House Nanaimo Bars

Gleaned from two different Canadian Living recipes and personal experience.

To make the crust, mix a cup of melted butter, a half cup of sugar, 2/3 of a cup of cocoa, two eggs, 2 cups of graham cracker crumbs, one cup of unsweetened coconut, and 2/3 of a cup of chopped walnuts. Press into 2 greased and lined 9 x 9 pans. Bake at 350 for 10 minutes or just chill.

To make the filling, cream together 3/4 of a cup of butter, 6 tablespoons of custard powder, 3 teaspoons of vanilla, and then alternate adding 9 tablespoons of milk with 6 cups of icing sugar. Colour with yellow food colouring, if desired, and smooth over cold base. Chill for an hour.

To make the chocolate, melt 8 ounces of semi sweet chocolate with 3-4 tablespoons of butter, and spread over the cold icing layer. Chill; slice.

Best Scones in a Snap

 

Thanks to Jean Paré; I used leftover cream! If the recipe ends up a little bit too wet or a little bit too dry, both work out just fine.

 

• 2 cups All purpose flour 
  
• ½ cup Granulated sugar
• 3 tsp. Baking powder
• 1/2 tsp. Salt
• 1/2 cup Cold butter or margarine
• 1 Egg
• 2/3 cup Milk or cream
• Milk for brushing tops 
• Sugar for sprinkling

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter until crumbly.
 

Beat egg lightly in small bowl. Add milk. Pour into dry ingredients. Stir with fork to make a soft dough. 

 

Pat into two 6 inch (15 cm) rounds. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar.

Score each top into 6 pie shaped wedges. Bake in 425°F (220°C) oven for 15 minutes (our note: 25 or 30 minutes works better) until risen and golden brown. Split and butter. Yield: 12 scones.

Best Scones in a Snap

Thanks to Jean Paré; I used leftover cream! If the recipe ends up a little bit too wet or a little bit too dry, both work out just fine.