1939 Sour Cream Cookies - Old Cookbook Show - Home Ec Spice Cookies Recipe

1939 Sour Cream Cookies - Old Cook Book Show
This cookie recipe is from the Home Economics textbook used in Spokane Washington in 1939. They were a good cookie, but needed a lot more sour cream than the recipe called for. This is a light spice cookies recipe on the old cookbook show.
Sour Cream Cookies
2 ¼ c. sifted flour (I did sift)
3 t. baking powder
½ t. soda
¼ t. salt
½ c. shortening
⅔ c. packed brown sugar
1 egg beaten
½ c. heavy sour cream (recipe needed at least ½ cup extra)
½ t. cinnamon
¼ t. nutmeg
½ c. raisins
Method:
Sift flour once, measure add baking powder, soda, salt and sift together. Cream butter and add sugar gradually creaming until light and fluffy. Add egg and beat well. Add flour, alternately with sour cream, beating after each addition until smooth. Drop from teaspoon on ungreased baking sheet and bake in a hot oven, 8-10 minutes.
Aunt Eileen's Sour Cream Cake: • Cinnamon Sour Cream Ca...
***I know that in the video it sounds like I didn't sift the flour before measuring - But I did. In older recipes like this that ask you to sift, then measure; sifting is important to get the right measurement. Recipes that ask you to measure, then sift; I hardly ever sift.
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[@GlenAndFriendsCooking]

Thanks for watching Everyone! I know that in the video it sounds like I didn't sift the flour before measuring - But I did. In older recipes like this that ask you to sift, then measure; sifting is important to get the right measurement. Recipes that ask you to measure, then sift; I hardly ever sift.

[@davidkahnt2632]

I really only sift for recipes with lift... pancakes, etc

[@ragingblazemaster]

I’m with you Glen. I RARELY sift as well! Always look forward to this Sunday morning segment! 1 1/2 cups of sour cream makes much more sense! Thank you for sharing!

[@lydialady5275]

Hm. Very interesting. This looks like the cookies my grandma made. She was a teacher, but I don't recall her sour cream being so thick as the stuff from the tub. She also made cream cheese cookies, but those I know she used milk to make. Maybe she blended her sour cream with the milk and eggs first and I missed that part. Or the cookbook has an inadvertent error, maybe? I'm going to have to try these and see.

[@itatane]

Hey, Glen, thanks for the awesome recipe! I normally don't sift either anymore. However, I have also had some very bad experiences in the past few years, getting Miller Moths in flour, cereals, crackers, etc. directly from the grocery store. (a couple different ones It could be a problem with the distribution centers.) I keep everything in vacuum seal canisters anymore, because I have found larvae on the inside of the screw top threads.

[@bdavis7801]

That makes so much sense when you put it that way! 😆 I do fluff up my flour with a spoon before I use it but I hardly ever sift unless the recipe specifically calls for it.

[@melrupp2129]

Definitely Home-Ec was aimed at girls...my great-aunt was the Home-Ec teacher in my home town, and was considered revolutionary when she instituted a special class for boys called "Bachelor Survival". It was literally the same curriculum as Freshman Home Ec, but aimed at the guys. After a few years, the guys got on board with the mainstream classes and many of my male classmates went through Home-Ec with me. Aunt Betty absolutely rocked as a teacher, and that was a huge part of it.

[@NoZenith]

I was one of 2 guys in my class... country school and most guys refused to take it but idgaf cause why conform? I liked cooking and wasn't popular anyway 😁 In hindsight, I do remember the teacher having me go out in the hallway one day while they discussed reproductive stuff

[@SueChicago]

At my Chicago public school, everyone took home economics. It was a 2 year cycle (4 semesters). For each the classroom was converted for the current program. They were cooking, sewing, electrical and wood working.

[@Phattbouy]

5 stars for the shortening explanation on why shortening is called "shortening" :)

[@julilla1]

This looks like a perfect Home Ec recipe. I don't know if they still have Home Ec, but they should. I learned a lot of basic cooking and baking skills that made me comfortable in the kitchen, along with sewing. I hear so many people now saying they can't cook or don't know how, and I think that this seemingly "frivolous" class could really help that.

[@brenthooton3412]

When I was in junior high school we had one semester of home ec and one semester of shop. Both of them are gone now. And both of them could definitely still be used. For today's generation, YT and people like Glen are their home ec teachers, at least for the cooking part.

[@u-wot-n8]

Yep, I had half a semester of cooking, half a semester of sewing, and a semester of metal shop in 7th grade -- edit -- I'm 32 years old

[@EbonRaven]

I also had home ec and shop in school. Our home ec ran a small in-house “restaurant” where the students hosted, took money, prepped, cooked, served, bussed, and cleaned up. Customers were teachers and parents who wanted to eat there. It did cost, not much, but it really was a more true experience than anything else we did with regards to restaurants. I’d already been sewing for years and cooking for longer, but the class really helped round out my skills and experiences. I was horrified when I heard that the classes were being gotten rid of.

[@seanlavoie2]

I agree Cooking and even learning basic sewing is are definitely valuable skills worth teaching. Regardless of gender too.

[@ahoneyman]

We had a semester of cooking and a semester of metal shop. Well, it would have been metal shop but rumor was a kid lost a finger and the school was being sued. It ended up as "graphic design" and we made silk screen t shirts.

[@slugore]

It is always comforting to know that there are Emergency Cookies in the freezer. Though I seem to have had a lot of emergencies lately! 🤪

[@wpattison]

The consistency of the dough looks like it'd be good to roll into logs for freezing and cut off what you want to bake.

[@ferdi5407]

In my Home Ec classes we were NEVER allowed to break eggs directly into the mixture. We had to break them into a saucer or small bowl first. 😁 so I have always done that since then

[@virginiaf.5764]

Glen is a rebel. 🙂

[@ptjzmemory]

I do too. Pesky shells!

[@michaelreid8857]

That’s the way to do it!

[@gippywhite]

Glenn: “since every report card when I was a kid said that Glenn doesn’t follow directions very well...” Me: “Fast forward several years to where Glenn has a KZbin channel where he makes old recipes… aka follows directions for a living!” 🤣🤣🤣💙💙💙

[@kellydavis3108]

If they could bring back a mandatory 1 semester class for home economics and finance basics the country would benefit thru more self sufficient young ppl

[@maranscandy9350]

Ethics as well.

[@rabidsamfan]

Sifting the flour was fun with my grandmother’s sifter. But she was definitely looking for bugs.

[@mesummika569]

I still have a couple hand swifters from my childhood. Though I don't always use them I have to agree I love the ones I have they are fun. =)

[@sbender3787]

Bugs still show up in flour.

[@mrmayortheiv]

@@sbender3787 buy different flour then. I haven't seen a weevil in flour since before the year 2000

[@kathrynklein4824]

I baked this recipe yesterday afternoon. Didn’t have sour cream, substituted yogurt & really good. Reminded me of my grandmother’s soft cookies that she baked & enjoyed.

[@AW-fb8hr]

I love it when Glen thinks the recipe is wrong! The suspense on what is going to happen is killing me.

[@mesummika569]

Been years and I won't drop how many (LOL) but sometimes you can actually learn something in school that sticks with you. I have a couple things we got to make that I have changed over the years but it was a nice start. Even though I came from some great cooks was able to share a couple things with them. Just like a cookie in second grade in a paper magazine about safety I brought home to share. Became one of the fav's in the house.

[@Margar02]

There are a couple of recipes that I began making in my early 20's when I first started cooking on a frequent basis, that I still make today, 15 years later. I have made changes here and there, but a good recipe never truly gets old.

[@gmoops8986]

I had an instructor that said, "cooking is an art, baking is a science".

[@ErinMTexas]

Tell us about the cookie please!

[@donnaclayton8644]

Same here

[@cathpeterson1944]

Home Ec book awesome find, it reminds me of stories my mother shared with me she was in a rural 4H club when she was growing up, we use many recipes from those good old days

[@traceyrice]

First off, thank you for pronouncing Spokane right! Nothing makes me roll my eyes faster than to hear it pronounced as Spo - cane versus Spo - can. Second, I've made these cookies since I was a kid and my recipe is the same until the sour cream amount. Mine calls for one and a half cups of sour cream. My family has added more raisins, dates, chocolate chips, carob chips, and coconut flakes at random times. It truly is a base cookie recipe. 💜

[@brendanwhelton]

OMG I'm 54 years old and I just learned why it's called " Shortening" THANK YOU GLEN

[@andr01dm]

Oh, it's certainly quite possible to get a weevil infestation in the GTA: I unwittingly bought infested flour from a bulk store bin a while back and they got into everything! D:

[@lanaspires7578]

Agreed! They are still around in some of our rural “bulk” stores.

[@matthewcoll9845]

A fellow leader in my scout group had insects get into his pasta. He threw nearly all grain products away. Cleaned out cupboards and now freezes all those items for a day when he buys them at the store.

[@celebrity292]

Home ec was awesome. Taught me things I keep today. Like wet and dry measuring cups.

[@janetmoore1124]

The thing that people don't often realize is that sifting was not just to remove lumps and critters from flour. One cup of flour, sifted, is heavier in weight than one cup of sifted flour. Bakers who measure using weights rather than cups know this. While it might seem a waste of time, quite often it is the thing that keeps a recipe from working the way it was intended.

[@GlenAndFriendsCooking]

I said as much in the written description - and in the pinned comment at the top of the comment stream. But thanks for further driving the point home.

[@tjs114]

Bugs in Flour: Unfortunately, we ARE seeing bugs in flour down here in the San Joaquin Valley of California. Brand new bags purchased that day opened and found full of beetles. Two of our local grocery store chains pulled a specific brand off the shelves because of it.

[@c.french450]

I still remember making my first dinner rolls in home-ec.

[@staceyn2541]

My mom used her home ec cookbook for the next 30 years. There were a few recipes in there that were just timeless. Simple, flavorful, and economical. Home ec taught so much more than cooking and sewing and it should still be a requirement for all students. How to budget, balance a checkbook, and pay bills are basic skills every person should have. We had some tough financial times when I was growing up and she managed to keep us in good financial shape, considering. She credits it all to home ec..and to not letting my dad handle the money. :)

[@jilledmondson6894]

I had a total of 6 years of Home EC, grades 7 through 12. I took both cooking and sewing every year and it was fun. I am in my 70's now and have very little to no use of my hands now because of rheumatoid arthritis. BUT I love to watch others cook and sew. I do dream of being able to work with my hands again. I always check out recipes to see if I can try them. I do enlist my niece for more difficult tasks such as lifting and measuring ingredients. She is a great chef/baker.

[@DodiTov]

Might I suggest a set of compression gloves? They are a crafter item and easily available in the crafting section of your local store. They are machine washable and dry-able, and come in various sizes. They are also fingerless after the first knuckle, so this might be your "work around." I love mine for when the fingers aren't up to snuff.

[@virginiaf.5764]

Love your channel, Glen. The recipes and how you tackle them, but what I really enjoy and do often is pause the video to read what else is on the pages. Girl's own room ... fascinating.

[@murlthomas2243]

I put butter out last night to soften for cookie-making today, and Glen makes cookies this morning….hmmm

[@bjepper1]

I’m watching from Spokane, Washington 👍

[@annjohnson4776]

This is one of my fav or my mothers hand written cookbook cookies

[@permeus2nd]

A tip to stop weevils in your flour is to put in a slice of bread into your flour I don't know why it works but I'm told something about the yeast in the bread kills off anything that may be thinking about living in it.

[@catherinewhite2943]

As part of your "historical recipes" you should look at the Bakewell Cream recipes. Invented in Maibe as a substitute for baking powder during wartime shortages. Makes super-fluffy cookies, biscuits, etc. New England Cupboard sells it online.

[@debiesubaugher]

I still use some of the lessons I learned in home economics.

[@gpdewitt]

Reminds me of an afterschool snack, served by my grandmother (a German farm girl). Sour cream and brown sugar on bread. Yum! I still have some 60+ years later. I'll have to try these.

[@adelechicken6356]

Was the cream your grandmother used real thick cream that was allowed to get sour by itself and also used to make butter? That's what we had and it's a whole different product than what is available today. I don't think I would enjoy it now, but I may try it. Especially if I use the brand with no added stuff.

[@astroworfcraig9164]

I love the idea of emergency cookies!

[@jcboom6894]

Glen, you also usually bake by weight. When measuring flour, sifted flour measures less then unsifted flour. I sift flour for cakes and cookies before i measure it and then sift the other dry ingredients together with the flour, like I was taught in Home Ec. I think the way you whisk them together works for you. I do not whisk as well as you do. But i rarely use cake flour.

[@awalkthroughtorah6897]

My grandmother didn't make it to highschool. She could read and write, her sisters were her teachers, and she helped on the farm. I think she made it to 4 or 6th grade (circa 1925). My grandpa made it to 8th grade (circa 1931.) He could do algebra so I guess he did okay. He lived to read in the winter and could fix anything with an engine. I think they both would have laughed at the idea of home economics. Grandma ran the part of the farm that fed the family and grandpa ran the part of the farm that paid the bills. I was one of their youngest grandkids, so grandma was 65 when I was born if you are wondering about the age difference. She lived until she was 93. I didn't realize until I was much older that most grandparents are in their 50's. Grandma got a late start and so did my mom.

[@julilla1]

Sure, for them a home ec class would have been unneeded as they were getting on the job training!

[@kathleenjensen8183]

Remember sour cream in that time period was not the tub kind. The sour cream would have been homemade sour cream, therefore you are using a much thinner ingredient.

[@kludge11]

love your vids, keep em' coming!

[@goofglu]

Thank you so much for the science lessons hidden throughout - aha moments happening over here.

[@timothyduzenski1386]

Great point about bugs as a reason for sifting. Actually ExPres Jimmy Carter talks about this as extremely common. No one thought twice about it. Butter with the baking power will make for a drier crumb. Veg Shortening would be more moist. Also flattening them might have allowed them to have a crunch. One egg seems low for that much batter. These are just observations. 😁

[@crystalwright1504]

I have one of those books from the BC Home Ec program in the 50s. It's a great cookbook.

[@rebeccam8154]

My dad's family is from Spokane. He was born there and grew up there. Lots of family still there. 👍

[@jamesellsworth9673]

I like the commentary that goes along with things on your channel. I just used 1 cup of sour cream and two cups of flour, plus additional buttermilk to make 'rich corn cake' this morning. Mine was a traditional recipe from Fannie Farmer's various editions that my mother favored. I'm with Jules: chocolate chips instead of raisins with this batter.

[@bierbrauer11]

As a guy, I did home ec. Because of the cooking aspect. I still do some of those now-memorized recipes regularly (chicken cordon bleu)

[@TheSuzberry]

I’d like you to show and talk about your library. Especially your organization. Alton Brown calls those scoops, “dishers”. I like that term because it takes it another step away from the idea that they could be used to portion ice cream.

[@chungkingcansuckit6345]

Sometimes Dunkin Donuts have sour cream donuts, so I would imagine cookies would be great too. I like sour cream anything.

[@debjordan4399]

I have wondered for decades why fats are called shortening!!!! Thank you!

[@cynthiamorton3583]

Sounds and looks like a fine cookie! I think I’d go wild and try that full 1cup of sour cream and maybe even some orange zest.

[@SarahGarcia-sx2bt]

I love Julie's sweaters! Hand knitter here ❤️

[@Colinupham]

Wonderful. I will try them this weekend 🙂. With your suggestions. 🙂.

[@jeffforbess6802]

Love your stuff. My wife bought cream cheese from Costco, so this is timelessly timely"

[@jeffforbess6802]

Not sure why, but your channel is the only one that casts two sets of Acacia right on top of each other.

[@TheSuzberry]

Jeff, Cream cheese or sour cream? Or both? You’ve just sent me to Costco.

[@tmdonahue]

Glen refers to shortening's effect on flour proteins, which is probably more correct than my understanding. What I came to understand after 40+ years living in the south is, more shortening decreased how high a dough rose in baking. Biscuits that were "shorter," that is, had more shortening in the dough, were denser and flatter than biscuits that were less short, having less shortening. As a cook, one makes a choice as to what sort of biscuits one wants to make.

[@bdavis7801]

I love molasses cookies! Please make a molasses cookie episode!!!

[@dla1509]

I wonder if there was a typo in the publishing and it should have read 1 1/2 cups sour cream. I could easily believe that.

[@ethelryan257]

I love your videos - Sundays, especially. I also enjoy the tremendously erudite comments from so many commentators. You don't do anything right for them...and, yet, somehow, none of them ever have a youtube channel showing how to do things the one and only 'right' way.

[@liamr6672]

I think this one deserves a follow up with the extra sour cream and spices! I love the sour cream doughnuts from Tim's. I always try adding a few tablespoons to my pancakes as well.

[@donnaclayton8644]

I still cook two of the recipes that I learned in Home-Ec. One is for peanut butter cookies that with a little tweaking are more like tea cakes. And a recipe for Spanish rice that I have changed over the years to suit my tastes. I feel sorry for the kids today that don't have Home-Ec offered at their school.

[@vickyleather1147]

The weight of sifted flour is 4 ounces and the weight of unsifted flour is 5 ounces according to “Ask the test kitchen.”

[@wwaxwork]

We are going to need Aunt Eileen's sour cream cake recipe now.

[@lindabarling7719]

They kind of remind me of the pecan wedding cookies, or snowballs without the powdered sugar.🥰Gonna give 'em try😁

[@lesliemoiseauthor]

I'm interested to know how various shortenings would change the flavor of the cookies.

[@mariemccarthy6822]

I had to make a tough choice between Home Economics and Latin classes. At that time, the requirements for entry into university included Irish, English, Latin (or Greek) and another European language.

[@nihlify]

0:57 Omg those questions haha

[@brenthooton3412]

I initially wondered if the sour cream issue was because of the difference between Canadian and American flour. I often have to crank up the liquid content or cut back on the flour when baking American recipes (e.g. pancakes). But in reading the other comments, I think the misprint is the more likely explanation.

[@detroitjack0325]

I noticed Glen, the recipe uses no vanilla extract. I would be tempted to use the standard one teaspoon of vanilla. You get that great butterscotch flavor when you mix vanilla extract with butter and brown sugar!

[@pamelabraman7217]

Good day Glen, hi Jules My Mom's recipe is basically the same but only calls for 1.5 cups of flour. The other difference is that the shortening is melted, and you combine a beaten egg, sour cream, and melted shortening. Then beat thoroughly before adding the dry ingredients.

[@lanaspires7578]

We have a sour cream cookie recipe that makes the cookies super soft, creamy but holds together very well for decorating. That being said, the flour portion definitely seems to be too much if the cookie crumbles. 🤷🏻‍♀️ Totally understand your following instructions fairly close, might I suggest half shortening, half butter if you make it again. Love watching your videos, appreciate the explanation of combinations.

[@peterszar]

Mr. Glen well you did it for me, someone had to I guess. I finally found out the meaning of shortening. The shortening of the gluten, cool. For some reason that sounded familiar. Perhaps you or someone else may have mentioned it, anyway thanks.

[@Your.Uncle.AngMoh]

Bugs add protein to your food! I'm not sure about Canada or other countries, but the US does have a set of standards for the maximum number of bugs permitted in products such as flour. The measurement for the sour cream may (?) have been a printing error if you reckon it should be 1½, not ½, cups.

[@weatherlady9666]

We've been making these forever and the recipe came from my great grandmother who was born in 1906. It calls for thick buttermilk instead of sour cream (which in 1939 would have been thinner than what we use now, even their thick version.) Come to think of it, modern sour cream of the 70s was thinner than the stuff now too. It was more the consistency of yougurt.

[@lindahart6049]

Which spices and how much of each do you use? I doubled the amount of cinnamon and nutmeg and they had almost no flavor!

[@lipstickzombie4981]

I wonder if plain yogurt will work with this. I get cups of those as part of my daily rations and I'm done using them in shakes and curries

[@lanaspires7578]

Try it! I believe it would work very well.

[@AynneMorison]

with the ingredient question - remember the TIME LINE.... getting some of the ingredients of the higher price things may have been the issue when they wrote the book.

[@tricityladytn]

Next, do Aunt Eileen's sour cream cake!

[@Lantanana]

I have some flour in my cabinet right now with bugs in it. I am eating it anyway. If I see a bug I remove it, but I don't sift it. They aren't going to hurt me. And btw I am in the United States and it is a top name brand.

[@capsel22]

Hi Glen. I was hoping to ask if you were planning some longer cooking project any time soon. I just finished rewatching your KFC and Coke series and it's so much fun. Maybe I could nudge you into something similar. Maybe series on trying meals from different countries or another recipe search...

[@TheJwuchef2008]

Sifting is also to break up any clumps in the leavened. Using a whisk doesn’t always break them up.

[@NRajah]

I wish we had freezer space so we could have trays of emergency cookies.

[@kurtisburtis]

Once they're frozen, you can take them off the tray and put them in a freezer bag (so they don't take up so much space).

[@wwaxwork]

Sifting the dry ingrediants is to make sure they are well mixed and less about lumps. Also all flour has a legally acceptable level of bug eggs in (also mouse poop) it is just the nature of grinding flour it is just they don't really have time to hatch if you buy small bags and use it often.

[@Abpgsetiloincawdyubkolmbrs]

Hey Glen! I remember sour cream cookies baked by my grandma! But she more frequently baked cookies she called “rocks”. And as I remember, they were! They may have had coconut in them. I remember visiting grandma with a friend and my friend was shocked. “There’s strings in these cookies!” Have you ever run across “rocks”?

[@MrYournamehere4202]

It looks kinda like a scone or a heavy biscuit... I'm sure it's delicious and worth trying

[@nopenope1]

Sunday complete 🙂

[@RoseBud-fk4qg]

My aunt gave me a Amish cookie recipe made with lard I use crisco

[@ambsquared]

I think that would work with dried cranberries, pecans, and white chocolate chips.

[@cristrivera]

Cookies look delicious🤤 Glen could you share the brand of the cookie scoop?? I noticed it didn't have a spring and thats were all of mine have broken. Thanks!

[@GlenAndFriendsCooking]

Unfortunately it's 'unbranded' - sort of thing I pick at a restaurant supply house.

[@Meli_Mels]

Shout out for Spokane!

[@alexhurst3986]

Glen's reports cards say he never follows directions. Next step in the recipe: It calls for 1/2 c but he puts in 1c..... For the crumbly, maybe another egg?

[@Vivian1million]

Could we see your aunt's sour cream cake recipe, please? It sounds delicious. Thank you.

[@GlenAndFriendsCooking]

Here it is: kzbin.info/www/bejne/l3i7lKh4otF3lcU

[@annearaullo2917]

Consider using a lemon glaze or a cream cheese frosting on the next batch.

[@nebbindog6126]

I got bugs in my flour. There is an insect called the Indian rice moth, that will eat all grains, and chews through plastic and paper. After an absence of several months, I returned to a pantry full of larvae and ruined grain products. The exteminater said the bugs arrived with some grain that I'd bought from the grocery store. Who knew?

[@l.c.6282]

I used to get that when I lived in Australia. I always wondered how they got into unopened bags. I also, occasionally, got the biggest slugs I’ve ever seen in my dishwasher.

[@DodiTov]

One of the things that you can do is to (obviously) enclose in plastic...then wipe the plastic down with borax water. Just a simple sprinkle on a damp sponge will do it. Does marvels for your kitchen counters too. Borax is an insecticide that is food safe. Read up on it if interested.

[@3kids2cats1dog]

Ahh! That's why they called it "shorting"...

[@sinswhisper9588]

my 7th grade schooling structure was the last year Home-Ec was a thing (and that was 1990-91) -- my high school cut the Home-Ec Classes the year i was going in to grade 10

[@thatgirl626]

I hear your Canadian accent,👍🏻👍🏻

[@SwirpyHD]

Spokane represent!

[@colleenuchiyama4916]

I would also consider adding more butter.

[@kchortu]

wonder if 1/2 c was a typo of 1 1/2c because thats a simple typo, or if sour cream was much looser in 1939?

[@Chappers158]

Depends where the recipe came from (American recipes I gather are often adapted or handed down from immigrant families from wherever), Glen’s sour cream looks thick like cottage cheese almost whereas the “Smetana” we buy from the Polish section is a lot more liquid. I might give these a go.

[@matthewcoll9845]

I am wondering if by sour cream they want more like modern day buttermilk. Soured Cream? Would that make it more liquidy. No idea just guessing. The sour cream cookies my grandmother and scout leader each made were anise flavored and had a cream cheese frosting.

[@jonimaricruz1692]

Walnuts or pecans would be nice.

[@simonanthony8838]

Hi Glen - just a suggestion - have you done an ‘original’ meat based mince pie recipe yet? I’d be intrigued!

[@DjShadowsound265]

Hey Glen, big fan of your drinks series, after seeing root beer, I was wondering if you ever heard of Spruce Beer (spoiler alert it’s like root beer except it actually tastes like a carbonated pine tree)

[@willthor6639]

would love see that sour cream cake :)

[@GlenAndFriendsCooking]

Here it is: kzbin.info/www/bejne/l3i7lKh4otF3lcU

[@willthor6639]

@@GlenAndFriendsCooking thx glen

[@carychiasson9834]

Glen must know the cookie monster

[@helenr.2184]

Could you please make Aunt Eileen’s cake sometime?

[@GlenAndFriendsCooking]

Here it is: kzbin.info/www/bejne/l3i7lKh4otF3lcU

[@helenr.2184]

@@GlenAndFriendsCooking Thank you‼️😊

[@TheKegtwo]

I think I would have added some rum, which would compliment the raisins and sour cream.