Nanaimo Bars

I made this in 2013.  The recipe came from food net work The great Canadian cookbook.  I could not believe how fast these make up.  Have made them a few times.

Ingredients

Bottom Layer

½ cup unsalted butter (European style cultured)  

¼ cup sugar 

5 tbsp. cocoa 

1 egg beaten 

1 ¼ cups graham wafer crumbs 

½ c. finely chopped almonds 

1 cup coconut

 Directions

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in graham wafer crumbs, coconut, and nuts. Press firmly into an ungreased  8" x 8" pan.

Ingredients

Second Layer

½ cup unsalted butter 

2 Tbsp. and 2 Tsp. cream 

2 Tbsp. vanilla custard powder 

2 cups icing sugar

Directions

 

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Ingredients

Third Layer

4 squares semi-sweet chocolate (1 oz. each) 

2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Oatmeal Surprise Cookies

I found this recipe in the Hamilton Spectator in 2010.  I found the recipe again and thought I am going to try to now.  They are not to bad. The addition of the pumpkin pie spice is very nice.  Likely make them again.

Oatmeal Surprise Cookies

Ingredients 

1 cup butter, softened 

3//4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. pumpkin spice

2 3/4 cups quick cooking oats

1 1/2 cups chocolate covered rasins

Directions

In a large mixing bowl, cream butter and sugars until light and fluffy.  

Beat in eggs

Combine flour, baking soda, salt and pumpkin spice;  then gradually add to creamed mixture and mix 

well.

Stir in oats and raisins.

Drop by tablespoonful two inches apart onto greased baking sheets.

Flatten slightly.

Bake 350 F for 13 to 15 minutes.  

Cool for 5 minutes before removing to a wire racks.

Store in air tight container.

Makes about 3 dozen.

Chocolate Almond Brown Rice Pudding

While at the library I went through the homemakers magazines and in February/March 2008 this rice pudding caught my eye. It explains in the description that research has shown that chocolate with a high cocoa content contains a substance known as flavonoids, which appear to have antioxident and anti-inflammatory effects, reduce blood pressure, improve blood flow through the arteries and decrease the risk of blood clots that lead to heart attacks or stroke. Add the healthy effects of almonds and th whole grain rice your heart and taste buds will both be happy.

Chocolate Almond Brown Rice Pudding

Ingredients:

1 cup short or medium grain brown rice
pinch of salt
1 2/3 cup water
3 tbsp. cocoa powder
1/4 tsp cinnamon
1 pkg. ( 946 ml) almond milk
1/2 cup white sugar
4 oz. bittersweet chocolate (85% cocoa solids) chopped
1/2 cup toasted sliced or slivered almonds

Directions:

In saucepan, combine rice, salt and 1 2/3 cups water to a boil; immediately reduce heat to low, cover and simmer until liquid is absorbed, 25 to 30 minutes.

While the rice is simmering whisk together cocoa, cinnamon and some of the almond milk until smooth; whisk in remaining almond milk.

Stir this into the rice; increase heat and bring to simmer. Stir in sugar; simmer, stirring often, until rice is completely soft and pudding is thick and creamy, 35 to 45 minutes.

Remove from heat and stir in chocolate until melted and well mixed.

Serve warm or at room temperature. Sprinkle with almonds.

Makes 8 servings