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Program Menu

 

June 04, 2020

Hour 1: Chef Stephanie Godke: Strawberry Cheesecake Cookies

One of the most healing places in our homes can be and often is the kitchen! On Thursday Chef Stephanie Godke will introduce a new cookie recipe, Strawberry Cheesecake Cookies! Chef Steph always shares plenty of tips for the cook and baker, along with wonderful stories from her culinary adventures with her grandkids. Be listening Thursday to connect around the table for another great conversation!

Strawberry Cheesecake Cookies 

For the Shortbread Crust

  • 1 cup butter softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour

For the Strawberry Cheesecake

  • 16 ounces cream cheese at room temperature.
  • 1/2 cup sour cream ( you can use plain or strawberry Greek yogurt)
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon all-purpose flour
  • 1 heaping cup chopped fresh strawberries

Instructions

  1. Preheat oven to 350 degrees. Generously coat the bottom and sides of a 13" x 9" pan with non-stick cooking spray.
  2. In a medium bowl, use a mixer to blend together softened butter, 2 cups flour and ½ cup white sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan pan. Bake for 17 to 20 minutes or until lightly golden at the edges. If using a metal pan, baking time will be near the lower end of the range. Remove from oven and allow to cool while preparing cheesecake.
  3. Using a mixer to cream together the cream cheese, sour cream, and sugar. Add the eggs, milk, vanilla, lemon juice, and lemon zest. Mix just until combined and creamy. Use a rubber spatula to fold in the flour and then the strawberries.
  4. Pour cheesecake filling over warm crust and smooth out evenly. Return to oven for an additional 30 to 35 minutes until just getting lightly golden brown around the edges and the center doesn't jiggle when you shake the pan.
  5. Remove from oven and allow to cool for an hour then cover and refrigerate for at least 3 hours or overnight before serving.

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Hour 2: Edward Jones IV: Injustice and the Church

There is real pain and trauma that African Americans are going through right now and how can we as the church respond to that pain in ways that lead to understanding and positive change? Our guest today says that white evangelicals are vocal about the sins of abortion and homosexuality but less vocal about the sins of racism and injustice.  Edward Jones is the Associate Dean of Multicultural students and Moody Bible Institute and he is charged with creating and fostering conversation on campus surrounding issues related to diversity. On Thursday he will join Ken and Deb to share his experience and what is needed to foster healing and justice in our country.

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Hour 3: Morning Show Devotional (06/04)

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IN THIS EPISODE

Stephanie Godke
Stephanie Godke

Stephanie Godke

Chef Stephanie Godke has had a long career in the restaurant industry. She enjoys sharing her original recipes on Ken and Deb in the Morning. She works as a local chef and is a consultant to restaurant owners all around the Midwest. She teaches cooking classes at the local community college and also provides catering services around the area. Some of her favorite recipes can be found in her latest cookbook, Recipes on Cody Road.

Dr. Edward Jones IV
Dr. Edward Jones IV

Dr. Edward Jones IV

Edward Jones IV is the assistant dean of multicultural students on the Chicago campus of Moody Bible Institute. He provides mentoring for students of color, as well as working with minority student-focused groups.  Jones is helping Moody create and foster conversation and change on campus surrounding issues related to diversity. Dr. Jones and his wife, LaTanya, live in a southwest suburb of Chicago with their three daughters and two sons.

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