Apple Pie
10 oz (250 g) plain flour
5 oz fat (125 g) half margarine, half lard cold
water to mix
1 Ib (450 g) cooking apple
sugar to taste
1. Sieve the flour, cut fat into cubes and rub into
flour until the mixture resembles breadcrumbs.
Add enough water to bind together to form a
dough.
2. Line a 9 inch (22-24cm) pie plate with half
pastry. Roll out remaining pastry for pie crust.
3. Peel, core and slice apples, place in bowl
and microwave at Power High for 4 minutes.
4. Place filling in pastry case, lay lid onto filling
and trim edges. Crimp and seal. Brush with egg
or milk. Microwave at Power Defrost for 16 to 18
minutes.
Vanilla Cream
2 oz (50 g) sugar
2 tablespoons (2 x 15 ml spoon) cornflour
2 tablespoons (2 x 15 ml spoon) cornflour
1/2 teaspoon (Va x 5 ml spoon) salt
1 pint (600 ml) milk
1 egg well beaten
1 pint (600 ml) milk
1 egg well beaten
1 oz (25 g) butter or margarine
2 teaspoons (2 x 5 ml spoon) vanilla essence
1. In a glass bowl combine sugar, cornflour and salt. Gradually add milk stirring until completely
smooth. Microwave uncovered at Power Med-High for 6 to 9 minutes or until bubble and thickened, stirring 3 times.
smooth. Microwave uncovered at Power Med-High for 6 to 9 minutes or until bubble and thickened, stirring 3 times.
2. In a separate bowl, beat egg with about Vs pint (200 ml) of the warm pudding mixture. Quickly stir warmed egg mixture into bowl containing remaining pudding. Microwave uncovered at Power Med-High for 1 to 3 minutes or until mixture thickens enough to coat a spoon, stirring every minute. Add butter and essence, stirring until butter melts. Refrigerate until serving.
Strawberry Shortcake
1 Ib (450 g) fresh strawberries
2 to 4 tablespoons (2 to 4 x 15 ml spoon)
sugar, or to taste
sugar, or to taste
4 oz (100 g) plain flour
3 tablespoons (3 x 15 ml spoon) sugar
1 teaspoon (1/2 x 5 ml spoon) baking powder1At teaspoon (1/4 x 5 ml spoon) salt
2 oz (50 g) butter or margarine 1/2 pint (50 ml) milk
1 egg whipped cream
1. Hull strawberries and slice in half lengthwise.Turn into mixing bowl and toss with sugar to taste. Let stand while shortcake is being prepared.
2. Combine flour, sugar, baking powder and salt in mixing bowl. Mix n butter until mixture is
crumbly Beat milk and egg together in small bowl, then pour into flour-butter mixture. Beat
vigorously 10 strokes Turn mixture into 4 well greased 6-oz (175 ml) dishes. Microwave
uncovered at Power Medium for 6 to 9 minutes or until cakes are no longer doughy. Let stand
for 3 minutes before inverting onto serving plates. Let cool 5 minutes before filling.
vigorously 10 strokes Turn mixture into 4 well greased 6-oz (175 ml) dishes. Microwave
uncovered at Power Medium for 6 to 9 minutes or until cakes are no longer doughy. Let stand
for 3 minutes before inverting onto serving plates. Let cool 5 minutes before filling.
3. Split cakes in half crosswise. Spoon strawberries over bottom halves then cover strawberries with top halves of cakes. Spoon whipped cream on top.
Chocolate Souffle
2 oz (50 g) sugar
1 envelope plain gelatine
3 eggs separated
1/2 pint (300 ml) milk
1/2 pint (300 ml) milk
3 1-oz (25 g) squares plain baking chocolate, melted 1 oz (25 g) sugar
5 oz (150 ml) double cream, whipped
1. In a glass bowl, stir 2 oz (50 g) sugar and gelatine together. Beat in egg yolks and milk. Microwave uncovered at Power Defrost for 5 to 6 minutes or until mixture has thickened and begun to steam. Stir every minute. Beat in chocolate with metal whisk. Refrigerate until mixture holds shape softly on spoon, stirring occasionally.
2. In a very clean glass or metal mixing bowl,beat egg whites until soft peaks form. Sprinkle on 1 oz (25 g) sugar and continue to beat until whites are stiff and shiny. Fold first whites, then whipped cream into chilled chocolate mixture. Turn into small souffle dish fitted with 2-inch (5cm) paper collar. Refrigerate for at least 4 hours or until firm. When ready to serve, peel off paper collar and garnish souffle, if desired, wild additional whipped cream and chocolate curls.
Quick Fruit Compote
6 oz (175 g) pitted prunes
1 8-oz (225 g) tin apricot halves undrained
1 8-oz (225 g) tin sliced pears undrained
1 apple, sliced and peeled
1 tablespoon (1 x 15 ml spoon) lemon juice
1 tablespoon (1 x 15 ml spoon) dark rum or
brandy (optional)
1/4 teaspoon (1/4 x 5 ml spoon) ground cinnamon
1/4 teaspoon (1/4 x 5 ml spoon) ground cloves
1. Combine all ingredients in glass casserole Cover.
2. Microwave at Power Medium for 12 to 15 minutes or until apples are tender, stirring 3
times. Serve warm or chilled.
