2019-11-01 Cooking with Paula Deen

33 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

CREAMY GREEN BEAN AND

MUSHROOM CASSEROLE

Makes 8 to 10 servings

½ cup unsalted butter, divided

2 (8-ounce) packages sliced fresh

baby portobello mushrooms

4 medium onions, thinly sliced

1 clove garlic, minced

¼ cup all-purpose fl our

1¼ cups low-sodium chicken broth

1 cup half-and-half

½ cup grated fresh Parmesan

cheese, divided

1 teaspoon salt

½ teaspoon ground black pepper

3 (14-ounce) packages frozen

whole green beans, thawed

2 cups french-fried onions

1⁄3 cup sliced almonds

1. Preheat oven to 350°.


2. In a large skillet, melt ¼ cup butter
   over medium heat. Add mushrooms,
   onions, and garlic; cook until tender,
   about 5 minutes. Remove from heat.


3. In a large Dutch oven, melt remaining
   ¼ cup butter over medium heat. Whisk
   in fl our; cook for 1 minute. Whisk in
   broth; cook for 1 minute. Whisk in half-
   and-half; cook until thickened. Stir in
   cheese, salt, and pepper until smooth.
   Stir in mushroom mixture and green
   beans until well combined. Pour into
   a 2½-quart baking dish. Top with fried
   onions and almonds.


4. Bake until hot and bubbly, about
   25 minutes. Let stand for 10 minutes
   before serving.

SWEET POTATO CASSEROLE

WITH MARSHMALLOW AND

STREUSEL

Makes 8 to 10 servings

10 cups diced peeled sweet potatoes

3 tablespoons vegetable oil

1½ teaspoons kosher salt, divided

1½ cups fi rmly packed light brown

sugar, divided

1 (5-ounce) can evaporated milk

3 large eggs

2 tablespoons unsalted butter,

softened

1 teaspoon vanilla extract

½ teaspoon ground nutmeg, divided

½ teaspoon ground cinnamon,

divided

1½ cups chopped pecans

½ cup all-purpose fl our

½ cup unsalted butter, melted

2 cups miniature marshmallows

1. Preheat oven to 350°. Line 2 large
   rimmed baking sheets with foil.


2. In a large bowl, stir together
   potatoes, oil, and 1 teaspoon salt.
   Divide potatoes between prepared
   pans, spreading to an even layer.


3. Bake until very tender, 30 to
   40 minutes. Let cool completely.


4. In same large bowl, beat potatoes
   with a mixer at medium speed until
   creamy. Add 1 cup brown sugar,
   evaporated milk, eggs, softened
   butter, vanilla, ¼ teaspoon nutmeg,
   ¼ teaspoon cinnamon, and remaining
   ½ teaspoon salt; beat until smooth.
   Pour into a 13x9-inch baking dish.


5. In a medium bowl, stir together
   pecans, fl our, melted butter, remaining
   ½ cup brown sugar, remaining
   ¼ teaspoon nutmeg, and
   remaining ¼ teaspoon cinnamon
   until well combined. Sprinkle
   mixture onto sweet potatoes.


6. Bake until golden brown and
   bubbly, about 40 minutes. Top with
   marshmallows, and bake until toasted,
   about 5 minutes more. Let stand for
   10 minutes before serving.

ORANGE BUTTERMILK SPICE

CAKE

Makes 1 (9-inch) cake

1½ cups unsalted butter, softened

1½ cups granulated sugar

1 cup fi rmly packed dark brown

sugar

5 large eggs

4½ cups sifted cake fl our

2 teaspoons ground cinnamon

2 teaspoons orange zest

1½ teaspoons baking powder

1½ teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups whole buttermilk

1 tablespoon vanilla extract

Orange Caramel Frosting (recipe

follows)

Garnish: kumquats

1. Preheat oven to 350°. Spray
   2 (9-inch) round cake pans with
   cooking spray. Line bottom of pans
   with parchment paper.


2. In a large bowl, beat butter and
   sugars with a mixer at medium speed
   until fl uff y, 3 to 4 minutes, stopping to
   scrape sides of bowl. Add eggs, one at a
   time, beating well after each addition.


3. In another large bowl, whisk together
   fl our, cinnamon, orange zest, baking
   powder, pie spice, baking soda, and
   salt. In a small bowl, stir together
   buttermilk and vanilla. With mixer on
   low speed, gradually add fl our mixture
   to butter mixture alternately with
   buttermilk mixture, beginning and
   ending with fl our mixture, beating just
   until combined after each addition.
   (Batter will be thick.) Spread batter into
   prepared pans.


4. Bake until a wooden pick inserted
   in center comes out clean, about
   40 minutes. Let cool in pans for
   10 minutes. Remove from pans, and let
   cool completely on wire racks.


5. Spread Orange Caramel Frosting
   between layers and on top and sides of
   cake. Loosely cover, and refrigerate for
   at least 1 hour before serving or for up
   to 2 days. Garnish with kumquats, if
   desired.

Orange Caramel Frosting

Makes about 7 cups

1 cup unsalted butter, softened

4 ounces cream cheese, softened

7 tablespoons heavy whipping

cream, room temperature

3 tablespoons caramel ice cream

topping*

½ teaspoon orange zest

7 cups confectioners’ sugar

1. In a large bowl, beat butter and
   cream cheese with a mixer at medium-
   high speed until creamy. Add cream,
   caramel topping, and zest, beating
   until well combined. Gradually add
   confectioners’ sugar, beating until
   smooth. Use immediately.

*We used Smucker’s Caramel Ice Cream

Topping.