Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 88

Slices, Desserts and Pastries
Speedy Chocolate Bit Slice
Makes: 1 x 20 cm slice pan
Ingredients:
90 g butter melted
1 cup sweet biscuit crumbs
1
1 / cups chocolate bits
2
1 cup shredded coconut
1 cup chopped nuts
1 can (400 g) sweetened
condensed milk
Method:
Grease and paper line a 20 cm square pan. Pour
butter into prepared pan. Sprinkle evenly with
condensed milk.
To Cook by Combination:
Prepare as above. Place on the turntable. Cook on
Combination 4 for 25 to 30 minutes. Allow to cool
before removing from pan and cutting inro squares.
To Cook by One Touch Cooking:
Prepare as above. Place on the low rack. Press
Cake/Slice Start
, then
Honey Oaty Slice
MC
Makes: 1 x 27 x 17 cm Swice roll pan
Ingredients:
1 cup rolled oats
1 cup plain flour
3
/ cups rolled oats
4
3
/ cups plain flour
4
125 g butter
3 tablespoons honey
2 tablespoons water
1
/ teaspoon bicarbonate of soda
2
Method:
Grease and paper line a 27 x 17 cm slice pan.
Combine oats, flour, coconut and sugar in a large
bowl. In a 2-litre pyrex bowl, place butter, honey and
water and cook on HIGH for 1 to 2 minutes, stir in
bicarbonate of soda. Pour over dry ingredients, stir
until well combined. Press into pan. Cook on
Combination 2 for 15 to 20 minutes, cool before
cutting.
To Cook by Auto Combination:
Prepare as above. Place on the low rack. Press
Cake/Slice Start
, then
A R
MC
90 g
250 ml
375 ml
250 ml
250 ml
1 can (400 g)
.
A
250 ml
250 ml
190 ml
190 ml
125 g
45 ml
30 ml
2 ml
.
88
Peanut and Sultana Slice
Makes: 1 x 19 x 28 cm pan
Ingredients:
185 g butter
1
/ cup caster sugar
2
1
/ cup sultanas
2
1 cup raw unsalted peanuts
1 cup coconut
1 cup plain flour
Method:
Grease and paper line a 19 x 28 cm lamington pan.
Melt butter on HIGH for 1 to 2 minutes. Stir in sugar,
sultanas, peanuts and coconut, then shifted flour.
Press mixture into base of pan and cook on
Combination 4 for 25 to 30 minutes.
To Cook by One Touch Cooking:
Prepare as above. Place on the low rack. Press
Cake/Slice Start
, then
Chocolate Peanut Butter Cheesecake
Serves: 6 to 8
Ingredients:
Base:
250 g peanut cookies,
finely crushed
125 g butter
Filling:
2 x 250 g packets cream
cheese,
softened
1
/ cup brown sugar
2
1 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla essence
1
/ cup sour cream
2
Topping:
150 g chocolate
1
/ cup sour cream
4
Method:
Melt butter in a 1 litre casserole dish on HIGH for
30 to 40 seconds. Add crushed biscuits and
combine. Press biscuit mixture evenly over base
and sides of a greased 20 cm spring form tin.
Refrigerate until firm. Place filling ingredients into a
mixing bowl, beat until mixture is combined. Pour
mixture into chilled biscuit base. Place in oven, on
low rack, Cook on Combination 3 for 30 to 35
minutes. Allow to cool and spread with topping.
Topping:
Melt chocolate in a 2 cup (500 ml) jug on
MEDIUM-HIGH for 1 to 2 minutes. Stir in sour
cream. Spread over cheesecake.
A
MC
185 g
125 ml
125 ml
250 ml
250 ml
250 ml
.
MC
250 g
125 g
2 x 250 g
125 ml
250 ml
2
5 ml
125 ml
150 g
60 ml