Nostalgic Cream Biscuits from a Vintage Cookbook

[@krickette5569]

I have a cook book, hand written by my grandmother. She was born in 1905 to a Strict father who required that she learn a "living skill" even though they were wealthy enough that she didn't need to work. So she went to work in the kitchen of some wealthy friends of theirs and am I ever glad she did. As she began to learn, she also began to write down what she was learning. Then when she helped at family gatherings, she wrote down the recipes from her grandmother and aunts and various friends as well. the result is a cookbook, handwritten in an old ledger that she added to over the years. I inherited it and it is one of my Most prized possessions. (along with a diary she also kept through all those years) There are some Strange recipes in her cookbook and some that seem incomplete to me. One of our family favorites from her was steamed brown bread, that she cooked on her stove top, in metal cans she removed the tops and bottoms from. She served it hot with a white 'sauce' on top. I cannot tell you how many times I've attempted her recipe and royally ruined it. Another favorite was her apple pie, she was renowned for it and her chicken fricassee was The absolute best in comfort food. I love these videos where you revive old recipes that have fallen out of favor.

[@bluemoyie8618]

You inherited a treasure. I hope that, someday, you can pass it on to someone who will value it as much as you do.

[@audkarinen6875]

What a blessing your grandmother is to you and what a blessing you are to her

[@krickette5569]

@@bluemoyie8618 My daughter will receive and love it.

[@cheshiescorner]

To be fair, “ads for dodgy products disguised as recipes or handy hints” hasn’t changed much between the print and KZbin days. Some things never change…

[@GoingGreenMom]

The only difference is the government pushes the pharmaceutical companies. 😂

[@lornacy]

Now it's olive oil instead of snake oil 😆

[@scpvrr]

Boy how true! On YT I have seen and gaming platforms I see ads that are very clearly fraud all the time.

[@amartini51]

Yes - just pretend all the patent medicine ads are trying to sell you a VPN!

[@adelechicken6356]

My husband would have loved these served quite warm with butter and honey, all drippy and delicious. 😂❤❤❤😊

[@jcwoods2311]

Rolled thin, served hot with generous amounts of Sloan's Liniment slathered on top. Cures all digestive problems quickly and reliably.

[@traumajock]

No. That would be Jeremiah Peabody's Polyunsaturated Quick De-solving pleasant tasting Green and Purple Pills

[@kimbwf629]

😂😂

[@yvonnerogers6429]

😂

[@ladyinwaiting7898]

Try rolling this dough very thin, no more than half an inch, bake until brown, slice open while hot, then add butter and strawberries. This was my favorite breakfast as a child.

[@asdisskagen6487]

Growing up on a ranch, we used Absorbine horse liniment for everything. And for anything that didn't get treated with horse liniment, we used "bag balm." The only other things we kept in the cabinet were cod liver oil, de-wormers, and a giant bottle of iodine. 😂😂😂

[@kcinca5410]

My cream biscuit recipe uses no fat at all, entirely cream and dry ingredients. It's fast, easy, and makes delicious biscuits. I don't EVER roll them thin. Who wants thin biscuits? Generally, I just try to pat it into the form I want and cut with a bench scraper. Love the little history lesson here. History is so fascinating.

[@lisamoag6548]

Cream is fat.

[@Doctor_Paxmor]

"Good enough for a horse, maybe it's good enough for me!" Classic American Healthcare

[@jvallas]

Especially when there's no national healthcare system 😏.

[@mjrussell414]

That’s basically how I make my biscuits, scones and dumplings nowadays. Used to do the whole cut in the cold butter thing but now I’m too lazy. I just adjust the ratios to get a different result. Dumplings are wetter and I just drop them by spoonfuls into the bubbling stews. For scones, I’ll add a bit of sugar and other ingredients, like cheddar cheese and chives, lemon zest and poppyseeds, blueberries, and I’ve made maple walnut ones too.

[@harrypimentel2247]

Capsaicin ointment is used in pain therapy today.

[@RealBigBadJohn]

It's great stuff.

[@zaynamoore]

Slapdash - another word I haven't heard in ages. Thanks for the recipe and the old timey vocabulary reminders. :D

[@misstekhead]

That sounds like a word that I would jokingly yell at my brother as I run by and give him a quick backhand to the face just for the heck of it. 😅

[@idaslapter5987]

i like how "kitchenspoonfull" is all one word. lol.

[@mrkvomiltato871]

just like in german language

[@searchandrescuedenim]

Welcome back, Glen! These biscuits would be great with some cheddar cheese mixed in and my wife's chilli! :D

[@danaridings6387]

I knew before Julie came in she would want to add jam. I guess that means I have been watching for a long time. Love watching all your videos.

[@palaceofwisdom9448]

There aren't many things that jam doesn't make better, so long as you have a sweet tooth.

[@kathrynvenart4526]

Those measurements are the same as when I asked my granny for her cloutie dumpling recipe, handfuls of this, bit of that. Never got a dumpling to taste just like hers. Maybe the fact it had to be dried in front of the coal fire was the secret. That was my job when young, to turn it every so often on its little stool.

[@susanm1109]

That brought back memories! I spent my childhood with my grandmother in the 1950s. She used Sloane’s Liniment for her “rheumatism”. She made great biscuits too, but I don’t think they were cream biscuits. She used Crisco for the fat and milk for the liquid if I remember correctly. Straight out of the oven for breakfast with butter and molasses on top.

[@alanholck7995]

My grandfather was a dairy farmer in the first half of 20th century. He had a big tub of something similar to Dr Slone’s, but he called it salve, not liniment. Used it on the cows, himself, us grandkids, the dog, etc. Good for all kinds of things. Now that I know more, I think it was probably camphor in petroleum jelly. But it seemed to work at the time.

[@lipstickzombie4981]

So it's basically barebones Vaporub.

[@dvdosterloh]

Also a dairy farmer, if anyone thinks that farmers don't use the "animal liniments" on themselves they don't know farmers. I use them all the time. They do work !

[@jamesellsworth9673]

The product was udder balm for dairy cows. Medicated inserts in the container were used to dilate a teat canal to treat mastitis. The balm was camphorated but the product was also used to heal dry, chapped hands.

[@rebeccaturner5503]

Corona Ointment at the ranch supply store....I keep it on hand for cuts, abrasions and some of the rashes.... Rancher told me about it and never without it now

[@teoliver]

Bag balm. Originally used for keeping udders from chafing.

[@andyleighton6969]

Don't know if you can still get it today. but there was a bottle of Sloan's Liniment in my [UK] Mum's bathroom cabinet.

[@scottmasson3336]

I used Sloan's Liniment for muscle warm for athletics in my teens. It's still available in the UK.

[@Annie1962]

well the dudes in the band Dr Hook weren't doctors either hahaha

[@gabriellew6467]

Delightful, as always, with an interesting recipe. Thank you

[@ldg2655]

That is basically my biscuit recipe. I use a bit more fat because I don’t always have cream on hand. I fold my biscuits, however to build the layers. I like the minimalist way you shaped and cut yours. I will try your method next time.

[@JerryB507]

Basically the same one I learned from Mom. We only had heavy cream in the house at holidays, so ours were made with extra fat and regular milk. Since I now live alone, mine are half of what Glen made, roughly shaped and cut in half.

[@alvareo92]

@@JerryB507whole milk?

[@carolhutchinson566]

Reminds me of P.G. Wodehouse’s pal Bingo Little, whose fortune came from Little’s Liniment-It Limbers up the Legs😄

[@terryhenderson424]

I've heard of cream biscuits from some period, fiction book. Cant remember the book but "cream biscuits" has stuck with me.

[@anthonydolio8118]

The thing that impressed me is how simple Glen made that look. So often I hear people who make biscuits imply that it is difficult to make a good biscuit. Not for Glenn.

[@samueljaramillo4221]

It looks good, I’d try it.

[@oliviafox6745]

That's so funny. My grandmom would buy Sloan's linament by the case. And ginger ale by the case. She'd use the linament for every exterior ailment, bruises, cuts, achey muscles. And she'd use ginger ale for every internal one.

[@yodercc]

“Dr” Sloan grew up 10 minutes from my current home in central Ohio. Interesting find!

[@misspurple3951]

I know this as a damper, and sometimes add dried fruit or apples/pears. I love it!

[@LockedKeye]

Fun fact: Mane and Tail shampoo for horses can be bought in a lot of stores for human use.

[@RonOhio]

I'm going to try that, possibly with vegetable soup or stew. And Sloan's Liniment is still being sold. I wanted to find the history, but if there is a product with the same name as something historical, you will only see ads, never any historical information.

[@DesiraeK]

I have a bottle of Sloan's from the 40s.

[@clarenceyee3529]

When I hear "liniment", I think of Absorbine Jr lol. Anyone else remember the spongy applicator and the funky medicinal smell? Ah the 70s!!

[@mjrussell414]

I sure do - loved that smell for some reason. Used it when I was a kid for those growing pain aches in my legs, and as a disinfectant. Would take the sting out of bug bites too but sure burn like hell if you scratched it too much. I wish I had some now for the aches of my now 55 year old body, so thanks for reminding me about it. I’m sure Amazon must have it.

[@annaleegilbert2222]

@@clarenceyee3529 i still use it on my wrists after work.

[@boadiceameridionalis3732]

These are grandma biscuits, where they eyeball it because it's a daily quick bread in many places. There's usually a bit more fat (most country people had lard from keeping pigs), and you cut it into the flour with a fork or pastry cutter. The baking soda and salt turn it into self-rising flour. Reminds me of my mom's drop biscuits. They can be rolled thin to spread out, as they'll rise with the baking soda chemical reaction. It's flexible according to what you want as the end -- thin and wide, to hold meat for a sandwich; thick and tall, to hold butter and jelly/molasses and be it's own thing.

[@lisamoag6548]

Do you mean baking powder? Or soda , as in soda bread? Different action with the flour and fat. Different taste of the bread, biscuit also.

[@isaacfredes1181]

I always chuckle at those vague measurements units , makes me think that in the time the recipes were made , function was more important than form meaning as long you got something decent to eat at the end you were on the clear . Comparing to todays standard that every recipe has got to be aestheticly pleasent and Instagram worthy

[@jvallas]

There's an interesting method whereby the cook (Mom in most cases) would keep a covered bowl of self-rising flour (with this method, measuring the salt and baking powder was nigh on impossible) - I think usually White Lily - sometimes in one of those old wooden dough bowls people have used for bread. Time to make biscuits: add the amount of lard (or whatever) you think you'll need, work in the amount of flour that feels right (keeping it all in the large bowl), then whatever liquid you like and work it all with your hands till it's the right consistency. Then pull off a wad of dough, roll it to a ball and pat it into your cast iron pan. Continue till they're all formed. Can't remember if it was baked or fried on the stovetop. Then the bowl of flour is covered and put away for the next day's biscuits. There are several videos on KZbin, many typically from quite some time back, and often with an older southern lady. Fun to watch.

[@pauladams8241]

I have great news, you can absolutely still purchase Sloan'a Liniment. Found it on amazon.

[@andrewulrich6612]

I do a similar fast biscuit when I don't want to laminate a dough. Except I use whole fat buttermilk.

[@annarboriter]

I am moving towards just winging my biscuits and letting the baking powder work its magic

[@GR19611]

A hint,use room temp cream for ease of mixing ,spread out on tray, add a cup of grated cheddar, serve with butter.

[@RPrice_OG]

I'm 60+ years and just recently learned cream biscuits. Very easy and just as tasty.

[@johnmabry9728]

I used Sloans liniment in the 60’s.

[@lornacy]

Did it work?

[@johnmabry9728]

Yes as long as you didn’t get it in your eyes or more personal places.

[@nmdb1693]

ah, yes. the 'Asian grandma recipe' - aka the 'no measurements, just follow your heart and stop when the ancestors tell you to' method.

[@jilllengler-ck8bw]

I've made these. Good biscuit. I find it easier to whip up a batch of biscuits than to peel potatoes and mash.

[@boozeontherocks]

You can't gop wrong with a good biscuit.

[@brentvalentine]

Love the new rolling pin 😀

[@RealBigBadJohn]

I love it. 👍⬆

[@arkynative667]

I use to listen to a lot of Old Time Radio. I know I've heard a reference to Sloan's Liniment. I want to say it was a later episode of Amos and Andy when they recorded in front of a live audience. 1948-49 close to the time the original actors retired and the show transitioned to TV.

[@lesanelms7939]

Paused @7:53 and wow! The helps in case of accidents. If you think I'm dead, please don't stick a pin in me! And do more than dash cold water over me if I've been struck by lightening!

[@annaleegilbert2222]

I want to have the Huckle 8:26 berry Pudding.

[@annaleegilbert2222]

If it were the Gospel of me, the fruit of the Tree of Good and Evil would be huckleberries. Second choice would be Early Elbrta peaches.

[@NiteHawke69101]

Sloan's liniment is still readily available on Amazon, along with several other capsicum based pain reliever ointments.

[@valpetrovic1884]

That Gooseberry pie looked like it could be interesting!!!!

[@sherrieludwig508]

The liniment still sold today, Absorbine Jr., is a milder version of the horse liniment Absorbine.

[@artistpw]

Capsaicin actually inferes with pain signals and so does clove oil. Don't use clove oil on damp or wet skin.

[@jjudy5869]

That's why they made clove oil chewing gum to ease toothaches while waiting to get into the dentist.

[@sarahgardiner8680]

Thanks

[@midhudsonmarketing6484]

This old horse could probably benefit from "doctor" Sloan's linament. Thanks, Glen. Entertaining! - Marilyn

[@jvallas]

Ooh, I'm remembering mercurochrome.

[@debbybrady1246]

My daddy used a smelly liquid he called “horse lineament” for his sore knees (he was a postman). He swore by it. Could have been Sloans😂

[@MassiveDynamic9]

Who doesn't love a good biscuit?

[@susanboon4605]

My favourite - test for dead - stick them with a pin. If it closes up, they're still alive!

[@mjrussell414]

Huh?

[@SamwiseOutdoors]

So Dr. Sloan wasn't a doctor, but was he a Sloan?

[@jcfeb14]

Hi Glen, I’ve been a fan for years now. Thank you for all the research and recipes! I’d love to see how you store all those old cookbooks. Do you have a whole office dedicated to them? Are they sorted into categories and boxes? What do you do with them after the unboxing?

[@hattree]

I can't believe they're still selling Dr. Sloan's Liniment today.

[@windycityliz7711]

Have made these for years (James Beard); never cut in shortening or butter anymore. For strawberry shortcake, add sugar. Prefer the lighter texture. Just add jam and eat.

[@scottmasson3336]

Shetland Bannock.

[@tjs114]

Sloan's Liniment, currently sold by a company called Oakhurst out of Bethpage New York. An Indian Pharmaceutical company called Piramal Enterprises also sells a "Sloan's Balm." It looks like the copyright and trademarks for Sloan's has expired and anyone can slap a picture of Mr Sloan on their product.

[@markbeedy6784]

They look very much like the scones that I make from a traditional scone recipe, although these are easier to make.

[@Delores-bp6ln]

I enjoy your videos & recipes. If we were neighbors I'd love to visit with you both and read through your collection of recipe books & booklets. And perhaps get to enjoy some of delicious looking food. God bless.

[@googletakesovertheworld]

My favorite biscuit recipe has no measurements and all you use is your hand and fingers to measure out the ingredients. They tuirn out fabulous every time.

[@mjrussell414]

That’s because you’re a natural baking genius.

[@googletakesovertheworld]

@@mjrussell414 Thank you so much, but I can't take credit. It's an old recipe I found somewhere and tried and loved. I'll put the way to make them on here if you want

[@dianebekel9326]

@@googletakesovertheworld Yes please!

[@googletakesovertheworld]

@@dianebekel9326 How many times you have to do it depends on your hand size and how much you want to make. I usually do 4-5 times all of the recipe. But it changes on how much I can get in my hand to fill our big cast oven. All biscuits should touch to back 400°F 15 mn Handful of flour 4 fingers and thumb baking powder 3 fingers and thumb salt 2 fingers and thumb sugar between 1st and second knuckle of pointer finger shortening Enough milk to make dough. Set each one in the pan (I sit mine at the back on my stove where the oven heat makes the pan hot and biscuits sit and rise for a few minutes then bake).

[@DyrewulfNV]

The last time I tried to make biscuits from scratch, and I cook a LOT, I ended up with something that could have been used as a siege weapon. If it involves yeast, baking powder or baking soda, I tend to fail.

[@rebeccaturner5503]

I have made dumplings that actually bounced !

[@wmschooley1234]

I've stoped trying to make matzo balls for soup. Mine seem to come out hard as cannon shot. If you've ever seen matzo ball soup on my table, you KNOW those ball came right out of a Manischewitz jar. Maybe some day Glen will try his hand at educating us on the fine art of making matzo balls.

[@CynthiaIves-f2f]

I have failed miserably at dumplings. My first attempt at bagels were referred to by a friend as little rounds of leather. I know my limits, but can do a decent biscuit and scoan.

[@mjrussell414]

@@CynthiaIves-f2fMy fluffiest stew dumplings are simply 2 cups self-raising flour and 1 cup whipping cream. Easy peasy lemon squeezy.

[@lornacy]

😂

[@Annie1962]

Pretty much a scone to this Aussie.. we say 'Scone' as in the 'on' sound

[@l.c.6282]

The scones I had in Australia were the best I’ve ever tasted especially when served with King Island cream. I hope that cream still exists. It’s been over thirty years since I lived there; where does time go.

[@edgyone6630]

Looks good….

[@tigerlilly900]

Can you please make the huckleberry pudding and use any berries, when in season. I never had a huckleberry, it would be nice but I don't know how it taste.

[@mjrussell414]

Yeah, I’ve never heard of huckleberries in Canada.

[@kittyrichards9915]

I get the big piece

[@brianw3822]

He was actually ahead of his time now they tell you capsicum cream is a medically sound . Hard to beat a simple biscut.

[@carolwolfgang9503]

❤

[@byron7165]

Geico. 10 pounds of flour... pre-gecko advertisement.

[@willnapolitano148]

I looked online to see if Dr. Sloan's Liniment is still available, and it's sold at Walmart. A four-ounce bottle is $18.87 US.

[@lauranull5946]

My dad had Sloan’s liniment on his nightstand. It was kind of a family joke, though. You had to be careful how you used it, because it burned!

[@yvonnerogers6429]

👍🏻

[@ivanstrom6935]

I'm looking for a pamphlet from the 1970's called, "The Milk Diet"... I THINK. I believe it's either from Ontario Dairy Producers, or something to do with milk producers. I first saw it in Ontario in about 1982, and it contained 7 recipes (curried chicken, beef and broccoli stir fry, salmon, etc) and on the back page there were little boxes to check off what you'd eaten that day, and how many more calories or choices you had left. I KNOW I have a copy of it somewhere in the house, but I haven't seen it for about 25 years. Does anyone know what I'm talking about and where I could get a copy of it?

[@sweetpea2839]

As a 6 yr old I had hip pain and rt shoulder pain my GF would rub a horse lineament on my painful extremity until pain was gone. Pain limited movement. I was questioned about any injury but there was no injury.

[@G.L.McCarthy-vr1oe]

Would imagine the massage of your painful areas & GFs attention did more than the liniment 😊

[@sureiseeyou]

​@@G.L.McCarthy-vr1oeat 6yrs old??

[@JimLambier]

Not many 6 year-olds have GFs to rub horse medicine on their hips.

[@JerryB507]

@@JimLambier I think he/she meant GrandFather, not Girl Friend.

[@jvallas]

@@sureiseeyouWhy not? That's just loving care.

[@Yargestein68]

We don´t even have a word for something like that in German. Basically a bread? I don´t know :D

[@mjrussell414]

Well, just call it a biscuit then. We’ve adopted words from all kinds of world languages into the English lexicon. Love me some good schadenfreude…

[@jvallas]

I'll bet you use a similar recipe to make dumplings to put in stew & soup. It seems just about every culture has something close to this!

[@caroleflynn1207]

Sound very easy, even I couldn't mess them up. On another note why is there a reflection of a snake (?) on your oven door? I don't miss Toronto rush hour traffic Jules.

[@TheWolfsnack]

I still have horrid memories from my childhood....and hating to get sick, as I would be forced to take a tablespoon of white sugar soaked with Sloan's Liniment.....

[@ltgray2780]

The "Ointment"-Probably mostly laudanum.

[@SarHje]

That is more or less exactly how I make scones …. Even the shape 😅

[@jvallas]

I took to comparing recipes between the two once because they seem so similar. I don't really remember exactly what I gleaned, but there were differences, making the scones a little richer (& I think sweeter, though some people make biscuits with a little sugar).

[@lesliemoiseauthor]

It's rustic. 😂

[@glennathornhill8994]

How do you measure a quart of flour??

[@GlenAndFriendsCooking]

In a 1 quart measuring jug.

[@roberthunter5059]

4 cups.

[@MrBayoublue]

Maybe you've touched on this before but when did america started calling scones biscuits and making them savory . And when did biscuits become cookies in the americas

[@cherylcooper2838]

Forever!

[@JerryB507]

Cookies is an aberration of the German ˈko͝okē

[@seanrwhalen]

2:15 The recipe for drop biscuits says to use 1/2 pint of yeast. That seems excessive.

[@GlenAndFriendsCooking]

It’s from a time when people would use ‘barm’, the frothy top from brewing beer, or from a crock of fermenting potatoes kept just for making bread.

[@Lottiefla]

How much is a quart of flour???

[@GlenAndFriendsCooking]

4 cups

[@massmike11]

So a spoon full of butter is the only fat, then adds cream, yeah OK

[@ShooterMcNut]

Salon Pas?

[@davidmccleary5540]

How do you think they'd taste rolled real thin?

[@jvallas]

Would change the texture, maybe not the flavor. (Crispy.)

[@wmschooley1234]

Like crackers?? maybe

[@leneeanderson4848]

Hmm... I wonder if I could substitute fat-free half-and-half for heavy cream to reduce the amount of calories? Maybe I'll give this a go today!

[@bonniestingfellow734]

You would need to add more fat I think.

[@sureiseeyou]

I think it needs the full fat. Won't come out right.

[@rob3654]

As you know wheat flour has absolutely no calories at all.

[@mjrussell414]

The whole point is you are using whipping cream as a butter and milk substitute. If you continue whipping cream beyond the soft peaks stage, it will separate and you will get butter and buttermilk.

[@jvallas]

@@rob3654(Every little bit counts, though.)

[@loriki8766]

A *carton* of cream?? I thought in Canada that all dairy was sold in plastic bags?

[@mjrussell414]

No, we have quite the assortment of dairy products and their containers in stores.

[@fledermauseimglockenturm7655]

Biscuits.... You're off ya scone! That is definitely a scone recipe. I really don't understand the American insistence on calling these biscuits when they absolutely don't fit the description. Okay, not all biscuits need to be twice cooked to achieve the defining biscuit texture but American biscuits don't even meet that description. How did this happen? Is there a back story?

[@jvallas]

They fit the *_American_* description. It's two different cultures. They're biscuits here, they're not biscuits there. Why do Brits have so much trouble with the fact that we call many things by another name? Your biscuits are our cookies. What's the fuss?

[@fledermauseimglockenturm7655]

@@jvallas Fuss? There's no fuss. Just wondering how they came up with that name. Brits? You mean every major country in the English speaking world outside America. (I'm definitely not British) Culture? Steady on. Your national anthem is the tune of a popular18th-century English drinking song. The point is 'biscuit' has a definition. It literally means twice cooked, which refers to the old fashioned method of achieving the hard, dry consistency with wood fired ovens. "Cookie" is a Dutch word (koekje), spelt wrong but I can at least kinda see how that may have happened. The Scottish sometimes call toasting crumpets, scones etc, making biscuits. Again referring to the second cooking. Germany has the word 'Biskuit' which is a sponge cake. Maybe there's some connection there. Doesn't explain it though.

[@pizza_lazor]

Glen and friends but the only Friend is Jules. We need more Friends. Maybe like Glens neighbor Friend or pet Friend or a Family Friend.

[@EastSider48215]

We the audience are the friends. Back in the beginning, Glen occasionally had additional cooks with him, but that doesn’t occur as much nowadays.

[@wmschooley1234]

What about chicken the cat?? Isn't she Glen's friend?? Or at least when Glen is cooking something that smells good to a cat and she sneaks into his kitchen studio

[@agmin2098]

We ARE the friends..and happy about it😊

[@ladylilac4363]

I love being one of the friends!

[@cleementine]

WE are the friends! (Plus, sometimes Chicken the kitty makes an appearance.)

[@georgikostov6982]

Why you speak that much for stuff ... can you show the cooking and results?

[@GlenAndFriendsCooking]

Not the channel for you - lots of other cooking channels that do that, this one is about the history of the old cookbook and the time period that it was published. Gordon or Jamie are probably who you want.

[@agmin2098]

Move along👋. We love this channel

[@ladylilac4363]

​@@GlenAndFriendsCookingthank you Glenn! I have learned so much and gotten validation for looking at many recipes as techniques to try other ingredients. I love listening to you and waiting for Julie to come in so we get the verdict. ❤

[@bluewater4]

Thanks! Good history lesson. Can you figure out something to use with fresh strawberries by next spring? Something tasty to complement flavors. Shortbread biscuits are so bland. Strawberries are just an excuse to eat it. What did wealthy people use? Angel Food Cake is too springy and not enjoyable because of it.

[@mjrussell414]

@@agmin2098Probably English is not that person’s first language so he is having trouble following the recipe. That’s my guess.