Sharp R-820JS R-820BC , R-820JS Microwave Operation Manual - Page 40

BAKING RECIPES 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: Protein: Carbohydrate: 504 Fat: 7 g. Cholesterol: 66 g. Sodium: 25 g. 104 mg. 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 11/2 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: Protein: Carbohydrate: 480 Fat: 5 g. Cholesterol: 42 g. Sodium: 35 g. 96 mg. 168 mg. 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: Protein: Carbohydrate: 469 Fat: 4 g. Cholesterol: 63 g. Sodium: 23 g. - 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 11/4 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. Harvest Fruit Pie 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 2/3 cup plus 2 tablespoons vegetable shortening 37 Per Serving: Calories: Protein: Carbohydrate: 280 3.5 g. 32 g. Fat: Cholesterol: Sodium: 16 g. 50 mg. 44 mg.