Peanut Butter Dream Bars

Makes: 18

Ingredients:

Base:
1/3 cup peanut butter
2 ounces (60 g) butter, melted
1/2 cup brown sugar
1 cup all-purpose (plain) flour
1/4 cup black coffee
Topping:
8 ounces (250 g) Nestle Milk Choc Bits
13 ounce (400 g) can Nestle sweetened condensed milk
1 cup shredded coconut

Microwave Method:

Base:

1. Mix peanut butter, butter and brown sugar together.
2. Stir in flour and coffee. Press into base of a greased 10 x 8 (26 x 20 cm) rectangular dish.
3. Cook for 3-4 minutes on HIGH. Allow to cool slightly.

Topping:

1. Top with choc bits and drizzle with condensed milk. Sprinkle with coconut.
2. Cook for 12-14 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).

Base:

1. Mix peanut butter, butter and brown sugar together.
2. Stir in flour and coffee. Press into the base of a greased 10 x 8 (26 x 20 cm) slab tin.
3. Place on Low Rack. Bake for 8-10 minutes on CONVECTION. Allow to cool slightly.

Topping:

1. Top with choc bits and drizzle with condensed milk. Sprinkle with coconut.
2. Cook for 12-14 minutes on MEDIUM HIGH.

Moist Christmas Pudding

Makes: 1

Ingredients:

8 ounces (250 g) butter or margarine
1 1/4 cups brown sugar
4 eggs
2 pound (1 kg) mixed fruit
1 cup pie apple
1 cup all-purpose (plain) flour
1 1/2 cups breadcrumbs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1 tablespoon golden syrup
2 tablespoons Parisienne essence
1/2 cup sweet sherry

Microwave Method:

1. Cream butter and sugar together. Beat in eggs.
2. Add fruit alternately with combined flour, breadcrumbs and spices. Fold in remaining ingredients.
3. Pour mixture into a microwave 1.5-quart (litre) pudding bowl. Cook for 30 minutes on MEDIUM LOW/DEFROST.
4. Cover outside edge of pudding bowl with 3/4 inch (2 cm)-wide foil collar. Continue cooking 10-15 minutes on MEDIUM LOW/DEFROST. Allow to stand 10 minutes before turning out.

Pumpkin Muffins

Makes: 12

Ingredients:

1 cup all-purpose (plain) flour
2/3 cup caster sugar
1 1/2 teaspoons mixed spice
1 teaspoon baking powder
1/2 cup pecans, chopped
1/2 cup sultanas
1/2 cup cooked pumpkin
1/4 cup milk
1 egg, beaten
3 tablespoons oil

Microwave Method:

1. Combine the first 6 ingredients. Mix well.
2. Add remaining ingredients and stir until dry ingredients are moistened.
3. Divide the batter evenly into a greased muffin tray.
4. Cook for 4-6 minutes on MEDIUM HIGH.
5. Allow to stand 1-2 minutes before turning out.
6. Serve hot with butter.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine the first 6 ingredients. Mix well.
3. Add remaining ingredients and stir until dry ingredients are moistened.
4. Divide the batter evenly into a greased muffin tin.
5. Place on Low Rack. Bake for 12-14 minutes on LOW MIX/BAKE.
6. Serve hot with butter.

Sesame Cheese Biscuits

Makes: 24 (bottom in photo)

Ingredients:

1 cup self-rising (raising) flour
4 ounces (125 g) butter
2 ounces (60 g) blue cheese
2 tablespoons Parmesan cheese
1/4 cup chopped chives
1/2 cup sesame seeds

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place flour in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.
3. Add blue cheese, Parmesan cheese and chives. Knead into a ball. Wrap in greaseproof paper and chill 30 minutes.
4. Roll heaped teaspoonfuls into balls and roll in sesame seeds.
5. Place on lightly greased pizza trays. Bake 14-16 minutes on CONVECTION.

Sponge Cake

Ingredients:

5 eggs
3/4 cup caster sugar
1 1/4 cups self-rising (raising) flour, sifted
Salt
1 tablespoon butter
1/3 cup boiling hot water
1/2 cup coconut (for microwave method only)

Microwave Method:

1. Toast half cup coconut in an oven bag for 3-4 minutes on HIGH until golden brown. Toss every minute.*
2. Lightly grease a 2-quart (litre) pudding dish. Coat base and sides with toasted coconut.
3. Beat eggs and caster sugar until thick and creamy.
4. Fold in flour and salt.
5. Combine butter and water, fold into sponge mixture.
6. Pour into prepared dish.
7. Place on a rack, cook for 5-6 minutes on MEDIUM HIGH.
8. Allow to stand, covered with foil, for 10-15 minutes, before turning out.
9. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

* Coconut assists the rising of the cake when cooking in microwave mode.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat eggs and caster sugar until thick and creamy.
3. Fold in flour and salt.
4. Combine butter and water, fold into sponge mixture.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack, cook for 18-19 minutes on LOW MIX/BAKE. Allow to cool.
7. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

Lemon Honey Snaps

Makes: 36

Ingredients:

4 eggs
3/4 cup caster sugar
3/4 cup lemon juice
2 teaspoons lemon rind
4 ounces (125 g) butter, roughly chopped
1 packet Honey Snaps
12 ounces (375 g) cream cheese

Microwave Method:

1. Beat eggs and sugar in a Pyrex jug.
2. Gradually stir in lemon juice. Add lemon rind and chopped butter.
3. Cook for 6-8 minutes on MEDIUM HIGH, stirring every 2 minutes.
4. Place 6 biscuits on the turntable, cook for 1-1 1/4 minutes on HIGH. Press into patty tins while warm. Allow to cool. Repeat with remaining biscuits.
5. Beat cream cheese until soft. Gradually beat in cooled lemon butter. Refrigerate overnight.
6. Spoon lemon cheese into shaped biscuits.
7. Store in refrigerator.

Diabetic Fruit Cake

Ingredients:

2 1/2 cups fruit medley
1 cup orange juice
1/4 cup apple juice
3/4 cup grated raw pumpkin
1/4 cup grated carrots
3/4 cup grated apple
1 tablespoon cocoa powder
1 teaspoon mixed spice
2 egg whites, lightly beaten
1 1/4 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1/4 cup skim milk powder

Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Stir in remaining ingredients. Mix well.
3. Spoon into a 8 inch (20 cm) ring container.
4. Cook 8-10 minutes on MEDIUM HIGH.
5. Stand, covered with foil, for 5 minutes before turning out.

Convection Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Preheat oven to 325 degrees F (160 degrees C).
3. Stir in remaining ingredients. Mix well.
4. Spoon into a greased 8 inch (20 cm) ring tin.
5. Place on Low Rack. Bake for 22-26 minutes on LOW MIX/BAKE.

Note: Makes approximately 24 portions of diabetic food.

Coconut Lemon Slice

Makes: 18

Ingredients:

Base:
2 ounces (60 g) butter
1/2 cup sugar
1 egg
1 1/2 cups flour
Filling:
13 ounce (400 g) can sweetened condensed milk
2 egg yolks
1/2 cup lemon juice
Topping:
1/2 cup coconut
1/2 cup sugar
1 egg

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Lightly grease a slab tin.

Base:

1. Cream butter and sugar until light and fluffy.
2. Beat in egg.
3. Fold in flour; mix until well combined.
4. Press into prepared tin.
5. Cook for 8 minutes on LOW MIX/BAKE. Cool slightly.

Filling:

1. Mix condensed milk, yolks and lemon juice together. Pour over base.

Topping:

1. Combine coconut, sugar and egg; pour over lemon mixture.
2. Cook a further 12 minutes on LOW MIX/BAKE.

Chocolate Cake

Ingredients:

6 ounces (175 g) Nestle Milk Choc Melts
3 1/2 ounces (100 g) butter
1/2 cup sour cream
1 1/4 cups warm water
1 egg, lightly beaten
2 1/2 cups self-rising (raising) flour, sifted
1 cup brown sugar
1/2 teaspoon baking powder

Microwave Method:

1. Place chocolate and butter in a large bowl. Melt for 2-3 minutes on HIGH, stirring during cooking.
2. Add sour cream and water. Cook a further 1 minute on HIGH. Mix well.
3. Stir in egg, flour, sugar and baking powder.
4. Mix well, pour into a greased 9 inch (23 cm) ring dish.
5. Cook for 8-10 minutes on HIGH. Allow to stand 10 minutes before turning out.

Apricot and Almond Upside-Down Cake

Ingredients:

3 1/2 ounces (100 g) dried apricots
1 cup water
2 ounces (60 g) butter
1/2 cup brown sugar
Whole blanched almonds
3 1/2 ounces (100 g) butter, extra
1/2 cup caster sugar
2 eggs, beaten
1/4 cup ground almonds
1 1/4 cups self-rising (raising) flour, sifted

Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) loaf dish.
3. Drain apricots, reserving 1/2 to 2/3 cup liquid.
4. Arrange apricots and almonds in the base of the dish.
5. Cream butter and sugar until fluffy.
6. Gradually add beaten eggs and ground almonds.
7. Add flour and reserved juice alternately, mix thoroughly.
8. Spoon over brown sugar and apricots.
9. Place cake on a rack, cook for 7-8 minutes on HIGH.

Convection Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) bar tin.
3. Preheat oven to 325 degrees F (160 degrees C).
4. Drain apricots, reserving 1/2 to 2/3 cup liquid.
5. Arrange apricots and almonds in the base of the tin.
6. Cream butter and sugar until fluffy.
7. Gradually add beaten eggs and ground almonds.
8. Add flour and reserved juice alternately, mix thoroughly.
9. Spoon over brown sugar and apricots.
10. Place on Low Rack. Bake for 22 minutes on LOW MIX/BAKE. Allow to stand before turning out. Serve warm or cold with whipped cream.