cat shepard Posted August 30, 2020 #101 Share Posted August 30, 2020 9 hours ago, Marmot@Sea said: Here is a recipe for Nanaimo Bars. https://www.canadianliving.com/food/baking-and-desserts/recipe/classic-nanaimo-bars Thank you! Not a custard fan, so I might substitute a cheesecake-type filling. But they sound really good. 3 Link to comment Share on other sites More sharing options...
Overhead Fred Posted August 30, 2020 #102 Share Posted August 30, 2020 21 hours ago, Marmot@Sea said: Good Morning. A version of butter tarts I made a few years back. You're killing me, Smalls! 2 Link to comment Share on other sites More sharing options...
Overhead Fred Posted August 30, 2020 #103 Share Posted August 30, 2020 15 hours ago, bennybear said: Found this Sorry I missed most of yesterdays posts, we were out furniture shopping all day Saturday! Our son just bought a house..... I think you could add one more Canadian food invention which is another favorite of mine - Peameal bacon which I think first appeared in Toronto in the late 1800s. It is pickled pork loin coated with coarse yellow corn meal and is delicious thin sliced and fried for breakfast or sandwiches, thick sliced and grilled, or roasted whole. Jeez, I need to get back to Canada! Chelsea buns, eccles cakes, rich teas, Peek Freans!!! 5 Link to comment Share on other sites More sharing options...
luvteaching Posted August 30, 2020 #104 Share Posted August 30, 2020 Good morning, I do a Nanaimo Bar that has more of an "icing" filling. I'm with those that think it's too sweet. It's 1/2 cup butter (I use margarine), 4 tbsp. instant vanilla pudding mix, 4 tbsp milk, and 4 cups of icing (powdered) sugar. Cream the first ingredients together then add the icing sugar. This is for a 9x13 pan. Also, for the topping I use semi-sweet chocolate chips and it works great. I live in the US (Married an American) but am B.C. born. I take Nanaimo Bar to family gatherings and it's eaten, a lot, and many requests to take some home. My mom, at 93, is still making butter tarts. Her filling includes currents. I freeze mine to last and the DH loves eating them frozen. Karen 6 Link to comment Share on other sites More sharing options...
Marmot@Sea Posted August 30, 2020 #105 Share Posted August 30, 2020 5 hours ago, cat shepard said: Thank you! Not a custard fan, so I might substitute a cheesecake-type filling. But they sound really good. They are very rich. 1 Link to comment Share on other sites More sharing options...
Cruising-along Posted August 30, 2020 #106 Share Posted August 30, 2020 15 hours ago, Marmot@Sea said: Here is a recipe for Nanaimo Bars. https://www.canadianliving.com/food/baking-and-desserts/recipe/classic-nanaimo-bars Thank you for the recipe. I've made lots of custard over the years but don't know what custard powder is (?) 2 Link to comment Share on other sites More sharing options...
cat shepard Posted August 30, 2020 #107 Share Posted August 30, 2020 18 minutes ago, Marmot@Sea said: They are very rich. Thank you for the warning. I might treat them like fudge & cut them in small bite-sized pieces. 4 Link to comment Share on other sites More sharing options...
Marmot@Sea Posted August 30, 2020 #108 Share Posted August 30, 2020 36 minutes ago, Cruising-along said: Thank you for the recipe. I've made lots of custard over the years but don't know what custard powder is (?) I use Bird's Custard powder. 3 1 Link to comment Share on other sites More sharing options...
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