Participants: Micheff Sisters
Series Code: TDYC
Program Code: TDYC015029A
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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 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:07 Welcome to, another 3ABN cooking program. 01:11 We are... 01:12 The Micheff Sisters! 01:14 I'm Linda. I'm Brenda. 01:16 And I'm Cinda. 01:17 And we have and incredible program for you today. 01:21 One of my favorites. 01:23 It's a really sweet program. 01:25 That's right. Wow. 01:27 Because... Why do you say that? 01:29 Well, because it's sweet delights. 01:34 Oh! 01:36 Okay. 01:38 I kind a have sweet tooth. 01:40 I think there's a reason to be... 01:42 I mean, it's good to be temper in all things 01:45 but a little bit of sugar, 01:47 you know, is every now and then. 01:50 You know I have, I have a sweet tooth right here. 01:53 And I have another right here. 01:54 And I might have a right here. 01:57 So that's why we need to make some things 01:59 that are a little bit lower in the sugar 02:02 and Brenda and I got a sweet tooth. 02:06 That's unhealthy sweet tooth. 02:07 In fact, what don't we show them 02:08 what we're going to fix right today. 02:10 That's a good idea. 02:11 We're going to start off with. 02:12 Layered cookie bars 02:14 Oh, those look good. 02:16 And then we have strawberry rhubarb trifle. 02:18 Oh, and I love rhubarb. 02:20 And apple slab pie. 02:23 Oh! 02:24 That is, let me tell you folks, 02:26 there is a story behind that one. 02:27 Oh, yes. 02:28 And we're going to top it off, with pineapple carrot cake. 02:31 That's right. 02:33 Now, you know, usually if we give our two recipes each 02:35 but today, 02:36 our Cinda's recipe's going to take a little bit longer, 02:38 so she's going to have one recipe 02:40 and mine is going to take a little bit longer. 02:42 So, I'm gonna have one recipe. 02:44 So, we just want to have the extra time 02:46 to actually share all those steps with you. 02:48 Although it's not a hard recipe or difficulty, just helps, 02:50 you know share, the... 02:52 It help us to actually see, how do you know, 02:57 the different ways and techniques of actually, 03:01 doing a weave on... 03:03 On a pie? 03:04 Oh, I'm giving it away. Yeah, yeah don't. 03:06 We didn't get with nothing away like that. 03:09 First one of you read the grocery 03:10 and our first recipe which is... 03:13 The layered cookie bars. 03:15 For that you will need... 03:46 Wow! 03:47 Okay, this is a complicated recipe, sis. 03:49 No, it is not. 03:51 So while we're going to have you put the peanut butter 03:54 and the maple syrup in here 03:56 and just slowly whisk it together. 03:58 Sis, our blender queen over here, 04:01 do you want to do this task? 04:03 I think you're doing just great. 04:05 I think we should watch how good you do. 04:08 I'm gonna splattered it all over myself. 04:10 They're waiting for that. I always do. 04:14 I'm effectively... 04:15 Stay tuned, this could get good! 04:18 All right, let's just focus on 04:19 what's going on over here, folks. 04:21 Well, I'm mixing. 04:22 Now I start putting stuff in the bowl. 04:24 We'll just talk, keep your eyes on her. 04:28 Well, actually I think, I need the... 04:32 I'm gonna to mix up my... 04:35 while you're doing that, let me... 04:37 Yeah, give her a good job! 04:39 We can do that, give her good job over there. 04:42 I think I have a very good job. 04:43 I'm supervising and an official taster. 04:47 You're doing a good job. 04:49 Let me use the blender just for a little bit. 04:51 And I'm going to blend this together. 04:53 You mean the mixer? The mixer. 04:54 Oh, yeah! 04:55 I wouldn't put it in the blender. 04:57 Well, that's one because, I didn't see a blender here. 05:00 No, you're right. 05:01 Okay, we're going to do the sugar. 05:04 I'm gonna do that right over here. 05:10 Oh, that looks good. 05:12 All right. 05:14 Already getting a good start. 05:15 How about a fight to do clean up? 05:16 And people have been writing letters, 05:18 asking what is a pure floater crystals? 05:20 Honestly, it's just sugar. 05:22 So, it's a sugar that is definitely not processed 05:26 with any type of meat products. 05:29 I suggest use your sugar. 05:31 There's nothing added. 05:32 There's nothing added to its pure, yeah it's natural. 05:38 Hey, can you slowly pour the maple syrup in there? 06:00 Okay, we're just about done with this. 06:04 And there should be a little vanilla, 06:06 did you get the vanilla already? 06:07 I did that. Okay. 06:09 You want the milk in? 06:11 We'll put, will add that just a little bit later. 06:15 Okay. 06:21 I think she thinks a little whisk 06:23 will work better and, so, yes. 06:26 She had mixer... Whatever work 06:29 ..off camera candying for a little while a whisk. 06:32 Okay, now I'm gonna put the flour in. 06:36 And we're going to do the baking soda 06:41 and a little bit of salt. 06:43 Hey, look how creamy that is. 06:45 Will you please... Yes you did that. 06:46 ...can you just see that how creamy that is. 06:48 I have, I have to tell you something. 06:50 Because I've been taping the new Tiny Tot program. 06:55 In the kitchen with Miss. Linda with. 06:57 And I've had children ages two to seven 07:02 in the kitchen with me. 07:04 And those kids were as cute as can be 07:06 because something like this happened 07:08 while we were, while we were taping. 07:10 And I needed a spoon. 07:14 And we didn't have it. 07:15 And I just went. 07:16 "Oh," I said. 07:19 "Ben could you go over to the kitchen sink over there 07:22 and I get me my spoon?" 07:23 You can add a little bit of water if you need, 07:25 some flours are a little bit different. 07:26 So if it gets a little thick then you're gonna want to 07:30 add a little bit more. 07:31 Because you don't want real thick. 07:33 No, I don't. 07:34 I want it more like a dough, so it's getting pretty good. 07:37 Oh, okay 07:38 And those tiny tots didn't miss a beat. 07:41 They pretended there was a sink and we had Lucy. 07:45 You remember Lucy Louhart? Lucy Louhart is our- 07:48 She's our wardrobe director for our kid's time 07:51 and has been with me for almost ten years. 07:52 She's amazing. 07:54 We wouldn't be able to do our Bible stories without her. 07:56 Well, I couldn't, I couldn't do my cooking show. 07:59 The Tiny Tot cooking show without her. 08:01 And she was back there handing them stuff off camera 08:04 and they were pretending that it was on the calendar. 08:08 Okay, I'm really excited 08:10 because we are producing quite a few new programs 08:16 this coming year for the next two years. 08:18 So that we can add for our kids network 08:20 some brand new programs. 08:22 So I'm really excited about that. 08:24 And Cinda actually has taped our very first new program. 08:27 She just completed a tiny tot worship program 08:31 a 15 minute program for tiny tot. 08:32 They are awesome. I've seen some of it. 08:34 It is amazing. 08:36 And it helps of the parents to have worship with their kids. 08:39 And the other one is send, it just finished this week, 08:43 this last week she was taping is a 15 minute 08:46 Tiny Tot kitchen program, a cooking program. 08:49 And you get to see the tiny tots all around her 08:51 and they're actually cooking in the kitchen 08:53 and it's a really awesome program. 08:54 You're gonna love it. 08:55 Okay, we have little gas go with this 08:59 and if that happens again, then you have-- 09:02 If that happens in low off to your "pretendency." 09:04 this is call one Pete. 09:05 This is going to break on you. 09:08 Okay, now what we're going to do... 09:11 I think I want just a teeny bit of spray down here 09:14 but not a lot just lightly sprayed. 09:18 Let me get this out of here for you then. 09:21 There you go. Okay. 09:23 Hold that up right over here. 09:25 No, no, no, no, no. Come on. 09:28 She's going to do it! You don't have to do a lot. 09:30 That's enough. 09:31 Okay and now, we're just going to spread this 09:34 over the whole thing, okay? 09:41 I'll spread it.. 09:49 Here, sis. 09:51 Anyway you can. 09:52 Well, I think she's doing really good with the gloves. 09:57 It's coming, its coming. 09:59 I just thought this can be more fun. 10:00 Say, we can help out here. 10:03 There you go. 10:06 This is your cookie dough base. 10:09 This is the, this yeah, this is the cookie dough base. 10:13 Give some attention to this area, sis. 10:15 Yeah. 10:17 You just want to make sure... 10:19 And there's enough dough to go over the whole thing 10:21 so you just keep working it. 10:23 And I noticed you used a cookie sheet, 10:24 not a 9/30 into Ryan. 10:26 Right, right. 10:27 This is actually a 16/12 one inch pan. 10:34 Okay, all right. 10:36 Okay, and it works just about...it's really good. 10:38 Here's your very smooth peanut butter mixture. 10:40 Yes, you did really well. 10:43 Okay, then we're gonna put this-- 10:45 Thank you, Melissa. 10:47 I'm going to put this all over it. 10:51 Well, grandma, that's what she always she used. 10:53 She didn't use electric mixers or anything. 10:56 Yeah. 10:57 So, I don't want those new gadgets. 10:59 I'm actually gadget girl and I love them. 11:01 What did you mix with this? 11:02 Pure maple syrup. 11:06 She's checking that out for you, sis. 11:08 That's a good. 11:11 You have to say, just spread it all around. 11:14 Oh, that's really good. 11:15 I could make a sandwich with that. 11:16 How often do you bake? How long do you bake this? 11:19 Well, I bake it like 350 11:23 for approximately 20 to 25 minutes. 11:25 Can I start with the carob? 11:27 Yup, you can put it on. 11:28 Okay. 11:30 And so, you bake it for how long? 11:33 For 20 to 25 minutes. 11:35 And she has one already baked and, 11:37 and just to make it a little bit extra special, 11:40 just drizzle with a little bit of frosting 11:42 that they can or cannot do, right? 11:44 But that's optional. Optional. 11:45 So, let's take a look at that. Isn't that gorgeous? 11:50 Well, I know something else that's gorgeous. 11:54 And that Brenda's trifle. 11:56 Oh, yeah. It's beautiful. 11:59 And for this recipe, you are going to need for the cake. 12:45 I love rhubarb in just about any... 12:48 I make where home-made rhub, rhubarb jam, 12:51 that's one of my favorite jams. 12:52 I like to pick it. And pick rhubarb. 12:54 Well, growing, up mom always had a garden, mom and dad. 12:57 And we always had rhubarb growing. 12:59 And we always used to love 13:01 and to kind of tease our friends. 13:04 And we'd say, "Oh, here!" 13:06 We pretend to suck on it and chew it. 13:08 We'd say, "Here, have one! Do you want us to... 13:10 Oh, this is fresh rhubarb. You'll love it." 13:14 You don't wanna do that. 13:18 It's a little bit sour. 13:20 Rhubarb is always going to need a little bit of sweetener. 13:22 But can I tell a little story out a tale of her on Cinda? 13:25 Because we lived on a farm. 13:27 And we had horses, and Cinda would feed that. 13:31 She got up to the horse and act like she is eating it 13:33 and her horse would take that bit that rhubarb. 13:36 And his lips would go up. 13:38 Show, show us what that horse would do. 13:42 You show it. 13:47 It would be spiting and running all over the yard and... 13:50 And dad would go, "Cinda!" 13:54 You're making that horse that... 13:55 It did it for God's sake. It did. 13:57 That horse would eat anything. 13:58 That horse would eat anything. 14:00 Mitzi. Yeah. 14:01 Mitzi in a little bit. 14:02 Yeah, that's right. 14:04 Well, first I've just already because I wanted to be able to 14:07 assemble this for you too. 14:08 I've already just precooked and you can see it's still hot. 14:11 I wish I'd time to cool this off 14:14 because I really needed to do that. 14:16 In fact, I'm going to ask... 14:18 Melissa, would you mind bringing me 14:20 another cookie sheet? 14:21 She's off camera here. 14:23 And I'm gonna pour this out 14:24 so it can cool it off a little bit faster. 14:26 And so while we will do that, 14:29 I will start the cake. 14:32 And since I have such awesome helpers with my sisters here, 14:36 I'm just going to talk you through that... 14:37 while Linda is gonna help me with the cake, sis, 14:39 I need you to cut those strawberries. 14:42 You're gonna take the green tops off 14:44 and slice them up because 14:46 we're going to use those for garnish in just a moment. 14:48 Linda, you are going to put the dry ingredients 14:51 in the cake. 14:52 This is really such a simple, easy recipe to do. 14:56 And I'll put these over here for you. 14:59 And there. We'd just put it back here. 15:02 And so, she can just put all those dry ingredients. 15:05 And make sure you get... 15:07 Is this your baking powder? 15:09 The aluminum-free? 15:11 Yeah, we have aluminum-free baking powder 15:13 and also baking soda in there. 15:18 So make sure you get all of that, okay? 15:20 See, don't be skimmin' on me, sis. 15:22 So, there you go. 15:24 Don't you leave anything out, darling. 15:26 Mom is watching. That's right. 15:29 And we will not have a flat cake. 15:32 Was that cornstarch? 15:33 Do you what's so funny as my grandson Jason? 15:37 He loves to imitate people now and then 15:40 and to imitate different languages 15:42 and he's really good at it. 15:43 He's very good at it. He's very good. 15:45 He got that British accent down to a pat. 15:48 It cracks me. Oh, he's funny. 15:49 He and I get going and it is so fun. 15:52 Oh, he'll come in and we just start taking off with voices. 15:56 And he is hilarious. 15:58 Here we go. 16:00 All right, it's all mixed together. 16:01 I'm really loving this job. 16:03 Let me just set this over heat for a minute 16:05 'cause I just want to cool this off. 16:08 Okay, so and do you see how hot that is and steamy? 16:11 That's how I cool my stuff off fast too. 16:14 I just put it on a trace better rounded 16:16 and it cools fast, pretty fast. 16:18 Well, and the thing is, before 16:20 if you're gonna put something in the refrigerator, 16:21 you don't want to put it in hot like that anyway. 16:23 You want to cool it down a little bit 16:25 before you put it in. 16:26 Because if you put it in the refrigerator hot like that 16:28 then it's going to cool down 16:30 the rest of your, your temperature. 16:32 It's going to bring down the temperature. 16:33 Right And cooler. 16:35 And so you don't want to do that. 16:36 Okay. 16:38 Okay, so you got the dry ingredients going on there. 16:41 So now you're going to take-- 16:43 Should I make a well in the middle? 16:44 Make a well in the middle. 16:46 And then before you do that, 16:48 now you're going to take a fork 16:49 and you're going to dump your oil into your almond milk. 16:52 And your vanilla. 16:54 And get that just a little whisk right there. 16:56 Isn't she doing a great job? 16:58 Yeah, just a little whisk. 17:00 Oh, no. 17:03 I gave Cinda the job of doing the strawberries. 17:06 I wonder if I'm gonna have any strawberries left! 17:10 At least you know they're good. 17:12 I have, I have to use quality control. 17:14 I wasn't paying attention. 17:17 Has she, you let me know, okay? 17:19 I have to do quality control! 17:20 You pour it in here? 17:22 You're gonna pour it in there and then you're going to 17:24 just mix that up. 17:25 And I just mix it up with 17:27 you don't have to whip this a lot 17:29 so I don't have a wire whisk. 17:31 But you can just whip that up like that. 17:35 I just, you know, I was so funny Cinda, 17:38 because I was speaking up in Toronto, Canada. 17:41 And these, a couple of girls came up to me and they're like, 17:45 "Miss Brenda, Miss Brenda, we want to tell you 17:47 when we saw your cooking show 17:49 and Miss. Cinda was sneaking your pecans. 17:51 We saw her. What? 17:53 You guys told on me? 17:55 Who told on me? 17:57 Seriously? 17:58 But she was, she was going like this behind your back 18:01 and she was stealing those pecans. 18:03 We want to tell you. 18:05 Okay, there you go, is that good enough for? 18:07 And this little boy, he was so cute. 18:09 He goes, "Miss Brenda, Miss. Brenda." 18:10 All the girls are excited telling me this. 18:12 And he's pulling on me. I finally said, "What, honey?" 18:14 He goes, "Tell her to do it again." 18:18 Thanks! 18:20 Oh, no, whipped that a little bit more, sis. 18:22 I think you can be doing a lot bit better job there. 18:24 Oh, yeah, just mix that up really, really good. 18:29 Okay. 18:30 Well, I tell you, folks, I got the best job. 18:34 Give that another little work. 18:37 It was okay the first time. 18:41 Okay, what are we putting this in? 18:43 Okay, so we're actually going to put that into this pan, 18:48 9/13 inch pan. 18:49 And you're going to bake this cake at about... 18:53 And just not going to raise really truly high 18:55 so don't get, you know, concerned about that. 18:57 But it's a 9/13 inch pan. 18:59 And you're going to bake it for about 20 to 25 minutes 19:03 or until tooth pick comes out clean in a 350 degree oven. 19:07 So let me just spray this over here 19:11 with a nonstick cooking spray. 19:13 And sis, if you would just put the in here. 19:16 And let me hold it here for you. 19:19 No more strawberries for me. What? 19:21 No more strawberries for me. 19:24 Are they all gone? 19:25 Oh, no. 19:27 You're lucky I have some. 19:31 Okay, let me get a little bit... 19:33 You got it? 19:34 You're going to the last drops, sis. 19:36 You know what they say. 19:39 There you go. 19:40 I'm gonna wipe this up for you guys. 19:45 Here we go. Okay. 19:46 All right. 19:48 And I'm gonna put this over here in the sink. 19:51 And now... 19:54 Do you want me to put that in the oven for you? 19:56 You spread that around. 19:57 Yeah, I want you to put that in the oven for you, for me. 20:00 Okay, I can do that. 20:02 Okay. Here you go. 20:04 And there you're gonna just bake that and... 20:07 but because we obviously don't have time for that cake 20:09 to finish baking for us to put all this together. 20:12 Then I have, I'm gonna put this between ya. 20:16 And sisters, you can 20:21 break up the cake into little pieces. 20:24 That's we're gonna do right here. 20:25 And so that's, that's, 20:27 Linda is gonna get her handy-dandy gloves out 20:29 and that's a good thing. 20:30 And...she is eating my cake. 20:35 It's really good. 20:38 This cake is really, you can frost it, 20:41 you can have strawberry shortcake over if you want. 20:43 This is really good, you guys. 20:44 And if you just want plain strawberries 20:46 or little nondairy whip toping on it, 20:48 make a little strawberry shortcake 20:50 that works good for that too. 20:51 But it also works really good in a trifle. 20:54 Some people think of angel food cake is a trifle 20:57 and we all know angel food cake is full of eggs and stuff. 21:02 So this here it does not have any eggs in it at all 21:05 or no nothing from, it's completely vegan. 21:08 And we use the cornstarch 21:09 in the recipe of the cake if you noticed. 21:11 So that's our binding agent. Don't need to have that. 21:14 And this cake, you can use for 21:15 all kinds of different desserts. 21:17 So I think you will enjoy it. So... 21:20 I think I'll enjoy it too. 21:26 Well, there is one thing for sure. 21:28 If she is eating it, it's got to be good 21:32 because she is a good taster and she will tell the truth. 21:35 So sometimes when I'm testing recipes, 21:37 I love it that I wish Linda lived near us. 21:40 Cinda and I live close to each other 21:41 and I can say, "Sis, what do you think about this?" 21:43 And she will say, "Hmm, well, its good 21:45 but I think it needs this and this and this." 21:47 And I love being able to bounce that off of each other. 21:49 I know. I know. 21:51 When we are up cooking with mom we do the same thing. 21:53 And so, sisters, how are doing there? 21:56 I'm doing just fine. We're just about done. 21:58 I don't what she is doing. 22:02 She is doing more eating than-- 22:05 Hey, wait a minute. 22:06 Okay. I have plans for that. 22:09 All right. So now... 22:11 Oh, she don't want to miss any of those. 22:13 All right, that's good. All right. 22:15 Now, let me just get clean out surface area here. 22:18 Now guess what, sisters? 22:20 I have a big trifle bowl that you can do. 22:23 You can have a big trifle bowl layered up 22:25 and in a few minutes, 22:27 I'll show you one that I've done here. 22:28 But for this segment, I want to show you how you can choose 22:31 any type of glass you want 22:33 and make your own individual trifles for...and set it... 22:36 Each plate setting when you have people over, 22:38 It's really nice. 22:40 So and they don't know how to match 22:41 but look at all the different glasses that we have. 22:44 Let just show them. 22:45 So you can see all kinds of different glasses. 22:47 So, sisters, pick, choose your glasses. 22:50 Which one do you want? Which one do you want? 22:52 Oh, look what Cinda's chose. 22:54 Which one do you like? 22:55 Well, you choose which one you want. 22:57 Oh, it's really hard. 22:59 Oh, seriously? 23:00 Here you have these two, you have these two, 23:03 and I'll have the rest. 23:04 I choose this one. 23:06 All right, I think I'll take this one, okay. 23:08 So I put these over here. 23:09 And now what we are gonna do is this is, 23:13 I'm gonna put this is a little, still little bit warm. 23:15 And honestly... Oh, but that better be good. 23:17 Honestly, you do want to, 23:19 I'm gonna give you some different spoons 23:20 that we can use in here. 23:23 And the truth is, you really should have, 23:27 this will be completely cool before you start 23:29 because I have a confession to make. 23:31 When I was putting the sample together I had let, 23:34 I didn't wait till it cooled off 23:36 and all of sudden my nondairy topping... 23:38 But it was pretty funny. ...it was like a volcano. 23:40 It was just bubbling, bubbling it was melting and this will... 23:42 And I'm like, "What's happening, what's happening?" 23:43 And I mean, I was panicked and it was because I got impatient, 23:48 I wasn't waiting for it to cool. 23:49 So this might bubble up a little bit on us, 23:52 but for the sake of we're gonna eat it right away anyway 23:54 because as soon as this program is over, 23:55 I know that's gonna be gone. 23:57 We're gonna give it to the crew. 23:59 I think we will take our chances but honestly, 24:01 wait till its cool. 24:02 You can even make this the night before 24:04 and put it in your refrigerator. 24:06 And I would really recommend that because this is awesome, 24:08 by the way, over pancakes for breakfast. 24:10 Make a double batch, have it on your pancakes 24:13 and dessert that night too for supper. 24:14 That sounds good. Okay. 24:15 So you are gonna start off 24:17 with just a little bit of your cake pieces. 24:20 Okay. 24:22 Then you're gonna get some of your raspberry. 24:25 Raspberry? You mean strawberry. 24:28 Oh, you know what, I don't think I told you 24:29 what I did for the compote 24:31 because I wanted to share that with you real quick. 24:33 Hold off, hold your engines, girls. 24:36 I just want to share this with you real quick 24:38 for the compote because I want to cook it ahead of time 24:40 so we could use it. 24:41 All I did was put your rhubarb in there 24:43 and I used frozen rhubarb and I put sugar. 24:45 I didn't put any water in it all, 24:47 just the rhubarb because it was frozen. 24:48 It has juice in it, water from the frozen there. 24:52 And then you just put your sugar and your strawberries 24:54 and bring it to a simmer. 24:56 And simmer it for not even five minutes, 24:58 it's just integrates and rhubarb thickens. 25:01 I didn't have any thicken agent or anything. 25:02 Isn't that cool? 25:04 So with just the sugar, the rhubarb 25:05 and the strawberries and bring it to a boil 25:07 and simmer and nearly three to four minutes later, 25:10 it's turned into this. 25:11 So no thickening at all needed. 25:13 So that's all we needed for that. 25:15 Okay, so you are ahead of me really quick 25:18 so try not to touch the edge of your bowl. 25:20 So keep it clean because you want to keep in a trifle. 25:23 You want to keep those lines separate. 25:26 That's what makes it real pretty. 25:28 Well, the layers. 25:29 See all the layers. 25:30 All right then, this is the tricky part. 25:33 You know what? 25:34 What if we, we just do this a little differently 25:36 so that we're not, because that's hot. 25:38 Some more cake. 25:39 While you put little more cake on there before you put that 25:41 cool you put toping in there since this is warm for us. 25:44 And then you put the nondairy whipped toping on. 25:48 And normally though, you would do that, 25:52 the cake, the rhubarb, the toping. 25:54 Well, actually, sis, if they forget, 25:55 its still gonna be good. 25:56 Yeah, that's true. 25:58 And so now I'm gonna put some, 25:59 some more of the cake like that... 26:03 Excuse me. 26:04 It's still gonna be good. 26:05 And then right there and then we're gonna just put 26:07 a little more the rhubarb on. 26:09 Sorry, I just had to sneeze 26:11 but I didn't want to do it by the food. 26:13 Wow. 26:14 I'm so glad she left for few minutes 26:16 to do that, aren't you? 26:19 Thanks, sis. That was very thoughtful of you. 26:21 That was thoughtful. 26:22 Okay, so then I'm just gonna 26:24 put a little bit more of the cake on top 26:26 just so it doesn't melt my cool up 26:29 and I kind of notorious for having too big of a bowl 26:33 but here we go, look at this top on. 26:36 And then, you can have, look at this. 26:40 You can do all kinds of things for your toping 26:44 and it be as creative as you want 26:46 over the top and I'm just gonna... 26:51 I make a little flower a little over here and... 26:57 There you go. 26:58 And one over here. 27:00 And look at that. 27:02 Isn't that pretty? 27:03 I love to, I love to make individual ones too. 27:05 And you can be creative, 27:07 making each a little bit different and... 27:09 And I have my own idea for creative. 27:12 So you're in this? 27:13 Oh, and Cinda is gonna try it. Okay, here we go, sis. 27:16 What you think? 27:18 Mmm. 27:20 That is so good. 27:23 Wow. Seriously. 27:24 I'm gonna give this to one of our camera crew 27:26 so that they can enjoy it. 27:28 Why don't you take a look at my big trifle 27:30 that I have made just for you? 27:31 And you can see all the beautiful layers there 27:33 and how I just ended up with nice strawberry, 27:38 fresh strawberries on top. 27:40 And you can be as creative as you are. 27:42 If you want to put a whole cup of strawberries upside down, 27:44 you could do that. 27:46 Anyway, you want to decorate it. 27:48 Well, coming up next is Cinda's Apple Slab Pie. 27:54 Sis, why don't you read the recipe for me 27:56 because I'm busy. 27:58 I'm a little bit busy. 28:00 All right. For this you will need... 28:33 There you go. 28:34 Thank you because I got to enjoy her delicious trifle. 28:40 And honestly, Cinda said she loved to having it warm 28:43 even better than cold. 28:45 I did. I really did like it. 28:46 Warm. Yeah. 28:48 I just, I don't know but just... 28:49 So if you do that, just make sure that you're, 28:51 you know, eating it right away and you will be fine. 28:54 You know, but its not gonna last 28:55 in the refrigerator like that. 28:56 No but, you know what? 28:58 That would be really good to have at a party 29:01 and have a buffet 29:03 and let everybody make their own 29:05 and then they will be warm. 29:06 Yup. That's true. I bet that's what I'm gonna do. 29:08 Yeah. That sounds good. 29:09 Plus it save a lot of work. Okay. 29:11 Although it doesn't really work. 29:13 My husband Joel loves pies. 29:17 In fact, I make him a pie... Every week. 29:19 Every Friday and he brings me flowers every Friday. 29:23 So it's a good, it's a good... It's a good trade off, yeah. 29:26 We've been doing that for now like 27 years so. 29:29 Yes. Yes. 29:31 So you can go to her... 29:32 I mean her house every weekend 29:34 and you will have a pie, some kind of pie. 29:36 And his favorites. 29:38 He doesn't care but he, I mean, his favorites are... 29:41 actually one of his rhubarb. 29:43 Rhubarb pie. 29:45 But he also loves fruit pies 29:46 and we were going to a potluck 29:48 and I thought, you know, 29:50 I'm gonna do something different 29:52 because I thought, you know, 29:53 he would love me to take a pie 29:55 and I decided to put it on a cookie sheet. 29:58 And everybody loved it. So... 30:01 Then she made it for the next week 30:03 for one of his pies. 30:04 And I was at her house for Sabbath dinner. 30:06 And, oh, my word, it was so delicious. 30:09 And it's easy. 30:11 But I wanted to be able to show you the steps 30:13 to make it because 30:14 I've had a lot of people say, "You know, 30:16 you talk about it and you say do this and do that 30:20 but can you do this and do that so I can see it?" 30:23 So we're gonna do that. 30:24 Yeah, you have to at least just try 30:26 when if something goes wrong 30:27 or accidents happen then, you know what? 30:30 Don't worry about it. You just make it again. 30:32 That's right. Exactly. 30:33 Speaking of that, do you know? 30:35 We have a couple of pictures 30:37 that we would like to share with you. 30:38 Can we, can we just share this with you? 30:40 And this is a fresh story. It just happened last night. 30:43 Last night we are in the prep kitchen and we are almost done. 30:47 We're waiting for Cinda's apple slab pie 30:49 to come out of the oven... 30:51 Because we make all our samples. 30:54 Yes, we do. 30:55 And so, and sometimes we are here late making samples 30:59 so that you can see the finished product. 31:01 And we were actually here, it was after 11 o'clock 31:03 at night and the last thing... 31:05 And so Cinda was saying, "Oh, you guys go ahead and go back." 31:08 We said, "No, we're team. 31:09 We will all stand here until it's done." 31:11 So we are waiting. She gets it out of oven. 31:13 Can we just show them the picture of what happened 31:16 because the most discouraging thing happened. 31:18 She is getting it out of the oven, 31:20 getting it ready to put on the counter and splat. 31:23 All that pie went on the floor. 31:25 Look at that. Yeah. 31:27 Oh, you talk about discouraging. 31:29 Oh, my, it was so discouraging. 31:32 And I wanted to make you feel better. 31:33 I said, "Well, you know what, 31:35 somebody is got to enjoy that pie." 31:36 And I've found some pieces in that right 31:38 that were not touching the floor 31:39 and I ate it and it was good. 31:46 So I just... I don't highly recommend that. 31:49 I just scooped that whole thing up 31:51 and put it on a pie sheet for you. 31:52 She did not. No, she did. 31:55 So I had to stay up. 31:56 In fact, our whole team and Christie Bower and Melissa, 32:02 our assistant they all, they said we are the team. 32:07 We stayed up most of the night making our sample. 32:08 And she made it another. 32:10 So when you see, we are not showing it to you. 32:11 When we show you the finish product, 32:13 you will appreciate the, you know, 32:15 blood, sweat and tears that went into that, you know? 32:17 It was amazing but, you know, 32:19 Cinda is such a good natured to share the story with you 32:23 because I said to her, "Sis, would you mind 32:25 if we share that picture? 32:26 Because there is a lot of people out there that 32:28 you might have had that same experience 32:30 or you discouraged because 32:32 certain flops or didn't turn out right. 32:33 We want you to know accidents happen, this happen. 32:36 That's right. You know... 32:37 Part of life. 32:39 It's a part of life and you know what? 32:40 You just pick up the pieces and you go on. 32:42 That's right. 32:44 And so we hope that's an encouragement to you. 32:46 And we're not trying to act like we are all that perfect 32:48 because we are not. 32:49 We're just... Now you know why we pray. 32:52 Exactly. 32:54 But let's go on so I can finish this. 32:55 Oh, exactly. Okay. 32:57 So with the word go, could you go get me my 33:00 apple juice concentrate because I left it in the fridge? 33:03 I will do that. 33:04 In fact, I can see Melissa running for it right now. 33:06 So I'll be right back. 33:07 And Linda, if you could start...Oh, 33:09 she's already starting. 33:10 Now isn't this wonderful to have sisters? 33:12 Linda is peeling our apples 33:14 and Brenda is gonna be cutting them 33:16 but I'm gonna show you how... 33:18 And you could have like this an apple core 33:22 but I'm gonna cut this in half 33:24 and then what you are gonna do is core it. 33:27 If you don't have a fancy-dancy apple core, 33:31 I decided to just show you. 33:33 You want to cut the core out 33:35 and then I like to cut it in small slices 33:39 because that way it will cook faster and even. 33:46 So you just want to cut it in little slices, okay? 33:48 Just like that. 33:50 So I cut the apple into half and then the halves again. 33:52 Here we go. 33:54 Oh, thank you. Does this go in the pan? 33:57 Yes. Thank you. Okay. 33:58 So I started...if you will cut up the apples for us. 34:01 Okay. Thank you. 34:02 There you go. 34:04 Oh, before we turn the heat on you want to add, 34:07 go ahead and cut up the slices. 34:08 Okay. I'm making a sauce. 34:10 Now I use its actually I said 18 ounces 34:15 because its really a can and half of 34:19 apple juice concentrate 34:21 and it's 100 percent apple juice unsweetened. 34:24 And so the sugar, this pie has no sugar in it. 34:28 It just has the apple juice concentrate in it. 34:31 And my husband actually likes this better 34:35 and I like it better because it's better for you. 34:39 So I'm adding my cornstarch. 34:40 Mom's actually been doing that for a lot of years. 34:42 Yes, she has. 34:44 I think all of us make our pies that way now. 34:45 And that's why we learned it. Exactly. 34:46 You know, because mom always, I mean, 34:49 she had five little kids but she always cooked healthy, 34:53 I mean...And that's where we all learned it. 34:56 I mean, she taught us. Right. 34:59 So what you want to do is make sure 35:01 that when you add your cornstarch. 35:03 Look at here, she's going ahead of me over here. 35:06 Cornstarch is our thickener but always add it 35:08 to a cold liquid. 35:10 You do not want to add it to a hot liquid 35:13 because you will get lot of lumps. 35:15 So I'm gonna just whisk this up and make sure 35:18 that I get the cornstarch combined in there 35:21 and then I will turn my heat on. 35:25 Let's see. 35:26 Melissa, you bring me a small paring knife please. 35:28 Okay, there you go. 35:31 Now I'm gonna turn my heat on and as soon as 35:34 the liquid gets hot it thickens. 35:37 It does it really fast. 35:38 I'm gonna add my cinnamon 35:40 and you can add more cinnamon if you want, 35:44 if you like it little stronger cinnamon flavor. 35:47 This is just enough with our overwhelming apples. 35:51 Now I like to use 35:52 the Golden Yellow Delicious apples. 35:57 That's what grandma used all the time. 35:59 Yes. Okay. 36:00 And so, you know, that's what, 36:03 that's what like Brenda said we grew up using. 36:07 And I still do it. 36:09 I mean, I just grew up loving the flavor of it. 36:12 So but you can use whatever apple 36:14 you happened to love to have for your apple pie. 36:18 So I'm gonna, watch this 36:23 and then as soon as it thickens my busy sisters 36:29 now are gonna, 36:30 are getting the apples cut up. 36:32 Six apples, six to seven 36:34 and big apples is what I used for this. 36:38 And if you're wondering why I only, 36:41 I didn't use both cans it's because the first time 36:44 I made it both cans 36:46 I used of the apple juice concentrate 36:48 and it bubbled all over. 36:50 So I had to cut it back because you do, 36:53 because I mean, it makes a big mess. 36:56 So you want to make sure 36:58 that you don't use the two full cans 37:01 if you are thinking 37:03 "Oh, no I don't want to waste it." 37:04 So just mix it with water and drink it. 37:08 But don't put it in your sauce because you are 37:14 gonna waste it anyways because its gonna be 37:15 all over the bottom of your oven. 37:18 Just, just saying. 37:23 See how fast this works. 37:25 I tell you. Now we-- 37:27 Chain work is awesome. 37:28 We grew up helping mom and grandma 37:31 peeled the apples and cut them. 37:32 We didn't have the fancy apple core and-- 37:35 No but grandma would take a pretty think peeler 37:37 on that sheet. 37:39 She cover the knife and she have 37:40 this big old fat peeling. 37:41 There is a lot of apple I've thrown that peeling 37:43 I got thrown out. 37:44 Yeah, but-- 37:45 So I love that, I love the new gadget 37:47 that we have our peeler actually. 37:49 Well, she didn't have a peeler. 37:50 No, that's her saying, she used a knife. 37:52 Yeah. Yeah. 37:53 So, you know, she did, she did amazing with nothing. 37:57 Exactly. I mean-- 37:58 She rolled her noodles with the clean broomstick handle. 38:02 In fact, if you really would like 38:04 to hear more about our grandma Micheff 38:06 in my book called "Passionate Prayer" 38:09 and you can find that 38:11 on our website just micheffsisters.com 38:13 and click on store you will see all our products. 38:16 But in that book "Passionate Prayer" 38:18 is a story called "Pray it up and ready to go" 38:22 and you will-- 38:23 It's a powerful story. It's a powerful story. 38:26 It tells you so much inside about our grandmother. 38:28 Okay, look-- About who we are. 38:30 Just one minutes look inside this pot 38:31 because it's getting thick. 38:34 See how its changing color and its starting to get thick. 38:39 Let's, let's-- 38:40 They are getting that. Okay. 38:43 I'm waking up Nato over there. 38:45 Nato our jib operator to work. 38:48 And we love him. 38:50 Nato is off and we love you, Nato. 38:51 See how thick that is, Nato. Look at that. 38:55 Now let it, let it keep going. 38:58 Let it, you want to make sure it's real good and thick. 39:03 It's-- see how thick. 39:05 I'm gonna go like this. See how thick it is. 39:07 You want it to be thick because otherwise it is 39:12 going to boil all over your oven, okay. 39:17 So now we are gonna add our apples. 39:23 I know. I'm hurrying. 39:25 I know. 39:28 Well, cut them in strips like this for me 39:30 and I'll mix them up. 39:34 Boy, but you never saw apples being peeled so fast. 39:37 Well, I tell you I'm working. 39:39 You guys are doing awesome. 39:41 And then this is, coat your apples 39:44 and that's your filling. 39:46 That's all there is to your filling. 39:48 So even if you didn't, if you didn't want to make, 39:51 if you want to put this in a regular pie 39:53 and didn't want to make a big one 39:54 like this then this is your apple pie filling. 39:59 And also you could do this to make little turnovers, 40:03 little apple dumplings and believe it or not 40:07 all these apples are going to be coated. 40:12 This is not too much apples even though 40:14 probably it looks like it might be. 40:19 You don't ever see that, folks. 40:21 I think we need a replay. 40:25 I think she likes apples. It's kind of funny isn't it? 40:31 Okay, if you'll dump all that in there. 40:33 Oops, she caught me. 40:36 If you dump all that in there I'm gonna go ahead 40:40 and I'm gonna roll up the dough. 40:42 And you want me to mix this up? 40:45 Okay. 40:46 All right. 40:49 Mix all that up. 40:50 Hey, when you are such a good mixer 40:52 why don't you mix that up? 40:53 Oh, sure. 40:54 I'm gonna use some gloves because I'm gonna roll out 40:59 the pie dough and I'm gonna cut it into strips 41:03 for you and show you how to weave it. 41:09 I've made the piecrust ahead of time 41:13 and you can make your own piecrust. 41:16 Can I whip this together while you are doing that? 41:19 Oh, yeah. That's gonna be our glaze. 41:21 Okay. Okay. 41:24 So you are gonna want to just roll this out thin. 41:31 Do you think you could, Melissa, 41:33 do you think you can get me some flour 41:35 because you want to make sure that this does not stick 41:39 and its starting to stick a little bit. 41:42 And I love this tool. 41:44 I use this all the time when I'm making piecrust 41:49 because you can lift your dough up 41:52 and keep your dough from sticking. 41:54 The handy gadget. Oh, I love it. 41:56 In fact, I have a really big one at home 41:59 and it works really good. 42:03 Okay, now what we are needing is the flour. 42:07 Okay, I'm gonna need more liquid in this paste. 42:08 Let me get some flour here. Thank you, Melissa. 42:11 What liquid did you have in this? 42:12 Melissa refuses to come on the camera. 42:15 So I'm gonna use some flour. 42:17 We catch her every now and then. 42:19 Yeah, she doesn't like it though. 42:21 Sis, in your glaze I need just a little bit more moisture 42:24 what should I-- what do you suggest? 42:26 Was it just water? More water. 42:28 It's water. Okay. 42:29 It should be just a little bit of water. 42:30 Okay, what I do is 42:33 I flour up my rolling pin too 42:38 and you want to roll this out. 42:40 Sisters, I've already done a bottom crust 42:42 so if you want to put these, pull that pan over here 42:47 and you want to put the filling in there. 42:51 I'll do it like this. While I'm rolling. 42:59 There we go. I actually need a different. 43:03 It can come out. 43:06 I'll get this all rolled out. 43:12 They are not like pretty? It sure does. 43:15 All those yummy apples. 43:17 Now you don't want to roll this out too thick 43:21 and you don't want to roll it out too thin 43:23 because then you won't be able to transfer it. 43:27 So we get it to this stage and you will have 43:31 to roll this out several times. 43:34 Can I have that big knife right there? 43:36 You sure can. This is over killed. 43:38 This you don't really need this bigger knife. 43:40 But I'm gonna even my edges out 43:43 and save that dough and then I'm gonna cut it into strips. 43:48 I need just kind of eyeball it. 43:50 You don't want real big strips and you don't want 43:53 real little strips. 43:54 You just kind of go like this. 43:56 I will tell you that this works, 43:59 you want to make sure that your filling cools 44:04 a little bit because your, this crust you're gonna 44:06 have a hard time lifting it up with the hot filling. 44:11 And while she is doing I'll put my drizzle. 44:14 I'm gonna put it in this bag so you can show them 44:16 at the end how does it look. 44:17 Oh, good. Tell them what she did. 44:20 I just mixed up the powdered sugar 44:23 with the flavorings of vanilla and the almond. 44:27 Added little bit more water because it was 44:30 a little bit sticky 44:32 and I'm putting it into a Ziplock bag 44:35 and you actually are gonna have the privilege 44:38 of seeing this demonstrated 44:40 because that's got to be baked before you put it on. 44:42 Yeah. But what I do-- 44:44 But you can show how, you are gonna snip off 44:46 the end of this and you just squeeze 44:49 and you just drizzle, drizzle, drizzle. 44:51 So easy this pastry bag. 44:52 I love how she weaves this together. 44:55 Now this is gonna be tricky 44:57 because like I said its hot and it doesn't pick up good 45:01 when its hot but you see how it goes in strips. 45:04 I think, sis, this is so highly well melted. 45:07 So why don't you just show them there real quick 45:08 and then we can show them the finish product. 45:10 Oh, well you were. 45:12 Let's just take time to do this. 45:13 You could do it on this one. Okay. 45:14 So once-- yeah, that's a good idea 45:17 because it really will if you put it on hot then-- 45:20 So what you do is you are gonna lay it this way 45:25 and then you are gonna lay it another one. 45:32 There you go. Drum roll please. 45:34 You see how its, you're gonna lay it this way. 45:40 And I'm choosing the shorter edges, 45:42 the shorter ones because as you can see 45:45 it's getting narrow and narrow like this. 45:50 And then it keeps getting littler. 45:53 I might break this one off because it keeps-- 45:55 well, here is a littler one. 45:58 It keeps getting littler like this 46:02 and then you are gonna take another big one... 46:09 and you are gonna lay it this way on at an angle 46:14 but you are gonna lift up so see 46:16 that's why you do not wanted to hot 46:19 because you are gonna lift it up like this 46:21 lay that one down. 46:22 Then the third one up. 46:24 Then you are gonna do alternate lift it up 46:26 lay it down. 46:27 And then you are gonna get another one. 46:30 This is really interesting, isn't it? 46:31 Yeah. 46:33 You are gonna get another one. 46:34 And I love how you use the wide ones, 46:37 you normally seeing very thin. 46:39 But I liked how she did it in a wide. 46:41 Okay, see I'm going to lift, 46:44 do the alternate lift and let down. 46:49 Okay. And then-- 46:50 Of course you are gonna do one across here. 46:52 You have a, so you have a basket weave. 46:57 So like that and like that. 47:01 And then you just keep going across you whole pie. 47:05 Isn't that awesome? Let's change one-- 47:06 And then what do you do with the ends? 47:08 Do you crimp it together? 47:09 Oh, and the ends, do you see, can you see the edges? 47:12 I rolled the edges in and then I crimped it 47:15 with my fingers and fluted it and then-- 47:19 And then how long did you bake it? 47:20 And then I baked this at 400 degrees for-- 47:24 Oh, the hot one. For 50 to 55 minutes. 47:28 But before you do this you're gonna want to 47:32 cover the edges with foil. 47:34 That's right. I take foil. 47:38 Because otherwise your edges are getting brown. 47:39 Your edges will get too brown. 47:41 That's for any pie you are doing. 47:43 You take foil and I just tear it. 47:46 I kind of lay it on my counter and tear it into strips. 47:50 Well, that's a good idea. 47:52 And then you are gonna take this 47:54 and put it all the way around the edges. 47:56 Make sure you cover up every edge 47:58 and leave this on the entire time 48:01 you bake it. 48:03 Otherwise your crust will not be perfect. 48:06 And this baked for 55 minutes at 400. 48:10 And it is beautiful. And then you drizzled it. 48:12 After it cools. Yep, you want to make it cool. 48:15 All right. 48:16 Well, we have one final recipe for you 48:18 and that's Linda's Pineapple Carrot Cake. 48:21 Linda, you want to read the recipe? 48:23 Yes. 49:09 All right. 49:10 So our last recipe today 49:11 we are going to make a Pineapple Carrot Cake. 49:14 Oh, I love that. I love pineapple. 49:16 First thing we are gonna do is we are going to put 49:18 all our dry ingredients together. 49:20 You want me to mix the dressing 49:22 while you're doing that? 49:23 You mean the frosting? You can mix the-- 49:25 Oh the dressing. 49:27 I'm gonna dress the cake. Hey, it's gonna dress it up. 49:28 It's gonna dress the cake. 49:30 Cinda is gonna make the cream cheese frosting 49:32 and it is actually a vegan cream cheese. 49:35 So it will take one container of it 49:38 and actually it is pretty good. 49:41 So I can-- The sugar. 49:42 And you can even look up tofutti online and you can-- 49:47 What about your salt? 49:48 Yes, you can put that. I put those in. 49:49 And get find out where to get some of these things. 49:52 There have them in a lot of grocery stores. 49:56 All right, we are gonna just stir that all out. 49:57 You want your oil into your milk? 50:00 No, I just dump it in here. Okay. 50:02 You can put it right there. All right. 50:05 I guess it will go in there eventually. 50:07 Yeah. And then vanilla. 50:12 And we're gonna put the carrots in it. 50:14 I do clean up, how's that? There you go. 50:16 And we are going to put the pineapple, 50:21 crushed pineapple. 50:23 And then we have some vegan mayonnaise 50:27 it's called Vegenaise. 50:29 It's probably one of my favorites. 50:30 And I'll spray your pan for you. 50:31 Is it that grape seed one? Yes. 50:33 Because that's my favorite is the grape seed Vegenaise.. 50:34 So we're just gonna stir it up. 50:36 You can or you don't have to use electric mixer 50:39 with this recipe. 50:41 So you can or, you know, its up to you. 50:42 You want me to use electric mixer with this? 50:44 Yes, with the cream cheese frosting 50:47 you can put that together and you can use that 50:49 while I'm stirring this up. 50:51 Guess what, you're mixing I can-- 50:53 move over little bit I help her add this 50:54 at the same time. 50:56 All right. Okay. 51:00 See got it going here. 51:04 There you go. 51:07 That's what I'm talking about team work. 51:11 So mom taught us. 51:13 There you go. 51:15 So you just gonna whip it together. 51:17 Let some of this in there? No. 51:21 I didn't do that. No, thank you. 51:24 I got my mixer going and she's got her mixer going. 51:28 You can even use the same sound effects. 51:32 Thank you for spraying this. Yep. 51:34 And I'm just gonna pour it in here. 51:47 How's it coming over there? It's coming. 51:49 It's coming. 51:51 We're getting the shower. 51:53 Sweet shower. 51:54 We're getting yeah, very sweet shower over here. 51:56 Powdered sugar shower. There you go. 51:58 Okay, this cake you just put it in, 52:02 spread it out in your pan. 52:03 You are gonna bake this at 350 degrees 52:07 and it usually is about 25 minutes 52:10 or until the you insert a toothpick 52:13 in the middle or a knife and it comes out clean. 52:16 And then you just put the frosting on it. 52:18 For the coconut you take a little of a coconut 52:21 and you put it on a tray. 52:22 Put it in the oven for three, four minutes 52:24 and it turns like this. 52:25 Just golden. 52:26 And that golden and that's what we are gonna 52:28 put on top of the frosting 52:29 and we have one right here for you to look at. 52:30 Doesn't that look pretty 52:32 with that toasted coconut on there? 52:35 Oh, that's amazing, Sis. 52:38 I love pineapple too and coconut together 52:40 that's awesome. 52:41 Well, Sis, why don't you tell them 52:42 about our cookbooks? 52:44 That's right. 52:45 We have six cookbooks out right now 52:48 all vegan vegetarian cookbooks 52:49 and right now we would like to show you 52:50 how you can get yours. 52:54 If you've enjoyed the recipes you've seen today 52:56 and would like to purchase your own copy 52:58 of one of their cookbooks including their new cookbook 53:01 "Cooking with Kellogg's" you can write to 3ABN, 53:05 P.O. Box 220, West Frankfort, Illinois, 62896. 53:10 That's 3ABN, P.O. Box 220, 53:13 West Frankfort, Illinois, 62896. 53:16 You can call 618-627-4651. 53:20 That's 618-627-4651 or if you would like to contact 53:25 the Micheff Sisters for a speaking appointments 53:27 or concerts you can do so at their website 53:30 at micheffsisters.com. 53:32 That's M-I-C-H-E-F-F sisters.com. |
Revised 2016-04-04