Participants: Ozella Head, Jill Morikone
Series Code: LCT
Program Code: LCT000102
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00:01 Today we're gonna do desserts for
00:03 special occasions or for a party. 00:04 If you guys know me you know I 00:06 love desserts and I know many of you are 00:08 Sweet-a-holics too. But what we're gonna 00:10 do today is share with you how to do 00:12 desserts in a healthy way. So stay with us. 00:48 Hello friends, and welcome to another 00:49 program of Let's cook Together. I'm your 00:51 host Jill Morikone and we're doing an 00:53 exciting program for you today at home. 00:56 All kinds of desserts and cakes and recipes 00:59 for special occasions or for parties for 01:02 holiday time. First, I want to introduce 01:04 you to my special guest here with me in the 01:06 studio. Her name is Ozella Head. 01:08 Welcome Ozella, we're so glad to have 01:09 you here today. Thank you for having me Jill. 01:12 Yes, tell us a little bit about your ministry, 01:14 Made whole ministries before we make our 01:16 dessert here. Okay. Made whole ministry. 01:20 Made whole ministry is a ministry that we go 01:22 around wanting to make people whole, 01:25 sharing recipes, doing demo of cooking classes 01:29 and Caroline doing blood pressures 01:31 and you know stuff, the healthy stuff like that. 01:33 That's right. And just really ministering 01:35 to the people means. Amen, that's right. 01:36 Now Caroline works with you, right. Yes. 01:38 She's a nurse right. She works with you. 01:40 She is a registered nurse. Okay. 01:41 And your husband's worked with you too. 01:43 Calvin my husband and James, Caroline 01:46 husband, yeah we work side by side. 01:48 That's special. So it's a like a family 01:50 ministry, working together there. Yes, 01:51 exactly. That's right. Oh now you 01:53 demonstrate holiday recipes and desserts 01:56 when you go out too. Yeah I do because, 01:58 there's one request a lot of people ask about, 02:01 well what about healthy desserts, absolutely. 02:04 You know, so we wanna show the 02:05 viewers and you know how to do 02:08 different types of cakes today but we're gonna 02:11 use this recipe, one recipe and we're gonna 02:13 show how you can do different types of cakes 02:15 with the same recipe. Oh that sounds fun, 02:18 alright. Let's read that recipe, okay, okay. 02:23 For the Sour Cream Pineapple Coconut 02:25 Cake, you need 02:27 1 1/4 c. white wheat pastry flour 02:32 1 1/4 c. all purpose flour 02:35 2 c. natural cane sugar 02:37 1 tbsp. baking powder (aluminum-free) 02:41 1 tsp. salt 2 tbsp. egg replacer 02:46 1 tbsp. dairy-free ice cream powder 02:49 1 can coconut milk 1/4 c. dairy-free sour cream 02:55 1 tbsp. pure coconut cream (optional) 03:00 2 tbsp. margarine 1 can crushed pineapple 03:06 1 tbsp. vanilla butter & nut flavoring 03:09 1 tbsp. pineapple flavoring, 03:13 Well I'm really excited about this 03:14 Ozella to have that healthy recipe. 03:17 You know to make cakes and desserts 03:18 and things 'cause it's also full of sugar 03:21 and milk and you know eggs, 03:22 eggs and all that other type of stuff. Exactly. 03:24 So it's good to have something that's healthy. 03:26 Yes it is. Yes. And you know Jill first of all 03:29 you know let's talk a little bit about this 03:32 you know we gave the recipe, yes, 03:35 I mean the ingredients already, 03:36 but for the sake of time I've already 03:39 added a lot of ingredients into the flour, 03:41 oh okay. And let me tell you why I do that 03:43 because a lot of times even when I'm home 03:45 I'll do that, because I'll forget some time 03:47 and leave something out, yes. So, you know 03:49 I make up the batch of flour with all the 03:51 dry ingredients, most of the dry ingredients 03:53 and just, you know labeling it, 03:55 so you know when you get ready to make 03:56 the cake basically all you have to do is add 03:58 the wet ingredients. Okay. That's a big 04:00 time saver. I like that. Alright. 04:02 I'm gonna try that, you should try that at home, 04:03 I like that idea Ozella. Okay. You just put it 04:06 together, you put in the pluck baggies are 04:07 in little containers, and label it, and lable it 04:10 and then when you're ready for cake 04:11 all you have to do is add the wet, exactly. 04:12 Oh that's a big time saver. Save a lot of time, 04:15 yeah, oh yeah. Now this cake, this cake is called 04:20 Sour Cream Coconut Pineapple Cake, yeah. 04:23 But also you can take this cake Jill, you can 04:25 make a coconut cake, you turn into a you know 04:27 add the coconut on that, that sounds good. 04:29 Okay. And also we're gonna do, once 04:33 we finish baking the cake and everything, 04:35 we're gonna do something that's called, 04:37 I'll change the name of it a little bit, 04:39 okay, once we put the whip cream on it, 04:41 a non-dairy whip cream, also we're gonna 04:44 put fresh fruit on top of the cake. That's nice, 04:47 that's nice, okay. And it'll be pretty, 04:48 okay let's look at how to make this cake. 04:50 Okay, first of all we're gonna add all our dry 04:52 ingredients, remember we've already added 04:54 everything in that was the rest, except for 04:56 our sugar, okay. Yeah. This is our milk and sugar 05:02 okay. And let's go ahead and put our margarine 05:06 in it also. Okay. Now this non-hydrogenated, 05:09 non-hydrogenated. Okay, and do you 05:11 melt it or you don't have to melt it? 05:12 You don't have to melt it, okay. 05:14 Because it's pretty, pretty soft like it is now, 05:19 And also we wanna stay away from 05:20 hydrogenated oils. Yes. Because we 05:23 know that our heart needs to be protected. 05:28 So by becoming a label reader, we want 05:32 to know what we putting into our 05:35 bodies okay, that's right, absolutely. 05:37 And this is also a non-dairy creamer, okay 05:39 that we use, okay, and also we're gonna 05:41 go ahead and, so you can go, I'm sorry 05:43 about the non-dairy creamer, and our 05:45 friends can just go to the grocery store? 05:46 Oh yeah because I've seen them in the 05:48 regular grocery store. Okay, okay. And then 05:50 we're gonna add our pineapple. 05:52 I love the pineapple. Because you know it's, 05:54 yes, it's called the Sour Cream Coconut Pineapple. 05:58 Yes. Okay we'd added the sour cream, we'd 06:00 added the pineapple, now we're gonna add 06:01 the coconut milk. Oh yeah, that's just like 06:03 a can of coconut milk, yes exactly. 06:06 It's smelling good already. I can smell 06:09 that the coconut and the pineapple and. 06:12 Okay. It makes me wanna eat. And Jill, 06:15 we're just gonna put this, we mix it up real 06:17 good, yeah. Make sure all the 06:20 ingredients are incorporated very good 06:22 in here, yeah, yes. Okay. Do you think it's 06:26 something now wait till it start baking. 06:30 Well I'm already impressed. 06:32 That's when you really like, yeah that's right. 06:35 Oh wow that sounds so good. Oh yeah, perfect. 06:38 Okay. Now do you see how, it's coming together, 06:44 okay? So you can have the little chunks 06:47 of pineapple in there. Yes, yes. I like that. 06:48 Good. Yeah because when you bite down, 06:51 only you can taste a little pineapple every 06:52 once in a while. Yeah that's nice. Okay. 06:54 It's better now, because you don't have to 06:57 whip it a lot, okay. So it's ready and 06:59 what we do, we put it in two pans to bake, 07:02 okay good. Okay we're gonna, we have, 07:04 okay right. Let me hold the pan, please, 07:07 there you go. Okay. And put half in that one, 07:11 it's so good. Okay. Oh that smells good. 07:18 I like little pineapple upside down the cake 07:20 or something, but you got the coconut 07:21 in the sour cream so that's nice. Yeah. 07:24 And now you have this recipe in your cookbook? 07:26 Yes, this recipe is in the cookbook. Okay. 07:29 And remember yesterday I told you 07:30 about the black forest carob cakes. 07:37 Oh black forest carob cake. Do you remember 07:39 I told you how you cut it in the middle and 07:41 with the strawberries dripping, oh that sounds 07:44 really good. That sounds really, that's in your 07:46 cookbook too. Yes, yes, yeah. So and also 07:50 the red velvet, different types of cakes 07:52 in the cookbook. Yes, very nice. Okay, 07:56 now these are ready to go into the oven, 07:58 we're gonna put them in the oven for three, 08:01 on 350. Okay. And we are gonna bake them 08:04 for about 35 to 45 minutes. Okay. 08:08 Until golden brown and then they're ready to, 08:11 well once you let them cool. Okay. 08:13 You got to let them cool, okay, after they're 08:15 cool then you wanna ice them, okay. 08:17 Now would you stick a toothpick in the middle 08:19 and make sure it's sour clean like you do with 08:21 a lot of cakes or not. No. you know what 08:23 I never do that, you never that. No, I just 08:25 put them in the oven, bake them and you know 08:28 what basically I mean when you, 08:30 you've done this a lot you would pretty much 08:32 know. You started to tell by the color 08:33 on the top, yes. Really. And once you touch it 08:35 and it springs back, right. You know 08:37 it's really red, right yeah. And also with 08:39 this cake, this cake let me tell you; you can 08:42 take this cake and put it in a two low pans. 08:45 Okay. And make it like a pancake but its 08:48 still have do the same recipe. That's yes. 08:51 And let me tell you once you bake it, cut it, 08:54 put the whipped cream on it, once it cools, 08:55 yes once it cools you wanna cut it and put 08:58 strawberries over it. Oh that sounds good. 09:02 But not only that, remember I told you 09:04 like the dripping in the strawberries. 09:07 Okay, you can take some; I do this a lot. 09:09 Okay. I mix up a carob sauce, okay. 09:13 And I put it in a little container that you can 09:16 just squeeze out over everything and you 09:18 wanna drizzle a little carob on that. 09:20 Now what do you put in your carob sauce for 09:21 our friends, if they want to make carob sauce. 09:22 Okay, carob sauce now, I would like to make 09:24 one like you on a froste cake, I make a carob 09:27 frosting. Okay. Okay, and I put my carob chip 09:31 verses carob powder, okay. You put both. 09:33 Yes, to balance it out, okay. But also I use 09:36 what you call French creamer, okay, 09:38 a soy French creamer and you can get it in 09:40 regular grocery store. You mix it all together 09:44 then you add your sweetener okay. 09:46 Then you add a little just may be one half 09:49 teaspoon or a teaspoon or one half of teaspoon 09:53 of the vanilla flavor, okay. 09:55 Okay and you wanna mix it all, and. 09:58 And you melt this carob to smell. Yes but let me 10:00 tell you, that sounds really good. 10:01 You are gonna put it in a double bowl. 10:02 Okay. Now what do you call it, a double bowl. 10:04 Yeah, yeah. Okay, put the water in the pots 10:06 and then you have another pot on top. 10:08 No you put, actually have a bowl on top. 10:10 A bowl on top, okay. A bowl on top. I have 10:11 mine with a another little pot. Okay. 10:13 But anyways okay. Well I do mine like a 10:15 clean bowl like that, okay fun, okay. 10:16 And set it on the top and as the water began 10:19 to boil you wanna mix everything and then 10:22 keep the carobs turning, and you know so they 10:24 melt. Oh yeah, okay. Alright once its set, 10:26 oh you're have some cornstarch, yeah make 10:29 it thick. Yeah. So once it's set, you whip 10:32 it a little bit with the mix mixture, yeah, 10:34 make sure no loss, yeah, okay. And then 10:36 you let it cool in your ice, then you can 10:38 drizzle over here, okay. No, no, we're 10:40 not talking about this because, okay, okay 10:42 this is like that 'cause you're doing a 10:43 frosting not knifing. Right, but if you 10:45 gonna just drizzle it over, you're not going 10:47 to put the cornstarch. Like a, you wanna 10:50 make it more liquid. Thank you that's the 10:52 word I'm looking for, I'm thinking what 10:53 word am I looking for. Okay yeah, make 10:54 it more liquid. More liquid. Yeah. Okay good. 10:56 Alright. Now we're gonna read, 10:57 we're gonna do a frosting right. Yes. 10:58 Okay. Let's read our recipe for that frosting. 11:02 For the cream cheese frosting you need 11:04 3 c. tofu cream cheese 1 pkg. silken tofu 11:08 ½ c. non-dairy ice cream powder 11:12 1½ tsp. vanilla butter & nut flavoring 11:16 1 c. natural cane sugar 11:18 1 tbsp. margarine (non-hydrogenated) 11:24 Okay, we have our cream cheese frosting here. 11:26 Okay. And we just put it all on the blender. 11:28 Yeah and just blend it up. That's pretty easy, 11:30 I can handle that. Okay. Just whip it up right 11:33 quick. Okay. It splashed. Okay. 11:38 Next we put in milk and sugar, the sugar. 11:41 Okay. And so, what was this? Ice cream. 11:47 Oh okay. Ice cream powder. Okay. 11:49 Soy ice cream. Oh most definitely. That's our 11:53 flavoring. Alright. Now what kind of flavoring 11:55 we're using here. That was the vanilla and 11:57 butter and nut flavor. Oh fun. Okay, so you 12:01 kind of mix the different flavors of them. No. 12:03 that actually comes like that. Okay. Very nice. 12:06 Three different types of flavors. Okay. Yeah. 12:09 I like that. Balance out them, frosting very 12:13 well. Oh yeah very nice, that's our butter, okay. 12:19 Non-hydrogenated butter, exactly. And we put this 12:22 lid on then we'll make some noise. That's good. 12:35 Let me just stop and get that pudding there, 12:36 okay, on the side. There we go. It smells good. 12:42 I can smell it. Oh yes very nice. There we go. 12:50 Okay. Easy. Yes, it is. I like that. Alright. 13:03 Okay, now this frosting, we're not using on the 13:06 cake right now. But you put it on different 13:08 types of cakes. Yes. Now this frosting you 13:10 wanna use it on your red velvet cake. Okay. 13:12 Okay which we will show later on. Okay. 13:14 Alright and also we can put that on the 13:16 coconut cake but actually it's the pineapple, 13:20 the Sour Cream Pineapple Coconut Cake 13:22 that we talked about earlier. Yeah. Okay. 13:24 That we demonstrated, alright. The one we just 13:26 demonstrated. Yes, okay. Yeah, absolutely. 13:27 So we put that ice in there also. Okay. 13:29 That sounds good, it looks good too. 13:31 It smells good too. Yeah. Now we have our 13:33 cakes that we just demonstrated, right. 13:35 Okay, yes. And we have them and we're gonna 13:37 decorate them, alright. You can show us how to 13:38 decorate them. Okay. Now with this cake, 13:45 this is how it comes out, the ones we just saw. 13:47 Yes exactly. Amen. Man, it's cute this is how 13:49 it comes out. Yeah. We want to use a non-dairy 13:53 whipped creamer Jill, okay. Now the cake that 13:56 we just baked I want to show the viewers 13:59 later on. Okay. How it came out, you know 14:02 the coconut pineapple cake, that's right. 14:05 We put coconut on it instead of the whip, 14:08 okay. Yes. But I want to show that the 14:10 view of that, you can do this with the same 14:13 cake, take the same cake and do different 14:15 recipes with it. So you can take the same 14:17 cake and frost it different ways, 14:18 basically what you have said. Exactly. 14:20 You can use the cream cheese frosting 14:21 that we used that we just made here or you 14:23 can use this, that we're doing here. Yes, 14:25 alright. Okay, That makes it. And also 14:26 you can bake it, like I said in low pans 14:29 like a pancake. That's right, that's right. Okay. 14:30 Oh yeah. So many varieties. Yes. 14:32 That makes it fun. Yeah. Okay. Make sure this, 14:35 make sure it comes out. Yeah. There we go. 14:43 We want to fly it everywhere. Okay. 14:46 And then all we're gonna do, that's just 14:48 the soy whipped, yes, yeah okay. We're just 14:50 gonna top it off with some berries, oh fun. 14:54 Your blueberries, and black berries and nice. 14:59 And then strawberries. Yeah. But you know 15:01 actually I'm not gonna put the strawberries 15:03 on the bottom, I'm gonna wait and put those on 15:05 the top. Okay. Boy, this looks like a good cake, 15:08 oh I hope it makes you hungry, wanna try 15:10 the recipe. And that's very nice. And we're 15:13 gonna put on next layer on. Okay 'cause 15:15 we made two of them. Yes, yeah. Pass me a 15:18 paper towel please. Yeah let me see. Here we go. 15:21 Wash my hands off a little bit. Okay. 15:23 There we go. Well, you're just gonna repeat 15:25 the same thing again. Okay. Make sure there's 15:29 flavor there. Good. Okay. Now just stand back Jill. 15:32 Yeah I will. Well you really don't wanna, 15:40 it's almost there. There we go, now it's 15:46 coming out some more. Well. Come on. 15:51 You know when you turn it bottom size up you 15:53 really don't know what to do. Yeah it does. 15:54 That's right. Okay I'll tell you what. 15:55 Do you wanna use this? Yeah let's just do this. 15:59 This comes spread it. Yeah there you go. 16:01 So normally you would wanna put a little bit 16:02 more on it. Exactly. Well viewers you get 16:05 the idea, okay. Yeah. Oh yeah. And then once 16:07 we finish topping the cake with the whipped 16:10 cream all over, yeah. And then top it off with 16:13 the rest of the berries. Oh fun. Okay, 16:16 would you put that back over there for me? 16:17 Oh yeah. And I am just gonna ahead and 16:19 put berries, more of our blueberries, right. 16:23 That's a good looking cake. 16:25 It looks professional. Yeah. 16:29 Now you tell me cooking's your favorite thing. 16:31 Cooking is my favorite thing. Yeah that's fun. 16:33 You know what I stay in a kitchen all day long. 16:36 Do you? Yeah, I love the kitchen. That's fun. 16:38 That's my favorite place in the house. 16:41 And, I'm sure your family likes that. 16:43 Oh most definitely, most definitely, that's right. 16:46 So Jill now we're just gonna put a couple of 16:48 the strawberries. How nice, okay. 16:53 Just top it off like that. Yeah. Just kind of cut 16:57 them in half, then basically 16:58 it's what you're doing. Yeah and we wanna 16:59 turn them up like that because we don't want 17:01 them bleeding on the, on the ice. Is that why 17:04 you're doing that. Yeah. Okay. Yeah, okay. 17:08 Wipe that one of half a little bit. 17:10 But I just wanna, you know the viewers to get 17:12 the general idea, absolutely. But normally 17:14 this cake is piled up, you know with more cream. 17:18 Yes. Okay. More cream. Yes. And so we just, 17:20 you know chill it for a couple of minutes really 17:23 until you get ready to serve, you know 17:24 the dessert, okay. Basically when you're 17:26 eating, you know the other food you wanna 17:29 keep this cake too. Yeah. Absolutely. 17:31 And so viewers I really hope you try 17:34 this cake and I hope you really enjoy it. 17:36 I think they will 'cause I wanna try it. I know 17:39 I'm gonna try it. Yeah. Now we're 17:41 making some meals for holiday time. 17:43 Okay. We are making a cheese ball. Cheese balls 17:45 out of soybeans. Now this is amazing 'cause 17:48 cheese balls, you do all the time but this is 17:50 pretty cool because we're doing it with the 17:51 soy beans. Let's read that recipe for a cheese ball. 17:55 For the soy sharp cheese you will need 17:58 1 1/4 c. cooked soybeans 18:01 1/4 c. raw sunflower seeds 1/4 c. tahini 18:05 1/4 c. nutritional yeast flakes 18:09 1 tsp. sea salt 3/4 c. cornstarch 18:14 1 1/4 c. water ½ pimiento 18:19 And the juice of 1 lemon 18:22 Well I like this because at a lot of holiday meals, 18:25 a lot of holiday times they use cheese balls. 18:27 Yes. All the time. So you know what, 18:30 only thing about these cheese balls is gonna be 18:31 made out of soy. Yeah. Okay. Alright 18:34 basically Jill what we do with this recipe, 18:36 it's a very simple recipe. Okay. I like that. 18:38 These are only dry soybeans and we soak them 18:41 overnight, okay, okay. And then once, 18:44 they're soaked over night. You wanna rinse 18:46 them off in some cold water. Okay, okay. 18:48 And then once they're dry you put them in a chop 18:50 of something, just chop them up. Alright. 18:52 And this is what we have here in a blender 18:53 already chopped up. Oh it's already done, 18:55 okay. And it saves you a lot of work; 18:56 it saves a lot of work. Yeah. Now do you 18:58 do this ahead of time too like you have all these 19:00 do aheads, yes. Do you actually soak 19:02 them and then grind them, grind them and then 19:05 you store them ground, exactly. Freeze them 19:07 and when you get ready to make the ball, 19:09 just I mean the cheese you just dump them 19:11 in the blender okay. Alright. But we're gonna 19:13 make a cheese ball out of this I mean I want to 19:16 show how to do the cheese and once it set 19:18 okay, yeah. Viewers, I want you use this recipe 19:21 to make a cheese ball or make just a cheese that 19:26 you want to use it for dips or whatever, okay. 19:28 Oh fun. Okay, very nice. But Jill we have 19:30 ground soybeans in there, we're gonna add 19:33 the water, okay. Okay. All the water, 19:37 all the water okay. Okay. And we're gonna 19:39 add the pimiento, there we go. Okay. 19:45 Use the spatula. That's the nutritional yeast 19:48 flakes, yes. And those that have to get it out. 19:51 Yeah. Sunflower seeds you can buy them 19:54 basically at your regular grocery store. 19:56 Oh okay, yeah. There's our salt, yeah. 20:00 Our fresh squeezed lemon juice, yes I like that. 20:03 Very nice. And tahini, tahini is you know 20:06 there tahini butter is the same as the 20:09 Sesame seed. It comes from the Sesame seed, 20:10 but only it's just ground. So we wanna make sure 20:14 we add it because it gives us that cheese flavor 20:16 taste. It does. It makes a big difference. Yes. 20:18 Yeah. Okay and once you have all that in 20:21 there we are gonna add the cornstarch, 20:23 okay, okay. So all that goes together. 20:28 Let's get it all out there. Now, for our friends 20:31 who are allergic to corn 'cause some people 20:33 are they could use arrowroot powder 20:35 or something, yes. Okay. Different things. 20:38 Okay, okay. Different as long as it's thickening. 20:40 Yes, that's what you'll know. Yes, exactly. 20:41 They're all ready. All ready. Gonna make a 20:44 little noise, yeah. Let me get that lid on good. 20:47 Yeah. Okay. We don't wanna be splashed, 20:49 that's right. Okay. 21:02 Okay, that looks good. That looks pretty good. 21:05 That looks good. Okay. Okay at this particular 21:08 point in time now I know the Vitamin you 21:10 you can leave it in there and cook it you know 21:13 but I like to cook it on top of this stove and 21:14 watch it thicken up. Okay. Oh yeah. And then, 21:18 once it thicken up okay, then I pour it back in 21:20 the blender to snooze it out and then you wanna 21:22 have a long plastic bowl, okay. 21:25 Put some plastic in the bottom of the container, 21:27 like saran-wrap or something. Yeah. And then 21:30 you wanna pull that in there and then shape it 21:32 okay. And let us see just put it in the 21:34 refrigerator and chill it. So it will be thick 21:36 but not super, super thick yet until it's 21:38 chilled. Yes. Okay. That's when you chill it. 21:41 That's when it becomes, it will set. 21:43 Yeah. And it would, then you can use it for 21:45 cheese balls or just slice it or whatever you 21:48 wanna do dips. Yeah. Now if you want to do 21:50 a dip with it, you just, take some of it and put 21:53 it in a microwave and just heat it up little bit 21:55 And it will thin it out, right back out. Okay, 21:57 okay. And so we want to show the viewers later 22:01 on the cheese balls and stuff like that, 22:04 the different cheese balls that you can make 22:05 for this. I'm really excited to see that. 22:06 To see what they look like. Now Jill, 22:08 one cheese ball I made with jalapeno, okay. 22:10 Okay that's kind of warm. That's kind of warm. 22:13 Okay but also for the holidays you can make 22:17 the red, one red jalapeno along with the dice 22:21 fresh, half of a fresh red bell pepper. 22:24 Give it that real pretty color and then you have 22:26 yellow, okay put in the pretty tray and serve 22:29 with crackers, fruit, whatever you prefer. 22:31 Yeah, that sounds really good. You have a, 22:33 it's a appetizer really, exactly yes. Very good. 22:36 So this is what we want to show our viewers 22:38 and the second one you know you take it 22:40 and roll it in walnuts, okay. You can do it with 22:44 pecans, once it's already chilled. Yes, now this 22:46 is actually one it's formed and, as the ball, 22:49 yes. Okay, okay. And we're just gonna roll it 22:51 in the nuts okay. And the it's that thick, 22:53 you can roll it without it falling apart. Yes. 22:54 exactly. This is really thick. It's some perfect 22:56 cheese. Okay. And not only that you wanna 22:58 use some serving gloves or you know some 23:01 type of gloves so you would make sure that 23:03 you keep your hands from the cheese bowl. 23:06 But at the same time you gonna keep it rolling 23:08 in the nut, okay. And people will really; 23:11 really think that you took forever to make this. 23:16 I think of that too. It seems like, it be a 23:18 lot of work. But not so, no, no, yeah. 23:20 It's actually so easy. I got to try that, 23:22 'cause you know I've never made a cheese ball. 23:24 Okay. Just because I always think it's a lot of 23:26 work and well I just do that and I don't really 23:28 have to do is. So this is good Ozella. Yes, 23:30 and look and your friends come over like 23:32 you've been working forever to put all this 23:34 together. And you're like that's right. So I really 23:41 hope that when you make this you will like 23:44 be like oh my goodness, this is so easy. 23:47 Yeah, oh yeah. Well, it is, all I did is take 23:50 that stuff dump it in the blender, 23:51 blend it and then you cook it on the stove, 23:53 exactly. And then you put it back in the blender 23:55 and then you put it in your dish and that's it. 23:57 Yes. And let it chill. It's too easy. Yeah. 24:00 That's right. Okay. Now if you did not 24:03 thicken it, if you had it like this could you 24:05 use this say in macaroni and cheese 24:07 or something. Yes, that's what I was gonna say 24:08 next. But you know what, you can also use 24:11 macaroni cheese and also you can pour it over 24:13 like baked potatoes and stuff like that. 24:14 Oh yeah. And broccoli, yes. Cheese and broccoli, 24:18 oh yeah. Okay, that's good, yeah. And even 24:21 broccoli casserole, so you can use this recipe 24:24 with any type of lasagna, yes. Oh yes. 24:26 Yeah that's right. So you know where there's 24:30 a need for cheese, that's right, this is your 24:31 cheese we use. Yeah, very nice. Well thank you 24:35 for coming and for sharing your talents 24:36 with our friends at home. We had a good time. 24:38 Thank you. oh yes. We always have a good time. 24:39 Yes, we does. That's right and it's so nice 24:43 because we have all these holiday recipe ideas, 24:45 I'm excited about that too. In just a moment 24:47 friends we will be back, we want to show you 24:49 all the final products, I can't wait to see that 24:51 cheese ball and those cakes but first we want 24:53 to recap the recipes for you and then give 24:55 you the address where you can contact us, 24:57 you can get a hold of Ozella for yourself. 25:01 We hope you have enjoyed cooking with 25:03 Ozella. Now let's take a moment to review 25:05 the dairy free desserts and cheese recipes. 25:09 For the Sour cream pineapple & coconut 25:11 cake you will need 25:13 1 1/4 c. white wheat pastry flour 25:17 1 1/4 c. all purpose flour 2 c. natural cane sugar 25:22 1 tbsp. baking powder 1 tsp. salt 25:26 2 tbsp. egg replacer 25:28 1 tbsp. dairy-free ice cream powder 25:32 1 can coconut milk 1/4 c. dairy-free sour cream 25:37 1 tbsp. pure coconut cream 2 tbsp. margarine 25:42 1 can crushed pineapple 25:44 1 tbsp. vanilla butter & nut flavoring 25:47 1 tbsp. pineapple flavoring 25:51 For the cream cheese frosting you will need 25:54 3 c. tofu cream cheese 1 pkg. silken tofu 25:59 ½ c. non-dairy ice cream powder 26:02 1½ tsp. vanilla butter & nut flavoring 26:06 1 c. natural cane sugar 26:09 1 tbsp. margarine 26:12 For the soy sharp cheese you will need 26:15 1 1/4 c. cooked soybeans 1/4 c. raw sunflower seeds 26:21 1/4 c. tahini 26:23 ½ c. nutritional yeast flakes 26:26 1 tsp. sea salt 3/4 c. cornstarch 1 1/4 c. water 26:32 ½ pimiento And the juice of 1 lemon 26:36 If you would like information on 26:37 how to contact Ozella, or if you would like to 26:41 receive today's recipes please write to 26:43 3ABN, PO Box 220, West Frankfort, Illinois, 62896 26:51 or you may call us at 1-800-752-3226. 26:57 Now let's take a look at our 26:58 finished recipes with Ozella. 27:02 Welcome back friends, we're here with our 27:03 delicious spread of party food aren't we? 27:05 Exactly. Let's look at our cakes. We started 27:08 with our cakes here. Okay. Sour cream 27:10 pineapple coconut cake was first, 27:12 with the cream cheese frosting, 27:13 with the cream cheese frosting. 27:14 And also the same frosting we made a 27:17 red velvet cake, that's right. And we added 27:19 the same frosting. That's right. And then 27:21 our cheese balls, oh that looks good. 27:24 I love that Ozella. Thank you. Isn't that cute. 27:27 That's the jalapeno one I was telling about, 27:29 that's right. And then we have a salad. 27:30 If you want a side of salad there, 27:31 yes side salad, and then another cheese ball. 27:34 Yes with the almonds, remember the one we talked 27:36 about with the nuts. That's right, oh it looks 27:38 delicious and then our drizzled carobs 27:41 on the strawberries. Thank you for coming and 27:44 for sharing your talent for our friends at home. 27:46 I'm so proud to be here. Yes. I know. 27:49 We're so excited 'cause I learned a lot of good 27:50 tips today. And we hope you did too. 27:52 We hope you enjoyed these recipes. 27:54 These desserts for your friends at home, 27:56 and for your family. Until we see you next time 27:58 may God bless you and keep you. |
Revised 2014-12-17