Desserts And Pastries - Panasonic NN-CD997S Operating Instructions Manual

Apple Slice
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.
Preheat oven on 2 Level Convection 210˚C. Cut
sheets 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 slices onto greased baking trays. Place
on High and Low Rack. Cook on 210˚C for 15 to
20 minutes.

Desserts and Pastries

Apple Slice
2C
Honey Oaty Slice
Makes: 2 x 1 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain flour
3 / cup coconut
4
3 / cup sugar
4
125 g butter
3 tablespoons honey
2 tablespoons water
1 / teaspoon bicarbonate of soda
2
Method:
Grease and paper line a 2 x 1 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. Place on Low
Rack. Cook on Convection 180°C for 20 to 25
minutes.
No pre-heating is necessary. Cool before cutting.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
, then press
Cake/Slice
Chocolate Peanut Butter Cheesecake
Serves:  to 
Ingredients:
Base:
250 g peanut cookies, finely crushed
125 g butter
Filling:
500 g 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 jug on MED HIGH for
1 to 2 minutes. Stir in sour cream.
Spread over cheesecake.
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