Source: One of Patty’s recipes
18 Graham wafers
1 cup brown sugar
1/2 cup butter
1/2 cup milk
1 cup graham wafer crumbs
1 cup shredded coconut
1/2 cup chopped walnuts/pecans
2 tablespoons butter (softened)
1 1/2 cup icing sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk
Light grease an 8 inch square pan. Line with 9 graham crackers. Set
In small sauce pan, combine brown sugar, butter and milk. Bring to a
boil, reduce heat and simmer 2 minutes, stirring often. Remove from
heat. Stir in crumbs, coconut and nuts until well mixed. Pour over
wafers in pan, spreading evenly. Arrange another layer of wafers on
top of filling and set aside.
Combine softened butter, icing sugar, vanilla and enough milk to creat
a spreading consistency. Spread over bars, cover loosely and
refrigerate until firm. Several hours or overnight.
Blueberry Oatmeal Squares
Source: Canadian Living Magazine August 2007
2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed
3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk constarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture,pressing lightly.
Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
White Chocolate and Almond Brownies
12 oz. white chocolate; broken into pieces
1 cup unsalted butter
3/4 cup flour
1 teaspoon vanilla
1/2 cup slivered almonds
Preheat oven to 325 degrees. Grease and flour 9″ square pan.
Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chocolate separates). Remove from heat when chocolate is just melted.
With electric mixer, beat in eggs until mixture is smooth. Beat in flour and vanilla. Spread batter evenly in prepared pan. Sprinkle almonds evenly over the top.
Bake 30-35 minutes or just until set in center. Cool completely in pan on wire rack. Cut into 2″ squares.
YIELD: 24 Squares