Taste of Paradise

Sweet Potato Pecan Cheesecake / Jammin Jams: Grape, Peach & Strawberry

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno, Donna Marie Lindsay

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Series Code: TOP

Program Code: TOP000095


00:01 Have you ever wondered how to prepare healthy,
00:03 tasty meals raw and cooked that actually tastes good?
00:07 Well, stay tuned while Evita Tezeno
00:09 and yours truly Nyse Collins show you how to do so
00:12 and give you a Taste of Paradise.
00:32 Welcome to a Taste of Paradise.
00:34 This is Evita Tezeno.
00:36 And again we're doing some holiday recipes.
00:40 Yes, but we have sweets for the sweets today.
00:45 You know, I remember back home when I was little,
00:48 my grandmother used to make this fabulous sweet potato pie,
00:52 it was amazing.
00:55 I just wanted to eat the whole pie by myself.
01:00 So when I became vegan,
01:03 I had to think about recreating that recipe.
01:09 And then when I started eating more raw, I said, "Hmm,
01:12 how can I do that same recipe in the form of a cheese cake?"
01:17 And viola! I've done it.
01:20 We're gonna have it almost raw,
01:24 sweet potato cheesecake today.
01:26 The reason why it's almost raw because I did bake
01:30 the sweet potatoes.
01:31 But it is fabulous,
01:33 all the other ingredients are alive,
01:36 and the sweet potato is the only one that is baked.
01:39 So let's read those ingredients
01:40 and let's get to making this cheesecake.
01:45 Almost raw sweet potato cheesecake.
01:49 For the crust, we'll need:
02:16 For the filling, we need...
02:52 So we're gonna start with the crust first.
02:55 And this is a real easy recipe.
02:59 I'm starting with my pecans in my food processor.
03:04 And oat flour is just ground oats.
03:08 And oats are not really raw, they have been steamed,
03:12 the oat groats have been steamed
03:14 and then they're pressed.
03:15 So this is not really raw but it is gluten free.
03:22 And then I have my dates.
03:24 Again, my date of choice is Medjool dates
03:27 and they have been pitted.
03:34 My sea salt, but I'm using Himalayan salt today.
03:40 Vanilla, lemon juice,
03:44 and always fresh lemon juice,
03:47 my coriander, and my cardamom.
03:53 And I use coriander and cardamom
03:55 instead of using cinnamon
04:00 because cinnamon is a little irritating
04:02 to the stomach so I use vary spices
04:06 that are soothing to the stomach.
04:09 So then we have our coconut oil.
04:15 And then we process it.
04:36 You wanna make sure that it is of a nice consistency,
04:40 and this is great.
04:41 So we have our springform pan.
04:45 Let me get this out of the way.
04:49 And we just put this in our springform pan
04:54 and press it down.
04:58 And you can put this in your freezer
05:02 or your refrigerator for a little bit
05:04 so it will harden up a little bit.
05:13 If you want it a little solid because the coconut oil,
05:17 when it gets cold, it's a little fuss.
05:22 So we're gonna put it in our refrigerator.
05:32 And next, we have our filling.
05:37 And this is a fantastic filling.
05:40 I would like to drink this, this is so delicious.
05:44 So we have our sweet potatoes that have been baked.
05:49 And I've tried to use this recipe
05:52 with raw sweet potatoes
05:53 but it tends to be a little starchy.
05:55 So I just went ahead and baked them,
05:58 and it tastes fabulous.
06:00 We have our cashews that we've soaked overnight.
06:04 And the soaking of the cashews make them softer,
06:08 and it makes the cheesecake creamier,
06:13 and it also takes a little of the fat out as well.
06:18 We have our maple syrup.
06:20 And if you don't have maple syrup,
06:22 you can use honey.
06:25 And if a cup is too much, you could, you know,
06:30 make it a little less sweeter.
06:32 We have our fresh ginger,
06:34 and our lecithin which makes it creamy,
06:40 lemon juice,
06:43 coriander and cardamom...
06:50 Our coconut oil.
06:57 Vanilla, and our salt.
07:07 And last but not least, this is our fresh carrot juice.
07:16 Oops! Wrong thing.
07:47 You wanna blend it till it's a real smooth consistency,
07:52 so we're gonna blend a little bit more.
08:07 That's it.
08:08 So let's go get our crust out the refrigerator.
08:21 This is excellent for the holidays
08:24 because it has a reminisce of days going by
08:30 from my childhood,
08:31 and it has the cardamom and the coriander
08:36 which is really, really festive.
08:43 So now all you do is pour this in.
08:47 It's a real thick, thick, mixture
08:49 so you wanna make sure that you get it
08:51 all into your springform pan.
09:00 You wanna spread this out.
09:09 And then you wanna pop it into your freezer
09:12 if you wanna eat it in a couple of hours.
09:15 You pop it into your freezer, and it will harden very quickly
09:20 or you can just put it into the fridge
09:23 and it can get hard overnight.
09:32 And I have the finished recipe.
09:48 Now this is fit for a king, isn't it?
09:51 It is beautiful.
09:52 I topped it off with a little pecans
09:56 that have been drizzled with maple syrup.
09:58 So you can decorate it anyway that you want.
10:02 So this is another great recipe for the holidays
10:05 with your Chef Evita Tezeno
10:07 in the kitchen of Taste of Paradise,
10:09 and remember to live life fresh.
10:29 Welcome back, welcome back.
10:30 Holiday specials, we always do something good
10:32 for the holidays.
10:34 However, this time, we're gonna do
10:35 something simple, something that we all enjoy,
10:37 that we all love, you know,
10:39 after we had that delicious family meal
10:41 around Thanksgiving or Christmas.
10:43 You know, we wake up that next morning
10:44 and we want something nice for breakfast,
10:46 you know, something really sweet,
10:48 but not too sweet, you know, just right mild.
10:51 And what do we do?
10:53 We take that slice of bread and we whip on top of it,
10:55 not butter, but I'm talking about some jam,
10:58 some good preserve.
10:59 You know, you cut that, and you just eat that,
11:02 and you're hanging out with the family.
11:03 And however, a lot of people enjoy it
11:06 but most of them don't know how to make it
11:08 or how to do it themselves.
11:09 So today, we're gonna make a serious jam,
11:12 not the cheap stuff, the real thing.
11:15 And matter of fact, they call it a different way
11:16 because we'd be jamming here today, they call it a preserve.
11:19 So I invited our special guest
11:20 back with us, her name is Donna.
11:22 Donna, how are you? Fine. How are you?
11:24 Good to see you. Good to see you again.
11:26 Thank you so much for coming out
11:27 and hanging out with us again on the Taste of Paradise.
11:29 Thank you for having me.
11:31 Man, Donna does it all.
11:32 She's a nurse, what else, a social worker,
11:34 most importantly her task,
11:36 her greatest work on earth is to be a wife and...
11:40 And mom. And a mom.
11:41 So he has a kid, so she can do it all.
11:44 Pray for me.
11:45 She's like, "Pray first."
11:47 She came and she shared with us some simple recipes, you know.
11:50 Maybe again, you'll see her all throughout of like,
11:54 what else, some juice we'll look at making,
11:57 some jams, and applesauce, and so many things
11:59 that you can do yourself at home.
12:02 So thank you so much for helping us out with that.
12:05 And what we're gonna do today is that jam.
12:08 Yes, we're gonna make jam.
12:10 Now jam, is that a jelly?
12:11 A lot of us like peanut butter and jelly which is good,
12:16 that's our all time favorite.
12:17 A matter of fact, some people consider that a meal,
12:20 an entre, you know what I mean, because that's all they eat.
12:22 But the jelly that goes on top of it may cause some problems.
12:25 Yes. Yeah.
12:27 What's the problem would you say with the jelly
12:28 or the jams that we buy?
12:30 I have to think about it.
12:31 I think there's a difference between jam
12:33 and we'll have to do a little research.
12:34 And jelly.
12:36 But there is a difference between jam, jelly,
12:37 and preserves.
12:38 And the jelly is nothing but like, sugar water or juice.
12:42 Sugar coagulate. Exactly.
12:45 Right, okay.
12:47 That's why when you put it on your bread
12:48 and you have to chase the jelly around.
12:49 Right, right, right.
12:51 Most of the time... Yeah.
12:52 And you got to look at the ingredients because,
12:54 like I said, if the first ingredient is sugar,
12:56 you know the majority of what's in that jar
12:59 is going to be sugar.
13:00 And you hit that on the head because a lot of the items
13:02 that we put on that peanut butter and jelly,
13:05 especially with the kids, is loaded with what?
13:07 Loaded with that sugar.
13:09 And we give it to the kids, they wake up in the morning,
13:11 they eat the sugary cereal.
13:12 Right.
13:14 Then they have a peanut butter and jelly sandwich.
13:16 And we wonder why these kids can't sit still anymore.
13:19 You know what I mean.
13:20 They're on the bus, as I was sharing, sometime ago,
13:23 they're on the bus and before long time ago
13:25 when I used to be young, I don't think
13:26 you were around back then.
13:28 A long time ago, we get on a bus
13:29 and it's just be a bus driver, yeah, for like 50 kids.
13:32 Now the kids, they act enough so much,
13:35 they have a bus driver and an attendant.
13:37 And in some school districts, they have a bus driver
13:40 and a police officer, you know what I mean.
13:42 And a camera.
13:43 And a camera now on a bus.
13:45 It's because these kids, their sugar is...
13:47 Off the chain. It's off the chain.
13:49 And then you know what happens, they go to school
13:51 and they can't sit anymore.
13:52 You are a social worker, you have seen different cases.
13:54 And they're trying to learn math
13:56 but they just got the jitters
13:58 because their sugar is through the roof,
13:59 and they're throwing stuff.
14:00 And you know what end up happening?
14:02 The teacher says, "This child has a," what?
14:04 Learning disability. Learning disability.
14:07 Or emotional handicap or emotional disability.
14:09 Or mentally retarded. Exactly.
14:11 Or ADD, or ADHD.
14:14 And next you know, they put you on medication.
14:17 You know, I can talk about this for a while
14:18 because they thought something was wrong with me.
14:20 And they put you on medication and then what happens?
14:23 The children, they get depressed,
14:26 they're dealing with what?
14:27 Suicidal thoughts,
14:29 they're dealing with so many different things.
14:31 I'll tell you how my mom remedied that situation.
14:33 She saw my grades. She says, "Excuse me."
14:36 She got one of these and, you know,
14:38 she put a nice little curve,
14:40 you know, on the back on my head.
14:41 Now I'm not telling you to do that,
14:43 what you pulled off the, what?
14:44 The belt and stuff, and man, she brought my sugar
14:48 down back to normal in a heartbeat.
14:50 Now, of course, she also changed the diet
14:52 because she was studying and she found out that
14:54 too much sugar is causing these problems.
14:55 And you know what?
14:57 I don't have to take no medication.
14:58 The grades, by God's grace, started to increase.
14:59 Praise the Lord.
15:01 And even though I wanted to act up at school,
15:03 I just thought about one of these,
15:04 or one of these on my backside,
15:07 if you know what I mean.
15:08 And things got corrected.
15:09 Now I'm not saying, "Parents, you should do that,"
15:11 there's other ways to discipline the children, Amen.
15:13 Time outs, or something like that,
15:15 no videogames, whatever.
15:16 But you're a mom and so I'm sure
15:18 you have a million ways to do that.
15:19 Well, I'll tell you this. What you're saying is so true.
15:22 I mean, that's a whole another show
15:24 just on to manage sugar and the stuff
15:26 that people get through, animal products or whatever
15:28 because that's a thing, it does mimic.
15:30 Some of these kids are allergic to this stuff,
15:32 they don't know it.
15:33 And it mimics behavioral disorders,
15:36 and behavioral problems, and things like that.
15:38 And when you change the diet, it's interesting that
15:41 in a lot of these cases the kids calm down.
15:43 They calm down. They calm down.
15:45 The research has been done a million times over,
15:48 so we don't need to do anymore but here's one way
15:50 we can do it, we can make our own jam.
15:54 And we jam in here with some jams.
15:56 What are some of the jams we're going to make here?
15:57 So what we're gonna do, in this,
15:59 there's no recipe for this.
16:00 So if you want the recipe call...
16:01 All right. But which one? We'll look at grape first?
16:04 So we're gonna do grape.
16:05 So this is kind of interesting
16:06 because my mom kind of discovered this.
16:09 We were juicing grapes,
16:11 and she ended up with all this byproduct.
16:13 Once the grape steamed down,
16:15 you end up with this pulp, this stuff.
16:18 And so she said, "Hmm,
16:20 maybe if I ran this through my champion juicer
16:23 which could extract a little bit more,
16:25 I wonder what I would get?"
16:27 And this is what my mom got.
16:29 So this is 100%
16:32 pure Concord grape pulp,
16:36 paste, whatever you want to call it.
16:38 You all can see that here? Yes.
16:39 You all can see that. Look at that, that's a 100%...
16:41 Now if you were to taste this, you got to taste it.
16:44 Oh, mercy.
16:45 You would frown up because there is no sugar,
16:48 there's nothing to it.
16:50 So, all right.
16:52 Halleluiah. Thank you.
16:54 We have some good stuff here.
16:55 Right, right.
16:56 So, what we're gonna do because there is no sweetness
17:00 to this stuff whatsoever.
17:02 We've already steamed out,
17:03 we've got the sweetness in our juice,
17:05 we did that already before.
17:06 Okay, but here's something that people, you know,
17:09 a little guidance for those who want to learn
17:11 and know what to put together, you know what I mean.
17:13 Because not everybody could, you know, just free style it.
17:15 So here's a simple recipe for your jamming jam,
17:19 grape jam, here it is:
17:27 Hello, is there anymore? Is that it?
17:29 That's it. That's it.
17:30 So now I see why you said there really is no recipe.
17:34 But that's just a little guidance
17:35 in that pulp jam you get that from what?
17:37 After you make the grape... After you make the grape juice.
17:40 Yeah, all that stuff that's leftover.
17:42 The stuff that's leftover. So what are we going to do now?
17:43 So I ran it through the strainer,
17:45 and this is what I have.
17:46 So we're dumping this into our blender.
17:48 So okay, that looks like, what? Two cups.
17:51 Oh, yeah, more or less.
17:52 We'll dump it all in there. We'll put it all in it.
17:54 So you have about two cups of that there.
17:56 Okay, two cups. And then...
17:58 And here we go.
18:01 This is our, a cup.
18:03 So we'll be jamming and then the jam.
18:05 Yeah, there's a cup.
18:07 Wait a second, sister.
18:08 Wait a second.
18:10 All right. Here's our other cup there.
18:11 Okay, so there's your cup.
18:12 But of course, when you're home,
18:14 you can do it how you want to do it there.
18:15 Okay, so we're gonna put the lid on this and blend it.
18:18 So we're gonna put the lid. So I move this out of your way.
18:19 You can switch over there.
18:21 And we get the blender going. Okay.
18:24 You like our holiday blender here?
18:26 I like the holiday blender, you got to hook me up.
18:28 All right, so here it is. And then we just blend it.
18:30 So what? Are we on, are we secured?
18:31 So it's creamy or what? Yes.
18:33 I like a creamy, creamier jam.
18:36 I mean, you can...
18:38 If you want more chunky,
18:39 then you'll have to blend it as smooth.
18:41 Blend it as much.
18:56 I think we're good.
18:58 There we go.
18:59 I was trying to make grape paste here.
19:02 Okay, so let's taste it.
19:03 See if it's to the sweetness that you like.
19:05 Will I get to do it again? Yes, if you like it.
19:07 Man, this looks like ice-cream or something like that.
19:10 Don't worry, just try it.
19:12 Hmm.
19:13 Okay, okay, okay.
19:15 Let me try. Let me try. Let me try.
19:18 Wait, wait, usually, but you already have this already.
19:20 Let me try.
19:21 That is where is at.
19:24 Halleluiah.
19:25 Okay, here we go. Wait a second.
19:27 This thing is so good, you have to be jamming
19:28 and singing.
19:29 So, man, that is pretty good.
19:31 That's good, that's good. That's it.
19:33 Now you can freeze this, you can can it.
19:36 We have these little cute jars if you want.
19:38 You can can it, you can freeze it in zip lock bags.
19:41 You can put it in Tupperware and put it in the refrigerator,
19:44 ready to go.
19:45 So I'm gonna pour this in. This is good.
19:47 Oh! Look at that, y'all.
19:51 And this is what I give away for Christmas gifts.
19:53 No way. Yeah.
19:55 Okay, so you don't have to do it all the way to the top.
19:57 I'm saying, I want my Christmas gift before.
19:59 Are you trying to short change my Christmas gift?
20:01 So if we were canning that, we would not have it that full.
20:04 But that's in another show or another program.
20:06 Another program, all right.
20:08 So you have that, then you just...
20:09 So now, what we're going to do is,
20:11 you got to taste this.
20:13 You got to taste this. Oh, my goodness!
20:14 Here, have a little bit on the bread.
20:16 Oh, man. Oh, man. Oh, man.
20:17 All right. So we have our grape jam.
20:20 Now you mentioned there was some differences.
20:21 You say grape jelly per se is what, is...?
20:25 Jelly tends to be juice, fruit juice.
20:29 Yeah. That's good.
20:30 That's good. Mademoiselle!
20:34 Man, I feel like I'm in France with this stuff right here.
20:35 All right. So that's good. So we make grape jam.
20:39 So now what we're going to do,
20:40 we're going to do the same thing, same recipe
20:42 except we're going to do with, I think with peach.
20:45 Peaches are next, or is it strawberry?
20:47 Well, hold on.
20:48 You see that grape jelly is basically like, what?
20:52 Sugar water with the color in or let's say juice
20:55 and that coagulate, right?
20:57 And all that this is grape paste
20:59 or the leftover residual stuff from the steamed grapes,
21:03 and dehydrated pineapple.
21:05 So the jam is a little bit more and then a preserve.
21:07 Right. That's it.
21:09 I didn't add anything else in there or whatever.
21:11 So what a preserve is?
21:12 Oh, so the preserves tend to be...
21:14 They are more chunkier,
21:15 they have more whole pieces of fruit in everything.
21:18 And preserves are good.
21:19 I just, you know, I don't want a big piece of fruit
21:22 but, you know, if you chop it up
21:23 or whatever, mush it up.
21:25 You sure you're going to leave that grapes jam
21:26 a little too long here?
21:28 No, I do. I do.
21:29 And I'm feeling like I'm about to fly away here.
21:30 So the other thing I also forgot to tell you
21:32 is that with this dehydrated pineapple,
21:34 you can get this from any health food store,
21:36 it does not have the sulfur on it.
21:38 So a lot of dehydrated fruit has sulfur with it
21:42 or color for preservative and...
21:45 I think about sulfur when I go to like a whirlpool
21:47 or something or a hot springs.
21:49 But I don't want to be eating sulfur.
21:50 Right.
21:52 And did you know that people who actually mine sulfur,
21:53 their life expectancy is literally like almost
21:56 half of what the average, you know, person is.
21:58 So I don't want to eat sulfur,
22:00 so I look for dehydrated pineapple.
22:02 And literally, this will last me a long time.
22:05 You don't need a lot in order to add
22:08 a little bit of sweetness with this.
22:09 So now we're going to do the next recipe
22:12 which I think it was peaches or was this strawberry?
22:14 Well, people like peaches, yeah.
22:16 So here's the simple...
22:17 Watch this, look how simple.
22:18 We're going be jamming the peach jam.
22:20 And all you need is:
22:26 Exactly.
22:27 So all we're doing is we're just adding peaches.
22:29 And this is so amazing, like I said,
22:31 my mom kind of came across this like, "Oh,
22:34 what am I going to do with this extra stuff?"
22:35 And this has become the hit in her home,
22:40 especially for Sabbath dinner.
22:41 We find ourselves, there's a cup, maybe less.
22:45 Are you sure? It may need a little extra love.
22:48 This is our holidays, y'all.
22:49 Okay. There you go.
22:51 So we're going to blend that up,
22:52 do the same thing that we did before.
22:53 Now this is too easy.
22:55 It's very easy. Too easy.
22:56 People will be like "Oh, you got to make jam,
22:57 you got to mash dish, you got to hold it there,
23:00 and you got to put it like this."
23:01 And I'm like, you know what, let me just go and buy some.
23:03 Yeah, yeah.
23:04 But if it's this easy like... Okay.
23:06 So all we're doing is just go ahead and blend it up.
23:17 All right. So then we mix it up a little bit there.
23:19 Okay.
23:21 Or you can add just a little bit of water.
23:23 A little bit of water could do the trick.
23:28 So I'm looking at that
23:30 and that is getting a little thick.
23:33 It's getting thick because we used the frozen ones.
23:36 But you just mix it up.
23:37 This is going to be the fruit right here.
23:41 All right, so you have a little water there for me.
23:42 Yeah, so check this out.
23:45 Man, but I wanted this with just...
23:47 Can I try it one more time? Okay, try one more time.
23:49 You know, I don't like watered down business, you know.
23:52 So, all right. Let's try.
23:59 We need to add a little water here.
24:00 Go ahead and add a little bit of water.
24:01 So we're going to add a little bit of water to it.
24:03 But can you imagine, if we add a little bit of water
24:05 when these things are done in a factory and stuff,
24:08 they might add so many other different things to it.
24:11 There we go. Here we go.
24:12 It almost feels like we're making...
24:15 Well, I guess because it's frozen peaches,
24:16 so if it was the fresh peach, it'll be no problem.
24:18 There you go.
24:35 Okay, there we go.
24:37 So let's pour that in there.
24:38 What happened was, I was enjoying it.
24:40 Okay, so go ahead and pour it in there.
24:41 What happened to the taste task again?
24:43 Oh, my bad.
24:45 There you go.
24:46 You know, I've never eaten this much
24:47 on the program before.
24:52 Hallelujah.
24:54 You feel like you're in Georgia,
24:55 eating a southern peach.
24:56 I will go back again but, you know,
24:58 I want everybody else to have some so.
24:59 So we're going to pour that in there.
25:01 Now remember, if we were canning this,
25:03 we would not pour it all the way to the top.
25:06 But we're going to have to eat this right away.
25:08 Look at that. Look at the color, you guys.
25:10 Look at the color.
25:12 Fill it up and let it over flow.
25:13 I'm telling you.
25:14 Okay. So we're gonna do...
25:16 What happened, we didn't do the bread test though.
25:17 Oh, we didn't do the bread test.
25:18 Okay. Hold a minute. Hold a minute.
25:20 Yeah, this is really, this is really good.
25:21 Work it out. Work it out. Work it out.
25:23 Watch it. Watch it. You're gonna hurt yourself.
25:24 Oh, sister, you got to be a little generous.
25:26 It's the holidays.
25:27 There you go. Now I tell you this.
25:29 The other thing that you could do with this
25:31 is put it over your pancakes.
25:34 Put it over your waffles.
25:37 You can put it over oatmeal, whatever you want to do.
25:40 This thing is so good.
25:41 You'll be feeling for stuff here.
25:42 Yeah. Okay.
25:44 So the last recipe we're going to do is,
25:45 same thing, strawberries.
25:47 What's the recipe, guys?
25:48 It's just nothing but dehydrated, there you go.
25:54 We're gonna jam some strawberries.
25:57 As simple as that. This is some good stuff here.
25:59 So now we're gonna do the strawberry jam.
26:00 We're gonna do the strawberries.
26:01 All right. So we have this.
26:03 And you can either use frozen strawberries
26:05 or fresh strawberries which we've already washed.
26:07 We already washed that, so it's all good.
26:11 See if you want to try with the fresh.
26:12 So we try this, a little bit with the fresh,
26:14 maybe you could drop in one or two frozen.
26:15 Okay. Okay.
26:17 And we need about, what, two cups?
26:19 There you go. That's about it.
26:20 That's enough. That's enough. All right.
26:22 So go ahead and enjoy this.
26:24 Okay, here we go.
26:25 And with the strawberry one though,
26:27 the coolest thing about this, you say sometimes,
26:29 these things are on sale.
26:30 They're on sale.
26:31 And so, what do you do? Buy them.
26:34 You buy, literally, she says she buys almost all of them.
26:37 So you could get a phenomenal deal,
26:40 you know, sometimes they about two dollars...
26:42 And my bad, what was the recipe again?
26:44 The recipe was the two cups.
26:46 And two to one, two to one, as simple as that.
26:49 And you can buy that whole thing.
26:50 And what you do when you buy all of it?
26:52 I buy all of it and clean them, and prepare them,
26:55 and put them, freeze them, whatever you wanna do.
26:57 You can freeze them or you can start
26:58 making some strawberry jam, that's all I guess.
27:00 So here it is.
27:01 This is how simple it is to make.
27:13 There you go. All right.
27:15 Now almost, they're like a strawberry smoothie.
27:17 Almost a strawberry smoothie.
27:18 Almost. But we have the strawberry jam.
27:20 So what are we gonna do? We just gonna pour it.
27:21 We just going to pour it in there.
27:23 Oh, we forgot to do the tasting.
27:24 Look at the color.
27:25 You don't even have to add any preservatives
27:27 or anything like that in there.
27:28 Okay. Check it out, check it out.
27:29 Here's our clean spoon because we don't double dip.
27:32 At home we do.
27:34 Here you go, here you go, here you go.
27:35 That's why you say extra prayer when you go to people's houses.
27:38 There you go.
27:39 It just keeps getting better...
27:41 That's all it is. And better.
27:43 So three recipes, easy breezy.
27:45 You know what you're gonna do, even with those cakes and stuff
27:47 that you make like a tofu cheesecake or whatever,
27:49 you can use this as a what?
27:51 You can drizzle that in there.
27:52 I wonder if we could make ice cream with this.
27:53 Probably even make that ice cream as well.
27:55 So here are the simple things that you can do.
27:58 And make sure you jam it up with some jams
28:00 for the holidays and for every one.
28:02 And have that peanut butter and jelly.
28:04 Enjoy. Enjoy.


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Revised 2017-10-09