Sharp R-820BC - Manual (Page 40)

37
SEC R-820JS/BC O/M
TINSEB053WRRZ-D41 SEC R-820JS/BC O/M
4 to 5 tablespoons cold water
3 /
4
cup sugar
1 /
4
cup all-purpose flour
1 /
2
teaspoon ground cinnamon
1 /
2
teaspoon ground nutmeg
6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
Makes 8 servings
Preheat oven to 400
°F. Combine 2 cups flour, the salt
and 1 teaspoon cinnamon in medium bowl. Cut in
shortening. Sprinkle in water, 1 tablespoon at a time,
until flour is moistened. Gather dough into ball; divide
in half. Roll each half into 9-inch circle. Ease 1 circle
into 9-inch pie pan.
Combine 3 /
4
cup sugar, 1 /
4
cup flour, 1 /
2
teaspoon
cinnamon and the nutmeg; mix with apples and pears.
Turn into pastry-lined pan; dot with margarine. Cover
with top crust. Brush crust with milk; sprinkle with 1
tablespoon sugar. Trim, seal and flute. Cut small slits
in top crust.
Bake 50 to 55 minutes at 400 °F. or until juices begin to
bubble.
Per Serving:
Calories: 469 Fat: 23 g.
Protein: 4 g. Cholesterol: —
Carbohydrate: 63 g. Sodium: 302 mg.
White Chocolate Brownie
Wedges
1 /
2
cup margarine or butter
4 ounces white chocolate squares, cut into pieces
2 eggs
1 /
2
cup sugar
2 teaspoons vanilla extract
1 1 /
4
cups of flour
1 /
2
cup of semi-sweet chocolate pieces
1 /
4
cup of Heath Bar candy pieces
Makes 12 wedges
Preheat oven using AUTO BAKE #4. Grease and flour
a 9-inch round cake pan. In small bowl, combine butter
and 2 ounces of white chocolate squares. Microwave
on HIGH (100%) for 1 to 2 minutes until melted. Set
aside.
In a small bowl, beat eggs until frothy. Add sugar and
continue beating until light in color. Add melted white
chocolate and vanilla. Stir in flour and mix well. Fold in
remaining 2 ounces of white chocolate, semi-sweet
chocolate pieces and Heath pieces. Bake at AUTO
BAKE #4. Cool on wire rack. Cut into 12 wedges.
Per Serving:
Calories: 280 Fat: 16 g.
Protein: 3.5 g. Cholesterol: 50 mg.
Carbohydrate: 32 g. Sodium: 44 mg.
Coconut Oatmeal Pie
3 eggs, well beaten
1 cup packed brown sugar
2 /
3
cup granulated sugar
2 /
3
cup quick-cooking oats
2 /
3
cup shredded coconut
1 /
2
cup milk
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1 /
2
cup broken pecans
1 9-inch unbaked pie shell
Makes 8 servings
Preheat oven to 375 °F. Combine all ingredients except
pecans in large bowl. Add pecans; mix well. Pour into
pie shell. Bake 35 to 45 minutes at 375
°F. or until set.
Per Serving:
Calories: 504 Fat: 25 g.
Protein: 7 g. Cholesterol: 104 mg.
Carbohydrate: 66 g. Sodium: 215 mg.
Fudge Brownie Pie
1 /
4
cup margarine or butter
3 /
4
cup packed brown sugar
1 tablespoon instant espresso coffee
3 eggs
1 bag (12 ounces) semisweet chocolate chips
1 /
4
cup all-purpose flour
1 cup chopped pecans
1 9-inch unbaked pie shell
1 1 /
2
teaspoons rum extract
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
Makes 12 servings
Preheat oven to 350 °F.
Cream margarine and brown sugar until light and fluffy.
Stir in espresso. Add eggs, one at a time, beating well
after each.
Place chips in 4-cup measure or small bowl. Microwave
at MEDIUM (50%) until melted, 1 to 2 minutes, stirring
2 or 3 times. Stir chocolate, flour and pecans into
butter, sugar, egg mixture. Pour into pie shell.
Bake 35 to 45 minutes at 350
°F. Cool. Fold rum extract
into whipped cream. Spread on top of pie and decorate
with sprinkles.
Per Serving:
Calories: 480 Fat: 35 g.
Protein: 5 g. Cholesterol: 96 mg.
Carbohydrate: 42 g. Sodium: 168 mg.
Harvest Fruit Pie
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 /
3
cup plus 2 tablespoons vegetable shortening
B A K I N G R E C I P E S
R-820JS/BC 35-39 04.4.15, 3:29 PM 37