Up next in 10
4 Weekend Breakfast Recipes - In this classic episode, Paula creates some easy recipes for a wonderful breakfast at home. Paula's Best Dishes, Season 1, Episode 10.
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1:04 Cornmeal Waffles With Spicy Chili Recipe: https://www.pauladeen.com/recipe/cornmeal-waffles-with-spicy-chili/
9:19 Peppermint Chocolate Coffee Recipe: https://www.pauladeen.com/recipe/peppermint-chocolate-coffee/
18:09 Fried Cinnamon Sticks Recipe: https://www.pauladeen.com/recipe/fried-cinnamon-sticks/
18:49 Cinnamon Rolls Recipe: https://www.pauladeen.com/recipe/cinnamon-rolls/
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Show More Show Less View Video Transcript
0:00
hey y'all today i'm turning everything
0:03
upside down
0:04
first we have a breakfast for dinner
0:07
with spicy
0:08
chili and cornmeal waffles that were
0:10
inspired by a viewer email
0:14
so good and things get a little crazy
0:17
when my friend edie stops by to make her
0:19
mouth-watering cinnamon rolls
0:22
that works uh-oh i feel the food you
0:24
might starting y'all
0:26
and later it's delicious deep-fried
0:29
cinnamon
0:30
sticks that'll make your tongue want to
0:32
slap your brains out
0:34
and to top it all off it's a peppermint
0:36
and chocolate coffee
0:38
that my husband michael cannot resist
0:41
hmm but it's good oh edie well i got a
0:45
cute email from a young lady
0:48
come on in here and let's read it it
0:50
says dear paula
0:52
my husband is obsessed with breakfast
0:55
can you please help me turn breakfast
0:58
into dinner
0:59
love beth from maine so
1:02
you know beth we're in luck honey and
1:05
what i'm fixing to share with you today
1:07
is a spicy chili with cornmeal waffles
1:12
so how's that for a compromise we're
1:14
gonna start by making our chili
1:16
i have got one pound of a real lean
1:20
ground chuck that i've scrambled up
1:23
and it's browned and waiting on us i've
1:25
got two cloves of fresh garlic
1:28
a small onion and a green bell pepper
1:31
and i've got some seasoning
1:32
got beans and tomatoes and corn
1:35
and we're just gonna dice these all up
1:40
and toss it all in
1:42
[Music]
1:50
that was a big bell pepper wasn't it
1:53
produced a lot of pepper
1:59
and i'm gonna add two tablespoons
2:02
of chili powder you know which sounds
2:05
like a lot but
2:07
chili powder is one of those items that
2:10
you need a lot of
2:11
uh when i'm making chili i swear i'll
2:14
put sometimes like a half a cup
2:17
all right now i'm gonna add one
2:18
tablespoon of cumin
2:22
and about a teaspoon of salt
2:28
a little fresh ground pepper to give it
2:31
a little bit more of a kick
2:35
mmm it's smelling good now for our wet
2:38
ingredients
2:40
two cans of ranch style beans they have
2:43
a big
2:44
big chili flavor in them so we're gonna
2:46
add two
2:47
cans of those french style beans
2:52
i've got a can of diced tomatoes with
2:54
green chilies
2:59
and this is a 15 ounce can of tomato
3:02
sauce
3:05
looks delicious okey-dokey
3:09
and now i've got one can of
3:12
niblet corn drained that i'm gonna toss
3:16
in there
3:18
and this is done all i'm gonna do now is
3:21
let this
3:22
simmer you know 30 minutes to an hour
3:24
let those
3:25
flavors marry together all right so come
3:28
on down here girl
3:30
this is your husband's part this is the
3:32
compromise
3:33
we are gonna make him a waffle a
3:36
cornmeal waffle
3:38
to eat along with that spicy chili we're
3:41
gonna use
3:41
one and three quarters of all purpose
3:44
flour
3:49
there's one
3:52
and three quarters
3:56
now we're going to use one and a quarter
3:59
of cornmeal
4:01
[Music]
4:04
just gonna level that off so this is
4:07
gonna make a real
4:08
grainy kind of textured waffle
4:13
i'm gonna put a teaspoon of salt and a
4:16
teaspoon of sugar
4:18
and a tablespoon of baking powder so
4:22
that our waffle will be nice and
4:24
fluffy so i'm just gonna incorporate
4:26
those dry ingredients
4:28
together it's time to add our wet
4:30
ingredients now
4:31
i've got two cups of milk two eggs
4:35
and about three tablespoons of vegetable
4:40
oil
4:41
[Music]
4:44
he looks good he passes the inspection
4:50
and so does he
4:53
all right in with our owl
4:57
and in with our milk here in our house
5:00
we just
5:02
love making waffles and i'm like your
5:04
husband
5:05
especially during the winter months i
5:07
just love
5:08
breakfast for dinner sometimes i will
5:11
just set up the waffle iron and just
5:14
let my family eat at their leisure
5:17
oh my goodness and we'll just eat like
5:19
pigs
5:21
all right so here we go i've got a
5:23
little waffle iron
5:25
and it's a non-stick so i don't even
5:28
need to spray it
5:30
now i'm going to ladle in one ladle
5:34
of batter just right there in the center
5:39
you have to be careful because you can
5:42
very easily get over
5:44
ambitious with your batter thinking that
5:46
you need to fill the whole thing up
5:48
and in a matter of a few minutes you got
5:51
waffle coming all out the edge so
5:54
see y'all back in whoa in a minute
5:58
coming up my friend edie and i are going
6:01
to
6:01
cinnamon roll extremes yum
6:05
and later it's cinnamon sticks gone
6:08
fried
6:09
it's delicious and we're making a glaze
6:12
for our cinnamon rolls that michael
6:14
cannot resist you see the glazed looking
6:16
michael gruber's eye honey
6:19
and a sweet peppermint and chocolate
6:21
coffee
6:24
i so hope you all are enjoying the show
6:26
and
6:27
if you do be sure to click like
6:30
subscribe and the notification bell so
6:33
you'll never miss a video
6:35
and we'll be right back after the break
6:39
[Music]
6:41
hey y'all welcome back while we were on
6:44
break i got our waffles cooked off
6:46
and i'm ready to dig in and taste oh and
6:50
i love it the way the butter goes down
6:52
in those little
6:52
holes you know and it acts like a a bowl
6:56
and and holds it in those little cups
6:59
this looks really really good now i'm
7:02
gonna just
7:02
ladle our spicy chili on top
7:06
just like that now i love sour cream
7:09
so i'm gonna put a dollop of that
7:12
and i love cheese so i'm gonna put a
7:15
little
7:16
cheese and i've got some cilantro
7:19
you know if you like cilantro you can
7:22
just tear you a little bit of that
7:24
looks pretty good doesn't it look at the
7:27
butter
7:27
look at that butter i can't wait
7:43
so good y'all my friend edie that lives
7:46
here in savannah
7:47
makes cinnamon rolls to die for now i
7:50
don't want y'all to blink i want you to
7:52
watch carefully
7:53
because you can't buy these anywhere
7:56
in the world come on edie come here girl
7:59
you have just followed how are you you
8:02
have just
8:03
got to taste this
8:06
spicy chili and waffle yum
8:18
out of this world y'all that is
8:19
wonderful well listen i could stand here
8:21
and i could eat that whole stinking
8:23
waffle
8:24
i really want everybody to have an
8:27
opportunity to hear everything you've
8:29
got to say
8:31
about your wonderful cinnamon rolls so
8:33
hit it girl tell us
8:35
all about it this is this is really
8:38
it's sad to call it a starter it's
8:41
something that you really have to keep
8:42
alive
8:43
she told me a while ago you know paula
8:45
this starter is probably older than your
8:46
children
8:47
what the heck do you mean by that edie
8:49
well this starter is
8:50
a family heirloom when i was 12 years
8:53
old my parents went on a trip
8:55
and they came back and because they know
8:57
how much i love to cook
8:58
they brought me one small cup of this
9:01
bread starter
9:02
and i've had it with me for 42 years
9:04
kept it alive it's a living breathing
9:06
part of me and a part of my family and i
9:09
had to
9:10
feed it i had to make sure it didn't get
9:12
too cold
9:13
give it time to rest it makes this bread
9:15
taste so good you ready to make it i am
9:17
so ready to make some start off with one
9:20
cup of the starter this is your
9:22
starter this is the same thing that's in
9:24
there in there
9:25
and then if you will put in a half of a
9:27
cup of sugar
9:28
okay now what all do you make
9:32
with this starter edi is it just your
9:34
cinnamon rolls or
9:35
this starter if you make muffins it can
9:37
make pancakes really any kind of bread
9:40
product can be made with this
9:42
wow and it gives it a unique taste
9:44
because this has been growing for so
9:45
long
9:45
if you'll put in a tablespoon of salt
9:47
okay and
9:49
a half of a cup of vegetable oil that
9:51
sounds like a lot of salt for a cinnamon
9:54
roll it does
9:54
it's just gonna make a lot though this
9:56
will make 24
9:58
cinnamon rolls or three loaves of bread
10:01
okay we have
10:02
one and a half cups of hot water just
10:05
throw in the water and that's about a
10:08
tablespoon of dry active yeast
10:12
so we're gonna use six cups of
10:14
all-purpose flour
10:16
right now i've got a half a cup measurer
10:18
you were telling me starters can take on
10:21
a different flavor and taste in san
10:24
francisco
10:24
they have a lot of bacteria in the air
10:27
good bacteria
10:28
but it also makes breads and yeast take
10:30
on almost a sour taste
10:32
but we don't have as much bacteria in
10:34
the air and therefore it gets
10:36
and it takes on a little bit more of a
10:38
sweeter taste
10:39
when the dough gets to about where it's
10:42
pulling away a little bit
10:43
and it doesn't look like it's coming up
10:45
the side of the dough hook
10:46
it's ready to pull on out about how long
10:48
does that normally take
10:50
a minute or two so i'd say it's ready
10:53
okey-doke
10:54
what impresses me about this it doesn't
10:56
seem fragile at all
10:58
not at all and that's what's so great
10:59
about this starter is that there's no
11:01
kneading
11:01
it's hard to mess this up so it's almost
11:04
foolproof this is great great
11:05
now we're gonna need our bowl aren't we
11:08
right if you'll just spray that a little
11:09
bit
11:09
with that he doesn't spray so it won't
11:11
stick when we put it okay just kind of
11:13
lightly spray it
11:15
i'm just going to knock this off the
11:17
feeder a little bit the hook
11:18
the hook the dough hook you're going to
11:21
let it off the hook
11:22
and this is good if you like dough you
11:25
know
11:25
with your fingers i love cake dough
11:27
break that off in the bowl
11:29
oh
11:32
it's got a sweet taste it's kind of
11:34
sweet
11:36
use your hands best tool god gave us it
11:38
and you know what else too if you wet
11:40
your hands before you do this
11:42
you won't get all the goo on your hands
11:44
but some really want it on the hands if
11:45
you want to lick it yeah
11:47
i'm a finger licker i am too you want to
11:50
lick that ball
11:52
i'll lick part of it i know that's good
11:54
it's good stuff
11:55
all right now we're now gonna take our
11:57
towel now cover it up
11:58
only to keep um keep it a little from
12:00
getting hard on the top
12:02
and we're gonna let this rest sometimes
12:04
for about an
12:05
hour or two uh-huh don't go anywhere
12:07
y'all because
12:08
we gonna be baking off some hot cinnamon
12:10
rolls
12:11
that'll make your tongue want to slap
12:13
your brains out
12:15
coming up my friend edie and i are going
12:18
to
12:18
cinnamon roll extremes uh-oh i feel the
12:22
food you fight
12:22
starting y'all and later it's delicious
12:26
deep-fried cinnamon sticks great time of
12:29
day
12:31
and a delicious peppermint chocolate
12:33
coffee
12:34
that's michael gruver approved
12:39
i hope y'all are enjoying the show and i
12:41
want to hear from you
12:42
tell me what recipes or videos you'd
12:45
like to see me make
12:46
by just leaving a short comment below
12:49
now let's get back to the show y'all
12:53
[Music]
12:55
hey y'all welcome back we're talking
12:58
about these
12:58
delicious cinnamon rolls all right well
13:01
let's look at our dough
13:02
how does that look okay so why don't you
13:05
sprinkle some of this flour on it so
13:07
when you roll it out it won't stick and
13:08
i'm gonna let you do the rolling out
13:10
well i would really like to watch your
13:12
technique okay i know how i
13:14
roll okay well i'll show you and then
13:16
i'll
13:17
all right is that enough well no you
13:19
were really supposed to put the flower
13:21
on the board
13:22
first that's usually weird you're
13:25
supposed to be
13:25
teaching you take this side and i'm
13:27
going to take this okay all right now
13:29
what we're going to do is you're going
13:30
to dump that onto the board
13:32
okay dump this out you need help dump it
13:35
like that that's perfect
13:37
so you really know your yeast has done
13:38
its job when you see it looking like
13:40
this
13:40
because you pull it up and it's elastic
13:43
like that
13:44
and now you know the yeast works it
13:45
doesn't open up okay
13:47
the key to this is a lot of people like
13:49
a lot of bread in their cinnamon buns i
13:51
don't
13:52
i don't neither i like a lot of glaze i
13:53
like a lot of nuts and butter
13:55
and butter but the butter as you see we
13:57
got two sticks and i'm gonna make it i
13:59
see you i'm gonna make them i see your
14:01
girlfriend you just have to get your
14:02
elbows and your arms into it
14:05
really roll it out just dump that butter
14:07
on
14:08
dump it every day you do one and i'll do
14:11
one
14:11
this is going to be the fun part this is
14:12
like a child in kindergarten with the
14:14
what is it finger painting i think i've
14:16
died and gone to heaven honey
14:18
roll it all over just slather it
14:21
yum oh okay see how good and slathery
14:25
that is yes
14:26
that feels what makes it so good outside
14:28
of the table
14:29
right time of the day
14:34
that worked uh-oh i feel like you might
14:36
be starting y'all by the way
14:40
it's still a little you saw in your eye
14:41
hold on that's all right hold on a
14:43
second
14:44
okay now the next thing get brown stroke
14:46
okay i'm just going to take my
14:48
brow a lot of it just keep shoveling it
14:50
over here until we can just keep
14:52
the top of this dough you know i'm going
14:53
to hit you with my best shot now and you
14:55
just squeal
14:56
that's why you don't wash your hands
14:57
after the butter cause it gets
14:58
everywhere
14:59
on the floor lots more probably about
15:02
half that container i love the fact edie
15:05
that you do
15:06
low calorie yeah it is better cinnamon
15:08
rolls absolutely
15:09
no sugar no fat no carbs nothing this is
15:13
just perfect deedee
15:14
all right now you're gonna sprinkle it
15:16
with cinnamon about a half a cup of
15:17
cinnamon
15:18
yes i think totally cover it with this
15:22
cinnamon see
15:22
what's right i'm telling you what if
15:25
they hadn't arrested me yet
15:28
you might be arrested honey this is pure
15:31
sin
15:32
it is the pecans oops you call them
15:35
pecans
15:36
i call them pecans what you call them
15:39
call them pecans
15:41
they're not from the south no you could
15:43
put
15:44
as many nuts in it see i like a bunch of
15:46
nuts you can put raisins i mean see i
15:48
want some
15:49
i love raisins i may go in there and
15:51
look in that pantry
15:52
all right let's see if i got some
15:54
raisins while you're looking
15:56
great go look at how much day girl okay
15:58
and i'm going to make
15:59
clean up your um you know what i'm
16:00
thinking i got some raisins in my
16:02
freezer
16:03
all spread out look at here you got them
16:05
cool
16:06
dog i knew i had now you can put as many
16:08
of those raisins on here as you want to
16:11
that's good and again make sure you get
16:13
all the sides
16:14
you you kind of pull stretch and roll
16:17
straight roll stretch and roll you don't
16:20
want any air pockets in it okay okay
16:25
but stop the stretching just roll
16:28
now let's just roll see how fat that's
16:30
getting
16:31
now the cool thing about this tooth is
16:33
if it's too fat and you don't want it
16:35
that fat
16:36
you can stretch it out some because we
16:38
want it to fit in here
16:40
another thing that you can do is you can
16:42
freeze this cut it off
16:44
and freeze it and pull it out later and
16:46
put it in here and let it proof
16:47
and help just perfect we could freeze it
16:50
just like this
16:51
if you have freezer space yeah
16:55
i'm going to slice these about two
16:56
inches thick
16:58
and i'm going to kind of smush them down
16:59
to the same height
17:01
look gorgeous don't they look good now
17:03
what we do is we take the cinnamon rolls
17:05
and we're gonna have to let them rise
17:06
uh-huh if you want to do it quickly you
17:08
can proof it in a 170-degree oven or if
17:10
you want to do it real quickly you just
17:12
say to hell with all that and you deep
17:13
fry them
17:14
that works that works too and after
17:18
it's proof for probably about 30 45
17:20
minutes
17:21
you turn the oven to 350 and it
17:23
continues to rise and you cook it for
17:24
about 25 minutes
17:26
[Music]
17:29
see y'all back in a minute coming up
17:32
we're
17:32
deep frying cinnamon sticks y'all it's
17:35
gonna be
17:36
perfect and we're topping off our
17:38
cinnamon rolls
17:39
with the perfect glaze that michael
17:42
cannot resist
17:44
eating and to wash it all down it's a
17:47
peppermint and chocolate coffee
17:51
i so hope y'all are enjoying the show
17:54
and
17:54
if you do be sure to click like
17:57
subscribe and the notification bell so
18:00
you'll
18:01
never miss a video and we'll be right
18:03
back after the break
18:06
[Music]
18:08
in case you've just tuned in edie has
18:11
got
18:11
a cinnamon bun starter that she has had
18:14
since she was 12 years old
18:16
you've had it now about three years
18:18
hadn't you right about two and a half
18:20
two and a half years and over break we
18:23
got the cinnamon buns in the oven y'all
18:25
and we started playing with this dough
18:27
in the deep fryer because you know i'm a
18:29
nut about fried foods
18:31
well edie took it one step further she
18:34
twisted them
18:35
around these skewers we're deep frying
18:38
them pure for the fun of it
18:40
why don't you go ahead and make the
18:41
glaze and i'm gonna make us a coffee to
18:44
go along with this
18:45
cinnamon rolls
18:48
now i'm gonna make us a peppermint
18:51
and chocolate coffee edie i'm gonna add
18:54
a tablespoon
18:56
of chocolate syrup to each of our cups
18:59
great
18:59
i'm making the glaze which is good it's
19:02
the least fattening stage of all
19:07
four cups of powdered sugar how's the
19:09
coffee coming
19:11
to each cup i'm gonna add about two
19:13
tablespoons
19:14
of peppermint syrup and you can also use
19:18
peppermint chips sounds great now i'm
19:20
adding three-fourths of a cup of half
19:22
and half just to kind of cut
19:24
it a little bit and then we just this is
19:26
going to be a glaze and not an icing
19:28
because i want it runny and it soaks all
19:30
in and it gets all
19:31
saturated and pretty runny
19:34
then finish it off
19:38
pull the sides in and get all those
19:40
lumps stirred in
19:42
i'm gonna add about a half a cup of
19:44
coffee
19:47
i'm gonna put us a dollop of whipped
19:50
cream
19:53
on each cup of coffee um
19:57
i've got some chocolate shavings
20:01
just a little bit of that edie
20:04
okay edie i got our coffee honey okay
20:06
all right there's your cup
20:08
and look who's just walked in the door i
20:09
thought he smelled something going on
20:12
michael you know edie you're eating it
20:13
are you how are you doing
20:15
michael why don't you get the cinnamon
20:16
buns out of the oven i'll do it
20:19
taste that coffee girl yeah it's
20:22
delicious it's gonna be perfect
20:26
there you go michael oh god
20:29
taste that coffee taste it though
20:33
out of this world delicious oh it is
20:35
good all right we're gonna pour the
20:36
glaze
20:37
wet em up girlfriend michael the key
20:39
here is watch how this just soaks in
20:41
uh-huh oh it's like somebody eats it up
20:44
actually i'm just gonna make this this i
20:55
michael which one do you want the
20:57
centerpiece the end piece
20:59
any piece any center stay thinner
21:02
centerpiece
21:03
that'll work is that great
21:06
i'm a plumbing little boy all right
21:09
michael this is your piece right here
21:11
yeah
21:11
sounds good
21:25
hey y'all it's paula dean now if y'all
21:28
enjoyed this week's full episode
21:30
friday be sure to like it and click the
21:33
subscribe button
21:34
as well as the notification bell to be
21:37
alerted when i post a video
21:40
love and best dishes friends
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