Participants:
Series Code: TDY
Program Code: TDY014042A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:39 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:05 Hello and welcome to our 3ABN Today cooking program. 01:08 We are... 01:09 The Micheff Sisters. 01:11 I'm Linda. I'm Brenda. 01:13 And I'm Cinda. 01:14 And we have a really sweet program for you today. 01:17 That's right. Yes, we do. 01:19 In fact you're going to be delighted. 01:22 And that's why we're calling it sweet delights. 01:24 Sweet delights. 01:26 We-- There's a time and a place for everything 01:30 and there's time to enjoy just a little sweet. 01:32 There's a good balance in life. Right. 01:34 When you can have just a little sweet things. 01:35 We're not saying every day, 01:37 but occasionally it's nice to have 01:39 maybe a healthy twist on a sweet thing, too. 01:40 That's why once in a while I try and be sweet. 01:44 It's nice. Every once in a while. 01:46 Can I brag it to you? She's sweet all the time. 01:49 That's right. She's sweet all the time. 01:51 In fact you don't know her not to be sweet. 01:55 But we have really enjoyed making these recipes for you, 02:00 and let's take a look real quick 02:01 at what you're going to expect from today's program. 02:03 Okay? 02:04 We're gonna start off with first we're starting off 02:08 with my lattice cookies. 02:11 Oh, and they're beautiful and delicious. 02:14 Mmm. And then we have peanut carob crescents. 02:17 Ooh, can't go wrong with peanuts. 02:19 That's right. Peanut's your favorite nut. 02:21 And lemon drop cookies. 02:23 Ooh. Now I've already tasted those, they are wonderful. 02:26 And then we have caramel apple pie. Yep. 02:29 Just like biting into a caramel apple for a pie. 02:32 Then we have pumpkin parfaits. Oh. 02:35 And I love pumpkin in just about everything. 02:37 Those look good. 02:38 And then we have little granny cakes. 02:41 Ooh. 02:42 Those look so cute. I love those. 02:46 And we are going to start off with my lattice cookies. 02:49 So let me read the recipe for you. 02:51 For this you will need... 03:26 Ooh, now that doesn't sound hard at all, does it? 03:28 And all those good ingredients, well, 03:30 we're going to start off with Cinda over here, 03:32 and she has our margarine. 03:34 And you are going to plug your ears a little bit here 03:37 because she's going to whip up the margarine here. 03:42 Okay, they can plug their ears, but you can't. 03:45 Oh! You told me to plug my ears. 03:48 I'm like, all right. 03:50 See, I have to be careful what I say. 03:52 And while she's going to whip up that margarine 03:54 I'm going to just add a little bit of sugar 03:58 and keep adding like that. 04:05 And then I'm going to add 04:10 in the applesauce. 04:17 Okay. 04:19 And then we're gonna add in the vanilla 04:23 and the almond extract. 04:27 Get all that in there. 04:28 Okay, now look what we're doing. 04:31 We're going to-- Can you turn that off for a minute? 04:35 Now we're going to just add, we have our flour right here. 04:38 We're just gonna add our cornstarch and your cornstarch, 04:41 the reason that we add that it's-- 04:44 it's what we use in place of egg. 04:45 So it's a binder that holds all, 04:47 everything together without using the eggs. 04:50 So, and then we're just gonna put our salt in there. 04:52 You don't even miss the egg. 04:54 No. You really don't. 04:55 And our baking powder. 04:57 And then I'm just going to just stir this together 05:00 like that and just a cup-- just a little bit. 05:03 It doesn't have to be too much here. 05:05 And then I want to get the rest of vanilla 05:08 out there for you though, sis. 05:10 And then we're going to add the flour. 05:15 Just a little bit at a time while she's mixing. 05:21 Now you can do this by hand if you want, 05:23 but you'll have to stop by hand and, you know, 05:25 mix it up, then add a little, mix it up, add a little. 05:29 So that you're incorporating 05:31 that flour in there just a little bit at a time. 05:35 Okay, good job, sis. 05:37 Trying not get a flour bath here. 05:43 You just want me to be a grandma like you 05:45 and Linda are grandmas. 05:47 You want me to be that right here. 05:48 I don't know. 05:49 No, I think you are a pretty good aunty. 05:52 I tell you she is the best aunty to my grandkids. 05:54 Yes, she is. 05:55 Anybody could ever want, let me tell you that. 05:58 Okay, I'm getting impatient, 05:59 so I'm just gonna throw it all in there. 06:04 At least she's honest. 06:06 You know. So mix that all up. 06:11 And I'm gonna show you 06:12 the consistency after it's all mixed up. 06:15 And that's good-- 06:17 that's probably good enough there, sis. 06:19 Whoo! Okay. 06:21 Well, it's getting a little thicker 06:22 so I wanted to give it-- give me a little more power. 06:27 All right, you can turn it off. 06:29 Okay. Yeah. 06:33 And there's no eggs in it, 06:35 so if you want to eat this dough it'd be perfectly fine. 06:38 Now everybody likes to eat a little cookie dough. 06:41 This one is perfectly fine. 06:42 So now I just want you to see 06:44 what a nice consistency it gets into a nice ball. 06:47 And you'd want to get all that stuff 06:50 out of your beaters as well because all that is good. 06:52 But look at how nice that is. 06:54 It's firm and moist, but you want to put 06:57 this in the refrigerator for several hours. 06:59 And then you're going to, 07:02 you know, do with the next step. 07:04 But because we don't have a couple of hours to wait, 07:07 I have another one already prepared. 07:09 So we can put that together. 07:10 Are you eating my dough? 07:11 You told her she could. 07:17 Okay. 07:18 All right, so now we're going to-- 07:23 I have something that's cold 07:24 and it rolls out a little better when it's cold. 07:27 And what you can do is, you can just cut it in half 07:31 and we're gonna do a half at a time. 07:34 But first I'm gonna put on my gloves. 07:36 And while I'm doing that, 07:37 Linda, would you put some just plastic wrap. 07:40 No, I'm not gonna use that. 07:41 Uh-uh, no. Just plastic wrap. 07:42 Just plastic wrap on the bottom, 07:44 and then I'm gonna cover it on the top, 07:45 and I'm gonna roll, we're gonna roll it out. 07:48 Similar to a pie crust. 07:49 Now I have a very seasoned rolling pan at home 07:52 that's been around for a long time. 07:54 And I can roll it without the dough sticking to it. 07:59 But with this particular rolling pin 08:01 we have here I can tell that it hasn't had a lot of use yet, 08:06 so anything in moisture just 08:08 it's like the wood just absorbs it. 08:10 So it needs to be a little more seasoned. 08:12 So, yes, we're gonna put one on the top. 08:14 And I'm gonna roll it just like I-- 08:16 this is how I roll out pie crust. 08:17 I just do it between the two like that. Thanks, sis. 08:22 Okay, and we're gonna put another one on the top. 08:25 And, boy, doesn't it help to have sisters? 08:27 Look at that. And I'm just gonna flatten it down. 08:31 And we're just going to just roll this to a rectangle shape. 08:36 So now we're just gonna roll like this. 08:40 These are really fun cookies to make. 08:43 They're pretty, too. 08:44 And get your kids involved. 08:46 Cinda, what do you always tell the kids on "Tiny Tots?" 08:49 Cooking is fun. That's right. 08:52 And this is something that they would love to do with you. 08:56 I know anytime I'm making cookies 08:57 my grandsons are right there saying, 08:59 "Grandma, can I help? 09:00 Can I help?" 09:01 And they help me all the time, too. 09:02 Yes. 09:03 They're going to be good little cooks. 09:04 Yes. 09:05 And, you know, on "Tiny Tots" we have little rolling pins 09:08 for all the tiny tots that come help in the kitchen. 09:10 You know, they are so cute. 09:12 Oh, they're so cute. 09:14 It's fun watching the kids use 'em, too. 09:17 Okay, so you can see 09:18 how I'm getting this into a nice rectangle shape. 09:22 And it's probably what, 09:25 fourth of an inch thick, probably like that. 09:28 Okay. 09:29 And here's what we're gonna do. 09:33 We're gonna peel that off. 09:36 And then I'm going to cut this in half this way, like that. 09:43 And then I'm gonna do it in half again. 09:46 And then I'm going to make these lines as wide-- 09:52 make them as wide as you want, 09:53 but I do it just about three quarters of an inch. 09:57 I don't want it really, really two third of a cookie. 10:00 So it's not quite an inch, just a little less. 10:04 And then you're just gonna keep those as steady as you can. 10:07 Now for people that say, "Oh, I could never cut straight," 10:12 then you can use a guide. 10:14 You can even, you know, wash off a ruler 10:16 and put it down there and use it as a guide. 10:18 That's not gonna hurt a thing. 10:20 And so I'm not gonna do all of these. 10:22 It won't take all of these to show you. 10:24 So what we're gonna do now is-- just slide this over here, sis. 10:31 We can actually take them and put it on the back counter. 10:33 Okay. 10:34 And I'm just gonna slide this over here, 10:37 so that I have a little room to work here. 10:39 Okay, and we're going to take one of your, 10:43 I'm gonna take one of these right here 10:45 and I'm gonna put it like that. 10:47 And then I'm gonna take another one 10:48 and I'm gonna put it like that. 10:50 I put just a little bit of space between it. 10:53 And I put another one like this and a little space. 10:57 And then I'm going to take this one 11:00 and we're gonna go the opposite direction. 11:03 So I'm gonna go down, I'm gonna pick up one in the middle, 11:07 and I'm gonna go like that. 11:08 It's like basket weaving. See. 11:10 Yes, and then I'm gonna take another one, 11:13 and I'm gonna go pick this one up, 11:15 and I'm gonna go under. 11:17 And I'm going to pick this one up and going under. 11:20 So it's every other one is either over or under. 11:23 And then this one we're gonna take another one. 11:26 That was one of my honors in Pathfinders. 11:28 I love-- 11:29 I got a honor in basket weaving. 11:31 I loved it. I got one of those, too. 11:33 liked it, too. 11:34 I think didn't we go to camp one year 11:37 and have basket weaving? 11:38 I can't remember. 11:39 I was like-- Cinda was the brave one, 11:41 and I was the one crying and homesick every day at camp. 11:44 I'm going, "I just want to go home." 11:46 And Cinda's like, you know, "This is fun. 11:49 What are you talking about?" 11:54 And see, can you see right here? 11:55 I have made a little bit of a loops right here. 12:00 So when that happens it's not a problem, 12:02 just pinch off a little bit and just press it together. 12:06 You see what I mean? It won't hurt a thing. 12:07 Now I've got my little lattice thing going on. 12:10 And I have a really small cookie cutter here. 12:13 It's not what I normally use. I would use a big one. 12:17 So since I don't have it, if I had one that was right, 12:20 I would just use the cookie cutter 12:21 and that would be all that. 12:23 But there isn't one, so I'm gonna free-hand this cookie, 12:26 and I'm just gonna make a circle like that. 12:30 And-- 12:31 But you could make it smaller if you want. 12:32 You can make is smaller if you want, 12:34 but I like the regular size ones. 12:37 And I just am going to free-hand this 12:40 and make my little circle like that. 12:43 And then see. Now look at that, see. 12:46 Then you're going to just take your spatula 12:50 and go right underneath it 12:52 and put it on your parchment paper right here. 12:55 And just gently scoot it off of there. 12:58 And if anything does like that, 12:59 you just fix it and put your next one on, 13:02 and your next one, and your next one. 13:03 It is that easy. It's so much fun. 13:06 And you can-- Now if you really said, 13:08 "Oh, that's way too much work for me," 13:10 these are wonderful cookies, just cut 'em all out 13:13 and sprinkle a little cinnamon sugar and that's it. 13:14 And use your favorite cookie cutter shape. 13:16 So right here-- Exactly. 13:17 At this point you'd sprinkle-- 13:18 So at this point what I do is, 13:20 and you could do it at this point, too. 13:21 You don't have to do it on that if you don't want. 13:23 But add some just melted margarine and I'm just gonna-- 13:26 normally you'd have a small pastry brush. 13:28 We don't have one, so guess what. 13:29 Because I have gloves on that works. 13:31 And then we're-- what I do 13:33 is I just put a little cinnamon sugar and we stir it around. 13:37 And I'm just gonna be quick about it, 13:38 but you do all of it, you know, for that. 13:40 And then you just sprinkle like this just a tiny bit. 13:44 And you're gonna-- And you're gonna-- 13:47 You're gonna bake it at 350 degree oven 13:49 for about 15-20 minutes just until they're golden. 13:53 And I have some already right here prepared to show you. 13:56 And when you take them out of the oven, 13:58 you're gonna want to take one right here. 14:02 What are you doing? 14:04 And let me show you what you do next. 14:11 Mmm. And that's how you do it, folks. 14:18 Aren't those easy to make? 14:19 And I just call them lattice cookies. 14:22 And you can do that with a lot of different type of doughs. 14:25 It just makes it a little special. 14:27 And I like to have something-- 14:28 It's a little like a shortbread. 14:30 Or something like that or like just a sugar cookie, 14:33 but it's delicious I tell you. 14:35 It's got a nice texture to it. 14:36 And something else you're gonna love 14:38 is Linda's peanut carob crescents. 14:41 All right. Let me read the recipe. 14:43 For that you will need... 15:10 My husband loves cookies. And I love peanuts. 15:14 And who doesn't love cookies? 15:16 And if I make cookies and we live in a dormitory, 15:20 and we'll start getting all kinds of company. 15:22 The girls will just start coming in. 15:25 And before you know it, I don't have any more cookies. 15:27 Well, you know what they say, 15:28 if you are going to sell your home right before you get 15:32 the people to come in and look at your home bake some bread. 15:34 Bake some cookies. 15:36 In fact I tell the story of my book 15:38 "Battered to Blessed," it's called my cookie story. 15:40 And I tell the story of me making cookies 15:43 and cookies and all day long. 15:44 And God really used that as a miracle really 15:47 in my life to change my life. 15:49 It was really the turning point of my life, 15:51 but He used those cookies to do it. 15:52 And it was-- 15:53 I baked cookies all day long. 15:55 So you can read all about it in my book. 15:57 But it's an amazing story of just about-- 15:59 It puts a smile on just about anybody's face. 16:02 I like cookies so much 16:04 that our grandpa used to call me Cookie because-- 16:08 I would hide cookies in my pocket. 16:11 They would always give us, we didn't have a lot of money, 16:13 so they would give us two cookies. 16:15 Yeah. 16:16 And I would hide one in my pocket for later and save it. 16:19 And I would eat one. 16:21 And Mom would always find them in the wash. 16:24 That's true. 16:25 Or under my pillow. 16:29 You were hiding it for a rainy day or something. 16:32 So our carob cookies are favorite of Jim's. 16:35 Jim's the name of-- her husband's name. 16:37 This-- Well, I don't always put Carob in it. 16:40 Okay. 16:41 So for him I kind of make it plain. 16:43 But they're just easy 16:45 'cause this has no baking powder or soda in it. 16:48 Oh, wow, okay. 16:49 So it's just like a-- it's like a shortbread cookie. 16:53 So you have a crescent. 16:54 That's why you're calling it a crescent 'cause of the shape. 16:56 Yes. Yeah, okay. 16:58 All right, so we're gonna put that in here, 17:01 and we're gonna put my soy margarine. 17:03 All right. 17:04 And we're gonna put our-- put our sugar in here. 17:07 And we're gonna put the vanilla in here, and the water. 17:13 And then we're gonna whiz it up. 17:15 Cinda's taking your peanuts over there. 17:16 Did you see that, folks? She's getting peanuts. 17:18 I'll whiz it up. 17:21 I love peanuts. 17:29 Hey, you want to slowly add my flour? 17:31 Sure. 17:32 And flour vary, so it may not take it all. 17:39 In fact at this point, I think I'll just-- 17:41 You can go ahead and get the margarine off of there. 17:43 And I'm just gonna fold it in. 17:46 Okay. 17:48 So you don't want it too dry. No. 17:51 So can put some more in. 17:53 Okay. 17:56 There you go. 17:58 Okay. 18:00 Well, Linda, always did like to do stuff by hand. 18:04 I started out-- 18:06 You did. You know how long that lasted. 18:08 But it didn't last. 18:10 She's like, oh, well, forget this. 18:14 You know, grandma taught me a lot of things. 18:17 And she didn't need anything-- 18:19 What's she call it? 18:20 That new fangled equipment or whatever-- 18:23 Why, hon. I don't need that. 18:27 Yes. 18:28 Why would I use that? My hands do just fine. 18:31 I tell you, she could make noodles 18:33 better than store bought noodles. 18:35 Yeah, she could. 18:36 Okay, put some more in. 18:38 All right. 18:41 She could make anything better. 18:43 Oh, man. 18:44 So are you kneading the flour into it? 18:46 Yes. 18:50 You can take a little more. Okay. 18:54 That's why I love those gloves, too. 18:56 They're just-- 18:59 Okay, a little bit more. 19:02 Someone asked me-- I was gonna ask someone 19:05 to remind me to say this 19:06 and God just gave it to me just now 19:08 because there's people writing in, 19:10 where did we get all the kitchen gloves 19:12 that we're using. 19:14 And you can get 'em a lot less expensive 19:17 if you go to wholesale places 19:18 like Sam's wholesale club or Costco. 19:22 And you can get 'em by the box. Wal-Mart has them. 19:24 Not by the big box, 19:26 so they're a little more expensive at Wal-Mart. 19:27 And they aren't this particular kind that are more fitted. 19:30 Wal-Mart's are unfitted. 19:31 But you can get 'em at-- You can get latex. 19:33 But they want to know 19:34 where we get ours that fit so well. 19:35 So that's what I'm trying to help you out here. 19:37 And we get ours at Wal-Mart-- I mean not Wal-Mart. 19:40 At Costco. At Costco or Sam's. 19:41 I got you convinced. 19:42 Oh, I know. 19:45 Costco or Sam's Club 19:46 and that's where you get it, so... 19:48 And they come in small, medium and large. 19:50 I think it will take a little bit more. 19:52 You can just put it on the end 19:53 and I'll work it in if I want it. 19:55 Okay. 19:56 All right. 19:59 Yes, 'cause you see most places have the latex gloves 20:03 but they're not fitted 20:04 and they're kind of bulky that way. 20:06 And they like the way ours fits, so... 20:08 Yeah. 20:09 When we get good tips here, we pass them on to you. 20:13 Right, sisters? 20:14 That's right. That's right. 20:16 Okay, I think it feels pretty good. 20:19 All right. 'Cause you don't want it too dry. 20:20 No, we don't want it too dry. 20:22 So see, we didn't use all of them. 20:23 Now you want to change your gloves? 20:26 No, she's not done. 20:27 You want me to spray this? 20:29 Yeah, you can spay the pan. 20:30 Okay. 20:34 So just make them straight 20:35 or do you make a crescent shape? 20:37 You can do either one. 20:39 You want to make a crescent shape. 20:40 Well, since they are crescents 20:41 we'll make them crescents, right. 20:42 Okay. 20:43 So we're just turning them like this, 20:45 that's a crescent shape, and kind of mount them. 20:49 Like a half moon. 20:51 Okay, there you go. 20:54 And that's just about all there is to do it. 20:55 But what about the-- 21:00 She had her husband in mind when she was making them. 21:02 I know. So if that happens just work it in. 21:05 Yeah, and then work the peanut taste. 21:06 Somebody here probably is allergic to nuts 21:08 and that's really a good thing, you made them for them. 21:10 Or you can just put a few on top. 21:12 No. Not one of those. 21:17 You can seriously do that. I've done that before. 21:19 I've just put a few on top and they've been fine. 21:22 Okay. 21:24 We give me a crescent right in here. 21:26 Okay, there you go. All right. 21:30 Yeah, we can't forget them peanuts in those carob chips. 21:33 Yeah. 21:37 And if you don't want them in crescent shape, 21:39 she's got some over there that you'll show now. 21:41 What do you do after these bake? 21:42 You're gonna bake them for how long? 21:43 I'm gonna bake them for 10-12 minutes depending on your oven. 21:49 And just until they are nice golden color, 21:51 and then make a frosting and Cinda has all this here. 21:55 You just mix that together, 21:58 you just put it all in and mix it, 22:00 stir it up, mix it together. 22:01 And you put it on top when it comes out of the oven 22:03 while it's still hot. 22:05 And that's all you have to do. 22:07 And then you just drizzle it. Drizzle it over the top. 22:09 And you can put a few more chopped nuts on it 22:11 and you got it. 22:13 I got one here already. 22:14 And these you didn't shape in crescents, 22:15 so you can do it either way. 22:16 As you can see she's got one here, 22:17 and she just puts the carob topping on it 22:21 and then the peanuts, crushed peanuts. 22:25 You know what else we have? That's right. 22:26 My lemon drop cookies. Let me read the recipe for you. 22:31 For this you will need... 23:07 Ooh, that's good. 23:09 And I like lemon zest the best I think. 23:11 Then that's what I'm using because I do, too. 23:15 I just think it tastes better. 23:17 Okay, we're gonna-- 23:18 We're kind of zesty, so... 23:20 There you go. 23:21 She's full of zest. 23:22 What? Oh. 23:24 She's fun. That's Cinda. 23:27 Okay, so you're gonna with your margarine 23:32 and when you get it just kind of soft like that, 23:35 add the powdered sugar a little bit, 23:37 but nope, let's add the lemon juice now. 23:40 Just a little bit, alternate. 23:43 You can add all the lemon juice. 23:47 And this is fresh squeezed lemon juice. Whoa. 23:53 You're decorating your apron here. 23:55 I'm decorating my apron. That's what aprons are for. 23:59 Yeah, there's got to be a reason you wear them. 24:05 I always told my kids that 24:08 don't ever worry about making a mess in the kitchen 24:11 because you can just have fun cleaning it up. 24:14 And she does say that to her-- 24:15 Hey, sis, will you add our dry ingredients together 24:17 and stir 'em up. 24:19 And then let's put them in. 24:23 And I'm gonna whip a little bit and then put it in. 24:27 Is that good? That's good enough. 24:29 Okay. 24:36 Go for it. 24:38 Notice she's incorporating just a little bit of floura 24:40 little bit at a time into your-- 24:43 That's to avoid a snowstorm. 24:48 A snowstorm of flour. 24:58 And see it starts getting into a-- 25:02 once that flour starts incorporating, 25:05 then it starts to get dough-like. 25:08 It starts out real crumbly, don't worry about it. 25:11 You can hear even the change of the mixer sound, 25:13 you know, when it's starting to get done. 25:15 See, there you go and now it's dough. 25:19 And then you're gonna take your lemon zester, 25:22 and there's different types of lemon zesters. 25:24 And you can just 25:26 put a little bit of the lemon zest in. 25:28 Let me move this out. 25:30 And that's just really like you're doing 25:32 the skins of the lemon. 25:34 I love the smell of this. 25:36 Ooh, that does smell good. I know. 25:37 Okay. 25:39 Now at this point-- You just stir that in. 25:42 And at this point you're going to shape it into a ball. 25:49 And then cover this with plastic wrap 25:52 and let it sit in your refrigerator 25:56 and chill it for one hour. 25:58 Okay. And so if you can disappear that. 26:02 Let me get all your decorations down here. 26:05 And we're having fun cleaning up. 26:07 There you go. That's right. 26:09 Hey, let's just have a little fun right here. 26:14 Then I take just an ordinary tablespoon 26:17 and if you have a little scoop 26:20 that looks like those little ice cream scoops 26:22 or little cookie scoops, you can use that, too. 26:25 But if you don't, you do like our mother did, 26:29 and you teach to improvise. 26:32 That's right, be a little innovative, creative. 26:34 And... 26:36 Tap it good. Tap it good. 26:38 And then-- 26:39 So it comes out in a little ball like that. 26:41 And I take it and I go like this and crisscross. 26:46 I press it down because I like it thin. 26:49 This will not spread out. 26:51 So if you want little mounds, 26:54 you can call them little lemon snowballs if you want, 26:58 then you don't have to press them down. 27:01 And then what you'll do, 27:03 you're gonna bake these at 350 degrees 27:06 for 13-15 minutes depending 27:10 if you want a little softer cookie 27:12 or a little crisper cookie. 27:14 So I know that Christine Neubauer, 27:18 she helps us a lot 27:20 and she's amazing in the kitchen. 27:22 Blessing. 27:23 Such a blessing. 27:24 She likes them a little crispy but Melissa Hoffman 27:27 your assistant likes them a little softer. 27:30 Likes them soft-- 27:32 So they're in the back going, "Take them out of the oven. 27:34 No! Put them back in the oven. 27:36 No, take them out of the oven. Put them back in the oven." 27:38 But not quite that dramatic. 27:41 Oh, no. But I like that. 27:42 How do they do that again? 27:47 So now what am I doing over here? 27:48 And so for the frosting all you do, it's a glaze, 27:51 and you just add your almond or soy milk. 27:55 I really encourage you to use the fresh lemon juice. 27:59 It really makes a difference. It does. 28:02 And it then looks like hardly any liquid 28:05 but as you can see, as you stir 28:09 and it gets incorporated into it, it's thin. 28:12 And you want it thin because then what I do-- 28:17 That's perfect, so that's exactly what I want. 28:20 Isn't that nice how sisters anticipate your needs 28:22 and just help you out? 28:25 And so then what I do is I put this in a zip lock bag. 28:30 I snip the corner off. 28:32 Just a tiny bit. And then I just drizzle. 28:34 I squeeze and just drizzle over the baked cookies. 28:37 And you can see-- And then you put them-- 28:39 I have some done and I sprinkle the top 28:42 with a little bit of lemon zest, 28:45 while they are still moist. 28:49 Oh, and those are good. 28:51 We have something really special coming up, too. 28:55 That's right, you know, you're gonna love this. 28:58 This is Brenda's caramel apple pie. Caramel apple cake. 29:02 Oh, I was starting to say cake. Pie! 29:04 It's pie. 29:07 That's what I'm making. 29:09 Well, let me read the recipe for you. 29:10 For this you will need... 30:05 Now it sounds like a lot of ingredients 30:07 but I love caramel apples. 30:09 And that's what kind of made me think of this for this pie. 30:11 I love caramel apples. 30:13 I always get a caramel apple when we go to Mackinac Island. 30:16 Yeah, and I like them covered with nuts. 30:19 you know, either peanuts or-- Peanuts. 30:22 And pecans is my favorite, 30:24 so, and Linda just doesn't care for sweets. 30:25 What's your favorite? 30:27 What's your favorite nut? 30:28 I think which ever one I'm eating but-- 30:32 She's like that. 30:34 Yeah, I do. 30:35 Yeah, so there's so many ways that you can do this. 30:41 This is gonna be to shorten this process. 30:44 One is I included a recipe of my flaky no fail pie crust. 30:48 It's an oil crust recipe, it's so easy. 30:50 I've demonstrated on the air here many times. 30:53 So I'm not gonna do that today, 30:55 I although I did give you the recipe again. 30:57 Or you can use your own favorite pie crust. 31:01 Or if you're just intimidated 31:04 to make pie crust and you're just, 31:05 you know what, or you don't have time-- 31:07 Right then, you know what? 31:09 You can buy pie crust already made. 31:11 But you'll have to watch the ingredients 31:13 'cause there's a lot of it is made with lard. 31:15 So you'll have to be careful. 31:16 They do have some that-- 31:18 Oh, yes. Yes. 31:19 So you can get it. So there's lots of options. 31:22 This is the one that I made today 31:24 and this is the no fail flaky pie crust like that. 31:28 So and it's in a deep dish pie, 31:31 so I want you to see that, okay. 31:33 All right, so I like the way you fluted it 31:35 all the way around. 31:36 Well, Mamma taught us how to do that. 31:37 Exactly. 31:38 I can't take credit for that either. 31:41 That was-- That's signature Mom crust right there. 31:45 'Cause there's so many different ways to flute a crust 31:47 and that are, you know, unique and-- 31:49 But that's Mom for sure. 31:51 Okay, I'm gonna get both of you to start peeling apples. 31:53 And Cinda said at home when she makes apple pie, 31:57 how do you cut your apples? 31:58 I cut them in shorter pieces. You like them in longer pieces. 32:02 I just like-- but you know what, 32:04 honestly however you want to do them is fine. 32:07 Just slice them up if you-- 32:09 some people like diced apple pie 32:11 because they don't like to have a big bite of apple so... 32:15 You know, our niece Jenny, 32:19 she'll take apple pie any way you want to make them. 32:21 She loves, that's her favorite. 32:23 Aww, I didn't know that. 32:24 Yeah, every time she'll come up for the weekend 32:27 and I'll say, "Well, Jenny, what do you want to eat?" 32:29 She goes, "Aunty, could I have some apple pie?" 32:33 And I said, "Well, I was sort of thinking 32:34 like entre vegetable, you know, salad." 32:39 Just get right to the apple pie. 32:43 Well, you know, 32:44 she probably doesn't have much time to make it 32:46 because she has the two little kids and-- 32:49 Yes. 32:50 Girls, so... 32:51 While they're peeling, I'm gonna crank this up 32:53 and before it starts getting hot. 32:55 This is a critical point 'cause I've got 32:57 my frozen apple juice concentrate in here. 32:59 And you are going to add the cornstarch 33:02 while it's all still cold 33:03 because you never want to add cornstarch to anything warm 33:08 'cause it will just give you lumps. 33:10 Lump instantly. 33:11 So I'm gonna quickly start stirring this in really quick. 33:16 And before it starts getting hot 33:19 because while it's still cold 33:20 I've got to get all those lumps out. 33:23 And you can see I got it right here. 33:24 Just kind of put down here so you can see 33:26 and there you go. 33:29 And that is going to just get hot here 33:31 and just thicken for me. 33:32 Then they get nice and thick. 33:34 And when that starts-- when that gets really hot, 33:40 when it starts to bubble it thickens really fast. 33:42 So that after it thickens 33:44 we're just gonna add our cinnamon and stir it. 33:47 And then all these apples that they're slicing here 33:51 I'm going to just put them in the bowl. 33:53 And I'm going to pour the thickened 33:56 apple juice concentrate right over the apples. 33:58 And that is gonna go into our pie plate first. 34:02 Okay, so they're gonna have to have a contest here 34:05 I think who can peel-- slice them a little faster. 34:07 No, you know what Mom told us. 34:09 Oh, yeah. You can't race when you have a knife. 34:11 Kids, when you have a knife, you cannot race. 34:13 That's right. 34:14 Mom, I remember what you tell us. 34:18 Well, most of the stuff you tell us. 34:20 All right, so let me see here. 34:23 So we're just gonna slice, slice, slice 34:26 and get those in there, 34:28 so that I'm trying to beat the clock here. 34:30 So by the time I've got the apple juice concentrate 34:34 thickening all our apples here will be ready. 34:37 And ready to go, just like that. 34:41 And tell them about one-- I mean, 34:43 there's so many different types of apples 34:45 that you can use for your pie. 34:47 I use this golden delicious partly 34:50 because Grandma Micheff loved. 34:52 That was her favorite apple pie apple. 34:54 She would say, I know she loves, you know, 34:58 different kinds of apples, 34:59 but her favorite she told me was the golden delicious. 35:02 And so I'm gonna show you quickly here. 35:05 You know, I like to use-- 35:07 I'm gonna get some over here. 35:08 Oh, okay. 35:10 I like to use several different types of apples. 35:16 Oops, I dropped an apple in there. 35:18 I confess I was the one that dropped it. 35:20 Oh, there you go. I got it. 35:22 I rescued-- rescued the apple. 35:24 Thank you. 35:25 Don't anybody stop breathing the apple is rescued. 35:28 I was just thinking, well, maybe she won't notice. 35:33 So that's got to get nice and thick. 35:36 Let it bubble up good. 35:38 I don't know, 35:39 Linda's doing a pretty good job over here, sis. 35:41 You cut most of my apple there. 35:44 She will not let me give her any glory at all, is she? 35:47 No. 35:48 There we go. Let me give you some more. 35:54 There you go. 35:56 Now while she's doing that, Cinda, why don't you go ahead, 35:59 give me those apples over there. 36:01 And this is all of our streusels ingredients. 36:04 Can you just put all our streusel ingredients together, 36:07 and I'm just gonna-- Actually there you go. 36:13 So, sis, if you would-- 36:15 Two more. 36:16 I want to actually have you-- I'm gonna put this-- 36:18 Can you turn that fire off for me? 36:19 Cinnamon goes in, stir that up 36:22 and you can see how thick this is, right here. 36:26 And I'm gonna put that right over here. 36:29 And this is gonna just pour over these apples. 36:32 Look at that. Boy, it smells good. 36:33 Oh, I love cinnamon. Oh, it smells wonderful. 36:35 So I'm not putting a lot. 36:36 This is all the natural, 36:37 this is apple juice concentrates 36:39 with all the apples. 36:40 So I don't have all that sugar in there. 36:42 And you're just gonna, sis, you're gonna mix that up 36:46 for me while Cinda and I are quickly 36:48 going to put all the ingredients in here. 36:50 Oh, it smells wonderful. 36:51 I know. 36:52 I'm gonna put my gloves on, and do this really quick. 37:02 Yep, let me just incorporate 37:04 this margarine in here really quick. 37:07 And, Cinda-- Linda, as soon as that in pour 37:10 that right into the pie plate right over there if you would. 37:13 I am just going to just get the- 37:16 blend the margarine all into the flour. 37:19 Add the nut, sis. 37:21 Just a minute. Let me help Linda. 37:23 Wait, wait, wait, that's enough. 37:25 We might have got bigger apples than what most people have. 37:28 I wondering about that. So I don't want anymore. 37:29 I was wondering about that. 37:31 Cinda, why don't you take some of those out for me real quick? 37:33 Okay, I'll take them out. Don't worry, she is. 37:35 She's taking them out. 37:36 Oh, she's taking them out. 37:37 All right, so then here the nuts and-- 37:39 That's really good. 37:41 So let me put this right over here. 37:44 Maybe that'd make a nice glaze for just some sliced apples. 37:47 So you're just gonna take the streusel 37:49 and if they are extra big apples 37:50 you don't want to fill it this full. 37:52 Okay, so you won't need, these were really big apples. 37:55 And so you don't want it to be that big. 37:57 And you're just gonna put your streusel like that, 37:59 you can at this point make your caramel sauce, 38:02 which I'm not gonna make today 38:03 'cause it takes about 20 minutes to cook that sauce. 38:06 And, but the recipe is there. 38:08 You are just cooking that sauce together 38:10 and then you can drizzle 38:11 your caramel at this point and bake it, 38:14 or you can put it on after it's baked, when it's warm. 38:17 Which is what I did today. 38:19 And you bake this pie. 38:20 Remember to cover the edges with your aluminum foil 38:23 so they don't burn. 38:25 It's gonna bake for about 50-55 minutes in a 400 degree oven. 38:31 And then when it's gonna come out, 38:33 it's gonna look just like that. 38:35 It's gorgeous. 38:36 Mmm-mmm-mmm. 38:39 Okay, Linda, you've got our pumpkin parfaits. 38:45 That's right. That's right. 38:46 Let me read the recipe. 38:47 You will need... 39:06 Now this dessert can be made 39:08 the day before and it looks just as pretty 39:11 and nice as it did when you first made it. 39:14 Oh, that's a good recipe to add. 39:16 Yeah, you can make it, like, say, 39:18 if you wanted to do something especial 39:20 for a special occasion or for Sabbath or something. 39:25 Or just because you love me. 39:30 Or just because I love you. 39:33 You could take this, make it up, 39:36 put it in the refrigerator, 39:37 you don't really even have to cover it. 39:39 It'll be fine with the whipped topping on top. 39:41 And then you just serve it the next day. 39:43 It's all ready to serve 39:45 and it makes the company dessert. 39:47 Or if you were just doing something special 39:49 for family it makes it easy. 39:51 So I like that because and it's something that, 39:54 your kids can help you make the day before. 39:55 Well, you can make it special for me because I love pumpkin. 40:00 Oh, okay. I do, too. 40:01 Now what are you using right here? 40:02 This is a substitute for cream cheese 40:05 and it's called better than cream cheese. 40:06 And we have one right here. 40:08 Tofutti. 40:09 Tofutti, better than cream cheese. 40:11 And if your supermarket doesn't carry it, 40:13 if you go your manager and say, 40:15 "Look, I really like using this product. 40:17 Would you mind ordering this and including at your store?" 40:19 You know, most groceries will do that for you for items. 40:22 If you don't have these products available 40:25 in your area, then use a light or no fat, 40:30 low fat cream cheese, just a regular one. 40:33 Yeah. 40:34 And that will work fine, too. And this is our pumpkin. 40:35 It's solid pumpkin. 40:37 There is no seasoning or sweetener, anything in it. 40:41 So we're gonna put that in here. 40:45 I think we got it all. 40:46 My sisters and I, 40:47 we travel all over the world and we've heard-- 40:49 Some pure maple syrup. 40:50 From places they've told us that there's-- 40:52 some place they can't even get these products. 40:54 So they-- You know, 40:55 we have to think of them, too. 40:56 It's an international network, so... 40:58 And we've got some vanilla. 41:00 And then we're gonna put some pumpkin pie spice in. 41:05 All right, and then we're gonna whiz it up. 41:09 I'm using a mixer. 41:10 You're whizzing? I'm whizzing. 41:12 All right. 41:13 She's zesting and you're whizzing. 41:24 You forgot to plug your ears. 41:27 She forgot to warn me. 41:29 Some just went in my mouth I think. 41:32 That's a good place for it to land. 41:34 Okay, that's probably good. 41:38 So here you can have that. 41:39 All right. 41:41 I was hoping you'd give that to me, 41:42 I was waiting for it all day. 41:44 That's about all you need to do, 41:46 and now we're just gonna assemble it. 41:48 We'll share this. We'll each make up one. 41:50 Okay.What's this? 41:52 And this is the same thing as that I made up earlier. 41:55 So you can use that to put in yours, or you can use this. 41:58 And what is this right here? 42:00 This here is graham cracker crumbs. 42:04 So you're gonna make layers. 42:06 You're gonna put a little bit of the pumpkin down. 42:08 Then you're gonna put-- 42:09 sprinkle some graham cracker crumbs. 42:11 And then some whipped toping 42:12 and you're just gonna keep going 42:13 and till you get to the top. 42:14 Can I have this spoon then, sis? 42:16 There you go. 42:17 All right, so some of this down here. 42:20 So you can put some down. 42:21 And then the crumbs. 42:23 And I think the idea is-- 42:24 A little bit of crumbs you said? 42:25 You try not to get it up on the sides. 42:28 You try to get it pretty even. 42:30 I think we need some more spoons. 42:32 What do you think? 42:34 Okay. Well, I'm just gonna make do. 42:39 You want to do this? 42:40 Yeah, because you don't want to get the pumpkin on here. 42:43 Yeah. 42:45 Do you need some? 42:46 I do but-- 42:48 There you go. 42:49 I think I'm gonna ask, Melissa, can we have a spoon? 42:53 Oh, here she comes, right here. 42:56 Boy, now that was good. She's so efficient. 43:00 All right. She is efficient. 43:02 All right. That's the truth. 43:05 Okay, so... Okay. 43:07 And I forgot my crumbs, so don't worry if you forget 43:09 because it doesn't have to have a particular order. 43:11 We just-- 43:12 And really the-- really the trick of this, 43:15 the trick to here is to making sure 43:17 that when you-- what touches 43:18 the sides only touches it once. 43:21 So as you build the layers, each layer has its own look 43:24 on the outside of the glass. 43:26 And having said that I just messed up but-- 43:30 It's all right, we're gonna put some more of this. 43:31 Yeah, some of this. 43:34 Hey, wait a minute. 43:35 She's eating hers and she hasn't even got finished yet. 43:40 I got two layers and I couldn't wait. 43:42 Well, anyway, that's all you do, 43:44 you just keep working up the layers. 43:45 And we have some right here 43:46 for you already dished up that you can look at. 43:50 And I like the type of glass you chose for that. 43:53 You can use any type of clear glass 43:55 You can use where you can see those pretty layers. 43:57 those pretty layers through the glass. 43:59 Isn't that beautiful? 44:00 And you could even make smaller ones, 44:02 and if you don't want quite as big a dessert. 44:04 That's right. 44:05 And so that's all you have to do. 44:07 So what do we have next? 44:08 Oh, we have my little granny clakes. 44:12 I have my mouth full of pumpkin. 44:16 Okay, her little granny cake. 44:18 How about, Brenda, if you read that recipe? 44:21 I'm gonna finish my pumpkin. Okay, I'll be happy to. 44:23 All right, for her lil granny cakes you're gonna need... 44:58 For the frosting you will need... 45:26 Or pecans depending on where you are from. 45:30 Potato, potato. 45:32 I have a question for you. 45:33 Does anyone know why I called these lil granny cakes? 45:40 I actually don't know. 'Cause they're so pretty. 45:42 And they're so cute, and we love our grandma? 45:45 'Cause grandma loves oatmeal. Yes. 45:48 And I have oat meal in them. 45:52 Okay. 45:53 I'm a grandma and I love oatmeal. 45:55 And you're a grandma and you love oatmeal. 45:58 And I'm way too young. I'm so much younger. 46:01 Oh, yeah. 46:02 She's only two years younger than me. 46:08 Linda's older than me and then Cinda, 46:10 so we're all two years apart. 46:12 Yes, way younger. 46:15 Okay, to start out you're gonna take your oatmeal. 46:17 Now this is boiling hot water, 46:20 we just took this out of the microwave. 46:22 So you're gonna put 46:24 your boiling hot water into the oatmeal. 46:26 Ooh, I can see the steam. And you're gonna let that sit. 46:29 And now, sisters, 46:31 all the other ingredients-- not this. 46:34 This is gonna be our frosting, 46:35 but all of this can go in our bowl. 46:37 It doesn't matter-- 46:38 What kind of coconut milk did you use? 46:40 I used the light coconut milk. 46:42 I know. 46:43 But out of a can or out of a-- It's canned coconut milk. 46:46 Okay. And I used the light. 46:48 Okay. So-- 46:49 And if-- a lot of times you get separation 46:52 that kind of they'll have a lot of the coconut itself 46:55 will have heavier, 46:56 creamier part goes to the bottom 46:57 and then there is the watery part. 47:00 Do they use it all? I would shake the can. 47:01 Just shake the can and use it. 47:03 Yes. Okay, now just put in all your spices. 47:10 Now when you're pouring in these spices 47:13 I want you to just kind of-- 47:14 No! Oh. 47:17 What? What did I do? What did I do? 47:18 Nothing, it was just fun. 47:23 I thought you said put it all in. 47:25 Okay. 47:26 I'd have ruined her dish. Oh, boy. 47:28 This is really important. 47:30 We each have one but take this one, 47:32 let me show you. 47:33 This is very, very important. Okay. 47:35 You got one? Yeah. 47:37 It will-- Food fight. 47:40 This will ruin your dish if you don't do this just right. 47:42 By the way we get in trouble for food fights. 47:44 Yeah, it's just a real flick of the wrist, okay? 47:48 Oh. 47:49 And it's how you flick that determines 47:52 the texture of my batter. 47:53 Oh, yeah, right. 47:54 So let's see if you can flick just right. 47:57 Okay, let's see, here we go. 47:59 Oh, I don't know. 48:00 They may have ruined my batter, folks. 48:06 I don't think so. 48:07 I don't think you have to worry about the fluff at all. 48:09 I think you're gonna be all set with that. 48:13 Okay, there you go. 48:14 For that remark guess what I get to do. 48:16 I get the privilege-- 48:17 You just get it, mix all that up. 48:20 Now see how our oatmeal 48:23 has instantly absorbed all the water. 48:26 That is cool. Look at that. 48:27 Wow. 48:28 That's just absorbed all the water, 48:29 and it's got a little bit more to absorb. 48:33 How smooth do you want? Oh, just keep going. 48:36 All right. Isn't this fun? 48:39 Okay, how much muscle do I have to put in here? 48:41 I mean, you know, I'm not noticed, 48:43 but I have plenty for the family. 48:45 I know, that's why I'm doing it. 48:47 Go, Brenda, go! All right, okay. 48:50 Go, Brenda, go! 48:54 How much-- Keep going, keep going. 48:56 And it helps if you jump a little bit. 48:59 Yeah, like this. 49:04 I can see they did take their vitamins this morning. 49:06 She was doing it. 49:09 All right, you shouldn't pull my leg. 49:11 Add the oatmeal now. Incorporate that into it. 49:14 Okay. 49:16 Okay, grandma, jump. 49:17 No. 49:20 Okay, what about-- what are we doing here? 49:21 I got her twice. what are we doing here? 49:24 Or do we have this pan for? 49:27 Okay, let's-- 49:29 First of all let me tell them how to get this in. 49:32 Now this batter is a little bit more runny 49:34 than what I usually have. That's okay? 49:36 Yes, that's just fine. Okay. 49:38 You might want to-- 49:40 I asked it 'cause I thought somebody out there 49:41 is gonna ask the question when they make the recipe. 49:44 Yeah, it's just fine. 49:45 You might want to taste a little bit 49:46 and see if it tastes right. 49:47 Do I need to spray it? Yeah, tastes good. 49:50 She's gonna spray that for you. 49:52 Okay, spray the pan. 49:53 I made an executive decision right there. 49:55 I told her to spray the pan. 49:57 Oh, no. Too late. 50:03 Oh, you never know. 50:05 Okay, so you're gonna spray the pan. 50:07 And now you're gonna fill these 50:09 about three fourths of the way full. 50:12 These don't raise much so you can fill them through 50:15 good three fourths of the way, if not just under that. 50:19 A little more. Okay. 50:21 Okay, keep doing that. 50:23 And, Linda, you can put all of this into the-- 50:27 for the frosting. 50:29 And I'm gonna take this fork from you, Brenda. 50:32 Now while she is putting-- 50:34 you put all your margarine, your brown sugar, 50:37 your vanilla and then turn this on. 50:39 Even this? Nope. 50:40 This is cornstarch, so you're gonna want to make sure, 50:43 you mix your cornstarch into your cold water. 50:48 I know it sounds redundant 50:50 because we say this every time 50:52 that you do not want to put cornstarch into a hot liquid. 50:57 But-- You really can't say that often enough. 50:59 You really can't. Yeah. 51:00 And you'll thank us for the constant reminder. 51:04 You do it one time-- I turned the fire on. 51:06 Yes, now you want your margarine to melt and-- 51:09 Well, if you have an emergent blending 51:12 it might be able get rid of the lumps. 51:14 Right. 51:15 So you'll want your margarine to melt. 51:18 Now, and then when your margarine melts 51:21 and that starts to bubble, 51:23 then you will add your slurry, 51:26 which is your cornstarch and your water mixture. 51:29 And then you will stir that until it thickens, 51:32 which is almost immediately. 51:34 And when it thickens then you add 51:36 your coconut and your pecans. 51:39 And I-- let me reach across you, sis. 51:41 I've already made some ahead of time 51:43 for the sake of time. 51:44 Oh, wow. So you can see. 51:45 Look at that. 51:47 And now for these you're gonna bake these 51:49 at 350 degrees for about 20 minutes. 51:54 But you want to stick a knife in the center and it's okay. 51:57 You don't have to worry about, you know, 51:58 the hole in your little cake 52:02 because you're gonna cover it with this frosting. 52:04 Yeah. But the knife needs to come out clean. 52:06 All right. 52:07 Then you take them from the oven, 52:09 leave them sit in the pan for 5 minutes to cool 52:12 and then put them on a cooling rack and frost them. 52:14 And here's, I've already plated them and here it is. 52:18 Right-- Oh, no! 52:20 She's the taster. 52:22 While she's tasting that, my sisters 52:25 and I have six cookbooks out right now. 52:27 And you-- here we're gonna show you 52:29 how you can get one or all of them 52:32 come right to your house. 52:36 If you've enjoyed the recipes you've seen today 52:38 and would like to purchase your own copy 52:40 of their cookbooks, including their new cookbook, 52:43 "Cooking with Kellogg's," 52:44 you can write to 3ABN, Post Office Box 220, 52:48 West Frankfurt, Illinois, 62896. 52:51 That's 3ABN, Post Office Box 220, 52:55 West Frankfurt, Illinois, 62896. 52:58 You can call 618-627-4651. 53:02 That's 618-627-4651. 53:06 Or if you'd like to contact the Micheff Sisters 53:08 for a speaking appointments or concerts 53:10 you can do so at their website 53:12 at www.mischeffsisters.com. 53:14 That's M-I-C-H-E-F-SISTERS.C-O-M. |
Revised 2015-06-22