You Won't Believe It

Hey, y'all

You are not gonna believe what I'm gonna do with these green tomatoes

In fact, you're not gonna believe what I'm gonna do with every recipe on today's show

How's this? A green tomato cake, sweet potato donuts, a Tex-Mex sundae

and a yummy recipe that was served to me in Santorini, Greece

You're not gonna believe it. The first thing that I want to share with y'all is my recipe for a green tomato cake

The sweet flavor of the green tomatoes combined with raisins and walnuts is going to give this

cake such a unique flavor. And I've got two sticks of butter waiting on us here in my bowl

They have come to room temperature, and I'm going to beat them

and then I'm going to add 2 1⁄2 cups of sugar, and we're going to beat it until it's creamy

Great start, isn't it? All right. Now we're going to add one egg at a time, a total of three eggs

All right. Our last egg. I'm going to turn this up and make sure it's creamed all together real good

All right, that looks perfect. Now we're going to mix our dry ingredients together

I have three cups of all-purpose flour. I'm going to sprinkle in one-and-a-fourth cup of cinnamon

one teaspoon of baking powder, one teaspoon of salt, and a half a teaspoon of ground nutmeg

And I'm just going to blend those dry ingredients together, and we're slowly going to add them to our mixture of eggs and butter over here in this dish

All right. So here we go. I think I'll use this cup to add my flour

Now, our batter is going to be really, really stiff because you've noticed probably that I'm not adding any liquids to it

So it's going to be real, real thick. Okay. There, now that finishes off all of our dry ingredients

So I'm just going to beat this until it's incorporated, and then I'm going to add in those beautiful diced green tomatoes

raisins, and walnuts. This really looks good. It kind of reminds me of an oatmeal cookie, you know

That batter? Mmm. All right, now to our batter, I'm gonna fold in two and a half cups

of diced green tomatoes. And this is gonna thin out our batter a little

Now I'm gonna throw in a cup of golden raisins, or you can use dark raisins

Whichever you have on hand, it really doesn't matter. And I'm going to add one cup of chopped walnuts

Now, if you don't have walnuts but you've got pecans, you know, use the pecans

They'd be yummy in this. So the nut of your choice. All right

Now, over here I've got a bundt pan that I've buttered and floured real good

because I don't want my cake to stick. I want it to come out perfectly whole and beautiful

So I'm just gonna get it evenly distributed into my Bundt pan

Mmm-mm. All right, now I'm just going to take my spatula and run this around my batter

trying to spread it completely even into my bunk pan. Now we're going to pop this in the oven

a 350 preheated degree oven, and we're going to let this bake for about an hour 10

an hour 15 minutes. Okay. You ready? Oops. All right so there goes that cake 350 for an hour and 10 to 15 minutes

I can't hardly wait. I can't wait for y'all to see this cake

All right, now I told you that our cake is going to be served

with a brown butter icing. So before we leave, before we go on break

I'm going to drop in one stick of butter. And while y'all are gone, I'm gonna let that butter be browning

and I'll meet y'all back right here in just a couple of minutes

and I'm gonna have some brown butter waking on you, and we're gonna finish up this cake

And coming up next, I'm gonna be making some delicious sweet potato donut

a wonderful Tex-Mex sundae, and a Santorini split. So y'all don't go anywhere now

All right. Hey, y'all. Welcome back. I told you while y'all were gone

I was going to be browning a stick of butter. Well, I've got that nice and brown

And now I'm going to add one cup of powdered sugar. And this is going to make a wonderful glaze

for our green tomato cake. You just cook your butter, y'all, until it's a nice, toasty brown-looking

You don't want to burn it. You just want to brown it. All right, now move on down here

I've taken our cake out of the oven, and look how good that cake looks

And you'll want to let your cake cool, because if you put this on a hot cake

I mean, it would just run everywhere. Look at it. Mm! Can't hardly wait to taste this green tomato cake

Mmm. Look at that. Mmm. Oh

It's so good. Did I promise you some sweet potato doughnuts? Yes, I did, and that's what we're fixing to make right now

You won't believe how easy it is to turn mashed sweet potatoes into the most delicious donut you have ever tasted

I've got two eggs that I've got in my bowl. I'm going to add one cup of sour cream

I'm just going to beat this together. I'm going to add one cup of sweet potatoes that have been cooked

All right, in they go

That looks so pretty. All right, now I've got 3 1⁄2 cups of all-purpose flour

I'm gonna add 1 cup of sugar. I'm gonna add 2 teaspoons of bacon powder

a half a teaspoon of baking soda, a half a teaspoon of salt

and a half a teaspoon of ground cinnamon because cinnamon goes so well with sweet potatoes

Now, all we're going to do is slowly add our dry ingredients

to our wet ingredients. Like I said, we're going to add this slowly

We're not going to just pour it all in and dump it in. and we're gonna work it in a little at a time

This is coming right along nicely. Okay, that's good enough

All right, now let's come on over here. I'm gonna put a little flour

out, and then I'm gonna dump my dough onto my flour, and I'm gonna knead this

just a few times because our batter is still, you know, just a little

sticky. So to knead it, we're just gonna roll it and fold

Roll it and fold. That looks good, doesn't it? Alright. Now I'm gonna flour my rolling pin

because I don't want it to stick to that batter. And I'm gonna roll this out probably about a half an inch thick

That looks pretty good, doesn't it? All right, now I'm gonna come in here with my biscuit cutter

and I'm gonna cut me a round piece of dough. Just like this And easily we have made our donuts

All right. Now that just looks like a biscuit, doesn't it? Well, we've got to turn this into a donut

So you need to go through your kitchen and find something that makes a small little circle

I'm just going to use the big end of a pastry tip. All right

We're going to drop our donuts into our grease. Our grease needs to be at 375

All right, in go our donuts. Now we're going to cook these about two minutes per side

Ooh-hoo-hoo. Look at them. They're popping to the top. Oh, they're brown and they're beautiful

All right, we want to turn these over because if you let them cook too long on one side

they won't want to flip back over for us. So we want to make sure that we keep them turning

Those look delicious. All right, and I'm going to just finish dropping in the others as I take these out

Because I don't want to waste not the first donut. Now, I can't eat a donut without an icing

So I have made an icing. It's nothing but powdered sugar, maple extract with a little milk

and oops, it fell in the nuts. That's too bad, isn't it

It's delicious. When we come back, y'all, y'all not gonna believe this

It sounds crazy, but it's a Tex-Mex Sunday. And later, a recipe that I learned how to make in Greece

a Santorini split. Hey, y'all, welcome back. Let me do a little rewind here in case you just joined us

Today's show is all about, I can't believe that. Because we're taking kind of odd things and turning them into wonderful dishes

The next thing I'm getting ready to make is a Tex-Mex sundae

Homemade cinnamon flavored ice cream over a fried tortilla shell. How can we go wrong

I've got one quart of heavy cream. and I'm going to pour into my saucepan

and I'm going to drop two cinnamon sticks down in here, and I'm not going to let this come to a bowl

I just want that cinnamon to infuse through that heavy cream, and we're going to let that simmer for about 20 minutes

So in the meantime, let's come on up here, and I'm going to start some ice cream

Now here I've got one pint of heavy cream, and I'm going to whip it until it forms soft peaks

All right, we've got our whipping cream to a soft peak stage

Now I'm going to add two cans of sweetened condensed milk, and that's 14-ounce cans

All right. Now we're gonna continue to beat this. And let's see how stiff it's gonna get

It's looking good. All right. Now remember our quart of heavy cream

that we were infusing along with a couple of sticks of cinnamon

Well, I have some that's cooled right here. Now, I'm just gonna add that

Oh, and it smells so good. That hint of cinnamon in that heavy cream

Now, we're just gonna pour that into our dish. Look how rich this ice cream is gonna be

Whoa, whoa, whoa, whoa

This is delicious. Now, I am using an electric ice cream maker

Now, I'm going to pour this back into my measuring cup. Because it has a spout on it

it's going to be easier to pour into my machine. and I'm gonna freeze this according to manufacturer's instructions

All right, so in goes our cream. And I'm gonna fill it up almost to the top

Now, I'm gonna freeze this until it's a soft set, and I gonna stick it in the freezer and let it finish freezing on off All right now while our ice cream is freezing I gonna step over here and I gonna make the base to our Tex sundae

I've got in my fry pan and I've got about a fourth of an inch of vegetable oil in it

And I'm gonna drop my floured tortillas into this hot grease and I'm just gonna fry them until they're light golden brown

and brown, and that won't take but just a couple of minutes to do that

Oh, he's got a fat bubble. All right. So there we go

That takes care of the bottoms, and I'm going to sprinkle it with a mixture of cinnamon and sugar

Now, I've already got a churn of ice cream in the freezer that's been frozen and waiting on us

Mmm! Look at that. Look at that. Doesn't that look good? All right

So what you say let's put our sundaes together? All right, let's grab us a tortilla shell

Smells heavenly. All right, let's come down here and get us some of that wonderful homemade ice cream

I'm gonna put a little bit more. I think I want a little fatter scoop than that

Ooh. And now for a little chocolate syrup. A little cherry on top

And we have a Tex-Mex sundae. Mmm

Mmm. This is so good. Boy, Heidi, you've got a dessert that they'll be talking about for a long time

And speaking of desserts that you're going to talk about for a long time, Coming up next, I'm gonna share with y'all a dessert

that was served to Michael and me at this fabulous restaurant in Santorini, Greece

You don't want to miss it. Welcome back! I want to show y'all a delicious dish

that a chef taught Michael and me how to make while we were on vacation in the Greek Isles

It's a Santorini split. He started out by taking cherry tomatoes and splitting them

sprinkling a little olive oil on them, and putting them in the oven and roasting them off

And then he made a simple syrup in his saucepan. And to make a simple syrup

we're going to use, like, equal amounts of sugar and water. I may not use quite as much water as I do sugar

because I want mine nice and sweet. We're just going to cook this until it thickens

and it won't take long. All right, now we're going to just take our tomatoes that we roasted off

We're just going to scoop them into our syrup. Listen to that

All right. Just that quickly. I think I'm going to fix a bowl big enough for Michael and I to share

Ooh. All right, now let's go in for the topping for our sundae

Now y'all watch close, don't miss it. Doesn't that look delicious? Oh, I can smell the flavor of those tomatoes

Here's the Santorini grease. Mmm

It's out of this world. You better watch out, Chef. I may be serving this at the Lady and Sons

All these dishes I've made today definitely say you won't believe it

I think you're going to like them. And until next time, you know I always send you best dishes

and love from my kitchen to yours