Panasonic NN-T791 Manual De Usuario
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Cakes, Desserts and Slices
A
PRICOT
H
ONEY
S
LICE
Makes: 1 x 18 x 28 cm Dish
Ingredients:
185 g
185 g
butter
2 tablespoons
honey
250 g
crushed honey snap biscuits
1
⁄
2
cup
chopped pecans
1
⁄
2
cup
coconut
1 cup
chopped dried apricots
Method:
Grease and line 18 x 28 cm dish. Place butter and
honey in 2-litre dish. Cook on P10 for
1 to 2 minutes. Add remaining ingredients. Stir until
combined. Spread evenly into prepared dish.
Refrigerate and cut into squares when cool.
Grease and line 18 x 28 cm dish. Place butter and
honey in 2-litre dish. Cook on P10 for
1 to 2 minutes. Add remaining ingredients. Stir until
combined. Spread evenly into prepared dish.
Refrigerate and cut into squares when cool.
C
HOCOLATE
P
EANUT
B
UTTER
S
QUARES
Makes: one 30 x 20 cm Dish
Ingredients:
60 g
60 g
butter
1
⁄
2
cup
brown sugar
1
1
⁄
2
cups
icing sugar
1 cup
peanut butter
1 cup
crushed nuts
Topping:
200 g
200 g
dark chocolate
20 g
butter
Method:
Grease and foil line a 30 x 20 cm pan. Set aside.
Place butter in a 2 litre dish. Soften on P5 for 10 to
20 seconds. Add brown sugar, icing sugar, peanut
butter and crushed nuts. Mix until combined. Press
into the base of the prepared pan.
To prepare topping:
Grease and foil line a 30 x 20 cm pan. Set aside.
Place butter in a 2 litre dish. Soften on P5 for 10 to
20 seconds. Add brown sugar, icing sugar, peanut
butter and crushed nuts. Mix until combined. Press
into the base of the prepared pan.
To prepare topping:
Place chocolate and butter into a small dish.
Cook on P7 for 1 to 2 minutes. Stir halfway through
cooking. Spread over top of prepared base.
Refrigerate until cold and cut into squares.
cooking. Spread over top of prepared base.
Refrigerate until cold and cut into squares.
HINT:
TO SOFTEN DRIED FRUIT:
Place 1 cup dried fruit into small bowl. Add 2
tablespoons of water. Cover with plastic wrap and
cook on P10 for 2 to 3 minutes.
TO SOFTEN DRIED FRUIT:
Place 1 cup dried fruit into small bowl. Add 2
tablespoons of water. Cover with plastic wrap and
cook on P10 for 2 to 3 minutes.
R
OCKY
R
OAD
Makes: 1 x 20 cm square slice
Ingredients:
250 g
250 g
dark or milk chocolate
40 g
butter
250 g
packet marshmallows, halved
1 cup
unsalted peanuts
1
1
⁄
2
cups
flaked coconut
60 g
glacé cherries, halved
Method:
Melt chocolate and butter in large bowl on P6 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.
Melt chocolate and butter in large bowl on P6 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.
D
ATE AND
W
ALNUT
F
UDGE
Makes: 25 slices
Ingredients:
250 g
250 g
sweet biscuits, crushed
50 g
walnuts, chopped
100 g
dates, chopped
2 teaspoons
cocoa
2 teaspoons
coffee powder
175 g
dark chocolate, broken into pieces
1 can (400 g)
condensed milk
1 teaspoon
vanilla essence
Method:
Grease and line 20 cm square dish. Mix biscuit crumbs,
walnuts and dates in bowl. Place remaining ingredients
in separate bowl and cook on P7 for 2 to 3 minutes. Stir
well. Pour melted mixture into dry ingredients and mix
well. Press mixture into prepared dish. Smooth top and
chill until set. Cut into squares.
Grease and line 20 cm square dish. Mix biscuit crumbs,
walnuts and dates in bowl. Place remaining ingredients
in separate bowl and cook on P7 for 2 to 3 minutes. Stir
well. Pour melted mixture into dry ingredients and mix
well. Press mixture into prepared dish. Smooth top and
chill until set. Cut into squares.
Cooking Guide