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Cakes, Desserts and Slices
A
PRICOT AND RASPBERRY CRISP (S)
Serves: 4 to 6
Ingredients:
1 can (850 g) apricots, drained
400 g frozen raspberries
1 cup plain flour
1
⁄2 cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
Place apricots and raspberries in the base of 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl. Melt butter in 2-cup jug on
P10 for 40 to 50 seconds. Combine melted butter
with dry ingredients and mix well. Crumble mixture
over top of fruit. Cook on P10 for 10 to 12 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
LEMON PINEAPPLE CHEESECAKE
Serves: 6 to 8
Ingredients:
125 g butter
180 g sweet plain biscuits, crushed
250 g cream cheese, softened
1
⁄
3 cup sugar
1 lemon (juice and rind)
2 eggs
1
⁄
3 cup flour
1 can (450 g) crushed pineapple, drained
Method:
Place butter in 1-litre dish. Cook on P6 for 1 to 2
minutes. Add biscuit crumbs. Mix well. Press mixture
into 23 cm pie plate. Refrigerate while making filling.
Place cream cheese into mixing bowl. Add sugar. Mix
well. Add juice and rind of lemon, eggs and flour. Mix
well. Fold through pineapple. Pour filling into chilled
biscuit base. Elevate pie dish and cook on P3 for 18 to
20 minutes. Refrigerate several hours before serving.
HINT:
TO BLANCH NUTS:
Place 1-cup of nuts in pie plate. Cover with hot tap
water and heat on P10 for 2 to 3 minutes. Rinse in
cold water and rub between sheets of paper towel
to remove skins.
A
PPLE CRUMBLE (S)
Serves: 4
Ingredients:
1 can (780 g) pie apples
1
⁄2 cup rolled oats
1
⁄4 cup plain flour
1
⁄2 cup desiccated coconut
1
⁄
2 cup brown sugar
1 teaspoon cinnamon
60 g butter
Method:
Place apples in the base of 1-litre casserole dish.
Place remaining ingredients (except butter) in
mixing bowl. Melt butter in 2-cup jug on P6 for 40 to
60 seconds. Combine melted butter with dry
ingredients and mix well. Spread evenly over
apples. Cook on P10 for 5 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
PEACH CRUMBLE (S)
Serves: 6 to 8
Ingredients:
125 g butter
1 cup flour
1
⁄2 cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
2 cans (810 g) peach slices, drained
Method:
Place butter in 2-litre jug. Cook on P7 for 1 minute.
Add flour, sugar, muesli, coconut and cinnamon,
stir until combined. Place peaches into 1-litre
casserole dish. Place crumble mixture on top of
peaches and cook on P10 for 10 to 12 minutes.
Serve with cream or ice cream.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
PEACH COBBLER (S)
Serves: 4 to 6
Ingredients:
1 can (810 g) sliced peaches
1 packet butter cake mix
1
⁄2 cup toasted coconut
70 g butter, melted
Method:
Arrange peaches on the base of 20 cm casserole
dish. Combine cake mix, toasted coconut and butter.
Sprinkle cake mixture over peaches. Cook on P10
for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Dessert, then Start.
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