Sharp R-757M Operation Manual With Cookbook page 57

R-757M New CkBk
Downloaded from: http://www.usersmanualguide.com/
27/02/2003
Serves 6
175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherries, quartered
75g ground almonds
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
Serves 4 - 6
100g margarine
100g caster sugar
2 eggs (medium), beaten
100g self raising flour
30 - 45ml (2 - 3 tbsp) water
Microwave Tip: Softening hard marzipan
Remove marzipan from its packaging, place on the turntable and heat on 100P for seconds.
Serves 6 - 8
SHORTBREAD:
100g margarine
50g caster sugar
125g plain flour
25g ground rice
CARAMEL:
50g margarine
50g caster sugar
200g condensed milk
15ml (1 tbsp) golden syrup
TOPPING:
150g milk chocolate, in small pieces
: Omit caramel and chocolate. Make as to Stage 3. Before cooling, dredge with sugar,
S
HORTBREAD
prick all over with a skewer and cut into wedges.
15:10 Page 55
RECIPES
C &
HERRY ALMOND CAKE
1 Cream the margarine and sugar together until light
and fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 18cm (7") cake dish
with greaseproof paper. Spoon in the cake mixture
and smooth the surface.
4 Place on turntable, use sequence programming to
cook on 50P for 10 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until a skewer comes out
cleanly.
P
LAIN MICROWAVE CAKE
1 Cream margarine and sugar, beat in the eggs.
Fold in the flour and water. Grease and line the base
of a 18cm (7") cake dish with kitchen paper.
Spoon mixture into dish and smooth.
2 Cook on 100P for 4 - 5 minutes until firm.
Allow to cool slightly before turning out.
C
ARAMEL SHORTBREAD
1 To prepare the shortbread, cream the margarine and
sugar until light and fluffy, gradually add the flour and
ground rice to make a firm dough.
2 Press the dough evenly into a greased 18cm (7") flan
dish, cook on 50P for 6 minutes.
3 Press the hot shortbread firmly down with the back
of a spoon, allow to cool.
4 To prepare the caramel, place all ingredients in a
bowl, mix well. Cook on 100P for 5 minutes, stir
every minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a small
bowl and heat on 100P for 2 - 3 minutes, stir every
minute until evenly melted. Spread on to the caramel,
chill to set the chocolate before cutting into slices.
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