Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00188B
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00:02 Well welcome back, we're down to desserts section.
00:05 Dessert some people like to dessert. 00:07 Some people like those desserts. 00:08 Some people like their dessert first. 00:10 But, Curtis I have special surprise for you. 00:13 What special surprise do you have. 00:14 It's the surprise for you that I have been talking about. 00:17 That's right. Since last night what is it? 00:20 It's a dessert. Okay. Okay it's a dessert. 00:23 It's one of your favorite desserts that you always 00:26 want around your birthday time. Oh, you. No you. 00:28 I mean, I got my you, as my dessert, 00:30 because you are my favorite. 00:32 Okay I'm your favorite, but it's just a second favorite. 00:34 Oh, second favorite. And that is of all the 00:37 different types of cobblers on the market. 00:39 Oh, I already know what it is. 00:41 What is it? What is it? Blackberry, blueberry, 00:44 what is it? Who would you guess that? 00:45 Cuz that's my favorite. Absolutely, absolutely 00:49 Curtis it is your favorite. Yes it is. 00:52 Okay. And so we're gonna look at the ingredients 00:54 for this dessert. Okay. 00:56 Blackberry Cobbler it calls for: 01:37 Blackberry Cobbler! I love you so much. 01:40 I have been hiding this, I have been hiding this, 01:42 You have been talking about this taping for about a week. 01:45 You have a surprise for me, now I know. 01:48 Now you know. Now I know. 01:49 Now this recipe actually starts off we gonna go 01:52 ahead on and put in the fructose. 01:55 Okay, I don't mind helping on this one. 01:58 Absolutely. I really don't. And you can go ahead 02:01 and put in the baking powder. You go ahead and put 02:04 your salt as well. The sea salt. Okay. Let's talk about 02:07 fructose that maybe... While you talk about that? 02:09 A new term for a new viewing audience so, just a fruit sugar. 02:13 Yeah fruit sugar. This what it is. 02:15 Little bit better then refined white sugar. 02:17 Oh, absolutely, yes, yes. And you normally instead 02:19 of putting this in big chunks we're just gonna cut it, 02:22 like this and I'm have you go ahead and start 02:24 mashing that in with your fork. 02:26 Okay. Okay, you can use a pastry blender as well, 02:30 lets go ahead and do that. You are getting used to that 02:33 now Curtis. Yes I am. You know and I guess while you are doing 02:37 that, I guess you're saying to yourself 02:39 where exactly are the blackberries? 02:43 Blackberries. Yes. You did say 02:45 blackberry cobbler right. Let me see, maybe I have 02:47 some blackberries. You got things hiding 02:49 down there don't. Oh, there it is, that's why 02:51 you didn't want me to see them okay. 02:54 You was working it, and if you put down there 02:56 I'm telling you with the time trying get 02:57 these things at this show. So that you would not. 03:02 And you would not let me see the recipes for this 03:05 series of taping too. I know, I know that. 03:09 I knew if you saw them you might start eating 03:10 the blackberries. I wouldn't enough for the show okay. 03:12 We've already greased our dish, square dish 03:16 I want to go ahead on put the blackberries in. 03:19 I like to keep him frozen. And there is a reason 03:21 for that that is the we've got that corn starch and 03:25 we have the fructose and lemon juice and what we 03:28 want is we want to be able to juice is gonna come 03:30 from the blackberries. It's going to breakdown the 03:33 cornstarch so that it will thicken up on us now that 03:36 will not get real thick, but it will thicken up on us alright. 03:40 Blackberry Cobbler. Aren't they beautiful, 03:42 aren't they beautiful, aren't they beautiful. Yes. 03:44 Okay I might as well go ahead and. It's so good. 03:50 Okay see if you can finish this show of Curtis because 03:53 I'm telling you right now. Yes wonderful. 03:56 We gonna pour on top of it, I've got the 03:59 cornstarch move that around. Go ahead and do it a little more 04:02 with your fork there, I can see you still didn't have it. 04:04 You are so excited. Yeah I'm so excited. 04:06 I know. I'm seriously punked, as I didn't have this evening, 04:13 on the way home this may not make it to the house. 04:16 Okay, then I'm going to take the fructose and we're 04:19 gonna sprinkle right on top. I'm gonna save a little bit 04:23 and put is also, okay, and now we need some soy 04:28 ice cream. I'm gonna take the lemon juice and 04:32 I'm gonna pour the lemon juice over top of that, 04:34 oh, this is going to be so, work it baby, work it. 04:38 Okay. Cooking on a Budget. Yeah. I'm gonna hold 04:42 on to that because now we got to do is we actually 04:45 have to take that now notice that. 04:46 Now notice that the actual... when he's... blend in the 04:50 margarine, the soy margarine has that kind of 04:52 a crumbly texture. So with that in mind 04:54 you're gonna have to take your cold water, 04:56 very cold water and your going to go ahead 04:58 on and pour it in. And keep that going. 05:02 Keep on going. Okay. Alright. Now this is what the crust, 05:05 this is gonna be the topping. Okay. Alright, I want to do 05:08 one more, how are we looking for time. 05:11 We got few minutes, we still have some time to, 05:15 well actually create that, I'm going to tell you, do the work 05:18 this is, you gonna keep working this around working around 05:21 and because it is a unbleached flour, 05:23 with germ it might need little bit more water. 05:25 It's important that the water is cold and it's 05:28 important that the margarine is cold. 05:30 Okay. Otherwise you don't have that thick, 05:32 well, your not going to get. Yeah, it won't get as thick 05:35 as you want. But, know once again as on 3ABN 05:39 in the amount of time we have, we are going to 05:41 moving to the next, probably already made. 05:42 No I don't know. No, I don't have it already made. 05:45 But, I tell you what I did do though, I have already got 05:47 a crust ready to go. Okay. Alright, we're going to 05:52 sprinkle our water on the counter. The 3ABN kitchen. 05:56 You know a little bit of a space here. 06:00 And we're gonna go ahead put our wax paper down. 06:03 Now, the water first it makes the wax paper 06:06 stay in place. Yes, it will make to stay together. 06:09 That there, little bit down. Clean that place up there. 06:15 Well ready, okay is down and then we're gonna just 06:18 take and you know once I do this I actually set in 06:21 refrigerator for about 15 minutes so I'm knew as 06:23 want to do that. And we're gonna to do a square 06:27 so we're gonna get it started in a square. 06:30 I remember someone said you did this in a 06:32 cooking class and ladies said what about the bottom crust, 06:35 you said this is Cooking on a Budget. 06:37 Just a top crust, not the bottom crust too. 06:39 I know, I know, I know. This is only gonna barely be 06:41 able to get a with a money. With a money, yeah, 06:44 This is just one crust, not two. Absolutely, 06:46 absolutely, absolutely. Absolutely. Alright and 06:49 we're gonna then take our rolling pin and we are going to. 06:53 Not make that kind of noise. Let me hold it a little bit. 06:56 Hold it for me, hold it for me and alright, 07:03 now we're gonna go to the side here. Okay. 07:06 Here is keep on doing this until you get a square block. 07:11 Okay. Look that way hold up and come this way. 07:15 Alright, because in your refrigerator it's going 07:19 to take, it still has to cool down a little bit, 07:20 so alright. Okay, now we come forward. 07:29 When was the last time you made a blackberry? 07:34 I have never made a Blackberry Cobbler. 07:36 You always get that, you always purchase them, 07:39 you know because it is your favorite, 07:42 when it's your birthday or anything special. 07:44 You know you are so excited about a Blackberry Cobbler. 07:47 Any how you just don't know. And you have kept 07:50 this hidden from me I tell you. Absolutely. 07:52 Absolutely. But, the camera crew knew. 07:54 Oh, they did. Yeah, they did. I need to talk to you 07:57 why didn't they tell me. Hey, you know I'm saying. 07:59 Probably because they want some of that Cobbler. 08:03 Alright, lets go ahead on I'm gonna finish this up. 08:06 The name of the game is 08:08 we're going to actually make it to a square, 08:10 make it to a square and once I make the square 08:13 up what's gonna happen is I will put my pan 08:16 over top of it. Make sure is the side that needs to be and 08:19 we are going to go away so that when we come back 08:21 you will see the finished product and everything so we 08:23 want you to stay by. |
Revised 2014-12-17