Participants: Elizabeth Iannacone
Series Code: LCT
Program Code: LCT000001
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00:01 Who's your loved one?
00:03 Is it your spouse? Is it a friend? 00:05 Is it a family member or perhaps your children? 00:08 Today, on "Let's Cook" 00:09 we're going to show you some delicious dessert recipes 00:12 that's sure to make your loved one 00:14 love you so much more. 00:44 Welcome to "Let's Cook." 00:45 My name is Elizabeth Iannacone and I am your host for today. 00:49 I'm so glad that you have decided to tune in 00:52 and watch this program. 00:53 We have some great dessert recipes 00:55 that your loved one is sure to love. 00:57 Have you had a chance to think about 00:59 who is your loved one? 01:02 My loved ones are my children and my husband. 01:04 I have two boys, Aaron and Mathew, ages 9 and 6. 01:08 And the dessert recipes 01:09 I'm going to be showing you today 01:11 came as a result of me 01:12 trying to just create some recipes 01:15 that they are used to seeing in other families' homes, 01:17 weren't necessarily dairy free. 01:20 And the dessert recipes that you are going to see today 01:23 are dairy free but they are very delicious. 01:27 Today we're going to be showing you 01:28 how to make New York style cherry cheesecake 01:32 and vegan carob chip cookies which are chewy. 01:36 And they almost taste just like the real thing 01:38 and pumpkin cranberry oat meal cookie. 01:42 Does that sound good? Well, let's get started. 01:44 For our first recipe, 01:46 we're going to make our Cherry Cheesecake, 01:48 New York style and the crust ingredients are 02:01 Okay, this specific recipe 02:05 is for the cherry cheesecake crust. 02:08 It is basically graham cracker crumbs. 02:10 And you can buy the graham crackers 02:14 and put them in your blender and then just grind it up fine. 02:18 Or if you want to take a pie crust, 02:21 like a graham cracker pie crust, 02:23 and then you can just take it out of the pan 02:25 and crumble it up. 02:27 And then put it in a bowl and then you can use that 02:29 to put it in a springform pan. 02:31 And that's what we're going to be using 02:33 for this recipe for the cheesecake. 02:35 And this is what your springform pan looks like. 02:39 And it basically has like a little belt that will separate 02:45 and the bottom part does come out. Okay. 02:50 So you want to make sure that your belt is closed 02:53 when you do the crust. 02:56 So you place it down on the-- on your counter 03:00 and then you close it. 03:02 Make sure it's tightly closed and it should not fall out. 03:06 Okay. 03:08 Now our first ingredient is our graham cracker crust--crumbs. 03:13 And then we're going to add our earth balance margarine, 03:17 non-hydrogenated margarine. 03:24 And then your sugar. 03:29 And then you want to mix that together very well. 03:43 Okay. We're just gonna grab a spoon and try to mix that in. 03:50 Okay. Well, I think it's coming together very well. 03:52 I think we're not going to need a spoon for this. 03:56 You just--it's just a little tricky. 03:58 Just got to keep mixing it in. 04:03 And what you're going to be noticing 04:06 is that it's going to start crumbling up into little clumps 04:09 and that's the point you want to get to. 04:11 That means that the sugar and the margarine 04:13 has mixed well together with your crumbs. 04:16 At that point then you want to transfer it 04:18 into your springform pan and start patting it in. 04:22 Okay, We're just gonna mix that up a little bit more. 04:28 Okay, and we're just going to put that into the bowl. 04:36 Okay. I'm just gonna scrape some of this off. 04:43 Get all that crust. Okay. 04:49 Just move this out of the way so we get a clear shot of this. 04:53 And now I'm going to use gloves to pat this down. 04:57 You're gonna--you need to use your hands. 05:00 You don't have to put gloves if you don't want to. 05:04 I'm particularly used to using gloves to do this. 05:09 When you have children and you're dealing with food 05:12 you want to always have your hands clean. 05:15 Okay. Set this to the side. 05:18 And right now we're going to just pat this down. 05:24 Okay. And you're gonna sort of go in a circular motion. 05:27 And you may want to turn your pan 05:29 and just pat some more. 05:36 Now this recipe is sometimes deceiving 05:38 because when you put it into the pan, 05:41 it almost seems like you're not gonna have 05:42 enough crumbs to go into your pan 05:46 to cover the whole plate. 05:49 You must also remember that 05:50 you need also like an 8 inch or 9 inch springform pan. 05:53 I think that would be important for you to know 05:55 when you're making this recipe. 05:57 Okay, I think we're getting there. 05:59 I'm just gonna show you 06:01 and then just kind of pat it down a little bit more 06:04 just so you get a clear close up of what I'm doing here. 06:08 And it needs to be very firm and flat. 06:14 Okay. I think we got it here. 06:19 Okay. There you go. 06:22 Okay. And now we're going to go into our next recipe 06:25 which is the filling for our cheesecake. 06:29 And the ingredients are: 06:58 Well, to get started 07:01 we need to put into this bowl our vanilla silk yogurt. 07:09 And this vanilla silk yogurt is from whole soy. 07:15 There's another brand that's sold that's called Silk 07:19 and it's yogurt made from soy milk. 07:22 And that's the one that you particularly want to get. 07:27 And it's non-dairy and if you're not sure about it, 07:30 just read the ingredients. 07:32 It should say non-dairy on it. Okay. 07:35 And then you want to add your flour 07:40 and then your cornstarch. 07:44 And then you want to mix this together very well. 07:46 And you can use your spatula for this. 07:49 You're also going to be needing a hand mixer to do this, 07:53 to mix this very well, the whole recipe. 08:01 Okay, so just mix until it's nice and smooth. 08:04 You see that it's very lumpy right now 08:07 but as you keep mixing, it will smooth out. 08:16 Okay, we're mixing here. 08:18 We're getting there I think. 08:21 You see how it's starting to smooth out now. 08:25 Now the reason why you want this to be smooth is because 08:29 you don't want lumps of flour in your mixture 08:33 and that's very important. 08:34 And sometimes hand mixer, 08:36 depending on the quality that you may have, 08:37 may not really mix in those lumps of flour in. 08:40 So make sure that you get this mixed in very well. 08:50 Now we're going to add rest of our ingredients 08:53 which is our sugar. 08:59 And we're going to be adding 09:01 our lemon juice and our vanilla. 09:08 Okay. 09:17 Mix that in very well with your spatula. 09:21 I just love this cheesecake recipe. 09:24 I remember one time when I was-- 09:27 I did this recipe the first time, 09:31 I got such great results from that. 09:33 And when I would take it to the potlucks in church 09:36 or to family's homes they would compliment me on this. 09:40 And I figured, okay, let me try it out at a health food store. 09:42 And I took it to a health food store 09:44 and I didn't think it was going to do so well 09:48 but I got so many orders. 09:50 I'm bombarded with so many orders and it did so well. 09:53 And I actually got compliments from people 09:56 telling me that this cheesecake recipe 09:58 actually tastes better than the real thing. 10:00 So I'm sure you're going to enjoy this recipe. 10:02 Okay, we're going to add our cream cheese at this point. 10:06 And this is where you're going to be needing your hand mixer. 10:15 And I have like an inexpensive brand 10:20 and it works very well. 10:22 You don't have to go crazy 10:23 trying to find the most expensive hand mixer 10:26 if you have a simple one at home. 10:29 Just make sure that like I mentioned before 10:31 that those lumps in that flour are not there 10:37 because you will have bits of flour in your recipe. 10:40 Okay, now we're going to use our hand mixer. 10:45 Put it on the--you want to put it on the first setting 10:50 and then increase it to the third and fourth setting 10:54 after it starts to mix in very well. 11:38 Okay. 11:40 Now what you want at this point is to have a smooth consistency 11:44 and you want to make sure all the lumps have gone. 11:46 All the sugar has mixed in very well. 11:48 And once that's really mixed in well 11:51 you can use your spatula just to get any other, 11:53 rest of the ingredients that may have splattered 11:55 to the side of your bowl. 11:57 So we're just gonna mix this a little bit more. 12:09 Okay. Now what I do want to show you 12:13 is the type of tofutti cream cheese 12:15 that I use for this recipe. 12:19 It is non-hydrogenated and it is also vegan 12:23 which is also very good. 12:25 And if your local health food store 12:29 is not carrying it you can ask them to order it for you. 12:35 And make sure you tell them 12:36 that it's not the one with the blue label 12:38 but the one with the yellow label 12:39 that you want to have that they just came out with. 12:42 Your local supermarket can also--they also do carry it. 12:47 And you can ask them 12:48 if they don't particularly have this yellow brand, okay. 12:51 All right, so we're just going to mix this 12:54 from the side of the bowls. 12:55 Mix it into the--in with the rest of the ingredients. 13:03 And you're going to need your springform pan again 13:06 with your crust in it. 13:10 Okay, let's get our springform pan. 13:18 And we're just going to move these bowls to the side 13:21 so you get a better shot of this. 13:26 Okay, we're just going to... 13:32 Okay. 13:36 There's one more ingredient 13:38 that you do need to put into this. 13:39 And sometimes I tend to forget to put it in because 13:42 I normally don't use eggs but it's the egg replacer. 13:46 And with the-- the egg replacer helps 13:48 to bind all the ingredients in together with this recipe. 13:52 So what you need is egg replacer and you need to add water. 13:56 Just look on the box and it will tell you the right amount 14:00 for the egg substitute that you need to use. 14:05 For this particular recipe 14:06 we're using 3 tablespoons of the egg replacer. 14:09 And we're using-- let's see here, 14:15 6 tablespoons of water. 14:19 And we're just going to mix that together very well. 14:32 Okay. 14:42 Okay, and put that into your cream cheese batter. 14:48 And this egg replacer doesn't have any taste. 14:50 It does not smell like your normal eggs. 14:54 It's just used for binding your ingredients. 14:57 It will not help--like let's say if you put it in a cake recipe 15:01 it will not help your cake to rise. 15:03 It's just for binding. 15:06 Okay, we're gonna use our hand mixer again 15:08 just to mix this in very well. 15:22 Okay. Now we're going to put this into our springform pan. 15:29 Okay. Let me just grab this a little bit better. 15:40 Okay. You're really gonna enjoy this recipe. 15:43 It's very light tasting and it's not over-powering in sweetness 15:49 but it's just perfectly sweet. 15:53 And it doesn't have a heavy cheese taste to it, 15:56 cream cheese taste to it. 15:58 Just a very light flavor and so just very good. 16:03 I guess you'll have to try for yourself 16:05 and see how you like it. 16:09 But I'll guarantee you 16:11 that you're going to like this very much. 16:13 We're just gonna get all the rest of this 16:14 into our pan here. 16:19 Make sure it's smooth. 16:21 And then you want to put it into your oven 16:24 and you want to bake it at 350 degrees for about 1 hour. 16:29 And do not open the oven. 16:30 If you do open the oven 16:31 your cheesecake is going to sink. 16:33 So in order to have a nice smooth surface 16:35 to your cheesecake 16:37 you want to make sure that oven is closed. 16:39 After 1 hour, turn off your oven 16:41 and then you want to let it sit in your oven 16:42 and cool for about another half hour. 16:45 Take it out of your oven 16:46 and then put it in the refrigerator and chill. 16:49 Now for the-- the cherry filling 16:52 you want to wait till your cheesecake is chilled 16:55 and then you can put your cherry filling on top of it. 16:58 Okay, we're gonna go into our next recipe at this point. 17:05 For our next recipe we're going to be making 17:08 the Chewy Vegan Carob Chip Cookies. 17:10 And the ingredients are 17:29 Okay, these are one of my children's favorite cookies. 17:33 And I'm sure your children are going to like it too. 17:36 We're going to need our unbleached flour 17:39 for these vegan carob chip cookies. 17:44 We're going to put that in. 17:47 And that's 2 cups of unbleached flour. 17:49 And you're going to put in your baking powder, your salt. 17:57 Okay, I think I'm gonna need a spatula for this. 18:03 Okay, and mix that. 18:11 Okay. And then you're gonna add your sugar. 18:18 You're gonna add your vanilla. 18:24 And then you're going to add your earth balance margarine 18:33 and your milk. 18:36 Okay. Now you want to mix this thoroughly. 18:44 Now I'm sure your children have probably asked you, 18:48 "Mommy, can you please make us some cookies?" 18:52 And your kid maybe want the chocolate chip cookies 18:55 but you may not necessarily like chocolate, okay, for, 19:02 you know, for your own personal preferences. 19:04 Carob chips are a very good substitute. 19:06 It does not have caffeine. 19:07 It's not high in fat and it does not have-- 19:11 it's not high in sugar 19:12 which is a better substitution for chocolate. 19:15 And they do melt just like the chocolate. 19:25 Okay, we're gonna just mix that thoroughly. 19:27 Now you want sort of like a nice little, 19:31 almost lumpy consistency in this. 19:34 You want to try to mix in all the flour. 19:36 So if you still see a little bit of white in it 19:39 then you just keep mixing in. 19:42 Then you want to add your carob chips cookies 19:46 and then really mix that in thoroughly. 19:57 Okay. Make sure you mix that in thoroughly. 20:04 Okay. Now sometimes depending on the type of flour 20:07 that you use the cookies may be a little dry 20:11 so you may want to add 20:12 a little bit more soymilk or a little water. Okay. 20:18 Now you can add as much carob chips as you want. 20:23 Okay. Now this is well mixed. 20:25 Now this is a recipe again that you need to use your hands. 20:30 And my kids work in the kitchen a lot with me 20:33 and they like to make cookies with me 20:36 and they like to use their hands. 20:38 So this is a great recipe for them. 20:40 You're going to need a nice baking pan. 20:43 We have one here. 20:45 And an ice-cream scoop, a small one, like this one. 20:50 And you're going to just try to get a nice scoop. 20:57 And then with your hand just try to make a round ball 21:01 and then put it in the pan. 21:04 And you do quite a few of these. 21:09 Okay. 21:12 And my kids, I give them little lumps 21:14 and then with their little hands 21:15 they start making these little, nice little balls. 21:18 And you know who was the younger one 21:20 and you know who was the older one 21:21 that made the cookies because there are different sizes 21:25 which is really cute. Okay. 21:30 So we're just gonna-- time sake 21:32 we're just gonna show you a few of them. 21:33 And then once you got your tray full with your cookies 21:37 then you want to flatten them down with your hand. 21:42 Okay, just like this. 21:44 Now if you want bigger cookies 21:46 then of course you use a bigger ice-cream scoop. 21:49 Now this recipe is also very good to make a cake. 21:54 Have you ever made a cake cookie? 21:57 I have one here just to show you. Okay. 22:01 And you can just put it in a round pan like this 22:05 and then just decorate it. 22:07 And you can use it for a birthday 22:09 or just a simple gathering. 22:12 Okay. And we're gonna go into our last recipe. 22:18 Our last recipe is Oatmeal Pumpkin Cranberry Cookies. 22:21 You're going to need 22:43 You'll also need 22:45 1 ½ cups of whole wheat pastry or unbleached flour 22:47 A ½ teaspoon of salt, again that's optional. 22:51 And 3 cups of quick oat, uncooked 22:53 and 1 cup of cranberries. Okay. 22:56 Now this recipe is very simple to make. 22:59 You just need a nice big bowl and your blender. Okay. 23:02 Now the first ingredients which are the wet ones 23:04 you want to put them into your blender. 23:05 And we're going to do that. 23:07 We're going to put in our-- just get our spatula here. 23:10 We're gonna put in our raw sugar. 23:19 Okay. It can get a little hard. It's okay. 23:25 And you want to put your earth balance margarine, 23:33 your pumpkin, your maple syrup, 23:43 your coriander, your cardamom, your cinnamon. 23:49 You don't have to use cinnamon in this recipe 23:51 but it will help boost up the flavor of your cardamon. 23:56 And we just put in our maple flavoring, 23:58 our vanilla and that's all the ingredients 24:04 we're gonna put in here. 24:07 And then you're going to mix this up very well. 24:34 Okay, that's well mixed. 24:35 And now we're going to do our dry ingredients. 24:39 We'll put these to the side. 24:43 Okay. You're gonna put in your oats 24:49 and your flour and your cranberries. 24:54 And you're going to mix these thoroughly in. 24:57 It's not that much mixing to do. Okay. 25:02 And then you can add your wet ingredients to this-- 25:05 to the dry ingredients. 25:13 Okay. And you want to mix this in thoroughly. 25:20 Okay. So you want to mix this thoroughly 25:23 and make sure that all-- there's no more-- 25:28 you can't see the white flour. 25:30 And that the orange is well mixed in. 25:36 Okay. Okay. 25:39 Now once it's thoroughly mixed in, 25:41 you're gonna need your cookie sheet 25:42 and again your ice-cream scoop. 25:44 And then you can scoop it into your cookie sheet 25:48 like little tiny cookies. 25:50 And then put it in your oven, 25:53 bake it at 350 for about 15 minutes 25:56 and--or until golden brown. 25:59 Okay and when we come back 26:00 we're going to show you our finished product. 26:04 We hope you've enjoyed 26:05 today's program with Elizabeth Iannacone. 26:08 Now let's take a moment to review our dessert recipes. 26:11 For the New York Style Vegan Cheesecake 26:13 gram cracker crust you'll need 26:22 For the cheesecake filling you'll need 26:51 For the Chewy Vegan Carob Chip Cookie Cake 26:54 you'll need 27:13 For the Oatmeal Pumpkin Cranberry Cookies you'll need 27:56 If you would like more information 27:57 or if you would like to contact Elizabeth Iannacone, 28:00 you may write to 3ABN, PO Box 220, West Frankfort, 28:05 IL 62896 or call (1800) 752-3226. 28:12 Now let's take a look 28:13 at our finished recipes with Elizabeth. 28:17 I hope that you have enjoyed these recipes 28:19 that we have made here on "Let's Cook." 28:21 I know that they will be a blessing to you 28:23 and your loved ones. 28:25 They have been to my loved ones as well. 28:27 I have made the New York style cheesecake 28:28 for my son's birthday and everyone has loved it. 28:31 And I love to make the vegan carob chip cookies 28:33 with my children. 28:35 I love to see their little hands really get into the dough. 28:38 Here we have our vegan carob chip cookie in a cake pan. 28:44 And we also have our New York style cheesecake. 28:47 And we have our vegan oatmeal pumpkin cranberry cookies. 28:54 And here we have a slice of our New York style cheesecake 28:59 which I'm sure your family is going to love. 29:02 You know the Lord loves us so much 29:04 and He wants us to share this love with our loved ones. 29:07 And as you make these recipes 29:10 make sure to send up a prayer to the Lord 29:12 that as you share it with them 29:14 that they will feel your love through these recipes. 29:17 May the Lord richly bless you 29:18 and thank you for having joined us on "Let's Cook." |
Revised 2014-12-17