welcome friends it is Sunday morning so we're going to do another post
depression pre World War two recipe from my favorite recipe published by the
stainer Sun now when I say post Depression 3 World War 2 this was
published in 1938 so just as Canada was starting to claw out of the depression
but about a year before we entered the war in 1939 and things got really dark
again so there are glimmers of hope in this
book and I think this is one of them today we're going to do a recipe called
cornflake macaroons which is different than a macaron but you can see that they
have that they share a similarity in that they're both made with egg whites
but it is a macaroon spelled differently and it starts out with egg whites that
you beat to stiff peaks
so if you've got a really good balloon whisk it doesn't take long to get stiff
egg whites as long as you're using a glass or metal bowl never use a plastic
bowl and make sure that the glass or metal is extremely clean because any oil
in there will certainly make it much harder or almost impossible now as much
as this recipes from the 1930s I've got a recipe here on the go also it is
French Canadian yellow pea soup which traces its origins all the way back to
the first French settlements in Canada in the early 1600s so take a look for
that recipe later in the week it's a really good one so we've got stiff peaks
next in is some sugar and you want to whip that in as well now if I was making
this today I would say to use a fruit sugar or a quick dissolving sugar
regular kitchen granulated sugar white sugar isn't going to dissolve into here
as quickly but still we're doing pretty well
just gonna go until that's nice and glossy almost there
the next ingredient is some vanilla and I'm gonna stick with the whisk just beat
that in as well I think we're good so we'll just get the eggs out of the
middle of this whisk and we're gonna switch to a spatula to fold in the rest
of the ingredients okay mmm that's just amazing I could eat that all day long
just the way it is you don't need to do anything else but we are gonna do
something else now we're going to add corn flakes something I don't eat a lot
of but we're gonna throw those in haven't had corn flakes in a long time
yeah just as I remember man we're gonna put in some chopped nuts these walnuts
you could use pecans you could use butter nuts butter nuts would be really
good in this and butter nuts would be historically right for this dish based
on where this recipe is coming from but those and we're just going to fold them
in okay the next step it says to drop them by spoonfuls onto a well-buttered
pan I'm gonna use parchment paper because I think that parchment paper is
probably better than buttered pan and let's see if we can do it somewhat
artfully I'm gonna use a scoop just to get the right shape you could try to
make a quenelle but I think that the inclusion of cornflakes might make it
difficult to get a nice quenelle shape the scoop seems to be working just fine
let's get them in the oven and see what happens
so Glenn I can smell these outside they smell fabulous and they look I'm just
based I are you gonna enter them in the Fall Fair I can't look at that is that
my not that does not look good anyway some of them I got the shape right it's
almost impossible to get now great they do smell great it's but it's hard to get
a good shape because it's got nuts and corn flakes in it and corn flakes they
don't really have some irregular shape yeah they're very rare yeah it just was
another punchy um so hold on maybe no one ever gets them to look great
Oh probably not so it doesn't matter yeah it doesn't matter so this is a
macaroon not a macaron let's try this one because we can break it in half real
easily big hair for the small half I'll take
the fat was close to okay all right so there's super crunchy yeah yeah I like
the nut and somehow they reminded me of basically sugar-coated cornflakes yeah I
would being me leave out the sugar and mix in maple syrup instead ah yes of
course you know because maple syrup would make this taste just absolutely
fantastic um so then what is in this part of this like was this something
that is fresh Canadian pea soup oh I'd be dumb so we'll have that after Oh
after the cookies I like how you were to start with the cookies so I would give
these a try and I mean you could put almost anything in here you put recipes
in here you can put China in here different types of nuts you don't have
to put any of that in really just a collection of crunchy things
yeah probably work it's um I'd give them a try thanks for stopping by see you
again soon
you