Paula Deen An Ode To Love & Best Dishes

Photos: Paula Deen Enterprises

Cooking queen Paula Deen shares her love for Southern cooking in her final book “Love and Best Dishes.” Her book is an ode to her family, childhood, and gratitude for her fans. Scroll through hundreds of her beloved recipes and learn more about the Queen of Butter.  

When it comes to Southern cooking, sweetheart Paula Deen wears the crown. Born and raised in Albany, Georgia, Deen is the quintessential Southern Belle of cooking. She has been gracing our TV screens over the years with her famous drawl, tasty dishes and regular shows on the Food Network. On top of that, she opened her own restaurant, The Lady & Sons, as a single mother. Now, she’s combined all that experience with some of her and her family’s recipes into one book. “I delved deep into my family’s recipes from the past and the present and it gave me the opportunity to drift back in time from when we were all together,” explained Deen.

Lovingly dubbed the Queen of Butter, Paula has a fondness for butter and sugar in her cooking that has wormed itself into the hearts of her fans, and this new book is no exception. What makes this cookbook so special is that it contains never-before-seen recipes and photos passed down through her family for generations and now to your kitchen. Her recipes are great fun and easy to follow so that the whole family can get involved.   

Inside her book, you’ll find recipes like her mouthwatering apple bacon sticky biscuits, unique chicken-fried pork chops, her famous The Lady’s cheesy mac and a chocolate pound cake so delicious you can’t help but have another slice. 

“I have so many wonderful memories of my precious Aunt Jessie who gave me this recipe. The texture of the cake combined with the flavor makes it a go-to.” ~ Chef Paula Deen

Her book offers fans a glimpse into her personal life, the sweet and sour stuff. Paula talks about the struggles of opening a business as a single mom and rocketing to nationwide fame with her own show, “Paula’s Home Cooking.” “I am happy after all these years, I finally have the opportunity to dedicate this book to all my followers for the love and support they have shown me,” said Deen. “This book is for them, you know who you are.”

Each recipe is accompanied by bright and colorful photos that will make you think you’re looking at a piece of art rather than a cookbook. 

Deen’s book is just in time for the holidays and is available at her website at pauladeen.com/cookbooks for $34.95. 

Paula Deen’s Chocolate Pound Cake Recipe

Just in time for the holidays!

Ingredients

1 cup salted butter, softened
½ cup all-vegetable shortening 3 cups sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk

CHOCOLATE FROSTING

½ cup evaporated milk
2 (1-ounce) squares unsweetened chocolate, chopped
¼ cup salted butter, diced 1 (1-pound) box confectioners’ sugar, sifted
tsp. vanilla extract
Makes 1 (10-inch) cake
Garnish with pecans, if desired.

Directions

Preheat oven to 350°. Spray a 10-inch tube pan with baking spray with flour.

For cake: In a large bowl, beat butter, shortening, and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Spoon batter into prepared pan, smoothing top. Tap pan on a kitchen towel-lined counter 3 times.

Bake until a wooden pick inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Run a knife around edge of pan to help loosen cake. Invert cake onto wire rack and let cake cool completely.

For frosting: In a small Dutch oven, cook evaporated milk, chocolate, and butter over medium-low heat, whisking constantly, until chocolate and butter are melted. Gradually whisk in confectioners’ sugar and vanilla until smooth. Let cool for 3 minutes.

Place cake on a serving plate. Drizzle with frosting.

Garnish with pecans, if desired.

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