Wednesday, December 28, 2005
Pink Sin
Base
1 cup graham wafer crumbs
1/2 cup butter, melted
1/2 cup brown sugar
1 tsp flour, heaping
Middle Layer
2 cups coconut
1 can sweetened condensed milk (300 mL)
Icing
1/2 cup butter, softened (not melted)
3/4 cup icing sugar
2 tbsp cream or milk
2 tbsp boiling water
few drops red food colouring
1/2 tsp vanilla
Base: Preheat oven to 375 F. Mix together the graham wafer crumbs, melted butter, brown sugar and flour. Press into a greased 8-inch square pan and bake for 5 to 10 minutes. Cool.
Middle Layer: Preheat the oven to 350 F. Mix together the coconut and condensed milk, then spread on the cooled base. Bake at 350 F for 15 to 20 minutes, or until gold around the edges. Cool thoroughly.
Icing: Note that after each addition, you must beat for 2 minutes. Start by beating the butter for 2 minutes. Add the icing sugar and beat again for 2 minutes. Add the cream or milk and beat for 2 more minutes. Add the boiling water and beat for 2 minutes. Add the food colouring and, you got it, beat for 2 minutes. Lastly, add the vanilla and beat for 2 more minutes. Spread the icing over the cooled squares.
Keep the squares in the refrigerator. Makes 2 to 3 dozen squares.
Source: Great Canadian Cookies, Bars & Squares, 2002
Subscribe to:
Post Comments (Atom)
1 comment:
Along with Nanaimo Bars, Butter Tart Slice, Walnut Slice and moist brownies this was a staple at tea parties. My recipe for this came from an old family friend who is now in her 90's. She was a caterer at one time and the only difference was that she put a few drops of Raspberry flavoring to the icing which in my mind is key. The only problem is I am not sure if you can still get it but I may try just adding some strained juice from fresh raspberries. This is such a great fast square to make when you want something both pretty and yummy. To make it look really special, while the icing is still soft take a knife and lightly draw it across the icing in diagonal lines about one inch apart across the whole surface of the bar from side to side and then turn the pan and do more diagonal line perpendicular to the first set. If the icing is soft enough you will create a pattern of diamonds with soft wavy edges as the icing drags a bit along the knife edge as it is pulled through the icing. It gives a really nice finish.
Post a Comment