E – 19
DESSERTS
CALIFORNIAN APPLE CRUNCH
800 g can pie apple
340 g buttercake mix (see * below)
125 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
2 tablespoons crushed nuts
1 teaspoon cinnamon
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly with dry cake mix.
3. Layer sliced butter over cake mix, covering
completely.
4. Combine last 4 ingredients and sprinkle over
sliced butter.
5. Cook for 8-9 minutes on 100%.
6. Serve warm with whipped cream.
Serves 6-8
* You can also use the mixture of the following
instead of the cake mix;
1 1/2 cup flour
3 teaspoons suger
3 teaspoons skim milk powder
salt
BAKED APPLES
3/4 cup walnuts
1/4 cup brown sugar
2 teaspoons mixed spice
4 large apples
2 tablespoons lemon juice
30 g butter, melted
1. Place walnuts, sugar and mixed spice in a
blender or food processor, process until nuts
are finely chopped.
2. Peel and core apples, brush with lemon juice.
3. Brush apples with butter. Toss in walnut mix-
ture until evenly coated.
4. Place in base of a 20 cm pie plate. Fill centre of
apples with any remaining walnut mixture.
5 Cook for 7-9 minutes on 100%. Allow to stand
for 5 minutes.
6. Serve with whipped cream.
Serves 4
SHARP CORPORATION OSAKA, JAPAN
TINS-A651WRR0-HR82
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