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I couldn't believe my eyes when I saw the Famous "Nanaimo Bars" in this Great Cafe but then I found out 3 of 4 owners were from British Columbia Canada, JOMA is the initials of the 4 owners. I came here 4 times as the food was so fresh, tasty, unique and inexpensive, was sad when I left but hope the owners open one in Bangkok as it would be a hit here too.
The Nanaimo Bar originated in Ladysmith, Vancouver Island, south of Nanaimo in the early 1950s. Mabel Jenkins, a local housewife from Cowichan Bay, submitted the recipe to the annual Ladysmith and Cowichan Women's Institute Cookbook. This cookbook was sold in the early 1950s in the region as a fundraiser. It became popular in many of the province's households, especially in company towns, and was sold in many of the coffee shops on Nanaimo's Commercial Street. Tourists in the region, especially US tourists on pleasure boats came to refer to these as "Nanaimo Bars". In Nanaimo and points south to Duncan, however, these were originally referred to as Mabel bars, or W.I. bars. The earliest confirmed printed copy of the recipe using the name "Nanaimo Bars" appears in a publication entitled His/Her Favourite Recipes, Compiled by the Women's Association of the Brechin United Church (1957), with the recipe submitted by Joy Wilgress, a Baltimore, Maryland native (p.52). (Brechin United Church is in Nanaimo.) This recipe also is reprinted in Kim Blank's book Sex, Life Itself, and the Original Nanaimo Bar Recipe (Umberto Press, 1999, pp.127-29).
In 1954 the recipe "Mable's Squares" (p.84) was published in "The Country Woman's Favourite" by the Upper Gloucester Women's Institute (New Brunswick). The recipe was submitted by Mrs. Harold Payne, the daughter of Mable (Knowles) Scott (1883-1957). The ingredient list, quantities, and assembly steps closely match the recipe found on the City of Nanaimo web site.
The first printing of recipes featuring Nanaimo Bar ingredients is found in the 1952 Women's Auxiliary to the Nanaimo Hospital Cookbook. They are referred to as the Chocolate Square or the Chocolate Slice. Some say the first use of the name Nanaimo Bar was in an Edith Adams cookbook printed in 1953.
Other unconfirmed references date the bars back to the 1930s, when it was said to be known locally as "chocolate fridge cake".[1] Some New Yorkers claim that it originated in New York, and refer to them as "New York Slices".[2] However, Tim Hortons coffee shops, a Canadian chain, sell them in New York as "Nanaimo Bars". One modern reference even refers to the bars existing in nineteenth century Nanaimo.
Recipe makes 18 bars
Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.
Ingredients1 cup (250 mL) graham cracker crumbs1/2 cup (125 mL) sweetned flaked coconut or shredded coconut1/3 cup (75 mL) finely chopped walnut halves1/4 cup (60 mL) cocoa powder1/4 cup (60 mL) granulated sugar1/3 cup (75 mL) butter, melted1 egg, lightly beatenFilling:1/4 cup (60 mL) butter2 tbsp (30 mL) custard powder1/2 tsp (2 mL) vanilla2 cups (500 mL) icing sugar2 tbsp (30 mL) milk, (approx.)Topping:4 oz (113 g) semisweet chocolate, chopped1 tbsp (15 mL) butterPreparation In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
Press crumb mixture into parchment paper--lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
Source : Canadian Living Magazine: July 2009
I couldn't believe my eyes when I saw the Famous "Nanaimo Bars" in this Great Cafe but then I found out 3 of 4 owners were from British Columbia Canada, JOMA is the initials of the 4 owners. I came here 4 times as the food was so fresh, tasty, unique and inexpensive, was sad when I left but hope the owners open one in Bangkok as it would be a hit here too.
The Nanaimo Bar originated in Ladysmith, Vancouver Island, south of Nanaimo in the early 1950s. Mabel Jenkins, a local housewife from Cowichan Bay, submitted the recipe to the annual Ladysmith and Cowichan Women's Institute Cookbook. This cookbook was sold in the early 1950s in the region as a fundraiser. It became popular in many of the province's households, especially in company towns, and was sold in many of the coffee shops on Nanaimo's Commercial Street. Tourists in the region, especially US tourists on pleasure boats came to refer to these as "Nanaimo Bars". In Nanaimo and points south to Duncan, however, these were originally referred to as Mabel bars, or W.I. bars. The earliest confirmed printed copy of the recipe using the name "Nanaimo Bars" appears in a publication entitled His/Her Favourite Recipes, Compiled by the Women's Association of the Brechin United Church (1957), with the recipe submitted by Joy Wilgress, a Baltimore, Maryland native (p.52). (Brechin United Church is in Nanaimo.) This recipe also is reprinted in Kim Blank's book Sex, Life Itself, and the Original Nanaimo Bar Recipe (Umberto Press, 1999, pp.127-29).
In 1954 the recipe "Mable's Squares" (p.84) was published in "The Country Woman's Favourite" by the Upper Gloucester Women's Institute (New Brunswick). The recipe was submitted by Mrs. Harold Payne, the daughter of Mable (Knowles) Scott (1883-1957). The ingredient list, quantities, and assembly steps closely match the recipe found on the City of Nanaimo web site.
The first printing of recipes featuring Nanaimo Bar ingredients is found in the 1952 Women's Auxiliary to the Nanaimo Hospital Cookbook. They are referred to as the Chocolate Square or the Chocolate Slice. Some say the first use of the name Nanaimo Bar was in an Edith Adams cookbook printed in 1953.
Other unconfirmed references date the bars back to the 1930s, when it was said to be known locally as "chocolate fridge cake".[1] Some New Yorkers claim that it originated in New York, and refer to them as "New York Slices".[2] However, Tim Hortons coffee shops, a Canadian chain, sell them in New York as "Nanaimo Bars". One modern reference even refers to the bars existing in nineteenth century Nanaimo.
Recipe makes 18 bars
Nobody disputes the origin of these treats (Nanaimo, B.C.), but there's always an opinion on the exact ingredients.
Ingredients1 cup (250 mL) graham cracker crumbs1/2 cup (125 mL) sweetned flaked coconut or shredded coconut1/3 cup (75 mL) finely chopped walnut halves1/4 cup (60 mL) cocoa powder1/4 cup (60 mL) granulated sugar1/3 cup (75 mL) butter, melted1 egg, lightly beatenFilling:1/4 cup (60 mL) butter2 tbsp (30 mL) custard powder1/2 tsp (2 mL) vanilla2 cups (500 mL) icing sugar2 tbsp (30 mL) milk, (approx.)Topping:4 oz (113 g) semisweet chocolate, chopped1 tbsp (15 mL) butterPreparation In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
Press crumb mixture into parchment paper--lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.
Source : Canadian Living Magazine: July 2009
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