Category Archives: Squares

puffed wheat squares

Lightly spray or oil a large bowl and measure 8 cups of puffed wheat into the bowl.

Combine in a saucepan:

1/4 cup butter

1/2 cup corn syrup

1 cup brown sugar

1/4 cup cocoa

Cook until bubbling and smooth, then remove from the heat and add 1 tsp vanilla. Pour over puffed wheat.and stir to coat evenly. Press into an ungreased 9 x 13-inch pan. Cut into squares when cool.

For a variation, use 7 cups puffed wheat and 1 cup salted peanuts

sesame bar – durrand glacier chalet

Courtesy of the Swedish chef at Durrand Glacier Chalet, Summer 2016. He made these for us to pack in our lunches for the trails.

  • 200 g nuts
  • 250 g butter
  • 3 dl brown sugar
  • 6 tsp syrup
  • 2 dl dry fruit
  • 4 dl sesame seeds
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 9 dl oats

Toast the nuts, melt the butter with the brown sugar, combine, bake at 175C for 25 minutes, cool, enjoy.

“Thank you for staying with us! Welcome back.” Henric N

peanut bar – durrand glacier chalet

Courtesy of Henric N, the amazing chef who makes the Selkirk Mountain Experience special.

Notes: 1 dl = 100ml or 3 ounces. Nut flour is finely ground nuts such as almonds or cashews. Grind in a coffee grinder, blender or food processor for about 10 seconds. Do not over process or you will have nut butter!

  • 8 dl oats
  • 6 dl nut flour
  • 6 dl peanut butter
  • 2 dl honey
  • 6 dl raisins
  • 4 dl chopped dried apricots

Toast the oats and nut flour. Melt the peanut butter with the honey. Combine, cool, cut up and enjoy.

“Thank you for staying with us! Welcome back.”  Henric

 

 

fudgy brownies

Thanks to Liz Varsek  adapted from The Patent and the Pantry

1 cup unsalted Stirling butter

1 cup cocoa powder, sifted

2 cup sugar

1/4  tsp salt

1 cup all purpose flour

1/2 cup milk

2 egg

2 tsp vanilla

1. Preheat the oven to 350 degrees and line an 9×13 baking pan with parchment paper

2. Melt the butter in a medium pot, then stir in the cocoa powder until smooth. Stir in the sugar and salt, followed by the flour, milk, egg, and vanilla. The batter will be very thick.  Use a spatula to spread the batter in an even layer in the baking pan. 

3. Bake at 350 for 25 – 30 minutes until the center is just set and the edges are starting to pull away from the pan. Use the parchment paper to pull the slab of brownies out of the pan and cool on a wire rack. I like mine to be slightly underbaked and served chilled for maximum fudginess. If you want them to be more chewy and firm, bake an additonal 5 minutes or so.

coconut orange squares

The biggest hit at Christmas cookie exchange.  Thanks, Kevin

1/2 cup flour
1/4 cup sugar
1/4 cup butter, softened
1/2 cup finely chopped pecans
2 eggs
3/4 cup sugar
2 tbsp fresh orange juice
2 tbsp flour
1 tsp vanilla
2 tsp grated orange peel
1/4 tsp baking powder
1 cup sweetened flaked coconut

Crust: combine flour and sugar in a bowl. Cut in butter until mixture is crumbly. Stir in pecans. Press mixture into a greased 8 inch square baking pan. Bake at 350°F  for 15 minutes or until light golden around edges. Meanwhile, beat together next 7 ingredients, then stir in coconut and pour over hot crust. Continue baking for 15 -20 minutes until set and light golden around edges. Cool in pan on a rack. Cut into 30 bars. Freezes well.

rhubarb and lemon squares

Yes, there’s still more rhubarb!

1/2 cup butter
3/8 cup sugar
1 1/2 cups flour
1/4 tsp salt
2 2/3  cups thinly sliced rhubarb
1 1/2 cups sugar
3 Tbsp  flour
1/2 tsp. baking powder
pinch salt
3 eggs
zest of 1 lemon
4 Tbsp lemon juice

Process butter, sugar, flour and salt until crumbly.  Press into a lightly buttered or sprayed 9 X 13 pan.   Bake at 350F for 8-10 minutes.  Spread the rhubarb evenly over the base.
Combine the eggs, sugar, flour, baking powder, salt,  lemon zest and juice and  blend well.  Pour over the rhubarb.  Return to the oven and bake for 30 minutes, or until golden and set. Cool.  Dust with icing sugar before serving (optional).

 

rhubarb squares

Best of Bridge did it first.  Just like date squares but better.

Filling:
4 1/2 cups chopped rhubarb
2 cups sugar
3 Tbsp cornstarch
1 1/2 tsp vanilla
Combine in large saucepan, cook until thick, then cool.

Crust:
2 1/4 cups oatmeal
2 1/4 cups flour
3/4 tsp soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups brown sugar
1 1/2 cups melted butter
Mix and press 2/3 of the crumbs into a 9 X 13 pan.  Pour filling over and sprinkle with remaining 1/3 crumbs.  Bake at 350F for 40 minutes. Cool and cut into squares.

For Date filling: Cook 3/4 lb chopped dates with 3/4 cup water and 3 Tbsp brown sugar until thick.  Add 1 – 2 tsp grated orange zest, 3 Tbsp orange juice and 1 – 2 Tbsp lemon juice.  Cool.