Recipes from show!
The show starts with two men sitting on a picnic blanket.
It ends with Nanaimo Bars and Buttertarts in a room full of friends.
Here are the sweet recipes.
Rae’s Mom’s Buttertart Squares
- 3/4 c. butter
- 1/3 c. packed brown sugar
- 2 c. all-purpose flour. Crumble all three ingredients. Press into ungreased 9"x13" pan. Bake at 350 degrees for 10 mins.
- 4 eggs
- 2 c. brown sugar
- 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 1/2 c. raisins
- 1 c. chopped walnuts. Beat eggs and sugar until light and thick. Add remaining ingredients. Spread over baked base and bake at 350 degrees F for 30 mins. or until centre is almost firm. Remove from oven, cool, cut into squares. Yum!
Patti’s Great Aunt Martha’s Nanaimo Bars
- 1/2 cup melted butter
- 1/4 cup white sugar
- 5 tablespoons cocoa
- 1 egg
- 1 teaspoon vanilla. Combine in a large bowl.
- 1 cup desiccated coconut
- 1-1/2 cups chopped walnuts (optional)
- 2 cups graham wafer crumbs (Aunt Mar crumbled her own graham wafers with a rolling pin. So do I, I like the texture better.) Add the crumb mixture to the butter mixture and stir well. Press into a 9" square pan. Cook at 350 degrees F for ten minutes (to cook the egg in the mixture). Remove and cool. Set aside.
- 1/4 cup butter
- 1 teaspoon vanilla
- 3 tablespoons milk mixed with 2 tablespoons of "Harry Horne's" or "Bird's" custard powder. Combine with electric mixer. While still beating, add:
- 2 cups icing sugar. Spread onto the cooled graham wafer base. Cool in fridge.
- 4 squares semisweet Bakers' chocolate
- 1 tablespoon butter. Melt over very low heat in a double boiler taking care not to scorch the chocolate. Spread the melted chocolate over the Custard Cream. Refrigerate to set the chocolate. Cut into squares. Serve at room temperature or, if you are Brad Hampton, serve frozen.
And, for the record, I’ve always doubled the Custard Cream in this recipe, because that's what Aunt Mar did.
Brad’s Grandma Elsie's Peanut Butter Icing
- 1/2 cup of butter
- 1 cup of peanut butter - not the chunky stuff
- 4 cups of icing sugar
- 1/3 cup of cream or milk
In a large bowl, mix butter and peanut butter. Add icing sugar and mix. Use the cream or milk to thin, if necessary.
Eat with a spoon.
Chef's notes: Quantities may be adjusted to what you have on hand; they're all approximate. Actually, now that I think about it, don't even bother measuring; it takes too long. And it just means more dishes to wash.