Today Cooking

Three Angels Broadcasting Network

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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.


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Revised 2016-04-14