1937 Potato Spice Cookies Recipe - Old Cookbook Show - Glen And Friends Cooking

[@stuartcooper9108]

I love your comment. "I guess I'll make them because Julie likes them." Your chemistry is fantastic.

[@madusan1]

Well as the saying goes 'Happy Wife Happy Life'. I am a long time subscriber and love their chemistry also.

[@mandialbright6624]

@@madusan1 Absolutely! Love Glen and Julie! Wish I had that!

[@mandialbright6624]

​@@madusan1 Absolutely! Love Glen and Julie!

[@jasoncoates1835]

Milk in bags and molasses in milk cartons. Canada is truly a wonderland.

[@sshirleyks]

I love seeing Chicken making an appearance!

[@billinindiana1]

Great discussion on baking powder and soda. Chemistry. It helped.

[@elaine8477]

Cutest cat ever. Dough was fascinating!

[@absolutjackal]

Yeah no. 3. I was wondering if there would be a Sunday morning video since there was the cheesecake yesterday. Thank you for keeping my Sunday morning tradition of Glen and tea going!

[@sfogliatelle]

This reminds me of a famous cookie from upstate NY called chocolate jumbos or jumbles.... It's just like this except no potato and dark cocoa is added. You melt shortening, add dark cocoa to dissolve in the shortening for a deeper flavor, then molasses, an egg and sugar, coffee dissolved in some water, salt and soda and flour and cloves and cinnamon. Chill and roll out thick and cut with a donut cutter, underbake to keep moist and frost with a white confectioners sugar Icing. They are absolutely delicious. Soft and dense and fudgy and spicy and the cocoa and molasses and spices work so well together. They are like a dense chocolate gingerbread or spicy brownie.

[@tjs114]

I remember both of my grandmother's making versions of this cookie. It was a holiday cookie when the chickens weren't laying eggs and you substitute cooked potato for the eggs. Mind you, both of my grandmother's were from Iowa. One from the Missouri border made them 'plain' like this, maybe adding some nuts. The one from central Iowa rolled them into balls, then rolled in granulated sugar before pressing them down on the pan slightly. Both put a lot more spice in them. I think my one grandmother simply added 'pumpkin spice' which was a readily available spice blend.

[@shastahill]

Thanks for sharing :) Makes sense about the egg replacement and seasonal timing.

[@cnw9251]

Happy wife, happy life!

[@murlthomas2243]

I love me some Chicken in the kitchen! If you make these for Julie again, try them with sweet potatoes, like the previous posters suggested. Also, you might flatten them out some before you put them in to bake to make the crisp to cake ratio a little more even. You might like them more.

[@joantrotter3005]

Wonder what sweet potato version with chocolate chips and nuts would be like? Maybe roll dough in powdered sugar? Haven't read rest of comments, so forgive me if I'm repeating someone!

[@JerryB507]

Grandma's Cookbook (the molasses company, not my Gran) has sweet potato cookies but no regular potatoes. I've made them once and they were too sweet for me.

[@Genesh12]

@@JerryB507 WOULD YOU BE WILLING TO POST THE RECIPE WITH SWEET POTATO? I WOULD LOVE TO MAKE SUCH A COOKIE.

[@ValMacher]

Yes! To the sweet potato. I kept reading*sweet potato" in the recipe title and was surprised when the riced potato was white.

[@Carla-hl3fm]

Hi, Glenn! I remember my Grandmaw had that cookbook in the 70’s. And as a Southerner, where it originated from…. We pronounce it “bray-er.” Thought you might like to hear. We Southerners say stuff funny sometimes! LOL Thanks for making these! I am trying to remember what we made from this.

[@Amanda-kw1vi]

I've heard it pronounced both ways but if it's from there then that's how it's should be pronounced :)

[@Carla-hl3fm]

@@Amanda-kw1vi I’m a Texan, so I should have said that as a caveat! 🤣🤣

[@Carla-hl3fm]

(Texans are known to say things differently!)

[@catreader9733]

Pennsylvania: "Brair"; pretty much a long A sound, but not quite. One short syllable.

[@lindhartsen]

A Chicken appearance, been awhile.

[@rabidsamfan]

They look like what my grandma called “next day” cookies. Although I don’t know if the flavor really got better overnight or she was just trying to save me from a bellyache!

[@catreader9733]

Glen interprets and prepares a 1930s recipe with professional care. I exclaim, "Oh, look; a kitty!" I like cookies that are not very sweet, too. I have never met a brown cookie that I did not enjoy, regardless of sweetness, spice, and molasses blend. Soft or crunchy, sprinkled or plain top, flat or roundy.

[@mrsmac5196]

Interesting shortening commentary. As a kid, I remember trying to make pie crust that fell apart - and remembered my mother saying that it was 'too short'. Had no idea what she was talking about!

[@susanboon4605]

Hi - Susan from Shelburne, ON here. I'm a fairly new subscriber, and I realized today what I enjoy so much about your channel. Like me, you have a love of history combined with a love of science. When you explain the mechanics behind the ingredient combinations, it just makes sense! I also have quite a few vintage and antique cookbooks - my favourites are the church ones. Everyone puts their best recipes in those.

[@llewynjones2384]

I just made these from this video, with a few modifications: I used sweet potatos, added a quarter cup of brown sugar, and doubled the spices. I think next time I'll try a half cup shortening (I had lard) as they were just a touch greesy. These cookies best feature is their texture, which is moist and dense but still gets a decent rise.

[@EbonRaven]

I’d add in candied ginger bits and maybe roll them in white sugar before baking. I’m with Julie, I think I’d like them as is, but I’m never against some tweaking!

[@Tala_Masca]

That look at 4.42! 🤭 I do like the explanation of the shortening, as a non English person I never know how , why and what.

[@Code_YellowJacket]

Yo the cat had me going crazy lmao!! I heard it meow and immediately paused the video because I dont own a cat, I own a Rottweiler 😂 and that sure in heck wasn't him making that noise I was looking around thinking maybe one was outside (sitting by a window) or im was legitimately going crazy 😂

[@EbonRaven]

Wow, Brer Rabbit molasses…. I haven’t seen that brand in decades! Thanks for the recipe, those look pretty tasty.

[@Amanda-kw1vi]

I didn't realize but I've seen it, not super recently, wonder if it's more regional?

[@norcalgal1876]

They still come in a glass jar, too!

[@foxgrey]

Reminds me of pumpkin cookies! Thanks for all you do Glen!

[@tamarakosusnik2090]

I knew Glenn must not have cared for them when he wasn't shaking his head, when he is shaking his head you know he really likes it.

[@carolynzniewski3875]

I've been missing my husband/best friend this week so this recipe turned up just in time for Father's Day. It would have been his favorite cookie. He thought potatoes were the perfect food. He loved molasses cookies and was very fond of dates, which he sometimes ate for candy. I'll have to make them.

[@aurorarose2836]

Those cookies are what my Grandma would call "city cookies" because no milk, eggs, and made use of pantry staple items. She also used to talk about "city chicken" that wasn't made of chicken because fresh chicken before refrigeration was hard to get for those who lived in the city.

[@mackenziedrake]

What is city chicken made of?

[@bflogal18]

I have an amazing cinnamon roll recipe that includes potatoes. They take a good part of a day to make, but they’re worth it.

[@mandialbright6624]

For the record, y'all, this Southern U.S. girl (Georgia! The Peach State!) has told everyone they NEED to subscribe/watch Glen And Friends Cooking b/c not only are the food recipes amazing, but the COCKTAILS kick so much tail! Sure, y'all are Canadian and being 1/4 French Canadian myself (Grandmother was full-blooded French Canadian!), I tell folks "Trust me! They are AWESOME!" -- so y'all have American fans bigtime! Is there anyone more hilarious than Jules? The answer to that is... NO. Julie, you make me laugh every time. Love your super-dry humor. So, from this Southern American fan, rock on and keep making me smile! Thanks for all you do!

[@deniserobinson2627]

Interesting cookie, I think I would be like Julie and really enjoy those cookies. My friend used to have a cat named chicken that she brought camping with her every weekend. Lol

[@helza]

I got up to let my cat in when Chicken made an appearance but she wasn't there, lol. I think the cookies look lovely

[@mackenziedrake]

I can see doing this for myself because the flavor and texture profile appeals to me. In general, the potato cookies and candies seem more a way to fill a need -- sweets -- with whatever you have. Of course, if you want these sweeter, you could dust them with powdered sugar or make thumbprint cookies and add a dab of jam. It's odd, but it seems to have potential.

[@wiiza4ever]

To answer Julie’s question, cooked potatoes are an egg replacement. I don’t just mean it as an this specific recipe doesn’t have egg, I mean that this is a trick I’ve seen around elsewhere too.

[@silromen42]

As an avid baker who can't currently eat eggs, I've been collecting egg substitutions & tricks. This one is new! Thanks for the info!

[@fiona36b]

The Amish that lives down the road from my dad would make the same cookies for him. Myself, I would put cream cheese icing for this cookie.

[@eveperry4321]

I will try these with your suggested changes. I just love it when Chicken makes their presence known! ❤️

[@spline9]

The dough is very similar to the yudane or tangzhong methods for dough. The addition of flour to hot liquid pre-gelatinizes the starches and creates a really soft and fluffy product. This would explain why your cookies have a similar texture. I don't think I've seen this applied to cookies, very interesting!

[@jasonsmith2775]

Glen, you're amazing! I love the spirit of experimentation in your cooking process; Your delivery is entertaining and informative! Thank you and may your new year be even better.

[@LifeIsMessyImLearningAsIGrow]

I love potatoes and this looks amazing! I also make cooking 🧑‍🍳 videos and I’m trying to look for good recipes for potatoes. I’m trying a potato based diet. I like to watch others to learn from them. I hope to connect and learn from each other. 👍🏻

[@grahamrankin4725]

I remember Mom buying Briar Rabbit syrup in the 50s

[@KartizaK]

Love the honesty of the mixed reactions. other channels everyone says Mmm wonderful.

[@JChamberlin]

I love molasses cookies. It doesn't surprise me that Glen didn't find them very sweet. Every batch of molasses cookies I've ever made included brown sugar or a combination of brown and regular granulated sugar. This recipe calls for neither.

[@MalakithSTL]

the brown sugar seems kind of pointless isn't it just plain sugar with molasses?

[@MB_07]

Hello. Cookies sound and look delicious. I love molasses. My old timer neighbours always make cookies with molasses and everyone gobbles them up. A few nuts would be nice.

[@ceetwyce335]

Chicken is adorable! 🐈

[@Trainwheel_Time]

Chicken knows.... Chicken always knows. lol

[@symetryrtemys2101]

That look at @4:42! Magic disdain!

[@z978ady]

Sweet potatoes might be an interesting substitute for white potatoes.

[@lisazimmerman5622]

I was just thinking this as well, and possibly t good use for my leftover sweet potatoes from Christmas!

[@JerryB507]

I found the sweet potato recipe from Grandma's Molasses to be too sweet. Without grabbing the cookbook, I think it also had brown sugar added, though.

[@BlackoutCreature]

Man, all these old sweetened potato recipes that you've done. Somebody back in the day was really trying to push the potato as a dessert food.

[@kathleenstetler609]

Molasses, oh yum! Thank you. Love it & history.

[@8stringmonkey]

Along the lines of potatoes in sweets, have you ever had potato candy? Might be a recipe to try in the future.

[@levans846]

A Chicken sighting!!! Yay!!!🎉

[@janewebb3477]

Thank you for explaining the "shortening ", a lot of people I know will say something is "short" in relation to cookies mostly or pie pastry. Now it makes sense. Thank you 👍

[@LindaM2005]

The dough looks like the texture I get when I make flourless cookies, that almost wet, loose structure. I wonder if the sweetness level would change depending on the type of molasses you use, e.g., fancy or bootstrap. Also: KITTY!!!!!!!

[@SumMagnusVir]

Chicken! I love a chicken cameo.

[@Yoda63]

The consistency of that dough reminds me of my 2 batches of failed toffee I made this Christmas 😂😭

[@paigeboyer134]

Happy Boxing Day!!! Thanks for the video

[@Sicorius]

Oh this looks good. Thank you for the video. Awesome to watch as usual.

[@Stephenrsm7600]

Happy Boxing Day, Glen and Julie!!!!

[@cayteowands]

Gloopy dough😂 Merry Christmas to you & Julie. I love having coffee with you guys✨ Brightest blessings 💞

[@lydiamashcka4362]

I buy the Brer Rabbit here in North San Diego county we also have the brand Grandma's Molasses but I like the small pouring spout on the Brer Rabbit, Grandma's has a wider jar with greater potential for it dribbling down the sides.

[@RonOhio]

I learned some things from this one, very interesting, as usual.

[@jackhui2812]

Ohh... Molasses is my favorite!! I have 2 jars of Brer Rabbit molasses currently on hand. Will def try this one!

[@wendylarochelle4258]

Thank you Glen for making these recipes from cook books of days gone by they make me remember my Grandma Bjarnason she was the reason I became a cook

[@Stephenrsm7600]

Hoping you both had a Fantastic Christmas???? I need to try this recipe!!

[@tonymammel3542]

Maybe some candied ginger on top, or some coarse sugar dusting the top for some added pop!

[@denisesilva3674]

Thank you for sharing this recipe, I absolutely love molasses.

[@321southtube]

"Its something that I'm glad I tried, but I don't know if I'll ever make this again...in my lifetime". I must say a to the point no nonsense review! (T shirts/mugs with that quote??) Thanks guys for another wonderful video

[@ragingblazemaster]

Morning friends!

[@ubombogirl]

thinking i would be in the julie camp for this one! gonna have to try this and find out! 😁 and so sweet glen says he will make again for her though he is not won over by them 🥰

[@roncovert2446]

Very good my grandma had the same recipe but made dough nuts out of it. Leave out the fruit

[@georgefelton6262]

Looks great. Thank you for another terrific recipe.

[@lynnegordon6749]

A good cup of tea would be a great accompaniment to these cookies. I might just have to try them.

[@redoorn]

i'll make them because Julie likes them

[@joantrotter3005]

It's his love language! They are lucky to have each other.

[@marx96xVx]

The texture of the dough reminds me of pate a choux, at least visually. It's got that sheen and it kinda keeps together in a specific way Maybe the starches in the flour and the potatoes get partially gelatinised bc of the temperature of the molasses and the pot?

[@practicallyprepared9389]

That’s an awesome ricer.

[@ardenblair8985]

I used sweet potatoes and added a little over a half cup of sugar- blended the potatoes- only cooked for about 8-9 minutes used a tablespoon or so per cookie delish and soft!

[@gyost8147]

They look good. I had something like this when I was little, but never made it myself

[@randallthomas5207]

The Baking Soda might be there to consume the acid, and lessen the tartness of the molasses. With the baking powder there to actually do the leavening.

[@media244]

I love this show

[@sbender3787]

Love the eye roll.

[@FlavoursbyMariem]

A really wonderful recipe! Very Professional clips and love the presentation.

[@glennfyfe1357]

Happy Holidays, enjoy your show

[@brissygirl4997]

Cheeky chicken, you naughty kitty. 😹😹😹

[@christinewillis6508]

i think my daughter would love these as she loves molasses ...gonna have to try them as soon as i get more molasses

[@anthonydolio8118]

Very interesting and fun! Thanks.

[@ochervelvet9687]

Thank you for the explanation of the meaning behind “shortening.” A lot about baking makes sense to me now. (Also, I can’t blame you for not loving that particular cookie. I just baked the circa 1940s recipe for gingerbread cake that has taken Reddit by storm, and the 2 cups of molasses it calls for has relieved me any yen I might have for molasses for the next year.)

[@kathrynsinclare8459]

They look interesting. I think I would have tried them too. I’ve found that I have to add more spice to my fall recipes as well. TY! 👋🏻🧑‍🦳😊🍁

[@chrisdarry-roseelrod4481]

They look interesting. I wonder if the dough would be good in a cookie press. Where did the dry ager go?

[@LittleKarateGirl]

I would love to see a Welsh Rarebit recipe!

[@davidwasley7882]

Looks interesting. Never heard of potato being in a cookie recipe before. I always wonder about your pots and pans Glen. I want to get a new stainless steel set. What brand are they? I'd love to see more of Chicken!!😺

[@joellewatkins5528]

These will be better the next day. A lot of these old time molars cookies do.

[@MarkDParker]

More Chicken episodes please... 🤣😸

[@joeyd.6172]

Can you please do some more pop recipe videos…those are my favorite 😄

[@ww6156]

My three year old daughter plays with "kinetic sand"... moves exactly like that dough

[@cheetahjab]

Don't know if I'll ever make then again....*Jules whines* Sooo... I'll be making them again.... :P

[@laurae.9568]

You should try a cookie with all the different types of shortening. The taste test would be interesting!

[@laurae.9568]

P.s. Love the cat cameo!!! :D

[@cmonyoureds]

I don't think the review for this cookie should be 'mixed' - it should be upgraded to 'win', as Glen is clearly outvoted by Jules and Chicken 🙂

[@a.kasper8596]

That side eye at 4:41 😆

[@thehadster7043]

I am going to try this this with yams or sweet potatoes.

[@pamelabraman7217]

Good day Glen, hi Jules. I remember this cookbook, my Grandma Braman had one. Question Glen, I remember when we had the wood cookstove my Dad used to save certain kinds of wood for the overnight (still had good embers in the morning), can the kind of wood available determine whether an oven is slow or moderate?

[@evaczarnojanczyk1432]

Yes, very much so!

[@orionriley5154]

This is just me guessing, but I would assume that the type of wood would make a difference as different varieties burn at different temperatures, though of course there is also variation due to the amount of wood added.

[@rickhshepard]

Thanks so much for your shows. Great stuff. You said this isn't your favorite cookie to make, and I'm curious - what is?

[@honthirty_]

Wow, learned about shortening & Jules likes molasses cookies. Good to know. And Glen wants to make flaky pastry from scratch, a deep sub-text msg.

[@applegal3058]

With regards to the shortening debate. I agree that butter isn't shortening. Too much water content. If you make tea buns or pastry with butter it just doesn't turn out right. You need to use hard margarine or lard, or a mixture of butter and shortening to get it right. That's just my opinion though. Happy Boxing Day!