“It’s a mistake to look too far ahead. Only one link in the chain of destiny can be handled at a time.” – Churchill
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
I haven’t been feeling well this past week and John has been taking good care of me… as chief cook and Rummikub partner as I was starting to feel better. I am a lucky woman to have had him at my side for 49 years!
RECIPE OF THE WEEK
I first tasted Nanaimo bars over 20 years ago when our good friend Linda made them as part of her famous Christmas cookie collection. It was only when I saw them in this summer’s edition of Food Network Magazine that I realized they are no-bake, and I learned they came from Canada, where they are practically a national treasure and where you can buy a package mix. Nanaimo bars have even been featured on a Canadian postage stamp!
NANAIMO BARS
FOR THE BASE
- 1 stick unsalted butter
- 5 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 large egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup almonds, finely chopped
FOR THE MIDDLE LAYER
- 1 stick unsalted butter, at room temperature
- 2 tablespoons plus 2 teaspoons heavy cream
- 2 tablespoon instant vanilla pudding mix
- 2 cups confectioners’ sugar
FOR THE TOPPING
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Line an 8 or 9 inch square pan with parchment paper.
Make the base
Combine the butter, cocoa powder and granulated sugar in a heatproof bowl or double boiler set over a saucepan of simmering water. Heat, stirring, until melted. Stir in the egg until thickened, 1-2 minutes. Remove from over the boiling water and stir in the graham cracker crumbs, coconut and almonds. Press into the prepared pan.
Make the middle layer
Beat the butter, heavy cream and pudding mix with a mixer on medium-high speed until combined, about 3 minutes. Gradually beat in the confectioners’ sugar until light a fluffy, 5 minutes. Spread over the base.
Make the topping
Melt the chocolate and butter in a clean bowl or double boiler over simmering water, stirring. Let cool 2 minutes, then pour over the middle layer. Cover and refrigerate until set, about 1 hour. Cut into bars.
