On Sun, 14 Aug 2005 17:18:29 GMT, (Curly
Sue) wrote:

>Discussions, yes, but it seems a shame that a recipe request has to be
>followed by discussions which would make someone feel bad about asking
>("murder," "*******ized," "insulting to the real thing." Such
>drama!), particularly a new person. A regular, at least, knows what
>to expect from this crowd.

Eh. People should read the group a while before posting. If they
can't take a little thread drift (okay, a LOT), they are probably too
meek and mild for Usenet.

serene

On Sun 14 Aug 2005 10:18:29a, Curly Sue wrote in rec.food.cooking:

> On Sun, 14 Aug 2005 12:13:17 -0400, "Debbie" >
> wrote:
>
>>
>>"Curly Sue" > wrote in message
...
>>| >> MoM wrote:
>>| >>
>>| >> > What a horrible murder of a wonderful pastry! Mille-feuilles are
>>| >> > made with puff pastry.
>>| >> >
>>| >> > Mille-feuilles are a type of pastry consisting of two thin sheets
>>| >> > of pastry laid on top of each other like a sandwich with jam and
>>| >> > cream spread on the inside and a thin layer of icing (usually
>>| >> > lemon icing) on top.
>>|
>>| Zuppa inglese isn't soup, city chicken isn't chicken, Boston cream pie
>>| isn't pie, the stuff with elbow macaroni isn't goulash. People give
>>| fanciful names to dishes The OP wanted to make something nostalgic
>>| for her dad, she gave a list of the ingredients as well as the name so
>>| it was clear what she wanted, it doesn't matter what it was called.
>>
>>This is true, and I have made dishes that were *******ized copies of
>>originals and no where near as good as the original. She was given
>>recipes as to what she requested. However, when someone requests a
>>recipe for one of the knock-offs, then the conversation will naturally
>>fall to the original version. The corollary is also true. When someone
>>requests an original version, a high percentage of time you see replies
>>with knock offs and discussions then abound as well.
>>
>>Debbie
>
> Discussions, yes, but it seems a shame that a recipe request has to be
> followed by discussions which would make someone feel bad about asking
> ("murder," "*******ized," "insulting to the real thing." Such
> drama!), particularly a new person. A regular, at least, knows what
> to expect from this crowd.
>
> Can't we give new people a "One free pass" welcome before piling on
> top of them? It's not like she asked for a "European recipe"
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Sue, I totally agree.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Curly Sue" > wrote in message
...
| On Sun, 14 Aug 2005 12:13:17 -0400, "Debbie" >
| wrote:
|
| >
| >"Curly Sue" > wrote in message
| ...
| >| >> MoM wrote:
| >| >>
| >| >> > What a horrible murder of a wonderful pastry! Mille-feuilles are
| >made with
| >| >> > puff pastry.
| >| >> >
| >| >> > Mille-feuilles are a type of pastry consisting of two thin sheets
of
| >pastry
| >| >> > laid on top of each other like a sandwich with jam and cream
spread
| >on the
| >| >> > inside and a thin layer of icing (usually lemon icing) on top.
| >|
| >| Zuppa inglese isn't soup, city chicken isn't chicken, Boston cream pie
| >| isn't pie, the stuff with elbow macaroni isn't goulash. People give
| >| fanciful names to dishes The OP wanted to make something nostalgic
| >| for her dad, she gave a list of the ingredients as well as the name so
| >| it was clear what she wanted, it doesn't matter what it was called.
| >
| >This is true, and I have made dishes that were *******ized copies of
| >originals and no where near as good as the original. She was given
recipes
| >as to what she requested. However, when someone requests a recipe for
one
| >of the knock-offs, then the conversation will naturally fall to the
original
| >version. The corollary is also true. When someone requests an original
| >version, a high percentage of time you see replies with knock offs and
| >discussions then abound as well.
| >
| >Debbie
|
| Discussions, yes, but it seems a shame that a recipe request has to be
| followed by discussions which would make someone feel bad about asking
| ("murder," "*******ized," "insulting to the real thing." Such
| drama!), particularly a new person. A regular, at least, knows what
| to expect from this crowd.
|
| Can't we give new people a "One free pass" welcome before piling on
| top of them? It's not like she asked for a "European recipe"
|

If I made someone feel bad then I do apologize. However, I was speaking
about ME making *******ized dishes. I think that most people do at some
time or other.. some more than others. I truly did not look at this
statement as being an insult.

Debbie

"Dave Smith" > wrote in message
...
> MoM wrote:
>
>> >>
>> >> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>> >> "restaurant" serving something like this!
>> >>
>> >> MoM
>> >
>> > Oh, I know. Seems odd, doesn't it?
>>
>>
>> Not odd. Disgusting!
>> MoM
>
> I don't thing it sounds disgusting. It's probably pretty good, though that
> might depend on the quality of the pudding that goes into it. My problem
> with
> it is that real millefeuille is a top rate pastry IMO, and this pudding
> and
> graham cracker concoction is not even a good imitation of the real thing.
>
> This sort of cheap knock off reminds me of a complimentary tiramisu we
> were
> given in a local restaurant as a result of them screwing up my wife's
> order. It
> was a nice gesture on their part, but I learned not to order tiramisu
> there. It
> was made with a sponged cake base, which would have been acceptable for
> that
> dish if it had been a decent sponge cake. Instead of a filling made with
> marscapone cheese, egg s and whipping cream they used a poor quality
> pastry
> cream. The real travesty was the flavouring. Instead of espresso and rum,
> they
> used artificial rum flavouring. It was disgusting.
>
> Another similar type of disappointment would be to order an English trifle
> and
> get something made with cheap cake, dream whip and jello. It just ain't
> Trifle.
>
>
You missed the point. It may be delicious, but being offered at a
restaurant as Millefeuille is to me a fraud. And, disgusting.

MoM

"Wayne Boatwright" > wrote in message
...
> On Sun 14 Aug 2005 04:21:02a, MoM wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>>> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "Wayne Boatwright" > wrote in message
>>>>>> ...
>>>>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>>>>> rec.food.cooking:
>>>>>>>
>>>>>>>> Hi everyone,
>>>>>>>>
>>>>>>>> This is my first post to the group, and I'm hoping someone may be
>>>>>>>> able to help.
>>>>>>>>
>>>>>>>> My father used to be a manager at Le Biftheque
>>>>>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>>>>>> restaurant was in the states (I think they are only in Canada
>>>>>>>> now). The restaurant has the most wonderful dessert I've ever had,
>>>>>>>> called Millefeuille. My father cannot remember the recipe for the
>>>>>>>> dessert, he used to know it by heart but as he's gotten older he
>>>>>>>> can no longer remember it. His birthday is coming up and I would
>>>>>>>> love to make it for him, as it was a family favorite of ours when
>>>>>>>> I was younger.
>>>>>>>>
>>>>>>>> I remember some things that were in this dessert: it had two
>>>>>>>> layers of graham crackers (one bottom layer and one on the top),
>>>>>>>> two layers of a cream or pudding (yellow and white), a top and on
>>>>>>>> top of the graham crackers on the top there was white icing
>>>>>>>> drizzled with chocolate. It looks a lot like a Napoleon but this
>>>>>>>> dessert definitely tasted a lot different and it was much better.
>>>>>>>> I've tried to wing it, not follow a specific recipe and make it
>>>>>>>> from memory, but I always fail miserably.
>>>>>>>>
>>>>>>>> If anyone knows how to make this, I would love to have the recipe.
>>>>>>>>
>>>>>>>> Thanks
>>>>>>>> Carrie
>>>>>>>
>>>>>>> This seems to be almost exactly what you are looking for.
>>>>>>>
>>>>>>> "MILLE FEUILLE"
>>>>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>>>>>>> 1 box graham crackers
>>>>>>> 1 pt. heavy whipping cream
>>>>>>> 6-8 oz. chocolate chips
>>>>>>>
>>>>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
>>>>>>> to box directions. Slowly pour pudding over crackers. Cover pudding
>>>>>>> with graham cracker layer. Beat whipping cream, then cover over
>>>>>>> graham cracker. Melt chocolate chips, then sprinkle melted
>>>>>>> chocolate over whipped cream. Chill 1-2 hours before serving.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>> Wayne Boatwright *¿*
>>>>>>>
>>>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>>>> made with puff pastry.
>>>>>>
>>>>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>>>>> pastry laid on top of each other like a sandwich with jam and cream
>>>>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>>>>> on top.
>>>>>>
>>>>>> The word mille-feuille means thousand leaves in French
>>>>>>
>>>>>>
>>>>>
>>>>> Yes, Helen, I know all of that, and I agree. I was just trying to
>>>>> give the OP what she was seeking.
>>>>>
>>>>> I have eaten and made the original kind and love it.
>>>>>
>>>>> --
>>>>> Wayne Boatwright *¿*
>>>>
>>>> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>>>> "restaurant" serving something like this!
>>>>
>>>> MoM
>>>
>>> Oh, I know. Seems odd, doesn't it?
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Not odd. Disgusting!
>> MoM
>
> LOL! I understand, but there are probably a fair number of people who may
> not have had the real thing and would find this combination to their
> tastes. They're really two quite different desserts sharing a name, if
> not accurate for one. As I've said, I personally would not like it and I
> know you would not.
>
> --
> Wayne Boatwright *¿*

Actually, that may not be true. If I was warned in advance what it
contained and it wasn't called Millefeuille, I might like it.

But if I was served it as Millefeuille, I would be very disappointed.

MoM

On Sun 14 Aug 2005 02:28:37p, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 14 Aug 2005 04:21:02a, MoM wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Wayne Boatwright" > wrote in message
>>>>> ...
>>>>>> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>>>>>>
>>>>>>>
>>>>>>> "Wayne Boatwright" > wrote in message
>>>>>>> ...
>>>>>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>>>>>> rec.food.cooking:
>>>>>>>>
>>>>>>>>> Hi everyone,
>>>>>>>>>
>>>>>>>>> This is my first post to the group, and I'm hoping someone may
>>>>>>>>> be able to help.
>>>>>>>>>
>>>>>>>>> My father used to be a manager at Le Biftheque
>>>>>>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>>>>>>> restaurant was in the states (I think they are only in Canada
>>>>>>>>> now). The restaurant has the most wonderful dessert I've ever
>>>>>>>>> had, called Millefeuille. My father cannot remember the recipe
>>>>>>>>> for the dessert, he used to know it by heart but as he's gotten
>>>>>>>>> older he can no longer remember it. His birthday is coming up
>>>>>>>>> and I would love to make it for him, as it was a family favorite
>>>>>>>>> of ours when I was younger.
>>>>>>>>>
>>>>>>>>> I remember some things that were in this dessert: it had two
>>>>>>>>> layers of graham crackers (one bottom layer and one on the top),
>>>>>>>>> two layers of a cream or pudding (yellow and white), a top and
>>>>>>>>> on top of the graham crackers on the top there was white icing
>>>>>>>>> drizzled with chocolate. It looks a lot like a Napoleon but
>>>>>>>>> this dessert definitely tasted a lot different and it was much
>>>>>>>>> better. I've tried to wing it, not follow a specific recipe and
>>>>>>>>> make it from memory, but I always fail miserably.
>>>>>>>>>
>>>>>>>>> If anyone knows how to make this, I would love to have the
>>>>>>>>> recipe.
>>>>>>>>>
>>>>>>>>> Thanks
>>>>>>>>> Carrie
>>>>>>>>
>>>>>>>> This seems to be almost exactly what you are looking for.
>>>>>>>>
>>>>>>>> "MILLE FEUILLE"
>>>>>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4
>>>>>>>> oz.) 1 box graham crackers
>>>>>>>> 1 pt. heavy whipping cream
>>>>>>>> 6-8 oz. chocolate chips
>>>>>>>>
>>>>>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding
>>>>>>>> according to box directions. Slowly pour pudding over crackers.
>>>>>>>> Cover pudding with graham cracker layer. Beat whipping cream,
>>>>>>>> then cover over graham cracker. Melt chocolate chips, then
>>>>>>>> sprinkle melted chocolate over whipped cream. Chill 1-2 hours
>>>>>>>> before serving.
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>> --
>>>>>>>> Wayne Boatwright *¿*
>>>>>>>>
>>>>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>>>>> made with puff pastry.
>>>>>>>
>>>>>>> Mille-feuilles are a type of pastry consisting of two thin sheets
>>>>>>> of pastry laid on top of each other like a sandwich with jam and
>>>>>>> cream spread on the inside and a thin layer of icing (usually
>>>>>>> lemon icing) on top.
>>>>>>>
>>>>>>> The word mille-feuille means thousand leaves in French
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> Yes, Helen, I know all of that, and I agree. I was just trying to
>>>>>> give the OP what she was seeking.
>>>>>>
>>>>>> I have eaten and made the original kind and love it.
>>>>>>
>>>>>> --
>>>>>> Wayne Boatwright *¿*
>>>>>
>>>>> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>>>>> "restaurant" serving something like this!
>>>>>
>>>>> MoM
>>>>
>>>> Oh, I know. Seems odd, doesn't it?
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> Not odd. Disgusting!
>>> MoM
>>
>> LOL! I understand, but there are probably a fair number of people who
>> may not have had the real thing and would find this combination to
>> their tastes. They're really two quite different desserts sharing a
>> name, if not accurate for one. As I've said, I personally would not
>> like it and I know you would not.
>>
>> --
>> Wayne Boatwright *¿*
>
> Actually, that may not be true. If I was warned in advance what it
> contained and it wasn't called Millefeuille, I might like it.
>
> But if I was served it as Millefeuille, I would be very disappointed.
>
> MoM

Well, sorry if I misread. I say I know that I would not because I'm not
overly fond of graham crackers and have never liked vanilla pudding.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:

>
> Well, sorry if I misread. I say I know that I would not because I'm not
> overly fond of graham crackers and have never liked vanilla pudding.
>

Pleaseeeeeeeeeeee Wayne? Please trim up your posts of all the previous
comments when you're just responding to the last comment in a long line
of comments, please?? <big cow eyes begging so sweetly>

MoM wrote:

>
> >
> > Another similar type of disappointment would be to order an English trifle
> > and
> > get something made with cheap cake, dream whip and jello. It just ain't
> > Trifle.
> >
> >
> You missed the point. It may be delicious, but being offered at a
> restaurant as Millefeuille is to me a fraud. And, disgusting.
>

How exactly did I miss the point? I think I am the culprit who very early in the
thread refereed to it as a cheap imitation of the real thing. Moreover, my post
that you were responding to I had referred to things like that as a
disappointment.

On Sun 14 Aug 2005 03:16:42p, Goomba38 wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>>
>> Well, sorry if I misread. I say I know that I would not because I'm not
>> overly fond of graham crackers and have never liked vanilla pudding.
>>
>
> Pleaseeeeeeeeeeee Wayne? Please trim up your posts of all the previous
> comments when you're just responding to the last comment in a long line
> of comments, please?? <big cow eyes begging so sweetly>
>

Okay, I'll really try to remember.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:

> On Sun 14 Aug 2005 03:16:42p, Goomba38 wrote in rec.food.cooking:
>
>
>>Wayne Boatwright wrote:
>>
>>
>>>Well, sorry if I misread. I say I know that I would not because I'm not
>>>overly fond of graham crackers and have never liked vanilla pudding.
>>>
>>
>>Pleaseeeeeeeeeeee Wayne? Please trim up your posts of all the previous
>>comments when you're just responding to the last comment in a long line
>>of comments, please?? <big cow eyes begging so sweetly>
>>
>
>
> Okay, I'll really try to remember.

Thankyouverymuch. It really does make posts more reader friendly and
less burdensome to download. Many here would appreciate it a lot.
Goomba

Dave Smith wrote:

> This morning in another news group there was a recipe posted for a great
> Canadian treat.... Nanaimo Bars, and the recipe called for pudding in the
> filling. Yech. That would make them as bad as they type you get at M&Ms
> or a grocery store.

The recipe that I have calls for "Bird's Imported English Dessert Mix for
Custard Style Pudding." It was posted here back in 1998, and the author of
the post wrote, "The Custard Powder is an important ingredient -- gives the
Nanaimo bars their distinctive flavor. I was worried about finding custard
powder in the U.S., but even here in New Mexico I can find it." What's
YOUR recipe for Nanaimo Bars?

Bob

"Wayne Boatwright" > wrote in message
...
> On Sun 14 Aug 2005 02:28:37p, MoM wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 14 Aug 2005 04:21:02a, MoM wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>>> On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "Wayne Boatwright" > wrote in message
>>>>>> ...
>>>>>>> On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:
>>>>>>>
>>>>>>>>
>>>>>>>> "Wayne Boatwright" > wrote in message
>>>>>>>> ...
>>>>>>>>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>>>>>>>>> rec.food.cooking:
>>>>>>>>>
>>>>>>>>>> Hi everyone,
>>>>>>>>>>
>>>>>>>>>> This is my first post to the group, and I'm hoping someone may
>>>>>>>>>> be able to help.
>>>>>>>>>>
>>>>>>>>>> My father used to be a manager at Le Biftheque
>>>>>>>>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>>>>>>>>> restaurant was in the states (I think they are only in Canada
>>>>>>>>>> now). The restaurant has the most wonderful dessert I've ever
>>>>>>>>>> had, called Millefeuille. My father cannot remember the recipe
>>>>>>>>>> for the dessert, he used to know it by heart but as he's gotten
>>>>>>>>>> older he can no longer remember it. His birthday is coming up
>>>>>>>>>> and I would love to make it for him, as it was a family favorite
>>>>>>>>>> of ours when I was younger.
>>>>>>>>>>
>>>>>>>>>> I remember some things that were in this dessert: it had two
>>>>>>>>>> layers of graham crackers (one bottom layer and one on the top),
>>>>>>>>>> two layers of a cream or pudding (yellow and white), a top and
>>>>>>>>>> on top of the graham crackers on the top there was white icing
>>>>>>>>>> drizzled with chocolate. It looks a lot like a Napoleon but
>>>>>>>>>> this dessert definitely tasted a lot different and it was much
>>>>>>>>>> better. I've tried to wing it, not follow a specific recipe and
>>>>>>>>>> make it from memory, but I always fail miserably.
>>>>>>>>>>
>>>>>>>>>> If anyone knows how to make this, I would love to have the
>>>>>>>>>> recipe.
>>>>>>>>>>
>>>>>>>>>> Thanks
>>>>>>>>>> Carrie
>>>>>>>>>
>>>>>>>>> This seems to be almost exactly what you are looking for.
>>>>>>>>>
>>>>>>>>> "MILLE FEUILLE"
>>>>>>>>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4
>>>>>>>>> oz.) 1 box graham crackers
>>>>>>>>> 1 pt. heavy whipping cream
>>>>>>>>> 6-8 oz. chocolate chips
>>>>>>>>>
>>>>>>>>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding
>>>>>>>>> according to box directions. Slowly pour pudding over crackers.
>>>>>>>>> Cover pudding with graham cracker layer. Beat whipping cream,
>>>>>>>>> then cover over graham cracker. Melt chocolate chips, then
>>>>>>>>> sprinkle melted chocolate over whipped cream. Chill 1-2 hours
>>>>>>>>> before serving.
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> --
>>>>>>>>> Wayne Boatwright *¿*
>>>>>>>>>
>>>>>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>>>>>> made with puff pastry.
>>>>>>>>
>>>>>>>> Mille-feuilles are a type of pastry consisting of two thin sheets
>>>>>>>> of pastry laid on top of each other like a sandwich with jam and
>>>>>>>> cream spread on the inside and a thin layer of icing (usually
>>>>>>>> lemon icing) on top.
>>>>>>>>
>>>>>>>> The word mille-feuille means thousand leaves in French
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> Yes, Helen, I know all of that, and I agree. I was just trying to
>>>>>>> give the OP what she was seeking.
>>>>>>>
>>>>>>> I have eaten and made the original kind and love it.
>>>>>>>
>>>>>>> --
>>>>>>> Wayne Boatwright *¿*
>>>>>>
>>>>>> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>>>>>> "restaurant" serving something like this!
>>>>>>
>>>>>> MoM
>>>>>
>>>>> Oh, I know. Seems odd, doesn't it?
>>>>>
>>>>> --
>>>>> Wayne Boatwright *¿*
>>>>
>>>> Not odd. Disgusting!
>>>> MoM
>>>
>>> LOL! I understand, but there are probably a fair number of people who
>>> may not have had the real thing and would find this combination to
>>> their tastes. They're really two quite different desserts sharing a
>>> name, if not accurate for one. As I've said, I personally would not
>>> like it and I know you would not.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Actually, that may not be true. If I was warned in advance what it
>> contained and it wasn't called Millefeuille, I might like it.
>>
>> But if I was served it as Millefeuille, I would be very disappointed.
>>
>> MoM
>
> Well, sorry if I misread. I say I know that I would not because I'm not
> overly fond of graham crackers and have never liked vanilla pudding.
>
> --
> Wayne Boatwright *¿*

You may not have misread.... after all, I'm a woman! ;- D

MoM

"Bob" > wrote in message
...
> Dave Smith wrote:
>
>> This morning in another news group there was a recipe posted for a great
>> Canadian treat.... Nanaimo Bars, and the recipe called for pudding in the
>> filling. Yech. That would make them as bad as they type you get at M&Ms
>> or a grocery store.
>
> The recipe that I have calls for "Bird's Imported English Dessert Mix for
> Custard Style Pudding." It was posted here back in 1998, and the author of
> the post wrote, "The Custard Powder is an important ingredient -- gives
> the
> Nanaimo bars their distinctive flavor. I was worried about finding custard
> powder in the U.S., but even here in New Mexico I can find it." What's
> YOUR recipe for Nanaimo Bars?
>
> Bob
>
Here are 17 recipes from my Canadian Database. I claim none as my own.

-= Exported from BigOven =-

Cappuccino Nanaimo Bars

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Unsalted butter
1/3 cup Unsweetened cocoa powder
1/4 cup Granulated sugar
1 Egg ; lightly beaten
1 1/2 cups Graham cracker crumbs
1 cup Shredded coconut
1/2 cup Walnuts ; finely chopped
FILLING
2 tablespoons Milk
3 tablespoons Unsalted butter
2 teaspoons Instant espresso powder or
Coffee
1/2 teaspoon Vanilla
2 cups Icing sugar
TOPPING
4 ounces Semisweet chocolate
Coarsely
1 tablespoon Unsalted butter
1/2 teaspoon Instant espresso powder


-= Instructions =-
In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low
heat, stirring, until butter has melted. Remove from heat; stir in graham
cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch square
cake pan. Bake in 350F 180C oven for 10-12 minutes or until just firm. Let
cool completely on rack. Filling: In small saucepan, heat milk, butter,
espresso powder and vanilla over low heat until butter has melted and
espresso powder has dissolved. Transfer to mixing bowl; let cool. Beat in
sugar until thickened and smooth; spread evenly over cooled base.
Refrigerate for about 45 minutes or until firm. Topping: Meanwhile, in top
of double boiler over hot (not boiling) water, melt together chocolate,
butter and espresso powder; spread over filling. With sharp knife, score
topping only into bars. Refrigerate until topping is set. Cut into bars.
[Bars can be covered and refrigerated for up to 5 days or frozen in
airtight container for up to 1 month.] Source: Canadian Living magazine,
Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares:
Blissful Bites" Paul A. Meadows" >


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Cherry Almond Nanaimo Bars

Recipe By:
Serving Size: 30
Cuisine:
Main Ingredient:


-= Ingredients =-
Base
1/2 cup Butter
1/4 cup Sugar
1/3 cup Cocoa
1 teaspoon Vanilla
Egg
1 cup Coconut ; desiccated
1 3/4 cups Graham wafer crumbs
1/2 cup Almonds ; chopped
Filling
1/4 cup Butter ; softened
1 tablespoon Cherry juice
2 cups Icing sugar
1/3 cup Maraschino cherries
Chopped
Top
2 ounces Semisweet chocolate
1 tablespoon Butter


-= Instructions =-
Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat
heat, stirring constantly until custard begins to thicken. Remove from heat
and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan
inch square pan. Chill for 1 hour. Filling: Cream butter, cherry juice and
extract. Gradually beat in icing sugar to a make a smooth spreading
consistency. Stir in cherries. Spread over base and chill until firm. TOP:
Heat chocolate and butter, stirring until smoothly melted. Drizzle
chocolate over filling. Chill. Cut into bars. Yield: 30 Bars submitted by
amanda From: "International Recipes OnLine" >


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Cranberry Orange Nanaimo Bars

Recipe By: gramma
Serving Size: 36
Cuisine:
Main Ingredient:
Categories: Bars, Cookies, Formed

-= Ingredients =-
Base
1/2 cup butter ; softened
3 ounces semi-sweet chocolate
2 tablespoon sugar
1 egg
2 cups graham crumbs
1 tablespoon orange rind ; grated
Base
1/4 cup whole cranberry sauce ; finely chopped
1 tablespoon orange liqueur ; or orange juice
Filling
2 tablespoon custard powder
3 tablespoon milk
1/4 cup butter ; softened
2 cups icing sugar
Topping
4 ounces semisweet chocolate ; chopped
1 tablespoon butter


-= Instructions =-
Melt butter with chocolate and remove from heat.Stir in sugar and egg.Add
crumbs, coconut and orange rind; mix well.Press into 9" square
pan.Chill.Combine cranberry sauce and liqueur.Spread evenly over
base.Combine custard powder, milk, butter and icing sugar and beat until
smooth.Spread over base. Chill.Melt chocolate and butter over low heat or in
microwave on medium power for2 minutes, stir until melted. Spread evenly
over filling. Chill.Let stand at room temperature for fifteen minutes before
cutting into bars.Store in refrigerator for up to 2 weeks before cutting.To
freeze: For longer storage, freeze bars before topping with chocolate
andcutting. Thaw and spread with melted chocolate.


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Grand Marnier Nanaimo Bars 1

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
Base
2 cups Graham cracker crumbs
1 cup Unsweetened flaked coconut
1/2 cup Toasted pecans ; chopped
2/3 cup Butter
1/3 cup Cocoa powder
1/4 cup Sugar
1 Egg ; beaten
Filling
2 cups Icing sugar
1/4 cup Butter ; softened
1/4 cup Grand Marnier ; or orange
Liqueur
1 tablespoon Orange rind ; coarsely
Grated
Topping
1 tablespoon Butter
4 ounces Semisweet chocolate
Melted


-= Instructions =-
In bowl, stir together crumbs, coconut and pecans. In small saucepan,
gently heat butter, cocoa and sugar until butter melts. Remove from heat.
Whisk in egg. Blend into crumb mixture. Press into greased 9 inch square
baking pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand
Marnier Layer: In bowl, mix half of the icing sugar with butter. Mix in
Grand Marnier, remaining icing sugar and orange rind. Spread over base.
Chocolate Topping: Stir butter into chocolate until melted. Spread evenly
over Grand Marnier layer. Let cool for 20 minutes in refrigerator. Cut into
bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2
months. Let soften slightly before serving. Recipe By :Canadian
Living Desserts Categories : Bars Cookies
From: "Minnie" : Thursday, August 09, 2001 2:31
Am MM BY H PEAGRAM Sept 11, 2001Per Serving (excluding unknown items): 1125
Calories; 72g Fat (57.1% calories from fat); 6g Protein; 114g Carbohydrate;
4g Dietary Fiber; 223mg Cholesterol; 934mg Sodium. Exchanges: 2 1/2
Grain(Starch); 1/2 Lean Meat; 0 Fruit; 14 Fat; 5 Other Carbohydrates.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Mint Nanaimo Bars 1

Recipe By: gramma
Serving Size: 32
Cuisine:
Main Ingredient:
Categories: BARS, COOKIES, Formed

-= Ingredients =-
Base
1/2 cup butter
1/4 cup sugar
1 egg
5 tablespoon cocoa powder
2 cups graham cracker crumbs
1 cup unsweetened coconut
1/2 cup nuts ; chopped
Filling
1/3 cup butter
6 tablespoon creme de menthe
3 tablespoon vanilla custard powder or pudding powder
3 cups icing sugar ; sifted
Topping
6 ounces semi-sweet chocolate
1/2 tablespoon butter


-= Instructions =-
For base: Mix butter, sugar, egg and cocoa. Place over boiling water
andstir until the mixture looks like a custard. Remove from heat. Add
crumbs,coconut and nuts.Spread into buttered 9X13-inch pan. Press down.
Chill.For filling: Cream butter, creme de menthe, custard powder and icing
sugarto make a smooth mixture. Spread over base. Chill and let harden.For
topping: Melt chocolate and butter over hot water.Spread over filling.
Chill and store in the refrigerator. Cut into bars orsquares.Per Serving
(excluding unknown items): 148 Calories; 7g Fat (45.2% calories from fat);
1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 88mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Nainaimo Bars I

Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Butter ; or margarine
1/4 cup Sugar ; white
1 Egg
4 tablespoons Cocoa
2 cups Graham wafer crumbs
1 cup Coconut
1/2 cup Nuts ; chopped
1/4 cup Butter
3 tablespoons Milk
2 tablespoons Vanilla custard powder
or
2 cups Icing sugar ; sifted
4 Chocolate squares
semisweet
1 teaspoon Butter


-= Instructions =-
Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water
and stir until mixture resembles a custard. Combine crumbs, coconut and
nuts. Combine with the butter/sugar mixture, blending well. Spread and
press tightly into a 9 x 9 inch pan. Cream the 1/4 cup butter, milk,
custard powder and icing sugar. Spread over mixture in pan. Melt the
chocolate over hot water; add butter and blend well. Spread over the icing.
Let set. Chill and keep refrigerated. NOTES: * A Favorite Canadian
sweet -- This comes from a page in an obscure magazine called something
like "Canadian Homemaker_, by way of a Canadian friend, Steve Deering. This
is a traditional Canadian sweet, much loved and admired. The origin of the
recipe seems to be lost in the mists of time, though everyone seems to
agree that it comes from the town of Nanaimo, in British Columbia. :
Difficulty: easy. : Time: 20 minutes preparation, several hours chilling. :
Precision: measure the ingredients. : Barry Hayes : Stanford University,
Stanford, California, USA :
decwrl!glacier.stanford.edu!bhayes


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Nanaimo Bars

Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:


-= Ingredients =-
First
1/2 cup Butter ; unsalted
1/4 cup Sugar
5 tablespoons Cocoa powder ; unsweetened
1 Egg ; beaten
1 3/4 Cup Graham wafer crumbs
1 cup Coconut ; sweetened
1/2 cup Almonds ; finely chopped
Second
1/2 cup Butter ; unsalted room temp
3 tablespoons Cream
2 tablespoons Vanilla custard powder *
2 cups Icing sugar
Icing:
4 ounces Chocolate ; semisweet 4 sq
2 tablespoons Butter ; unsalted


-= Instructions =-
Recipe by: Toronto Sun NOTE: NO BAKE * Instant vanilla pudding can be
substituted. For 1st Layer: Place butter, sugar and cocoa powder in double
boiler over barely simmering water. Stir occasionally till melted. Agg egg
and stir to cook and thicken. Remove from heat and stir in graham wafer
crumbs, coconu and almonds. Press firmly in ungreased 8" square pan. Chill.
For 2nd layer Cream together butter, cream and custard powder together in
bowl. Graduall beat in icing sugar till light and fluffy. Spread over first
layer. Chill. For Icing: melt chocolate and butter in top of double boiler
over barely simmering water (or in microwave). Stir to combine. Cool to
room temp. Spr evenly over 2nd layer with spatula. Chill. Cut into bars.
MAKES: 16-24 A contest winner for best Nanaimo bar in Nanaimo, British
Columbia. Very sweet! Source: Toronto Sun-contest winner From: MARJORIE
SCOFIELD Refer#: NONE From : Robert Miles 1:151/102 Sat 06 May 95 21 From:
Teri Chesser Date: 02 May 99


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Nanaimo Bars - Old Recipe

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: BARS

-= Ingredients =-
-BOTTOM
1/2 cup Butter
1/4 cup Sugar ; granulated
1/3 cup Cocoa powder ; unsweetened
1 Egg ; beaten
1/4 cup Graham wafer cracker crumbs
1/2 cup Nuts ; finely chopped
1 cup Coconut ; shredded
-MIDDLE
1/2 cup Butter
3 tablespoon Light cream
2 tablespoon Custard powder ; *
2 cups Icing sugar
-TOP
4 ounces Semisweet chocolate
2 tablespoon Butter


-= Instructions =-
A* Anne's note: Custard powder can be found in the baking section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks. "Recipes
for this no-bake treasure appear in countless cookbook as Chocolate Fridge
Cake, New York Slice, Miracle Bars, Ribbon Squares and many other names.
But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's
Auxiliary to the Nanaimo Hospital Cook Book (1952) included three similar
recipes (two called Chocolate Squares and one Chocolate Slice). These
recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the
early 50's and in the B.C. Women's Institute Centennial of B.C. Cookbook in
1958. The test kitchens of food companies developed various versions with
their own products. Since the 50s, endless variations include Minted, Grand
Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo
Bars...During the 50s, a Dairy Food Service Bureau recipe called Dominoes
suggested piping a little bit of the middle layer into dots on top to give
a domino pattern when cut." Bottom Layer: In double boiler, melt butter,
sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and
coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat
together butter, cream, custard powder and sugar; spread over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars. SOURCE: The Fifties chapter in _A Century
of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser
Contributor: A Canadian Century of Home Cooking Cookbook From: "Gramma"
<grammashouseremovecaps@date: Sunday, June 10, 2001 4:07 PmPer Serving
(excluding unknown items): 6986 Calories; 616g Fat (76.1% calories from
fat); 54g Protein; 381g Carbohydrate; 24g Dietary Fiber; 1656mg Cholesterol;
4132mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Fruit; 121
Fat; 23 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Nanaimo Bars - Revisionist

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
3/4 cup Butter & 1 tbsp
5 tablespoon Sugar
5 tablespoon Cocoa
1 teaspoon Peppermint extract
1 Egg
2 cups Graham cracker crumbs
1/2 cup Vanilla pudding
2 cups Sugar ; icing
2 ounces Chocolate ; unsweetened
From


-= Instructions =-
Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
and stir till consistency of custard. Remove from heat and stir in crushed
graham crackers. Press mixture into greased 8" square pan. Cream together
1/4 cup of remaining butter, the pudding and icing sugar. Spread over
graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then
pour over second layer. Let sit for a few minutes, then refrigerate for 1
hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook
posted by Anne MacLellanPer Serving (excluding unknown items): 7629
Calories; 102g Fat (10.6% calories from fat); 107g Protein; 1823g
Carbohydrate; 151g Dietary Fiber; 196mg Cholesterol; 1591mg Sodium.
Exchanges: 24 Grain(Starch); 6 Lean Meat; 17 1/2 Fat; 98 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


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Nanaimo Bars 3

Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Butter ; or margarine
1/4 cup Sugar ; white
1 Egg
4 tablespoon Cocoa
2 cups Graham wafer crumbs
1 cup Coconut
1/2 cup Nuts ; chopped
1/4 cup Butter
3 tablespoon Milk
2 tablespoon Vanilla custard powder
or
2 cups Icing sugar ; sifted
4 Chocolate squares
semisweet
1 teaspoon Butter


-= Instructions =-
Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water
and stir until mixture resembles a custard. Combine crumbs, coconut and
nuts. Combine with the butter/sugar mixture, blending well. Spread and
press tightly into a 9 x 9 inch pan. Cream the 1/4 cup butter, milk,
custard powder and icing sugar. Spread over mixture in pan. Melt the
chocolate over hot water; add butter and blend well. Spread over the icing.
Let set. Chill and keep refrigerated. NOTES: * A Favorite Canadian
sweet -- This comes from a page in an obscure magazine called something
like "Canadian Homemaker_, by way of a Canadian friend, Steve Deering. This
is a traditional Canadian sweet, much loved and admired. The origin of the
recipe seems to be lost in the mists of time, though everyone seems to
agree that it comes from the town of Nanaimo, in British Columbia. :
Difficulty: easy. : Time: 20 minutes preparation, several hours chilling. :
Precision: measure the ingredients. : Barry Hayes : Stanford University,
Stanford, California, USA :
decwrl!glacier.stanford.edu!bhayesPer Serving (excluding unknown items): 117
Calories; 10g Fat (61.8% calories from fat); 4g Protein; 10g Carbohydrate;
5g Dietary Fiber; 27mg Cholesterol; 79mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Nanaimo Bars 4

Recipe By:
Serving Size: 20
Cuisine:
Main Ingredient:


-= Ingredients =-
-CRUST-
1/2 cup Butter
1/4 cup Sugar ; granulated
5 tablespoon Cocoa
1 Egg
1 teaspoon Vanilla
1 2/3 Cup Graham wafer
Crumbs
1 cup Coconut ; desiccated
1/2 cup Walnuts ; chopped
-CREAMY
1/4 cup Butter
2 cups Icing sugar ; sifted
1 Egg
-CHOCOLATE
4 ounces Chocolate ; semi-sweet
1 tablespoon Butter


-= Instructions =-
MAKE CRUST: Grease a 9-inch square cake pan. In a sauce pan combine the
butter, sugar, cocoa, egg and vanilla. Cook over medium heat stirring
constantly, until smooth and slightly thickened. Stir in the remaining
crust ingredients and press into prepared pan. Make the creamy center:
cream the butter and gradually beat in icing sugar and egg. Spread over
crumb mixture and chill for about 15 minutes. Make the chocolate
topping: melt the chocolate and butter together over hot water or in a
microwave, being careful not to burn. Spread on top of the previous parts.
Chill until set. Cut into squares with a sharp knife. NOTES: *
No-bake, 3-layer (chocolate covered) bars -- Nanaimo bars are a traditional
Canadian dessert, though nobody is certain where the tradition came from.
Laura Secord is a Canadian candy company; their cook book says this about
the origin of these fattening delicacies: "A version of these no-bake
bars developed in the Canadian kitchens of a well-known food company, was
christened by them Nanaimo bars after the city of that name on Vancouver
Island. Nanaimo (from sne-ny-mo, a local Indian term for a loose
confederation of five bands) started as a Hudson Bay Trading Post in 1849."
: Difficulty: Easy. : Time: 1 hour preparation, several hours chilling. :
Precision: Approximate measurement OK. : Steven Sutphen : University of
Alberta, Edmonton, Alberta, Canada : Per Serving
(excluding unknown items): 158 Calories; 15g Fat (66.8% calories from fat);
5g Protein; 12g Carbohydrate; 7g Dietary Fiber; 50mg Cholesterol; 127mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Fat.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Nanaimo Bars 5

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Butter
2 ounces Semisweet chocolate
1/3 cup White sugar
1 Egg
1 cup Rolled oats
1/2 cup Flaked coconut
1/2 cup Chopped walnuts
1 teaspoon Vanilla extract
2 cups Confectioners' sugar
3 tablespoon Butter ; softened
1/2 teaspoon Vanilla extract
1 tablespoon Milk
1 tablespoon Butter
2 ounces Semisweet chocolate


-= Instructions =-
In a saucepan melt 1/2 cup butter or margarine with 2 squares of the
chocolate. Remove from the heat and stir in the white sugar, egg, rolled
oats, coconut, chopped nuts and 1 teaspoon vanilla extract. Press mixture
into a greased 9 inch square pan and chill for 1 hour. Combine the
confectioners' sugar with 3 tablespoons of the softened butter or
margarine, 1/2 teaspoon of the vanilla and the milk. Mix until it has an
icing-like consistency and spread it over the oat mixture in the pan. Chill
for 1/2 hour. Melt the remaining 1 tablespoon butter or margarine with the
remaining 2 squares of chocolate. Spread over the top of the bars. Chill
for 4 to 5 hours. To cut through the chocolate topping neatly, dip knife in
hot water and let it melt through the chocolate as you cut the bars into
squares. These freeze well. Recipe By :Shirly M. From: "Minnie"
: Tuesday, May 29, 2001 5:10 Pm MM BY H
PEAGRAMPer Serving (excluding unknown items): 1439 Calories; 140g Fat (84.6%
calories from fat); 16g Protein; 41g Carbohydrate; 3g Dietary Fiber; 378mg
Cholesterol; 1264mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 27 1/2 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0 0 0 0


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Nanaimo Bars Ii (no-bake)

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Butter
2 ounces Semisweet chocolate
1/3 cup White sugar
1 Egg
1 cup Rolled oats
1 1/2 cups Flaked coconut
1/2 cup Chopped walnuts
1 teaspoon Vanilla extract
3 tablespoons Butter ; softened
1/2 teaspoon Vanilla extract
2 1/2 tablespoons Milk
1 tablespoon Butter
2 ounces Semisweet chocolate


-= Instructions =-
In a saucepan melt 1/2 cup butter or margarine with 2 squares of the
chocolate. Remove from the heat and stir in the white sugar, egg, rolled
oats, coconut, chopped nuts and 1 teaspoon vanilla extract. Press mixture
into a greased 9 inch square pan and chill for 1 hour. Combine the
confectioners' sugar with 3 tablespoons of the softened butter or
margarine, 1/2 teaspoon of the vanilla and the milk. Mix until it has an
icing-like consistency and spread it over the oat mixture in the pan. Chill
for 1/2 hour. Melt the remaining 1 tablespoon butter or margarine with the
remaining 2 squares of chocolate. Spread over the top of the bars. Chill
for 4 to 5 hours. To cut through the chocolate topping neatly, dip knife in
hot water and let it melt through the chocolate as you cut the bars into
squares. These freeze well. Recipe By :Shirly M. From: "Minnie"
: Tuesday, May 29, 2001 5:10 Pm MM BY H PEAGRAM


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Nanaimo Bars..

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
Bottom
1/2 cup Unsalted butter
1/4 cup Sugar
5 teaspoons Cocoa powder
1 Egg ; beaten
1 3/4 cups Graham cracker crumbs
1/2 cup Finely chopped nuts..almonds
Walnuts
1 cup Finely chopped coconut
Second
1/2 cup Unsalted butter
2 tablespoon & 2 tsp. heavy cream
2 tablespoon Instant vanilla pudding
2 cups Powdered sugar
Top
4 Squares semi-sweet
Chocolate
2 tablespoon Unsalted butter


-= Instructions =-
Melt first 3 ingredients in top of double boiler. Add egg, stir & cook
until thickens. Remove from the heat..stir mixture into crumb mixture..when
moistened, press firmly into un greased 8X8 pan. Put in fridge to chill.
Second layer- Cream all together well. spread over the chilled crumb base.
Note: this makes a thin layer of filling.. You may increase it by 1/3 or
1/4 to make a thicker layer. Top Layer Melt chocolate and butter over low
heat or in top of double boiler, stirring to combine. When melted, remove
from heat and allow to cool for a few minutes..when cool, but still liquid,
pour over second layer and chill. This also makes a thin layer..and may be
increased for a thicker layer of chocolate. Note: It is *very* important
the second layer is really cold before you add the melted chocolate. Let
the second layer chill for at least 2 or 3 hours. After you get the
chocolate on, chill for about 30-40 minutes and then score with a sharp
knife. It's not necessary to cut all the way through all 3 layers..just
score the chocolate into serving sized pieces. If you wait until the
chocolate is "hard set", cutting them is difficult and they squish.


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Peanut Butter Nanaimo Bars

Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:


-= Ingredients =-
3 ounces Chocolate ; semisweet 3 sq
1/2 cup Butter
2 tablespoons Sugar
1 teaspoon Vanilla
1 Egg
2 cups Graham wafer crumbs
1 cup Coconut
1/2 cup Nuts ; chopped
2 tablespoons Custard powder ; Bird's
Is
1/4 cup Milk
2 tablespoons Butter ; softened
1/2 cup Peanut butter ; smooth
2 cups Sugar ; icing or
Confectioner
Sifted
5 ounces Chocolate ; semisweet
Chopped
1 tablespoon Butter


-= Instructions =-
An interesting variation of the traditional Nanaimo Bar. BASE: Melt
chocolate and butter in microwave on high power 2 minutes. Mix in sugar,
vanilla and egg. Add crumbs, coconut and nuts. Press into 9 inch square
pan. Chill. FILLING: Using elctric mixer, beat together all ingredients.
Spread over base; chill. ICING: Melt chocolate with butter in saucepan on
Medium power 3 to 4 minutes. spread over filling. MAKES: 16 BARS SOURCE:
"After School Treats" 2 pamphlet from Kraft General Foods Canada Lnc.
posted by Anne MacLellan


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Peanut Butter Nanaimo Bars

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Nanaimo

-= Ingredients =-
1/2 cup Butter
1/4 cup Sugar
1 Egg
1 teaspoon Vanilla
1 tablespoon Cocoa
2 cups Graham cracker crumbs
1 cup Dessicated coconut
1/2 cup Peanuts ; chopped
1/2 cup Peanut butter
2 tablespoons Soft butter
2 tablespoons Custard powder
2 cups Icing sugar
4 tablespoons Milk
5 ounces Semi-sweet chocolate
1 tablespoon Butter


-= Instructions =-
Mix together butter, sugar, egg, vanilla, cocoa and set over boiling water
until SLIGHTLY thickened. Stir occasionally. Add crumbs, coconut and
peanuts. Mix and press into buttered 8" or 9" square pan so that base is
evenly spread. Chill 15 minutes. Beat filling ingredients together and
spread over layer one. Chill 15 minutes. For topping, melt over hot water
and spread over layer two chill. Score chocolate with sharp paring knife,
then cut into squares. From the Nuts About Chocolate cookbook by Susan
Mendelson and Deborah Roitberg, the founders of Vancouver's Lazy Gourmet
catering shop. Contributor: Nuts About Chocolate Cookbook From: "Gramma"
<grammashouseremovecaps@date: Sunday, June 10, 2001 4:05 Pm ~--


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Bob wrote:

>
> The recipe that I have calls for "Bird's Imported English Dessert Mix for
> Custard Style Pudding." It was posted here back in 1998, and the author of
> the post wrote, "The Custard Powder is an important ingredient -- gives the
> Nanaimo bars their distinctive flavor. I was worried about finding custard
> powder in the U.S., but even here in New Mexico I can find it." What's
> YOUR recipe for Nanaimo Bars?

Nanaimo Bars ( from the Laura Secord Cookbook)


Grease a 9 inch square cake pan

In a saucepan combine

1/2 cup butter
1/4 cup granulated sugar
5 tablespoons cocoa powder
1 egg
1 teaspoon vanilla

Cook over medium heat stirring constantly until smooth and slightly
thickened

Stir in:
1 2/3 cups fine graham cracker crumbs
1 cup desiccated coconut
1/2 cup chopped walnuts.

Press into prepared pan,


Filling
Cream:
1/4 cup butter
Beat in gradually
2 cups sifted icing sugar
1 egg

Spread over crumb mixture and chill for 15 minutes

Over hot water, melt together
4 squares semi-sweet chocolate
1 Tablespoon butter

Spread on top and chill. Cut into squares.

Dave Smith wrote on 14 Aug 2005 in rec.food.cooking

> Nanaimo Bars

Just a few to give you the general idea.


@@@@@ Now You're Cooking! Export Format

Peanut Butter Nanaimo Bars

none

----BASE----
3 oz chocolate, semisweet; 3 sq
1/2 cup butter
2 tablespoon sugar
1 teaspoon vanilla
1 each egg
2 cup graham wafer crumbs
1 cup coconut
1/2 cup nuts; chopped
----FILLING----
2 tablespoon custard powder; bird's is the most common
1/4 cup milk
2 tablespoon butter; softened
1/2 cup peanut butter, smooth
2 cup sugar,icing; or confectioner sifted
----ICING----
5 oz chocolate, semisweet chopped
1 tablespoon butter

An interesting variation of the traditional Nanaimo Bar.

BASE: Melt chocolate and butter in microwave on high power 2 minutes.
Mix in sugar, vanilla and egg. Add crumbs, coconut and nuts. Press
into 9 inch square pan. Chill.

FILLING: Using elctric mixer, beat together all ingredients. Spread
over base; chill.

ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4
minutes. spread over filling.

MAKES: 16 BARS SOURCE: "After School Treats" 2 pamphlet from Kraft
General Foods Canada Lnc. posted by Anne MacLellan

Yield: 16 servings


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Nanaimo Bars - 2 (Canadian)

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----BOTTOM LAYER----
1/2 cup butter
1/4 cup sugar, granulated
1/3 cup cocoa powder; unsweetened
1 egg; beaten
1 3/4 cup graham wafer cracker crumbs
1/2 cup nuts; finely chopped
1 cup coconut; shredded
----MIDDLE LAYER----
1/2 cup butter
3 tablespoon light cream
2 tablespoon custard powder; *
2 cup icing sugar
----TOP LAYER----
4 oz semisweet chocolate
2 tablespoon butter

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
ungreased 9 inch square pan.

Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.

Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.

Yield: 1 servings



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Nanaimo Bars - Revisionist

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3/4 cup butter & 1 tbsp
5 tablespoon sugar
5 tablespoon cocoa
1 teaspoon peppermint extract
1 egg
2 cup graham cracker crumbs
1/2 cup vanilla pudding
2 cup sugar; icing
2 oz chocolate; unsweetened

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat
in egg and stir till consistency of custard. Remove from heat and
stir in crushed graham crackers. Press mixture into greased 8" square
pan. Cream together 1/4 cup of remaining butter, the pudding and
icing sugar. Spread over graham cracker layer. Melt chocolate with
remaining 1 Tbsp butter, then pour over second layer. Let sit for a
few minutes, then refrigerate for 1 hour before cutting. Makes: 3
dozen squares Source: Harrowsmith Cookbook

Yield: 1 servings



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Nanaimo Bars (Canadian)

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5 tablespoon cocoa
1/2 cup butter
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla
2 cup graham wafer crumbs
1 filling:
1 1/4 cup icing sugar
1/2 cup butter
3 tablespoon custard (birds)
1 milk
1 icing:
3 squares semi-sweet chocolate
2 tablespoon butter
2 drop vanilla

In a large saucepan melt the butter and stir in the cocoa and sugar.
Add 1 beaten egg with the vanilla to the melted butter. Add the 2
cups of "Graham" wafers and mix well. Press this mixture into the
bottom of a lightly greased 9*9 inch pan. Place in the refrigerator.
FILLING: Beat together icing sugar, butter, and custard. Add a little
milk if needed to make a smooth dough. Spread on first layer and
return to the refrigerator. TOPPING: Melt chocolate, butter and
vanilla in a saucepan. Work quickly to get a smooth even layer.
Return to the refrigerator to set. Cut into bars. Refrigerate.

Yield: 1 servings



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Nanaimo Bars -2

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----BOTTOM LAYER----
1/2 cup butter
1/4 cup sugar, granulated
1/3 cup cocoa powder; unsweetened
1 egg; beaten
1 3/4 cup graham wafer cracker crumbs
1/2 cup nuts; finely chopped
1 cup coconut; shredded
----MIDDLE LAYER----
1/2 cup butter
3 tablespoon light cream
2 tablespoon custard powder; *
2 cup icing sugar
----TOP LAYER----
4 oz semisweet chocolate
2 tablespoon butter

BOTTOM LAYER: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
ungreased 9 inch square pan. MIDDLE LAYER: Beat together butter,
cream, custard powder and sugar; spread over base. Chill. TOP LAYER:
Melt chocolate with butter; cool slightly. Pour over second layer;
chill. Cut into bars.

Yield: 1 servings


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Grand Marnier Nanaimo Bars

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2 cup graham wafer crumbs
1 cup coconut, unsweetened, flaked
1/2 cup pecans; toasted, chopped
2/3 cup butter
1/3 cup cocoa powder; unsweetened sifted
1/4 cup sugar, granulated
1 egg; beaten
----GRAND MARNIER LAYER----
2 cup icing sugar
1/4 cup butter; softened
1/4 cup grand marnier; or orange liqueur
1 tablespoon orange rind; coarsely grated
----CHOCOLATE TOPPING----
1 tablespoon butter
4 oz semisweet chocolate; melted

In bowl, stir together crumbs, coconut and pecans. In small saucepan,
gently heat butter, cocoa and sugar until butter melts. Remove from
heat; whisk in egg. Blend into crumb mixture. Press into greased 9
inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on
rack. Grand Marnier Layer: In bowl, place half of icing sugar with
butter, mix in half of the icing sugar with butter; mix in Grand
Marnier, remaining icing sugar and orange rind. Spread over base.
Chocolate Topping: Stir butter into chocolate until melted; spread
evenly over Grand Marnier layer. Let cool for 20 minutes in
refrigerator; cut into bars. (Bars can be covered, refrigerated up to
2 weeks, or frozen up to 2 months. Let soften slightly before
serving. VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate
Topping as above. In layer, substitute milk for Grand Marnier; add
1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice.
~--

Yield: 1 servings



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Nanaimo Bars (Canadian)

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1 first layer:
1/2 cup butter; unsalted
1/4 cup sugar
5 tablespoon cocoa powder; unsweetened
1 egg; beaten
1 3/4 cup graham wafer crumbs
1 cup coconut; sweetened
1/2 cup almonds; finely chopped
1 second layer:
1/2 cup butter; unsalt, room temp
3 tablespoon cream
2 tablespoon vanilla custard powder (eg.
2 cup icing sugar
1 icing:
4 oz chocolate; semisweet (4 sq)
2 tablespoon butter; unsalted

For 1st Layer: Place butter, sugar and cocoa powder in double boiler
over barely simmering water. Stir occasionally till melted. Add egg
and stir to cook and thicken. Remove from heat and stir in graham
wafer crumbs, coconut and almonds. Press firmly in ungreased 8"
square pan. Chill.

For 2nd layer: Cream together butter, cream and custard powder
together in bowl. Gradually beat in icing sugar till light and
fluffy. Spread over first layer. Chill. For Icing: melt chocolate and
butter in top of double boiler over barely simmering water (or in
microwave). Stir to combine. Cool to room temp. Spread evenly over
2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24

Yield: 1 servings



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Treats: Cappuccino Nanaimo Bars

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1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 egg, lightly beaten
1 1/2 cup graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts, finely chopped
----FILLING----
2 tablespoon milk
3 tablespoon unsalted butter
2 teaspoon instant espresso powder or coffee g; ranules
1/2 teaspoon vanilla
2 cup icing sugar
----TOPPING----
4 oz semisweet chocolate, coarsely chopp; ed
1 tablespoon unsalted butter
1/2 teaspoon instant espresso powder

In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low
heat, stirring, until butter has melted. Remove from heat; stir in graham
cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch
square
cake pan. Bake in 350F 180C oven for 10-12 minutes or until just firm.
Let
cool completely on rack.

Filling: In small saucepan, heat milk, butter, espresso powder and
vanilla
over low heat until butter has melted and espresso powder has dissolved.
Transfer to mixing bowl; let cool. Beat in sugar until thickened and
smooth; spread evenly over cooled base. Refrigerate for about 45 minutes
oruntil firm.

Topping: Meanwhile, in top of double boiler over hot (not boiling) water,
melt together chocolate, butter and espresso powder; spread over filling.
With sharp knife, score topping only into bars. Refrigerate until topping
is set. Cut into bars.

[Bars can be covered and refrigerated for up to 5 days or frozen in
airtight container for up to 1 month.]

Makes 24 bars for $7.40 CDN [Apr 95]

Per Bar: about 190 calories, 2 g protein, 12 g fat, 22 g carbohydrate

Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: Blissful Bites"

[-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Yield: 24 bars



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Nanaimo Bars

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----BASE----
2 squares baker's semi-sweet chocolat; e, melted & cooled
1/2 cup butter; softened
2 tablespoon granulated sugar
1 teaspoon vanilla
1 egg
2 cup graham cracker crumbs
1 cup baker's angel flake coconut
1/2 cup chopped walnuts
----FILLING----
1/4 cup butter; softened
3 tablespoon milk
2 tablespoon bird's custard powder
2 cup icing sugar
----GLAZE----
4 squares baker's semi-sweet chocolat; e
1 tablespoon butter

Base: Combine chocolate, butter, granulated sugar, vanilla and egg; mix
well. Add graham cracker crumbs, coconut and walnuts; mix well. Press
into
9" square pan. Chill.

Filling: Combine butter, milk and custard powder. Blend in icing sugar.
Spread over base; chill 15 minutes.

Glaze: Partially melt chocolate with butter over hot water. Remove from
heat; stir until entirely melted. Spread over custard layer. Chill; store
in refrigerator.

Serving Ideas : A traditional Canadian favourite.
Posted to MC-Recipe Digest V1 #799 by on Sep 23, 1997

Yield: 1 servings


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Nanaimo Bars #2

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----BASE----
1/2 cup melted butter
1/4 cup granulated sugar
1/3 cup cocoa
1 egg
2 cup graham wafer crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
----FILLING----
1/4 cup butter
2 tablespoon custard powder
1 teaspoon vanilla
3 tablespoon milk
2 cup sifted icing sugar
----ICING----
3 oz semisweet chocolate
1 tablespoon butter

Mix together all the base ingredients (butter, sugar, cocoa, egg, graham
wafer crumbs, coconut, and walnuts). Press the mixture into a 9-inch
square pan and refrigerate.

To make the filling, cream together butter, custard, and vanilla.
Graduallyblend in milk and icing sugar alternately. After filling is
smooth, spreadonto the base, and refrigerate well before putting the
icing
on.
To make the icing, melt chocolate and butter together.
Spread on chilled mixture. Refrigerate until chocolate sets. If you
let
it sit too long in the fridge, the icing will "crack" when you try to
slice
it. Once the chocolate has set, cut into bars and store in fridge.

Note that you can use your microwave for all the
ingredients that need to be melted.

A nice touch at Christmas is to substitute
peppermint extract for vanilla in the filling, and tint it green with
food
colouring.
REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Yield: 16 servings



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Cappuccino Nanaimo Bars

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1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 egg; lightly beaten
1 1/2 cup graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts; finely chopped
----FILLING----
2 tablespoon milk
3 tablespoon unsalted butter
2 teaspoon instant espresso powder; or coffee granules
1/2 teaspoon vanilla
2 cup icing sugar
----TOPPING----
4 oz semisweet chocolate; coarsely chopped
1 tablespoon unsalted butter
1/2 teaspoon instant espresso powder

In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low
heat, stirring, until butter has melted. Remove from heat; stir in graham
cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch
square
cake pan. Bake in 350F 180C oven for 10-12 minutes or until just firm.
Let
cool completely on rack.

Filling: In small saucepan, heat milk, butter, espresso powder and
vanilla
over low heat until butter has melted and espresso powder has dissolved.
Transfer to mixing bowl; let cool. Beat in sugar until thickened and
smooth; spread evenly over cooled base. Refrigerate for about 45 minutes
oruntil firm.

Topping: Meanwhile, in top of double boiler over hot (not boiling) water,
melt together chocolate, butter and espresso powder; spread over filling.
With sharp knife, score topping only into bars. Refrigerate until topping
is set. Cut into bars.

[Bars can be covered and refrigerated for up to 5 days or frozen in
airtight container for up to 1 month.] Makes 24 bars Per Bar: about 190
calories, 2 g protein, 12 g fat, 22 g carbohydrate Source: Canadian
Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars
&
Squares: Blissful Bites" [-=PAM=-]
Posted to MC-Recipe Digest V1 #801 by Nancy Berry
> on Sep 24, 1997

Yield: 24 servings



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Nanaimo Bars

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1 first layer:
1/2 cup butter; unsalted
1/4 cup sugar
5 tablespoon cocoa powder; unsweetened
1 egg; beaten
1 3/4 cup graham wafer crumbs
1 cup coconut; sweetened
1/2 cup almonds; finely chopped
1 second layer:
1/2 cup butter; unsalt, room temp
3 tablespoon cream
2 tablespoon vanilla custard powder (eg.
2 cup icing sugar
1 icing:
4 oz chocolate; semisweet (4 sq)
2 tablespoon butter; unsalted

For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
barely simmering water. Stir occasionally till melted. Add egg and stir
to
cook and thicken. Remove from heat and stir in graham wafer crumbs,
coconutand almonds. Press firmly in ungreased 8" square pan. Chill.
For 2nd layer: Cream together butter, cream and custard powder
together in bowl. Gradually beat in icing sugar till light and fluffy.
Spread over first layer. Chill. For Icing: melt chocolate and butter
in
top of double boiler over barely simmering water (or in microwave). Stir
to combine. Coolto room temp. Spread evenly over 2nd layer with spatula.
Chill. Cut into bars. MAKES: 16-24

a contest winner for best Nanaimo bar in Nanaimo, British
Columbia. very sweet! Source: Toronto Sun-contest winner

Yield: 1 servings



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Cherry Almond Nanaimo Bars

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1 base
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
1 egg; beaten
1 cup coconut, desiccated
1 3/4 cup graham wafer crumbs
1/2 cup almonds; chopped
1 filling
1/4 cup butter; softened
1 tablespoon cherry juice
2 cup icing sugar
1/3 cup maraschino cherries
1 chopped
1 top
2 oz semisweet chocolate
1 tablespoon butter

BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low
heat heat, stirring constantly until custard begins to thicken.
Remove from heat and stir in coconut, crumbs and almonds. Pat firmly
into a greased 9 pan inch square pan. Chill for 1 hour.

FILLING: Cream butter, cherry juice and extract. Gradually beat in
icing sugar to a make a smooth spreading consistency. Stir in
cherries. Spread over base and chill until firm.

TOP: Heat chocolate and butter, stirring until smoothly melted.
Drizzle chocolate over filling. Chill. Cut into bars. SERVINGS: 30
BARS

Yield: 1 servings



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Grand Marnier Nanaimo Bars

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2 cup graham wafer crumbs
1 cup coconut, unsweetened,
1 flaked
1/2 cup pecans; toasted, chopped
2/3 cup butter
1/3 cup cocoa powder; unsweetened
1 sifted
1/4 cup sugar, granulated
1 egg; beaten
1 grand marnier layer
2 cup icing sugar
1/4 cup butter; softened
1/4 cup grand marnier; or orange
1 liqueur
1 tablespoon orange rind; coarsely
1 grated
1 chocolate topping
1 tablespoon butter
4 oz semisweet chocolate; melted

In bowl, stir together crumbs, coconut and pecans. In small saucepan,
gently heat butter, cocoa and sugar until butter melts. Remove from
heat; whisk in egg. Blend into crumb mixture. Press into greased 9
inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on
rack.

Grand Marnier Layer: In bowl, place half of icing sugar with butter,
mix in half of the icing sugar with butter; mix in Grand Marnier,
remaining icing sugar and orange rind. Spread over base.

Chocolate Topping: Stir butter into chocolate until melted; spread
evenly over Grand Marnier layer. Let cool for 20 minutes in
refrigerator; cut into bars. (Bars can be covered, refrigerated up to
2 weeks, or frozen up to 2 months. Let soften slightly before serving.

VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as
above. In layer, substitute milk for Grand Marnier; add 1/2 tsp
vanilla. Substitute 2 tsp grated lemon rind for orange juice.

Yield: 1 servings

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Nanaimo Bars I

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1 eskimo crust
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoon cocoa powder
1 egg beaten
1 3/4 cup graham cracker crumbs
1 cup coconut flakes
1/2 cup finely chopped nuts
1 filling
1/2 cup unsalted butter, room temp.
3 tablespoon whipping cream
2 tablespoon instant vanilla pudding mix
2 cup powdered sugar
1 topping
4 squares semisweet chocolate
2 tablespoon unsalted butter

For Crust: Melt butter, sugar & cocoa together; add eggm stirring
constantly 'til thickened, about 2-3 minutes. Remove from heat. Stir
in graham cracker crumbs, coconut and nuts. Press firmly into 8 by 8
inch pan.

For Filling: Cream butter, whipping cream,, pudding mix & powdered
sugar together. Beat until light. Spread over crust. For Topping:
Melt chocolate and butter over low heat; cool. When cool but still
liqued, pour over filling and chill in refrigerator for 4 hours
before serving. Cut in squares to serve.

Keep unused portion refrigerated.

Yield: 1 servings


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Nanaimo Bars Ii

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3/4 cup butter & 1 tbsp
5 tablespoon sugar
5 tablespoon cocoa
1 teaspoon peppermint extract
1 egg
2 cup graham cracker crumbs
1/2 cup vanilla pudding
2 cup sugar; icing
2 oz chocolate; unsweetened

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in
egg and stir till consistency of custard. Remove from heat and stir
in crushed graham crackers. Press mixture into greased 8" sqaure pan.
Cream together 1/4 cup of remaining butter, the pudding and icing
sugar. Spread over graham cracker layer. Melt chocolate with
remaining 1 Tbls. butter, then pour over second layer. Let sit for a
few minutes, then refrigerate for 1 hour before cutting. Makes: 3
dozen squares:

Yield: 1 servings



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Nanaimo Bars Iii

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1 bottom layer
1/2 cup butter
1/4 cup sugar, granulated
1/3 cup cocoa powder; unsweetened
1 egg; beaten
1 3/4 cup graham wafer cracker crumbs
1/2 cup nuts; finely chopped
1 cup coconut; shredded
1 middle layer
1/2 cup butter
3 tablespoon light cream
2 tablespoon custard powder; *
2 cup icing sugar
1 top layer
4 oz semisweet chocolate
2 tablespoon butter

* Anne's note: Custard powder can be found in the bakinfg section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.

"Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres
and many other names. But the origin of Nanaimo Bars is still a hot
topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook
Book (1952) included three similar recipes (two called Chocolate
Squares and one Chocolate Slice). These recipes appeared under the
name Nanaimo Bars in the Vancouver Sun in the early 50's and in the
B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test
kitchens of food companies developed various versions with their own
products. Since the 50s, endless variations include Minted, Grand
Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo
Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots
on top to give a domino pattern when cut."

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
ungreased 9 inch square pan.

Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.

Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.

Yield: 1 servings


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Cherry Almond Nanaimo Bars

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Base:
1/2 Cup Butter
1/4 Cup Sugar
1/3 Cup Cocoa
1 Teaspoon Vanilla
1 Egg; beaten
1 Cup Coconut; desiccated
1 3/4 Cups Graham wafer crumbs
1/2 Cup Almonds; chopped
Filling:
1/4 Cup Butter; softened
1 Tablespoon Cherry juice
2 Cups Icing sugar
1/3 Cup Maraschino cherries; chopped
Topping:
2 Ounces Semisweet chocolate
1 Tablespoon Butter

BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low
heat heat, stirring constantly until custard begins to thicken. Remove
from
heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9
pan inch square pan. Chill for 1 hour. FILLING: Cream butter, cherry
juice and extract. Gradually beat in icing sugar to a make a smooth
spreading consistency. Stir in cherries. Spread over base and chill until
firm. TOP: Heat chocolate and butter, stirring until smoothly melted.
Drizzle chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS

SOURCE Tastefully Yours, All Saint Kingsway Anglican Church, Toronto

- - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00



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Nanaimo Bars 2

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~~~~~~~~~~---BASE:---~~~~~~~~~~
1/2 cup butter
2 ounces semisweet chocolate
1/3 cup sugar
1 egg
1 cup rolled oats
1 1/2 cups flaked coconut
1/2 cup chopped walnuts
1 teaspoon vanilla extract
~~~~~~~~~~---FILLING:---~~~~~~~~~~
2 cups confectioners' sugar
3 tablespoons butter -- softened
1/2 teaspoon vanilla extract
2 1/2 tablespoons milk
~~~~~~~~~~---ICING:---~~~~~~~~~~
1 tablespoon butter
2 ounces semisweet chocolate

In a saucepan melt 1/2 cup butter or margarine with 2 squares of the
chocolate. Remove from the heat and stir in the sugar, egg, rolled oats,
coconut, chopped nuts and 1 teaspoon vanilla extract.
Press mixture into a greased 9 inch square pan and chill for 1 hour.

Combine the confectioners' sugar with 3 tablespoons of the softened
butter
or margarine, 1/2 teaspoon of the vanilla and the milk. Mix until it has
an
icing-like consistency and spread it over the oat mixture in the pan.
Chill
for 1/2 hour.

Melt the remaining 1 tablespoon butter or margarine with the remaining 2
squares of chocolate.

Spread over the top of the bars. Chill for 4 to 5 hours.


To cut through the chocolate topping neatly, dip knife in hot water and
let
it melt through the chocolate as you cut the bars into squares. These
freeze
well.



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--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Dave shot back:

>> What's YOUR recipe for Nanaimo Bars?
>
> Nanaimo Bars ( from the Laura Secord Cookbook)
>
>
> Grease a 9 inch square cake pan
>
> In a saucepan combine
>
> 1/2 cup butter
> 1/4 cup granulated sugar
> 5 tablespoons cocoa powder
> 1 egg
> 1 teaspoon vanilla
>
> Cook over medium heat stirring constantly until smooth and slightly
> thickened
>
> Stir in:
> 1 2/3 cups fine graham cracker crumbs
> 1 cup desiccated coconut
> 1/2 cup chopped walnuts.
>
> Press into prepared pan,
>
>
> Filling
> Cream:
> 1/4 cup butter
> Beat in gradually
> 2 cups sifted icing sugar
> 1 egg
>
> Spread over crumb mixture and chill for 15 minutes
>
> Over hot water, melt together
> 4 squares semi-sweet chocolate
> 1 Tablespoon butter
>
> Spread on top and chill. Cut into squares.


From comparing this recipe and the others posted in this thread, I think I
get the idea of what Nanaimo Bars are. Your filling contains a raw egg;
maybe the recipes which contain custard powder are trying to avoid the risks
associated with raw eggs while providing a similar flavor. There might also
be some consideration for the quality of the eggs: Some eggs taste much more
"eggy" than others, so you might have more consistent results if you used a
less variable ingredient. I'm not *defending* use of custard powder, but
I'm not condemning it either. Maybe I'll try it both ways and see which I
like better.

Thanks to you, to MoM, and Mr. Incognito! (I'd also like to thank the
Academy, my sponsors, and the King of Norway. And a big shout-out to all my
homeys, yo.)

Bob