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Abrazos! xox Penny

Tuesday, September 14, 2010

Community Theater...Sweet

On Saturday, Mom, my sister-in-law Robin and I went to the community theater. I love theater, especially the type that we go to...kind of like a Forrest Gump box of chocolates. You never know what you are going to get. Some are so well performed that you feel like you are witnessing a rising star's debut. Others are so heartfelt, but a little off-key. None the less, all are endearing. A lot of cast members are adult regulars who recast themselves into all kinds of characters. "Mom, isn't that your dentist again?" Others are from the local high schools and once graduated, are missed. There are twin brothers that I watched for 3 years who are now gone. I will be looking for them to make it big.

The theater supports itself in all the normal fundraising ways like events and mail campaigns and also in the very most traditional...the bake sale. This The Red, White and Food shout out is to all those who perform and those who support them with homemade sweetness of every kind imaginable. The star of Saturday night's show was the luscious Nanaimo Bar.

This recipe is actually from someone in Nanaimo, Britsih Columbia...the hometown of this rich and wonderful dessert. Judging from Saturday's sales at the theater, it brought in some riches, too!

Nanaimo Bars

1/2 cup butter
2 (1 ounce) squares semisweet chocolate
1/3 cup white sugar (oh well)
1 1/2 tablespoons pasteurized egg
1 cup rolled oats
1 1/2 cups flaked coconut
1/2 cup chopped walnuts
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 1/2 tablespoons milk
1 tablespoon butter
2 (1 ounce) squares semisweet chocolate

In a saucepan, melt 1/2 cup butter or margarine with 2 squares chocolate. Remove from the heat, and stir in white sugar, egg, rolled oats, coconut, chopped nuts, and 1 teaspoon vanilla extract. Press mixture into a greased 9 inch square pan, and chill for 1 hour.

Combine confectioners' sugar with 3 tablespoons softened butter, 1/2 teaspoon of the vanilla, and milk. Mix until it has an icing-like consistency, and spread it over the oat mixture in the pan. Chill for 1/2 hour.

Melt remaining 1 tablespoon butter or margarine with remaining 2 squares chocolate. Spread over the top of the bars. Chill for 4 to 5 hours.

Cut into squares using a hot knife; dip knife in hot water, and let it melt through the chocolate. Sell lots and save the crumbs for yourself!

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