Sharp R-959M Recipes, Serv, Mix the margarine, sugar, essence and eggs together until smooth

p81_cre 8/16/06 5:49:35 PM

RECIPES

Serv

BASE:

175g margarine

175g caster sugar

5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour

50g cocoa powder

2.5ml (1/4 tsp) baking powder 50g walnut, chopped

100g milk chocolate drops

TOPPING:

200g white chocolate, finely chopped fudge pieces, finely chopped

Serv

100g sultana

125g date, stoned and chopped

100g prune, chopped

125g dried fig, chopped

100g dried apricot, chopped

100g glacé ginger, chopped

100g glacé cherry, halved

60ml (4 tbsp) orange marmalade 90ml (6 tbsp) brandy or sherry 225g margarine

175g soft brown sugar

4 eggs (medium), beaten

225g self raising flour

100g ground almond 5ml (1 tsp) mixed spice 2.5ml (1/2 tsp) nutmeg 2.5ml (1/2 tsp) cinnamon 2.5ml (1/2 tsp) vanilla essence

BROWNIE PIZZA

1Mix the margarine, sugar, essence and eggs together until smooth.

2Stir in the remaining ingredients except for the chocolate drops.

3Spoon the mixture into a greased and lined 25cm (10”) flan dish.

4Sprinkle the chocolate drops approx. 2.5cm (1”) in width around the edge of the mixture.

5Place on the low rack and cook on DUAL CONVECTION, 180ºC, 10% for 20 minutes.

6Remove the brownie from the oven and immediately sprinkle the white chocolate drops over the centre.

7Stand for 5 minutes until the chocolate has melted then spread to edge of the milk chocolate drops. Sprinkle the fudge pieces over the white chocolate centre.

CHRISTMAS CAKE

1Place sultana, date, prune, fig, apricot, ginger and cherry in a large bowl. Add orange marmalade and brandy or sherry, mix well.

Leave overnight to marinade.

2Grease and line a 20cm (8"), loose bottomed cake tin with greaseproof paper.

3Cream the margarine and sugar in a large bowl, beat in the eggs. Fold in the flour and ground almond until well mixed.

4Add the fruit mixture along with the spices and vanilla essence, mix well.

5Spoon the mixture into the prepared tin, smooth the surface.

6Place on the low rack, bake on DUAL CONVECTION, 160ºC, 10% for 60 minutes until brown, firm and a skewer comes out clean.

Microwave Tip: More juice from oranges & lemons Cut fruit in half and pierce lightly with a fork.

Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.

81