Paula Deen Pecan Recipe

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Paula Deen Pecan Recipe

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.

Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.
 

If the candy becomes too stiff, add a few drops of hot water.

You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done.

Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

 
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Paula Deen Fancy Green Bean Recipe

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Paula Deen's Green Beans

2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter 1 tablespoon fresh lemon juice 1 1/2 pounds fresh green beans 2 slices bacon 1/2 cup red bell pepper strips 1/2 cup thin onion wedges 1/2 cup whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water.

Drain again and set aside. In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.


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Paula Deen Tomato Salad Recipe

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For the salad you will need:

1 head romaine lettuce, washed, dried and chopped 1 ripe tomato, sliced 1 cup crumbled blue cheese 1 cup chopped fresh basil leaves Freshly ground black pepper

Dressing: 3 tablespoons fresh lemon juice 1/2 cup olive oil or vegetable oil 2 tablespoons sugar 2 cloves crushed garlic 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper In a large bowl, arrange lettuce.

Distribute tomato slices, crumbled blue cheese and chopped basil attractively over lettuce. Season with pepper. Make the dressing: In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard. Season with salt and pepper. Shake well and drizzle dressing over the salad just before serving.


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Paula Deen's Twinkie Pie Recipe

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It's essentially a casserole dish full of Twinkies with some pudding and canned fruit on top.

Ingredients

1 1/2 Box Twinkies 1 Large can crushed pineapple 1/2 cup sugar 1 Large box of vanilla instant pudding, prepared 1 Container whipped topping 4 bananas Chopped Pecans, optional Maraschino cherries, optional

Preparation

Step 1: Line 13 x 9 pan with Twinkies.

Step 2: Mix sugar and pineapple together in a pan and bring to a boil.

Step 3: Pour over Twinkies.

Step 4: Cool slightly.

Step 5: Spread pudding over pineapple mixture.

Step 6: Slice bananas and place over pudding.

Step 7: Top with whipped topping. Optional: top with cherries and chopped pecans.

Step 8: Refrigerate for a few hours before serving.


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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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