Today Cooking

Bake Sale

Three Angels Broadcasting Network

Program transcript

Participants: The Micheff Sisters

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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.


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Revised 2016-08-04