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:

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:

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:

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