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Following twenty years of farmer's markets selling locally grown vegetables, native fruits, and local honey Linda created Marianne's Kitchen in Shoreview, MN, an oasis of good food, conversation and laughter in a suburban food desert. Operating from 2011-2017 the cafe offered home made soups, fresh bread baked daily, great sandwiches and treats and a complete line of gluten-free soups, pickled products, jams, jellies, salsas and locally sourced soups, honey and grains.

The Marianne's Kitchen of sharing, conversation, and learning continues with ongoing commentary, food reviews and food finds as we grow, cook and eat our food and sample local restaurants.

Friday, March 15, 2019

At Home: Canadian Christmas Nanaimo Bar

Canadian Christmas Nanaimo Bar



 Who wants to go outside in the evening in this weather?

It’s not Christmas & I’m not in Canada....but a Nanaimo bar sounds good anyway.

....and here’s this container of Bird’s custard powder just chirping out a call to MAKE SOMETHING!!

No baking involved—just a little melting and whipping and chilling between steps.

A bottom layer of butter, cocoa, sugar, egg, graham crackers, coconut, & chopped pecans.

The Bird’s custard powder enters the picture for the
middle layer. Whip up some milk, butter, powdered sugar, & Bird’s custard powder to make the creamy filling. Spread this over the bottom layer & chill for at least 20 minutes.

Finally, melt 1/2 stick of butter with 8 oz of semi sweet chocolate and blend until smooth. Pour it over the chilled bars and smooth with a spatula (or give it an artful swirl here & there!).

Chill 20 more minutes & then cut into squares and refrigerate (the rest) overnight. Cutting them now keeps the chocolate from cracking...and lets you sneak the corner bar out of the pan.... almost unnoticed
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