Cakes, Desserts and Slices

CHOCOLATE BROWNIES

Makes: 1 x 20 cm square slice pan

Ingredients:

 

125 g

butter

200 g

chocolate

1 cup

caster sugar

1 teaspoon

vanilla essence

3

eggs

1 cup

plain flour

Method:

Grease and line 20 cm square pyrex dish. Melt butter and chocolate in 2-litre dish on Medium-High for 2 minutes. Stir in sugar, vanilla essence, eggs and flour. Spread into prepared dish. Cook on Medium- High for 5 to 6 minutes. Refrigerate until cold. Cut into squares.

RHUBARB, APPLE & GINGER COMPOTE

Serves: 4

Ingredients:

 

300 g

rhubarb, trimmed cut to

 

3 cm lengths

2

apples, peeled, cored and diced

30 g

crystallised ginger, thinly sliced

12 cup

caster sugar

1

orange, grated rind and juice

Method:

Place all ingredients into a 2-litre microwave safe dish. Stir to dissolve sugar. Cook on high for 8 to 10 minutes or until fruit is softened.

ROCKY ROAD

Makes: 1 x 20 cm square slice

Ingredients:

 

250 g

dark or milk chocolate

40 g

butter

250 g

packet marshmallows, halved

1 cup

unsalted peanuts

112 cups

flaked coconut

100 g

Turkish delight, chopped

Method:

Melt chocolate and butter in a large bowl on Medium for 2 to 3 minutes. Add remaining ingredients and mix well. Pour into greased 20 cm square pan. Refrigerate until set. Cut or break into pieces to serve.

CHERRY KUECHEN

Serves: 4 to 6

Ingredients:

 

Base:

 

1 (340 g) pkt

buttercake mix

12 cup

toasted coconut

125 g

melted butter

1

egg

Filling:

 

425 g

can pitted cherries, drained

Topping:

 

300 ml

carton sour cream

1

egg

2 tablespoons

sugar

12 teaspoon

cinnamon

Method:

 

Combine cake mix, coconut, melted butter and egg. Press into 27 cm flan dish. Cook on High for 3 minutes. Arrange cherries over base. Combine sour cream, egg and sugar and pour over cherries. Sprinkle with cinnamon. Cook on Medium for 9 to 11 minutes.

MOCHA FUDGE

Makes: 64 x 2.5 cm square pieces

Ingredients:

 

395 g

can sweetened condensed milk

300 g

dark chocolate melts

1 teaspoon

vanilla extract

1 teaspoon

instant coffee powder

64

chocolate coated coffee beans

Method:

Grease a square (20 cm) cake pan, set aside. Place condensed milk and chocolate in a 1.5-litre microwave safe and heatproof bowl. Cook on Medium-High for 2 minutes. Stir in vanilla and coffee. Mix until well combined. Cook on Medium for 2 minutes. Stir and pour into prepared pan. Arrange coffee beans evenly over the fudge. Chill for 2 hours or until set. Cut into 2.5 cm squares to serve.

Tip:

Chocolate coated coffee beans are available from specialty coffee shops.

Hint:

To toast coconut:

Place 12 cup of coconut on a pyrex plate. Cook on HIGH for 2 to 3 minutes, stirring every minute.

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Panasonic NN-ST557W, NN-ST557M manual Cakes, Desserts and Slices, Hint

NN-ST557W, NN-ST557M specifications

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