Paula Deen Fried Apple Pies Recipe

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For quick and easy pies, use one 21-ounce can of apple pie filling instead of making your own.  

Paula Deen's Fried Apple Pies Recipe

Ingredients

2 tablespoons butter 4 McIntosh apples, peeled, cored, and sliced 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1 teaspoon lemon juice Flour, for dusting 1 8-biscuit package refrigerated jumbo flaky biscuits Oil, for spraying Powdered sugar, for dusting

Directions

In a large sauté pan, melt butter. Add apples, granulated sugar, cinnamon, and lemon juice. Sauté over medium heat until apples are soft, about 15 minutes. Remove from heat and cool. On a lightly floured surface, roll out biscuits into 7- to 8-inch-diameter circles. Place 2 or 3 tablespoons of the apple filling on each circle and brush edges with water.

Fold half of each circle over filling to make a half-moon shape. Seal by pressing edges with tines of a fork. Working in batches of 2, spray pies on both sides with oil and place in air fryer basket lined with parchment paper. Set temperature to 350°F, and air-fry for 5 minutes. Flip pies, spray with oil, and air-fry for 5 minutes more. Repeat with remaining pies. Dust pies with powdered sugar.


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Paula Deen Pumpkin Roll Cake Recipe

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Pumpkin Roll Cake Cake Ingredients:

¾ cup cake flour 1 ½ teaspoons ground cinnamon 1¼ teaspoons ground ginger ¾ teaspoon ground allspice 6 large eggs, separated 1/3 cup granulated sugar 1/3 cup packed light brown sugar 2/3 cup canned pumpkin 1/8 teaspoon salt Confectioner's sugar Filling Ingredients: 1 teaspoon unflavored gelatin 2 tablespoons dark rum 1 cup whipping cream 3 tablespoons confectioner's sugar 10 tablespoons plus ½ cup English toffee pieces Confectioner's sugar 1½ cups purchased caramel sauce, warmed

Directions:

To make the cake:

Preheat the oven to 375°F. Line a 15-by-10-by-1-inch baking sheet with parchment paper, then spray with vegetable oil cooking spray. Sift the flour, cinnamon, ginger, and allspice into a small bowl. Beat the egg yolks, granulated sugar, and brown sugar with an electric mixer until very thick. Add the pumpkin and combine at low speed until incorporated. Add the dry ingredients and beat at low speed until mixed.

In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter with a spatula until most of the white streaks are gone. Spread the batter onto the prepared baking sheet and smooth out the top. Bake until a cake tester comes clean, about 15 to 18 minutes. While hot, dust the cake generously with confectioner's sugar. Loosen the edges and turn the cake out onto a kitchen towel.

Fold the towel over the long edge of the cake and roll up lengthwise like a jelly roll. Let cool completely, seam down, for one hour in the refrigerator. To make the filling: In a small saucepan, soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Let cool. Beat the cream and confectioner's sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons of the toffee pieces.

To assemble:

Unroll the cake. Spread the filling over the cake, then sprinkle with 4 tablespoons of the toffee pieces. Starting at one long side and using the towel as an aid, roll up the cake. Place the cake, seam down, on a platter. The cake can be prepared one day in advance. Cover with aluminum foil and refrigerate.
 
To serve, trim the ends of the cake on a slight diagonal. Dust the cake with confectioner's sugar. Spoon some warm caramel sauce over the top, then sprinkle with ½ cup toffee pieces. Cut the cake crosswise into 1½ inch slices, using a serrated knife. Pass more warm sauce -- and enjoy the compliments!

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Paula Deen Green Beans with New Potatoes Recipe

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Green Beans with New Potatoes

Ingredients: 3 pounds fresh green beans ¼ pound salt pork, sliced ¼ cup bacon grease (pour this into a jar and keep on hand in the refrigerator to use as needed) 2 cups chicken broth plus more if needed (canned is fine) 2 to 3 teaspoons House Seasoning 12 small red potatoes, or more 1 onion, cut into slivers

Directions: Remove ends from the beans. Snap the beans in two, place into a colander, wash, and she aside to drain. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning.

Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add ¼ cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.

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Paula deen waistline-friendly recipe

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Paula deen waistline-friendly recipes, which boasts half the sodium, carbs and fat.

Chicken Divan in a new light
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:
2 (10-oz.) packages frozen chopped broccoli
6 cups shredded cooked chicken breast
2 tsps extra-virgin olive oil
1 (8-oz) package sliced mushrooms
2 garlic cloves, minced
½ tsp dried thyme
1 (10¾-oz) can condensed fat-free low sodium cream of mushroom soup
1 cup low-sodium chicken broth
½ cup light mayonnaise
½ cup nonfat plain Greek yogurt
½ cup + 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 tsp curry powder
Freshly ground black pepper to taste
1 slice whole-wheat bread
1 Tbsp butter, melted

Preheat the oven to 350ºF. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray.
Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain and put into the prepared baking dish. Top with the chicken.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli.

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Paula Dean Store And Restaurant In Savannah, Georgia

Paula Dean Video Of Her Store And Restaurant In Savannah, Georgia Check out Paula Deans "The Lady & Son's" Gift Shop and Restaurant in Savannah, Georgia. Here are 7 Great Paula Dean Quotes. 1. Life is too short to wonder where you hid your waffle maker. 2. Sadly, in today's times, pies are an endangered dessert. 3. I would not want to live in a world without fried pork chops. 4. I have always said that I don't care for uppity food and I can't cook it. 5. Most anytime you put two Southern cooks in the same kitchen you will sense a little cordial disagreement. 6. Baking is big in the South—whether it's a biscuit or a roll, we love something in our hand to put some butter on, or to sop up pot liquor. 7. Then there's ham. Hallelujah! _________________________________

Low Country Boil (Paula Deen Recipe)

Paula Deen Low Country Boil Recipe Total Time: 1 hr 3 min Prep: 20 min Cook: 43 min Yield: 6 servings Level: Easy .................................... Ingredients Crab boil, 2 teaspoons per quart of water 12 red new potatoes 6 (4-inch) smoked sausage link sausage 6 ears corn 3 pounds fresh shrimp, unpeeled .................................... Directions Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.