White chocolate brownie wedges, Coconut oatmeal pie, Fudge brownie pie – Sharp R-820BC User Manual

Page 40: Harvest fruit pie

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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

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