Creole probably refers to the mixing of the dark coloured cake and the white frosting. It doesn't necessarily come from a creole culture. There used to be an off-brand Oreo in Australia called a "creole cream" for this reason
So, all those substitution options that I was taught were normal knowledge when my grandmother taught me to cook are actually a relic of WW2 rationing. Cool 😆. Like I didn't already know that one of my favorite meals growing up was direct from a rationing pamphlet.
My parents were married in 1943, and this booklet (or one of the editions) was in my mother’s recipe collection. She used it mostly for a certain brownie recipe and was still making those brownies way into the 70s. Eventually the booklet fell apart and was discarded, but the brownie recipe lived on!
I love how Julie is like, just move over and let me examine and savor the icing😊 this looks like what my grandmother would have called a busy day cake that she wouldn't have frosted.
My grandmother taught me how to cook and bake… she taught me it was perfectly fine to substitute things you didn’t have for ones you did… even if that completely changed the recipe… the only real important thing was that when it was done it tasted good… if you don’t have pecans you can use walnuts… yogurt can take place of sour cream… gram had a substitute for everything! She would also say that if it doesn’t turn out exactly as expected just tell people you meant to make it that way and let them wonder!!! Never apologize and never explain!!! Lol
Oh my ~ you are the FIRST person that I’ve ever heard call their grandmother “GRAM”…like myself!☺ I was born in Newfoundland, so nicknames and abbreviations are extremely common. The island is populated by a largely Irish community with a sprinkling of English and French from which my origins are derived. I too learned to bake and cook from a very early age. As soon as I could crawl, I was opening up cupboards and mixing all sorts of ingredients together…my poor grandparents and parents had a very ACTIVE and CREATIVE child on their hands - LOL!😉 My Mom is a Chef, so I guess I come by it naturally! She realized that by 2, it was best to guide my energetic interests into backing at first. She would allow me to add ingredients 1 by 1, then stir, and eventually she allowed me to put batters and dough into pie plates, cookie sheets, etc. This only encouraged me to do more…earlier on. By 8, my Mom had cancer, and was gone for months at a time. And, unfortunately, we had moved 7000 Kilometres away to the opposite West Coast of British Columbia, so I didn’t get to spend precious time with either sets of grandparents or family of any sort. However, during this tumultuous time, my parents had become very close to a couple in our church that was around my grandparents’ age span. They “adopted” me and treated me exceptional special. At this time, my adopted Grandma Sims would spend countless hours baking with me, while Grandpa would introduce me to something exciting to fix in the garage or backyard. This certainly encouraged my creativity, and by the time my Mom was able to return following her 3rd reoccurrence of cancer, I was well on my way to ENJOYING baking like nothing else! I’m not one to eat my own creations. Rather, I get far more JOY when I give it to others!! I don’t know if you find cooking and baking RELAXING. For me, baking is a huge Stress Release, which got me through many years of my Mom’s illnesses and battles with cancer. It would later become my “Saving Grace” throughout university, and now battling Crohn’s disease, Lupus, and reoccurring cancer. Being able to share with others gives me immense JOY, as I mentioned earlier…but…it was also a door into my Mom’s world as a Pastry Chef. She began as my personal instructor at home, and we still decorate cakes, develop new bread and pastry recipes…the sky is the limit! Later, I developed an interest in chocolate and sugar. When I am well enough, I enjoy making homemade chocolates and candy for special occasions, such as Christmas, holidays, birthdays, and anytime I want to make someone feel extra special! There is nothing quite like something personal and homemade to show others how much you love and value them…just as our grandmothers did for us! I apologize for this extremely LONG message! But, seeing the name you have for your grandmother, it spoke to my heart!😊 I wish you a wonderful weekend and an even better forthcoming week!🇨🇦😉🇨🇦
600 views in the first 10 minutes, WOO HOO! A basic, frugal wartime cake. Even for a lot of families at the time, this would have been something of a luxury. Another great video, Glen. I'd like to see you do a collaboration video with B Dylan Hollis.
Excellent video, though I haven't decided exactly why I find it so appealing. It is excellent in all the ways Glen and Julie are always excellent, but there's something especially warm and . . . for one thing, Glen speaks to us as if he respects us and is excited to share information and creativity with us. What a joy!
this was just like an "extra-typical" video. So nice- Home-y and inviting and non-fussy, it looked a bit sus (tbh :) ), buts in the end it's just good food, give it a try.
My Mom told me they used to use Coca-Cola to stretch their sugar rations and that the chocolate Coca-Cola cake came about from this substitute. You couldn't always get sugar. But, you could always get Coca-Cola.
Maple syrup sounds delicious. When I was in my early 20s, a friend taught me to make this icing with warmed honey. It was very good but I haven’t made it in years.
I just looked in an old Hershey's recipe book from 1930 that I have. It contains a "Creole Chocolate Cake" recipe that use cinnamon in the cake batter as well as a coffee -chocolate frosting that is called "Creole icing."
My mother used to make a cake I would consider to be a milk chocolate flavor, similar yet surely not the same as the cake you made for this recipe, and she used a similar icing, though she heated the corn syrup on the stove and then drizzled it into the egg whites as she beat them. Heating the corn syrup made the icing a little more stable, though there was no distinct caramel flavor as one would get from toasting or broiling the icing. She also sprinkled shredded sweetened coconut on top of the icing, which was especially tasty to me. It was her typical offering at our annual July 4 family reunions. While it never sat in direct sunlight, there were some definite hot July 4ths we endured to enjoy a slice of that cake. I may try this one to see how close it is to hers. Thank you for sharing your experience!
Suspect that Creole=“Fancy” or “excellent.” New Orleans has a strong culinary reputation, but it was stronger in that period. Associating a recipe with NOLA was just good advertising.
Mine too, although we always called it "white fluffy frosting". The usual birthday cake was yellow cake, white fluffy frosting dusted with coconut. YUM!
Glen - enjoying both your channels and it would be an interesting video if gave us a peek behind the scenes of producing both channels, how much time it takes, how adding the aviation channel has affected the cooking channel if it has, and so forth. Really liked the studio tour you did a few years back, always cool to see behind the scenes.
The difference between rationing in the US and the UK is most marked when seeing recipes like this one. In UK it was one egg per week (more for children) and 2oz butter/lard and 4oz margarine per week was available using one’s ration book. Sugar was also limited. Rationing continued until 1954 when meat finally came off ration. I think my brother still has my child ration book somewhere.
I think Glen's corn syrup must be less refined than mine? His seemed rather thin and a shade of brown whereas I am used to Karo brand white corn syrup which is clear and much thicker in consistency. I am wondering if using the Karo would provide a "thicker" final result?
I looks like a nice all-purpose cake! I would even put a little more chocolate in it. And I'm really disappointed that Bakers chocolate doesn't come in the little squares anymore...my mom baked a lot, and that's what she used.
I wonder if the naming comes from the frosting technique (using egg whites). But, because of the war the y called it "Creole" instead of"French"? Just a guess on my part. Looks delicious. Thanks Glen.❤
my god once i was making cookies and lacked butter in the fridge but i had a jar of clean lard. while the first attempt turned out bad, i tweaked the recipe to make it savory instead and it turned out interestingly good
Kinda disappointed you didn't take this all the way over the top with the Chocolate Coating (page 80). ;-) Thanks for continuing to provide more recipe ideas than I will ever have time to try!
My Mom's recipe cards label anything out of Lousiana as Creole even though most of those recpies were from the Shreveport area where my favorite uncle lived.
I think I may have to try this -- possibly a few times but with different substitutes like maple syrup/sugar for the sweeteners. Though there are so many ways this recipe could be tweaked to get different flavor profiles running through my head right now...... variations using molasses, or adding a touch of powdered cayenne pepper/chili powder.
If it was to be baked in glass / ceramic - the recipe would call for a 'dish'. If you see 'Pan' in a recipe it means metal, if you see 'Dish' it means glass / ceramic.
Dear Glen, we were wondering what is the oldest reference you have to using flax seed as an egg substitute? WWII? Or, is it a 60s-70s health movement substitution? We love your channel. Thanks!!!
Yes and no. It could be used, but not one to one. You'd have to re-work the recipe a bit. Avocado has a much higher water content, ounce per ounce, versus butter or shortening. So doable, but not straightforward.
Time for a bit of research - surely the christened name given to the cake must have had something to do with Creole or Caribbean culture cookery. I am keen to know 😃
Creole was and is often used as an adjective to describe something (usually language or culture) that has been changed to adapt. Think Haitian or Guadeloupe Creole as a language. I'm willing to wager that the term Creole in this recipe just means an adaptation of an existing recipe.
Something to keep in mind is the difference in creole and Cajun cooking. I’m sure Glen is aware that there is a difference but many people think they are one and the same. Please do not make this mistake. Both are based in the same area, with similar influences but two distinct paths. One loves its spice and will laugh at you when you think a dish is hot enough. The other is sweeter and milder. One was based in the flavors of the native and slave (historically) populations. While the other was the food predominantly of the plantation owners and the “aristocracy”. The war blurred the already fuzzy lines between the two, yes, but they are still distinctly different! Edit: by slave population what I mean (so people don’t assume just non-native african populations) is african, Caribbean, South American, Native American, some Mexican and Chinese, even Irish and Scottish “indentured servants” (just cause they prettied it up with a different name to appease their conscience does not make it a different thing. Do the research if you find it necessary. Townsends has a lovely interview with a woman who researched it thoroughly and wrote a book on it and presents it as a historical presenter at events.) and several other influences that I’ll just call “PIRATED” from anywhere that had sea ports and trade routes.
I’ve noticed that Glen smooths the batter into the pan and then leaves quite a bit of batter on the spatula. I think he does that on purpose to eat a bit of batter off camera. Maybe.
Why is the sun coming in on the right in the last 2 videos? I think I remember a window there but don't remember the sun coming in like that? Nerd question I know.
Sunlight direction changes quite a bit as the seasons turn. I've had to move my solar fountain from the south to the east side of my house to get it going in the morning.
I can't see this as Creole from the egg white icing. I mean, when would anyone in Louisiana use egg white like that? And in the South, I would expect Sorghum rather than corn syrup. And wasn't something like Vanilla in limited supply, yet this used a seemingly large amount of it?
I'm wondering if it was originally baked in a loaf tin given the time, but somewhere along the line that 8x8 tin got substituted and the time not shortened. I'm willing to give it a go but without the meringue icing. Really dislike meringue.
hmmm...re:shortening - coconut oil, likely is solid at room temp up north but both slushy and liquid in the south, in summer. When it's pushing triple digits outside..setting the AC to below it's melting point really hurts the wallet. oh.. that listed baking time...somewhere there's a joke being formulated about Creole food being "blackened"
Good morning. This is a perfect way to start the day. I do like the use of the blow torch on the icing. Since this isn't WW II I might substitute a vegan whipped cream substitute for the topping. I 'd use the egg whites in another main dish. Fun little recipe though.
![Yeat & Quavo - 5BRAZY [Official Music Video]](http://i.ytimg.com/vi/4XxnTAwyxus/mqdefault.jpg)
I love the "Thanks for stopping by," with his mouth full!
Creole probably refers to the mixing of the dark coloured cake and the white frosting. It doesn't necessarily come from a creole culture.
There used to be an off-brand Oreo in Australia called a "creole cream" for this reason
Never would have thought of that explanation on my own. Thanks.
So, all those substitution options that I was taught were normal knowledge when my grandmother taught me to cook are actually a relic of WW2 rationing. Cool 😆. Like I didn't already know that one of my favorite meals growing up was direct from a rationing pamphlet.
What was the favorite meal?
My parents were married in 1943, and this booklet (or one of the editions) was in my mother’s recipe collection. She used it mostly for a certain brownie recipe and was still making those brownies way into the 70s. Eventually the booklet fell apart and was discarded, but the brownie recipe lived on!
Good Morning Everyone!
Good morning 🌞
Good morn’n to you!
Good morning!
☕️ morning,
Good morning.
I love how Julie is like, just move over and let me examine and savor the icing😊 this looks like what my grandmother would have called a busy day cake that she wouldn't have frosted.
I especially love the recipes from times of hardship, whether it’s war or depression. So resourceful!
My grandmother taught me how to cook and bake… she taught me it was perfectly fine to substitute things you didn’t have for ones you did… even if that completely changed the recipe… the only real important thing was that when it was done it tasted good… if you don’t have pecans you can use walnuts… yogurt can take place of sour cream… gram had a substitute for everything! She would also say that if it doesn’t turn out exactly as expected just tell people you meant to make it that way and let them wonder!!! Never apologize and never explain!!! Lol
Oh my ~ you are the FIRST person that I’ve ever heard call their grandmother “GRAM”…like myself!☺
I was born in Newfoundland, so nicknames and abbreviations are extremely common. The island is populated by a largely Irish community with a sprinkling of English and French from which my origins are derived.
I too learned to bake and cook from a very early age. As soon as I could crawl, I was opening up cupboards and mixing all sorts of ingredients together…my poor grandparents and parents had a very ACTIVE and CREATIVE child on their hands - LOL!😉
My Mom is a Chef, so I guess I come by it naturally! She realized that by 2, it was best to guide my energetic interests into backing at first. She would allow me to add ingredients 1 by 1, then stir, and eventually she allowed me to put batters and dough into pie plates, cookie sheets, etc. This only encouraged me to do more…earlier on. By 8, my Mom had cancer, and was gone for months at a time. And, unfortunately, we had moved 7000 Kilometres away to the opposite West Coast of British Columbia, so I didn’t get to spend precious time with either sets of grandparents or family of any sort. However, during this tumultuous time, my parents had become very close to a couple in our church that was around my grandparents’ age span. They “adopted” me and treated me exceptional special. At this time, my adopted Grandma Sims would spend countless hours baking with me, while Grandpa would introduce me to something exciting to fix in the garage or backyard. This certainly encouraged my creativity, and by the time my Mom was able to return following her 3rd reoccurrence of cancer, I was well on my way to ENJOYING baking like nothing else!
I’m not one to eat my own creations. Rather, I get far more JOY when I give it to others!!
I don’t know if you find cooking and baking RELAXING. For me, baking is a huge Stress Release, which got me through many years of my Mom’s illnesses and battles with cancer. It would later become my “Saving Grace” throughout university, and now battling Crohn’s disease, Lupus, and reoccurring cancer.
Being able to share with others gives me immense JOY, as I mentioned earlier…but…it was also a door into my Mom’s world as a Pastry Chef. She began as my personal instructor at home, and we still decorate cakes, develop new bread and pastry recipes…the sky is the limit!
Later, I developed an interest in chocolate and sugar. When I am well enough, I enjoy making homemade chocolates and candy for special occasions, such as Christmas, holidays, birthdays, and anytime I want to make someone feel extra special! There is nothing quite like something personal and homemade to show others how much you love and value them…just as our grandmothers did for us!
I apologize for this extremely LONG message! But, seeing the name you have for your grandmother, it spoke to my heart!😊
I wish you a wonderful weekend and an even better forthcoming week!🇨🇦😉🇨🇦
600 views in the first 10 minutes, WOO HOO!
A basic, frugal wartime cake. Even for a lot of families at the time, this would have been something of a luxury.
Another great video, Glen.
I'd like to see you do a collaboration video with B Dylan Hollis.
Yessssss! We need to make it happen!!!
@@TheDiosdebaca Ad get Max Miller in there, as well!
Ditto for John Townsend- so long as the recipe has nutmeg in it!
I'm with you. Dylan has done a shout out to both Glen and Max in his videos.
Excellent video, though I haven't decided exactly why I find it so appealing. It is excellent in all the ways Glen and Julie are always excellent, but there's something especially warm and . . . for one thing, Glen speaks to us as if he respects us and is excited to share information and creativity with us. What a joy!
this was just like an "extra-typical" video. So nice- Home-y and inviting and non-fussy, it looked a bit sus (tbh :) ), buts in the end it's just good food, give it a try.
My Mom told me they used to use Coca-Cola to stretch their sugar rations and that the chocolate Coca-Cola cake came about from this substitute. You couldn't always get sugar. But, you could always get Coca-Cola.
I think B Dylan Hollis did that cake.
I have so many old cook books. I love them. When I retire I am going to cook from them. I have hundreds of books.
My 2.5 year old LoveS watching you and I couldn't be happier 😊
My mother makes that frosting with maple syrup.
Maple syrup sounds delicious. When I was in my early 20s, a friend taught me to make this icing with warmed honey. It was very good but I haven’t made it in years.
My mother also made this frosting with honey. We kept it in the fridge and just put a dollop on each piece of gingerbread cake.
LOL! When you first started cutting it, I thought, gee it really needs torched. And then you did it! 👍😁
My Sunday morning addiction. With my cup of tea a slice of toast and yes…marmite. Love you both
Interested in the Chocolate Coating. Can you post the recipe for this?
I just looked in an old Hershey's recipe book from 1930 that I have. It contains a "Creole Chocolate Cake" recipe that use cinnamon in the cake batter as well as a coffee -chocolate frosting that is called "Creole icing."
Hi, Glen! Could we have a peek at the chocolate coating recipe they called for to go on top of the meringue? That sounds like a perfect bite!
My mother used to make a cake I would consider to be a milk chocolate flavor, similar yet surely not the same as the cake you made for this recipe, and she used a similar icing, though she heated the corn syrup on the stove and then drizzled it into the egg whites as she beat them. Heating the corn syrup made the icing a little more stable, though there was no distinct caramel flavor as one would get from toasting or broiling the icing. She also sprinkled shredded sweetened coconut on top of the icing, which was especially tasty to me. It was her typical offering at our annual July 4 family reunions. While it never sat in direct sunlight, there were some definite hot July 4ths we endured to enjoy a slice of that cake. I may try this one to see how close it is to hers. Thank you for sharing your experience!
Must be a pretty good cake. They worked through that piece like I haven’t seen before. 🥰
Suspect that Creole=“Fancy” or “excellent.” New Orleans has a strong culinary reputation, but it was stronger in that period. Associating a recipe with NOLA was just good advertising.
My mother always liked 7 minute frosting
Mine too, although we always called it "white fluffy frosting". The usual birthday cake was yellow cake, white fluffy frosting dusted with coconut. YUM!
This was such a delightful vodeo. You two really make me smile. And now i want this recipe book to learn all the substitutes.
Thank you so much, Glen and Jules for consistently being a bright spot in my RUclips feed.♥
Glen - enjoying both your channels and it would be an interesting video if gave us a peek behind the scenes of producing both channels, how much time it takes, how adding the aviation channel has affected the cooking channel if it has, and so forth. Really liked the studio tour you did a few years back, always cool to see behind the scenes.
The difference between rationing in the US and the UK is most marked when seeing recipes like this one. In UK it was one egg per week (more for children) and 2oz butter/lard and 4oz margarine per week was available using one’s ration book. Sugar was also limited. Rationing continued until 1954 when meat finally came off ration. I think my brother still has my child ration book somewhere.
@5:57, Glen you left a lot of batter on the spatula... I wounder what you did with it?
😋
😊
Modern flours are far different that what was used in that time period , not only oven!
I liked the meringue trick with the blowtorch.
I think Glen's corn syrup must be less refined than mine? His seemed rather thin and a shade of brown whereas I am used to Karo brand white corn syrup which is clear and much thicker in consistency. I am wondering if using the Karo would provide a "thicker" final result?
I looks like a nice all-purpose cake! I would even put a little more chocolate in it. And I'm really disappointed that Bakers chocolate doesn't come in the little squares anymore...my mom baked a lot, and that's what she used.
During wartime it would have been a hit! A special treat.
This is the frosting my mother always put on Angel's food cake.
I wonder if the naming comes from the frosting technique (using egg whites). But, because of the war the y called it "Creole" instead of"French"? Just a guess on my part.
Looks delicious. Thanks Glen.❤
I just made this. It looks great!
Sounds good. I love meringue.
I think Creole hints at people thriving on very little.
Swans Down flour is such a blast from the past. Can't find it anymore at the big chains in Toronto.
Rationing in the UK finally ended in the mid 50's I think. So the ration book for sweets and tea.
Love your show, thank you!
I was intrigued by the reference in the cookbook about how to make a nice whipped cream from light cream. What was the method?
I believe there are recipes that call for gelatin to make a stable whipped cream out of light cream.
my god once i was making cookies and lacked butter in the fridge but i had a jar of clean lard. while the first attempt turned out bad, i tweaked the recipe to make it savory instead and it turned out interestingly good
Glenn: I'll eat any of your "overbaked" cakes any time.
I see the Glen Shimmy. It's good, it's good, it's good.
Please do one with this recipe and one using all the substitutes to see how different it tastes
We need the chocolate coating receipe on page 80, please!
😮 You didn't pour the chocolate coating at the end of the recipe on the cake! What is the chocolate coating???
Thank you
Hiya Glen , what an interesting vlog, please don't forget, the book I sent you, no pressure though, this is Choppy in Whitehaven, Cumbria, England
Kinda disappointed you didn't take this all the way over the top with the Chocolate Coating (page 80). ;-) Thanks for continuing to provide more recipe ideas than I will ever have time to try!
I wish there were an archive of the pdfs for all these old cookbooks! Say, you pay $100 or something for lifetime access.
I found some on Pinterest
The internet archive has hundreds of old cookbook pdfs
Hand mixers are perfect for whipping a single egg white in a smaller bowl
My Mom's recipe cards label anything out of Lousiana as Creole even though most of those recpies were from the Shreveport area where my favorite uncle lived.
My Grandma loved to bake so she took a wartime job on the local sugar rationing board. She said she always had enough after that…
Creole could be a sign of the origination the receipt
That was my thought.
Good morning...
🍫🍩🍪
Who else agrees Julie should have a solo video cooking series.
I just want her to stop by other cooking shows to taste test. Max Miller, Andrew Rea, and the like.
In very early videos on this channel, Julie has a number of baking videos without Glen.
If it was me, I’d substitute maple syrup for the corn syrup.
As they keep tasting the cake, yum it's really good and better when over cooked and burnt on top lol
Maybe the cooking time was for a loaf pan as suggested in the recipe title and the 8x8 was a typo thus the cake being over cooked at 35 minutes?
I think I may have to try this -- possibly a few times but with different substitutes like maple syrup/sugar for the sweeteners. Though there are so many ways this recipe could be tweaked to get different flavor profiles running through my head right now...... variations using molasses, or adding a touch of powdered cayenne pepper/chili powder.
I would love to see the recipe, under the fluffy frosting, the full honey frosting be made. Just an idea.
Most Creole recipes I've seen have molasses in them and sometimes cinnamon,too.
Hey Glen! Do you think the shorter bake time and slight over bake was due to using a dark baking pan? Would they have used glass instead?
If it was to be baked in glass / ceramic - the recipe would call for a 'dish'.
If you see 'Pan' in a recipe it means metal, if you see 'Dish' it means glass / ceramic.
I wonder if it would have taken longer in a loaf pan. The title does call it a loaf? Looks interesting
Dear Glen, we were wondering what is the oldest reference you have to using flax seed as an egg substitute? WWII? Or, is it a 60s-70s health movement substitution? We love your channel. Thanks!!!
Strange question, but can avocado be a fat substitute? It probably wouldn’t be a common wartime ingredient.
Yes and no. It could be used, but not one to one. You'd have to re-work the recipe a bit. Avocado has a much higher water content, ounce per ounce, versus butter or shortening. So doable, but not straightforward.
Never used it myself but I've seen people do cakes with avocado, so probably possibly
Can you please tell me what is the manufacture of that copper bowl in this video? And can you tell me how large is it?
A s a child I'd break off a square of Bakers Chocolate, sweet or un-sweet. My mom or Aunt would say ' we have a mouse with a sweet tooth.'
Just out of curiosity where do you keep all those cookbooks? I'd love to see a picture of your library.
Starts out looking like you're making Whoopi Pies.
Ah, mohn, I be addin’ some dark rum to this recipe!
I wonder if this was supposed to be a cold oven cake.
(as opposed to a preheated oven)
But where is the chocolate topping?
BEat the frosting over a double boiler for 7 minutes and you have a stable 7 minute frosting.
Glen liked it after he browned the merrienge.
Had no idea Swan's Down flour was still around.
!TORCH!
Time for a bit of research - surely the christened name given to the cake must have had something to do with Creole or Caribbean culture cookery. I am keen to know 😃
What's with the new side lighting at the end of the videos?
Time of day and year, we have seen it sometimes before that there is a window over there.
Creole was and is often used as an adjective to describe something (usually language or culture) that has been changed to adapt. Think Haitian or Guadeloupe Creole as a language. I'm willing to wager that the term Creole in this recipe just means an adaptation of an existing recipe.
The whole time you were frosting the cake I was hoping you would brown the frosting
Something to keep in mind is the difference in creole and Cajun cooking. I’m sure Glen is aware that there is a difference but many people think they are one and the same. Please do not make this mistake. Both are based in the same area, with similar influences but two distinct paths. One loves its spice and will laugh at you when you think a dish is hot enough. The other is sweeter and milder. One was based in the flavors of the native and slave (historically) populations. While the other was the food predominantly of the plantation owners and the “aristocracy”. The war blurred the already fuzzy lines between the two, yes, but they are still distinctly different!
Edit: by slave population what I mean (so people don’t assume just non-native african populations) is african, Caribbean, South American, Native American, some Mexican and Chinese, even Irish and Scottish “indentured servants” (just cause they prettied it up with a different name to appease their conscience does not make it a different thing. Do the research if you find it necessary. Townsends has a lovely interview with a woman who researched it thoroughly and wrote a book on it and presents it as a historical presenter at events.) and several other influences that I’ll just call “PIRATED” from anywhere that had sea ports and trade routes.
Isnt that closer to a royal icing?
😊
Could you use a torch to toast it?
I always wonder why Glen doesn't measure the vanilla considering how expensive it is to buy!
I always eyeball it.
I’ve noticed that Glen smooths the batter into the pan and then leaves quite a bit of batter on the spatula. I think he does that on purpose to eat a bit of batter off camera. Maybe.
He's been known to "lick the spoon" on camera.
Why is the sun coming in on the right in the last 2 videos? I think I remember a window there but don't remember the sun coming in like that? Nerd question I know.
Sunlight direction changes quite a bit as the seasons turn. I've had to move my solar fountain from the south to the east side of my house to get it going in the morning.
Maybe "Creole" because...it looks like Swans Down is base in New Orleans
The creole comes from that fluff frosting. they eat a ton of FLUFF in the south.
I can't see this as Creole from the egg white icing. I mean, when would anyone in Louisiana use egg white like that? And in the South, I would expect Sorghum rather than corn syrup.
And wasn't something like Vanilla in limited supply, yet this used a seemingly large amount of it?
If you bake the cake on a higher rack (and PERHAPS) a little longer, the loaf will rise mire.
That’s not true of every oven, and certainly not true of mine.
I keep on thinking that a little Tabasco or cayenne would make it Creole….
I'm wondering if it was originally baked in a loaf tin given the time, but somewhere along the line that 8x8 tin got substituted and the time not shortened. I'm willing to give it a go but without the meringue icing. Really dislike meringue.
These days, I wouldn’t eat something that uses uncooked egg whites, as does the frosting recipe.
Is it called Creole because, in less thoughtful times, it alluded to that it was neither white nor black?
hmmm...re:shortening - coconut oil, likely is solid at room temp up north but both slushy and liquid in the south, in summer. When it's pushing triple digits outside..setting the AC to below it's melting point really hurts the wallet.
oh.. that listed baking time...somewhere there's a joke being formulated about Creole food being "blackened"
Blackened cuisine is Cajun, not Creole.
Good morning. This is a perfect way to start the day. I do like the use of the blow torch on the icing. Since this isn't WW II I might substitute a vegan whipped cream substitute for the topping. I 'd use the egg whites in another main dish. Fun little recipe though.