Sharp R820 操作ガイド
37
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
4 to 5 tablespoons cold water
3
/
4
cup sugar
1
/
4
cup all-purpose flour
1
/
2
teaspoon ground cinnamon
1
/
2
teaspoon ground nutmeg
6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
Makes 8 servings
Preheat oven to 400
°F. Combine 2 cups flour, the salt
and 1 teaspoon cinnamon in medium bowl. Cut in
shortening. Sprinkle in water, 1 tablespoon at a time,
until flour is moistened. Gather dough into ball; divide
in half. Roll each half into 9-inch circle. Ease 1 circle
into 9-inch pie pan.
shortening. Sprinkle in water, 1 tablespoon at a time,
until flour is moistened. Gather dough into ball; divide
in half. Roll each half into 9-inch circle. Ease 1 circle
into 9-inch pie pan.
Combine
3
/
4
cup sugar,
1
/
4
cup flour,
1
/
2
teaspoon
cinnamon and the nutmeg; mix with apples and pears.
Turn into pastry-lined pan; dot with margarine. Cover
with top crust. Brush crust with milk; sprinkle with 1
tablespoon sugar. Trim, seal and flute. Cut small slits
in top crust.
Turn into pastry-lined pan; dot with margarine. Cover
with top crust. Brush crust with milk; sprinkle with 1
tablespoon sugar. Trim, seal and flute. Cut small slits
in top crust.
Bake 50 to 55 minutes at 400
°F. or until juices begin to
bubble.
Per Serving:
Calories:
469
Fat:
23 g.
Protein:
4 g.
Cholesterol:
—
Carbohydrate:
63 g.
Sodium:
302 mg.
White Chocolate Brownie
Wedges
Wedges
1
/
2
cup margarine or butter
4 ounces white chocolate squares, cut into pieces
2 eggs
2 eggs
1
/
2
cup sugar
2 teaspoons vanilla extract
1
1
/
4
cups of flour
1
/
2
cup of semi-sweet chocolate pieces
1
/
4
cup of Heath Bar candy pieces
Makes 12 wedges
Preheat oven using COMPU BAKE #4. Grease and
flour a 9-inch round cake pan. In small bowl, combine
butter and 2 ounces of white chocolate squares.
Microwave on HIGH (100%) for 1 to 2 minutes until
melted. Set aside.
flour a 9-inch round cake pan. In small bowl, combine
butter and 2 ounces of white chocolate squares.
Microwave on HIGH (100%) for 1 to 2 minutes until
melted. Set aside.
In a small bowl, beat eggs until frothy. Add sugar and
continue beating until light in color. Add melted white
chocolate and vanilla. Stir in flour and mix well. Fold in
remaining 2 ounces of white chocolate, semi-sweet
chocolate pieces and Heath pieces. Bake at COMPU
BAKE #4. Cool on wire rack. Cut into 12 wedges.
continue beating until light in color. Add melted white
chocolate and vanilla. Stir in flour and mix well. Fold in
remaining 2 ounces of white chocolate, semi-sweet
chocolate pieces and Heath pieces. Bake at COMPU
BAKE #4. Cool on wire rack. Cut into 12 wedges.
Per Serving:
Calories:
280
Fat:
16 g.
Protein: 3.5 g.
Cholesterol:
50 mg.
Carbohydrate: 32 g.
Sodium:
44 mg.
Coconut Oatmeal Pie
3 eggs, well beaten
1 cup packed brown sugar
1 cup packed brown sugar
2
/
3
cup granulated sugar
2
/
3
cup quick-cooking oats
2
/
3
cup shredded coconut
1
/
2
cup milk
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1 teaspoon vanilla
1
/
2
cup broken pecans
1 9-inch unbaked pie shell
Makes 8 servings
Preheat oven to 375
°F. Combine all ingredients except
pecans in large bowl. Add pecans; mix well. Pour into
pie shell. Bake 35 to 45 minutes at 375
pie shell. Bake 35 to 45 minutes at 375
°F. or until set.
Per Serving:
Calories:
504
Fat:
25 g.
Protein:
7 g.
Cholesterol:
104 mg.
Carbohydrate:
66 g.
Sodium:
215 mg.
Fudge Brownie Pie
1
/
4
cup margarine or butter
3
/
4
cup packed brown sugar
1 tablespoon instant espresso coffee
3 eggs
1 bag (12 ounces) semisweet chocolate chips
3 eggs
1 bag (12 ounces) semisweet chocolate chips
1
/
4
cup all-purpose flour
1 cup chopped pecans
1 9-inch unbaked pie shell
1 9-inch unbaked pie shell
1
1
/
2
teaspoons rum extract
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
Makes 12 servings
Preheat oven to 350
°F.
Cream margarine and brown sugar until light and fluffy.
Stir in espresso. Add eggs, one at a time, beating well
after each.
Stir in espresso. Add eggs, one at a time, beating well
after each.
Place chips in 4-cup measure or small bowl. Microwave
at MEDIUM (50%) until melted, 1 to 2 minutes, stirring
2 or 3 times. Stir chocolate, flour and pecans into
butter, sugar, egg mixture. Pour into pie shell.
at MEDIUM (50%) until melted, 1 to 2 minutes, stirring
2 or 3 times. Stir chocolate, flour and pecans into
butter, sugar, egg mixture. Pour into pie shell.
Bake 35 to 45 minutes at 350
°F. Cool. Fold rum extract
into whipped cream. Spread on top of pie and decorate
with sprinkles.
with sprinkles.
Per Serving:
Calories:
480
Fat:
35 g.
Protein:
5 g.
Cholesterol:
96 mg.
Carbohydrate:
42 g.
Sodium:
168 mg.
Harvest Fruit Pie
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground cinnamon
2
/
3
cup plus 2 tablespoons vegetable shortening
B A K I N G R E C I P E S
R-820B 35-39
03.5.16, 5:45 PM
37