0:00
- Today's video, y'all,
0:02
may be one of my favorite videos
0:04
in a long time and you wanna know why?
0:08
It's because this is not one of my recipes,
0:12
it's one of y'all's recipes,
0:15
and I so love the way
0:17
y'all respond to the request
0:19
that comes from me on.
0:20
I'd love for you to share
0:22
your family's favorite recipe,
0:29
So I got a email from this precious woman,
0:35
and you see I got a lot of papers
0:41
This recipe is from Melanie Midow.
0:47
And I'm gonna see if I can.
0:53
I watched the Candied Pork Belly appetizer
0:58
However, there's no link to a recipe,
1:00
and I couldn't find one on this site.
1:02
Can you send it to me?"
1:05
I really wasn't doing a recipe when I did that.
1:09
that pork belly is incredible, Melanie.
1:20
"When I watched the series about peaches,
1:22
and polish she did a couple years ago,
1:24
I thought about this recipe."
1:27
However, it may need a bit of tweaking,
1:32
Well, I'm not testing it first, Melanie.
1:34
That's just not who I am.
1:39
It's a recipe that my mom hand wrote,
1:44
And these are the ones that are so special.
1:48
When you can dig through your recipes,
1:50
and find one that was handwritten by your mother
1:53
or your grandmother or your grandfather
1:56
or a friend, an aunt or an uncle,
2:02
it makes 'em so special.
2:04
To me it is so important
2:06
that we don't forget who we are,
2:08
where we came from and to continue
2:11
bringing our history of our family with us,
2:18
and sharing that information
2:20
with the newer generation.
2:23
to see that you're doing that, Melanie.
2:25
Let's see the name of it is Peach Piece.
2:30
Say this three times fast y'all.
2:32
Peach Carousel Pizza.
2:39
I've made a lot of fruit and sweet pizzas,
2:43
but never one quite like this.
2:45
So I'm gonna go ahead and mix up what I can.
2:48
So we're gonna mix up our chopped pecans.
3:05
And I believe that is cornstarch, right Melanie?
3:17
So this is the last thing that's
3:19
going on the top of our pizza.
3:23
This is gonna be going on top of our peaches
3:30
and it sounds like so good.
3:36
This would be a good dish
3:37
to make when the peaches are coming in fresh.
3:41
Oh gosh, there's nothing like a Georgia peach.
3:46
So these go on in layers.
3:51
I appreciate it, Melanie,
3:52
you made all this very plain
3:55
except for the crust, girl.
3:59
And there was not a whole lot of instructions
4:04
But we've got our flour, our salt.
4:11
We've got a butter-flavored shortening.
4:15
We've got cheese and we've got water.
4:18
So you didn't tell me to do this, Melanie,
4:20
but that's what I'm gonna do.
4:25
It sounds like a very, very easy crust,
4:30
but you know, I suppose that you know,
4:34
in most of the bakery departments
4:36
of your grocery stores,
4:38
they now carry a ready-to-use pizza crust.
4:46
So I guess you could do that too,
4:48
that they're so hard to stretch.
4:53
you can roll it and roll it and roll it,
4:55
and then it just goes right back up.
4:59
But, so I can't wait to see how this one works.
5:03
Okay, so this is looking like peas,
5:07
All right, so I'm gonna add our sharp cheese.
5:15
I'm just gonna cut that end too.
5:20
And she tells us to use four to five tablespoons.
5:26
Does that have to be cold water or ice water?
5:29
- [Theresa] It didn't say.
5:38
So I will measure this out.
5:44
We know it's gonna take at least two tablespoons,
5:50
and she doesn't tell us
5:51
to put this in the refrigerator to chill.
5:55
So I'm assuming that it's be workable.
5:59
This is gonna be our third,
6:04
and I'm gonna go for.
6:08
That was just four tablespoons, Theresa.
6:11
What did you tell me you had measured up?
6:15
Well, it was actually just four,
6:21
but that may be just right.
6:27
I'm working in the blind on this one, Melanie.
6:35
what I think I would normally do
6:39
with something like this.
6:43
I'm gonna put it up here and I'm gonna knead it
6:51
I love the idea of the cheese in that dough.
7:01
So I'm just gonna knead it,
7:02
and this is a good feeling dough.
7:05
So Melanie says I can roll this out.
7:12
Oh and she told me that I could spray this pan.
7:19
even though it's got a good bit of shortening
7:25
I'm gonna do as I'm told.
7:31
Because right now Melanie is the teacher.
7:42
This is a wet pastry so.
7:54
That did pretty good, didn't it Eddie?
7:58
- I can't wait to see
8:07
Now, I'm gonna finish spreading it
8:17
Do we get a thumbs up girl?
8:28
with our butter scotch morsels,
8:35
and we just gonna melt that.
8:48
this is like our marinara sauce.
8:51
Kind of think of it that way.
8:53
Ooh, that looks like a pretty good sauce y'all.
8:57
Right now I'm gonna drizzle that over our crust,
9:08
and I'm gonna get every drop.
9:12
I'm gonna spilled it a little bit right there.
9:15
And now we're just gonna spread our marinara.
9:18
I love that over our crust.
9:25
Now Melanie said that they put their peaches in,
9:30
and this is a large can of peaches.
9:34
I don't know how far this is actually gonna go.
9:39
So I'm gonna place them a little bit apart
9:46
because I wanna make sure,
9:48
and Melanie said it's important
9:50
to have all your peaches
9:53
going in the same direction.
10:12
And now we're gonna put a half
10:16
of a Maraschino cherry
10:20
in-between each of our peaches.
10:26
Now you remember the first thing
10:27
that we mixed up, the nutmeg,
10:29
the cinnamon, the nuts,
10:31
the brown sugar and the white sugar?
10:34
Now we are just gonna sprinkle that
10:37
evenly all over our peach carousel.
11:01
And Melanie warned us
11:04
about put making sure we put a a pan under this
11:11
because the juices have been known to roll out
11:16
into the oven and I appreciate that tip
11:19
because we don't wanna have to clean
11:26
a nasty old oven when we are done.
11:35
To borrow a word from my friend, Emerald.
11:45
We've got our oven preheated,
11:48
and we're gonna place that other sheet pan
11:55
We got this pan going this way,
11:57
and that one going that way.
11:58
So hopefully it will catch any of those
12:02
wild juices that are trying to run out.
12:05
All right, now I think they said 25 minutes.
12:11
Is that right, Theresa?
12:12
- [Theresa] Yes ma'am.
12:13
- All right, I'm gonna put it on 20
12:17
because this oven is hot.
12:20
Melanie, I've let this cool,
12:24
and I can't hardly wait to taste it.
12:30
I just love the way it looks,
12:33
so I think it's gonna be easier to slice
12:37
letting it get cold,
12:40
but if you want it warm,
12:43
you know you can always put it in the oven.
12:47
Now this came out a little bit away from the pan,
12:54
but it is gonna work.
13:06
It looks like Pizza.
13:08
I think you can eat it like.
13:10
Oh, I broke it in two.
13:13
Maybe you can't eat it like pizza.
13:15
Maybe you need a fork and a knife.
13:27
Melanie, it's so good.
13:32
The crust tastes like a shortbread cookie almost.
13:41
And I love the crunchy top.
13:48
I hope that I made you proud girl,
13:52
and I can't thank you enough
13:54
for sending in and sharing
13:56
some of your memories and your history.
14:01
Can't thank you enough.
14:04
I'll be waiting on some more recipes
14:12
Hey, y'all, it's Paula Deen.
14:14
Now, if you enjoyed this video, be sure to like it
14:18
and click the subscribe button as well as the notification
14:21
and bail to be alerted when I post a video.
14:25
Love and Best Dishes Y'all.
