jamz wrote:

> Yesterday on December 15th, our friend Debra Fritz passed away after a
> long and brave battle against cancer.
>
> She was a great cook.
>
> And she was one of them more remarkable people I've ever met in my
> life. She was a good friend. I will miss her. The angels are
> learning a thing or two today, I expect.

My condolences.

> Here is her recipe for Nanaimo bars, the first thing that brought her
> to my attention.
>
> Signature Dish of Debra Fritz
> Nanaimo Bars
> Bottom Layer:
> 1/2 Cup butter
> 1/4 Cup sugar
> 5 Tbsp Cocoa powder, unsweetened
> 1 egg beaten
> 1 3/4 Cup graham cracker crumbs
> 1/2 Cup finely chopped nuts walnuts, pecans, almonds
> 1 Cup shredded, chopped coconut
>
> Melt butter, sugar and cocoa in top of double boiler. Add beaten egg
> slowly to prevent it "cooking," stir constantly until thickened.
> Remove from heat. Add to dry mix of crumbs, nuts and coconut. Mix
> well. Press firmly into ungreased 8 x 8 pan. Place in fridge to chill
> while making second layer.
>
> Notes: I have cut back the butter to about 1/3 Cup to make it less
> greasy. This amount of mix is really too much for an 8 x8 pan. It
> makes it too tall. I did this in a 8 1/2 x 12 3/4 pan and it came out
> fine, and I'm sure it would also work in a 9 x 13 pan. If it's too
> thin, you can always make a bit more. I put the nuts and coconut
> through the food processor but used pulse so they didn't turn to
> powder.
>
> Second layer
> 1/2 Cup butter
> 2 Tbsp + 2 tsp heavy cream
> 2 Tbsp Instant vanilla pudding mix
> 2 Cups powdered sugar
>
> Cream butter, cream, pudding and powdered sugar together well. Beat
> until light. It will stiffen up and the color will lighten, about 3-4
> minutes total. Spread over the bottom layer. Put in freezer for about
> 30-45 minutes before adding top layer.
>
> Note: I followed this recipe for the 8 x 8 pan and it made the things
> too high. It was more filling than I needed. When I did the 9 x 13
> pan, it worked perfect for my taste. If you're making the larger pan
> and you want more filling, use 3/4 Cup butter, 3 Tbsp Cream, 3 Tbsp
> pudding and about 3 Cups of powdered sugar.
>
> Top Layer
> 4 squares semi sweet baking chocolate
> 2 Tbsp Butter
>
> Melt chocolate and butter over low heat or on top of double boiler.
> Cool for about 4-5 minutes. Pour over second layer and chill.
>
> Note: For the larger pan I used 6 squares of chocolate and also tried
> it with about 1 Cup of semi sweet chocolate chips, melted. They both
> worked fine and no one could tell the difference. It is very important
> that the second layer be solid before adding the chocolate. Once the
> chocolate in on, chill for about 30-45 minutes or until the top has
> set up. Remove from fridge and cut into squares using a sharp knife.
> Return to fridge for about an hour. Then, you can remove from pan and
> serve or put into zip lock bag and freeze. They will keep at least 3
> weeks in the freezer.
>
>
> Jamie Utter



--
Dan Goodman
"I have always depended on the kindness of stranglers.".
Tennessee Williams, A Streetcar Named Expire
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