1908 Yankee Puffs Recipe - Old Cookbook Show Glen And Friends Cooking 

Glen, that clearly means it's time to remake the video!

Canelé de Bordeaux. Let's make a video about it 😊😉 It's about 150 years older than Yankee puffs. Love all your videos you're the Alton Brown of Canada, Chef, producer, director, .... All in one 😉👌👍

A Canele is more like French Cruller.

I think that you might have already spoken about this, but do you digitally scan all of your cookbooks?

Redo the canele please.......compare them to this!

I say Hi to Julia too.

@@armadillerff same I think I didn't this time cuz I didn't hear her say it. But that gives me the giggles knowing I am not the only one doing it.

Same 😁

@@mesummika569 this video is the second half of a filming day. She said it when she came in for last weeks spaghetti casserole...

I thought everyone did that

Awwwwww 🇨🇦

I would be quite surprised if there aren't a few outtakes where it didn't go as planned, the wonders of editing ;-)

Rosalie, what do you crack your egg on? I've found only cracking it on a bowl or frying pan edge that's has some sharpness to it is the best. I reach for my metal frying pan every time. Glass bowls and measuring cups have too blunt of an edge and do not rebound the energy back into the egg to get a good crack. Metal bowls are too thin, they just cut the egg shell instead of wedging it like an ax. I think the last time I had a piece of egg shell was two years ago.

lol...i always screenshot when he shows pages like that and check them out after watching the vid...some very interesting stuff!

See my post about the pdf, slappers are on page 7

Pancakes or Flapjacks! My guess.

I took a screenshot of the page so I could try the slappers recipe, because I love cornmeal anything, but especially hot cakes, which is what this recipe looks like. It's a bit different from ones I've made. I take a lot of screenshots during Glen's videos!

@@virginiaf.5764 yup, cornmeal is great! i have a separate folder within my recipe folder for those screenshots along with instructions from the vid descriptions. love glen and julie! :)

Or ‘Madeleines’?

Yes.. Caneles!

I separate eggs in my hand, letting the white run between my fingers. Works well.

You could also crack the eggs into one bowl, and pull the yolks out by hand to put into another bowl

Garlic is one thing, but if you're burning onion just when you "look away", your heat is too high (or you are looking away rather longer than you're making it sound, or both). There aren't any tricks or lessons to cooking onion, I'm afraid. Reduce your heat to medium at most, probably medium low, and pay closer attention. Have patience. If you are just wanting to get a nice little bit of cooked-ness on the onion, say chopped onion to put on a burger or sliced to top on a pizza, 10 to 15 minutes will do at medium. This will cook it and leave some bite, some crunch in the texture. This is a ballpark estimate still. Don't go by times in recipes when cooking a single vegetable like onion. You must pay attention and know what you want the end result to be. When we're talking about a difference of seconds ("look away"), a lot can depend on how the veg was chopped, the specific amount of "medium" or "medium low" you chose, and probably other small factors. All of that is equalized by slowing things down (using lower heat), and paying greater attention. Also in case it helps: maybe you are working with one of those many recipes online which say you can cook onions to golden brown in 15 or even 20 minutes. Those are literally lies. To make onions golden brown requires 45 minutes at least at medium or medium low heat. You want to use high heat even less for caramelizing onion, because it means you have to pay even more attention and constantly be stirring them in order to prevent burning, and then it's still basically impossible. Unfortunately I don't saute garlic hardly ever so I can't give you any tips on that, but the same principle above applies: know what you want the end result to be, and pay attention. Stop "looking away". No real tricks here to be learned in a video. Just watch and be patient. Maybe have a timer going so you can see how long it takes for you to become impatient with watching the cooking process. That way you can compare it with how long it takes for your onion and garlic to cook.

Our eggs are often "unruly" as we have out own chickens. The amount they are unruly depends on the breed. But they taste so much better than those from the store.

Little help with that: it's sopapilla

Thank you for the suggestion. I did it, with two modifications. First, I have to do gluten free, and I wasn't sure the rice flour could handle a 1:1 ratio with milk, so I increased to 1 1/2 cups of baking mix. Secondly, rice has no flavor, so I always add one ripe banana to a batter in addition to the vanilla. Made about 4 or 5 waffles, sorry, I so hungry & they were so good that I can't give an accurate count. P.S. I stash my bananas in the freezer. Peel before freezing and cut them up in 2 or 3 pieces. Defrost by putting the pieces in a bowl and covering them with the amount of milk listed in the ingredients. Sixty seconds, check on it, another 30, and the banana was soft, milk was still a little cool. Thank you again, dmeader73.

Yessssss!

That's exactly what I imagined myself. The family of LM Montgomery have other ideas. In 1996 the cousins who lived at the original Green Gables released a cookbook with recipes from Maud's recipe book. On page 113 the Green Gables Plum Puff recipe is listed in a very different fashion from this one. There is however a delightful plum jam recipe on page 12 which I use in cream puffs to serve to my daughters when we are reading Anne. ... Maybe I'll tell them the truth when they grow up 😋

If you use the tip of cleaning copper with ketchup, it does work for cleaning, but it changes the look of the surface. I have a copper exterior saucepan that I just want to get clean, and use ketchup. If I had copper that I wanted to look pretty, I’d use another method for cleaning, as anything acidic, can remove the sealant.

He has a very extensive cast iron episode! It's how I found the channel 😀

Lemon juice and salt?

Caneles de Bordeaux