Participants:
Series Code: TDYC
Program Code: TDYC015031A
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 01:06 Hello and welcome to our 3ABN Today 01:09 cooking program. 01:10 We are the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:15 And I'm Cinda. 01:16 And we are so excited that you joined us today. 01:19 Today is a special day to rise up and shine 01:23 and say good morning and have breakfast with us 01:26 because it's all about pancake breakfast. 01:28 Pancakes. 01:29 Or you can say good evening 01:31 because we like to eat pancakes at supper time. 01:35 Or maybe lunch, maybe for snack. 01:37 Hey, you can have pancake anytime of the day. 01:39 And in fact, some of our pancakes 01:41 are little more the typical breakfast pancakes, 01:43 but we also have a savory pancake for you 01:46 that would go even at lunch time, right. 01:48 That's right. Or dinner. 01:49 That's right. 01:50 Let's take a look at some of the things 01:52 that we are gonna prepare today. 01:53 We're gonna start off with... 01:54 Oh, my Aloha Pancakes 01:57 and waffle then we have Key Lime Pancakes. 02:00 I think you're gonna little surprise to see 02:02 what's the ingredients on there. 02:04 Then we have Maple Corn Cakes. 02:06 And oh, Cinda, look at this one. 02:10 Oh, Mr. Ryan's Almost Famous Pancakes. 02:15 And this one is a really hard one to say. 02:17 I'm sure I'm gonna bet you 02:18 but it's called Arepas de Choclo. 02:21 Oh, wow. Now that's a mouthful. 02:22 It is. 02:23 And then we have Pineapple Pancakes. 02:26 Oh, those look delicious too. 02:28 And I'm sure I bet you that because I do not speak Spanish, 02:31 so... 02:33 In fact, it's really hard for me to-- I did, 02:35 I wish I had learned when I was little. 02:37 But when I was small because I'm really old now, 02:39 they didn't were teaching foreign languages in school. 02:43 I wish they are doing more that now 02:45 but I wish because kids when they are little, 02:47 they soak up that like nothing and you would, 02:49 you know, they are going to multilingual. 02:50 But, sis, I love you very much. 02:52 Yes, I know you do. 02:53 But I honestly think you have to be born 02:58 with a talent or a knack for languages. 03:00 You think so? 03:02 And, yeah, pretty sure you don't have it. 03:07 I've been traveling other countries with you. 03:08 But we love her. 03:10 I've been traveling other countries with you. 03:12 Yes. And yeah. 03:14 Yeah. 03:16 You know, I've been taping this new program for Tiny Tots. 03:19 It's Tiny Tot Worship and we had a guest 03:22 and she was from Brazil. 03:25 And I stumbled. 03:27 I had to do couple takes 03:29 because her name is Irene Bersarah. 03:35 And she was like Sarah and I was like erah, erah. 03:40 And I had to practice that. 03:42 I mean, I'm still not doing it great 03:44 but I'm doing it. 03:45 Isn't that sweet of her to make me feel little better. 03:47 Because I went to Dominican Republic with Linda 03:50 and I don't know, 03:52 I want to know how you said hello, and good bye 03:54 and basically where to go to bathroom 03:55 in Spanish so I could, 03:57 you know, get around. 03:58 And I was going around, we walk by there go 04:01 "De nada, De nada" and everyone smiling. 04:04 I thought, Linda, these are really friendly people 04:06 and I got "De nada" and they start laughing. 04:08 I thought they are just the most good hearted people. 04:11 And they were. 04:13 They were. 04:14 Until they told me that what I was saying 04:16 was not hello at all. 04:17 We were saying "you're welcome, you're welcome." 04:20 And then she did similar thing in Russia. 04:24 Oh, let's not go there. 04:25 You know, the neat thing about-- 04:27 Spasibo, spasibo. 04:30 Instead of saying spasibo I was saying something else. 04:33 The thing that I'm looking forward to 04:36 is that when Jesus comes and we all get to go to heaven, 04:38 it will only be one language. 04:41 There will be no language barrier. 04:43 Praise the Lord. 04:45 Well, right now-- 04:46 Well, you're gonna travel to Hawaii. 04:47 And you don't need to learn a different language there-- 04:50 Other than English. Expect Aloha. 04:53 Sis, why don't you read the recipe? 04:55 Okay. 04:56 For these Aloha Pancakes you will need... 05:41 Now that's a meal. 05:43 Now there are those ingredients that I don't like 05:45 except I have to say most of the time 05:47 I like to eat a banana 05:48 but I don't like banana flavored anything 05:51 but I did taste. 05:52 I'm not a big taster on the show, 05:53 I just don't do that but in the prep kitchen, 05:56 I was sampling them hot off the griddle 05:59 and they were amazing. 06:00 For I don't normally even like banana flavored things. 06:02 Cinda, they were amazing. 06:04 Oh, thank you. I ate the whole pancake. 06:06 It was wonderful. The whole thing. 06:08 The whole pancake, yes. She did. 06:09 I watched her. 06:11 I was like... 06:13 Do you know there's bananas in there? 06:15 It was so good. 06:17 What, you know, what? 06:18 I mean, and you know this about me both my sisters, 06:21 I really don't care for banana things either. 06:23 I don't like banana bread, I don't like banana cake. 06:25 I don't like it either. 06:27 Which is what made me try 06:28 and I thought I know she doesn't like it either. 06:31 If a banana has some spots on it 06:34 and I don't want to eat it. 06:36 It's got to be-- A little bit green. 06:38 Oh, little bit green for me to even eat it. 06:41 If it smells like a banana, I won't eat it. 06:43 Yeah. 06:45 And so I made sure that the banana was-- 06:50 Was nice and yellow. Was nice and yellow. 06:52 Just ready to put in. To put in. 06:54 Well, let's see what we are gonna do here. 06:56 Okay. 06:57 So the first thing I'm gonna start with is... 06:59 You're gonna start with the skillet on. 07:01 Yes, can you turn that on? 07:02 Notice I don't have any eggs, 07:04 so I use cornstarch sometimes 07:07 but this time I'm using flaxseed 07:10 and I'm putting the flaxseed in with my water 07:13 and it will gel 07:17 and it really acts as a binder. 07:20 So I'm gonna let this sit, 07:22 so I start with this and let this sit. 07:26 So I'm gonna let that just sit-- 07:28 Just have a little party all by itself. 07:30 Yeah, just rest a little bit and gel away. 07:32 And so there is your, I'm gonna add my flours 07:38 and I'm gonna add all of my dry ingredients. 07:44 And, Sis, if you can put all my wet ingredients in here. 07:49 We whisk that up. Yes. 07:50 And, Sis, if you can peel that banana 07:53 and then cut it into small pieces. 07:58 Like half. 07:59 I cut it down the center 08:01 and then I cut it down the center again 08:04 and then I cut it into pieces. 08:08 Okay. All right. 08:10 And, so while they are doing that, 08:12 now, I'm gonna add my pecans, my chopped pecans 08:17 and I'm gonna add my coconut to this. 08:20 So if you don't have a wire whisk, 08:21 the fork works really good. 08:24 And I'm gonna add this to the-- 08:29 Good job, Sis. 08:31 I'm gonna add my dry ingredients 08:35 and I'm gonna stir up. 08:36 Stir up that in here? 08:37 Well, I wanted to sit just a minute. 08:40 It's not quite gelled yet. 08:42 She is almost done with the banana. 08:44 I will take these over here. 08:46 Perfect. 08:48 You are a fine... 08:51 I'm used to using dull knives at home. 08:53 Hence I just like dull knives 08:56 and so when anything is this sharp, 08:57 I'm extra careful so. 08:59 Well, we have Jeremy Dixon to thank 09:01 and he is an amazing cook. 09:04 Oh, I love his cooking. 09:05 And you need to watch for his, 09:07 he is coming out with some brand new programs for 3ABN. 09:10 Cook:30, it's called Cook:30. 09:12 And they are amazing. 09:14 I was actually over New Zealand just a couple of months ago 09:17 and was able to eat at one of his restaurants. 09:20 My assistant Melissa Hoffman and I were there. 09:22 I was over there speaking in several of the churches 09:25 and then we stopped there one day during the day 09:27 at one of his restaurants 09:29 and he has two of them over there 09:30 Revive Cafe. 09:31 Oh, Cinda and Linda, I want to take you there. 09:33 That is so good. 09:34 But I told him, Jeremy 09:35 and his wife Verity came to my house 09:38 and stayed with my husband and I 09:40 and we had fun cooking. 09:42 And so I told them, Jill and I both 09:44 want to go over there and visit them. 09:45 Yeah. It was really great. 09:47 I love how creative he is. 09:48 Yes. 09:49 And his art of garnishing 09:51 and he takes all his own photographs 09:52 if you get one of his cookbooks. 09:53 Do you know what I really love? 09:55 He and his wife Verity love Jesus. 09:56 And that's what I appreciated the most. 09:57 Oh, look at that picture. 09:59 There is where Melissa and I were over there 10:02 and this was a beautiful scene 10:03 and here's this huge picture frame 10:05 that's just standing out of nowhere. 10:06 I was gonna say, do you have that frame? 10:10 No, it's just in the country side. 10:12 I mean, you wrap on a mountain like thing 10:14 and we would drove up there to sightseeing 10:16 then I don't where is this picture frame just stand, 10:18 people just stand up and get their picture made. 10:21 What a cool idea. Isn't that awesome? 10:23 What a cool idea. 10:24 Well, Jeremy and Verity... 10:26 And Melissa. 10:27 Linda and I are gonna come and Joel wants to come too. 10:29 I think we could all fit in that picture frame. 10:31 Oh, awesome. 10:32 Okay, so if you notice she cut the bananas up 10:35 and I put them into the dry 10:38 and mixed it up 10:39 and now I'm gonna add the flaxseed into our liquid. 10:45 Okay. 10:47 And then I'm gonna add the liquid into the center. 10:52 Do you want a bigger spatula? 10:53 And I do want the bigger spatula. 10:55 I thought so. We'll take this. 10:58 Okay. 10:59 And then you do as this. 11:01 Now, this doesn't get beat up 11:02 like whipped up or beat up or just fold in. 11:05 You just gently fold in. 11:08 Let the flour absorb. And let the flour absorb. 11:11 And how high do you want this? 11:13 Usually I do 325 and if you do electric skillet you can... 11:17 Hey, hey, hey, hey. 11:19 Can you just look at that right there? 11:20 I didn't even hey, 325 and I didn't know. 11:28 Okay, usually I take a fourth a cup 11:32 and I drop it by a fourth a cup batter, 11:34 but since I don't have a fourth of cup up here, 11:37 I'm gonna just guess it. 11:39 Okay. Okay. 11:42 You don't need to spray it? 11:43 No, you don't have to. 11:44 You can, you can spray it if you want. 11:46 You need a fourth a cup right here? 11:48 Oh, sure enough. 11:49 Melissa is right here ready. 11:50 This one is half a cup so you just have to-- 11:53 It's okay. 11:54 Want to go ahead and put one in. 11:56 I'll put up, I'll do it. 11:57 Bring it here, Sis. 11:58 And since I still have Tiny Tots 12:01 on from the Tiny Tot kitchen, 12:03 I decided to go with my red spatula 12:06 because everything on the Tiny Tot kitchen 12:08 is colorful. 12:11 The kids love it. 12:12 That kids love it. 12:13 I love it too, don't you? 12:15 Yeah. 12:17 And then you're gonna soak that bubble up. 12:19 You're gonna let that bubble up 12:20 and, and I've already made some ahead of time that, 12:24 yeah, these aren't quite ready to flip here. 12:27 They will take a little bit longer. 12:28 Yeah, it will get bubble up. 12:30 But I had made some ahead of time and I plated it 12:32 and you can serve it with anyway you want. 12:37 I actually love to serve it with fresh fruit 12:39 and then I put applesauce over it. 12:43 Brenda and I make applesauce together every year. 12:45 Now this was a apple, she did pineapple. 12:47 I said, I said, I like to put applesauce 12:48 over the whole thing. 12:50 Okay, all right. 12:51 I said with the fresh fruit like this. 12:53 You can do it with everyone. 12:54 And you can either put 12:56 maple syrup over it or applesauce. 12:58 Sounds good. 12:59 Well, we have another pancake recipe that sounds good it 13:03 and it is Brenda's Key Lime. 13:06 Key Lime Pancakes. 13:45 And I'm gonna tell you, 13:47 this is gonna surprise you a little bit. 13:48 The little surprise ingredient in here 13:51 is the graham cracker crumbs. 13:52 Would you think that in pancakes? 13:54 No. 13:55 But it gives you the taste of, 13:56 you know, you think of Key Lime Pie, 13:58 well these are Key Lime Pancakes. 13:59 And it gives that kind of a neat flavor. 14:01 Very creative, Sis. 14:02 I think that is really creative. 14:04 I've never had anything like this before. 14:07 Well, hey, we will see I like dip, 14:09 we will see if you guys do too. 14:11 We've got this turned on right here, 14:13 so we will keep that on low for right now. 14:15 When we start to fry, 14:16 you turn up just a tiny bit, will you? 14:18 I have already put my lime juice 14:20 in my almond milk and let that, 14:22 you know, it's kind of like 14:24 a buttermilk type of thing going on here. 14:26 You curdle a little bit. Yeah. 14:27 So that's gonna go in there. 14:29 So I'm gonna put my flour. 14:30 So, sisters, this is a fun. 14:32 You can put the vanilla in here. 14:34 That's what we will do there. Yes. 14:35 And all the liquid in there 14:37 and all the dried ingredients in here. 14:38 Just have to add it. 14:40 Let's see, see you go. 14:41 What about the zest? 14:44 Pardon me. Wait. Wait. 14:45 Nope, you can put it all in. 14:47 Put it all in and then in fact, 14:50 I think I need a, yeah, there we go. 14:55 And if I had a different wire whisk 14:57 but I want you to keep that thing for that so. 14:59 Okay. 15:01 I'm gonna put in there so. 15:02 You want me to go get you a different one? 15:04 I mean get one that you're comfortable. 15:05 Let me see how I do with this one first. 15:06 Okay, so now I'm gonna do is just whisk this together, 15:11 all that lime zest in here really adds to the flavor. 15:14 So I'm just... It smells good. 15:17 Mixing up the, I love citrusy things anyway 15:20 and I really, really love Key Lime Pie. 15:23 So I was like... 15:25 All right, so now, I'm gonna just take all the... 15:29 All that wet ingredients and I'm just going to mix some. 15:33 It doesn't have to be-- 15:35 Well, I see Melissa is on the ball. 15:37 She went ahead and got me. 15:38 She is off the camera right here 15:41 and she does not like to be on camera 15:43 but she is always, if she can anticipate 15:45 what we need even before we do. 15:46 And so she is off set going, "Here it is, here it is." 15:51 She helps me with Kids' Time and our new Kids Network. 15:54 I don't know what I do without her 15:56 and I really thank the Lord for her. 15:57 I don't know what any of us would do without her. 16:00 Well, her and CQ. And CQ, Chrystique Neibauer. 16:03 It's a tremendous blessing to our Micheff Sister ministry. 16:06 And so is Bourbon. 16:09 Yes, Bourbon is our-- 16:10 She takes care of the kitchen and our dishes 16:13 and back in the prep kitchen she is in maintenance too. 16:15 We call her that but her name is Bonnie. 16:18 Bonnie Lass. 16:20 And we call her Bourbon. 16:21 You know, like the sweet bourbons that are, you know... 16:23 Because we love her so much. 16:25 Okay. 16:27 So now we can put that aside 16:29 and I'm gonna have-- the skillet is hot here. 16:31 You want to spread the spray? 16:33 I don't have to use it for that. 16:35 I'm gonna take one forth of the batter like this 16:39 and I'm going to just put here 16:42 and I spread it out just a tad enough, 16:43 not a lot and do another one over here. 16:48 And this skillet right here is a skillet Cinda found, 16:52 all right, in one of our local stores. 16:54 It's a new technology there, I mean, in skillets. 16:58 I really like this one because you don't have to have any. 17:01 Have the spray even on it. 17:02 And as long as we, 17:04 you know, cook at not a high temperature here, 17:07 I think we'll be fine. They smell delicious. 17:10 They do. I think about all that-- 17:12 Would you like me to mix this together? 17:13 Would you? This is our drizzle, would you? 17:16 Sis, thank you so much. 17:17 She is on the ball. 17:19 So this is just our lime zest and powdered sugar. 17:22 That's all our drizzle is. 17:23 So whip that up for us if you would. 17:26 And when our pancake start to 17:29 just get a few more little air pockets in there. 17:32 You will see they will start bubbling up a little bit. 17:34 I'm going to turn them. 17:36 Oh, this one's ready. 17:37 You look at this one right here. 17:39 Look at that. Oh, that's perfect. 17:41 That's beautiful, Sis. 17:42 Let's get a-- I get a camera on here 17:45 if we could so we can see. 17:46 I'm gonna just whip this up like that. 17:48 Oops, you saw me do that. 17:51 All right, let's see if I can do that again. 17:53 That's great. Okay. 17:54 And see how nice and golden those are. 17:57 Beautiful. 17:58 And then I kind of just cook them with few, 18:02 not even a minute. 18:03 Probably a minute is if that, 18:05 you know, and they will start bouncing back 18:07 when you touch them 18:09 and that's how you know when they are done. 18:10 And I'm gonna get actually this plate 18:13 and I'm gonna get this extra lime zest off of it. 18:16 And I think we have one here in a minute. 18:18 And, Sis, I'm gonna let you drizzle that. 18:20 So let's see, can you take this here and... 18:23 Well, you know what, I can take this. 18:24 You can take that and drizzle? 18:26 Hey, she can do that. 18:27 I'll tell you what, let's have her do it. 18:29 Okay, so here is a nice pancake that's done. 18:33 This one here I'm letting go little longer 18:35 because I overlapped it by mistake. 18:36 See here right there so it's got to cook 18:38 a little more right there 18:39 but this one is done. 18:41 And let's see, you just drizzle it right over there. 18:47 And I like to, there you go and you can, 18:52 you know, just garnish 18:54 with the little bit of lime wedges 18:56 and that's all you need. 18:57 Except Cinda... 18:59 I was gonna say you like to do that. 19:01 Oh, I'm gonna just... 19:02 You want to try to cut it with this? 19:04 No, she started going on. 19:07 And Melissa is saying 19:08 she's got a fork right over here 19:09 but she is-- drum roll please. 19:13 That is really good. 19:14 Oh, thank you, Sis. 19:16 That is really good. Okay. 19:18 Well, we've got another one over here. 19:20 You just keep-- this recipe makes about, 19:23 this is about 10 pancakes, Melissa. 19:25 I think that it is. That is delicious. 19:27 And... 19:28 And no eggs. 19:30 No eggs in there or anything like that so. 19:33 No dairy, no milk. 19:34 No, it's pretty good. 19:36 I've got one garnished right over here 19:37 for you all ready to eat. 19:39 And I just put a little lime wedges on there 19:42 and drizzled it on and that's it 19:44 and they are ready to go. 19:46 Well, our next pancake-- That's really good. 19:48 Our next pancake is delicious as well. 19:52 And that is Linda's Maple Corn Cakes. 19:54 You want to read the recipe, Sis? 19:56 Yes. 20:16 All right, these are Maple Corn Cakes 20:19 and I named it that because my husband 20:22 is crazy about pure maple syrup. 20:25 He's actually made pure maple syrup right out there 20:27 and tapped these maple trees, 20:29 and got the syrup and cooked it up. 20:30 He loves it. He loves it. 20:32 I like maple syrup too. 20:34 I do too. 20:35 Yeah, one of my girls in the dorm, 20:38 her parents brought us some pure maple syrup, 20:41 Morgan Pfizer, and oh, my, they make good syrup. 20:46 And if you are new to watching 3ABN, 20:49 Linda is the girl's dean of a boarding academy 20:53 and she's got all these girls that she is responsible for. 20:54 In Great Lakes Adventist Academy, yes. 20:56 So that's a huge job. 20:58 That's a big. 21:00 I got to say, I'm so glad God didn't call me to do that. 21:02 Me too. 21:04 He knows, He knows 21:06 who He gave an extra amount of patience too. 21:08 I tell you I have good girls though. 21:10 They are really, really sweet. 21:13 So you are adding all your dry ingredients first? 21:15 I'm adding all my dry ingredients. 21:16 Now, Sis, while I'm dumping in the core meal, 21:18 will you explain what I'm using. 21:21 Well, this is just a precooked yellow cornmeal 21:24 and it's pronounced-- 21:27 Maiz. Maiz. 21:28 There you go. Thanks, Sis. 21:30 She is helping me out 21:31 because she knew I was gonna butcher it. 21:32 I didn't even know there was a precooked cornmeal 21:34 but it's really good. 21:36 And it really, it makes it so nice and smooth 21:39 and that's just one brand that makes it. 21:41 No, we don't get any, you know, 21:43 kickback or money for advertising products. 21:46 We find something we want to share it with you. 21:48 So that's why we do that. 21:49 Well, I mixed it all together 21:51 and then I made a well in the middle 21:53 and now I'm gonna pour it the soymilk in there 21:56 and I like to use the sweetened soymilk. 21:58 Okay. 22:00 And then-- 22:01 So that's the original. 22:02 The original is the sweetened one. 22:04 And do you ever use almond milk? 22:05 That was the canola oil 22:07 and now I'm putting in the pure maple syrup. 22:09 Okay. 22:10 Do you ever use almond milk or? 22:11 Yes. Okay. 22:13 And then I'm putting in the vanilla. 22:16 So it's all, okay. 22:19 I'll put this over here 22:20 and then I'm going to stir it up. 22:23 And now is my skillet on? 22:24 Could you put it on? I will. 22:26 And so it's nice and hot. 22:28 Okay. 22:29 This thickens as it sets. 22:32 So it might-- 22:33 And it doesn't really take that long to thicken either. 22:35 No. It will thicken. 22:36 I was surely surprised at how... 22:41 how fast it thickens and how it holds together. 22:44 And I liked it not to have it too thick either. 22:48 So it needs to pour a little bit 22:50 for a pancake batter. 22:52 And I hope this would be good 22:54 with whole kernel corn in there. 22:55 I was thinking the same thing. 22:57 Some of Mom and Dad's frozen corn, 22:59 if they do they freeze themselves. 23:01 Oh, would that be good. 23:03 Well, sometimes I put a little less soymilk in 23:05 and I've used canned cream corn. 23:08 Oh, I bet that's good. 23:09 Oh, yes. 23:10 Yeah. 23:12 Sometimes just give a little more texture 23:13 when you bite into it. 23:14 Now see how smooth and creamy that is. 23:17 And it thickened up really nice too. 23:19 Yeah, Sis, it does. 23:20 It thickens up really nice. 23:22 All right. Okay. 23:23 So let me turn this down a little bit. 23:25 We will see if this is ready. 23:28 I always like to test it a little bit. 23:30 You know, Brenda, you know, I think I'm gonna do... 23:32 And I just put a little dab of water. 23:34 Yep, it's ready. 23:35 You gonna think I'm gonna do for your grandsons? 23:37 What? 23:38 They love veggie hotdogs. Yes, they do. 23:41 I think I'm gonna slice the veggie hotdogs 23:43 and then make these for your grandsons. 23:45 Oh, they would love that. Oh, my. 23:47 Her grandsons come to my house almost every day. 23:50 They live right by me and I live on a farm 23:53 and so they help me with the animals. 23:55 And they call her Auntie Cida 23:57 and Auntie Cida spoils them rotten. 24:00 She does. They adore her. 24:02 And they help her with the chores. 24:03 Yes. 24:04 Well, I'm teaching them how to cook too, 24:06 and so, they love to help me in the kitchen. 24:09 So I think they would absolutely love 24:11 helping make these, 24:13 because I could have little 24:15 veggie hotdogs already sliced up. 24:16 That's a good idea. 24:18 And then they could put the hotdogs right, 24:19 instead of putting them in the batter, 24:21 they could put them in the pan while the one side is baking. 24:26 What I was also thinking 24:27 because my oldest grandson Michael, 24:29 he dearly loves corndogs 24:31 but he is very allergic to the ones you buy in the store. 24:34 I mean, he had to end up eating-- 24:36 I think it's the die and preservatives they put in. 24:37 'Cause he ended up having to go 24:38 to the hospital in an ambulance. 24:40 You mean, he is allergic to real meat. 24:41 He stopped breathing. 24:43 I mean, it was, no it wasn't. 24:44 No, they are vegetarian hotdogs. 24:45 They were vegetarian hotdogs 24:47 but he can't have the frozen ones for whatever reason, 24:48 but he can eat my homemade ones. 24:49 I was thinking, 24:51 I never tried it in a batter like this making it. 24:52 That would be awesome. 24:54 I bet that would be really good. 24:55 We will try it. 24:56 Maybe we will do it on the program. 24:58 Now see how it's bubbled up. 25:00 So it's ready to turn. 25:01 Oh, those are beautiful. Had done it a little bit... 25:05 Sooner. 25:06 Yeah, sooner and again-- 25:08 Oh, perfect. 25:10 I think that's' perfect, Linda. 25:11 You didn't want any darker than that or lighter. 25:14 I think that's good. 25:15 And there we go. Awesome. 25:17 And we have some plated up for you. 25:18 We just put a little margarine and some pure maple syrup. 25:20 Well, wait a minute. 25:22 We're gonna let Cinda try one of these. 25:23 She is our official taster. 25:25 Well, it's not quite done? 25:26 It will be, look at this, 25:27 you just wait till it just comes out. 25:29 You will touch it just a minute 25:30 and they will be done in a second. 25:31 She is over there. 25:33 Look her mouth is watering waiting 25:34 to see what that taste like. 25:36 She is our official taster, give her a hand. 25:37 And there is some maple syrup. 25:38 Okay, here we go. 25:40 We have some maple syrup over there, Sis. 25:41 You want to try it with the syrup. 25:43 Okay, I'll do it. 25:44 All right, here you go. 25:45 See how fast, it doesn't take these things long at all. 25:47 No, they go up really fast. 25:49 And Melissa got her a fork so this time, Sis, so nice-- 25:53 Thank you, Melissa. 25:54 These pancakes I've made up ahead. 25:56 I mean, we've leftovers 25:57 and they have been good the next day. 26:00 My husband likes to just pop them in the toaster. 26:02 Well, I like to pop them in my mouth. 26:10 That's really good. 26:12 These are really good. 26:15 So you would highly recommend them? 26:17 I would highly recommend them. All right. 26:19 Or as whenever I'm doing a recipe 26:22 and your grandson Jason who stays there, 26:24 he goes, "Auntie Cida." 26:26 I'll say, "Well, Jason, what do you think?" 26:28 "Auntie Cida, this is cookbook worthy." 26:32 I know this is cookbook worthy 26:34 'cause we're always working on the cookbook. 26:36 And Jason and Mike will always test everything 26:39 and they will tell us whether or not it's cookbook worthy. 26:41 Oh, they are so-- he is only nine 26:43 and I mean he is just adorable. 26:46 They are precious. 26:47 Well, Sis, Cinda has another pancake recipe for you 26:50 and why don't you read the recipe. 26:52 These are Mr. Ryan's Almost Famous Pancakes. 27:38 Now I bet you're wondering about the name. 27:41 I was wondering about that. 27:43 What is, why is he not-- 27:44 Who is Mr. Ryan that's everyone want to know. 27:46 Why is he almost famous? 27:49 Well, last week I've already told you that last week 27:52 I was taping a new program for Tiny Tots 27:56 and we were taping cooking with Miss Cinda 27:59 and I had one tiny tot and I was telling, 28:03 asking the tiny tots. 28:04 Now what should Miss Cinda fix in her kitchen next. 28:08 And this little boy Carter Hayes was saying 28:11 "My daddy makes the best pancakes, Miss Cinda." 28:15 And I said, "He does." 28:17 And now his mom happens 28:19 to be my production assistant Suzie Hayes. 28:22 Love her. And so do I. 28:25 And so I said, "Suzie, I want to have those on for Carter. 28:30 I want to do that recipe and Carter's eyes just danced. 28:34 And I said, "Carter, are your daddy's pancakes famous?" 28:39 And he said, "I don't know." 28:41 And I said, "I bet they are almost famous." 28:46 So that's the story. They are famous now. 28:49 So these are actually for Ryan Hayes. 28:54 I made a couple of changes-- The father. 28:56 These are his pancakes but let me tell you, 28:59 we actually made them on the Tiny Tot set 29:02 and Carter was so excited 29:03 because we were making his daddy's pancakes. 29:05 And Ryan is a professor at Andrews University. 29:08 And Carter told us on the program 29:12 that his daddy makes these every Sunday for them. 29:15 And can I tell you what I love about this family 29:18 that their dad Ryan was actually in our Bible stories. 29:22 Yes. 29:24 He played a part in our Bible stories along with his brother 29:27 and their whole family was on the Bible stories, so-- 29:31 But you know that his parents come 29:33 and help with Tiny Tots too. 29:35 Terry and Helen and they are wonderful. 29:38 So-- 29:39 We could just brag on them all day. 29:41 Yeah. 29:42 So first of all we start with the oats and the flour 29:45 and we take hot water. 29:48 Sis, if you could pour some hot water in here 29:51 and we will let this sit for just a minute. 29:54 Okay. The whole thing? 29:57 Yes. Because it thickens up. 29:59 The oats thicken, get a little thick 30:03 when it sits in the hot water. 30:05 So I'm gonna mix that up just a little bit. 30:09 Looking little frothy in there. 30:13 And I'll let that sit. Okay. 30:15 And then, Sis, if you want to put the liquid. 30:19 Now I made a couple of changes. 30:21 I added a little bit of sweetener to it. 30:25 He does not have sweetener in his 30:26 but I like them a little bit sweeter. 30:29 Okay, you want all the liquid in here? 30:31 So just put your agave nectar 30:33 and put your blackstrap molasses 30:35 which I got to tell you, my husband would love 30:38 because my husband loves molasses. 30:41 It's also good for you because of iron. 30:43 I put it in my whole wheat bread. 30:46 Yes, I do too. 30:47 And I love that. 30:49 I got to get that big clump that's already in there. 30:52 I don't want that in there. 30:54 Okay. We'll get that dump. 30:56 Okay, so see how it's already getting thick 30:59 by just sitting here. 31:01 Okay, sister, Linda, you can just start adding stuff. 31:05 I'll mix and you can add. 31:10 The ground pecans and lots of spices. 31:14 And I was surprised when I was putting this together 31:19 I was like, well, that seems like a lot of spices 31:22 but they are delicious. 31:24 Oh, yes. 31:26 Can you turn our skillet on for us so it get hot. 31:27 But they are delicious. I love all the spices. 31:33 They just-- 31:36 Sis, can I just show you this here, Mom. 31:38 I mean, look at there, no, I won't be a tattletale. 31:40 Don't look, Mom, here we go, here we go. 31:43 Because pretty sure mom would say, 31:46 don't be a tattletale. 31:48 Exactly. And don't waste anything. 31:51 Yeah, with five kids we all love, 31:53 we all kept each other in line though. 31:55 Me too. 32:00 Okay, put some paper towels in there, Sis. 32:02 And I will add the rest of our liquid. 32:07 This makes a large batch. 32:10 Well, his kids must really love these pancakes. 32:12 You know, and they eat them all. 32:15 Well, they have three kids, 32:17 Carter and Christiana and Kaydence. 32:20 And so I'm sure you would have to have a lot of pancakes. 32:27 And then they-- 32:28 Let me get a fork for you over here. 32:31 Okay. 32:33 And they smell so good. 32:36 And they said that the way, they said they eat them, 32:41 he kind of does a little bit different 32:43 on Sundays to mix it up for them 32:45 and they will eat it with. 32:46 Their favorite way they said 32:48 was with peanut butter and applesauce. 32:50 So that's how I-- 32:52 Sure, Michael like this, peanut butter and applesauce. 32:55 That's right. 32:56 And sometimes they put syrup 32:58 and sometimes they put carob chips. 33:02 And so they change it up. 33:03 I think it would be really good with the thicken pineapple, 33:06 you know, sauce over as well. 33:09 You know, just take pineapple juice 33:10 and thicken that or-- 33:12 That's why I'm gonna show do that, talk about that. 33:15 You're gonna do that for your pancakes. 33:16 That and that's where, and that's where 33:19 you're getting that I think. 33:20 No, I was just thinking a lot about that stuff 33:22 that would go there with it. 33:24 I would even like a rhubarb sauce. 33:27 Wow. 33:28 Yeah, I think that will be good too. 33:30 I don't know. A strawberry rhubarb. 33:31 I don't know. I think I'm gonna go with-- 33:34 You stick with the peanut butter and applesauce. 33:35 I think I'm gonna go with the Hayes kids 33:37 and do the peanut butter and applesauce. 33:39 This actually needs to sit just a little bit 33:42 because it really needs to get thick. 33:45 And I've made some ahead of time 33:48 and let me show you what they look like 33:50 when we cook them. 33:51 She's got them all ready with the peanut butter on the top. 33:54 See how thick and nice they get. 33:56 And you can tell they are nice and brown. 33:59 It's almost like that, 34:01 like a spice cake, you know, pancake. 34:03 You know, and that's what it tastes like. 34:04 Yeah. It is delicious. 34:06 That's right. 34:08 Well, you know, what else is delicious? 34:09 We have-- We have a savory pancake. 34:12 I'm gonna let Brenda to give you the name of this one. 34:13 Oh, she is gonna let me mess it up for sure. 34:17 It is Arepas de Choclo. Very good. 34:21 And it is a corn based, it's like a corn pancake. 34:24 It's a savory pancake. I think you're gonna love. 34:27 Let me read the recipe for you. 35:24 And this is one of those recipes 35:27 that I had somewhere and I loved it so much, 35:30 I had it in a restaurant and I came home 35:32 and try to recreate it 35:34 and I actually thought it turned up pretty good. 35:36 So I can-- 35:39 It really did. I had one when you-- 35:41 You did? 35:42 Yes, and I loved the sauce on it and everything. 35:45 Oh, I love the spice. 35:46 I like to take the jalapeno sauce 35:49 and I like to double the recipe 35:50 and keep it in my refrigerator for dressing. 35:52 Oh, that will be delicious. I love it on salad dressing. 35:54 If you're making to start a salad, 35:57 oh, it is really good. 35:58 That sounds good. 36:00 So, Cinda, I'm gonna have you 36:02 just put everything in the blender 36:04 and whisk it up and that's all you have to do. 36:06 Okay. And just put all that in. 36:09 And, Linda, we turn this on low, right, 36:11 so this is ready to go. 36:13 And I want to just say one thing. 36:15 There is two brands of the masarepa flour here. 36:20 This is, and what it is, it's a precooked yellow cornmeal 36:24 and we showed you this one. 36:25 This is another brand that you can get 36:28 and but what I-- 36:30 Somewhat lighter, isn't it? 36:31 Well, no, they're still, they're both yellow corn. 36:33 They also come in a white cornmeal. 36:37 I like the yellow just because of the color 36:39 but they taste the same. 36:40 I do need to tell you that it can be difficult 36:43 to find this product. 36:44 I had to go to a Mexican grocery store 36:47 where they sell, you know, Mexican food. 36:51 So some of your specialty shops will carry it as well. 36:54 So I would Google it and find out 36:55 where in your area they have it. 36:57 You can even order. You can order it online. 36:59 With Amazon.Prime you can have it there in the next day. 37:02 So that is not a problem. 37:04 So, Linda, I'm just gonna have you put 37:06 all the dry ingredients in. 37:07 Just help yourself here 37:09 because we are just gonna whip that up. 37:12 And while you are doing that, I will just stir this together 37:15 while you are putting all those dry ingredients in. 37:17 And then we're going to put the-- 37:26 I've already melted the margarine 37:27 in the almond milk. 37:29 And so I'm just gonna go and pour that in 37:31 and if you would take that for me. 37:33 And then, Sis, you can just dump those in there too 37:37 and we will mix those up. 37:39 I can help you with that one, with this here and-- 37:44 You know, and I was thinking that they would be good 37:47 as if you wanted to have like some appetizers, 37:52 you can make little tiny ones. 37:54 Oh, yes. Appetizers. 37:55 Oh, that would be good. 37:57 Because you can make these ahead of time. 37:59 Well, look how I put them on a cookie sheet 38:02 and then, you know, have them mold. 38:04 Let's move these out of the way if we would, Sis, 38:06 and then so they can see. 38:08 I want you to see how fast this thickens up. 38:10 If you can look at that, take a look. 38:12 This is just thickened up beautiful right now. 38:16 And see this, we will turn this to this camera 38:20 you will be able to see. 38:21 And, yeah, there you go. Yep, look how nice and thick. 38:26 That's how you want it right there. 38:28 I'll give you that. Now our skillet is already hot. 38:31 Because I have a nonstick skillet, 38:33 I'm not even gonna use the spray or anything 38:35 and it's on low. 38:36 I just take a fourth a cup of measuring cup 38:38 and I'm just going to put it right there in skillet 38:42 and you can see how I just kind of take 38:44 the back of the measuring cup and kind of just, 38:49 you know, make it round into a nice 38:51 in case it didn't come out just perfect. 38:53 And that sits there. 38:56 And, Sis, go ahead and whisk that up and... 39:00 Well, I was ready. They didn't want to-- 39:02 No, go ahead and just whisk that up. 39:03 And while this is cooking here, you can whisk it up. 39:06 Plug your ears. 39:07 Well, it's really not that loud. 39:10 Yeah, this one is a quieter one. 39:13 Yeah, this is a-- 39:15 Go ahead and yeah, that does. 39:18 Crank it up. 39:27 All right, that's right. 39:31 Now I will tell you that I discovered 39:35 when I was making this, when I made it the second time 39:39 and then the third time is that, 39:41 is that depending on how hot your jalapenos is, 39:44 is how spicy it is 39:46 and also how strong your limes are. 39:49 If your limes are little bit weak, 39:51 you are gonna need little extra lime juice. 39:53 And if they are little strong then you back off on it. 39:55 So a lot depended on how hot your jalapenos 39:58 nacho slices were 40:00 and also how tart your limes were. 40:01 Some of the limes I use weren't really that tart. 40:04 So that, I had to double up my lime juice on those. 40:08 So... 40:09 Oh, that's good. Isn't that good? 40:10 Okay, so-- 40:12 I got to tell you these jalapenos are hot. 40:13 Now, I want to show you, if you can start seeing that 40:16 you can see they're about, 40:18 they are starting to bubble up a little bit 40:19 and I might have gotten these, oh, yeah, 40:23 but the skillet is too hot on this. 40:25 So let me, yeah. 40:28 They look good to me. There you go. 40:30 But this one got a little too hot. 40:31 Hey I am quite ready for you. 40:33 All right, hold on. 40:35 Let me get this here before. 40:39 You want to cook really on low and I probably had this, 40:42 the pan sitting here on the hot fire here too long 40:45 because that is too done. 40:47 Oh, I'll eat them. 40:49 No, we are not doing that one. Oh, yes. I'll eat them. 40:51 These are too done but look at this is the way you want it. 40:53 That's the way, that's yeah. You can take a look. 40:55 See right here this is the way you want it just like that. 40:57 If it's got a little bit of golden on there that's okay. 40:59 But this here is my reject pile 41:01 I'll just tell you that right now. 41:02 That would be Brother Jim's favorite. 41:03 And you know what? 41:05 My husband, he would not let you throw those away. 41:07 He would not let, in my house I would throw it out. 41:09 You know my husband Joe. Yes. 41:11 I mean, he would love that. 41:13 Yeah, he wouldn't let me throw that away. 41:14 In fact, he would walk in then say, "Oh, Brenda, 41:17 thank you for making some special for me." 41:19 He would do. 41:22 Okay, so this is almost done. 41:24 You can see it will spring back just like the other pancakes, 41:27 it will spring back when it's done like that, 41:29 and you can tell that is all ready to go 41:32 and I'm gonna put one over here for Cinda, 41:34 so she can try with the sauce. 41:35 Oh, I can't wait. 41:36 And this sauce is delicious. 41:40 I absolutely would. 41:41 Maybe I should have a little bit more. 41:44 This is really good sauce. 41:47 There you go. What do you think, Sis? 41:50 Well... 41:51 Let's see she's gonna love that sauce. 41:56 And by the way that sauce is supposed to be drizzled. 42:00 You put a lot more sauce in this. 42:04 That's hot. 42:09 She put a lot of that. 42:10 Supposed to be a little drizzle. 42:12 In fact, I have one already plated up for you 42:14 to see right over here. 42:16 And I can, you can see 42:18 I just made some little tomato flowers 42:20 with great tomatoes that are quartered 42:23 and then took a pastry bag 42:26 and put that sauce in the pastry bag 42:28 and cut the end off of one corner 42:29 and just drizzled that all the way down 42:31 and then decorate with a little bit of corn 42:33 and diced avocado. 42:36 And there you go. 42:37 And wouldn't that be good made little tiny ones as appetizers? 42:40 It would. I think that's a really good idea. 42:41 Don't you think that be really cool? 42:42 You could just, you know, pick one up very dainty like 42:44 and pop it in your mouth. 42:46 Oh, good. 42:47 Well, our next recipe is my pineapple pancakes. 42:51 For the pineapple pecan pancakes you will need: 43:25 All right, we are ready to make our pineapple pecans pancakes. 43:31 And these are Jim's favorite? 43:33 No, but he likes them. 43:37 So what's his favorite? 43:40 Just pecan pancakes with maple syrup. 43:45 He likes lots of pecans in it and, you know, 43:48 not even fine they can be, you know, 43:50 just broken half or something. 43:52 He loves pecan pancakes. 43:54 So it's either pecon or pecan 43:56 depending on what part of the world you live in. 43:59 In fact, we used to go, 44:01 he likes pecans so much that when we lived in Texas, 44:05 we would go and there were places 44:07 where there were pecan trees 44:09 and we would pick up pecans that were all over the ground. 44:12 And we picked two or three hundred pounds 44:15 and we gave them as-- 44:16 Really? 44:18 Yes, we had a truck load 44:19 and we gave, we would give them. 44:20 Where was I on that receiving end? 44:22 Pecan is my favorite nut. 44:23 I think I probably brought you some. 44:25 I gave all my family pecans for Christmas. 44:27 Oh, yes. Yes, you did. Yeah. 44:28 Anyways. 44:30 I thought that was recently, Sis. 44:31 No, no, no. We're going back. 44:32 Oh, okay, we are going back. Back. 44:34 Yeah, way back. Where are we going? 44:35 Way, way back. 44:38 Way back. Yeah. 44:39 But it was fun and we enjoyed it. 44:42 We love doing stuff like that 44:43 and it was fun giving it as gifts too. 44:46 So we are gonna mix the dry ingredients together. 44:50 I like giving food gifts. 44:51 Oh, I love it. 44:53 They are gifts of love. They are. 44:55 And... I like giving gifts. 44:57 I love seeing people's faces. 45:00 I make bread like seven or eight loaves every week, 45:04 I mean, there is not that many of us, you know, 45:06 but I still make it. 45:08 And then I give it to different people. 45:10 I'll put it in a bag with some little ribbon or a little note 45:14 or something or a happy Sabbath thing 45:16 and I'll just, I'll just go-- 45:18 I'll usually make it on Friday 45:19 and I'll just have them pass it out and I just love it. 45:22 I just love doing that. Do you know what? 45:24 That mom used to do and she used to have 45:26 all of us share to pass it out. 45:27 She really had a big impact on our lives. 45:31 When I make bread I usually give some to you 45:35 and I give some to my daughter Becky 45:37 and I give some to my assistant Melissa 45:40 and I give some to CQ 45:42 and then the extra loaf goes in my freezer. 45:45 You know truly, 45:46 it is more blessed to give than to receive. 45:48 It really does. 45:49 I would rather give a gift than get one. 45:51 That's right. Me too. 45:52 I love giving gifts and especially it's food 45:54 that I've made and things. 45:55 It's just fun. It's just really fun. 45:58 Well, I've got it all mixed up and now we are going to put 46:01 all the rest of ingredients right in the middle. 46:03 So you can dump whatever in there. 46:07 Your nuts and now for the pineapple 46:11 I do, I have tidbits, pineapple tidbits, 46:15 but you can use crushed pineapple too 46:17 if you just like more of a pineappley flavor. 46:21 So I'm getting it started 46:22 here for you and you got to finish up. 46:24 You drained off all the juice. 46:25 I drained off all the juice. Thank, Sis. 46:27 Because if you added the liquid it wouldn't that kind of-- 46:30 It would, yeah. 46:32 Change your liquid dry ratio. 46:33 Unless you didn't put any soymilk 46:35 and you just put the pineapple liquid in there. 46:37 Bring that back. 46:39 Oh! One pineapple. 46:41 A pineapple stuck in there. All right. 46:44 All right, we are gonna whisk this together and it's my-- 46:48 Can you turn my burner on for me? 46:49 I can. 46:51 And just low. 46:52 So is it a thick batter or? 46:55 It thickens up as it and especially as it sits, 46:59 it thickens up. 47:02 So this is and this is, usually I make it like, 47:06 sometimes I'll put a little bit thicker 47:08 and I'll do it with my waffle iron. 47:10 Have you girls, I have not been able to make a pancake batter 47:13 that I can make the night before 47:15 and it would be ready for breakfast the morning. 47:18 Because if I do that it's all either, you know, 47:20 too thick or it doesn't rise nice. 47:25 Well, what works for me 47:26 as I mix up all my dry ingredients 47:28 put it in my bowl and then I just-- 47:31 Oh, just don't add 47:32 the wet ingredients until you are ready. 47:34 You don't add the wet. I've done that too. 47:35 I just wondered if you had a secret 47:36 for doing to get it all ready. 47:38 No secrets. 47:41 We share all our secrets, Sis. 47:44 We can't have any. 47:46 That is fun though 47:47 because we'll call each other up and say, 47:49 you know, I found this or I found that. 47:51 You know, I tried this today and you have to try this. 47:53 Okay, see how it got thick. 47:55 Yes, it did. Oh, yeah. 47:56 Okay, now I need a little measuring thing. 47:58 Measuring cup. Yep. 48:00 Okay. All right. 48:01 What if we put it in that milk bottle? 48:03 Oh, I just saw it at the corner of my eye 48:06 that Melissa ran to the kitchen. 48:09 Yes, so I and just so give this a little bit more. 48:12 How I test my skillet-- 48:14 Oh, hold on. 48:16 Is I just get a little bit of water 48:17 and I go like that and if it sizzles it's ready. 48:21 And here this is ready. 48:22 Thank you, Melissa. 48:24 And if you have a really nice nonstick pan like we do here, 48:28 you don't have to use the spray or oil. 48:31 But keep it low. 48:32 As I found out that I, you saw how I burned my corn cake. 48:36 We will just make some little ones. 48:37 Sometimes I make them a little bigger 48:39 but we will just make them smaller today. 48:45 Now for the sauce, I take the pineapple juice 48:50 and if you like it sweeter, you are gonna need to pour it, 48:54 get some sweetened pineapple juice. 48:56 So you don't use the juice from the drained fruit? 49:00 You can. 49:02 You can? Oh, really. 49:03 But you can also buy just pineapple juice in a jar. 49:07 I've also done this. 49:08 I've taken a can of pineapples, you know, 49:11 pineapple like tidbits or whatever 49:13 and I put it in my blender and blended it 49:16 and it comes out like an applesauce type thing 49:19 and then all I've done is heated up and that's it. 49:22 Otherwise you can take your pineapple juice, 49:24 you can put a little maple syrup in it 49:26 unless you use a sweetened pineapple 49:28 and then you take like to one cup 49:30 you use like one tablespoon of cornstarch to cold water, 49:35 mix it up and when you heat your juice, 49:37 you stir in the cornstarch, the slurry that you call it 49:42 and just stir till thick. 49:44 But if you don't want to go through that 49:45 just put the whole fruit 49:46 and everything in your blender, blend it up. 49:49 It comes out like a thick apple sauce. 49:51 You know, my good friends Tom and Gwenn Hannah 49:54 are from the Bahamas. 49:55 I was speaking down in Florida recently 49:57 and they flew over from the Bahamas 49:59 to be there with us and my husband was with me. 50:01 And so after I was done speaking for the weekend, 50:05 we had Sunday together, just to be together. 50:07 It was awesome to spend the time together for friends 50:09 and we met at a restaurant in Florida that was amazing. 50:12 They had a similar pancake and they served it with 50:16 all kinds of fresh fruit all over it 50:18 and just bananas and pineapples 50:21 and blueberries and raspberries and strawberries. 50:25 It was so, it was just piled up and then they had that 50:28 nondairy whip topping on the top. 50:30 Oh, it was that good. 50:32 My mouth is watering just thinking about it. 50:34 So I'm getting ready 50:35 to try this one after the program for sure. 50:40 But Tom and Gwenn are two of my friends 50:43 I want you girls to meet. 50:44 You will love them. 50:47 And see they do up so nice and now these pancakes 50:52 whatever I have left, my family eats the next day. 50:56 I just put it on a plate when it's cooled 50:59 and I cover it with some kind of saran wrap. 51:01 Like a snack. 51:03 Putting in lot, no, I put it in refrigerator 51:05 and then they will stick it even in the toaster. 51:07 Don't mess that one side, Sis. 51:08 You don't look at that one, Linda. 51:09 Yeah, don't trust us, remember that one. 51:12 Do you know what I do? 51:13 I make them ahead of time 51:14 and I put them in single baggies 51:18 and then I pop them in a toaster. 51:20 Yeah. 51:21 Put them in the freezer and that way 51:23 I can just grab one and pop in the toaster. 51:25 Well, here's some that we already have plated up 51:27 with the pineapple juice and it's thickened. 51:28 Oh, that's thickened a bit. 51:30 Nice sauce and garnish with pecans 51:32 and strawberries and that looks... 51:34 And you could even sprinkle some blueberries on there 51:37 to make it look good. 51:38 That is, put some bananas on there too. 51:41 It looks delicious. 51:43 Well, my sisters and have six different cookbooks out, 51:46 all vegan vegetarian cookbooks and right now we would like to 51:50 show you how you can get all six of them. 51:54 If you've enjoyed the recipes you've seen today 51:56 and would like to purchase your own copy 51:58 of one of their cookbooks 52:00 including their new cookbook "Cooking with Kellogg's" 52:03 you can write to 3ABN, P.O. Box 220, 52:06 West Frankfort, Illinois, 62896. 52:10 That's 3ABN, P.O. Box 220, 52:13 West Frankfort, Illinois, 62896. 52:16 You can call 618-627-4651. 52:20 That's 618-627-4651 52:24 or if you would like to contact the Micheff Sisters 52:26 for speaking appointments or concerts, 52:29 you can do so at their website at micheffsisters.com. 52:32 That's M-I-C-H-E-F-Fsisters.com. |
Revised 2016-04-14