Participants: Micheff Sisters
Series Code: TDY
Program Code: TDY014043A
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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 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:07 Hello, and welcome to our 3ABN today cooking program. 01:12 We're the Micheff Sisters. I'm Linda. 01:15 I'm Brenda. And I'm Cinda. 01:19 And we have an exciting, exciting program today. 01:23 Yes, we do. 01:24 We are calling this happy holidays 01:28 from our 3ABN kitchen to yours. 01:34 And I love this time of year, don't you? 01:35 I do. 01:36 It's not just, it's not just all the beautiful colors and-- 01:40 and the snow, and the fire places, 01:43 and all the aromas that you think about 01:45 this time of year-- 01:46 It's the sprit of the people, 01:50 they get in to this giving spirit, 01:52 they are happier-- 01:54 It is because we are highlighting 01:56 Jesus Christ as our Savior to the world. 01:59 Yes, because Jesus is the reason for the season. 02:03 And I love that. 02:05 When you made Jesus first in your life, 02:06 I love that you just can't help 02:09 and want to share Him all year long. 02:11 But I love that we have a special time 02:13 and we really think about His birth. 02:14 And we can reflect on His birth. 02:16 That's right. 02:17 We really think about what God has done for us. 02:18 We think about Jesus birth and what God's amazing gift, 02:22 that He would send His only Son to this earth to die for us, 02:26 so that we might have eternal life for Him. 02:28 And we cannot concentrate on that too much, 02:30 we cannot stop thinking about that too much. 02:33 We should really think about what Jesus did His special, 02:37 you know, gift on Calvary that He did for us. 02:39 And you know, we talk about sharing Jesus all year long 02:44 but, you know, we can really take the opportunity 02:49 to share Jesus specially at the holidays. 02:52 That's right. 02:54 And something, something that I do it 02:56 in every holiday is I always invite-- 03:01 I mean anybody who needs a little cheering up, 03:05 whose had a hard year 03:06 or whose gonna be lonely for the holidays, 03:09 I invite them to my holiday table. 03:12 That's right. 03:13 And we are encouraging you to do the same. 03:15 And in fact, Cinda always makes her home so inviting, 03:19 she always has a very special holiday theme 03:21 and I think our long time viewers have come to know 03:24 that when we are doing a holiday program, 03:26 you gonna get to see one us 03:27 in this table decorations and today is-- 03:31 That's right. 03:32 You are not gonna miss out, 03:33 today you are going to get that as well. 03:35 To give you ideas how to decorate 03:36 your buffet table and then just, you know, 03:38 put the food out and invite people 03:41 that you would normally not even invite your home. 03:42 Right. 03:43 May be somebody that you have seen that-- 03:44 may be that you noticed 03:45 they don't really have anybody sitting with at church. 03:47 And may be your neighbor that you never see him 03:49 when coming and going from there house 03:50 and you know, there is, there is-- invite people. 03:53 There's somebody wonderful opportunities 03:55 to have those divine appointments 03:56 where we can really just love people to Jesus. 03:58 Or those single people in your church 04:00 who don't have families and they are all by themselves 04:02 and where the holidays aren't very happy for them. 04:06 There is no better-- You can help them to be happy. 04:08 That's right, there is no better way 04:10 than friendship evangelism to touch hearts for Jesus. 04:12 And when you invite some one into your home, 04:14 you are sharing Jesus. 04:16 There is another part of it that is, it is so special 04:20 and that is, is that in this day and age 04:23 families are just being split apart 04:25 and this is the time when we can even make 04:28 our family feel very, very special. 04:30 Special, that's right. 04:31 To celebrate what Jesus Christ is done for families 04:35 and I think you know, 04:36 just making something special for them, 04:38 says I love you and doing little special-- 04:41 And you are special. 04:43 And you are special, so you are right sis, 04:45 this is-- this is a wonderful time of the year 04:49 to also make our families feel. 04:51 Like they are very important and special-- 04:53 And loved. 04:54 Because when we do that they will start to glimpse 04:56 how much Jesus Christ really loves them. 04:59 Because unless we show God's love 05:01 how can anybody really know what is love? 05:04 And I loved, how we learned even as a child 05:06 and we talk about our mom and dad a lot 05:09 and because we just really love them 05:10 and they were set really godly parents-- 05:12 And examples to us. And examples to us. 05:15 I loved how mom would always have 05:17 a special night usually Friday nights, 05:20 where it was a all the best dishes that she has, 05:24 special goblets those blue goblets and yeah-- 05:26 I have, there is only one left 05:28 and I have it in a box. 05:30 Its like-- 05:31 And it is just that brings back such more memories 05:33 because she didn't just save the best for the guest. 05:35 That's right. 05:36 She wanted her family to feel, like we were loved and special. 05:39 And so that's where we got it, 05:42 it was our training from our mom and dad. 05:43 And also what I love that mom and dad, 05:46 every holiday we didn't have money for gifts. 05:50 In fact, some years we didn't get gifts. 05:53 That's right. We made home made things. 05:54 We made home made things, and sometimes may be-- 05:57 Cards. 05:58 It was only one gift a person, but you know, 06:00 so mom and dad always focused 06:03 on what we could do to other, for other people. 06:07 So that way the focus was not on us, 06:09 even though we were little children 06:11 and even though we-- 06:13 I mean, as we grew up through the years 06:14 it wasn't on what we were getting, 06:17 it was what are we gonna do 06:18 for someone and who would you-- 06:19 Come and give. 06:20 Who would you gonna do something for this season. 06:23 That's right. And we did it as a family. 06:24 And that's because I loved it and we did it as family. 06:26 That's right, when you thinking about others, 06:28 that's really the best blessing anyway. 06:30 There is no better and there is really 06:32 a no better joy than to serve Jesus 06:34 and we are helping others we are serving Jesus. 06:36 You know, when we are thinking about others. 06:37 That's right. So-- 06:39 And it says in John 13, it tells us 06:42 that we are to love one another 06:43 and it says by this we will all will know 06:46 that we are disciples of Jesus Christ. 06:48 So how we show love to one another 06:51 says who we belong to. 06:53 That's right. You know-- 06:54 I love that thought too, and that's one of my favorites. 06:56 I love the fact that mom and dad in-- 06:59 they involved and included all five of us children. 07:04 Yep, there's five of us. We have two brothers. 07:05 And to, and to making the holiday special 07:08 for our family and for those around us, 07:12 the people that we knew, 07:13 people that we didn't even know. 07:15 And they didn't spend the lot of money. 07:17 No. 07:18 We actually remember how we would go out 07:19 and pick-- the little holly berries 07:22 and we would string it with popcorn 07:25 and we find this little bush and dad would bring it in 07:28 and we put our popcorn strings and our berries around it. 07:33 And it wasn't always the most, 07:34 you know, fun loving people at church 07:36 that they invite into our home either. 07:38 I can remember, I don't if you guys remember this 07:41 but there is a one particular lady in our church 07:43 that didn't never had-- 07:45 she wore the same thing to church every single day. 07:47 She didn't smell very good because I, you know, 07:50 she didn't smell like she bath very much at all 07:52 and she just was always but, boy, by herself. 07:54 Mom and dad just welcomed her into our house, 07:58 we invited into the home and you know, 07:59 none of us made it even seem like she smell bad, 08:05 we just showed her love. 08:06 Do you know that woman changed? 08:08 Mom helped her find cloths, 08:09 mom slowly she was able to, you know-- 08:11 Throughout the year just be friend to her. 08:12 About cleanliness to the ears 08:14 and it made a huge difference in her. 08:15 That's right and so you know, you as parents keep in mind 08:20 that you are the example for your children. 08:23 You can tell your children all kinds of things, 08:26 but you need to show them. 08:27 You are the example. 08:28 And and if you don't have children 08:30 so you are single whatever and your-- 08:33 you still can be a mother in Israel or a father in Israel 08:38 that shares with the church kids 08:40 and those around you. 08:41 Well, that lady I was speaking about, 08:43 till the day she died thought of us as family. 08:46 And so you know, God really does want us 08:48 to reach out and help, help others 08:51 and think about others and it's about the giving. 08:53 And we learned to really love her 08:55 and see the beauty in our heart. 08:56 That's right. 08:57 There's lot of times we compare the outside and we think-- 09:00 Exactly. 09:01 But when we look at through God's eyes 09:03 into the heart we see the beauty. 09:05 Exactly. That's all I was gonna say. 09:07 When, when she actually came to our home 09:10 and we actually spent time with her-- 09:12 She was a-- she was precious. 09:14 We were like wow, she is really nice. 09:16 We like her. Well-- 09:21 We have got some recipes for you today 09:23 that will inspire you to have your buffet 09:26 and invite all your friends and neighbors 09:30 and, and people that you don't even know that well, 09:32 invite them in for a wonderful holiday meal. 09:35 We'll start with my root vegetables. 09:38 Oh, those are look so good. Oh, my God. 09:40 Carrots and looks like beets in there. 09:43 Then we will have Creamy Potato Puffs. 09:46 Oh, and those look good too. 09:47 Who doesn't love potatoes? Then we have Tofu Turkey. 09:51 That's beautiful. Well, thanks, sis. 09:54 And we are gonna top it off with Carob Delight cake. 09:57 Oh, nice slice of a cake in, but sounds good. 10:00 Is your mouth watering? All right, sis. 10:04 I know, I want one of those root vegetables. 10:06 And you know, just relax and watch the program 10:09 and you can always go on the 3ABN website 10:14 and get the recipes 10:15 or you can go on the Micheffsisters.com 10:18 website to get the recipes. 10:20 Just www.micheffsisters.com and cook on recipes 10:24 and we also give you the picture 10:25 what the recipe looks like. 10:27 That's right. 10:28 Okay, I'm gonna start with now 10:30 I choose some of my favorite root vegetables. 10:33 So if you do not particular like them, 10:38 I say you try them 10:40 because you need to eat your vegetables. 10:43 So you gonna do the recipe, read the recipe. 10:45 No, you didn't-- yes, I will, sis, but now-- 10:49 but you can substitute another vegetable in 10:52 or leave it out, if there is a vegetable that you don't like 10:54 but, Linda is right let me read the recipe for you. 11:20 Is that it? Wow, I love short recipes. 11:23 Simple as that. That's it. 11:25 Okay, Brenda, since I'm gonna do one-- 11:28 I'm gonna just do cut off the tops for beets for you 11:31 and I'll let you peel but folks, 11:34 you are gonna need some gloves for the beets. 11:36 Some gloves, that's right. 11:37 So-- If I doing beets-- 11:39 You know, we are famous for our kitchen gloves. 11:40 I'm gonna have you do sweet potatoes. 11:42 Okay. So what I'm gonna-- 11:44 If you wanted to the beets 11:45 oh, we're happy to give you beets. 11:47 Oh, that's just fine. I like this-- 11:48 I'm gonna get started with the sweet potato, 11:50 so with the sweet potato 11:52 I'm gonna just cut off the little end 11:55 and then if you will peel that for me. 11:59 And Brenda, I'm gonna cut the beet, 12:01 I'm just gonna cut the-- you want to cut the top? 12:04 Let's show them what a beet looks like, right here see. 12:07 There you go. With that-- 12:09 So you want to cut the-- Root. 12:12 Leaves off. 12:13 And this is why we call these root vegetables. 12:15 Well, can you see, they grow in the ground. 12:18 There is a root. 12:20 So sis, if you want to peel the beet for me. 12:23 Okay. And I will throw this away. 12:28 I throw this away and I will show you how to cut it. 12:30 You know, I-- wow, stumbling in. 12:34 And its, and its and if you don't happen 12:37 to have a peeler, you can use a knife, 12:41 it just try not to take so much of the vegetable with it. 12:44 Okay, while they are peeling that, 12:46 I'm gonna take a zucchini and you're gonna-- 12:49 oh, wow, she is, she is fast. 12:50 Good job. Here let's keep her going. 12:54 Got me another one? 12:55 Oh, I got you another one, there keep it going. 12:57 Okay, I am gonna take the zucchini 12:59 and I will show you how to cut it. 13:00 Now, you think your cutting them, 13:02 I actually-- I'm gonna change the recipe 13:05 because I put cut into one inch cubes, 13:07 you really should do one and half to two inch cubes 13:11 because, they really cook down. 13:15 So I cut it in half-- They shrink-- 13:18 Then I cut it again and then you're gonna 13:21 want to cut in to a good one and half inch cubes like this. 13:27 Okay, and put that on-- They shrink-- 13:30 Your cookie sheet. 13:31 And aren't you gonna spray that 13:32 with little nonstick cooking spray? 13:34 Yes, I will. 13:36 So I can spray that at the end, I'll show you. 13:40 I use a roasting pan at home. 13:43 I have a-- it's about a two inch in size pan, 13:46 and it's a little bit bigger than this 13:48 because I cook-- I usually do a lot of vegetables 13:52 because I invite a lot of people over. 13:54 So this is our yellow squash and I cut off the tops 14:00 and I'm gonna do the same thing I did with the zucchini. 14:02 Is that it for me? I'm gonna go like this, oh. 14:05 I got another one for you, have to have it. 14:07 And I'm gonna do the same thing, 14:09 she wants me to cut the ends off I know. 14:11 And put this on and then the carrots 14:17 for sake of I like to do it in strips, 14:21 but you can cut it in circles 14:23 or you can do it in strips and it's up to you. 14:28 And you can even leave it like that 14:30 because they are gonna roast. 14:32 Now-- Here's your beet. 14:34 The beet, same thing 14:36 I cut the beet into thirds like this 14:39 and then in half and it depending on the size, 14:43 look how big those chunks are? 14:44 Because they will shrink now. 14:46 You're gonna see the finish product, 14:48 how big it is and the same thing 14:50 with the sweet potato, you're gonna cut it, 14:54 cut it again, cut it again and then nice big chunks 15:00 because it really does cook down. 15:03 Now what you're gonna do is take your vegetables 15:07 and you will take a cup of pans. 15:10 Can I have the spray down their. 15:12 Sure. 15:13 Please, so what you're gonna do is, 15:16 you're going to take this 15:17 and spray really good like this, 15:21 make sure your vegetables are all coated, 15:24 toss them a little bit 15:27 and you're gonna put them in a 425 degree oven 15:34 and if you do not have this spray 15:37 then you can just take a little bit of olive oil and-- 15:40 Dressed up. 15:41 Kind of drizzle it over and then toss it 15:43 with your hands. 15:44 Then I take a little bit of salt 15:46 and just sprinkle a little salt on it. 15:48 You're gonna put this in the oven 15:51 at 425 degrees for about 45 minutes 15:56 and flip them over gently in between 16:00 like halfway in the cooking time 16:02 and you want to get little bit of brown 16:04 because they are roasted and here's what they look like. 16:06 And you can see how they shrunk down to size as well. 16:09 That's right, see how they shrunk down. 16:10 They are delicious. 16:13 Well, you know what else 16:14 sis says is delicious, is your potatoes. 16:18 My Creamy Potato Puffs for that you will need-- 16:47 This one is a special one just for Cinda, 16:50 wow, you can have it too. 16:53 Thanks, sis. 16:55 Everybody knows Cinda loves potatoes. 16:57 Exactly. 16:58 We all love potatoes but Cinda really loves potatoes. 17:00 I know, it's like her favorite food. 17:04 Yeah, she'll eat it cold, she'll eat them hot 17:06 and lukewarm and between. 17:08 Anyway you want to give them to me. 17:10 So to get started, 17:11 we're gonna make our gravy part first. 17:13 We already cooked our potatoes, you can dice them. 17:17 This is five cups, this recipe you can even add 17:20 extra potatoes if you want to 17:22 because there is enough cream sauce. 17:24 Please do. 17:25 Sis, if you could make our slurry 17:27 because we gonna need that. 17:28 You could turn the fire on there 17:31 and we are gonna start this heating. 17:35 This is a really simple, easy potato dish. 17:40 We are gonna need is a little season salt 17:42 and if you want any another kind of seasonings in it 17:45 instead of that just go for it. 17:48 It's hard to mess up potatoes. There here's your slurry. 17:52 That's my slurry, okay, and over here 17:57 you can make 24 of these little potato things 18:01 or you can have more dough and just make 12. 18:04 So we are gonna do the 12. So cut this in 12 pieces. 18:05 Okay, so what it is this? This is puff pastry? 18:08 Puff pastry. Okay. 18:09 So I can get this in your frozen section and it is vegan. 18:10 Three this way and four that way, all right. 18:14 Okay. 18:16 And sis, if you could get the vegan cheese slices. 18:19 Okay. 18:20 And I'm gonna go ahead and pour in. 18:23 And you, do you want to break them up 18:24 or drop them then in? 18:25 Break them up and put them in here. 18:28 And I've got a corn starch, 18:30 usually doesn't take too long for this to thicken. 18:37 And when you are working with puff pastry, 18:39 you really want to have it, your dough cold. 18:41 So leave it in the refrigerator till, 18:43 you know, it comes frozen 18:45 so you want to throw it out overnight in your refrigerator, 18:48 but then bring it out of your refrigerator 18:51 right before you ready to use this, you keep it cool. 18:52 That's right. 18:53 Otherwise it kind of sticks together 18:55 and you won't be able to work with it. 18:56 You won't be able to do anything with it. 18:57 But you can spray the pan over there 18:59 and then place these in the pan. 19:01 Okay. 19:03 And we'll get our ready for our potato dish 19:05 and you will see how easy this is 19:07 to make it potatoes look elegant. 19:11 You know, and that's what makes it yum. 19:14 But it simple. It's so nice. 19:15 Because if you can do some thing elegant 19:17 it makes them extra special. 19:20 And this is like almost effortless. 19:22 You know, because it's very easy. 19:24 That's what, that's what I'm thinking its effort less. 19:28 You know, I'm-- I'm working so hard. 19:32 So you can see what Brenda is doing over here. 19:35 I'll bring this over here so you can see. 19:38 I'm picking up one of this particular dough like this 19:42 and just dropping it in to the muffin tin, 19:46 and leave out your point, 19:48 like here so just makes a little cup. 19:50 And take note that she sprayed her muffin tin first. 19:54 Right. 19:55 Because otherwise it will stick in, 19:57 and you won't be able to get it out. 19:58 That's right, and that is important. 20:01 That's the problem. Okay, it's almost thick. 20:05 If you, I don't know if you can probably see this 20:09 but its, its very thick. 20:13 It's getting there. 20:15 And sis, in a just a minute you are gonna put that in. 20:18 Oh, one minute. 20:20 While we are just finishing up nothing but vegan cheese, 20:24 which this vegan cheese takes a little bit more time to-- 20:27 Well, vegan cheese if you ever worked with vegan cheese 20:31 there are some that just won't melt, 20:33 and I mean it's hard to melt. 20:35 Yeah. They are coming up-- 20:38 But how do you say it I like day is it Daiya? 20:42 Daiya or something I love that cheese. 20:45 I can't remember what it is 20:46 but, may be some day I will tell you. 20:49 I haven't really found a cheese substitute 20:52 that absolutely live source for me, 20:54 I just-- I just put the cheese out. 20:57 And you don't need it 20:58 and you don't have to have it in. 20:59 I would like to leave cheese out. 21:00 Hey, go ahead and turn it off and then add that. 21:03 Oh, turn it off first? Yep, turn it off. 21:04 I can say that, that I had a friend 21:06 that made a cashew cheese that was-- 21:09 we tasted really good, 21:10 but such concentrated cashew are so high in fat 21:14 that it would definitely be 21:15 which something I didn't eat all the time. 21:16 And even though it's a good fat 21:17 you just don't eat so much of that. 21:18 Exactly. 21:19 All right, we're gonna put the potatoes in there now. 21:21 You want this? 21:22 Yeah, you can go ahead and mash some of them up. 21:26 We are done with this whip now. Okay, I'll take it. 21:29 I lost one of my potatoes in there. 21:31 Oh, don't lose, don't lose a potato. 21:33 Not letting you get rid of that. 21:36 All right, and you can put garnish it with fresh herbs. 21:42 So-- 21:44 I'm gonna leave this here so you guys can see. 21:45 Sis, if you could cut up just a little bit of those potatoes. 21:49 Oh, I can cut, I can cut up the potato for you. 21:52 So, what we're gonna do-- 21:53 Oh, look at her. Don't you double dip? 21:55 No more in that. Hey, I got to cover it. 21:59 And you just gonna fill each one like that. 22:00 That's really good, sis. Bake it. 22:03 You won't let me double dip, but I can do this. 22:05 You bake them at 400 degrees for 10 to 12 minutes 22:10 that's all you have to do. 22:11 Ten to twelve minutes depending on your oven, 22:13 because all ovens are different 22:15 and then we have some right here for you 22:17 to see how they turned out. 22:18 Already baked. Already baked. 22:19 These cute little potato puffs, those are delicious. 22:22 And they make a delightful holiday meal. 22:25 Yes, they do. 22:26 You know what else is going 22:28 to make your holiday meal delightful 22:31 and that's Brenda's Tofu Turkey. 22:34 Turkey. Let me read the recipe for you. 23:42 Now that's a lot of ingredients, I know. 23:45 But you know what, its worth it. 23:46 It is. 23:47 You know, holiday time is the time 23:49 to do a little something extra then you would normally do 23:52 and it looks a lot harder than it is. 23:55 I call it tofu turkey 23:56 and I'm going to get started here 23:59 because it is gonna take us a little while 24:00 to get all this together, but hang with me 24:02 you are gonna see how easy it is. 24:04 We're gonna need a few things. 24:06 First we going to use tofu 24:07 and this is already processed in a food processor. 24:10 And if you have a large food processor 24:12 it will go by faster 24:13 because it takes five containers of your-- 24:15 So you just grounded really fine? 24:17 It's processor, in processor. 24:19 It's just processed, you blend 24:20 and you process it and in fact this is the-- 24:23 Water packed. 24:24 Water packed tofu that people don't know what it is. 24:26 I didn't have an extra one to show you here, 24:28 so that is water packed tofu and you just rinse it 24:33 and really squeeze all the water out of it 24:37 and then you're going to put it in the processor 24:40 and you're gonna do that, because there still, 24:41 it's still retains some of the water 24:43 so we are gonna take it out. 24:44 In processor until it's real smooth. 24:47 It's very smooth, so now Cinda has got 24:50 all those seasonings I gave you, 24:52 she is going to just put all those together 24:54 and start stirring. 24:55 While she is doing that-- I am ready. 24:57 Linda, you're going to start this pan cooking here 25:01 and spray some nonstick cooking spray on there. 25:05 Now we've already sauteed the onions 25:09 because I really like those nice and done, 25:11 so you can put those in there, sis. 25:13 And I wanted to show you what the Tofurky looks like. 25:16 Now this is the vegan sausage and really check 25:20 because a lot of these sausage 25:21 I saw are not vegan even though they vegetarian. 25:24 So this one here is a vegan sausage 25:26 made by Tofurky has a really good flavor 25:29 and it flavors this dish a lot for this is 25:32 and I making the filling right here. 25:33 Here we're making the tofu and here we making the filling. 25:36 So this is what that looks like and-- 25:39 and then for the basting that I am gonna show you that-- 25:42 we won't have a chance baste today 25:44 but this is what I use that Better Than Bouillon 25:49 no chicken baste and that is really one of the-- 25:52 the best bouillons that I have vegetarian vegan bouillon 25:56 that I have ever come across. 25:58 Make sure it says no chicken though on it 26:00 because they do make chicken. 26:01 They write and they put them the jars side by side. 26:03 Side, so check and see it, it got to say no chicken on it. 26:06 Now this you can see how these come like this, 26:09 you can just grate these and-- 26:12 or you can just peal them in small shreds like this 26:15 and just put them right in here. 26:16 So these have all this been shredded 26:19 and I'm gonna just put that right over here. 26:21 And so Linda is going to stir that up with the onions. 26:25 With the pre-cooked onions. With the pre-cooked. 26:27 There already done. 26:29 They're clear they are really done 26:31 and I'm going to just put a little seasonings in here 26:35 as she stirring and a little bit of salt. 26:38 I'm gonna have-- this is cooked brown rice 26:41 that's in here. 26:42 So that's all done. 26:45 And then I'm gonna toast up our pecans. 26:47 Really when you toast those nuts 26:49 like that it really brings out the fragrance of the nut. 26:52 They become more fragrant. 26:53 You can smell it and taste the difference. 26:55 Oh, yes. Wish you could smell this. 26:57 And now I'm gonna add the mushrooms 26:59 and these are just that chopped mushrooms. 27:01 Okay. 27:03 And you notice that there was, 27:07 the potatoes in the recipe with the water 27:10 and little bit tiny bit of salt, 27:11 that's 'cause you are cooking and boiling those potatoes 27:14 and then you are just making mash potatoes out of it. 27:16 That's what you are doing. 27:17 So I have the two cups of mash potatoes. 27:19 Now I will share this with you, in a pinch 27:22 I will just throw a couple of potatoes in the micro wave 27:24 and take them out, mash them up for little. 27:26 I don't measure I just put enough, 27:28 you know, just sprinkle salt on that for, 27:31 almond milk or soymilk to get it 27:33 to a nice mash potato consistency 27:35 and its all you know, to save me-- 27:36 saves me some time. 27:37 So that's a shortcut, if you want to take that is well. 27:40 And Linda, then we are going to just put in our bread crumbs 27:44 and those are just whole wheat bread 27:46 and I'll give that to Cinda. 27:48 And then when she stirs all that up 27:52 she is going to put in the mash potatoes. 27:54 Now obliviously isn't enough time to do all this at once 27:58 so I have some stuffing all ready made. 28:01 So Linda, can go and cook 28:03 but I'm not gonna use it right now. 28:04 Cindy, you did a really good job over here. 28:06 Thank you. 28:07 And we can take this off as well. 28:09 Now I want to show you some thing 28:11 really some important here, 28:14 because actually let's do this one first. 28:17 I have a strainer, you're gonna need a strainer. 28:22 You can use any shape you want. 28:23 I choose this one 28:25 because it has a shape of a loaf 28:28 but honestly the first one I made, 28:29 the only strainer I had was just a round one 28:32 and I made the round one 28:33 and it look kind of a bubble on my plate 28:35 but, you know, everybody loved it. 28:38 And that works too, so-- And you can it bubble loaf. 28:44 So it was good but I got this, so what you gonna need to do 28:48 is you gonna need some cheesecloth and so-- 28:51 The cheesecloth is-- is a gauze. 28:54 It's like a gauze and you can, you can get it 28:56 in hardware store, you can get it-- 28:57 You can go rob your first aid kit. 29:00 I was just thinking, mom used to rap us our sores 29:03 and stuff with that, we got hurt. 29:05 So here what you're gonna do, 29:06 is you're gonna take the cheesecloth 29:08 and drape it over the side this way 29:10 and over the side this way 29:12 and sis, if you would just cut right here for me. 29:16 There you go. And then this unfolds. 29:21 So, but before I'm fold it, 29:23 Cinda, I will need you to put this under running water 29:26 and ring out the water for me, 29:27 because it it's needs to be wet when you put it on here. 29:29 So you're gonna put it in here 29:31 and we are going to just line it. 29:33 When you line it you don't want any wrinkles in there, 29:37 you want to keep it as smooth as you can 29:39 and sis, a fine job you are doing over there. 29:40 Is it ready for mash potatoes? 29:41 You can put the mash potatoes in. 29:44 Okay, sis, help me we are just unfold that. 29:50 Yep, here it is 29:52 and so now you are just going to drape that over 29:55 and see well how you just line it like this. 29:59 Now you are going to spoon all of this. 30:02 If you would hold up this up for me Cinda, 30:04 and we are just gonna dunk it on the sides, 30:07 we're gonna just spoon it right in to the bottom. 30:09 But don't touch the sides with it 30:11 and just put it on the bottom 30:15 like that and that's good. 30:21 Okay, and then you just going to even it out flat, okay. 30:27 When it's completely even out flat like this 30:31 all the way down get it nice and smooth on the top, 30:34 okay, and then make sure its-- 30:39 that if you push down gently it will fill up that bottom 30:43 really nice as well see. 30:45 So now you are going to fold in this, 30:48 we are just gonna fold in the ends of the cheesecloth 30:51 and cover it and we've damped that remember. 30:53 So now just fold that all in, now guess what you do? 30:57 I all ready got one done. 30:59 Okay. Let's me guess. 31:01 Well, let me share this with you 31:02 because this still has a lot moisture in it. 31:04 We want all the moisture out of it before we bake it. 31:07 So this is done the day before you want to make your turkey. 31:10 So this is all right, at this point 31:13 now I'm gonna show you what I did. 31:14 If you put this on the back table. 31:17 You are going to take that now 31:18 and you are going to find a pan like this 31:20 that you are going to put it in. 31:23 Something that any pan it will fit to catch, 31:25 because you are gonna put-- here's what I did, 31:27 I found the bowl that fit on top of that 31:30 and I put the bowl in here like that, 31:33 and then you want something heavy to weigh it down 31:35 and we found this bag of rice and we just put that on it 31:38 and we did this last night in the prep kitchen, 31:40 and so now all the liquid-- 31:43 Show them the liquid thing. 31:44 So we will show you the liquid that comes out of here and-- 31:48 Woo, that was quite a bit. 31:49 Can you hold that up for me Cinda, so they can see. 31:52 Like this so you can see, it can-- 31:54 take a look and you can get an idea, see how much-- 31:56 Can you see it? 31:58 Pour the other now, yeah, there you could see now. 32:01 You could see it, it's quite a bit of the water 32:04 that came off the tofu. 32:05 So now we are going to take this off, 32:09 we're gonna unwrap it 32:11 and let's see here and see in this is-- 32:14 this is very, very wet, but now this is had chance 32:17 to really drain that off 32:19 and we take this bowl if I would, sis. 32:22 And now I'm going to, 32:25 to take an about of one inch around the loaf. 32:30 You're gonna make a mark 32:31 all the way around about one inch like that 32:34 and you're gonna hollow it out to one inch from the bottom. 32:37 And you're gonna just keep hollowing that out like this. 32:42 Let me show you 32:47 and if you get too close to the net, 32:49 you're gonna have to fill it back in 32:51 because you really do have to keep about an inch. 32:55 So we are just hollowing that on. 32:59 Sis, if you can do that here with me, 33:01 you can take some out and try. 33:04 So we are just making it well, 33:06 but make sure you keep an inch on the bottom and on the sides, 33:10 because all this that we're taking out 33:12 we are going to cover and put back in. 33:13 Put back in now. 33:14 Because we're gonna put our filling, our stuffing 33:16 in the middle isn't that cool. 33:17 Very, very cool. 33:19 So this is really a stuffed turkey. 33:20 So is this done? I can turn it off? 33:22 You can turn it off. You did a great job. 33:27 And-- Again. 33:30 It's getting there, let's see. That is really cool. 33:35 So probably I keep it now its good-- 33:36 it's good but now we got to make sure 33:39 we just smooth it out there, perfect. 33:42 Good job. 33:43 So now I'm just going to, 33:47 I'm just gonna take a little bit of stuffing 33:50 and put in the middle right here. 33:53 Even though already have a stuffing ready for you, 33:55 see I didn't know for you would get this done in time 33:57 and I wanted to be prepared, 34:00 so my sister Melissa Hoffman was who helps us here, 34:03 she made up one in advance 34:06 so that we would have one just in case. 34:08 That's okay, our crew will be happy 34:10 'cause we will feed them. 34:11 That's right. So you just-- 34:14 I'm just gonna just take a time 34:16 and not gonna stuff all of it in here 34:18 but I will just do some of it in here 34:21 and then pull that out of way Linda, so that they can see. 34:24 And then I'm just pour this right back on top 34:27 and Cinda, you are gonna spread that around and cover it, 34:30 that's what we're gonna do. 34:31 So now I need a-- 34:35 Melissa, I need a baking sheet, so-- 34:39 It's right here behind you. 34:40 Oh, it is? Oh, she is all ready got it. 34:41 Oh, Melissa is efficient. 34:43 I should have known. Okay, so-- 34:46 And this is hot underneath so-- 34:49 Okay. Let's be careful. 34:51 I put a parchment here because you gonna need this 34:53 to transfer on to your platter afterwards, 34:56 after it's baked. 34:57 So I like to put a nice piece 34:59 of parchment paper right on it as well. 35:02 And good job. 35:06 Okay, now we are going to just fold in those ends like that, 35:13 just like we did oops, sorry, no we're not. 35:18 This is ready to invert on our pan. 35:20 To down this pan. So now this is the tricky part. 35:22 Be careful of the side. 35:24 So now I'm gonna cover it with the parchment paper, 35:26 cover with this and one, two, three sisters, 35:29 we are gonna flip towards me. 35:30 One, two, three, okay. 35:33 Now we gonna take this off here's is our strainer 35:37 and we are going to take the cheesecloth off. 35:42 And look at this, is this not an amazing? 35:44 Now I just smooth down the ends 35:49 and you can-- I can even take off the-- 35:53 tear that off it won't matter. 35:54 Go ahead sister, tear. It won't matter, there it go. 35:59 And look at that, that's all ready to bake. 36:01 Wow. I just smooth down the sides. 36:03 Now that basting what I told you about 36:05 we are gonna baste at this point, 36:07 you put the-- have a confession to make, 36:10 I didn't buy enough of it, 36:11 so the sample took it off for me, 36:13 so I don't have my basting ingredients, 36:16 but you would just baste it at this point 36:18 with that no chicken-- I mean that no chicken 36:21 all right Better Than Bouillon and you baste it like that, 36:24 bake it in the oven and its gonna for-- 36:27 how low long Melissa, it's gonna bake 36:29 for 375 for 15 minutes 36:31 and then you gonna turn it down to 350 for one hour. 36:34 Now she is sitting on the side I wish you could see her. 36:35 I wish you could see why I'm laughing. 36:37 She got a big sign going. 36:38 She is got a big sign, she knew I forget. 36:42 Let me see the sign would you way. 36:44 Let me go get this. 36:48 She won't come on camera, she is too shy, 36:50 but this is what she is holding up on the back-- 36:53 look at this see that, 36:55 holding up on this side look at that. 36:56 375 for 15 minutes, 350 for one hour. 37:00 If she that the best sets forever, 37:02 I tell you what she really is 37:04 and then when it comes out you have something 37:07 that squish it on to your platter 37:10 and then you just gonna decorate it. 37:12 And there is one already ready for you 37:14 right there to see, and just garnish. 37:16 Cinda did such a beautiful job helping garnish this. 37:19 She is definitely a garnish queen. 37:20 And let's put some Brussels sprouts 37:23 and potato veggies-- 37:24 And lots of fresh herbs. 37:25 And red peppers in, 37:26 all those herbs are from Cinda's garden. 37:29 And that's all there rest it. 37:31 Wow. Well, I can't wait to try it. 37:33 Something else you can't wait to try 37:35 is Linda's special desert Carob Delight Cake. 37:39 All right, let me read the recipe for you. 38:26 Now it seems like every holiday 38:29 someone looks forward to something that is sweet. 38:32 Sweet, that's right. I know I do. 38:34 I do too. 38:35 And is nothing wrong with that just you don't we-- 38:38 we don't indulge all the time. 38:39 There are times that its nice to have something special. 38:42 And honestly, I look forward to something sweet 38:44 more than just for the holiday. 38:46 Oh, that's right. 38:48 So I guess you could use this recipe for something else. 38:52 So let me-- shall we tell our viewers 38:54 how much of this cake, this is her carob cake 38:57 how much of this cake are you gonna enjoy? 39:00 Well, I can-- I can taste it to see what it's like. 39:04 That's, that's she is gonna have an extra piece 39:07 of your tofu turkey for her desert. 39:09 Yes, that would be like my dessert. 39:11 I'm telling well tale on her 39:13 because, Linda, makes the most awesome vegan desserts 39:16 and she has never liked any dessert ever, 39:18 any kind of dessert. 39:19 I taste it and I try to like it. 39:22 Which is so unusual Brend, you think about it 39:25 she can make really awesome desserts 39:26 and she doesn't like dessert. 39:27 My husband does though. 39:29 And I love my husband so I make him things. 39:32 Yeah, there you go. 39:33 So she, she taste that so she has to, but you know-- 39:36 This is the unbleached-- I wish I get that problem. 39:41 Not me, I enjoy the sweets. Oh, yeah. 39:44 Again put our Florida crystals in 39:48 and our carob powder. 39:53 That made you make powders up. 39:55 Oh. That's a look at on me. 39:56 Yeah, does she wearing essence of carob powder right now. 39:59 And this is Roma which is a vegan or vegetarian. 40:03 The substitute for corn caffeinated. 40:06 Not-- yes, no caffeine, 40:08 so I put that in and then we have got 40:11 some baking powder and a little bit of salt. 40:16 Okay, now we are gonna just 40:18 put all this together and mix it together. 40:22 I know it's getting all of this. 40:27 When David was-- when my son David was little 40:30 he wouldn't and he would help me bake 40:33 and we would be doing like this 40:34 and he would pick it up and go 40:37 wee, it's snowing mommy. 40:42 And I be just covered with it. 40:45 And you probably ran and got your camera. 40:47 Oh, off course. Oh, yeah, off course. 40:49 And she didn't get mad about it and go 40:50 oh, don't move, don't move I get my camera. 40:54 I know because we've seen the pictures. 40:56 You know it is fun to make memories 40:58 that families can go back and look at and laugh 41:02 and enjoy the fun times. 41:04 I mean, that's really special to do that as a family. 41:07 Right and you know if there having fun, 41:10 have fun with them. 41:11 That's exactly, enjoy your time with your children, 41:14 it's all gonna-- they grow up way too fast 41:16 I can tell you. 41:17 You know, having now I had two daughters 41:19 that have, you know, grown up and they have-- 41:22 Have families of their own. Have families of their own. 41:24 So it in it I really remember like it was yesterday 41:27 when they were babies and I'm thinking, 41:28 wow, how did that happen? 41:30 You know so time goes by. Okay, we are going to. 41:33 What do you want me to do over here? 41:34 Over here if you could make a slurry 41:36 with the corn starch and water 41:38 and I'm gonna put this soymilk in here. 41:41 I take that for you. And I'm gonna put our oil in. 41:48 And I'm making the slurry with cold water. 41:50 That's right. 41:51 Does that-- you wouldn't want to use hot, 41:53 we would thicken immediately. 41:55 And this is, this is vanilla, 41:59 and we are gonna get our pure maple syrup in here. 42:03 I love the smell of vanilla. And Cindy, I get you. 42:10 Okay, sis. 42:12 All right, we pour that in to 42:17 and that's like taste that's an egg replacer. 42:20 So I'm gonna stir that up 42:22 before I get the mixer in here, 42:25 little bit, here we go. 42:30 And this makes a large cake. 42:33 Yes. Yeah, it sure does. 42:34 If you making three, eight inch or nine inch rounds? 42:37 There is three. Yeah, three. 42:40 I know, eight inches-- I think they are nine inch. 42:41 They look nine inch to me. I think they are nine inch. 42:44 Yes, nine inch. Well, I guess that's a clue. 42:47 So I think if that was just written on 42:48 and just read it. 42:49 Okay, folks it is nine we can confirm. 42:54 Here we are talking earlier about gift giving 42:56 and I recently received, from one of our 43:00 you know, Kids Time viewers, 43:02 this little story that really touched my heart 43:04 and we might have heard of it but this little boy, 43:09 she told us little boy 43:10 that had a sister that was really, really sick. 43:14 And so she needed to have some blood transfusion. 43:19 And so the parents came home 43:21 and the father took the little boy home 43:23 and he said would you be willing 43:24 to give your sister some of your blood? 43:27 And the little boy was quiet for a minute 43:29 and he looked down at her shoes 43:31 and then he said honey, you don't have to. 43:35 Would you, would you be willing to and he said daddy, 43:38 he said, what that mean that, that my sister would live? 43:42 And he said yes. 43:43 Yeah, that's gonna help for live. 43:45 He said then I will do it 43:46 and just right away didn't hesitate 43:48 and anything else just that's was it. 43:50 All he knew is his sister would live. 43:52 And so he-- he and from 43:56 what I heard the story that told 43:57 that wasn't just some type of surgery or something 44:01 I don't know what she needed some kind of procedure. 44:03 So when it was all over with and he came-- 44:06 they were waiting for him and they took his blood 44:08 and they waiting for him, he is waiting there 44:10 and he ask the nurse, 44:11 she goes when I'm gonna die? 44:13 And it just touched my heart so much 44:16 because here he was going to give his-- 44:19 he thought he was gonna die. 44:20 He thought he given his sister 44:21 you know, his blood and he was gonna die 44:24 and it's like how much longer well, when I'm gonna die? 44:27 And that just touched my heart. 44:28 I thought about what Jesus did for us. 44:30 Exactly. You know, He didn't hesitate. 44:32 You know, He loved us so much that He doesn't-- 44:34 didn't hesitate at all to, you know, 44:37 die on a cross and give His blood 44:38 so that we could live. 44:40 You know, so-- That is amazing. 44:42 Isn't that not, didn't that just touch your heart? 44:43 Well, I'm wiping this up, 44:45 sis, if you could make the frosting. 44:48 Okay. And put that all together. 44:52 Okay, I'm gonna take the foster she told her now. 45:01 Oh, oh, wait, wait, wait, wait, wait, just a minute. 45:03 Wait a minute. 45:04 Can I just help it, snow right here little bit. 45:11 Just remember whose is better in sports than you. 45:14 It says when we get older we put away childish things. 45:20 I think it's in 1 Corinthians. Yeah, but we are not old yet. 45:23 No, oh, that's a good one. No. 45:29 Okay, how much longer do you have to do that? 45:32 Okay, it's almost there. Okay. 45:37 You do that and tell it's all creamy 45:40 and then we are going to spray these, 45:42 fill these pans with divided up 45:46 and try to make it is even as we can. 45:48 Okay, go do that, sis. 45:49 And then we are gonna show you what we have here is 45:51 so that I can explain to you how you put it together. 45:54 Okay. 45:55 So this is our carob cake right here 45:56 that we all ready have finished. 45:58 There is three layers, see how big they are, 46:01 in between each layer you can put some soy cream, 46:05 and on the top of it you just put your frosting 46:10 let it drizzle, it's kind of a very runny frosting 46:13 and you let drizzle down and you can just garnish it 46:16 with some fresh raspberry's, some grated carob 46:22 and that is your dessert, 46:24 and it's a three layered carob cake. 46:27 Wow. Wow, looks delicious. 46:28 Which I think we put a smile on your family's face. 46:31 And look at this right here, it did that all three nine inch 46:36 we confirmed that nine inch, sis. 46:39 And I think we can tell them if they wanted to get 46:42 some of our recipes, what do they need to do? 46:44 That's right, you know. That's right. 46:46 We actually have six cookbooks out 46:49 and we are going to show you 46:51 how you can get one or all six of them. 46:57 If you've enjoyed the recipes you seen today 46:59 and would like to purchase your own copy 47:01 of one of their cookbooks including their new cookbook, 47:04 Cooking with Kellogg's. 47:06 You can write to 3ABN, Post Office Box 220, 47:09 West Frankfort, Illinois, 62896. 47:12 That's 3ABN, Post Office Box 220, 47:16 West Frankfort, Illinois, 62896. 47:19 You can call 618-627-4651. That's 618-627-4651 47:27 or if you would like to contact the Micheff Sisters 47:29 for speaking opponents or concerts, 47:31 you can do so at their website 47:33 at www.micheffsisters.com, that's micheffsisters.com. |
Revised 2015-01-22