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- The last three videos that I have shared with y'all has,
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they've all been from my very first cookbook
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and I had so much fun writing this book.
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When Random House bought it, it had been out two weeks
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and the rewrite of it was very hard
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because I had to be so specific, you know?
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And I just dumped out my mama's sack of recipes
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and then called some friends in to share with me.
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And I wanted this cookbook to be fun.
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You know, I want people to have fun
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when they come in the kitchen.
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So I hired a wonderful young lady
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from the Savannah News Press because she was
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into cartoon drawings.
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This could be any of us y'all.
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Did you ever have one of those days when you had to stop
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and ask yourself, did I have the kids with me today
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when I left the house?
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We've all had one of those days.
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But anyway, I was whipping through
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and this recipe was shared with me
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from a woman that worked at Memorial
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and they gave me so much catering.
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They had a luncheon almost every day, a meeting luncheon.
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And her name was Nancy Blood.
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And I hadn't seen her in years,
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but wherever you are, Nancy, thank you
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for sharing this recipe.
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You had a child and this was one of their favorite recipes,
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so thank you very much.
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with just a sugar cookie dough.
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And you know, you used to buy 'em in the rolls,
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I mean, they're already done out
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where all you have to do is just, you know,
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they're all separated into the perfect bite,
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So that makes it pretty good.
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But I really kinda like making my own sugar cookies
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'cause that way I can flavor 'em with whatever I want to.
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So we just gonna run this out to the pan
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and we're gonna put it in the oven
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and we're going to bake our crust for our fruit pizza
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for about 12, maybe 12 minutes, something like that.
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It's not gonna take long,
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because remember we have pressed this out.
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the cookie dough pizza is in the oven
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and we're gonna cook that 10 to 12 minutes.
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But while that's cooking, I'm gonna go ahead
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and make up the marinara sauce.
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If you'll making a real pizza,
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that's what we would be doing next.
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But this, oops, come on ball.
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I have the dropsy sometimes.
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All right, so the sauce for our fruit pizza is one
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eight ounce package of cream cheese,
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a third of a cup of sugar,
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and a teaspoon of vanilla extract.
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Now, you could use a different flavor.
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I almost think I would like maybe an orange.
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- [Speaker] You do orange in everything.
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What you think Eddie?
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- [Speaker] I was gonna say I'm on the.
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- [Eddie] If the fruit,
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you're gonna have fruit on top.
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- Well I'm gonna use vanilla since y'all are undecided.
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We'll stick with a recipe.
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How about that for a change?
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Okay, so when our pizza comes outta the oven,
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we're gonna have to let it cool completely.
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But I'm gonna go ahead and get this
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mixed up so it'll be ready.
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Our fruit pizza crust is almost ready.
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I'm cooking it maybe a little bit longer
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'cause you think a crust is being kind of crispy.
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So, you know, if I'm gonna let that cool,
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I'm going to just add one other little thing, Nancy.
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To me, this is gonna tear up my crust
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when I try to spread that on a cold crust.
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So I'm just gonna stir in a little heavy cream
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and that'll make it a little bit more spreadable.
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I don't know if my kitchen's that cool or what,
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but, you know, my butter that I keep on the counter,
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you know it's still even hard to spread.
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So this kitchen must be kind of cool.
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Look, that can be a little bit more?
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Okay, I think that one.
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You know, I wish Jack was here.
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I told y'all none of jack shows are out yet,
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week before, time flies so quickly.
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Anyway, I shot five videos with Jack
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and it was so much fun.
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In fact, we talked about,
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we were going through cookbooks
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and we talked about the pizza,
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So I wish he was here.
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He said, oh Ginny, I'd love that.
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So Jack, I wish you were here buddy.
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You could help me decorate this.
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And I feel like I need to switch places with Eddie.
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And now remember, I added a little heavy cream to this
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to make it a little bit more spreadable,
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and said, arrange it in a pretty
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formation any way you want to do it.
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Wanna make sure everybody gets plenty of that
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Okay, what should we do, Eddie?
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- [Eddie] You put the south stone first, the gin.
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This is like the glaze.
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All right, so should we just do it haphazardly
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what am I trying to say?
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Some organization to it.
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Have the strawberries on the outside.
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Strawberries are pretty aren't they?
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Let's see how much we have.
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The oranges are beautiful.
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Oops, I got a, right?
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You know I've about decided y'all to do it this way.
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So if there's fruits that,
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whoever's eating doesn't like a particular fruit,
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of it pretty easy or eat around it, you know?
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You know what I mean jelly bean?
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That kinda looks like a star, doesn't it?
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I love the flavor of blackberries,
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but those seeds just about drive my teeth insane.
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And it is nothing better than a blackberry cobbler.
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My grandma used to make one at least once a week.
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- [Speaker] I think that looks pretty.
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- [Ginny] Isn't that pretty?
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All right, now let's see.
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One little stem left.
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Oh, oh, stem's broken.
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All right, what do you think?
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A little something more around there.
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- [Eddie] I think it looks good.
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- [Speaker] I think it looks good.
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I think if you put too much more,
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you're not gonna taste cookie.
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- [Speaker] I think you got a little of everything.
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- All right, I'm using a strawberry preserve,
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so it's not just jelly
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and I think just jelly would work a lot better.
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So I'm gonna add just a little bit of hot water to this
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because it's supposed to be a glaze.
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Yeah, I'm glad we didn't put any more fruit
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on it because the glaze kind of says it all.
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- [Speaker] Yes it does.
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- [Speaker] Sweet and sassy.
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- Like some girls I know around here.
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I think it's pretty.
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What do y'all think?
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[Speaker] Well, get some of this out of the way
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so they can see it here.
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It's so pretty and it's too pretty to cut,
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'cause I'm gonna take it to see my grandchildren.
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Loving best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
