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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 90 g
1 cup sweet biscuit crumbs 250 ml
1
1
/
2
cups chocolate bits 375 ml
1 cup shredded coconut 250 ml
1 cup chopped nuts 250 ml
1 can (400 g) sweetened 1 can (400 g)
condensed milk
Method:
Grease and paper line a 20 cm square pan. Pour
butter into prepared pan. Sprinkle evenly with
condensed milk.
To Cook by Combination:
Prepare as above. Place on the turntable. Cook on
Combination 4 for 25 to 30 minutes. Allow to cool
before removing from pan and cutting inro squares.
To Cook by One Touch Cooking:
Prepare as above. Place on the low rack. Press
, then .
StartCake/Slice
MC
Honey Oaty Slice
Makes: 1 x 27 x 17 cm Swice roll pan
Ingredients:
1 cup rolled oats 250 ml
1 cup plain flour 250 ml
3
/
4
cups rolled oats 190 ml
3
/
4
cups plain flour 190 ml
125 g butter 125 g
3 tablespoons honey 45 ml
2 tablespoons water 30 ml
1
/
2
teaspoon bicarbonate of soda 2 ml
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 2 for 15 to 20 minutes, cool before
cutting.
To Cook by Auto Combination:
Prepare as above. Place on the low rack. Press
, then .
StartCake/Slice
MC
Peanut and Sultana Slice
Makes: 1 x 19 x 28 cm pan
Ingredients:
185 g butter 185 g
1
/
2
cup caster sugar 125 ml
1
/
2
cup sultanas 125 ml
1 cup raw unsalted peanuts 250 ml
1 cup coconut 250 ml
1 cup plain flour 250 ml
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 One Touch Cooking:
Prepare as above. Place on the low rack. Press
, then .
StartCake/Slice
MC
Chocolate Peanut Butter Cheesecake
Serves: 6 to 8
Ingredients:
Base:
250 g peanut cookies, 250 g
finely crushed
125 g butter 125 g
Filling:
2 x 250 g packets cream 2 x 250 g
cheese,
softened
1
/
2
cup brown sugar 125 ml
1 cup crunchy peanut butter 250 ml
2 eggs 2
1 teaspoon vanilla essence 5 ml
1
/
2
cup sour cream 125 ml
Topping:
150 g chocolate 150 g
1
/
4
cup sour cream 60 ml
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 (500 ml) jug on
MEDIUM-HIGH for 1 to 2 minutes. Stir in sour
cream. Spread over cheesecake.
MC
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