Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016042A
00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:07 Hello and welcome to our 3ABN Today cooking program. 01:11 We are the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:15 And they are not Cinda, I am. That's right. 01:21 I don't know what Mom and Dad was thinking, 01:23 Linda, Brenda, Cinda. 01:24 We have two brothers Jim and Ken, so... 01:26 Actually, Mom wasn't thinking, Linda named me. 01:30 Oh, wow, there you go. Don't you remember? 01:32 But who named me? Me. 01:34 Oh, wow, there you go. You weren't born yet. 01:37 Oh, that's right, 'cause they are so much older than me. 01:41 Oh, we're not. 01:46 Okay. Maybe Linda named us both. 01:48 Totally, I miss that one. Maybe Linda named us both. 01:53 You did, your true story though, 01:54 you did name me, right Linda? 01:56 There is... I did. That's a true story. 01:57 There is a reason for all this fun though. 02:00 Why don't you share, Brenda, there is a reason. 02:02 We are so excited, because today's program 02:05 we're having a big sale-- 02:07 Yay! 02:08 Our 3ABN Kids Network. 02:12 And we're so excited, our new network 02:15 just for children 24/7 Christ centered programs 02:19 for children. 02:20 And this will air around the world. 02:23 We've already launched on the internet. 02:24 So you can just go to 3abnkids.tv, 02:28 and you can watch it. 02:29 You can download the 3ABN app, 02:31 and on your android phone or your iPhone. 02:35 And just go to your app store, download it for free, 02:37 and you can watch on your iPhone 02:39 or your iPad, your computer, anywhere in the world 02:42 24/7 Christ centered programs for children. 02:44 And we'd like to encourage you to, 02:47 maybe have a bake sale, programs car wash, 02:50 fund raising event to help support 02:52 our Kids Network. 02:54 We're... 02:55 In fact, that's why we're doing this program, 02:57 because we want to give you ideas... 02:59 That's right. 03:00 So that you can have your own bake sale 03:02 and help us raise funds for the Kids Network. 03:05 Isn't that a great idea? I think it's a great idea. 03:08 Can you imagine, if everybody would just have one bake sale, 03:11 we'd have all the funds 03:13 we needed to build our new studios, 03:15 which we are wanting to build in Collegedale, Tennessee. 03:18 And we want to have our own studios 03:20 where we can just be producing programs or, 03:23 you know, 24/7 to supply that. 03:25 Of course, we're going to be working around the clock 24/7, 03:27 but all week long, we would be producing programs 03:31 just for children, Christ centered programs. 03:33 So we'd like to just ask for your support 03:36 in helping us do that. 03:37 And I think that you would... 03:39 We've given you lots of ideas today 03:41 of things that you can make for you bake sale 03:43 to help us out. 03:45 So we're going to get to see them? 03:46 Yeah, let's show them right now. 03:47 Yeah, that's all, let's show. 03:49 What we're going to be showing you how to make today. 03:50 That's right. 03:51 And starting off with chunky cherry-berry granola. 03:55 Now that's a mouthful. 03:56 That sure is, but it looks good. 03:59 Salted caramel cupcakes. 04:03 I did taste those, sis, those were delicious. 04:05 We're going to have lemonade cake. 04:08 That sounds like a big sale. That's a bit crunchy. 04:09 Yes. And orange poppy seed muffins. 04:13 Wow, that's good. 04:15 And then, we have pumpkin spice scones. 04:20 And just about anything with pumpkin in it 04:23 is one of my favorites. 04:25 I just can't go wrong with pumpkin. 04:26 And you could eat it anytime of the year. 04:28 That's right. 04:29 So these will just give you a few ideas of things 04:31 that you can bake. 04:32 And you could come up with some of your own ideas, 04:34 and even send us some more ideas 04:35 we could share. 04:36 Actually, you know, 04:38 it would be really, really fun... 04:39 What? 04:41 Is when you have your bake sale, 04:43 send us pictures of your bake sale. 04:45 Oh, would you please? 04:46 And then our next cooking show, maybe we can air those. 04:48 Oh, that would be great. 04:50 We could show all of your bake sales together, 04:51 that would be awesome. 04:53 Awesome. 04:54 Well, our first recipe, Linda, you're going to show them 04:57 how to prepare your chunky cherry-berry granola. 05:01 Well, can you read the recipe for me? 05:03 Oh, my, I'll be happy to. 05:28 Now that's very, very simple. 05:30 Okay. You know what? 05:31 I just like saying... 05:33 I'm going to change places with you, sis, you come here. 05:34 Berry cherry-berry. 05:35 I know, that's just fun to say, isn't it? 05:37 It will be a tongue twister. 05:39 Okay, sis, to start out with, 05:41 I want you to put all your liquids in. 05:43 Okay. 05:44 And the only thing 05:46 we're not going to add right now is the cherry... 05:47 This is the bowl you gave me. 05:48 We might, maybe I should have Brenda do it, 05:50 'cause she loves to get 05:51 little bowls with lot of liquid. 05:57 All right, we have the oil and the vanilla. 06:01 You might notice that 06:03 we gave you a bigger bowl this time. 06:04 Oh, well. 06:06 My assistant Melissa, 06:07 who helps us here in the studio, 06:09 and really actually organize with all our cooking programs. 06:12 She took care of me this time says, 06:14 she got you a bigger bowl. 06:16 Well, thank you, Melissa. Let me have some agave nectar. 06:19 And, well, you can leave that little bit, well, that's okay. 06:22 You want it? 06:24 Till then just whip it up. 06:26 I guess you can put it in. 06:29 It's a woman's prerogative to change your mind, you know. 06:31 Yeah. You know, so. 06:33 So while she is whipping that together, 06:34 you will see how easy it is to make this granola. 06:39 Okay. 06:40 You're going to get your gloves on. 06:41 I'm going to get my gloves on. Little bit flour on it. 06:45 But that get it on you? 06:48 You know, if you did, I'm fine with it. 06:50 Just roll with it. 06:53 Wow, not going to hurt my feelings at all. 06:55 Well, I won't do it on purpose. 06:57 That's for sure. I might. 07:01 That's why I'm standing over here, you notice that. 07:03 You know, actually I just spent a whole week of baking 07:07 at my brother Ken's youth camp. 07:10 Ken Micheff, Pastor Ken... 07:13 At Camp Au Sable, Michigan. At Camp Au Sable, Michigan. 07:16 And I had the most incredible team 07:18 that I was able to work with, 07:20 and we made granola, and we made bread, 07:21 and sweet rolls and all kinds of... 07:23 How many breads did you make in one day, 07:24 'cause I remember you where I talked to you 07:26 that first night, I couldn't... 07:28 I think it was... 07:29 well, for the week, 07:30 we made about 250 loaves of bread. 07:33 That's a lot of bread. And okay. 07:34 I want to know one thing. 07:36 My husband says, and I agree with him 07:39 that Linda makes the absolute best cinnamon rolls 07:43 in the world. 07:45 She made like a thousand of them 07:46 and never brought me one. 07:48 Uh-huh. Oh, oh. 07:50 Seriously. True story, not talking to her. 07:54 Well, anyways, I had an incredible team. 07:56 I had a guy that was over six foot tall 07:59 and his name was Nick, and then I had Dalsi and Lisi. 08:03 Well, I would get all mixed up with their names, 08:06 so I called Nick honey. 08:08 Because that we're making sweet stuff. 08:10 And the girl, one other girl Dalsi, 08:11 I call sweets, and Lisi, I called candy. 08:15 And so that became their names and they... 08:17 Candy, sweet and honey. Can't better that. 08:20 One thing about these incredible young people, 08:22 you would not believe this. 08:24 When we were cleaning up, we had a mess in the bakery, 08:26 and we had the bakery bowl that was all mess, 08:29 and it need to be cleaned up. 08:31 And they had worked so hard, I told them, I said, 08:33 "Now you go and you go rest, 08:36 and I'll stay here and clean up." 08:38 And honey, who is really Nick, but I called honey. 08:42 He looked at me and he says, 08:43 "Oh, no, we wouldn't leave you with this mess." 08:46 He picks the bowl up, and he goes in 08:47 and washes this huge big bowl. 08:49 Another one grab the broom, another one grab, 08:51 started cleaning counters. 08:53 These kids are incredible. 08:55 That's awesome. I love them. 08:57 It was a privilege to work with them. 08:59 Okay, here comes the easy part. 09:01 We're going to put the 16 cups of granola. 09:03 And for the record, Linda does go up every year 09:05 for our brother to teach his bakery staff 09:09 how to make bread and how to, you know, bake. 09:11 Yummy. 09:13 And then I'm going to put coconut in it. 09:14 Now you notice, I'm going to leave the salt out of it, 09:18 'cause you don't really need it. 09:20 And so I'm leaving the salt. To me you need it, sis. 09:22 For me. Oh, well, you won't need it. 09:24 I will salt it, yeah. Yeah. You won't need it. 09:27 This cherry-berry mix, 09:29 we don't put in until after it's all baked. 09:31 Oh, really? Yeah, you just mix all. 09:33 Any dried fruit that you want, you put it in there... 09:36 Oh, probably 'cause it would make it too hard. 09:37 Yeah, it would make it too hard, 09:39 you don't want to bake that part. 09:40 So, now slowly pour your mixture here. 09:43 I'm busy. I'm little busy. Well, she's busy eating. 09:46 So slowly pour that in here. 09:49 All right. 09:50 And we like it chunky, 09:52 so we're going to show you how to make it chunky. 09:54 Okay, ready. Yup. 09:55 Okay, all right. Slowly pour it. 09:58 You're afraid I was going to spill that on you, 10:00 not were you? 10:01 Well, I wasn't real positive. But where was your faith? 10:06 Well, see, I wouldn't have done that to you. 10:10 Okay, I think, yeah, 10:12 you can let me get this stirred up 10:13 and then we'll add a little bit more. 10:16 Okay, you can put a little more in now. 10:19 Probably put the rest of it in, I guess. 10:21 Go ahead. Yeah. 10:23 We're going to just stir it. 10:24 Now if you're not concerned about 10:26 being technically vegan, you could use honey 10:29 instead of the agave nectar, right? 10:31 I actually use honey at home, because of the healing in it, 10:34 you know, it's like, it's so good 10:36 when you have sore throats 10:37 and all kinds of stuff like that. 10:39 So I use honey. I use honey because... 10:40 It's a good medicine. 10:42 My husband is a bee master, he has lots of hives. 10:45 You have to spray this. 10:46 No. No. 10:48 Okay. You don't spray it, this is... 10:49 you're just... I'm making clunks out of it. 10:51 That's what... What you're making? 10:53 Clunks, chunky clunks. Clunky clunks, okay. 10:56 Clunk, clunk. 10:57 Clunk, clunk, and cherry, very cherry-berry. 11:00 Okay. Well, I like this. 11:02 Our tiny tots would love this. Yeah, they would. 11:06 Didn't you make this, sis? 11:08 For the tiny tots? Yeah. 11:09 No, but I should for, when we tape again. 11:12 Now if I do this all night, I'm going to just... 11:15 I'm not going to pack it in there very much. 11:18 I'll have two or three trays, and I put it in my oven 11:21 like about 200 degrees and by morning it's done. 11:24 Let's get a good close up of these clunks. 11:30 You can see how she just leaves big clunks there. 11:32 Yup, there it is. And this is all you do. 11:36 And then you just bake it 11:38 and then you add your dried fruit, 11:40 you can even put dried apricots in it, 11:42 whatever it is that you like. 11:44 It's very easy and if you notice I used... 11:46 It's good, I like this. 11:47 Apple juice helps to make it sweet too. 11:50 And then, Cinda, wrap them for our bake sale, so nicely 11:54 and this is our granola right there. 11:56 And it's all done and ready to go. 11:58 And it makes a neat breakfast. 12:00 One of the good thing about this 12:02 is that you can put it in the freezer. 12:04 That's right. And it will keep... 12:06 Oh, that's a good idea. 12:07 You know, I padded in a freezer for maybe six months 12:08 and I wrap it really good, 12:10 and I put it in the freezer and it just, 12:12 you bring it out, and it's just like fresh. 12:14 You know what, sis, this would be good 12:16 to take almost every Sabbath afternoon. 12:19 My... 12:21 We'll take Brenda's grandsons and go hiking 12:24 and this would be a great, great snack 12:27 for when you're hiking. 12:28 Oh, that would be. Okay. 12:30 Well, something else that it would be 12:31 a great right idea for your bake sale 12:33 is send us salted caramel cupcakes. 12:37 Let me read the recipe for you. 13:43 And I want. 13:47 I love salted caramel. Oh, I just love that. 13:52 Of course I love things, I love salty taste of stuff too so. 13:56 Okay, let's get started. 13:59 I'm going to get Linda started first, 14:01 I think with the frosting. 14:03 So, Linda, I've already put your vegan margarine in here, 14:05 so you need to melt that, 14:07 that might help if we turn the heat on. 14:09 Yeah, that would help. 14:10 So and then, then you will add your dark brown sugar. 14:15 When this melts? 14:16 You can add it now if you want. 14:19 I want. And your sea salt. 14:22 I want, she wants. 14:23 Your sea salt and your almond milk. 14:26 Your glove smells wanting. 14:28 And leave your vanilla, okay. 14:30 But I can put the milk in. 14:32 Yes, Ma'am. 14:34 So you're going to mix, 14:35 you're going to let this melt... 14:37 Let this melt. 14:38 Bring it to a boil, and then you're going to let it simmer 14:42 for like three minutes until 14:46 and then let it about three minutes. 14:48 Don't do it too much, because then it gets too hard 14:51 and you're going to have a hard time, 14:53 because then we're going to take it. 14:54 Then you make candy. Yeah, then you make candy. 14:57 We're going to mix it with some powdered sugar 15:00 to make our frosting, okay. 15:01 So go ahead and get that. So when do I add the vanilla? 15:03 Not until you've sim... 15:05 you need to cook it for three minutes. 15:07 Not till you tell me, right? 15:08 Oh, that's a good plan, not till I tell her. 15:10 That's right. Then I'll get it right. 15:12 Okay. So, sis... What I'm doing over here? 15:15 Oh, I got a special job for you. 15:17 I will agree to that. 15:19 You can help me take all the dried ingredients. 15:23 Okay. And let's put it in this bowl. 15:27 And... This thing here... 15:31 All the dried ingredients. Okay. 15:33 Now while I'm stirring this, 15:35 you can take all the wet ingredients 15:37 and put it in this bowl. 15:38 All right. And let me stir this. 15:41 Let's do a little wire whisk. 15:44 And I'm just going to mix this up. 15:45 The wet ingredients in this bowl here? 15:47 Oh, no, Ma'am. Oh. 15:48 I tell you what, what was she doing? 15:53 Well, you didn't say which bowl. 15:54 Did she say which bowl? Now come on, help me out here. 15:57 Did she say which bowl? Did I mess up? 15:59 I was just stirring my stuff over here, so I'm not sure. 16:02 Because I still love you. 16:03 Well, that's correct. Okay. 16:05 Okay students... Yes. 16:07 Am I supposed to leave this over here? 16:09 You need to pay attention to the teacher. 16:11 We're going to have a test on this later. 16:13 Oh, do we have a test? So you need to watch, okay. 16:17 Okay. I'll watch it. 16:18 And I'm watching you. 16:20 Okay. Mix all... 16:22 Put the wet ingredients in here. 16:23 Okay. Okay. 16:25 That's where I'm going with that. 16:26 And you gave me a little bowl. 16:27 Well, I'm probably going to say... 16:31 Let's see if she passes this test. 16:34 Okay, I'm just blending our dry ingredients. 16:38 And I'll make a little well 16:40 and you only need a wire whisk to make these. 16:44 There's our vanilla and our applesauce. 16:48 Okay. And then... 16:52 There you go. 16:54 And then I'm just going to whisk this up and mix this up. 16:59 Oh, you know what, sis, 17:01 if you could get the muffin tin over here... 17:03 Okay. And put the liners in them. 17:05 I'll do it. 17:10 And all you do is blend this up now 17:14 and you don't have to do it. 17:18 You don't have to whip it with electric mixer, 17:21 you can just... so this is really a fun recipe 17:24 that you can get your kids to do with you 17:27 especially in middle... 17:28 Any time you have a fun, it's in the kitchen, it's... 17:29 Exactly. 17:31 And especially little kids, 17:32 because you don't have to worry about them 17:33 getting the, you know, 17:35 electric beaters in their fingers and stuff. 17:36 So this would... But you know, even big kids... 17:38 Or getting egg with-- 17:40 some to taste that we know egg on it. 17:41 That's right. 17:43 Even big kids, I'm telling you, 17:44 not just the little ones at my... 17:46 I was, you know, my grandson, Michael and Jason 17:49 would spend a weekend with me. 17:50 And I was asking them, what I could do? 17:51 I was going to take them to the aquarium or something. 17:54 I said, you know, which I do. Oh, that sounds fun. 17:55 Well, Michael said, "Grandma, what we'd really like to do 17:59 is could you teach us how to make a pie? 18:02 We want to make that blueberry crumb pie we love. 18:05 Would you teach us how to make that?" 18:06 And that's what we did, we spent the afternoon 18:08 learn how they... 18:09 and then they want to make a different pie crust. 18:10 And so, yeah, we made two different pie crusts. 18:13 Do you know that when I've gone on a trip, and when I got back, 18:20 Jason, I mean, no, Michael, he comes to me and he says, 18:24 he goes "Aunty, I have to show you 18:26 what grandma taught me." 18:28 He said, "Do you mind?" 18:30 He said now, "Do you have blueberries 18:33 and do you have this kind of flour, 18:35 and do you have some vegan butter, 18:38 vegan margarine?" 18:39 And I said, "Yeah." 18:41 And so I got all the ingredients 18:42 out for him and he made me the crumb pie. 18:45 He did. It was delicious. 18:48 Really? Oh. 18:49 It was fabulous, he did a awesome job. 18:51 You didn't tell me. I didn't help him at all. 18:52 Oh, that's amazing. 18:54 So he... I never helped him at all. 18:56 And Joe, my husband comes home. 18:58 And he goes, "Uncle Joel," he goes, "Look what I made?" 19:02 And Joe goes, "Boy bad, this is awesome." 19:06 And Joe ate the whole piece. 19:08 Wow. It was really good. 19:10 That makes me feel so good. What do I do over here teacher? 19:12 Oh, turn your, turn your... Now turn down to a simmer. 19:16 Oh, no, no, keep stirring. Oh, stir it. 19:18 I'm supposed to do two things at once. 19:20 I need... Okay. 19:22 Now what? 19:24 Okay, now you want three minutes. 19:25 So... 19:26 Three minutes, how do I know when three minutes is? 19:28 Just start counting. Count to 63 times. 19:31 Thanks. 19:33 That's part of your lesson. Can you count to 63 times? 19:36 Sure. You know what? 19:38 Melissa is off camera, 19:39 she's going to give you the signal 19:40 when the three minutes is up. 19:42 Oh, bless her. See... 19:43 Okay. I love her. 19:44 Melissa didn't wanted us to show her on camera, x 19:46 but I tell you what, she is just amazing. 19:48 This is what you're going to do, 19:50 you're going to fill the muffin tins. 19:51 Okay. 19:52 Two thirds of a cup full, so about like that. 19:55 Okay, that's good. 19:56 Melissa, could I have a little spoon please? 19:58 Okay, so you fill that. I'm going to put this in. 20:00 Now let's see. 20:02 It's not bubbling like it was, is that okay? 20:03 Oh, well, then you got x the heat down, you see that? 20:05 You said, turn it down real low. 20:06 Hey, I heard that. 20:08 There you go. 20:09 So you're going to let that just simmer for just a few... 20:13 It's almost ready. Let me get my spoon. 20:17 And about one more minute. 20:22 That's what gives you that good caramel flavor, 20:26 when you cook it like this. 20:27 So you're making homemade caramel. 20:30 Yes. 20:31 And so then we're going to have to let this cool. 20:35 So I really... what I'm going to... 20:38 I'm just going to tell you how to do this. 20:40 So then what you will do, I'm going to step over here. 20:44 What you're going to do is you're going to take 20:46 some powdered sugar and you're going to... 20:52 after this cools, let this cool, 20:54 and if you cook this too much, it will harden. 20:57 And then you're going to have more like a fudge. 20:59 And so you don't want to do that. 21:01 Well, that's not a bad thing. Fudge is pretty good. 21:07 I don't like fudge, but my husband does. 21:08 I was going to say, you don't need it anyways. 21:10 Yeah, but I like, my husband likes it. 21:12 And then what you'll do 21:13 is you'll pour that cooled syrup over here 21:16 into your powder sugar and blend it up 21:18 and then you can frost your cupcakes. 21:20 And I have made some already for our bake sale 21:23 and for four dollars, I will give you a cupcake. 21:27 Ah how about that. 21:28 Now how are you going to do that, sis? 21:30 That's right 'cause we're raising money 21:31 for our Kids Network. 21:32 That's right. 21:34 And so you can see what they look like. 21:35 Don't they look delicious? 21:36 And she's even got the price tag there. 21:38 There you go. 21:41 Well, our next recipe is my lemonade cake. 22:13 Well, before I get started on my lemonade cake, 22:17 Cinda, you notice that you need to say 22:19 one more thing about your recipe. 22:21 I did, I forgot to tell you 22:22 that the salted part of the caramel. 22:25 And I take coarse sea salt, 22:29 and I want to show you what it look like. 22:33 See, how it's big chunks and I take that... 22:37 Hey, we use that in Michigan to melt our snow. 22:43 Well, I know when we were little 22:45 we used that to make homemade ice cream, you know. 22:48 Oh, we did. 22:49 Yeah, we changed that all kind of use, 22:51 sprinkle that on the ice. 22:52 Yes. Yeah. 22:54 Do you put that on top of your cupcakes? 22:55 Well, you sprinkle this on top of the cupcakes. 22:57 Yeah. And that's the... 22:58 That gives you the salted sweet taste. 23:01 Yeah, it's delicious, so try that if you... 23:04 Pretty good. 23:06 If you've never tried it, don't turn your nose up, 23:07 because just give it a try. 23:09 Well, and... 23:10 Unless you can't have salt. 23:11 And that flavor though is so popular... 23:13 If you can't have salt, leave it off. 23:15 Yeah. 23:16 But that flavor sweet and salty is so popular now. 23:18 Everywhere you go, 23:19 people are doing variations of a sweet and salty dish, so. 23:22 Like my mother-in-law, she can't have salt, 23:24 so she can go ahead and turn her nose up. 23:28 Well, you shouldn't turn your nose up, you just can have it. 23:31 Well, let me tell you about this won't turn your nose up, 23:33 it might awaken your taste buds up, 23:35 because it's a lemonade cake. 23:38 It sounds refreshing. Oh, it's a lemonade. 23:39 You know, that's fitting for our bake sale, 23:43 because instead of a lemonade stand, 23:44 we're having lemonade cake. 23:46 A lemonade cake, 23:47 and when you have your bake sale, 23:49 go ahead make some lemonade and... 23:50 Do it both. 23:52 And sell your lemonade too, that's a good idea. 23:54 See, there you go. Yeah. 23:55 All right. 23:57 So we're going to start. Linda, you're going to... 23:59 We have our margarine over here, 24:01 you're going to add the sugar, and you're going to 24:02 just make that nice, light, and fluffy. 24:05 Fluffy. Yes. 24:07 And, Cinda, what you're going to do 24:08 is you can go ahead and make up the glaze. 24:11 You're going to just stir, 24:13 you're just going to stir that lemon juice. 24:15 It's just fresh lemon. Is this, this is fresh? 24:19 That's fresh. 24:20 You want to try it. 24:23 She's going to try it. 24:26 Ooh, that is fresh. 24:29 The real lemon and it's fresh. 24:31 I can't wait till it's mixed with the powdered sugar. 24:36 And, Linda, you can just whip that up, you can... 24:38 yup, get busy, get serious about that. 24:44 Okay, while she's getting serious about that, 24:47 I'm going to add our dry ingredients, 24:50 the baking powder, and cornstarch, 24:56 and the salt to our flour. 24:59 And the cornstarch takes the place of the egg 25:02 that most people would put in the cake. 25:05 So that's what we're going to do here. 25:08 How is this doing? 25:09 That's doing pretty good. Am I done? 25:12 No, you're not done. 25:14 But now you can turn it down a little. 25:17 Yup, now you can turn it down. 25:19 I'm just mixing together the cornstarch baking powder 25:23 and salt. 25:24 And then I'm going to start adding 25:27 a little bit of this to that. 25:30 And you just alternate your dry ingredients 25:33 with your wet ingredients. 25:35 And so I'm just going to add a little of that. 25:36 Well, that... 25:38 this is straight lemon juice here. 25:41 And just going to add, 25:42 while you just keep on doing them. 25:44 I'm going to throw in my lemon zest as well 25:48 and have that on there. 25:50 Lemon zest adds just a good taste to it. 25:53 It does, so we're going to just put at little bit of that. 25:57 It was really funny, I wasn't doing my best 26:00 at teaching this last weekend, 26:01 and I told them to put lemon zest in, 26:03 but I forgot to tell him what lemon zest was. 26:06 So I came back in there 26:08 and he was grating the whole lemon. 26:11 And put it in there, and I said, 26:13 "Honey, what are you doing?" 26:15 I said, "I'm so sorry, I didn't tell you about it." 26:17 And I tell you what, it turned out to be 26:20 the best poppy seed lemon muffins. 26:24 Wow, really? So may be... 26:26 Maybe he's on to something. I think he did. 26:29 Hey, sometimes, you know, 26:31 you make a mistake in the kitchen, 26:32 you just turn it into something good. 26:34 That's what mama always taught us. 26:35 That's right. 26:36 She said, if there's a disaster, 26:38 don't look at it as a disaster, 26:39 look at it as an opportunity to create. 26:43 That's right. And create something new. 26:44 She's right. She's right. 26:46 But now I've got x my lemon juice in there. 26:48 I've incorporated that, and I've got my lemonade 26:50 right here. 26:51 And we're just going to add a little more flour 26:54 and just add, alternate those right here. 27:00 This is something 27:01 that your kids would love to do. 27:02 You could have them holding them extras, 27:04 there's no reason why in the world they... 27:05 You could have one doing the dry ingredients, 27:07 one doing the wet ingredients. 27:08 That's true. 27:10 As long as I didn't stick the finger in there. 27:12 That's true. 27:13 And I'm here to tell you that this is a whole lot better 27:17 when you mix it with the powdered sugar. 27:22 It is. 27:24 You know, Cinda was talking about 27:27 how my grandsons were baking with you. 27:29 I want to tell you... Oops. 27:30 What? 27:32 She doesn't know, I got some on her apron. 27:35 Yup, you did. Oh, well. 27:36 Okay, we won't tell anybody, right? 27:39 Cinda is one of the best aunties 27:41 my grandson could ever ask for. 27:43 She does not only cooks in the kitchen with them 27:46 and swims with them, takes them boating... 27:49 She doesn't mean that I'm not a good auntie. 27:51 She just lives far away. Yeah. 27:53 That's right. She's an auntie too. 27:54 But even if I did look close, 27:57 she would still be the better auntie, 27:58 because she's the one that's going to get out 28:00 and do anything fun. 28:01 Anything. 28:03 Let me just share with you what she just did... 28:04 But I cleaned her house for a while she did it. 28:06 Oh, that would be nice. 28:08 When are you moving? 28:10 Well, see... 28:12 My daughter and her husband and grandson, 28:14 they live in the same town. 28:16 We live a mile from them. 28:17 So they get to be together all the time. 28:19 And Cinda recently took them on a high ropes adventure thing 28:23 that scared me to death. 28:25 I can't believe 28:27 and Cinda went with them and did it. 28:28 I mean, it was amazing. 28:30 In fact, you got a couple of pictures 28:32 we should show here. 28:33 Oh, it was so fun. 28:35 It was so fun. This is up there with Michael. 28:37 And now look at him, he is... 28:39 Looks like he's walking on a rope. 28:41 Oh, it... And... 28:42 And Jason, they have logs like... 28:45 And this is way high up in the trees. 28:49 So this isn't like a small little thing, 28:53 this is serious ropes course and they loved it. 28:56 That's why I'd rather clean the house. 28:58 You have to have a lot of upper arm strength, 29:01 you have to have a lot of coordination, 29:03 and you have to have leg strength too. 29:05 But they did it. 29:06 I mean, they really did a good job. 29:08 Can I just share this with you guys? 29:10 I was actually in Michigan 29:12 when Cinda sent us the pictures of all of these 29:16 that you just saw. 29:17 And I was like, "Oh, no, oh, no, 29:19 I could never do that." 29:21 And our mom said, "I would do that." 29:24 Yeah, and she would. Yeah. 29:25 Yeah, she would. 29:27 She's in her 80s and she said, "I can do that." 29:29 And she would. And she would. 29:30 Yeah. Yup. 29:32 It just blew me away. 29:34 Yeah, because... She loves adventure. 29:37 And then we took them waterskiing. 29:39 And they both got up on skis, and now I'm going to teach them 29:43 how to slalom, so. 29:46 So to share with you this cake is... 29:48 we're just going to keep alternating 29:50 and taken a while to do all that. 29:51 We're just kind of keep alternating the dry 29:53 and the wet. 29:54 And then you're going to take this bundt cake pan like this, 29:57 it's a 10 inch bundt pan. 29:58 And you just spray it 30:00 with a non-stick cooking spray and flour 30:02 or you can buy a non-stick cooking spray 30:05 that has flour in it and spray it. 30:07 We're going to just put that in there. 30:09 You're going to bake it for about one hour. 30:11 It's a pound cake, 30:12 so the texture's going to be different. 30:13 It's a pound cake. Should be dense and heavy. 30:15 Not, it's not real heavy, but it's dense. 30:17 Oh, but it's delicious. And it consists of pound cake. 30:19 And it will rise up nice and it will be... 30:24 you bake it for about an hour in a 350 degree oven. 30:27 And then let it set just for a second in the pan 30:31 to separate from the sides. 30:32 And then take a plate and just turn it right over 30:36 and on the plate, 30:38 and then drizzle it with this powdered sugar 30:41 and real lemon juice preferably from a fresh lemon. 30:43 And I have one already prepared for you right here. 30:46 And I just sprinkle it with a little bit a lemon zest, 30:49 and it's ready to go. 30:51 You know, what you could do? 30:52 You could make two of them, you could sell like one, 30:55 the whole cake or you could sell it by the slice. 30:58 You could have another one 31:00 that you just sold by the slice. 31:01 That's right. And that would be good. 31:03 Well, our next recipe is Linda's, 31:06 and it's her orange poppy seed muffins 31:09 and they're delicious. 31:10 Why don't you turn that off, sis? 31:13 Cinda, can you read the recipe for me? 31:15 I would be happy to. 31:52 Muffins are something special to make. 31:55 You can make a batch of just plain muffins, 31:58 divide it in three or whatever, 32:00 I had three bakers that I was training in this 32:02 at Camp Au Sable. 32:03 So I gave them each some muffin mix, 32:05 and they chose to do whatever they wanted with it. 32:08 One says, "I want to make blueberries," 32:09 and another one wanted to put some 32:11 carob or chocolate chips in it, and another wanted to put, 32:15 I think was honey, he wanted to make 32:16 lemon poppy seed muffins. 32:18 Well, I decided today, 32:20 I want to make orange poppy seed muffins. 32:22 Well, then that's what we'll do. 32:24 So this is very easy. 32:26 You'll see how quick and easy it goes together. 32:28 I'm just going to make a well in the bottom 32:31 and as you can see, I'm going right to the bottom, 32:33 so it's a very deep one. 32:35 And I'm going to put some melted vegan margarine in 32:39 and there we go with a large chop. 32:42 Yes, we learned from our dear wise older sister that... 32:48 Yeah, she taught Cinda and I something today. 32:49 Because we told her, we said, "Stop saying vegan margarine, 32:53 margarine's not butter, it's vegan." 32:55 And she said, "Oh, no. vegan margarine, 33:00 some margarines can have dairy products in it." 33:04 We went, "No, oh, no." 33:07 We had no clue, so... 33:08 She's right. So our sister... 33:10 My assistant Melissa Hoffman, 33:12 who really organizes our cooking programs, 33:15 she said, "She googles everything." 33:17 And I love that about her. 33:18 And she's over there decide, 33:20 she says that, "She's googling," 33:21 and she comes back over and says, 33:22 "Actually, Linda's right." 33:25 We said, "ooh, okay." That's right. 33:27 Sorry about that, 33:28 we'll give you some credit, sis. 33:30 Okay, some pure maple syrup. So watch your labels, folks. 33:34 And oh, you guys, I live about 15 minutes from where they... 33:39 one of the places that they actually make the maple syrup, 33:43 and it is incredible to watch. 33:44 Ooh, I love maple syrup. 33:46 Your husband used to make, 33:47 you know, make his own maple syrup. 33:48 Well, yeah, he did and he asked me, 33:50 he had it all in the barrel, he, you know, 33:51 you boil and boil this huge big barrel 33:54 that stands about this high, 33:55 and you just get maybe a gallon or two 33:57 and they're amazing. 33:58 And so he is doing it and he says, 34:00 "I have to go somewhere, can you watch it?" 34:01 And I thought, sure I can watch it. 34:03 So I'm watching, I thought, it looks fine to me. 34:04 So I went into the house to do something. 34:06 What she's gonna do. What I'm gonna do. 34:08 You know, it's just bubbling. 34:09 And so I look out the window and there my husband 34:12 and a whole bunch of people are putting out a fire 34:14 where I don't know how what caught on fire, 34:16 but the lawn was on fire. 34:18 You know, he never really asked me to do that again. 34:22 I don't know what his problem was, but anyways. 34:24 Okay, we're going to put some vanilla in. 34:27 And your husband is such a patient gentleman, 34:29 I would be willing to bet 34:31 that he never ever even got upset with you. 34:34 Right. No, he didn't even get upset. 34:36 When I had my mother-in-law 34:37 in the car with me and my little boy, 34:39 and I'd stopped at his work place. 34:41 And I was backing out and I stepped on it, 34:45 and turned around to see where I was going, 34:47 next thing I knew, 34:48 I hit the garage door right in front. 34:50 I had no clue, I thought it was backing up, 34:52 but I put it in drive instead. 34:54 And so he's inside the building and he's building, 34:57 and he's pounding. 34:58 And I go running in there and I'm like, 35:00 "Oh, you can't believe what I did on our car, 35:02 I hit, and I messed up the car." 35:04 And he just keeps on pounding this, 35:05 "Did you get hurt?" I said, "No, no, I'm fine. 35:09 I'm just a little rattled." 35:10 He said, "Well, that's okay, I'll look at it later." 35:11 And he kept... 35:13 Okay, I guess, it's okay. 35:17 You know, she is just driving her husband to a limit. 35:20 Yes, she's not exaggerating at all. 35:22 No. That is torn like chip. 35:24 We'll be in the room, all sitting around, 35:26 we're trying to think of something, 35:28 you're like, "Well, what was this person's name 35:30 or what was this name and he just sits there. 35:34 And finally, will say after about 10 minutes, 35:37 "We'll go gym, do you know," and he goes, 35:39 "Yeah, and we'll go." 35:41 "Why didn't you tell us?" He says, "You didn't ask." 35:46 Does it whole time. Yeah, he does it really... 35:49 Did you want to mix this dry ingredients together first? 35:51 You should've mixed 35:52 all the dry ingredients together, but if you... 35:53 Oh, no. But if you forget... 35:55 Is it gonna turn out? 35:57 Yes, if you forget, 35:58 I'll just put it on the sides like this... 35:59 And then I'll mix it in, mix it all. 36:02 Oh, that's what I love, a mistake proof cake. 36:06 Except these are muffins. 36:07 Well, you could make a new cake of that. 36:09 Okay, we're putting that, that in some. 36:11 Now you're just going to mix it, 36:12 you know, really good, because... 36:14 And muffins, 36:15 you don't need a mixer to do that, 36:16 you're just your hand and the spatula, you know. 36:19 That's right, that's all it takes. 36:21 What! Oh, no! 36:23 Thank you for the idea, yes... 36:25 Me and my big mouth. Her hand and a spatula. 36:28 Oh, man. Thank, sis. 36:30 You're doing so wonderful. Yeah, so... 36:33 And I love the way you turn it, yeah. 36:34 Yeah, I'm... It's very good. 36:36 Go Brenda, go. 36:37 Very impressive, yeah, it's great. 36:39 Anyways, I think, you know... See, anybody can do it. 36:42 I think, I think it's really important, 36:45 you know, when things happen and go wrong 36:47 that we don't get all upset about it. 36:48 No. 36:50 Because you know what, that's life 36:51 and everything is going to be perfect in heaven. 36:53 Jesus is the one that is perfect, 36:56 and He's the one that keeps washing us clean every day, 36:59 and dressing us, and, 'cause we're not perfect, 37:01 and we can't trust ourselves. 37:03 We need His character and His righteousness. 37:05 And so I love how that is, you know, it's like, okay, 37:08 no worries, you know. 37:09 That's right. 37:11 Like mom said, just make a new recipe. 37:13 That's true. Okay, how's that? Okay. 37:15 Now the poppy seeds? Yes, now the poppy seeds. 37:19 Okay, there they go. 37:20 And you just stir the poppy seeds all. 37:22 I don't want to leave you out, just all the poppy seeds. 37:24 Oh, good. That's good. 37:26 That was so nice of her. That's very thoughtful. 37:30 Hey, I don't know if that was the safe move on that. 37:32 While she's doing this, I'm going to spray the pan. 37:35 Oh, that's good. 37:37 You can do this because there's no eggs in this. 37:42 Ooh, that nice orange flavor. 37:44 Yeah, that's true, you're right. 37:46 Instead we have like cookie batter or cake batter... 37:47 No, seriously. 37:49 Because usually you got eggs in it. 37:50 Seriously, that's good. 37:51 I didn't doubled it, did you notice that? 37:53 Yeah, I saw that. 37:54 Just one finger at a time when you're keeping that clean. 37:55 That's really good. 37:57 Okay... I like them. 37:58 Then, we're going to fill it about three fourths full. 38:02 Okay, you do that. 38:04 I'll just put a little bit more. 38:06 Actually this is Cinda's scoop, and she let me use it. 38:09 Here, sis, I'll make it easier for you. 38:13 Oh, got two spoons... Don't mind if they do. 38:18 But I'm not double dipping, I'm not dipping my finger in. 38:21 Okay... But I have five fingers all. 38:23 This is all that you need to do. 38:25 Fill it up, it'll actually make 48, 38:27 you're going to fill two pans like this. 38:30 There're many muffin pads. But, you know what... 38:31 And many muffins and I made some regular muffin, 38:33 so you can see that you can still make regular, 38:35 make 16 regular muffins or 48 mini muffins. 38:39 You know what... 38:40 Let's look at those, 38:42 let's take a look at what they... 38:43 But you know what, they look so good. 38:45 I think, I'm going to have one. 38:47 You're going to have one? 38:49 Uh-ah, these are for the bake sale. 38:50 I got some money, three dollars. 38:54 No, the price is four dollars, 38:56 and we're raising money for the Kids Network, right, 38:58 so three dollars is not going to cut it. 39:01 Five dollars, keep the change. 39:05 Don't mind, if I do. 39:08 I'm going to hold into it. 39:15 That was worth it. Did they passed the test? 39:18 Well, thank you for your contribution. 39:20 Okay, what do we have next? Oh, you're welcome. 39:23 Well, sis, next is your, what it's called? 39:26 Pumpkin seed. What is it? 39:28 Pumpkin spice cones. Pumpkin spice cones. 39:31 No seeds in it. 39:32 Could you read the recipe, 39:33 'cause I'm going to get my money's worth? 39:36 I think that's fair, don't you think. 39:38 All right, here's the recipe. 40:44 How about that? Okay, ladies... 40:45 That's a lot of ingredients. Ladies... 40:48 Yes. Pick up your whisks. 40:50 Okay. 40:51 We're going to whisk through this recipe. 40:58 Okay, so, Brenda, 41:00 you are going to take all our liquid ingredients 41:03 and put them in this bowl, okay? 41:05 Will do. Okay. 41:06 It's just considered a liquid, 'cause it's kind of soft, 41:09 but not liquidy. 41:10 Well, I think it would be. All right. 41:13 So you've heard it, I've got the permission 41:15 to put the pumpkin in my bowl. 41:16 There you go. 41:17 I'm not sharing it, I'm putting it in my bowl. 41:19 There you go. 41:20 Hey, Linda, I'm going to have you making our glaze. 41:23 So for the glaze, what you're going to do 41:25 is you're going to take your powdered sugar 41:27 and your flavorings... 41:32 Since I didn't mean to jump at her hand. 41:34 You're going to take your powdered sugar, 41:35 and your flavorings and mix that up, okay. 41:37 Okay. And you got your wire whisk. 41:39 And I'm going to take our dry ingredients 41:44 and I'm going to put them in here 41:49 and just put them all in together. 41:52 That maple flavoring smells good. 41:54 Oh, you know what I'm going to do 41:55 before I do the dry ingredients? 41:57 I'm going to take my flaxseed. 42:00 This is ground flaxseed and I'm going to take it 42:03 and add it to the water. 42:05 This gets a... 42:06 and stir it just a little bit, and you want to let this sit 42:09 for just a few minutes. 42:11 Because this gets a gel like consistency 42:14 and it helps bind. 42:16 Right. 42:17 It adds a lot of nutrition, but it also helps bind. 42:20 Chia seeds will do the same thing. 42:22 But the Chia seeds, I prefer the flaxseed, 42:25 'cause I don't like to crunch down 42:26 on the Chia seeds. 42:27 Oh, that's true. So. 42:29 Should I add a little water to this? 42:30 Chia seeds. Oh, yes. 42:31 You know, no, you know what? 42:33 You'll need is a little, if it's too dry, 42:37 add a little bit more of the almond, 42:39 the unflavored almond milk, okay. 42:43 So you can just get some more unflavored almond mix. 42:45 All right, here we go. 42:47 Okay. Okay. 42:49 Well, literally there she goes. 42:53 All right, so I'm always step ahead together to have it. 42:55 Okay, just wait a minute. Just hold on here. 42:57 I'm going to hold on right now, I'm holding on. 43:00 Hold on partner. 43:02 I got, would you just hold on your horses? 43:04 I will hold on. I got us... 43:06 I'm not done saddling up over here. 43:08 All right. 43:09 I got to get my horse, so we'll saddle up. 43:11 I'll do it, I'm going to hold on tight. 43:14 Okay, so I've added all this 43:16 and now I'm going to whisk it together just gently, 43:19 'cause you don't want to go flying all over. 43:23 Now I have taken my coconut oil and I put it in refrigerator 43:28 so it could get hard. 43:31 So I'm using this instead of shortening, 43:33 because scones you know use butter or shortening. 43:36 And so I'm using coconut oil. 43:39 And so it's solidified, I mean, yeah, it's solidified. 43:44 And now I'm going to cut this in 43:47 with the pastry blender, 43:49 'cause you wanted to get in like little peace sized lumps, 43:55 okay. 43:56 So like you were cutting in any pastry. 43:58 Exactly. 43:59 Just like you're going to... Like a biscuit or... 44:01 Exactly, like you'd be cutting in your shortening 44:06 or your butter or margarine. 44:09 I'm gonna use thick, I'm using the coconut. 44:11 So make sure, also make sure 44:13 that you don't put it in the freezer 44:15 because I did that in the prep kitchen 44:18 and we had to wait for quite a while, 44:20 because it doesn't, it will not blend, 44:23 it gets too hard. 44:25 So... 44:26 So now what am I doing with this over here? 44:28 Aha. I know. 44:30 I thought, weren't you wondering, you know? 44:31 I thought this was isolated over here. 44:33 But now you can put this in the middle of this. 44:35 All right, let me get mine. 44:36 Oh, you know what, also wait, wait... 44:38 Okay. Put up my pecans in. 44:39 Okay. 44:41 Let's see if this is jelled enough and it has. 44:43 See how that's got... see how that's jelled. 44:45 Oh, that feel like whole. And so add that. 44:48 You gonna get close up with that. 44:49 Could you guys see that? 44:51 See how it jells. 44:53 That's nice. Yeah. 44:55 Is this the right consistency for the frosting? 44:57 Yes, thank you. Okay, let me use this together. 44:58 There you go. So mix that together. 45:01 Okay. 45:04 There you go, mix that together and then I've added my pecans 45:09 into the dry ingredients 45:11 and mix them around with your floured cake. 45:12 Now pour all that in. Okay. 45:16 And now just we're going to mix this up. 45:20 Let me move all this. 45:23 Let's move all this. 45:25 Okay, so you're going to mix this up gently. 45:32 You don't want to beat this up, 45:34 because you don't want to like work it too much. 45:39 Just going to get all the dry ingredients 45:41 incorporated into the wet. 45:44 You know it really... It gets thick. 45:45 Love this recipe is dad. 45:47 I was recently up with Mom and Dad, 45:51 and I was doing all my recipes, you know, 45:53 creating my recipes for the program 45:54 up with Mom and Dad, 45:56 and the benefit of doing that is it's really two fold, 45:58 because we have Mom 46:00 who's there helping, you know... 46:02 Oh, she is such a good help. 46:04 She is doing food prep and then of course 46:05 my assistant Melissa Hoffman was there as well, 46:07 so that made it so much easier. 46:09 As soon as I dump anything in, she's typed it up 46:11 and ready to go like that's done. 46:13 And Mom's helping me with food prep. 46:15 And then Dad, the taster, 46:17 and he'll sit there and he'll go, 46:18 "Well, I'm going to give you a nine." 46:21 And he'll threw a little bit, 46:23 "Oh, no, that's going to be a 10." 46:26 And he rates them from one to ten. 46:28 And he is pretty honest. 46:30 And oh, yeah, he'll say, 46:31 "Yeah, baby, you know, my nickname is baby. 46:33 He'll say, "Baby, well, I don't know about that," 46:36 and he'll measure it 46:38 from how much he like the previous recipe too. 46:39 You need to work a little bit more on this one. 46:41 Yeah, yeah, he says, 46:42 "I don't know, it's missing something." 46:43 "I think you'll need a little more salt, 46:45 oh, yeah, try that," you know. 46:47 He's really very good. 46:48 And you know who helps Cinda when she's doing her recipes? 46:52 My grandsons, they'll come home. 46:54 "Oh, grandma, I was helping Aunt Cida today and oh, 46:57 her nickname is, they call her Aunt Cida. 46:59 And she said, "I was helping Aunt Cida today, 47:01 every recipe was a ten, grandma." 47:04 No, that's not what they say. 47:06 They said, every recipe was... 47:08 Cook... And they go "Cookbook worthy." 47:13 But Jason told me, everyone was a 10. 47:14 Oh, really? 47:15 Yes, he said, everyone was a 10, grandma. 47:17 Wow, thanks Jase. I call him Jaso. 47:20 Thanks, Jaso. Yeah. 47:22 Okay, so this is... 47:25 Now, sis, if you bring my board over to here. 47:29 And sprinkle some flour on the board. 47:31 No, no, bring this over. 47:33 Okay. I'll do it on this. 47:34 I guess I could do it on the counter, 47:35 it doesn't matter. 47:37 Yeah. 47:38 Melissa thought this looked better, 47:40 so we're going to do this. 47:41 Well, let's go with what Melissa... 47:42 So, yeah, she's usually got great ideas. 47:44 She also put gloves in my in my pocket, 47:47 'cause she thought that would be better too, so. 47:49 She's smart about those things. 47:51 She's on top of that. She's on top of it, so. 47:53 One of these times 47:54 that we'll get her out here on camera with this. 47:55 I think we should. Yeah, good luck with that. 47:57 She never will do. 47:59 Okay, so I'm going to take this 48:00 and I'm going to need it a little bit. 48:04 Just to get... 48:06 Just to get a little 'cause it's a little wet still. 48:11 And if you can put... 48:13 Is it like, do you need it like a biscuit? 48:15 Yeah. 48:17 You want some of that on there? 48:18 Yes, all right. And do you... 48:20 Can you put some... while she's doing that, Linda, 48:22 can you put some parchment paper on... 48:26 Now, if you don't have parchment paper, 48:28 you can also use a silpat. 48:30 Does it go on this pan here? 48:33 I like to put parchment paper down 48:36 'cause I think it bakes good. 48:39 But if you don't have parchment paper, 48:42 just make sure you spray it with a nonstick cooking spray. 48:47 So just a little more I think, sis. 48:50 Okay. Little over the top. 48:53 This is fun. Okay. 48:57 You know, we're talking about our Kids Network, 49:00 and we're producing quite a few new programs 49:03 for our Kids Network. 49:05 And I think that you'll be really happy 49:07 with some of the programs that are getting ready to air 49:10 during the editing phase 49:12 which we've already produced them. 49:14 And one is called Tiny Tots Kitchen, and Cinda did, 49:18 how many programs you just said? 49:20 So far I've done 75. Seventy five new programs up. 49:23 It's a 50 minute program for tiny tots 49:25 called Tiny Tots Kitchen. 49:27 And she is amazing. 49:29 In fact, our Kids Network new programming manager 49:33 Kari Avery-Duffy. 49:34 She is going through each one of those programs 49:38 helping, you know, 49:40 get the directions down, and recipes 49:42 'cause there's going to be a cookbook out 49:43 with that as well. 49:45 That's awesome. 49:46 And so she is laughing so hard, 49:47 she can hardly go through and do the editing right, 49:50 because she is laughing so hard. 49:53 Well, you know why, because I have an earpiece in my ear, 49:56 'cause I produce the program. 49:57 So I have an earpiece in my ear and I have my director Rodney, 50:01 is in the control room. 50:02 And so he can talk to me, 50:04 so I can only hear out of this ear. 50:06 And so I'll have, I had a two and a half year old 50:09 and a three year old on this side, 50:11 and I had a four year old 50:13 and a three year old on this side. 50:14 So I get the two and a half year old, 50:16 and I show her how to measure, and I said, 50:18 "Okay, measure your flour," 50:20 and then I turned to the three year old 50:22 and the four year old, I'm trying to help them. 50:24 And Rodney's in my ear going, "Cinda, 50:26 she's throwing the flour everywhere, 50:28 she's, the two and half year old." 50:30 And I turn and go, "Oh, honey, 50:32 let's put the flour in the bowl." 50:34 And then he goes 50:36 "The three year old on your on your right, 50:38 she's dumping the flour into the pitcher of water." 50:42 I'm going to go, "Oh, honey, we don't dump the pitcher 50:44 in the water." 50:45 That's the whole shock. 50:47 It is really hilarious, 50:48 and I can't wait for you to see it. 50:50 We've got some... 50:51 and Cinda also hosted a Tiny Tot worship program, 50:54 it's a 15 minute program. 50:57 So you can have worship with your tiny tots. 50:59 Okay, let me show you how to do this. 51:00 I padded this out 51:01 to about a 15x6x1. 51:07 And then I kind of do it like this. 51:10 Triangles. 51:12 I cut it in triangles, 51:14 just kind of alternate like that, 51:17 and that makes it easy. 51:18 That does make it easy. 51:20 And then you're going to bake these 51:21 in a 425 degree oven for about 15 minutes, 51:27 and do not over bake them. 51:29 And then when they're cool, 51:32 you drizzle them with the glaze. 51:34 And then you, like this one... 51:37 If it's not cone shape, 51:38 you can make it like a scone shape like that. 51:42 And also you can make these any shape you want. 51:45 But you can make them smaller or you can make them like this. 51:50 And then you just drizzle them with the glaze 51:53 and you sprinkle some pecans on top 51:56 and then you've got them. 51:57 And let's take a look one more time right over here. 52:00 Awesome. 52:01 Ooh, I might have to buy one of those too. 52:05 Pay up, pay up. 52:06 All right, I think I have to buy one of those. 52:10 Surely I've got... While she's... 52:12 How much are they? Wait, wait, how much are they? 52:14 Four fifty, you owe me more on this one. 52:17 Oh, man. 52:18 But she gave you more the last time. 52:19 There five bucks. There five dollars. 52:21 Can I keep the change? Seriously? 52:23 I made it. 52:25 Yes, it's for the Kids Network. 52:26 While she's eating this scone, 52:28 we're going to show you right now, 52:29 my sisters and I have six cookbooks out. 52:31 And we're going to show you how you can get all six. 52:37 If you've enjoyed the recipes you've seen today 52:39 and would like to purchase your own copy 52:40 of one of their cookbooks 52:42 including their new cookbook "Cooking with Kellogg's," 52:45 you can write to 3ABN, P.O. Box 220, 52:49 West Frankfurt, Illinois, 62896. 52:52 That's 3ABN, P.O. Box 220, 52:55 West Frankfurt, Illinois, 62896. 52:59 You can call 618-627-4651. 53:03 That's 618-627-4651 53:06 or if you'd like to contact the Micheff Sisters 53:09 for speaking appointments or concerts, 53:11 you can do so at their website at micheffsisters.com, 53:15 that's micheffsisters.com. |
Revised 2016-08-04