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Cooking Guide
Slices, Desserts and Pastries
Speedy Chocolate Bit Slice
Makes: 1 x 20 cm slice pan
Ingredients:
90 g butter melted
125 g sweet biscuit crumbs
250 g packet chocolate bits
1 cup shredded coconut
1 cup chopped nuts
1 can (400 g) sweetened condensed milk
Method:
Preheat oven to 180˚C. Grease and paper line a 20
cm square pan. Pour butter into prepared pan.
Sprinkle evenly with biscuits followed by chocolate
bits, shredded coconut and nuts. Pour over
condensed milk. Place on Low Rack and cook for 30
to 35 minutes.
To Cook by Combination:
Prepare as above. Place on Ceramic Tray. Cook on
Combination 4 for 25 to 30 minutes. Allow to cool
before removing from pan and cutting inro squares.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
, then press .
StartCake/Slice
MC
Honey Oaty Slice
Makes: 1 x 27 x 17 cm Swice roll pan
Ingredients:
1 cup rolled oats
1 cup plain flour
3
/
4
cup coconut
3
/
4
cup sugar
125 g butter
3 tablespoons honey
2 tablespoons water
1
/
2
teaspoon bicarbonate of soda
Method:
Grease and paper line a 27 x 17 cm slice pan.
Combine oats, flour, coconut and sugar in a large
bowl. In a 2-litre pyrex bowl, place butter, honey and
water and cook on HIGH for 1 to 2 minutes, stir in
bicarbonate of soda. Pour over dry ingredients, stir
until well combined. Press into pan. Cook on
Combination 4 for 15 to 20 minutes, cool before
cutting.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
, then press .
StartCake/Slice
MC
Peanut and Sultana Slice
Makes: 1 x 19 x 28 cm pan
Ingredients:
185 g butter
1
/
2
cup caster sugar
1
/
2
cup sultanas
1 cup raw unsalted peanuts
1 cup coconut
1 cup plain flour
Method:
Grease and paper line a 19 x 28 cm lamington pan.
Melt butter on HIGH for 1 to 2 minutes. Stir in sugar,
sultanas, peanuts and coconut, then shifted flour.
Press mixture into base of pan and cook on
Combination 4 for 25 to 30 minutes.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
, then press .
StartCake/Slice
MC
Chocolate Peanut Butter Cheesecake
Serves: 6 to 8
Ingredients:
Base:
250 g peanut cookies, finely crushed
125 g butter
Filling:
2 x 250 g packets cream cheese, softened
1
/
2
cup brown sugar
1 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla essence
1
/
2
cup sour cream
Topping:
150 g chocolate
1
/
4
cup sour cream
Method:
Melt butter in a 1 litre casserole dish on HIGH for
30 to 40 seconds. Add crushed biscuits and
combine. Press biscuit mixture evenly over base
and sides of a greased 20 cm spring form tin.
Refrigerate until firm. Place filling ingredients into a
mixing bowl, beat until mixture is combined. Pour
mixture into chilled biscuit base. Place in oven, on
Low Rack, cook on Combination 3 for 30 to 35
minutes. Allow to cool and spread with topping.
Topping:
Melt chocolate in a 2-cup jug on MED HIGH for 1 to
2 minutes. Stir in sour cream.
Spread over cheesecake.
MC
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