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Topic: can anyone translate french?

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Subject: can anyone translate french?
Date Posted: 1/27/2009 10:50 PM ET
Member Since: 9/3/2008
Posts: 447
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Hi all-

I have been looking for a recipe for naomi bars for about 2 years now and I finally found what looks close to what I remember my mom making.  Unfortunately the recipe is on a french blog and well -I can figure out chocolate and eggs and the measurements but that's about it.  I think I remember how to say 'she opens the window' from high school...  Does anyone have a recipe for naomi bars -not the oatmeal and chocolate chip ones-  these are 3 layer bars that are incredibly rich-  or can someone translate the recipe?  And as an aside -does anyone know why they are called naomi bars?  Thanks so much!

 

ann

I'm not very experienced with posting on forums but here's my try at a link for the recipe in french -with fantastic pictures!

gloubiblog.canalblog.com/archives/2007/06/24/5406719.html

http://gloubiblog.canalblog.com/archives/2007/06/24/5406719.html

Date Posted: 1/28/2009 11:40 AM ET
Member Since: 8/20/2006
Posts: 1,930
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I think what you are looking for is a Nanaimo Bar recipe. That is what the pictures on the blog look like to me. Here are a couple of links to that recipe:

 

http://www.joyofbaking.com/NanaimoBars.html

 

http://www.cakespy.com/2008/05/you-say-nanaimo-words-praise-and-lore.html

 

 

 

Here's a rough translation of the recipe on the blog:

 

First layer

 

100 gr of soft butter 50 gr of sugar 3 cc of cocoa in non sweetened powder 100 gr of black chocolate (I used

chocolate to milk) 1 egg beaten 250 gr of cookies crushed (Small Read for example) 50 gr of grated coconut 50

gr of minced walnut (or walnut of pécan)

 

 

Second layer

 

50 gr of soft butter 150 gr of sugar freezes (the recipe recommends 250 gr, too much for me) 3 CS of custard powder (to replace eventually by 30 gr of sugar freezes and some

drops of extract of vanilla) 3 to 4 CS of water

 

 

 

Third layer

 

80 gr of black chocolate 50 gr of soft butter 30 gr of sugar freezes (50 gr in the original recipe)

 

 

 

Preparation

 

Done to melt the chocolate, the butter and Sugar to the microphone waves or to the double boiler.  Add the egg beaten and done to heat gently without leaving to boil.  Outside the fire, incorporate the other ingredients.  Etalez the preparation on a plate or outfitted of paper sulfurisé or in a dish to gratin on a thickness of about 1 cm.  Place to the expense for 1 hour.  Beat together all the ingredients of the second layer in order to obtain a mixture smooths and homogenous.  Etalez it on the first layer cooled and put back the all to the cold one for 30 mintes about.  Done to melt gently the butter and the chocolate to the microphone waves or to the double boiler.  Mix with Sugar freezes.  Etalez on the others put to bed cold and leave to the expense for 1 hour about before cutting and to taste. 

 

Date Posted: 1/28/2009 12:41 PM ET
Member Since: 9/3/2008
Posts: 447
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Whoo Hoo!  That's it -right in the joy of baking!   Thank You!  My mom had a habit of sliding her recipe cards in cookbooks and I'm still trying to locate a lot of her recipes but that looks exactly right.  I guess with a southern accent Nanaimo can morph into naomi.  I ended up making 7 layer bars this morning since we are totally iced in until the county sends a sand/ice truck around.

thanks again!

ann

 

Date Posted: 1/29/2009 11:19 AM ET
Member Since: 6/21/2007
Posts: 2,015
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Last Edited on: 2/3/15 5:49 PM ET - Total times edited: 1
Date Posted: 2/1/2009 4:59 AM ET
Member Since: 7/6/2008
Posts: 84
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My goodness that is a lot of confectioner's sugar.

Date Posted: 2/2/2009 4:52 PM ET
Member Since: 9/3/2008
Posts: 447
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There's lots of butter too!  and a lot of chocolate!  It's an extremely rich dessert -but really good and easy to make -the joyofbaking link has a good recipe for it.

ann

Date Posted: 2/2/2009 6:37 PM ET
Member Since: 10/17/2006
Posts: 1,427
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If y'all really like Nanaimo Bars (with all those decadently RICH ingredients), someday try making "Tiramisu"---it's an Italian dessert made with decadently RICH ingredients, and the name translates (literally) as "Lift me UP!"

Subject: Translating software
Date Posted: 3/25/2009 8:46 PM ET
Member Since: 12/27/2008
Posts: 42
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babelfish.com

Subject: babelfish.com
Date Posted: 5/10/2009 10:36 AM ET
Member Since: 12/27/2008
Posts: 42
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babelfish translates several languages.