Glen And Friends Cooking
13 recipes converted from their YouTube cooking videos.
We Made 1886 Coca Cola Recipe - Glen And Friends Cooking
Recreate John Pemberton's original 1880s Coca-Cola formula using food‑grade essential oils, high‑proof grain alcohol, caffeine extract, and a simple sugar‑citrus syrup. This historical beverage captures the sweet, citrusy, and bitter notes of the first cola, minus the cocaine, and can be carbonated at home for a nostalgic soft‑drink experience.
No-Churn Sweet Corn Ice Cream - From Our Mexico Trip With Friends - Glen And Friends Cooking
A creamy, subtly sweet Mexican-inspired ice cream made from fresh corn milk, sweetened condensed milk, and whipped cream. No ice cream maker required – just a few kitchen staples and a freezer.
You Need The Original Green Goddess Salad Dressing Recipe - Old Cookbook Show
A vintage, restaurant‑origin dressing from the 1920s Palace Hotel in San Francisco, reproduced from Duncan Hines' classic cookbook. This creamy, herb‑forward sauce blends anchovies, fresh herbs, mayonnaise and tarragon vinegar for a bright, umami‑rich flavor perfect for tossed greens or as a dip.
I Tried a 19th Century Cookie Trick… and It Changed EVERYTHING
A soft, puffy twist on the classic chocolate chip cookie that uses thick sour cream for extra tenderness and a subtle tang. Perfect for those who want a cookie that’s neither crisp nor cakey, but delightfully chewy with generous chocolate chips.
Maple Molotof Meringue Dessert Pudim de Claras Recipe - Glen And friends Cooking
A light Portuguese‑style baked meringue made with surplus egg whites, superfine sugar and maple syrup. Baked in a water bath for a silky interior and a caramel‑kissed exterior, this dessert is perfect for using up egg whites and impressing guests with minimal ingredients.
🇨🇦 How To Make A Canadian Butter Tart 🇨🇦
A classic Canadian butter tart with a buttery, caramel‑like filling and a flaky crust. This recipe follows the simple method shown on Glen And Friends Cooking, featuring optional raisins for extra texture.
Tastes Incredible — But It's Just ONIONS, PASTA and CHEESE?!
A comforting weeknight pasta dish featuring slowly caramelized onions, ground beef, tangy mustard and Worcestershire sauce, finished with a melty blend of Pecorino, mozzarella and Gruyère, then broiled to a golden crust.
Brownies With Kahlua & Brown Butter So Good You'll EAT Them ALL!
Fudgy brownies infused with a subtle coffee liqueur flavor. The recipe uses browned butter for depth, melted chocolate for richness, and a homemade coffee liqueur that boosts the chocolate without overwhelming the palate. Perfect for coffee lovers and anyone who enjoys a decadent, chewy brownie.
We Made TikTok Corn Ribs Recipe And It Was Crazy! Glen And Friends Cooking - TikTok Recipes
A viral TikTok-inspired snack where corn on the cob is quartered, tossed in a smoky spice blend, and roasted until crispy. Made in a convection oven (or air‑fryer) for a rib‑like bite that’s perfect for game night or a casual gathering.
Watermelon Cucumber Mint Feta Salad Recipe
A bright, refreshing summer salad that pairs sweet watermelon with crisp pickling cucumbers, fragrant basil and mint, and salty feta. Tossed in a simple lime‑honey vinaigrette, this dish is perfect as an appetizer or side for hot days.
A 1938 Classic! Chocolate Velvet Cream Recipe
A nostalgic 1938 American dessert from Baker's Chocolate pamphlet, Chocolate Velvet Cream is a silky, gelatin‑stabilized chocolate mousse that’s chilled, whipped, and served in individual molds. It’s sweet, lightly airy, and perfect for a vintage‑themed dinner party.
Galaktoboureko Semolina Custard Dessert - Glen And Friends Cooking - γαλακτομπούρεκο
A traditional Greek dessert featuring a creamy semolina custard flavored with lemon zest, wrapped in layers of buttery phyllo pastry and finished with a sweet honey or maple syrup drizzle.
MAXIMUM MAPLE!!! 1936 Maple Sugar Mousse - Mousse Sucre D'erable - Old Cookbook Show
A light, airy mousse made with pure maple sugar, whipped cream, egg whites, and a touch of gelatin. Inspired by a 1936 Quebec cookbook, this dessert captures the sweet aroma of maple while delivering a delicate texture perfect for a simple yet elegant finish to any meal.