Participants:
Series Code: AL
Program Code: AL180234B
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00:02 Okay, okay.
00:03 Okay, that's a wonderful story, Honey, 00:05 I mean, to reveal that and share that with audience. 00:09 I know a lot of people really appreciate that story 00:11 that you gave and that's something 00:13 that we felt that God entrusted us with 00:16 is that cancer and took our ministry 00:18 in a much needed different direction. 00:19 It sure did. 00:20 I mean it's opened the floodgates, yes. 00:22 But remember when we talked about my song? 00:25 Yes. 00:27 And so today we're doing a dessert. 00:29 Oh, a dessert, okay. 00:31 We're doing some cookies. 00:32 Oh, all right. Coconut cookies. 00:34 Oh, coconut? 00:35 Coconut cookie. All right now. 00:36 Watch it now, okay. Let's look at the ingredients. 00:57 Okay. Okay. 00:59 One of my favorite fruits is coconut. 01:02 I know, I know, I know. I know. 01:04 This recipe I like 01:06 because it's very easy and simple. 01:07 It doesn't even have any baking powder, 01:08 any baking soda. 01:10 Yeah, I noticed that, yes. 01:11 So it's like, 01:13 it almost reminds me of a macaroni. 01:16 Oh, macaroni, okay. So let's get started, okay. 01:18 What you're gonna do is you're gonna go head on, 01:19 you're going to take the coconut milk, 01:21 and the maple syrup, and the vanilla, 01:24 and you're going to put that in a thing there, 01:25 and let me go ahead and give you. 01:28 A spatula. 01:31 Oh, sure. Yeah. 01:33 This one, okay. 01:35 All right, you're gonna do that one 01:37 and I'm gonna put, 01:38 I'm telling you it's a very simple recipe. 01:40 I'm going to put my coconut... 01:42 All right. 01:43 In a bowl. 01:44 I'm gonna put my unbleached flour 01:46 with a germ in a bowl and... 01:49 This is the maple syrup? 01:51 Maple syrup, I'm gonna to put my... 01:53 Oh, it's been here for a while. 01:55 What's that, Honey? 01:56 The song I said. 01:58 Oh. The secret gift. 02:00 And this is the... 02:01 The vanilla. 02:03 Okay, I'm gonna stir this around 02:07 with a fork or what? 02:09 Go ahead and stir it around, Babe. 02:10 Okay, and fork. 02:11 Oh, here you go. 02:13 There you go. There you go. 02:15 All right. All right. 02:17 And this is a simple easy one. 02:18 I know you're gonna say, where I get this from? 02:20 Yes. Okay. 02:21 So where did you get it from? 02:23 Well, I love coconut number one and so do you. 02:25 And also I love you 02:27 and so do you. 02:29 I mean, do you love me, okay. 02:35 Okay, so where did you get this recipe? 02:37 I'm always looking and seeing recipes 02:39 and then I like, remember, I like to tweak them, 02:41 tweak them. 02:42 Now how did it start off 02:44 with what I guess regular whole milk probably? 02:47 Yeah, regular whole milk was in there 02:48 and also... 02:52 I missed what I was doing it? 02:53 Oh, and a flour, of this flour with the germ. 02:55 So they had to put white flour. 02:57 Okay, now, on this flour, we got a little time. 02:58 Now let's just talk about that, why unbleached with the germ? 03:01 Can you get that anywhere else? 03:03 Yeah, if you get unbleached flour, 03:04 the germ is actually taken away from it. 03:05 So it's a partly white flour. 03:07 So the germ is what's missing. Right. 03:08 So when you buy unbleached flour, 03:10 yeah, it's out there, 03:11 unbleached flour with the germ is out there. 03:13 Now, but I know you said up there in Michigan 03:15 and you don't see 03:16 no unbleached flour with the germ. 03:18 So here's the tip, 03:20 if you get the unbleached flour, okay, 03:23 and you get one cup, to one cup of unbleached flour, 03:25 you're going to add one tablespoon of wheat germ 03:28 and what do you got with then, 03:30 unbleached flour with the germ. 03:33 That's what I am telling you, yes. 03:34 All right. Okay. 03:36 With that B vitamins so, you did that. 03:37 Had been able to change that out 03:39 with the coconut milk. 03:40 Coconut milk. 03:42 And I guess probably add refined sugar 03:43 or something in here? 03:44 No. There's no refined sugar. 03:46 I mean in the old version. 03:47 No, they didn't, 03:48 but they had the baking powder in it. 03:51 Okay, so we're not using that, yes. 03:53 'Cause I've been seeing a lot of things, 03:55 some recipes you could fix, 03:56 you don't have to really have all that in there. 03:57 Okay. Oh, okay. 03:59 And you don't have the fat in it 04:01 and the reason for that is because it's in a coconut. 04:04 Oh, ok. 04:05 Yes, okay, all right. 04:07 Now this is a coconut milk in the can, okay, 04:09 which is got lot more flavor than actual coconut milk 04:12 in the half a gallon so just remember that. 04:14 Okay, so a little bit more thicker, 04:15 creamier or whatever. 04:17 Okay, do you want to go head on and slowly got to stir it in? 04:18 Okay, so we gonna slowly, 04:19 we gonna fold this in or how we're gonna do this? 04:22 Just go ahead and slowly stir in, 04:23 I'm gonna churn it. 04:24 Just slowly stir, okay, all right. 04:27 Go ahead. It can be too slow otherwise. 04:29 No go ahead, good, you're good. 04:34 Alrighty. 04:35 You know coconut is... 04:37 It's pure coconut that is going on. 04:38 Yes, it is. 04:41 All right, that's it. Give me all of it. 04:43 Oh, all of it, okay, here you go. 04:45 Yeah, okay. 04:46 Excellent, superb. Okay, okay. 04:48 And now the flour is gonna help to give you that texture 04:50 but I don't know if you like macaroons 04:53 and I do and Curtis does. 04:54 Yes, I do. 04:56 Then I want you to know this is going to have 04:57 that kind of a texture to it. 04:59 Okay. 05:00 The coconut flavor and the texture and... 05:01 Everything is just right. Yes. 05:03 So what I'm gonna do, I'm gonna go ahead on 05:04 and I got my scoop right there. 05:06 Oh, okay. Okay. 05:08 And what you're gonna do is... 05:09 So this is for ice cream, isn't it? 05:10 Yes, you're going to use to make that 05:12 'cause you make this macaroons or things like macaroons, 05:13 you have to use that kind of a spoon, okay? 05:15 So this is not working too well. 05:16 Oh, man. Yeah. 05:20 Okay, so. 05:22 Well, I think we can make that work though. 05:24 Well, I don't know if it's playing around, okay. 05:27 I'll make it work. So guess what? 05:29 We will not be doing the spoon right now. 05:32 I mean, we'll use a regular spoon. 05:34 Oh, okay. It's good. 05:35 Well, I'll work on that. 05:36 I know, I have another one, it's back in the kitchen, 05:38 but you know what, we're not gonna worry about. 05:39 This is the one you're going to buy. 05:41 Oh, okay. 05:42 Let me see if I can work on this 05:44 while you do that. 05:45 Oh, something happened. 05:50 Okay. 05:52 Somebody's gonna put it on a cart. 05:53 All right, go ahead and do that. 05:56 Okay, 05:58 we're not gonna be using it today 06:01 and tomorrow's not looking too good either. 06:04 Oh, Honey, okay. 06:06 Anyway, Honey, come back. 06:09 I don't know what to do on this cooking show. 06:12 I think we're gonna cut here. 06:15 I think you better cut. 06:21 Honey, okay. 06:24 You just walked off. 06:26 I was by myself. 06:27 I had to go get another scoop, okay. 06:29 I didn't know what to do. 06:30 I can't believe what you did. Okay. 06:32 Well we just gonna put this one to the side 06:34 and people were laughing and snickering and... 06:36 I know you laughing at me and Curtis, 06:38 but that's okay because you have. 06:39 Now, we heard all the way here at 3ABN. 06:41 Okay. Okay, that's all. 06:43 You got a spoon? I'm scooping. 06:44 Okay, you are scooping, Baby? 06:45 It's like pretense scoop, 06:47 like we had day before All right. 06:48 Okay, pretense scoops, 06:50 so we don't worry with this scoop, 06:51 so... 06:53 Yeah, I thought I can work it out 06:56 but I didn't know the recipe that well. 06:58 So I didn't wanna mess it up. 07:01 Okay, so this goes in the oven, what? 07:05 At 300. 07:07 It's gonna be at 375 degrees. 375. 07:08 We only got 12 minutes before it's done. 07:10 Oh, just 12 minutes? 07:12 Okay. 07:13 Doesn't take a long time to get done then. 07:15 Yes, okay. 07:16 And smell is gonna be out of sight. 07:19 Now, did you mash that down or...? 07:21 No. 07:23 You remember, I'll tell you what happened? 07:24 Two things. 07:25 One, you can mash it down with a fork. 07:27 Okay. 07:28 Like you would do when you're doing 07:30 peanut butter type with this, you know. 07:31 Or you can actually leave them in mounts. 07:32 Oh, okay. 07:34 Okay. All right. 07:35 All right, so, we are gonna put these things in the oven. 07:37 All right And get them ready 07:39 so when the show comes to an end, 07:41 then we have to clean up a little bit. 07:43 Just a little bit. 07:45 So when the show comes to an end, 07:46 you will see the finished product 07:47 so stay by. |
Revised 2019-10-31