Recipe Talk

Paula Deen's Sweet Potato Biscuits (with Rosemary)

1 1/4 cups all-purpose flour (I used 1/2 cup whole wheat flour, 1/2 cup all purpose white flour, and 1/4 cup coarse cornmeal)

2 heaping tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup mashed cooked sweet potatoes

1/4 cup (1/2 stick) softened butter

2 to 4 tablespoons milk (depending on the moisture of the potatoes)

1 Tsp fresh rosemary leaves, minced

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes, rosemary, and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Makes approx. 6-8 3" diameter biscuits.

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http://www.buttermilkpress.com/blog/pralines-from-paula-deens-magazine/

PRALINES FROM PAULA DEEN'S MAGAZINE

1-1/2 cups sugar

1-1/2 cups firmly packed light brown sugar

1/8 tsp salt

3 tablespoons dark corn syrup

1 cup evaporated milk

2 tablespoons butter

1 tsp vanilla extract

1-3/4 cups pecan halves

Butter the sides of a heavy 2 quart saucepan. Combine sugars, salt, corn syrup, milk and butter in the saucepan. Stir constantly over medium heat (with a wooden spoon) until sugars have dissolved and the mixture comes to a boil.

Continue to cook to a soft-ball stage (236 degrees on a candy thermometer), stirring occasionally.

Remove from heat and allow to cool at room temperature for 10 minutes. Add vanilla and nuts. Beat with a spoon by hand for about 2 minutes - or until candy is slightly thick and begins to lose its gloss.

Quickly drop by heaping tablespoons onto waxed paper. If candy becomes too stiff, add a few drops of hot water - be careful not to add too much water, though. Frankly, water-logged candy is gross.

This is just another one of the great recipes from Paula Deen's Nov./Dec. issue of her magazine. It was like a little cookbook for the price of a magazine....I've used and re-used the recipes.

I do love me some Paula Deen!

MMMMMM

Turkey Dripping Gravy Recipe courtesy Sandra Lee

Quick mixing flour (recommended: Wondra)
1 teaspoon poultry seasoning
Salt and pepper

Pour turkey drippings from Roasted Butter Herb Turkey into a large container and let cook slightly. Skim fat from drippings and reserve.
In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in 1 teaspoon of poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.

Cook Time: 15 minutes
Yield: 1 cup

Episode#: SHSP03
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Roasted Butter Herb Turkey Recipe courtesy Sandra Lee


3/4 cup butter, softened

1 1/2 teaspoons poultry seasoning

2 tablespoons garlic herb sauce mix (recommended: Knorr)

1 1/2 teaspoons crushed garlic

1 (32-ounce) bag celery and carrot party sticks

2 large onions, large dice

1 (32-ounce) container low-sodium chicken broth

12-pound turkey, thawed if necessary

1 tablespoon salt

1 tablespoon pepper

3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)

1 lemon, thickly sliced

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

Cook Time: 3 hours
Yield: 12 servings

Episode#: SHSP03