Now you know, when
you see me by myself
00:00:01.40\00:00:04.05
and Curtis is
not here, that means
00:00:04.55\00:00:06.60
it is a all-cooking show.
It doesn't mean that Curtis
00:00:06.63\00:00:09.52
is not going to be here though.
00:00:09.55\00:00:10.92
It does means all cooking.
So, you wanna get your paper
00:00:10.95\00:00:13.53
and pencil, you wanna
call your friend and tell them
00:00:13.56\00:00:15.86
to watch 'Abundant
Living,' because we are doing
00:00:15.89\00:00:18.23
today 'Easy Breakfast Ideas. '
00:00:18.26\00:00:21.50
Well, we are excited
today, my name is Paula Eakins
00:00:50.37\00:00:53.36
and this is the
Abundant Living show.
00:00:53.39\00:00:55.59
And this is my
husband, Curtis Eakins.
00:00:56.01\00:00:58.85
Very good. You know.
Glad to be with you today
00:00:59.12\00:01:01.18
in this kitchen.
Yep, I started the program
00:01:01.21\00:01:02.83
off talking about the fact
that when they see me by myself
00:01:02.86\00:01:05.00
you know they are
wondering. You mean that you're
00:01:05.76\00:01:07.54
still married, still,
you know, yeah but you know
00:01:07.60\00:01:09.23
the fact that you know
when it's all-cooking show.
00:01:09.26\00:01:10.66
And it's all cooking,
yeah, and I'm all alone
00:01:10.69\00:01:12.06
all cooking the whole day.
00:01:12.09\00:01:13.46
It's all cooking to see
you. Yeah, and people always
00:01:13.49\00:01:15.52
talk about, they love
the recipes, that's right,
00:01:15.76\00:01:17.58
you know, 'Easy
Breakfast Ideas',
00:01:17.61\00:01:19.45
'Easy Breakfast
Ideas', underscore 'Easy',
00:01:19.48\00:01:21.26
yes, and lot of
times when it comes to
00:01:21.33\00:01:23.00
looking at breakfast
ideas, most of time the
00:01:23.03\00:01:26.09
American public eat a lot
of things that's very high in
00:01:26.12\00:01:28.34
fat, very high in salt,
and so this show is really good
00:01:28.37\00:01:31.44
because we're gonna do some
recipes, that's gonna really
00:01:31.47\00:01:33.53
be delicious and nutritious,
yet without all the heavy
00:01:33.56\00:01:37.17
sodium and a lot
of the oils and stuff.
00:01:37.20\00:01:38.81
Like the very first
recipe we are gonna be doing,
00:01:38.84\00:01:40.97
okay, which is actually
called oven fried potatoes.
00:01:41.00\00:01:45.86
Oh! Interesting. Let's
look at the recipe. Okay.
00:01:46.01\00:01:48.46
It calls for:
00:01:50.73\00:01:54.42
Oven fried potatoes,
okay. This is one of the one's
00:02:13.01\00:02:16.88
I developed. This oven
and fries, I mean this? Yeah.
00:02:17.01\00:02:18.75
Well, you know the way,
the only you can use that word
00:02:18.78\00:02:21.37
'fries' because I'm actually
taking my oven temperature
00:02:21.40\00:02:23.31
up to 450 degrees, which
is really high. Oh! So the
00:02:23.34\00:02:26.01
temperature makes it.
So, the temperature makes
00:02:26.04\00:02:27.41
it change. Okay And basically
00:02:27.44\00:02:28.81
because people like
those fried potatoes
00:02:28.84\00:02:30.74
so I kind of figured
rather than say an oven potatoes
00:02:30.77\00:02:32.89
they might want to say
oh! Anybody want an oven
00:02:32.92\00:02:36.22
potatoes, if I say oven
fried potatoes. Okay. They
00:02:36.25\00:02:37.62
might say, oh! Well! I
feel that. You got the southerns
00:02:37.65\00:02:39.02
coming in, now. Yeah, well
it states that for this magic
00:02:39.05\00:02:40.42
deep fry. Okay. If
they deep fry it. Okay.
00:02:40.45\00:02:41.82
As a matter of fact Curtis,
on this particular recipe
00:02:41.85\00:02:43.63
we've already... we are
gonna be using spray, cooking
00:02:43.66\00:02:47.26
spray. Okay. And we've
already going. I've already
00:02:47.29\00:02:51.42
sprayed my pan and
I'm gonna take my potato
00:02:51.45\00:02:53.27
and you know we said two
00:02:53.55\00:02:54.92
potatoes, but I've
already done it up, now you
00:02:54.95\00:02:56.32
have that water.
Any reason for that.
00:02:56.35\00:02:57.72
Just to keep it
from turning brown.
00:02:57.75\00:02:59.23
Okay. Right. And what
you're gonna do is, I'm gonna
00:02:59.26\00:03:01.00
first slice the potatoes
up. Now, I'll tell you what?
00:03:01.03\00:03:03.33
What I want you to do,
just turn stove on, okay
00:03:03.36\00:03:05.33
and we're gonna go
ahead and get started on the
00:03:05.36\00:03:07.73
things that's gonna go
on top of the potatoes,
00:03:07.76\00:03:09.55
how about that. So,
I'm gonna move this over.
00:03:09.58\00:03:12.13
Okay. Turn it on, is
it, turn it down and on,
00:03:13.02\00:03:16.09
there you go,
there you go, alright,
00:03:16.24\00:03:18.17
and this one calls
for, it has onions in it.
00:03:18.24\00:03:21.22
Okay, it has mushrooms in it,
00:03:22.25\00:03:23.62
and it also have the
green peppers as well.
00:03:23.65\00:03:25.95
Okay. Alright. So, I'm gonna
move over that potato right
00:03:25.98\00:03:29.68
there and I'm gonna move
over. I'm going to do some
00:03:29.71\00:03:31.08
cutting on this,
would you go ahead
00:03:31.11\00:03:32.48
and kind of slice
that up for me, slice up
00:03:32.51\00:03:33.88
the, here's your
knife. Okay. You wanna them in
00:03:33.91\00:03:36.56
strips or what? No,
chop it. Oh, chop it.
00:03:36.59\00:03:38.50
Yeah, just chop it up
there and then this was
00:03:38.53\00:03:41.21
gonna go in and
because also believe it or not
00:03:41.32\00:03:43.94
we've already used the
same thing, a cooking spray,
00:03:43.97\00:03:47.26
a cooking spray, that
we're using in the skillet,
00:03:47.29\00:03:50.97
Oh! Okay, as we are
trying to cut back on the amount
00:03:51.00\00:03:53.48
of fat in this particular
recipe, alright. Okay.
00:03:53.88\00:03:56.29
So, once you get that done,
we're gonna go ahead on and
00:03:56.32\00:03:58.50
put the peppers and
the onions and I'm gonna
00:03:58.53\00:04:01.51
put that
mushroom in there as well.
00:04:01.54\00:04:02.91
If want to go ahead and get
that sautéing, just move that
00:04:02.94\00:04:05.32
out of out of the way, so it
won't start smoking over there,
00:04:05.35\00:04:06.84
well, you're gonna move
a little bit faster, move a
00:04:06.87\00:04:08.68
little bit faster, I am done,
okay, then let's go ahead and
00:04:08.71\00:04:11.57
put them in there, I'm getting
faster hanging in with you,
00:04:11.60\00:04:14.03
baby. This is easy to
do, I think you had this for
00:04:15.17\00:04:21.37
me, yes turn that far down,
its way too high, not too long
00:04:21.40\00:04:24.79
ago turn it down, more,
more more, more, more, more
00:04:24.82\00:04:28.45
more, turn it
down down, down, down.
00:04:28.50\00:04:29.87
Oh, down, how about
that? A bit more, okay.
00:04:30.24\00:04:34.07
So, we are just using a
little bit of the spray,
00:04:34.24\00:04:37.18
the cooking spray, we are
going to be sautéing that,
00:04:37.21\00:04:39.14
I'm gonna go ahead on it.
Now, any potatoes would do?
00:04:39.17\00:04:40.90
I mean no
special type of potatoes?
00:04:40.93\00:04:43.68
I like to use the
baking potato, okay, for this
00:04:43.71\00:04:46.39
particular one here,
and you're gonna go ahead,
00:04:46.42\00:04:47.92
I want you to go ahead
and sauté that, we're sautéing
00:04:47.95\00:04:50.05
that, just getting a
little bit translucent, and
00:04:50.08\00:04:52.07
while you're doing that, and
it's clear, what I'm gonna do
00:04:52.10\00:04:54.45
I'm gonna take, I'm
gonna move my water out of the
00:04:54.48\00:04:57.45
way. Well, that's a
big. Okay. Mushroom there.
00:04:57.48\00:04:59.92
Yes, a big one. I'm
gonna take my potato
00:04:59.95\00:05:02.01
and what I'm gonna do
is I'm going to slice the
00:05:02.69\00:05:04.38
potato, just like we need
it, for this particular recipe
00:05:04.41\00:05:07.77
and you gonna cut
it thin, okay, because
00:05:07.80\00:05:12.26
when you put in an oven
at 450 degrees, it's gonna
00:05:12.29\00:05:15.51
you know, we call it,
actually it's really baking,
00:05:15.54\00:05:19.13
but anyway we're frying
it at 450 degrees, and we're
00:05:19.16\00:05:21.51
gonna do it, you're just
using the word fry for 10
00:05:21.54\00:05:25.10
minutes on one
side and then 10 minutes
00:05:25.95\00:05:27.32
on the other
side. Oh, I see. Okay.
00:05:27.35\00:05:28.72
That's the name of the
game, okay, and with that,
00:05:28.75\00:05:30.12
along with that, we've
the seasoning, which is the
00:05:30.15\00:05:31.52
onion and garlic
powder. You could put that
00:05:31.55\00:05:33.05
on at the beginning as
they go inside the oven
00:05:33.08\00:05:35.71
or you can actually
put it on at the end, okay.
00:05:35.74\00:05:38.71
Doesn't really
matter You go ahead
00:05:38.74\00:05:40.11
keep on sautéing
over there for me and all
00:05:40.14\00:05:41.51
we are gonna to do is
we are gonna take our tray
00:05:41.54\00:05:43.30
for which we already got
the oil on it, spray on it, and
00:05:43.33\00:05:45.53
we're gonna, now
two things you can do.
00:05:46.26\00:05:48.10
Number one is
sometime, if you want
00:05:48.13\00:05:49.95
more you can take
that round circle and just
00:05:49.98\00:05:52.37
cut it in half, and it
gives you more potatoes.
00:05:52.40\00:05:54.96
okay. Gives you more
potatoes, 'cause we're gonna
00:05:54.99\00:05:57.82
cut them in half.
Easy breakfast idea.
00:05:57.85\00:06:00.78
Easy, easy, easy,
easy. People want some
00:06:00.81\00:06:02.18
breakfast, they want it easy.
Yes. And need some more ideas
00:06:02.21\00:06:04.79
They don't want, they don't want
00:06:04.82\00:06:06.19
to be working
really hard in the kitchen,
00:06:06.22\00:06:07.59
this is a real good brunch
00:06:07.62\00:06:08.99
idea also by the way. It
doesn't take a whole lot.
00:06:09.02\00:06:10.45
No, it doesn't take a
lot, is not long at all.
00:06:10.48\00:06:12.68
No, it's not. How
is the sautéing looking
00:06:12.71\00:06:14.10
good, that's looking
good keep on sautéing that for
00:06:14.13\00:06:16.60
me. My arm is getting
kind of tired baby. You'll be
00:06:16.96\00:06:19.65
okay. I will be
okay. Yeah. Okay.
00:06:19.68\00:06:21.34
So, we gonna sauté
and this is gonna go in
00:06:21.37\00:06:24.67
the oven. You can
see how simple that is.
00:06:24.70\00:06:28.19
This sauté enough. That's,
00:06:28.22\00:06:29.59
we're gonna put
it in the oven at 450
00:06:29.62\00:06:31.57
degrees for ten
minutes on one side.
00:06:31.60\00:06:33.73
Okay 10 minutes on
the other side and because
00:06:33.76\00:06:36.69
we have that
special oven here at 3ABN.
00:06:36.72\00:06:39.07
The 3ABN oven.
Put that on in the
00:06:39.10\00:06:40.74
oven there and then
we're gonna bring out the
00:06:40.77\00:06:44.24
next dish, which
actually goes with the sautéing
00:06:44.27\00:06:47.52
that you just
finished doing because you
00:06:47.55\00:06:49.31
see we've already
done those potatoes,
00:06:49.34\00:06:50.72
alright. That was
a fast oven. Was that
00:06:50.75\00:06:53.24
fast? You got the
sausage for on there too.
00:06:53.27\00:06:56.41
That was fast. The
oven does all that?
00:06:56.44\00:06:58.20
Well, well you know,
00:06:58.23\00:07:00.35
they understand,
they understand or to
00:07:00.38\00:07:01.90
be able see the
finish product, 'cause you be
00:07:01.93\00:07:03.30
surprised how many
people really want to
00:07:03.33\00:07:05.01
see the product as it
ends, turn it around here
00:07:05.04\00:07:07.06
toward me. Okay.
And, let's turn to up
00:07:07.09\00:07:09.03
just a little bit
more turn your oven stove
00:07:09.06\00:07:10.47
a little bit more and
this is a easy, a simple
00:07:10.50\00:07:15.12
recipe once again as
you've already seen what
00:07:15.15\00:07:17.05
we have done, it does
not call for a lot of oil.
00:07:17.08\00:07:19.54
Alright and we have a
breakfast sausage, you
00:07:19.57\00:07:22.20
can, in our cook books
we actually have a sausage
00:07:22.23\00:07:24.48
we can make with
Garbanzo beans, or you can
00:07:24.51\00:07:26.56
purchase your sausage
at a health food store or a
00:07:26.59\00:07:28.82
regular super market,
plenty of them having them now
00:07:28.85\00:07:30.51
these are meat alternatives.
Okay. Okay, and so. Now,
00:07:30.54\00:07:33.25
how long do the
potatoes stay into the oven.
00:07:33.28\00:07:35.44
Ten minutes on one side,
10 minutes on the other side,
00:07:35.47\00:07:37.37
and then you
wanna make sure, for
00:07:37.40\00:07:38.99
which you just stick a
fork in and it will go straight
00:07:39.02\00:07:40.85
through, and that mean
the potatoes are done. Okay.
00:07:40.88\00:07:42.25
alright. But 450
degrees is the temperature, so
00:07:42.28\00:07:44.62
it's gonna be high.
And, these are meatless
00:07:44.65\00:07:46.22
sausage. Meatless sausage.
00:07:46.25\00:07:47.66
That you can get at
any store. Now, any main
00:07:47.69\00:07:49.80
grocery store, now.
That's right, that's
00:07:49.83\00:07:51.20
right. Have lot of.
I want you to turn it
00:07:51.23\00:07:52.60
off of me. Okay.
00:07:52.63\00:07:54.00
And, what I am
gonna do with this Curtis,
00:07:54.03\00:07:55.40
is all I am gonna do
right before it's time
00:07:55.43\00:07:56.80
to get to ready
serve it out. I'll just
00:07:56.83\00:07:58.77
take it, and I will
put it. Oh! Right over the
00:07:58.80\00:08:02.71
potatoes. Right
over the potatoes.
00:08:02.74\00:08:04.41
Okay. Looking good
baby, looking good.
00:08:04.44\00:08:07.44
Okay. Okay. Alright.
00:08:07.47\00:08:11.08
This will be a good
breakfast right now. Very,
00:08:11.11\00:08:16.74
very appetizing Yep.
Just about this, can be one
00:08:16.77\00:08:18.68
minute in itself.
They can make a meal within
00:08:18.71\00:08:20.47
itself. Yes, you're
right. I mean whole wheat toast
00:08:20.50\00:08:22.38
or whatever, some juice
and. Yes. We're ready to go.
00:08:22.41\00:08:24.17
Yes, yes, yes. This is easy.
00:08:24.20\00:08:26.61
This is not, can
you get any simpler
00:08:26.64\00:08:28.54
than that. This is easy.
00:08:28.57\00:08:29.94
Easy. It is a
breakfast and this is
00:08:29.97\00:08:31.34
good idea. Easy,
easy, easy, easy.
00:08:31.37\00:08:32.87
And, you notice now
that's the salt amount because
00:08:32.90\00:08:36.97
you are gonna do salt
to taste, small amount
00:08:37.00\00:08:39.05
of sodium. Okay. And
the oil is totally low,
00:08:39.08\00:08:41.50
very low really low. Thank you.
00:08:41.53\00:08:43.17
Oh! You welcome
baby. Thank you, they gonna
00:08:43.20\00:08:45.01
see this again at
the end of the program.
00:08:45.04\00:08:46.90
Umm! Umm! When we end our
00:08:46.93\00:08:49.44
program, they'll
get a chance to see this
00:08:49.47\00:08:51.13
along with the rest of
our finished products, but it
00:08:51.16\00:08:53.23
has a beautiful
presentation. Yes, it does.
00:08:53.26\00:08:54.70
A very nice presentation
and so we are gonna look
00:08:54.73\00:08:57.05
at our very next
recipe and this one is also
00:08:57.08\00:09:00.74
easy, but. Easy. It's different.
00:09:00.77\00:09:03.59
It's different.
Its my scone recipe.
00:09:03.62\00:09:05.49
Scone! Scone, we
are gonna make scones
00:09:05.52\00:09:07.86
look at the actual
ingredients with this
00:09:07.89\00:09:10.45
one. It's dried
cherry and Maple Scones,
00:09:10.48\00:09:15.98
it calls for:
00:09:16.01\00:09:18.48
Well, this is a
00:09:38.35\00:09:43.90
kind of a simple
recipe, I love scones
00:09:43.93\00:09:46.75
all different types and
so we are gonna get started
00:09:46.78\00:09:48.44
on this one, first we
are gonna put in our one
00:09:48.47\00:09:50.68
cup of the pastry
flour and we also have a
00:09:50.71\00:09:53.53
whole wheat flour,
so. Now, what about,
00:09:53.56\00:09:55.23
now pastry flour maybe
new to a lot of people,
00:09:55.26\00:09:58.48
so where can I get pastry flour?
00:09:58.51\00:10:00.12
A pastry flour is we call
a summer wheat flour. Okay.
00:10:00.15\00:10:03.45
And, what there will be
in a summer wheat is actually
00:10:03.48\00:10:04.89
lighter in texture then
your regular whole wheat flour.
00:10:04.92\00:10:07.73
Now, can I purchase this from
00:10:07.76\00:10:10.47
a regular grocery store. Yes
00:10:10.50\00:10:11.87
Yes, yes. Okay.
especially those grocery
00:10:11.90\00:10:13.27
stores that actually
have a health foods section.
00:10:13.30\00:10:14.67
Okay. Alright, and we
are gonna go ahead and
00:10:14.70\00:10:16.78
put in the unbleached
flour with the germ, now
00:10:16.81\00:10:19.44
put those in on time.
Now, again, whole wheat flour
00:10:19.47\00:10:22.15
with the germ that may
again be new to a lot of people
00:10:22.18\00:10:25.08
Somebody, yes, somebody asked me
00:10:25.11\00:10:26.48
that question one time,
they called me and asked me
00:10:26.51\00:10:27.88
about how you get
unbleached flour, I can't
00:10:27.91\00:10:30.60
find it and I just
say you know, you just get
00:10:30.63\00:10:32.26
unbleached flour and
that unbleached flour is out
00:10:32.29\00:10:34.14
there, it doesn't have
the coloring taken from it.
00:10:34.17\00:10:35.89
Okay. And, then you
can add about half of a
00:10:35.92\00:10:38.15
teaspoon to a
tablespoon of wheat germ.
00:10:38.18\00:10:42.47
Wheat germ. And, then mix it in
00:10:42.50\00:10:43.87
and that usually like
let's say a tablespoon of
00:10:43.90\00:10:47.48
wheat germ to 1 cup
of unbleached flour.
00:10:47.51\00:10:50.08
That's unbleached
flour with the germ.
00:10:50.11\00:10:51.92
Right. With the
germ. Did you have it?
00:10:51.95\00:10:53.32
Yes. Okay. Now,
I've ready put the two
00:10:53.35\00:10:56.58
flours in, so what I
want you do is, I want you go
00:10:56.61\00:10:57.98
ahead and put the
fructose in, we have
00:10:59.56\00:11:00.93
the fructose just
going in and also with,
00:11:00.96\00:11:02.33
it's 1/4 cup of fructose.
00:11:02.36\00:11:03.73
Okay. We also
have the one teaspoon.
00:11:03.76\00:11:05.94
May be better than
refined sugar of salt, yes.
00:11:05.97\00:11:08.40
Alright. That's a
fruit sugar. Fruit sugar.
00:11:08.43\00:11:10.53
And, then we are
gonna put in also the
00:11:10.56\00:11:12.10
baking powder
and this is without.
00:11:12.13\00:11:13.85
Aluminum free.
Aluminum free, okay
00:11:13.88\00:11:15.25
and we are gonna go
ahead on and sift it in that
00:11:15.28\00:11:17.32
bowl, right there. Just
try to make sure you keep
00:11:17.35\00:11:19.92
it over the bowl, so
yeah you are gonna sift it,
00:11:19.95\00:11:22.15
it doesn't take that long
to do that at all. Alright,
00:11:22.18\00:11:23.81
otherwise you're
sifting, why are you sifting
00:11:23.84\00:11:25.89
that. You know,
the recipe called for,
00:11:25.92\00:11:28.08
it said a ½ cup of
cherries, dried cherries,
00:11:28.11\00:11:32.28
which I already
have here and then we say
00:11:32.31\00:11:34.31
chopped, but I wanna
have big old full cherries
00:11:34.34\00:11:37.22
in this here, scone, so we are
00:11:37.25\00:11:40.08
gonna leave them
whole like that, alright.
00:11:40.11\00:11:41.48
Oh! Nice and
plump juicy cherries.
00:11:41.51\00:11:43.30
Yes, yes, yes, yes.
And, also we are mixing
00:11:43.33\00:11:45.10
together, we have the
soy milk, okay honey, can
00:11:45.13\00:11:49.32
you hold that. Oh!
I'm not doing it right.
00:11:49.35\00:11:51.17
Just move it. Oh!
You're doing it a lot faster
00:11:51.20\00:11:53.76
than I am. Umm! Umm!
00:11:53.79\00:11:55.79
Alright, so what we're
doing is we're just making
00:11:55.82\00:12:00.26
it a softer
texture, easier to work with,
00:12:00.29\00:12:03.60
okay. They're
all scones. Scones.
00:12:03.63\00:12:07.73
It's been awhile since
you made some Scones for me.
00:12:07.76\00:12:09.28
I know. It's like time huh.
00:12:09.31\00:12:11.44
Yes. Well, he.
I'm gonna see if I can
00:12:11.47\00:12:12.84
get some scones.
Yeah, you're gonna get them
00:12:12.87\00:12:14.24
today. I am going to get them
today, alright. You get them
00:12:14.27\00:12:16.44
today. Okay. Okay. Now, we are
00:12:16.47\00:12:18.38
gonna go ahead on with
that, we are gonna go ahead
00:12:18.41\00:12:20.54
and start putting in
the margarine. Now, a lot of
00:12:20.57\00:12:23.60
times when you're
doing a margarine, you
00:12:23.63\00:12:25.44
put it in big
chunks, what I like to do,
00:12:25.47\00:12:27.08
you just to take it
and start it up by just
00:12:27.11\00:12:29.34
cutting it kind of
thinner that way it goes
00:12:29.37\00:12:32.83
through faster, you wanna use
00:12:32.86\00:12:34.46
cold margarine
however. Okay. Okay. And, I am
00:12:34.49\00:12:37.01
gonna have you take
that fork and mash that
00:12:37.04\00:12:39.69
around, 'cause we wanna
to get texture of corn meal,
00:12:39.72\00:12:42.92
corn meal, okay. Corn
meal, you have to work
00:12:42.95\00:12:46.25
a little bit. Huh! Yeah,
this is some more. You're
00:12:46.28\00:12:48.32
gonna work a little bit
in this show I'm gonna earn
00:12:48.35\00:12:50.33
my keep on this
program. Earn you keep in here,
00:12:50.36\00:12:51.73
just keep on mashing
it down, mashing it down.
00:12:51.76\00:12:53.96
You can also use a
pastry blender, a pastry
00:12:53.99\00:12:55.76
blender to do
that same thing, okay.
00:12:55.79\00:12:58.68
So, name of the game
is you wanna get that
00:12:58.71\00:13:00.59
crumb going.
Yeah it is. Alright.
00:13:00.62\00:13:01.99
Okay, and what I have
is I have the maple syrup
00:13:02.02\00:13:04.28
and I also have the
soy milk and what we
00:13:04.31\00:13:07.00
are gonna do is once
he gets done with that,
00:13:07.03\00:13:08.40
I am gonna help him
with that just kind of mash
00:13:08.43\00:13:10.24
a little bit, once
you. Now, do you have
00:13:10.27\00:13:12.93
to have maple
syrup, I know that can be
00:13:12.96\00:13:15.28
expensive. You
don't have to have it,
00:13:15.31\00:13:17.26
but it really is
called a cherry maple scone.
00:13:17.29\00:13:21.05
Well then. Scone.
00:13:21.08\00:13:22.45
I guess you have to have
the maple syrup then, otherwise
00:13:22.48\00:13:24.22
you have to change the name.
00:13:24.60\00:13:25.97
Yeah, yeah,yeah, yeah. Okay
00:13:26.00\00:13:27.37
I get you. And,
maple syrup can get
00:13:27.40\00:13:28.77
expensive but you know
what, always say, when it comes
00:13:28.80\00:13:30.17
to your health, We are worth it.
00:13:30.20\00:13:31.65
Absolutely.
Absolutely. Absolutely.
00:13:31.68\00:13:33.43
I know, he is going
now. Okay. Now, once we've
00:13:33.46\00:13:35.47
gotten that
together, it has a kind of a
00:13:35.50\00:13:36.98
corn meal, oops! Has a
corn meal texture, okay.
00:13:37.01\00:13:40.14
I think you have did
that. Alright, I did that.
00:13:40.17\00:13:42.66
Yeah. Okay, let's
turn around a little bit
00:13:42.69\00:13:44.06
You just happen to be on
my side. Turn around a little
00:13:44.09\00:13:45.46
bit, turn around
little bit, turn around little
00:13:45.49\00:13:46.86
Okay. Okay. Now, at
this point I am just as you,
00:13:46.89\00:13:50.41
wipe that down for
me Curtis. Umm! Umm!
00:13:50.44\00:13:52.19
Go and take it and clean
that up. And, we have the
00:13:52.22\00:13:55.44
cherries, cherries. Umm!
00:13:55.47\00:13:57.94
Umm! Umm! You
supposed to eat one now.
00:13:57.97\00:14:01.12
Okay, have one. Okay. Umm!
00:14:01.15\00:14:03.21
Umm! Umm! Umm! Umm! Good.
00:14:03.24\00:14:04.84
Put them in. Umm! Nice and plump
00:14:04.87\00:14:06.76
and juicy. Umm! Okay, good.
00:14:06.79\00:14:08.36
Yes, they are. I like cherries.
00:14:08.39\00:14:09.93
You can make all types
of scones, cherry ones,
00:14:09.96\00:14:13.52
you can make
cranberry, you can make
00:14:13.55\00:14:15.74
raisins, you can
make all. Now, you have
00:14:15.77\00:14:18.20
several scones in
your cook book. Umm!
00:14:18.23\00:14:19.79
In both cook books or.
No, the scones are in our
00:14:19.82\00:14:22.73
my Global cookbook. Okay.
00:14:22.76\00:14:24.86
Umm! Umm! And, you're gonna
00:14:24.89\00:14:26.26
do this, you
wanna cook the actual
00:14:26.29\00:14:27.66
cherries or you
wanna coat your raisins or
00:14:27.69\00:14:29.58
whatever you gonna
be using, you wanna coat
00:14:29.61\00:14:30.98
them first before you
start adding the other
00:14:31.01\00:14:32.44
ingredients. Oh!
Okay. Now, we are gonna go
00:14:32.47\00:14:33.89
ahead and pour
in soy milk. Okay.
00:14:33.92\00:14:37.84
And, we are also gonna pour in.
00:14:37.87\00:14:39.50
A maple syrup. Maple syrup.
00:14:39.53\00:14:41.29
And, soy milk, there's
many types of soy milks out
00:14:41.32\00:14:44.38
there, many brands, so.
Yeah, that's lot of different
00:14:44.41\00:14:46.28
brands out there.
Usually when I do the
00:14:46.31\00:14:48.57
scones, I like to use
cup, one that's got, vanilla.
00:14:48.60\00:14:52.20
already in it.
Vanilla, Umm! Umm! Okay.
00:14:52.23\00:14:55.22
Now, we are
gonna just turn around.
00:14:55.25\00:14:57.10
And we didn't
have scones growing up.
00:14:57.13\00:14:59.29
We didn't
either. We didn't either,
00:14:59.32\00:15:03.32
we don't have
either, but you know
00:15:03.35\00:15:04.72
what, as you get a little bit
00:15:04.75\00:15:06.61
more matured age, you just start
00:15:06.64\00:15:08.01
looking at other
recipe books and stuff
00:15:08.04\00:15:09.41
and you start seeing
things and it's actually
00:15:09.44\00:15:11.58
going to other areas,
other cultures and see some
00:15:11.61\00:15:13.49
of the stuff that they're
eating now use the biscuits.
00:15:13.52\00:15:15.79
Yeah, get all
biscuits. Biscuits and so the
00:15:15.82\00:15:19.35
scones are a sweeter, they taste
00:15:19.38\00:15:23.23
absolutely
delicious, I am telling you that
00:15:23.26\00:15:24.87
right now. Now, I am
going to, would you go ahead
00:15:24.90\00:15:28.21
and serve a little bit
more because I want to get
00:15:28.24\00:15:29.61
my hands ready, I am gonna get
00:15:29.64\00:15:31.01
my hands ready.
You're get a little busy.
00:15:31.04\00:15:32.59
Are you going to just
go over around and get the
00:15:32.62\00:15:33.99
flour, make sure that
we have all that flour.
00:15:34.02\00:15:35.39
Okay. In there, I am going to
00:15:35.42\00:15:37.16
just get my hands together,
okay, bring my pan here.
00:15:37.19\00:15:43.76
That's enough. Okay.
00:15:43.79\00:15:50.77
Okay, alright.
It's pretty well mixed
00:15:50.80\00:15:52.17
up in there.
Mixed very well, thank
00:15:52.20\00:15:53.72
you, you did a good
job there. Now I am going
00:15:53.75\00:15:56.48
to do, this is now
once again we talk about
00:15:56.51\00:15:58.53
easy recipes. Now check this out
00:15:58.56\00:16:00.28
all we are going to do is
we're going to take this up,
00:16:00.31\00:16:03.49
see how nice
and pliable that is.
00:16:03.52\00:16:07.25
Okay. Now you can actually
00:16:07.28\00:16:09.23
just take at this
point and if it gets too much
00:16:09.26\00:16:13.87
sticky put a little bit
more flour on your hands,
00:16:13.90\00:16:17.53
okay. Okay.
00:16:17.56\00:16:18.93
And I am not just going
to take it and you're going
00:16:18.96\00:16:21.78
to just move it around
and I'm going to take it out,
00:16:21.81\00:16:26.01
I am gonna get all the
goodies, all the goodies.
00:16:28.78\00:16:31.34
probably mix like
patty cakes Yeah, yeah.
00:16:31.37\00:16:35.64
and you going to set it in
our pan and then we're going
00:16:36.49\00:16:40.12
to start patting
it out. Oh! Okay.
00:16:40.15\00:16:42.19
We're making scones, you
don't have to roll it out
00:16:44.02\00:16:46.50
with a rolling pin,
you don't have to worry
00:16:46.53\00:16:47.90
about that at all.
And you want to make sure
00:16:47.93\00:16:53.76
that you don't make
it too flat, see them
00:16:53.79\00:16:55.16
cherries in
there. Oh! I see, yes.
00:16:55.19\00:16:56.83
Umh, umh, umh. Now
I guess you can cut it
00:16:56.86\00:17:00.27
any design you
want. Well, a scone is
00:17:00.30\00:17:02.80
actually small, small
triangles squares, okay.
00:17:02.83\00:17:06.27
Okay. That, what I am going to
00:17:06.30\00:17:07.95
do, is I'm going to take
my knife, you have that sharp
00:17:07.98\00:17:10.74
knife do you have that
sharp knife, here it is.
00:17:10.77\00:17:12.14
Take our knife and
we're just going to, not go
00:17:12.99\00:17:16.08
all away through
but we're actually
00:17:16.11\00:17:18.01
going to make a line.
You called that square
00:17:18.04\00:17:20.70
Okay. Okay.
00:17:20.73\00:17:22.10
Is that true? I
am not sure, but that
00:17:22.13\00:17:24.46
sounds good to me.
Okay, now believe it or not
00:17:24.49\00:17:30.03
this actually makes 12,
but we just going to do 8.
00:17:30.06\00:17:36.19
Oh! I see. Okay.
That makes them a
00:17:36.85\00:17:38.88
little bit bigger. Right.
00:17:38.91\00:17:40.28
Okay, just enough,
enough, because once
00:17:41.45\00:17:44.31
they bate you'll be
able to cut it a lot easier.
00:17:44.34\00:17:46.53
Oh! Okay, so no
way to cut it, okay.
00:17:46.56\00:17:48.41
Yeah, it's going to
cut that line there, okay,
00:17:48.44\00:17:51.07
and then it's
going to go in an oven,
00:17:51.10\00:17:53.55
it's going to bake in
the oven and the temperature
00:17:53.58\00:17:56.33
for this particular
one here is 400 degrees
00:17:56.36\00:17:58.99
and it bakes for
about 15 minutes, okay.
00:17:59.02\00:18:01.11
Okay. Okay, and
then you actually.
00:18:01.14\00:18:02.51
And you want it brown
or. It's going to actually
00:18:02.54\00:18:03.91
turn brown and when
it comes out of the oven
00:18:03.94\00:18:05.31
what you going to do
is your going to spray
00:18:05.34\00:18:06.94
a little bit with this
the cooking spray and then you
00:18:06.97\00:18:08.65
sprinkle a little bit
of the fructose on top
00:18:08.68\00:18:10.90
of that and voila
you will have the scones
00:18:10.93\00:18:13.26
and you will see
the scones at the end
00:18:13.53\00:18:15.45
of the program. Well right now,
00:18:15.48\00:18:17.30
this is going to go in
the oven and what I want
00:18:18.41\00:18:20.36
them to do is stay by.
00:18:20.39\00:18:23.21