Nanaimo bars -2
Yield: 1 servings MMM
Ingredients:
- 1/2 c Butter
- 1/4 c Sugar granulated
- 1/3 c Cocoa powder;unsweetened
- 1 Egg;beaten
- 1 3/4 c Graham wafer cracker crumbs
- 1/2 c Nuts;finely chopped
- 1 c Coconut;shredded MMMMM------------------------MIDDLE LAYER-----------------------------
- 1/2 c Butter
- 3 tb Light cream
- 2 tb Custard powder;*
- 2 c Icing Sugar MMMMM-------------------------TOP LAYER------------------------------
- 4 oz Semisweet chocolate
- 2 tb Butter
Instructions:
* 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. SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ During the 50s
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MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Banana Fudge Cookies
Categories: Cookies
Yield: 40 servings
18 1/2 oz Package chocolate cake mix
1/3 c Mashed bananas, ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces
Combine cake mix, bananas, egg, and water in a bowl. Beat with
electric mixer at medium speed until smooth. Stir in chocolate
pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on
greased baking sheets. Bake in 350 degree oven 8 minutes or until
done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.
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MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chewy Chocolate-Orange Bars
Categories: Cookies
Yield: 24 servings
2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bitttersweet
Chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Raisin Puree is the basis for the dough of this rich-tasting, chewy
bar. The combination of orange and chocolate is a classic favorite. We
considered cutting the amount of chocolate in the recipe, thereby
cut- ting the fat, but in the end we agreed that the extra richness
is worth the extra grams of fat. (By Times Food Stylists) Sift
together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in
Raisin Puree. Stir into flour mixture along with chocolate, walnuts,
and orange zest just until blended. Spoon in 9-inch-square baking pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to
30 minutes. Cool. Cut into 24 bars. 213 calories; 95 mg sodium; 0
cholesterol; 3 grams fat; 45 grams carbohydrates; 4 grams protein;
0.5 gram fiber.
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MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chocodiles
Categories: Cookies
Yield: 40 servings
1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe
Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled base.
Cool slightly and cut into bars.
from the Toronto Star
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MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Tollhouse Squares
Categories: Cookies
Yield: 16 servings
1/2 c Butter- soft
6 tb Sugar; granulated
6 tb Brown sugar
1/2 ts Vanilla extract
1/2 c Water
1 Egg
1 c Flour; all purpose
2 tb Flour; all purpose
1/2 ts Baking powder
1/2 ts Salt
1/2 c Nuts; chopped
1 c Chocolate chips; semisweet
Fat grams per serving: Approx. Cook Time: :20 Preheat
oven to 375F. Beat butter, sugars, vanilla & water till creamy. Sift
flour, baking powder and salt. Add to creamed mixture. Stir in nuts.
Spread batter in 8 square pan. Sprinkle with chocolate. Bake in 375F oven for 1 minute. Remove pan. Run knife through top for marbled effect bake for 15 to 20 minutes or till cake tested inserted inside comes out clean.
