0:00
- Michael doesn't know that I'm
0:02
making these, and he loves 'em.
0:05
But this is gonna be a surprise for him.
0:08
I told Teresa and some of the ladies, you know, that do our
0:15
manage our websites and all that stuff
0:19
which is so foreign to me.
0:22
Thank God that I've got some good folks
0:24
that know what they're doing. (laughs)
0:26
But I've been telling Teresa, I said
0:28
"Teresa, there are incredible recipes
0:33
in this 'Celebrates!' book."
0:35
In fact, it's like up there in the top five.
0:39
- [Teresa] It's only taken me three years to listen to you.
0:43
Sometimes you're hard to get it.
0:47
- [Teresa] And I even told on myself.
0:50
But this is just full of wonderful recipes
0:54
and they're also like menus.
1:00
Oh, this is from the-
1:01
No, that's not from the wedding.
1:03
This is a New Year's Eve brunch.
1:05
And it's just a suggestion, because you know what?
1:09
I love cooking, I don't mind cooking
1:12
but planning in what I'm gonna cook I just detest.
1:16
Just please tell me what you'd like, and I'll fix that.
1:20
But having to come up with it
1:21
is just my least favorite part.
1:23
So this is where this book comes in very handy.
1:27
But you folks out there that are like me
1:31
love to cook it, but don't like to plan it.
1:34
So anyway, Teresa got this email.
1:41
And I've just got to share this with y'all.
1:45
It's from Karen Lucas outta Melbourne, Florida.
1:49
She said, "Paula Dean, I just wanted to tell you
1:52
that I baked your blueberry gem muffins today.
1:55
Even the blueberries were from Georgia.
1:58
And it is the capital," all capital letters
2:02
"best muffin recipe ever.
2:08
Can't count the times I have used this recipe.
2:11
And I love you too, Karen.
2:13
Thank you so much for sending me this sweet email
2:19
because when Teresa saw the blueberry gems
2:22
were in the 'Celebrates!' book, guess what? (laughs)
2:27
(claps) I got her started cooking outta 'Celebrates!' book.
2:31
So anyway, these are super simple
2:34
as blueberry muffins normally are.
2:40
You know, the one tip I can give you
2:45
about making blueberry muffins is do not overdo 'em.
2:56
You wanna just mix 'em until the flour-
2:59
Till your dry ingredients are moist.
3:02
Because if you do it too long, it just makes them tough.
3:05
So I'm using my whisk to whisk together
3:11
the flour and the sugar.
3:13
Won't be take any lumps out of it.
3:21
Now I've got my milk.
3:26
My vanilla flavoring.
3:35
I love, the flavor of vanilla.
3:51
And then my two beaten eggs.
3:58
Gotta kind of make a little well in there.
4:02
And I am gonna add my, oil, my eggs
4:07
my milk, and my vanilla all in here.
4:11
And I'm just going right down in that well with that.
4:21
And I'm just going to mix it until
4:24
all the flour and sugar is moist.
4:37
One thing I love about making muffins
4:41
is I don't have to pull out a mixer.
4:44
And to me that's always a bonus.
4:49
Alright, so everything looks moist.
4:59
My beautiful blueberries.
5:03
A cup, and they're so big.
5:07
It's so luscious looking.
5:09
Now, see, there's some flour that's not gotten the moisture.
5:14
See, down there at the bottom?
5:16
So as I fold in the blueberries
5:21
I'll get any of that flour that was in the bottom
5:37
I think that will do it to it.
5:41
The recipe says it'll make 18
5:43
but that really depends on how big your scoops are.
5:50
And when you're baking cookies or muffins
5:53
you wanna make sure that all your pan...
5:56
All your sizes are the same.
6:00
Because you don't want one to still have raw in the center
6:04
when the other one's done.
6:05
So it's real important that it be, like, measured out.
6:12
Okay Clarice, you can have that one.
6:13
- Have you used your vanilla already?
6:15
- [Paula] Yeah, I won't-
6:18
- So I've got an ice cream scoop, and I don't know...
6:26
It doesn't appear to...
6:31
Doesn't appear to have a...
6:36
Alright, doesn't appear to have a size on it.
6:40
But like I said it's just important that...
6:46
and you wanna fill these up two thirds.
6:51
A half to two thirds.
6:55
Unless you wanna fatter muffin.
7:04
It's just that simple, y'all.
7:08
This recipe is supposed to make 18
7:11
but I have a little heavier hand.
7:14
So I actually could have gotten a baker's dozen.
7:17
I could have gotten one more muffin out of that
7:21
but I didn't wanna pull out a whole pan for one muffin.
7:26
But we gonna put 'em in the oven, a 375 oven
7:30
and we are gonna cook 'em from
7:33
anywhere from 23 to 25 minutes.
7:36
You know, until they're puffy and nice golden brown.
7:41
Well, here are the blueberry gems
7:46
that Karen sent me that she has been making for years
7:54
And it's in the 'Celebrates!' cookbook.
7:58
So I'm so happy that she sent me this note
8:01
because there is wonderful recipes in 'Celebrates!' book.
8:06
So if you see one, you might wanna grab it
8:10
because I don't think they're any more in print.
8:16
So look at these gems.
8:18
Look at these gems, y'all.
8:22
I'm gonna get in here before Michael comes in here.
8:25
Now, I think we cooked these for exactly 23 minutes.
8:29
Was it 23 minutes Teresa, or? - Yes, exactly.
8:36
- [Teresa] No, that was pretty close to 23 ma'am.
8:40
- [Teresa] 'Cause you added another two minutes
8:46
And this is supposed to make 18
8:48
but as you can see, I have a heavy hand.
9:06
- [Teresa] I was about to say
9:07
I cannot believe you're not putting butter on it.
9:10
- Well, the party ain't over yet. (laughs)
9:14
Got to have just a little bite of butter.
9:25
So glad you loved it, Karen.
9:28
And thanks for reminding me
9:31
of some of the wonderful, wonderful recipes in this book.
9:36
So girl, I'm sending you love and best dishes
9:39
along with a whole bunch of thanks.
9:44
Hey y'all, it's Paula Dean.
9:46
Now, if you enjoyed this video
9:48
be sure to like it and click the subscribe button
9:52
as well as the notification bell
9:54
to be alerted when I post a video.
9:57
Love and best dishes, y'all.
