Nanaimo Bars

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            FOOD FUNNY
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Thanks to reader Tami Dean for sending these true food funnies:

Recently we went to the zoo and my four-year-old ran up to a zoo
employee and asked "Where are the Cheetos?" The woman smiled
and told him where to find the jaguar - our zoo doesn't have cheetahs.

And my three-year-old kept asking, "Can I please have some Mary
Poppins?" I finally figured out he wanted a poppy seed muffin.

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            TODAY'S RECIPE
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These delicious treats are named (for reasons not entirely understood)
for the city of Nanaimo (pronounced nuh-NYE-moe) in British Columbia,
and are available to varying degrees throughout Canada. I assure you
that these will be among the best things you have ever tasted.

Nanaimo Bars

Note: This recipe calls for an uncooked egg. If salmonella
contamination is a concern in your area, please use a pasteurized egg
or egg substitute.

For the base:
1 egg
2 oz (2 squares, 56 g) semi-sweet chocolate, melted in
a double boiler or microwave
2 cups (500 ml) graham cracker crumbs
1 cup (250 ml) shredded coconut
1/2 cup (125 ml) butter at room temperature
1/2 cup (125 ml) finely chopped walnuts (optional)
2 Tbs (30 ml) sugar
1 tsp (5 ml) vanilla extract

Combine all ingredients and press into a 9-inch (23 cm) square pan.
Chill.

For the filling:
1/4 cup (60 ml) butter at room temperature
3 Tbs (45 ml) milk
2 Tbs (30 ml) instant vanilla pudding
or 2 Tbs (30 ml) cornstarch (cornflour) and a drop of
yellow food coloring
2 cups (500 ml) powdered (confectioner's) sugar

Whisk together the butter, milk, and instant pudding. Blend in the
powdered sugar and spread over base. Chill at least 15 minutes.

For the glaze:
4 oz (4 squares, 112 g) semi-sweet chocolate, melted in
a double boiler or microwave
1 Tbs (15 ml) butter at room temperature

Combine chocolate and butter and stir until combined. Spread over the
custard layer and chill. Cut into 1 1/2 inches (4 cm) squares and
serve chilled. Makes 36.
Received on Thu Oct 14 11:28:20 2004