CASHEW FUDGE

Serves 8

125 g butter

100 g packet choc bits

2 tablespoons golden syrup

1 cup 125 g chopped cashews

1x 400 g can sweetened condensed milk

(unsalted)

1 cup brown sugar

1/2 teaspoon vanilla essence

1.In a large microwave safe glass bowl, combine the butter, golden syrup, condensed milk and sugar. Mix well. Cook for 6 minutes on MEDIUM HIGH (70%), stirring every minute. To avoid a grainy texture, do not scrape the undissovled sugar crystals from the sides down into the bowl during cooking.

2.Stir in the choc bits, cashews and vanilla essence.

3.Pour the mixture into a greased and lined 28x18cm lamington tin.

4.Refrigerate until firm. Cut into squares.

PUMPKIN PIE

 

Serves 8

CRUST

 

 

60 g butter or margarine

1/4

cup brown sugar

1 cup crushed sweet biscuits

 

 

FILLING

 

 

250g cream cheese

1 1/2 tablespoons plain flour

1 cup cooked pumpkin

1/2

teaspoon ground cinnamon

3/4 cup brown sugar

1/4

teaspoon ground nutmeg

2 eggs

1/2

teaspoon vanilla essence

1.To make the pie crust, place the butter in a medium pyrex dish. Cook for 40 seconds on HIGH (100%) until the butter is melted.

2.Add the biscuit crumbs and sugar. Mix thoroughly. Press the mixture firmly into the bottom and side of a 23cm microwave safe pie dish. Cook for 3 minutes on MEDIUM HIGH (70%) until hot. Set aside to cool completely.

3.To make the filling add the cream cheese in a large microwave safe glass bowl.

Cook for 1 minute on MEDIUM (50%) until soft.

4.Add remaining ingredients. Beat at medium speed with an electric mixer, until smooth and well blended. Cook for 5 minutes on MEDIUM HIGH (70%) until hot and thick, stirring every minute.

5.Pour the filling into cooled crust. Cook for 10 minutes on MEDIUM (50%) until the filling is firm to touch, centre may appear soft set.

6.Refrigerate until completely set. Serve with cream or ice cream.

JAM

STRAWBERRY JAM Makes approximately 2 x 500g jars.

2 punnets strawberries

1/4 cup lemon juice

2 cups sugar

1.Wash, hull and cut the strawberries in half.

2.In a large microwave safe glass bowl, combine the strawberries and lemon juice. Cook, uncovered for 3 minutes on HIGH (100%).

3.Add the sugar and mix well. Cook uncovered, stirring occasionally, for 20 minutes on MEDIUM HIGH (70%). Caution: watch the jam closely the entire cooking time to ensure it does not boil over.

4.To test that the jam sets place 1 teaspoon on a small plate and let it cool. If it gels slightly, it is set.

5.Pour the jam into hot sterilised jars, seal and label.

MIXED BERRY AND

APPLE JAM

Makes approximately 2 x 500g jars.

600 g frozen mixed berries

2 large Granny Smith apples, peeled and grated

1/2 cup apple juice

2 cups sugar

1.In a large microwave safe glass bowl, combine the frozen mixed berries, apples and juice. Cover with plastic cling-wrap and cook for 13 minutes on MEDIUM HIGH (70%).

2.Add the sugar and stir well. Cook, uncovered for 18 minutes on MEDIUM HIGH (70%), stirring twice during cooking and then once again after cooking is complete.

3.To test that the jam sets, place 1 teaspoon on a small plate and let it cool. If it gels slightly, it is set.

4.Pour the jam into hot sterilised jars, seal and label.

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Sharp R-395Y(S) Cashew Fudge, Pumpkin PIE, Mixed Berry Apple JAM, Serves, Punnets strawberries Cup lemon juice Cups sugar
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