Thank you to everyone who donated to Hope Air! We surpassed my personal fundraising goal and will be able to provide many flights to those in need. If you want to follow along with our Eastern Expedition fundraiser / awareness campaign flight; here are the first few videos: Part 1 Packing the plane for the adventure: ruclips.net/video/M18S2ew3AOw/видео.html Part 2 Flying to Quebec City and a tour: ruclips.net/video/X5IBfL3AxdQ/видео.html Part 3 Flying to Prince Edward Island: ruclips.net/video/M263S0J0O9I/видео.html Of course there is still time to donate, and donations made in June 2024 will be matched dollar for dollar by a very generous sponsor - Langley Sportsplex. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
This is almost the identical recipe I have for rum/bourbon balls (sans the booze and you're using condensed milk and not karo and milk powder.) Now I want to make rum balls in a fudge brownie format :)
I love that Glen uses the Urban Peasant philosophy of cooking: do you like an ingredient? Use it. You don't? Use something else. Or leave it out if you can. James Barber and Betty Crocker are my cooking parents 😊
@@jeffklock5516 yes! My mom was not an adventurous cook, and they helped show me what else was possible. I wonder how many people pour oil in a pan saying "one tablespoon full, two tablespoon full... " 😁
Condensed milk failure story. These days everything generates a story! In my young married life1970s, my wife planned to make turkey ala-king. She was gone so I got out the Betty Crocker cookbook and made the recipe. I did not understand the difference between condensed and evaporated milk and the can in the cupboard was condensed. I mixed it all up and put it in the oven without tasting! It looked good but it was so sweet and weird that even the farm cats refused to eat it. Almost everything can provide a lesson.
Mom ran out of milk & substituted vanilla ice cream in her mac & cheese recipe once. Dad & my brother gobbled it up. I made myself a fried egg sandwich.
We must be brothers from another mother. In the first days with my wife, I was going to make a comfort meal from my youth. I made the exact same mistake. We are still talking about it twenty years later!
I'm right there with ya, Steven. I've known the difference most of my 62 years, but not too long ago I got it turned around and used condensed milk for a pot of potato soup. It had been quite a while since I had used evaporated milk and I even recall thinking, "I don't remember it being this thick". The result is exactly as you might expect, lol.
"You don't have to follow a recipe exactly to make the recipe". I can't tell you how many times my husband and/or I have found a recipe that interested us and said, "OK but what if, instead, we used...". We call it tweaking the recipe and it's not failed us yet! 😊
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.
For many years I've looked at recipes as more of a technique rather than an absolute. Thank you Glen for encouraging that style of cooking. It sure makes it more enjoyable and the final outcome more likeable.
Love the old cookbook show as it gives us a glimpse of where some recipes come from. This is the same recipe I use for my Christmas fudge but instead of crushed up vanilla wafers I used shortbread crumbs and add sometimes a little candied peel or toasted pecans. My recipe from a 1990 cookbook. Thanks Glenn.
Long time subscriber. First time commenting. I watch many RUclips 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.
I was planning to use the last of my black walnuts from last year in the biscotti from last week or so. I've got a couple black walnut trees around, it takes no time at all to fill up a bucket.
The British royals have a recipe similar to this - check out Prince William's groomsmen's cake. They call it "Chocolate Biscuit Cake", but it's this. Instead of graham crackers of vanilla wafers, they use a shredded wheat "biscuit", which doesn't compute in my American brain. Have a great week, Glen!
@@brissygirl4997, ok, I did Google that first, but it's like our cereal or more like a Triscuit? Either way, I think I would have been in the bathroom all day!
@@brissygirl4997 Your lunch also doesn't compute in my American brain. There is NOTHING like that in the American cuisine! LOL! Quirky Aussies. ❤I bet a triscuit and jam "sandwich" is tasty, now that I think about it.
Thank you for explaining the requirement for the word condensed. It had never sunk into my brain that the sweetened milk had the word condensed, and the unsweetened had the word evaporated.
I read an article a few years back that was about Scottish Tablet (the sweet/candy) and it referred to how condensed milk was at one time known as milk jam due to the fact that just as jam is a way of preserving fruit in sugar with heat, milk jam preserves milk in the same way. I’m not sure just how factually correct the article or my memory of it are but it does make sense.
Interesting note about "milk jam" - never heard it referred to that way. I will confirm that sweetening and condensing milk extends its life - I make DIY sweetened condensed milk all the time, and frequently with milk just about to turn. Highly recommend to make it yourself - very delicious!
I always think of the Brazilian brigadeiro when I see this kind of fudgy, chocolatey, condensed milk-y confection. These are definitely a bit different, especially due to the wafer/graham cracker crumbs which I'm sure will heavily impact the texture as well as the flavor, but I wonder how close they are... I'm going to have to give these a try at some point (with digestive biscuits, since graham crackers aren't a thing where I live)
Glenn, I agree ... Yes, this is something that is put on the Christmas 'side board' due to their richness etc ~ BUT I'll be Honest & tell you, I'm still going to be Eating 3 of them after Dinner ! LOLOL, Thank-you for sharing this YUMMMMY Recipe, that I will be making : )
With sweetened condensed milk, I add 2 cups whipping cream and a splash of vanilla and whip up in a food processor till the concotion is creamy.(4-5 minutes) Put in a container and freeze overnight for the best and easiest homemade ice cream. Add other ingredients for different flavours if you wish.
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.
My mother never alters recipes, I constantly have to tell her it's mostly a suggestion and if you don't like an ingredient make it yours... Definitely going to show her this one lol
This is very close to the recently viral "two ingredient fudge" that is one bag of semi sweet choc chips and one can of sweetened condensed milk microwaved and stirred. I am in favor of keeping the "sweetened" on the label because there is always a new young generation of cooks coming. Best to avoid confusion.
I love the recipe below the one used today called "Holland Lace Cookies". They use the words "Klepps Koppe". In actuality, thiese cookies are called "Kletskoppen". They have the thin lacey appearance of Florentines. I love Kletskoppen and make them often. I can recommend you try the recipe in the book.
Interesting! The fudge recipe that's on the back of a certain brand of sweetened condensed milk uses only chocolate chips add one can of the milk in a microwave (rather than a double boiler). I like the addition of cookies though! For a Christmas sideboard, I'm thinking maybe Thin Mint.
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.
Hello Glen, I would like to inform you that you just have made a gourmet version of a Brigadeiro, a very traditional Brazilian sweet that has many versions of flavors. Greetings from Brazil!
The recipe below the brownies in this book is interesting (3:48). They're actually called 'kletskoppen' which means 'people who gossip' in Dutch. 'Klepps Koppe' is not Dutch. Recipe is unchanged although I do not add the nutmeg. These cookies are still very popular and sold all over the Netherlands.
I'd be replacing the same things you did, with the same ingredients too. I have pecan trees in the yard. I can almost feel my thighs getting bigger.. just thinking about those. It's a good thing there's no condensed milk in the house.
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
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.
i may try making a me-friendly version w gluten free graham crackers, no nuts, and a layer of mini marshmallows on the top & quickly browned under the broiler…. smores-ish fudge!
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..
As a Dutchie: Glen, may I suggest you give the cookies on the same page, just below these unbaked brownies a try! They are actually called ‘Kletskoppen’ rather than the likely misheard Klepps Koppe and they are light, very lacy, crispy and just yum!
Recipe looks interesting but not too sure if I'll swap my usual brownie recipe out for this one (although I might borrow the idea to include crumbled crackers into the batter). I'm almost more interested in the recipe below this one for "Klepss Koppe" (which is spelled "Kletskoppen" in modern Dutch btw) 😂.
Black walnuts are about 16 dollars a pound in the US (22 CAD). I have them in my yard and usually do some each year but probably takes me 2-3 hours total to get about half a cup.
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.
It reminds of the Brazilian version of chocolate salami, we call it palha italiana (italian straw) and it's pretty much brigadeiro and crumbled biscuits
This is very similar to my bourbon balls recipe. Replace the cond. milk with corn syrup, sugar and bourbon. Let it firm up in the fridge right in the pot. then scoop out ping pong ball size lumps, roll into a ball and roll in powdered sugar. Fudgy and delicious. I also like to experiment with various flavored whiskeys.
Taste of black walnut and butternut triumphs over English walnuts. Need to have your own. English walnuts easier to get and cheaper definitely. White walnuts definitely tasty on own.
So funny. This is just like a recipe for Queen Elizabeth's favorite chocolate biscuit cake except the biscuits were not crushed but perhaps broken. I used to make this with colored mini marshmallows, no biscuits or graham crackers; then press it into a narrow loaf pan...Church Windows for Christmas. All started in 1936 I guess.
hi guys, when i was about 9 and in girl scouts (1959) we made a graham cracker fruitcake. i remember it as being delicious. the binder was melted marshmallows. then the 'fruit' was added. we had to cut up the marshmallows w/ scissors we had dipped into hot water. then mixed the cracker crumbs and 'shmallows together and added the fruit. it was really fun. no bake as you can imagine. see if you can find a recipe for that and let me know if you decide to film it. i am in WV, USA and if you want some FREE black walnuts come on down and get your own. we cant even pick them all up, there are so many.
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.
Could this have been an Americanized version of the German fridge cake called Kalter Hund? Although cookies and chocolate are layered, never mixed in the latter confection.
Thank you to everyone who donated to Hope Air! We surpassed my personal fundraising goal and will be able to provide many flights to those in need. If you want to follow along with our Eastern Expedition fundraiser / awareness campaign flight; here are the first few videos:
Part 1 Packing the plane for the adventure: ruclips.net/video/M18S2ew3AOw/видео.html
Part 2 Flying to Quebec City and a tour: ruclips.net/video/X5IBfL3AxdQ/видео.html
Part 3 Flying to Prince Edward Island: ruclips.net/video/M263S0J0O9I/видео.html
Of course there is still time to donate, and donations made in June 2024 will be matched dollar for dollar by a very generous sponsor - Langley Sportsplex.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
This is almost the identical recipe I have for rum/bourbon balls (sans the booze and you're using condensed milk and not karo and milk powder.) Now I want to make rum balls in a fudge brownie format :)
I love that Glen uses the Urban Peasant philosophy of cooking: do you like an ingredient? Use it. You don't? Use something else. Or leave it out if you can.
James Barber and Betty Crocker are my cooking parents 😊
James Barber and "Wok with Yan" for me
@@jeffklock5516 yes! My mom was not an adventurous cook, and they helped show me what else was possible. I wonder how many people pour oil in a pan saying "one tablespoon full, two tablespoon full... " 😁
Julie's idea to make them into mini "cake"pops but with toothpicks is a GREAT idea!
Or pretzel sticks!
Condensed milk failure story. These days everything generates a story! In my young married life1970s, my wife planned to make turkey ala-king. She was gone so I got out the Betty Crocker cookbook and made the recipe. I did not understand the difference between condensed and evaporated milk and the can in the cupboard was condensed. I mixed it all up and put it in the oven without tasting! It looked good but it was so sweet and weird that even the farm cats refused to eat it. Almost everything can provide a lesson.
Mom ran out of milk & substituted vanilla ice cream in her mac & cheese recipe once. Dad & my brother gobbled it up. I made myself a fried egg sandwich.
We must be brothers from another mother. In the first days with my wife, I was going to make a comfort meal from my youth. I made the exact same mistake. We are still talking about it twenty years later!
@@janeyant2375 lol..
@@janeyant2375 That made me laugh. Thanks.
I'm right there with ya, Steven. I've known the difference most of my 62 years, but not too long ago I got it turned around and used condensed milk for a pot of potato soup. It had been quite a while since I had used evaporated milk and I even recall thinking, "I don't remember it being this thick". The result is exactly as you might expect, lol.
"You don't have to follow a recipe exactly to make the recipe". I can't tell you how many times my husband and/or I have found a recipe that interested us and said, "OK but what if, instead, we used...". We call it tweaking the recipe and it's not failed us yet! 😊
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.
Happy Father's Day to all father's out there!
in australia there is a similar dish called hedgehog slice, made from broken up arrowroot biscuits
I love arrowroot cookies and they aren’t easy to find here in the American Midwest.
These sound good. Would be interesting using gingersnaps for the cookies
Oh, I love that idea! Thanks!
Mmmmmm! Yes! Maybe use white chocolate, too.
For many years I've looked at recipes as more of a technique rather than an absolute. Thank you Glen for encouraging that style of cooking. It sure makes it more enjoyable and the final outcome more likeable.
Love the old cookbook show as it gives us a glimpse of where some recipes come from. This is the same recipe I use for my Christmas fudge but instead of crushed up vanilla wafers I used shortbread crumbs and add sometimes a little candied peel or toasted pecans. My recipe from a 1990 cookbook. Thanks Glenn.
Very close to my rum ball recipe 😊
Long time subscriber. First time commenting. I watch many RUclips 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.
I actually love it when you talk about substitutions. Opens up my imagination.
Thanks for clarifying the chocolate square mystery!
Glenn, how do you happen to have some of the old squares of chocolate?
Bulk Barn still sells them, not branded and who knows how long they may have been sitting in a warehouse.
I was planning to use the last of my black walnuts from last year in the biscotti from last week or so. I've got a couple black walnut trees around, it takes no time at all to fill up a bucket.
I'm going to make this! I'll use vanilla wafers, Grand Marnier, and macadamia nuts!
that's not the recipe ... grin
I do love simple recipes. Even when I am going to need to wait till next Christmas to make them so I don’t end up eating the whole thing myself!
In Northern Ireland we have a whole category of biscuits cslled traybakes, this would be in that category. I strongly recommended fifteens!
I see that list of ingredients and I want to smear a layer of marshmallow fluff over it like little bite sized s'mores!
good call
I was thinking of some malted drink powder similar to Horlicks or something.
Yum!
I may have a recipe for a s'more brownie....
Oh no. Don't like smores.
Couldn’t click on this video fast enough! Great recipe! (I’d use Lorna Doone).
I'd happily eat that whole tray.
Glenn went full rebel on this one and made all kinds of changes 😅
Receipes are like "The Pirates Code". Arrrr they're mostly guidelines
Good call, the Holiday dessert buffet, or festive tea time goodie plate. Thanks, Glen and Julie!
The British royals have a recipe similar to this - check out Prince William's groomsmen's cake. They call it "Chocolate Biscuit Cake", but it's this. Instead of graham crackers of vanilla wafers, they use a shredded wheat "biscuit", which doesn't compute in my American brain. Have a great week, Glen!
I'm Australian and grew up on Arnotts shredded wheat biscuits in my school lunch. Mum would sandwich them together with a decent smear of butter.
@@brissygirl4997, ok, I did Google that first, but it's like our cereal or more like a Triscuit? Either way, I think I would have been in the bathroom all day!
@@brissygirl4997 Your lunch also doesn't compute in my American brain. There is NOTHING like that in the American cuisine! LOL! Quirky Aussies. ❤I bet a triscuit and jam "sandwich" is tasty, now that I think about it.
Graham cracker with less sugar, in other words a digestive biscuit. Looks like they sell McVitie's in the US (I'm Australian).
@@joantrotter3005no, not like a Triscuit. They call cookies “biscuits.” But these would be simpler and less sweet. Can’t think of an example.
Thank you for explaining the requirement for the word condensed. It had never sunk into my brain that the sweetened milk had the word condensed, and the unsweetened had the word evaporated.
Be glad you never had to learn the difference the hard way, lol. Cheers.
I read an article a few years back that was about Scottish Tablet (the sweet/candy) and it referred to how condensed milk was at one time known as milk jam due to the fact that just as jam is a way of preserving fruit in sugar with heat, milk jam preserves milk in the same way. I’m not sure just how factually correct the article or my memory of it are but it does make sense.
Interesting note about "milk jam" - never heard it referred to that way. I will confirm that sweetening and condensing milk extends its life - I make DIY sweetened condensed milk all the time, and frequently with milk just about to turn. Highly recommend to make it yourself - very delicious!
Shortbread cookies perhaps could be used.
I think digestive biscuits or saltine crackers would work, too.
Liked Julie’s idea, of rolling them in a ball, roll in coconut, fun little recipe to do with the grand kids..
The thought of making balls out of them went through my head just before Julie said the same thing. Lol Great minds...
I always think of the Brazilian brigadeiro when I see this kind of fudgy, chocolatey, condensed milk-y confection. These are definitely a bit different, especially due to the wafer/graham cracker crumbs which I'm sure will heavily impact the texture as well as the flavor, but I wonder how close they are... I'm going to have to give these a try at some point (with digestive biscuits, since graham crackers aren't a thing where I live)
Similar to a British tiffin or chocolate refrigerator cake! Looks delicious
Very interesting, I enjoy all the context 👍🏻
Thank you!
I like vanilla wafers, but this seems much more like a graham cracker kinda dish. Good sub, Glen.
Very cool! Thank you for sharing this recipe. Reminded me of bourbon balls, minus the alcohol.
I was not expecting a Ceaușescu reference in a cooking show!
It looked like Glen was thinking about the possibility making the mixture into balls. 😊
Gonna need more salt for the balls.
Glenn, I agree ...
Yes, this is something that is put on the Christmas 'side board' due to their richness etc ~ BUT I'll be Honest & tell you, I'm still going to be Eating 3 of them after Dinner ! LOLOL, Thank-you for sharing this YUMMMMY Recipe, that I will be making : )
Another recipe from the only old cookbook that I have. The fact it came from my grandmother makes me wonder if she made those for my mom.
With sweetened condensed milk, I add 2 cups whipping cream and a splash of vanilla and whip up in a food processor till the concotion is creamy.(4-5 minutes) Put in a container and freeze overnight for the best and easiest homemade ice cream. Add other ingredients for different flavours if you wish.
No-churn ice cream is so easy to make, isn't it? I've had fun making all kinds of flavors, including chocolate of course.
@@virginiaf.5764 I make it more than I should. Better than Hagen Daz.
I love that black fridge!
Condensed milk and chocolate cooked in a double boiler is just like Brazilian brigadeiro!
Looks good. Thanks.
Every Christmas, my mom would make “fudge” with condensed milk. I would guess that’s very similar to this recipe.
Crushed pretzels to het that salty Sweet thing going
Ooh, good one!
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.
Happy Father’s Day glen!!
My mother never alters recipes, I constantly have to tell her it's mostly a suggestion and if you don't like an ingredient make it yours... Definitely going to show her this one lol
Interesting to see a dutch recipe beneath it. Though I think it was spelled phonetically as it should be kletskoppen
I saw that too and is translated as talking heads that isn't always gossiping.
over the edge comment made me really laugh as I had not heard that for years LOL
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...
You know what would be even better than a cookie crumb in those? A salted pretzel crumb would be delicious in it.
This is very close to the recently viral "two ingredient fudge" that is one bag of semi sweet choc chips and one can of sweetened condensed milk microwaved and stirred.
I am in favor of keeping the "sweetened" on the label because there is always a new young generation of cooks coming. Best to avoid confusion.
I made that fudge at least 40 years ago.
I love the recipe below the one used today called "Holland Lace Cookies". They use the words "Klepps Koppe". In actuality, thiese cookies are called "Kletskoppen". They have the thin lacey appearance of Florentines. I love Kletskoppen and make them often. I can recommend you try the recipe in the book.
Interesting! The fudge recipe that's on the back of a certain brand of sweetened condensed milk uses only chocolate chips add one can of the milk in a microwave (rather than a double boiler). I like the addition of cookies though! For a Christmas sideboard, I'm thinking maybe Thin Mint.
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.
Hello Glen, I would like to inform you that you just have made a gourmet version of a Brigadeiro, a very traditional Brazilian sweet that has many versions of flavors. Greetings from Brazil!
Corn flake crumbs if you need gluten free.
rice crispies!!!
Cornflakes and Rice Crispies are usually made with malt in them and thus are not gluten free. Generic and specialty versions sometimes omit the malt.
Corn flakes are not gluten free
Black walnuts are allotted to chocolate chip cookies in my house. Although the brownies look great and would benefit from them too.
The recipe below the brownies in this book is interesting (3:48). They're actually called 'kletskoppen' which means 'people who gossip' in Dutch. 'Klepps Koppe' is not Dutch.
Recipe is unchanged although I do not add the nutmeg. These cookies are still very popular and sold all over the Netherlands.
I'd be replacing the same things you did, with the same ingredients too.
I have pecan trees in the yard.
I can almost feel my thighs getting bigger.. just thinking about those.
It's a good thing there's no condensed milk in the house.
I bet Julie's idea would be great. If they are really sticky, might I suggest rolling the balls in rice crispies, or shredded coconut?
Sound awfully sweet.
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
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.
I wonder if you could use quick oats instead of cookie crumbs,
This is dangerously close to the outside of my Grandma’s hidden cherry recipe she made for holiday trays every year.
i may try making a me-friendly version w gluten free graham crackers, no nuts, and a layer of mini marshmallows on the top & quickly browned under the broiler…. smores-ish fudge!
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..
Baking chocolate is easy to find at U.S. grocery stores. Last time I bought some, the squares were individually wrapped, in wax paper.
As a Dutchie: Glen, may I suggest you give the cookies on the same page, just below these unbaked brownies a try! They are actually called ‘Kletskoppen’ rather than the likely misheard Klepps Koppe and they are light, very lacy, crispy and just yum!
I noticed the recipe. Maybe he will give it a try.
Recipe looks interesting but not too sure if I'll swap my usual brownie recipe out for this one (although I might borrow the idea to include crumbled crackers into the batter).
I'm almost more interested in the recipe below this one for "Klepss Koppe" (which is spelled "Kletskoppen" in modern Dutch btw) 😂.
Not sure if it is the same recipe, but it looks like a square that my mom makes. Uses peanuts and crushed cornflakes for the binder agent, though
Black walnuts are about 16 dollars a pound in the US (22 CAD). I have them in my yard and usually do some each year but probably takes me 2-3 hours total to get about half a cup.
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.
good morning!
I also don't much like English Walnuts and choose pecans. But in this case -- there is nothing better than chocolate and pecans!
It reminds of the Brazilian version of chocolate salami, we call it palha italiana (italian straw) and it's pretty much brigadeiro and crumbled biscuits
Like your recipes Glen. Do u live in PEI?
This is very similar to my bourbon balls recipe. Replace the cond. milk with corn syrup, sugar and bourbon. Let it firm up in the fridge right in the pot. then scoop out ping pong ball size lumps, roll into a ball and roll in powdered sugar. Fudgy and delicious. I also like to experiment with various flavored whiskeys.
Bakers here in the states at elast still has the 1 oz squares, though it's harder to find them now.
Possibly a stupid question but could you add a liquid flavoring to this?
I would. Extracts like almond, vanilla, and mint would be yummy. Love chocolate and mint together.
Cause its my kitchen and I said soooooo!!!!! Also lets lick the spatula!
Taste of black walnut and butternut triumphs over English walnuts. Need to have your own. English walnuts easier to get and cheaper definitely. White walnuts definitely tasty on own.
You should come up with a recipe using both Rotel and pecans as a tribute to the channel.
I'm remembering something similat from my childhood, But with uncooked oatmeal instead of vanilla cookie crumbs and that's my 3,483 cents...
I want to try these with oreos and walnuts
So funny. This is just like a recipe for Queen Elizabeth's favorite chocolate biscuit cake except the biscuits were not crushed but perhaps broken. I used to make this with colored mini marshmallows, no biscuits or graham crackers; then press it into a narrow loaf pan...Church Windows for Christmas. All started in 1936 I guess.
hi guys, when i was about 9 and in girl scouts (1959) we made a graham cracker fruitcake. i remember it as being delicious. the binder was melted marshmallows. then the 'fruit' was added. we had to cut up the marshmallows w/ scissors we had dipped into hot water. then mixed the cracker crumbs and 'shmallows together and added the fruit. it was really fun. no bake as you can imagine. see if you can find a recipe for that and let me know if you decide to film it. i am in WV, USA and if you want some FREE black walnuts come on down and get your own. we cant even pick them all up, there are so many.
Ooh, ginger snaps.
A stepped up version of the fudge recipe on the condensed milk can
Condensed milk, chocolate and peanut butter are the basis of "easy" fudge recipes, so you were right on with the fudgy description of it.
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.
Please could you make the recipe underneath the Klepps Koppe...
I was thinking of using macaroons and extra coconut instead of tree nuts. Or use oatmeal cookies and add raisins instead.
Vico is also what people of an older generation call chocolate milk in Saskatchewan.
Could this have been an Americanized version of the German fridge cake called Kalter Hund? Although cookies and chocolate are layered, never mixed in the latter confection.