Sharp R580d(K) Californian Apple Crunch, Australian Fruit Cake, Baked Apples, Chocolate Cake

Page 57

DESSERTS

CALIFORNIAN APPLE CRUNCH

Serves 6-8

800 g can pie apple

11/2 cups White Wings buttercake mix

150 g hard butter, cut into thin slices

3 tablespoons brown sugar

3 tablespoons coconut

3 tablespoons crushed nuts

1 teaspoon cinnamon

1.Place pie apple in a shallow casserole dish.

2.Sprinkle evenly with dry cake mix.

3.Layer sliced butter over cake mix, covering completely.

4.Combine last 4 ingredients and sprinkle over sliced butter.

5.Cook for 10-12 minutes on HIGH.

6.Serve warm with whipped cream.

AUSTRALIAN FRUIT CAKE

Serves 4-6

1 kg mixed fruit

1 cup plain flour, sifted

1 cup brown sugar

1 teaspoon baking powder

250 g butter, chopped

salt

 

2 tablespoons brandy

1/2 teaspoon nutmeg

 

4 eggs, lightly beaten

1 teaspoon cinnamon

 

2 teaspoons parisienne essence

2 tablespoons brandy, extra

1.Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes on HIGH, stirring once. Allow to cool slightly.

2.Stir in eggs and parisienne essence, followed by dry ingredients.

3.Pour into a greased 20 cm cake container.

4.Cook for 10-12 minutes on MEDIUM.

5.Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the centre is cooked.)

6.Cook a further 10-12 minutes on MEDIUM.

7.Stand 5-10 minutes before turning out.

8.Pour over extra brandy. Decorate with extra glacé fruits if desired.

BAKED APPLES

Serves 4

3/4

cup walnuts

4 large apples

1/4

cup brown sugar

2 tablespoons lemon juice

2 teaspoons mixed spice

30 g butter, melted

1.Place walnuts, sugar and mixed spice in a blender or food processor, process until nuts are finely chopped.

2.Peel and core apples, brush with lemon juice.

3.Brush apples with butter. Toss in walnut mixture until evenly coated.

4.Place in base of a 20 cm pie plate. Fill centre of apples with any remaining walnut mixture.

5.Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.

6.Serve with whipped cream.

CHOCOLATE CAKE

2 cups sugar

1/2 cup oil

3/4 cup cocoa

13/4 cups plain flour

1 teaspoon baking powder

2 eggs

11/2 cups milk

2 teaspoons vanilla

ICING

 

125 g butter

125 g philadelphia cheese

1 cup icing sugar

2 dessert spoons cocoa

1 dessert spoon rum

 

1.Combine all ingredients together in a large bowl.

2.Beat together for 3 minutes on HIGH.

3.Pour into a greased microwave safe gugelhopf container.

4.Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5.Allow to cool before icing.

ICING

1.Beat ingredients together till light and creamy.

2.Ice cake when cool.

34

Page 56 Page 58
Image 57
Page 56 Page 58
Contents Models R-580DK J Facsimile 09 573 Telephone 09 573Or contact our web site Eastern Standard TimeContents Page DON’T Special NotesOven Diagram Installation InstructionsOperation of Touch Control Panel Control Panel DisplayTouch Control Panel Layout To Cancel a Programme During Cooking Clock SettingBefore Operating Getting StartedManual Operations Microwave Time CookingD I U M Instant Cook Sequence CookingIncreasing Time During a Cooking Programme Slow Cook T E RN S O R Automatic Operations Sensor Instant ReheatN S O R H E a T Sensor Cook R N E DStand COVERED, 5-10 MIN Foil I C K E N Express DefrostL L E T S L L E T S A R T E C E SEasy Defrost OVER, Shield WarmStand COVERED, 5-50 MIN Other Convenient Features Help FeatureT O Child Lock M O D E Demonstration ModeM O E S E TU P Less/More SettingS S Sensor Instant ReheatTimer AlarmT C H E N T E R Care and Cleaning Service Call CheckSpecifications Cooking Guides Covering Helpful HintsCookware and Utensil Guide Utensil Use AdviceSensor Instant Reheat Menu Guide Menu PieTo Reheat Beverage Sensor Cook Menu Guide WeightRange Frozen VegetablesServes Fresh SoupWhite Rice Initial Menu ProcedureDry Pasta Fresh PastaPorridge Menu Initial Procedure Standing WeightRoast Lamb Roast ChickenSeasoned Roast Fish Fillets Meat Recipes Sauce SeasoningServe Serves Express Defrost Menu Guide Menu Quantity ProcedureChicken Fillets Sausages / Minced MeatEasy Defrost Menu Guide Recipes Shepherds PIE Crusty Rosemary LambLasagne Tablespoon Worcestershire sauceGolden Curry Sausages Springtime Lamb CasseroleBeef Stroganoff Corned MeatHerbed Loin of Lamb Veal À LA MedallionVeal and Aubergine Italian Spaghetti SauceIndian Curry Lamb Chinese BeefMinted Picnic Loaf Chilli CON CarneKg leg lamb Tablespoons honey Tablespoon Dijon mustard Honey Roast LambChicken Fricassee Chicken in a POTChicken and Penne Salad Medium HighChicken Terrine Chicken ProvencaleSeasoned Chicken Parcels Tandoori ChickenApricot Chicken Chicken and Macaroni Bake ServesHoney Chicken Legs Chicken CacciatoreChicken Fillet Burgers Crunchy Camembert Chicken ServesRoast Chicken No.15 chicken Butter, melted Season All saltPaella Cheesy Salmon Cannelloni ServesGarlic Prawns Seafood Laksa Thai Scallops with Vercamilli NoodlesSmoked Salmon Tagliatelle Prawn CreoleSesame Prawns Seafood LasagneCrab Mornay Garlic MusselsSquid in Tomato and Wine Sauce Serves Avocado ScallopsBouillabaisse Easy HOME-MADE Rice Risotto Serves Cauliflower AU GratinScalloped Potatoes Honey CarrotsMinestrone Chokos with Sour Cream and BaconStuffed Baked Potatoes Serves Butter Cups beef stock Onions, peeled and choppedSquash with Yoghurt HOT Curried SlawHoney Gingered Vegetables Serves Sunshine Brussels SproutsPotatoes Pizzaiola Cauliflower PolonaisePumpkin Salad Australian Fruit Cake Californian Apple CrunchBaked Apples Chocolate CakeCaramel Rice Pudding Chocolate SELF-SAUCING PuddingBread and Butter Pudding Chocolate MoussePress Quick Reference Guide
Top Page Image Contents