Slices, Desserts And Pastries - Panasonic A883 Operating Manual

Apple Slice
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Makes: 2 slices
Ingredients:
3 cooking apples,
peeled and sliced thinly
1 /
teaspoon cinnamon
4
pinch nutmeg
2 sheets ready rolled puff pastry
1 egg, lightly beaten
caster sugar
Method:
Place apples, cinnamon and sugar into a 2-litre casserole dish.
Cook covered on HIGH for 3 to
5 minutes. Drain well.
To Cook by Convection:
Preheat oven to 210˚C. Cut sheet of pastry in half. Place 2
halves of pastry side by side on a bread board. Place apple
mixture on top leaving a 2 cm border around the edge. Brush
edges with beaten egg and place remaining half of pastry on
top of apple mixture. Secure edges together. Brush top with
egg. Cut slits across the top of pastry. Sprinkle with caster
sugar. Place slice on a greased baking tray. Place on Low Rack
and cook on 210˚C for 20 to 25 minutes.
Chocolate Brownies
Makes: 20 cm square pan
Ingredients:
125 g butter
200 g dark chocolate,chopped
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain flour
3 /
cup nuts, chopped
4
Method:
Grease and paper line a 20 cm square pan. Melt butter and
chocolate on MED HIGH power for 2 to 3 minutes, stirring once.
Stir in sugar, vanilla, eggs, flour and nuts. Preheat oven to
180˚C. Spread into prepared pan. Cook on Metal Tray for 25 to
30 minutes. Allow to cool, remove from pan and sprinkle with
icing sugar. Cut into small squares.
To Cook by Combination:
Prepare as above. Cook on Combination: Convection 180°C
(preheat) + Low micro power for 20 to 22 minutes.
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Apricot Honey Slice
Makes: 20 squares
Ingredients:
185 g butter
2 tablespoons honey
250 g ginger nut biscuits, crushed
1 /
cup chopped pecans
2
1 /
cup coconut
2
1 cup chopped dried apricots
Icing:
40 g butter, softened
2 cups icing sugar, sifted
2 tablespoons honey
Method:
Grease and line an 18 x 28 cm dish. In a 2 litre dish place butter
and honey. Cook on HIGH for 2 minutes. Stir in biscuits,
pecans, coconut and dried apricots. Press into the prepared
dish.
Icing:
Combine all ingredients in a 2-litre bowl. Beat until smooth.
Spread over slice. Chill until firm cut into squares.
Caramel Coconut Slice
Makes: 1 x 19 x 28 cm pan
Ingredients:
100 g butter
1 /
cup plain flour
2
1 /
cup self-raising flour
2
1 /
cup coconut
2
1 /
cup caster sugar
2
Filling:
1 can (400 g) sweetened condensed milk
2 tablespoons golden syrup
1 /
cup brown sugar
3
40 g butter
Topping:
2 eggs
1 /
cup caster sugar
3
2 cups coconut
Method:
Grease and paper line a 19 x 28 cm lamington pan. Melt butter
on HIGH for 1 to 2 minutes. Preheat oven to 170°C with enamel
shelf in low position. Sift flours into bowl, stir in coconut, sugar
and butter. Press over base of prepared pan. Spread filling over
base and sprinkle with topping. Cook on Convection 170°C for
35 to 40 minutes. To prepare filling, place all ingredients in a
bowl and cook on MED HIGH for 3 to 5 minutes, stirring twice
during cooking. To prepare topping, combine all ingredients and
mix well.
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