Nancys Autumn Bars Recipes

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NANAIMO BARS III



Nanaimo Bars III image

Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.

Provided by MARTHA J PAUL

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 30m

Yield 16

Number Of Ingredients 13

½ cup butter, softened
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds
½ cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

Steps:

  • In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
  • For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
  • While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g

NANAIMO BARS



Nanaimo Bars image

The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.

Provided by Sara Bonisteel

Categories     cookies and bars, dessert

Time 2h

Yield 16 bars

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), cut into pieces
1/4 cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
1/2 cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
1/4 cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird's
2 cups/245 grams confectioners' (icing) sugar
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

Steps:

  • Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
  • Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
  • Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
  • Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
  • Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
  • Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
  • Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
  • Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
  • To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram

NANCY'S PRAYER BARS



Nancy's Prayer Bars image

This recipe came from a Junior League Cookbook from Louisiana--published in the seventies--cookbook entitled"Talk About Good" similar to a Nanaimo bar--BUT...Better!!!

Provided by Peggy Lynn

Categories     Dessert

Time 1h40m

Yield 60 serving(s)

Number Of Ingredients 14

1/2 cup butter
4 tablespoons cocoa
1/2 cup powdered sugar
1 slightly beaten egg
1 -2 teaspoon vanilla extract
1/2 cup chopped nutmeats (pecan,walnut etc.)
2 cups crushed graham crackers
1 cup finely shredded coconut (optional)
1/4 cup butter
3 tablespoons whipping cream
1 teaspoon vanilla
2 teaspoons dry vanilla pudding mix (not instant)
2 cups powdered sugar
1 (9 3/4 ounce) Hershey chocolate candy bars (we have used a 10.2 ounce bar-and that works well)

Steps:

  • For the first layer:.
  • Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
  • Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
  • Set aside.
  • Mix nuts,crumbs and coconut if desired and add to first mixture.
  • Mix well and press into a 13x9 pan.
  • Chill for about 30 minutes.
  • For the second layer:.
  • Melt butter, cream and vanilla.
  • Add pudding mix and cook for one minute, stirring constantly.
  • Remove from heat and add powdered sugar.
  • Blend and spread over first layer.
  • For the third layer:.
  • Melt Hershey's Chocolate Bar and spread carefully over the top.
  • Chill for 30 minutes.
  • Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
  • Store in refrigerator until ready to serve.Makes approx 60 bars.
  • *****Cook time is actually chilling time****.

Nutrition Facts : Calories 88.6, Fat 4.9, SaturatedFat 2.4, Cholesterol 11.7, Sodium 38.6, Carbohydrate 10.4, Fiber 0.4, Sugar 8.2, Protein 0.9

DARK CHOCOLATE NUT BARS



Dark Chocolate Nut Bars image

Provided by Nancy Fuller

Categories     dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 11

2 teaspoons virgin coconut oil
1 cup unsweetened coconut flakes
1/2 cup chopped hazelnuts
1/2 cup chopped walnuts
1/2 cup chopped cashews
1/2 cup trail mix (nuts only)
1 tablespoon ground flaxseed
1/2 cup maple syrup
1/3 cup honey
Kosher salt
1/2 cup dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
  • Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
  • In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
  • To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
  • Drizzle the chocolate over the mixture. When set, cut into bars and serve.

NANCY'S NOODLE KUGEL



Nancy's Noodle Kugel image

This recipe is from Nancy, a very funny nice lady that I worked with in PA. She always had a joke or a funny story to share and when we were lucky she shared her noodle kugel, too.

Provided by mandabears

Categories     European

Time P1DT15m

Yield 8-10 serving(s)

Number Of Ingredients 9

12 ounces wide egg noodles, cooked and drained
3 large eggs
3/4 cup sugar
8 ounces cream cheese, softened
8 ounces cottage cheese
8 ounces sour cream
1 cup milk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract

Steps:

  • In a large bowl beat eggs with sugar until smooth.
  • Add all other ingredients except noodles.
  • Beat until smooth.
  • Add noodles.
  • Mix well.
  • Pour into pan that has been sprayed with butter flavored cooking spray.
  • Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 531.3, Fat 28.2, SaturatedFat 16.4, Cholesterol 183.7, Sodium 314.4, Carbohydrate 53.7, Fiber 1.4, Sugar 20, Protein 16.4

NANCY'S BUTTER BEANS



Nancy's Butter Beans image

Butter beans with bacon are delicious.

Provided by Wes

Categories     Side Dish

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
1 (15 ounce) can butter beans, rinsed and drained
1 tablespoon butter
1 tablespoon brown sugar
salt and ground black pepper to taste

Steps:

  • Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
  • Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 33.2 g, Cholesterol 25.2 mg, Fat 9.5 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 994.8 mg, Sugar 8.2 g

NANCY'S AUTUMN BARS



Nancy's Autumn Bars image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

4 units eggs
1 cups oil
2 cups sugar
16 ounces pumpkin
0.5 teaspoons salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
2 cups flour
1 cups nuts
1 units cream cheese

Steps:

  • Preheat oven to 350 degrees. Flour and grease cake pan.
  • Mix eggs, oil, sugar and pumpkin. Add to salt, cinnamon, soda, powder, flour and nuts.
  • Pour into greased pan. Cook for 20 to 25 minutes.
  • When cool frost with cream cheese frosting.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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