The Gibson family farm has been in our family since 1906. It has been a fully functioning farm the whole time. My Grandfather and Great-Grandfather grew mostly canola and durum, and for the past ten years my father has been raising sheep. Our farm is located in the south-west corner of Saskatchewan. I grew up mostly in the city of Saskatoon, spending my summers out at the farm. You could say I have a bit of farm-kid in me. The farm spans for hundreds of acres around the farmhouse, but the garden is just down a path through the yard. This is where the magic happens...

Nanaimo Bars

      Canada is the birthplace of many a tasty snack. My favorite? Nanaimo bars, hands down. For any non-Canadians out there, the nanaimo bar is an unbaked bar cookie named after the West Coast city of Nanaimo, B.C, possibly the most beautiful place on Earth. So it only makes sense that this treat is pretty epic, and steeped in Canadian tradition. It consists of three layers; a wafer and chocolate bottom, a silky custard cream middle topped with melted chocolate. Once all three layers firm up in the fridge, you cut your squares and eat them, refrigerate them or freeze them. Just describing them makes me giddy!
       I wish to share my family's recipe for anyone who cares to try it (which I HIGHLY recommend) For anyone who has never tasted one, put it on your bucket list. They're that good!!

                                                       GIBSON FAMILY NANAIMO BARS


2 squares of semi-sweet chocolate
1/2 cup butter or margarine
2 Tbsp white sugar
1 tsp. vanilla
1 egg
2 cups graham wafer crumbs
1 cup coconut
1/2 cup chopped walnuts (optional)
                           1)Melt first four ingredients over a double boiler. Add the vanilla and egg slowly, and mix well. Add the graham crumbs and coconut (and walnuts). Press into a 9'' pan to form the bottom layer.


2 Tbsp custard powder
3 Tbsp milk
2 cups icing sugar
1/4 cup butter or marg
                     2) Beat all four ingredients until smooth. Spread evenly over bottom layer.

4 squares of semi-sweet or milk chocolate
1 Tbsp butter or marg
                   3) Melt chocolate and butter over double boiler, being careful not to splash water into the chocolate, which will ruin the consistency. Pour over custard and chill in fridge for an hour or two. You know the rest.

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