Today Cooking

"Berry Delicious"

Three Angels Broadcasting Network

Program transcript

Participants: The Micheff Sisters

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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.


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Revised 2016-09-06