Participants: Micheff Sisters
Series Code: TDYC
Program Code: TDYC015030A
|
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 Lord 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:33 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:08 Hello and welcome to our 3ABN today, 01:11 cooking program. 01:13 We are the "Micheff Sisters." 01:15 I'm Linda. I'm Brenda. 01:17 And I'm Cinda. 01:18 Wonder why if anybody wonders 01:20 why we always say it in that order? 01:22 Do you know? 01:23 They might be guessing about that. 01:25 I don't think it's important. 01:26 Oh, yeah. 01:28 Are you wondered why we always say-- 01:30 All right, all right, I'm the oldest. 01:33 And I'm the middle. 01:35 And I'm the baby. 01:37 Actually it somebody asked me that recently-- 01:39 Oh, my. 01:40 When I was speaking in Toronto, Canada and they said, 01:44 "Why is that that you girls always do it the same way?" 01:48 And so I told them they said, 01:49 "well, you got to share that sometime." 01:51 I said, okay, well, "Next time, I will." 01:53 And actually Linda named me, 01:56 because when mom was pregnant with me, 02:00 it was Linda and Brenda 02:03 and Linda just started calling mom's new baby, 02:07 Cinda and mom liked it. 02:09 So now you know, 02:12 probably more information than you wanted off. 02:15 But something that I do know 02:17 you're gonna be wanting to know, 02:18 is what are we fixing today? 02:20 What is on the menu? 02:22 Shall we tell them? 02:23 Oh, yes. 02:24 Soup and crackers. 02:27 Daddy's favorite. 02:28 That's right. 02:29 And momma's favorite for crackers. 02:31 Well daddy's favorite is actually sandwiches and sou. 02:33 That's right. 02:34 But-- so we'll please both dad and mom today. 02:37 That's right, because mom loves the crackers 02:39 and dad loves the soup, 02:40 so we got soup and crackers. 02:41 And I don't know about you, sisters, 02:43 but I really had a hard time 02:45 narrowing it down to one recipe to share for soup, 02:48 because we're doing one recipe for soup 02:50 and one for crackers. 02:51 And I really had a hard time 02:53 because I've so many soups that I love. 02:55 I love butternut quash soup. 02:57 I just love. 02:58 I love the creamy soups and I love the-- 03:01 I love the hardy vegetable soups and-- 03:04 I love it all. 03:05 I just love soup. 03:07 It's such a comfort food. 03:08 My husband loves the chunky soups. 03:10 He wants lots of vegetables, little broth. 03:13 I like lots of broth and little vegetables. 03:16 So we get along, great. 03:19 And so today, I think we each chose something different 03:24 obviously because we think, so much alike, 03:25 we have to share with each other 03:27 what you're doing, 03:28 because we'll end up doing the same thing. 03:29 Well, it's, whoever gets the recipe done, the first-- 03:31 Ends up with and celebrate it now. 03:33 And submit it first-- 03:34 That's right. 03:36 Well, I have to confess-- 03:39 Yes. 03:40 To--how I came up with my recipe-- 03:43 Is I had-- you know, 03:44 I always have a lot of people over. Yes. 03:47 When I'm home,-- 03:48 She's "Ms Entertainer of the year." 03:49 My house is full of people. 03:51 And so I had a lot of people over 03:52 and I had bought a lot of broccoli. 03:57 And so they left, I mean, I'm saying, 03:59 I had bought a lot of broccoli. 04:02 And so I looked-- How much was that? 04:05 A lot of broccoli, 04:08 and I went-- I think I'll make broccoli soup. 04:14 And it's delicious. 04:15 Why don't we just share it then 04:17 what we did make? Yes. 04:18 Are you curious? 04:19 I know, I am, I want Linda's recipe. 04:21 Well, our first recipe that we're gonna be starting with 04:23 is Linda's recipe-- Yes, right-- 04:26 Which is? 04:27 It's my Tomato Black Bean soup. 04:29 And that is delicious. 04:31 And then next on the agenda is Potato Mushroom Soup, 04:35 and that's beautiful creamy base soup. 04:38 And it's delicious. 04:39 And then I'll be preparing-- 04:41 Creamy 04:42 Creamy broccoli soup, 04:44 and then-- I have Savory Saltines to share. 04:48 That's right. 04:49 And then I have--And then Whole Grain Crackers. 04:51 And I have, Wheat Thins. 04:53 Wow, so we have three different types of crackers, 04:56 three different types of soups. 04:58 I think we're ready to go. 05:00 Which one of we're gonna start with, right here? 05:01 The tomato black bean. 05:03 All right, do you want to read the recipe? 05:04 All right, I'll read the recipe. 05:40 Now, if you didn't get all that 05:42 don't worry don't panic. 05:43 In fact, just relax back in your-- 05:45 Right. 05:46 In your chair and put your feet up 05:47 and just enjoy the program, 05:49 because you can get those recipes online. 05:51 You can go to 3ABN.org, 05:53 click on recipes you can get in there, 05:55 and you can also visit our website, 05:57 mischeffsisters.com. 05:59 And you-- all of the recipes there, 06:01 and we also included picture of the recipes, 06:02 so you know what it's supposed to look like 06:04 when you're done. 06:05 So don't worry about copying down the thing, 06:07 just enjoy the program. 06:10 And if you like other vegetables, actually 06:12 you can put them in this soup. 06:14 Just add a little bit more water 06:16 and you can add a little bit pinch more salt 06:18 if you want to make the soup. 06:21 So if you can add other vegetables with that-- 06:23 I just like it simple. 06:24 So that's why-- Well, mom always taught us 06:26 whenever anybody was coming over unexpectedly, 06:29 just put a little more water on the soup, 06:31 just do a little more seasoning in to it, 06:32 and you're good. 06:34 In fact, I have three cups of water in here, 06:36 but say if I was gonna-- this cooks down 06:38 and it gets a little thick, 06:39 so like you did have company coming over, 06:42 you want it to thinner, 06:43 you just put a little more water 06:45 with some more seasoning in it, 06:46 just put it in, and it's fine. 06:49 Or could you turn this into refrigerator soup. 06:52 You know, refrigerator, you just dump in every thing 06:54 you have left-- 06:56 Oh, I was wondering what that was. 06:59 Well, I could, if I knew what it was. 07:03 Whatever is in the fridge, just dump in there. 07:05 Whatever is in the refrigerator put it in the soup. 07:07 Well, sis, can you turn that fire on? 07:09 I can. 07:10 I know, spaghetti soup might be pretty interesting. 07:13 Do you know what? 07:14 I have put that in soup before, 07:16 and people have loved it. 07:17 It is delicious. 07:19 I've put left over spaghetti in my soup before-- 07:22 And they were like-- wow, this is really good. 07:24 It gives it a wonderful flavor. 07:26 I am gonna put the tomatoes in. 07:28 Okay, sis, you're on. 07:29 I'm gonna make it for you. 07:31 All right. 07:32 All right. 07:33 And then I'm gonna put the tomatoes 07:35 with the green chilies that gives out 07:36 just a little bit of punch to it, spice. 07:40 Okay. I like punch to my soup. 07:43 You do? Okay. 07:45 A right cross, a left cross. 07:47 Okay, and then we have the celery 07:50 and the carrots. 07:53 And notice that we do have some color going on in here, 07:55 these onions are pre-cooked, 07:57 so I'm putting cooked onions in here. 08:01 I just like it better, I don't always put it in soups, 08:05 but I do like it really done. 08:06 If you watch from any of our cooking programs 08:08 you soon realize that not any of us like raw onions. 08:11 So we got our-- 08:12 So whatever onions we do use-- we love onions, 08:14 they just have to be really dead. 08:15 Now, we've got our black beans. 08:17 Now, we're gonna put in our Bragg's Liquid Aminos, 08:20 which is an unfermented soy sauce. So-- 08:23 Can I use garlic in it? 08:24 Yes, you can put the garlic in, 08:26 and then we have our McKay's chicken seasoning. 08:29 It's-- that's one of my favorite seasonings. 08:32 I'll get it. 08:33 Well, that's squirt it out there. 08:35 And then we have our, a little bit of cayenne pepper. 08:36 You can leave it out, if you don't want it. 08:39 Okay, thanks, sis. 08:41 Let me add a little cumin, 08:44 and then we have our half a tea spoon of salt. 08:46 Did I leave some in there? 08:48 You did. You know what? 08:49 I know mom's watching, 08:50 so I think you got to get your better job there. 08:53 We grew up very poor, 08:55 and mom-- Was very good. 08:56 Did not waste anything. 08:58 No. 09:00 And so it has been set in our minds for all these years. 09:04 Do not waste. 09:05 In fact, we were visiting mom and dad in this-- 09:08 and someone came up for the church and she said, 09:10 "We just want to know, we watch your girls cooking," 09:12 she said, "Do you really look, watch and see 09:15 if they're getting everything out the bowl?" 09:17 Mom says, "I sure do." 09:22 But you know what? 09:23 They didn't go in debt-- 09:25 No. 09:26 They lived within their means with five children and-- 09:29 So there's something to be said for sometimes 09:31 being through ruins and you know, 09:32 not being wasteful and you know, it's-- 09:36 And mom taught us how to be creative 09:38 with our cooking, too, because she used what she had. 09:42 You didn't just go to the grocery store and say, 09:44 "Oh, I'm gonna make this." 09:46 She looked in her cupboard 09:48 and then her refrigerator and said, 09:49 "Now what can I make from this?" 09:51 I remember when daddy came home from work one time, 09:54 he saw some little sausages and he goes, 09:58 "Wow! Sausages." 10:00 And so, it were vegetarian ones, you know, 10:02 but he picked one up and ate it and then he goes, 10:04 "Beans, they're beans." 10:08 Mom says, "Well, I just thought 10:09 to shake them a little tempered 10:11 and I'll bake them in the oven." 10:15 We thought they were good. 10:16 Well, something that is good too 10:18 is my Potato Mushroom soup. 10:21 Well, first of all-- Oh, yes. 10:22 Can we show them what it looks like 10:23 Let's show, when it's all done, it's all thick. 10:26 Good job, sis. 10:28 And you can see how that did thicken up. 10:30 It's a thick, hardy soup. 10:31 It is a thick, hardy soup. 10:33 It is. 10:34 It's beautiful and I love that little garnish on top. 10:37 Now, we're gonna show you and let me read the recipe 10:39 for my potato mushroom soup. 11:26 Now I absolutely love mushroom soup. So-- 11:29 and I love potatoes. 11:31 And I love potatoes, too. 11:33 And I actually had never 11:35 put this combination together before 11:37 but when we were getting, 11:39 you know, our soup ideas together and I've thinking, 11:41 what can I do? 11:42 I haven't done before. 11:44 And it just, you know-- 11:45 You said, my sister Cinda loves potatoes. 11:48 I did think about that. 11:50 I absolutely think about that. 11:51 Anytime I look at a potato, I do think about you. So-- 11:54 Because I look like potato. 11:55 No, you don't look. And I love mushrooms. 11:57 But I know how much you love them. 11:59 And so, what I do is, 12:00 I look around my house when I'm creating, 12:01 what do I have in my fridge? 12:03 That's what I do. What gives me and idea? 12:04 What I have in my cover? 12:06 What I have here that I can throw together 12:07 and create a recipe? 12:09 And so that's how I just came up-- 12:11 Because that's what mom taught us. 12:12 With potatoes, I had mushrooms on and I was like, 12:13 I have not made a potato mushroom soup, let's try that. 12:17 So I have for, for time sake, already pre-cooked them, 12:22 potatoes and the celery and-- 12:26 Onions. 12:27 May be just, may be this is hot, 12:28 so let me put this over here. 12:30 And the onions. And onions. 12:31 So what I've done here, it's all cooked, 12:34 because I wanted to be able to show rest of the steps, 12:36 when we prepare this. 12:38 Linda has got mushroom sautéing 12:40 in a table spoon of soy margarine. 12:42 You're gonna sprinkle that with a little salt. 12:44 And I have chosen to go with the margarine 12:47 for the flavor. 12:49 If you don't want to use the soy margarine, 12:51 and you say, "I don't like using that." 12:52 That's not a problem, use a drizzle of olive oil, 12:56 or you can use the nonstick cooking spray, 12:59 even if you want. 13:01 But I like the flavor. 13:02 So that's what, I went with that for the flavor for this. 13:05 And she's gonna cook those up 13:06 and really get them nice and golden brown, 13:08 and while that is happening, you can see, I've got, 13:11 let me get another spatula over here. 13:14 I've got the-- potatoes are all cooked. 13:16 And what I did when I started this was I put my water 13:18 in the pan, put the onions and the celery 13:21 and you let that all cook and get nice and tender. 13:26 You have to go through this step first, because, 13:28 otherwise when you add all your rest ingredients 13:31 in any type of cream soup, you don't want to cook it 13:33 for a whole long time in there 13:34 because it gets kind of crudely in, 13:36 you don't want to want that, it's not gonna be great. 13:38 So you cook until your potatoes are tender. 13:40 Cook it until potatoes are tender and Cinda had-- 13:43 Then you don't-- No problem checking, 13:44 she actually tested this to make sure 13:46 the potatoes were tender. 13:48 And they're tender. 13:49 Oh, yes, she loves potatoes. 13:50 you don't drain the water. 13:52 I don't. 13:53 The leftover water you leave in there. 13:54 That's right. 13:56 And sometimes it won't be leftover water, 13:57 so you will just be all, it'll soak, 13:59 you know, cook it right up. 14:00 But now we've got our unsweetened almond milk, 14:03 and just so you know, in the recipe, 14:05 I should have put in there, and separated it, 14:07 should've said slurry 14:09 ingredients, because you might-- 14:11 there's almond milk listed twice and you might go, 14:13 why is there almond milk listed twice? 14:15 There should've been a separate thing 14:17 that said slurry, and then you know, 14:19 the two tablespoons of the orange starch 14:21 and two tablespoons of the cold almond milk, 14:23 that was for your slurry to mix up. 14:25 So don't-- I'm sorry about that confusion. 14:28 And so sis, would you dump all 14:30 the parsley in and the celery, salt? 14:33 And so here we go-- 14:36 Is she making the slurry down there? 14:38 And, Cindy, can you make the slurry? 14:40 Okay. 14:41 And-- 14:43 And the reason why you do this is because 14:46 we're putting cornstarch into a liquid 14:49 and anytime you add cornstarch to a liquid, 14:52 you need to make sure that the liquid is cold. 14:54 That's right. You can get lumps. 14:56 You put cornstarch into a hot liquid, 14:57 you're gonna immediately have lumps 14:59 and you will have a really hard time getting them out. 15:02 That was totally right. 15:04 Lumps are not good. 15:05 And it gives that such a good flavor. 15:07 Yeah, now I just added the tofutti 15:09 better than sour cream 15:10 and it's just a vegan substitute for sour cream 15:14 and it does give it a nice wonderful flavor 15:17 and you look at that, 15:18 how beautiful that looks in there, already. 15:20 And you can see that it's a little bit thin. 15:22 Linda, can you go ahead now? 15:23 Now, I want you to take a look at these mushrooms over first. 15:26 Can we just take a look at these to see how golden 15:29 and nice these just turned out to be? 15:31 Look how nice and golden. 15:33 So now, sis, you're gonna just put all those in there, 15:35 just tip them in here, and that's it, 15:38 nice, that's good. 15:39 And then we can just put that over there. 15:43 And now I've got the mushrooms in there-- 15:46 Looks so good. 15:48 Are you ready for the slurry? 15:49 Ready, now watch. 15:50 You can turn the heat up on this for me, sis. And-- 15:53 Make sure you scrape the sides with your fork or your whip, 15:57 because-- You want to make sure that powder is-- 15:59 Right. 16:01 Okay, all right. 16:03 Now, as I'm stirring I just add that slurry 16:06 and you can see it thicken up almost immediately, 16:09 and sometimes I do like this to just get 16:11 the little-- less bit of that out. 16:14 And it just thickens up right away, 16:18 and I don't even have to put the lid on 16:20 and do anything after that, 16:21 it will just thicken up and be ready to serving it. 16:24 And it's ready to eat, at this point it is ready to eat-- 16:27 Really? Your potatoes are done. 16:28 Really? 16:29 And your-- oh-- okay, 16:34 well, there you go. 16:40 Here we go. 16:42 I mean, I hear the sentence ready to eat, 16:45 I need to try it. 16:47 That's your-- well, it hasn't as thick as it needs to be, 16:49 yeah, because as you can see it, 16:51 I was trying to set at high as it will go. 16:53 It is as high as it goes. 16:55 All right, well, it will start bubbling. 16:57 As soon as it starts to bubble a little bit, it will thicken. 17:01 That is a delicious flavor. 17:03 Very-- oh. 17:05 Well, I want you to see what it does look like 17:06 all thickened up and there it is right there, 17:08 and I just put a little sprig of parsley over the top of it 17:13 and little parsley flakes and garnish, 17:16 that's all you needed. 17:17 That is delicious, sis. 17:19 And our next recipe, is yours recipe, sis. 17:24 Creamy broccoli soup. 17:26 Let me read the recipe. 18:04 Well, to save time I've already-- 18:09 I'm gonna tell you what I've done ahead of time. 18:11 You're gonna take and put one tablespoon of-- 18:15 and you can use canola oil or extra virgin olive oil, 18:19 and saute your onion and your celery. 18:21 And then, put your water in, and then put the potatoes in. 18:26 Let the potatoes get cook about halfway, 18:29 and then add your broccoli. 18:31 And if you can see inside this pot, 18:33 I've a lot of broccoli in here. 18:35 Do you want to turn down, sis? 18:37 And we turn like that, I have a lot of broccoli. 18:39 Can you turn the heat up a little bit? 18:42 And that's because I have a lot of broccoli left over. 18:46 But honestly, I love it with that, 18:51 its just--once you see how I blend it up, 18:55 you need all that broccoli, okay. 18:58 So you want your vegetables to be tender, 19:01 and that's what they are. 19:03 So at this point, I'm gonna add some margarine 19:08 and you can leave this out if you want 19:11 but it adds flavor. 19:13 And I wanted just that little bit of flavor. 19:17 And then I'm going to add 19:19 the McKay's chicken style seasoning and broth, 19:23 and this is a vegan and seasoning 19:27 and it's also no MSG. 19:30 So it is one of my favorite seasoning. 19:33 It's my favorite too. 19:34 I know, it's we all three of us and we get that from mom. 19:36 And it was mom's favorite too 19:38 I know we get that from mom. 19:40 We got from-- we grew up with it. 19:41 So that's why, you know, 19:42 we are just all comfort with it. 19:44 It's our go to. 19:45 Yes, it is. 19:47 And now I'm gonna add my nutritional yeast flakes. 19:52 I love those too. 19:54 It gives it a really nice flavor. 19:59 And make sure that's stirred up good. 20:03 When you add your water in your cooking your vegetables, 20:06 make sure you add your salt at that time 20:09 and I put one to two teaspoons or to taste. 20:13 And I actually do taste the water after I add the salt, 20:17 because you don't want too much salt, 20:19 but you want salt. 20:20 And you're right. 20:22 It makes a difference-- 20:23 When you cook with the salt versus adding it later. 20:24 It's just not incorporated into the vegetables. 20:27 Right. 20:28 I can tell a pasta, or a vegetable,or a potato 20:33 that has been cooked, boiled without salt, 20:37 I can't eat it. 20:38 It just tastes... 20:39 But if you're on a no-salt diet, or a low salt diet-- 20:42 You make those changes in your body. 20:44 Probably, they're accustomed 20:45 your pallet is already accustomed to it, 20:46 you're probably gonna be just fine. 20:48 Right. 20:49 So and then, can I have that whisk, please? 20:52 I'm going to-- this is my cornstarch, 20:56 and like we've said previously, 20:58 you always add it to a cold 21:03 and so I'm gonna add that, 21:04 and also if you like a thinner soup, 21:08 you cannot put it quite as much cornstarch. 21:13 I like it thick and my husband likes it thick, 21:16 so I've put in the extra. 21:22 If there's-- its some sort of soup, 21:23 there's some soups I really preferred to be a thin soup, 21:26 there's other soups that just taste good 21:28 if they're a little bit thicker, hardy. 21:30 And in some you want a brothy, 21:32 more brothy and not a creamy soup. 21:35 I like a nice thick creamy soup. 21:37 Yeah. 21:39 And it gets thick, pretty fast. 21:42 So, I'm gonna take and pour it in, now, 21:47 and this is our almond milk, 21:50 make sure you get all that in. I like-- 21:52 You can-- there's people that-- 21:54 if you don't have almond milk and you have soymilk, 21:57 you could probably use a substitute, 21:58 it's just a flavor. 22:00 Use your favorite, 22:01 'cause everybody has favorites. I mean-- 22:03 I hardly-- I don't even buy soymilk anymore, 22:06 my family just loves the almond milk 22:08 and so that's why, what we drink in our home, 22:10 so it's usually what I cook with. 22:12 But I will tell you-- is that up high? 22:15 I will tell you, I don't-- Use like the coconut milk, 22:20 I save that for different recipes, 22:22 but this is a real savory recipe 22:24 and I didn't like the flavor, 22:26 and so I did a-- that's why I did 22:28 the almond or the soy, 22:30 'cause you don't want the flavor of your milk 22:32 to overpower your soup. 22:34 Make sure when you're getting your milk 22:35 that you don't get the vanilla flavored almond milk- 22:37 Yes, yes. 22:38 You know, that's kind of a problem. 22:40 Yes, I said original flavor. 22:42 And I use sometimes the vanilla flavored ones, 22:45 like when I make cookies or cakes or something like that. 22:49 Right, and for the sweeter ones 22:51 you don't need the unsweetened. 22:52 So right. Right. 22:55 And this just-- as it heat, it's going to get 23:00 a little bit thicker and then what I do, 23:06 is I take an immersion blender. 23:08 Now, if you do not have an immersion blender, 23:12 there's a couple ways you could do this. 23:14 You could get a masher, and mash it up, 23:18 because your vegetables are tender, 23:20 and so they-- what I'm trying to do is, 23:22 break it up and incorporate it into some of the liquid, 23:26 because it just gives you a really rich flavor. 23:30 Or you could take, like two cups of it, 23:34 or may be, depending on what your blender will hold 23:38 and you want to be careful, because it's a hot mixture. 23:42 So you would want to take it one to two cups at a time, 23:45 put it in your blender, blend it up, 23:47 and then put it back in here. 23:49 But I don't do all of it, 23:51 because I want a little bit of chunky, 23:53 but I want a lot of it, smooth and creamy. 23:58 Yeah, that's where we get our creamy. 23:59 And it is delicious. 24:01 Let me have that spoon one more time, 24:02 I want to see it that's-- 24:04 because when this starts, you want to make sure-- 24:07 It'll thicken, even if it's blended. 24:08 Oh, it'll thicken even if it's blended up, exactly. 24:12 So I'm gonna take my immersion blender-- 24:14 I love my immersion blender, and you just turn it on, 24:19 if I could... and blend and start blending. 24:23 And you're gonna, I don't know how much 24:25 you can see of this, but you're gonna see that-- 24:28 yeah, sis, go ahead, tip that a little bit, 24:30 so they can see it. 24:32 And see how it's blending up. 24:34 Yeah. 24:35 Okay, go ahead, back down. 24:37 All right. 24:38 I need to get those big broccoli florets 24:43 and mix them up 24:48 and you can hear that every time 24:49 you hit a piece of broccoli. 24:51 Well, when you bring it back up to the surface, 24:54 but you see how it's getting different colors, 24:57 and I'm gonna have a little bit of chunks in it 24:59 but not a lot and I'll show you how 25:03 it gets up to be a rich green color. 25:07 And the potatoes, in there, give it fullness too. 25:13 They get to help to thicken as well. 25:15 And now you'll just want to cook a little bit, 25:18 and I'm gonna tip it a little bit, 25:20 so you can see it. 25:21 Can you see inside? 25:23 See how nice and rich that got, 25:24 and that's really pretty green color. 25:26 And so now you would want, 25:28 at this time baby sit this. 25:31 Yes-- Seriously. 25:32 You don't want to burn the bottom of your pan. 25:34 You want to stir it, until it gets thick, 25:37 because it gets thick-- 25:38 It'll ruin your day, let me tell you. 25:40 Right, all of a sudden, it gets thick-- 25:41 Then there done that. 25:43 And it will scourge and you cannot get 25:45 that flavor out. So-- 25:46 Of course, if you do it once you won't forget. So you know-- 25:49 Yeah, yeah, then I prepared some ahead of time, 25:52 and I'll show you what it looks like. 25:54 And she just garnished with just a little red pepper 25:57 and some rosemary sprigs and a little bit of paprikas, 26:01 our grandmother Micheff would say. 26:03 Yes. 26:04 Well, we finished our three soups 26:06 and we're gonna show you some three crackers. 26:09 And I think it's the savory saltines. 26:13 All right, why don't you read the recipe for them, sis? 26:35 I love going over to moms, because a lot of time, 26:38 she'll have, homemade crackers. 26:40 And I really like mom's crackers better than anybody. 26:43 They're my favorite. I do too, mom. 26:44 But I love my sister's crackers too 26:46 and the ones that I'm making now, 26:48 my family likes them really well, 26:50 but mom just has a knack, for making crackers. 26:53 She inspired all our recipes. 26:55 We had mom on the program, with us, 26:57 once before, for Mother's Day program. 26:59 We need to do that again sometime. 27:00 Wouldn't you like to have mom on the program, with us? 27:03 Well, for this I'm gonna put 27:04 all my dry ingredients together, 27:06 my unbleached flour, 27:08 my half a cup of whole wheat flour. 27:10 I'm going to put my baking soda and it is aluminum free, 27:16 so we kind of use in home, and this is my sea salt here, 27:21 yep and I have McKay's style chicken seasoning. 27:26 And so I'm gonna mix this all together. 27:30 All stirred up. 27:35 Okay, we're kind of make a well in the middle, 27:37 and I'm gonna put my-- 27:39 that's just for the variant and the season salt, 27:43 this is optional. 27:45 And I'm gonna put my water in here 27:48 and depending on the types of flour, 27:50 you may need a little bit cold water, 27:53 but I have some over here, just in case I might need it. 27:57 Well, different flours are different. 27:59 Yeah, some take more. 28:01 And the flour correction is different as well. 28:02 Also, depending on, like, you have to always check the store, 28:07 the bag, before you buy it. 28:09 Because there's an expiration date 28:10 and if your flour is out of date, 28:13 it is not gonna be good. 28:15 And you can smell flour. Smell if it is fresh or not. 28:18 If you smell, it smells a little bit rancid, 28:21 you know immediately that you got that you know, 28:25 bad flour, old flour. 28:28 Okay, with these crackers here, 28:31 we're gonna just put it in here 28:33 and you don't really need to spray the pan, 28:36 sometimes I spray my hands. 28:39 But I think I'll use some gloves, this time. 28:41 Is that, so you can go, like this, like lick your hand? 28:44 No, no. 28:47 I don't think so. Okay, we're gonna-- 28:50 I'm gonna put on my gloves, 28:51 'cause this will go a lot faster 28:52 and they won't stick to my hands that way. 28:55 Even if I have washed my hands, it just works better. 28:58 Okay, now I'm gonna push it in. 29:00 I'll put it like here and you just work it to the sides 29:03 and you make it as thin as you want. 29:09 Okay. 29:12 And that's also personal thing to, 29:13 if you want thin crackers or thicker crackers. 29:16 Some of my crackers I like them thicker 29:19 and then there are some types of crackers I like thinner. 29:24 I'm pretty much a thin cracker girl, I love crackers. 29:27 Well, there's something-- 29:28 There's some I like thick. 29:31 It's almost like a wafer or a biscuit. 29:33 I do like my biscuits. 29:39 Well, this is something as we say all the time, 29:42 this is a family thing. 29:43 You can get it to this point, 29:45 and if you're making too batches of crackers, 29:47 you can hand this off to your kids 29:48 and they can just pad it in place. 29:51 You know, I remember, as kids, we've done that. 29:54 Yes, that's what mom would do. 29:56 Because she'd have to make quite a bit, 29:57 so she was double batching a lot of stuff. 30:00 And she had our brothers in, too. 30:02 All five of us, were in the kitchen, 30:03 cooking with her, 30:05 and she gave each one of us jobs. 30:07 Do you know, one of the things that, 30:09 as I have-- every year I get older, 30:11 I think, I love mom more and appreciate her more. 30:15 And I don't think I ever truly appreciated her, 30:18 until I had children of my own. 30:20 I never realized how much work she did. 30:21 That's what I'm saying. 30:23 She made it looked easy. 30:25 So I didn't think anything till about it. 30:26 But I think about mom, how she was so patient. 30:30 I think about how, you know, she was, 30:32 you know, to have five kids 30:34 and keep us in the kitchen working with her. 30:36 That requires a lot of patience. 30:37 It'd been so much easier for her to shoo us outside, 30:39 and let her just do it. 30:41 And, but we wouldn't have learned anything. 30:43 But you know, sis, this morning, 30:44 just in fact, just this morning, 30:46 when we were getting ready to come over here-- 30:49 We were talking about mom and both of us said, 30:52 all three of us said, 30:54 "We can't remember, mom, ever, ever"-- 30:58 Not ever. "Thinking of just herself." 31:00 No, she didn't. 31:01 Like doing something for herself. 31:04 She had her every thought, every single day, was, 31:07 "What can I do first for, you kids? 31:10 What can I do for your dad? 31:11 What can I do for the neighbors? 31:13 What can I do for the church?" 31:14 I mean she was always thinking about 31:17 "What can I do for others?" 31:18 And I've never seen mom make a selfish decision. 31:20 Ever. 31:21 Even that, you know, even think of herself, 31:23 for a small thing. 31:24 I mean, she just, she doesn't. 31:26 I thought she was-- 31:27 I didn't realize that she never got new things, 31:29 I mean, if we needed something, 31:31 we were the ones that got it, 31:34 but mom would without, smiling, 31:36 wearing the old same thing, every Sabbath, 31:38 I just thought, she liked the dress. 31:39 I didn't know. 31:41 Didn't know, and she just is, she really-- 31:44 She never said, "Ah, kid, I need some me-time. 31:48 I need to get away from my, 31:49 you know, you guys, go in there and play 31:52 or I'm having someone coming." 31:54 I mean, she never did that. 31:55 Do you know, I've never had-- 31:56 Hold your thought, just a minute. 31:58 I'm gonna cut it into, a 10 this way, 32:00 and like, I divided in half and I'll put-- 32:03 cut five cuts on each side, 32:05 and then I'm gonna go this way, and I'll do six. 32:07 So you get like 60 crackers, so about this big. 32:11 Okay. Now, keep going. 32:12 I was just gonna say that I've never had an earthly hero. 32:17 I was never one of those teenagers 32:19 that had a poster about my bed or some kind of thing. 32:22 But if I was to have an earthly hero, 32:24 it would be mom. 32:25 Absolutely. 32:27 She's been such a, just a tremendous. 32:30 Hands down. Yes. 32:32 Hands down, all three of us. 32:33 And when I was speaking in-- 32:37 At Philip island in Australia, mom went with me, 32:41 and it was first trip that mom and I had gone anywhere 32:43 and done anything together. 32:45 And I was so blown away, with the reception mom got 32:49 from the ladies there. 32:50 I mean, they were so excited to see her. 32:52 And one lady came up to her, 32:54 and I thought she was coming up to me, 32:56 we're both sitting on the front row, 32:57 and the lady was making a b-row, 32:59 beeline for us, and she came, 33:02 and I thought she was coming to see me, 33:03 and she got down on her knees in front of mom, 33:06 and tears were just rolling down her cheeks, 33:08 and she was giving mom a gift, and she just took mom's face, 33:11 and she just kissed both cheeks and she just said, 33:14 "I thought I would have to wait to heaven to get to meet you." 33:17 She said, "I wanted to meet you." 33:19 So mom started crying. And it was so precious. 33:23 Now, you poke it, just poke it with a fork, 33:25 I do like about three or four pokes, per cracker. 33:31 And this is the fun part. 33:33 And there's one over there, you can do it. 33:35 Ah, there's the fun thing, just poke along. 33:37 And I have-- we have some already made, 33:39 so you can see what they're like. 33:40 But on this one-- How would it be baked? 33:43 I bake it at 350, for about 15, 20 minutes approximately, 33:48 or until it looks like that kind of a golden color. 33:51 And on top, sometimes, I might sprinkle season salt, 33:54 sometimes I want an onion flavor, 33:56 so I'll sprinkle onion, powder on it-- 33:58 Before it's baked. 33:59 Before it's baked, sometimes I'll sprinkle 34:01 before it's baked, I'll put garlic powder. 34:03 So you can put any seasoning you want it. 34:05 Your favorite seasoning on top, whatever you want. 34:08 That's it. Now, that's great. 34:09 That's just it. Well, you know what? 34:11 Brenda has a cracker, and sis, why don't you read 34:15 the recipe for your crackers? 34:16 Exactly, "Whole grain crackers," 34:18 for this you'll need... 34:41 I'm the one that likes really crispy, thin crackers. 34:45 And so-- I like them too. 34:46 Any cracker I'm gonna make, is going to be thin. 34:48 I mean, I like them too. 34:49 It's just I like some thicker ones, too. 34:51 I just don't like the thicker ones, 34:52 that's my problem. 34:55 So this is gonna be a nice thin. 34:56 I got a little trick up my sleeve here, 34:58 to, you know, yeah, she sure got to check my sleeve out. 35:02 She does. 35:04 So first, we're going to take our water 35:07 and our oil, and Linda if you'd mix that in there 35:09 and you're going to whisk that together 35:10 and just to emulsify those two together. 35:13 Sis, you're going to just put all these ingredients in bowl 35:17 and this is our wheat germ, look how much wheat germ. 35:18 That's our white whole wheat flour 35:20 and the white whole wheat flour is, 35:22 every bit of nutritious as a regular whole wheat, 35:25 it's just a lighter flavor, 35:27 and also lighter texture for baking. 35:29 And then, put our flaxseed in, our ground flaxseed, 35:32 our sesame seeds, and also our sugar, 35:36 and then I'm going to-- can you mix that up in there, 35:40 because as soon as she adds up, 35:42 I'm gonna put my trusty kitchen gloves on here. 35:45 Is that good enough? 35:47 You got to whip it together really good, 35:48 and I want to emulsify that really well. 35:51 Makes a nice sound, too. 35:54 Okay, I'm gonna just get my gloves in here just inside. 35:57 Okay, now, Linda, I'm gonna have you, 36:01 just I'm gonna make a well in the middle. 36:04 She's having too much fun, tell her to stop. 36:07 Okay, lets make a well real quick here. 36:14 Okay, and let me just start with this 36:17 and I'm going to... 36:20 just till you want to mix until all the moisture is... 36:26 corporated into the dry ingredients. 36:29 And so, sometimes I just get it started with this 36:33 and I'll get my gloves in here and do it by hand. 36:38 There you go, and I'm just going 36:41 to just mix that up really good. 36:45 And this takes no time. 36:46 You can see how fast 36:48 it is to make these cracker recipes. 36:51 You can make your recipes at home faster 36:54 than you went to the store 36:55 and pick and bought it off the shelf, 36:56 and it'll taste a whole lot better to you 36:59 and better for you. 37:00 And it's a lot cheaper. 37:02 And a lot healthier, because you know, 37:03 what's going in those, 37:05 and you're getting all the, you know-- 37:07 The ingredients with that big long words 37:10 that you can't understand. 37:11 That's right, now, you see, 37:13 how I'm gonna take half of these 37:17 and this is, may be a little more than half in this one, 37:19 because this is a little bigger pan 37:20 than your normal size pan. 37:22 And this is my little trick up the sleeve, 37:24 I was telling you about. 37:26 If you use a regular rolling pin on this to roll it, 37:29 because of the size of this, it will not-- 37:32 well you can show it. 37:33 See, it won't go far enough. 37:35 I actually have a little rolling pin at home. 37:37 I know you do, I love your rolling pin. 37:39 But if you don't have one of those rolling pins, 37:41 like Cinda, guess what, I've got a can of corn. 37:46 Who doesn't have a can of corn? 37:47 But she hasn't opened the can. 37:48 Did you see that can come right out of my sleeve? 37:50 Did you see that? I did. 37:52 So all you gonna have to do, and if you don't like corn, 37:55 try a can of peas, or green beans, or whatever. 37:57 Just make sure you wash the can first. 37:58 Exactly, see so-- 38:00 I actually use can of jalapeno peppers for mine. 38:05 And so all I'm gonna do, is gonna just keep... 38:10 Doing like this just-- You're getting them thin. 38:13 Yeah, I've to have mine thin. 38:15 I got to tell you that, I don't need a thick cracker, 38:19 I just don't like them, but I love crackers. 38:21 So let's see here. Here we go. 38:28 Just look how nice and smooth, that is. 38:33 And this is probably like-- this is an oversized pan. 38:37 So you're really looking at... 38:41 at probably I think I can put 38:42 a little more dough in here, Cinda, on this side, 38:44 because this is a little bit bigger pan 38:48 than a normal size. 38:51 It's just more like 38:52 a commercial grade booking, baking pan here. 38:56 And let's see, this is coming together? 39:01 Not bad, is it? Looks good. 39:04 They were yummy crackers too, I snitched them. 39:09 Now, the truth is told. 39:12 Now I can tell you, I got a little too much, may be now. 39:16 I got ahead of myself, sis-- 39:18 Because you really don't like thick crackers. 39:21 No, I don't. 39:24 They got to be thinner; 39:25 I just don't like eating them. So here you go. 39:29 I guess I just like eating. 39:31 Yeah. 39:33 Look how, this soup can did that for me, see. 39:38 And I'll just touch up. 39:39 Well, you know, we can just put that soup can-- 39:41 Or a corn can. We can leave that-- 39:43 Oh, yeah, that's a corn can, I'm sorry. 39:45 Thanks for keeping me honest there. 39:46 You can just leave that corn can right there, 39:47 because I'm gonna use it next. 39:49 But isn't that also-- 39:51 And who doesn't have a can of corn lying around you know? 39:54 Look how nice and smooth that is. 39:56 Isn't that nice and smooth? 39:58 All right, so now, I'm just gonna do 40:00 the same thing Linda did. 40:02 And you can cut these in any size you want. 40:06 I'm probably gonna make a little bit bigger cracker. 40:09 Let's see here, and just it, there's no rhyme or reason, 40:13 if you like big crackers, little crackers, 40:15 if you even like bigger than that. 40:16 Let me guess. 40:18 You like, not only like thin crack-- 40:21 crispy crackers, you like big thin crispy crackers. 40:28 Well, that could be the case. 40:31 Now, see, now I need some regular table salt, 40:34 some sea salt. 40:35 All right, I'm on it. And here we go. 40:41 And this is how your salt has to be on-- 40:43 You pricked it at all? I do. 40:45 But I'll go ahead and just sprinkle at this point, 40:47 and I'll just sprinkle my salt, like this, 40:49 and I like sea salt, I was not on board 40:52 with all the gourmet, sea salts 40:54 and Himalaya salts and everything, until... 40:59 my daughter Linda Kay was-- you know, 41:02 had these beautiful pink, you know, Himalayan sea salt 41:05 and stuff and she goes, "Mom, taste the difference." 41:07 Oh, well, I thought, 41:08 oh, they're all salty, you know, it's good, 41:10 but you know what, I tasted a soup course 41:12 one time, and it tasted almost metallic to me. 41:14 And I think, "That's really nuts, that's crazy, 41:16 how come I've a metallic taste in soup?" 41:19 And then I remembered what my daughter said, 41:20 you know, she goes, 41:22 "Mom, sometimes you get that metal taste." 41:23 I'm like, "I don't know, there's metal taste for salt." 41:26 Oh, boy, did I hear it, see it, taste the metal-- 41:28 I knew, what she was talking about. 41:30 I'm a believer, I took all the old salt out of my house, 41:32 I only use sea salt now. 41:34 So I sprinkled in-- I use sea salt. 41:36 If you do not have to use it at this point, 41:38 but if you're gonna put salt on it, 41:40 do it before you bake it. 41:41 You're going to bake it at 325 degree oven, 41:46 for about 20, 25 minutes, 41:49 sometimes longer, depending on your oven. 41:51 My oven, at home took 30 minutes. 41:53 So you want it to be, cracker, crispy. 41:57 So if you-- I'll take an edge and I'll bend a little bit, 41:59 if it bends too much, I know, 42:01 I have to bake it a tiny bit more. 42:02 And I do put the pricks in as well, just like Linda did. 42:07 So we already shared, we showed you how to do that. 42:09 So it's the same way. 42:11 Won't bore you with that, but, right now, 42:13 I already have some, already crispy, 42:15 ready, sis, you want to go, try one of those for them? 42:18 Do I even need to be asked? 42:21 Well, Cinda, is our official taster, 42:23 so, you know, I got to have her taste, 42:25 I got to tell those story on you first, sis. 42:28 I was speaking at a church recently, 42:31 down in Sanford, Florida, at the Spring Meadow Church, 42:34 and the lady come up to me and she goes, 42:35 "You know, I watched your cooking show, this last week," 42:37 and she said, 42:39 "I'm not trying that dish you made." 42:40 I said, "Why?" she said, 42:41 "Cinda didn't try it, if she didn't try it, 42:43 it can't be that good." 42:45 And I think, "Oh, dear." 42:48 So please, try my crackers. 42:51 Well, I'm gonna see, if they're crisp when they break. 42:54 Listen. 42:58 You heard that. Yeah, yeah. 43:01 I hear it too in the crunch. 43:04 Well, it gets, eight plus on crispy, 43:08 eight plus on crunch, eight plus on thinness, 43:13 well, it might get a C-minus on size. 43:19 I need a lot bigger next time. 43:21 Well, our cracker, that I know, 43:23 you're gonna give an A-plus too, 43:25 is, Cinda's, next recipe, Wheat thin crackers. 43:29 You want me to read that recipe, sis? 43:30 She's got her mouth full right now, just a moment. 43:33 For this you'll need... 43:57 And that's it. 43:59 I'm calling these wheat thins for Brenda, 44:02 because she loves wheat thins. 44:06 And I'm actually gonna roll them out 44:08 a little thinner than I usually do. 44:11 But you can either roll them out thick or thin. 44:15 Crackers, as you can tell, are really simple. 44:18 So I really encourage you to get your kids involved. 44:23 In fact, I and Brenda, at Brenda's-- 44:27 this is Brenda's creation, 44:30 I've just finished taping a week, 44:33 then I got a couple more weeks to tape, 44:35 but taping a brand new cooking show, 44:38 for Tiny Tots, in the kitchen. 44:40 Well, can I just interrupt you a second? 44:42 'Cause it's not my creation. 44:43 I really believe, it was Holy Spirit inspired. 44:45 I was praying and praying, 44:47 and I know that we needed more programs for Tiny Tots, 44:50 not just programs for, you know, the older kids. 44:54 You know, to have one program for Tiny Tots, 44:56 that's not enough. 44:57 And so I believe, God really impressed me 44:59 to ask you to do that, and I think he impressed, 45:01 Cinda, to say, yes. 45:03 It's a 15 minute worship program that she taped, 45:05 and a 15 minute cooking program, 45:08 so there's two new Tiny Tot programs 45:10 coming out in the next few months, 45:12 and I'm really excited about it. 45:13 And she did an incredible job. Yes, she did. 45:16 Just an incredible job on it. And so did the crew and-- 45:18 God was with us all. 45:20 Directing the set, we did an amazing job so. 45:21 But where I was going with all of this? 45:24 You wanted to know this, right? 45:26 Is, this week is a little bit different cooking, 45:29 because I actually did crackers, 45:31 with the tiny tots, but I had a two year old here, 45:36 and a six year old here, and I had a three year old here, 45:41 and a six year old there. 45:44 So if Linda and I suck our thumbs, 45:45 will you feel better? 45:46 No, Tiny Tots are not like that, 45:48 they have to wash their hands first 45:49 and they're not allowed to have their hands in their mouth-- 45:50 Good plan. And, but it-- 45:53 Miss Cinda, do you want to do the whip? 45:55 That's, that's it, and if I ask you to help-- 45:58 I got to go party. Oh, now, that happened a lot. 46:02 And I would say, we had a little two year old, 46:05 she was just as precious as she could be, 46:08 and I would say, "Cadence, would you like to help?" 46:11 Because she was measuring like this, I'd say, 46:14 "Okay, you want to put the wheat germ in? 46:16 Okay, now, we got to get our measuring cup." 46:18 And I'd have her measuring cup, and I'd say, 46:20 "Okay, put your measuring cup." 46:22 And my director is, Rodney Laney, 46:24 and so I have an ear piece in my ear, 46:27 where he can talk to me, 46:28 because there's so much going on, 46:30 it helps me to know, what all the kids are doing. 46:33 So I'm over here, helping in, and he goes, 46:35 "Cinda, you might want to help, Cadence." 46:38 And I look over, and she's going, 46:41 "One cup, two cups." 46:51 And then I would turn to help her, and it'd go, 46:55 "The little two year old on your right," 46:57 yeah, "She's pouring that"-- and I'd be like, 47:01 "Oh, oh, honey, we need to not take our whip, 47:04 and put it in our hair, because that's where they go." 47:08 So is that little saner... 47:11 So this is really different. 47:15 But they love it. 47:17 I can't wait for you, to see the program. 47:18 It is really-- they're awesome. 47:19 They loved making crackers. 47:21 And I like to sneak in healthy ingredients. 47:27 So we have whole wheat flour, we have wheat germ, 47:30 we snuck in flaxseed, and-- 47:33 This is the toasted wheat germ, and they liked them. 47:37 And I put in-- oh, here's the flaxseed, 47:40 I put in the flaxseed, and I put in, 47:42 just a little bit of brown sugar 47:45 for sweetness for them, and they-- 47:49 this is how, I mean, 47:50 I would tell them to use their hands, 47:53 because I had them wash their hands, they love it. 47:56 The little-- they would giggle, 47:58 even the six year olds would giggle. 47:59 I don't think, you could probably find any gloves 48:01 that would fit those little fingers. 48:02 No, no, they had so much fun and this is so-- 48:08 I really encourage you, 48:09 to get your kids involved in helping you, 48:13 your grandkids. 48:14 You know what? 48:15 If you look in your church, 48:17 there might be a single mother, 48:18 there might be a busy mom, I mean, 48:21 they're too busy parents, 48:23 who work all the time and don't have the time 48:25 with their children, that you could say, 48:27 "Hey, you know, would you like to bring your kids over, 48:30 and I'll take them for couple of hours?" 48:31 That's right. 48:33 What're we gonna do, with this over here? 48:34 You know what? What a ministry. 48:36 Will salt go in here? Okay, salt would go in here. 48:38 Okay. 48:40 I'm gonna make sure we get all that out. 48:41 This is our agave nectar. No. 48:43 That's a little bit of oil. Okay. 48:46 And also I wanted to tell you, I wanted the flavor of this, 48:50 so I'm gonna add the oil in the center, 48:52 I'm gonna add all my wet ingredients into the center. 48:55 If you don't want to use the margarine, 48:57 you can use olive oil, if you want. 48:58 You let the water in here? 49:00 And you can use-- yes, you can use oil, 49:03 you can use any kind of the oil you want, 49:05 and if you want to sneak in healthier oils, 49:08 you could even use a walnut oil. 49:11 With your moment over here, I'd try to help you out. 49:14 And you want to-- 49:16 again, mix to incorporate, all of this-- 49:21 you want to get all your dry ingredients, incorporated in, 49:25 to the liquid, until it makes a ball, 49:28 and at this point, I'm gonna get my gloves on. 49:31 These things are wonderful kitchen helpers, 49:33 I'll tell you that. 49:34 Yes, all last week, I didn't wear gloves, 49:36 because I didn't have any little enough, 49:38 for the tiny tots enough. 49:40 If I'd have put the gloves on, they would've wanted it. 49:44 And so, we didn't do it that way, in the tiny tot kitchen. 49:50 Linda, hosts Tiny Tots, and so, Linda, 49:54 have we spent 13 years, 49:57 together taping Tiny Tots and we've been in the-- 50:00 I'm always having Linda in the kitchen too with us, 50:03 on the regular Tiny Tot program. 50:05 So she knows what it's like to have the tiny tots. 50:09 It's fun. 50:10 So what I'm gonna do, this is getting 50:12 all incorporated into it, 50:15 and also, if you don't have to watch the Tiny Tots, 50:20 if they want to taste the dough, 50:22 because you don't have any harmful ingredients 50:24 that they can't just taste. 50:26 You know, what's interesting to me, too, just like bread, 50:28 there's so many different kinds of bread recipes, 50:31 and with basic same ingredients 50:34 and yet all the bread turns out differently-- 50:36 I'll take that corn, please. 50:38 Oh, there you go, one corn can coming up. 50:41 And just like the bread recipes that vary from 50:44 whatever country you go to, they're same basic ingredients, 50:48 all different kinds of tastes and textures of bread. 50:50 Same with crackers, you know, 50:52 there's lot of similarities in the ingredients, 50:54 but they're all different. 50:55 They are. They taste different. 50:57 They taste different, the texture is different, 50:59 but like I said, you can make, these crackers, 51:04 you can change, make them to your taste, 51:07 you can add olive oil, if you add olive oil, 51:10 it'll be a little bit different. 51:12 You know, and so you can do that too. 51:15 Sometimes I make a sweet cracker, 51:17 so I don't put as much, like oil in, I will substitute, 51:22 pure maple syrup, and put some of that in. 51:25 I like that, too. 51:27 Well, you know, we have, my sisters and I have 51:30 six cookbooks out, and-- 51:33 Before you tell them that, can you tell them, 51:35 how to bake this? 51:36 Oh, I guess, I should tell you that. 51:39 The cookbook will tell you. No. 51:44 You're gonna roll this out-- 51:45 I am gonna roll this out thin. 51:47 I'm gonna square it just like they did. 51:49 I don't sprinkle, on the top with salt, but you can, 51:53 and I bake them at 325 for 15 to 20 minutes. 51:58 They're gonna look like this. 51:59 But baby-sit your crackers, too, because, 52:01 if you would not roll them out, evenly, 52:04 part of the pan will bake faster. 52:06 Thinnest part will bake faster. 52:07 The ends, I usually take out first. 52:09 And so you don't-- you want to make sure, 52:12 you're there in the kitchen to watch them, okay? 52:15 And baking it how long? For 15 to 20 minutes. 52:19 Bakes at-- 325. 52:21 There you go. 52:22 So now, back to the cookbooks, we're going to show you, 52:24 how you can get your cookbook. 52:29 If you've enjoyed the recipes, you've seen today 52:31 and would like to purchase your own copy 52:33 of one of their cookbooks, 52:35 including their new cookbook, "Cooking with Kellogg's." 52:38 You can write, to 3ABN, P.O. Box 220, 52:41 West Frankfort, Illinois, 62896. 52:44 That's 3ABN, P.O. Box 220, 52:48 West Frankfort, Illinois, 62896. 52:51 You can call 618-627-4651. 52:55 That's 618-627-4651, 52:59 or if you'd like to contact the Micheff Sisters, 53:01 for speaking appointments or concerts, 53:04 you can do so at their website at micheffsisters.com. 53:07 That's micheffsisters.com |
Revised 2016-07-19