Deen Brothers' Holiday Faves From Mama Paula Deen

Dec. 19, 2007 — -- As you get ready for mom's home cooking this holiday, "Good Morning America" is getting the inside scoop on what mothers of some of the country's best chefs serve up during the season.

Jamie and Bobby Deen, authors of "The Deen Bros. Cookbook," have plenty of recipes to choose from their mom, the one and only Paula Deen.

Check out Paula's Ginger Ale-Glazed Ham, Baked Mac and Cheese and Southern-Style Coconut Cake below.

And you can help those who are hungry this holiday season through one of the Deen brothers' favorite charities, America's Second Harvest.

From "The Deen Bros. Cookbook"

Ingredients:

Directions:

1. Preheat oven to 300 F. Place ham in a roasting pan. In a medium saucepan combine the wine, mustard, molasses and cayenne pepper. Bring to a simmer and simmer for 5 minutes. Stir in the ginger ale. Pour the glaze over the ham. Bake for 1 ½ hours.

2. Increase over temperature to 325 F. Bake for 1 hour or more, basting the ham every 15 minutes. Brush the ham with the honey. Bake for 30 minutes more, basting every 15 minutes, until the ham is well glazed. Slice and serve.

Makes 8-10 servings.

From "The Deen Bros. Cookbook"

Ingredients:

Directions:

1. Preheat oven to 350 F. Grease a 9x13 inch baking dish; set aside. In a saucepan, cook macaroni according to package directions, drain. Return macaroni to saucepan.

Coconut Filling Ingredients:

7-Minute Frosting Ingredients:

Directions:

1. Preheat oven to 350 F. Prepare the cake mix according to the package directions, substituting the milk for water. Divide cake batter among three greased 9-inch round cake pans. Bake for 20 to 25 minutes or until golden. Let cool in pans for 10 minutes. Remove cakes from pans; cool completely on wire rack.

2. While cakes cool, prepare the filling. Whip the heavy cream until stiff peaks form 9 tips stand straight). Fold in the sour cream, and then gradually fold in the confectioners' sugar. Stir in the vanilla. Fold in the sweetened coconut.

3. Using a serrated knife, split each cake in half horizontally. Spread the filling over the layers, stacking all the layers. Place the cake in an airtight container or cover tightly with plastic wrap. Refrigerate overnight or up to three days before frosting.

4. When you are ready to frost the cake, make the frosting. In the top of a double boiler or in a metal bowl, combine the granulated sugar , egg whites, water , corn syrup and slat; beat for 1 minute with an electric hand mixer. Place the pot or bowl over ( not in ) a pot of boiling water. Cook, beating constantly with mixer, about 7 minutes or until the frosting becomes fluffy and stiff peaks form ( tips stand straight). Remove the pot from the boiling water. Add the vanilla; continue beating for 1 to 2 minutes more or until barely warm. Frost the top and sides of the cake. Sprinkle the cake with the additional coconut.