I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. 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/
@321southtube4 ай бұрын
Thanks for all you do
@ThatFeelBr04 ай бұрын
Welcome back to another episode of Glen educates the KZfaq comment section.
@HourRomanticist4 ай бұрын
Always my favorite. The comments always lose.
@daxtonfleming4 ай бұрын
"My kitchen, my way" - or as Chef John might say, "You are, after all, the Jonathan Frakes of how thick to make your Welsh Cakes"
@MistahJigglah2 ай бұрын
And that's a fact, It's beyond belief how many people don't realize they're #1 in their own kitchens.
@bcd45624 ай бұрын
That sweet grandmother who printed that recipe would be both horrified at the controversy and delighted at all the people seeing her little recipe card. It looks wonderful.
@gabriellew64674 ай бұрын
Every country has traditional recipes - and within the respective countries there is furious debate as to which way is the "right" way. Truth is, the right way is the way you like them - so relax, cook/bake and enjoy. And, please, don't force your opinions on others 😊 Thanks, Glen and Julie for an entertaining and interesting channel.
@jbaldwin19704 ай бұрын
Devon and Cornwall will probably go to war over whether the cream or jam goes on the scones first.
@barbaramiller3494 ай бұрын
Totally agree!!
@georgH4 ай бұрын
Exactly, it happens everywhere when a recipe is so traditional that people feel their version is "the" version instead of acknowledging that everyone has different taste and experiences.
@beardfromtadcymru97144 ай бұрын
They haven't yet! Probably because they know they would both lose in an actual war, probably to the angles again. But also because who cares?
@HourRomanticist4 ай бұрын
Well put. I think that has always been Glen's philosophy and it seems to frustrate him to argue with the keyboard warriors lol.
@heatherwilson36784 ай бұрын
"My kitchen, my way". I love that! Yes, Sir!
@HourRomanticist4 ай бұрын
Always fun when he lays down the law lol
@kateburk21684 ай бұрын
It is your kitchen AND you are the cook. You're not jamming it down anyone's throat. My dad came up with a recipe for vegetarian meatballs/patties. I have made them for our Thanksgiving day meal for most every holiday meal over the last 60 years since I don't eat turkey. Both my children began making them for me since cooking is starting to be a problem for me, the last 9 yrs. My daughter, makes them & I eat them. But my son, has picked up the banner and has been experimenting with great results. When he sets the dish out, I don't inquire as to how he prepared it. I am hungry & can taste the various flavors, texture and love just like when Dad cooked it.
@pamwinters40983 ай бұрын
@@kateburk2168 Oh, we need your dad's recipe now.
@VonTeradoc4 ай бұрын
I love when Julie showed up, her enthusiasm and excitement to see the Welsh cakes is fantastic
@HourRomanticist4 ай бұрын
Her energy is always the greatest and it really brings the feel of someone who appreciates what the cook makes to the show, which is what cooking is for!
@effiecross20084 ай бұрын
I got so tickled with Julie's enthusiasm over seeing the Welsh cakes, I had to run it back and watch it a couple of times. Thanks for the giggle, and all the work that I know must go in to making by far the best cooking channel on the internet!!!
@MeMe-Moi4 ай бұрын
My grandmother was a big supporter of using modern conveniences where possible, so I personally see no issue whatsoever with using modern appliances. There are no bonus points in everyday life for doing things the hardest way possible. Also, being trained by a Great Depression/WW2 rationing cook, I am very much of the "use what you have and learn how to substitute, because you won't always have exactly what the recipe calls for on hand" school of thought when it comes to cooking and baking.
@elund4084 ай бұрын
Agreed, the people from back then would be looking at us saying "Are you daft? use the machine. " I could chip my knives out of rock because that is how my ancestors did it but why would I?
@melrupp21294 ай бұрын
Absolutely agreed!
@gaylekanak92694 ай бұрын
What is wrong with people that they find it necessary to be hurtful and negative to anyone? Yours is one of my very favorite channels. Somewhere to go that is safe and wholesome and fun. Please keep making videos just as you are. They are special. Thank you.
@larsen80594 ай бұрын
Hear, Hear!
@RogaineForEwoks4 ай бұрын
Exactly! Glen brings me recipes and history, in a calm and friendly Canadian way. Then Julie pops in and is all bright and cheery. It's a perfect combo and exactly what I need, at least once a week.
@didee53364 ай бұрын
Yum!! My sister married bloke from Wales & has been making these for him for 35+ years now. She always uses butter. Her recipe is similar to yours. She uses cinnamon & currants in hers as that’s what her husband likes. (Most of my ancestors were from South Wales who moved to Australia in the mid-late 1800s.)
@TheTopGun9204 ай бұрын
The story of everyone being upset that you made them too thin, but you ended up preferring them thin is so classic. It's sort of a running gag with this channel that if the world likes a recipe one way, Glen and Julie prefer it the other way. It's funny but it's totally fine!
@kathyreston99334 ай бұрын
I love that the recipe card has PTO on the bottom right corner. Only the older generations would do that. So polite.😀
@pamackenzie4 ай бұрын
What is PTO?
@joeking19564 ай бұрын
I believe it means please turn over.
@kathyreston99334 ай бұрын
@@pamackenzie PTO means "Please turn over" - the recipe continues on the back side of the card.
@jca1114 ай бұрын
I'm from the Glamorgan in Wales, and my mum & mamgu allways used butter. Every family has a slight variation on these cakes, so nothing wrong with your recipe. Modern ones can be made with choc chips as well.
@johnschmoe4 ай бұрын
I'm from Glamorgan as well, and yes you can get Choc Chip versions which are nice and the ones split down the middle with a little jam in them are nice also, my favourite are the "normal" ones though, and they look pretty much exactly like the ones Glen just made. There's loads of people on the internet moaning about "their food" now, carbonara with bacon instead of guanciale, or paella made with Chorizo or shrimp instead of being made with just rabbit, like their country is somehow going to cease to exist if someone cooks a dish of theirs slightly differently to the way it was cooked 100 years ago.
@Joan-ph2es4 ай бұрын
Yay! Chocolate chips!
@dbell950084 ай бұрын
@@johnschmoe My wife and first got hooked on Carbonara in maybe(?) 1970 California, and Carbonara was always made with Dried Beef. It's still great that way. And with bacon!
@patriciamorgan65454 ай бұрын
My family originated in that region, as best I can tell. (So many people with the same names, when attempting genealogical research!) Tiesen flats (Welsh cakes/Welsh cookies) came across the pond with my great-grandparents in the 1890s, and persist in the family to this day. I'm curious -- what kind of spicing do you use? We use nutmeg.
@NellBelle4 ай бұрын
Yea, I know about the whole "right way" thing. Learned the hard way when I, from the Rio Grande Valley, a friend from Arizona, another friend from Mexico tried to make tamels together. It was a blood bath, thankfully we all survived. 😵💫
@dbell950084 ай бұрын
I remember many years ago, my Italian-American Mom and her brother's son, my cousin, got quite heated over whether the Polenta went into the cold water, or only after it was boiling! There *mothers* were from different parts of Italy...
@sheillaallen25384 ай бұрын
As a New Mexican that was once served bell pepper as “green Chile” I feel your pain 😂
@lpshy93374 ай бұрын
@@dbell95008 I can empathize with you there, I was talking to one of my Italian Aunts about this, when I told her my polenta did not turn out, she first looked at me and in a bit of exasperation said why did you start it out in boiling water. My other Aunt also Italian was both baffed and bemused. The funnies part of it was this was at a funeral so they had to keep it down. In the end they both agreed that I should use cold water method, why I only have one good arm lol.
@JamesPotts4 ай бұрын
When Julie digs into the food before discussing it, you know it must be good!
@randyhelsel94384 ай бұрын
Best cooking show on the innerwebs! 😊
@jamesellsworth96734 ай бұрын
The Food Police! I never have paid attention to them. I come from a farming family. My grandfather did his share of farming before he started a restaurant. I learned to appreciate 'down home' flavors. I patronize traditional producers to this day. Flavor Rules!
@GlenAndFriendsCooking4 ай бұрын
Exactly; do what works for you and your family.
@canuckled4 ай бұрын
Great grandma's recipe calls for lard and brown sugar. The thicker ones have been likened to lembas bread so my family must be Hobbits as we have hand fulls every Thanksgiving
@GlenAndFriendsCooking4 ай бұрын
Brown sugar would be really good - I'll have to give that a try.
@wjr47004 ай бұрын
Glen's thumbnail game is on point.
@Marielm14 ай бұрын
How did you know it was my first day on the internet?
@333donutboy4 ай бұрын
It's hard to believe people would get that out of control about using an ingredient. Recipes are living documents that change all the time. Just to drive the purest crazy, I'm going to make this with only butter and use dried cranberries. Just to stick it to 'em extra good, I'll throw in some walnuts.
@adelechicken63564 ай бұрын
If white chocolate mini chips are available, throw in some of those for the trifecta! 😍
@HRHDMKYT4 ай бұрын
That sounds great! I was thinking of chopping up some dried apricots because I don’t like raisins. Walnuts or pecans also sounds great to add!
@chriswade74704 ай бұрын
I haven’t made them in years (since I was at Catering College in North Wales) I buy them ready made from Marks and Spencer’s store. They are basically a form of scone. In Scotland they are girdle Scones, cooked in exactly the same way on a cast iron Griddle. In England Scones are usually baked in the oven and are of course considerably thicker than Welsh cakes.
@Jeffffrey09024 ай бұрын
To digress, I, a Hongkonger, agree that Marks and Spencer is a great place to shop for food. I like their ground coffee, tea leaves, biscuits and potato crisps. The curry crisps are amazing, though a bit pricey.
@damirzlatkic81344 ай бұрын
As a man who has proudly lived in Wales for over 15 years this is a really great recipe. Thanks for sharing Glen! All the best pal!
@Alexis597254 ай бұрын
"If you can't say anything nice"... keep it to your self! Thank you, I Love these too! 2xGreat-grandmother's 1860 recipe had lard written down. Everything was in extremely large amounts, like in pounds, and quarts, making over 12doz.
@jonathankenner5764 ай бұрын
Glen, Thank you for providing this content. Thank you for giving me something to look forward to every Sunday after church. Thank you for sharing these recipes. Thank you for moving past the negative comments. Thank you for being someone who does and not someone who just criticizes. Thank you for giving us the best you, every time.
@justmutantjed4 ай бұрын
Rum or whisk(e)y soaked raisins sound like they'd be DYNAMITE in a cookie like that!
@lenalyles27124 ай бұрын
My Great Grandma used lard most of the time, but occasionally used butter. Never saw her use shortening or margarine.
@JohnLeePettimoreIII4 ай бұрын
*_#1 RULE OF COOKING :_* do what makes you happy.
@lawyeredup4 ай бұрын
When I was 22 and was setting up my first kitchen, at Christmas I asked my parents to give me an electric frying pan. That avocado square green frying pan was my most prized kitchen tool for several years. Fifty years later, I still remember it but have no idea where it is or how it got there. Thanks for the great recipe and reminder of times past.
@MichaelBoyle5144 ай бұрын
I don't know that much about spices, but I learned that allspice wasn't "all spices" when I learned its name in French: piment de jamaïque.
@telebubba55274 ай бұрын
That's just one of its names. It's not specific Jamaican at all, but grows in Central America and the Caribbean Islands and the Guyana's.
@jonstone24664 ай бұрын
What a great recipe and a history lesson too!
@kathrynronnenberg16884 ай бұрын
I have no idea how "authentic" the Welsh Cake recipe I have is, though as I recall, I got it from the lady who organized the gymanfa ganu choir, whose phone answering machine message began and ended in Welsh. (Yes, she was actually of Welsh ancestry.) If it didn't call for butter, I'm sure that's what I used (cut in by hand, no food processor at the time), because I never keep shortening in the house and I loathe margarine. At any rate, they were delicious, though I only soaked the currants in water. I'll try dark spiced rum next time! Mine rolled out to the thickness of a thick pancake, about like yours, and I cooked them in my mother's vintage 1950s electric frying pan. They may not have been "right", but they were sure tasty, with a hot cup of tea.
@321southtube4 ай бұрын
An awesome recipe with a great story. Thanks Glen
@karenwaters34974 ай бұрын
Don't even get into the griddle / girdle argument. 😂 Thanks for yet another great show Glen ❤
@adelechicken63564 ай бұрын
Please don't cook anything on a girdle!😂😂😂❤❤
@elemunt-vb1gn4 ай бұрын
id absolutely buy a cookbook of yours glen, one where you amass all the old recipes you've come across that you've liked and updated to modern standards, could be called traditional modern or something
@TheTyrial864 ай бұрын
These with a lemon zest and blue berries to make it taste like a blue berry muffin sounds really good. Thanks for showing this!
@nihlify4 ай бұрын
Take any "classic" recipe and it is almost guarantee you're not making it as people did at some point or another. People are far to stuck up to how something "should" be made. Completely agree with the "make it your own" philosphy.
@aleks8888noАй бұрын
My respect goes out to you sir. Kind regards from Norway.
@justinhoule11374 ай бұрын
These are in our family and we make them all the time. Passed down on our Welsh side. So awesome to see a recipe alive and well.
@bethgoldowitz47652 ай бұрын
The recipe I use says to roll them as thick as your little finger. I love old fashioned recipes with instructions like that.
@SmallWonda20 күн бұрын
When I used to make them for my brothers & sisters, they were served warm with butter & jam, a nice high tea favourite - they would never last to save for later!! Yes, English Mixed Spice used to be impossible to find around The Great Lakes, & for sure pre-War; butter milk or lard would have been used - Marg was the Devil's making (like dog biscuits/kibble) to make something out of nothing & sell it to war time cooks like it was a God-send!! Happy travels...
@lisaboban4 ай бұрын
I love the recipe card!!!
@ClearlyPixelated4 ай бұрын
It blows my mind that you would have to moderate a cooking channel comment section. Wow. I guess it never occurred to me to be up in arms about something that is clearing just personal taste! Keep doing what you’re doing! I love your channel.
@GlenAndFriendsCooking4 ай бұрын
@@laertesindeed I won't tolerate bully comments that use foul language and personal attacks on Julie and myself - that are based on the commenters perception of who they think we are. The comments I have to moderate add nothing to the conversation and veer into rolling together politics, religion, and out and out attacks on our personalities.
@jcboom68944 ай бұрын
You do not have to put up with personal attacks. No rational person would expect you to do so.But just remember what they want is a rise out of you, then they can brag to other haters about it. They are despicable. Hillary called them the deplorables. Why should I care how thin or thick you like your cookies. I just love that you show us how you make them.
@lowmax44319 күн бұрын
@@GlenAndFriendsCooking I would love to see a Glenn reads mean comments video lol.
@lpshy93374 ай бұрын
Thank you Glen as usual a Great Recipie, and a Grand Story.
@kierandesmond97994 ай бұрын
My nan made the best Welsh cakes in the world! She would change the recipe a little bit every now and then, so don't worry haha. I don't like raisins, so my nan would either make some with none in, or with other fruit pieces in for me. She passed away around 10 years ago, but this video is bringing back some great videos... thank you! 😊
@RonOhio4 ай бұрын
Just tried these. The real batch, to go to the party is cooling but the odd one to use up the dough scraps is very good. I'm glad. I found currants, but now I have enough for several more batches. And my electric pancake griddle did a bang up job of even browning. Thanks for another good, fun, recipe.
@wiiza4ever4 ай бұрын
with this kind of dough, I enjoy doing a very basic lamination, just folding it over itself once before cutting so I can rip the cake in two horizontally after it is baked.
@aolster31984 ай бұрын
Neat idea!
@adelechicken63564 ай бұрын
My mom used to do that to baking powder biscuits when she wanted to use them for strawberry shortcake. 😊
@benchwarmer75473 ай бұрын
Hi mate, Welsh man here. Wanted to say sorry about the hate comments on the prior video on behalf of the Welsh, I’m honestly surprised you received backlash as I’m truly happy someone even covered a Welsh dish as we’re not the most culinarily strong country. Welsh people are usually friendly so don’t be put off by those cretins from way back when. Welsh cakes vary massively from household to household so no worries about thickness, dough mixing, etc. I even use a nonstick frying pan instead of a bakestone or griddle cos I’m a student that moves around, so props to you for that. A note on the margarine and shortening, original welsh cakes yes were predominantly made from lard and/or butter due to the diet of the Welsh at the time. When margarine was accessible in the UK it was introduced as a cheaper alternative to butter which became very popular in Wales. As for vegetable shortening, honestly never heard of people using it for Welsh cakes but maybe it was a good vegetarian alternative? I use butter usually as I don’t use lard, works just as well don’t mind what purists say. Also, mixed spice would be the preferred spice mix as opposed to allspice :) If anyone is looking to up your welsh cake game a bit here are a few tips that I’ve personally found useful over years of making them: I wouldn’t personally use a food processor to incorporate the butter and dry ingredients, you can easily overmix the dough and make it tougher. When hand mixing you also get clumps of butter and flour that I feel add to a more crumbly, soft dough than just blitzing it. I’d also make them a little thicker if you’re struggling with a dry Welsh cake (doesn’t apply to the video recipe, just in general). Welsh cakes can be easy to make dry so when thicker they can brown on both sides without drying out entirely in the centre if slightly thicker. In terms of spice, british mixed spice is typically the go-to a lot of Welsh people will use for convenience. I like to use it as it has that distinctive Welsh cake flavour but I additionally add cinnamon, mace and nutmeg to intensify that flavour. Add more if you like a stronger spice, and even add others. Personally I like to add ground green cardamom as it pairs well. If they come out too dry another trick could be to increase the butter content of the cakes, if they need oil to cook then they ain’t fatty enough. The butter from the cakes should be enough to ensure a sear but without sticking to the cooking surface. I’d also recommend after they’re cooked and slightly cooled, still warm but won’t fall apart when picked up, that you dip the top side of the cake into a bowl of sugar and cinnamon. Give the top of the cake a thin layer of cinnamon sugar, it does wonders. Finally, experiment! Have fun experimenting and experiencing welsh cuisine, try replacing currants with chocolate chips or nuts, cut them in half and add a layer of raspberry jam or lemon curd, have them your own way and make sure to share the recipe somewhere so someone else can try them maybe!
@kaitlynx13884 ай бұрын
Thank you so much for sharing this with us. A grandmothers recipe - what a treat 🌸💚💙🌸💙💚🌸
@rebelcolorist4 ай бұрын
Spectacular! I love these and other British tea dainties. You might want to re-invest in an electric tool, like a Zojirushi Gourmet Sizzler griddle. It hearts so evenly, and is perfect for this task and others... Pancakes anyone? 🥰
@emkav5514 ай бұрын
I really like Welsh cakes possibly due to having Welsh ancestry or just visiting Wales often and enjoying these with a cup of tea. The recipes vary so much from mass made commercial sold in supermarkets across the UK (with grotty artificial. additives) to home-made. I will give these ones a try as look, and I bet will smell wonderful. Thanks Glen.
@CohowarrenАй бұрын
Fun show. Love history of foods.
@danieledugre18374 ай бұрын
Best welsh cakes? Somewhere in non- English northern Wales after your goddaughter spent 15 minutes showing you how to say it in Welsh. You sit in a park with her and munch away happily. Bliss
@graycloud0574 ай бұрын
Butter is far better for us than all those wacky chemicals they add into the fakes. We love you two! Happy Landings Glen!
@lisamoore68044 ай бұрын
I have some copies of my grandma's hand written card recipes. I love these kind of recipes.
@realgirl27044 ай бұрын
My kitchen, my way. Love it. 😄
@MichelleJSmithNH4 ай бұрын
These look fantastic and I look forward to trying the recipe. People who are otherwise perfectly pleasant for some reason seem to lose their minds (and all sense of civility) when getting into the driver’s seat of their vehicles or when sitting at their keyboards and letting loose on the internet…. Happy cooking everyone! 😊
@TheFlyingGerbil4 ай бұрын
Being Welsh I do love a Welsh cake. Usually only make them for saint David’s day but I buy them often and pop them in the toaster for a minute to warm them through,butter them and a sprinkle of course sugar for the crunch. Never heard them called a cookie (uk biscuit) so if any of you do make them (which I highly recommend) don’t expect a crunchy biscuit or a chewy cookie. They’ve a type of drop scone/quick bread so aim for that and you won’t be disappointed.
@ubombogirl4 ай бұрын
the way glen says...my kitchen, my way...indeed, i do it to my own style and taste...otherwise...what's the point if i won't enjoy it 🤷♀😁 those look fabulous!
@asdisskagen64874 ай бұрын
YASSSSS! I have always been fascinated by Welsh Cakes, but you can't really get them fresh where I am here in the States, and the mail order ones are awful. Thank you, Glen!
@gromlech11074 ай бұрын
The hand writing is identical to that of the recipe we have for Bara Brith, written on a piece of card from a Tetley's Tea box. It was given to my wife by her Auntie Nel, a neighbour in Pwllheli. Nel would be getting on for 120 if she was still going today.
@alanholck79954 ай бұрын
In before Glen closes the comments!
@user-ze6ls2of1q4 ай бұрын
We have something called dropped scones in the U.K cooked on a griddle, also we have Eccles cakes packed with currants. Both yummy . We do have Pontefract cakes which are actually round black disks of liquorice.
@ginneyskagen87494 ай бұрын
Pontefract cakes are my favorite licorice! Hard to find herein the US but so worth the effort.
@bill49134 ай бұрын
Hey Glen.. Did ever think of putting together some of your favorite recipes in a book? I'd buy one.
@GlenAndFriendsCooking4 ай бұрын
I've looked into it, but I've never had the time to make it work. There's a much longer story story there about Ghost writers, and zero margins.
@Joan-ph2es4 ай бұрын
But what about someone's old cookbook show in the year 2067? They'll need the reminder about using methods over strict recipe adherence. :)
@bronwenhintz77874 ай бұрын
My mum was a war bride from Ebbavale S.Wales. Which is no longer ..loved her Welsh cakes. And her Fried cookies
@stephenjohnson71624 ай бұрын
So these were fun to try! I used raisins that I soaked beforehand (just bc I don't like them hard and dry), butter, 1 egg, nutmeg instead of allspice (bc I didn't have any) and buttermilk instead of the milk (as Glen says use what you have). I used my electric frying pan to cook them but found that unless I covered the pan the outsides would brown but the insides would be raw. So it ended up taking 10 minutes per batch (5 minutes per side) at 350 degrees with the pan covered. I was surprised that there was no salt in the recipe but it didn't really need any. And Glen, I don't know if you've ever offered any of these to Chicken, but our elderly Sweet Pea attempted to lick the one I left unattended LOL. We love your channel. Please pay no attention to the Food Police. Just busybodies that feel the need to be noticed.
@exavian64 ай бұрын
Side-of-the-fridge recipe!
@herbwitch56814 ай бұрын
This should be a series. We could all send the old recipes pinned to the sides of our fridges when Glen runs out.
@m.m.34794 ай бұрын
Just made these and I really like them! I used powdered sugar on top with a little cinnamon. Thanks for another great recipe Glen!!
@vickyupshall43314 ай бұрын
I want to try making these on a blackstone or bbq griddle
@flyfishing17764 ай бұрын
That's probably how originally made,very few had ovens back then,Just like in USA " hoe cakes" were cooked on open fire on a worker's garden hoe, cakes were cornbread . Folks learned different ways to cook out of hardship, necessaries
@ChrisMasto4 ай бұрын
That's exactly what I did today, since it finally stopped raining for a few minutes.
@jlpeters85764 ай бұрын
I've always wanted to taste these. I look forward to trying your recipe.
@llchapman12344 ай бұрын
Thanks for sharing. I'm with Jules and think I'd prefer them thin and crispy. But I'll try them at varying thicknesses as per Glenn's suggestion. This looks so good 😊
@sarahbowen77214 ай бұрын
My grandma’s recipe calls for mixed spice, marge/lard and currents….i tend to experiment and have been known to use pumpkin spice, sultanas and sometimes even added nuts like chopped up walnuts….and cooked on a traditional Welsh bakestone also known as a planc…..yummy whichever way you make them!
@Dios674 ай бұрын
People can get wound up over recipes and food origins. I'm just happy to have it wherever it comes from.
@wildnotion4 ай бұрын
Looks delicious, I'll have to try them. It surprised me that you pan fried them as I imagined them to be baked.
@Justinian-IV4 ай бұрын
Welsh Cakes are ELITE!
@SanJacintoArtGuild4 ай бұрын
These look yummy! Thanks for sharing. Another top notch video, as usual.
@Yevgeny6664 ай бұрын
It's funny how seeing such a simple item like the biscuit cutter in this video can take you back to the days when my mum would drag us in to do things like baking and whatnot, but those memories have stuck with me and have made a cycle that will hopefully go on forever
@bearassjoe64074 ай бұрын
The first time I ever had this was on a flight. A much older man was sitting in the seat next to me and as they gave out the complimentary drinks him and I both got a tea. Next thing I know he's pulling out these small pancake looking things he calls Welsh Cakes. He offered me one and I remember loving them and asking for the recipe. He specifically told me, "Look for a recipe that says 'Grandma's Welsh Cakes' and make sure they use lard!" I tried to make them once. The batch was huge, and I failed horribly. Thank you for sharing this recipe I'll give it a go. I'll be using butter like you since my wife is vegetarian and wouldn't want the lard. I also prefer them on the thinner side.
@yvonnevorenkamp-atchley74994 ай бұрын
Tried this recipe but with oat flour and sugar substitute. Turned out great. Tastes really good. Thank you
@unclefrogy7434 ай бұрын
I am glad I discovered your youtube "channel" . I am fascinated by the way people have taken various food stuffs and with imagination and creativity combine and cook them to produce amazing dishes. Your historical details are so much more then what is usually just "this is the best way" to cook this.
@Nannaof104 ай бұрын
I like that you just 'fry' them on top of stove and not have to bake them. That's great for hot summer days. You won't heat up your kitchen. ❤
@Kangamoos4 ай бұрын
I'm always surprised at how rigid people can be about recipes. I always consider them to be suggestions :D Like a place to start, where I then change to my family tastes. There's never a right or wrong, just different variations on a theme.
@scttshwldct4 ай бұрын
The thing food pedants don't realize is that their cherished, "unchanging" recipes they so ardently defend only exist because the people before them kept trying new things.
@fedoracay4 ай бұрын
Also there is no standard way to cook anything in Wales! There are as many ways to make different cakes as there are Welsh mam-gus
@lawrencebaker23184 ай бұрын
I know many, many other people have said this before, but it is now my turn.... Thank you for giving me permission to experiment, use what I have on hand... I made your roasted garbanzo beans and rice. I had ground spices, instead of whole. I had tomato sauce instead of a fresh tomato. I had a sweet onion instead of a red one. I had just normal Arkansas rice instead of basmati. Yeah, it took more liquid, but I figured it out. It worked! I loved it! I will go a little heavier on the spice next time, but I was so thrilled. I just wanted you to know that you DO make a difference! Thank you!
@aolster31984 ай бұрын
They look so simple!
@Thrash440414 ай бұрын
Glen not a video goes by that you do something that I'm think... Why didn't I think of that brilliant. Today's video the Lazer thermometer for the pan temp. Love these videos.
@abunchahooey4 ай бұрын
I always wonder why KZfaqrs spend so much time focusing on rude comments. Reasonable people understand recipes differ greatly between regions and timeframes, and it’s fun to read comments from people who respectfully talk about their experiences with certain recipes. Who cares what the unreasonable people blather on about, especially on a channel with over 600k subscribers and a plethora of admiring comments.
@GlenAndFriendsCooking4 ай бұрын
You don't have to wade through the cesspool of 100's+++ of comments I get daily that use foul language and threats of violence. Comments so Vile in some cases that KZfaq's own monitors set them aside for review. You see the good comments here, because I spend hours daily cleaning up the rude mess left by callous, ignorant, and angry people. Don't even get me started on the messages I get left on my phone, texts, and personal email.
@adelechicken63564 ай бұрын
. I'm sorry that you have to deal with such unkind people. I'm enjoying your posts and watching you cook things I've never heard of. Watching you taste test with Julie and seeing your reactions puts a smile on my face and joy in my heart. Give Chicken an extra treat from me, please.😊
@rabidsamfan4 ай бұрын
@@GlenAndFriendsCookingThank you for doing that hard work. I generally enjoy your comments section and now I know why.
@abunchahooey4 ай бұрын
@@GlenAndFriendsCooking Wow! People can really suck. I didn’t realize you had to clean up all your comment sections. I figured KZfaq had some type of word filtering. It’s too bad there is not some recourse for the threatening and violent comments, and it’s pretty scary you get the same on your own phone! I’m sure it must be difficult to focus on the positive feedback with all that going on.
@OXmraz4 ай бұрын
Handwritten recipes are the best ever!! ❤
@williamj38434 ай бұрын
Pilot's hardtack. Love it.
@arhythmicnick99294 ай бұрын
Hyfryd iawn! The Welsh name is pice ar y maen - maen meaning a bakestone (cast iron griddle.) My grandmother used equal parts butter and lard, but I just use butter. A food that can instantly transport me back to childhood.
@MaggieTrudeau4 ай бұрын
I am so excited to see this update. Just to trigger people...I'm going to use lard or coconut oil because I avoid dairy.
@janetj4714 ай бұрын
You probably have noticed already but Becel has come out with a dairy-free stick margarine for baking. I haven’t tried it yet but I do use their spreadable vegan margarine and it tastes okay so this new product might be good.
@KelleysQuiltsandCruises4 ай бұрын
The bevel stick margarine is pretty good. I recently used it for pineapple upside down cake.
@niccoloaurelius15874 ай бұрын
Welsh Cakes with currants made me wish I was Welsh. Really enjoyable little things.
@amyleader51474 ай бұрын
Everything rolled to my desired thickness is cut into diamonds with a pizza cutter and set close to bake❤❤❤
@leapingkitties4 ай бұрын
Love that, no waste and less trouble.
@jwillisbarrie4 ай бұрын
Thanks for adding actual captions for the Deaf
@user-jv8hd8nt6i4 ай бұрын
I've seen worse welsh cakes and Im Welsh, loving them Glen! Da Iawn!
@fenikso4 ай бұрын
You should try heating your cast iron pan in the oven while you're making the dough. That might help for even cooking, especially for the first batch. All that being said: Electric skillets are cheap, and I image most people have access to one.
@helenedesmarais86974 ай бұрын
That takes a lot of wasted electricity. Another way is to preheat, on the stove, at a lower temp for longer. Heat has the time to disperse more evenly in the cast iron. Just a thought.
@lesanelms79394 ай бұрын
Would love a guided tour of your cookbook collection. Thanks for the efforts, and the results of them. Really enjoy your videos.
@meganpopple91004 ай бұрын
I was in a bit of a mood, but you have soothed my savage overthinking brain. Thank you, Glen. And those butts can go poo themselves. If you like it, you made it right. Goes the same for anyone. Bake/cook to your own heart's content. If someone else doesn't like it, that's their problem. Love your videos and your love of food.
@ricoolivier4 ай бұрын
Quite a novel idea... "Make the recipe your own..." I would wear a t-shirt with that on! Fantastic as always!