Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Sweet Dough Shapes

Used the food processor recipe for sweet dough, using the dough blade. Divided into thirds for 3 people to make cinnamon sugar filled treats of their own choosing. Fun project with kids, rolling pins and pastry cutter.

• 
  ~3 c flour (max 500 g)
• 1 packet yeast
• 220 ml milk
• 1 egg
• pinch salt
• 80 g sugar (1/4 c)
• 60 g butter
• optional: grated rind of half a lemon

1. Put everything but milk in food processor. 
2. Mix at low speed for 10 seconds.
3. Add the milk and mix at low for ~1.5 min. When dough is smooth, place in a warm location to rise. (Add additional flour but do not exceed capacity of processor)
4. After doubled, either shape or punch down and rise again.
5. Divide and shape. Fill with cinnamon-sugar-butter mixture, fruit, or nuts.
6. Let rise ~10-30 min. Coat with egg wash.
7. Bake at 350F/160C until lightly browned.

Related

Cinnamon Buns - also made of Sweet Dough
Animal Bread - dough used to make shapes

Cong You Bing - Scallion Pancakes

My family made these quite often when I was a kid. A successful bing has many layers.
4/26/20 For one bing I put in spicy chutney powder instead of cong+salt. Deliciously spicy!

Dough

• 2 c flour
• 3/4 c boiling water (up to 1 cup)

Filling

• 2 stems of scallions
• salt
• oil (sesame, canola)

1. Slowly add the boiling water to the flour in a food processor and process for 15 seconds OR mix by hand.
2. Let sit covered in an oiled boil for 30 min (or longer).
3. Divide dough into 4 pieces.
4. Roll into large flat shape, as thin as possible.
5. Cover with oil and salt. Spread with fingers. Sprinkle chopped scallions on top.
6. Roll the long side. Start coiling into a snail, end with a second snail coil on top of the first.
7. Squash it with your hand and roll out to final size (NOT as thin as the first time).
8. Cook on low-medium heat in oiled frying pan until nicely browned on each side.
9. Slice into wedges and enjoy warm.

Chocolate Crescents

Made the dough in the food processor and had AX, DBD, XBD help spread chips and roll the dough. I brushed them with the egg wash and curled them a bit. They puffed up quite a bit. Kids don't roll as tight as adults so that accounted for some of the puffiness. They turned out with tons of layers. 
3/20/20 Still easy and delicious.

• 1 c flour
• 1/8 t salt
• 1 stick cold butter, salted, cut into 8-1 T pieces
• 1/4-1/2 c ice water (cold tap water with ice cube in it)
• 1/4 c chocolate chips (mini or regular size)
• 1 egg
• 1 T water

1. Combine flour and salt in food processor (or mix by hand).
2. Pulse the butter pieces in until pea sized (or slightly larger)
3. Pulse 1/4 c water in and add water until no flour/it all comes together.
4. Put onto floured surface and roll to rectangle.
5. Fold in each side to thirds. Rotate a quarter turn and repeat. 
6. Repeat above step. Optional: repeat one more fold.
7. Wrap rectangle in plastic wrap and refrigerate for 1-24 hours.
8. For 8 crescents, roll dough to minimum 8x18". For 6 crescents, roll dough to 6x16". Cut into triangles.
9. Spoon chocolate chips at fat end. Roll tightly and place on parchment paper lined cookie sheet.
10. Curve each roll into crescent shape.
11. Beat egg with water and brush onto rolls.
12. Bake at 400F for 22-26 min until lightly browned.
13. Cool on wire rack. Enjoy warm.

Savory Pancakes

Using the food processor makes whipping up these savory pancakes so much faster.

Asian Pancakes - ****

Onion free, but add scallions if it's not an issue. Served as appetizer for 4 adults + 2 kids. All disappeared.

• 2 c zucchini
• 1.5 c carrot
• 2 c potato
• 2 c flour
• 1 egg, beaten
• 3/4-1 c water
• 1 t salt
• 1/ t black pepper
• 3 T soy
• 2 T black vinegar
• 2 cl garlic
• sesame oil

1. In a food processor, grate zucchini, carrot and potato until amount desired.
2. Stir in flour.
3. Mix in egg, water, salt and pepper. Add water if mixture is too dry/thick.
4. Heat 1/2 T oil in pan, flatten 1/4 c batter, and fry until browned and crispy. Flip and continue to cook until crisp. 
5. Cool slightly on paper towels to absorb excess oil.
6. Mix soy, vinegar, garlic and sesame oil as dipping sauce.
7. Serve immediately or freeze. 

Chickpea Pancakes - ***

Also onion free - use garlic powder or other Italian spices as desired. Makes 8 patties. Ate half for lunch.

• 1 c chickpeas (2/3 of a can)
• 1 zucchini
• 1 carrot
• 1/2 t salt
• 2 eggs, beaten
• 1/2 c breadcrumbs
• 1 t dried basil (or use 2 t fresh)
• 2 cl garlic, minced
• pepper
• thyme
• optional: potato, parmesan

1. Grate zucchini and carrot in food processor. Add salt.
2. Blend chickpea in food processor.
3. Mix zucchini and carrot with eggs, bread crumbs and spices. Add more bread crumbs if too wet. 
4. Stir in chickpea mash.
5. Fry 1/8 of batter per pancake, until browned and crispy on each side.
1. Alternative: Bake at 400F for 20 minutes.
6. Drain on paper towels.
7. Eat warm plain or serve with salsa or ketchup.