Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016050A
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 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 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 cooking program. 01:12 We are the Micheff Sisters. 01:16 I'm Linda. I'm Brenda. 01:17 And I'm Cinda. 01:20 We're so happy to be with you today. 01:21 Yes, we are. 01:23 And you know what, 01:24 I think you're gonna be happy we're with you too. 01:26 Yes. 01:27 I think just about everybody loves, berries. 01:31 Berries, that's right. 01:32 And, so today-- I'm picking-- 01:34 our program is "Berry Delicious." 01:40 And all kinds of berries. 01:41 There is not very many berry's I don't care for, maybe one, 01:45 I think it's a gooseberry I tried when once time, 01:46 I wasn't found of it. 01:48 Oh, the goose like them. 01:49 You know that for sure? No. 01:53 Wonder why they call them gooseberries? 01:55 I have no idea. 01:56 Because may be the goose do like them. 01:58 I don't know. 01:59 But if you know, you can write us and tell us. 02:02 But there is so many wonderful berries 02:04 and they are so good for us. 02:05 They are just really, 02:07 just very nutritious and so its an awesome, 02:10 they includes some type of berry, in fact, blueberries 02:13 I know have lots of antioxidant in them. 02:15 So you should have a fourth a cup of blueberries everyday. 02:17 I tried to do that actually, 02:19 even if I have to have frozen blueberries and not fresh, 02:21 I tried to look for those you know 02:23 blueberries in the morning for breakfast. 02:24 And they are suggesting that, they have found 02:27 that it's helping with memory loss, blueberries. 02:29 Well, I better have a half a cup then. 02:30 No, what? 02:32 Well, they said, one cup a day helps with memory loses, 02:34 that's what I heard, so. 02:35 Oh, well. 02:37 I have a couple almost everyday, so... 02:39 You're gonna be, you know, good. 02:40 You guys better be careful 02:41 because I can remember everything. 02:43 She does too. 02:45 She has a better memory then I do. 02:48 So see, there must something to that. 02:50 See, if there's anything you want to know about them, 02:53 I'll remember. 02:54 She will. 02:56 She knows there so many different type of recipes 02:57 with berries that it was hard to even decide which one... 03:00 It was... 03:01 To choose. 03:02 And, but why don't we give them a look 03:04 at what we're gonna do today? 03:05 Okay. 03:07 We're gonna start 03:08 with my Triple Berry Crisp in a Jar. 03:13 That's interesting. 03:14 It really is, I want to see that one. 03:17 And then we have Blubarb Pie. 03:21 Blubarb. 03:23 Now, that's a twist. Yes, it is. 03:24 Then we have a Strawberry Breakfast Cake. 03:27 Oh, I think I could have that for any meal. 03:29 That's true. 03:30 Oh, and Rhubarb-Strawberry Crisp. 03:34 Hmm, I love rhubarb. Yeah, I do too. 03:37 And then I have a Coconut-Blueberry Cake. 03:39 Oh, now that looks gorgeous. Very moist. 03:42 And then, we're gonna have a Very Berry Smoothie. 03:46 Oh, I love smoothies. 03:49 And that could be for morning, noon, or night, right? 03:52 That's right. Yeah. 03:53 I actually have a smoothie almost everyday. 03:56 Really? Mm-hm. 03:58 And I put in all kinds of fruits 04:00 and that's usually what I have for lunch, 04:04 is the smoothie. 04:05 Oh, wow. Yeah. 04:06 High energy, that's for sure. That's right. 04:09 And now see, if you could have one. 04:11 Come on, let's come on. 04:13 I haven't had a smoothie today, so... 04:17 Don't you want a smoothie? 04:19 See, I bet you guys are gonna be just raring to go 04:22 when you have a Linda smoothie. 04:23 It really does, it really does. 04:25 Stay tune, you don't want miss that. 04:29 But what we we're gonna start with here? 04:31 Well, let me read the recipe for you. 04:32 Okay. 04:33 So that they will know how to make this. 04:35 Okay. All right. 04:36 Okay, for this you will need for the filling: 04:54 Now, for the crisp filling and topping you will need: 05:20 Now, what do you think about that? 05:22 I think that sounds berry delicious. 05:26 Okay, let's get going, we're gonna, to start off with, 05:29 you need to like your fruit 05:32 kind of marinate or soak a little bit. 05:35 So, oh, no, not yet, not yet, no heat, not yet. 05:36 Okay, no heat. Not yet. 05:38 No heat. We'll put you on clean up. 05:40 Okay. Okay. 05:42 Strawberries. All right. 05:44 Raspberries. 05:46 And now... 05:48 Okay. 05:49 I'm not sure what I brought this for, 05:51 but we'll come up with the reason. 05:52 Garnish, may be-- 05:53 Well, I guess I could. 05:56 Okay, gently toss that. 05:58 And then... 06:00 What you're gonna, 06:01 I'm gonna do is I'm gonna add... 06:03 This what you can eat right now. 06:04 Okay, don't toss it yet, 06:05 I'm gonna put sugar in 06:07 and then this is cornstarch for thickening. 06:11 There you go. 06:13 And now kind of swirl that together 06:15 so it gets evenly mixed. 06:17 Thank, sis. 06:19 Now, while I make, mixing the crisp let that, 06:25 the sugar will dissolve and cornstarch will you know, 06:29 kind of dissolved. 06:31 And you can already see 06:33 its starting to get a little bit glaze almost on the fruit, 06:38 then you're gonna turn heat up and cook it just little bit 06:41 because we want it to thicken. 06:43 Okay? 06:44 So let it sit for a just a minute. 06:47 And you don't have to add water or milk or anything to it? 06:51 Or juice, nothing? No, no. 06:52 We have so much of juice in there. 06:54 See, how it's already dissolving. 06:56 So we could go ahead and turns come heat on. 07:00 Yeah, it's all dissolved. Okay. 07:01 So now what you gonna do, 07:05 this you'll need occasionally stir that. 07:08 Do not... 07:10 Sure, okay. Let it burn. 07:12 That is your mission. I promise. 07:14 That is her mission, so watch her. 07:17 You left a little green leaf in there. 07:18 Is that to make it little more tasty? 07:20 Yes, I liked that. Oh. 07:22 I want it for color, I wanted this for color. 07:26 All right. 07:28 Okay, so that won't take long. 07:30 But when it starts to, it will get a little thin 07:34 because you're not gonna, its not gonna be real liquids. 07:36 See, how its already glistening. 07:37 Yeah. 07:39 And so then it gonna get a little bit more juicy 07:41 but it'll get thick right away because of the cornstarch. 07:43 So let us know because it's getting thick. 07:45 And I will not let it burn. All right. Dismissed. Okay. 07:51 Now we need it for the rest of the program. 07:54 Oh, she is just dismissed for that movement. 07:56 Oh, that's all right. 07:58 In fact, we'll just keep her busy 07:59 because I really don't know 08:00 why I have this out here, mixed up. 08:04 I guess that they want us to have something to do. 08:06 I'm really not sure why. 08:07 You want to garnish or something, you never know. 08:09 There always don't have garnish on that. 08:11 I guess. 08:12 May be we want to put the crust together. 08:14 I put these over here. Taste good. 08:17 Okay. 08:19 I had them over here, 08:20 so let's not tell her about them. 08:21 There is a nothing... No. 08:23 No? 08:24 No waste, just slice them in there. 08:26 Seriously, there is nothing better than God's fruit, 08:28 vegetables and... 08:30 I like to use the white whole wheat flour, 08:33 it's a little bit lighter. 08:36 And so that's what I did. 08:37 Its 100 percent whole-wheat flour, 08:40 but it's the white whole wheat. 08:42 And then quick oats. 08:45 A little bit of sugar. 08:46 Now you can use your favorite seasoning. 08:49 I mean, sugar, you use to use Truvia 08:50 which is what I usually use, is Truvia I like that. 08:54 So, what is Truvia? 08:56 Truvia is from the stevia plant, 09:00 so its all natural. 09:02 And I like it 09:03 because a lot of people like stevia. 09:06 I don't really care for stevia 09:07 because it has anise flavor to it. 09:10 I like that anise licorice flavor 09:12 and I don't care for that flavors. 09:13 So I like to Truvia because it does, 09:16 they've taken out that flavor, so. 09:18 My friend, Andrea who lives in Florida, 09:23 she shared with me that she has a stevia 09:27 that she gets from whole fruits 09:29 that doesn't have that flavor and she said its pure. 09:31 Yeah, it's probably Truvia No, no, its not. 09:35 Just kidding. 09:37 Let add the cinnamon and that salt. 09:41 Hey, sis, can you get me... 09:42 Now, how much are we cooking this? 09:44 I don't want to burn or... 09:45 You want it to be a little bit thick. 09:47 Okay. 09:48 Can you get me, in the refrigerator, 09:49 some margarine. 09:51 Now this is we get margarine 09:52 and I have it in the refrigerator 09:53 because I want it to be cold, 09:56 because, yeah, it's in the door. 09:57 In the door at the top. 10:00 And we're gonna cut it. 10:04 Now if you don't have a pastry blender, 10:07 I like a pastry blender, 10:08 but if you don't have a pastry blender 10:10 you could use forks. 10:13 Perfect. 10:15 Okay, that is the... 10:16 Perfect. Word I was looking for. 10:18 See, you just not rolled, its not... 10:22 You don't have a lot of liquid. 10:23 You don't have a lot of liquid, we don't want a lot of liquid. 10:25 Okay, okay. 10:26 So, you want to cut this in with a pastry blender 10:30 because... 10:32 Did you do it in your food process? 10:35 You know, I don't know. Be careful. 10:36 Actually, if you have kids for go, 10:40 any of the gadget then let him do it. 10:43 You know I love the pastry blender, 10:45 the kids love to do this. 10:47 In fact I think we're getting verity tape 10:51 some new Tiny Tot cooking shows, 10:53 and I think I'm gonna let them do this 10:56 because we have a little tiny pastry blenders for them. 10:58 Oh, that would be adorable. 11:00 Kids that would like to be on that program with you, 11:03 what's the best way from them to reach you? 11:05 To email me. 11:08 Send me an email, send me I short clip of your child, 11:14 like a video clip, just may be they can... 11:18 That shows their personality. 11:19 Shows their personality, they can sing a little song, 11:21 they can just say, 11:23 "Hi, Miss Cinda, I really love cooking." 11:25 Tell me you know, just something, just something, 11:28 just show their personality. 11:29 And send that to me 11:31 because we are choosing children right now. 11:33 And what's you email address? 11:34 It's Cinda@CindaSanner.com 11:38 And Sanner is S-A-N-N-E-R, so send it. 11:40 Right, Cinda@CindaSanner... 11:46 Go ahead, tell them now 11:47 Cinda@CindaSanner.com. There you go. 11:51 Cinda@CindaSaner.com. 11:53 But I think I'm having a Tiny Tots doing this. 11:56 Yeah, that's a good idea. Is that a good idea. 11:58 Okay, so you want to get it to, 12:02 and if you don't have a pastry blender 12:04 you can use forks. 12:07 Sometimes I do. 12:08 Then this already tape a quite a few programs last year for... 12:11 Seventy five. 12:13 Seventy five, Tiny Tot programs 12:14 that are coming out soon and they... 12:15 Cooking, Tiny Tot cooking. 12:17 Their Tiny Tot cooking 12:18 and it's a it is Tiny Tots kitchen 12:20 is the name of it 12:21 and we're just waiting for the last one to be edited 12:23 and then we get them on the air in our Kids network very soon. 12:26 But our editor had the funniest time editing those, 12:30 he just said he just couldn't stop laughing he said, 12:33 "Those, it was just hilarious.," 12:35 He said, "People are gonna love these programs." 12:37 He said, "What these kids were doing is amazing." 12:40 So-- Where is our... 12:42 Paper towel over here. Paper towels all right. 12:44 Right here. 12:46 We all have nifty paper towel holding down under here, 12:48 so we're coming up in the world here 3ABN. 12:50 We even have a nifty trashcan. 12:53 But, you know, we could we also have a relay trash. 12:57 You catch now throw to Brenda. You know why she did that? 13:01 Because she knows I can't throw on I can just, 13:03 why I'm here, I'm terrible at sports. 13:05 See, I was being nice, I wasn't gonna tell. 13:08 She's been nice to me all right. 13:10 Because last time, I throw it after the sets, 13:12 so she'll never gonna trust me to that again. 13:14 Okay, let's each take a jar 13:17 and we each have spoons somewhere... 13:19 Okay. 13:20 There should be two more spoons, sis. 13:23 Now, what you want to do... 13:24 Oh, we don't have, do we have spray here? 13:26 Yes, we do. 13:27 Lets spray our, I like to spray the inside of the jar first. 13:31 Okay. 13:32 And I'm got to be nice and spray away from sisters. 13:35 That's lovely, we do appreciate that very much. 13:38 See, I think about you. Yeah. 13:40 Okay, so... 13:42 And even regular canning jars. 13:44 Right, these are regular canning jars. 13:46 And I use two different kinds, these are the pint jars, 13:49 you can use the half pint, if you want smaller servings. 13:53 So what you're gonna do 13:55 is put a little layer of fruit 14:00 make sure you get some of all in the bottom, 14:03 makes sure you that you don't spill on the side like that, 14:05 because that's you gonna have to wipe that up, 14:09 lucky for you, I didn't lick my finger now... 14:13 We can wipe that up here. 14:15 So, you each put your berries in-- 14:18 Here sis want me to me give it some. 14:19 She can reach over me, 14:21 go around me, look at you got it. 14:24 There you go. 14:26 Hmm okay, 14:29 then you gonna put in a layer of the crisp mixture okay, 14:35 a layer of the crisp mixture 14:38 and then you gonna put in another layer of the berries. 14:42 And you just keep layering them up. 14:43 You're gonna keep layering him up 14:45 and now we're gonna top, 14:47 top with one more see just two layers really. 14:50 So, this is the top. 14:51 Yup, so that's the top 14:53 so, now you're gonna want to wipe these all clean. 14:57 Do put the led on-- 14:59 Whoa... Hello, here... 15:02 All right, I've got blueberry toes. 15:06 This could take a little bit more fruit... 15:11 This could take a little bit more fruit. 15:13 That's were I draw the line about berry delicious. 15:20 Okay, little bit more. Little more fruit. 15:23 No, no I don't think so, 15:25 because it bubble up little bit. 15:26 Okay. 15:28 Okay, and now what we're gonna do 15:30 is you're gonna put these on a cookie sheet 15:34 and our recipe will make like 8, 15:40 I mean 6th of the points, and 12 of the half points. 15:44 And you will bake this exactly, you need to wipe that up 15:49 and you will bake this in a 350 degree oven 15:53 for about 20 minutes. 15:56 Now our oven here in our prep kitchen 15:58 was not working yesterday 16:01 and I actually had to bake them almost twice as long. 16:04 So you 'cause you want them to be nice and... 16:07 So judge your oven. 16:08 And right so you, 16:10 so you really want to judge your, your oven 16:12 and here is what it looks like 16:18 and will just taste it. 16:20 So, she's gonna taste it for you. 16:21 And you know this also I want to give you a tip, 16:25 if you put the lid on right when they come out of the oven 16:29 it will seal itself 16:30 and then it'll last for a good week 16:32 and you don't need have to refrigerator 16:34 because its sealed and so... 16:36 You got a right thing to packing your lunch. 16:37 So it's great to take in a lunch, 16:39 it's great to take a on a trip, 16:41 we take them on the boat and that way everybody 16:45 has their own little individual dessert 16:48 just like that so, 16:49 you know go head and read other recipe 16:52 because I'm a little busy. 16:55 Well, our next recipe is, 16:58 Blubarb Crumb Pie, let me read the recipe. 17:27 Now I've, I've we grew up on blubarb 17:30 but I was amazed that when I was taking about 17:33 we're how many people didn't know what it was. 17:35 There like they did had never had of it 17:37 and I remember when my sisters now were in Africa 17:40 we I'm had a lot of people that would tell us say 17:43 watch the program their 17:44 and they were like, "What is this? 17:45 What is that? What is this?" 17:47 One of the things they asked us for what was in 17:49 we kept saying eggplant, what was that? 17:51 So we were learned over there that really called, 17:53 "Aubergine" over there 17:55 so I've may be you have what ever country you live in 17:58 then you have this rhubarb 17:59 I thought it would be really awesome 18:01 to show you an actual leaf in a rhubarb plants 18:05 so sis would you... 18:07 This is the very young rhubarb but... 18:10 So, set at right here 18:11 so that they can get a quick close up shot up for a second 18:14 so you can see this is a water baby 18:16 because see how thin this steam is 18:20 but looks that's, that's a rhubarb plant 18:22 and that would grow to be a lot thicker... 18:25 And then you eat this stem. 18:27 And then, then its get red... 18:30 Right, so I put it up here over their showing the leaf 18:33 so you could see how thin that stem would be and... 18:36 I love to tell people, 18:38 "Oh take a bite this is rhubarb," 18:40 you know kind looks like salivary. 18:43 No. 18:44 We had a hole subject did that and took a bite of rhubarb. 18:47 Yeah. 18:49 He made the big, oh, my and then biggest voice in face. 18:56 He we need a lot I'll tell you, 18:58 because rhubarb is real salivary. 19:00 It's very, very salivary. 19:02 But I really I can remembered you know biting that rhubarb 19:05 I like that kind of you know that's and-- 19:07 It's really savlior. 19:08 It gives you some pocket power for sure, 19:10 so you all usually require 19:13 I have to say you all probably always need... 19:15 You're always require some sort of sweetening 19:17 That's right. 19:19 So, my sister Mesla Half Men loves Blueberry Pie. 19:23 I make it for her all the time anytime my really might 19:25 just have some special for I will make her Blueberry Pie 19:28 because Blueberry Pie is her favorite dessert. 19:30 So when we were coming up for recipes for this program 19:34 she said, I was tell my how much I like rhubarb 19:37 now, I was thinking about rhubarb recipe 19:38 and she said, "Hey, how about Bluebarb Pie?" 19:41 And that's how it got its name actually, 19:44 and I was like, "You know that probably sounds interesting." 19:46 So we were at my at her parents house, 19:48 I was there and I though well, 19:50 well I'll just mom had some rhubarb in a garden 19:53 and we went out and got some 19:54 and made a Blueberry Pie, 19:56 everybody liked it so much 19:57 we said, "Okay, lets do it for the program." 19:59 So, blueberries pie it is... 20:01 I love mom's garden. 20:02 Yes, I do mom has the most amazing garden. 20:04 Yes, she does. 20:06 It's so nice it's just-- 20:07 Go out there and get fresh air 20:09 and her cucumbers, and tomatoes, 20:12 it's nothing like it. 20:13 So, for sis we're gonna started because you need to sweetener 20:17 you're going to take the and what we do it... 20:20 already did is cut the most cut this for us, 20:24 she cut this him like 20:25 a what's that's of like a half inch... 20:27 Almost a half. 20:29 And then just cut those up in their 20:31 and you can use fresh or frozen for this. 20:34 Frozen is gonna half 20:35 to have required little bit more thickener 20:37 so because its get some its retain the water 20:40 from being frozen so just throw all that in their 20:42 we're gonna show throw a sugar or tapioca's 20:44 our thickening agent 20:46 and then I also add it some flower 20:48 so sis you gonna just throw all that up in there. 20:51 While your doing that 20:52 we're gonna go right down over to Linda, 20:55 you free that we have a fruit processor 20:57 and we're gonna make her crust. 20:59 Now their something for let's say, 21:00 they really cant make a pie because they cant make a crust, 21:03 trust me you can make this crust, 21:05 you don't ruled a lot anything it's a crumb, crust. 21:09 So put your flour in there, 21:11 you gonna put your sugar in there, 21:12 you gonna put your salt and then I have the margarine 21:16 and then I'm just gonna 21:17 cut the margarine into little pieces 21:19 and we're gonna mixed that up in there 21:24 and you will have to whole dries. 21:25 Now I will I do want to tell you a little trick about this 21:27 there is, there is a trick to the crust 21:30 and that is you don't know over process. 21:32 If you're you want it to be real 21:35 just I want you say crummy 21:37 but I don't know in another word to say 21:40 because she don't want to clump up in adorable 21:43 that if done that its over process 21:45 its gonna be tuff and it's not gonna be good 21:47 so that is the secret... 21:48 Can you do by a hand 21:50 if you didn't have a one of these? 21:51 So, you want to crumble you can't do by a hand 21:54 but a food processor really make a job easy 21:57 and fast and perfect every time 22:00 as long as you don't know over process. 22:01 So I just pulse it is what I do. 22:03 So sis we want to take this 22:05 we're gonna just put that margarine 22:07 and there and coded with flour 22:09 and I've just strew it around in there 22:11 so that you coat that margarine with that flour and... 22:15 I sort of got my half things stuck in there... 22:18 Oh, yes, you did. 22:21 Okay, all right so you know what its gonna coat good enough 22:25 lets do this we're just show how easy it is 22:29 and I'm gonna just pulse this here real quick 22:34 because I'm sure she doesn't want to be responsible. 22:37 No, I don't. 22:39 So, see how I'm just gonna do like this 22:43 and its and you don't want to any big clumbs 22:47 but that looks that like it might be yet 22:48 you see that how fast that was 22:50 let me suck and see if you we got all it 22:52 take this, sis, and let me see it again. 22:55 Yup, it's perfect that's... 22:58 That's can you see that how fast that was 23:00 there was a just couple of one 23:01 it was actually three pulses that's it. 23:03 And so now I want to look actually in to this 23:06 and see what I'm talking about 23:08 because use see how there is crumbs 23:09 that's why I was asking you sis for yours if you do that 23:12 because look how nice and... 23:14 You could. Blended that is. 23:15 You could. All right. 23:17 But I'm just I just with kids I like them to have more to do. 23:22 okay so, this were we just going to do this, 23:24 we're just going in to put this in the pan like that and... 23:29 That looks pretty, easy... 23:31 Yup, I'm just gonna bring it around on the sides 23:34 and you pad it down in their and lets see. 23:40 And just, just pad it 23:42 so its stick to the up to the sides a little bit 23:45 I'm gonna put a tiny bit more here on the bottom 23:48 and then now we mixed all that together. 23:51 And normally it because of the time 23:53 I cant do this right now 23:55 but are you eating those blueberries sis. 23:59 Normally, I would like to set for I could 20 minutes or so 24:02 and start getting a little bit soupy 24:04 but I'm because of the time you really cant do that 24:07 so what I'm do is just pour it right in here. 24:09 And I've actually done this before 24:11 so don't worry about it, it would be fine 24:13 and you're gonna put that all in there 24:15 from actually you really do need to love it, love it... 24:18 But I've but it does cook in the... 24:19 It will, it will cook up. Yup. 24:22 There you go and it wouldn't be even be a program 24:25 Brenda didn't try 24:27 and stuff a whole lot in a small container. 24:31 That sure that a kind a famous for that 24:34 and then you just put your crumbs on top 24:37 you're gonna bake this for about, 24:41 about an hour for at 375 24:44 and put a pan underneath it 24:45 I take a pizza pan or something, 24:47 because it will kind of bubble up and over. 24:49 Your gonna put all your crumbs on like that 24:51 and then bake it for that one hour 24:53 or dip in your oven you want to be bubbly 24:56 because if its not bubbly it will not be thickening 24:58 and you have one right over for you look at... 25:01 And it cooks down 25:02 so it comes out to be perfect measurement. 25:04 That's right, well next recipe Linda, 25:07 I think is your recipe or who's it is. 25:09 Yes, its Strawberry Breaks Fast Cake. 25:11 All right. 25:59 I love to make break fast special, 26:01 and this is one thing, 26:02 that my family really likes for special. 26:04 Okay, we're gonna put 26:06 all the dry ingredients together. 26:07 Did you keep them in the night before? 26:09 You can. 26:10 In that way you got up a little late 26:12 and everything is busy in the morning 26:14 they could just... 26:15 But I usually make it right away fresh 26:17 just because I like to get up in the morning. 26:20 Yes, we always love it 26:21 when Linda goes on our ski trip with us 26:24 because we wake up to fresh. 26:26 Wheat rolls baking in the oven. 26:30 We wake up to potatoes fry. 26:34 My husband fries the potatoes. 26:36 His potatoes are a lot better then mine. 26:38 Oh. 26:40 I think whenever you love 26:42 something in your passion about certain food 26:44 it always turns up better and he likes potatoes 26:46 better then I do. 26:47 So, okay, I'm got my cornstarch 26:51 and I have my baking powder in it 26:53 and a little bit a sweetener. 26:55 I think I'm pretty passionate about food. 26:59 But you love potatoes. I do. 27:02 Put a salt, okay. I love food. 27:04 We're gonna mix it all up together 27:06 so its all like this and if you notice 27:08 I'm not using a mixer anything about this 27:12 I'm just using a spatula and you can use the spoon 27:15 or whatever you want 27:16 then I'm gonna put all the wet ingredients here 27:20 the liquid in ingredients. 27:21 I'll be a clean. Okay. 27:24 Then a little. Were you, got that one okay? 27:30 Okay, and I'm gonna put 27:32 this is tofutti better than sour cream 27:33 it just makes it a moisture that's why put it in there 27:37 because its just nice and moist. 27:40 Okay and we have some vanilla 27:44 here we go. 27:47 And this is melt just up I glazed for... 27:50 We don't want that in there... 27:51 No, we don't want the glazed in. 27:52 Here I'll take the glaze you want me to... 27:54 Okay, there you go. 27:55 Okay, there we go so, while I'm mixing this up 27:58 I gonna have Brenda cut these strawberries 28:01 into a bite size pieces 28:03 and you're gonna cut yours into strawberries 28:05 the strawberries for slices to put on the top. 28:08 All right, show me how 28:09 what your pieces are you want to look like 28:11 see that's the best way to handle that 28:13 then you know you're gonna to right. 28:15 Oh, so okay, 28:17 so, we're deicing the strawberries. 28:18 I didn't say deicing okay. Yup. 28:20 So, do you want yours like pretty like a-- 28:23 No, just slice. Or just sliced 28:25 Just sliced. 28:26 Oh, but I'm having fun making little strawberry fans. 28:29 But you can make them and then slice them 28:31 if you want to. 28:33 But I'm gonna ready for them pretty soon. 28:35 So, are you gonna do. 28:36 The challenge race is onto. Yeah. 28:39 Is she mix this all to together. 28:44 Look how I do this. 28:46 And like I said, you don't have to you know, 28:49 use a mixer you can use your hand. 28:54 The one God gave you. 29:01 You know I'm... 29:03 Okay. 29:04 This all really need wait up all... 29:05 Now, I'm gonna put that a side. 29:07 You stick a straw through the end 29:08 in a pops out the to the via hole. 29:12 Really? Yes. 29:14 Okay, now we're gonna make the Crumb Topping, 29:15 and puts a oats in 29:18 and pour a bit of sugar and we've got some flour here. 29:23 I'm racing send over here to with your price 29:25 if whoever gets done first. 29:27 Yup, you both get ten million hugs. 29:29 Oh, well. 29:32 But shouldn't the winner get more. 29:34 No, everybody's equal 29:36 remember that story in the Bible 29:37 how when the God the vineyard with the man hired 29:40 for his vineyard he hired all these people 29:43 and he paid the one that he hired first 29:45 the worked all they long. 29:46 And one that only worked to an hour, 29:48 he paid them the same. 29:51 That's where I get my example from. 29:54 Wow, it just looks good. 29:56 Okay, now I'm putting the melted butter in. 29:59 For the record I'm done. 30:01 What saying... 30:02 Hey, no, did you, you join more over there? 30:05 Seriously. 30:07 Okay. Done. 30:10 All right, then I'm strewing the Crumb 30:11 Topping all up here... 30:17 Okay, since you done 30:19 what have you strew that topping up... 30:20 Oh, well. 30:22 I was kind of... 30:24 I'm gonna put our cake in here, I'll need to spray it so, 30:28 I sprayed over here... 30:30 Okay. 30:34 Because, it does the glaze look kind a good didn't it... 30:37 All right, we're gonna put the batter in the bottom here. 30:43 So, you put all in the once. 30:46 For some reason I kind of thought, you were Linda. 30:48 No, well, I'm going to 30:53 but differently than what you thought. 30:55 Okay. 30:56 Remember pens and needles aren't you. 30:59 I'm definitely not pin the needles. 31:01 Yeah, I can tell just... 31:02 I just can't wait. 31:03 Save some strawberries for the top dear. 31:06 Okay, all right. 31:09 Now... 31:10 That's good glaze. 31:11 You should take a little spoon but we're gonna try this, 31:13 this is strawberry fruits sweetened jam 31:16 so, I'm gonna put that just a cross there. 31:22 Just close ride on top your batter. 31:24 Do you know what I, 31:26 I love to do and I started when my kids were little, 31:30 I love to make strawberry freezer jam 31:33 its my favorite kind a jam and the kids 31:37 I'm had the kids all helping me may be I'll 31:39 oh, I did that then with the Tiny Tot 31:42 and in the kitchen. 31:44 I had a make you strawberry jam, frozen jam. 31:46 Oh, I bet them I love that... 31:48 So good. 31:49 Can we tell almost little inside scoop on the, 31:51 on the Tiny Tot program when you're watching 31:53 and who your kitchen was, I'm who your sink was. 31:56 Oh, it is so funny. So, funny. 31:59 We were sending Lucy New Hearts 32:00 now Lucy is very dear to all of us Micheff sisters. 32:05 Love her. 32:06 And she is done a lot of work. 32:09 Oh, hold you story a minute now, 32:11 you're gonna just spread this all over the top here 32:15 like that... 32:16 Like a little swirl. 32:18 You're gonna just roll it around not, 32:21 not deep in just on the top okay, 32:24 and then you take your crumb topping 32:26 and you're is put all over the top like this... 32:29 Wow, this really looks good sis. 32:32 I know. 32:34 And did you like that and then 32:37 you're just lay your strawberries on... 32:39 What about these. 32:41 Oh, that went insides so, keep just, so if you don't, 32:45 if you don't do that will just go head 32:47 and put these on top and it'll be beautiful. 32:50 Okay. 32:52 Okay, so you can make moms says, 32:54 "Okay, don't make mistakes you just make a new dish," 32:57 Make a new recipe. 32:58 And then when its baked 33:00 you jut glaze it and it looks like that. 33:04 Oh, now I really want to try 33:06 that that just looks so good. 33:12 Well, something else its good send 33:14 is your Rhubarb Strawberry Cake. 33:16 Oh, let me read the recipe. 33:52 Like Brenda said, we grew up with the rhubarb 33:55 so, we absolutely love it, 33:56 and actually rhubarb is one of my husband's favorite pies 34:01 and when I made this crisp for him he loved it 34:05 and she still prefers the pie crisp but... 34:08 He loves everything you make. 34:10 Yeah. I'm gonna say it, He loves everything she makes. 34:12 Hey, before you get stated I just want it to say, 34:14 can I just say one thing about my... 34:15 Absolutely. 34:17 Okay, about the Strawberry Breakfast Cake, 34:20 you need to bake it 34:21 at 350 degrees for 40 to 45 minutes 34:24 but you can get all these recipes online 34:28 if you didn't get everything with done and so... 34:30 If either at 3ABN.org 34:32 or you can get it at mischeffsisters.com 34:34 So, that's it. 34:36 Or you can just call Linda have you make you one. 34:39 Okay, since we're all you know I'm confessing up here 34:42 I actually called your recipe a cake 34:45 its not a cake it's a crisp. 34:48 So, I didn't mean to do to service. 34:50 You know what it didn't bother me at all. 34:55 I think she actually missed that but you know. 34:56 She lies it, she likes to eat, 34:57 she likes to eat if its crisp pie cake. 34:59 Yeah, my husband didn't care it, 35:00 "What you call it." 35:01 He just gonna eat it. 35:03 Yeah, just calling these now he's doing good. 35:04 You know, we have to brag on our friend Jim Petts. 35:07 Yes. 35:08 Because he we he would not of his way. 35:12 Yeah, we want it to show you rhubarb leaves 35:15 that Brenda just showed you 35:16 and so he actually got to a say giant one. 35:19 Right. 35:21 And we took a picture with Jim Petts, 35:23 because we actually wanted to bring him on this set. 35:25 He's a little shy. 35:26 And yeah, so we took a picture is not a fun picture? 35:30 Yeah. 35:32 And there is picture of him with of his shirt 35:34 because he come and he peels 35:36 all our onion for us and chops them all 35:38 and so we have our Micheff sister t-shirt 35:40 and black t-shirt 35:42 and the on back it says, "Onion Man" 35:43 and so he reject which has back we showed to. 35:47 And Brenda was describing rhubarb 35:50 this is the rhubarb that is ready to use. 35:53 Right. 35:54 So, it does look like salivary and actually I like yup, 35:59 its thick and red and sum are gonna be not as red 36:02 but the nice red once are really good. 36:05 The read once are sweeter actually. 36:07 Oh, would you like to lets do taste test. 36:10 No, that's, that's okay. 36:14 You don't want to taste that rhubarb... 36:15 And I'm not gonna challenge her to direct. 36:19 So, what you're gonna do is, 36:21 is like she said you're gonna in, 36:24 in small pieces... 36:26 Because those inside right. 36:28 Here, you go nice end so sisters if you want to, 36:32 you could started and if you want to 36:34 I need to slice these strawberries good, 36:36 might may be sliced to strawberries first... 36:38 Okay. 36:39 And if you'll slice those strawberries 36:41 we already have some rhubarb that chopped for me 36:47 which was so nice of her. 36:48 And... 36:50 just in case your wonder 36:51 I have a trashcan right down here, 36:52 so I'm not dropping among the floor 36:54 its enjoy to right put in this bowl... 36:56 Yet, no, in this bowl. In this bowl, okay. 36:58 How do you want your slices? 37:01 Anyway you know what anyway 37:03 you would like to slice would be just for perfect. 37:04 Is this too big? 37:07 Yeah, little bit. Yeah, I see I thought. 37:10 So, do you one and half... 37:13 Anyway, she wants to slices this... 37:15 Anyway, you want to slice it exactly I'll take this bowl 37:18 and, and then while there slicing this I'm gonna take 37:23 you want this to kind of marinated little bit 37:26 and like we been telling you it gets like of a glaze 37:29 which we have already showed 37:30 you put your lot of the fruit does. 37:32 I didn't take time to do that for mine. 37:33 And especially when you using tapioca you want to do that 37:37 because I'm tapioca contain to be a little crunchy 37:43 if you don't that so you want that to dissolve a little bit 37:48 and its the sometimes I'll let this sit for a half an-hour 37:53 before, I actually use it which is... 37:56 Strawberries in rhubarb we've so good together, 37:59 but you know when we're growing together up 38:00 mom is to make a rhubarb pineapple pie 38:03 and that's still my favorite today. 38:04 You know-- 38:06 Rhubarb pineapple. 38:07 I like that, I like the, I like the strawberry rhubarb 38:09 I'm anxious to try your blubarb and I'm Joe, 38:13 jut like really he did like this a lot 38:16 but he prefers my pies to be just rhubarb. 38:20 I wanted to finish my story about Lucy. 38:23 Yes. 38:24 Because Lucy she's been invaluable to... 38:26 She is an invaluable to kid's network. 38:30 Yes, she is. 38:32 And so, when I was taping 38:33 I had the I was given the undoubting test 38:37 by my sister Brenda to tape, 38:46 a brand new stand alone Tiny Tot cooking program. 38:51 Lucy stepped into help me 38:52 because I actually taped the first week by myself 38:55 and I mean, I was producing, 38:57 directing I'm not directing, Rodney is directing, 38:59 but producing and doing everything it was really hard. 39:01 Hosting. 39:03 Hosting, buying all the grocery's 39:05 making all the samples 39:06 taking care of all the kids was hard 39:08 so Lucy, stepped and but we're on the set 39:12 and I'm talking and I'm just going, 39:15 "Oh, kids I need to go over to sink 39:18 and get me this, this bowl." 39:20 And Lucy's in the back and all the since he realize 39:23 there is no kitchens sink on the Tiny Tot set 39:25 and then she goes, "Oh, that's me," 39:28 and she runs over and she goes, "I'm the sink, I'm the sink." 39:32 Only she didn't say it allowed goes nobody knew... 39:34 Because nobody knows. 39:35 Right so, she's at the edge at the set. 39:37 All we're so funny, it was so funny. 39:40 And Cinda, kept seeing take it to the sink and kitchen 39:42 brings to Lucy and she is you not bring it 39:46 unfortunately that's not for you're gonna get to see 39:49 but that is the really happen. 39:50 Yeah, we really, we really allow you behind the scene. 39:51 Is that, is that the topping. 39:54 Okay, so, now this is the topping 39:56 and I need another spectacular, which I don't. 39:58 I'm done this one. 40:00 Oh, okay so, what you're gonna do... 40:02 You know mom and daddy after had the share so. 40:04 Yes, they did. 40:05 You know we're still gonna today. 40:07 So, what not I used the coconut oil 40:10 instead of vegan margarine 40:12 and but you could you use vegan margarine if you want 40:15 but I used to coconut oil 40:17 and same thing you're gonna blend this in 40:20 so sister if you want to Brenda if you'll spray the pan 40:24 and Linda and if you pour that in to the pan. 40:26 Okay. 40:27 And then will, then what you do is you're gonna just sprinkle 40:30 your topping over there your fruit 40:33 you're gonna bake it in a 350 degree about for a... 40:38 When we throw in here? 40:40 The strawberries Throws put... 40:42 and you gonna and you gonna mix this strawberries in with it 40:46 and you're gonna put that in to a 350 degree 40:50 for 50 to 55 minutes 40:52 and until it's and bubbly and this is what it looks like, 40:57 it doesn't not look good? 40:59 Yes, sure it does and something else 41:01 it's really, really good is my Blueberry Coconut Cake. 41:39 Now for the Lime Frosting, 41:48 Now, this is a really easy recipe to make 41:51 and it is such a moist nice cake that I love, I love 41:56 you probably try with other berries 41:57 but I love blueberries 41:59 I love the benefit of this berry in it. 42:02 And now so, we're just going to with this cake up really fast 42:05 you can see how it, how fast to goes together 42:08 we've already starting 42:09 with our all dry ingredients are in the bowl 42:11 now are we're gonna do is add the wet ingredient. 42:14 Are any order. 42:15 Any order you want have fun with it just go for it says 42:21 not, not mix to me no in there, 42:27 there all the wet ingredients in there 42:29 so just go head here. 42:31 I have to tell you that 42:32 we tried a piece in the back in the prep kitchen 42:36 and it was delicious. 42:38 Is the what the there is apiece missing? 42:39 Well, you thought 42:41 we're just beautifying your dish. 42:45 Okay, here go what I don't know I'm over me all right 42:48 so we're gonna put that in here. 42:50 Okay, are you ready? Here goes this. 42:54 And you know in our recipe has kind of a secret ingredient 42:58 the kind of the thing 43:00 that just make its extra special 43:02 for this cake is the almond extract 43:04 I think it makes all the difference in the-- 43:06 I love almond extract. 43:07 I made this cake with vanilla extract 43:09 I could I usually love, love and vanilla extract 43:11 but this was almond and it made a huge different 43:14 it was totally made the recipes 43:16 so when my dad taste at this he was like, "Oh, wow." 43:21 He doesn't say that about, about much. 43:23 No, he does it. He's pretty quickly. 43:26 So you gonna mixed that up 43:28 and when while she mixing it can you spray this pan for us. 43:30 Sure. 43:32 Now you can use a spring forum hand 43:35 you use it nine-inch spring forum 43:38 or you can use a nine-inch, cake pan 43:40 like one of the glass private dishes. 43:42 But I would say the nine-inch does best 43:45 and also when you go to bake it 43:49 you gonna bake at 354 about an hour 43:54 and depending on your oven. 43:56 I had mom and dads oven only took 50 minutes 44:00 but in our prep kitchen oven, 44:04 they would get a tie here what ever reason 44:06 so I had a you know so bake it longer. 44:08 And your oven may be different. There you go. 44:10 Okay now Linda you get, 44:11 Linda does not get left out either 44:13 see I don't play favor as my sister 44:15 so you get to full that in their sis. 44:17 I don't get left out either. 44:18 And she gets to sample it 44:21 here we go so you just gonna full those berries 44:25 because of course, 44:26 I don't want to if you put in the mixer 44:29 you would have a blue cake we're just be like that. 44:32 It taste good but it be, when be pretty. 44:34 That's true, so we're going to.. 44:35 So, we're going to eat with our eyes. 44:37 You hold this sis 44:38 so, we're just gonna put those in 44:41 and it will you do bake it 44:42 and until a tooth pick comes out clean. 44:45 So when you when had about 50 minutes, 44:48 and it might look down... 44:50 done its starts pulling way from the edges just a touch 44:52 then you want to take you tooth pick 44:56 and insert in the middle of the cake 44:59 and because the sides cook faster. 45:01 So you want to in the middle of the cake and test it, 45:05 and when it comes out clean then it is done 45:08 and that's all the rest to it. 45:10 Now when this bakes 45:12 you're going to make that gracious just the powder sugar 45:14 and the lime juice and you mix it up, 45:16 and you can put it on when it still hot. 45:19 Which observes down in the cake 45:20 I like to waits to cakes cooled off a little bit 45:22 and have a set on the top 45:24 because I don't feel like 45:25 I need anymore sweeter in my cake totally up to you 45:28 and then you can garnish with fresh berries 45:30 and so I have one right here the you can see. 45:32 Beautiful. 45:33 And now we're took a piece out of that 45:35 and, it is a real just moist melt in your mouth cake. 45:40 I know it's delicious 45:42 something else it delicious is Linda's very berry smoothie. 45:46 That's delicious too. 45:47 Let me read the recipe for you, 45:49 for that you'll need 46:10 All right, 46:11 one thing that really goes over good in the dormitory 46:15 and I make a lot of smoothies for the girls 46:17 and in fact sometimes, they just say, 46:19 "If I could just have a smoothie." 46:21 That Great Adventist Academy. 46:22 We got we've to share they got viewers 46:24 that might not know the Linda is the girls dean 46:26 it agree like the Adventist Academy. 46:28 So if you want to send your daughter 46:31 to be in with in a dorm with in awesome dean, 46:35 send them to Great Lakes Adventist Academy. 46:37 That's right. 46:38 Because Linda will be your dean. 46:40 I love my girls and they just, 46:43 I had one girl it was several girls' 46:45 and they would just ask me, 46:46 "Please can I have a smoothie" 46:49 and so it could be in the middle of the day, 46:50 it could be anywhere they just come in 46:52 and hungry for smoothie. 46:53 So I tried to keep bananas in my freezer 46:56 and I tried to keep some frozen things 46:57 so that I can just swipe up my smoothie 47:00 and so this kind alike 47:01 you know some of those smoothies that will. 47:03 She have frozen bananas. 47:04 We have frozen bananas and so we're gonna put 47:07 in your favorite sweetness soy milk 47:10 so you can put any kind in there 47:12 and we have a pure maple syrup. 47:15 So, you use almond milk, coconut milk. 47:18 I can just say, having been to a boarding academy, 47:22 I've have a girls dean 47:24 like Linda they gives that kind of attention. 47:26 I mean, she feeds those girls and she provides food for them 47:29 and that and she has the table out in the hall 47:31 and in the lobby so there's girls are hungry 47:33 and then can come make themselves 47:34 a peanut butter sandwich I mean she just 47:36 she really pay attention to those girls 47:40 and really just loves them. 47:42 Its really just prayer because I mean, 47:45 I just ask the Lord, 47:46 all the time help to hate my own sins 47:48 more then anything outs they could do 47:51 and fill me with incredible love for each one of them 47:54 and they're precious to me every single one. 47:57 I don't have any girls that are hard to deal 47:59 with all my girls are precious so... 48:02 And do the right thing this is this goes very, very you know, 48:05 you get a difference response from people 48:06 to when they know that, their loved I mean, 48:08 Linda girls know 48:09 They are very, 48:11 they are a special that she loves them. 48:12 Is that butter enough? 48:14 Now how that looks like three bananas almost. 48:16 Well, I'm hope in its three 48:18 but we have a little more here if its not. 48:19 I think you have only two half's here 48:23 may be in there you go. 48:24 Oh, she is keeping bananas says. 48:27 Hey, you ready? 48:28 Right here. Okay, we're ready. 48:34 Whoa. 48:44 Stop it, do little mixing. 48:46 I smell it all. I'll do little mixing. 48:50 There you go. 48:52 This might be a lot easier sis. 48:54 Really? I think I got it. 48:56 All right. 48:57 She is not on our methods. But she lot exercise for sure. 48:59 Oops. 49:11 There yes. 49:21 We're done now. 49:25 Okay. I don't like the noise of that. 49:28 Okay, we don't have an another bowls 49:29 so we're just like a you guys 49:31 I'm gonna have you make just layer this with a berries. 49:34 Okay. 49:35 And I'm you and if you want strawberries well. 49:41 So, we have one here 49:43 and I'm gonna cut my strawberries into pieces. 49:45 I grass berries. 49:46 My husband... You just put them in the bowl. 49:49 Here we go. 49:51 I just look like a bowl. 49:52 I think... 49:55 I'm sorry excuse us. 49:58 Until, it really is it fun too send to you never known 50:01 when she is got to do. 50:03 Here, do you want some strawberries. 50:04 Eating out with restaurant with her, 50:05 is really quite experience a Linda were went 50:08 and asked to her I said, "Is sister there?" 50:10 Sister said, "Is there something in my teeth, 50:14 it is some my teeth there." 50:15 And she looks at me 50:16 and goes excuse me and she turns to that, 50:19 to the guy at the next table there's... 50:21 several guys the table and says you know, 50:23 "Is there something my sisters teeth 50:25 right there can you tell?" 50:30 And then they laughed, 50:31 so they ended up actually joining our table, 50:33 'cause they set our table was more fun. 50:38 My husband has razz berries, black berries, 50:42 blueberries his cheery trees, his has apple cut trees, 50:48 I think he loves fruit, what do you think? 50:50 I think so too. I think so too. 50:51 I just finished mine and are you do his layer with, 50:55 with this smoothie 50:57 and different fresh fruit and your. 50:59 You don't mind, if she do that-- 51:00 That was so sweet of you remain me. 51:01 right, right there. 51:03 Let get there, let get there 51:04 honest reaction here and let's see. 51:06 Turn around please, what you think? 51:10 That's good. Here we go. 51:13 And then we have one right here that we can show you that 51:16 if you want to each one or bigger one decorate the top. 51:19 With a few mint leaves... 51:20 That's the very, very smoothie. 51:25 That look still delicious and I will try at later 51:28 and I just not no, no, no, that's good. 51:30 I all take yours. Okay. 51:32 Well, while you're eating at may be 51:33 you can tell sis were we can get it from. 51:34 Oh, well that's probably good idea. 51:36 Well, my sister and I've six cooks book out 51:39 all Vegan Vegetarian 51:41 and right now we liked you to show you how you, 51:43 you can get all six. 51:47 If you enjoyed the recipes you seen today, 51:49 and would you like to purchase 51:50 your own copy at one of there cook books. 51:52 Including there new cook book, Cooing with Kellogg's, 51:55 you can write to 3ABN post office box 220, 51:59 West Frankfort, Illinois 62896. 52:02 That's 3ABN post office box 220, 52:06 West Frankfort, Illinois is 62896 52:09 you can call 52:13 that's 6186274651 52:17 or if you would like to contact the Micheff sisters 52:19 for speaking appointment are concerts. 52:21 You can do so with there website 52:23 at Micheff sisters.com, 52:25 that's Micheff sisters.com. |
Revised 2016-09-06