A lip smackin' Southern brunch

Paula Deen is a self-made success story who learned the secrets of Southern cooking from her Grandmother some 30 years ago. Now Deen is the author of three cookbooks, the latest “The Lady & Sons, Too!,” and host of Food TV’s “Paula’s Home Cooking.” She shares her menu for a delicious Southern brunch:

Dijon Pepper Dippin' Sauce

Ingredients

    • 1 cup Dijon mustard
    • 1/2 cup mayonnaise
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon white pepper
    • 4 tablespoons coarsely ground black pepper
    • 1/2 cup vegetable oil
    • 1 tablespoon red pepper flakes
    • 1 tablespoon whole peppercorns

Preparation

Baking Directions:

In a bowl or food processor, combine mustard, mayonnaise, balsamic vinegar, white pepper and 1 tablespoon of the black pepper — beat and put aside.In a small saucepan combine oil, the remaining 3 tablespoons of black pepper, the red pepper flakes and the whole peppercorns. Heat oil until hot, then reduce the heat to low and simmer for 20 minutes.  Allow to cool and then strain. With food processor running, drizzle the oil into the mayonnaise mixture.  Continue this process for 2 minutes and serve with Fried Green Tomatoes.

Fried Grit Cakes with Sausage

Ingredients

    • 1 pound hot bulk sausage
    • 2 tablespoons grated orange zest
    • 4 cups chicken broth
    • 1 cup stone-ground yellow grits
    • Vegetable oil

Preparation

Baking Directions:

In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits.  Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Stir sausage into the grits. Spread the mixture in a 13x9 inch baking pan to cool, then refrigerate until well chilled.  Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.

Grand Girl's Fresh Apple Cake from Georgia

Ingredients

  • For the cake

    • 2 cups sugar
    • 3 eggs
    • 1 1/2 cups vegetable oil
    • 1/4 cup orange juice
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 tablespoon cinnamon
    • 1 tablespoon vanilla extract
    • 3 cups peeled and finely chopped apples
    • 1 cup shredded coconut
    • 1 cup chopped pecans
  • For the sauce

    • 1/2 cup (1 stick) butter
    • 1 cup sugar
    • 1/2 cup buttermilk
    • 1/2 teaspoon baking soda

Preparation

Baking Directions:

Preheat oven to 325-degrees. Generously grease a tube pan.  For the cake, combine all the cake ingredients in a large bowl in order given and mix well.  Pour the batter into the prepared pan and bake for 1 1/2 hours.Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly.  Boil for 1 minute.Pour the sauce over the hot cake in the pan as soon as you remove it from the oven.  Let stand one hour, then turn out.

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