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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 firm. 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
3
/4 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 firmly
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 filling 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 filling into cooled crust. Cook for 10 minutes on MEDIUM (50%)
until the filling is firm 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)
1
/2 teaspoon vanilla essence
JAM
1
/4 cup brown sugar
1
1
/2 tablespoons plain flour
1
/2 teaspoon ground cinnamon
1
/4 teaspoon ground nutmeg
1
/2 teaspoon vanilla essence
STRAWBERRY JAM
Makes approximately 2 x 500g jars.
2 punnets strawberries
1
/4 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
1
/2 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.
SCA/SCNZ R395Y C/B,P12- 11.6.7, 11:37 AM20