Participants:
Series Code: AL
Program Code: AL000213B
|
00:01 Well, we're gonna start this recipe
00:02 Scallion Cheddar Wheat Biscuits 00:05 and let's look at the ingredients on this one. 00:30 Okay. All right. 00:32 This is a real easy one and very, very quick. 00:34 And I'm just gonna start putting it 00:35 and I've got my unbleached flour with the germ. 00:38 I'm gonna also put in my whole wheat pastry flour. 00:41 Well, that's just keep from going. 00:44 That those scallions did. Okay, yes. 00:46 I'm gonna put the baking powder in. 00:47 I want you go and put the salt in there for me. 00:49 Okay, sea salt here. 00:51 All right, and then we're gonna go ahead and put and-- 00:53 I'm gonna stir up this a little bit 00:55 because we are gonna put that 00:56 margarine, soy margarine in 00:58 and this is the time go ahead and put that on in there. 01:00 This is the time when I get my hands all nice and dirty 01:03 because I'm gonna just start doing this. 01:04 If you a pastry fork on this but this I find is a lot easier 01:08 just to do it like this. 01:10 And yes, we grew scallions in our actually garden itself. 01:13 Our container garden. 01:15 They don't have to bend, waist high. 01:17 No bending, no bending, that's the thing. 01:19 Easy maintenance. 01:20 Now once I get this to a kind of a crumble like you would 01:24 let's see cornmeal you see 01:26 how that's mashing up here well. 01:28 Okay, now we are gonna do is we are gonna go ahead 01:29 and add in the scallions. 01:31 Okay. All right. 01:34 All of them. 01:35 All the goodies? Yes, yes, yes, yes, yes. 01:36 Okay, there you go. 01:37 Okay, and then we are gonna add in the actual soy. 01:41 Cheddar cheese. 01:42 Soy cheddar cheese. 01:44 Okay, I'm gonna just stir that up. 01:47 Want you to stir up like I can actually 01:48 get my hands nice and creamy. 01:49 Now I'm gonna stay that way like-- 01:50 Okay. With the fork. 01:52 Just stir little with the fork. 01:53 I don't have to touch it? 01:55 Well, you don't have to touch it, okay. 01:56 I must stay clean. 01:58 And now very slowly I'm gonna go ahead 02:00 and pour in the almond milk, okay. 02:03 Just go ahead and stir while I'm doing that. 02:04 Now you said almond milk, now will soymilk do or? 02:07 You could do soymilk, you can do almond milk, 02:09 you can rice milk all of those. 02:11 You can do all of those, okay. 02:14 All ready. Okay. 02:16 Now this is a new recipe. 02:18 Okay, I can take it from you. 02:19 Oh, you do it from here. 02:20 This is a new recipe, yes, 02:22 and it's a part of our supplemental pack to global. 02:26 Okay, so we're just getting this together here, Curtis, 02:30 because what I'm gonna do 02:31 is I'm going to now just take this, I'm gonna-- 02:35 Now time to-- now you want me to put salt. 02:38 I get you to put in just a few minutes. 02:39 For just a little a while? 02:40 Yeah, and you know, you find if you need 02:42 little bit more flour just add the flour 02:45 that you need to add to it, okay. 02:46 And so-- 02:47 How this recipe come along, honey, 02:49 because this is a new one? 02:50 You know, I actually, I actually 02:51 have like a lot of whole wheat biscuit recipes. 02:54 And I saw a recipe because you do know 02:58 that I love to find recipes and then tweak it a little bit. 03:01 And so, but this one I saw this recipe, it had eggs, 03:05 it has real cheese in it, it had regular milk in it. 03:09 So I said, you know what, 03:10 what if I can make that more healthier. 03:13 I knew that was coming. 03:14 Okay, so let's spray a little bit this on our dish, 03:17 our pad here and we are just gonna roll 03:20 this on out here. 03:22 We get this pull out the way. 03:23 Out of the way there. 03:25 We're gonna pull little bit of flour on our rolling pan, 03:28 that you hold up for me, babe. 03:30 We want this one about one inch thick, okay. 03:34 And I'm telling you 03:35 these biscuits are actually delicious. 03:37 Remember I say it soy cheddar cheese. 03:39 Yeah, now any particular brand-- 03:41 I mean, there's a lot of brands out there. 03:42 No, there are lot of now at the market now 03:44 that you can do. 03:45 Okay, and so I just say look out there 03:46 and see what you can see. 03:47 You get actually get 12 of these which I like okay, 03:51 and then I'm gonna just sit them on. 03:52 I got my parchment paper, 03:54 I want to sit them on a parchment paper and on it, 03:57 it cooks at 400 degrees for about 15 minutes, 04:00 about 15 minutes 04:01 and they are ready to go, you know. 04:04 And you can serve the main entree, 04:07 you know, could neither want them 04:08 for morning for breakfast, you know, the cheddar cheese. 04:10 Think about these Abundant Living programs 04:12 of course, you have to do the recipes at home 04:13 to try them out first. 04:15 You know, I have to test and taste all these recipes, 04:18 I mean, this is tough job. 04:19 It really is. 04:20 Somebody said when you said that to them, 04:22 they said you have to do what? 04:23 And you said I got to test all these recipes out. 04:26 They said, can I come in over there? 04:27 Just sample these and I'm just up to my-- 04:29 Can I come over there? 04:31 Somebody have to do it though. 04:32 Now you may be wondering 04:34 what you're gonna do with the recipe still, honey? 04:36 The last one you can actually roll it out the one thing 04:39 and get at least another biscuit out of it. 04:40 One-- at least one more biscuit out of it. 04:42 Or you can make one great big biscuit. 04:43 Okay, that would be for me, the man size biscuit. 04:46 The man size biscuit. 04:47 So now this little thing is not gonna work for me, right. 04:49 You have a bigger one in these? 04:51 You know, I need for you to share 04:52 so let's just go ahead and just make one more biscuit. 04:54 Okay, I wasn't-- this wasn't I looking for so-- 04:57 okay, so this be the last one. 04:59 This be the last one. Okay. 05:00 We're gonna put on our sheet there. 05:02 And bake at what temperature did you say? 05:03 Four hundred degrees for about 15 minutes, okay. 05:06 Oh, all right. Okay. 05:07 And so what's gonna happen is we're gonna go off 05:10 and when we come back guess what, 05:11 you will see the final product so stay by. |
Revised 2015-01-29