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Hey friends, come on in the kitchen
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because today I am sharing a recipe with y'all that a friend of mine gave me quite a few years back
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She actually owned the Granite Steps B&B. So she was cooking every day for her guests
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but I know y'all probably say, well, why does Paula look decent today
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Well, I'm telling y'all why I'm all duded up properly. I have this lady right over here to thank, Emily
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Hey y'all. Y'all, this is Emily, and she's done my hair and makeup
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now for how many years? About four years now, I think. Oh my gosh, and you just look beautiful
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So you can trust your makeup artist and your hair person if they have pretty makeup and they have pretty hair
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You know you can trust them. But they've got good taste. And Emily has incredible taste
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She can actually turn, a turn to a polished turn
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She gives me a lot of good materials to work with. Oh, you're so sweet
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You're so sweet. But I know when Emily touches me, I'm as good as I'm gonna get
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I'm good to go. So I'm so glad you're here. And the reason Emily is here and why I'm fixed up today
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is because I don't know how many of y'all know this, but I have my own jewelry line
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And this afternoon, I'm gonna be showing my new, some of my new jewelry and some of my old favorites
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And of course this video, the show will be over by the time you get this video
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But I'm on JTV, Jewelry TV. So anyway, I'm gonna share with y'all a recipe
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that I thought was delicious. When I lived in my little pre-Civil War house
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downtown on Calhoun Square, and I lived on Abercorn, the side of my house backed up to granite steps
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And I became friends with the young woman that's family owned it
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And I just really liked her a lot. Her name was Donna, and she was funny
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She was witty, but she and her family eventually sold it and they moved on to Atlanta to open up
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what was the name of it Eddie Oh Lawn Chateau Lawn Chateau Lawn Yes So I understand that they have a wonderful winery
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Is it a winery, Annie, up there? Yeah. So if you're near Atlanta, you can check that out
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But Donna, should you be watching, hey girl, I've missed you over the last 17 years
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Gosh, it's been a long time. But anyway, Donna had to prepare breakfast
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for all of her guests. And I guess I was over there one day and tasted this
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because I liked it well enough to ask her for the recipe
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So that's where this comes from. All right, now we're using one can of big
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canned buttermilk biscuits. And we're cutting those into fourths. and then we have some melted butter
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that we're gonna dip these in. Okay, so to our half a cup of brown sugar
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I'm gonna add a half a teaspoon of cinnamon, and this one's just about empty
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but there we got a half a teaspoon, and we're just gonna mix this up good with a fork
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to make sure that cinnamon gets mixed up with all that brown sugar
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You know, I thought this was a great breakfast or brunch idea
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cause it was so easy to prepare and so tasty. All right
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There we go. So I'm gonna spray our pan and then I think this is a nine by nine maybe
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That stuff doesn't taste good to breathe. All right, so into our melted butter
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and then into our brown sugar. Then we just go and tuck those close together
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right in there. Okay, y'all. I definitely had to go back and get another half a cup of brown sugar
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And that's what's left after using a full cup of brown sugar
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So I'm just tucking these in. I finally got them dipped and coated with the brown sugar
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So we just gonna kind of push those down And now we gonna cover them with a half a cup of quick cooking oats
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So see this is heart healthy, right, Eddie? The top part is, I guess
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If you just eat the oats off of it, oats. I call them oaks
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And like a tree. Okay. So now we're gonna take our cup of blueberries
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and we're gonna toss them with a half a cup of sugar
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And we just gonna toss till it's, all that sugar is coated on those blueberries
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We're taking something very healthy and making it a little unhealthy, right
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My doctor told me to eat plenty of blueberries, but he didn't tell me to eat them coated with sugar
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All right. So I'm just gonna, says to spoon them over
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but I'm just gonna take my hands. So hopefully I'll lose some of that sugar
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I don't think we're gonna need every bit of that. Okay
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This is so good y'all. So if you're having company or you're having the girls over for a brunch
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it'll be perfect. All right, so now we're gonna cover that with the last half a cup of our quick cooking oats
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And then, can y'all guess what we gonna do next? We're gonna pour our butter
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our other half a stick of butter. We just gonna drizzle that on top
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And you might need a little bit more butter than just one stick, you know
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in case you use too much on your biscuit pieces. Yum
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That looks good. Doesn't that look good? It's gonna be so good
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Yum. All right so we gonna put this in the oven And Donna tells us to preheat the oven to 375 degrees And we are gonna bake it for
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20 minutes. Or until cake is golden brown and center is done
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That's not a cake, is it? Yeah, it's a coffee cake. Granite Steps Country Blueberry Coffee Cake
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So I stand corrected. It's the cake. So I'm gonna set the timer for 20 minutes
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and then we'll see what we got. Okay, y'all, our Granite Steps Country Blueberry Coffee Cake
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is out of the oven. I mean, this thing stains lower. Look why I use my hot plate to get it out
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That blueberry color is hard to get out, Eddie. So this is still very hot, so I hope it'll cut good
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I wound up cooking it, it said for 20 minutes y'all. I probably wound up cooking it almost 15 minutes longer
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So you'll just have to watch yours and depend on your oven
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Oh my gosh. It brings back so many memories when I lived downtown
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and Donna lived at the Granite Steps, B&B. So I hope wherever you are Donna, that you're doing well
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And I have fond memories of our talks and our chats and our food
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This is beautiful. It's gonna be hot. Mm-hmm, it's hot. Don't burn you down
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It's hot. But it is so delicious. And like I said, I know that's good for me
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with all those blueberries and oats. I'm sure it is. Exactly, it's got the good stuff in it. Mm-hmm
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We all get y'all a piece, cause it's good. Is Emily still here
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No, she left. She ran while she could. Loving best dishes, y'all
