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12/18/2009 7:57:06 AM
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kellygirl
Posts 1405
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Do they require refrigeration? I left `em in over night and the chocolate still looks a deep, lovely brown. Should they be served at room temp? DH and I sneaked a piece with a glass of red last night and they were to die for. Teachers are in for a treat today!
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12/18/2009 8:00:34 AM
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Les
Posts 4243
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I would keep them refrigerated. When they get to room temp for too long they are messy. That being said, no one in their right mind would turn down a messy Nanaimo Bar. AND, I have heard that they taste good frozen.....now where did I hear that....who would be desperate enough for chocolate to eat a frozen NB? LOL
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12/18/2009 8:14:10 AM
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kellygirl
Posts 1405
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I could stick the whole pan on a stick and eat me a Nanaimo popsicle no problem!
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12/18/2009 11:25:56 AM
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suzann
Posts 2711
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The sound you hear, is me drooling south of the border. Since the British shop closed I can`t find Byrds custard. And vanilla pudding is just not the same. Close but not perfect. The heck with the teachers Kelly, I would eat them all myself. :-}
suzann
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12/18/2009 4:24:05 PM
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kellygirl
Posts 1405
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I took it on faith that they were good and doubled the recipe as recommended by Les. I`ve got a small stash that we intend to inhale over the next few days :) I`ve never heard of custard mix but I tell you, it is pretty darn delish with jello pudding powder. A big YUM-O!
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12/18/2009 6:18:22 PM
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Lisa W
Posts 738
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ok WHAT THE HECK is a naimonumounoumowowoswhatever bar? and if it`s chocolate where can i get the recipe?
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12/18/2009 6:20:57 PM
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Alice Trueman
Posts 1784
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Knitters at the June retreats have been known to take home tins of Byrd`s Custard Powder tucked in with their yarn. Both grocery stores on Salt Spring sell it. DH also managed to find a supply of saskatoon berry jam to cuddle up with the yarn, too. We also have Lyon`s Golden Syrup for treacle tart. Not to forget Stilton Cheese for the best cheesecake on earth.
Frozen Nanaimo bars thaw to eating temperature very quickly.
Alice
Salt Spring Island
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12/18/2009 6:28:22 PM
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Alice Trueman
Posts 1784
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Lisa
Here`s a link: http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html google `nanaimo bars` for more.
I`m sure they`ve been around for more than 35 years. I seem to remember making them for my mother`s tea parties when I was a teenager still living at home.
Alice
Salt Spring Island
PS: the custard powder must be Byrd`s - anything else is quite inferior.
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12/18/2009 8:18:51 PM
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bets
Posts 18976
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I`ll check at the commisary, Suzann. I`m pretty sure ours carries it-doesn`t yours? (I am afraid to go before Christmas, tho...I am a pretty big chicken about THAT.)
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12/18/2009 8:54:45 PM
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kellygirl
Posts 1405
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Lol! Alice`s link is the recipe I used only I doubled everything per Les. My neighbors have already asked for a copy of the recipe.
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12/18/2009 9:24:33 PM
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Les
Posts 4243
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Mmmmmm, they`re the best!
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12/19/2009 7:47:21 AM
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Lisa W
Posts 738
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Thanks Alice, those don`t look very tasty at all (rolling eyes)....i`ll check the comissary and a couple of gourmet type shops here for the Byrd`s ....and maybe try to whip some of these up before the new year`s diet resolutions kick in!
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12/19/2009 8:50:11 AM
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Naomi Reimer
Posts 85
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I am one of fans of Byrd`s with a tin tucked in with the yarn, also Saskatoon berry jam. But I must say, they seem most delicious when eaten at the farmhouse. The Stilton Cheesecake is always a request!!
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