Sugar Spice

Hey y'all, I'm Paula Deen, and whether you prefer sugar or spice, I'm gonna make everything nice with some of my favorite desserts that are so delicious

But before I get started, let's run to Plains, Georgia, the peanut capital of the world, for some of their freshly creamed peanut butter

And then we're gonna head back to the kitchen where I'm gonna put Bob's peanut butter pie recipe to test, taste test that is

And today we're making the cream of my cheesecake crock, smothered in a syrupy praline sauce

And if that's not sweet enough, I'm going to spice it up with my crunch top apple pie

That's sure to please. So y'all bring your sweet tea because life's about to get even sweeter

I don't know if y'all are aware or not, but I went to Plains, Georgia

and had the most wonderful chat with one of our presidents, Jimmy Carter

Had such a wonderful time. And as you know, Plains is all about peanuts

For today's show, I think we ought to go back to Plains and get some peanuts and maybe even some peanut butter

Because today it's all about sugar and spice and everything nice. Just what us little girls are made of

So y'all come with me. We're going to have a nutty day today. Hey, Bobby

Hey, Paula. How you doing again? I'm fine. It's so good to see you. I haven't seen you since I was here to chat with the president

Oh, good. How'd the chat go? Oh, gosh. It was just fabulous. I'm here for another reason today, though

I heard about your peanut butter. Bobby, what makes your peanut butter so much better

Our peanut butter is an all-natural. It's nothing but fried peanuts ground up into peanut butter

Everything in here is a good place. Well, I'm thinking about making a pie. I got a couple of recipes for peanut butter buys

I've got a great peanut butter pie recipe. Would you share it with me

I certainly will. We used to serve this in our restaurant whenever we was here in Plains

So this is a great peanut butter pie recipe that you could use if you like

Well, I can't wait to get to my kitchen and make that pie. I appreciate so much you giving me the peanut butter and the recipe

Thank you. Thank you, Bobby. I'll see you next time I'm in Plains. All right, okay

Bye-bye. Well, did y'all have fun visiting Plains

Such a pretty little town, and the Carters are so nice. And wasn't Bobby just cute as a pig's ear

I was just thrilled to get his homemade peanut butter. But when he said, well, Paul, you want a recipe too

I said, you bet I do, baby. What a bonus. So we're going to be making Bobby's peanut butter pie later on

But first we're going to start with a cheesecake. So let's get going

Now we're going to start with graham cracker crumbs and a little sugar and a little melted butter

I just love my little cast iron skillet for melting my butter in

All right, so we're just going to mix that up and moisten all of those crumbs in there with that butter

So we're just going to dump those into our pan, kind of get it distributed, and press it down

Okay, so we got that in there nicely. So we'll move on over to the center of our cheesecake

And we're going to start with three 8-ounce packages of cream cheese

This is going to make a big, fat cheesecake. All right, and we're going to put a cup of sugar

and we're just going to beat this until it's creamy. Make sure our beaters are in there right, and they are

Now we're going to add five eggs, and I'm going to add those one at a time

giving them an opportunity to get worked into that cream cheese and sugar

All right, now we're putting the eggs in it because it's going to make it cake-like

because, you know, we're not putting any flour. in this particular recipe

Some recipes actually call for like a fourth of a cup of flour

but we're putting in none in this one. All right, so we're just going to mix that up good

We're going to add a tablespoon of vanilla, which is just going to flavor it perfectly

and we're ready to go. I'm going to raise my beater slowly

leaving it running just ever so low to kind of sling that batter off of those That helps clean our beaters off Now we going to pour it into our crust Oh doesn that look good It just as smooth as our baby behind

Right now we're going to get this in the oven, and we're going to let that bake for about 45 minutes

And then we're going to pull it out, let it cool for a minute, and we're going to top it with one of my favorite ingredients in the whole world, sour cream

So I've got one that should be ready over here for the topping

So let's give it a check. Oh, and it is. It's ready

Look at that nice cheesecake. See where it's got a little crack around the edges letting us know it's ready

So I'm going to sit it right here while we stir together our sour cream

And I wouldn't recommend using a light sour cream. I would go ahead, since you're having cheesecake, and do the full-strength sour cream

And then we're going to add a little sugar and a little vanilla flavoring

And this doesn't require a mixer. We're just going to stir that sugar into our sour cream

Now I'm just going to take this and pour it over the top of our cheesecake, and we're going to run it back in the oven for an extra five minutes

so that sour cream can kind of set up on top of our cream cheese

Now we're just going to spread that around evenly, and that five minutes in the oven is just going to let that sour cream kind of set up

All right, we're going to let that bake for five minutes, And when we come back, I've got one that's cooling in the window and ready for that sinful praline sauce

So y'all grab your cup of coffee and come right back because the best is yet to come

Okay, I've got this cheesecake in the window that's totally, totally chill

There's a nice little breeze this morning, so it is totally cool

I'm going to sit it right here, and we're going to make that sinful praline sauce to go on

and it won't take it but a minute to make. I'm gonna use, oh, about two tablespoons

of packed brown sugar. I'm gonna do just a little extra. And then I've got ordinary corn starch

and this is gonna tighten up our praline sauce so it'll stick to that cheesecake

Gonna kinda mix that together quickly. And then we're gonna add one cup of dark corn syrup

Mmm, that's gonna give us a nice caramelly, praline look to our sauce

And we're just gonna cook this just long enough for the cornstarchy taste to dissolve and the sugar

And while that's getting hot and bubbly, I'm gonna come over here and I'm gonna just do a light chop

to these pecans. We don't want them ground too fine, because you wanna know that you're actually eating a pecan

a pecan on top of that cheesecake, just like that. That's probably about a half a cup

And when we take it off, I'm going to add some vanilla flavoring, but I've already got some

here that's cooled and ready for our cheesecake. Look how delicious this looks, that caramel in

that pecan. Oh, it's going to be so good. All right, we're going to just gently remove that ring

I just love cheesecake. I love coming to work every day. All right, I'm going to ease up there

Perfect cheesecake. Whoops. That won't hurt it, though. All right, this is nice and bubbly

So I'm going to turn it off. All right, here we go

Get set, go. And you see where I messed up that plate

I think I know just what will fix it. We're going to cover that up with just a little bit of sweetened fresh cream

Does that look delicious or what? Wish you were here, Michael. Too bad

It's unbelievably wonderful. I'm going to sit that right there

And now let's move on to Bobby's Peanut Butter Pie. I'm going to take an 8-ounce package of cream cheese, and I'm going to give it just a quick

little beat to get it creamy and smooth. All right now I going to take just 4X powdered sugar and add to that All right now I going to cut that off and I going to put a cup of Bobby peanut butter in it And this is a natural peanut butter

It doesn't taste like your store-bought. All right, there we go. And I'm going to just add that to the cream cheese

Give that a quick whip. Down in southwest Georgia, peanuts are a very high commodity

In fact, Mr. Jimmy started selling peanuts on the streets of Plains when he was four years old

So he realized the value of this nut very early on in his life

Now all we have to do at this point is fold it into our heavy cream

Now if you wanted to, I guess you could use a refrigerator-type topping, but the fresh cream really makes it good

So, just going to fold that together into that whipping cream, and we're going to put

it into a store-bought graham cracker crust. So we're just going to pile that in there

Alright, we've got this one piled high, full of that peanut butter and cream cheese and

heavy cream, and we're going to stick it in the refrigerator and just let it set up, which

won't take long. In fact, I already have one that's ready right here for us to pull out and look at possibly even sample

Doesn't that look good? It's got a nice brown look to it. See how it cuts

Oh, it cuts beautifully. And I'm just going to cut me a little, little tiny piece

Doesn't that look yummy? Looks delicious. And I'm going to sprinkle it with just a few peanuts, just a few extra, and put me a dollop of cream on it

Looks like this one turned out just perfect. So good, Bobby. Thank you, Jean, so much for writing down this recipe for me

Y'all don't go anywhere. because next I'm going to be baking up a crunchy, topped, hot apple pie

So I'll see y'all in a minute. Now, I've just taken my first apple pie out of the oven

and I'm going to sit it here in the window and let it cool. And if y'all will, come back into the kitchen because I want to show you how easy it was to make America's favorite pie, the apple pie

I wish y'all were here to smell how delicious that pie smells. So easy, though

You can have your one in the oven just in a jiffy. I'm going to start by using Rome apples, and I'm going to squeeze about a tablespoon of lemon juice over them

to just keep them from turning dark. And I'm gonna use about three-fourths a cup of sugar

And to that, we're gonna add one tablespoon of flour, a pinch of salt

and some ground cinnamon. And we're just gonna stir that up. One of my buddies, her name's Julia Christian

she gave me this recipe. She said, Paula, you gotta try this. It's just my favorite of all the apple pies

And I did, and I love it because we actually put applesauce in it

which makes it so good. So we're going to toss our apples into our sugar and flour

and get those apples nice and coated with that sugar. Ooh, I can smell the lemon and the cinnamon

All right, now we're just going to add our applesauce, which really is just a little different from your ordinary apple pie

We're just going to give that a little stir. Doesn't that look yummy

All right, I'm going to let that sit there a minute because I want to talk to you about your pie crust

You probably hear me saying all the time, I really love the refrigerated dough

Now I've taken one section and I have put it in our pie plate

And you see I'm using a deep pie plate for the apple pie today

And we're just going to take that and pour it into the raw crust

because this is going to bake long enough for your crust to actually get done on you

I'm going to just make sure that applesauce is distributed all around there

And I'm going to dot it with some butter. Just season up those apples just a little bit

bit Okay Now we going to put a lattice crust on this pie and it so very simple We going to take an extra round of dough Now this is on parchment paper so it won stick on me Now I going to take my knife and I going

to run it down into my flour so the dough won't stick to our knife. We're just going

to cut us some strips. Now if you like wide lattice, you can cut them wide. If you like

a narrow lattice, you can cut them more narrow. All right, so we're going to start with the

outside of our circle and I'm going to use five strips. Now latticing is very, very simple

I'm going to pull every other strip back and lay a piece of crust in there and then fold

that back over. So you see I've got three strips under, two strips over. All I'm going

to do now is take the three strips that are under, bring them back and come in there with

another piece. Bring them back over and then do the same thing again with another

strip. As it looks like it might be hard but it's not at all. And we have a lattice

pie crust. Now I'm gonna come in and just take the edges and trim them up to fit

our plate. Now before we put that in the oven we are gonna make a crunch topping

for it. Very, very simple to do. We're going to take some flour, some sugar, and just a pinch of salt

And then we're going to cut in some butter until it's kind of crumbly, just like we were

making biscuits. And then we're going to come over here and just sprinkle this on top of our pie

All right, now we're going to slip this into the oven, which has been preheated to 425 degrees

We're going to let it bake for about 10 minutes, and then we're going to lower the temperature to 350

But this one, in the window, should be ready for you and me to taste

And you know, I don't believe that we can have a piece of apple pie without some vanilla ice cream

So you see, I got my scoop right ready. But I'm going to go ahead and cut into this one and get it on the plate

And while I'm getting this ready, I want to tell you how Southerners love their apple pie

When I was a little girl and my mother would make apple pies, she would always pull out the cheddar cheese, grate that, put it on top of the slice of apple pie

and run it under the broiler. and we would have cheese topped apple pie that was so delicious

But I'm going to serve this first piece with vanilla ice cream

Doesn't that look good? You can see all the applesauce using out of there

Y'all think I got me enough ice cream? I hope this is going to work out right

Doesn't that just look yummy? It's too good and too simple. I've got to take a quick break, and when I come back

I'm going to share some baking tips with you. So y'all don't leave me now

There's so many varieties of apples out there

it can almost confuse one. But if you'll stick with an apple that has a lot of sugar in it

that will help it hold its shape. And for your apple pies, I recommend the Rome Apple

the Granny Smith, or the Golden Delicious. All these will work out real, real well for your pie

And for those big old cheesecakes, If you're having a cocktail party and everybody just wants a little bite

just downsize them into your mini muffins, and people will think you're just wonderful and awfully, awfully sweet

I hope that y'all's Sugar and Spice Day will be as sweet and spicy as mine's been

I hope that you'll try the cheesecake recipe just lathered with sour cream and the praline sauce

And, of course, Bobby and Jean's peanut butter pie is just out of this world

And the crunch top apple pie is just so delicious. In fact, I've got some with some melted cheese on it that I've just got to taste

You just need to try this because cheese and apples just go together

Mmm. My mother may not be with me today, but she'll forever live in my heart

And on that note, America, I wish you best dishes from my kitchen to yours