tag:blogger.com,1999:blog-31574244223770235212024-03-13T09:38:11.023+08:00Paula Deen Cake RecipesA compilation of my fave Paula Deen cake and other dessert recipes. *I do not claim ownership of any of the recipes seen here.*Unknownnoreply@blogger.comBlogger123125tag:blogger.com,1999:blog-3157424422377023521.post-89284640651897071022013-12-24T19:15:00.001+08:002013-12-24T19:15:57.291+08:00Chocolate Gooey Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PeSXrmd9swg/Urlsj1sB9VI/AAAAAAAABQk/v_X0zL_UEIw/s1600/Gooey+Butter+Cookies+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PeSXrmd9swg/Urlsj1sB9VI/AAAAAAAABQk/v_X0zL_UEIw/s320/Gooey+Butter+Cookies+Paula+Deen.jpg" width="320" /></a></div>
<b style="font-family: Verdana, sans-serif;">Ingredients</b><br />
<span style="font-family: Verdana, sans-serif;">1 (8-ounce) brick cream cheese, room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 stick butter, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 (18-ounce) box moist chocolate cake mix</span><br />
<span style="font-family: Verdana, sans-serif;">Confectioners' sugar, for dusting</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-23962823168113852482013-12-24T19:09:00.001+08:002013-12-24T19:09:47.876+08:00Gingerbread Boys and Girls<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-D8cnXnGabnI/UrlrKuCOHiI/AAAAAAAABQY/j92m5Z2tlDU/s1600/Gingerbread+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://2.bp.blogspot.com/-D8cnXnGabnI/UrlrKuCOHiI/AAAAAAAABQY/j92m5Z2tlDU/s320/Gingerbread+Paula+Deen.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3/4 cup packed dark brown sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 stick butter or margarine, softened</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 large eggs</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/4 cup molasses</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 3/4 cups all-purpose flour, plus more for dusting work surface</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 teaspoons ground ginger</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons baking soda</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon freshly grated nutmeg</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Icing:</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup confectioners' sugar, sifted</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 to 2 tablespoons milk</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Food coloring, as desired</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-48355455777643990492013-11-25T13:02:00.000+08:002013-11-25T13:02:18.960+08:00Ooey Gooey Pumpkin Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-L6CfgP4Peu0/UpLZZtLV9eI/AAAAAAAABMI/XsMJqSl0Ugw/s1600/Pumpkin+Cakes+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://2.bp.blogspot.com/-L6CfgP4Peu0/UpLZZtLV9eI/AAAAAAAABMI/XsMJqSl0Ugw/s320/Pumpkin+Cakes+Paula+Deen.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cake:</span><br />
<span style="font-family: Verdana, sans-serif;">1 (18 1/4-ounce) package yellow cake mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoons butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;">1 (8-ounce) package cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 (15-ounce) can pumpkin</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoons butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1 (16-ounce) box powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon grated nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh whipped cream, for topping</span><br />
<span style="font-family: Verdana, sans-serif;">Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)</span><br />
<span style="font-family: Verdana, sans-serif;">Special Equipment: 10 (5-inch) removable bottom tart pans</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Cake:</span><br />
<span style="font-family: Verdana, sans-serif;">Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;">In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve with fresh whipped cream and candy topping.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/ooey-gooey-pumpkin-cakes-recipe/index.html" target="_blank">SOURCE</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-39001479671069218292013-11-25T12:59:00.000+08:002013-11-25T12:59:07.396+08:00Apple Butter Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FIeVnyC3SQ4/UpLYuHE4PpI/AAAAAAAABMA/iUFKkR_xJyA/s1600/Apple+Pumpkin+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-FIeVnyC3SQ4/UpLYuHE4PpI/AAAAAAAABMA/iUFKkR_xJyA/s1600/Apple+Pumpkin+Paula+Deen.jpg" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 cup apple butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup fresh or canned pumpkin</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup packed brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon ground nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon ground ginger</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs, slightly beaten</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup evaporated milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 unbaked 9-inch pie shell</span><br />
<span style="font-family: Verdana, sans-serif;">Sweetened whipped cream, for garnish</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 425 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/apple-butter-pumpkin-pie-recipe/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-84448770272967355832013-11-25T12:54:00.002+08:002013-11-25T12:54:58.702+08:00 Pumpkin Gingerbread Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xRYhVJWWNHc/UpLXzo4CszI/AAAAAAAABL4/po4reMtu0JI/s1600/Paula+Deen+Pumpkin+Trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-xRYhVJWWNHc/UpLXzo4CszI/AAAAAAAABL4/po4reMtu0JI/s320/Paula+Deen+Pumpkin+Trifle.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">2 (14-ounce) packages gingerbread mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 (5.1-ounce) box cook-and-serve vanilla pudding mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 (30-ounce) can pumpkin pie filling</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup packed brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 teaspoon ground cardamom or cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 (12-ounce) container frozen whipped topping</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup gingersnaps, optional</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Bake the gingerbread according to the package directions; cool completely. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Meanwhile, prepare the pudding and set aside to cool. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Stir the pumpkin pie filling, sugar, and cardamom into the pudding. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Repeat with the remaining gingerbread, pudding, and whipped topping. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sprinkle of the top with crushed gingersnaps, if desired. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Refrigerate overnight. Trifle can be layered in a punch bowl.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html" target="_blank"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">SOURCE</span></span></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-32991244731715497152013-09-30T22:00:00.001+08:002013-09-30T22:00:27.833+08:00Grandmother Paula's Sour Cream Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JtaMISftP-s/UkmDonfrKtI/AAAAAAAABC8/SnNYXx1J4Gc/s1600/Paula+Deen+Sour+Cream+Pound+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="http://2.bp.blogspot.com/-JtaMISftP-s/UkmDonfrKtI/AAAAAAAABC8/SnNYXx1J4Gc/s320/Paula+Deen+Sour+Cream+Pound+Cake.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 pound (2 sticks) butter</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">6 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 325 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-sour-cream-pound-cake-recipe/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-13764438602027725072013-07-22T20:11:00.000+08:002013-07-22T20:11:29.908+08:00Granite Steps Country Blueberry Coffee Cake <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--8BrYKXVH2M/Ue0hBtJKagI/AAAAAAAAA_U/_7bQMDc8_E8/s1600/Paula+Deen+Granite+Blueberry+Coffee+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/--8BrYKXVH2M/Ue0hBtJKagI/AAAAAAAAA_U/_7bQMDc8_E8/s1600/Paula+Deen+Granite+Blueberry+Coffee+Cake.jpg" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup packed light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 (12-ounce) can buttermilk biscuits</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup (1 stick) butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup quick-cooking rolled oats</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups fresh or frozen blueberries</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 375 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/granite-steps-country-blueberry-coffee-cake-recipe/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span><br />
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-55624645069038990972013-07-08T15:42:00.004+08:002013-07-08T15:42:56.928+08:00Grandgirl's Fresh Apple Cake from Georgia <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eMYEirW1UQ4/UdptKBOS7wI/AAAAAAAAA-U/0Jv-uMBO_3o/s1600/Paula+Deen+Grandgirl's+Fresh+Apple+Cake+from+Georgia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-eMYEirW1UQ4/UdptKBOS7wI/AAAAAAAAA-U/0Jv-uMBO_3o/s1600/Paula+Deen+Grandgirl's+Fresh+Apple+Cake+from+Georgia.jpg" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cake:</span><br />
<span style="font-family: Verdana, sans-serif;">Butter, for greasing pan</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup orange juice</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups peeled and finely chopped apples</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup shredded coconut</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup chopped pecans</span><br />
<span style="font-family: Verdana, sans-serif;">Sauce:</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup (1 stick) butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 325 degrees F. Generously grease a tube pan.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span><br />
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-25651273467283167332013-07-08T15:37:00.000+08:002013-07-08T15:37:04.302+08:00Pumpkin Gooey Butter Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-y2MnFKAa1dE/Udprfr-YBvI/AAAAAAAAA98/BTwW7lKP_a8/s1600/Paula+Deen+Pumpkin+Gooey+Butter+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://2.bp.blogspot.com/-y2MnFKAa1dE/Udprfr-YBvI/AAAAAAAAA98/BTwW7lKP_a8/s320/Paula+Deen+Pumpkin+Gooey+Butter+Cakes.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cake:</span><br />
<span style="font-family: Verdana, sans-serif;">1 (18 1/4-ounce) package yellow cake mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoons butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;">1 (8-ounce) package cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 (15-ounce) can pumpkin</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoons butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1 (16-ounce) box powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve with fresh whipped cream.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.</span><br />
<div>
<br /></div>
<div>
<a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html" target="_blank"><span style="font-family: Verdana, sans-serif; font-size: x-small;">SOURCE</span></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-60147214572084290532013-06-19T16:48:00.001+08:002013-06-19T16:48:45.711+08:00 Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QtjQQX9pxKs/UcFwDFIdiSI/AAAAAAAAA9I/q2w3LKNSG3o/s1600/pumpkin+pie+paula+deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-QtjQQX9pxKs/UcFwDFIdiSI/AAAAAAAAA9I/q2w3LKNSG3o/s1600/pumpkin+pie+paula+deen.jpg" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 (8-ounce) package cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups canned pumpkin, mashed</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg plus 2 egg yolks, slightly beaten</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup half-and-half</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup (1/2 stick) melted butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground ginger, optional</span><br />
<span style="font-family: Verdana, sans-serif;">1 piece pre-made pie dough</span><br />
<span style="font-family: Verdana, sans-serif;">Whipped cream, for topping</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.</span><br />
<div>
<br /></div>
<div>
<a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html" target="_blank"><span style="font-family: Verdana, sans-serif; font-size: x-small;">SOURCE</span></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-67384699745065488132013-06-13T22:03:00.002+08:002013-06-13T22:03:54.762+08:00Cream Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TtGn83APgeY/UbnRBxkwqJI/AAAAAAAAA8U/20iXsO2cQ1Y/s1600/Cream+Scones+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://4.bp.blogspot.com/-TtGn83APgeY/UbnRBxkwqJI/AAAAAAAAA8U/20iXsO2cQ1Y/s320/Cream+Scones+Paula+Deen.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">2 cups cake flour, plus more for dusting</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons sugar, plus more for sprinkling</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">4 tablespoons butter or other shortening</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg plus 1 egg yolk, well beaten</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup light cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup dried cherries</span><br />
<span style="font-family: Verdana, sans-serif;">1 lemon, finely zested</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg white, slightly beaten</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 450 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sift the flour, and then add the baking powder, sugar and salt and sift again. In a large mixing bowl, cut in the butter or shortening. Add the egg, egg yolk and cream all at once and stir until all the flour is dampened. Mix in the dried cherries and lemon zest. Then stir vigorously until the mixture forms a soft dough and follows a spoon around the bowl. Turn out immediately onto a slightly floured board and knead 30 seconds. Using a rolling pin, roll out until the dough is about 1/2-inch thick, and then cut into triangles. Place on an ungreased baking sheet. Brush the tops lightly with the egg white, and sprinkle with some sugar. Bake for 12 to 15 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/cream-scones-recipe2/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-70576150540119623272013-06-13T22:01:00.003+08:002013-06-13T22:01:50.268+08:00Pumpkin Spice Cookies<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 cup butter, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon rum extract</span><br />
<span style="font-family: Verdana, sans-serif;">3 1/4 cups all-purpose flour, plus more for dusting</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon pumpkin pie spice</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon Cream Cheese frosting, recipe follows, optional</span><br />
<span style="font-family: Verdana, sans-serif;">Sprinkles, for garnish</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><i>Cinnamon Cream Cheese Frosting:</i></span><br />
<span style="font-family: Verdana, sans-serif;">8 ounces cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 stick butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon pumpkin pie spice</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.</span><br />
<br />
<a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-spice-cookies-recipe/index.html" target="_blank"><span style="font-family: Verdana, sans-serif; font-size: x-small;">SOURCE</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-90749457751878111212013-06-08T10:22:00.000+08:002013-06-08T10:22:41.508+08:00Fruit Salad with Honey Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-e1b85uiQk24/UbKUFtt_fAI/AAAAAAAAA7k/0gKQM_qL2Bk/s1600/Fruit+Salad+with+Honey+Dressing+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-e1b85uiQk24/UbKUFtt_fAI/AAAAAAAAA7k/0gKQM_qL2Bk/s320/Fruit+Salad+with+Honey+Dressing+Paula+Deen.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup honey</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup orange juice</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup canola oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon fresh lemon juice, plus the juice 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons poppy seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon prepared mustard</span><br />
<span style="font-family: Verdana, sans-serif;">1 apple, cored and diced</span><br />
<span style="font-family: Verdana, sans-serif;">1 banana, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 avocado, peeled and sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 (11-ounce) can mandarin oranges, drained</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup raisins</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup chopped walnuts or pecans</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/fruit-salad-with-honey-dressing-recipe/index.html" target="_blank"><span style="font-size: x-small;">SOURCE</span></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-80566180697954723052013-06-02T22:59:00.001+08:002013-06-02T22:59:37.279+08:00Orange Toffee Almond Sandies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4t7MUf5ws9Q/UatdeMa2lVI/AAAAAAAAA50/6_-7ppq1rIM/s1600/Orange+Toffee+Almond+Sandies+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://2.bp.blogspot.com/-4t7MUf5ws9Q/UatdeMa2lVI/AAAAAAAAA50/6_-7ppq1rIM/s320/Orange+Toffee+Almond+Sandies+Paula+Deen.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 cup butter, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup confectioners' sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon almond extract</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon orange extract</span><br />
<span style="font-family: Verdana, sans-serif;">2 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">4 1/2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon cream of tartar</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">3 tablespoons orange zest</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups sliced almonds</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups English toffee bits</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven at 350 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a mixing bowl, add the butter, oil and the sugars. Using a hand-held mixer, beat until combined. Beat in the extracts. Add the eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the creamed mixture. Stir in orange zest, almonds and toffee bits.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Drop by teaspoonfuls, 2-inches apart, onto ungreased baking sheets. Bake until golden brown, about 10 to 12 minutes. Remove from the oven to a wire rack to cool before serving.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<a href="http://www.foodnetwork.com/recipes/paula-deen/orange-toffee-almond-sandies-recipe/index.html" target="_blank"><span style="font-family: Verdana, sans-serif; font-size: x-small;">SOURCE</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-2665325289001981002013-06-02T22:56:00.001+08:002013-06-02T22:56:39.418+08:00Carrot Souffle<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-H2HWsZ2aVQo/UatcxKbdX6I/AAAAAAAAA5s/0XAUwcHSJbM/s1600/Carrot+Souffle+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://1.bp.blogspot.com/-H2HWsZ2aVQo/UatcxKbdX6I/AAAAAAAAA5s/0XAUwcHSJbM/s320/Carrot+Souffle+Paula+Deen.jpg" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups butter, plus more for baking dishes</span><br />
<span style="font-family: Verdana, sans-serif;">3 pounds carrots, peeled and sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;">6 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<a href="http://www.foodnetwork.com/recipes/paula-deen/carrot-souffle-recipe/index.html" target="_blank"><span style="font-family: Verdana, sans-serif; font-size: x-small;">SOURCE</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-65213302423543115752013-03-13T20:19:00.000+08:002013-03-13T20:19:01.438+08:00Skillet Fried Apple Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gcFbKRJCUmc/UUBuW6YRDJI/AAAAAAAAA3o/Fd47QDFcHJA/s1600/Skillet+Fried+Apple+Pie+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://1.bp.blogspot.com/-gcFbKRJCUmc/UUBuW6YRDJI/AAAAAAAAA3o/Fd47QDFcHJA/s320/Skillet+Fried+Apple+Pie+Paula+Deen.jpg" width="320" /></span></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Oil, for frying</span><br />
<span style="font-family: Verdana, sans-serif;">2 cans large buttermilk biscuits</span><br />
<span style="font-family: Verdana, sans-serif;">1 (21-ounce) can apple pie filling</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup sugar, plus more for dusting</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons ground cinnamon plus more for dusting</span><br />
<span style="font-family: Verdana, sans-serif;">Flour, for rolling</span><br />
<span style="font-family: Verdana, sans-serif;">Whipped cream, for garnish, optional</span><br />
<span style="font-family: Verdana, sans-serif;">Confectioners' sugar, for garnish, optional</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners' sugar, if desired.</span><br />
<div>
<br /></div>
<div>
<a href="http://www.foodnetwork.com/recipes/paula-deen/skillet-fried-apple-pie-recipe/index.html" target="_blank"><span style="color: red; font-family: Verdana, sans-serif; font-size: x-small;">SOURCE</span></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-60640851145301511222013-03-13T20:13:00.000+08:002013-03-13T20:13:08.732+08:00Grits Pie<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gyV5Hy3PuHw/UUBtAUf9HVI/AAAAAAAAA3c/KxPdykW-o9Q/s1600/Paula+Deen+Grits+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-gyV5Hy3PuHw/UUBtAUf9HVI/AAAAAAAAA3c/KxPdykW-o9Q/s320/Paula+Deen+Grits+Pie.jpg" width="320" /></a></div>
<b style="font-family: Verdana, sans-serif;">Ingredients</b><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup water</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup quick-cooking grits</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup (1 stick) butter</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">3 large eggs, slightly beaten</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 (9-inch) frozen pie shell, thawed</span><br />
<span style="font-family: Verdana, sans-serif;">Sweetened whipped cream and strawberries, optional</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 325 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream and strawberries as a garnish, if desired.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="color: red; font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/paula-deen/grits-pie-recipe/index.html" target="_blank">SOURCE</a></span></span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-9032582999020605842013-03-13T20:02:00.000+08:002013-03-13T20:02:13.220+08:00Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nTvfHihIM0U/UUBp-GoLe1I/AAAAAAAAA3M/V_Mc2ddnjWM/s1600/Paula+Deen+Pudding+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://3.bp.blogspot.com/-nTvfHihIM0U/UUBp-GoLe1I/AAAAAAAAA3M/V_Mc2ddnjWM/s320/Paula+Deen+Pudding+Ice+Cream.jpg" width="320" /></span></a></div>
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="line-height: 15px;"><b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Vanilla Ice Cream</span></span><br />
<span style="font-family: Verdana, sans-serif; line-height: 15px;">Bananas</span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Graham Crackers or Chessman cookies</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Marshmallows</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Cream cheese</span></span><br />
<br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">6 to 8 bananas, sliced</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">2 cups milk</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">1 (5-ounce) box instant French vanilla pudding</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">1 (8-ounce) package cream cheese, softened</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">1 (14-ounce) can sweetened condensed milk</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<br />
<span style="font-family: Verdana, sans-serif; line-height: 15px;"><b>Directions</b></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Add vanilla ice cream to It's Not Your Mamma's Banana Pudding. Additionally mix in bananas, graham crackers, marshmallows and cream cheese to your desire.</span></span><br />
<br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;">Refrigerate until ready to serve.</span></span><br />
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="line-height: 15px;"><span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paulas-party/paula-deens-its-not-your-mammas-banana-pudding-ice-cream-recipe/index.html" target="_blank"><span style="color: red; font-size: x-small;">SOURCE</span></a></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-70122504636947786712012-11-06T16:26:00.001+08:002012-11-06T16:28:20.145+08:00Pumpkin Rum Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RL3X2HjbtuA/UJjJSONUJyI/AAAAAAAAA2U/RKSt9kHdBFY/s1600/Pumpkin+Rum+Pie+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="239" src="http://2.bp.blogspot.com/-RL3X2HjbtuA/UJjJSONUJyI/AAAAAAAAA2U/RKSt9kHdBFY/s320/Pumpkin+Rum+Pie+Paula+Deen.jpg" width="320" /></span></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 (9-inch) premade pie shell</span><br />
<span style="font-family: Verdana, sans-serif;">1 (15-ounce) can unsweetened pumpkin puree</span><br />
<span style="font-family: Verdana, sans-serif;">3 large eggs, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup firmly packed light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons unsalted butter, melted and cooled</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 cups heavy cream, divided</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons ground ginger</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch ground cloves</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch ground nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons dark rum</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup confectioners' sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup Praline Pecans, recipe follows</span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 375 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Partially bake the pie shell, according to the package directions.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Praline Pecans:</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons butter or margarine</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup firmly packed dark brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup chopped pecans</span><br />
<span style="font-family: Verdana, sans-serif;">In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-rum-pie-recipe/index.html" target="_blank">SOURCE</a></b></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3157424422377023521.post-65934946981757990392012-08-05T17:20:00.000+08:002012-08-05T17:25:13.914+08:00Orange Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5Iorws--gVM/UB47z0H2aoI/AAAAAAAAA0U/_4AIonngmsk/s1600/Orange+Banana+Bread+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-5Iorws--gVM/UB47z0H2aoI/AAAAAAAAA0U/_4AIonngmsk/s320/Orange+Banana+Bread+Paula+Deen.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Nonstick cooking spray</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup all-purpose flour</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup whole wheat flour</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup sugar</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">3/4 teaspoon baking soda</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">3/4 teaspoon salt</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 1/2 cups ripe mashed bananas (about 4 bananas)</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/4 cup butter, melted</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/3 cup plain yogurt</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 eggs, lightly beaten</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 tablespoon orange zest</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Sliced bananas, for garnish</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Optional Garnishes:</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Peanut butter</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Honey</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Cream cheese</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><b>Directions</b></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F. Spray a 9-by-5 inch baking pan with nonstick cooking spray.</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">In a large bowl, combine the flours, sugar, baking soda and salt. In another large bowl, combine the bananas, butter, yogurt, vanilla extract and eggs whisking until smooth. Fold the flour mixture into the butter mixture until well incorporated. Stir in the orange zest and ground cinnamon.</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Pour into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Garnish with bananas. Then if you like, spread on a bit of peanut butter, honey or cream cheese.</span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/orange-banana-bread-recipe/index.html" target="_blank">SOURCE</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #f9cb9c; margin-left: 1em; margin-right: 1em;"></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-19118835612017477882012-07-29T16:12:00.001+08:002012-07-29T16:34:59.594+08:00Peanut Butter Parfaits<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rn8_HpyXeZk/UBTwK1KioXI/AAAAAAAAAzc/jmF_0yCnC48/s1600/Peanut+Butter+Parfaits+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-rn8_HpyXeZk/UBTwK1KioXI/AAAAAAAAAzc/jmF_0yCnC48/s320/Peanut+Butter+Parfaits+Paula+Deen.jpg" width="320" /></a></div>
<h2 class="kv-ingred" style="font-size: 18px; margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Ingredients</span></h2>
<ul class="kv-ingred-list1" style="font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 cups cold milk</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 (3.9-ounce) box instant chocolate-flavored pudding mix</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup creamy peanut butter</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/4 cup confectioners' sugar</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 (3-ounce) package cream cheese, softened</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup whipped cream topping</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">4 bananas, peeled and sliced</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup chopped peanuts, plus additional for garnish</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/2 (1-pound) package peanut butter sandwich cookies, crumbled, plus additional for garnish</span></li>
</ul>
<h2 style="font-size: 18px; margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Directions</span></h2>
<div class="instructions" style="font-size: 13px; line-height: 15px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">In a medium bowl, combine the milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">In a medium bowl, combine the peanut butter and confectioners' sugar; beat at medium speed with an electric mixer until creamy. Add the cream cheese, beating until smooth. Fold in the whipped cream topping, mixing to combine.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">In serving glasses, layer the pudding, bananas, peanuts, peanut butter mixture, and crumbled cookies, as desired. Garnish with cookies and chopped peanuts, if desired. Serve immediately, or store in the refrigerator until ready to serve.</span></div>
</div>
<br />
<a href="http://www.foodnetwork.com/recipes/paula-deen/peanut-butter-parfaits-recipe/index.html" target="_blank">SOURCE</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-22183474388003940662012-07-21T06:33:00.000+08:002012-07-21T06:35:05.032+08:00Banoffee Pie<br />
<ul class="kv-ingred-list1" style="line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><b>Ingredients</b></span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 1/2 cups graham cracker crumbs</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">10 tablespoons butter, softened</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 (14-ounce) cans sweetened condensed milk</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">3 large bananas</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 1/2 cups heavy whipping cream</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/3 cup confectioners' sugar</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></li>
</ul>
<h2 style="margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif; font-size: small;">Directions</span></h2>
<div class="instructions" style="line-height: 15px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Lower the oven to 300 degrees F for the toffee filling.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/banoffee-pie-recipe/index.html" target="_blank">SOURCE</a></span></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-69532170642524139602012-07-21T06:30:00.000+08:002012-07-21T06:30:45.727+08:00Sugar 'n' Spice Pecans<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ts_FFSgqENw/UAnbnaa62RI/AAAAAAAAAzQ/Ati9JgJ_k04/s1600/Sugar+'n'+Spice+Pecans+Paula+Deen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-ts_FFSgqENw/UAnbnaa62RI/AAAAAAAAAzQ/Ati9JgJ_k04/s320/Sugar+'n'+Spice+Pecans+Paula+Deen.jpg" width="320" /></a></div>
<br />
<h2 class="kv-ingred" style="margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif; font-size: small;">Ingredients</span></h2>
<ul class="kv-ingred-list1" style="line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">3/4 cup corn syrup</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">4 1/2 cups sugar</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 cup water</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 teaspoons ground cinnamon</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 pounds pecan halves</span></li>
</ul>
<h2 style="margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif; font-size: small;">Directions</span></h2>
<div class="instructions" style="line-height: 15px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Line a cookie sheet with aluminum foil.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">In a large heavy saucepan over medium heat, combine corn syrup, sugar, and water. Stir mixture only until sugar is completely moist and mixture reaches 242 degrees F on a candy thermometer. At that point, without stirring, immediately remove from heat and add cinnamon. Stir until mixture settles or stops boiling. Stir pecans into mixture all at once. Stir until all pecans are coated completely. Pour out onto a cookie sheet and allow to cool. Break into pieces and serve.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/sugar-n-spice-pecans-recipe/index.html" target="_blank">SOURCE</a></span></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-9197821839937990502012-07-19T07:14:00.000+08:002012-07-19T07:27:33.409+08:00Molten Lava Cakes<br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><b>Ingredients </b></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">6 (1-ounce) squares bittersweet chocolate</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 (1-ounce) squares semisweet chocolate</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">10 tablespoons (1 1/4 stick) butter</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1/2 cup all-purpose flour</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 1/2 cups confectioners' sugar</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">3 large eggs</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">3 egg yolks</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">2 tablespoons orange liqueur</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Preheat oven to 425 degrees F.</span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Grease 6 (6-ounce) custard cups. </span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. </span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: #f9cb9c; font-family: Verdana, sans-serif;">Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html" target="_blank">SOURCE</a></span><br />
<div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3157424422377023521.post-75749058369367899532012-07-19T07:08:00.003+08:002013-07-08T15:39:11.969+08:00Is It Really Better Than Sex? Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MIpezN6KJ6M/UdpsmZNFkcI/AAAAAAAAA-M/cI0BSCqxzqs/s1600/Paula+Deen+Is+It+Really+Better+Than+Sex+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MIpezN6KJ6M/UdpsmZNFkcI/AAAAAAAAA-M/cI0BSCqxzqs/s1600/Paula+Deen+Is+It+Really+Better+Than+Sex+Cake.jpg" /></a></div>
<span style="color: #fce5cd;"><br /></span>
<h2 class="kv-ingred" style="font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #fce5cd;">
Ingredients</span></h2>
<ul class="kv-ingred-list1" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #fce5cd;">1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #fce5cd;">1 (20-ounce) can crushed pineapple</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #fce5cd;">1 1/3 cups sugar</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #fce5cd;">1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #fce5cd;">1 1/2 cups heavy cream</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="color: #fce5cd;">1 cup flaked, sweetened toasted coconut</span></li>
</ul>
<h2 style="font-family: 'trebuchet ms', sans-serif; font-size: 18px; margin: 0px 0px 7px; outline: none; padding: 0px;">
<span style="color: #fce5cd;">
Directions</span></h2>
<div class="instructions" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px; outline: none; padding: 0px;">
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #fce5cd;">Preheat oven to 350 degrees F.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #fce5cd;">Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #fce5cd;">Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #fce5cd;">Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.</span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="color: #fce5cd;"><br /></span></div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<a href="http://www.foodnetwork.com/recipes/paula-deen/is-it-really-better-than-sex-cake-recipe/index.html" target="_blank"><span style="color: #fce5cd;">SOURCE</span></a></div>
</div>
Unknownnoreply@blogger.com1