Participants: Jill Morikone (Host), Marlene McKinney
Series Code: LCT
Program Code: LCT00119A
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00:01 Have you ever wanted to travel, but you didn't
00:02 quite have the money you needed to make the 00:04 trip. Today we're going to sample some 00:06 delicious cuisine from a beautiful island in the 00:10 Caribbean. So, stay with us. 00:43 Hello friends and welcome to another program 00:44 of Let's Cook Together. I am your host Jill 00:47 Morikone and we have an exciting program 00:49 planned for you today from that beautiful 00:52 island in the Caribbean, and we will hear 00:54 about that in just moment. First I want to 00:56 introduce you to my special guest. Her name 00:58 is Marlene McKinney, and she comes to us 01:01 from Upstate New York. Welcome Marlene, 01:03 we're so glad to have you here with us. 01:05 Oh! I am happy to be here, 3ABN is my 01:07 favorite channel and I would get to come here, 01:09 this is like a dream come true. Yes 01:11 Honestly it is. Well, Praise God! 01:13 We are just so happy to have you here. 01:16 You know Marlene is a good cook. 01:19 Your food is good, I mean we enjoy it, we've 01:20 been enjoying her food here. Her food is good 01:23 and she is a nutritionist, and sharing good tips 01:25 with us. So I'm real excited about the program 01:27 today. Thank you. 01:28 What island are we going to? 01:30 You are going to Nassau, Bahamas. Okay. 01:33 Have you been there. I have never been. 01:35 We are going to take you there. 01:37 That's right, I want to go. 01:38 What are you waiting on? 3ABN needs to give 01:40 you a trip down there. That's right. 01:42 I will work on that. Okay. 01:44 I will get to my people and my people get to 01:46 your people. That sounds good. 01:48 Yes, we got to work on that. 01:49 Tell me about your ministry, first of all 01:51 before we cook this Bahamian food. 01:53 Well, I am McKinney's oven, and we started 01:55 in the Bahamas about eight years ago with our 01:58 cooking schools and seminars and doing 02:01 preaching engagements, what ever it takes you 02:03 know just to get the message out there and 02:06 now we are in New York, and we travel still 02:08 wherever the Lord carries us. Amen. I am very 02:11 open to his leading and wherever he takes me 02:14 I go. Yes. And so we try to do our cooking 02:17 schools, because you know the Bible says that 02:19 we should feed the people you know where 02:20 ever Jesus met with his disciples, whenever he 02:24 met with the people, he was always concerned 02:26 about feeding the people. That's right. He says 02:28 taste and see that the Lord is good. 02:29 Amen. I love that Bible verse. 02:32 You know we want to taste the food, you 02:34 know the thing is we go, you can preach, 02:35 you can teach, but people still want to know 02:37 how does the food taste. That's right. 02:39 So if you can win them by way of the taste of 02:41 the food, then I think you have them for a life 02:44 time. And to me to think too Marlene is if you 02:46 have a clear mind you are able to hear Jesus 02:48 voice speaking to you. That's the whole point. 02:50 That's the whole point. That's the whole point. 02:52 You want to be able to hear he is speaking. 02:54 Amen. And how the, you know the Holy 02:55 Spirit speaking to us. And to know where he is 02:59 leading. That's right. That's right. Otherwise 03:00 we are just driftwood and we don't want to be 03:04 drifting, wavering. That's right. We want to 03:07 know and be certain it's voice that we're 03:10 hearing. That's right. 03:12 And no one else's. So that's my ministry, that's 03:14 what we do. One of my favorite quotes from 03:16 Spirit of Prophecy Counsels on Diet and 03:18 Foods Page 20 says "of all temporal positions, 03:23 health is the most precious." Oh! Amen. 03:28 Wealth, learning and honor are dearly 03:31 purchased at the loss of health. And you know 03:33 what folks none of them can secure your 03:36 happiness when health is lacking. That's right. 03:39 I know so many people Jill. Honestly I do and 03:41 tears can come to my eyes just sharing. 03:44 Yes. All the people I've come in contact with 03:46 over the years who have been so sick, and you 03:49 know they say wow how can I get better. 03:53 Marlene, I took my health for granted, I took 03:56 two jobs, I worked morning and went to 03:57 school in the evenings, I burnt myself out, 04:00 and if I have to do it all over again, I would 04:02 never do it that way. And so I take this 04:04 opportunity to speak to the people. Let them 04:07 know you need to take your health seriously. 04:10 Amen. Don't take it for granted. Health comes 04:13 by choice, not by chance. So if you can just 04:17 take a moment, ask the Lord to lead you, 04:21 ask him to show you where he would want 04:23 you to go, and these are simple recipes, simple 04:26 tips we have been sharing and I hope that you 04:29 just embrace them. Amen. And you know 04:32 share them with your family, share them with 04:33 your friends, and just enjoy them too of 04:35 course, enjoy them. So we are kitchen wise 04:41 and it is easy, it's Bahamian, 04:43 its native to me. I love that. 04:47 So we carried our recipes with us to New 04:49 York of course. We don't leave them in the Bahamas. 04:51 That's right. Okay, and now they're going over 04:53 the world, so you can enjoy these recipes at 04:55 home too. Let's read our first recipe here. 04:59 For the Baked Peas and Rice you need two 05:01 cups brown rice; three quarter of a medium 05:04 onion, chopped; one half cup green pepper, 05:07 chopped; one stalk celery, chopped; 05:11 two teaspoons tomato paste; two tablespoons 05:14 tomato sauce; one teaspoon salt; 05:18 two teaspoons chicken style seasoning; 05:21 two teaspoons thyme leaves; four cups water; 05:25 three quarter cup kidney beans or any peas, 05:28 and one tablespoon olive oil. 05:33 That looks awesome. And simple. 05:35 Yes. And this tradition to all. 05:38 Yes, the only difference for me anyway is that 05:41 I would prefer to have pigeon peas. Okay. 05:44 And I could not find them here. In Thompsonville 05:47 I couldn't find them, but if you are in 05:51 home you can find them you know use the 05:54 pigeon peas in place of the kidney beans, 05:55 it's your choice. If kidney beans are good, 05:58 they are beautiful anyhow. They are, 05:59 they're pretty. They're so pretty. But the 06:02 pigeon peas would be my favorite. Yes. Okay, 06:06 usually we cook it on top of the stove, but I 06:08 am trying to teach moms and dads and 06:10 whoever, how they can just utilize their time 06:13 wisely, and to use our times. 06:15 We are busy. Yes, we are busy, 06:16 we are working. Some of us too working too 06:18 hard. So you can just pop everything into the 06:21 oven. Perfect. 06:23 You know, I think we can put peas and rice in 06:24 the oven, or beans and rice in the oven, 06:26 or we don't call it rice and peas. In Jamaica 06:28 they call it rice and peas; we call it peas and 06:31 rice. Okay. 06:33 'Cause we want it to be equal. We want as 06:35 many beans as rice, that's what I think that's 06:37 the idea. Okay. 06:39 So, it's easy. Good. You know and we love it. 06:43 Good. We got a big pan here. 06:45 Yes. Well, lets use the water first. Let me tell 06:47 you what you're gonna do with your water. 06:50 Slide that over. Alright. 06:51 So we're gonna let Joe get all messy. 06:53 That's right. I gotta work again huh. She wants 06:55 me to work. I will help you. 06:57 You want this here. We are going to put all 06:58 of our liquids together. Okay. We put our oil, 07:03 we have our tomato sauce. Good. And the 07:05 only reason I am putting it is because the 07:07 tomato paste sometimes even so you may have 07:09 to pour a little of that in there. You know what 07:10 why don't you pour some of your water in 07:12 there, then utilize just a little of the water left 07:14 into your dish. Yeah. Let's put the salt in there 07:19 first. Okay. Hold on. Okay, if I were 07:24 suspended in space. Alright, now you can pour 07:27 most of it in. Okay. 07:28 Now we added the salt and the chicken seasoning. 07:30 Yes, salt and chicken style oil and water, 07:33 and you can reserve a little of it so we can 07:34 dissolve our tomato paste because the tomato 07:36 paste is a little thicker, that's good, but what 07:38 happens is you don't want pieces of tomato 07:40 paste in your pigeon rice, you want it to be all 07:42 dissolved. That doesn't sound too good. 07:43 No, at all. I can use the wisk. You can use the 07:46 wisk. Yes. Oh! Yeah. 07:51 That's much better. Yes. And of course we are 07:54 using brown rice, you can use wild rice, it's all 07:57 your choice, but we don't want white rice. 08:00 Yes. Okay. We use Basmati or not. 08:03 Yes, that's good, that's good too, very tasty, 08:08 and very healthy for us. Okay. 08:12 Okay. So we pour that in there. All right. 08:18 Good, beautiful, now you can dump your rice, 08:20 what ever think we can cook. I know. Isn't that 08:22 awesome? I like that. You put your beans. 08:25 Kidney beans. And you know the water 08:27 from the beans I am using the water. 08:29 I saw that. And the water, 08:30 you see that all adds up, I should mention that. 08:33 The water from the bean, this is the tomato 08:38 sauce, the tomato paste and the oil, 08:40 it makes up that four cups of water. 08:42 Okay. So we should be careful 08:44 to add in all of the liquids together. So that 08:46 you don't have more than sufficient, you don't 08:48 want more than. Right, that makes sense. 08:50 Otherwise it becomes a little soggy, just a 08:53 little, you don't call it soggy in the Bahamas, 08:55 you call it friendly. Oh friendly. 08:57 Yes, friendly, because it sticks together. 08:58 Friend. Friend. Friend, like we're friends, 09:02 the rice gets friendly, they're sticky, 09:07 they're sticky you know it, but they don't taste 09:09 so bad, it's just that it's too sticky. You want 09:12 the friends to be close, you don't want them to 09:13 be too close, hello, alright so. And that's the 09:17 idea. And then where is my foil, I guess we 09:20 left it in the kitchen, but the idea is and that 09:23 looks good, that looks really good. 09:26 It does. And then we cover with 09:27 foil or you put it the casserole dish preferable, 09:31 because I don't like to use the foil, that's not 09:32 my preference, but you cover it nice and tight. 09:35 Yes. And you are going to bake it for two 09:37 hours. For two hours, good. That's two hours, 09:40 once it's finished you fluff, serve and that's it. 09:43 I am sure, I am positive your family is going 09:46 to enjoy it, because my family does. 09:50 And you will never know that its baked, 09:51 it comes out just as fluffy as though you 09:53 baked it on the top of the stove. 09:56 We did at 350. 350 degrees. 09:58 Okay, the magic number. You know this is a 10:01 complete meal, you know that right. 10:02 You know people this is a, 'cause its bean and 10:05 rice, it's "legumes the grain." That's right. 10:07 Now how many of us will actually just eat 10:10 rice and peas with a salad. 10:12 Right. I don't know. In the Bahamas, 10:14 but they will tell me girl, that is not a meal. 10:18 Oh, this isn't a meal. Oh no. But it is, 10:21 it's a complete, it's a complete, you 10:23 understand it's a complete dish because we 10:24 have beans and we have rice. Right. 10:26 And because of the combination of the 10:27 legumes and the grain, it becomes a complete 10:30 protein, it becomes a complete, it's a meal 10:33 with a salad. Right, with the salad. 10:34 Put some vegetables if you choose to stir fry 10:36 whatever. Use some bread too, 10:37 or we don't need that. You don't even need the 10:38 bread, I mean of course you can, but you don't 10:42 have to have it for your complete meal. 10:43 But people think that they have to have meat, 10:45 so you know may be we need to talk about 10:48 some meat I don't know. It's up to you. Yeah. 10:51 Do you think we should give them some meat? 10:53 No. Yes we can, this is in place with that and 10:58 God puts the nutrients in those beans and in 11:02 every vegetables and everything that we are 11:04 eating, that we need in our body. 11:07 Beans are great, lowers the cholesterol, 11:11 you know and we just can't go wrong. 11:14 There are, some of the antioxidants found in 11:17 those beans really stops and reverses cancer 11:20 cells from growing. Oh come on, now who 11:23 will resist that, I don't want to resist it. 11:25 That's right, we got to be eating those. 11:27 You got to be eating beans, and this is really 11:29 delicious, beside all of the nutrition stuff I 11:30 know some of us don't want to hear it, 11:32 it's really good, it's good, it tastes good. 11:33 Okay, so I hope you enjoy it at home. 11:36 At the end of the program here we are going 11:37 to show you what it looks like all baked off. 11:39 So you got to wait and stick and around and 11:41 see that. Let's go to our next recipe. Sure. 11:45 Would you like to ready that those meatballs 11:46 for us. Of course. 11:49 For our veggie meatballs, you'll need two cups 11:51 of TVP or textured vegetable protein beef 11:54 granules; four cups of water; half cup of oil; 12:00 one cup oats; a dash of cayenne pepper; 12:04 the juice of one lemon; two tablespoons of 12:07 flour; half cup of pecan meal; two tablespoons 12:11 of Bragg's liquid aminos; three cloves of 12:14 garlic, crushed; one and half tablespoons of 12:17 beef or chicken style seasoning; one and half 12:21 cups of bread crumbs; half cup of onions, 12:24 finely chopped; and half cup of green peppers, 12:27 finely chopped. For our barbecue sauce, 12:31 you will need one and half cup of fresh tomato 12:34 sauce; two tablespoons of tomato paste; 12:37 a quarter cup of molasses; one tablespoon of 12:40 honey; and four teaspoons of soy sauce. 12:45 You also need one eighth teaspoon of garlic 12:48 powder, one eighth teaspoon onion powder, 12:52 two teaspoons of lemon juice, a half teaspoon 12:55 browning sauce, and a half teaspoon 12:57 of liquid smoke. 13:01 I like this meat ball recipe because you are 13:03 making your own barbecue sauce. 13:04 Oh yeah, you can't purchase the one from the 13:07 stores, we can but there is vinegar in there. 13:10 Right. Vinegar interferes with the digestion of 13:13 nutrients, vinegar makes the bones, well I 13:16 wouldn't put a bad mark on vinegar, its better 13:19 for cleaning. Let's buy it and clean. Yeah. 13:23 Let's clean with it. You can buy it, go and buy 13:25 it, but don't internalize it, use it on the outside, 13:29 on the surface. At least use the vinegar to 13:31 clean our meats too. Okay. 13:33 But we don't eat meats anymore right people 13:35 we don't eat meats anymore. Praise the Lord 13:37 we are meat free. Okay, so we don't need to be 13:40 doing anything else except to clean with it, 13:42 but the barbecue sauce is all natural. 13:45 I like that. My mom says I don't 13:47 like barbecue sauce, I don't trust it. You can 13:49 trust mine, but she still won't eat it. She says 13:54 no no. Not too big on the barbecue sauce. 13:57 So I am hoping that she will. 13:59 Still try it, that's right. May be we can 14:00 convince her to try it. Okay, let's look at what 14:04 we do here. Well, we're going to start 14:05 with our meatball recipe. The meatball recipe 14:08 calls for the TVP. Yes, now what's TVP? 14:12 How do you texture another. 14:13 Textured vegetable protein, and of course it's 14:19 made up of soy defatted flour. Okay. 14:21 Okay. It's simple. Soy flour. Soy flour and you 14:24 know what's great about it they are going to 14:26 take whatever flavor you add. 14:28 Yes. That's perfect. So we are having a 14:29 meatball style. We may have it barbeque, 14:32 we may have it curried or we may have it 14:34 sweet and sour, it's up to you, it's whatever 14:36 you want. That's the great thing about soy, 14:39 it's so versatile. It takes on whatever flavor 14:43 you add. I love that about soy, and it's good 14:45 for us. Yeah. Okay, so firstly we take our, 14:50 water you already, we have our water, right, 14:52 and it's getting a little hot. Okay. Okay. 14:55 And then I add my granules. 14:57 Yes, now the TVP, does it come in the health 15:00 food store or the grocery store. 15:01 You can get it at both. Good. Okay. 15:04 In New York you can, I don't know about here. 15:05 I should say I'm sorry, I was too quick to answer 15:08 that question. In most big cities. In most big cities 15:10 you can of course I don't live in the city but you can 15:13 still find even in High Park. I mean I am amazed, 15:15 they go to the food store, look at this, 15:18 we have TVP, and I am always excited 15:20 to see the vegetarian section of the store. 15:22 It doesn't take too long to rehydrate, 15:23 so long as the water is hot because they 15:25 are small bits and pieces, and you always want to 15:28 rehydrate before adding any salt because the salt 15:31 stops the process, or it slows it down at the very least. 15:34 I've try adding it after and I've had difficulties, Okay. 15:37 Now if our friends at home have never used TVP. 15:39 How would they know when it is rehydrated. 15:41 It will be soft and fluffy. Okay. 15:43 Let's show them. Lets see if we can get some 15:46 of that water off of there. Let's look here. 15:49 Let's just hold it there. And it's more chewy too. 15:51 You know when its not, its dry, really dry 15:56 I won't tell you what I think it looks like, but its dry, 15:59 but this is soft. Yes, I like that. 16:02 And you can tell the difference; of course 16:04 also it was a darker color when it was, 16:07 and it's lighter. Now it's lighter. And see how it 16:10 thickens the color, just made a big difference 16:12 in our pot. Yes. Then we add oats. 16:15 Is that quick oats, or the old fashioned rolled oats? 16:21 This is just the quick oats, or you can take 16:23 the rolled oats, and guess what, put it in your food 16:26 processor. And cut it down. 16:27 Yes, and the big pieces don't do so well. 16:30 Yes, yes. And next we add our bread crumbs. 16:35 Yes. Now there again, if you're purchasing 16:37 bread crumbs from the store, you have to be certain 16:39 that it has no animal products in there. 16:41 A lot of them oh yeah. You can read the ingredients. 16:42 Oh yeah. Make sure that it has no milk, and cheese, 16:46 and what I've used in there has all kinds of stuff. 16:48 People think its all good stuff just because it says 16:51 it's plain on the package, that's not necessarily true. 16:54 So, check the label. I can cut my stove off 16:57 now because I truly just wanted the oat meal 17:00 to get a little gelatinous, which is, you know 17:03 the fiber, that's in there, it's really good. 17:06 I am going to cut my stove out and I do want 17:09 this to cool a little. Let's start the barbecue 17:13 sauce while that cools, how is that. 17:14 That sounds good to me. And then we can finish 17:16 mixing it. That sounds good to me. Okay. Switch places. 17:22 What are we doing here? I am going to allow it to sit, 17:26 all right. How long does it sit for? 17:27 About five to ten minutes. Okay. Okay, okay. 17:31 All right, I just turned off my stove, so I am going 17:33 to need a lighter again to get our stove going. 17:38 Let's see if I can get it going. Alright. 17:40 I am not too bad in the kitchen. 17:41 That's right, she is pretty good. 17:43 All right now the barbecue sauce is simple, 17:45 we put in our tomato sauce; everything goes 17:48 in the frying pan. Oh okay. This one is so easy, 17:51 this takes two second literally. Okay. 17:54 I will let Joe get dirty with the tomato sauce 17:56 and the tomato paste, and the molasses and all that 17:59 good stuff, yes that's molasses, tomato sauce, 18:05 we have our tomato paste in there. 18:07 You would use a smaller spoon at home but 18:10 this is what we got, so we are going to make 18:11 do with this. I hope we use a smaller spoon at home. 18:15 There is your honey right. 18:17 Yes, you better have some honey, just a pinch 18:19 of honey, of course we want it, honey is good. 18:21 I will mix it while you get the other stuff. Okay. 18:24 You see the color it's taking, it's so beautiful, 18:28 Oh yeah, you just want to mix it all up 18:32 and you know what the thing about it is, 18:34 you're just combining the ingredients. 18:37 It doesn't necessarily, we even have to cook 18:39 Okay. You should smell this food. It does. 18:43 It smells really good in here. It smells really good. 18:49 And it tastes good, I ensure you. 18:50 Oh yeah. I can smell that Marlene. 18:52 How do you come up with your recipes? 18:56 Well you know something, I will be honest a lot of 18:58 them I have not done on my own. Okay. 19:00 Some of them, a lot of them I have done on my own, 19:02 of course just trial and error. 19:03 The... is gone. Lots of error and bloopers 19:06 in the kitchen, I will show you. That's right. 19:08 As a matter of fact, I shared with my friends 19:11 that sometimes I didn't taste my food for a long 19:14 time because I was so afraid that it didn't taste 19:16 so good. So I let everybody else in the house 19:19 try it first. It took me a week or two just to eat 19:21 my own cheese cakes. Yes. 19:23 But my other friend Edemy and she should 19:26 shared a lot of her recipes with me over the years. 19:28 That's special. I had another friend 19:29 Michelle, she shared some with my mom 19:31 and my sister, we just exchanged recipes 19:33 and sometimes we make it out our own, 19:34 because we add your own little flavor to it. 19:37 And you know what, that's it. 19:38 That's it. Perfect. That's it. I will let it sit on 19:42 the stove and simmer while we get back to our meatballs. 19:46 The meatballs. I am going to bring the meatballs 19:48 on to the. Okay. Section here. I hope you didn't 19:52 forget that we are making meatballs people? 19:54 No I didn't forget. Alright, lets, I like a neat 19:57 environment for working. Now that it's a little 19:59 cooler and look at that. 20:01 Yes, very nice. It's the perfect consistency. 20:05 It is. Okay. So we can add our liquids. 20:08 Liquids first. Let's do the liquids. I'll stir, yeah you 20:12 stir. And our lemon juice gives a nice tang, 20:15 we have a little oil. Yes, that's good. 20:20 Looks like a little more than I wanted but 20:21 that's fine, my person who measured probably 20:23 did a little more. We will have some Bragg's 20:26 liquid Aminos or soy sauce unfermented preferably. 20:28 Then we have a dash of cayenne pepper. 20:32 We will give it an old kick. Alright. I am making noise. 20:38 Okay, let me have our onions. Yeah. 20:41 And if you don't want the onions, 20:42 you can use the onion powder. Yeah. 20:46 You know it's up to you. You have some colored 20:47 bell peppers, it's so pretty, you have some garlic. 20:51 And you can use the garlic powder too. 20:53 Yep, yep, yep, yap, of course. I think this is some 20:56 added onion or garlic powder, I am not sure 20:59 which one to be honest, and then of course 21:01 we have our chicken style seasoning. 21:04 Let's make sure I gets all in there. 21:06 Yes. And we add just a little flour. 21:10 Yes, and does it thicken it more or does that. Okay. 21:14 Yes. Perfect thickness. And then pecan meal. 21:15 And with this here, this here is a pecan meal 21:19 and this gives it that meaty nuttier lady. Yes. 21:24 now tell me we don't have time to make them 21:27 into balls, but you would form them into balls, 21:28 put them on the cookie sheet. 21:30 Yes, allow them to cool. Okay. 21:31 And you get about seventy five meatballs. Nice. 21:34 Seventy five meatballs. Bake it at 350. 21:36 Bake it at 350 for about 25 to 30 minutes, 21:39 at least thirty minutes. I would say 21:42 No, you bake it with the barbecue sauce 21:44 on or you put the barbecue sauce after. 21:45 No, you break it separate, then you add your 21:47 barbecue sauce. Awesome. 21:48 I don't know if they can get a look at that. 21:49 It's beautiful. This is so delicious looking. 21:51 I am ready to get on in there. 21:53 That's right. Now we are going to go oh there it is. 21:56 I see it its beautiful, that's really nice. 21:57 Now we're making our cookies. 21:59 Let's read the recipe for them. For the thumbprint 22:02 cookies, you need two cups whole wheat flour, 22:04 one cup pecan or almond flour, one cup cane sugar, 22:08 one cup shredded coconut, and one half cup oil. 22:12 You also need two thirds cup water, 22:15 one teaspoon aluminum free baking powder, 22:17 one teaspoon almond flavor strawberry jam 22:20 or another jam of your choice. 22:25 We are making dessert Marlene, I love dessert, 22:26 and this is a healthy dessert. 22:28 Oh yeah and it's tasty too. It's very tasty. 22:32 That's right, what we do here. 22:33 We have our thumbprint cookies, and we are going to 22:35 put all of our ingredients into the bowl. 22:37 I will help you dump, now have our sugar, 22:39 pecan meal, you can use pecan or almond meal. 22:43 Okay. Almond meal is good too, 22:46 very good actually it makes it a lighter cookie. 22:48 That was the flour and then we had our coconut. 22:53 So then we have a little salt, and we have our 22:57 baking powder. You said on the recipe 22:59 aluminum free. Yes, you can get. 23:01 Can you, does it just say no aluminum or. 23:04 Not really, sometimes you may get it, 23:07 I think there is one brand that may say aluminum free. 23:09 Okay. But usually you would have to read the 23:12 recipe ingredient. Because otherwise you will be 23:16 purchasing the aluminum right. 23:17 Aluminum we don't need right. Right. 23:19 We are trying to avoid as much as possible. 23:21 That's right. Even though it leads to 23:22 memory loss, and we want to be able to remember 23:24 who we are, and where we are going, 23:26 and whom we are talking to and what I just said. 23:28 That's right. What did I just say again. 23:30 What are we doing, no I don't want to be like that. 23:35 That's right. I don't' want to get old 23:37 and hope the light comes before that. Amen. 23:39 But we have to promise no matter what age we are. 23:41 Amen. I know some of you watching this program 23:43 may be older but Jesus is with us, no matter 23:45 what age we are. Amen. And we know 23:47 he is coming back for us. 23:48 Amen, there is a promise. Book of John, 23:50 I've gone to prepare a place for you. Amen. 23:52 That's right. So I am going to that place 23:54 that he is gone to prepare, that's what I am 23:56 preparing for. You know sweet; sugar is, 23:59 there are so many people who are so concerned 24:03 about the sweets. Yes. 24:04 Too much sugar is bad. Right. 24:07 Okay. And we don't want to eat too much of it, 24:11 just moderately, so if you are making cookies, 24:14 even though you have a problem with your weight, 24:17 and you have a problem with diabetes and 24:18 all this issues, then just have one cookie, 24:20 have every once a week or something. You haven't 24:22 everyday, okay. Just small literally, 24:25 Yes, you can add your oil, I will mix while 24:30 you do that, add your water, and I hope we 24:33 have enough water and we have our almond, 24:36 extracts. Okay. Let's see how quick we can get it 24:39 all in there. Nice, it looks good. 24:42 I hope we have enough water. 24:45 We can get a little more if he need some. 24:46 I think we do. Okay. 24:48 If you think you need a little water, 24:51 then you can add like a tablespoon or two, 24:53 its up to you, as you play with the recipes, 24:56 it's not a cake batter, it's all we can batter. 24:58 It's supposed to be different. 25:00 It's supposed to be stiffer; it's not supposed, 25:01 it's look no like a cake running all over the place. 25:03 Yes. All right. Now we have a cookie sheet, 25:07 let's take it on the cookie sheet. 25:09 So you take your spoon, we can form balls like this, 25:16 I like doing the balls, and then you put it on 25:19 your cookie sheet, and watch what I do with it, 25:24 and it's your choice of jelly, jam or whatever. 25:26 Yeah, was that too close together. 25:29 My spoon can almost; the spoon hardly fits in there, 25:34 and watch this. You put the thumbprint in there, 25:37 I see that thumbprint. That's a lot of jelly. 25:40 And the jam in there. But that one is good though 25:44 you know Marlene I like that. And this is the perfect 25:48 dessert for your guest coming on over there 25:51 to your house, for your children, for lunch you 25:56 can pack take it for a packed lunch for school. 25:58 Yes, that's right. You know, take it for your teachers, 26:01 little people. Good, I love it, very nice. 26:05 And you just bake it at 350 degrees for 10-12 minutes. 26:08 And that's it. That's it. I love it. And serve. 26:10 Perfect. And eat meal. That's right. And enjoy. 26:14 That's right. Well we have to take 26:15 a break here friends. Our time went so fast today, 26:18 but in just a moment we will be back to show 26:19 you all the final products, all the stuff that 26:21 we made here today. So stay with us. |
Revised 2014-12-17