Subject: RECIPE: Nanaimo bars I
From: [email-masked] (Barry Hayes)
Date: 13 Mar 87 04:15:39 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE NANAIMO-BARS-1 D "19 Dec 86" 1987
.RZ "NANAIMO BARS I" "A Favorite Canadian sweet"
This comes from a page in an obscure magazine called something like
\fICanadian Homemaker\fR, 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.
.IH "2 dozen"
.IG "\(12 cup" "butter or margarine" "120 g"
.IG "\(14 cup" "white sugar" "50 g"
.IG "1" "egg"
.IG "4 Tbsp" "cocoa" "30 g"
.IG "2 cups" "Graham wafer crumbs" "180 g"
.IG "1 cup" "coconut" "70 g"
.IG "\(12 cup" "chopped nuts" "60 g"
.IG "\(14 cup" "butter" "60 g"
.IG "3 Tbsp" "milk" "50 ml"
.IG "2 Tbsp" "vanilla custard powder" "30 ml"
(or pudding powder)
.IG "2 cups" "sifted icing sugar" "250 g"
.IG "4 squares" "semisweet chocolate"
.IG "1 tsp" "butter" "5 ml"
.PH
.SK 1
Mix the \(12 cup butter, white sugar, egg, and cocoa.  Set over
boiling water and stir until mixture resembles a custard.
.SK 2
Combine crumbs, coconut, and nuts.  Combine with the butter/sugar
mixture, blending well.  Spread and press tightly into a
.AB "9\(mu9 inch" "22\(mu22 cm"
pan.
.SK 3
Cream the \(14 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.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 minutes preparation, several hours chilling.
.I Precision:
measure the ingredients.
.WR
Barry Hayes
Stanford University, Stanford, California, USA
[email-masked]	decwrl!glacier.stanford.edu!bhayes