Panasonic NN-CD989S Cookbook page 47

DESSERTS AND BREADS
FRUIT CRISP
4 cups sliced fruit (apples*,
pears, peaches, berries)
2 tbsp sugar
2 tsp orange or lemon rind
1 ⁄ cup rolled oats
2
1 ⁄ cup whole wheat flour
2
1 tsp cinnamon
1 ⁄ cup brown sugar
2
1
⁄ cup butter or margarine,
3
melted
1 ⁄ cup chopped walnuts
2
To Microwave: In a 9" (23 cm) round dish, layer fruit
with sugar and rind. Combine oats, flour, cinnamon
and brown sugar in a medium bowl. Cut in butter,
until texture is crumblike. Stir in nuts and sprinkle
over fruit. Cook at P4 15 - 20 minutes, or until fruit is
tender.
Makes: 6 servings
* Add 1 ⁄ cup (60 ml) orange juice to apples.
4
DATE SQUARES
Filling:
1 lb dates
1 ⁄ cup sugar
2
1 ⁄ cup orange juice
3
1 tbsp flour
Base:
3
⁄ cup butter
4
3 ⁄ cup brown sugar
4
1 ⁄ tsp salt
4
1 cup rolled oats
1 cup whole wheat flour
Combine dates, sugar and juice in a medium bowl.
Cook at P7 4 - 5 minutes, stirring occasionally. Purée
in blender or food processor. Stir in flour. In a
medium bowl, cream butter, sugar and salt together.
Stir in oats and flour until mixture resembles coarse
crumbs. Reserve 1 cup (250 ml) of base. Press
remainder in 8" (20 cm) square dish. Spread date
mixture evenly on top.
Sprinkle on remaining base.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 325˚F (165˚C). Follow procedure using square
metal pan. Bake 30 - 35 minutes. Cool.
To Microwave: Cook at P4 14 - 16 minutes.
Makes: 16 squares
RUM CAKE
1 L Cake:
1
30 ml (1 lb)
10 ml 4
125 ml 1 ⁄ cup
2
125 ml 1 ⁄ cup
2
5 ml 1 ⁄ cup
2
125 ml 1 cup
80 ml Rum Glaze:
1 ⁄ cup
4
125 ml 1 ⁄ cup
2
1 ⁄ cup
3
Using an electric mixer, beat cake mix, eggs, water,
oil and rum, in a large bowl, for 2 minutes.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 325˚F (165˚C). Pour batter into greased 14 cup
(3.5 L) bundt or tube pan. Bake 45 - 55 minutes.
To Microwave: Heavily grease a 14 cup (3.5 L)
fluted tube dish. Press nuts on sides and bottom of
dish. Pour batter into dish, cover with wax paper and
cook at P3 10 minutes. Remove wax paper and cook
at P6 6 - 8 minutes. Let stand 10 minutes.
To Complete: Prepare rum glaze by heating butter
and sugar at P7 1 minute. Stir in rum. Pierce cake all
over with a long skewer. Pour half the glaze over
cake. Invert cake onto serving plate and drizzle
remaining glaze over cake until it is all absorbed.
Sprinkle with nuts. Store covered.
Makes: 1 cake
CHEWY OATMEAL COOKIES
3 ⁄ cup
4
500 g 1 1 ⁄ cups
3
125 ml 2
80 ml 1 tsp
15 ml
1 cup
1 ⁄ tsp
2
180 ml 1 ⁄ tsp
2
180 ml 1 tsp
1 ml 1 ⁄ tsp
2
250 ml 1
⁄ tsp
4
250 ml
2 cups
1 cup
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Cream shortening and sugar
together. Beat in eggs and vanilla until smooth. Add
flour, soda, salt and spices. Mix well. Stir in oats and
raisins. Drop by the spoonful onto greased cookie
sheet. Bake 8 - 10 minutes. Let stand 5 minutes
before removing from pan. Reset oven to preheat
while making repeated batches of cookies.
Makes: 3 - 4 dozen
- 46 -
package yellow cake mix
eggs
water
oil
dark rum
finely chopped nuts
butter, melted
sugar
dark rum
shortening, softened
brown sugar
eggs
vanilla extract
flour
baking soda
salt
cinnamon
cloves
nutmeg
oats
raisins
1
(500 g)
4
125 ml
125 ml
125 ml
250 ml
60 ml
125 ml
80 ml
180 ml
330 ml
2
5 ml
250 ml
2 ml
2 ml
5 ml
2 ml
1 ml
500 ml
250 ml