Uniquely Canadian Sqaures and Bars

Happy Canada Day!

Butter Tart Squares

1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup butter
Topping:
2 tbsp butter, melted
2 eggs, lightly beaten
1 cup packed brown sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp vanilla
1 pinch salt
1 cup raisins
1/2 cup coarsely chopped pecans

1 In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch square cake pan; bake in 350°F oven for 15 minutes.

2 Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

3 Bake in 350°F oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. Cut into squares.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Nanaimo Bars

1 cup graham cracker crumbs
1/2 cup ]sweetened flaked coconut or shredded coconut
1/3 cup finely chopped walnut halves
1/4 cup cocoa powder
1/4 cup granulated sugar
1/3 cup butter, melted
1 egg, lightly beaten
Filling:
1/4 cup butter
2 tbsp custard powder
1/2 tsp vanilla
2 cups icing sugar
2 tbsp milk, (approx.)
Topping:
4 oz semisweet chocolate, chopped
1 tbsp butter

1 In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.

2 Press crumb mixture into parchment paper–lined 9-inch square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

3 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.

4 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. Cut into bars.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Summer Brocoli Salad

• 1 head fresh broccoli, cut into bite size pieces
• 1/2 cup raisins (optional)
• 1/4 cup red onion, chopped
• 2 tablespoons white sugar
• 3 tablespoons white wine vinegar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• 10 slices bacon

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2 In a salad bowl, toss together broccoli, raisins, if using, and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

3 Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Makes 6 Servings

Strawberry-Glazed Brie

3/4 cup strawberries, mashed
4 tsp packed brown sugar
2 tsp lemon juice
1/8 tsp cinnamon
2 rounds (each 4 oz) Brie cheese

1 In small saucepan, combine strawberries, sugar, lemon juice and cinnamon; bring to boil. Reduce heat and simmer for about 6 minutes or until thickened; let cool slightly.

2 Remove rind from top of Brie; place on ovenproof platter. Spread strawberry mixture evenly over top; bake in 300°F oven for about 12 minutes or until cheese is softened but not melted.