Відео

Yummmm!

I'd happily eat that whole tray.

We have two family recipes that this remind me of (and we have no idea of their origins,,,they were written in Mom's cookbook/notebook). One is Refridgerator Cake, which is cocoa, brown sugar and butter melted together, then eggs added in, then crushed Arrowroot buscuits and walnuts, and topped with white frosting. The other is I-Dun, which is butter and brown sugar melted together, I think some eggs, and then coconut and graham cracker crumbs. That one gets chocolate frosting. And there are some family events where if I didn't bring these, I wouldn't be allowed to go.

What is in the bottom pot

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

oooh ooh ooh, excited squeak, a recipe I know something about! As you showed the cookbook I saw the recipe for "Klepps Koppe (meaning gossip)". Well, somebody had obviously heard about these biscuits but never seen the name written down :-). They are "kletskoppen" - "kletsen" means to chat or to gossip, and "kop" means "head" (very informal), so "gossipy heads" (like "slaapkop" is "sleepy head"). They are delicious and yes they do look lacy.

Looks like navy bean soup.

I still have y Grandmother's cookie pastry- frosting box with press cookies and I' m 60. we use it every Christmas. They had an ad for it in the cook book. It lasts for ever..

What is "a boot"? I thought they spoke English in Canada.

Also wear goggles when working with lye.

Mouth watering for a sugar restricted diet! To reduce the sugar the only thing I can think of is to add rice crispies instead of crumbs, might give it a try, I am sure the results would still be edible even if it fails.

You didn't even follow the recipe. Cook the pasta for the time it said.

Chocolate cake in the kitchen with Chicken! Marvelous!

Is there any reason not to cook all those ingredients in the one pot

Thank you have a nice week.

No pecans?

I’m trying that today. Thanks for the straightforward video x

You lost me at condensed milk. Yuck.

I make something similar to this, based off of a "hedgehog slice" recipe. Here in Australia, I use Arnott's Chocolate Ripple biscuits... for those in North America, Nabisco's Chocolate Wafers would've been ideal, but chocolate graham crackers will do. Rather than walnuts, I add coarsely chopped pecans, lightly browned in a little butter and splash of maple-flavored pancake syrup (not real maple syrup, because its subtlety is wasted next to so much chocolate).

I’d sub in white chocolate… might add coconut too…

Baking chocolate is easy to find at U.S. grocery stores. Last time I bought some, the squares were individually wrapped, in wax paper.

Glen admits to being a propagandist! Shouldn't Julie walk in and say "Hey Glen. Hail to the state! More vegetables with bacon and maple syrup!!!"

You know what would be even better than a cookie crumb in those? A salted pretzel crumb would be delicious in it.

These sticky buns look yummy…I think cutting the glaze in 1/2 before adding it to a pan would make them nicer….Touch of honey or corn syrup would also stabilize the glaze a bit better…Would also add a touch of salt….I would also not glaze the sides of the pan…Just the bottom. (Jmo)

This is just a fudge recipe with some bulking out

Long time subscriber. First time commenting. I watch many UA-cam food channels, and I just wanted to mention something that I really like about yours: You have your mise en place set before filming, so we don't waste time watching you chop vegetables, gather items from the cupboard/fridge, and measure them out. We all know how to do that, so no need to demonstrate how to, for example, measure a teaspoon of pepper. Thanks Glen.

Imagine adding marshmallows and making s’more no bake squares

No to any walnuts or pecans. I would just leave them out. I think the vanilla wafers would sweeten it up more.

I wish you didn't have to explain yourself to people. it's your show, by golly, they need to quit griping.

Almond extract?

I have very similar recipe which as far as I know originated in Arizona. The bottom is a bean medley, instead of the custard, and the top is breadcrumbs mixed with the melted butter. bake @ 350 till the top browns.

First off, when you said, "hominy grits," I thought you were referring to what were called that, in South Georgia, in the 1960s (whole kernel corn soaked in lye so that it swelled and resembled a small, soggy piece of popcorn); as a young child I liked it, but, as happens with young children, one day I decided that I did not like it. But, stone ground grits, well that's different!😊 Secondly, the idea of preparing grits using chicken stock, instead of water, seems like an obvious alternative, yet it had never occured to me. Glen, you are truly a genius! Thank you!

Do something using butterscotch please.. Its so forgotten. Good with pecans too.

Interesting! I had same thought as Julie! Little balls and roll in crushed nuts or course salt, maybe even cinnamon sugar, for a twist! Coconut...

Ooh, ginger snaps.

Instead of coating tin with cocoa use coffee ground very fine.

I have an early 1900s recipe I found when cleaning out my mom's things. It's simply called Brown Bread and it's delicious 1 qt buttermilk 1 tbsp butter 1 tbsp black molasses 1 1/2 tsp baking soda. Graham flour to make a stiff batter Bake one hour in moderate oven That's it. I have no idea if the butter goes in the bread or if it's to grease the pan. I forget what I did with it or if I even used it. I think I did 375 degrees I toasted it and it was crunchy on the outside and soft on the inside like the best cookie ever

Go birds

When someone first starts cooking or baking it can be helpful to follow recipes exactly to get an idea of how things are supposed to work (theoretically) and how things fail. After that throw caution to the wind! I will confess that when it's a recipe for something I've not even remotely tried to make before, I'll follow it closely just to get an idea of what the recipe writer intended it to be. (Leaving aside the possibility of printing errors for the moment.) Then if it's something we like, we'll riff on it and probably never make it the same way twice again.

I still have my grandmother’s Viko Baking pan - it’s about 9x9 and still perfectly good a baking pan. I use it all the time.

One of the reasons I like this channel is Glen's iconoclastic attitude; I grew up in the country, near a small town, and so I was surrounded by people whose approach to life (as well as their social skills) was "my way or the highway!", so it is so good to hear someone who is open to something different. Yes, we need structure, but there is a lot of latitude as well; some rules we " must" follow, but there are alot of times when we can, as we used to say in the '70s, "Do our own thing." Wisdom lies in knowing when.

We have a maple distillery here in Maine

I cook stone ground grits and the cooking time is minimum 2 hours to taste like I want them to...3 hours, even better! I keep them on low heat with plenty of liquid...water, in my case here in the deep south of the U.S.A. I keep a large cup of water on the stove to thin them when needed and it's also a good place to keep the spoon so it doesn't dry out. This is not an everyday pot of grits, of course...a Saturday morning brunch favorite or a suppertime delight with fish or shrimp.

Looks like cinnamon roll biscuits

"End of the Month Shrinp and Grits"... just before payday and you wanted Shrimp and Grits!

The way seperated dark and breast is great, especially on game hens.

It may not be important to anyone else, but the fact this recipe could so easily be made gluten free by swapping out the cookie crumbs makes this a dessert Im very intrigued to try, even if it is just fudge by the end.