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You just won't believe what Paula does with the ingredients on today's show. How's a Green Tomato Cake, Sweet Potato Donuts, a Tex Mex Sundae, and a yummy Santorini Split? With these unorthodox ingredients, you and your friends just won't believe it!
Green Tomato Cake - https://www.pauladeen.com/recipe/green-tomato-cake-with-brown-butter-icing/
Sweet Potato Donuts - https://www.pauladeen.com/recipe/sweet-potato-doughnuts-with-maple-icing/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
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0:00
Hey y'all. You are not going to believe
0:04
what I'm going to do with these green
0:05
tomatoes. In fact, you're not going to
0:08
believe what I'm going to do with every
0:10
recipe on today's show. How is this? A
0:14
green tomato cake, sweet potato donuts,
0:19
a text mech sundae, and a yummy recipe
0:23
that was served to me in Santorini,
0:25
Greece. You're not going to believe it.
0:29
[Music]
0:35
[Music]
0:40
The first thing that I want to share
0:41
with y'all is my recipe for a green
0:44
tomato cake. The sweet flavor of the
0:47
green tomatoes combined with raisins and
0:49
walnuts is going to give this cake such
0:52
a unique flavor. And I've got two sticks
0:55
of butter waiting on us here in my bowl.
0:57
They have come to room temperature and
1:00
I'm going to beat them. And then I'm
1:01
going to add two and 1/2 cups of sugar.
1:05
And we're going to beat it until it's
1:06
creamy.
1:18
Great start, isn't it?
1:23
All right. Now, we're going to add one
1:26
egg at the time, a total of three eggs.
1:36
All right,
1:38
our last egg. I'm going to turn this up
1:42
and make sure it's creamed all together
1:44
real good.
1:48
All right, that looks perfect. Now we're
1:51
going to mix our dry ingredients
1:53
together. I have three cups of
1:56
allpurpose flour. I'm going to sprinkle
1:59
in 1 and 1/4 cup of cinnamon, one
2:03
teaspoon of baking powder,
2:07
one teaspoon of salt,
2:10
and a half a teaspoon of ground nutmeg.
2:15
And I'm just going to blend those dry
2:17
ingredients together. And we're slowly
2:19
going to add them to our mixture of eggs
2:23
and butter over here in this dish.
2:26
All right.
2:29
So, here we go.
2:32
I think I'll use this cup to add my
2:36
flour.
2:39
Now, our batter is going to be
2:43
really, really stiff because you've
2:46
noticed probably that I'm not adding any
2:48
liquids to it. So, it's going to be
2:50
real, real thick.
2:53
Okay,
2:56
there. Now, that finishes off
3:00
all of our dry ingredients.
3:03
So, I'm just going to beat this until
3:05
it's incorporated.
3:07
And then I'm going to add in those
3:10
beautiful diced green tomatoes,
3:13
raisins, and walnuts.
3:17
This really looks good. It kind of
3:20
reminds me of an oatmeal cookie. You
3:22
know
3:24
that batter.
3:27
All right, now to our batter. I'm going
3:29
to fold in 2 and 1/2 cups of diced green
3:33
tomatoes. And this is going to thin out
3:36
our batter a little. Now I'm gonna throw
3:39
in a cup of golden raisins. Or you can
3:43
use dark raisins, whichever you have on
3:45
hand. It really doesn't matter. And I'm
3:48
going to add one cup of chopped walnuts.
3:52
Now, if you don't have walnuts, but
3:54
you've got pecans, you know, use the
3:56
pecans. They'd be yummy in this. So, the
4:00
nut of your choice.
4:04
All right.
4:06
Now, over here, I've got a bunt pan that
4:09
I've buttered and fled real good because
4:12
I don't want my cake to stick. I want it
4:14
to come out perfectly whole and
4:17
beautiful.
4:20
[Music]
4:25
So, I'm just going to get it evenly
4:28
distributed into my front pan.
4:36
[Music]
4:40
All right. Now, I'm just going to take
4:41
my spatula and run this around my
4:45
batter, trying to spread it completely
4:48
even into my bunt pan. Now, we're going
4:51
to pop this in the oven, a 350 preheated
4:55
degree oven, and we're going to let this
4:57
bake for about an hour 10, an hour 15
5:01
minutes.
5:04
Okay, you ready?
5:10
Oops.
5:12
All right, so there goes our cake. 350
5:16
for an hour and 10 to 15 minutes.
5:20
I can't hardly wait. I can't wait for
5:23
y'all to see this cake. All right. Now,
5:25
I told you that our cake is going to be
5:28
served with a brown butter icing. So,
5:32
before we leave, before we go on break,
5:35
I'm going to drop in one stick of
5:37
butter. And while y'all are gone, I'm
5:39
going to let that butter be browning.
5:42
And I'll meet y'all back right here in
5:45
just a couple of minutes. And I'm going
5:46
to have some brown butter waiting on
5:48
you. And we're going to finish up this
5:49
cake. And coming up next, I'm going to
5:52
be making some delicious sweet potato
5:55
doughut, a wonderful Texmex sundae, and
5:58
a Santorini split. So, y'all don't go
6:02
anywhere now.
6:03
[Music]
6:07
All right. Hey y'all. Welcome back. I
6:09
told you while y'all were gone, I was
6:10
going to be browning a stick of butter.
6:13
Well, I've got that nice and brown. And
6:15
now I'm going to add one cup of powdered
6:18
sugar. And this is going to make a
6:20
wonderful glaze for our green tomato
6:23
cake. You just cook your butter, y'all,
6:26
until it's a nice toasty brown looking.
6:29
You don't want to burn it. You just want
6:31
to brown it. All right. Now, move on
6:33
down here.
6:36
I've taken our cake out of the oven. And
6:39
look how good that cake looks.
6:44
And you'll want to let your cake cool
6:46
because if you put this on a hot cake, I
6:49
mean, it would just run everywhere.
6:53
Look at it.
6:56
Can't hardly wait to taste this green
7:01
tomato cake.
7:10
M.
7:13
Look at that.
7:19
Oh,
7:21
it's so good. Did I promise you some
7:25
sweet potato donuts? Yes, I did. And
7:28
that's what we're fixing to make right
7:29
now. You won't believe how easy it is to
7:32
turn mashed sweet potatoes into the most
7:35
delicious doughut you have ever tasted.
7:39
I've got two eggs that I've got in my
7:41
bowl. I'm going to add one cup of sour
7:45
cream.
7:47
[Music]
7:50
I'm just going to beat this together.
7:53
I'm going to add one cup
7:57
of sweet potatoes that have been cooked.
8:01
All right, in they go.
8:09
That looks so pretty.
8:13
All right. Now, I've got three and 1/2
8:14
cups of allpurpose flour. I'm going to
8:18
add one cup of sugar. I'm gonna add two
8:22
teaspoons of baking powder,
8:27
a half a teaspoon of baking soda,
8:31
a half a teaspoon of salt, and a half a
8:35
teaspoon of ground cinnamon because
8:38
cinnamon goes so well with sweet
8:41
potatoes. Now, all we're going to do is
8:44
slowly add our dry ingredients to our
8:47
wet ingredients.
9:28
And then I'm going to dump my dough
9:31
onto my flour.
9:34
And I'm going to knead this just a few
9:37
times
9:39
cuz our batter is still, you know, just
9:41
a little sticky.
9:44
So to knead it, we're just going to roll
9:46
it and fold. Roll it and fold.
9:51
That looks good, doesn't it? All right.
9:55
Now, I'm gonna
9:58
flour my rolling pin because I don't
10:00
want it to stick to that batter. And I'm
10:04
going to roll this out probably about a
10:06
half an inch thick. That looks pretty
10:09
good, doesn't it? All right. Now, I'm
10:12
going to come in here with my biscuit
10:14
cutter.
10:18
And I'm going to cut me a round piece of
10:21
dough.
10:25
Just like this.
10:31
And easily we have made our donuts.
10:36
All right.
10:38
Now that just looks like a biscuit,
10:40
doesn't it? Well, we've got to turn this
10:43
into a donut. So, you need to go through
10:46
your kitchen and find something that
10:49
makes a small little circle. I'm just
10:52
going to use the big end of a pastry
10:54
tip.
11:00
All right, we're going to drop our
11:03
donuts into our grease. Our grease needs
11:06
to be at 375.
11:08
All right, in go our donuts. Now, we're
11:11
going to cook these about two minutes
11:13
per side.
11:21
Look at them. They're popping to the
11:23
top. Oh, they're brown and they're
11:26
beautiful.
11:30
All right, we want to turn these over
11:32
because if you let them cook too long on
11:34
one side, they won't want to flip back
11:37
over for us. So, we want to make sure
11:40
that we keep them turning. Those look
11:44
delicious.
11:47
All right. And I'm going to just finish
11:49
dropping in the others as I take these
11:52
out
11:54
cuz I don't want to waste
11:57
not the first doughut.
12:02
Now, I can't eat a doughut without an
12:04
icing. So, I have made an icing. It's
12:08
nothing but powdered sugar, maple
12:11
extract with a little milk, and oops, it
12:14
fell in the nuts.
12:16
That's too bad, isn't it?
12:23
It's delicious. When we come back,
12:24
y'all, y'all not going to believe this.
12:26
It sounds crazy, but it's a TMEX Sunday.
12:29
And later, a recipe that I learned how
12:32
to make in Greece, a Santorini split.
12:37
[Music]
12:39
Hey y'all. Welcome back. Let me do a
12:42
little rewind here in case you just
12:44
joined us. Today's show is all about I
12:48
can't believe that because we're taking
12:51
kind of odd things and turning them into
12:54
wonderful dishes. The next thing I'm
12:56
getting ready to make is a taxme sundae.
13:00
Homemade cinnamon flavored ice cream
13:03
over a fried tortilla shell. How can we
13:06
go wrong? I've got one quart of heavy
13:09
cream
13:11
and I'm going to pour into my sauce pan
13:15
and I'm going to drop
13:18
two cinnamon sticks down in here. And
13:22
I'm not going to let this come to a
13:23
boil. I just want that cinnamon to
13:26
infuse through that heavy cream. And
13:28
we're going to let that simmer for about
13:30
20 minutes. So, in the meantime, let's
13:33
come on up here. And I'm going to start
13:36
some ice cream. Now, here I've got one
13:40
pint of heavy cream. And I'm going to
13:43
whip it until it forms soft peaks.
13:53
All right, we've got our whipping cream
13:55
to a soft peak stage. Now, I'm going to
13:59
add two cans of sweetened condensed
14:02
milk. And that's 14 oz cans. All right.
14:07
Now, we're gonna continue to beat this.
14:12
And let's see how stiff it's going to
14:14
get.
14:16
It's looking good.
14:19
[Applause]
14:24
All right. Now, remember our quart of
14:27
heavy cream that we were infusing along
14:30
with a couple of sticks of cinnamon?
14:32
Well, I have some that's cooled right
14:34
here. Now, I'm just going to add that.
14:39
Oh, and it smells so good. That hint of
14:42
cinnamon and that heavy cream. Now,
14:45
we're just going to pour that into our
14:48
dish.
14:50
Look how rich
14:53
this ice cream is going to be.
15:03
Whoa, whoa, whoa, whoa.
15:06
This is delicious. Now, I am using an
15:10
electric ice cream maker.
15:14
Now, I'm going to pour this back into my
15:17
measuring cup because it has a spout on
15:20
it. It's going to be easier to pour into
15:22
my machine. And I'm going to freeze this
15:24
according to manufacturer's
15:26
instructions.
15:27
All right. So, in goes our cream.
15:32
And I'm going to fill it up almost to
15:34
the top. Now, I'm going to freeze this
15:36
until it's a soft set. And I'm going to
15:39
stick it in the freezer and let it
15:41
finish freezing on off. All right. Now,
15:44
while our ice cream is freezing, I'm
15:47
going to step over here and I'm going to
15:48
make the base to our Texme Sunday. I've
15:52
gotten my fry pan and I've got about a
15:54
four of an inch of vegetable oil in it.
15:58
And I'm going to drop my flowered
16:00
tortillas
16:01
into this hot grease.
16:04
And I'm just going to fry them until
16:06
they're a light golden brown. And that
16:09
won't take but just a couple of minutes
16:11
to do that.
16:13
Oh, he's got a fat bubble.
16:19
All right.
16:21
So, there we go.
16:24
That takes care of the bottoms. And I'm
16:27
going to sprinkle it with a mixture of
16:29
cinnamon and sugar.
16:32
Now, I've already got a churn of ice
16:34
cream in the freezer that's been frozen
16:37
and waiting on us.
16:49
Look at that. Look at that. Doesn't that
16:52
look good? All
16:54
right. So, what you say, let's put our
16:56
sundies together. All right. Let's grab
16:59
us a tortilla shell. Smells heavenly.
17:03
All right. Let's come down here and get
17:06
us some of that wonderful homemade ice
17:09
cream.
17:11
I'm going to get put a little bit more.
17:14
I think I want a
17:16
little fatter scoop than that.
17:22
And now for a little chocolate syrup,
17:31
a little cherry on top, and we have a
17:35
text sundae.
17:44
[Music]
17:52
This is so good. Boy, Heidi, you've got
17:55
a dessert that they'll be talking about
17:57
for a long time. And speaking of
17:59
desserts that you're going to talk about
18:01
for a long time, coming up next, I'm
18:04
going to share with y'all a dessert that
18:05
was served to Michael and me at this
18:08
fabulous restaurant in Santorini,
18:11
Greece. You don't want to miss it.
18:14
[Music]
18:20
Welcome back. I want to show y'all a
18:22
delicious dish that a chef taught
18:25
Michael and me how to make while we were
18:26
on vacation in the Greek isles. It's a
18:29
Santorini split. He started out by
18:33
taking cherry tomatoes and splitting
18:35
them, sprinkling a little olive oil on
18:37
them and putting them in the oven and
18:39
roasting them off. And then he made a
18:42
simple syrup in his saucepan.
18:46
And to make a simple syrup, we're going
18:49
to use like equal amounts
18:52
of sugar and water. I may not use quite
18:55
as much water as I do sugar because I
18:59
want mine nice and sweet. We're just
19:02
going to cook this until it thickens
19:05
and it won't take long. All right. Now,
19:08
we're going to just take our tomatoes
19:10
that we roasted off.
19:13
We're just going to scoop them into our
19:16
syrup.
19:18
Listen to that.
19:22
All right.
19:28
Just that quickly.
19:40
I think I'm going to fix a bowl big
19:42
enough for Michael and I to share.
19:50
All right. Now, let's go in for the
19:54
topping for our sundae.
19:57
Now, y'all watch close. Don't miss it.
20:02
Doesn't that look delicious?
20:05
Oh, I can smell
20:08
the flavor of those tomatoes.
20:15
Here's the Santorini grease.
20:30
It's out of this world. You better watch
20:32
out, chef. I may be serving this at the
20:34
lady and sons.
20:37
[Music]
20:41
All these dishes I've made today
20:43
definitely say you won't believe it.
20:48
I think you're going to like them. And
20:50
until next time, you know I always send
20:53
you best dishes and love from my kitchen
20:57
to yours.
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