Nanaimo Bars

1 c. butter, softened, divided

5 T. unsweetened cocoa powder

1/4 c. sugar

1 egg, beaten

1 3/4 c. graham cracker crumbs

1 c. flaked coconut

1/2 c. finely chopped almonds, optional

3 T. heavy cream

2 T. dry custard powder (or dry instant vanilla pudding mix)

2 c. confectioner's sugar

4 (1 oz.) squares semisweet baking chocolate (or 3 T. chocolate chips)

2 t. butter

Combine 1/2 c. softened butter, cocoa, and sugar in double boiler. Stifr occasionally until melted and smooth. Beat in egg and stir until thick, 2-3 minutes. Remove from heat and add graham cracker crumbs, coconut, & almonds. Press in bottom of ungreased 8x8 pan. Beat remaining 1/2 c. butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer in pan. Chill to set. Melt chocolate chips and butter in microwave until smooth. Spread melted chocolate over chilled bars. Let set before cutting into squares.

*from allrecipes.com

Shortbread Crust

 Crust:

2 c. flour

1/3 c. sugar

1/4 t. salt

2 sticks butter, cubed

Stir flour, sugar, and salt together. Cut in butter with pastry blender until coarse crumbs appear. Pour in sprayed 9x13 pan. Pat evenly in pan. Bake at 350 for 7-8 minutes until golden brown. Add whatever topping you'd like. I've made this with lemon bars, cranberry shortbread cookies, etc... works much better in a 9x13 pan, than rolling and freezing dough before slicing.

*The taste of the crust is delicious!

Lemonade

5 c. cold water

ice cubes

2 2/3 c. lemonade syrup base (recipe below)

thin lemon slices for garnish

Lemonade Syrup Base:

1 1/2 c. sugar

1/2 c. boiling water

1 lemon

grated lemon peel

1 1/2 c. freshly squeezed lemon juice (approxiamately 6 -7 large lemons)

Add sugar to boiling water. Stir to dissolve. Simmer 5 minutes. Cool. Add lemon peel and lemon juice. Store in covered container in refrigerator. When ready to serve, add all ingredients together. Stir well. Serve immediately. Very refreshing, especially on a hot day. Makes 8 servings.