Tag Archives: Custard Powder

Sugar Free Nanaimo Bar Factory In My Kitchen

Nanaimo Bar FactoryYesterday, I took on the daunting task of making four batches of Nanaimo Bars using the Sugar Free recipe I developed earlier this year. (For those new to my blog and unfamiliar with my adventures developing my Sugar Free Nanaimo Bar recipe, click here to see all my Nanaimo Bar entries. The recipe also appears below.) It was the first time I have made multiple batches in one day and it was certainly an interesting experience. As the dessert is a layered treat, I did all four sets of each layer before moving on to the next layer. It was definitely a big production and of course, I couldn’t do them all the same, so I did three batches as the regular version of the recipe and one batch in the peanut butter variation.

Part of the reason for doing so many batches at once is that I promised a batch to be a gift for a friend for his birthday, also I’m attending a couple of Thanksgiving events that I don’t want to arrive at empty handed. Also my roommates really liked the peanut butter variation when I first tried that variation of the recipe but I haven’t made a second batch of that one, until now.

I had to set up the kitchen into almost a factory setup with many little “stations” to handle the various preparation work. I had a food processor station, a mixer station, a boiler station, as well as a station to store the pans between batches. And I was jumping between the various stations often working on more than one batch at a time. In some cases I was putting butter into the double boiler to melt for the next batch while finishing the chopping and mixing for the previous batch. It definitely felt like quite like a factory production with various stations I set up in the kitchen to handle the specific preparations tasks. It definitely worked really well for getting the base layer made.

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Making Homemade Yorkshire Pudding

Yorkshire Pudding HomemadeWhen I recently stopped at Major Market in Escondido to check their prices on some flavored extracts for my sugar-free Nanaimo Bars, I took the opportunity to browse the whole store. Major Market carries a lot of International foods and they carry a large selection of British foods. It also happens to be where I has previously purchased the Bird’s Custard Powder that is an essential ingredient for my sugar free Nanaimo Bar recipe. I happened to browse the frozen food section and saw they had some bags of imported Aunt Bessie’s Frozen Yorkshire Pudding.

I’ve only had Yorkshire Pudding one time in my life and that was in the home of my good friends Sara and Paul Russell when I spent a week in the United Kingdom in 2006. I thought they were amazing and I really liked them. But I’ve not had them since. Seeing the bag of Yorkshire Pudding in the store, reminded me of those tasty Yorkshire Pudding pastries that Sara had made during my visit. While looking at the bag in the store, I decided to use my cell phone and look up recipes for Yorkshire pudding to see if it was going to be easy to make or if I should just buy the overpriced bag of imported frozen ones.

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A Peanut Butter Variation of Nanaimo Bars

Peanut Butter Nanaimo BarsWhen I went searching on Google for images of Nanaimo Bars to help explain what they are to a friend of mine who didn’t know what they were, I came across a site that had some interesting suggestions for variations for making different kinds of Nanaimo Bars. I was most intrigued by the Peanut Butter Nanaimo Bars variation and thought the next time I made some, I would give that a try. And of course, I would make my variation completely sugar-free so that it can be compliant with Jorge Cruise’s Belly Fat Cure program that I have been following.

The main changes to the basic Nanaimo Bar recipe is that I would replace the walnuts with peanuts and leave out the coconut out of the base layer. In the custard layer I would reduce the amount of butter used and replace it with peanut butter. In this case, I used Joseph’s Sugar Free Crunchy Peanut Butter, and the top layer would remain the same. So not too much different to try the variation. Fortunately I had some raw peanuts to use, and the sugar free peanut butter on hand to make it.

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Making Sugar-Free Nanaimo Bars

Sugar-Free Nanimo BarsOne of the biggest challenges on Jorge Cruise’s Belly Fat Cure program is not the cutting actual meals down to no more than five grams of sugar and two carb servings per meal. In fact, that’s been fairly easy and very easy to do with store bought meals or even restaurant food for those of us like me who are not cooks. However, as someone who’s always had a bit of a sweet tooth, I get a craving for desserts, and that’s where the problem comes in. Ready made or store bought sugar free desserts that aren’t made with those toxic artificial sweeteners are near impossible to find.

In the 17 weeks I’ve been on the Belly Fat Cure program I have lost 54 pounds thus far and a large part of my continued success has been learning how to make sugar free desserts. (To learn more about Jorge Cruise’s Belly Fat Cure, download the free special report from JorgeCruise.com.) I’ve have made sugar free Brownies, sugar free chocolate chip cookies, and even some homemade sugar free ice cream in a variety of interesting home made flavors. And while the sugar free chocolate chip cookies have been some of my favorite of the desserts I’ve made, it was time for a more ambitious project.

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Sometimes You Just Have To Get Imported Ingredients

Birds Custard PowderOn my last visit to my mom’s house, I presented her with a couple of Eat-More candy bars from GoCanuck.com that I had ordered for her. The candy bars sparked a discussion of some of the things from Canada we miss, and as we reminisced, my mom mentioned, Nanimo Bars. Nanimo Bars are a layered dessert cake that feature a base layer, a layer of custard, topped with a layer of chocolate. The legend has it that the dessert was created by a housewife from Nanimo, British Columbia who decided to name it after the town. How true that is or not, I don’t know, but in any case, it’s kind of a well known dessert in Western Canada.

Well my mom, pulled out her recipe book from Canada from which she used to make the recipe and I decided to make a photo copy of it and thought I would see if I could make a sugar-free version of it to be complaint with Jorge Cruise’s Belly Fat Cure program. And it presented some interesting challenges. A couple of the ingredients were going to present a challenge, but I was up for the challenge.

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