Scooter Club

Hi there, I'm Paula Deen and I'm so glad y'all have dropped in because I've invited the local scooter club to come pick me up and take me for a ride later

And a country cruise just wouldn't be the same without a picnic. So first I'm going to pop out to my favorite chocolate shop to pick out some premium marshmallows

And then we're going to head back to the house so I can get to going on my country fried steak and gravy fixings

And then next, we'll have to get our marshmallow madness going with a mouth-watering mud cake straight from heaven

And then it's a side of garden pea salad and these easy rolls that'll balance your picnic perfectly

So pack up the old wicker basket and grab your helmet, honey, because we got scooters to ride

I just love getting up early in the morning

I'm getting ready today to go on a picnic with my scooter club friends

and the whole meal is going to be super, super simple. But I am going to a little bit of trouble fire dessert

I'm going to be making a Wilmington Island Marsh Mud Cake. And you think marshmallows are marshmallows

No. I'm going to take you to where they're made by hand and fresh

So hang out with me this morning because we're going to bake a cake

Hey, Michael

Hey, Paul. How you doing? I'm fine. How are you doing? Very good. Good

What can we do for you today? Well, I'm here to get some of your homemade marshmallow

Gee, I'm sorry. We don't have any more. Don't kid me like that

No, I'm serious. We don't have any more. But we are going to be making some right away if you want to come join me

I would love to. All right, anything special I need to know before I dip

Don't drip. Don't drip, okay. Oh, I almost dripped. Uh-oh

I almost dripped, didn't I? I can't tell y'all how much fun this is

Is that enough, Michael? For a thin one, sure, that's enough. Now what you want to start doing is you want to spread it into the corners first

Get those corners. Don't touch the paper. Try not to touch it

Go to the corners first. Use your finger. There you go. All right, what will happen next

How long will this have to sit, Michael? Well, basically, from the time we finish up this batch, it's going to sit for about 30 minutes. Okay

And then we start cutting it. Great. Okay, Paula, this is all finished

Okay. I did good, didn't I, Michael? You did so good. Look at that. It's nice and even. Let me just check it out

It's going to be perfect. Let me wrap that up for you. I can't tell you how much fun I had with you today

I'm really glad. This was a lot of fun. You want to take it

Yes, I want to take it. It's all yours. All right. Will you just help me get out of here? Help me through the doors

All right. Come on. Is there a special way to tote this? No, just run out the front door

How about like this? That's good. Michael, thanks so much. Paul, it was my pleasure

You're the man. You're the marshmallow man, baby. Thanks. You're welcome. It was fun

Thanks for driving down. I bet y'all never seen a marshmallow that comes packaged this way, have you

Well, I had not either. Let's see if we can kind of peek in there at that marshmallow

like no other. I'm gonna leave it sitting right here because what we're gonna do right now is we're gonna go to our entree and

we're gonna do country fried steak. Now I have added about 3 quarters of a cup of oil to my pan to fry my steak in

So we're gonna let our grease heat up and while we do that, we're gonna prepare our steak

I'm gonna show you how my mother used to do hers. And we're gonna take this and season it

just with our house seasoning, and we're going to take a regular seasoning salt

Then we're going to flip those over and do the same thing to the other side

All right. That it Now we going to bring it over here and just dredge it in the flour just like that I going to put them back in the pan Now this is what my mother did

She would take her a little bowl of water and just sprinkle that meat just like that

And then we're going to run it through that flour one more time

and that's just going to give it a little extra crust. That's all the water is for

I'm going to just drop our steak in there and we're going to fry this very fast

because we're going to make a gravy and we're going to return the steak to the gravy

and then let it cook for a while until it's tender. As soon as this browns, we're going to flip it and brown it on the other side and take

it up and then we're going to make our gravy. All right, now see it's starting to brown

All right, it won't be but another minute or so and we'll be taking this up

And I tell you what, while our steak is finished browning, why don't we come on over here and

We'll slice up our onions, and we're gonna just use a yellow onion

cutting it into small wedges. All right. Our steak is ready, so we're just gonna take it out and throw it over here

on the plate and let it drain for a minute. Now, I'm gonna take this pan

and just pour off most of our drippings. I'm gonna leave two or three tablespoons in the pan

All right, now we're gonna take our flour and we're gonna make a quick roux

So I'm just gonna keep adding the flour until it's the way I like it

All right, now I'm gonna add our black pepper. All right, now I'm gonna add some

I think I'll just put our house seasoning in. It's got a little pepper in it

That's all right. And we're just gonna stir that around until it gets nice and brown

Okay, I think our roux is brown enough now. I'm going to the sink and put some hot water in this pan

All right. That's just an old habit of mine. Since my early cooking days, I've just always turned to the faucet

You can see I've got it pretty thin. Now we're going to put our steak back in here in the gravy

This is going to be so good. All right, now I'm going to top it with the onions

And these onions are going to just give it a wonderful flavor. Okay, we're just going to cover this pan now and forget it's there for a little while

Let it get real, real tender. Oh, looks so good. Oh

This looks so yummy. Country fried steak and gravy is probably the epitome of good comfort food

Y'all hang around because coming up next, I'm going to make that Wilmington Island Marshmood cake

using that homemade fresh marshmallow. All right, I'm getting ready to make that Wilmington Island Marshmudge Cake

and Michael at the marshmallow shop showed me a secret. So I'm going to put my water right there

and we're going to get to that in a minute. But right now, we're going to start the cake part

This cake is amazingly simple. We're going to start with our cocoa

and our melted butter. So, so easy

We gonna just kind of beat that butter and cocoa together like that to kind of just get it going All right now we gonna lift that that up and we just going to dump everything else in The sugar

The flour. I'm adding all-purpose flour. And a pinch of salt. We'll add the four eggs

I tell you, one of the biggest fans of this cake is Michael. All right

Teaspoon of vanilla. All right. Now you saw how simple that was

All I'm going to do now is fold in our pecans. Before I put our cake batter into our pan

I'm gonna show you a trick that Michael at Joe Mart gave to me

He told me to take a sponge with a little water, he said it didn't matter if it was hot or cold

and just wipe that paper. And that will loosen the marshmallow. I see it starting to crinkle

And I'm gonna do the same thing with the top. So let's see if Michael was telling the truth

Well, so far so good. Now let's see if it'll come off the bottom

That's going to be the real test. Thank you, Michael. I think he's made marshmallows once or twice, don't you

He knew what he was talking about. All right, we've got it loose now

And I'm just going to let this sit right here while our cake bakes

So, back to the cake. Okay

Now we're just going to take our spatula. and spread it evenly in our pan

So we're going to put this in our oven. And let it bake

And while it's baking, we're going to make our icing for this cake

All right, I'm going to start by scalding about a half a cup of milk

and we're going to start with a one-pound box of light brown sugar

And I'm cutting back on this to half a stick of butter. So we're going to cream this

Now we're going to go ahead and add our cocoa. All right, our milk is scalded

So I'm going to just pour that right into there and I'm going to go ahead and add a teaspoon

of vanilla

And that icing is ready to be poured over that warm chocolate cake

Oh, looks so good. You can see it's pulled away from the sides just perfectly and I'm not going to waste

one second and lay it right on top of that hot cake

All right, now we're going to pour this icing while it's warm on top of that marshmallow

You know what? I think I'm going to go ahead and cut me out a little piece while the chocolate's running. Mmm

See it? All right

Oh, look. Marshmallow heaven

I'm kind of cheating by having my dessert first. But when I get through with this, I'm going to be making up some garden pea salad and easy rolls

Music I promised y that this meal was going to be super simple

And I'm good to my word. English peas, just canned English peas

I'm going to take these and drain them real good. We're going to put hard-boiled eggs in it, and I never dice mine

I just take them and squish them up. I'm going to add some onion, a little bit of salt

A little bit of pepper. And I put a little diced pimento in it

Now we're going to moisten this with a little mayonnaise. That's it

All right. This meal just keeps getting easier and easier. I'm going to show you these rolls that I've been making since I was 19 years old

It's self-rising flour, a little bit of sugar, milk, just regular sweet milk, and mayonnaise

And it kind of tastes like a cross between a roll and a biscuit

This is a great little recipe because you don't have to roll the bread out or knead it or any of that stuff

You're just going to drop it by the spoonfuls into the muffin tin

Just like that. And I think you'll be amazed at just how good this is

But if you only want to make nine biscuits, it's fine. Just put your little water in the rest

And into the oven, we're going to cook these for about 12 to 15 minutes

All right, those biscuits should be about ready, So I'm going to take out the garden pea salad and give it a quick stir

And then see if those little golden biscuits are ready. And they are

Mmm

Such satisfying flavors. Y'all stick around because I've got a few tips for you before we leave

Just a few thoughts that I want to share with you. When you're making your Wilmington Island Marshmudge Cake

you might want to substitute marshmallow fluff. It works very, very well

And when you're serving your garden pea salad, you might want to think about serving it in a lettuce cup

It's real pretty. But I want to give you a quick tip for those leftover biscuits that you have

Split them and butter them and toast them up in the skillet

The next morning, you will enjoy them so much along with a little jelly

I think it's better the second time around maybe. You know, you really don't have to spend a lot of money

or search high in loafing ingredients to make a good, hearty, wholesome meal for your family

I don't think you can get any better than the country fried steak served over rice and the garden pea salad and the biscuits and the Wilmington Island Marshmudge cake

It just doesn't get any better. I hope that you'll try some of these recipes and think about me while you're eating

But right now, I got a scooter to ride. So until next time, America, best dishes from my kitchen to yours

Ciao, baby