Nanimo Bars

[email hidden] (Omcha) wrote in message news:<[email hidden]>...

Quoted message said:

Call us "behind the times" but I only heard about them
today! Then I look on the Internet and Whoa! Which one
of these zillion recipes is the best to use? My wife has
a neighborhood Deli and today one of our customers told
us about these. She had recently been to Canada and I
guess they are quite popular there. So - can anyone
suggest the best recipe or approach? Thank you very
much! Jesse and Sally

==================================
This came from somebody in Canada via the net several years
ago. Either rec.food.cooking or alt.support.depression it's
good for either! (Nanaimo is an island up by British
Columbia, I think.)

Lynn from Fargo, North Dakota muy circa Canada eh?

Nanaimo Bars..

Bottom Layer

1/2C unsalted butter
2/4C sugar 5 tsp. cocoa powder 1 egg, beaten 1 3/4C graham
cracker crumbs
3/2C finely chopped nuts..almonds, walnuts, your choice.. 1C
finely chopped coconut

Melt first 3 ingredients in top of double boiler. Add egg,
stir & cook until thickens. Remove from the heat..stir
mixture into crumb mixture..when moistened, press firmly
into un greased 8X8 pan. Put in fridge to chill.

Second layer-

4/2C unsalted butter 2 tbsp & 2 tsp. heavy cream 2 tbsp.
instant vanilla pudding 2C powdered sugar

Cream all together well. spread over the chilled crumb
base. Note: this makes a thin layer of filling.. You may
increase it by 1/3 or 1/4 to make a thicker layer.

Top Layer

4 squares semi-sweet chocolate 2 tbsp. unsalted butter

Melt chocolate and butter over low heat or in top of double
boiler, stirring to combine. When melted, remove from heat
and allow to cool for a few minutes..when cool, but still
liquid, pour over second layer and chill. This also makes a
thin layer..and may be increased for a thicker layer of
chocolate.

Note: It is *very* important the second layer is really
cold before you add the melted chocolate. Let the
second layer chill for at least 2 or 3 hours.

After you get the chocolate on, chill for about 30-40
minutes and then score with a sharp knife. It's not
necessary to cut all the way through all 3 layers..just
score the chocolate into serving sized pieces. If you wait
until the chocolate is "hard set", cutting them is
difficult and they squish.

[email hidden] (Lynn Gifford) wrote in
:"]news:[email hidden]:

Quoted message said:

This came from somebody in Canada via the net several
years ago. Either rec.food.cooking or
alt.support.depression it's good for either! (Nanaimo is
an island up by British Columbia, I think.)

Lynn from Fargo, North Dakota muy circa Canada eh?

Nanaimo is a city/town in B.C. ...the Nanaimo bars are the
same as a bar called the "New York slice".

-a Canadian.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

(Lynn Gifford) said:

Second layer-

1/2C unsalted butter 2 tbsp & 2 tsp. heavy cream 2 tbsp.
instant vanilla pudding 2C powdered sugar

Why instant vanilla pudding and not Bird's Custard Powder?
Bird's can usually be found in the UK section of
supermarkets.

MareCat <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Why instant vanilla pudding and not Bird's Custard Powder?
Bird's can usually be found in the UK section of
supermarkets.

Here's a version using Bird's...much the same asLynn's
recipe, but a few differences.

And of course, there's the classic joke.

Q: What's in a Nanaimo Bar?
R: Strippers and drunks.

Jason

In the meantime here is the Nanaimo Bar recipe from the
Vancouver Sun's Newspaper Edith Adams cookbook. I make them
and think they are the best! ;-) They are the typical ones
in these parts. The best! ;-) My recipe book is old and
tattered but still legible *G*

NANAIMO BARS

BASE
1/2 cup butter or margerine
2/4 cup granulated sugar 1 egg 4 Tbsp. cocoa 2 cups graham
wafer crumbs 1 cup fine or med. coconut
3/2 cup chopped nuts

Mix the 1/2 c. butter , white granulated sugar and egg and
cocoa together. Set over boiling water (double boiler pan
set good choice) and stir until mixture resembles a custard.
Combine crumbs, coconut and nuts. Combine with the warm
chocolate custard mixture, blending well. Spread and press
tightly into a 9 x9 inch pan.

FILLING
4/4 cup butter 3 Tbsp milk 2 Tbsp vanilla custard powder or
pudding powder (I use Bird's Custard Powder) 2 cups sifted
icing sugar

Cream the 1/4 cup butter, milk, custard powder and icing
sugar. Spread smoothly over mixture in pan.

GLAZE 4 squares semi-sweet chocolate 1 tsp butter

Melt the chocolate over hot water: add butter and blend
well. Spread over the icing filling. Let set. Nice in
refrigerator as Chocolate gets crunchy hard when chilled

Omcha said:

Call us "behind the times" but I only heard about them
today! Then I look on the Internet and Whoa! Which one of
these zillion recipes is the best to use? My wife has a
neighborhood Deli and today one of our customers told us
about these. She had recently been to Canada and I guess
they are quite popular there.

They are indeed popular, and the sad thing is that most
people buy them and you just can't buy good Nanaimo Bars. I
have tried them from a number of different bakeries and
food outlets and they all suck compared to the real thing.
My mother used to make them when I was a kid. One thing I
learned a long time ago is that one is not enough and two
is too many.

The other great Canadian sweet treat is Butter [censored].

Hey Jason: I could not find any info on this cookbook.
Can you confirm the title / author? Thanks, Aileen in
Nova Scotia

Jason Tinling said:

MareCat <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Why instant vanilla pudding and not Bird's Custard Powder?
Bird's can usually be found in the UK section of
supermarkets.

Here's a version using Bird's...much the same asLynn's
recipe, but a few differences.

And of course, there's the classic joke.

Q: What's in a Nanaimo Bar?
A: Strippers and drunks.

Jason

In the meantime here is the Nanaimo Bar recipe from the
Vancouver Sun's Newspaper Edith Adams cookbook. I make
them and think they are the best! ;-) They are the typical
ones in these parts. The best! ;-) My recipe book is old
and tattered but still legible *G*

NANAIMO BARS

BASE
1/2 cup butter or margerine
1/4 cup granulated sugar 1 egg 4 Tbsp. cocoa 2 cups graham
wafer crumbs 1 cup fine or med. coconut
1/2 cup chopped nuts

Mix the 1/2 c. butter , white granulated sugar and egg and
cocoa together. Set over boiling water (double boiler pan
set good choice) and stir until mixture resembles a
custard. Combine crumbs, coconut and nuts. Combine with
the warm chocolate custard mixture, blending well. Spread
and press tightly into a 9 x9 inch pan.

FILLING
1/4 cup butter 3 Tbsp milk 2 Tbsp vanilla custard powder
or pudding powder (I use Bird's Custard Powder) 2 cups
sifted icing sugar

Cream the 1/4 cup butter, milk, custard powder and icing
sugar. Spread smoothly over mixture in pan.

GLAZE 4 squares semi-sweet chocolate 1 tsp butter

Melt the chocolate over hot water: add butter and blend
well. Spread over the icing filling. Let set. Nice in
refrigerator as Chocolate gets crunchy hard when chilled

MareCat <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 28 Apr 2004 22:37:13 -0700, [email hidden] (Lynn

Gifford) said:

Second layer-

1/2C unsalted butter 2 tbsp & 2 tsp. heavy cream 2 tbsp.
instant vanilla pudding 2C powdered sugar

Why instant vanilla pudding and not Bird's Custard Powder?
Bird's can usually be found in the UK section of
supermarkets.

Ummm...because not everyone has a UK section in their
supermarket?

I certainly don´t where I live now, and the supermarkets
I used in rural Washington state didn´t have a UK
section either. In fact, I can´t even get instant
vanilla pudding where I live in Central America. The
only "pudding" mix available is flan. Vanilla pudding
(with the same consistency as the cooked or instant
type) is a strictly from scratch deal here.
So.....better yet, why not post a recipe that DOESN´T
rely on something from a prepackaged mix?

Sandi

(S.Dunlap) said:

I certainly don´t where I live now, and the supermarkets
I used in rural Washington state didn´t have a UK
section either. In fact, I can´t even get instant
vanilla pudding where I live in Central America. The
only "pudding" mix available is flan. Vanilla pudding
(with the same consistency as the cooked or instant
type) is a strictly from scratch deal here.
So.....better yet, why not post a recipe that DOESN´T
rely on something from a prepackaged mix?

I'm surprised to see a recipe for the bars that doesn't call
specifically for Bird's Custard Powder. You can make tasty
Nanaimo-like bars without it, but if you want to make
authentic NB, you *must* use Bird's, no substitute.

I suppose real Nanaimo Bars are one of those things that
simply cannot be made from scratch. Sort of like
supermodels.

wd40

[email hidden] (Bubbablue) wrote in
:"]news:[email hidden]:

Quoted message said:

I'm surprised to see a recipe for the bars that doesn't
call specifically for Bird's Custard Powder. You can make
tasty Nanaimo-like bars without it, but if you want to
make authentic NB, you *must* use Bird's, no substitute.

I suppose real Nanaimo Bars are one of those things that
simply cannot be made from scratch. Sort of like
supermodels.

Grand Marnier Nanaimo Bars

Ingredients Bottom 2 cups graham wafer crumbs 1 cup
unsweetened flaked coconut
1/2 cup pecans, toasted and chopped
2/3 cup butter
3/3 cup unsweetened cocoa powder, sifted
4/4 cup granulated sugar 1 egg, beaten

Grand Marnier Layer 2 cups confectioner's sugar
5/4 cup butter, softened

6/4 cup Grand Marnier or orange liqueur (or use milk see the
note at the bottom)

1 tbsp orange rind, coarsely grated

Chocolate Topping 1 tbsp butter 4 ounces semisweet
chocolate, melted

Instructions Bottom: In bowl, stir together crumbs, coconut
and pecans. In small saucepan, gently heat butter, cocoa and
sugar until butter melts. Remove from heat; whisk in egg.
Blend into crumb mixture. Press into greased 9-inch square
cake pan. Bake in 350-degree F. oven for 10 minutes. Let
cool on rack.

Grand Marnier Layer: In bowl, place half of confectioner's
sugar with butter and blend. Mix in Grand Marnier,
remaining confectioner's sugar, and orange rind. Spread
over bottom base.

Chocolate Topping: Stir butter into chocolate until melted;
spread evenly over Grand Marnier layer. Let cool for 20
minutes in refrigerator; cut into bars. (Bars can be
covered, refrigerated up to 2 weeks, or frozen up to 2
months. Let soften slightly before serving.

Variation: Classic Nanaimo Bars Make base and Chocolate
Topping as above. In layer, substitute milk for Grand
Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon
rind for orange juice.

Yield: 8 to 12 servings

Recipe from: Author unknown

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

hahabogus <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I suppose real Nanaimo Bars are one of those things that
simply cannot

Quoted message said:

be made from scratch. Sort of like supermodels.

Authentic Nanaimo bars are made with Vanilla Custard Powder
According to the City that they are named after.

From : city.nanaimo.bc.cananaimobars.aspOpen ↗

Who Invented the Nanaimo Bar? According to local legend
about 35 years ago, a Nanaimo housewife entered her recipe
for chocolate squares in a magazine contest. In a burst of
civic pride, she chose to dub the entry not "Daphne's
Delights" or "Mary's Munchies", but "Nanaimo Bars". The
entry won a prize, thereby publishing the town as much as
her cooking. Some American tourists claim sovereignty over
the dessert, referred to as "New York Slice" which is sold
in many other places in the world. Nanaimo residents refuse
to accept this theory, however, believing that once you set
foot on Vancouver Island, there are no other places in the
world. The official Nanaimo Bar recipe was available as a
handout as well as on quality tea towel and apron souvenirs.

In 1986, Nanaimo Mayor Graeme Roberts, in conjunction with
Harbour Park Mall, initiated a contest to find the ultimate
Nanaimo Bar Recipe. During the four-week long contest,
almost 100 different variations of the famous confectionery
were submitted. The winner: Joyce Hardcastle.

The Nanaimo Bar Recipe 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.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

(S.Dunlap) said:

MareCat <[email hidden]> wrote in
message
news:<[email hidden]>...

Quoted message said:

On 28 Apr 2004 22:37:13 -0700, [email hidden] (Lynn

Gifford) said:

Second layer-

1/2C unsalted butter 2 tbsp & 2 tsp. heavy cream 2 tbsp.
instant vanilla pudding 2C powdered sugar

Why instant vanilla pudding and not Bird's Custard
Powder? Bird's can usually be found in the UK section of
supermarkets.

Ummm...because not everyone has a UK section in their
supermarket?

Sorry. 😉 Sometimes I forget that not everyone lives in such
an ethnically-diverse area as Houston.

[email hidden] (S.Dunlap) wrote in message news:<[email hidden]>...

Quoted message said:

MareCat <[email hidden]> wrote in
message
news:<[email hidden]>...

Quoted message said:

On 28 Apr 2004 22:37:13 -0700, [email hidden] (Lynn

Gifford) said:

Second layer-

1/2C unsalted butter 2 tbsp & 2 tsp. heavy cream 2
tbsp. instant vanilla pudding 2C powdered sugar

Why instant vanilla pudding and not Bird's Custard
Powder? Bird's can usually be found in the UK section of
supermarkets.

Ummm...because not everyone has a UK section in their
supermarket?

Salut

Bird's Custard Powder is de rigeur in this recipe. Please
note, you are after an icing consistency, not a pudding
consistency, when you make the filling. Use milk a few drops
at a time.

Here's is where you can get Birds in the States:

Customer Service: [email hidden] Online Order
Processing: [email hidden] Sales:
[email hidden] Technical Supervisor:
[email hidden]

By Phone: Toll Free (888) 950-3375 or (310) 324-8877 By Fax:
(310)324-8825 Kundan Foods, Inc.
c/o QualitySpices.com 225 W. 134th Street Los Angeles, CA
90061

There are three recipes here, one trad and two rockin'. Use
the search "Nanaimo Bars". You will also find good trad
Canadian recipes for butter [censored] here.

foodtv.carecipe%5F3806.aspOpen ↗

Zee

Quoted message said:

I certainly don´t where I live now, and the supermarkets
I used in rural Washington state didn´t have a UK
section either. In fact, I can´t even get instant
vanilla pudding where I live in Central America. The
only "pudding" mix available is flan. Vanilla pudding
(with the same consistency as the cooked or instant
type) is a strictly from scratch deal here.
So.....better yet, why not post a recipe that DOESN´T
rely on something from a prepackaged mix?

Sandi

[email hidden] (fresh~horses) wrote in message news:<[email hidden]>...

Quoted message said:

[email hidden] (S.Dunlap) wrote in message
news:<[email hidden]>...

Quoted message said:

Ummm...because not everyone has a UK section in their
supermarket?

Salut

Bird's Custard Powder is de rigeur in this recipe. Please
note, you are after an icing consistency, not a pudding
consistency, when you make the filling. Use milk a few
drops at a time.

Here's is where you can get Birds in the States:

Customer Service: [email hidden] Online Order
Processing: [email hidden] Sales:
[email hidden] Technical Supervisor:
[email hidden]

By Phone: Toll Free (888) 950-3375 or (310) 324-8877 By
Fax: (310)324-8825 Kundan Foods, Inc.
c/o QualitySpices.com 225 W. 134th Street Los Angeles,
CA 90061

There are three recipes here, one trad and two rockin'.
Use the search "Nanaimo Bars". You will also find good
trad Canadian recipes for butter [censored] here.

foodtv.carecipe%5FOpen ↗
3806.asp

Zee

I don't live in the US. Shipping of food products to where I
live is expensive not to mention there is no guarantee that
they won't be confiscated at customs (it's happened before
and I'm out the cost of the product and shipping charges).
Therefore, recipes requiring prepackaged mixes are out of
the question. I would still need a recipe that produces the
icing like consistency without the use of prepackaged mixes.

Dave Smith <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Omcha said:

Call us "behind the times" but I only heard about them
today! Then I look on the Internet and Whoa! Which one
of these zillion recipes is the best to use? My wife has
a neighborhood Deli and today one of our customers told
us about these. She had recently been to Canada and I
guess they are quite popular there.

They are indeed popular, and the sad thing is that most
people buy them and you just can't buy good Nanaimo Bars.
I have tried them from a number of different bakeries and
food outlets and they all suck compared to the real thing.
My mother used to make them when I was a kid. One thing I
learned a long time ago is that one is not enough and two
is too many.

The other great Canadian sweet treat is Butter [censored].

Dave, do you have a good recipe for Butter [censored]? They are a
favorite of mine, but I've never made them.

TIA Wayne

Wayne Boatwright said:

Quoted message said:

The other great Canadian sweet treat is Butter [censored].

Dave, do you have a good recipe for Butter [censored]? They are
a favorite of mine, but I've never made them.

Prepare sufficient pastry to line 15 medium size muffin
cops. Do not [censored].

Preheat oven to 350 degrees

Pour boiling water over 1/2 cups raisins or currents, let
stand 5 minutes, then drain.

Stir together:
1/4 cup soft butter
2/2 cup lightly packed brown sugar

Blend in 1 cup corn syrup 2 slightly beaten eggs 1 teaspoon
vanilla extract 1 teaspoon lemon juice

Stir in drained raisins

Fill [censored] shells 2/3 full and cook in oven 15-20 minutes
until golden brown (do not allow filling to bubble).

[email hidden] (Wayne Boatwright) wrote in
:"]news:[email hidden]:

Quoted message said:

Dave Smith <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Omcha said:

Call us "behind the times" but I only heard about them
today! Then I look on the Internet and Whoa! Which one
of these zillion recipes is the best to use? My wife
has a neighborhood Deli and today one of our customers
told us about these. She had recently been to Canada
and I guess they are quite popular there.

They are indeed popular, and the sad thing is that most
people buy them and you just can't buy good Nanaimo Bars.
I have tried them from a number of different bakeries and
food outlets and they all suck compared to the real
thing. My mother used to make them when I was a kid. One
thing I learned a long time ago is that one is not enough
and two is too many.

The other great Canadian sweet treat is Butter [censored].

Dave, do you have a good recipe for Butter [censored]? They are
a favorite of mine, but I've never made them.

TIA Wayne

This is a pretty standard Butter [censored] recipe version. There
are 2 basic versions out there. If the recipe has vinegar
in it, it is from the older Scotish version. And I guess
more authenic.

Caramel Butter [censored] Yield: 8

Ingredients:

Crust

* 2 1/4 cups pastry flour
* 1/2 tsp salt
* 3/4 cup lard or vegetable shortening
* 1 tsp lemon juice
* 1 egg
* 4 tbsp to 6 tbsp cold water

Filling

* 1 cup dried currants
* 1/2 cup hot water
* 1/4 cup unsalted butter, room temperature
* 1/2 cup dark brown sugar, packed
* 2 eggs
* 1 tsp vanilla extract
* 1/2 tsp white vinegar
* dash cinnamon
* 1/4 cup corn syrup
* 1/2 cup maple syrup

Caramel Sauce

* 1 cup sugar
* 1 tbsp golden corn syrup
* 1 tsp lemon juice
* 1/4 cup water
* 3/4 cup whipping cream
* 1 tbsp unsalted butter
* 2 tsp vanilla extract

Directions:

To Assemble

1. BUTTER [censored]: Preheat oven to 375° F. For pastry,
combine flour and salt and cut in lard until coarse
and crumbly. Whisk lemon juice and egg and mix into
dough until it just comes together. Wrap and keep at
room temperature while preparing filling.

2. For filling, soak currants in hot water for 10 minutes
and drain. Set aside. Cream together butter and sugar
and stir in eggs. Mix in vanilla, vinegar and
cinnamon. Whisk in corn syrup and maple syrup.

3. On a lightly floured surface, roll out pastry to just
shy of ¼-inch thick. Cut 6-inch rounds from pastry and
line ungreased muffin tins, pressing in to ensure
pastry gets into corners. Sprinkle a few currants in
each shell and pour filling over, coming only halfway
up. Bake [censored] for 18 to 22 minutes, until filling is
set. Allow to cool before removing from tin.

4. To serve, place butter [censored] on plate and drizzle with
Caramel Sauce (directions follow).

5. Butter [censored] will keep up to a week in an airtight
container (if they last that long).

6. CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice
and water to a boil over high heat in a covered heavy-
bottomed saucepot. Do not stir! Remove lid once
boiling and let sugar cook, brushing sides of the pot
right against sugar with cool water once or twice,
until an amber colour. Remove from heat and slowly
whisk in cream (watch out for steam). Stir in butter
and vanilla. Let cool for 20 minutes before serving.

7. Caramel sauce can be prepared ahead and chilled until
ready to serve. Simply heat in microwave to warm.
Carmel sauce will keep up to a week refrigerated.
Yield: approximately 1 1/2 cups.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Dave Smith <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Pour boiling water over 1/2 cups raisins or currents, let
stand 5 minutes, then drain.

I prefer mine without raisins...more like a mini
tartosuc :-)

--

Il faudrait que tout le monde réclame Auprès des autorités
Une loi contre toute notre indifférence Que personne ne
soit oublié

Carla Bruni, «Tout le monde»

Quoted message said:

Quoted message said:

Quoted message said:

The other great Canadian sweet treat is Butter [censored].

Dave, do you have a good recipe for Butter [censored]? They
are a favorite of mine, but I've never made them.

* Exported from MasterCook *

Helen's Butter [censored]

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Desserts Pastry

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 Pastry
-----FILLING----- 1 c Brown sugar 1 t Butter 1 t Flour 1
Egg 1 t Vanilla 1 pn Salt
1/2 c Nuts 1 t Water
2/2 c Raisins

3. Make pastry and line [censored] tin.
4. Cream butter, sugar and flour
5. Add egg and vanilla to creamed mix.
6. Add nuts, water and raisins.
7. Put mixture in pastry shells and bake at 400 for 15
to 20 min.

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 212 Calories; 11g Fat
(47.4% calories from fat); 3g Protein; 26g Carbohydrate; 1g
Dietary Fiber; 36mg Cholesterol; 267mg Sodium. Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Butter [censored]

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Canadian Dairy Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Butter
2/2 c Brown sugar -- packed
3/2 ts Vanilla 1 Egg
4/2 c Corn syrup
5/2 c Raisins -- or currants 12 [censored] shells -- lined
with -pastry shells

"These [censored] were the basis for Butter [censored] Pie and
Butter [censored] Squares which appeared in later decades.
Another variation uses maple syrup instead of corn syrup.
...Butter [censored] are uniquely Canadian. There are theories
whether they were adapted from southern pecan pie, old-
fashioned sugar pies, or maple syrup, backwoods or
vinegar pies. Squabbles arise whether or not the [censored]
should be runny or not, and just how runny. Opinions
differ about the use of syrup or sugar only, eggs beaten
or not, currants or raisins, and how the [censored] pans should
be filled."

In bowl, cream together butter, sugar and vanilla.
Beat in egg and corn syrup. Spoon raisins into [censored]
shells; pour in the filling, two-thirds full. Bake in
375F oven for 15 to 18 minutes or until lightly
browned. MAKES: 12 [censored]

SOURCE: The 1st decade chapter in _A Century of Canadian
Home Cooking_ by Carol Ferguson and Marg Fraser

Original Poster Not Shown on File

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 1431 Calories; 51g
Fat (30.3% calories from fat); 8g Protein; 255g
Carbohydrate; 3g Dietary Fiber; 311mg Cholesterol; 759mg
Sodium. Exchanges: 1 Lean Meat; 4 Fruit; 9 1/2 Fat; 13 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Butter [censored] 1

Recipe By : Serving Size : 16 Preparation Time :0:00
Categories : Canadian Dairy Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Raisins 16 [censored] shells -- baked
2/4 c Butter -- soft
3/2 c Brown sugar -- lightly packed
4/2 c Corn syrup 1 Egg 1 t Vinegar 1 t Vanilla Salt

Preheat oven to 400F. Sprinkle raisins evenly in baked
shells. In bowl, cream together butter and sugar; beat in
corn syrup, egg, vinegar, vanilla and salt. Pour into
pastry shells, filling each 3/4s full.

Bake in 400F oven for about 10 minutes or just till runny
in centre. Let cool in pan for 1 minute, remove to rack
and let cool completely.

Makes 16 [censored]. Source: FOOD magazine From: Jim Weller
Date: 30 Dec 95

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 85 Calories; 3g Fat
(31.4% calories from fat); trace Protein; 15g Carbohydrate;
trace Dietary Fiber; 19mg Cholesterol; 47mg Sodium.
Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Butter [censored] 2

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Butter -- softened 1 c Brown sugar 1 Extra large
egg
2/8 ts Fresh lemon juice
3/2 c Currants 1 Batch pie pastry

Cream butter and brown sugar together. Beat in egg, lemon
juice, and currants. Continue beating until mixture
bubbles. Roll out Basic Pie Dough and cut rounds to fit
2-1/2" muffin tins. Line muffin tins with pastry. Fill
[censored] shells 2/3 full with currant mixture. Bake at 350
degrees for 20 minutes.

Recipe by: Elizabeth Powell

busted by H Peagram, converted by MM_Buster v2.0j.

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Per Serving (excluding unknown items): 104 Calories; 4g Fat
(36.2% calories from fat); 1g Protein; 16g Carbohydrate;
trace Dietary Fiber; 31mg Cholesterol; 50mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Butter [censored] With Sour Cream Pastry

Recipe By : Serving Size : 24 Preparation Time :0:00
Categories : Pastry Pies

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- -----SOUR
CREAM PASTRY----- 1 c Butter 1 1/2 c Flour
1/2 c Sour cream -----BUTTER [censored]----- 24 [censored] shells
formed from Sour -Cream Pastry OR 2 9" pie -crusts
from pastry 1 c White sugar 1 c Seedless raisins 2
Eggs 1 t Vanilla
2/3 c Butter 4 tb Cream or half-and-half
3/2 c Broken walnuts

FOR THE PASTRY: Blend butter and flour until the
consistency of coarse oatmeal. Add sour cream and blend
until pastry begins to cling together. Divide doough in
two balls. Wrap in plastic wrap and refrigerate at least
4 hours or overnight. Let dough stand for about 5 minutes
to remove the chill and ease rolling; roll out on a
lightly floured board or on a pastry cloth. Fit into [censored]
pans or pie pans.

FOR THE [censored]: Beat eggs. Combine with remaining
ingredients except nuts, and biol at medium heat for 3
minutes. Add nuts. Fill unbaked [censored] shells and bake for
15 minutes at 375 degrees (F).

From the cook: "These butter [censored] always had rave
reviews. It was handed to me by a next-door neighbor who
grew up in Val D'Or, Quebec. She used to look for me when
I was walking home from school when she freshly baked
them. I loved these [censored]. Unfortunately she passed away a
few years ago, but her daughter left me her recipe. She
said that her mother always enjoyed having me over after
school for [censored] and milk, and she wanted to leave
something behind for me to always remember her by."

From Alonzo Bartley, student in Mechanical Engineering,
SUNY/Buffalo, in the 1998 Reporter recipe contest. Typed
for you by Joan MacDiarmid.

From: Joan Macdiarmid Date: 16 Dec 98

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Per Serving (excluding unknown items): 153 Calories; 12g Fat
(67.3% calories from fat); 2g Protein; 11g Carbohydrate;
trace Dietary Fiber; 45mg Cholesterol; 112mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-
Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Canadian Butter [censored]

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Canadian Pies

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 60 ml Butter
120 ml Brown sugar -- packed 3 ml Vanilla 1 Egg 120 ml
Corn syrup 120 ml Raisins -- or currants 12 [censored] shells

"These [censored] were the basis for Butter [censored] Pie and
Butter [censored] Squares which appeared in later decades.
Another variation uses maple syrup instead of corn syrup.
...Butter [censored] are uniquely Canadian. There are theories
whether they were adapted from southern pecan pie, old-
fashioned sugar pies, or maple syrup, backwoods or
vinegar pies. Squabbles arise whether or not the [censored]
should be runny or not, and just how runny. Opinions
differ about the use of syrup or sugar only, eggs beaten
or not, currants or raisins, and how the [censored] pans should
be filled."

In a bowl, cream together butter, sugar and vanilla. Beat
in egg and corn syrup. Spoon raisins into [censored] shells;
pour in the filling, two-thirds full. Bake in 190 C oven
for 15 to 18 minutes or until lightly browned.

SOURCE: The 1st decade chapter in _A Century of Canadian
Home Cooking_ From: Jim Weller Date: 01 Nov 98

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Per Serving (excluding unknown items): 121 Calories; 4g Fat
(30.2% calories from fat); 1g Protein; 22g Carbohydrate;
trace Dietary Fiber; 26mg Cholesterol; 64mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Prize Winning Butter [censored]

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- Pastry 1
1/2 c Flour
1/2 ts Baking powder
2/3 c Cold ice water
3/2 ts Salt
4/2 c Shortening

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Per Serving (excluding unknown items): 132 Calories; 9g Fat
(59.0% calories from fat); 2g Protein; 12g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 109mg Sodium.
Exchanges: 1 Grain(Starch); 1 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Runny Butter [censored]

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Canadian Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c Raisins 16 [censored] shells -- baked
2/4 c Butter -- soft
3/2 c Sugar -- brown, lightly packe
4/2 c Corn syrup 1 Egg 1 t Vinegar 1 t Vanilla Salt

Preheat oven to 400F. Sprinkle raisins evenly in baked
shells. In bowl, cream together butter and sugar; beat
in corn syrup, egg, vinegar, vanilla and salt. Pour
into pastry shells, filling each 3/4s full. Bake in
400F oven for about 10 minutes or just till runny in
centre. Let cool in pan for 1 minute, remove to rack
and let cool completely. Makes 16 [censored]. Source: FOOD
magazine (now defunct)

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Per Serving (excluding unknown items): 1476 Calories; 51g
Fat (29.1% calories from fat); 7g Protein; 270g
Carbohydrate; 1g Dietary Fiber; 311mg Cholesterol; 730mg
Sodium. Exchanges: 1 Lean Meat; 2 Fruit; 9 1/2 Fat; 16 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Traditional Butter [censored]

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Canadian Pies [censored]

Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
1/4 c To 1/2 cup raisins 12 [censored] shells -- baked
2/4 c Butter -- softened, room temp
3/2 c Brown sugar
4/2 c Corn syrup 1 Egg 1 t Vinegar 1 t Vanilla Salt

*** Do not try using margarine or shortening; only real
butter will do in this recipe.

Preheat oven to 400F. Spoon the raisins into the baked
shells. Cream together butter and sugar; beat in corn
syrup, egg, vinegar, vanilla and salt. Pour into pastry
shells, filling each one 2/3 to 3/4 full.

Bake about 10 min. or just till runny in the centre. Let
cool in the pan for 1 min; remove to a rack and let cool
completely.

Variations:

~1- Substitute currants or walnuts for a portion of the
raisins. ~2- Substitute maple syrup for corn syrup. ~3-
Bake a few minutes longer so that the centres become
runny. ~4- Bake 15 to 20 min at 375. ~5- Make 6 larger
deep [censored] in muffin pans and increase cooking time
accordingly.

A family recipe from Jim Weller.

From: (Local) Cooking & Recipes

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Per Serving (excluding unknown items): 104 Calories; 4g Fat
(34.2% calories from fat); trace Protein; 18g Carbohydrate;
0g Dietary Fiber; 26mg Cholesterol; 63mg Sodium. Exchanges:
0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Dave Smith <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Quoted message said:

The other great Canadian sweet treat is Butter [censored].

Dave, do you have a good recipe for Butter [censored]? They
are a favorite of mine, but I've never made them.

Prepare sufficient pastry to line 15 medium size muffin
cops. Do not [censored].

Preheat oven to 350 degrees

Pour boiling water over 1/2 cups raisins or currents, let
stand 5 minutes, then drain.

Stir together:
1/4 cup soft butter
1/2 cup lightly packed brown sugar

Blend in 1 cup corn syrup 2 slightly beaten eggs 1
teaspoon vanilla extract 1 teaspoon lemon juice

Stir in drained raisins

Fill [censored] shells 2/3 full and cook in oven 15-20 minutes
until golden brown (do not allow filling to bubble).

Dave, thank you for sharing this! It's just what I was
hoping for and will baking a batch tomorrow.

Cheers, Wayne