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CHOCOLATE BROWNIES
Makes: 1 x 20 cm
square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1 cup plain flour
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on Medium-High for 2
minutes. Stir in sugar, vanilla essence, eggs and
flour. Spread into prepared dish. Cook on Medium-
High for 5 to 6 minutes. Refrigerate until cold. Cut into
squares.
RHUBARB, APPLE & GINGER COMPOTE
Serves: 4
Ingredients:
300 g rhubarb, trimmed cut to
3 cm lengths
2 apples, peeled, cored and diced
30 g crystallised ginger, thinly sliced
1
⁄2 cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on high for 8 to 10
minutes or until fruit is softened.
ROCKY ROAD
Makes: 1 x 20 cm square slice
Ingredients:
250 g dark or milk chocolate
40 g butter
250 g packet marshmallows, halved
1 cup unsalted peanuts
1
1
⁄2 cups flaked coconut
100 g Turkish delight, chopped
Method:
Melt chocolate and butter in a large bowl on Medium
for 2 to 3 minutes. Add remaining ingredients and mix
well. Pour into greased 20 cm square pan. Refrigerate
until set. Cut or break into pieces to serve.
CHERRY KUECHEN
Serves: 4 to 6
Ingredients:
Base:
1 (340 g) pkt buttercake mix
1
⁄2 cup toasted coconut
125 g melted butter
1 egg
Filling:
425 g can pitted cherries, drained
Topping:
300 ml carton sour cream
1 egg
2 tablespoons sugar
1
⁄2 teaspoon cinnamon
Method:
Combine cake mix, coconut, melted butter and egg.
Press into 27 cm flan dish. Cook on High for 3
minutes. Arrange cherries over base. Combine sour
cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on Medium for 9 to 11
minutes.
MOCHA FUDGE
Makes: 64 x 2.5 cm square pieces
Ingredients:
395 g can sweetened condensed milk
300 g dark chocolate melts
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
64 chocolate coated coffee beans
Method:
Grease a square (20 cm) cake pan, set aside. Place
condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on
Medium-High for 2 minutes. Stir in vanilla and coffee.
Mix until well combined. Cook on Medium for 2
minutes. Stir and pour into prepared pan. Arrange
coffee beans evenly over the fudge. Chill for 2 hours
or until set. Cut into 2.5 cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
Hint:
To toast coconut:
Place
1
⁄2 cup of coconut on a pyrex plate. Cook on
HIGH for 2 to 3 minutes, stirring every minute.
Cakes, Desserts and Slices