Cream together the margarine and sugar. Add the flour. Press into lightly buttered 8″ pan and bake at 300F for 15 minutes. Remove from oven. Beat eggs with sugar. Add walnuts and coconut.
Mix flour with baking powder and salt and add to egg mix with vanilla.
Pour on top of base and bake at 300 F for 40 minutes more.
I remember watching my oldest sister making fudge; I was always waiting for some chocolate-encrusted utensil or bowl to come my way for “cleanup”…
Ingredients for Quick Chocolate Fudge
1 egg, well beaten
1 T cream
1 t vanilla
1/4 t salt
1 lb powdered sugar
4 oz. unsweetened chocolate
1 T butter
1 cup chopped walnuts
Preparation for Quick Chocolate Fudge
Mix the egg, cream, vanilla, salt, and powdered sugar together. Melt the chocolate with the butter. Add to the first mixture. Stir in the nuts and spread in a buttered pan. Cut into squares.
Nanaimo is a city on Vancouver Island, B.C., Canada. It touts itself as the city so beautiful that it’s all right to stare.
The Nanaimo bar, said to be the product of local culinary ingenuity, is a no-bake chocolate-based bar that bridges the gap between a cookie and candy. Nanaimo bars are a typically Canadian dessert and incredibly decadent. You can read about the possible origin of Nanaimo bars at Wikipedia: Nanaimo Bar.
3/4 cups butter
10 T cocoa
2 cups coconut, unsweetened
1/2 to 1 cup walnuts, chopped
10 T sugar
4 cups graham cracker crumbs
2 eggs
1 t vanilla
For custard layer:
5 T butter
1/4 cup milk
1 pkg. instant vanilla custard or pudding powder
2 cups icing sugar
For chocolate topping
5 squares semi-sweet chocolate
Melt butter and add cocoa powder. Beat eggs with sugar, add cocoa butter mix, vanilla, coconut, walnuts, and cracker crumbs. Press into bottom of greased pans.
Mix vanilla custard powder with 1/4 cup milk, 2 cups icing sugar, and 5 T butter to make a pasty thick custard. Spread on top of graham cracker base.
Melt semi-sweet chocolate squares and spread evenly on top.
Also known as Viennese crescents: delicious little nutty cookies.
1 cup butter
1/4 cup sugar (1/2 cup with pecans)
2 cups flour
1 cup ground walnuts or chopped pecans
1 t vanilla
if using pecans, 3 t water
Cream butter and sugar. Add flour, nuts, vanilla and water if pecans are used. Combine well and shape into crescents or balls. Bake on greased baking sheet for 15 to 20 minutes. Dust with icing sugar.
Walnut and Poppy Seed rolls — Diós és Mákos kalács (bejgli)
At Christmas time we’d travel to visit Grandma and Grandpa and as soon as we walked into the front door of their house we would be overwhelmed by the mingling of smells coming out of the kitchen. Every surface available from the entryway down to the basement would have pans covered with clean cloths that would be hiding cookies, hoska, and other sweet breads, and our favorite walnut and poppy seed rolls.
House on a Mountain–Julian
For the dough:
750 g/1 lb. 7 oz. Flour
350 g/12 oz. Butter
30 g/1 oz. Sugar
pinch of salt
6 egg yolks
150 ml/ 5 fl. oz. Milk
15 g/half oz. yeast
Fr the walnut filling
80 g/3 oz. Honey
120-130 g/ 4 and half oz. Sugar
250 g/9 oz. ground walnuts
50 g/2 oz. finely chopped sultanas
1 T of rum
cinnamon
grated lemon peel
For the poppy seed filling
80 g/3 oz. Honey
125 g/ 4 and half oz. Sugar
250 g/9 oz. ground poppy seeds
1 T of rum
grated lemon peel
Dissolve the yeast in the lukewarm milk. Sieve the flour and salt into a bowl. Rub in the butter, add the sugar and the egg yolks and mix in the yeast in lukewarm milk. Blend well together and knead. Put aside to rest in a cold place for few hours. Then roll into rectangle and cut into strips. Spread with the walnut and poppy seed filling. Roll up, brush with egg white and bake in a moderately hot oven until golden brown.
To make the walnut filling, dissolve the sugar and honey in a saucepan over heat. Add the walnut and cook for a few minutes. Remove from heat and mix in the sultanas and rum. Finally add the cinnamon and grated lemon peel to taste.
For the poppy seed filling, cook the honey, sugar and poppy seed in saucepan. Remove from heat and add the rum and lemon peel to taste.
These easy-to-make chocolate and oats treats were always a great favorite in our household while growing up.
Ingredients for Bakeless Fudge Cookies
The bakeless fudge cookie monster. Kati’s, perhaps.
6 T cocoa
1/2 cup milk
1/2 cups butter
2 cups sugar
salt
3-4 cups rolled oats
1/4 cup walnuts
1 t vanilla
Combine cocoa, milk, butter, sugar and salt together in pot and bring to boil. Remove from heat and add oats, walnuts and vanilla. Stir well. Drop onto waxed paper and cool.
This particular recipe is one that a second cousin gave us when she came to visit us from the Czech Republic. The measurements are in dekakilograms (each dekakilogram measures 10 grams)… happy converting!
(Note: below this recipe is a link to a very similar recipe with convenient conversions already made)
Mix all this together and let is sit for at least an hour or 24 hours, it’s up to you.
Spread a lot of butter into small cookie forms (we use metal one, if you don’t have any, we’ll send you some). It’s very important to spread the butter properly, otherwise, you won’t be able to take the cookies out.
Lay the forms (with the open side up) on the cookie sheet. Put the sheet in oven (about 180 C or 350 F). Bake them until they are done (until the cookies turn gold). After you pull the sheet out of oven, let it sit for a while. Then comes the final moment–cookies digging. Sometimes it is easy to take them out and sometimes you get just crumbs. Sometimes just knocking on the sheet helps.
Then you prepare some powder sugar and vanilla sugar in a bowl. Every cookie you cover with sugar in that bowl. Then you have to keep them at the safe place without insect and with low humidity.
Variations of these healthy carob-based sweets, sometimes called Bliss Balls, Power Balls, or Energy Balls, were always on the shelf by the cash register at Annie’s Health Food Store, Grand Forks, B.C. (no longer in existence). Vary the ingredients in any way you want, as long as your proportions of dry to wet allow them to hold firm without being sticky.
3/4 cup mixed chopped walnuts, pecans, sunflower seeds, sesame seeds
Unsweetened coconut
Combine all ingredients except coconut, adding enough nuts and seeds to form a mixture that will stick together. Add extra milk powder if necessary. Mix well and press into balls 1 inch in diameter. Roll in coconut or additional carob powder. Store in sealed jar.
Vegan version
For a vegan version, substitute the honey for agave syrup, maple syrup, or processed dates, omit the milk powder (or use finely ground rolled oats or oat flour instead), and add a bit of coconut oil or more peanut butter if the mixture needs more moisture.
