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Culinary SOS

Nanaimo Bars--Another Version That's Gathered 40 Years of Raves

October 01, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: Having been born in Canada and lived there for 30 years, I beg to correct you on the recipe for nanaimo bars given in the Los Angeles Times. I have had my recipe for more than 40 years, and although it is somewhat similar to the one printed, I believe mine is the original and much better. Whenever I make my nanaimo bars, everyone raves about them and asks for the recipe.


Dear Maryanne: How kind, and what a treat it is to add an original to our file.


3/4 cup plus 1 tablespoon butter or margarine

1/4 cup granulated sugar

1 egg

1/4 cup cocoa powder

2 cups graham cracker crumbs

1 cup shredded coconut

1/2 cup chopped nuts

3 tablespoons milk

2 tablespoons Golden Egg custard powder

2 cups sifted powdered sugar

4 squares semisweet chocolate

Mix 1/2 cup butter, granulated sugar, egg and cocoa. Place in top of double boiler over boiling water and stir until mixture resembles custard.

Combine crumbs, coconut and nuts. Combine with cocoa mixture and blend well. Spread and press tightly into 9-inch square pan. Cream 1/4 cup butter, milk, custard powder and powdered sugar. Spread over mixture in pan.

Melt chocolate over hot water. Add remaining 1 tablespoon butter and blend well. Spread over icing. Let set. Refrigerate. Makes 27 (3x1-inch) bars.

Dear SOS: Some time ago, The Times printed a recipe for Indian chicken made with raw rice, raisins and curry powder. It was easy and delicious. I have lost the recipe and would like another copy.


Dear Edith: I'm not sure if this recipe from Lautrec restaurant in Philadelphia is the one you have in mind, but it's an easy recipe and good too.


6 whole chicken breasts, skinned, boned and split

1 tablespoon butter


White pepper

1 pint whipping cream

1 tablespoon curry powder to taste

Dash ground ginger

Dash cayenne pepper

Dash ground cardamom

1/2 cup raisins


Hot cooked rice

3 large ripe bananas, sliced

1/2 cup toasted almonds

Saute chicken over medium heat in butter until chicken turns white in color, about 30 seconds on each side. Season to taste with salt and white pepper. Remove from pan and drain butter.

Add cream to same pan. Bring to boil. Add curry powder, ginger, cayenne, cardamom and salt and white pepper to taste. Boil until cream mixture is reduced by 1/3. Add chicken breasts and poach 3 minutes on each side in sauce. Adjust seasoning.

Meanwhile, plump raisins in Madeira to barely cover. Drain and add raisins to skillet. For each serving, place chicken breast on bed of rice and garnish with ring of sliced bananas and sprinkling of toasted almonds. Serve with chutney, if desired. Makes 6 servings.

Dear SOS: I would like a recipe for J. Paul Getty Museum carrot cake, which I have lost. Thanks for your help.


Dear Rose Marie: Certainly. We haven't printed a carrot cake recipe in some time, although requests do seem to come by the bunch. This should answer quite a few similar requests.


1 1/2 cups corn oil

2 cups sugar

3 eggs

2 cups flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

2 cups grated carrots

1 cup chopped walnuts

1/2 cup drained, crushed pineapple

Cream Cheese Frosting

Combine oil, sugar, eggs, flour, cinnamon, baking soda, vanilla, salt, carrots, walnuts and pineapple in large bowl. Mix until blended. Pour into greased 13x9-inch baking pan. Bake at 350 degrees 1 hour. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3-ounce) package cream cheese

1 1/4 cups powdered sugar

1/2 cup butter or margarine

1/8 cup drained, crushed pineapple

1/4 cup chopped walnuts

Mix cream cheese, powdered sugar and butter until fluffy. Add pineapple and walnuts. Mix well.

Dear SOS: Could you please print a recipe for anise cookies? I can't seem to find a recipe anywhere.


Dear Debbie: Thanks for resurrecting these old-fashioned cookies that go so well with tea.


4 eggs

1 1/4 cups sugar

3 cups sifted flour

1 1/2 tablespoons anise seeds, lightly crushed

Beat eggs with sugar about 30 minutes by hand or 10 minutes in electric mixer. Mixture should be almost white and thick enough to ribbon. Sift flour again and add to egg batter, a little at a time, mixing well after each addition. Mix in anise seeds.

Drop dough by teaspoons 1 inch apart onto greased baking sheet. Let dry, uncovered, at room temperature overnight. Bake at 300 degrees until golden, about 10 minutes. Makes 7 dozen.

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