Thanks for watching Everyone! This channel and our success is all because of our viewers who watch, comment, like and share our videos with others. Thank you so much for helping us past the 500,000 subscriber mark, and we look forward to the next 500,000 subscribers!
So very happy for you! That series sounds perfect for my inner anal retentive baker. And I am a maple loving Canadian, at heart if not by citizenship. That cake looks wonderful.
Anyone who makes his own beer, maple syrup, and cheese curds, and also flys a Cessna is the epitome of being Canadian. Thanks for your great work Glen. It is much appreciated.
I think the "do's and don'ts" episode would be marvelous. Congratulations on 500K subscribers. One thing I always love is when Glen does the little "step back and bounce of approval" when something really works well.
I have always known when Glen likes something he taste's because of the little step back and nodd yes as he's chewing !! Hahahaa !! Just love this channel and everything about it !! #GlenAndJulieRock 🥰 P.S I'm going to try the Cinnamon Rolls again today !! I messed up yesterday trying to make them,lol
Looks wonderful as always. Love watching you cook and congratulations on hitting half a mil! Can’t begin to imagine how much work goes in to making these videos but I appreciate all the hard work you do!
The do's and don'ts series sounds fun! Judging by Julie's reaction, if you put out bowls of icing for people to ice their own cake, they should be big bowls 😃
I think this may be the most "Canadian" episode of the show. You and Jules are such a delight and are the breath of fresh air that I need when a day, or week, is giving me a rough go at it.
So New England, too. That wiping off the threading of the bottle with a finger and licking it after pouring some? It’s so automatic it hardly registers I’m doing it. And it serves two purposes- it slows down the crudding up of the bottle and cap AND, shamelessly, gives a good hit of that deep maple flavor. Man oh man oh man. SO good.
Glen & Julie, just wanted to share how much your videos mean to me. You really have gotten me through the last couple years, and now through the stress of law school! Keep up the great work!
I *love* the idea of being served a "naked" piece of cake, with frosting on the side! That's genius. I would put tons of frosting on... happily pilfering from people who (wrongly -- ha ha!) don't use much at all. Congrats on the half-a-million viewers, Glen! And Jules, of course. I'm happy to be one of the people who found your channel.
I agree with you about frosting on the side, but for the opposite reason! :-) I like little to no frosting (exception would be whipped cream style), too sweet for me so you could have my serving of frosting. 😊
I’m an oddball who doesn’t like the taste of maple. I love the process etc just not the taste. But watching you two enjoy it so much makes me wish that I did
Well, I'm one of those 500'000 subscribers and I thank you for a great show. The icing in a bowl for the guests is a really thoughtful idea. It's so simple, yet so brilliant.
Found this channel start of the Pandemic and tried many of the recipes and my new favourite thing is Sunday morning and the old cookbook show. Heres to another 500k Glen you deserve it.
"I'm one of those people who is generally skeptical of everything unless you can give me a really good factual reason." I am SO on board for this new series idea.
As a New Englander of French Canadian descent, this maple episode was heaven! I laughed at your reaction on the first bite because that would have been mine. Thanks for another wonderful recipe, perfectly timed for sugaring season. Congratulations on the 500,000 subscribers! It’s well deserved!🍰
Congratulations. 500k has been hard earned! I totally appreciate the effort that goes in your your videos. My favourite cook show in any medium. Thank you Glen and Julie.
Love the new segment idea, it's interesting how so often we do things the way we were taught without questioning why. My husband makes fun of me all the time, "you know there's a better (or easier) way to do that..." I usually just shrug and say it's the way I learned how and mumble about old dogs and new tricks...I just turned 50. :P
I never liked frosting cakes till I started using the biggest spatula I had and forgetting about the little bent knife things. Faster and better looking results.
Looks & sounds delicious, one of my favourite types of cake - I could imagine using some cream cheese instead of all the cream for the frosting. This could be a Project for you Glen, to come up with a substitute almost-as-good-a-flavour-as-MAPLE for us poor wretches who look at a dinky bottle of (pure??) Maple Syrup in the store & go "Nope! We have to eat this week!!" T & L Golden Syrup has a lovely flavour, but still not Maple - perhaps some types of honey could impart unique flavour notes? - Imagine all the fun you'll have trying this out? Have a good week & CONGRATULATIONS on your 500K Milestone! 👍🐾🦘🥂🎂🎉💖👍
Glen and Julie I am so happy you've reached 500K subscribers. I think you should have millions your worth every one. You make my day. I always know when something is great....Your little dance. Here's to many, many more videos. Congratulations 🥂🍾
Ha ha! I hope my comment a few weeks back about whether "eggs one at a time" is really that big of a deal was something that spurred on your idea for the new series. That series sounds super interesting!
I would love for you to tackle the "don't add salt when you're cooking legumes because then they'll never soften" dogma that's been passed around for ages. I've always wondered about the wisdom of that particular walnut.
Yay to you both, for 500k subs!! You are both gems😊 You think that cake could go into a 13x9 pan, then just slathered with the icing? That's more my vibe ☝️😏
Congratulations on the 500K subs!! you and julie deserve it for a job well done indeed! I've been watching you since the early beginning, and each episode gets a bit better each time! KEEP up the GREAT work!
Congrats on the subscribers! I found your channel a few months ago looking for butter tarts. I immediately was hooked. I live across the border outside of Buffalo. I spent vacations in the 60's and 70's, visiting family in Havelock Ont. I love Canada and have many fond memories. Butter tarts being one!
Janine - Glad to know there is someone out there whom I can relate to. I live in a small town near Havelock and share your enthusiasm for our Canadian butter tarts. I owned a restaurant in Marmora and my butter tarts were a best seller. The filling was almost jellied and the generous-size tarts were made fresh at least in the morning and often again later in the day when we sold out. Glenn, Thank you for your amazing videos. Can you please mention the other shows more often during your regular cooking show? I had not heard about them and would be extremely disappointed if I were to miss any of your productions. Love, love your show and look forward to each and every segment. I wouldn’t mind if you were doing a show every day! Every Canadian should be made aware of “Glen and Friends.” Congratulations on reaching 500,000 viewers. 🇨🇦 You are a national treasure!
Reminds me of a story. Daughter notes that her mother always cuts off the end of her roast before putting it in the roaster pan. Daughter asks why? Mom said that’s how my mom taught me. Daughter then asks grandma, “that’s how my mother made her roasts” , daughter then went to her great grandma who said “I cut the end off because the roast was too big for my pan”.
I think u r a brave man - it has only happened once, but I cracked an egg, and it had a little green embryo instead of a pretty golden yolk - and this was in the last 3 years. Highly recommend cracking into a separate bowl!!
Every time you make something maple I get more and more envious. With black walnuts, maple syrup, maple sugar and heavy cream, that cake would cost me north of $50 here in Hawaii. In my childhood in the southeast U.S., we had a black walnut tree in the yard near the beehives where we got sourwood honey, at least some revenge of memory. I am eager to see you dispel some of the "must-do" commandments.
Congratulations on 500k! I'm really happy for you both, this channel above all else has turned me into the much better cook that I am today than just a few years ago. There are no foodtubers on this platform with the diversity of quality culinary content you produce. I can think of no one better to do a series on cooking myths than you Glen! If you happen to open up a way to give donations I'd be happy to contribute. Even if its just for one-offs, no commitment/pressure. This channel has provided me with countless hours of viewing material and an enormous breadth of knowledge, I'd be delighted to donate if it helps keep the channel running. I'll be sure to brag about your videos to anyone who'll listen too!
You mentioned butternuts (white walnuts)! I must tell you a story from long ago. When I was 11 years old in 1960, I entered my fudge in our agricultural community's annual fall farm fair cooking contest. (Our blessed mother taught my brothers and me to cook from an early age.) I won the blue ribbon, which drove all the farmers' wives crazy! They couldn't figure out my secret ingredient, which was butternuts I had harvested and shelled myself. English walnuts can be bitter, which I don't like, but butternuts have a creamy texture and taste, almost like macademia nuts.
I’m so pleased this channel has hit the half-million subscriber point, Glen. The effort you put into your videos, the research, and the passion you have for food and preparing it shines through. Congratulations and onwards and upwards to ONE MILLION.
My grandmother used to make something very similar to this (almost the same, but different key ingredients and no coffee). Basically, for the cake, the acacia honey was used instead of maple syrup, brown sugar instead of maple sugar and almonds instead of walnuts. Also, instead of acacia, the meadow honey was used in the frosting (and it is a heavenly mixture, butter, cream and honey). It's name was "Two Types of Honey Almond Cake" and was usually served during her Saturday coffee afternoons, where her friends and some ladies from her ladies club used to come. I loved it and would be served a piece with a big cup of café au lait (presumably so I would keep quiet while adults talked), while ladies were having a very strong black coffee with their cake. The room was full of mixed scents of honey, coffee, ladies perfumes and cigarette smoke (my grandma didn't smoke, everyone in her circle did). Strange mixture, but far from unpleasant and the memory is quite nostalgic for me now. The cake was considered fairly expensive, due to the large amount of honey. Luckily, grandpa kept the bees, so it was something very often on the table in my house.
The NEW SERIES sounds fascinating! I come from a family where those rules of thumb 'ruled.' Many cookbooks from my younger years continued to suggest those rules, as well.
Congrats!! You two got me through the pandemic and that is saying something since I live alone. For me, I will just make the frosting of this cake and dip cookies in it.
Oh yes, the frosting. I was so envious of Julia having that bowl of unused frosting right in front of her. I might want some little cubes of the cake with my frosting.
Love your show! I was a weird kid who read cookbooks and sent away for free recipe booklets. I liked getting mail! Had many of my mother’s war time versions. One of my favorite tips when using molasses or maple syrup is to put a little bit of vegetable oil in the cup first as it really helps it pour out. You asked about cookbooks used during my childhood. My mother swore by one called “The Mystery Chef cookbook” from some radio personality. But I have to say, she wasn’t the best cook. Probably why I got interested. Love to you and Julie.
Huzzah! Congrats Glen! I discovered your channel in early 2019 and it's been a real pleasure consuming your content all these years and watching the channel grow.
I made this yesterday halving the ingredients as I found a tiny pot of mapel sugar with just enough for a half mix, it was a gift that I never really knew what to cook with it (can get mapel syrup from costco in the UK but rare to see maple sugar). There isn't a lot of cake left now as so delicious. I made mapel syrup butter icing with 60 mls maple syrup and 60g butter and 100g icing sugar. As lovely as all Glen's recipes are.
Hi Glen from cold and huge snowbanks in Terrace Bay ont, you having lived in LongLac know what I mean, and I bet you miss it. Lol. Congrats on 500,000 subs. You deserve it, your great. I always enjoy your videos. I have an almost full set of family circle library of cooking books from the early 70’s vol 1 thru 12, they were given out by Safeway stores back in the day, and you are welcome to them if you would like. We can always figure it out how to get them to you. Take care stay safe and healthy and enjoy your maple, Congrats again. Well deserved Joyce
Congratulations on reaching 500k subscribers! So happy for you. Love maple syrup, looking forward to more of your videos. I've been following you for a few years now. You never disappoint.
Congratulations! You've been with me since the start of the Pandemic. My first loaf of bread I baked was your recipe. I've been baking bread ever since (I've even progressed to sourdough)! There was something so calming in your voice whenever you said "it's gonna be fine" that was a welcome change from all the terrible things we were seeing and watching on the news! We love watching you both every week! So happy for your success!
I like the new idea of getting into why something is the right way. The method comparison type of video is one of my favorites as a home cook, and I think it's the best way to give people advice and show that it works.
I like the idea of series on those “taken for granted” cooking techniques. One I’d like to know about is salting beans while cooking. In Mexico, where they eat a lot of beans, that’s a huge no-no but I see a lot of cooks now recommend bringing them.
The do’s and don’ts sound like they’ll be a nice addition to the regular human moments where you share a failed recipe with us. This channel’s been a great starting point to get into baking since a lot of this is explained well and approachable so looking forward to what comes next.
I love that new series idea, I feel like it would also be a great place for you to tell people to check out instead of having to do the same explanation of why you don't do this or that every time to avoid the comments of "you're doing it wrong"
that looks really good. i don't care what you say about not liking frosting cakes, you always do a fine job. maybe they don't look like bakery cakes, but they look like what they are: homemade goodness. 👍💛
Congratulations on the achievement! 500k is significant. As much as you thank us, you would never have reached that number without providing worthwhile content that keeps us coming back, week after week. So, on behalf of your 500,000 subscribers, we all thank YOU!
Great recipe Glen. We didn’t have the maple sugar, so sub’d brown sugar in the cake. Used local Prince Edward County syrup in the cake and frosting, and pecans in place of walnuts. A little extra of the maple cream frosting on a slice of cake makes it extra delightful!
Fantastic you passed the 500k mark! Let's hope the 5 million isn't far off! 😁 As an aviation geek (and food lover) I'd LOVE to see more from your hangar channel! Fantastic panel you got in that Cessna, it looks great! 😛👍 Keep the content coming, you do some amazing work! 🙂
Your new series sounds interesting. I had never understood that creaming sugar and butter together was in part to make it fluffy, I just thought the intent was to thoroughly mix. Years ago, in a rustic kitchen, I had resorted to just softening or melting the butter (I had no mixer, it made it easier). Now I'm curious how that changed the consistency of my cookies and cakes all these years.
Thanks for watching Everyone! This channel and our success is all because of our viewers who watch, comment, like and share our videos with others. Thank you so much for helping us past the 500,000 subscriber mark, and we look forward to the next 500,000 subscribers!
Congrats on this milestone...now on to 1 million!... this is a great channel. I watch every episode.
congrats!
So very happy for you! That series sounds perfect for my inner anal retentive baker. And I am a maple loving Canadian, at heart if not by citizenship. That cake looks wonderful.
Thank *you*, Glen and Julie. We keep watching because you give us such great enjoyable top quality content. Cheers from the TO neighbourhood!
Bravo!
Anyone who makes his own beer, maple syrup, and cheese curds, and also flys a Cessna is the epitome of being Canadian. Thanks for your great work Glen. It is much appreciated.
hear hear!!!
I think the "do's and don'ts" episode would be marvelous. Congratulations on 500K subscribers. One thing I always love is when Glen does the little "step back and bounce of approval" when something really works well.
I have always known when Glen likes something he taste's because of the little step back and nodd yes as he's chewing !! Hahahaa !! Just love this channel and everything about it !! #GlenAndJulieRock 🥰 P.S I'm going to try the Cinnamon Rolls again today !! I messed up yesterday trying to make them,lol
@Charlie Thomas I couldn’t agree more - love the “dance of approval”.
Looks wonderful as always. Love watching you cook and congratulations on hitting half a mil! Can’t begin to imagine how much work goes in to making these videos but I appreciate all the hard work you do!
I agreee! At 71 I had to figure it out as I went which was awful!
How about we call it the "Glen Shuffle"...
The do's and don'ts series sounds fun! Judging by Julie's reaction, if you put out bowls of icing for people to ice their own cake, they should be big bowls 😃
I think this may be the most "Canadian" episode of the show. You and Jules are such a delight and are the breath of fresh air that I need when a day, or week, is giving me a rough go at it.
"Thats maple on maple on maple, thats amazing" - One of the most Canadian sentences I have ever heard.
So New England, too. That wiping off the threading of the bottle with a finger and licking it after pouring some? It’s so automatic it hardly registers I’m doing it. And it serves two purposes- it slows down the crudding up of the bottle and cap AND, shamelessly, gives a good hit of that deep maple flavor. Man oh man oh man. SO good.
Glen & Julie, just wanted to share how much your videos mean to me. You really have gotten me through the last couple years, and now through the stress of law school! Keep up the great work!
I so agree!
There is so much love in everything they do. I just watched two maple videos in a row with my wonderful infant daughter in my lap.
I like the thought of the do's and don'ts, much success with the new series. My favorite is the old cookbook show, I look forward to it every Sunday.
I love when Glen takes a step back to appreciate what he made.
I *love* the idea of being served a "naked" piece of cake, with frosting on the side! That's genius. I would put tons of frosting on... happily pilfering from people who (wrongly -- ha ha!) don't use much at all.
Congrats on the half-a-million viewers, Glen! And Jules, of course. I'm happy to be one of the people who found your channel.
I agree with you about frosting on the side, but for the opposite reason! :-) I like little to no frosting (exception would be whipped cream style), too sweet for me so you could have my serving of frosting. 😊
I’m an oddball who doesn’t like the taste of maple. I love the process etc just not the taste. But watching you two enjoy it so much makes me wish that I did
Well, I'm one of those 500'000 subscribers and I thank you for a great show. The icing in a bowl for the guests is a really thoughtful idea. It's so simple, yet so brilliant.
Found this channel start of the Pandemic and tried many of the recipes and my new favourite thing is Sunday morning and the old cookbook show. Heres to another 500k Glen you deserve it.
How do you 2 stay so fit🤯 with all the good food you are making? Its so unfair🤯🤯 Congrats with 500K subs👍 well done🥂
Alton Brown was really good at explaining the science of the "why"s.
"I'm one of those people who is generally skeptical of everything unless you can give me a really good factual reason." I am SO on board for this new series idea.
As a New Englander of French Canadian descent, this maple episode was heaven! I laughed at your reaction on the first bite because that would have been mine. Thanks for another wonderful recipe, perfectly timed for sugaring season.
Congratulations on the 500,000 subscribers! It’s well deserved!🍰
Congratulations. 500k has been hard earned! I totally appreciate the effort that goes in your your videos. My favourite cook show in any medium. Thank you Glen and Julie.
Thank you Both for the food, the science, the history, and the joy you bring.
I'm glad I am not the only one who had maple syrup over dose when making maple sugar.
Love the new segment idea, it's interesting how so often we do things the way we were taught without questioning why. My husband makes fun of me all the time, "you know there's a better (or easier) way to do that..." I usually just shrug and say it's the way I learned how and mumble about old dogs and new tricks...I just turned 50. :P
I do love that Glen looks at the stereotype of Canadians loving maple syrup and responds with an emphatic..."YES." 😂😂
Love the idea, merci beaucoup, de la part d’un canadien qui adore le sirop d’érable!
Thank you for having us over!!
I never liked frosting cakes till I started using the biggest spatula I had and forgetting about the little bent knife things. Faster and better looking results.
Looks & sounds delicious, one of my favourite types of cake - I could imagine using some cream cheese instead of all the cream for the frosting. This could be a Project for you Glen, to come up with a substitute almost-as-good-a-flavour-as-MAPLE for us poor wretches who look at a dinky bottle of (pure??) Maple Syrup in the store & go "Nope! We have to eat this week!!" T & L Golden Syrup has a lovely flavour, but still not Maple - perhaps some types of honey could impart unique flavour notes? - Imagine all the fun you'll have trying this out? Have a good week & CONGRATULATIONS on your 500K Milestone! 👍🐾🦘🥂🎂🎉💖👍
This is the most Canadian video I've ever watched.
I don't even like cooking yet I watch these videos!!!! Glen is such an interesting presenter and his passion shines through, which is very engaging.
I’m a Maple Walnut lover. Cake, Ice Cream, Walnut Sundae, Candy, anything! Maple Walnut everything!! Thanks Glen!
the reasons for doing things is why I love Alton browns show " good eats " because he goes in to the why, the science of it.
Glen and Julie I am so happy you've reached 500K subscribers. I think you should have millions your worth every one. You make my day. I always know when something is great....Your little dance. Here's to many, many more videos. Congratulations 🥂🍾
Ha ha! I hope my comment a few weeks back about whether "eggs one at a time" is really that big of a deal was something that spurred on your idea for the new series. That series sounds super interesting!
I would love for you to tackle the "don't add salt when you're cooking legumes because then they'll never soften" dogma that's been passed around for ages. I've always wondered about the wisdom of that particular walnut.
Yay to you both, for 500k subs!! You are both gems😊
You think that cake could go into a 13x9 pan, then just slathered with the icing? That's more my vibe ☝️😏
Greatest cooking channel on the internets.
The most Canadian of cakes. Congrats on 500K!
Nobody is more humble and deserving of 500K and way more than yourself Glen, and of course Jules!
CONGRATULATIONS, Glen and Julie! What a Wonderful accomplishment. Lucky for us who get to watch you!
The icing/butter your own slice is a genius idea.
Congratulations on the 500K subs!! you and julie deserve it for a job well done indeed!
I've been watching you since the early beginning, and each episode gets a bit better each time!
KEEP up the GREAT work!
Congrats on the subscribers! I found your channel a few months ago looking for butter tarts. I immediately was hooked. I live across the border outside of Buffalo. I spent vacations in the 60's and 70's, visiting family in Havelock Ont. I love Canada and have many fond memories. Butter tarts being one!
Janine - Glad to know there is someone out there whom I can relate to. I live in a small town near Havelock and share your enthusiasm for our Canadian butter tarts. I owned a restaurant in Marmora and my butter tarts were a best seller. The filling was almost jellied and the generous-size tarts were made fresh at least in the morning and often again later in the day when we sold out.
Glenn, Thank you for your amazing videos.
Can you please mention the other shows more often during your regular cooking show? I had not heard about them and would be extremely disappointed if I were to miss any of your productions.
Love, love your show and look forward to each and every segment. I wouldn’t mind if you were doing a show every day!
Every Canadian should be made aware of “Glen and Friends.”
Congratulations on reaching 500,000 viewers. 🇨🇦 You are a national treasure!
Julie enjoyed the cake and really enjoyed the frosting. Definitely need to try this. I'm a maple fan.
I am so thankful for our Canadian maple syrup.My favorite thing in the world
Reminds me of a story. Daughter notes that her mother always cuts off the end of her roast before putting it in the roaster pan. Daughter asks why? Mom said that’s how my mom taught me. Daughter then asks grandma, “that’s how my mother made her roasts” , daughter then went to her great grandma who said “I cut the end off because the roast was too big for my pan”.
I think u r a brave man - it has only happened once, but I cracked an egg, and it had a little green embryo instead of a pretty golden yolk - and this was in the last 3 years. Highly recommend cracking into a separate bowl!!
I'm a New Zealander, and you can bet if I ever get my hands on reasonably priced maple syrup, I'm making sugar and cake!
Loved it when Julie said WTH and dug into the frosting. Love your vids both cooking and restoring your plane
I'd be really interested in the new idea! I'd like to know the "why" of things!
500K!!!!!!!!! So well deserved. Easily one of the BEST channels on YT. Keep on keeping on!!!
Every time you make something maple I get more and more envious. With black walnuts, maple syrup, maple sugar and heavy cream, that cake would cost me north of $50 here in Hawaii. In my childhood in the southeast U.S., we had a black walnut tree in the yard near the beehives where we got sourwood honey, at least some revenge of memory. I am eager to see you dispel some of the "must-do" commandments.
Congratulations on 500k! I'm really happy for you both, this channel above all else has turned me into the much better cook that I am today than just a few years ago. There are no foodtubers on this platform with the diversity of quality culinary content you produce. I can think of no one better to do a series on cooking myths than you Glen!
If you happen to open up a way to give donations I'd be happy to contribute. Even if its just for one-offs, no commitment/pressure. This channel has provided me with countless hours of viewing material and an enormous breadth of knowledge, I'd be delighted to donate if it helps keep the channel running. I'll be sure to brag about your videos to anyone who'll listen too!
The cake actually looks good to me even though I'm not a maple lover but that icing looks phenomenal and I think that could appear on almost anything
I have found that toasting nuts before adding to a recipe really adds a incredible depth and simple complexity of nutty flavor to the result.
You mentioned butternuts (white walnuts)! I must tell you a story from long ago. When I was 11 years old in 1960, I entered my fudge in our agricultural community's annual fall farm fair cooking contest. (Our blessed mother taught my brothers and me to cook from an early age.) I won the blue ribbon, which drove all the farmers' wives crazy! They couldn't figure out my secret ingredient, which was butternuts I had harvested and shelled myself. English walnuts can be bitter, which I don't like, but butternuts have a creamy texture and taste, almost like macademia nuts.
Congratulations on the milestone.
...maple overload. My pancreas hurts :-)
Congratulations on the 500 thousand subscribers.
I’m so pleased this channel has hit the half-million subscriber point, Glen. The effort you put into your videos, the research, and the passion you have for food and preparing it shines through.
Congratulations and onwards and upwards to ONE MILLION.
Cake looks delicious; Julie's sweater is beautiful.
Watching Julie diving face first into that frosting bowl was the happy I didn't know I needed today! ❤
I'm so glad I found your channel. Your joy in simple things makes cooking and baking so much more accessible.
My grandmother used to make something very similar to this (almost the same, but different key ingredients and no coffee).
Basically, for the cake, the acacia honey was used instead of maple syrup, brown sugar instead of maple sugar and almonds instead of walnuts. Also, instead of acacia, the meadow honey was used in the frosting (and it is a heavenly mixture, butter, cream and honey). It's name was "Two Types of Honey Almond Cake" and was usually served during her Saturday coffee afternoons, where her friends and some ladies from her ladies club used to come.
I loved it and would be served a piece with a big cup of café au lait (presumably so I would keep quiet while adults talked), while ladies were having a very strong black coffee with their cake. The room was full of mixed scents of honey, coffee, ladies perfumes and cigarette smoke (my grandma didn't smoke, everyone in her circle did). Strange mixture, but far from unpleasant and the memory is quite nostalgic for me now.
The cake was considered fairly expensive, due to the large amount of honey. Luckily, grandpa kept the bees, so it was something very often on the table in my house.
The NEW SERIES sounds fascinating! I come from a family where those rules of thumb 'ruled.' Many cookbooks from my younger years continued to suggest those rules, as well.
Congrats!! You two got me through the pandemic and that is saying something since I live alone. For me, I will just make the frosting of this cake and dip cookies in it.
Oh yes, the frosting. I was so envious of Julia having that bowl of unused frosting right in front of her. I might want some little cubes of the cake with my frosting.
This cake is perhaps the most Cadanian thing that I have ever seen. Congratulations on the milestone! Keep it up!
Love your show! I was a weird kid who read cookbooks and sent away for free recipe booklets. I liked getting mail! Had many of my mother’s war time versions. One of my favorite tips when using molasses or maple syrup is to put a little bit of vegetable oil in the cup first as it really helps it pour out. You asked about cookbooks used during my childhood. My mother swore by one called “The Mystery Chef cookbook” from some radio personality. But I have to say, she wasn’t the best cook. Probably why I got interested. Love to you and Julie.
Huzzah! Congrats Glen! I discovered your channel in early 2019 and it's been a real pleasure consuming your content all these years and watching the channel grow.
You had me a long time ago. The icing on the cake was maple!!! Congrats on 500k. I enjoy watching your creations.
Both of you are so fun to watch!! Congrats for the 500K subscribers,,,very well deserved.
I made this yesterday halving the ingredients as I found a tiny pot of mapel sugar with just enough for a half mix, it was a gift that I never really knew what to cook with it (can get mapel syrup from costco in the UK but rare to see maple sugar). There isn't a lot of cake left now as so delicious. I made mapel syrup butter icing with 60 mls maple syrup and 60g butter and 100g icing sugar. As lovely as all Glen's recipes are.
Hi Glen from cold and huge snowbanks in Terrace Bay ont, you having lived in LongLac know what I mean, and I bet you miss it. Lol. Congrats on 500,000 subs. You deserve it, your great. I always enjoy your videos. I have an almost full set of family circle library of cooking books from the early 70’s vol 1 thru 12, they were given out by Safeway stores back in the day, and you are welcome to them if you would like. We can always figure it out how to get them to you. Take care stay safe and healthy and enjoy your maple, Congrats again. Well deserved
Joyce
I know you don't like icing cakes but the trend of the rough see through icing should be right up your alley!
Congratulations to you both. You've reinvigorated my interest in cooking these past two years.
You've done us more of a service than we've done you!
Congratulations on reaching 500k subscribers! So happy for you. Love maple syrup, looking forward to more of your videos. I've been following you for a few years now. You never disappoint.
Njammm. Maple syrup and walnuts!!!
Congratulations Glen. I really appreciate your videos. Take care.
Toasting Walnuts makes a world of difference for any recipe.
I have to say I love the 'Glen dip' when something is really good ! lol
Congratulations! You've been with me since the start of the Pandemic. My first loaf of bread I baked was your recipe. I've been baking bread ever since (I've even progressed to sourdough)! There was something so calming in your voice whenever you said "it's gonna be fine" that was a welcome change from all the terrible things we were seeing and watching on the news! We love watching you both every week! So happy for your success!
Congratulations on the 500,000 subscribers, you guys deserve it.
Take care and stay safe,
Joe
I like the new idea of getting into why something is the right way. The method comparison type of video is one of my favorites as a home cook, and I think it's the best way to give people advice and show that it works.
Congrats Glen on the subscriber number. And the great chemistry with Julie.
Congratulations on 500K. And super stoked about the new series. I love learning about the science behind the recipes and techniques.
Congratulations on 500k - My favorite channel on TH-cam!
Another great episode! I’m going to tap our maple trees for the first time this week so you are really getting me excited for the outcome.
Congrats Glen and Jules! Well-deserved. I love your channel.
I like the idea of series on those “taken for granted” cooking techniques. One I’d like to know about is salting beans while cooking. In Mexico, where they eat a lot of beans, that’s a huge no-no but I see a lot of cooks now recommend bringing them.
I am in new zealand, and I am jealous, but am enjoying you enjoying your cake. Congrats on 500,000
The do’s and don’ts sound like they’ll be a nice addition to the regular human moments where you share a failed recipe with us. This channel’s been a great starting point to get into baking since a lot of this is explained well and approachable so looking forward to what comes next.
Yes to the dos and don'ts videos. Also yes to maple walnut cake.
Congrats on 500k, Glen and Julie!
I love that new series idea, I feel like it would also be a great place for you to tell people to check out instead of having to do the same explanation of why you don't do this or that every time to avoid the comments of "you're doing it wrong"
that looks really good. i don't care what you say about not liking frosting cakes, you always do a fine job. maybe they don't look like bakery cakes, but they look like what they are: homemade goodness. 👍💛
Congratulations on the achievement! 500k is significant. As much as you thank us, you would never have reached that number without providing worthwhile content that keeps us coming back, week after week. So, on behalf of your 500,000 subscribers, we all thank YOU!
Great recipe Glen. We didn’t have the maple sugar, so sub’d brown sugar in the cake. Used local Prince Edward County syrup in the cake and frosting, and pecans in place of walnuts. A little extra of the maple cream frosting on a slice of cake makes it extra delightful!
Nicely done on 500k subscribers. I appreciate the knowledge you share with us, as well as the old cookbook recipes.
Congratulations! Nice to see such great Canadian content as well as some yummy for my tummy recipes and great stories
Fantastic you passed the 500k mark! Let's hope the 5 million isn't far off! 😁 As an aviation geek (and food lover) I'd LOVE to see more from your hangar channel! Fantastic panel you got in that Cessna, it looks great! 😛👍
Keep the content coming, you do some amazing work! 🙂
Now THATS a celebration! Well done and here’s to 500k more! 🍰
Your new series sounds interesting. I had never understood that creaming sugar and butter together was in part to make it fluffy, I just thought the intent was to thoroughly mix. Years ago, in a rustic kitchen, I had resorted to just softening or melting the butter (I had no mixer, it made it easier). Now I'm curious how that changed the consistency of my cookies and cakes all these years.