Do you make Nanaimo Bars? Help! I can't find vanilla custard powder...

[princessmomma]

I just moved to this area and they do not carry vanilla custard powder in any of the grocery stores.

Does anyone have any idea how I can get my hands on some before Thanksgiving?

Also could someone tell me a brand name of the powder, I can't remember.

 

[Cinders]

Is it custard mix? If so go to Net Grocer and search for Junket Vanilla Custard Mix. If its not the same thing go to
Foster Clark Custard

 

[CEDmom]

I'm no help finding what you need but I was just wondering what a Nanaimo bar is.

 

[disykat]

Nanaimo Bars are a wonderful cookie/bar dessert with a chocolatly graham cracker crust, a vanilla custard layer, and chocolate on top. They are REALLLLY good.

I always make mine with vanilla pudding mix. My custard layer has: 1/2 c softened butter, 3 T milk, 2 T instant vanilla pudding,and 2 c powdered sugar.

 

[Tiggeroo]

Are you in the us or canada. When I do a search i get this brand as being available in the us.
Bird's Imported English Dessert Mix for Custard Style Pudding
So you could try searching for it.

 

[princessmomma]

Thanks so much for your responses. I am a Canadian living in North Carolina. No one down here has ever had a Nanaimo Bar, so they are a HUGE hit when I bring them to gatherings.

I will try Net grocer. I did find a mix for Creme Caramel in the grocery store. Inside the box was a packet of custard mix and a pack of caramel. I will try this and see how they turn out.

Thanks so much. It is so nice to have "girlfriends" to ask quick questions!

 

[caitycaity]

like disykat, i also have used vanilla instant pudding.

 

[binny]

You can buy custard powder at Cost Plus World Market as well as LOTS of other Canadian stuff

You can also try here:

http://canadianfavourites.com/cover.html

Ive bought stuff there for DH before... my mom just bought him 2 jugs of Good Host Ice tea for Christmas LOL

 

[damo]

I've used Horne's custard powder. I don't know if it is available in the states.

 

[buzzlady]

Originally posted by disykat
Nanaimo Bars are a wonderful cookie/bar dessert with a chocolatly graham cracker crust, a vanilla custard layer, and chocolate on top. They are REALLLLY good.

I always make mine with vanilla pudding mix. My custard layer has: 1/2 c softened butter, 3 T milk, 2 T instant vanilla pudding,and 2 c powdered sugar.

Could you post your recipe for the other layers too? They sound good.

 

[binny]

here are a few recipes for you:

http://tolweb.org/tree/drm/recipes/nanaimo.html


and from http://www.tracksoutdooradventures.com/recipe.html


Nanaimo Bar Recipe


Base
2 squares (oz.) semi-sweet chocolate
2 cups graham cracker crumbs
1 cup coconut
1/2 cup softened butter
1/2 cup chopped walnuts
2 tablespoons sugar
1 teaspoon vanilla
1 egg

Filling
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups confectioners (powdered) sugar

Glaze
4 squares (oz.) semi-sweet chocolate
1 tablespoon butter
Procedure:

Base
Combine ingredients. Press into 9 inch square cake pan. Chill.

Filling
Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.

Glaze
Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
Store in refrigerator, covered, up to 1 month. Makes 24 bars.

Serve chilled. They're rich, so small portions may be appropriate.


Nanaimo Bars

Step 1:

1/2 cup butter
1/4 cup white sugar
3 tbls cocoa
1 egg
1 tsp vanilla
2 cups graham cracker crumbs
1 cup dessicated coconut
Step 2:
1/4 cup butter
2 cups sifted icing sugar
2 tbls custard powder
2 tbls hot water
STEP 3:
2 squares of semi sweet chocolate
1 tsp butter
1/2 cup of finely chopped nuts(pecan or walnut)optional
STEP 1:
Cook butter, sugar & cocoa over hot water until sugar disolves....add beaten egg and vanilla. Remove from heat and mix in cracker crumbs, the coconut, and when well combined, spread this in an 8"X 8" well greased pan, and place this in the fridge to set. Go to

STEP 2:
Combine the above, and mix well, then spread on top of the mixture in pan in fridge. Return pan to fridge, while preparing, go to Step 3.

STEP 3:
Melt the chocolate and the butter together, add nuts if using, and spread over the custard mixture, and return pan to fridge to continue setting. When totally set, cut into rectangles, and serve....some use a little food coloring in the custard to make it more yellow. Have fun, and now you see why I dont do this one! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@shaw.ca
Post Date:

 

[Meriweather]

I also sub instant vanilla pudding and they come out just fine.....and SO good!!

This is the recipe a friend from the Nanaimao area sent me.


* Exported from MasterCook *

Nanaimo Bars - Old Recipe

Recipe By :A Canadian Century of Home Cooking Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bottom Layer
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa powder
1 egg -- beaten
1 3/4 cups graham cracker crumbs
1/2 cup nuts -- finely chopped
1 cup shredded coconut
Middle Layer
1/2 cup butter
3 tablespoons light cream
2 tablespoons custard powder -- *
2 cups icing sugar
Top Layer
4 ounces semisweet chocolate
2 tablespoons butter

Bottom Layer: In double boiler, melt butter, sugar and cocoa. Add egg and cook until thickened. Add crumbs, nuts and coconut.
Press into ungreased 9 inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar. Spread over base. Chill.
Top Layer: Melt chocolate with butter. Cool slightly. Pour over second layer. Chill. Cut into bars.


NOTES : Custard powder can be found in the baking section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks.

 

[bclydia]

So much fun to see this thread here! I'm just across the Straight from Naniamo and I too love to share these bars with people who have never heard of the place. They are a Christmas staple in our home! I always use the recipe on the side of the Bird's custard tin. Princessmomma, if you'd like, I'd be happy to send a tin your way. Just pm me and I'll pop it into the mail for you.
Also, anyone trying out the recipe, try the original recipe first and then the next time you make it, add a little peppermint flavouring to the custard layer! They're great. Seems to me that peanut butter can be used instead of the butter in that layer and then they're called Squamish bars.
Happy Baking!!!

 

[Meriweather]

I have several different flavored recipes.

If you are interested...here ya go.


* Exported from MasterCook *

Cherry Almond Nanaimo Bars

Recipe By :Canadian Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BASE
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa powder
1 teaspoon vanilla
1 egg -- beaten
1 cup coconut -- desiccated
1 3/4 cups graham cracker crumbs
1/2 cup almonds -- chopped
FILLING
1/4 cup butter -- softened
2 tablespoons cherry juice
2 cups icing sugar -- sifted
1/3 cup maraschino cherries -- chopped
1/4 teaspoon almond extract
TOP
4 ounces semisweet chocolate
2 tablespoons butter

In heavy saucepan over low heat, cook butter, sugar and egg until thickened and smooth, stirring constantly, about 5 minutes. (or, in microwave-safe bowl, cook same ingredients, whisking every 30 seconds, at 50% until thickened and smooth, about 3 minutes). Remove from heat.
Stir in vanilla.
Add graham cracker crumbs, coconut and almonds. Pat firmly and evenly into greased 9" square pan. Refrigerate until firm, about 1 hour.
In bowl, using electric mixer, beat until smooth the butter, cherry juice and almond extract, slowly adding the icing sugar. Stir in cherries.
Spread over bottom layer. Cover and refrigerate until firm, about 1 hour.
In top of double boiler over hot not boiling water, melt chocolate with butter, stirring until smooth. (or melt chocolate with butter in microwave at 50% for 3 minutes, stirring once).
Spread over filling.
Cover and refrigerate until set, about 1 hour.
Bars can be refrigerated for up to 2 weeks or frozen several months if well wrapped.



* Exported from MasterCook *

Cranberry Orange Nanaimo Bars

Recipe By :gramma
Serving Size : 36 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Base
1/2 cup butter -- softened
3 ounces semi-sweet chocolate
2 tablespoons sugar
1 egg
2 cups graham crumbs
1 cup 'angel flake' coconut
1 tablespoon orange rind -- grated
Base Filling
1/4 cup whole cranberry sauce -- finely chopped
1 tablespoon orange liqueur -- or orange juice
Filling
2 tablespoons custard powder
3 tablespoons milk
1/4 cup butter -- softened
2 cups icing sugar
Topping
4 ounces semisweet chocolate -- chopped
1 tablespoon butter

Melt butter with chocolate and remove from heat.
Stir in sugar and egg.
Add crumbs, coconut and orange rind; mix well.
Press into 9" square pan.
Chill.
Combine cranberry sauce and liqueur.
Spread evenly over base.
Combine custard powder, milk, butter and icing sugar and beat until smooth.
Spread over base. Chill.
Melt chocolate and butter over low heat or in microwave on medium power for 2 minutes, stir until melted. Spread evenly over filling. Chill.
Let stand at room temperature for fifteen minutes before cutting into bars.
Store in refrigerator for up to 2 weeks before cutting.
To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.




* Exported from MasterCook *

Grand Marnier Nanaimo Bars 1

Recipe By :Canadian Living Desserts
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Base
2 cups graham cracker crumbs
1 cup unsweetened flaked coconut
1/2 cup toasted pecans -- chopped
2/3 cup butter
1/3 cup cocoa powder
1/4 cup sugar
1 egg -- beaten
Filling
2 cups icing sugar
1/4 cup butter -- softened
1/4 cup Grand Marnier -- or orange liqueur
1 tablespoon orange rind -- coarsely grated
Topping
1 tablespoon butter
4 ounces semisweet chocolate -- melted

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 baking pan.
Bake in 350F oven for 10 minutes. Let cool on rack.
Grand Marnier Layer: In bowl, mix half of the icing sugar with butter. Mix in Grand Marnier, remaining
icing sugar and orange rind. Spread over 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.




* Exported from MasterCook *

Mint Nanaimo Bars

Recipe By :gramma
Serving Size : 32 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Base
1/2 cup butter
1/4 cup sugar
1 egg
5 tablespoons cocoa powder
2 cups graham cracker crumbs
1 cup unsweetened coconut
1/2 cup nuts -- chopped
Filling
1/3 cup butter
6 tablespoons creme de menthe
3 tablespoons vanilla custard powder or pudding powder
3 cups icing sugar -- sifted
Topping
6 ounces semi-sweet chocolate
1 1/2 tablespoons butter

For base: Mix butter, sugar, egg and cocoa. Place over boiling water and stir until the mixture looks like a custard. Remove from heat. Add crumbs, coconut and nuts.
Spread into buttered 9X13-inch pan. Press down. Chill.
For filling: Cream butter, creme de menthe, custard powder and icing sugar to make a smooth mixture. Spread over base. Chill and let harden.
For topping: Melt chocolate and butter over hot water.
Spread over filling. Chill and store in the refrigerator. Cut into bars or squares.




* Exported from MasterCook *

Peanut Butter Nanaimo Bars

Recipe By :Nuts About Chocolate Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Base
1/2 cup butter
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon cocoa powder
2 cups graham cracker crumbs
1 cup dessicated coconut
1/2 cup peanuts -- chopped
Filling
1/2 cup peanut butter
2 tablespoons butter -- softened
2 tablespoons custard powder
2 cups icing sugar
4 tablespoons milk
Topping
4 ounces semi-sweet chocolate
1 tablespoon butter

Mix together butter, sugar, egg, vanilla, cocoa and set over boiling water until SLIGHTLY thickened. Stir occasionally.
Add crumbs, coconut and peanuts.
Mix and press into buttered 8" or 9" square pan so that base is evenly spread. Chill 15 minutes.
Beat filling ingredients together and spread over layer one. Chill 15 minutes.
For topping: Melt over hot water and spread over layer two chill.
Score chocolate with sharp paring knife, then cut into squares.


* Exported from MasterCook *

Squamish Bars

Recipe By :Canadian Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
Formed No Bake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup corn syrup
1 cup crisp rice cereal
1 cup cornflakes
Filling
2 cups icing sugar
1/4 cup butter -- softened
2 tablespoons light cream
1 1/2 teaspoons vanilla
Topping
3 ounces bittersweet or semisweet chocolate
1 tablespoon butter

In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat. Stir in rice cereal and cornflakes.
Press into lightly greased 9" square cake pan. Let cool.
Filling: In bowl, beat icing sugar and butter. Beat in cream and vanilla.
Spread over cereal base. Chill for 30 minutes.
Topping: In double boiler, over hot water, melt chocolate and butter, let cool. Spread evenly over filling. Chill for 20 minutes.
Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.)