Panasonic NN-S761 Cakes, Desserts and Slices, apricots, drained, pecans, chopped, Lemon, sugar

Cakes, Desserts and Slices

A PRICOT AND			R ASPBERRY	C RISP (S)
Serves: 4 to 6
Ingredients:
1	can	(850 g)	apricots, drained
400		g	frozen raspberries
1	cup		plain flour
1⁄2 cup			brown sugar
1	teaspoon		cinnamon
1	cup		pecans, chopped
1	cup		shredded coconut
2 cups			toasted muesli
125 g			butter

Method:

Place apricots and raspberries in the base of 2-litre casserole dish. Place remaining ingredients (except butter) in a mixing bowl. Melt butter in 2-cup jug on P10 for 40 to 50 seconds. Combine melted butter with dry ingredients and mix well. Crumble mixture

over top of fruit. Cook on P10 for 10 to 12 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press	Dessert	, then	Start .
LEMON	P INEAPPLE		C HEESECAKE
Serves: 6 to 8
Ingredients:
125 g		butter
180 g		sweet plain biscuits, crushed
250 g		cream cheese, softened
1⁄3 cup		sugar
1		lemon (juice and rind)
2		eggs
1⁄3 cup		flour
1 can (450 g)		crushed pineapple, drained

Method:

Place butter in 1-litre dish. Cook on P6 for 1 to 2 minutes. Add biscuit crumbs. Mix well. Press mixture

into 23 cm pie plate. Refrigerate while making filling. Place cream cheese into mixing bowl. Add sugar. Mix

well. Add juice and rind of lemon, eggs and flour. Mix well. Fold through pineapple. Pour filling into chilled biscuit base. Elevate pie dish and cook on P3 for 18 to 20 minutes. Refrigerate several hours before serving.

A PPLE C RUMBLE		(S)
Serves: 4
Ingredients:
1 can (780 g)		pie apples
1⁄2 cup		rolled oats
1⁄4 cup		plain flour
1⁄2 cup		desiccated coconut
1⁄2 cup		brown sugar
1 teaspoon	cinnamon
60 g		butter

Method:

Place apples in the base of 1-litre casserole dish. Place remaining ingredients (except butter) in

mixing bowl. Melt butter in 2-cup jug on P6 for 40 to 60 seconds. Combine melted butter with dry ingredients and mix well. Spread evenly over

apples. Cook on P10 for 5 to 8 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Dessert , then Start .

P EACH		C RUMBLE		(S)
Serves: 6 to 8				R e c ip e P r o m	p tin g
Ingredients:
125 g				butter
1	cup			flour
1⁄2 cup				caster sugar
2 cups				toasted muesli
1	cup			shredded coconut
1	teaspoon		cinnamon
2 cans (810 g)			peach slices, drained

Method:

Place butter in 2-litre jug. Cook on P7 for 1 minute. Add flour, sugar, muesli, coconut and cinnamon,

stir until combined. Place peaches into 1-litre casserole dish. Place crumble mixture on top of peaches and cook on P10 for 10 to 12 minutes. Serve with cream or ice cream.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Dessert , then Start .

P EACH	C OBBLER	(S)
Serves: 4 to 6
Ingredients:
1 can (810 g)		sliced peaches
1		packet butter cake mix
1⁄2 cup		toasted coconut
70 g		butter, melted

HINT:

TO BLANCH NUTS:

Place 1-cup of nuts in pie plate. Cover with hot tap water and heat on P10 for 2 to 3 minutes. Rinse in cold water and rub between sheets of paper towel

to remove skins.

Method:

Arrange peaches on the base of 20 cm casserole dish. Combine cake mix, toasted coconut and butter. Sprinkle cake mixture over peaches. Cook on P10 for 6 to 8 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Press Dessert , then Start .

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