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Friday, February 17, 2012

Nanaimo Bars

1/2 cup butter (the real stuff)
1/4 cup granulated sugar
1/4 cup cocoa
1 tsp vanilla
1 egg beaten
2 cups graham wafer crumbs
1/3 cup finely chopped nuts
1 cup coconut
1/4 cup butter
3 tbsp milk
3 tbsp vanilla custard powder
2 cups sifted icing sugar
4 squares semi sweet chocolate (1 oz ea.)
1 tbsp. butter

Mix 1/2 cup butter, granulated sugar, cocoa, vanilla and egg in the top of a double boiler.  Heat over hot, not boiling water until butter melts and mixture thickens slightly. 

Mix graham cracker crumbs, nuts and coconut.  Add cocoa mixture and stir until well mixed.  Pat onto bottom of a slightly greased 9 inch glass baking pan.  Chill.

Beat together 1/4 cup water, milk, custard powder and icing sugar until smooth.  Pour over cocoa layer in pan.  Chill until firm.

Melt semi sweet chocolate squares and 1 tbsp butter in a double boiler over hot water.  Cool slightly and spread over custard layer.  Chill until firm.  Cut into squares.

Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.