Happy Canada Day!

1 Jul

canadianliving.com


Happy Canada Day!

Here are two of the best treats we know: Butter Tart Squares and Naniamo Bars.

We have to give credit to Canadian Living for their great holiday menus. Year after year, they always have an interesting selection of patriotic recipes, like this one which includes bite-sized Cedar-Planked Salmon with Maple Mustard Glaze, Beer and Bacon-Steamed Mussels, Mini Lobster Rolls, and Green Bean and Barley Salad.

Nanaimo Bars

Nobody disputes the origin of these treats (Nanaimo, B.C.), but there’s always an opinion on the exact ingredients. This recipe makes 18 pieces servings

Naniamo Bars
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

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

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

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

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

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

_________________________________________
BUTTER TART SQUARES
By The Canadian Living Test Kitchen
These uniquely Canadian squares are a must for any Canada Day celebration. This recipe makes 16 squares servings

1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) butter
Topping:
2 tbsp (25 mL) butter, melted
2 eggs, lightly beaten
1 cup (250 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
1/2 tsp(2 mL) baking powder
1/2 tsp(2 mL) (2 mL) vanilla
1 pinch salt
1 cup (250 mL) raisins
1/2 cup (125 mL) coarsely chopped pecan
Preparation:
In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

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