Nanaimo Bars

Nanaimo Bars (recipe from Grandma Low)

Bottom Layer

1/2 c. butter 1 3/4 c. graham wafer crumbs
1/4 c. sugar 1 c. fine coconut
5 T. cocoa 1/2. finely chopped waltnuts or pecans
1 egg beaten

Melt first three ingredients in top od double boiler or in a heavy saucepan. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into a 9x9 pan.

Second layer- icing

1/2 c. butter
3 T. milk
2 T. vanilla custard powder
2-3 c. icing sugar

Heat butter and milk. Add to custard powder and icing sugar. Start with 2 cups of icing sugar and if it seems too soft, add more. It does set up some when cold. Beat until light. Spread over bottom layer. Chill.

Third layer- Chocolate

4 (1-oz.) swaure semi-sweet chocolate or 2/3 c. semi-sweet chocolate chips
2 T. butter

Melt chocolate and butter over low heat. Cool. When cool but still runny spread over icing layer. Chill. Use a sharp knife to cut.

Recipe note: This has become a Canadian standard, at least in Southern Alberta.

My Grandparents used to live in Lethbridge Alberta and their home had a little sliding glass door in the kitchen that led to a mud room before you went into the backyard. It always seemed like grandma had some sort of dessert tray or cake hiding in there, so it was a fun room to raid. Most times there were chocolate cakes with the fluffy white icing, or a bundt cake of some sort, millionaire squares or hello dollies, but my favorite is when you found some nanimo bars! When I'm feeling a little homesick, I make a batch of them to remember the old country. I have this small tin of the bird's custard powder that is so precious to me! I love taking them to ward events or gatherings because no one has ever had them before, and everyone ends up loving them! They've got to be one of my fondest desserts, so there you are! A little Canadian treat!
- Karen Sandstrom (sister)

Thanksgiving Pumpkin Loaf

Back in October all of the family that is at BYU from the Low side gathered at Richard's apartment for a great Canadian Thanksgiving with some of Aunt Nadine's home cookin.' I was so happy that we got to celebrate Canadian Thanksgiving with family and fellow Canadians.

So, because of the season I tried out a lot of pumpkin recipes and I thought I would share this one with the family because I was so impressed with the outcome. Have any of you tried the Pumpkin Loaf at Starbucks? I used to have one with a caramel apple spice and it is the very essence of fall to me. This pumpkin bread tastes just like the great stuff at Starbucks!

Pumpkin loaf is a must for the fall season and Canadian Thanksgiving comes in the beginning of October. With American Thanksgiving towards the end of November this means I get to enjoy these seasonal treats for two whole months!

Although it isn't the season for pumpkin bread I still can't get it out of my head. Such a good taste.

Ingredients

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground ginger

Directions

1. Preheat oven to 350 F. Grease and flour three 7x3 inch loaf pans.

2. In a large mixing bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

I've found that this recipe can also go into two larger loaf pans and it freezes really well. It stays moist for days and is delicious! You can also substitute some of the oil for sweetened apple sauce or a healthier alternative that is not quite as dense.

Enjoy!