Sweet Endings

Hey y'all, I'm Paula Deen

Everybody knows that a meal just ain't complete without dessert. So I'm gonna devote this entire episode to those sweet endings that can make your meal memorable

First, I'm gonna be making a sinful raspberry sherry trifle with layers of fruit and custard and cream

Next, I'm gonna have a twist on a traditional eclair. And this ain't your grandma's recipe

This is an eclair cake. And just in case that's not rich enough, I'm going to be making a peanut butter and cheese fudge

It's guaranteed to hit the spot. So get ready, everybody, to indulge because there's about to be a sugary buffet coming y'all's way

You know, some days it's hard for me to believe that I'm working

Well, today is one of those days, because guess what today's show is

it's sweet endings. That's right. Everything I'm making today is sweet. But in order to get to those sweet endings

we got to have a beginning. So why don't we start today

with probably one of my favorite trifles. It's a raspberry sherry trifle

Now for our trifle, I've started by baking off a yellow butter cake mix

Just an ordinary box cake mix that you get at your grocery store, and it should be ready

I've baked it in a 13-by-9-by-2 pan, and I'm gonna pull it out and let it cool

while we're making our custard. This smells really, really good

The cake has moved away from the side of the pan, and that lets me know that the cake is done

So we're just gonna leave that sitting right here, let it cool, and I'm gonna step over

to the stove, and I'm gonna start the custard for our raspberry trifle

I've got me a glass bowl, and I've placed it over hot water

Now, it's important that you don't let the water touch the bottom of your bowl

Now, I'm just gonna bring that up to a bowl. I've got seven egg yolks in my bowl

and to that, I'm gonna add three-fourths of a cup of sugar

Okay, I'm just gonna beat that up. And to this, I'm gonna add one cup of sherry

Now, it's very important that you don't use a cooking sherry. If it's not good enough for you to pour into a glass and drink

then don't put it in your food. Now, I'm just gonna mix these up

and we're gonna cook it for about eight minutes over the boiling water

until it kind of looks like mayonnaise. So, what are we going to do for eight minutes, y'all

How about if we chat? I want to show y'all something that came in the mail today

This very day, it came in the mail today. Take a look over here to my right

Would you believe it's a Paula Deen doll? A girl sent that to me today

And let's see. Certificate of Authenticity. This doll is from Woodland Face Angel Doll Collection

And Paula Deen has received a full facial repaint, which I needed so bad

I appreciate that one. This doll is an original design by the artist Gail Jaber, otherwise known as Gabby

Gabby, thanks so much, I couldn't believe it. All right, now that's been whisked up real, real well

And in the meantime, I've already got a batch of the cream made

that's been put in the refrigerator and cooled, so it's ready for us to put together

And you can see the consistency of it. All right, now I'm going to come over here

and I'm going to take two cups of heavy cream. And I'm going to add two tablespoons of powdered sugar

Now, I'm going to beat this until it forms stiff peaks. Now, if you want to ensure yourself that your whipping cream turns out perfectly

you'll want to use a chilled bowl, and you want to chill your beaters

And you see how I stand back so I won't get whipping cream all over my clothes

All right, so I'm going to sit that to the side for a second and bring in our cold custard

Now I going to take about half of our heavy cream and I going to fold it in to our custard

And when I say fold, that means you'll want to take your spatula

go down and over, and that whipping cream is going to make your custard light

All right, now I'm going to come over here and get our cake. Bring it over here

And you can just cut this or tear it into small kind of one inch pieces

And you can see that the bowl I selected for my trifle is a glass bowl

It's just real neat looking. Kind of shows it off really, really good

All right, so we're going to do a third of the cake

And now I'm going to come up here because the next step is going to be our raspberries

And I'm using three 10-ounce boxes of frozen raspberries that have been thawed

If you don't like raspberries, you can always use blueberries or strawberries

All right, now I'm going to come in here and I'm going to put a layer of custard

Why don't y'all go get you something to drink while I finish putting our trifle together

and when we come back, I'm going to be making a Claire cake that's really, really delicious

And then even later on, I'm going to take three, three ingredients that are probably

some of my favorites, and I'm going to combine them all into one kick-butt dessert

So I'll see y'all back in a few minutes. Hey, while y'all were gone, I finished getting the trifle together

Look how beautiful it looks. Look at that, y'all. I got a little bit of raspberry

Mmm. That's so delicious. If you're a raspberry fan, this is gonna be right up there among your favorites

It's truly delicious. And guess what I'm making next, y'all? I'm gonna be making a Claire cake

Now, I've gotten my casserole dish buttered, and I'm gonna line it with graham crackers

And you just do this any way you can. If they overlap, you know, it's all right

just however you need to get the job done. All right, now we've got our crust ready

And that was very, very simple, wasn't it? Kind of crust I like

Now we're gonna come over to this bowl, and I'm gonna take instant French vanilla pudding

and I'm gonna mix that with three and a half cups of milk

All right, I'm gonna beat this for about two, two and a half minutes

Now, for some reason you don't like instant puddings, you can get the cook-type pudding

and just need to let that cool, though, before you put it together

All right, that looks great. Now I'm gonna take a small container

of frozen whipped topping that's been thawed, and I'm gonna take this and fold it in

And you don't have to be extremely careful with this because that whipped topping's not gonna break

Really about the only way it would break is if you hadn't thawed it well and you tried to stir it

it would just deflate on you just down to nothing. Now that's the custard part of our eclair

We've got our crust, we've got our custard, and now if you'll move on down here with me

we're gonna make the chocolate part of our eclair. So I've got my confectionate sugar, and that's one and a half cups

and then I've got a half a cup of unsweetened cocoa, and I'm just going to stir those two ingredients together

and then I'm going to run them through my little strainer just to make sure that I get all the lumps out of them

Today is such a beautiful day. It's been so windy here the last couple of days

so I'm really glad to see that the wind's died down and the sun is out

All right, now I've got our cocoa and our powdered sugar mixed together. Now I'm gonna take three tablespoons

of room temperature butter, and I'm gonna cut into our dry ingredients

Now I'm gonna add a couple of teaspoons of a white corn syrup

All right that felt about like two teaspoons And now I gonna add two teaspoons of vanilla flavoring And I just gonna mix that up

I think I'm gonna use like a third of a cup of milk. And if it's still too thick for you

then just add a little bit more milk. Oh, it's looking good

Don't you just love it when you can find a 10 minute dessert like this

that you can whip together at the last minute. All right, now we're going to come back over here, and we're going to put a layer of our custard over our first layer of graham crackers

And I'm going to kind of gently just spread it over those crackers

All right. Now we're going to make another layer using our graham crackers

All right, now we're going to come back with the rest of our cream filling over that second

layer of graham crackers. This kind of reminds me a little bit, these steps right here kind of remind me a little

bit of Nacho Mama's banana pudding. We're going to spread that out again

All right. Now, one more layer of crust. All right, now we're going to grab our chocolate filling that we just mixed up, and you can

see the consistency of our chocolate. And then we're just going to drizzle it

We're just gonna drizzle it over those graham crackers. Now, this is gonna tighten up some, y'all

because we're gonna put this in the refrigerator and let it chill

So you can see now why this is called an eclair cake

You know, this is truly like a five- or a ten-minute dessert. I think the family will love it, especially chocolate lovers

And it'll be a lot easier than getting in there and making your traditional eclairs

So I'm going to cover this and put it in the refrigerator. And when we come back, one of my desserts that contain like three of my favorite foods

So I want you to come back with me and let me share this recipe with you

And then after that, what if things go wrong? Well, I'm going to see if I can help you fix it

I'll see y'all back in a couple of minutes. I told y'all about my three favorite ingredients

Well, here they are. It's butter, cheese, and peanut butter. Now, I know y'all are thinking, Paula, what are you fixing to do next

Well, I'm fixing to make us a quick, delicious peanut butter cheesy fudge

And you're not going to believe how quick this is going to come together

And I'm going to melt a half a pound of processed cheese

and give that a little head start because that takes longer to melt than our butter does

So I'm just going to give that a little head start. All right, now I'm going to go ahead and add the butter

And I'm just going to stir this, and this is probably the longest step to making this peanut butter fudge

is melting that cheese. Now, I have to tell you that I want to talk about the recipe a minute

and tell you where it came from. A friend of mine sent this to me quite a few years ago, this recipe for cheese fudge

And I just couldn't believe it when I made it that it was so wonderful

So I made it with the cocoa and the nuts, and I said, you know, this would really be good to use this basic same recipe

except leave out the cocoa and add peanut butter and make peanut butter fudge

while I tried it, and it was perfectly delicious. And the cheese and the butter has finally melted

Now, I'm gonna take it off the heat, and I'm gonna pour this over two one-pound boxes

of confectionate sugar. But before I do that, I'm gonna throw in this peanut butter

so that won't take that but a second to melt down. Now, I'm gonna pour our butter and our cheese

and our peanut butter into our powdered sugar. And I'm going to add a cup of nuts

Now I going to be adding chopped pecans but if you wanted to because you using peanut butter you could add chopped peanuts and that would be real good also And I going to toss in one teaspoon of vanilla

And this is kind of a messy job, but really there's a reward at the end

because you get to lick your fingers because about the only way to really get this mixed together real, real good

is to get in there with your hands, and I think I'm just about to that point

And in we go. And you can see how stiff this is

but the heat from my hands just breaks down that confectionary sugar very, very quickly

because you see if I would have kept trying to stir that in, it would have taken so much longer

All right. Now I'm going to take an 8x8 pan, and I'm going to give it a spray because I want this

I got a lot of butter in there, but I still want to make sure that when I go to cut my fudge

that it comes out nice and easy. So I'm just going to transfer that to my dish

and press it. And if you find when you get through patting it out

that you feel like there's too much butter, although I've never heard of such a thing

you may think it is. So you can just take a paper towel and blot the top of your candy just like that

All right, I'm going to put this in the refrigerator, and it's not going to have to sit hardly any time before I can cut it

And when I come back, I'm going to be tasting all these things

because y'all don't know, and I don't know if I've made them right, do we

So I've got to taste them. And also I'm going to help you out with some solutions to problems that you may have in the kitchen

You know, I don't think there's anything more aggravating

than being in the middle of a recipe only to find that you're missing an ingredient

So I hope a few of these substitutes that I have for you today will help you out when you're in a crunch

Say, for instance, a recipe calls for two tablespoons of flour. You don't have flour

Well, not to worry. You can substitute that with one tablespoon of cornstarch

All right, you've pulled out that cake mix. You're all ready to go

only to find you don't have oil in eggs. Don't worry about that either

because one cup of yogurt is the perfect substitute for your oil in your eggs

I'm forever running out of milk, so to get that one cup of milk

all I have to do is take a half a cup of evaporated milk

add a half a cup of water to it, and I've got one cup of whole milk

Like I said, I hope these will help you out when you've got an emergency

What a perfect setting for some sweet endings. I swear to Pete I have had the best time today

And you know what? Out of all the desserts I've made today, I don't know which I like the best

the raspberry and sherry trifle or the eclair cake or this peanut butter fudge

I really don't know. You know, I've got a great diversified taste for all palates

For the chocolate lover, that tastes so much like an eclair

And the trifle, if you like raspberries, you're going to love this dish

But you know, Cody, I think that maybe the peanut butter fudge may be my favorite

Tell me what you think. What you think, buddy

Is it good? I hope y'all will use these recipes and love them as much as my family does

So until next time, y'all, the dogs and I would love to send you love and best dishes from our sweet endings to yours

Mmm. Here you go