17
1. Place pie apple in a shallow dish.
2. Sprinkle evenly with dry cake mix.
3. Layer sliced butter over cake mix.
DESSERTS
Apple Crunch
4. Combine brown sugar, coconut, nuts and cinnamon.
5. Cook on Intelligent Sensor 24 (Desserts).
6. After cooking, stand 3-5 mins.
Chocolate Self-Saucing Pudding
1. Combine flour, cocoa, caster sugar in a pudding bowl. Stir in milk, chocolate and butter. Mix
until smooth.
2. Mix brown sugar and extra cocoa powder together. Sprinkle over pudding mixture. Pour over
boiling water.
3. Cook on Intelligent Sensor 24 (Desserts).
4. After cooking, stand 3-5 mins.
Muesli Custard Delight
1. Spread sour cream evenly over base of pie plate. Sprinkle with drained peaches.
2. Combine butter cake mix, muesli, coconut and butter. Mix well.
3. Spread muesli over peaches.
4. Cook on Intelligent Sensor 24 (Desserts).
5. After cooking, stand 3-5 mins.
6-8 serves
300 g carton
3 x 425 g can
1 cup
2 cups
1/2 cup
175 g
6-8 serves
1 1/4 cups
3 tbs
1/2 cup
3/4 cup
150 g
90 g
1 1/4 cups
3 tbs
2 1/2 cups
2-4 serves
400 g
1/2 cup
50 g
1 tbs
1 tbs
1 tbs
1/2 ts
4-6 serves
600 g
3/4 cup
75 g
2 tbs
2 tbs
2 tbs
1 ts
6-8 serves
800 g
1 1/2 cups
150 g
3 tbs
3 tbs
3 tbs
1 ts
Ingredients;
can pie apples
White Wings butter cake mix
butter, cut into thin slices
brown sugar
coconut
crushed nuts
cinnamon
Serve
2-4 serves
1/2 cup
1 tbs
1/4 cup
1/4 cup
50 g
30 g
1/2 cup
1 tbs
1 cup
4-6 serves
3/4 cup
2 tbs
1/3 cup
1/2 cup
100 g
60 g
3/4 cup
2 tbs
1 1/2 cups
2-4 serves
3/4 x 300 g carton
425 g can
1/2 cup
3/4 cup
2 tbs
75 g
4-6 serves
300 g carton
825 g can
1 cup
1 1/2 cups
1/4 cup
125 g
Ingredients;
Self-Raising Flour
cocoa powder
caster sugar
milk
dark cooking chocolate, melted
butter,melted
brown sugar
cocoa, extra
boiling water
Serve
Ingredients;
sour cream
can sliced peaches, drained
White Wings butter cake mix
toasted muesli
coconut
butter, melted
Serve
PRESERVES
Mango and Apple Chutney
2 x 425g cans of mango slices,
2 cups firmly packed brown sugar
drained and chopped
100ml malt vinegar
2 large apples, peeled,
1 teaspoon ground ginger
cored and chopped
1 teaspoon chilli powder
(approx. 185g per apple)
4 shallots, finely chopped (approx. 50g)
1. Place mango, apples and shallots in a Pyrex® bowl.
2. Cover with plastic wrap and cook on Intelligent Sensor 23(Preserves.)
3. When oven stops and
is displayed, remove wrap, stir
in sugar and remaining ingredients. Continue cooking, uncovered.
4. When oven stops again and
is displayed. Stir mixture. Continue cooking.
5. When oven stops again and
is displayed. Stir mixture. Continue cooking.
6. After cooking, stir again. Test that chutney sets. Pour into sterilised jars,seal and label.
Strawberry Jam
2 punnets strawberries (approx. 250g per punnet)
1/4 cup lemon juice
2 cups sugar
1. Wash, hull, and cut strawberries in half.
2. Place strawberries and lemon juice in a Pyrex® bowl.
3. Cover with plastic wrap and cook on Intelligent Sensor 23 (Preserves).
4. When oven stops and
is displayed, remove wrap, stir
in sugar. Continue cooking, uncovered.
5. When oven stops again and
is displayed. Stir mixture. Continue cooking.
6. When oven stops again and
is displayed. Stir mixture. Continue cooking.
7. After cooking, stir again. Test that jam sets. Pour into sterilised jars,seal and label.
Raspberry and Apple Jam
600g frozen raspberries
2 large apples, peeled and grated
1/2 cup apple juice
2 cups suger
1. Place raspberries, apple and juice in a Pyrex® bowl.
2. Cover with plastic wrap and cook on Intelligent Sensor 23 (Preserves).
3. When oven stops and
is displayed, remove wrap, stir
in sugar. Continue cooking, uncovered.
4. When oven stops again and
is displayed. Stir mixture. Continue cooking.
5. When oven stops again and
is displayed. Stir mixture. Continue cooking.
6. After cooking, stir again. Test that jam sets. Pour into sterilised jars,seal and label.
Summary of Contents for Carousel R-995E
Page 29: ...28 MEMO ...
