Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016079A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people. 01:06 Welcome to our 3ABN cooking program. 01:10 We are the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:14 And I'm Cinda. 01:16 And we are so glad that you joined us today, 01:18 aren't we, sisters? 01:20 We are. Because we are having a pizza... 01:23 Pizza party. Pizza extravaganza. 01:26 Yeah. It's gonna be an extravagant party. 01:30 It's sure is and we have a... 01:32 And who doesn't like pizza I mean... 01:35 Honestly whenever you think pizza... 01:36 A party, you think pizza, oh, let's have pizza. 01:38 Yeah, pizza. That's right. 01:40 So why not a pizza extravaganza, you know? 01:43 We're really just gonna go all out. 01:45 All right. 01:46 And we want to give you different ideas 01:48 for different kinds of pizza, 01:50 not the traditional people think pizza... 01:51 Some creative things. They think cheese, right? 01:53 Most people think you have to have 01:55 a whole lot of cheese all smothered all over it 01:57 and you really don't. 01:58 We've got some good options for you. 02:01 Let's show them right now what we have... 02:02 Well... Okay... 02:04 That's a good idea. 02:05 We're going to start off with Sloppy Joe Pizza. 02:08 Ohh... That looks good. 02:10 I love how you decorated it, sis. 02:12 And then, we have a corn bread tostada pizza... 02:15 Oh, that looks good too. 02:16 And that's home-made corn bread on the bottom. 02:18 Uh-huh. No eggs. 02:20 And then, we're going to have a little dessert. 02:22 That's right. 02:23 An apple streusel pizza... 02:25 Oh, that sounds good. 02:27 I've already sampled that, that's good. 02:28 And that, we're gonna top it off 02:30 with Tex-Mex Pizza. 02:32 Oh, that's right. 02:33 And then last but not least, 02:36 it's a Mediterranean Mini Pizza. 02:39 See, I can't even pronounce it. 02:41 So that's probably right, 02:42 but it's Mediterranean Mini Pizza. 02:43 Mediterranean Mini Pizza. Yeah. 02:45 Oh, mini pizzas are good 02:46 because I love individual pizzas. 02:48 Oh, yeah. And these are... 02:49 If there are many, I can have a whole lot. 02:51 Well... Let's bite size it. 02:55 Well, it's a little bit bigger than the bit size. 02:56 Let's put up the recipe for the first pizza, 02:59 and Cinda, could you read that for us? 03:01 Okay. 03:02 For the Sloppy Joe Pizza, you will need: 03:35 And then for the Ranch Dressing you will need: 03:47 Sounds good, sis. 03:49 So now, we'll get started. 03:51 You want to turn that on and will that... 03:53 I love fresh Dill, 03:55 and I have that growing in my patio. 03:57 Already pre-cooked the onions. 04:00 So we'll just let 'em keep on cooking. 04:04 There we go. 04:05 We're gonna put the celery in. 04:07 They're savoring too much, I say. 04:09 And I put the celery in and a little bit of the water. 04:15 And you dice your celery really fine. 04:17 Yes, so that they'll cook pretty fast. 04:22 There we go. 04:24 Do you know this brings back lots of good memories always... 04:29 Because... 04:31 The Sloppy Joes, mom's Sloppy Joes, yes. 04:33 Yes, mom always liked to make Sloppy Joe's for us, 04:36 and it was one of those one dish meals that, 04:39 you know... 04:40 I liked it when it was the bread baking day, 04:42 and she'd make homemade dinner rolls, 04:45 you know, like pan little buns. 04:47 I'm putting in the tomato paste. 04:50 And then, she would have that 04:51 Sloppy Joes over her homemade buns... 04:53 Oh, sure. Not bad. 04:55 They're good. Yeah. 04:57 Then, we're gonna go all around with that 05:01 and then, we're going to put 05:02 a little Bragg's Liquid Aminos in there... 05:05 We're not showing giving you a recipe today 05:07 for the crust for traditional pizza crust 05:12 like the one we're using today 05:14 because we already have a lot of pizza crust recipes 05:17 that we've demonstrated on the air before. 05:19 In fact, you go to one of our cookbooks, 05:21 and there's a whole section on pizzas 05:23 and quite a few different pizza crust 05:25 in our cookbooks as well, but today, a special thank you 05:28 to Papa John's Pizza 05:30 who donated pizza crust for us to use on the air today. 05:33 Isn't that awesome? 05:34 So... The Papa John's in Marion... 05:36 Papa John's in Marion Illinois. That's right. 05:38 So thank you so much. 05:40 We've got a little bit of sweetener 05:41 we're putting in there. 05:42 And we've got some beef style... 05:45 McKay's beef-style seasoning and little bit of sea salt 05:49 and that's your seasoning and this here, 05:52 we have some here some... 05:53 Fruit sweeten ketchup. 05:56 Or I think this one is actually tomato sauce. 06:00 And so, we kind of made it a little our own 06:02 with tomato paste in the... 06:06 So when do you add your burger? 06:07 Okay, we're getting ready to add the burger 06:09 and then, we're going to let it simmer, 06:11 and I didn't put quite all the water in it 06:13 just because I'd already done the onions 06:15 and that soaks up a lot of the water, 06:17 so we will do it as we need it 06:19 and now, we're going to put this in. 06:21 And I did want to tell you, 06:22 if you want to do your own crust, 06:25 I even make pizza from bread dough. 06:29 So you can take some of your bread dough, 06:30 let it raise and then, very gently, take it 06:36 and don't knead it down or anything, 06:39 spray your pan and then gently work it 06:42 to the edges until it fits your pan 06:45 and then, I just pick it with a fork 06:48 and actually made this... 06:50 We made a lot of pizzas. 06:52 We made like 30, 40 pizzas on like huge big trays 06:55 at campus at Camp Au Sable... 06:57 In Michigan. When I go up every year... 06:59 Our brother is the youth director in Michigan... 07:01 And that's why I go up and train 07:03 the bakers every year and... 07:04 Our brother Ken. 07:05 It's incredible people that I get to work with, 07:09 and we make pizza crust 07:10 and then, they have 'em all ready, 07:12 so we make 'em the day before 07:14 and so then, the next day, we just... 07:18 The next day, we just put the toppings on 07:21 and everything, they pop in the oven 07:22 and they're all done. 07:24 And you can pre-bake 'em and freeze 'em 07:26 because we do that too. 07:27 So you can just... you just have to pick 'em 07:29 really good with fork and here they are. 07:32 They kind of do look like this. 07:34 We did this with the dough, 07:35 so you can kind of see how this looks... 07:37 Looks like it's already pre-cooked. 07:39 Yeah, this is precooked. 07:40 This one is precooked, and you can tell in the back 07:43 how it's just nice and the Golden 07:45 and see it doesn't fall apart. 07:48 And you can keep 'em in the freezer 07:50 and pull 'em out when you need 'em. 07:51 So you can just make a whole batch of homemade ones 07:53 and then, you can always pull it out 07:55 and it makes a really easy pizza, 07:58 and I just pop it back in the oven for a little bit 08:00 or some of them I don't so... 08:03 But you could pop that back in the oven. 08:04 Yeah, you can pop this back. I think if you... 08:07 Could you go ask Mellisa if she would get us the... 08:10 I have some Sloppy Joe that was in the... 08:13 Mellisa is right there offset. 08:15 So she has already heard it and she running to get it. 08:18 She's amazing. 08:20 She doesn't like to come on camera... 08:21 I just wanted to say if you don't make bread 08:24 and some people say, "You know, I do not have time for bread." 08:26 And we understand that. 08:28 Everybody is busy 08:29 and there are at no guilt about that. 08:31 You can get bread dough at most grocery stores 08:33 will offer bread dough in the bakery section 08:35 that you can purchase 08:36 and most pizza places if you say, 08:38 I just want to purchase your bread dough, 08:40 I mean, your pizza dough, they'll let you purchase that. 08:42 So don't feel like you have to be, 08:44 you know, feeling guilty 08:46 because like you don't have time to bake bread 08:49 and that's okay, you know, if we don't... 08:51 This is what the Sloppy Joe looks like 08:53 when it's all finished, 08:55 and we're not going to put it together 08:56 because we already have one. 08:58 All you need to do is a couple different things. 09:01 You want to spread that on? No. 09:03 Then, all we need to do is like my husband, 09:07 he likes Vegenaise on his Sloppy Joe's, 09:10 so I will probably put this all with Vegenaise 09:12 and then put that on top and then, he'll drizzle 09:15 that little bit of ranch dressing 09:17 that we had the recipe, just mix all that together 09:20 and just drizzle it over the top. 09:22 He likes that. 09:23 So I actually haven't tried necessarily the drizzle on top, 09:28 but he likes that dressing. 09:30 So he likes anything with Vegenaise on it 09:32 and we have one right here already finished. 09:34 And I like how you drizzle that Vegenaise... 09:36 That's really pretty, sis. Yeah, that was Cinda. 09:39 She brought me special little... 09:42 I don't know what you call it... 09:44 It's like a cake... 09:45 Yes, but it's in a tube like kind of like... 09:48 Yeah, I have a... Like I had to buy it. 09:50 I have a lot of those decorating tips and tip bags 09:54 and that's what she's trying to tell you. 09:56 So our next recipe, Brenda, 09:58 you have something special for us. 09:59 Well, I sure do. 10:01 It is our tostada corn bread pizza. 10:03 Let me read the recipe for you. 10:05 For this, you will need: 10:50 Instead of the traditional pizza crust 10:52 that you think of which is more like bread dough, 10:54 I wanted to do something a little creative, 10:57 so I made a cornbread crust pizza, 11:01 and yep, it's just like, 11:02 you know, the kind of cornbread... 11:04 I love that... And I really just... 11:06 It's slightly different, yep, I have one 11:07 that's already prepared that we're going to decorate 11:09 and yeah, it won't fall out so you bet. 11:11 It's just baked cornbread in there, and I loved it. 11:15 I really liked it as you... 11:17 Obviously I'm not gonna pick this up... 11:18 I love cornbread... I love cornbread so... 11:19 You're gonna eat it with the fork, you know, so... 11:23 And so a little bit, at the close of the program, 11:27 we have some special friends, 11:28 they're going to stop by for tasting, so stay tune. 11:31 You're going to be excited. Yes. 11:32 You know them. Yes, you do. 11:34 So we're not gonna tell you, 11:36 you're gonna have to try through the whole program, 11:38 but we have some very special guest gonna join us. 11:40 So to get started, we're gonna mix up our cornbread 11:44 and get that baking and while that's happening, 11:47 sis, if you would shred some lettuce for us 11:50 and then dice a tomato, and I'm wondering 11:53 if that knife is sharp enough to cut your tomato... 11:58 Trust me, I'll get the job done. 11:59 I trust you. 12:00 I think if anybody get the job done, she can. 12:03 So Linda, if you get the job done, 12:06 you're going to put all of our 12:08 dry ingredients right in this bowl. 12:10 All right. Just... 12:12 Flour and a corn meal. Yep. 12:16 This is our sweetener. 12:17 And I'm going to put our oil and right here and there's... 12:20 Is this and... 12:22 I want to tell them to lay all your on lettuce 12:25 on top of each other. 12:27 And then, you're going to roll it up 12:29 because you're going to chiffonade it, okay? 12:30 So you're going to roll it. Let's take a minute. 12:32 I am not sure how to do that, so that you... 12:35 Just roll it up like that real tight 12:38 and then, you're just gonna chiffonade it. 12:40 And when you slide your knife through it, 12:42 it just goes through so easy. 12:47 And then, it just shreds very nicely... 12:50 And that's going to be gorgeous. 12:52 That's how you dry... 12:54 Now, thank you, sis, now, would you spray this pan 12:56 with a nonstick cooking spray? 12:59 And I'm just gonna mix this all up together 13:02 and just combine all the dry ingredients, 13:04 so they are well combined, 13:06 and I'm just using a rubber spatula. 13:09 This recipe, you do not need to tease the mixture, 13:15 hand mix it all. 13:16 It's just... 13:18 You just need to have an energetic arm. 13:19 You know, just to do like that. And she has one. 13:22 I do it, right over here. I have one, so, sis... 13:26 I was pretty sure that was gonna happen. 13:28 We're gonna just make a well in the centre, 13:30 and you're going to just mix that up so nicely 13:33 and just mix it until it's smooth. 13:34 And it won't take long at all. 13:38 And let's just watch or see how a great job 13:40 she's doing over there. 13:41 I'm...you know, let's just give her a little hand here, 13:43 you're doing a great job. 13:46 I think... Give her the encouragement... 13:47 You're the only one clapping here. 13:50 Well, yeah, because I got both... 13:52 you know, I've got both my sisters here busy. 13:55 It's a good day. 13:58 Okay, is that good enough or? 14:00 No, give it some good, you know, yeah, 14:03 elbow grease in there, yeah, you know, oh, nice... 14:07 It's already on high speed. All right. 14:08 She wants to see you work. That's' good. 14:11 Now, sis, just put it right here in this pan. 14:12 Oh, you want me to do this. 14:14 Yeah, I like being the supervisor. 14:18 I think it works out pretty good for me 14:20 and then, you can just put that in the pan 14:23 and this is also the same recipe. 14:26 If you put it into an 8 x 8 inch square baking dish 14:31 and baked it at 250 for about 20, 25 minutes, 14:35 wonderful cornbread 14:37 or until two thick comes out, good. 14:40 So you can use that for that as well... 14:42 I definitely would make this, this is scrumptious. 14:45 And look at that, see, she just evened it all out 14:48 and that's gonna bake it 350 degrees 14:51 for about 15 minutes, 14:53 you know, until toothpick comes out clean. 14:55 It doesn't take long because it's not very deep. 14:57 So that's not going to take long, 14:59 so now if you give that to Mellisa over there. 15:01 I'll put this away for you 15:03 and then, she's going to put that in the oven 15:05 that's already hot and ready to go... 15:07 In the prep kitchen. 15:08 In the prep kitchen, and so now, we're going 15:10 to just have fun decorating this one. 15:13 First, we're going to put some refried beans on it, 15:16 and Linda is going to do 15:17 such a great with job with refried beans 15:20 and Cinda, you're going to be adding your expertise here 15:23 with the sour cream. 15:24 Do you go to the edge or leave a little bit? 15:26 You leave a little bit, 15:27 just like you would for a crust, 15:29 for a regular pizza, leave a little bit on the edge 15:31 and go all the way around 15:33 and put those refried beans, make a nice big layer. 15:35 I love refried beans. 15:36 Would you want to tell them about the cream? 15:38 That's a good idea. 15:39 See, I don't know what I would ever do without them. 15:42 This is very special sour cream by WayFare foods, 15:48 and you can find them on wayfarefoods.com 15:51 and let me just turn this for you 15:52 so you can see right there 15:54 and it's W-A-Y-F-A-R-E wayfarefoods.com. 15:58 You can find 'em, 16:00 and it's a dairy-free sour cream. 16:01 We have used other brands on this program before, 16:04 this tops them all. 16:06 I mean, sometimes, you get a little bit of an aftertaste 16:09 with some of the other brands. 16:11 This product is no aftertaste. 16:14 And when you go on and just read about 16:16 the nutrition in each of these products 16:18 and how they made 'em, and so many of them 16:20 are oat based, not the soy 16:22 which a lot of people have trouble with. 16:24 So you're going to be amazed at this... 16:27 The products they have, their whipped better, 16:29 I think, is just amazing... 16:31 Lot of products. 16:32 They do, they have pudding, 16:34 and I have not had the privilege 16:35 of tasting their ice cream, 16:36 but I have friends that have and including our brother, 16:41 and he said that ice cream 16:43 is the best vegan ice cream he has ever had. 16:47 Wow. So, yeah. 16:48 And I really want to taste it. 16:49 I have not, but they have pudding, 16:51 they have a carrot pudding, 16:52 they have butterscotch puddings. 16:54 They have you know all kinds of products, it's just amazing. 16:57 Even a French onion dip, can you imagine? 16:59 And they're cheese sauce, jalapeno cheese sauce, 17:01 plain cheese sauce, you want it all. 17:03 Okay. Now, go ahead and put that... 17:04 No, no. Just go... I'm gonna... 17:06 My recipe. Go ahead and put that... 17:08 I'm gonna help you. 17:09 Okay, here's how you do it, you take... 17:12 I was really looking forward to this. 17:14 Now, how do I do... 17:16 Do you want this just to be end to? 17:17 We're having so much fun. I was gonna help here. 17:21 Do I do that? I did it. In her defense... 17:24 I did ask her to help me, didn't I? 17:26 Here, I'll do it for her. There you go. 17:29 Hello, would you like... this is what... 17:32 How you spread it. 17:33 Would you like to spread it? 17:34 Oh, dear, let's feed Brenda's some onions. 17:38 No. 17:41 I actually did that at a camp with someone else. 17:44 We got in the same dress, and I was there, 17:47 I was the hands and it was really funny. 17:51 Okay, we're going to do this really fast here 17:54 because I want to show you how easy this is. 17:56 Linda's got the sour cream there... 17:59 Linda's trying to tell you though that she did that 18:01 and it was hilarious. 18:04 Okay, so now, let us... 18:06 Here we go, look at this, then you just... 18:09 come on, guys, just put it all on there. 18:11 You can just... oh, she put it on air... 18:16 Okay, that's good, that's good... 18:18 But it's working. Okay, okay. 18:20 I have one already prepared, let's take a look at that one. 18:23 So... 18:25 Creative. 18:26 And here it is all ready to go, 18:28 all you need is a knife and fork right here. 18:31 Take a look. 18:32 All right. 18:34 Oh, did you want me to take... 18:36 You know, this one's all for me. 18:38 Well, you know you can take a bite if you'd like. 18:41 Here you go, sis. 18:43 Oh, wow, I get to taste it. 18:46 You're going to get tomato right on there, 18:48 oh, don't forget your olives, we got to have olives. 18:50 Wait, wait. She didn't get the jalapeno. 18:51 Oh, I love jalapeno. 18:53 I love that. So don't you worry about that. 19:01 Very good. 19:03 You know, what else is hmm, hmm, good. 19:05 And that's easy to make. 19:06 And that's her apple streusel pizza, 19:09 it's amazing. 19:11 You want me to read that recipe for you? 19:12 I would love it if you read that recipe for me. 19:14 All right. For her filling, you will need: 19:31 And for the streusel topping, you'll need: 19:51 Now, for the glaze, you'll need: 20:05 And I got to say when you just said that... 20:07 Almond extract, there's something about 20:09 the smell of almond extract that just smells so good. 20:13 I love it, I love it. 20:14 And what was the name of those cookies mom 20:15 used to make with almond extract in it, 20:17 I absolutely loved. 20:19 There was a certain cookie she made when we were little, 20:21 and she always had the almond extract on lot of it. 20:24 Maybe, it was almond cookies. 20:28 Well... Well, that's a good guess. 20:31 That's a good guess. I can't remember the name. 20:34 There's a name for it, and I'm thinking about it. 20:37 Mom... 20:38 Whenever I do a frosting or glaze instead of the vanilla 20:42 I will almost always do the almond extract 20:46 just because I love the flavor. 20:48 It's so good. Yes. 20:50 So another thing that's so good is this apple pizza. 20:55 Yes, it is. 20:57 I actually did this for my husband 20:59 who loves apple pie, 21:02 actually loves pretty much any pie. 21:04 Yes. 21:06 He gets a pie every week at her house. 21:07 He buys her flowers, 21:09 and she bakes him a pie every time... 21:11 Every Friday. Every Friday. 21:12 So I decided when I thought, "You know what? 21:15 I'm going to make an apple pizza, 21:17 something different." 21:20 So I took... 21:21 I usually do this for my apple pie filling 21:25 because I try and do the pies as healthy as I can 21:29 and this is a no-sugar apple pie and so... 21:33 Natural sugar, right? With... 21:34 Yes, right because this is 100% unsweetened 21:40 concentrated apple juice and it's frozen. 21:45 And so, sis... 21:47 It's frozen, but it has thawed out. 21:49 You buy it frozen, that is... 21:50 Oh, yeah, it was frozen. 21:52 Yeah, clearly, this isn't frozen. 21:55 Somebody is looking at that goes, 21:56 "Why don't they look frozen to me?" 21:58 So we're going to put that in while it's cold. 22:03 You're going your... 22:05 The cornstarch, the three tablespoons of cornstarch 22:09 and then, I'm going to add some cinnamon 22:12 and whisk that together really good. 22:15 Otherwise, you're going to have lumps 22:17 and you're gonna want all this in here 22:20 because the apples get liquidy, 22:25 and I'm going to quick... 22:28 What am I doing over here? 22:29 Okay, let me just tell you... 22:30 while I'm going to slice of the apples 22:33 and sis, if you will stretch our pizza dough onto our pan. 22:38 I'll do it. 22:39 So you spray your pan first, and she's going do that, 22:43 and I'm going to slice apples and what we're gonna do is... 22:48 I might put the gloves on. 22:50 I like to cook the apples just a little bit 22:53 because our pizza doesn't bake that long 22:56 and so you want to go ahead and cook your apples. 23:01 So it'll look like, we're going to put 23:03 a whole huge big bowl of apples in this pan, 23:07 but in reality, it's not, it's not that much 23:12 because one: Apples cook way down 23:16 and you want a lot of apples. 23:19 I did this for my... 23:21 Because I did it for my husband, 23:25 he doesn't want just a few sparse apples on his pizza. 23:30 He wants it covered. 23:32 And so, I do a very thick layer of the apples, 23:37 and you'll see that, so... 23:41 and I'd also like to do a variety as you can see. 23:45 There's no rhyme to reason to how I'm cutting them. 23:48 It's... 23:50 I just cut 'em in fairly thin slices like this 23:56 and I think I can put that 24:01 in this bowl while you're waiting. 24:03 You do not want to add your... 24:05 When starts to thicken, sis, call us because... 24:10 Tell us so that we can get... 24:14 Tammy can get a jib shot to show the liquid 24:19 actually getting thick 24:20 'cause it gets sick pretty fast... 24:22 And our dough just came out of refrigerator, 24:24 so it's really stiff and hard to do just... 24:27 So you know, you probably want to set it out 24:29 and get at room temperature starting to rise above that... 24:32 Well, you know, the dough actually goes better. 24:35 It stretches better if you sing while you're doing it. 24:38 Oh, really? Yes. 24:42 O Solemiya. You got to just... 24:45 Here you go. O Solemiya. 24:50 I'm going to make Brenda a hat. 24:53 So if you kind of do like that, it does better okay. 24:57 Oh, my goodness. 25:00 I don't know. I don't think I can do that. 25:03 Well, you're not singing either. 25:05 I thought you do it so well, you can sing for me. 25:07 I can spend, she can sing, you know. 25:11 No, to do really do it right, 25:16 you have to be in singing. 25:19 Also, I have this little gizmo, I love. 25:23 It's a little mini rolling pin and this works too. 25:28 You can go like that and that actually is nice too, 25:31 so you can do that if you don't want to sing and spend. 25:34 And it's really nice if it's a little bit warmer dough. 25:37 Yes. 25:40 And I wanted to tell you that 25:42 I like to use a variety of apples. 25:46 So...and I do that in my pie. 25:49 I'll put probably 25:51 four or five different kinds of apples in my pie, 25:54 and you can use your favorite apples, 25:58 and I know that 26:00 in different areas, different... 26:02 you can get different types of apples 26:05 that are available in your area 26:08 that maybe not be available in some of the other ones but... 26:12 There's so many of wide variety of apples 26:14 that are sold delicious. 26:16 I just recently came across one called sweet tango. 26:20 I think it's now my new favorite. 26:22 It's hard and juicy and sweet apple. 26:27 I think it's so good, 26:29 and I've always loved Cortland and honey crisp and... 26:32 I love Braeburn too... 26:34 And grandma always like to make apple pie 26:36 with golden delicious apples... 26:39 I usually put a couple of delicious... 26:41 I actually like the sweeter apple. 26:43 I usually add a couple of those, but... 26:46 Would you know what... 26:47 She was pretty bright about that 26:50 because she didn't have to add as much sugar she said, 26:52 you know, if we use a sweeter apple so... 26:55 Oh, that's true. Yeah. 26:56 But my husband likes things on the tart side. 27:00 So even when I... 27:01 He has cherry trees and so when he pick 27:04 and they are sour cherries and so, yeah. 27:07 And he... I still make... 27:09 I don't add a lot of sugar. 27:11 He likes his pies tart. Yes, he do. 27:13 His rhubarb pie, I make, I make... 27:16 I gotta say, I do like the rhubarb pie tart myself, 27:19 but I think that's good. 27:20 I did learn a lesson with his cherries. 27:24 I don't let him pit the cherries in the house. 27:27 Oh. 27:28 I still, if you come to see me, 27:30 I still have cherry juice on my ceiling just splattered 27:36 because he'd sit there and just pit and they are... 27:39 you know. 27:40 How was that? 27:47 I'm not getting, I still have cherry juice 27:51 speckles on my ceiling. 27:52 I'm like, "Oh, my goodness!" 27:55 But they're good cherries. 27:59 He loves to have... 28:03 He's got all kinds of fruit trees. 28:05 He likes to garden and everything too. 28:06 Yes. 28:08 You know, who has a lot of fruit tress is mom and dad. 28:10 Oh, my, yes. 28:11 And mom is always canning... 28:14 Peaches... 28:15 Peaches and pears 28:18 and she said that cherries didn't do too good this year, 28:22 but she got apple trees. 28:24 You tell me to ring. Oh, okay. 28:27 What's it look like now? 28:29 It should start getting thick. 28:32 Yes, it's starting to get thick. 28:34 So keep stirring 28:36 because you don't want to get lumps in it. 28:37 I'm going to tell you, I think I'm going to be 28:39 holding up the show 28:40 because this thing is not getting... 28:41 it still is cold as... 28:43 I'm telling you, you got to sing. 28:44 It's all in the song. Okay, it's really thick now. 28:49 That's awesome. Keep going. 28:51 You see, it didn't take long. It's really thick. 28:55 How thick are you gonna... 28:56 It's gonna start getting a little clear. 29:00 Well, that's getting a lot thick. 29:01 How about I stirring? You can do this. 29:04 Okay. 29:07 I'll trade, yes. Good deal. 29:09 I'm gonna switch job, you know what I mean? 29:10 And I would be happy to stir. 29:13 You can go do that for a while, let's see you... 29:14 Okay. Hammer that out. 29:16 Okay. 29:19 That dough was cold as ice, 29:21 just about froze my fingers off. 29:25 Oh, oh, wouldn't do that much flying. 29:29 Probably been here short time. 29:31 Hey, she means business though, 29:32 She is not gonna let that dough talk back at her at all. 29:34 Okay, sis, look at that she's going at it. 29:37 Oh, go for it. 29:38 Wow, good job, 29:42 yeah, that's okay you can use your spatula. 29:45 We're gonna take all these apples, 29:47 and we're gonna put them here. 29:49 And now, it looks like that's not going to cover, 29:53 but it will, all those apples. 29:55 Because it cooks way down 30:01 and you think that 30:03 you'd need a lot more glaze but you don't... 30:04 And that's all the thickening you need too... 30:06 That's all the thickening, 30:08 you don't need any more thickener, 30:09 and you don't need sweetener. 30:11 Because also we're gonna make a streusel topping 30:15 which is gonna... 30:17 Give some sweetness. Give plenty of sweetness. 30:19 Right. 30:21 So you won't have to worry about that. 30:22 You won't be complaining about it and I think it's sour. 30:25 And I also make a glaze to add to the top too. 30:30 So let's add these and then, I'll give you one more apple. 30:34 Okay. 30:36 And... so... 30:40 That was a good deal, sis, 30:41 because my hand was getting tired. 30:46 I felt that I wanted to do that, yeah. 30:50 You got a little hump in the in the middle 30:51 their over there. 30:53 Yep, if put it. 30:54 I don't think I would be that critical over there, Messy. 31:00 Oh, I think the hump looks beautiful over there... 31:06 You know what? 31:08 I had... when you criticize, you get the job... 31:11 Oh, I think that she's doing a fine job, fine job... 31:13 You know... 31:15 I mean, let's just keep her doing that 31:17 she is doing so amazing... 31:18 You know how I... Do that, sis. 31:20 When people come to my house, I put everybody to work. 31:23 Yes, you do. 31:24 Well, I had a pastor come to my house 31:27 and I asked them 31:29 to get something out of the freezer for... 31:31 I mean, refrigerator for me and they said, 31:33 "Your refrigerator is really dirty. 31:36 You need to..." They said messy. 31:39 I mean, not dirty, they said messy. 31:40 "You need to clean this out and organize it," 31:43 and I said, "Good, have at it." 31:47 And they did. And they did. 31:50 Don't mind if I do it... 31:52 I said, "Sounds like a good job for you." 31:55 I've organized your refrigerator every time. 31:57 It's just that she has so much food, 31:59 and she cooks so much that it's just packed. 32:03 And I love to go and look in her refrigerator. 32:05 Okay, so you're going to cook this, 32:09 keep your heat up. 32:11 You're going to keep cooking this, 32:13 and I'm going to make the streusel. 32:16 I'll use this bowl. 32:17 Now, for the streusel, I'm going to add oats, 32:21 this is quick oats. 32:23 And let's move... Move this out of here. 32:25 Yep. There, I'll give you that too. 32:27 And some cinnamon 32:31 and we'll mix all that up 32:34 and then, you want to make sure you have softened margarine. 32:41 Now, I actually made this with the coconut... 32:45 of 100% pure coconut oil, 32:47 and I didn't have any with me today, 32:50 but it is really delicious with that. 32:52 So you can do it with the coconut oil... 32:56 That's right. 32:57 I just forgot to bring it with me. 32:59 We have the WayFare margarine today and it is really... 33:01 it's great to not just eating bread and butter 33:04 but also just to bake with this well. 33:08 Well, I'm actually going to use gloves and you can use... 33:12 I dropped mine, so I think. You want me to turn this? 33:14 No, I got one out of your pocket... 33:16 You missed out on anything. 33:17 Okay. 33:19 Mellisa keeps her pockets full of gloves. 33:21 So what you're going to do with the margarine? 33:24 I'm going to give you this, sis. 33:26 To show them, yes. Okay. 33:28 Linda go ahead and start adding that 33:29 on there real quick. 33:31 You want this on here? 33:32 Yep, put this on here real quick. 33:33 I actually had some cooked ahead of time just in case. 33:40 And I'll do this streusel like this, 33:44 and you want to make sure that you get 33:46 all the dry ingredients incorporated into this 33:50 and then, we'll sprinkle the streusel on top, 33:54 and you're going to bake this in a 400-degree oven 33:58 for about 20 minutes 33:59 and it doesn't usually take longer than that. 34:03 That's why we cook the apples down. 34:06 And then... So the apples are done. Right. 34:09 And then, we'll make a glaze and put the glaze on top, 34:13 and when you're doing this streusel make sure you... 34:16 I'm gonna work this a while, yeah, 34:17 because you wanna get all of this in. 34:20 And then you just add sprinkler on there. 34:22 Yes, and you sprinkle on that and bake it 34:24 and let me show you, I have one already made up. 34:26 How long, how much temperature do you bake it at? 34:27 400 and 20 minutes. 34:29 Okay, there and then she mixed her icing on 34:32 and just drizzled it on there, isn't that beautiful? 34:36 Well, our next recipe is Linda's Tex-Mex Pizza. 34:40 You wanna read the recipe, sis? 34:41 All right. For that, you will need: 35:04 Wow! Ooh! 35:06 That sounds good. 35:07 This is one of those with not lot of ingredients 35:08 and it's just... 35:10 It's not and it's one of those ones 35:11 that you can make the day before, 35:12 here it is, pre-baked pizza crust. 35:15 And I didn't... it's not as dark on the bottom 35:17 you'll see 35:18 because I'm gonna pop it back in the oven. 35:20 Just for the other one I didn't, but this one I will. 35:23 Okay. 35:24 So I'm gonna get my gloves on here. 35:27 Okay. 35:28 And sometimes I just make it right from scratch too. 35:31 And you can use any refried beans that you want. 35:33 Your favorite beans, you can even take can beans 35:36 and blend them into blender, put your own seasonings in it. 35:40 So it's any kind of your refried beans that you like. 35:43 You can purchase, you know, cans of refried beans or... 35:45 Yeah, you can purchase the already made 35:47 refried beans or you can make your own. 35:49 Now mom, our mom she makes them from scratch. 35:52 Yes. 35:53 You know, she cooks her beans up 35:55 and then she does all the processing, 35:56 but cheese... and they're good. 35:58 Mom makes everything from scratch. 36:00 But we don't always have time like she does. 36:03 Which is why I love the dehydrated beans. 36:06 I think they are the best refried beans, I love them, 36:09 I miss it all the times. 36:10 And I said we don't always have time like mom does, 36:12 mom is very busy, she does run the Kids Club. 36:15 She runs the Kids Club Bible lessons. 36:17 She runs the Bible lessons. 36:18 Yeah, yeah, so she's very busy. 36:20 Do you know and she just canned 36:23 150 some quarts of tomatoes for each one of us. 36:28 Yes. Yes. So she's... 36:29 and I'm like... Thank you, mom. 36:31 She was thinking about doing some more so... 36:34 She's a worker. 36:35 Thank you, mom, we love you. 36:36 All right, so I'm going to spread this sauce all around. 36:39 Now you can put your beans on first, I just... 36:42 I like it the way this salsa 36:44 will kind of soak in the crust. 36:46 Okay. 36:47 So that's why I put mine first, 36:49 but you don't have to... 36:50 And any kind of salsa, just your favorite. 36:52 Your favorite. I can't go wrong with that. 36:55 Yeah, you just put your favorite kind of salsa, 36:57 you can make homemade like my brother Ken does and... 37:03 Well, my son-in-law. Your son-in-law. 37:05 He makes good salsa. Jim. 37:08 Jim Hundertmark. 37:09 He makes amazing salsa, which my grandson says... 37:13 They love it. 37:14 After they have his salsa, they say, you know, that's... 37:16 there's no other salsa that's good as poppy's 37:19 so, you know, so... 37:20 Okay, we're gonna put some of the beans down here 37:23 and we're gonna just 37:24 spread those around a little bit. 37:25 I'm gonna put this over here so they can see 37:28 what you're doing. 37:30 Okay. 37:31 And so we're just gonna go right out to the edge of this, 37:35 the salsa. 37:37 I like to leave a little bit of crust on so that, 37:39 you know, with the pizza. 37:40 Yeah, I do too. And I love crust. 37:43 Yeah, I do too. 37:45 One of my favorite type, you know. 37:47 Yeah, it's funny 'cause like the girls on my dorm, 37:51 I have toast for them, you know, 37:53 where they can come in and make toast 37:54 if they're hungry or something. 37:56 And they will not most of them will not eat the crust. 38:01 They don't want anything to do with it. 38:03 Whenever I'm with my grandsons and they're having a pizza, 38:08 I don't eat cheese so I don't... 38:11 I'll just sit there and eat with them 38:13 but then they save me with their crusts 38:14 and I eat their crusts and they eat 38:16 the rest of the pizza with all the cheese 38:17 and everything on it. 38:18 And not long ago, I said something to one of the boys 38:23 about that, that grandma helped him out 38:25 eating their crust for them and they said, 38:26 "Well, grandma actually, we love crusts, 38:29 we just love you more and so we know 38:31 that's all you can eat, so we give you our crusts." 38:34 I did not know that. 38:36 I thought being most kids don't like crusts so... 38:39 So you're helping put them out. 38:40 So it's like, now I feel really loved. 38:42 They are the two most tenderhearted boys. 38:46 They are. They seriously... 38:48 Michael and Jason. They are. 38:50 They came to visit nana and poppa, 38:52 and I was over there 'cause I lived not far from them. 38:54 And they came in 38:56 and the first thing he said when he came in was, 39:00 "Nana, do you need me to vacuum 39:03 or something for you." 39:04 And he just went got the vacuum and he started vacuuming 39:08 and then he started cleaning up in the living room 39:11 and mom is going, wow. 39:15 That's like that, he's quite the kid. 39:17 They really are the most confident boys. 39:19 They do that to me almost everyday. 39:20 Yeah. When they come to see me. 39:21 They vacuum your house? 39:23 No, they'll ask me, what I need done. 39:24 Yeah. Yeah. 39:26 What can we do to help you? Yes. 39:27 That's their first question when they run in 39:30 and they give me a big hug and they go, 39:32 "Hey Aunty Cinda" and then they go, 39:34 "Is there anything you need us to help you with?" 39:37 Yeah. 39:38 And they do, doesn't matter what I need. 39:40 They help me. 39:41 Okay, now I'm putting the burger on it 39:44 and topping it with that. 39:45 Now how did you prepare the burger? 39:47 'Cause it looks like you have some stuff going on there. 39:50 I cooked the onions ahead of time 39:53 and then added the burger 39:55 and usually I add a little bit of red pepper flakes, 39:58 but this time I decided 39:59 I'm just gonna put them right on top. 40:01 So we just spread this burger... 40:02 And did you saut? the burger a little bit with the onions? 40:06 Yes, with the onions. 40:07 And they can use their favorite vegan burger. 40:09 Any favorite vegan burger. 40:10 Do you want any of these red pepper flakes on there? 40:12 Yes, just sprinkle them all over the top. 40:17 And that's then okay, then we're going to... 40:20 oh, and one thing I did forget to put on 40:23 is I usually put the sour cream stuff on the bottom. 40:26 So we'll just save it and put it on the top 40:29 when it's all done. 40:31 But 'cause you can make it... 40:32 I'm gonna bake this and then that does help make it... 40:35 I like it baked in there. 40:37 And you can use any vegan cheese 40:38 that there's their favorite to use. 40:40 Yes, and so we're just gonna sprinkle that around like that, 40:43 and then we're gonna bake it at 350 degrees 40:46 just until it's hot and bubbly and the cheese is melted 40:48 and I have one right over here for you to see. 40:51 Like that's ready. 40:52 Ooh, that looks delicious, I can't wait to try it. 40:55 And it's ready for tasting and don't forget 40:57 we have special guest coming up soon. 40:59 That's right. 41:00 So you gotta stay tuned, 41:02 we're not telling you who it is. 41:03 And what else we have coming up right now 41:04 is Mediterranean Mini Pizzas. 41:37 And really this is such a great recipe 41:40 that just do ahead of time, 41:41 even you can make those hummus up and those... 41:43 just as this hummus recipe is good for a dip anytime, 41:46 so you'd wanna even double the recipe sometimes and... 41:48 I love hummus. Have it there. 41:49 Yeah, 'cause you can slather on your pizza 41:52 as much as you want. 41:53 So just to get started, 41:54 Cinda's got the food processor over here. 41:57 In there she's gonna put the juice of one lemon, 41:59 she's gonna put all the rest of the ingredients in, 42:02 and I have a little ingredient that I'm gonna put in here 42:05 that I did not put in the recipe, 42:08 so this is if you are be I... 42:10 and the reason is because it's no very Mediterranean, 42:13 okay, but it's jalapeno peppers. 42:15 And I love the jalapeno in the hummus 42:18 that I'm gonna use them for demo, 42:20 but I didn't put in the recipe 42:22 because it's not traditional but it's up to you. 42:24 I love them, I use them myself. 42:26 So, Cinda, if you just put those in there. 42:29 Linda, would you get this pan going? 42:31 I will. 42:32 Crank up the heat as high as it would go. 42:34 And she is just gonna spray it 42:35 with the non-stick cooking spray 42:37 and we're gonna add all of this fresh spinach, 42:41 just like that. 42:42 And it's gonna... you'll be surprised 42:44 how fast this will wilt right down. 42:46 And... I think I lost one over here. 42:51 And then... 42:53 Drawing stuff around over there, sis? 42:54 This we're gonna fold this in at the end so that's good. 42:57 Let me take this for you and over here. 43:03 And so Cinda's... 43:04 you're doing a good fine job on that squeezing job there, 43:07 they're great. 43:09 You know, just get the pits out or whatever those seeds. 43:12 The pits. 43:14 The seeds. The seeds, okay. 43:17 See, it just didn't turn to my mind, you know, 43:19 I am a grandmother, so you know, I'm gonna... 43:22 that's my story and I'm sticking to it. 43:24 And Cinda's not so... 43:26 Yeah, I'm the young one. 43:28 Uh-huh, yeah. 43:29 Oh, never mind, I think I can make the sink. 43:31 Oh-oh. 43:33 Oh, not really. 43:34 I'll try it again, I'll try it again, 43:36 that was close. 43:38 Uh, no, no. 43:40 This time it's getting up in the plant. 43:41 I think three... I'm growing a lemon. 43:44 Three strikes and you're out. Yeah, it was close. 43:45 Yeah, two strikes and you're out. 43:47 Oh, I got one more try? 43:49 Why don't you just get our hummus made, 43:50 okay, over there. 43:52 And then I have our sun-dried tomatoes 43:54 and you can do one or two things, 43:56 I like mine dried like this 43:58 but if you like them a bit soften, 44:01 just take a skillet 44:02 and put just like a tablespoon of water in it 44:05 and heat these up and let them simmer 44:08 for just like a minute or so that's all you'll need. 44:10 And then they'll be soften. 44:12 But I kind of like the texture of this myself, 44:15 so it's up to you whether you wanna soften them 44:17 or have them just like that dried. 44:19 I've already slivered the red onion 44:22 and sauted it so it's ready to go. 44:24 And this is... 44:26 it looks dark because it's a red onion 44:28 and we're going to put that on our 44:30 hummus pizza in a minute. 44:32 And then these are just some kalamata olives 44:35 and we're just gonna slice those in two. 44:48 And, sis, you might need the... 44:50 I definitely do. There you go. 45:07 Okay. 45:10 Now she's gonna fold those in there. 45:15 And we'll put them... 45:17 a little bit more yeah, just a little finer. 45:21 And I have... 45:23 How are we coming over here? We each gonna decorate our own. 45:26 How are we coming over here? 45:28 We're doing good. 45:30 Just a little bit more. 45:33 Okay, I think by the time we get started here, 45:36 they'll be ready to go. 45:37 Do it little bit more, 45:38 won't even have a spinach in the pan. 45:42 Let's take a look and see how this is really, 45:44 see how that goes, came down to almost nothing. 45:47 That looks delicious. 45:48 I think that's perfect. 45:50 So just turn it off. 45:51 Sis, you're done with that. 45:53 And if you could just put these olives, 45:56 put it in this bowl here. 45:58 All right. 46:02 And that's it. 46:05 Now what's this other pan for? 46:08 Yeah, if we can just mingle that perfect. 46:12 I'm gonna show you in a minute. 46:14 Well, the other pan is, 46:17 if I was going to saut? those 46:19 sun-dried tomatoes that's what I would've used. 46:21 Oh, okay. But you're not... 46:23 Or the other thing you can do is, you can... 46:25 Do your pita bread? 46:27 You can do your pita breads and heat them up what you can. 46:29 Trying to add this. Oh, yes. 46:31 Would you do that for me, please? 46:32 All right, I do. You want me to do that or not? 46:34 You know, we don't need to because you can or you can't. 46:37 Sometimes it's nice to heat them up in the pan 46:39 and then bring them out and then do it, 46:41 you don't have to at all. 46:43 So what we're going to do is, Cinda's mixing up that 46:46 and then just put a little plop of that 46:49 on every one of these. 46:50 And then you guys, we're gonna make our own, okay. 46:53 Cinda has got, oh, she give me a plop, all right so. 46:57 I got to watch how I would at things. 47:00 Hey, I was just following directions, okay. 47:03 Yeah, and I like to leave a little edge on it, 47:07 so like a pizza crust edge. 47:09 And did you get enough over there? 47:11 I have plenty. You have plenty, okay. 47:13 She should, I don't know she sort of changed me 47:16 a little on the plop, you know, so I don't know. 47:18 Oh, boy, okay. Well, I'm doing good now. 47:20 I think this is really a fine job, sis. 47:25 So now you're just going to take and whatever it is. 47:28 Linda, if you would just put a little bit of spinach 47:31 on every one of them over here and just... 47:36 That's okay. One here for Cinda. 47:37 Just divided between three. 47:39 We'll just do that for right now. 47:42 That's good. That's good. 47:43 Okay. 47:45 And then I'll take a little bit more too. 47:47 I love spinach. 47:48 I love cooked spinach, 47:50 but you see how that cooked down. 47:51 And then you can... 47:53 You want more? 47:54 I'm just gonna take some of these onion 47:56 that's been cooked and sauted and put it over here like this. 47:59 And you want some of this? I want to take olives. 48:03 I'm gonna take a few olives. 48:05 Yep, that's good. 48:07 Save some for Linda there. 48:08 Very good, sis. 48:10 And some olives for you. Thank you. 48:11 I'll take one in the middle. 48:13 And then just a few of these... 48:18 These are sun-dried tomatoes, they're not peppers. 48:20 They're sun-dried tomatoes. 48:22 And let's put our pizzas out there, sisters, 48:27 and she's almost got that covered. 48:30 Put it out there. Yes. 48:31 She's got to be kidding me. What? 48:33 Oh, 48:37 she is having the whole pizza, I didn't say I was, 48:40 it was individual pizzas. 48:42 You did. 48:43 I just claimed this one. 48:45 Well, put yours out there, sis. 48:47 Look, here we go and we have another one 48:49 that's already decorated and ready to go. 48:53 All right, now we have six cookbooks out 48:56 that we'd like to show you 48:58 how you can get all six of them. 49:00 And when we come back, 49:01 our special guest will be with us. 49:06 If you've enjoyed the recipes you've seen today 49:08 and would like to purchase your own copy 49:10 of one of their cookbooks, 49:12 including their new cookbook 'Cooking with Kellogg's.' 49:15 You can write to 3ABN, PO Box 220, 49:18 West Frankfort, Illinois 62896. 49:22 That's 3ABN, PO Box 220, West Frankfort, Illinois 62896. 49:28 You can call 618-627-4651. 49:32 That's 618-627-4651. 49:36 Or if you'd like to contact the Micheff Sisters 49:38 for speaking appointments or concerts, 49:40 you can do so at their website 49:42 at MicheffSisters.com. 49:44 That's MicheffSisters.com. |
Revised 2017-01-19