From: tyger@netcom.com (Kitty in the Middle)
Subject: Re: Vicky Boink.
Organization:  I didn't do it, nobody saw me do it, you can't prove anything!
Date: Thu, 15 Oct 1992 00:46:01 GMT

In article <4675@moscom.com> wjb@moscom.com writes:
>Meloney D Cregor (mel@niblick.ecn.purdue.edu) wrote:
>: Nanaimo bars are WONDERFUL!!!  The x-LO's mom gave me a recipe and I tried
>: it and we are talking orally orgasmic here.  Complete and total decadence
>: of the buds.
>Post it?  Please?  Beg, whimper...

You mean this old thing? :)

It's 2 recipes...which one did you have,  Mel?

From: schock@flip.cpsc.ucalgary.ca (Craig-Richard Schock)

NANAIMO BARS I

     NANAIMO-BARS-1 - A Favorite Canadian sweet

     This comes from a page in an obscure magazine called some-
     thing like Canadian Homemaker.  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.

INGREDIENTS (2 dozen)
     1/2 cup   butter or margarine
     1/4 cup   white sugar
     1         egg
     4 Tbsp    cocoa
     2 cups    Graham wafer crumbs
     1 cup     coconut
     1/2 cup   chopped nuts
     1/4 cup   butter
     3 Tbsp    milk
     2 Tbsp    vanilla custard powder (or pudding powder)
     2 cups    sifted icing sugar
     4 squares semisweet chocolate
     1 tsp     butter

PROCEDURE
          (1)  Mix the 1/2 cup butter, white sugar, egg, and
               cocoa.  Set over boiling water and stir until mix-
               ture resembles a custard.

          (2)  Combine crumbs, coconut, and nuts.  Combine with
               the butter/sugar mixture, blending well.  Spread
               and press tightly into a 9x9 inch pan.

          (3)  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.

RATING
     Difficulty: easy.  Time: 20 minutes preparation, several
     hours chilling.  Precision: measure the ingredients.


=======

NANAIMO BARS II

     NANAIMO-BARS-2 - 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."

INGREDIENTS (Makes 20)
          CRUST
     1/2 cup   butter
     1/4 cup   granulated sugar
     5 Tbsp    cocoa
     1         egg
     1 tsp     vanilla
     1 2/3 cups
               fine Graham wafer crumbs
     1 cup     desiccated coconut
     1/2 cup   chopped walnuts
          CREAMY CENTER
     1/4 cup   butter
     2 cups    sifted icing sugar
     1         egg
          CHOCOLATE TOPPING
     4 oz      semi-sweet chocolate
     1 Tbsp    butter

PROCEDURE (CRUST)
          (1)  Grease a 9-inch square cake pan.

          (2)  In a sauce pan combine the butter, sugar, cocoa,
               egg, and vanilla.  Cook over medium heat stirring
               constantly, until smooth and slightly thickened.

          (3)  Stir in the remaining crust ingredients and press
               into prepared pan.

          (4)  Make the creamy center: cream the butter and gra-
               dually beat in icing sugar and egg. Spread over
               crumb mixture and chill for about 15 minutes.

          (5)  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.

          (6)  Chill until set. Cut into squares with a sharp
               knife.

RATING
     Difficulty: Easy.  Time: 1 hour preparation, several hours
     chilling.  Precision: Approximate measurement OK.


>Bill de Beaubien / wjb@moscom.com 

   Tyger

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