[♪♪♪] -Don't tempt us.

-I've had this terrible pain.

-Don't tempt us.

-.all day, and I just can't-- ah, anyway.

-Well, we gotta-- the baby is nasty as it can be, and we gotta give it a shower today.

-[laughs] A baby shower!

I never thought I'd be in on-- you know, where I came from, where they have those things about every week.

All the little ladies would get together and have a baby shower.

-Yeah, they get up in those hollers and that's all they got to do.

-You've never seen so much junk exchanged in your life.

Poor babies.

-Uh-huh.

Just give it around, never use any of it.

-Yeah, well.

Welcome.

This is our baby shower, and we're gonna be-- presentin', I guess, little items that you could eat at a baby shower.

-[Laban] That's right.

People are always lookin' for some kind of good little goody to serve when they're honorin' the prospective infant that is comin' from the parents of whoever or whatever.

-Johnson, you sound a little nasally today.

Have you got a cold or something?

[Laban] I have been very ill; very, very ill. -[Larry laughs] -I've been sick as a big dog, big dog.

-[Larry] Big dog.

-Terrible sick.

[Larry] You know what I'm gonna make today?

-Well, I'm afraid you're gonna tell us whether we guess or not.

-Pecan Digits.

-[Laban] Oh, Pecan Digits.

-Pecan Fingers.

These are called Pecan Fingers.

-And they came from Melissa Woodard of Jonesboro, Arkansas.

And I'm makin' Mississippi Mud Cookies, and she turned in both recipes.

And they look so good we're doin' 'em both.

-I'm gonna start mine first because what I have to do is get this in the oven, bein' that I didn't do any real fake ones before I came in today, 'cause I was a little lazy last night, and went home and had a nice little dinner, watched a little TV, read a book, went to bed.

So anyway, I didn't get to do anything last night so I gotta do it first because otherwise, we'll be eatin' raw ones at the end of this program.

-Wouldn't be the first time.

-One cup of Bisquick, quarter cup of soft margarine-- half a stick, we just figured that out.

Quarter cup of chopped pecans, give or take a few.

A tablespoon of sugar.

You put all the dry stuff in first, all right?

This is regular old sugar.

And then, in a couple of minutes, we'll be addin' almond extract and three tablespoons of boilin' water.

I have some water boilin' on here right now.

Right now, I'm just gonna work this in, this margarine, into this mess.

I probably oughta work it in with my bare hands, don't you think?

[Laban] That's what God gave 'em to you for.

[Larry] No, God didn't give me my hands to do this.

But anyway, you go on ahead.

You got something for us while I'm mixin'?

-[Laban] Well, yeah.

We got this letter that came in.

-[Larry] Uh-oh.

Uh-oh.

-.from this guy here in Roanoke, Virginia, where we do this show.

And it was addressed to our director, Carol Jennings.

[Larry] Oh, that's always serious, you know, when they do that.

-From this guy named Jim, and we wanna read it so all of you can write to Jim, care of the station here.

[Larry] We'll be givin' his address later on, his home phone number.

-This letter says, "Dear Ms. Jennings, having just moved into the Roanoke area, "I turned on Cookin' Cheap this past Saturday.

Now I have a good reason to move back to Pennsylvania."

-[Larry] Oh, my heavens.

-"Sincerely yours, Jim," and I won't give his last name-- -[Larry] Oh, go ahead.

[laughs] -'cause we don't want you to go over and slice up his tires or anything.

But if you'd like to communicate with Jim, besides, you know, the obvious of "Why don't you go on back to Pennsylvania where you came from," you can write to us, and-- at the same number that comes up on the end of the show here today.

So, Jim, you're a sweetheart, baby.

-But let me tell you something, Jim.

We're on in all 50 states.

You can see us everywhere by satellite.

So you can run, Jim boy, but you can't hide.

-[all laugh] -[Larry laughs] Three boiling tablespoons of water.

And at this point, you gotta add some almond extract, and just about a half a teaspoon of almond extract goes in.

-[Laban] Oh, good grief!

-[Larry] Whoops!

-[Laban] Oh, no.

We're gonna-- -[Larry] We got a heavy load of that in there.

-[Laban] That's gonna taste like a cake of soap.

[both laugh] [Larry] No, I love that almond extract.

And now what you're supposed to do, it says, with three tablespoons, which is all I put in here, it says you're supposed to mix this around until the sides of the bowl come clean.

[giggles] The sides of this bowl ain't never gonna come clean.

I gotta add a little more Bisquick to this thing.

-[Laban] Uh-huh.

-I think that that's erroneous.

I'm gonna put just a little bit more in, 'cause it's got to form a ball.

So if you do what I just did, boys and girls, you gotta put just a little more Bisquick in there, all right?

Until it gets into the ball stage.

Just a little bit.

We'll work that around.

Woo, that stuff is comin' on strong.

Anyway.

Well, you know, it's gonna take more than that.

Well, it's off the sides but let me put just a little tad more in there, all right, and we'll be all right.

What do you got?

[Laban] Well, I just wanna show this little mail.

-Is there no end to this?

[Laban] No.

This is a picture from Sandra Bovey of San Diego, California.

And that is her cat, Mai Tai, with her two pet ducks who are named Laban and Larry.

-[Larry laughs] -And the cat is layin' there with the ducks.

We do like to get all of our mail in when we can, when we got some time like we do now since Larry is havin' difficulty with this recipe which could be done by any three-year-old.

-[Larry] No, I'm not.

No, I'm not.

I'm not.

-[Laban] All right.

-Now we got to roll these into fingers.

How do I do that?

I guess with my bare hands.

[Laban] Uh-huh.

-I'm just gonna put a little of that on that outside so it doesn't stick to me.

[Laban] Well, just knead it a little bit.

-I am.

I'm just kneadin' it out.

You wanna start yours while I knead?

-[Laban] No, I just wanna watch you make a complete fool out of yourself.

-Oh, okay.

Well, I'm just gonna keep kneadin' this around.

Oh!

I'm gonna cut that in half so I don't run out of space.

And you just kind of keep rollin' these things out.

These things are supposed to make two dozen of these things.

I'll be here until next week.

But as you can see, they are rollin' out real pretty, real pretty.

[laughs] I knew this was gonna be [indistinct].

[Laban] You know, when I do recipes like this at home-- -[Larry] Yeah.

-[Laban] That's when somebody calls me on the telephone.

When you have your hands in all that stuff.

-[Larry] Yeah, uh-huh.

You know, that's all right.

I'm just rollin' it out, thinner and thinner and thinner.

These are supposed to be fingers.

Is that the size of a finger?

I guess it is.

That's fairly close.

-[Laban] If you got fat fingers.

[Larry] Well, I do.

I have real chubby fingers.

All right, how far should I go with this?

-[woman] [indistinct] -[Larry] She says it's fine.

-[Laban] Okay.

-My associate-- and let's see, what you're supposed to do now is you cut these things two and a half inches long.

Have you got a ruler?

-[Laban] Yeah.

-Well, that's close enough.

-[Laban] That's close enough.

-[Larry] That's about two and a half.

[Laban] That's good enough for, uh, culinary work.

[chuckles] -You put it on an ungreased baking sheet.

And you heat up your oven to 350 degrees.

We've heated ours to 500 because it may never get to 350.

And you will bake these things for ten to 12 minutes.

And then, while they're warm, you take 'em out of there and you roll 'em in some-- just regular old granulated sugar.

I bet powdered would be real nice, too, but it says granulated sugar.

You know, I like to do exactly what the recipes say I should do.

I don't want to set a bad example on this program.

-[Laban] Ha!

[chuckles] -[Larry] [laughs] Shut up.

-That would be the first and only time that he's gone by the recipe.

-[laughs] Well, I'm still rollin' these fingers out and will be doin' so for at least another two hours.

So, Laban, take her away.

-[Laban] All right.

Well, to start out on these Mississippi Mud Cookies, uh, what you need to do is-- oh, the long arm of Maureen has reached out and put a windscreen on Bly's mic, I swear.

[Larry] Reach out and windscreen somebody.

-Well, anyway, there's a whole stick of margarine in my pan here, and to it-- I'm gonna turn the heat up now, right smart-- I'm gonna add two cups of sugar that have been previously measured.

And one half cup of milk.

[Larry] This is really kind of therapeutic, rollin' this stuff out.

-[Laban] Well, it is.

And you know, I know all of your friends and cohorts at work are gonna be delighted that you're doin' it, too.

[Larry] I'm just workin' out my anxieties here, rollin' these fingers out.

-Uh-huh.

And your frustrations.

[Larry] That's more like a pecan thumb, that one is.

But anyway, still goin' at it here.

What are you makin', Johnson?

I wasn't payin' any attention.

-Mississippi Mud Cookies.

[Larry] Oh, yes, and they are good.

-Yes.

And now, I've got to add to this four tablespoons of cocoa powder.

There's one.

[Larry] I got this dough at the right consistency.

[Laban] .two.

three.

four.

Now, what you have to do is you kind of have to stir and play around with this, mess with it.

And you got to get it comin' to a fiery hot boil that you can't even stir down.

And when it's that, then you're gonna everything else that's called for in the recipe.

And you have to just kind of stir this so that the cocoa powder gets all mixed in real good with this other stuff.

[Larry] Okay, Johnson, here they go.

I'm gonna take these things, these fingers-- oh, one of my fingers slipped away from me there.

I won't tell you which one.

-[Laban chuckles] -And I'm gonna put that in the oven.

[Laban] Is it that way you wanna be?

[laughs] -It was aimed at the camera right there.

I'm gonna put it in here for about ten to 15 minutes and hope and pray that it's okay when I need it.

-Mm-hm.

-And then we'll roll it in granulated sugar and eat 'em.

-Oh, boy.

Oh, boy.

Oh, boy.

-And that's that.

-[Laban] All right, now-- -This is a baby shower.

Do you know anybody that's gonna have a baby here on the staff?

'Cause I have some extra boilin' water left.

[chuckles] [Laban] I do, but you know, they haven't announced it to anybody yet.

[Larry] [laughs] Oh, they have hardly been wed. -I know.

There are several-- well, there are several people around here that look real nervous about it, too.

But we won't get into that 'cause we don't want 'em people to have a bad thought about us here on TV.

You know, maybe while we're waitin' for this pot of stuff to boil here, maybe we could bring in the Sisters Le Cook to-- -Are those old fools here today?

-Yes, they're here today.

They're gonna talk to us and give us some news and tell us about another one of those old-fashioned instruments that have wisely been relegated to the museum.

-Yes.

-Where the Sisters are.

Wake up and smell the violets there, Toots.

[laughs] -Oh, yeah.

[Sister Cook] Well, do you remember this?

[Tootsie Cook] Oh, I remember when you put my nose in that one time when I was a kid.

[Sister Cook] Oh, I know.

We used to hurt each other so much.

-I could wear little bitty pinchy glasses for months.

-[Sister Cook] Uh-huh.

This is actually Uncle William's diddlin' thing.

[both laugh] -Well, I'll swear.

-But anyway, no, what-- don't you remember, we used to use this, and Granddaddy'd put a big old nut in here during the holidays.

And he could just turn it around-- -And crack that thing.

-and pretty soon it'd go, bang!

And the nutmeats would fly everywhere.

-I remember it put out the cat's eye.

-[Sister Cook] Uh-huh.

-[Tootsie Cook] Never forget it.

-It was terrible.

-Oh, it was awful.

-Well, oh, it's so much fun to think about the good old days.

-[Tootsie Cook] Yeah.

-Uh-huh.

I'm Sister Cook.

-I've had enough.

And I'm Tootsie Cook.

[both] And we're the Cook Sisters.

[Larry] It's Uncle Henry's what?

-Well, diddlin' thing.

-[Larry laughs] -[both laugh] -All right now, my pot-- -I think Tootsie got right tickled about that.

It's one of the few times I've ever seen the old gal laugh.

-All right now, this stuff is boilin' and-- [Larry] Oh, you're right, it is.

-I'm tryin' to get it to stir down but.

-You know, maybe if you-- -[Laban] .it won't stir down.

[Larry] Maybe if you stuck your snoot down in there, you'd-- -[Laban] Oh, no!

Now it's gotta boil for 60 seconds.

So, let's-- [Larry] Maybe if you stuck your snoot down in there, you'd get rid of your-- -I'll time it here on my watch.

[Larry] I swear, I can't get a sentence out.

-[Laban] scoffs] -I'm just gonna sit back here.

-Well, that's just perfect.

Or you could get over here in this corner, too.

[Larry] No, no.

That's all right.

I'll just stand here.

I'm finished.

I'm goin' home.

-[Laban] Uh-huh.

[Larry] I'm headin' home.

[Laban] Oh, look at this stuff.

But you do have to let it come to a good old rollin' hot fiery boil for at least 60 seconds before you go on and add the rest of this stuff.

[Larry] I hope you're timin' this stuff on me, are you?

Good.

'Cause I forgot to look at the clock to see what time I put it in.

Always do that, ladies and gentlemen.

It's very important.

[Laban] Doris, should I put everything in here or just add it in the pan?

-[Larry] Good heavens.

Gettin' to the point where we're just incapable of doin' anything without Doris tellin' us what to do.

I ask her stuff, he asks her stuff.

Doris, can I go home after the show?

-No, you have to stay after school and say, "I will not be a smart boy."

Oh, it's-- all right, now it's gone for the whole time.

Now, I've got to add to it the other things.

-[Larry] Oh, all right.

Take your time.

-Two-- oh, wait a minute.

This is supposed to be two and a half cups of oats.

Well, I don't have a two.

-[Larry] Uh-oh.

-[Laban] Uh-oh.

-[Larry chuckles] [Laban] Wait a minute.

Let me get over here just a second.

-[Larry laughs] Ladies and gentlemen-- [Laban] This will clean us out real good.

I got some oat bran.

-Oh, no!

-[crew] Oh!

-[Larry] Oh!

-Let me just add a half a cup of-- [Larry] Tell me I don't have to eat these things.

-Oh, you do.

It'll be good for you.

Make it much better-- -Well, how come you only had two cups to use-- -Because I'm usin' stuff up from home.

-[Larry] Oh, I see.

I bet you're chargin' the station for it, too, aren't you?

-No, I didn't turn anything.

I don't do things like that.

-[Larry laughs] -I don't like to cast asparagus, but-- [Larry] [laughs] I don't know anybody who'd do anything like that either.

[Doris] Don't forget the peanut butter so it'll melt.

[Larry] Don't forget your peanut butter so it'll melt.

[Laban] Yeah, I gotta have a half a cup of peanut butter.

[Larry laughs] [Larry] Excuse me, I have lost a lid here.

I wanna make sure I'm ready to go when this is over.

[laughs] With all that bran in there, I may need to.

[laughs] -[Laban] All right.

[laughs] And I got to have two-- oh, no!

-Oh, wimpy wrist, wimpy wrist.

-Where is-- where is your thing?

-[Larry] Here, I'll get it.

Watch this, ladies and gentlemen.

One single-- -Yeah, uh-huh.

-[laughs] Oh, God.

How long have you had this around the old house, Laban?

-It was in our cabinet.

-Yeah.

All right, there it is.

-Thank you.

Two teaspoons of vanilla.

[Larry] [chuckles] Oh, that's something that was given to us by that big company.

[Laban] Mm-hm.

All right, now I've added my-- [Larry] Oh, I just found something I left here last week.

I need that very badly.

Could've used it this weekend.

[chuckles] Oh, is it thick enough, Laban?

Is that as thick as it's supposed to be?

-Yeah.

-[Larry] Uh-huh.

[chuckles] -[Laban] It sets up real nice.

-[Larry] Sure, yeah.

-[man] I'm sure it does.

-[Laban] Or maybe I need to put some more oat bran in it.

-It looks a little runny to me.

But I got to tell you, it is good stuff.

We did try some of it before the show.

Now how much does this make?

[Laban] Oh, the greatest of plenty.

[Larry] [laughs] Especially if it never sets up.

I remember one time when Tootsie at home made some homemade fudge and it never set up.

And we just kind of took our fingers and just kind of, you know.

-[Laban] Mm-hm.

[Larry] .took it out of the bowl.

[Laban] You're supposed to use quick-cooking oats.

[Larry] Yeah?

[Laban] And I used cooking oats.

-Got a couple of more letters?

-[Laban] Yeah, well-- [Larry] No, we're just laughin' about the fact that time is fun when you're havin' flies.

-Yeah, I guess [indistinct]-- [Larry] Oh, yeah.

We ought to show the recipes.

Let's do that.

Real slow now, so everybody gets 'em there at home.

[chuckles] [Laban] Oh, the Mississippi Mud Cookies.

Two cups of sugar, half a cup of milk, quarter pound of margarine, four tablespoons of cocoa, two and a half cups of quick oats.

[all laugh] [Laban] [in slow motion] .two teaspoons of vanilla, one-slash-two cup peanut butter.

[all laugh] [Larry] Well, there shouldn't be any complaints about that.

The Pecan Fingers, sent in by the very lovely and semi-voluptuous Melissa Woodard of Jonesboro, Arkansas, a wonderful place to be from, the Chamber of Commerce tells me.

I have a brochure here, but we can't show it while this is up.

But I tell you, they make good stuff with Bisquick down there.

One cup of Bisquick, quarter of a cup of soft margarine, quarter of a cup of chopped pecans.

You know, you can get 'em pretty chopped in the store if you don't wanna chop 'em at home.

-[Laban] Oh, you can!

[Larry] [chuckles] They package those broken-up ones.

A tablespoon of sugar, half a teaspoon of almond extract, give or take a few in my case, three tablespoons of boilin' water.

I'd be a little easy on that because you can overdo it real quickly if you're not careful-- just like I did, but I knew how to save myself once I had done it.

What are you readin'?

-Well, I just wanna show-- some people asked us about those white baking sheets that we've been usin'.

They're from Plain Jane in Lynchburg, Virginia, down in Falwell Land.

-[Larry] Well, I'll swanee.

-And they're a porcelain enamel on steel.

-Did he get paid for that?

-No, no.

People are just askin'.

And you know, I've been noticing-- -I never got paid for that.

-You didn't?

-[Larry] No.

-You mean, I kept all that money.

-[Larry] [laughs] Okay.

-Well, c'est la vie .

Oh, you're kidding.

-I noticed you're drivin' that-- -No, now wait a minute.

No, they're lying.

-I noticed that you're drivin' that new porcelain car.

Ha!

But anyway-- -Uh-huh.

-No, they're not lying, Laban.

-You mean, we've really got that much time left?

-Yeah, don't you have some more letters you'd like to share with us?

-Yeah, as a matter of fact I do.

-Lots of letters?

Maybe we should show those recipes again, I don't know.

I sort of liked the typeface, I thought it was real nice, little drop shadow.

It was real nice the way-- -From Max Meadows, Virginia.

-[Larry] I remember Max.

-Uh-huh.

It says one thing on here.

-[Larry] What?

-[Laban] "I love lentils."

-[Larry] ".love lentils."

Hey, there is somebody that likes lentils.

-[Laban] You and your mama.

-[laughs] How about that?

-All right.

[laughs] Here, you read that one.

[Larry] How about that?

Are you sure I should?

I mean, just going on the air without reading these in advance?

Mabel Goglin of Madison, Wisconsin, writes, "Dear Laban and Larry, I enjoy your show "and your wonderful sense of humor.

Keep up the good work."

[all laugh] "I like your recipes.

Also have your Cookin' Cheap cookbook," which is available, by the way.

"I notice that you don't use a lot of salt.

That is good"-- obviously she hasn't watched you cook-- "as I don't use salt.

"I'll be waiting for your next show, so keep up the good work.

Take care, Mabel."

We love you, darling.

How much longer do I have on this stuff on the oven?

-[Laban] Now, here's-- -You don't know?

[laughs] What does she do?

-[Laban] Now, look.

[Larry] What?

-Herminia Farrell.

-[Larry] Oh, they're perfect.

-Herminia Farrell of Pima, Arizona.

-Pima, Arizona?

-Mm-hm, wrote and she said, "Can you please send the rest of recipe on Apple and Carrot Salad?"

And she sent us the notes here that she had made, and she definitely did not get it all down.

So, we'll send that right out to her.

Bless her heart, she's-- -[Larry] Well, these fingers are real pretty.

-Are they?

Oh.

-Now, what you're supposed to do after you take the fingers out-- and that's the way they look right there-- is you're supposed to roll 'em in sugar.

How can you roll 'em if they're red hot?

That's what I'd like to know.

So, I'm gonna take a little granulated sugar and just-- are they, well, nothing would-- oh!

-[Laban] Did you burn yourself?

-A little bit.

-[Laban chuckles] -I'm just gonna sprinkle a little on it.

-[Laban] Oh, no.

Not salt!

-[chuckles] Well, look.

It's not even stickin' to it.

How could you get granulated sugar to stick to it if it won't stick to it?

-[Laban laughs] [Larry] Well, this is the darnedest thing.

Maybe it went a little long, huh, Doris?

[Doris] It's been in there about 12 minutes.

-The keeper of the timer.

-[Doris] The oven is too hot.

[Larry] The oven's too hot?

Well, we knew that.

[laughs] It's either too hot or it's not.

Well, what I'm doin' is I'm just sprinklin' some on each one just a little bit.

[man] [indistinct] just a little?

[Larry] And just-- well, they do look real pretty.

And then take 'em and diddle 'em around like that and you get some on the bottom, you see.

That's what I'm-- 'cause they're hot.

I can't touch 'em, they're hot.

Anyway-- [Laban] They're swearin' that we still have five minutes to go.

-No, that couldn't be possible.

We have been on this show for two hours today, I know we have.

[Laban] I feel like I've been here for half of my adult life.

[Larry] Yeah, well.

I'm just-- let's just watch me have fun with these.

See, that way, you get 'em on the top and the bottom.

-[Laban] Oh.

-[Larry] See, if these have gone just a little bit long, they're supposed to be a little pliable so you can roll 'em around in the sugar.

Although I still don't understand who would wanna roll 'em around if they're burnin' hot, which these are.

-Boy, these little Mississippi Mud Cookies are doin' really good.

[Larry] We're gonna change the name of these from Pecan Fingers to Burned Fingers.

-[Doris] It says "while warm."

-While warm?

Well, that's all right.

I need something to do.

What am I supposed to do?

[Laban] I'm gonna tell you one thing.

-[Larry] What?

-These Mississippi Mud Cookies, I have a feeling are gonna prove to be a very moving experience later on tonight.

[all laugh] -Okay.

-[Laban] Hm-mm.

-Well, you may wanna sprinkle a little out on there, too.

-[Laban] I think I'm gonna take a batch of these up to Mama in the nursing home.

-I'm gonna take these off and put 'em on a plate now.

I think they've had the proper time to burn me to a crisp, my poor fingers.

Well, look, that's real pretty though.

The sugar is-- -[Laban] Melting right onto it, oozing onto your fingers.

-It has stuck right to the top of it, it's beautiful.

-Do we have any milk in here?

-[Larry] [indistinct].

Oh, me.

Well.

And they're still red hot, too, I wanna tell you, boys and girls.

But the sugar does stick to 'em real nice.

So perhaps we did okay.

I don't know, we'll see.

-[Laban] Perhaps.

We'll see.

-[Larry] You gonna try one here?

Is that what you're movin' in for?

[Laban] No, I think we're-- no, I'm just lookin'.

Let's go on over to the place.

-I don't wanna leave a single one.

[laughs] I still have 60 more to put on here.

Oh, don't we wanna check on our witch?

-[Laban] Oh, witch!

-Winky, winky.

[Laban] That witch.

Come on in here.

[Larry] I'll swear, this cold, this head cold's got him down.

He can't remember anything.

There she goes, 3D!

-Oh, wait a minute.

I was gonna snap for her.

[Larry] 3D.

[laughs] -Oh, you old witch.

You look more and more like Bly every day.

All right.

"Dear Laban and Lar, "we're havin' some other couples from church over for a slumber party next week."

[Larry] Oh, great.

-"What can we serve?

Last time we did this, "Marvin and Ramona did some kind of garlic sauce on pasta.

"Their divorce will be final in May.

Wish you could join us.

Cece and Bud Burford."

-[Larry] Cece.

-Uh-huh.

Well, all right, so I guess next week, we got to do slumber party food.

-[Larry] Oh, okay.

-Stuff you can eat in bed.

[Larry] In bed.

All right.

Well, I'm gonna take these little Pecan Fingers over here.

I'll be honest with you.

I don't taste much pecan in these fingers.

I think I got too much finger and not enough pecan.

[laughs] Oh, well.

Here, have some of these, Laban.

Boy, mm-mm-mm.

-Well, here, have one of these delicious Mississippi Mud.

-Thank you.

Well, they are real pretty.

He got the ones at home right, and those are perfect.

Mm, I love 'em.

I love 'em.

-Mm-mm.

[Larry] You like 'em?

I think we've prepared two good little things here.

[Laban] They're very interesting.

They maybe have just a little too much extract in 'em.

[laughs] What kind-- was it almond?

-Hm-mm.

[Laban] Just a little-- little heavy on that.

Other than that, they're delicious.

They've got a very nice consistency to 'em.

-I'll be honest with you.

I think they have just the right amount of almond extract in 'em.

[Laban] Well, you would.

-I like it a little heavy myself.

-[Laban] Hm-mm.

-These are excellent.

I have nothing bad to say about his recipe today.

-Oh, on the air.

You should have heard him talking.

[Larry laughs] -Oh, they're given us all those.

[Larry] They're not givin' me the one I want.

[laughs] -Time cues.

-I'd take that one to what you're givin' me now, Jim.

But anyway, well, thank you for your letters, ladies and gentlemen.

If it hadn't been for 'em, we'd've ended this show 20 minutes ago.

[laughs] We do, once in a while.

And I should explain, once in a while, we do have some short recipes.

-Right.

And these shows are not rehearsed.

[Larry] That's right.

You can tell that.

I mean, I mean, you can tell that to your friends.

-[Laban] Goodbye.

-Goodbye, and get out.

[scoffs] [♪♪♪] [music fades out]