Participants: Micheff Sisters
Series Code: TDYC
Program Code: TDYC015014A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:35 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:07 Welcome to another 3ABN cooking program. 01:10 We are the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:14 And I'm Cinda. 01:16 And today we have a wonderful program for you. 01:20 It's called "Marvelous Muffins." 01:24 And they are marvelous too. 01:27 I like that name. I do too. 01:28 It's kind of rolls off your tongue. 01:29 My assistant, Melissa Hoffman actually named it. 01:32 She comes up with some good names for our show, 01:34 doesn't she? 01:35 And I'm excited about-- I love muffins. 01:39 Shall we see what we are gonna do today. 01:41 Oh! That's a good idea. 01:42 We are gonna start off with Peanut Butter Muffin Cups. 01:45 Oh, it's got peanut butter and it's got to be good. 01:47 That's right. 01:49 Oh, and then Oatmeal Blueberry Muffins. 01:52 Oh, I love blueberries in anything. 01:54 And then we have Pumpkin Duffins. 01:56 I can't wait to tell you about that. 01:58 Yeah, that she didn't mispronounce that, Folks. 02:01 And we have Mini Strawberry Muffins. 02:03 Oh, and that looks so cute. 02:06 Oh, Cinnamon Streusel Muffins. 02:09 Now those are really, really good. 02:11 I did have some of those. And then Raisin Bran Muffins. 02:16 That sounds kind of healthy. 02:17 I know. And good too. 02:19 That sounds like breakfast. 02:23 Well, muffins you can really have anytime of the day. 02:24 Don't you think? 02:26 Yeah, that's a neat thing about them and you can even 02:28 make them into a dessert or you can just make them 02:31 into a breakfast meal or whatever. 02:33 Grab it and go. 02:34 Yeah, grab and go, that's right. 02:37 Well, we are gonna-- What's your first recipe? 02:39 Our first recipe is the peanut butter cup muffins. 02:43 Peanut butter cup muffins. 02:45 So-- okay, Sis, why don't you read that. 02:47 Okay, I read the recipe for you. 03:18 Mmm. Mmm. 03:19 You know, what, I prefer crunchy peanut butter 03:22 over smooth. 03:24 So I'm gonna like these. 03:26 I like crunchy or smooth. I just love peanut butter. 03:29 The neat thing about these muffins, 03:30 if you've noticed there is no eggs. 03:33 That's right. No dairy. 03:35 No. In any of our muffins today. 03:37 And they hold together just fine. 03:39 Yes, that's right. You are gonna see that. 03:41 Yeah, some people think you just have to have eggs 03:43 to be the binder, to hold things together 03:45 and we are gonna show you that is not true. 03:46 It's not true. 03:48 So we are gonna start out with our dry ingredients 03:50 and we have unbleached flour here. 03:54 And then we are gonna put some whole wheat flour in it. 03:58 Okay. 03:59 And then we have just about a half a teaspoon of salt 04:04 and we have our aluminum free baking powder. 04:08 And you can get that probably in most grocery stores. 04:11 Grocery stores have it. Yeah. 04:13 Usually you had to go to a natural food store but-- 04:15 Yeah, but most of the stores have. 04:16 Yeah, now it's everywhere. 04:18 I get mine at Wal-Mart. 04:21 Everything at Wal-Mart. 04:24 For those of you who live in other countries 04:26 around the world that's a store that has 04:29 all kinds of different things in it. 04:31 Everything from food to baby blankets 04:33 and baby diapers and cleaning supplies 04:36 and everything else in between. 04:37 That car parts and whatever. 04:38 And car parts and it has everything 04:40 so we kind of joke about that. 04:41 Okay, now we are gonna just make like a well in the middle, 04:46 and like a hole in the middle like there 04:48 and now we are going to put all our liquid ingredients in here. 04:52 We've got our soymilk. 04:54 Can use almond milk if you want? 04:57 You can use almond milk. 05:01 All right, this is agave nectar. 05:06 Agave nectar is-- has a high glycemic index 05:10 so that most diabetics can use that. 05:11 Now canola oil. 05:14 Now you can use your favorite kind of oil. 05:16 And we've got some pure maple syrup. 05:19 Oh, I love maple syrup. Oh, yeah. 05:21 I miss the syrup that you and Jim used to give us 05:24 that you, you know, made yourself. 05:25 Well, we don't really make maple syrup anymore. 05:28 We had a little problem. Why, what is the problem? 05:31 Well, we had this huge big barrel and my husband 05:34 is boiling down the sap and he asked me 05:36 if I would watch it, you know, for him because he had to go. 05:40 Oh, this ain't gonna end well. 05:41 And I was-- I thought well, yeah, I can and I went inside, 05:45 I had the window right there and I was kind of watching it 05:47 but I must have got busy cooking or something. 05:49 Next thing I knew when I looked up, 05:51 there was he and whole bunch of people 05:52 out trying to get a fire out. 05:54 It was a whole grass was burning and everything else 05:56 and he didn't ever asked me to do it again. 05:58 He just lost interest in making it I think so, 06:01 I don't know-- but anyways 06:04 I'm not really the best one to make maple syrup. 06:07 It sure was good though. It was good. 06:09 Yeah, now he just buys it. 06:12 Well, it takes a long time, doesn't it, hours and hours? 06:14 Oh, yes. It's not an easy thing to do. 06:17 Well, it looked fine, you know so I-- 06:20 he just told me to watch it. 06:22 You watched it, watched it burn. 06:25 I was watching it, all right. 06:27 Anyways, I lost that job position. 06:31 Doesn't sound like she is too upset, does it? 06:33 No. 06:35 Well, quite honestly around that any kind of smoky fire 06:37 and stuff I don't like that smell that gets in your hair 06:40 and all that smoky smell. 06:41 Oh, no, I don't mind that at all 'cause I like to camp. 06:43 Oh, I love to camp. Well, I love to camp. 06:45 Like a good campfire and it said, outdoor smells, Sis. 06:48 Oh, yeah. I love it. 06:51 Not we're just-- For somebody else. 06:52 We are just mixing it all together. 06:54 Till it's well blended. 06:58 Can I spray this pan for you, Sis? 06:59 That's the nice thing about muffins too. 07:01 You don't have to have a lot of electronic gadgets 07:04 because muffins, you don't want to whip and blend. 07:07 You just kind of stir until it's a little bit lumpy even. 07:10 Sis, we have a special nonstick cooking spray 07:13 that's just for baking. 07:14 It has some flour in with it too, 07:16 so she is wanting me to use this one particular for... 07:20 So you don't want to get something 07:21 that has too much oil or whatever. 07:22 We spray it over here so that I don't get them all, you know. 07:25 Because it burns the outside of the muffins if you have 07:28 too much in it. 07:29 So that one kind of helps. 07:31 You want just on the bottom, Sis? 07:32 Yes. 07:34 So if you do use it-- you can use any spray 07:36 just make sure it's not a lot. 07:37 Oh, that smells good. 07:40 All right, now if you could 07:41 dump my chips in my carob chips. 07:43 Okay, there you go. 07:48 Melissa, do we have a scoop that I could use please? 07:52 And it's like fourth a cup that you put in each muffin 07:55 but you just, we just are gonna fill each one of those. 07:58 And then at my oven at home, I bake this at 400 degrees 08:04 but here I had to do it at 350. 08:07 So you are just gonna have to and it takes about 08:11 15 minutes and they are done. 08:13 So it really doesn't take long for muffins 08:15 so that's kind of exciting thing about that. 08:17 So-- 08:18 So just take a little bit like this and just right in the pan. 08:22 That's right. 08:23 And I just-- for when I doing I just divide it all evenly. 08:27 I do. 08:29 I do that and then I go around and add to it. 08:30 So it's gonna make 12 muffins, is what it's gonna do. 08:34 They are gonna rise up nice, just like that. 08:36 Look at that, isn't that beautiful? 08:38 And they are nice and light and tasty. 08:41 And oh, Cinda is gonna show you-- 08:44 I mean, I mean, you know, I feel like I should do this. 08:47 I think, Sis, that somebody has to be our taster, 08:50 I think we nominate you, right, Sis. 08:52 Yes. Drum roll please. 08:57 And... That's very good. 09:00 You know, something else is very good 09:02 is your oatmeal blueberry muffins. 09:04 Oh, oh. 09:06 Could you read the recipe for me please? 09:07 I will read the recipe. Because I'm a little busy. 10:02 This is a very-- Oh, please. 10:03 Will you get started? 10:06 Can I just say-- I want to say one thing about my recipe. 10:09 You can say anything you want. I'm all ears. 10:12 Okay, this is really important. 10:15 If you make the recipe this recipe is designed-- 10:18 What do you mean if they make it? 10:19 Of course, they are gonna make it. 10:21 It's really good. Okay. 10:22 Yeah, I can tell you that. 10:24 The peanut butter needs to be natural. 10:26 If you're gonna use any other kind of peanut butter, 10:29 then you might need to-- 10:31 you are gonna have to adjust it. 10:32 More flour or something. 10:34 Yeah, more flour or something 10:35 'cause it's not gonna turn out very good. 10:36 So you need-- 10:38 Well, because the regular peanut butter has... 10:39 Yeah, 'cause there is more oil in it and this is just 10:41 a natural peanut butter that just has peanuts in it. 10:43 Yeah. That's nice. Yeah. 10:45 So make sure you do get use the natural. 10:47 Okay. Okay. 10:48 My daughter Katie, she makes her own peanut butter. 10:52 Yeah. No, she does. 10:53 Yeah, she does and-- you can do it too in your blender. 10:55 She taught your grandsons how to do it and so 10:58 Jason and Michael would come over and they go, 10:59 "Auntie, can we make peanut butter today?" 11:02 There's always peanuts at Auntie Cinda's house. 11:05 Yes, that's true. I love peanuts. 11:07 I love them too. 11:08 And something else I love is blueberries. 11:09 Brenda loves blueberries but, you know-- 11:11 I do. I eat them everyday. 11:12 I do too. They are so good too. 11:14 I have blueberries almost everyday. 11:15 Yeah. I love them. 11:17 They are really good for you. 11:18 And so you are gonna love this recipe because 11:20 it's very easy and it has blueberries. 11:23 That's right, anything with blueberries. 11:25 It's good for your memory. That's right. 11:27 You can start with all your-- 11:28 The older I get, the more I'm needing that. 11:29 Yes. 11:31 Start with all your dry ingredients 11:37 and I'm gonna make sure I get all that. 11:38 Yeah, because mom is watching. 11:40 Mom, I want you to see-- 11:41 She's gonna say, you left half that... 11:43 She got it all out. 11:44 Look at that, aren't you proud of her? 11:46 And she said that because we needed, you know, 11:49 we needed to watch our dollars and our pennies 11:52 and our nickels. 11:53 Yeah, mom makes with every single drop with nothing 11:55 was wasting in our house because, you know, 11:58 food is precious because money was scarce so. 12:00 You know, what I like about this 12:02 is I added the nutrients of oats. 12:05 I love oats. And I love oats. 12:08 And they are good for us. 12:10 I like, I just like that-- 12:12 Heart healthy oats. 12:14 The texture that it gives the muffins too. 12:17 So just combine your dry ingredients 12:22 and then make a little indentation in the center. 12:28 A well in the center. 12:29 Well, you can if you want. 12:36 And then what I've done and I should have 12:39 talked about this first, 12:40 but I took the tablespoon of flax seed oil 12:44 and three tablespoons of the water 12:47 and I've already mixed it together and-- 12:50 It hasn't sat for a while. Yes. 12:52 And let me show you what this-- 12:53 it gels and it kind of gets an egg like consistency. 12:59 Which helps hold the muffins. 13:00 And it helps hold, it helps bind it, exactly. 13:03 So I'm gonna add this to the center 13:08 and you need to mix that-- 13:10 the reason why you need to mix it as it needs to sit 13:12 for a good five minutes to get that consistency 13:16 and now I'm gonna put natural unsweetened applesauce and-- 13:23 Sis, you are so much fun to make applesauce with. 13:26 Oh, I know. I love homemade applesauce. 13:28 We have a good time making applesauce. 13:30 We go over to Brenda's house 13:31 and make the mess over at her house. 13:33 Mess over. 13:35 But anybody who knows Brenda, she still got the mess 13:38 under control because she lays down tarps 13:41 all over her kitchen floor and then she sets up 13:44 the station where we boil where we-- 13:46 And my husband made me a applesauce table 13:48 for all our equipment so-- 13:49 He is awesome. 13:51 He literally built a custom built 13:52 so it's perfect for our self, it truly is nice. 13:55 I just go do mine with mom. 13:58 Oh, that's true. Yeah, that's true. 14:00 I would do that too if I lived near mom 14:02 but we all would but still it's-- 14:06 boy, we have so much fun. 14:07 Yeah. I mean-- 14:09 Well, I have to put those tarps around because, 14:11 you know, when you make an applesauce and apples juice 14:14 kind of goes everywhere 14:16 and it's sticky and I'm a clean freak. 14:18 Hey, but we have fun. Yeah, we do. 14:20 You know, we don't worry about the mess, 14:22 that's my motto on Tiny Tots. 14:24 We don't worry about the mess, 14:25 because we have fun cleaning it up. 14:27 Okay, you want to stir it just to combine. 14:30 Now I want to talk to you 14:31 a little bit about the blueberries. 14:33 I use fresh blueberries. 14:35 So when you're-- the reason why. 14:38 If you are gonna use frozen blueberries, 14:40 do not let them fall out, unless you like blue muffins. 14:45 They are pretty. 14:47 They will be pretty but they are gonna be little blue. 14:49 Actually that kind of blue batter mixed with the-- 14:52 this here, is not a pretty blue. 14:53 No. 14:54 I'll just grind-- yeah, you want. 14:56 I would just say fresh muffin-- I mean, fresh blueberries. 14:57 You can get fresh blueberries, you know, 14:59 in a grocery store year round nowadays. 15:01 Aren't you are gonna mix those in? 15:02 Would you-- 15:03 Oh, look at her. 15:05 Well, you all sidetracked me so, you know. 15:07 Can I spray this for you? 15:09 Yes, please. So gently-- 15:10 You want the baking spray too? Sure. 15:12 So gently fold this in and same if you use the frozen, 15:17 just roll gently, fold them in 15:20 and then divide that between in your muffins. 15:23 And then I'd like to cover them 15:25 with just a little bit of lemon glaze. 15:29 And so I just wanted to show you I had somebody that said, 15:32 "Why don't you show how to do the glaze on the TV because 15:35 we don't know what you are talking about." 15:38 It's so simple. 15:40 I'm-- you have to use lemon juice. 15:43 Sometimes you can use water, sometimes you can use 15:45 an almond or soy milk but I wanted the lemon flavor 15:49 to cover-- on the top. 15:50 And you are just using a powered sugar. 15:52 So this is a powdered sugar. 15:54 A cup of powdered sugar and then I use 15:56 fresh squeeze lemon juice. 15:59 I like to mix my vanilla and almond extract. 16:02 I love almond extract. 16:04 In fact, I preferred over the vanilla for the frosting. 16:08 And then it looks like a lot of powered sugar 16:10 but you'll see it combines and down into very liquid. 16:16 And so this isn't gonna be thick at all. 16:20 You wanted just thin enough to where you're gonna be 16:23 able to drizzle it over the top of the muffins. 16:28 See how that powered sugar just kind of reduced 16:31 way down and it's still liquid. 16:34 And then what I do-- see how it just, 16:38 it's just perfect for drizzling. 16:40 What I do is I take this and I put it into a plastic, 16:46 little plastic baggie. 16:48 I kind of hold the top, snippet just teeny, teeny, 16:52 little cut off the bottom and then you can just 16:55 squeeze it out and it's really easy 16:56 and then you just throw bag away. 16:58 You do it at the bottom or like at the side of the bag? 16:59 I do it at one of the bottom corners. 17:01 Bottom corners. And I just snip a little bit. 17:03 I think you have to taste one of those. 17:05 I think that's why I put one over there 17:06 just for her to taste. 17:08 'Cause she is our official taster on our program, right. 17:11 So you can do it with-- like for grab and go, 17:14 I like to do little papers. 17:18 But oh, look at that blue goodness in there. 17:27 Now, that's delicious. 17:28 They are good, if I do say so myself. And I do. 17:32 I'm living vicariously through her. 17:35 All right, let's look at that one right over there. 17:36 I think, Sis, you made some pretty delicious muffins. 17:39 Well, first let's take of hers and yes, 17:43 next coming up is our pumpkin duffins. 17:46 And I can't wait to tell you the story about this but first 17:49 let me read the recipe for you. 18:35 Now this is one of those kind of recipes that I absolutely 18:38 love because it got some of my favorite pumpkin, 18:41 it's got some, you know, cinnamon. 18:42 I love those flavors that go to, yeah, 18:44 they kind of reminds me of Thanksgiving when we use those, 18:46 we think of pumpkin but pumpkin you can have all year long. 18:49 Now that we have pumpkin in a can that you can. 18:52 Okay, I get the pumpkin is good for you. 18:55 I get, you know, it's I love cinnamon. 18:58 I get that these are healthy. I don't get duffin. 19:04 Well, I'm glad you asked 19:06 because have you ever heard of a duffin? 19:09 I thought Melissa had made a typo which Melissa 19:11 doesn't make a mistake on anything if anybody knows her. 19:14 Exactly. And I was like, I got her. 19:17 And I said, Melissa, duffin? And she was like, just wait. 19:24 Well, actually I just came back from spending a month 19:28 in Australia and New Zealand 19:30 and over there I found a lot of bakery shops. 19:33 I love to go into the bakery shops, by the way, 19:35 and I will go-- in fact, I take pictures of all their 19:37 little layers and layers of baked pastry stuff. 19:39 I can't wait to show you because gives me ideas 19:42 if we have things to do and how to decorate. 19:43 I love pastries. I love doing that. 19:45 But guess what I saw at all these pastry shops. 19:47 I saw duffins and I said, "What is the duffin?" 19:51 And it's a combination of a donut and a muffin 19:54 and they call them duffins. 19:56 And I was like, all right, I'm just gonna call my pumpkin 19:59 which was, it was gonna be a pumpkin donut muffin. 20:02 I said, no way. 20:04 For all my friends in New Zealand and Australia 20:06 this one's for you, it's pumpkin duffins. 20:09 I can't wait to taste this, because it sounds good to me. 20:14 I love any kind of pastry. 20:15 Well, it is kind of a texture like that too. 20:17 Like almost like a donut muffin. 20:19 So I thought isn't that cool, a duffin I never heard of that 20:22 before but now you can, you know, 20:24 make your own duffin too. 20:26 So we are gonna start off with a couple of things. 20:28 First, Cinda, 20:29 I have my almond milk and some lemon juice. 20:31 We are gonna kind of, you know, 20:32 sometimes you will have a buttermilk in a recipe. 20:35 We are gonna make our vegan form of buttermilk 20:38 and just with the almond milk and the lemon juice 20:41 we're gonna let that set 20:42 and kind of curdle a little bit, okay. 20:44 So while she is doing that, Linda, 20:45 you got your margarine over here and I want you to cream 20:48 that with the sugar, okay. 20:50 Here's your spatula that you can use. 20:53 And everybody else can just cover the ears for a moment 20:56 so, Sis, when that's creamy that's when you are done, okay. 20:59 So let it-- oh, it's kind of a not very noisy mixer. 21:02 Oh, well, sort of-- Yeah. 21:04 That sort of-- Yeah, she's... 21:05 the nasty sister goes for the noisy-- 21:08 Not noisy. 21:11 It's okay, Sis, we like to make messes here. 21:13 It means you are having fun. Okay. 21:15 Is that what it means? Yup. 21:17 Now, while she is mixing over there-- 21:19 you just get her mix away and she is gonna, 21:22 she is gonna get that smooth. 21:24 Sis, I need all these dry ingredients mixed here. 21:28 So our flour and our-- and you just need 21:31 to put that over there when you are done. 21:33 Well, it's gonna go in. How do this like, is it done? 21:35 Let's see. Yeah. 21:37 Yeah, let's take a look over here. 21:38 Look pretty good. Yeah, looking nice and smooth. 21:40 Good job, well done. 21:42 Okay, you can switch that out of there. 21:44 And Cinda is doing a really great job, 21:46 getting all the dry ingredients here. 21:48 And I'm just gonna take a fork and-- 21:52 Yeah, get that out. There you go. 21:53 And we get that all that ginger. 21:55 And then we are just gonna just combine 21:58 all the dry ingredients like this and then, Sis, oh, 22:04 I wasn't done with you yet over there. 22:06 I didn't know you're gonna take that off. 22:08 So I would have just added that pumpkin 22:10 right there but that's okay. 22:12 Well, I might be able to put it back in. 22:14 Oh, no, we are gonna watch you-- 22:16 we are gonna show-- 22:18 not everybody all over the world has a mixer like this 22:20 so you might need to know how to do-- 22:23 Another fine mess I got myself into. 22:27 So, Sis, now you get the unique opportunity of actually 22:30 blending this in by hand. 22:32 How awesome is that. 22:33 Let's just see you go add it like that. 22:35 It's your lucky day, Sis. Yeah. 22:38 I appreciate that. So you're gonna-- 22:39 Give those muscles a work. 22:40 Combine that in there and while she is doing that 22:42 we are gonna put the applesauce in there as well. 22:44 Okay. Okay. So we got that. 22:47 And now I want to just show you this. 22:50 Can we just take a look down here? 22:51 I want to show you how this looks all curdled. 22:54 Can you see, get a really close up 22:56 of that one where you can see how curdle this is. 22:59 And see it, look at that. It thickens it actually. 23:03 It kind of thickens and you can tell 23:04 that's a little bit curdled. 23:05 Okay, I'm gonna put that right in here, sis, 23:08 with all our wet ingredients. 23:10 And it didn't take long to do that either, did it? 23:12 Okay. 23:14 Now since you are-- when you are doing muffins, 23:17 making muffins-- can I have that. 23:19 Well, that's okay, I'll just use this one. 23:21 When you are making muffins you don't want to over, 23:24 you know, stir muffins because your texture will change. 23:27 So instead of doing that-- you did a really great job. 23:31 I'm just going to add all this to the dry. 23:33 Because it gets more cake like if it's too, you know. 23:35 Yeah, and you really wanted to just combine the moisture with 23:37 the dry ingredients until the dry ingredients are moistened. 23:41 Until everything is moistened and that's it. 23:43 So here we go. So we are just going to... 23:48 Stir it in. 23:49 Yeah, you can fold it in but you don't want to, 23:51 you don't want to mix or electric mixer 23:53 or you don't do it really fast. 23:55 I kind of just want to fold in that dry because 23:58 I want to preserve the texture. 24:00 And it will-- if you use a mixer 24:02 to do this it will change the texture 24:04 of your muffin, of you duffin. 24:06 I mean, I'm-- the duffin. 24:08 But you are right, it will change the texture 24:10 of your muffin also. 24:12 Yes. Oh, thanks, Sis, good save. 24:14 All right, I go with that. I'm there for you. 24:16 Yeah. 24:17 You know, grandma Micheff didn't never use, 24:19 she didn't use electric mixer. 24:20 She didn't use microwaves or anything. 24:23 She didn't have any. Well, that's true. 24:25 She didn't even use a potato peeler. 24:27 She could peel a potato in thin, 24:31 thin strips with a knife and she would like, "No, Hon, 24:36 you don't need a potato peeler. 24:38 You just do it with knife. 24:39 We'll show you how, see." 24:41 Grandma was raised in Hungary and she never lost her 24:45 really thick Hungarian accent which I loved until this day. 24:48 I know. I loved to hear. 24:49 You hungry, Hon? You go in the refridge. 24:53 We've got it. 24:54 And we've actually been back to Hungary to the very village 24:56 that our grandma was raised in and her little house is still 25:00 standing and there is no floor, it's just a mud floor. 25:03 Mud floor. We visited our relatives. 25:05 Yes, we did. That was fun. 25:06 So okay, so now it's like this. 25:08 Sis, can you just do a little spray it in there while-- 25:13 that direction. 25:15 And I'm gonna wipe the-- Oh, well. 25:16 I'm gonna wipe the duffin batter off of my hands 25:20 and that's good. 25:24 Perfect. Okay. 25:26 And then again, I love these old scoopers, 25:28 they make such-- you can buy them anywhere 25:30 in the kitchen stores tend to have a better quality 25:33 of them and they last little longer. 25:35 It's about a fourth a cup. 25:37 Also what I like to do because the spray is really hard 25:40 to just not-- just stay inside the cup. 25:44 It gets on the-- I like to wipe it off because 25:47 otherwise that browns discolors your pan. 25:50 All you are gonna do is look at that. 25:52 It makes a perfect scoop right in there and then when they 25:57 are hot out of the oven if I had a muffin, I mean, 26:00 a duffin right here so I can't even remember it. 26:03 Cinda is finding-- good job. 26:05 I just happened to know where one was. 26:07 You are gonna bake these at 350 degrees for about 26:10 20 minutes until a toothpick inserted in the center 26:13 comes out clean. 26:15 When that happens you are gonna take them 26:16 out of the pan and we are gonna 26:18 pretend this is really hot like that, 26:21 you know, and then you are gonna just dip it in-- 26:24 this is just sugar and cinnamon in here. 26:27 You just gonna dip it in there and that is it. 26:30 No it's not. This is it. 26:38 Voila. 26:42 Well-- 26:43 That is a good duffin. Very, very good. 26:45 And hope you can make your duffins. 26:46 Here we have some right here for you as well. 26:49 If you are here we just like to sample one of those. 26:52 Well-- 26:53 I would share. That's right. 26:55 Well, Sis, what else do we have coming up next 26:57 is our Linda's mini strawberry muffins. 27:00 All right, let's read the recipe. 27:25 Now these muffins are mini muffins. 27:29 And so-- 27:30 And actually any muffin you could make 27:32 a mini muffin out of them. 27:33 And then you can eat more because they are many. 27:37 But the reason I do is because at school where I'm at, 27:41 as I'm a dean at Great Lakes Adventist Academy 27:44 I have lots of girls 27:46 and so if I do the mini ones I can-- 27:48 That makes sense. Yes. 27:50 Otherwise you're baking all day long. 27:52 So it's just better for me to do mini ones. 27:55 And you like to be dainty, 27:57 I take a little mini muffin please. 28:00 Okay. We're gonna-- 28:01 Don't mind if I do. 28:04 We are gonna do the same thing, 28:05 mix all the dry ingredients together and I've got my-- 28:09 I've got half teaspoon of salt there 28:12 and some aluminum free baking powder. 28:17 That always makes life more interesting. 28:19 Yeah. 28:21 Anyways, a nice little white bowl there. 28:23 So I'm just mixing all that together. 28:25 You better hurry up. 28:26 Cinda's eating your ingredients. 28:28 Put the strawberries over there. 28:30 I mean, they are fresh. I use fresh ones. 28:33 Oh, so good. 28:34 I'm glad you enjoyed them. 28:39 Your job is-- That is so good. 28:41 I can't trust either of them. 28:44 Okay, now-- I love fruit. 28:47 Yes, trust me she does. 28:49 Okay, we are gonna put soy milk, 28:51 your favorite kind and I usually use 28:52 more of a sweetened soy milk for this but you don't have to. 28:57 And I have some agave nectar. 29:00 So that'd just be original flavor because 29:02 if you are unsweetened it will stay un-sweet. 29:04 Right. So... 29:06 There you go and your oil. 29:08 I have, I'm using canola oil. Okay. 29:12 And this is some pure maple syrup. 29:17 It's my husband's favorite so I usually do 29:20 pure maple syrup for sweetener. 29:21 And vanilla. 29:24 Okay, she wants me to hand them this way. 29:26 Okay. 29:27 And now I'm just gonna mix it together. 29:29 what did-- I can't trust-- 29:36 I'm holding these. How did they get over there? 29:39 Did you see that? They are all good. 29:41 And if you have two sisters that are trying to eat your 29:43 ingredients then you just do it with one hand. 29:47 So don't worry if you have a broken hand or whatever 29:50 you can do this. 29:52 Here I'll do it for you. 29:54 Okay. Okay. Okay. All right. Let me-- 29:57 Hey, I did have a broken hand. Yes, so is that too broken now. 30:01 I got wiped out on the ski so... 30:06 Okay. 30:08 Now I'm, just getting it all mixed together. 30:09 Now this batter is a lot thinner than normal 30:12 what you would see as a, in a pumpkin-- 30:14 I mean, in a muffin batter, right. 30:15 Yeah, it is little bit. 30:17 Right, so don't panic and go why is this. 30:19 Some batters are, you know, just different 30:20 and this is little bit thinner. 30:22 Yeah. 30:23 Do you want me to hold those strawberries for you? 30:25 No. 30:28 It kind of as you beat this-- She won't trust us. 30:31 All right, they are going in here. 30:34 Let's just put them in if you have this problem. 30:36 Sis, you have to go deep sea diving now. 30:40 Okay. 30:41 Now if you could spray the pan for me please. 30:44 We are just about ready for it. 30:46 But not me. Okay. I don't know-- 30:50 And actually if you want to add a few more 30:52 fresh strawberries to it you can or you can add 30:54 little bit more to the top. 30:56 Yeah, you got some on you. 30:58 It just got all over me. What happened? 31:00 Well, this is that one has a-- this is the nonstick spray 31:03 that has a little bit of baking flour in it 31:07 and so it helps us to get all. 31:09 So-- I'll get a little bit up here. 31:11 Hey, Sis, cover me. I'm gonna go deep sea diving. 31:18 Now you are not getting my strawberries out of here. 31:21 And I know what you think, you're gonna figure out 31:23 but I'm watching. 31:25 Okay. 31:27 Now-- 31:30 what are you doing over there? 31:32 Oh, I've gone deep sea diving. 31:34 All right. And they were really-- 31:36 Came up with treasure, real treasure. 31:39 Okay, then you just put, you divide this up 31:42 really in between the 24. 31:44 It makes 24 of them. 31:46 And we have some-- 31:48 But first we got one right next to you that we know 31:50 if our official taster is gonna try. 31:52 Go ahead, Sis. Let's hear it. 31:59 See there? 32:00 And we do have some already here prepared. 32:02 Look at all those beautiful muffins 32:03 that she just put a nice drizzle glaze over. 32:06 Don't those look good? 32:07 Good enough to eat, don't they? 32:09 Aren't you glad that you didn't need all the strawberries, Sis, 32:11 because I-- they are really good in here. 32:14 I mean, and you should put more strawberries 32:16 in here next time. 32:17 We love you, Sis. Okay. 32:19 Our next recipe that is coming up-- 32:22 Sis, this is your cinnamon streusel muffins. 32:25 I keep having a recurring problem. 32:28 Could you read that? Your mouth is full. 32:30 Yes. 33:34 Now these muffins may seem like they have 33:37 a lot of ingredients and lot of steps 33:39 but they really come together easy 33:41 and actually this is a really good one 33:43 to have your kids help you with. 33:44 Absolutely. 33:46 And-- I mean, I love to cook with children. 33:49 They are so fun and-- 33:50 And sisters. And sisters. 33:52 Oh, well, that goes without saying. 33:54 I love my sisters. 33:57 Do you know, my grandsons are real close to Cinda. 34:01 A mile away. 34:02 Yeah, and they love to cook with Auntie Cida. 34:05 She is Auntie Cida to them. 34:06 And Jason was telling me the other day that 34:08 he was over there 34:10 and how you are teaching them how to cook. 34:12 She actually gets to see my grandkids more than I do 34:14 because I travel so much. 34:16 And Jason was telling me about all his cooking and he says 34:20 and "Then I went and made a great big mess." 34:22 and I said, "Oh, what Auntie Cida do?" 34:24 "She ran and got her camera." 34:27 I did. 34:30 I told them we are making memories. 34:33 That's what he said. 34:34 He said, "Grandma, we are making memories." 34:37 And that's important too. 34:39 Okay, so let's start off because there is, 34:42 there is some steps to this but like I said it's easy. 34:46 I've already melted the margarine 34:49 and I'm gonna add-- now you don't have to add 34:52 anything in any particular order. 34:54 You all can just start dumping. 34:55 Okay. Okay. 34:58 And don't dump the flax seed. 35:01 That's-- Okay. 35:02 While you guys are dumping here 35:04 you can get the rest this out. 35:05 While you guys are dumping, I'm gonna tell you 35:06 for the flax seed same thing like I told you earlier 35:10 for the blueberry oatmeal muffins 35:13 I did, you're gonna take the flax seed and you are gonna 35:16 mix it with water and let it sit for at least five minutes 35:21 so that it gels and it gets that 35:23 egg white kind of consistency. 35:25 See how it kind of gels. This smells good. 35:27 Oh, that's the almond extract. I love almond extract. 35:31 Can that go in now too? Yes. 35:34 I love almond extract. 35:35 Okay, now, Sis, if you mix all that up. 35:39 Go ahead, Hon, you got the good mixing, 35:41 I'm gonna, oh, just-- 35:44 I don't want you to have that left out feeling. 35:45 Well, yeah. I wouldn't want that left out feeling at all. 35:48 That would be sad. Yeah. 35:50 That's what daddy always says to us 35:52 if he wants us to do something. 35:53 So we are gonna make sure you don't have that 35:54 left out feeling. 35:56 So you can add that. Okay, so this is-- 35:57 So add our soy milk. Okay. 35:59 And mix that up and you just want to stir 36:02 until combined and I'm gonna-- while you are stirring that 36:05 I'm gonna add the flax seed. 36:07 Okay. 36:09 And not only is this a great binder 36:12 but it adds a lot of nutrition. 36:14 And so I love to use that. Okay. 36:18 Okay, there you go, Sis. Now what? 36:19 Okay, now there is our batter. 36:22 So I'm gonna put our batter in. 36:24 If you will give me this I'm gonna give you guys 36:26 something to do. 36:28 Sis, I need you to put our topping together. 36:32 This is our streusel topping so we're gonna have it-- 36:35 How come you, how come you-- 36:36 Excuse me one second. 36:38 How come you have Alaska on something down there? 36:39 Oh, you guys, I got to show you this. 36:42 I was-- It is pretty cool. 36:43 I was recently speaking up at the camp meeting 36:45 in Alaska camp meeting and they were just incredibly 36:48 warm and friendly, in fact, they wanted to know 36:50 when the Micheff Sisters are gonna come. 36:52 I'm in. 36:53 Elder Ken Crawford who is our president 36:55 at Alaskan Conference up there, he presented me-- 36:58 well, this is a chopping block and then look at this 37:01 it's a chopper and it has Alaska 37:03 and he said this for us to use on the cooking show 37:06 so I can share with my sisters and to chop with. 37:09 So this is the very first time, Elder Crawford, 37:12 that I'll be using this on the program. 37:14 Thank you very much. 37:16 I'll tell you, I love Alaska, I love all the people there. 37:18 They really opened their hearts to me 37:20 and I had a wonderful time. 37:22 So let me just try this out and see how this works. 37:24 We are spread a few nuts in here and-- oh, look. 37:27 It's actually you can roll it. You can rock it. 37:31 Well, that's like this? Yeah. 37:32 Oh, you're right. Oh, very good. Love it. 37:36 Well, I think you should each take your turn, 37:38 you know, try to, you know-- 37:41 I wanted to share and share alike 37:43 and it's for all of us so, yep, oh, yeah. 37:46 See I would just rock it. Good plan. 37:49 That's really sharp. Yeah. 37:51 Get slices. Your turn. 37:54 I don't do so well with sharp things but... 37:56 Pack up. 38:00 Oh, it is pretty cool. Isn't that sharp? 38:02 Yeah, isn't that really cool? Yeah. 38:04 Well, thank you, Alaskan Conference, 38:06 I love you guys. 38:08 Thank you so much and we will get 38:09 lots of good use out of this. 38:10 Thank you. 38:12 Okay, while you're-- so what I'm gonna have 38:14 Brenda do is you're-- now you have some nuts chopped. 38:17 So add your-- no, no, just add your soften margarine. 38:21 This is real soften margarine and blend it with your sugar. 38:24 Okay. And your brown sugar. 38:26 And I like the dark brown sugar and then go ahead 38:30 and blend it with your flour, your oatmeal and your nuts. 38:33 Okay. So that's our streusel topping. 38:35 Linda, this is gonna be our surprise little swirl 38:39 that gives you that extra cinnamon. 38:41 I get to do the surprise. 38:42 Yes, you get to do the surprise. 38:44 So you want to mix your sugar and cinnamon 38:46 in with your melted margarine. 38:47 And I'm gonna just spray this and I spray you. No. 38:54 I'm gonna just spray this and so I can show you 38:57 how to swirl, how to do that. 39:01 I just want to know if you give my grandsons this job 39:03 at all and if they had squirt at each other, 39:05 that's what I think. 39:06 Actually they don't because there are some rules. 39:09 We have fun but there are some rules 39:12 and we are not allowed because this-- 39:14 I tell them this could get in your eyes and, 39:16 you know, and stain your clothes. 39:18 Well, rules are important that's why God gave us 39:20 the Ten Commandments. 39:22 That's true. Yeah. 39:23 And so I do tell them that we have rules 39:25 and but while we do have fun, I mean, and because 39:31 and what's so nice about cooking vegan 39:33 is they can taste the batter. 39:36 No raw eggs you have to worry about. No. 39:38 That salmonella, food poisoning getting from raw eggs. 39:41 Oh, yes. Oh, yeah. 39:43 They do really well and I'm teaching them safety 39:48 about safety with using the oven and making sure 39:52 they use the gloves and-- 39:54 Oh, yeah, Michael said, "Grandma," he says, 39:56 "We get to turn on the oven on and everything." 39:57 He said, "Yeah, she trusts us." 40:02 I said, wow, that's really good. 40:04 You know, we are in the process of taping 40:06 a brand new program for 3ABN 40:09 and I'm gonna be in the kitchen... 40:10 For brand new kids' network. It's gonna air. 40:12 With Tiny Tots teaching tiny tots the kitchen 40:17 and we are going to teach them the safety, 40:19 we are gonna teach them how to measure, 40:22 we are gonna have lots of fun. 40:24 It's gonna be really good. 40:25 It's cooking with Miss. Cinda and she is also creating 40:28 her recipe book just-- a cookbook just for tiny tots. 40:31 Just for tiny tots. It's gonna be awesome. 40:33 I can't wait. 40:34 Well, it will be one of our new programs 40:35 airing on our 3ABN kids' network. 40:38 That is so cool. 40:39 It's gonna be awesome and she has been already 40:42 in production taping brand new 40:43 worship programs with for tiny tots. 40:47 So a 15 minute worship program every day that moms and dads 40:50 can have worship with their tiny tots. 40:52 Isn't that an awesome idea? 40:55 And I really-- I'm excited for you 40:56 to see that one and you still got 40:58 a few more episodes to shoot. 41:00 We do. 41:01 But she's already completed 41:02 a week of taping and it's amazing. 41:04 So you are gonna love it. 41:05 Okay, so now that I have that I'm gonna set this back here. 41:10 So we're gonna take this and what you do 41:14 and I'm gonna just show you on a couple of them. 41:18 Put this in the very middle like this. 41:20 Now you can put it in inside too if you want 41:24 or you can just put it in the middle 41:26 and then just take your knife and just swirl. 41:30 Not a lot but you want to just swirl 41:33 it in there just a little bit. 41:35 What if you just do like this even with a toothpick? 41:40 You could do a toothpick too or you could do with fork 41:45 or another thing that you could do, 41:48 is you could like take half of the dough put 41:52 some of this in so you have it in layers. 41:55 Swirl that please, Sis. All right. 41:59 And then put another layer on top 42:03 and then just a tiny bit more and-- 42:06 So you swirl it that way. Right. 42:08 Depends on much fun you want to have. 42:10 Exactly. 42:11 And then and your kids will have fun doing this. 42:13 And then you are gonna sprinkle a little bit 42:15 of the streusel on top and that's-- 42:18 And how long will you bake this? 42:20 You will bake these-- now at home I bake them 42:24 at 375 to depending on your oven. 42:28 So check your oven. 42:29 You are baking at 375 to 400 for about 18 minutes. 42:34 And when you put your knife in the center 42:37 it doesn't have to come out totally clean. 42:40 It can come out with some little bit of crumbs on it 42:43 because I under bake it. 42:44 You can do a toothpick too 42:46 and it can have a little bit of crumbs in it. 42:47 You just don't wanted to be liquid because 42:49 I like them under baked, I like them a little soft. 42:52 Okay. So... 42:54 And you have some already prepared for you 42:56 right over here and those look amazing. 42:59 And I think-- wait, wait, wait, wait, wait, wait, wait, 43:03 wait, wait, wait, wait, here we go-- 43:04 That's what I say, that's a sweet sister. 43:07 There you go. There you go, Sis. 43:09 She is our official taster right there. 43:12 Thank you. What a sweet sister. 43:18 Oh, that looks good, doesn't it? 43:20 And look at all that yummy cinnamon. 43:23 Doesn't that look good? 43:25 That's wonderful. Okay. 43:26 Let's show this side to the camera right over here. 43:28 There you go. Now they can get a good-- 43:30 Isn't that good? Yeah. 43:31 That's-- now they can see what you're talking about. 43:33 I think we have one more one. We do. 43:35 And our last and final one is my raisin bran muffins. 43:39 Let me read the recipe for you. 44:19 I love raisin bran cereal and I love raisins 44:22 so and bran muffins are one of my favorite muffins. 44:26 So I was-- when we were doing marvelous muffins today, 44:29 of course, I had to think of a bran muffin. 44:31 You think your favorite. 44:32 Well, sure you think about those that comfort foods 44:34 the things that you like the most and, 44:37 and today I also want to share, 44:39 I have the stuff to make, 44:41 these are actually raisin date muffins. 44:43 But I also just recently came back as I mentioned 44:46 from New Zealand and our friends over there 44:50 Jeremy Dixon, Jeremy and his wife Verity, 44:53 they actually came and did a cooking program 44:55 with us so some of you may remember 44:56 seeing chef Jeremy with us on the program. 44:59 We had so much fun. We had a lot of fun. 45:01 Well, guess what, 3ABN is now, 45:04 he is hosting us own cooking program called 45:06 Cook: 30 on 3ABN that shall start airing soon. 45:09 And while I-- We love the programs too. 45:11 They are awesome. They really are. 45:13 And he has two vegetarian restaurants 45:16 over New Zealand in Auckland and I-- 45:19 while I was there, my assistant Melissa Hoffman 45:21 and I and our friend Julie we went over there 45:23 and we visited his restaurant. 45:25 So, Sisters, I can-- 45:26 Some day I want to be able to do that. 45:27 The food was amazing. 45:30 And I can't wait for you to see that new program. 45:31 You brought back something. 45:32 I'm anxious to try. That's right. 45:34 While he has a product there that is-- 45:36 you can go in any grocery store over New Zealand 45:39 and find they are called Frooze Balls, 45:41 they are F-R-O-O-Z-E, Frooze Balls 45:45 and they come in four different flavors. 45:47 There is apricot, banana, cranberry and then an 45:49 original flavor that has I think dates and raisins 45:52 and that has no preservatives. 45:55 It's all just dried fruit and nuts. 45:57 No extra sweeteners, nothing like that. 45:58 It's just pure dried fruit and nut 46:01 and they are rolled up in a ball like this. 46:03 In fact, why don't you put one in my hand right here, Sis. 46:06 And you can see-- 46:07 Maybe I should put one in my mouth too. 46:11 That always works. Work for me. 46:17 Aren't those delicious? 46:18 And they are rolled in just a little bit of coconut. 46:20 You want to see that, Sis? And they are delicious. 46:23 Well, one thing I thought in our muffins today, 46:26 I'm gonna have use-- cut them into pieces 46:28 and we are include them in our muffins 46:30 'cause I've tried it already 46:31 and they are some in our sample. 46:33 These are delicious. They are soft. 46:34 But you can make your muffins. 46:35 They are really soft and moist and-- I mean, 46:37 chewy and they are not real sweet 46:39 but just a hint of sweetness. 46:41 That's right. That's what I like about it. 46:42 So, Sis, you can trap some of those 46:44 up over there for us and put-- 46:46 But you don't have to put them in your muffin, you just can. 46:48 Right. You can. This is another thing. 46:50 Now, they are available right now in New Zealand 46:52 and in fact, you can go to this website 46:55 to Jeremy's website to find out more about the Frooze Balls. 46:59 Also, that he is actually starting a new company 47:03 here in America and so they are gonna be plentiful as well. 47:06 So you want to get all your information there 47:08 on the Frooze Balls, they are amazing. 47:10 They really are. I love them. 47:11 And we love Jeremy and Verity so much. 47:15 In fact, I got to tell you a quick story 47:16 but first we're gonna start making our muffins. 47:21 The very first thing is you are gonna take your 47:23 bran cereal and you are gonna take 47:25 one cup of that bran cereal and one cup of your almond milk 47:28 and stir it up and let it set. 47:29 So it's gonna get mushy like this. 47:31 Can you see right here, it's kind of very soft 47:35 and you can no longer define or shape out of it. 47:38 It's just nice, soft and looks so kind of mushy. 47:41 Okay, that means it's ready to go. 47:43 So while it's there, Linda, we're gonna just put in our 47:46 dried ingredients over here and I'll put 47:50 some of them here for you, you can just put all in whole. 47:52 This is not a good job to give me. 47:54 There may not be any of these to put in the batter. 47:57 That's what I'm worried about. They are that good. 48:00 And then we'll just combine all these dry ingredients 48:04 and then, Sis, now all the wet ingredients 48:08 except for the dates and the raisins can go in here. 48:11 And then we're just gonna combine it. 48:14 You may find this surprising but I really love food. 48:19 It's really good. It's your thing. 48:23 All right, so now we're gonna combine 48:25 all our wet ingredients right in here 48:27 and, Sis, I'm gonna let you just put the applesauce in, 48:34 I've got the brown sugar in, we are gonna put the oil in 48:38 and you just going to stir this up, 48:42 Sis, until it's all combined. 48:44 Also, we don't want to forget our vanilla 48:46 and put that in there. 48:47 And while she is stirring that up-- 48:50 Cinda is doing really good on her Frooze Balls over here. 48:52 I have to share a little story with you because 48:54 while we are in New Zealand Jeremy and Verity said, 48:57 while you're here you have one free day, 49:00 we would love to take you around 49:01 and show you New Zealand. 49:03 So they listed like-- they emailed me 49:04 eight different things that we could do. 49:08 And one of us like bungee jumping 49:09 off the Harbour Bridge 49:13 and they were serious and then-- 49:15 I'd love to have seen that. 49:16 And then there was a-- they call it 49:19 thrashing in the bush 49:22 and I guess that's like hiking but that is how-- 49:24 That doesn't sound like you either. 49:25 No. No. No. 49:26 And so they had all these, you are going up in this 49:28 outside-doors activities and there it had all these 49:31 hot pools and, you know, thermo pools, 49:34 I don't know all the stuff. 49:35 You would have gotten hurt in your high heels. 49:38 And that was-- here you need some of this, Sis. 49:44 And so that gives a little more 49:46 to you mixing that up in there. 49:48 While guess what, I looked at all that list 49:52 and then I was, oh, my goodness. 49:53 So I emailed him back and I said, 49:55 "Jeremy and Verity, I really appreciate this." 49:58 I said, "But I didn't see the one thing on the list 50:00 that meant for this sister. 50:02 If Cinda was here, she would never let me 50:04 get away with this for a minute. 50:05 We would be bungee jumping off the Harbour Bridge." 50:07 I said "But this sister prefers a nice, 50:09 quiet site seeing tour from the car window." 50:14 Yeah, she goes, "Is there any place, 50:16 you know, we could shop?" 50:17 Yeah, like some real nice quiet shopping places... 50:19 Or a restaurant. 50:21 And a nice place to have a, you know, 50:22 leisurely lunch and visit with friends. 50:24 Now that's my kind of day and they just 50:27 burst out laughing they are like 50:28 and that's the day they gave me. 50:29 By the way, we had an amazing day. 50:31 So I want to just share, 50:32 show you these real quick photos. 50:34 Here is a picture of us on our amazing day 50:36 with Jeremy and Verity 50:39 and my assistant Melissa and myself. 50:42 There-- we were standing in the middle of a frame. 50:44 That was out in the middle of nowhere for you to stand up 50:46 and get a picture made out. 50:47 It's really cool. 50:49 And also, there is a picture here of Julie Spence, 50:52 our friend that took us to 50:54 Jeremy's and Verity's restaurant. 50:56 And Melissa my assistant and I at the restaurant 50:58 and here is a picture of me inside Revive Cafe. 51:03 Well, real quick, Sis, we're just gonna dump these in, 51:07 the dates, the raisins. 51:09 We are gonna spray the pan here with a little 51:13 nonstick cooking spray and then just divide 51:16 the batter one scoop in of each one. 51:20 That's good enough because you are gonna bake these 51:23 for about 15 minutes at 350 degrees 51:26 until a toothpick comes out clean. 51:28 And that's the way you will know it's done 51:30 and then take it out of the pan and I have some right here 51:33 already prepared for you. 51:35 And they are ready to take a bite 51:37 and Cinda is going to not disappoint us, sis. 51:41 So drum roll please. Voila. 51:45 Aren't those moist and nice? You guys are gonna love them. 51:48 Something else you are gonna love is my sisters and I 51:50 have six cookbooks out for you to enjoy 51:54 and now we are going to show you how you can get yours. 51:59 If you've enjoyed the recipes you've seen today 52:01 and would like to purchase your own copy 52:03 of one of their cookbooks, including their new cookbook 52:06 "Cooking with Kellogg's" you can write to 3ABN, 52:10 P.O. Box 220, West Frankfort, Illinois, 62896. 52:14 That's 3ABN, P.O. Box 220, 52:18 West Frankfort, Illinois, 62896. 52:21 You can call 618-627-4651. 52:25 That's 618-627-4651 or if you would like to contact 52:30 the Micheff Sisters for a speaking appointments 52:32 or concerts, you can do so at their website 52:35 at micheffsisters.com. 52:37 That's micheffsisters.com. |
Revised 2016-01-11