Paula Deen doesn't just cook delicious dishes, she's also a restaurateur and televison host who just released her fourth cookbook, "Paula Deen and Friends: Living It Up Southern Style." This weekend on "Today," Paula Deen brought her Southern hospitality along with these ideas for a relaxing brunch. Here are the recipes.
Almond Danish Swirls
6 ounces cream cheese, softened1 teaspoon almond extract1/2 cup confectioners' sugar4 ounces slivered almonds, chopped fine2 (8-ounce) cans refrigerated crescent dinner rolls1 egg, white onlyFor the glaze
2/3 cup confectioners' sugar4 teaspoons milk1/2 teaspoon almond extract
In a small bowl, beat cream cheese, almond extract, and sugar until fluffy. Fold half of the almonds into the mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.
Press or roll each piece of dough to form a 7 x 4 inch rectangle. Using half of the dough, spread each rectangle with about 2 tablespoons of the cream cheese filling, leaving 1/4 inch along the edges. Starting at the short end, roll each rectangle tightly into a cylinder.
Repeat with other can of dough and remaining filling. Wrap cylinders in plastic wrap and place in the refrigerator to "set" for 30 minutes.
Preheat oven to 350°F while the rolls are chilling. Remove rolls from refrigerator and cut each into four slices. Place 1/2-inch apart on ungreased baking sheet. Combine egg white with 1 teaspoon water. Brush over swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes until light brown. While swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes, then drizzle icing over warm swirls.
Country Ham and Southern Biscuits
For the ham
1 country ham (25 to 30 pounds)4 cups cider vinegar4 cups packed brown sugarTake the ham outside and clean the skin under cold running water with a stiff brush. Soak ham overnight in a large roasting pan in water to cover, plus the vinegar. Preheat the oven to 300°F. Remove the ham from the liquid and drain, reserving 4 cups of the soaking liquid.
Return the ham to the pan — fat side down. Mix 2 cups of the sugar with the reserved soaking liquid and pour over the ham. Bake, covered for 15 minutes per pound (about 6 hours). Let cool in its liquid. When cool, drain the cooking liquid. Skin the ham and score the top with a sharp knife. Pack remaining 2 cups sugar over the top of ham. Bake uncovered for 1 hour. Let cool. Slice paper-thin to serve.
For the Southern biscuits
2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1 tablespoon sugar1/3 cup vegetable shortening2/3 cup whole milkPreheat oven to 450°F. Spray a cookie sheet with vegetable oil cooking spray. Place the flour, baking powder, salt and sugar in a food processor. Pulse four times to combine the dry ingredients. Add shortening until it is completely incorporated. Add 1/3 cup of the milk and pulse four times. Add 1 tablespoon more of milk and pulse four times. If dough holds together, stop adding milk; if not, add milk 1 tablespoon at a time. When the dough holds together, turn it out onto a floured board. Roll or pat out to about 1/2-inch thick. Cut out biscuits with a 1-1/2 or 2-inch cutter. Place the biscuits on the prepared cookie sheet and bake for 8 minutes. Let cool. Serve with country ham.
Watermelon Fruit Basket
1 large seedless watermelon, about 12 pounds1 cantaloupe1 honeydew1 pint strawberries, hulled2 cups seedless red grapes2 cups seedless green grapes1/2 cup sugar1/2 fresh lime juice1 teaspoon vanilla extract
To carve the watermelon, lay a towel underneath to keep it from rolling. With a water-soluble marker, draw an outline of a basket onto the melon, using a zigzag pattern. Leave a "handle" about 1-1/4 inches wide across the top.
Using a large sharp knife, cut along the marker line. With a melon baller, cut the watermelon into balls and place in a large glass bowl. Refrigerate melon basket. Make melon balls with both the cantaloupe and honeydew. Add to the watermelon in the bowl. Add strawberries and grapes. Combine the sugar, lime juice, and vanilla. Pour over the fruit and toss to coat. Cover the bowl with plastic wrap and chill until ready to serve. Just before serving, transfer fruit to watermelon basket.
Peach Cream Tart
For the crust
1-1/4 cups all-purpose flour1/2 cup (1 stick) butter, softened2 tablespoons sour creamPreheat oven to 375°F. Place the flour, butter and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an un-creased 10-inch tart pan with a removable bottom and 1/2-inch sides.
Bake for 15 minutes, until crust is set but not browned. Let cool while preparing filling. Lower oven temperature to 350°F.
For the filling
6 medium peaches, peeled, sliced or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well-drained
3 large egg yolks3/4 cup sour cream3/4 cup sugar1/4 cup all-purpose flour
If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust until it's completely covered. Combine the egg yolks, sour cream, sugar and flour — beat until smooth. Pour the mixture over the peaches.
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
For the glaze
1/2 cup peach preserves or jelly1 tablespoon frozen lemon concentrate
Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, room temperature or chilled.