Participants: Jill Morikone (Host), Marie McCalla
Series Code: LCT
Program Code: LCT000107
|
00:01 Today, we are gonna do a whole bunch of desserts,
00:03 but they are not your normal type of dessert with 00:05 cake, ice cream or pie. Today, we are gonna make 00:07 desserts with a different twist and we are gonna 00:10 make some hermits. That sounds sweet, 00:13 why don't you stay with us and find out what they are. 00:47 Hello friends and welcome to another program of Lets 00:49 Cook Together. I am your host Jill Morikone 00:52 and we have an exciting program planned for you today, 00:55 all kinds desserts, I can't wait to figure 00:57 how to make them and especially 00:58 that Hermit dessert, we'll find out what 01:00 that is in a minute. First, I want to introduce 01:03 you to my special guest my friend with me here 01:05 in the studio her name is Marie McCalla. 01:07 Welcome Marie, we are so glad to have you here. 01:10 Nice to be here Jill and we are getting to know 01:12 each other quite well aren't we. 01:14 That's right. We always have a good time 01:15 when we're cooking in the kitchen. 01:16 Yes and after the program we get to dine together. 01:19 That's right, that's the best part, 01:21 we get to eat the food. So, we are really getting 01:23 to be well acquainted. That's right, 01:25 tell our friends at home if they haven't seen you 01:27 before in 3ABN just where you come from and stuff. 01:29 Yes, I live in Southern California, 01:32 okay, yes and I've lived there for many, many, 01:34 many years and I feel very fortunate to live 01:38 in a warm climate, absolutely, yeah, 01:42 so I love it, but I also love Illinois, 01:44 I think it's very beautiful here. 01:47 That's right, very beautiful, we love it, 01:49 even though its country, we love country 01:50 so it's really special. And again you have 01:51 the special dogwood trees that bloom, in the spring, 01:56 and it's very nice here. And you brought 01:58 your husband with you, Carl. Yes, Carl, came here with me. 02:01 He is such a nice man. He is my able assistant. 02:04 He's been doing dishes and working and doing 02:05 all kinds of stuff, so we're grateful. 02:07 He is just great, he is great, 02:08 yeah very supportive. That's right, 02:10 now we're doing desserts today. 02:12 Yes, we are, yes we are, 02:14 except with one exception we have something, 02:16 but it's a little different. Oh! Yeah, I am excited. 02:19 First, we are gonna make those hermit, guys. 02:21 Yes, we are and probably no one has ever heard 02:23 of hermits before. I was asking Marie. 02:25 Now, what is a hermit? A hermit is kind of a cookie 02:31 that you just drop from a spoon 02:32 and it kind of, okay. I got the idea when 02:35 I saw just kind of sitting there by itself, okay, 02:38 and I felt it looks like a little hermit. 02:39 Yeah okay. So, that's what I named it. 02:41 Yeah okay, let's go and read our hermit recipe here. 02:45 For the pumpkin hermits you need 02:48 3/4 cup margarine (non-hydrogenated) 02:51 3/4 cup raw brown sugar 2 cups pumpkin 02:55 2 teaspoons cornstarch 3 tablespoons molasses 03:00 2 cups unbleached flour 1 tablespoon baking powder 03:05 1 ½ teaspoon cinnamon ½ teaspoon nutmeg 03:10 ½ teaspoon baking soda ½ teaspoon salt 03:15 1 cup of chopped dates 1 cup of chopped pecans 03:20 I like this Marie because it's a different 03:23 type of dessert. It really is and 03:25 it's a very soft cookie almost like a cake. 03:28 Wow! almost like a cake and they're great 03:32 and whoever has eaten them has loved it. 03:35 That sounds good. So, we will start mixing. 03:37 Yeah, what we do Let's put the actually 03:40 these are so easy, we could just put 03:43 everything in. Oh! no special order 03:45 you just throw it in. No special order at all. 03:47 Okay. I usually try to put all the dry ingredients first. 03:51 Yes, and I agree, its good. But this really doesn't have 03:54 any liquid except the pumpkin acts as the liquid. 03:58 Oh! Fun, okay. So, I can tell 04:01 we're in Illinois, every time I try to scrape. 04:04 That cornstarch just gets stuck in there doesn't it. 04:07 I think we have a little humidity going on here. 04:10 Okay, there you go, and we'll do the margarine mix. 04:16 Now this margarine, do you look on the packages 04:19 this is non-hydrogenated. Exactly, yes, yes, okay, 04:22 yeah that is the only way to go here I'll use 04:25 my finger again. There you go, 04:28 you won't tell anybody. You washed your hands. 04:31 And you didn't say that so. I sure did. That's right. 04:36 Good. And the pumpkin actually is the 04:37 moisture in this. Yes. I love pumpkin. 04:41 Oh! I do too, that's why I like the holidays. 04:45 Yeah, that's right, I love pumpkin pie. Oh! Yes. 04:47 My husband Greg, pumpkin and apple 04:49 is his two favorite kind. And that's another story 04:52 on another program, I love the pumpkin 04:54 without the eggs and pumpkin pie 04:56 without the eyes. Yes, and you put cornstarch 04:59 in place or something else. Actually no. 05:01 You gotta to give us a little hint. 05:03 Well, it's a same product. Okay. 05:07 And it holds up very well. Nice and you use that 05:11 in place of it then. Right, and it's more 05:13 like a chiffon. Oh! That sounds good. 05:16 You know, if you, back in the old days 05:17 before we knew how bad eggs were for you 05:19 and we would eat that pumpkin pie 05:21 with all those eggs, you kind of get indigestion, 05:24 it was so heavy and rich. So this isn't quite as heavy, 05:27 that's a good, that's a good alternative. 05:29 Oh! No, it's very, very light, yeah, it's good, 05:31 okay and then the dates, which also keep it moist. 05:35 Now we are not chopping them, they are pretty big there, 05:37 is that the point. Actually. Yeah, 05:39 because you want to bite into a nice chunk of date. 05:44 Okay, okay. And, so you can see 05:46 that they are really. Oh! Yeah! 05:48 You want to get a good bite when you bite the cookie. 05:50 Oh! Yeah, that sounds good. 05:54 And then the nuts, the nuts, was this walnuts or 05:57 These are pecans okay. I think pecans 06:00 compliment this recipe. I agree. 06:03 More than walnuts so. Absolutely. 06:08 I think pecans works real well with pumpkin. 06:11 And now we'll give it some flour. 06:13 Do you need this or not? Oh! Yes, I do and this 06:15 is the maple, oh! Okay, that sounds good, 06:19 you know, what did we bring here. 06:21 Maybe we have molasses in there. 06:24 This is molasses. Oh! Okay. This is molasses, 06:28 yes I knew it was too dark for maple syrup. 06:31 Yeah, it is kind of thick for that too. 06:33 Yeah, this is molasses and that gives it, 06:35 a pumpkin with molasses is a unique flavor. 06:39 That's pretty good. I like that and that 06:42 gives it just a little bit more liquidity in here. 06:45 Yeah, it's good. And then we will just start 06:47 putting in some of the flour, I recommend that you half. 06:50 Okay. And then half, 06:52 I think that works out better because you don't want 06:54 to end up wearing it Yes, okay. 06:57 And a lot of times flour can get away from you. 06:58 Yeah and so I think we have more control, 07:03 if we just do have. Absolutely little bit 07:08 by little bit. So it doesn't go flying 07:10 all over the place. Yeah, that's good. 07:12 Oh! It smells good, do you know that Marie. 07:14 And you notice what's missing again, 07:17 what's missing here? I don't know what's missing? 07:20 No eggs. Yeah, that's right, 07:22 we don't need anything and we put in some cornstarch 07:25 in place of that. We sure did. 07:27 And now we can just put the rest of the flour. 07:34 Okay, I think I'm having a messy day today. 07:36 It's okay, you know, I think it's nice to get 07:38 into the kitchen and just have a good time 07:39 and make a mess and throw stuff around and that's okay. 07:42 Aren't we glad, we live in the age 07:43 of dishwasher, yes, that's right we can make 07:49 all the mess and say oh! Well. 07:51 Makes it easier just wipe up that counter and throw them 07:54 in the dishwasher and you are okay. 07:55 So, just mix it all really well, very nice and, 08:02 so, it is pretty thick, I can see that. 08:03 Yeah, and you know there is no egg 08:06 or anything and they bake it to a very soft 08:10 consistency. Nice, nice, 08:12 you'd want to spray your pan, so it doesn't stick to it. 08:15 Right, that's what I do, actually what I do 08:18 is I take a cookie sheet, okay, and put a piece 08:23 of tin foil. Oh! That's too long. 08:25 And then just spray it with a little bit of Pam. 08:27 That's good. And that way you know, 08:31 they come out really, really well. 08:34 Oh! Yeah, yeah, that's right. 08:36 And you want to be aware that your oven 08:38 doesn't bake too hot from the bottom. Okay. 08:39 Otherwise, you're gonna burn on bottom. 08:42 Yeah. What temperature 08:43 we put them in. We are doing these 08:45 at I think they're 375, 375 for about 12 minutes, 08:51 12 minutes. Okay, now we 08:53 are gonna pretend this not a cookie sheet, 08:54 just to show you. Right. And we are just 08:56 going to make them, you make them a nice size 08:58 like that, so when you bite in, 09:00 you are going to have that nice big date sitting 09:03 right there on the top. I can see that. 09:04 Isn't that fun. That's our little hermit. 09:07 That's right. It's all by himself. Yeah. 09:10 But we want you to invite a friend or somebody 09:12 to share your hermits with you. 09:14 Absolutely. So you don't have to eat 09:16 by yourself, let's, we are gonna to read 09:18 our next dessert recipe here. 09:19 For the Maple Nut Balls you need 09:22 3/4 cup chopped hazelnuts 1 cup of margarine 09:26 non-hydrogenated variety ½ cup of raw brown sugar 09:30 1/4 cup of maple syrup 1 ½ teaspoon maple extract 09:35 1 ½ cup of oatmeal 1 cup of unbleached flour 09:42 Well, this is fun Marie because I like stuff 09:43 with maple. If you like maple 09:46 you will love this, you know when I was a child 09:49 when we still used to eat ice cream, 09:51 mother would make maple walnut ice cream 09:54 and I could still taste the maple 09:57 and these cookies are very overwhelmingly 10:01 maple and they are so simple and so, kids will love these. 10:06 So anybody can feel like they can make them 10:08 and you can get your kids with you cooking. 10:11 You know, in fact, you could involve 10:13 your children they would love to do this 10:14 because you role them into balls 10:16 and so you could have your kids, 10:18 it could be a family product. 10:19 That's right. Let's go. I like family product. 10:22 So, let's get started. Okay. 10:23 Okay, we will start with the Margarine 10:27 alright, and it's nice and soft, you want it soft. 10:30 Yeah that's good. You can't work with, you know, 10:33 hard if it is real hard, you doesn't work to, 10:35 and this is the pure maple syrup 10:37 not that imitation kind that you get on the shelf. 10:41 Yeah that's nice. And then maple extract 10:48 they have a really good maple flavor. 10:51 Yeah, very nice. And the raw sugar. Yeah. 10:56 now where can our friends find this raw sugar, 10:58 I notice you will use a lot of raw sugar. 10:59 You know, you could buy it at any supermarket 11:03 actually I got mine at Wal-Mart. Okay. 11:06 So, any grocery store would be okay. 11:08 Any grocery store it's, it's all over 11:10 and it is just labeled raw sugar. 11:12 It's in a box and it says raw sugar, it's in a box. 11:15 Okay good, good. Well that helps to figure out 11:18 what we are supposed to do 11:19 Exactly, yeh, yeh, you can get it anywhere, 11:21 okay, you don't need to go to a special store, okay 11:24 and this is rolled oats, which is so healthy for 11:28 you high in fiber, heart smart. 11:30 Oh! Yeah. And so, these are really 11:32 great cookies and again the eggs are missing, 11:35 yeah, don't need those eggs. 11:37 And are we using cornstarch in place of it 11:39 or we are not using it. Don't even need cornstarch. 11:41 Oh! that's good. Yeah, 11:43 yeah, so the oatmeal actually holds these together. 11:47 Yeah. And then we are going to put the nuts in 11:51 and what we are going to do is just save out 11:54 a few nuts. 11:56 Oh! okay we have to roll it. 11:57 To roll the balls in 11:59 Oh! that sounds fun, I like that. Yeah. 12:01 just, just just a little bit and if you are making 12:03 you know larger recipe just for demonstration 12:06 we will just save out a little bit to roll again, good. 12:08 Oh! yeah and that's perfect, that mean real cute 12:12 roll them and have the nuts on the outside and like that. 12:15 They are so tasty and again, you know, 12:19 if you have an oven that 12:20 cooks more from the bottom. Okay, 12:23 Be careful that you don't, 12:24 they don't burn from the bottom. 12:26 Now if you have been, I mean like cooks 12:27 from the bottom, is there anything you can do, 12:29 of course, you can get a new oven, 12:30 but besides that is there anything 12:33 to counteract that or not. Well, you could 12:35 may be put them in a double cookie sheet 12:38 and of course keep them a little higher elevated 12:41 on a higher rack, okay, yeah 12:44 a double cookie sheet should work. Okay, 12:46 go on, go on, alright and that's just the flavor there. 12:51 that's just our flavor and when we start 12:54 making the cookie balls, we just get in 12:57 here with our hands. Oh! Yeah. 13:00 If I am going to do it right now, it sounds good, 13:02 and they mold really nicely 13:03 because, nice, we have all that soft margins. 13:05 That's right, here we go. So, we are going to get our 13:08 hands a little dirty here, 13:09 yeah, at least out here. That's right. 13:10 Oh! Yeah, you don't have to. 13:11 All I wanted to, I want to make a ball. 13:12 See if I can able to do. Okay, 13:14 you make a ball, but oh! they are so delicious, 13:18 I wish that the viewers could smell this 13:21 I know, you just have to try for yourself. 13:23 Yeah, I trust they will, they will love this, 13:26 this should be a really nice recipe 13:29 at the holiday time. Good. Yeah. 13:31 So, you make them kind of a nice size 13:34 not really small. I will see if I can 13:37 make one or two. 13:38 About like that, oh! yeah, 13:42 then we can just roll it, in this fun 13:44 I think kids would love to do this. 13:50 Oh! Isn't that cute, I'm not a kid, 13:52 but I love to do this. 13:53 I think we are all kids. All kids are hard, right 13:56 Yeah, and then you can even kind of you know reshape it. 14:00 Isn't that nice mines kind smaller. 14:01 And they are soft, 14:03 yeah, yeah, and I had it just 14:06 they are good in your mouth. 14:08 That's right, oh! Man, so at what temperature 14:10 do we bake them out. 14:11 We bake them slowly at 350 for about 15 minutes. 14:15 Okay and then they are done, ready to eat, right 14:17 If you make small balls you can have a couple. 14:19 That's right, you could have two, 14:22 I would recommend more than two. 14:24 There you go, let's go to our next recipe here, 14:27 we are going to be making the potato twist. 14:30 For that you need 6 medium sweet potatoes 14:33 1 medium russet potato ½ cup 14:37 plus 2 tablespoons maple syrup 14:39 2 teaspoon lemon juice 1 ½ teaspoon salt 14:44 1/4 teaspoon nutmeg 1/3 cup raw brown sugar 14:49 1/3 cup melted margarine the non-hydrogenated variety 14:54 1 cup soy creamer, 1 1/4 cup finely chopped pecans 15:02 Now why do you call this Marie, a potato twist. 15:04 Well, you know normally you have 15:06 either russet potatoes or you might have 15:09 have the yams or sweet potatoes, 15:10 but today we are going to do a new twist and mix. 15:14 That's fun I like that You know, yeah, 15:16 you can't really taste the russet, 15:19 but you can tell there is a different consistency. 15:22 Yeah that's right. And that way you have, you know 15:25 both potatoes, yeah 15:27 it's just different I think I have told you 15:29 on previous programs that I always like 15:31 to create new recipes. 15:34 Yes, yes. And so you know 15:36 when you are tired of pasta, you are tired of rice, 15:39 you are tired of potatoes, let's try something new. 15:43 That's right, absolutely. So, this makes it very nice entrée. 15:46 Oh! Cool, Okay. You know, it is a little sweet. 15:49 And it is sweet because we are putting some 15:50 maple right, right. 15:51 Yeah yeah. Oh! That's fine, 15:54 okay. Let's see what we do. 15:55 What I have done here Jill I have pre-cubed 16:00 and cooked the potatoes. 16:01 You steam them. Steam them until they are soft. 16:04 Okay. And also the russets. 16:06 Okay. And there is no problem 16:08 you can just mash them together. 16:09 Okay good.So, you are just mash them up 16:14 and actually if you wanted it 16:18 to some people like to use a whip 16:20 Okay. You know and if that works better for you. 16:23 You can use an electric mixer too or something. 16:26 You can use an electric mixer, 16:27 this is probably isn't the masher of choice, 16:32 yeah, but we will make it work, that's what we need, 16:37 that's right, we will just make it work, 16:38 but anyway that's how we have to work with, 16:41 yeah, but our viewers will certainly get the contempt. 16:44 Oh! Yeh, absolutely, of what we are doing here. 16:47 And this gonna turn it mostly orange, 16:49 then since you have more orange than the white. 16:51 Because we have more orange than white, 16:53 so it's quite pretty, Oh! yeah, it's almost rainbow, 16:56 like you know, it's very pretty, 16:58 I like it, yeh and I like sweet potatoes 17:02 because they are a kind of sweet too 17:03 we get the really good once. 17:05 Oh! I love them and they are so high in fiber 17:07 and vitamin C and A, that yellow color, 17:11 yeah, very nice, so you know had a healthy meal. 17:15 Oh! Yeah. And you know you can kind a go 17:18 the pasta rice potatoes, pasta rice potatoes, 17:21 so now get sick, a fourth alternative you know. 17:25 That's right. You can use something else. 17:28 The potato twist. So, we have 17:30 we have that and then you can mash 17:33 in the soy creamer, which is more like a cream. 17:41 Okay, so it is much thicker than soy, 17:43 much thicker than soy milk. Absolutely. 17:46 And the margarine and normally 17:50 if you were doing these at home, 17:52 you would be doing this when the potatoes are hot. 17:55 It would mash better. So they would mash better 17:59 and everything would melt better. 18:00 So, it will not make really big difference 18:01 I can see that, yeh, 18:02 but you at least get the kind of the idea 18:05 how it supposed to go. 18:07 We would just demonstrate it 18:08 how this should go, yes 18:09 and if you think you have the two mash 18:12 just give it a minute because they are very starchy 18:16 oh! yeah, and so they soak it up 18:18 and plus you want them just a little soft 18:22 you want them more on the whip side. That's right. 18:26 Like make mashed potatoes, you can keep add, 18:28 add and add take the liquid and 18:30 then they still seem to firm up, don't they, yeh. 18:33 I can smell it, very nice. 18:36 And now we are going to add a little bit 18:37 of lemon juice, okay. 18:40 Just a little bit of tardiness there and the maple syrup. 18:43 Oh! Yeah, that's good, 18:45 I'm all waiting for that, 18:48 and raw sugar just a little pinch of salt, okay 18:52 and I am forgetting if this is nutmeg or cinnamon. 18:57 Cinnamon. Okay, 18:58 but it was on the recipe so you are not sure, 19:00 just look at the recipe. 19:01 It's probably cinnamon, okay, 19:05 I like that we wouldn't put the nutmeg, 19:07 yeah, and then if you don't mind just take that 19:12 spoon very nice and then the last surprise, 19:16 yes, is we put nuts in here, 19:19 so you are also getting your protein. 19:21 You get them on a crunch. On a crunch nice texture. 19:25 That's right because everything is nice and smooth 19:28 and mash and then boom we get some nuts in there. 19:30 And again what a dish to serve at the holiday 19:33 Oh! Yeah, that's right 19:34 long side of your Cranbury's. 19:35 Oh! Yeah, now we put this in the oven and bake it, 19:38 no, no it's ready to take like this. 19:41 Good, it is just ready to serve, 19:44 ready to serve and very, very delicious. 19:47 That's right, now we are gonna go to our last recipe. 19:50 Our special rolls but we have a little twist in them too, 19:53 so let's read that 19:55 For the brown rice rolls 19:57 You need 6 to 7 cups unbleached flour 19:59 ½ cup cornmeal ½ ounce of dry yeast 20:03 ½ teaspoon salt 1/4 teaspoon baking soda 20:07 2 cups warm water ½ cup maple syrup 20:11 1/4 cup margarine the non-hydrogenated variety 20:16 2 cups cooked brown rice 20:20 Well, I like this recipe I think this is really fun 20:22 Marie because we are putting brown rice in rolls. 20:25 Isn't that interesting, it is. 20:27 You know if you can't get your children to eat 20:29 brown rice or your family, yeah 20:32 this is a great way to eat it, absolutely, 20:35 it is high in fiber you know 20:37 and it is just something different 20:39 and they are very nutty tasting almost 20:43 Yeah, absolutely, okay 20:45 let's put our stuff in the bowl here. 20:47 Yeah, so we have the flour 20:50 and the yeast which interestingly enough 20:53 you put it in drought and the salt, 20:57 baking soda, good, little bit of sugar, 21:04 so they have a little bit of sweetness to them, 21:05 Yeah, and some maple syrup again, oh! Yeah. 21:11 I think I like maple syrup 21:12 Yeah, me too, you and me get along with that one 21:15 and little bit of margarine instead of using oil. 21:20 Oh! Yes, Okay. This makes them 21:22 really soft,I bet it really does, they really does. 21:26 So, you don't have to bubble your yeast, 21:28 no it bubbles after when you add the warm water. 21:32 Does that make sense because you know 21:34 some recipes that are supposed to bubble 21:35 they use steam warm water, exactly, 21:37 exactly, and this way you know it all 21:42 works at the same time. Okay. 21:43 Now, we are only doing half of the recipe here 21:47 for you know to demonstrate okay, 21:51 but the recipe calls for 6 to 7 cups of flour, okay 21:57 and you know you are never sure 22:02 just how soft or how firm, so you always want to keep 22:06 a little extra water and a little extra bench flour 22:09 just on the side so that it won't be sticky, absolutely, 22:12 and then at the very end you put in your brown rice, 22:15 cool, and you mix it in, 22:17 good and this is just a surprising roll. 22:22 Yeah you know I never want to put the rice 22:24 in that, this is a good idea. 22:26 God inspired you with that, 22:27 well I think so it's just a wonderful recipe 22:31 now this is just a little softer 22:33 than I would like it, 22:34 but we finished all the flour, okay, 22:36 but you know if you are at home 22:38 you just reach for your little dish of flour, okay, 22:40 and what you do is your work this 22:42 with a little extra flour, okay 22:45 and then you just make it 22:46 you are actually let it rise for an hour, okay 22:49 and then you punch it down, okay, 22:51 you can make a little bun, 22:54 yeah and let it rise for 30 minutes 22:58 and then bake it off. Okay. 22:59 So, we have our little pan here, 23:01 but it's a little too moist, I think, 23:03 little softer, so hard to form, 23:06 we kind a make it like a roll like that, kind a like that. 23:09 And you will be able to roll it, 23:11 you will be able to roll it, 23:12 yes, yes, we kind of yeah, 23:14 have it little more flour. 23:17 Okay, so if you had enough then you 23:18 roll it and stick it in that, 23:19 now what temperature you bake it yet again. 23:21 We bake it, this is at, 23:24 I think it is 400, but you can also 23:26 make little miniature lobes, oh! fine 23:29 and that's so nice because you know 23:31 an individual for like two people for dinner. 23:34 Yes, yeah so you can do that. Okay and how long would it 23:37 be baked with the rolls here. 23:39 The rolls I think there are 15 minutes, 23:41 okay, 12 to 15 minutes. 23:43 And if you put it in the pan. 23:45 Well, if you do it just a individual pan 23:47 probably about 20, 20 minutes, 23:49 okay, when it just starts getting golden. 23:51 Yeah that's nice and has risen. 23:54 Yeah, that's sounds so good, yeh fresh out of the oven. 23:57 They are hmmmmm, hmmmmm. 23:59 Yeah that's right, that's very good, 24:01 so I am just to be cap here 24:03 once you let it rise for half an hour in the bowl 24:06 then you punch it down, no one hour, 24:08 one hour in the bowl then you punch it down 24:09 then you form into the rolls 24:10 and then how long it will rise. 24:11 About 30 minutes, 30 minutes okay 24:13 and then you make it, thank you again, fun today. 24:16 Oh! we shared it. Yes that's right 24:18 And just a moment we will be back 24:19 to show you all the finished products 24:21 and the things we made here today, 24:22 but first we want to recap those recipes, 24:24 so grab your pen and paper if you didn't get them down 24:27 you can copy down again, we would be right back. 24:30 We hope you have enjoyed cooking with Marie. 24:32 Now let's take a moment to review 24:34 her sweet treats with a twist. 24:36 For the pumpkin hermits you will need 24:39 3/4 cup of margarine 3/4 cup raw brown sugar 24:44 2 cups of pumpkin 2 teaspoons cornstarch 24:48 3 tablespoons molasses 2 cups of unbleached flour 24:54 1 tablespoon of baking powder 1 ½ teaspoon cinnamon 25:00 ½ teaspoon nutmeg ½ teaspoon baking soda 25:05 ½ teaspoon salt 1 cup chopped dates 25:09 1 cup chopped pecans 25:11 For the Maplenut Balls you will need 25:15 3/4 cup Chopped hazelnuts 1 cup margarine 25:20 ½ cup raw brown sugar 1/4 cup of maple syrup 25:26 1 ½ cup of oatmeal 1 cup of flour 25:31 For the Potato twist You will need 25:34 6 medium sweet potatoes 1 medium russet potato 25:38 ½ cup plus 2 tablespoons of maple syrup 25:43 2 teaspoon lemon juice 1 ½ teaspoons of salt 25:48 1/4 teaspoon nutmeg 1/3 cup raw brown sugar 25:54 1/3 cup melted margarine 1 cup soy creamer 25:59 1 1/4 cup pecans, finely chopped 26:04 For our Brown rice rolls You will need 26:07 6 to 7 cups of unbleached flour 26:11 ½ cup of cornmeal ½ ounce dry yeast 26:16 ½ teaspoon salt 1/4 teaspoon baking soda 26:21 2 cups of warm water ½ cup maple syrup 26:27 1/4 cup margarine and 2 cups cooked brown rice 26:32 If you would like information on how to contact Marie 26:36 or if you would like to receive today's recipes, 26:40 please write to 3ABN, PO Box 220, 26:44 West Frankfort, IL 62896 26:48 or you can call us at (1800) 752-3226 26:53 Now let's take a look at our finished recipes with Marie 27:00 Welcome back friends, we are here with our 27:02 delicious desserts with a twist, 27:04 yes, that's right, let's look at what we made 27:08 3 desserts minus one That's right 27:09 or should say four. Our sweet potato twist, 27:15 oh! they are good. that's right. 27:17 And then the hermits and that the hermits, 27:19 they found each other now, they are friends 27:23 they are friends now with a wonderful chunks of dates 27:25 and then the Maplenut Balls 27:29 which are really really good, 27:31 I can't wait to try that 27:32 and the wonderfully light and fluffy brown rice rolls. 27:38 I like that yeh, thank you for coming. 27:41 Oh! Thank you for having me. 27:43 Sharing your talents with our friends at home. 27:45 I will miss you, I will be back 27:47 That's right. We had a good time. 27:49 Well, we hope had as much fun as we had 27:51 cooking here in the kitchen for you we hope 27:52 you enjoy these recipes that you make these 27:54 sweet desserts with a twist for your family and 27:56 friends and we will see you next time 27:57 on Lets Cook Together. |
Revised 2014-12-17