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Paula Deen Recipes

Paula Deen’s Pumpkin Bars with Cream Cheese Icing – Southern Heaven

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Some of my favorite recipes are in the Paula Deen & Friends: Living It Up, Southern Style cookbook. It’s honestly one of the best cookbooks ever put together.

I posted the recipe for Pumpkin Bars from this cookbook before (HERE!) and have heard back from a lot of people who tried them and loved them. I also heard from a great deal of people who’d bought the book and thanked me for telling them about it.

I made these pumpkin bars again this past week (for, like the billionth time), but this time instead of one pan, I bought two disposable, shallower pans and divided the recipe between them. The result was, of course, thinner pumpkin bars. We actually prefer them thinner, so the next time I make them (probably this week!) I’m going to divide them between two pans again. You have to watch the baking time, however, I found that they were ready almost 10 minutes earlier than the recipe states when you’re making them thinner.

Needless to say, if you go this route, keep an eye on them and do the whole toothpick test to make sure they’re through.

These Pumpkin Bars would make ideal Halloween Treats. If they were cut into small enough servings, they could be placed in small boxes – the ones you can buy in bulk in kitchen stores or party supply outlets.

I keep wanting to try these topped with whipped cream rather than the cream cheese icing, but I’m much, much too into cream cheese icing to commit.

 

Paula Deen’s Cooking up a Can’t Miss Episode Today

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Sweet Iced Tea!

Okay, so Paula’s Home Cooking is a Can’t Miss everyday – I know, I know. But today, it’s especially so. The recipes she’ll be making are “Country Food Side Dishes” and the lineup sounds way beyond delicious. One of the things she’ll make is a sweetening syrup she uses for Iced Tea. If you aren’t from the South, you may not be that familiar with sweet tea. Being a Kentuckian, I was never familiar with any other. When I got married, my husband was in the Air Force, so we moved around quite a bit. We lived in the beautiful city of Wichita, Kansas for a while and I was convinced they made the worst tea on earth until I realized they just didn’t sweeten it.

My response, of course, was “Why on earth not?!?!” (They also didn’t fry green tomatoes, make red eye gravy, or have a clear understanding of okra. But I loved them anyway.)

Here’s Paula Deen’s Recipe for Simple Syrup for Sweetening Tea:

1 cup granulated sugar
1 cup water

Heat the sugar and water in a small saucepan, bringing to a boil. When the sugar is completely dissolved, remove the pan from the heat and cool to room temperature. Add to your pitcher of tea and soon you’ll be wondering “Why on earth..” everyone doesn’t drink sweet tea too.

Here are the other recipes Paula Deen will be cooking up today:

Corn Casserole

Turnip Mashed Potatoes

Indian Succotash

Hoppin’ John

If you’re a big fan of casseroles, don’t miss Emeril tonight. The show’s centered around casseroles and they sound amazing. Afterwards, we’ll be ready for dessert and those of us who are Alton Brown fanatics will be in Food Network Heaven, there’ll be back to back Good Eats. The first one focuses on cakes and the second one will “top things off” with icings. (Sorry. Couldn’t resist.)

For the recipes that will be featured on Emeril, Alton, and the rest of the shows on today’s Food Network, see the scrolling lineup to the left. I like what’s up Giada’s Italian sleeves today, too.

Paula Deen’s Pumpkin Bar Recipe

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These bars are the best Pumpkin Bars I’ve ever had. They’re more like a moist and delicious pumpkin cake the the best cream cheese frosting in the world. The recipe is from Paula Deen & Friends: Living It Up, Southern Style – Trust me, you’ll want to make these bars as soon as you possibly can. Like…oh, I dunno…right now! (More about the Cookbook, itself, below.)

PUMPKIN BARS

4 eggs
1 – 2/3 cups granulated sugar
1 cup oil
one 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

ICING:
One 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened (I used and recommend butter)
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comined and the batter is smooth.

3. Spread the batter in an ungreased nonstick 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

4. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Makes 48 small bars or 24 larger ones.

This is, without a doubt, one of my favorite Cookbooks. The cover on mine is stained and tattered and the pages are as worn as sequins on a drag queen. Some of the recipes from this collection are:

Buttermilk Pound Cake
Green Chili Corn Muffins
Fresh Asparagus with Lemon Butter
Hot Chicken Salad
Broccoli Casserole
Almond Danish Swirls
Wild Rice Salad
Suzie’s Peach Pickles
Tomatoes with Blue Cheese
Teriyaki Shrimp
Hot Spinach-Artichoke Dip
Lemon Bars
Animal-Shaped Sugar Cookies
Chocolate Chip Pie
Cuban Sandwiches
Kentucky Country Ham
Southern Biscuits

….and many, many, many, many, many more!