20
CASHEW FUDGE
Serves 8
125 g butter
2 tablespoons golden syrup
1x 400 g can sweetened condensed milk
1 cup brown sugar
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 fi rm. Cut into squares.
PUMPKIN PIE
Serves 8
CRUST
60 g butter or margarine
1 cup crushed sweet biscuits
FILLING
250g cream cheese
1 cup cooked pumpkin
¾ cup brown sugar
2 eggs
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 fi rmly 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 fi lling 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 fi lling into cooled crust. Cook for 10 minutes on MEDIUM (50%) until the
fi lling is fi rm to touch, centre may appear soft set.
6. Refrigerate until completely set. Serve with cream or ice cream.
100 g packet choc bits
1 cup 125 g chopped cashews
(unsalted)
½ teaspoon vanilla essence
JAM
¼ cup brown sugar
1 ½ tablespoons plain fl our
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla essence
STRAWBERRY JAM
Makes approximately 2 x 500g jars.
2 punnets strawberries
¼ 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
½ 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.
