Who's your loved one?
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Is it your
spouse? Is it a friend?
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Is it a family member
or perhaps your children?
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Today, on "Let's Cook"
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we're going to show you
some delicious dessert recipes
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that's sure to
make your loved one
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love you so much more.
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Welcome to "Let's Cook."
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My name is Elizabeth Iannacone
and I am your host for today.
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I'm so glad that you
have decided to tune in
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and watch this program.
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We have some
great dessert recipes
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that your loved
one is sure to love.
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Have you had a
chance to think about
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who is your loved one?
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My loved ones are my
children and my husband.
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I have two boys, Aaron
and Mathew, ages 9 and 6.
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And the dessert recipes
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I'm going to be
showing you today
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came as a result of me
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trying to just
create some recipes
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that they are used to
seeing in other families' homes,
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weren't necessarily dairy free.
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And the dessert recipes
that you are going to see today
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are dairy free but
they are very delicious.
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Today we're
going to be showing you
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how to make New York
style cherry cheesecake
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and vegan carob chip
cookies which are chewy.
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And they almost taste
just like the real thing
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and pumpkin
cranberry oat meal cookie.
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Does that sound good?
Well, let's get started.
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For our first recipe,
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we're going to make
our Cherry Cheesecake,
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New York style and
the crust ingredients are
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Okay, this specific recipe
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is for the
cherry cheesecake crust.
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It is basically
graham cracker crumbs.
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And you can buy
the graham crackers
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and put them in your blender
and then just grind it up fine.
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Or if you want
to take a pie crust,
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like a graham cracker pie crust,
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and then you can just
take it out of the pan
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and crumble it up.
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And then put it in a
bowl and then you can use that
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to put it in a springform pan.
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And that's what
we're going to be using
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for this recipe
for the cheesecake.
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And this is what your
springform pan looks like.
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And it basically has like a
little belt that will separate
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and the bottom part
does come out. Okay.
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So you want to make
sure that your belt is closed
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when you do the crust.
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So you place it down
on the-- on your counter
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and then you close it.
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Make sure it's tightly closed
and it should not fall out.
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Okay.
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Now our first ingredient is our
graham cracker crust--crumbs.
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And then we're going to add
our earth balance margarine,
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non-hydrogenated margarine.
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And then your sugar.
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And then you want to
mix that together very well.
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Okay. We're just gonna grab
a spoon and try to mix that in.
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Okay. Well, I think it's
coming together very well.
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I think we're not going
to need a spoon for this.
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You just--it's
just a little tricky.
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Just got to keep mixing it in.
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And what you're
going to be noticing
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is that it's going to start
crumbling up into little clumps
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and that's the
point you want to get to.
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That means that the
sugar and the margarine
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has mixed well
together with your crumbs.
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At that point then
you want to transfer it
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into your springform
pan and start patting it in.
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Okay, We're just gonna
mix that up a little bit more.
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Okay, and we're just
going to put that into the bowl.
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Okay. I'm just gonna
scrape some of this off.
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Get all that crust. Okay.
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Just move this out of the way
so we get a clear shot of this.
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And now I'm going to
use gloves to pat this down.
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You're gonna--you
need to use your hands.
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You don't have to put
gloves if you don't want to.
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I'm particularly used
to using gloves to do this.
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When you have children
and you're dealing with food
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you want to always
have your hands clean.
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Okay. Set this to the side.
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And right now we're
going to just pat this down.
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Okay. And you're gonna
sort of go in a circular motion.
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And you may
want to turn your pan
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and just pat some more.
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Now this recipe is
sometimes deceiving
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because when you
put it into the pan,
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it almost seems like
you're not gonna have
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enough crumbs
to go into your pan
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to cover the whole plate.
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You must also remember that
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you need also like an 8
inch or 9 inch springform pan.
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I think that would be
important for you to know
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when you're making this recipe.
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Okay, I think
we're getting there.
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I'm just gonna show you
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and then just kind of
pat it down a little bit more
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just so you get a clear
close up of what I'm doing here.
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And it needs to be
very firm and flat.
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Okay. I think we got it here.
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Okay. There you go.
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Okay. And now we're going
to go into our next recipe
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which is the
filling for our cheesecake.
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And the ingredients are:
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Well, to get started
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we need to put into this
bowl our vanilla silk yogurt.
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And this vanilla silk
yogurt is from whole soy.
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There's another brand
that's sold that's called Silk
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and it's yogurt
made from soy milk.
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And that's the one that
you particularly want to get.
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And it's non-dairy and
if you're not sure about it,
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just read the ingredients.
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It should say
non-dairy on it. Okay.
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And then you
want to add your flour
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and then your cornstarch.
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And then you want to
mix this together very well.
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And you can use
your spatula for this.
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You're also going to be
needing a hand mixer to do this,
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to mix this very
well, the whole recipe.
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Okay, so just mix
until it's nice and smooth.
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You see that it's
very lumpy right now
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but as you keep
mixing, it will smooth out.
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Okay, we're mixing here.
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We're getting there I think.
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You see how it's
starting to smooth out now.
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Now the reason why you want
this to be smooth is because
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you don't want lumps
of flour in your mixture
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and that's very important.
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And sometimes hand mixer,
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depending on the
quality that you may have,
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may not really mix in
those lumps of flour in.
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So make sure that you
get this mixed in very well.
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Now we're going to add
rest of our ingredients
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which is our sugar.
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And we're going to be adding
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our lemon juice and our vanilla.
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Okay.
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Mix that in very
well with your spatula.
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I just love this
cheesecake recipe.
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I remember one time when I was--
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I did this
recipe the first time,
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I got such great
results from that.
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And when I would take it
to the potlucks in church
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or to family's homes they
would compliment me on this.
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And I figured, okay, let me try
it out at a health food store.
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And I took it to
a health food store
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and I didn't think it
was going to do so well
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but I got so many orders.
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I'm bombarded with so
many orders and it did so well.
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And I actually got
compliments from people
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telling me that
this cheesecake recipe
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actually tastes
better than the real thing.
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So I'm sure you're
going to enjoy this recipe.
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Okay, we're going to add
our cream cheese at this point.
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And this is where you're going
to be needing your hand mixer.
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And I have like
an inexpensive brand
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and it works very well.
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You don't have to go crazy
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trying to find the
most expensive hand mixer
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if you have a
simple one at home.
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Just make sure that
like I mentioned before
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that those lumps in
that flour are not there
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because you will have
bits of flour in your recipe.
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Okay, now we're going
to use our hand mixer.
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Put it on the--you want to
put it on the first setting
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and then increase it to
the third and fourth setting
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after it starts
to mix in very well.
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Okay.
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Now what you want at this point
is to have a smooth consistency
00:11:40.38\00:11:43.97
and you want to make
sure all the lumps have gone.
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All the sugar has
mixed in very well.
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And once that's
really mixed in well
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you can use your
spatula just to get any other,
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rest of the ingredients
that may have splattered
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to the side of your bowl.
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So we're just gonna
mix this a little bit more.
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Okay. Now what I
do want to show you
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is the type of
tofutti cream cheese
00:12:13.38\00:12:15.79
that I use for this recipe.
00:12:15.82\00:12:19.36
It is non-hydrogenated
and it is also vegan
00:12:19.39\00:12:23.62
which is also very good.
00:12:23.65\00:12:25.46
And if your
local health food store
00:12:25.49\00:12:29.00
is not carrying it you can
ask them to order it for you.
00:12:29.03\00:12:34.99
And make sure you tell them
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that it's not the
one with the blue label
00:12:36.42\00:12:38.08
but the one
with the yellow label
00:12:38.11\00:12:39.48
that you want to have
that they just came out with.
00:12:39.51\00:12:42.38
Your local supermarket can
also--they also do carry it.
00:12:42.41\00:12:47.20
And you can ask them
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if they don't particularly
have this yellow brand, okay.
00:12:48.97\00:12:51.87
All right, so we're
just going to mix this
00:12:51.90\00:12:54.29
from the side of the bowls.
00:12:54.32\00:12:55.75
Mix it into the--in with
the rest of the ingredients.
00:12:55.78\00:12:59.78
And you're going to need
your springform pan again
00:13:03.22\00:13:06.32
with your crust in it.
00:13:06.35\00:13:10.38
Okay, let's get
our springform pan.
00:13:10.41\00:13:18.03
And we're just going to
move these bowls to the side
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so you get a
better shot of this.
00:13:21.17\00:13:26.08
Okay, we're just going to...
00:13:26.11\00:13:27.68
Okay.
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There's one more ingredient
00:13:36.89\00:13:38.26
that you do need
to put into this.
00:13:38.29\00:13:39.66
And sometimes I tend to
forget to put it in because
00:13:39.69\00:13:42.31
I normally don't use eggs
but it's the egg replacer.
00:13:42.34\00:13:46.04
And with the--
the egg replacer helps
00:13:46.07\00:13:48.75
to bind all the ingredients
in together with this recipe.
00:13:48.78\00:13:52.50
So what you need is egg replacer
and you need to add water.
00:13:52.53\00:13:56.58
Just look on the box and it
will tell you the right amount
00:13:56.61\00:14:00.47
for the egg
substitute that you need to use.
00:14:00.50\00:14:05.50
For this particular recipe
00:14:05.53\00:14:06.90
we're using 3
tablespoons of the egg replacer.
00:14:06.93\00:14:09.57
And we're
using-- let's see here,
00:14:09.60\00:14:15.61
6 tablespoons of water.
00:14:15.64\00:14:19.04
And we're just going to
mix that together very well.
00:14:19.07\00:14:22.21
Okay.
00:14:32.03\00:14:33.40
Okay, and put that into
your cream cheese batter.
00:14:42.82\00:14:48.51
And this egg replacer
doesn't have any taste.
00:14:48.54\00:14:50.78
It does not smell
like your normal eggs.
00:14:50.81\00:14:54.36
It's just used for
binding your ingredients.
00:14:54.39\00:14:57.37
It will not help--like let's say
if you put it in a cake recipe
00:14:57.40\00:15:01.38
it will not help
your cake to rise.
00:15:01.41\00:15:03.93
It's just for binding.
00:15:03.96\00:15:06.89
Okay, we're gonna
use our hand mixer again
00:15:06.92\00:15:08.64
just to mix this in very well.
00:15:08.67\00:15:10.60
Okay. Now we're going to put
this into our springform pan.
00:15:22.61\00:15:29.02
Okay. Let me just grab
this a little bit better.
00:15:29.05\00:15:32.30
Okay. You're really
gonna enjoy this recipe.
00:15:40.44\00:15:43.12
It's very light tasting and it's
not over-powering in sweetness
00:15:43.15\00:15:49.83
but it's just perfectly sweet.
00:15:49.86\00:15:53.11
And it doesn't have a
heavy cheese taste to it,
00:15:53.14\00:15:56.72
cream cheese taste to it.
00:15:56.75\00:15:58.49
Just a very light
flavor and so just very good.
00:15:58.52\00:16:03.51
I guess you'll
have to try for yourself
00:16:03.54\00:16:05.40
and see how you like it.
00:16:05.43\00:16:09.74
But I'll guarantee you
00:16:09.77\00:16:11.21
that you're going
to like this very much.
00:16:11.24\00:16:13.10
We're just gonna
get all the rest of this
00:16:13.13\00:16:14.70
into our pan here.
00:16:14.73\00:16:19.24
Make sure it's smooth.
00:16:19.27\00:16:21.21
And then you want to
put it into your oven
00:16:21.24\00:16:24.81
and you want to bake it at
350 degrees for about 1 hour.
00:16:24.84\00:16:29.14
And do not open the oven.
00:16:29.17\00:16:30.55
If you do open the oven
00:16:30.58\00:16:31.95
your cheesecake
is going to sink.
00:16:31.98\00:16:33.74
So in order to have
a nice smooth surface
00:16:33.77\00:16:35.94
to your cheesecake
00:16:35.97\00:16:37.34
you want to make
sure that oven is closed.
00:16:37.37\00:16:39.07
After 1 hour, turn off your oven
00:16:39.10\00:16:41.20
and then you want to
let it sit in your oven
00:16:41.23\00:16:42.88
and cool for
about another half hour.
00:16:42.91\00:16:45.13
Take it out of your oven
00:16:45.16\00:16:46.53
and then put it in the
refrigerator and chill.
00:16:46.56\00:16:49.15
Now for the-- the cherry filling
00:16:49.18\00:16:52.83
you want to wait till
your cheesecake is chilled
00:16:52.86\00:16:55.49
and then you can put your
cherry filling on top of it.
00:16:55.52\00:16:58.94
Okay, we're gonna go into
our next recipe at this point.
00:16:58.97\00:17:02.44
For our next recipe
we're going to be making
00:17:05.15\00:17:08.01
the Chewy Vegan
Carob Chip Cookies.
00:17:08.04\00:17:10.34
And the ingredients are
00:17:10.37\00:17:11.74
Okay, these are one of my
children's favorite cookies.
00:17:29.29\00:17:33.48
And I'm sure your children
are going to like it too.
00:17:33.51\00:17:36.60
We're going to need
our unbleached flour
00:17:36.63\00:17:39.77
for these vegan
carob chip cookies.
00:17:39.80\00:17:44.12
We're going to put that in.
00:17:44.15\00:17:47.04
And that's 2 cups
of unbleached flour.
00:17:47.07\00:17:49.50
And you're going to put in
your baking powder, your salt.
00:17:49.53\00:17:57.49
Okay, I think I'm gonna
need a spatula for this.
00:17:57.52\00:17:59.85
Okay, and mix that.
00:18:03.83\00:18:06.19
Okay. And then
you're gonna add your sugar.
00:18:11.10\00:18:14.34
You're gonna add your vanilla.
00:18:18.90\00:18:20.63
And then you're going to
add your earth balance margarine
00:18:24.84\00:18:28.68
and your milk.
00:18:33.14\00:18:36.29
Okay. Now you want
to mix this thoroughly.
00:18:36.32\00:18:39.44
Now I'm sure your children
have probably asked you,
00:18:44.55\00:18:48.52
"Mommy, can you
please make us some cookies?"
00:18:48.55\00:18:52.85
And your kid maybe want
the chocolate chip cookies
00:18:52.88\00:18:55.92
but you may not necessarily
like chocolate, okay, for,
00:18:55.95\00:19:02.40
you know, for your
own personal preferences.
00:19:02.43\00:19:04.33
Carob chips are a
very good substitute.
00:19:04.36\00:19:06.05
It does not have caffeine.
00:19:06.08\00:19:07.70
It's not high in fat
and it does not have--
00:19:07.73\00:19:10.97
it's not high in sugar
00:19:11.00\00:19:12.88
which is a better
substitution for chocolate.
00:19:12.91\00:19:15.91
And they do melt
just like the chocolate.
00:19:15.94\00:19:21.33
Okay, we're gonna
just mix that thoroughly.
00:19:25.56\00:19:27.75
Now you want sort
of like a nice little,
00:19:27.78\00:19:31.75
almost lumpy
consistency in this.
00:19:31.78\00:19:34.41
You want to try to
mix in all the flour.
00:19:34.44\00:19:36.43
So if you still see a
little bit of white in it
00:19:36.46\00:19:39.09
then you just keep mixing in.
00:19:39.12\00:19:42.68
Then you want to add
your carob chips cookies
00:19:42.71\00:19:46.88
and then really
mix that in thoroughly.
00:19:46.91\00:19:48.51
Okay. Make sure you
mix that in thoroughly.
00:19:57.70\00:20:01.41
Okay. Now sometimes
depending on the type of flour
00:20:04.77\00:20:07.78
that you use the
cookies may be a little dry
00:20:07.81\00:20:11.21
so you may want to add
00:20:11.24\00:20:12.61
a little bit more
soymilk or a little water. Okay.
00:20:12.64\00:20:16.90
Now you can add as much
carob chips as you want.
00:20:18.72\00:20:23.06
Okay. Now this is well mixed.
00:20:23.09\00:20:25.33
Now this is a recipe again
that you need to use your hands.
00:20:25.36\00:20:30.02
And my kids work in
the kitchen a lot with me
00:20:30.05\00:20:33.60
and they like to
make cookies with me
00:20:33.63\00:20:36.95
and they like
to use their hands.
00:20:36.98\00:20:38.35
So this is a
great recipe for them.
00:20:38.38\00:20:40.24
You're going to
need a nice baking pan.
00:20:40.27\00:20:43.11
We have one here.
00:20:43.14\00:20:45.88
And an ice-cream scoop,
a small one, like this one.
00:20:45.91\00:20:50.16
And you're going to
just try to get a nice scoop.
00:20:50.19\00:20:57.63
And then with your hand
just try to make a round ball
00:20:57.66\00:21:01.64
and then put it in the pan.
00:21:01.67\00:21:04.33
And you do quite a few of these.
00:21:04.36\00:21:06.20
Okay.
00:21:09.64\00:21:12.21
And my kids, I
give them little lumps
00:21:12.24\00:21:14.18
and then with their little hands
00:21:14.21\00:21:15.62
they start making these
little, nice little balls.
00:21:15.65\00:21:18.87
And you know who
was the younger one
00:21:18.90\00:21:20.56
and you know who
was the older one
00:21:20.59\00:21:21.96
that made the cookies because
there are different sizes
00:21:21.99\00:21:25.74
which is really cute. Okay.
00:21:25.77\00:21:30.16
So we're just gonna-- time sake
00:21:30.19\00:21:32.25
we're just gonna
show you a few of them.
00:21:32.28\00:21:33.87
And then once you got your
tray full with your cookies
00:21:33.90\00:21:37.39
then you want to flatten
them down with your hand.
00:21:37.42\00:21:42.49
Okay, just like this.
00:21:42.52\00:21:44.82
Now if you want bigger cookies
00:21:44.85\00:21:46.22
then of course you use
a bigger ice-cream scoop.
00:21:46.25\00:21:49.66
Now this recipe is also
very good to make a cake.
00:21:49.69\00:21:54.01
Have you ever
made a cake cookie?
00:21:54.04\00:21:57.30
I have one here
just to show you. Okay.
00:21:57.33\00:22:01.76
And you can just put it
in a round pan like this
00:22:01.79\00:22:05.16
and then just decorate it.
00:22:05.19\00:22:07.34
And you can use
it for a birthday
00:22:07.37\00:22:09.84
or just a simple gathering.
00:22:09.87\00:22:12.28
Okay. And we're gonna
go into our last recipe.
00:22:12.31\00:22:15.03
Our last recipe is Oatmeal
Pumpkin Cranberry Cookies.
00:22:18.36\00:22:21.24
You're going to need
00:22:21.27\00:22:22.64
You'll also need
00:22:43.62\00:22:44.99
1 ½ cups of whole wheat
pastry or unbleached flour
00:22:45.02\00:22:47.94
A ½ teaspoon of salt,
again that's optional.
00:22:47.97\00:22:51.02
And 3 cups of
quick oat, uncooked
00:22:51.05\00:22:53.30
and 1 cup of cranberries. Okay.
00:22:53.33\00:22:56.85
Now this recipe is
very simple to make.
00:22:56.88\00:22:59.17
You just need a nice big
bowl and your blender. Okay.
00:22:59.20\00:23:02.24
Now the first ingredients
which are the wet ones
00:23:02.27\00:23:04.04
you want to put
them into your blender.
00:23:04.07\00:23:05.76
And we're going to do that.
00:23:05.79\00:23:07.16
We're going to put in
our-- just get our spatula here.
00:23:07.19\00:23:10.79
We're gonna put
in our raw sugar.
00:23:10.82\00:23:12.78
Okay. It can get a
little hard. It's okay.
00:23:19.67\00:23:25.37
And you want to put
your earth balance margarine,
00:23:25.40\00:23:27.31
your pumpkin, your maple syrup,
00:23:33.91\00:23:39.08
your coriander, your
cardamom, your cinnamon.
00:23:43.36\00:23:49.24
You don't have to use
cinnamon in this recipe
00:23:49.27\00:23:51.00
but it will help boost up
the flavor of your cardamon.
00:23:51.03\00:23:56.82
And we just put in
our maple flavoring,
00:23:56.85\00:23:58.93
our vanilla and
that's all the ingredients
00:23:58.96\00:24:04.94
we're gonna put in here.
00:24:04.97\00:24:07.37
And then you're going
to mix this up very well.
00:24:07.40\00:24:09.35
Okay, that's well mixed.
00:24:34.29\00:24:35.78
And now we're going to
do our dry ingredients.
00:24:35.81\00:24:39.16
We'll put these to the side.
00:24:39.19\00:24:40.70
Okay. You're
gonna put in your oats
00:24:43.83\00:24:49.58
and your flour
and your cranberries.
00:24:49.61\00:24:54.19
And you're going to
mix these thoroughly in.
00:24:54.22\00:24:57.82
It's not that much
mixing to do. Okay.
00:24:57.85\00:25:02.86
And then you can add
your wet ingredients to this--
00:25:02.89\00:25:05.82
to the dry ingredients.
00:25:05.85\00:25:08.20
Okay. And you want to
mix this in thoroughly.
00:25:13.83\00:25:20.47
Okay. So you want
to mix this thoroughly
00:25:20.50\00:25:23.96
and make sure that
all-- there's no more--
00:25:23.99\00:25:28.16
you can't see the white flour.
00:25:28.19\00:25:30.70
And that the
orange is well mixed in.
00:25:30.73\00:25:32.80
Okay. Okay.
00:25:36.48\00:25:39.41
Now once it's
thoroughly mixed in,
00:25:39.44\00:25:41.28
you're gonna
need your cookie sheet
00:25:41.31\00:25:42.71
and again your ice-cream scoop.
00:25:42.74\00:25:44.89
And then you can scoop
it into your cookie sheet
00:25:44.92\00:25:48.79
like little tiny cookies.
00:25:48.82\00:25:50.68
And then put it in your oven,
00:25:50.71\00:25:53.15
bake it at 350
for about 15 minutes
00:25:53.18\00:25:56.52
and--or until golden brown.
00:25:56.55\00:25:59.07
Okay and when we come back
00:25:59.10\00:26:00.47
we're going to show
you our finished product.
00:26:00.50\00:26:02.13
We hope you've enjoyed
00:26:04.44\00:26:05.81
today's program
with Elizabeth Iannacone.
00:26:05.84\00:26:08.00
Now let's take a moment to
review our dessert recipes.
00:26:08.03\00:26:11.18
For the New York
Style Vegan Cheesecake
00:26:11.21\00:26:13.47
gram cracker crust you'll need
00:26:13.50\00:26:15.50
For the cheesecake
filling you'll need
00:26:22.98\00:26:24.94
For the Chewy Vegan
Carob Chip Cookie Cake
00:26:51.16\00:26:54.11
you'll need
00:26:54.14\00:26:55.51
For the Oatmeal Pumpkin
Cranberry Cookies you'll need
00:27:13.41\00:27:16.60
If you would
like more information
00:27:56.04\00:27:57.87
or if you would like to
contact Elizabeth Iannacone,
00:27:57.90\00:28:00.44
you may write to 3ABN,
PO Box 220, West Frankfort,
00:28:00.47\00:28:05.21
IL 62896 or
call (1800) 752-3226.
00:28:05.24\00:28:12.55
Now let's take a look
00:28:12.58\00:28:13.95
at our finished
recipes with Elizabeth.
00:28:13.98\00:28:16.16
I hope that you have
enjoyed these recipes
00:28:17.45\00:28:19.42
that we have made
here on "Let's Cook."
00:28:19.45\00:28:21.67
I know that they
will be a blessing to you
00:28:21.70\00:28:23.58
and your loved ones.
00:28:23.61\00:28:24.98
They have been to
my loved ones as well.
00:28:25.01\00:28:27.30
I have made the New
York style cheesecake
00:28:27.33\00:28:28.85
for my son's birthday
and everyone has loved it.
00:28:28.88\00:28:31.37
And I love to make the
vegan carob chip cookies
00:28:31.40\00:28:33.67
with my children.
00:28:33.70\00:28:35.07
I love to see their little
hands really get into the dough.
00:28:35.10\00:28:38.04
Here we have our vegan
carob chip cookie in a cake pan.
00:28:38.07\00:28:44.50
And we also have our
New York style cheesecake.
00:28:44.53\00:28:47.88
And we have our vegan oatmeal
pumpkin cranberry cookies.
00:28:47.91\00:28:54.42
And here we have a slice of
our New York style cheesecake
00:28:54.45\00:28:59.60
which I'm sure your
family is going to love.
00:28:59.63\00:29:02.65
You know the
Lord loves us so much
00:29:02.68\00:29:04.36
and He wants us to share
this love with our loved ones.
00:29:04.39\00:29:07.37
And as you make these recipes
00:29:07.40\00:29:10.39
make sure to send
up a prayer to the Lord
00:29:10.42\00:29:12.41
that as you share it with them
00:29:12.44\00:29:14.36
that they will feel your
love through these recipes.
00:29:14.39\00:29:17.26
May the Lord richly bless you
00:29:17.29\00:29:18.66
and thank you for having
joined us on "Let's Cook."
00:29:18.69\00:29:21.01