Haskap Crumble Squares

 

These are some squares I made back in the summer.  I have been holding back, but I think I should share!  Haskaps are also known as Blue Honeysuckle and have been brought in from Russian.  The soil conditions and climate in Saskatchewan seem to be ideal. They can be picked in June, which is way earlier than any other fruit.

I have been experimenting with them and have come up with a few really good recipes.  This is one.  Please check here for the recipe for haskap jam to be used in this recipe.  A rich raspberry jam would also work if you do not have access to hasksaps.

Haskap Crumble Squares

1 ½ c unbleached flour

1 ½ c rolled oats

¾ c chopped almonds

1 c brown sugar

1 t baking powder

½ t cinnamon

¼ t salt

1 c unsalted butter, at room temperature
1 - 1 1/2 cups haskap jam

Preheat oven to 375F.  Grease a 9”x9” baking pan.

In a large bowl, mix all dry ingredients except almonds.  Cut in the butter until the mixture is crumbly.  Set aside 1 cup of the mixture for topping.

Press the crumble on the bottom of the baking pan.  Evenly spread the jam over the crumble.  A thin layer is all you need.  The berries are amazingly intense and a little goes a long way.  Sprinkle with the chopped almonds and then the reserved crumb mixture.  Pat down gently.

Bake for 30 – 35 minutes until golden.  Cool completely before cutting into squares.

Nanaimo Bars

It is December 20 and I am wrapping a gift for a little boy whose family has been chosen for Christmas giving by the church I am attending.  I also bought a jar of Herbes de Provence for Grizelda, a friend of my housesit hosts.  She loved my chicken with roasted carrots flavoured with the herbes.  I happened upon them and thought it would be a nice hostess gift when I go to their home.


But now I am thinking about Remonia & Rick and Ersie.  They have been such good friends during my stay and I didn't even think of giving them a Christmas gift. 

I want to make something truly Canadian that they will like.  How did Nanaimo Bars come into my brain?  I don't think I have made them since I was a teenager.  But I know they will be enjoyed down here in the South.  If I didn't know better, I would think this came right from Paula Deen, lots of sugar and butter, but this recipe is truly from Nanaimo, British Columbia. 

Nanaimo Bars
Adapted from Joyce Hardcastle

Bottom Layer
½ cup unsalted butter at room temperature
¼ cup sugar
5 tbsp cocoa powder
1 egg, beaten
1 ¼ cups graham cracker crumbs
½ cup finely chopped almonds
1 cup coconut
Combine the butter, sugar and cocoa powder in a double boiler and heat until melted. Slowly drizzle the hot mixture into the beaten egg, whisking constantly until thickened. Stir in the graham cracker crumbs, almonds, and coconut. Press the mixture firmly into an ungreased 8″ x 8″ baking pan and chill.
Middle Layer
½ cup unsalted butter at room temperature
3 tbsp whipping cream
2 tbsp vanilla pudding powder
2 cups icing sugar
Cream together the butter, cream, vanilla pudding powder and icing sugar until light. Spread over bottom layer and chill.
Top Layer
4 oz semi-sweet chocolate
2 tbsp unsalted butter
Melt the chocolate and butter in a double boiler over low heat. Once cool but still liquid, pour over middle layer and chill in refrigerator until set, about an hour.

Cut into squares using a knife dipped in hot water. For easier (and neater!) pieces, dip the pan very briefly in hot water and then turn out onto a cutting board. Flip over using a second cutting board and cut into squares.