18
CASHEW FUDGE
Serves 8
STRAWBERRY JAM
Makes approximately 2 x 500g jars.
MIXED BERRY AND
APPLE JAM
Makes approximately 2 x 500g jars.
PUMPKIN PIE
Serves 8
125 g butter
2 tablespoons golden syrup
1x 400 g can sweetened condensed milk
1 cup brown sugar
2 punnets strawberries
2 cups sugar
600 g frozen mixed berries
2 large Granny Smith apples, peeled and grated
2 cups sugar
1. In a large microwave safe glass bowl, combine the butter, golden syrup,
condensed milk and sugar. Mix well. Cook for 7 minutes on MEDIUM
HIGH, 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.
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 4 minutes on HIGH.
3. Add the sugar and mix well. Cook uncovered, stirring occasionally, for
22 minutes on MEDIUM HIGH. 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.
1. In a large microwave safe glass bowl, combine the frozen mixed berries,
apples and juice. Cover with plastic cling-wrap and cook for 14 minutes on
MEDIUM HIGH.
2. Add the sugar and stir well. Cook, uncovered for 20 minutes on MEDIUM
HIGH, 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.
1. To make the pie crust, place the butter in a medium pyrex dish. Cook for 1
minute on HIGH 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 4
minutes on MEDIUM HIGH 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 2 minutes on MEDIUM until soft.
4. Add remaining ingredients. Beat at medium speed with an electric mixer,
until smooth and well blended. Cook for 6 minutes on MEDIUM HIGH until
hot and thick, stirring every minute.
5. Pour the filling into cooled crust. Cook for 11 minutes on MEDIUM until the
filling is firm to touch, centre may appear soft set.
6. Refrigerate until completely set. Serve with cream or ice cream.
JAM
100 g packet choc bits
1 cup 125 g chopped cashews
(
unsalted
)
CRUST
60 g butter or margarine
1 cup crushed sweet biscuits
FILLING
250g cream cheese
1 cup cooked pumpkin
2 eggs
ブック 1.indb 29ブック 1.indb 29 2023/04/28 9:47:002023/04/28 9:47:00
To Next Page
Loading...
