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Quarantine Cooking: Butter Nut Cake - Paula has fond memories of her Grandma Hiers and today she is sharing one of her grandmother's dessert recipes your family will love…Butternut cake!
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0:02
- Hey y'all, hey friends.
0:04
Have we come up for a new name for this show?
0:08
No, we hadn't.
0:10
Didn't we ask people to submit a name?
0:14
- [Woman] Those videos probably haven't come out yet.
0:18
- So we're asking, we're not going,
0:20
we're going to quit calling this the Quarantine Videos
0:24
because I feel like we're on the backend of our quarantine,
0:28
and anyway, after the quarantine,
0:32
I'm still going to be doing these.
0:34
But I guess right now they are
0:36
the Quarantine cooking videos.
0:39
Until we come up with a better name,
0:41
and I'm gonna need y'all's help.
0:44
I'm so excited to share this recipe with y'all today.
0:51
My grandmother Hiers's butternut cake.
0:54
And I have never seen this cake anywhere
0:59
except in my grandmother Hiers's kitchen.
1:02
And it's delicious,
1:04
it turns out to be a bright yellow.
1:07
This is the vanilla butter and nut flavoring,
1:11
and it kind of turns everything a bright yellow.
1:14
And I could not find any in the grocery store.
1:18
So Eddie ordered this off the website.
1:22
I don't know which one.
1:25
Can you tell me, Eddie?
1:27
- [Eddie] I just got it off of Amazon.
1:30
- Amazon, okay.
1:32
'Cause it's hard, hard to find.
1:37
Ooo, I wish y'all could smell it.
1:39
Have you smelled it, Eddie?
1:42
Smells so yummy, I'd love to drink it,
1:44
but you know it would taste like poo.
1:50
- [Eddie] No, I don't think that.
1:53
When I think of butternut I'm thinking butternut squash.
2:00
What is the meaning?
2:02
Since it's kind of an old-timey.
2:04
- It's a combination of vanilla flavoring,
2:07
vanilla extract, a butter extract,
2:10
and a nut extract.
2:12
It's all three of them together.
2:15
Maybe if I change glasses.
2:17
These are for the sun.
2:20
These are my shades,
2:22
'cause the bright light,
2:23
I may shut those in a minute.
2:32
Contains water,
2:35
propylene glycol.
2:39
That sounds like that stuff
2:40
that puts you to sleep, doesn't it?
2:43
Natural and artificial flavors,
2:46
xanthum gum,
2:49
FD&C yellow number five,
2:51
FD&C red number 40,
2:55
and sodium...
3:00
Benzate.
3:02
(laughs)
3:03
Anyway, it's good y'all.
3:07
I don't know all those terms,
3:08
all those technical terms.
3:11
I do hope that y'all will make this cake
3:15
and enjoy it.
3:16
It brings back a lot of memories for me.
3:19
Let me tell y'all the story behind this.
3:22
I'm starting with one cup of Crisco.
3:26
I was doing one of my shows
3:29
and my Aunt Beth Hiers,
3:32
who was married to my Uncle Bob,
3:37
she saw the show where I said I didn't know
3:40
what I had done with grandma's recipe,
3:42
I hadn't been able to find it.
3:45
She wrote me the sweetest card.
3:48
She wrote me a get well card about my eyes.
3:51
She said, "Saw your show when you talked about grandma Hiers
3:55
and her yellow cake.
3:57
I'm sending the recipe.
3:59
It's always been one of our favorites.
4:03
Love, Aunt Beth."
4:05
I appreciate that so much, Beth.
4:08
In fact, I need to just sit down and talk with you
4:11
and make sure I have gotten all of grandma Hire's recipes,
4:15
because with y'all just living around the corner
4:18
from each other down there in Winterhaven,
4:21
you were able to keep track on what she was doing.
4:26
I think you so much, my dear Aunt Beth.
4:29
We're gonna start with one cup of Crisco
4:32
and two cups of flour,
4:34
I mean two cups of sugar.
4:39
And you know what,
4:39
they told me that if you plug this in,
4:43
that it works a lot better.
4:45
(laughs)
4:47
But that may be just a rumor.
4:49
We'll see.
4:57
I got sinus issues this morning, y'all.
5:05
It used to be that all your cakes and cookies,
5:11
everything was made with,
5:14
I don't mean to push this brand,
5:16
but it was made with Crisco.
5:19
Your biscuits, yeah,
5:21
a solid shortening.
5:24
But if you were real lucky,
5:27
when you were making your pie crust and your biscuits,
5:30
you had your hand on some lard.
5:35
'Cause it makes the flakiest, lightest biscuits
5:39
you've ever put in your mouth.
5:46
I'm just gonna cream this up real good.
5:52
This'll actually be lapsed time.
5:55
(mixer whirring)
6:27
All right, now we're gonna add four eggs,
6:32
and my grandmother tells me to beat them
6:36
before I add them in,
6:37
but I'm not going to do that.
6:40
I'm just gonna drop them in one at a time.
6:47
I don't think it'll have a great deal of difference
6:51
in the way our cake turns out.
6:57
I can see those eggs already making it yellow.
7:02
Okay, last egg.
7:05
(mixer whirring)
7:14
All right, I wanna make sure I scrape the sides down.
7:24
So it'll all get mixed up really well.
7:30
You don't want to over beat a cake,
7:32
and you don't want to under beat it.
7:37
Have to be kind of careful.
7:40
My next step is to add two cups of self-rising flour.
7:45
I found in a lot of grandma's cakes
7:47
she used self-rising flour,
7:49
and a cup of milk.
7:51
I'm gonna alternate flour to milk,
7:54
and you wanna start with flour and end with flour.
7:59
I do not know why,
8:00
I'm not a scientist.
8:02
But your cake is so much smoother and creamier
8:07
by adding the flour last.
8:14
We're gonna start with the flour.
8:22
(mixer whirring)
8:32
And remember you'll wanna take your spatula
8:38
scrape the sides down,
8:41
so it'll all get incorporated.
8:51
You'll just have to watch your milk
8:56
and your flour so that you just have enough flour left
9:00
for that to be the last addition.
9:09
- [Woman] I never knew that about flour.
9:11
I didn't know that about flour.
9:13
- You didn't?
9:14
Didn't know what?
9:15
- [Woman] That flour be last.
9:16
- Oh yeah, yeah.
9:20
Most recipes will share that information with you, Teresa.
9:24
In case it doesn't...
9:28
- [Teresa] Tip of the day.
9:30
- If it tells you to alternate wet with dry,
9:34
make sure that your dry is the last.
9:42
I think my milk's gonna last longer than my flour,
9:48
so I just adjust that by pouring a little bit more flour.
9:53
Little bit more milk in there.
9:57
If I feel like I'm getting off with it.
10:07
I alternated the milk with the flour.
10:10
Last thing to go in is the flour.
10:14
I had it worked out pretty good.
10:16
It wasn't too, too bad.
10:19
That last flour is gonna make it perfect.
10:25
Thank you, grandmamma.
10:32
I was so fortunate to have
10:34
two wonderful sets of grandparents.
10:39
And my two grandmothers could not have been more different.
10:45
I have a picture somewhere here in this house
10:49
of my two grandmothers,
10:50
one was about 5'10,
10:53
and the other one was like 4'10, 4'11.
10:59
I just adore that picture of them.
11:01
I said it was like a devil and an angel.
11:05
- [Eddie] They were together standing side by side?
11:07
- Yes, they were standing side by side.
11:10
I think I've even seen it hung down
11:12
at one of the restaurants, I'm not sure.
11:18
Grandmother Hiers, she was an angel.
11:22
In fact, I remember my daddy telling me
11:25
he had gotten sick and was getting ready to have surgery,
11:28
he said "You know your grandmother Hiers
11:30
is really an angel."
11:33
She was the finest Christian woman I've ever met.
11:36
Got to the fourth grade,
11:39
and when I'd go stay with her and visit,
11:41
we had to read the bible every night.
11:44
She would read all those long words,
11:48
and I would say "I don't know what that means, grandmamma."
11:51
And she would explain it.
11:53
Now, fourth grade education,
11:55
but she was so kind,
11:58
and my grandma Paul,
11:59
she was...
12:02
- [Eddie] A little spicy?
12:03
- Yeah, she was kind of spicy.
12:05
And she worked like a dog,
12:07
well, so did my grandma Hiers,
12:10
grandma Paul, I think both of my grandmothers
12:14
were women of substance.
12:16
I said "That's what I wanna be when I grow up.
12:19
A woman of substance."
12:24
If I ever run up on that picture,
12:25
I'll show you my two grandmammas.
12:29
Now, I'm fixing to add one tablespoon
12:33
of that incredible, incredible flavoring.
12:45
Doing this reminds me of that day I was on the Oprah show,
12:48
and I was making grandma Paul's sour cream pound cake,
12:53
and I was using one of these little rami cans
12:56
to something in and I dropped it.
12:59
And the mixer was just like on number five,
13:01
it was going to beat the band.
13:04
- [Teresa] And what'd you do?
13:04
- I ran.
13:06
I thought somebody's got to clean this up.
13:08
And then I realized it was my job.
13:11
After I had sprayed my children
13:14
sitting there with new clothes on,
13:16
I sprayed batter all over them
13:17
and whoever else was sitting by them.
13:20
It was a mess, it'd like to scare me to death.
13:23
That glass banging around.
13:26
I said "Oh, the glass is gonna fly out and blind her.
13:30
And the country's gonna hate me."
13:36
I'm seeming like, Aunt Beth,
13:39
that I remember grandmamma putting nuts in her cake part,
13:46
but apparently she did not.
13:49
It's in the icing.
13:51
The icing is like a sour, cream cheese icing,
13:56
but with the flavoring.
14:03
Okay, so here we go.
14:06
Normally, I would cut out parchment paper or wax paper,
14:14
then I'd sit it on it and cut it out,
14:15
so I'd have a piece of paper to go in the bottom
14:19
where it wouldn't stick.
14:21
But I love this...
14:28
release stuff.
14:31
It comes in all kind of brands.
14:34
Now they've got it where they put flour in it.
14:37
We grease our pans and then flour it,
14:40
then put our stuff in.
14:41
But since they've come out with a baking release with flour,
14:47
I just go straight to the pan.
14:49
And I make sure I get it really, really good.
14:53
'Cause there's nothing worse.
15:00
There's nothing worse than baking a cake
15:06
and then it don't wanna come out of the pan.
15:10
I did a show the other day.
15:12
It didn't wanna come out of the pan.
15:17
But I forced it to come out and play.
15:20
And it looked awful.
15:23
But it ate good.
15:26
Didn't it ate good?
15:27
Didn't it eat good?
15:29
(dogs barking)
15:31
We're about out of this.
15:35
That's gonna be a dead man.
15:40
Okay, so here we go.
15:42
Hey Mikey.
15:44
- [Mikey] Hey.
15:46
- All right, so this is the way I like my cake layers
15:49
to be perfectly even.
15:53
This is the way I do it
15:57
to make sure I get it perfectly even.
15:59
I use my measuring spoon.
16:14
You hungry, Mikey?
16:16
I think I hear the cupcakes being...
16:21
Sought out.
16:27
You're being very quiet.
16:38
I think I'm gonna go down to the half a cup now.
16:48
'Cause we're getting lower and lower on our cake batter.
16:59
You don't wanna know what I'm making, Eddie, Michael?
17:03
You don't wanna know what I'm making?
17:05
- [Mikey] A cake.
17:07
- You are so smart.
17:10
- [Mikey] Why do they call it batter,
17:11
they should call it gooder.
17:14
- My husband is a goofball, y'all.
17:16
He just said "Why do they call it batter,
17:18
it should've been called gooder."
17:22
All right, I'm gonna come down to another smaller size now,
17:28
because we're getting down to the very end.
17:38
I think it's gonna just work out kind of perfect.
17:56
We're gonna have to work to get
17:57
that last fourth of a cup out of there.
18:05
But guess what.
18:08
It worked out perfect.
18:20
That's a little short, but not too much.
18:28
Not enough to count.
18:37
I'm gonna wash my hands real quick like.
18:40
And then I'm gonna show y'all what I do.
18:46
(woman whispering)
18:47
Oh yeah, the oven's on.
18:50
Oh no, it's not on.
18:52
So we're gonna have to wait a minute.
18:56
Grandmother says to bake this
19:00
for about 30-35 minutes on 350,
19:03
and Aunt Beth said you can use three 8 or 9 inch pans,
19:08
but I remember just about all of my grandmother's cakes
19:12
was three layers.
19:17
So this is what I like to do with my cakes.
19:23
I don't like those bubbles when you cut it.
19:27
You got those bubbles in the middle of it.
19:35
That is so good.
19:39
You can see, I don't know if you can see, Eddie.
19:41
I mean, I can see.
19:44
If you get down there on it,
19:47
when you drop them,
19:50
see the bubbles coming up?
19:54
- [Eddie] You've got every one with earpieces in
19:56
jumping out of their seat right now.
20:00
- Oh, I didn't think about the poor audio man's ears.
20:05
- [Teresa] Do you do the thing for like a Bundt cake.
20:09
- I don't do it with a pound cake.
20:10
Just layer cakes.
20:18
Lots of air bubbles.
20:20
Okay, so that's it.
20:23
I'm gonna wait a minute for the oven
20:25
to get to the proper temperature.
20:29
And in 35 minutes, we're gonna take it out,
20:32
or maybe in 30, I don't know, I'll just keep an eye on it.
20:36
And then we're gonna let it cool,
20:38
and then I'm gonna make that wonderful, wonderful icing.
20:42
Y'all, I'm so happy to be sharing this recipe with y'all.
20:46
If it hadn't been for Aunt Beth,
20:48
I wouldn't be doing it.
20:51
I thank you, my dear Aunt Beth.
20:55
The recipe, grandma's recipes, a lot of her recipes
20:59
call for cream cheese to make the cream cheese icing.
21:04
But, I can't stand coming up short on my frosting.
21:12
So I always, rather than just one eight ounce package,
21:16
I use one and a half packages.
21:22
I've got one stick of butter.
21:24
And the powdered sugar, it calls for one box
21:28
of powdered sugar.
21:30
But I'm gonna add probably that much more,
21:33
because I just want to know that I've got enough frosting,
21:37
and I don't have to be stingy with it.
21:41
I'm gonna beat our cream cheese.
21:44
(mixer whirring)
21:46
And our butter together,
21:48
and all that needs to be at room temperature
21:52
so it will beat up easily.
22:02
Just cream it together.
22:11
Sometimes if I forget to take my cream cheese or my butter
22:13
out of the refrigerator,
22:16
I will pop it in the microwave on defrost
22:19
for just a minute, maybe not even a minute.
22:28
That works very, very well.
22:32
What'd I say, Teresa, two tablespoons of the butternut?
22:35
- [Teresa] Yes ma'am.
22:36
Watch out, 'cause it turns your hand yellow.
22:38
- I know (laughs).
22:43
Wonder if it'll turn my mouth yellow.
22:45
If I tell y'all "No, I have not had any cake."
22:52
And y'all accidentally see my tongue,
22:56
you'd know I was telling a story.
23:04
(mixer whirring)
23:13
If y'all make this recipe, you just determine
23:18
right off the bat if you want to increase
23:21
your ingredients for the icing or frosting.
23:31
- [Eddie] Is this the color that you remember?
23:35
- It's a little softer.
23:37
The more powdered sugar we add, the lighter it's gonna get.
23:43
Yeah, but that's it.
24:00
I'm getting flour everywhere.
24:04
- [Eddie] Sugar.
24:06
- Oh sugar, yes, not flour, it's sugar.
24:30
I make a lot of carrot cakes,
24:32
and that's from my grandmamma Hiers's collection
24:37
of cakes that she used to bake a lot.
24:44
I'm like her, I like nuts in my icing.
24:48
I think nuts make everything so much better.
24:53
But I will tell you this,
24:56
if you put nuts in your icing,
24:58
it just makes it harder to get it smooth on your cake.
25:05
If you don't wanna add it to it,
25:08
you can just make this cake,
25:12
you can make your icing and put it on,
25:15
and then just pour your nuts on top of it
25:18
if you want nuts.
25:21
It just spreads so much easier
25:26
if you don't put the nuts in.
25:31
But I don't think I'm gonna be able
25:32
to resist those nuts mixed in.
25:35
I like those nuts in between every cake layer.
25:40
I think I mentioned something earlier
25:42
about having your oven calibrated.
25:47
You can see, I always cook my cakes and cookies
25:51
in my big convection oven.
25:53
But I can't do it while I'm filming, because it's so loud.
25:57
Y'all wouldn't be able to hear a thing we said.
26:01
I have to use this oven.
26:03
You can see there's a hot spot in this oven.
26:07
'Cause see where this edge.
26:09
I had these two on top, on the top rack
26:13
pushed to the back
26:16
to make room for that third pan.
26:20
I definitely got to get these calibrated.
26:25
Okay, we're about to get it.
26:29
That looks like lemon ice cream, doesn't it?
26:34
I found some lemon ice cream the other day
26:37
in our Publix here.
26:39
- [Teresa] Did you really?
26:40
- Yes, I have not seen lemon ice cream in years.
26:43
- [Teresa] Was it like a custard?
26:44
- It's Bluebell, it's Bluebell,
26:48
and go with me and get you some.
26:50
It's in the freezer in the dining room.
26:53
Go in there and try it and tell me what you think.
26:57
I was so excited.
27:00
I told Aunt Peggy when I was talking to her,
27:04
'cause she had asked me if I had ever seen
27:09
lemon ice cream out there.
27:12
And I had to tell her I had not.
27:15
Not in years.
27:20
Alrighty.
27:22
Mmm, mmm, mmm.
27:26
Yum yum.
27:31
I know bakers, they use an off...
27:41
An offsite, what am I trying to think of?
27:45
- [Eddie] Spatula.
27:46
- You know the knife that goes like this,
27:48
and then it goes like that.
27:51
It's an offset spatula, I guess.
27:56
But anyway, I know that's what cake,
27:58
professional cake makers use to spread their icing,
28:02
but I just can't get the gist of that spatula.
28:11
I'm putting down just a little bit of icing
28:18
so that hopefully my cake won't move around on me.
28:24
I just have to go around and check and see
28:26
if I got it in the center,
28:28
which I think I do.
28:34
Do I nut it or do I not?
28:40
I tell you, this is what I'm gonna do.
28:43
- [Teresa] Put it on and then put some nuts on top.
28:47
- 'Cause see how easy that smooths.
28:52
Just got to be careful.
28:55
- [Teresa] Sorry, I'm going to get the ice cream.
28:57
(laughs)
29:00
- Good.
29:05
It actually looks like I'm frosting
29:07
this cake with mustard, Eddie.
29:09
Doesn't it?
29:12
Can you imagine a mustard cake?
29:28
I think it'll take more nuts this way.
29:34
She's getting her ice cream.
29:39
Now I'm gonna go get this other one
29:41
that had kind of a burnt place on it.
29:46
Let's see, I wanna make sure that I put those
29:48
on opposite sides.
29:54
So now it looks pretty level.
30:11
It's still kind of...
30:14
Still kind of messed up a little bit.
30:36
I remember one time I was visiting Martha Stewart's place.
30:44
I was making a cake.
30:49
I said "Martha, can I ask you a question?"
30:53
And she looked at me like,
30:57
what is this crazy woman about to say?
31:02
And she said "Well, yeah."
31:06
And I said "When you're frosting your cake,
31:08
do you start on the top or the sides of your cake?"
31:13
She looked very relieved with my question.
31:25
To keep my cake layers from slipping,
31:30
I'm gonna add...
31:36
Just three toothpicks.
31:39
And you just have to warn your guest
31:43
not to eat a toothpick.
31:56
For the last layer,
31:58
Teresa, I think I might need some more nuts.
32:03
Because it took a good bit when you're sprinkling it on top.
32:12
We got some more chopped, or am I gonna have to...
32:15
(woman muttering)
32:17
Hmm?
32:19
- [Teresa] Chopped extra.
32:20
- Oh good, yay.
32:23
Let's see, I need to find the thick and the thin.
32:26
- [Teresa] I should've known she was gonna need more.
32:37
- Thank ya, thank ya.
32:47
If a recipe calls for nuts,
32:49
I like lots of them.
32:56
Which you can see where it would,
33:01
where it would be easier to spread without them.
33:07
Now this is the way I do it.
33:11
Start off by putting my frosting on top close to the edge,
33:17
and then I just bring it down.
33:25
I let this part work for me.
33:39
Okay friends, this is it.
33:42
My grandma Hiers's butternut cake.
33:48
Finished.
33:50
I'm not gonna cut it, because if I cut it,
33:54
I will just want to eat and eat and eat.
33:57
But the inside of the cake is the same color
33:59
as this icing,
34:00
because the butternut vanilla nut butter flavoring
34:06
turns it this color.
34:09
Just take my word for it.
34:10
It's delicious.
34:13
It would make me very, very happy
34:17
to know that I shared one of my grandmother's recipes
34:20
that maybe you're making out there.
34:23
This is definitely love and best dishes to you.
34:26
Oh, my little grandma Hiers,
34:28
she was 4'10.
34:31
Little tiny thing.
34:34
I don't know why I'm not just like her.
34:39
Maybe I ate too many of her cakes.
34:44
See you next show.
#Food & Drink
#Hobbies & Leisure