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FRUIT CRISP
4 cups sliced fruit (apples*, 1 L
pears, peaches, berries)
2 tbsp sugar 30 ml
2 tsp orange or lemon rind 10 ml
1
⁄2 cup rolled oats 125 ml
1
⁄2 cup whole wheat flour 125 ml
1 tsp cinnamon 5 ml
1
⁄2 cup brown sugar 125 ml
1
⁄3 cup butter or margarine, 80 ml
melted
1
⁄2 cup chopped walnuts 125 ml
To Microwave: In a 9" (23 cm) round dish, layer fruit
with sugar and rind. Combine oats, flour, cinnamon
and brown sugar in a medium bowl. Cut in butter,
until texture is crumblike. Stir in nuts and sprinkle
over fruit. Cook at P4 15 - 20 minutes, or until fruit is
tender.
Makes: 6 servings
* Add
1
⁄4 cup (60 ml) orange juice to apples.
DATE SQUARES
Filling:
1 lb dates 500 g
1
⁄2 cup sugar 125 ml
1
⁄3 cup orange juice 80 ml
1 tbsp flour 15 ml
Base:
3
⁄4 cup butter 180 ml
3
⁄4 cup brown sugar 180 ml
1
⁄4 tsp salt 1 ml
1 cup rolled oats 250 ml
1 cup whole wheat flour 250 ml
Combine dates, sugar and juice in a medium bowl.
Cook at P7 4 - 5 minutes, stirring occasionally. Purée
in blender or food processor. Stir in flour. In a
medium bowl, cream butter, sugar and salt together.
Stir in oats and flour until mixture resembles coarse
crumbs. Reserve 1 cup (250 ml) of base. Press
remainder in 8" (20 cm) square dish. Spread date
mixture evenly on top.
Sprinkle on remaining base.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 325˚F (165˚C). Follow procedure using square
metal pan. Bake 30 - 35 minutes. Cool.
To Microwave: Cook at P4 14 - 16 minutes.
Makes: 16 squares
RUM CAKE
Cake:
1 package yellow cake mix 1
(1 lb) (500 g)
4 eggs 4
1
⁄2 cup water 125 ml
1
⁄2 cup oil 125 ml
1
⁄2 cup dark rum 125 ml
1 cup finely chopped nuts 250 ml
Rum Glaze:
1
⁄4 cup butter, melted 60 ml
1
⁄2 cup sugar 125 ml
1
⁄3 cup dark rum 80 ml
Using an electric mixer, beat cake mix, eggs, water,
oil and rum, in a large bowl, for 2 minutes.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 325˚F (165˚C). Pour batter into greased 14 cup
(3.5 L) bundt or tube pan. Bake 45 - 55 minutes.
To Microwave: Heavily grease a 14 cup (3.5 L)
fluted tube dish. Press nuts on sides and bottom of
dish. Pour batter into dish, cover with wax paper and
cook at P3 10 minutes. Remove wax paper and cook
at P6 6 - 8 minutes. Let stand 10 minutes.
To Complete: Prepare rum glaze by heating butter
and sugar at P7 1 minute. Stir in rum. Pierce cake all
over with a long skewer. Pour half the glaze over
cake. Invert cake onto serving plate and drizzle
remaining glaze over cake until it is all absorbed.
Sprinkle with nuts. Store covered.
Makes: 1 cake
CHEWY OATMEAL COOKIES
3
⁄4 cup shortening, softened 180 ml
1
1
⁄3 cups brown sugar 330 ml
2 eggs 2
1 tsp vanilla extract 5 ml
1 cup flour 250 ml
1
⁄2 tsp baking soda 2 ml
1
⁄2 tsp salt 2 ml
1 tsp cinnamon 5 ml
1
⁄2 tsp cloves 2 ml
1
⁄4 tsp nutmeg 1 ml
2 cups oats 500 ml
1 cup raisins 250 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Cream shortening and sugar
together. Beat in eggs and vanilla until smooth. Add
flour, soda, salt and spices. Mix well. Stir in oats and
raisins. Drop by the spoonful onto greased cookie
sheet. Bake 8 - 10 minutes. Let stand 5 minutes
before removing from pan. Reset oven to preheat
while making repeated batches of cookies.
Makes: 3 - 4 dozen
DESSERTS AND BREADS
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