gonna bring this out onto my
15:54
cutting board and i'm gonna
15:56
put a little flour up here because
15:59
once the ingredients got mixed together
16:01
it became very
16:03
soft again okay so i'm gonna just take
16:06
my spatula
16:08
and get the rest of that out
16:13
okay
16:18
oh and this looks very good now i'm just
16:21
going to pat this
16:22
out about one inch thick kind of
16:26
pat it into a square
16:30
i'm going to come in here and i'm going
16:32
to cut this
16:34
into four squares
16:40
and i'm gonna cut them diagonally one
16:43
time
16:44
giving us eight triangles
16:53
okay that's great i'm gonna come over
16:56
here and i'm gonna get
16:58
my grandmother's spatula
17:02
and just transfer those to my baking
17:04
sheet
17:09
just like that
17:20
the dough is beautiful isn't it
17:24
[Music]
17:27
okie doke last one on
17:34
and i'm gonna brush them with half and
17:37
half
17:37
because it's gonna give it that little
17:39
bit of shine
17:41
and instead of using regular sugar
17:44
i'm gonna use a raw sugar it's
17:48
so pretty to work with i'm just gonna
17:51
sprinkle those
17:52
tops of those scones with lots of
17:56
that raw sugar
18:00
[Music]
18:08
all right so in the oven our scones go
18:13
350 degrees for about 12 to 14 minutes
18:18
okay so the scones are in the oven about
18:21
12 to 14 minutes
18:23
and i'm getting this tea party pulled
18:25
together
18:26
rather nicely y'all uh when we come back
18:30
i'm gonna pull it all together our
18:32
scones will be ready
18:33
i'm gonna cut our pecan squares
18:37
and coming up next is raspberry fig
18:39
preserves
18:40
the perfect topping for our scones
18:44
i so hope you all are enjoying the show
18:47
and if you
18:48
do be sure to click like subscribe and
18:51
the notification bell
18:53
so you'll never miss a video and we'll
18:56
be right back
18:56
after the break
19:00
hey y'all our scones should be ready now
19:04
let's take a quick look oh gosh they
19:06
look good
19:08
they're that beautiful light golden
19:10
brown
19:14
they look delicious but i tell you what
19:16
we can't serve a scone
19:19
without something to smear on it can we
19:22
and let me show you how easy we're going
19:24
to put this together
19:26
i've got three cups of mashed figs
19:29
three cups of sugar and two three ounce
19:33
packages
19:34
of raspberry gelatin so
19:37
all i had to do was mix that up and when
19:40
my sugar dissolved in there
19:42
i cooked this for five minutes
19:45
so in just five minutes
19:49
our raspberry fig preserves
19:52
are ready
19:55
just put them in your jar
19:59
throw them in the refrigerator
20:02
and you can enjoy it for weeks and weeks
20:06
the easiest preserves you will ever make
20:13
and it's beautiful litany
20:16
all right so i'm gonna take
20:19
my leftover extra preserves
20:22
and put that over here for the girls
20:31
oh my goodness these look powerful good
20:35
don't they
20:37
when the scones are still warm
20:40
and i think i'm gonna have maybe a
20:43
little butter
20:46
the girls and i are gonna have such a
20:48
good time the strawberry shortcake
20:51
the pecan squares look how yummy those
20:54
look um
20:58
they're out of this world
21:06
[Music]
21:11
and the stones
21:15
they may not seem very exciting y'all
21:17
but they are delicious
21:19
especially with this raspberry fig
21:21
preserves
21:24
yummy i think you're gonna love it
21:32
hey y'all it's paula dean now if y'all
21:35
enjoyed this week's full episode friday
21:38
be sure to like it and click the
21:40
subscribe button
21:41
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21:44
alerted when i post a video
21:47
love and best dishes friends
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