Are you one of those
persons that love to eat sweets
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and do not want to give them up?
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We have some healthy
choices today. Stay tune.
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Hi, my name is Yanira Gonzalez
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and we wanna welcome you
today in "Let's Cook Together".
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And we have a special
guest today to share some good
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and healthy recipes and
her name is Laverne Jackson,
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Dr. Laverne Jackson. We
wanna welcome you today.
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Thank you. And
how are you today?
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I am doing
marvelous. How about you?
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Will you like to share with
us where you're coming from?
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Yes, I am coming
from Huntingdon Tennessee.
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We have a little
health retreat there.
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And so we have been
blessed to come here
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and be able to
"Let's Cook Together."
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And what is the
name of your ministry?
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Our ministry's
name M.E.E.T. Ministry.
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And what does that stand for?
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That stands for
Missionary Education
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and Evangelistic Training.
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Great, that sounds
really nice. Yes it is.
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Praise God that you are doing
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that at this time of
this-- time of our history,
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world history as well. Yes, yes.
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This is the message that
people need to help them.
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So that they can be
able to eat healthier choices
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with that right things
all today in our society.
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Great, so you're gonna teach
us one of our deserts today?
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Oh, yes, one of the deserts
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that we're going to do
today is called Pecan and Rolls.
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And we're going to read
the recipe for it. Okay.
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Okay Dr. Jackson.
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So what's the first
step that you have to do?
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The first step in this is
that this is made with yeast.
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Okay. So we have to
warm our water first.
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Oh, I'm sorry, not
water. We're using soy milk.
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Okay. So we use soy milk--
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Can you use water sometimes or--
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Well, you can but--
when you use the milk,
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it's more rich and
it's a lot more creamy.
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I see, okay. So we're
going to use our soy milk here.
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That's nice and warm.
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And one other thing
about having it warm
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is that when we
put our yeast in there,
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it can't be too hot. Okay.
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Because if it's too hot,
then it will kill the yeast.
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I see. You've heard people
say, all the yeast was dead.
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Well, the yeast
really dies if the water is--
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the milk or liquid is
too warm. I see, okay.
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So in order for
the yeast to rise,
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we need a
sweetener food to feed on.
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So we are going to
put our fructose in there.
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Okay. And stir it up.
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And then we are
going to check to make sure
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that the milk is not
too hot and it is fine.
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So now we'll add
our yeast in there.
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And this is just regular baking,
baking yeast that we use.
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No--special kind
will be a problem.
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Okay. Then we add our oil to it.
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And we wanna add
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that is optional
for the orange rinds,
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but these are
lovely to help give you
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a nice flavor
in your Pecan Roll.
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Pecans, okay. Yes, so
we'll just stir that up.
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And then it need to really sit
for a while and start to bubble.
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You ever heard that
term "bubble"? Yes, I have.
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And actually what that is,
is the yeast starts to rise
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and foam and then
we add our flour to it.
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So to save our process
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since we don't have a lot
of time for it to really rise,
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we're going to go ahead
and add our flour to it. Okay.
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Now we have different kinds of
flours that we're going to use.
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We have a whole wheat flour
and we have unbleached flour.
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Now unbleached flour
is just a wheat flour
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that has no bran added to it.
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So you want to spoon your flour
in your measuring cup. Okay.
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Because if you just say
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spoon it like this and
mash it, you'll get more flour.
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You mean when
you're making measurements,
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when you put the-- you
have a cup and then you--
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you just don't scoop it out?
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Correct. I see, okay.
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Right, because you
can wind up with almost
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a fourth of a cup more flour--
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Extra. Than what you need.
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Okay. And then your
ingredients would be drier.
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And you don't want that. Okay.
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So now we are going to
just pour in our flours.
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Now do you teach this
recipe at your school?
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Yes, we do. Oh, wonderful.
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We teach bread baking
and so all different kinds.
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And we teach what
the flour is good for,
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what all of the ingredients or
basically the purpose of them.
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Okay. In your bread.
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So this is one of the
loveliest pecan rolls.
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So now we'll just mix it all up.
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And then we need to
put some salt in there.
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You know, if you don't
put salt in your baking,
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it has a tendency to flatten.
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When it starts to
rise, it will rise up
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and it will have--it will flat--
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it will just sink. Okay.
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For some reason
the salt helps to add
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to the leavening
process in there.
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So we mix this
up very well. Okay.
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And then we will
be able to let it sit.
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It has to sit
and double in size.
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Do you know how
long does that take?
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It depends on the
temperature in the room.
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Okay. It depends on the
temperature of the flour.
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If your flour is
cold, it will take longer.
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If it is warm
and the room is warm,
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then you can do it within about
10 minutes usually. Oh, okay.
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So that's nice and mixed
up very well there. Okay.
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And so then we just let that
sit and then it is going to--
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To rise. To rise, yes.
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Okay.
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So while that's doing that
we'll go to the next process
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so that it
won't take us so long.
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Bread baking can take
possibly about 2-4 hours.
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Oh, wow. Yeah, so you
need not to be in a hurry.
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I see. All right?
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So I see you have one
already made. Yes, I do.
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So what we will do is, I
want you to look at this.
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You see that? Wow.
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Look how soft that is.
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Now you gave us a tip last time.
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What was the tip about a dough?
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The tip is when
you're baking bread,
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the dough needs to be
the feel of your earlobe.
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Feel you earlobe.
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Is it nice and soft?
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Okay, that's the way
you want the dough to be.
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Now this dough is a little cold.
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It's because it's
been sitting. Okay.
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So when we take it out,
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we just kind of
rolled it around.
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And then we wanna roll it out.
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Make it into--
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Like a rectangle or
something like that?
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Like a rectangle. Okay.
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Then we're gonna put
our ingredients on it.
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And this is to get
all the bubbles out also.
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Turn it over and
just mash the bubbles out.
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This is a lovely dough.
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And it has a
very good taste to it.
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And this is how
you know you can--
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this may just like
you would have like
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cinnamon rolls and all.
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Pecan rolls are
just the same way.
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And then it's a healthy choice.
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It has a lot of
fiber added to it.
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And I heard you can
eat this in breakfast time.
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This is lovely for breakfast.
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Then you can you have it
for any of those sweet attacks
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that you have, you can use that.
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Now I'm going to
just move it about.
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And then what we are
going to do is you put some oil
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or margarine on
the bottom of it.
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Now let's take some of this.
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And we wanna put some--
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the purpose of this is
so that it won't be so dry.
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Oh, I see. Okay. Let's
move that for the camera.
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Mix it all on there.
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And then we wanna get
our sweetener and put on.
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That's our fructose
or you can use honey,
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whichever one you would like.
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Then you just,
kind of, sprinkle.
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This makes it a little sweet.
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Now you don't
have to put as much.
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Then you put your coriander.
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We use coriander in
place of using cinnamon on.
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Now you can use anise.
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Are you familiar with that?
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Yes, I am. Anise and--
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I think there is
another one. Cardamom, right?
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Cardamom is very good.
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It gives it a different flavor.
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So it just depends
on what you are wanting.
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Okay. All right,
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now we can move those things
and then we want some raisins
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and some pecans. Okay.
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To put on there and add to that.
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Raisins are very high in fiber.
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I guess, you keep hearing
me talk about fiber, right?
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Yes, I do. I think it's
very important, isn't it?
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It is very important. You know,
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I don't know what your
thoughts are but the designer
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which we call the Creator
gave us a diet in the beginning
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that has fiber to go down
through and keep our body clean.
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And so if we have food
that doesn't have fiber,
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then we have a
constipation problem.
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Pecans, please.
Pecans, these are very good.
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These are very good.
These are high in fat.
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Now this is very low in fat.
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For those people that are
concerned about their weight,
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you know? Now
you can put other--
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you can put dates in there
if you like. It just depends.
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Now we are going to
roll this into a roll.
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And you start it at
the very bottom here
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and just, kind of,
pull it and tuck it.
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Pull and tuck, pull and tuck
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and you just keep rolling it.
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Now it's better to
do this on a surface
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as opposed to this plastic here.
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It just gives us a
little extra challenge,
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but it works well.
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And it's like a big burrito.
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Yes, but this has
fruit in it instead of beans.
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Now we are going to
just-- you have to pinch
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the ends like this in
order for it to stay closed.
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And you just pinch
it and keep it moving.
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Then it's ready to
be cut. So we are--
00:11:56.86\00:12:01.40
can you pull that
for me? Yes, I can.
00:12:01.43\00:12:03.58
Okay. Put it in this plate.
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And then we are
going to cut it into rolls.
00:12:05.26\00:12:10.87
All right. That
looks nice and fun.
00:12:10.90\00:12:13.58
Yeah. Then we're just--
00:12:13.61\00:12:16.20
if you would spray
the pan there for us
00:12:16.23\00:12:18.23
so we can put
them on that pan. Sure.
00:12:18.26\00:12:21.46
All right, very good.
00:12:21.49\00:12:27.11
Then we just put them in.
00:12:27.14\00:12:30.38
Now once we put
these in, they need to sit
00:12:30.41\00:12:33.26
for probably,
sometime, 15-20 minutes.
00:12:33.29\00:12:38.53
Before you put it in the oven?
00:12:38.56\00:12:39.93
Before you put it in the oven
00:12:39.96\00:12:41.33
because actually
what has to happen with it
00:12:41.36\00:12:43.59
is that they
need to double in size
00:12:43.62\00:12:46.53
so that they will be larger.
00:12:46.56\00:12:48.92
Okay. All right?
00:12:48.95\00:12:50.93
And then I'll show you
what the finish will be like.
00:12:50.96\00:12:54.86
So you want--
These are really good.
00:12:54.89\00:12:56.61
Yeah, these are very lovely.
00:12:56.64\00:12:58.73
The children can take them.
00:12:58.76\00:13:00.16
Then children
can have with these--
00:13:00.19\00:13:02.10
This is a low fat dessert.
00:13:02.13\00:13:04.24
Very low fat
because we don't have
00:13:04.27\00:13:07.36
any hydrogenated oils in it.
00:13:07.39\00:13:09.39
And it's just a
very small amount of oil.
00:13:09.42\00:13:13.71
So it's--you need fat
in your diet but you need,
00:13:13.74\00:13:17.65
you know, small amounts of fat
because in order for your body
00:13:17.68\00:13:22.20
to actually help
with your carbohydrates,
00:13:22.23\00:13:25.04
you have to have some
fat present. Yes, we do.
00:13:25.07\00:13:27.46
So when people say, "Oh, we
wanna be totally oil free--"
00:13:27.49\00:13:32.29
You need some natural fats.
00:13:32.32\00:13:33.69
You need some fats. Okay.
00:13:33.72\00:13:35.50
All right. Now--
00:13:35.53\00:13:38.38
I think it looks lovely.
00:13:38.41\00:13:40.45
Very nice. Nice.
00:13:40.48\00:13:42.27
That is your pecan roll. Okay.
00:13:42.30\00:13:46.53
Now this one needs to be turned.
00:13:46.56\00:13:49.47
All right, now let's see
the finished product. Okay.
00:13:49.50\00:13:54.15
And we have one that is right
here already ready and made.
00:13:54.18\00:13:57.96
Yes. Isn't that lovely? Yes.
00:13:57.99\00:14:00.84
That's the
finished product. Okay.
00:14:00.87\00:14:03.69
So do we then
go to the next one?
00:14:03.72\00:14:05.37
We will go to the next one--
00:14:05.40\00:14:06.77
I'm excited to
know what we have.
00:14:06.80\00:14:08.17
The next one will
be our Banana Bread.
00:14:08.20\00:14:11.54
Ooh, that sounds
really good. Yes.
00:14:11.57\00:14:13.54
Okay, that sounds
very good. Very good.
00:14:44.11\00:14:46.62
Okay, so what is our first step?
00:14:46.65\00:14:48.11
Our first step is we wanna put
00:14:48.14\00:14:49.92
all of our liquid
ingredients in first.
00:14:49.95\00:14:52.74
And we will start
with the soy milk.
00:14:52.77\00:14:55.30
We will put that in first.
00:14:55.33\00:14:57.70
Then we will add
our vanilla and--
00:14:57.73\00:15:02.19
I see the vanilla is
white. Yes, it's--it is.
00:15:02.22\00:15:06.29
We use white one.
00:15:06.32\00:15:07.69
That way it doesn't
color the finished product.
00:15:07.72\00:15:11.59
I see. Okay. But
sometime the darker one
00:15:11.62\00:15:14.43
will have a
tendency to make it darker.
00:15:14.46\00:15:17.25
Okay. And so
this is how--Lecithin.
00:15:17.28\00:15:20.16
Lecithin that we are putting in.
00:15:20.19\00:15:22.81
Liquid lecithin. And remember,
00:15:22.84\00:15:24.96
lecithin is very good
for cleaning up the arteries,
00:15:24.99\00:15:28.51
helping the
arteries to be cleaned
00:15:28.54\00:15:30.40
and so very good for that. Okay.
00:15:30.43\00:15:32.04
This is our oil
that we're putting in.
00:15:32.07\00:15:36.71
And now we mix
everything very well.
00:15:36.74\00:15:41.24
Stirring it
properly so you can do it.
00:15:41.27\00:15:44.51
Then we want to
add a mashed banana.
00:15:44.54\00:15:48.92
The recipe calls for banana.
And so we wanna mash it up.
00:15:48.95\00:15:52.85
Have it already soft.
00:15:52.88\00:15:57.21
And you want a ripe
banana. You don't want it green.
00:15:57.24\00:16:01.34
When I say green, you know,
00:16:01.37\00:16:02.74
sometime you get the bananas
at the store and they're green.
00:16:02.77\00:16:04.96
They are not very good
for making banana bread.
00:16:04.99\00:16:07.62
So when you pick a banana,
00:16:07.65\00:16:09.54
how can you tell
it's really ripe?
00:16:09.57\00:16:11.24
Is it that the skin
have to be complete yellow
00:16:11.27\00:16:15.14
or can I have
some green in it or--
00:16:15.17\00:16:18.86
It need to be yellow and
you need have spots on it.
00:16:18.89\00:16:22.45
When you have little spots on--
00:16:22.48\00:16:23.85
Like little
freckles. Black spots, yes.
00:16:23.88\00:16:25.35
Oh, okay. And
then that way you know.
00:16:25.38\00:16:27.38
Now when it's not very ripe,
00:16:27.41\00:16:30.30
it causes more
mucous build up in the body.
00:16:30.33\00:16:33.30
Okay. So you wanna to have it.
00:16:33.33\00:16:34.85
And then most people usually
make not only banana bread,
00:16:34.88\00:16:39.06
but they usually
make smoothies with--
00:16:39.09\00:16:41.84
Isn't that lovely? Yes, yes.
00:16:41.87\00:16:43.24
All right, next ingredient
00:16:43.27\00:16:44.64
is we're gonna
add our flours to it.
00:16:44.67\00:16:47.75
Let's do the sweetener first.
00:16:47.78\00:16:49.41
Let's put the
sweetener in first.
00:16:49.44\00:16:51.41
And this is the
cane sugar. All right.
00:16:51.44\00:16:55.03
Now we will put our flour.
00:16:55.06\00:16:59.35
This is how we-- flour
here that we're adding.
00:16:59.38\00:17:02.59
And one thing I
wanna mention to you
00:17:02.62\00:17:03.99
about your whole
wheat flour. This is--
00:17:04.02\00:17:06.48
you wanna make sure that
it is like the pastry flour
00:17:06.51\00:17:10.51
or finer one because
if you sift this flour,
00:17:10.54\00:17:13.68
it's a lot of bran and
if you wanna lighter bread,
00:17:13.71\00:17:17.91
the more bran,
the heavier it is.
00:17:17.94\00:17:20.45
Okay. Yeah.
00:17:20.48\00:17:21.85
And then add spelt flour.
00:17:21.88\00:17:23.25
Now spelt flour is
a flour that is used--
00:17:23.28\00:17:26.51
people that cannot
take wheat, they use spelt.
00:17:26.54\00:17:29.98
And the only thing about
spelt is that it's very--
00:17:30.01\00:17:34.63
it doesn't have any
gluten so it crumbles.
00:17:34.66\00:17:36.86
Oh, I see. It looks very good.
00:17:36.89\00:17:38.80
And those that
have wheat problems,
00:17:38.83\00:17:40.30
it's excellent for that.
00:17:40.33\00:17:42.15
So you want to
just remember that.
00:17:42.18\00:17:44.03
Now you can use if
you don't have that,
00:17:44.06\00:17:47.11
you can use an unbleached flour.
00:17:47.14\00:17:49.04
I see. Okay.
00:17:49.07\00:17:50.44
But do not use oat. Okay.
00:17:50.47\00:17:53.47
Or soy. How come?
00:17:53.50\00:17:55.00
Because they are
sticky and heavy.
00:17:55.03\00:17:57.25
Okay, okay. Yeah.
00:17:57.28\00:17:58.65
So we want this
to be very light.
00:17:58.68\00:18:00.05
One of the things
when we start to make
00:18:00.08\00:18:02.15
what we call
healthy desserts and things,
00:18:02.18\00:18:05.80
they come out very
heavy because we use
00:18:05.83\00:18:07.78
a lot of wheat, a lot of bran.
00:18:07.81\00:18:09.65
And so we want
to avoid that. Okay.
00:18:09.68\00:18:11.90
All right, now let's
put our salt in there.
00:18:11.93\00:18:16.36
Put a little salt. Now we--
00:18:16.39\00:18:17.76
if you notice our
salt is not white, white.
00:18:17.79\00:18:19.69
No, it's like a
little brown. Brown.
00:18:19.72\00:18:22.35
And that's what
we call real salt.
00:18:22.38\00:18:23.98
It has a lot more
minerals in there.
00:18:24.01\00:18:26.44
And then we want to
add our baking powder.
00:18:26.47\00:18:30.47
And we use--there are different
kinds of baking powders
00:18:30.50\00:18:34.36
that you may want
to-- different choices
00:18:34.39\00:18:36.60
that you can get at your store.
00:18:36.63\00:18:38.98
We prefer certain
kinds because they are not
00:18:39.01\00:18:42.35
as double bond and
so it's not very active.
00:18:42.38\00:18:46.83
So that means
when you place it in,
00:18:46.86\00:18:49.25
you cannot do a lot of stirring.
00:18:49.28\00:18:51.29
It will stir the bubbles out.
00:18:51.32\00:18:52.84
So you have to
do it very quickly.
00:18:52.87\00:18:54.92
So that you don't loose
your leavening action with it.
00:18:54.95\00:18:56.99
I see. Okay. And
then we have our--
00:18:57.02\00:19:01.28
I think that's--
that was lemon juice?
00:19:01.31\00:19:03.75
Egg replacer. Egg replacer.
00:19:03.78\00:19:05.23
Oh, okay. Egg replacer.
00:19:05.26\00:19:06.63
Now egg replacer is used
in place of having a real egg
00:19:06.66\00:19:11.30
for those that have--that
are allergic to dairy products.
00:19:11.33\00:19:15.07
Egg replacer is powder
00:19:15.10\00:19:16.60
and it is not like the
ones you go at the store
00:19:16.63\00:19:19.49
and you buy and
they have the egg whites.
00:19:19.52\00:19:21.45
This has no dairy, egg
bioproduct in it at all.
00:19:21.48\00:19:26.18
That is wonderful to know.
00:19:26.21\00:19:27.58
So this is a healthier
alternative or I should say
00:19:27.61\00:19:32.38
for people that have dairy--
cannot take dairy products,
00:19:32.41\00:19:36.10
these products are usable.
00:19:36.13\00:19:38.97
Okay. Okay. All right,
now let's spray our pan.
00:19:39.00\00:19:43.23
Okay. And we will put that in.
00:19:43.26\00:19:48.99
And this is ready.
00:19:49.02\00:19:51.49
Great. Very good.
00:19:51.52\00:19:54.09
Pour it in the pan and this can
go right into the oven at 350
00:19:54.12\00:20:01.04
and it depend upon your oven.
00:20:01.07\00:20:03.42
You don't want it
to stay more than,
00:20:03.45\00:20:05.44
I think it says,
like 35 minutes. Okay.
00:20:05.47\00:20:10.54
That looks wonderful.
00:20:10.57\00:20:11.98
Now do we show
them the final product?
00:20:12.01\00:20:13.48
Yes, show them the
finished product. Okay.
00:20:13.51\00:20:16.84
And this is our
finished product.
00:20:16.87\00:20:19.81
So we are ready
for the next recipe.
00:20:19.84\00:20:21.62
We are ready
for the next recipe.
00:20:21.65\00:20:23.36
Okay. Which I
believe is Carob Fudge.
00:20:23.39\00:20:28.13
Okay. All right, let's go to it.
00:20:35.69\00:20:37.81
We'll put our carob chips
in the double broiler here
00:20:37.84\00:20:41.13
that's already nice and warm.
00:20:41.16\00:20:43.64
And we will stir those.
00:20:43.67\00:20:48.17
We want to let
them start to melt.
00:20:48.20\00:20:51.59
And when they start melting--
Are these carob chips non-dairy?
00:20:51.62\00:20:55.92
These are
non-dairy and these also
00:20:55.95\00:20:59.09
do not have
regular sugar in them.
00:20:59.12\00:21:00.92
They have a
barley sweetener. Okay.
00:21:00.95\00:21:03.31
Now we wanna dump our
almond butter in with this
00:21:03.34\00:21:09.38
and melt it down.
00:21:09.41\00:21:11.38
That makes it creamy, huh?
00:21:11.41\00:21:12.78
This makes it creamy
and this makes it taste
00:21:12.81\00:21:15.57
just like a regular fudge.
00:21:15.60\00:21:17.72
All right. So we mix that up
and make it--stir it real quick.
00:21:17.75\00:21:22.58
And one thing
with these carob chips,
00:21:22.61\00:21:24.89
you must work very quickly.
00:21:24.92\00:21:27.18
So when they start to
melt, you need to be moving
00:21:27.21\00:21:30.99
because they
will start to harden
00:21:31.02\00:21:34.11
if you don't move quickly.
00:21:34.14\00:21:35.74
Okay. And so--
00:21:35.77\00:21:37.97
And what else are
you gonna put in there?
00:21:38.00\00:21:39.37
Oh, we're gonna put
some of these nuts in there.
00:21:39.40\00:21:41.84
Just dump them right in.
00:21:41.87\00:21:43.73
This recipe can be made
in just a couple of seconds.
00:21:43.76\00:21:47.54
And you know what? Yes.
00:21:47.57\00:21:49.94
Hello. That
looks good, very good.
00:21:49.97\00:21:52.62
Finish. Okay.
00:21:52.65\00:21:54.02
And now we're
gonna just pour it out.
00:21:54.05\00:21:55.67
We pour it into a mold
00:21:55.70\00:21:58.97
or you can pour
it into a pan there.
00:21:59.00\00:22:03.26
You wanna hold that pan
or you wanna put it in here?
00:22:03.29\00:22:05.76
Let's put some here. Put
a little bit there. Okay.
00:22:05.79\00:22:08.69
And all you do is
put this in a freezer.
00:22:13.24\00:22:17.21
And then you
have some candy stuff.
00:22:17.24\00:22:18.73
And then you have
candy. Okay, great.
00:22:18.76\00:22:20.66
Those nice--
watch your hand, dear.
00:22:20.69\00:22:23.50
I don't wanna-- all right. Okay.
00:22:23.53\00:22:26.92
Now we will get all
of these out of there.
00:22:26.95\00:22:32.23
Okay, that's the fudge.
00:22:32.26\00:22:34.96
And you get some candies here.
00:22:34.99\00:22:36.36
Very good. And
that is your candy.
00:22:36.39\00:22:37.82
Okay, now what do we have next?
00:22:37.85\00:22:39.85
The next is using
the same carob chips
00:22:39.88\00:22:42.71
is we have a German Carob Cake.
00:22:42.74\00:22:48.41
Okay, so we'll read
recipe for that. Yes.
00:22:48.44\00:22:51.21
Okay, Sister
Jackson, can you show us
00:23:13.32\00:23:15.65
how to do this wonderful cake?
00:23:15.68\00:23:17.25
Yes, I can. Okay.
00:23:17.28\00:23:18.78
We've already put in
our milk and our margarine.
00:23:18.81\00:23:22.36
And that needs to be hot.
And we put in our vanilla.
00:23:22.39\00:23:26.22
Pour it all in there. Okay.
00:23:26.25\00:23:27.87
And then we put
in our carob chips.
00:23:27.90\00:23:29.64
We have to melt them. So
it has to be nice and hot.
00:23:29.67\00:23:33.73
And then we will just put our--
stir it while it's melting.
00:23:33.76\00:23:39.12
And when it melts,
then we will put flour in.
00:23:39.15\00:23:42.99
If you would-- that's the flour.
00:23:43.02\00:23:44.52
Okay. Then put our--
00:23:44.55\00:23:46.08
can you pour the
sweetener in for me?
00:23:46.11\00:23:48.56
Okay, I'll do that for you.
00:23:48.59\00:23:49.96
And mix that while
this is mixing. Okay.
00:23:49.99\00:23:52.46
Then we put the salt
and then the baking powder.
00:23:52.50\00:23:56.96
And then we'll stir it up.
00:23:56.99\00:23:59.20
Wonderful. Wonderful.
00:23:59.23\00:24:00.78
It looks very simple and easy.
00:24:00.81\00:24:02.52
It is a very
simple, quick recipe. Okay.
00:24:02.55\00:24:05.79
And now we are going to
just mix it up very well.
00:24:05.82\00:24:09.65
Here, together
just stir very quickly
00:24:09.68\00:24:13.85
and get everything mixed in.
00:24:13.88\00:24:16.20
And then we pour in
our-- The carob chips.
00:24:16.23\00:24:19.83
Carob chips, melted.
00:24:19.86\00:24:23.57
And then we'll
mix it very quick.
00:24:23.60\00:24:26.76
And this--one thing that
I like about these recipes,
00:24:26.79\00:24:29.61
they are nice
and quick and simple.
00:24:29.64\00:24:32.01
So we'll mix these up
and then we'll pour it in.
00:24:32.04\00:24:35.39
And then we want
to have a frosting
00:24:35.42\00:24:38.31
which is just some coconut,
00:24:38.34\00:24:43.26
some pecans and some
thickener in to thicken
00:24:43.29\00:24:47.65
and you pour it on the top.
00:24:47.68\00:24:49.05
Do you use milk or
do you use coconut milk?
00:24:49.08\00:24:50.88
Coconut milk.
Wow, wonderful. Okay.
00:24:50.91\00:24:53.15
And this is our
mixture for our cake.
00:24:53.18\00:24:54.93
Then you just pour it out?
00:24:54.96\00:24:56.33
You just pour it
in and let it bake.
00:24:56.36\00:24:58.25
Okay. Stay tuned.
00:24:58.28\00:24:59.75
We will be right back
00:24:59.78\00:25:01.15
and we will show
you our final product.
00:25:01.18\00:25:05.47
We hope you've enjoyed
cooking with Laverne Jackson.
00:25:05.50\00:25:08.53
Now let's take a moment to
review our dessert recipes.
00:25:08.56\00:25:11.77
For the pecan
rolls, you'll need.
00:25:11.80\00:25:13.59
For the banana
bread, you'll need.
00:25:55.94\00:25:57.70
For the carob
fudge, you'll need.
00:26:33.51\00:26:35.69
For the German
carob cake, you'll need.
00:26:43.26\00:26:45.78
If you'd like more information
on how to contact Laverne
00:27:10.77\00:27:13.94
or if you would like to
receive today's recipes,
00:27:13.97\00:27:16.54
please call 3ABN
at (1800) 752-3226.
00:27:16.57\00:27:22.62
Now let's take a look at our
finished recipes with Laverne.
00:27:22.65\00:27:26.34
Welcome back.
00:27:26.37\00:27:27.74
And, Dr. Jackson, will you
show us what we have today?
00:27:27.77\00:27:30.69
Yes. We have our
pecan rolls here.
00:27:30.72\00:27:34.65
And from the pecan
rolls, we have our banana bread.
00:27:34.68\00:27:39.98
Lovely. And then
from the banana bread,
00:27:40.01\00:27:42.87
we made our
wonderful carob fudge.
00:27:42.90\00:27:45.89
That's a good
substitute. That looks so good.
00:27:45.92\00:27:48.37
Especially for those
that have a chocolate--
00:27:48.40\00:27:50.00
have problems with chocolate.
00:27:50.03\00:27:51.40
And then our final product
was we have our carob cake
00:27:51.43\00:27:57.95
with the coconut
frosting on the top
00:27:57.98\00:28:01.03
with a few pecans in the middle.
00:28:01.06\00:28:02.83
So we hope that
these will help you
00:28:02.86\00:28:05.01
to take care of
that sugar attack.
00:28:05.04\00:28:08.42
It sounds
wonderful. It looks very good.
00:28:08.45\00:28:10.60
I just can't wait to
eat it. That's right.
00:28:10.63\00:28:13.42
We wanna thank you
for joining us today
00:28:13.45\00:28:15.56
in "Let's Cook Together."
00:28:15.59\00:28:17.08
We will see you next time.
00:28:17.11\00:28:18.98