Nanaimo Bar Recipe

RE: Request for Nanaimo Bar Recipe Post By Huguette (Guest Post) (11/17/2008) Hi: I'm a Canadian, and needless to say, when I lived in Canada I used to buy them all the time. My favorites were the Lemon Nanaimo Bars and the Orange Nanaimo Bars....would have a recipe for these ???? Thanks Huguette Report Spam or Abuse RE: Request for Nanaimo Bar Recipe Post by ThriftyFun (3715) | (06/19/2005) Profile | Blog! | Contact Thanks to all the wonderful Canadian people who sent me recipes for Nanaimo Bars. I will try the 3 different ones all this week. Rosalie Report Spam or Abuse RE: Request for Nanaimo Bar Recipe Post by beanygurl (125) | (06/17/2005) Contact Here's one where the egg is cooked and includes "custard powder" which may not be in as many pantries as vanilla pudding tends to be. This is from the City of Nanaimo website http://www.city.nanaimo.bc.ca/visitors/index_inside.asp?id=189 Nanaimo Bar Recipe Bottom Layer 1/2 cup unsalted butter (European style cultured) 1/4 cup sugar 5 tbsp. cocoa 1 egg beaten 1 1/4 cups graham wafer crumbs 1/2 c. finely chopped almonds 1 cup coconut Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Second Layer 1/2 cup unsalted butter 2 Tbsp. and 2 Tsp. cream 2 Tbsp. vanilla custard powder 2 cups icing sugar Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer 4 squares semi-sweet chocolate (1 oz. each) 2 Tbsp. unsalted butter Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. ***edited to replace coding with actual fractions*** Report Spam or Abuse RE: Request for Nanaimo Bar Recipe Post By Mairmie (Guest Post) (06/17/2005) I believe the city of Nanaimo, British Columbia has a website. This is the city where the bars originated. The original recipe doesn`t use plain vanilla pudding but instead...Birdseye Custard. I have a copy of the original recipe and like you; I think they`re the best. Report Spam or Abuse RE: Request for Nanaimo Bar Recipe Post By Mary Ellen (Guest Post) (06/17/2005) So you never bake the crust, so the egg is raw? Hmmm. Report Spam or Abuse RE: Request for Nanaimo Bar Recipe Post By Darlene in Mississauga (Guest Post) (06/16/2005) Quick Nanaimo Bars 1/2 cup butter 1/4 cup brown sugar 1/4 cup cocoa 1 egg, beaten 2 cups graham cracker crumbs 1 cup coconut, flaked or shredded 1/2 cup walnuts or peanuts, chopped 1 can sweetened condensed milk 1/2 cup lemon juice 1/2 cup sliced almonds, chopped pistachios or melted chocolate chips Melt butter and stir in sugar, cocoa, egg, crumbs, coconut and nuts. Spread and press into bottom of 9 x 9 pan. Combine condensed milk with lemon juice. Blend well and spread on base. Refrigerate until firm. Approx. 2 hours. Roast almonds for 3 minutes at 350°F. Sprinkle with almonds or pistachios or drizzle melted chocolate chips. Report Spam or Abuse RE: Request for Canadian Readers Post by beanygurl (125) | (06/16/2005) Contact Nanaimo bar recipes.... http://www.tracksoutdooradventures.com/recipe.html http://people.cs.uchicago.edu/~alain/nanaimo.html http://david.bembidion.org/recipes/nanaimo.html enjoy! These are truly a canadian favorite... right up there with Butter Tarts! http://archives.cbc.ca/IDC-1-69-1371-8373/life_society/canadian_food/clip6 http://www.boutell.com/vegetarian/butter-tarts.html Report Spam or Abuse RE: Request for Canadian Readers Post By DeeCee. (Guest Post) (06/16/2005) Nanaimo Bars Base * 2 squares (oz.) semi-sweet chocolate * 2 cups graham cracker crumbs * 1 cup coconut * 1/2 cup softened butter * 1/2 cup chopped walnuts * 2 tablespoons sugar * 1 teaspoon vanilla * 1 egg Filling * 1/4 cup butter, softened * 3 tablespoons milk * 2 tablespoons instant vanilla pudding * 2 cups confectioners (powdered) sugar Glaze * 4 squares (oz.) semi-sweet chocolate * 1 tablespoon butter Procedure: Base Combine ingredients. Press into 9 inch square cake pan. Chill. Filling Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes. Glaze Partially melt chocolate and butter. Remove from heat and sitr until melted. Spread over custard layer. Chill. Store in refrigerator, covered, up to 1 month. Makes 24 bars. Serve chilled. They're rich, so small portions may be appropriate. Report Spam or Abuse