Participants: Yanira Gonzalez (Host), Laverne Jackson
Series Code: LCT
Program Code: LCT000026
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00:01 Are you one of those persons that love to eat sweets
00:03 and do not want to give them up? 00:05 We have some healthy choices today. Stay tune. 00:40 Hi, my name is Yanira Gonzalez 00:42 and we wanna welcome you today in "Let's Cook Together". 00:46 And we have a special guest today to share some good 00:49 and healthy recipes and her name is Laverne Jackson, 00:52 Dr. Laverne Jackson. We wanna welcome you today. 00:55 Thank you. And how are you today? 00:57 I am doing marvelous. How about you? 00:58 Will you like to share with us where you're coming from? 01:00 Yes, I am coming from Huntingdon Tennessee. 01:03 We have a little health retreat there. 01:05 And so we have been blessed to come here 01:09 and be able to "Let's Cook Together." 01:12 And what is the name of your ministry? 01:13 Our ministry's name M.E.E.T. Ministry. 01:15 And what does that stand for? 01:17 That stands for Missionary Education 01:20 and Evangelistic Training. 01:22 Great, that sounds really nice. Yes it is. 01:24 Praise God that you are doing 01:25 that at this time of this-- time of our history, 01:28 world history as well. Yes, yes. 01:30 This is the message that people need to help them. 01:34 So that they can be able to eat healthier choices 01:37 with that right things all today in our society. 01:40 Great, so you're gonna teach us one of our deserts today? 01:44 Oh, yes, one of the deserts 01:45 that we're going to do today is called Pecan and Rolls. 01:48 And we're going to read the recipe for it. Okay. 02:28 Okay Dr. Jackson. 02:30 So what's the first step that you have to do? 02:32 The first step in this is that this is made with yeast. 02:36 Okay. So we have to warm our water first. 02:40 Oh, I'm sorry, not water. We're using soy milk. 02:43 Okay. So we use soy milk-- 02:44 Can you use water sometimes or-- 02:46 Well, you can but-- when you use the milk, 02:49 it's more rich and it's a lot more creamy. 02:52 I see, okay. So we're going to use our soy milk here. 02:56 That's nice and warm. 02:57 And one other thing about having it warm 03:00 is that when we put our yeast in there, 03:03 it can't be too hot. Okay. 03:06 Because if it's too hot, then it will kill the yeast. 03:10 I see. You've heard people say, all the yeast was dead. 03:13 Well, the yeast really dies if the water is-- 03:17 the milk or liquid is too warm. I see, okay. 03:21 So in order for the yeast to rise, 03:24 we need a sweetener food to feed on. 03:26 So we are going to put our fructose in there. 03:29 Okay. And stir it up. 03:32 And then we are going to check to make sure 03:37 that the milk is not too hot and it is fine. 03:40 So now we'll add our yeast in there. 03:44 And this is just regular baking, baking yeast that we use. 03:49 No--special kind will be a problem. 03:53 Okay. Then we add our oil to it. 03:59 And we wanna add 04:01 that is optional for the orange rinds, 04:04 but these are lovely to help give you 04:06 a nice flavor in your Pecan Roll. 04:11 Pecans, okay. Yes, so we'll just stir that up. 04:16 And then it need to really sit for a while and start to bubble. 04:22 You ever heard that term "bubble"? Yes, I have. 04:25 And actually what that is, is the yeast starts to rise 04:29 and foam and then we add our flour to it. 04:33 So to save our process 04:35 since we don't have a lot of time for it to really rise, 04:39 we're going to go ahead and add our flour to it. Okay. 04:43 Now we have different kinds of flours that we're going to use. 04:46 We have a whole wheat flour and we have unbleached flour. 04:51 Now unbleached flour is just a wheat flour 04:55 that has no bran added to it. 04:58 So you want to spoon your flour in your measuring cup. Okay. 05:02 Because if you just say 05:07 spoon it like this and mash it, you'll get more flour. 05:10 You mean when you're making measurements, 05:12 when you put the-- you have a cup and then you-- 05:14 you just don't scoop it out? 05:16 Correct. I see, okay. 05:17 Right, because you can wind up with almost 05:20 a fourth of a cup more flour-- 05:21 Extra. Than what you need. 05:23 Okay. And then your ingredients would be drier. 05:25 And you don't want that. Okay. 05:27 So now we are going to just pour in our flours. 05:31 Now do you teach this recipe at your school? 05:33 Yes, we do. Oh, wonderful. 05:35 We teach bread baking and so all different kinds. 05:38 And we teach what the flour is good for, 05:40 what all of the ingredients or basically the purpose of them. 05:45 Okay. In your bread. 05:47 So this is one of the loveliest pecan rolls. 05:51 So now we'll just mix it all up. 05:53 And then we need to put some salt in there. 05:55 You know, if you don't put salt in your baking, 05:58 it has a tendency to flatten. 06:03 When it starts to rise, it will rise up 06:05 and it will have--it will flat-- 06:06 it will just sink. Okay. 06:08 For some reason the salt helps to add 06:11 to the leavening process in there. 06:14 So we mix this up very well. Okay. 06:18 And then we will be able to let it sit. 06:23 It has to sit and double in size. 06:26 Do you know how long does that take? 06:28 It depends on the temperature in the room. 06:33 Okay. It depends on the temperature of the flour. 06:36 If your flour is cold, it will take longer. 06:39 If it is warm and the room is warm, 06:42 then you can do it within about 10 minutes usually. Oh, okay. 06:47 So that's nice and mixed up very well there. Okay. 06:53 And so then we just let that sit and then it is going to-- 06:59 To rise. To rise, yes. 07:02 Okay. 07:04 So while that's doing that we'll go to the next process 07:08 so that it won't take us so long. 07:10 Bread baking can take possibly about 2-4 hours. 07:16 Oh, wow. Yeah, so you need not to be in a hurry. 07:20 I see. All right? 07:22 So I see you have one already made. Yes, I do. 07:25 So what we will do is, I want you to look at this. 07:28 You see that? Wow. 07:29 Look how soft that is. 07:31 Now you gave us a tip last time. 07:32 What was the tip about a dough? 07:34 The tip is when you're baking bread, 07:38 the dough needs to be the feel of your earlobe. 07:43 Feel you earlobe. 07:45 Is it nice and soft? 07:46 Okay, that's the way you want the dough to be. 07:49 Now this dough is a little cold. 07:52 It's because it's been sitting. Okay. 07:53 So when we take it out, 07:55 we just kind of rolled it around. 07:57 And then we wanna roll it out. 08:01 Make it into-- 08:03 Like a rectangle or something like that? 08:05 Like a rectangle. Okay. 08:07 Then we're gonna put our ingredients on it. 08:11 And this is to get all the bubbles out also. 08:15 Turn it over and just mash the bubbles out. 08:21 This is a lovely dough. 08:24 And it has a very good taste to it. 08:27 And this is how you know you can-- 08:29 this may just like you would have like 08:33 cinnamon rolls and all. 08:34 Pecan rolls are just the same way. 08:36 And then it's a healthy choice. 08:38 It has a lot of fiber added to it. 08:42 And I heard you can eat this in breakfast time. 08:45 This is lovely for breakfast. 08:47 Then you can you have it for any of those sweet attacks 08:51 that you have, you can use that. 08:53 Now I'm going to just move it about. 08:58 And then what we are going to do is you put some oil 09:02 or margarine on the bottom of it. 09:07 Now let's take some of this. 09:10 And we wanna put some-- 09:14 the purpose of this is so that it won't be so dry. 09:18 Oh, I see. Okay. Let's move that for the camera. 09:22 Mix it all on there. 09:24 And then we wanna get our sweetener and put on. 09:28 That's our fructose or you can use honey, 09:32 whichever one you would like. 09:34 Then you just, kind of, sprinkle. 09:37 This makes it a little sweet. 09:39 Now you don't have to put as much. 09:43 Then you put your coriander. 09:45 We use coriander in place of using cinnamon on. 09:50 Now you can use anise. 09:54 Are you familiar with that? 09:55 Yes, I am. Anise and-- 09:58 I think there is another one. Cardamom, right? 10:00 Cardamom is very good. 10:02 It gives it a different flavor. 10:03 So it just depends on what you are wanting. 10:06 Okay. All right, 10:08 now we can move those things and then we want some raisins 10:10 and some pecans. Okay. 10:14 To put on there and add to that. 10:18 Raisins are very high in fiber. 10:22 I guess, you keep hearing me talk about fiber, right? 10:25 Yes, I do. I think it's very important, isn't it? 10:28 It is very important. You know, 10:31 I don't know what your thoughts are but the designer 10:34 which we call the Creator gave us a diet in the beginning 10:37 that has fiber to go down through and keep our body clean. 10:41 And so if we have food that doesn't have fiber, 10:44 then we have a constipation problem. 10:46 Pecans, please. Pecans, these are very good. 10:49 These are very good. These are high in fat. 10:52 Now this is very low in fat. 10:55 For those people that are concerned about their weight, 11:00 you know? Now you can put other-- 11:03 you can put dates in there if you like. It just depends. 11:06 Now we are going to roll this into a roll. 11:11 And you start it at the very bottom here 11:14 and just, kind of, pull it and tuck it. 11:17 Pull and tuck, pull and tuck 11:20 and you just keep rolling it. 11:23 Now it's better to do this on a surface 11:27 as opposed to this plastic here. 11:30 It just gives us a little extra challenge, 11:32 but it works well. 11:36 And it's like a big burrito. 11:38 Yes, but this has fruit in it instead of beans. 11:45 Now we are going to just-- you have to pinch 11:48 the ends like this in order for it to stay closed. 11:52 And you just pinch it and keep it moving. 11:56 Then it's ready to be cut. So we are-- 12:01 can you pull that for me? Yes, I can. 12:03 Okay. Put it in this plate. 12:05 And then we are going to cut it into rolls. 12:10 All right. That looks nice and fun. 12:13 Yeah. Then we're just-- 12:16 if you would spray the pan there for us 12:18 so we can put them on that pan. Sure. 12:21 All right, very good. 12:27 Then we just put them in. 12:30 Now once we put these in, they need to sit 12:33 for probably, sometime, 15-20 minutes. 12:38 Before you put it in the oven? 12:39 Before you put it in the oven 12:41 because actually what has to happen with it 12:43 is that they need to double in size 12:46 so that they will be larger. 12:48 Okay. All right? 12:50 And then I'll show you what the finish will be like. 12:54 So you want-- These are really good. 12:56 Yeah, these are very lovely. 12:58 The children can take them. 13:00 Then children can have with these-- 13:02 This is a low fat dessert. 13:04 Very low fat because we don't have 13:07 any hydrogenated oils in it. 13:09 And it's just a very small amount of oil. 13:13 So it's--you need fat in your diet but you need, 13:17 you know, small amounts of fat because in order for your body 13:22 to actually help with your carbohydrates, 13:25 you have to have some fat present. Yes, we do. 13:27 So when people say, "Oh, we wanna be totally oil free--" 13:32 You need some natural fats. 13:33 You need some fats. Okay. 13:35 All right. Now-- 13:38 I think it looks lovely. 13:40 Very nice. Nice. 13:42 That is your pecan roll. Okay. 13:46 Now this one needs to be turned. 13:49 All right, now let's see the finished product. Okay. 13:54 And we have one that is right here already ready and made. 13:57 Yes. Isn't that lovely? Yes. 14:00 That's the finished product. Okay. 14:03 So do we then go to the next one? 14:05 We will go to the next one-- 14:06 I'm excited to know what we have. 14:08 The next one will be our Banana Bread. 14:11 Ooh, that sounds really good. Yes. 14:44 Okay, that sounds very good. Very good. 14:46 Okay, so what is our first step? 14:48 Our first step is we wanna put 14:49 all of our liquid ingredients in first. 14:52 And we will start with the soy milk. 14:55 We will put that in first. 14:57 Then we will add our vanilla and-- 15:02 I see the vanilla is white. Yes, it's--it is. 15:06 We use white one. 15:07 That way it doesn't color the finished product. 15:11 I see. Okay. But sometime the darker one 15:14 will have a tendency to make it darker. 15:17 Okay. And so this is how--Lecithin. 15:20 Lecithin that we are putting in. 15:22 Liquid lecithin. And remember, 15:24 lecithin is very good for cleaning up the arteries, 15:28 helping the arteries to be cleaned 15:30 and so very good for that. Okay. 15:32 This is our oil that we're putting in. 15:36 And now we mix everything very well. 15:41 Stirring it properly so you can do it. 15:44 Then we want to add a mashed banana. 15:48 The recipe calls for banana. And so we wanna mash it up. 15:52 Have it already soft. 15:57 And you want a ripe banana. You don't want it green. 16:01 When I say green, you know, 16:02 sometime you get the bananas at the store and they're green. 16:04 They are not very good for making banana bread. 16:07 So when you pick a banana, 16:09 how can you tell it's really ripe? 16:11 Is it that the skin have to be complete yellow 16:15 or can I have some green in it or-- 16:18 It need to be yellow and you need have spots on it. 16:22 When you have little spots on-- 16:23 Like little freckles. Black spots, yes. 16:25 Oh, okay. And then that way you know. 16:27 Now when it's not very ripe, 16:30 it causes more mucous build up in the body. 16:33 Okay. So you wanna to have it. 16:34 And then most people usually make not only banana bread, 16:39 but they usually make smoothies with-- 16:41 Isn't that lovely? Yes, yes. 16:43 All right, next ingredient 16:44 is we're gonna add our flours to it. 16:47 Let's do the sweetener first. 16:49 Let's put the sweetener in first. 16:51 And this is the cane sugar. All right. 16:55 Now we will put our flour. 16:59 This is how we-- flour here that we're adding. 17:02 And one thing I wanna mention to you 17:04 about your whole wheat flour. This is-- 17:06 you wanna make sure that it is like the pastry flour 17:10 or finer one because if you sift this flour, 17:13 it's a lot of bran and if you wanna lighter bread, 17:17 the more bran, the heavier it is. 17:20 Okay. Yeah. 17:21 And then add spelt flour. 17:23 Now spelt flour is a flour that is used-- 17:26 people that cannot take wheat, they use spelt. 17:30 And the only thing about spelt is that it's very-- 17:34 it doesn't have any gluten so it crumbles. 17:36 Oh, I see. It looks very good. 17:38 And those that have wheat problems, 17:40 it's excellent for that. 17:42 So you want to just remember that. 17:44 Now you can use if you don't have that, 17:47 you can use an unbleached flour. 17:49 I see. Okay. 17:50 But do not use oat. Okay. 17:53 Or soy. How come? 17:55 Because they are sticky and heavy. 17:57 Okay, okay. Yeah. 17:58 So we want this to be very light. 18:00 One of the things when we start to make 18:02 what we call healthy desserts and things, 18:05 they come out very heavy because we use 18:07 a lot of wheat, a lot of bran. 18:09 And so we want to avoid that. Okay. 18:11 All right, now let's put our salt in there. 18:16 Put a little salt. Now we-- 18:17 if you notice our salt is not white, white. 18:19 No, it's like a little brown. Brown. 18:22 And that's what we call real salt. 18:24 It has a lot more minerals in there. 18:26 And then we want to add our baking powder. 18:30 And we use--there are different kinds of baking powders 18:34 that you may want to-- different choices 18:36 that you can get at your store. 18:39 We prefer certain kinds because they are not 18:42 as double bond and so it's not very active. 18:46 So that means when you place it in, 18:49 you cannot do a lot of stirring. 18:51 It will stir the bubbles out. 18:52 So you have to do it very quickly. 18:54 So that you don't loose your leavening action with it. 18:57 I see. Okay. And then we have our-- 19:01 I think that's-- that was lemon juice? 19:03 Egg replacer. Egg replacer. 19:05 Oh, okay. Egg replacer. 19:06 Now egg replacer is used in place of having a real egg 19:11 for those that have--that are allergic to dairy products. 19:15 Egg replacer is powder 19:16 and it is not like the ones you go at the store 19:19 and you buy and they have the egg whites. 19:21 This has no dairy, egg bioproduct in it at all. 19:26 That is wonderful to know. 19:27 So this is a healthier alternative or I should say 19:32 for people that have dairy-- cannot take dairy products, 19:36 these products are usable. 19:39 Okay. Okay. All right, now let's spray our pan. 19:43 Okay. And we will put that in. 19:49 And this is ready. 19:51 Great. Very good. 19:54 Pour it in the pan and this can go right into the oven at 350 20:01 and it depend upon your oven. 20:03 You don't want it to stay more than, 20:05 I think it says, like 35 minutes. Okay. 20:10 That looks wonderful. 20:12 Now do we show them the final product? 20:13 Yes, show them the finished product. Okay. 20:16 And this is our finished product. 20:19 So we are ready for the next recipe. 20:21 We are ready for the next recipe. 20:23 Okay. Which I believe is Carob Fudge. 20:35 Okay. All right, let's go to it. 20:37 We'll put our carob chips in the double broiler here 20:41 that's already nice and warm. 20:43 And we will stir those. 20:48 We want to let them start to melt. 20:51 And when they start melting-- Are these carob chips non-dairy? 20:55 These are non-dairy and these also 20:59 do not have regular sugar in them. 21:00 They have a barley sweetener. Okay. 21:03 Now we wanna dump our almond butter in with this 21:09 and melt it down. 21:11 That makes it creamy, huh? 21:12 This makes it creamy and this makes it taste 21:15 just like a regular fudge. 21:17 All right. So we mix that up and make it--stir it real quick. 21:22 And one thing with these carob chips, 21:24 you must work very quickly. 21:27 So when they start to melt, you need to be moving 21:31 because they will start to harden 21:34 if you don't move quickly. 21:35 Okay. And so-- 21:38 And what else are you gonna put in there? 21:39 Oh, we're gonna put some of these nuts in there. 21:41 Just dump them right in. 21:43 This recipe can be made in just a couple of seconds. 21:47 And you know what? Yes. 21:49 Hello. That looks good, very good. 21:52 Finish. Okay. 21:54 And now we're gonna just pour it out. 21:55 We pour it into a mold 21:59 or you can pour it into a pan there. 22:03 You wanna hold that pan or you wanna put it in here? 22:05 Let's put some here. Put a little bit there. Okay. 22:13 And all you do is put this in a freezer. 22:17 And then you have some candy stuff. 22:18 And then you have candy. Okay, great. 22:20 Those nice-- watch your hand, dear. 22:23 I don't wanna-- all right. Okay. 22:26 Now we will get all of these out of there. 22:32 Okay, that's the fudge. 22:34 And you get some candies here. 22:36 Very good. And that is your candy. 22:37 Okay, now what do we have next? 22:39 The next is using the same carob chips 22:42 is we have a German Carob Cake. 22:48 Okay, so we'll read recipe for that. Yes. 23:13 Okay, Sister Jackson, can you show us 23:15 how to do this wonderful cake? 23:17 Yes, I can. Okay. 23:18 We've already put in our milk and our margarine. 23:22 And that needs to be hot. And we put in our vanilla. 23:26 Pour it all in there. Okay. 23:27 And then we put in our carob chips. 23:29 We have to melt them. So it has to be nice and hot. 23:33 And then we will just put our-- stir it while it's melting. 23:39 And when it melts, then we will put flour in. 23:43 If you would-- that's the flour. 23:44 Okay. Then put our-- 23:46 can you pour the sweetener in for me? 23:48 Okay, I'll do that for you. 23:49 And mix that while this is mixing. Okay. 23:52 Then we put the salt and then the baking powder. 23:56 And then we'll stir it up. 23:59 Wonderful. Wonderful. 24:00 It looks very simple and easy. 24:02 It is a very simple, quick recipe. Okay. 24:05 And now we are going to just mix it up very well. 24:09 Here, together just stir very quickly 24:13 and get everything mixed in. 24:16 And then we pour in our-- The carob chips. 24:19 Carob chips, melted. 24:23 And then we'll mix it very quick. 24:26 And this--one thing that I like about these recipes, 24:29 they are nice and quick and simple. 24:32 So we'll mix these up and then we'll pour it in. 24:35 And then we want to have a frosting 24:38 which is just some coconut, 24:43 some pecans and some thickener in to thicken 24:47 and you pour it on the top. 24:49 Do you use milk or do you use coconut milk? 24:50 Coconut milk. Wow, wonderful. Okay. 24:53 And this is our mixture for our cake. 24:54 Then you just pour it out? 24:56 You just pour it in and let it bake. 24:58 Okay. Stay tuned. 24:59 We will be right back 25:01 and we will show you our final product. 25:05 We hope you've enjoyed cooking with Laverne Jackson. 25:08 Now let's take a moment to review our dessert recipes. 25:11 For the pecan rolls, you'll need. 25:55 For the banana bread, you'll need. 26:33 For the carob fudge, you'll need. 26:43 For the German carob cake, you'll need. 27:10 If you'd like more information on how to contact Laverne 27:13 or if you would like to receive today's recipes, 27:16 please call 3ABN at (1800) 752-3226. 27:22 Now let's take a look at our finished recipes with Laverne. 27:26 Welcome back. 27:27 And, Dr. Jackson, will you show us what we have today? 27:30 Yes. We have our pecan rolls here. 27:34 And from the pecan rolls, we have our banana bread. 27:40 Lovely. And then from the banana bread, 27:42 we made our wonderful carob fudge. 27:45 That's a good substitute. That looks so good. 27:48 Especially for those that have a chocolate-- 27:50 have problems with chocolate. 27:51 And then our final product was we have our carob cake 27:57 with the coconut frosting on the top 28:01 with a few pecans in the middle. 28:02 So we hope that these will help you 28:05 to take care of that sugar attack. 28:08 It sounds wonderful. It looks very good. 28:10 I just can't wait to eat it. That's right. 28:13 We wanna thank you for joining us today 28:15 in "Let's Cook Together." 28:17 We will see you next time. |
Revised 2014-12-17