Rachael Ray: Paula Deen Introduces Grandson, Cooks Dinner

October 18th, 2011 - 3:41 am ICT by Angela Kaye Mason  

Oct 17 (THAINDIAN NEWS) Paula Deen stopped by ‘The Rachael Ray Show’ today and shared her recipes for a delicious chicken dinner and coconut cake. The Southern Belle let Rachael in on what her kitchen essentials are, including one which is over sixty years old. Paula also brought her new grandson, Henry to show off on the show. Her recipe for coconut cake can be found at the end of this article.

As Paula held her new grandson in her lap, she shared with Rachael Ray that she had been there when the baby was born. “I wanted to share with y’all one of the sweetest things that I’ve ever experienced in my whole life,” she stated, adding, “When Henry was born a couple of months ago, Michelle, my stepdaughter—my daughter. There’s no step to it—gave me the most unselfish gift I’ve ever been given. She had me with her.”

Pauls Dean went on to share, “When Henry took his first breath, I was standing over the doctor’s shoulder. I couldn’t hardly talk to anybody for at least three days because I was still so emotional over this experience. While I had given birth to two, I didn’t see none of it. Back then they knocked yo’ butt clean out! So it was just like I said: the most unselfish gift I’ve ever been given.”

Among Paula’s kitchen essentials are her big cutting board, her Grandmother’s spatula (dated 1945), and her deep fryer. Her Coconut Cake recipe is as follows:

Ingredients
For the Cake:
1 box (18 1/4 ounces) yellow cake mix
Whole milk, as called for by cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces canned or frozen shredded coconut
For the Frosting:
2 large egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
About 1/2 cup shredded sweetened coconut
Preparation
1. Preheat the oven to 350°F. Grease three 9-inch round cake pans with butter, oil or cooking spray. To make the cake: Follow the directions on the cake mix box, substituting milk for water. Divide the batter among cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
2. In a medium bowl, stir together sour cream, sugar and coconut. Spread between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don’t pierce the top of the top layer. Store the cake in a container in the refrigerator 2-3 days to allow the flavors to soak through.
3. On the day you are ready to serve the cake, make the frosting: In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks. This should take about 7 minutes. Remove from the heat. Add vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

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