1 1/2 lb. lean ground beef
1 egg
1/2 c. water
1/2 c. fine dry bread crumbs
1 bottle chili sauce
6 oz. grape jelly
2 tbsp. lemon juice
Mix hamburger, egg, bread
crumbs and water until well blended. In deep 3-quart casserole,
combine chili sauce, grape jelly and lemon juice. Shape meat
mixture into small meatballs and place in sauce mixture. Heat 12
minutes on full power, skim off fat, stir. Heat 8 minutes on
full power until sauce bubbles and meatballs are cooked.
STUFFED
MUSHROOMS
1/2 lb. med. size
mushrooms
4 tbsp. butter or margarine
1/2 c. finely chopped green onion
3 tbsp. bread crumbs
1 tbsp. dried parsley flakes
Clean mushrooms and separate caps and stems. Arrange caps
hollow-side-up in a single layer in a 9x13x2 inch oblong baking
dish. Set aside. Dice mushroom stems finely. Combine with butter
and green onion in a 1-quart glass casserole. Microwave,
uncovered, for 3 to 4 minutes, or until onion is tender,
stirring twice. Add bread crumbs and parsley flakes. Set aside.
Cover mushroom caps and microwave for 2 to 3 minutes, or until
nearly cooked, rotating the dish half turn after the first
minute. Stuff each cap with some of the bread crumb mixture.
Cover and microwave for 2 minutes, or until hot.
MICROWAVE
TEA
4 c. water
8 sm. tea bags or 2 qt. size bags
In large microwave-proof
bowl, combine the above and place in microwave for 8 minutes on
high, turning bowl 1/2 turn at 4 minutes time. Remove from oven.
Remove tea bags and add sugar to taste (same as regular tea).
Put in one gallon container and add warm water. Makes one
gallon.
MICROWAVE
CARAMEL CORN
6 qts. of popped corn in
brown paper bag (use hot air popper)
2 c. brown sugar
1 tsp. salt
2 sticks margarine
1/2 c. corn syrup
Boil this 5 minutes and
remove from heat. Add 1 teaspoon baking soda. Stir. Pour mixture
over and stir in bag. Bake 3 minutes on full power, stirring
frequently. Pour out on wax paper or heavy aluminum foil and
crumble. Store in air-tight container.
BACON
POLES
10 strips bacon
20 long thin bread sticks
With scissors cut bacon
strips in half lengthwise, making 2 long strips from each slice.
Wrap 1 strip in a spiral "barber pole" fashion. Place 2 paper
towels in a microwave dish (9 x 13 inch). Distribute bread
sticks so they don't touch each other. Cover with paper towel.
Microwave on high 7-8
minutes.
MEXICAN
BEAN DIP
1 (16 oz.) can refried
beans
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1 sm. onion, chopped
3 drops hot sauce
Place all ingredients in a
medium Microwave-safe bowl. Mix well. Cover with plastic wrap.
Microwave on High 6 minutes. Stir at 3 minutes. Serve with corn
chips.
CREAMY
CRAB DIP
6 tbsp. butter
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. chopped fresh parsley
2 (3 oz.) pkgs. cream cheese, cut into cubes
1 to 2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. salt
2 (6 oz.) pkgs. frozen
crabmeat, thawed, drained, and flaked Place butter in 2 quart
casserole. Microwave at high for 45 seconds or until butter
melts. Add onion, garlic, and parsley; cover with heavy duty
plastic wrap. Microwave at high for 2 1/2 to 3 1/2 minutes or
until onion is tender. Add cream cheese; cover and microwave at
high for 1/2 to 1 minute stirring once. Stir in Worcestershire
sauce, hot sauce, and salt; mix well. Gently stir in crabmeat.
Microwave at high for 1 1/2 to 2 1/2 minutes or until thoroughly
heated. Serve on crackers. Yield: 2 cups. Dip may be made ahead
and chilled. Serve hot or cold.
Brown ground beef in
skillet. Divide chips into single serving bowls. Put ground beef
over chips. Top with grated cheese. Place in microwave and cook
on high for 1 minute. If desired, top with sour cream.
CARAMEL
CORN CHEX
2 sticks oleo
2 c. brown sugar
1/2 c. Karo light corn syrup
Boil together for 1 1/2
minutes. Add 1/2 teaspoon soda. Pour over 16 ounces Corn Chex in
brown bag. Microwave for 4 minutes, shaking after each minute.
Spread on wax paper to cool.
PARTY MIX
1 stick butter or
margarine
1 tbsp. Italian seasoning
1 tbsp. Lawry's seasoned salt
3 tbsp. Worcestershire sauce
7 shakes hot sauce3 c. Corn Chex
3 c. Rice Chex
2 c. Wheat Chex
2 c. small pretzels
2 c. cheese square crackers
1 can mixed nuts
In small bowl combine:
Cover with wax paper and microwave on High until melted (2 to 2
1/2 minutes). In large mixing bowl combine: Pour liquid mixture
over cereal mixture and stir well. Microwave 2 minutes on High.
Stir mixture. Microwave 2 minutes on High. Stir mixture.
Microwave 2 minutes on High. Remove from microwave and pour onto
paper towels. Let cool.
PARTY
FRANKS
1 lb. frankfurters
1 (10 oz.) jar hot picante sauce
2 tbsp. mustard
1 tsp. sugar
Cut frankfurters into small bite size pieces. Mix picante sauce,
mustard and sugar into a micro-proof casserole. Add
frankfurters. Cook 10 minutes. Let stand 3 minutes. Serve with
cocktail picks.
CHEESE
SAUCE
2 tbsp. oleo
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. grated cheese
Dash cayenne pepper
In quart glass bowl place
butter, flour, salt and pepper. Microwave at 100% power for 1
minute. Stir and add milk. Cook 2 minutes more stirring after
each minute. Add cheese and cook 2 minutes longer or until
cheese is melted. Pour over cauliflower, broccoli or green
beans.
On large microwave-safe serving plate arrange zucchini slices in
a single layer; cover with plastic wrap and microwave on high
until tender-crisp, 1-2 minutes. Remove plate from oven and set
aside. In small bowl combine remaining ingredients except bread
crumbs and paprika. Spread an equal amount of mixture over each
zucchini slice; sprinkle each slice with an equal amount of
bread crumbs, then paprika; microwave on high until hot, 30
seconds to 1 minute.
Let stand for 1 minute
before serving. Makes 8 servings.
NACHOS
16 large tortilla chips
3/4 c. shredded Monterey Jack cheese (about 3 oz.)
1/4 c. shredded Cheddar cheese (about 1 oz.)
Spread tortilla chips on a
10 inch wax coated paper plate. Sprinkle with cheese. Microwave
at medium (50% power) 1 1/2 to 2 1/2 minutes. Microwave just
until cheese softens. It will finish by internal heat. A lower
power setting helps prevent overheating, which can make cheese
tough and stringy. Prepare and serve on a plastic or wax coated
paper plate.
HAM
ROLL-UPS
15 frozen Tater Tots
4 slices Swiss cheese
4 slices boiled ham
1/2 c. sour cream
NEVER PUT METAL OR ALUMINUM FOIL IN THE MICROWAVE OVEN.
Place Tater Tots in
microwave oven on paper plate or towel. Microwave on high for 2
minutes or until thawed. Place 1 cheese slice on each ham slice.
Spread each cheese slice with small amount of sour cream. Place
3 Tater Tots inside each ham-cheese slice; roll-up fastening
with a toothpick. Place on serving platter. Microwave on high
for 2 1/2 minutes or until hot.
In 2 quart microwave safe
casserole, arrange bacon, loosely cover with paper towel.
Microwave at high 6 minutes until crisp. Remove bacon and
crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms and
garlic to reserved drippings, microwave uncovered 2 minutes or
until mushrooms are tender, stirring once. Add soup mix and
pepper, and cream cheese, combine thoroughly. Decrease heat to
med. and microwave uncovered, stirring frequently, 3 minutes or
until cheese melts. Stir in sour cream and bacon. Microwave
uncovered at medium 3 minutes or until heated through, stir once
Garnish with additional mushrooms and bacon. Makes about 2 cups
dip.
HOT
KIELBASA DIP
1 (8 oz.) pkg. cream
cheese
1/3 c. sour cream
1/3 c. milk
1 tbsp. mayonnaise or salad dressing
1/2 tsp. Worcestershire sauce
8 oz. kielbasa, finely chopped
1/2 c. green onions, sliced
1/4 c. grated Parmesan cheese
In 1-1/2 quart micro-safe casserole, cook cream cheese on HIGH
about 1 minute or until soft. Stir in sour cream, milk,
mayonnaise, and Worcestershire sauce. Add the kielbasa, half of
the onion and Parmesan cheese; stir. Cook, uncovered on HIGH 3
to 4 minutes or until heated through, stirring once. Sprinkle
with remaining onion. Serve with crackers, vegetables or rye
bread. Makes 2 1/2 cups.
SOUTHWEST
NACHOS
1 (7 1/2 oz.) box Old El
Paso Tortilla Chips"
1 (16 oz.) can Old El Paso Refried Beans
2 (4 oz.) cans Old El Paso Chopped Green chilies or 1 (11 1/4
oz.)
jar Old El Paso Sliced Jalapenos
4 c. (16 oz.) shredded cheddar or Monterey Jack cheese
Spread tortilla chips with 1/2 tablespoon refried beans and
place on a large microwave safe plate. Top each Nachip with
chopped green chilies or sliced jalapenos. Sprinkle Nachips with
cheese. For a plate of 15 nachos, microwave on High 1 to 2
minutes or until cheese is melted. Serve immediately.
PARTY
NIBBLERS
2 c. thin pretzels
1 (6 oz.) can salted nuts (1 1/2 c.)
2 c. crisp rice squares
2 c. crisp wheat squares
2 c. crisp oat circles
7 tbsp. butter or margarine
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1 tsp. Worcestershire sauce
Total Cooking Time: 6 1/2 to 7 1/2 minutes. Mix pretzels, nuts
and cereal in large (12"x8") baking dish. Melt butter on Hi
(maximum power) 1 1/2 minutes. Stir in seasonings and
Worcestershire sauce. Drizzle over cereal; mix thoroughly. Cook
on Hi (maximum power) 5 to 6 minutes, stirring after 3 minutes,
or until evenly toasted. Cool and store in air tight container.
2 1/2 quarts. Change combinations or add seasonings according to
your taste.
HAM AND
NOODLE CASSEROLE
1 c. uncooked fine egg
noodles
1 1/2 c. diced, cooked ham
2 tbsp. chopped onion
1/8 tsp. tarragon
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
1/2 c. French style green beans, precooked & drained
1/2 c. water
2 tbsp. bread crumbs
Total Cooking Time: 17 to 20 minutes. Cook egg noodles; set
aside. In 1 1/2 quart micro proof casserole, combine ham,
onion, tarragon and butter. Cook, covered, on Hi (maximum power)
3 minutes. Add chicken soup, egg noodles, green beans and water.
Stir. Cook, covered, on Hi (maximum power) 5 minutes or until
hot, stirring once during cooking time. Top with bread crumbs.
Let stand, covered, 2 to 3 minutes before serving. 4 servings.
Fresh, frozen or canned green beans may be used. The canned
beans need not be precooked, simple drain.
KRISPIE
MARSHMALLOW TREATS
1/2 c. butter or margarine
5 c. miniature or 40 lg. marshmallows
5 c. crispy rice cereal
Place butter or margarine
in 12 x 7 inch glass baking dish. Microwave 1-1 1/2 minutes on
medium high or until melted. Stir in marshmallows. Microwave 1
minute on medium high. Stir and continue cooking for about 1 1/2
to 2 minutes on medium high or until marshmallows are softened.
Stir until smooth. Mix in cereal. Press into baking dish. Cool
until set. Cut into squares. 24-30
PEANUT BRITTLE
1 c. sugar
1 c. raw peanuts
1/2 c. white syrup
1/4 tsp. salt
Mix and microwave on high
for 4 minutes uncovered. Stir and microwave 3 1/2 minutes more
on high. Add 1 tablespoon vanilla and 1 tablespoon butter. Stir
and microwave 1 minute more. Add 1/2 teaspoon baking soda. Stir
well. Spread on foil on cookie sheet.
Do not smooth.
CARAMEL DIP
1 stick oleo
1 can Eagle Brand condensed milk
1 bag Kraft caramels
Combine ingredients and
microwave on medium for 6-7 minutes, stirring occasionally until
it is completely done and stirred well. It will look like there
is too much oleo and very greasy, but don't give up. Can also be
done in a double boiler. Use as dip for apples cut into bite
size pieces.
Cut wieners into 3/4 inch
pieces. Set aside. Combine sauce, sugar and seasonings in a 1
1/2 quart casserole or serving bowl. Cover. Microwave at High 1
1/2 to 2 1/2 minutes until hot.
CHIPPED BEEF DIP
1/4 c. chopped green onion
1 clove garlic, minced
1 tbsp. butter or margarine
8 oz. cream cheese
1/2 c. sour cream
4 oz. dried beef, chopped
2 tbsp. minced parsley
1 tbsp. prepared horseradish
1 tbsp. lemon juice
Place onion, garlic and
butter in a one quart casserole and microwave on high 30-45
seconds or until butter melts. Add cream cheese and microwave on
high 45- 70 seconds or until cream cheese softens. Remove from
oven and add remaining ingredients. mix well. Chill at least 2
hours. Use as dip for vegetables or chips or as cracker spread.
Yields 2 cups.
ORIENTAL CHICKEN WINGS
8-10 chicken wings
1/3 c. soy sauce
1 c. fine cracker crumbs
1/2 tsp. garlic powder
1 tsp. paprika
1/4 tsp. ginger
1/8 tsp. ground pepper
Cut wings in half, discard tips. Rinse; pat dry with paper
towels. Pour soy sauce into shallow bowl, set aside. In another
shallow bowl, combine remaining ingredients. Dip chicken in soy
sauce; roll in seasoned crumbs, coating evenly. Arrange chicken
wings, skin side up in spoke pattern in 9 inch round glass pie
plate, placing thickest portion toward outside of plate. Cover
with paper towels. Use high-cycle and cook 13-15 minutes, or
until chicken is tender. Serve hot.
BUTTERFLIED PARTY FRANKS
1 1/2 lbs. frankfurters
1 (10 oz.) jar cranberry jelly
4 tbsp. prepared mustard or Dijon mustard
Cut each frank crosswise
into 4 sections. Cut each section in half lengthwise to make 8
pieces. Split ends of each piece within a 1/4 inch of the
center; set aside. Combine jelly and mustard in 2-quart
micro-type casserole. Use half- power cycle and cook 4 minutes,
or until jelly is melted, stirring after 2 minutes. Add franks,
stir to coat. Cover with waxed paper. Use high-cycle and cook 4
minutes, or until hot. Stir and let stand, covered, 3 minutes.
MICROWAVE MINI PIZZAS
1 (6 count) pkg. English
muffins
1 sm. jar pizza sauce (any flavor)
8 oz. pkg. shredded Mozzarella cheese
48 slices pepperoni (optional)
Pour sauce on to open-face
muffins. Place 4 slices of pepperoni on each muffin. Top each
muffin with a generous amount of cheese. Bake in microwave for 2
minutes or until cheese is melted. Serves 3 or cut into fourths
to serve as party food.
NACHO ROUNDS
1 pkg. (8 oz.) tortilla
chips
2 c. shredded Cheddar cheese
1 c. diced green chilies, drained
1 c. (2 1/4 oz.) chopped
black olives, drained Arrange chips on 2 (10 inch) microproof
serving plates. Cover each with cheese chilies and olive. Cook
on plate until cheese is melted. 4 to 6 servings. Cooking time 6
to 8 minutes.
FRANK RUEBEN
Butter or margarine
4 slices dark rye bread, toasted
6 frankfurters sliced lengthwise
1 can (8 oz.) sauerkraut, drained
4 tbsp. Thousand Island Dressing
4 slices Swiss cheese
Lightly butter toast.
Arrange 3 frankfurter halves on each toast slice. Divide
sauerkraut among sandwiches. Spoon 1 tablespoon dressing on each
. Top with 1 slice Swiss cheese. Wrap each sandwich in paper
towel. Place 2 sandwiches on microproof plate. Cook on high 2
1/2 minutes or until cheese is melted and sandwich is hot.
Repeat with remaining sandwiches. 4 servings. Cooking time is 5
minutes.
MICROWAVE BEEF JERKY
2 lbs. beef (can use flank
steak, chuck roast, brisket, sirloin tip or steak)
1/2 tsp. seasoned salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1 tsp. onion powder
1/2 c. Worcestershire sauce
1/2 c. soy sauce
2 tbsp. liquid smoke
Trim off excess fat. Semi
freeze meat for easier slicing. Cut across grain into 1/8 inch
strips. Place meat in shallow pan. Combine all ingredients and
pour over meat slices. Let set overnight in the refrigerator. To
cook: Lay out strips on microwave bacon rack. Cover with paper
towel. Cook on high power for 2 1/2 minutes. Turn strips. Cook 1
1/2 minutes. Turn strips.
Cook 1 1/2 minutes. Let
stand 5 minutes before eating. Cooking time may vary with
thickness of meat. Store in airtight container.
Makes 1 1/2 to 2 cups. Microwave butter 30 to 45 seconds on high
until melted. Add garlic powder and parsley flakes. Separate
shrimp: Place in 9 or 10 inch diameter dish (glass pie dish
works well). Pour butter mixture over shrimp. Cover tightly.
Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2
minutes. Let stand covered 1 1/2 to 2 minutes. Serve with
toothpicks.
MICROWAVE COCKTAIL WIENERS
1 pkg. (1 lb.) wieners
1 1/2 c. barbecue sauce
2 tbsp. brown sugar
1/8 to 1/4 tsp. dry mustard
1/2 tsp. ginger
SAUCE:
1 c. ketchup
1/4 c. packed brown sugar
1/4 c. vinegar
1 1/2 tsp. celery seed
Dash of garlic powder
1/4 tsp. salt
Dash of pepper
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. horseradish
1 med. onion, chopped
1/4 c. water
Makes about 1 1/2 cups.
Cut wieners into 3/4 inch pieces. Set aside. Combine sauce,
sugar and seasonings in a 1 1/2-quart casserole or serving bowl.
Cover microwave at high 1 1/2 to 2 1/2 minutes until hot. Stir
in wieners. Cover microwave 4 to 6 minutes, stirring once. When
hot, serve with cocktail picks. Barbecue Sauce - Microwave
Instruction: Combine all ingredients in 2 quart glass casserole.
Cover with wax paper. Cook in microwave 3 minutes at high or
until hot: stir occasionally. Or can use boiled barbecue sauce.
RICE `N CHEESE ZUCCHINI
BOATS
3 sm. (6" long) zucchini,
halved lengthwise
1 tbsp. water
10 oz. pkg. Green Giant frozen Garden Gourmet asparagus pilaf
1/2 c. shredded Swiss cheese
2 tbsp. crushed herb flavored croutons
Microwave Directions: In 9 inch microwave-safe dish, combine
zucchini and water; cover with microwave-safe plastic wrap.
Microwave on high for 4-6 minutes or until crisp-tender; drain.
Remove and discard seeds and pulp, leaving a 1/4 inch shell.
Microwave Garden Gourmet
according to package directions. Stir rice mixture; spoon into
zucchini shells. Sprinkle with cheese.
Microwave on high for 1-1
1/2 minutes or until cheese is melted.
Top with crushed croutons.
6 servings.
BASIC MEAT LOAF
1 slice bread, torn in sm.
pieces
1/4 c. chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 c. catsup
Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble
ground beef into mixture; blend thoroughly. Press into 9"x5"
loaf pan (microwaveable). Microwave on high until internal
temperature reaches 150 degrees, 13 to 15 minutes. If using oven
other than carousel, rotate meat loaf once or twice during
cooking. Spread with catsup. Microwave at medium until catsup is
heated, 2 to 3 minutes. Let stand 3 to 5 minutes.
HAM ROLL-UPS
1 (3 oz.) pkg. cream
cheese
1/2 c. shredded cheddar cheese (2 oz.)
1 tbsp. chopped green onion
1/2 tsp. prepared mustard
4 slices fully cooked ham
Microwave cream cheese in small bowl at high until softened, 10
to 15 seconds. Stir in cheddar cheese, green onions and mustard.
Spread cheese mixture on ham slices. Roll ham from narrow end.
Cut each roll into 4 pieces; secure with wooden pick. Place on
paper toweling on carousel on large dinner plate. Microwave on
high (100%) 45 seconds to 1 minute 30 seconds. If using oven
other than carousel, rotate plate one half turn after half the
time.
CARAMEL PEANUT PUFFS
1 (14 oz.) pkg. caramels
3 tbsp. water
30 lg. marshmallows
1 1/2 c. chopped salted Spanish peanuts
Place caramels and water
in 1 quart glass measure or casserole. Heat on full power for 2
1/2 to 4 minutes or until melted. Stir half way through,
melting. Dip marshmallows into caramel syrup, using toothpicks
and roll to coat completely. Roll in peanuts. Place on waxed
paper. Let dry at room temperature. If syrup gets thick add 1/2
teaspoon water, stir in and heat for 30 seconds or until
softened.
CALICO BEANS
8 slices bacon
1 (1 lb.) can green beans, drained
1 (1 lb. 15 oz.) can pork & beans, drained
3/4 c. dark brown sugar
1/2 tsp. dry mustard
1 c. chopped onion
1 (1 lb.) can lima beans, drained
1 (1 lb.) can kidney beans, drained
1/2 c. vinegar
1/2 tsp. garlic salt
1/8 tsp. pepper
Cook bacon in microwave oven until crisp; drain, reserving
drippings. Crumble bacon. Saute onion in bacon fat for 3
minutes. Stir once. Combine all ingredients mixing lightly. Turn
into 3 quart casserole and bake 20 minutes. Stir and turn dish
twice during cooking time. Makes 16 servings. NOTE: Divide
mixture between 1 1/2 quart casserole and freeze one for later
use. Cooking time for 1 1/2 quart casserole will be 13 to 15
minutes.
MICROWAVE ORANGE CRUMB
CAKE
2 c. flour
1 c. sugar
1/2 c. margarine
2 tsp. cinnamon
2 tsp. baking powder
2 eggs
1 c. orange juice
Combine flour, sugar and margarine with pastry blender until
mixture is like cornmeal. Combine 1 cup of crumb mixture with
cinnamon; reserve for topping. Add baking powder to remaining
mixture; blend well. Beat eggs with orange juice. Mix lightly
into crumb mixture. Pour into lightly greased 9 inch square
baking dish. Sprinkle top with cinnamon crumbs. Bake in
microwave, full power, for 4 minutes. Turn half way around. Bake
four more minutes.
Serve warm or cool. (This
coffee cake can be frozen).
BLUEBERRY COFFEE CAKE
1/4 c. graham cracker
crumbs
2 c. all purpose flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. butter or margarine, softened
1 c. milk
1 egg
2 c. fresh or frozen (defrosted & drained) blueberries
Lemon Glaze (below)
LEMON GLAZE
1 c. powdered sugar
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
1. Generously grease a
12-cup bundt cake dish (microwave safe); coat with graham
cracker crumbs.
2. Beat remaining
ingredients in large bowl on low speed 30 seconds. Beat on
medium speed, scraping bowl occasionally, 2 minutes. Spread 1/2
of batter in prepared pan. Sprinkle 1/2 of blueberries over
batter. Spread with remaining batter and sprinkle remaining
blueberries on top. Microwave uncovered on high, rotating dish
1/4 turn every 4 minutes until top springs back when lightly
touched, 12 to 14 minutes. Let cool on heat proof surface 10
minutes (do not use rack). 3. Invert coffee cake onto serving
plate. Drizzle with lemon glaze if desired. Mix powdered sugar,
lemon peel and lemon juice until smooth. Add a few drops
additional lemon juice if necessary, until glaze is of desired
consistency.
SWEETENED CONDENSED MILK
1/2 c. cold water
1 1/4 c. nonfat dry milk
3/4 c. sugar
Measure water into 2 cup
glass container. Gradually stir in milk powder until smooth.
Microwave on high 3/4-1 minute until milk is steaming hot. Stir
in sugar until dissolved. Allow to cool before using.
Substitutes for 1 (14 ounce) can of sweetened condensed milk.
STRAWBERRY LIQUEURS
2 lbs. frozen strawberries
1 c. sugar
3 whole cloves
3 cinnamon sticks
2 c. vodka
In large microwave bowl add strawberries with juice, sugar,
cloves, cinnamon sticks (broken). Heat power level medium high
10 minutes, until sugar is dissolved, stirring once. Continue
cooking on warm for 30 minutes, stirring twice. Add vodka, cover
and let stand 3 to 4 days. Strain before serving or pour in
bottles.
Refrigerate.
TEA RING
1 (10 oz.) pkg.
refrigerated biscuits
1/4 c. brown sugar, packed
4 tbsp. butter
1/2 tsp. cinnamon
1/4 c. finely chopped walnuts
Place butter in 8 inch
round cake dish. Heat on High power 45 seconds or until melted.
Add brown sugar, cinnamon and walnuts. Cut biscuits in quarters.
Add biscuit quarters and stir until biscuits are coated. Evenly
distribute the biscuits around the dish. Bake 4 minutes on High
power. Touch several of the biscuits with your finger. They are
done when fingerprint disappears when you lift your finger. If
more time is needed, cook an additional 30 seconds and recheck.
Some firming will occur during standing time.
BREAD CUSTARD
2 c. shredded French bread
(app. 1/2 loaf or 8 oz.), pack in cup to measure
3 1/2 c. warm water
3 eggs, room temperature
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 c. melted margarine
1/4 tsp. coconut extract
1/4 tsp. lemon extract
1/4 tsp. rum extract
Cinnamon, optional
In large mixing bowl put
bread and water. Let soak for about 15 minutes. When bread has
absorbed the water and is mushy, add rest of ingredients except
cinnamon. Mix well so as to break up any large pieces of bread.
Pour into generously buttered Pyrex pan (11 3/4 x 1 3/4 inch).
Microwave on high speed using a turntable. Cook 6 minutes. Stir
and cook another 6 minutes. Let stand 5 minutes.
ZUCCHINI NUT BREAD
1 c. sugar, divided
2 tsp. cinnamon
2 eggs
1/2 c. cooking oil
1/2 c. yogurt
1 c. zucchini, grated
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2/3 c. walnuts, chopped
1 tsp. vanilla
Grease 6 cup micro-proof ring mold. Sprinkle mixture of 2
teaspoons of sugar and cinnamon over greased surface. Shake to
spread evenly discarding excess. Beat together eggs, remaining
sugar, oil, yogurt, vanilla and zucchini. Stir in remaining
ingredients and mix well. Pour into prepared mold. Cook on 70
(roast) 15 minutes or until toothpick inserted near center comes
out clean. Rotate dish if bread appears to rise unevenly. Let
stand 10 minutes before removing from pan. Cook completely
before slicing.
Makes 12 to 18 servings.
SPICY PUMPKIN MUFFINS
2 c. flour
2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1/3 c. margarine
1/3 c. brown sugar
2 lg. eggs
1 c. pumpkin
1/3 c. milk
1/3 c. honey
1/2 c. pecans or walnuts
Mix together dry ingredients. Beat margarine and sugar. Add
remaining ingredients. Scoop 3 tablespoons into microwave muffin
cups lined with papers. Microwave uncovered at medium-high for
4-5 minutes, rotating 1/2 turn once until tops spring back. The
moist top will dry. Discard liners and cool on wire racks.
Refrigerate batter up to 3 days. Makes 18 muffins.
ENGLISH MUFFIN BREAD
2 pkg. yeast
5 c. flour, divided
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids
until very warm. Add to dry mix; beat well. Stir in 2 cups flour
to make stiff batter. Spoon into two 8 x 1/2 x 4 1/2 inch bread
pans that are greased and sprinkled with cornmeal. Cover; let
rise in warm place 45 minutes. Microwave each loaf on high power
for 6 minutes, 30 seconds. Surface of loaf will be flat and pale
in color. Allow to rest 5 minutes before removing from pans.
Slice.
Makes delicious toast.
BREAD STICKS
10 thin bread sticks, can
use any flavor
5 slices bacon
1/2 c. grated Parmesan cheese
Cut bacon slices in half -
lengthwise, dredge one side of bacon strip in cheese; roll it
against a bread stick diagonally. (Like a red stripe is around a
barber pole.) Place sticks on baking sheet; dish or paper plate
lined with paper towel. Microwave at High 4 1/2 to 6 minutes;
roll in cheese as soon as removed from microwave.
Serves 10. (These will
stay crisp for hours after microwaving.)
CHOCOLATE-CINNAMON ROLLS
1/2 c. chocolate morsels
1/4 c. chopped nuts
2 tbsp. honey
1 (9.5 oz.) can refrigerated cinnamon rolls
1. Mix together chocolate
morsels, nuts and honey. Place one tablespoon mixture into 8
individual custard cups.
2. Place one cinnamon
roll, cut into fourths, over chocolate chip mixture.
3. Microwave, four at a
time, on medium high (70%) for 2 to 3 minutes, or until surface
springs back when lightly touched. Re-arrange halfway through
cooking. 4. Invert custard cups immediately onto a serving dish.
Leave cups over rolls about 3 minutes, then remove. Serve warm.
Yield: 8 rolls. Drink with milk or coffee.
APPLE BRAN MUFFINS
2/3 c. milk
2 tsp. vinegar
1 c. shreds of wheat bran cereal
2 eggs, beaten
2 tbsp. vegetable oil
1/4 c. sugar
1/2 c. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 c. peeled, finely chopped apple
1 tbsp. wheat germ, toasted
Combine milk and vinegar
in a mixing bowl; let stand 1 minute. Add cereal; let stand 5
minutes. Beat in egg and oil; stir in sugar. Combine flour,
cinnamon and soda; add to cereal mixture, stir just until
moistened. Fold in apple. For Microwave: Spoon batter into
paper-lined microwave muffin cups, filling 2/3 full. Sprinkle
with 1/4 teaspoon wheat germ. Microwave high, 2-3 minutes,
rotating once. Let muffins cool in pan 1 minute; serve
immediately. Repeat procedure with remaining batter.
APRICOT NUT BREAD
3/4 c. water
3/4 c. chopped dried apricots
1/3 c. raisins
3/4 c. brown sugar
3 tbsp. cooking oil
1 egg, slightly beaten
1/2 c. chopped nuts
1 1/2 c. unsifted flour
1 tsp. soda
1 tsp. salt
1. Combine water, apricots
and raisins in 2 cup glass measure.
2. Microwave for about 2
minutes on High or until boiling.
3. Combine brown sugar,
oil and egg; mix well. Stir in fruit mixture and nuts. Add
remaining ingredients; stir. Pour into (9 x 5 inch) glass loaf
dish.
4. Microwave for 6-8
minutes on half power (5).
5. Microwave for 3-3 1/2
minutes on High or until toothpick inserted near center comes
out clean.
REFRIGERATOR-MICROWAVE
BRAN MUFFINS
1 c. water (boiled)
3 c. bran cereal (mix brands for different tastes)
1/2 c. butter or margarine
1 c. sugar
2 eggs
2 1/2 c. flour
2 tsp. soda
2 c. buttermilk or sour milk
Place bran cereal in large mixing bowl and stir in boiling water
until moistened. Add butter and let stand until softened. Stir
in sugar, eggs and beat well. Blend in flour, soda and milk.
Stores in refrigerator 6 weeks. To cook, spoon batter into paper
lined custard cups -
1 (10 oz.) pkg. frozen
chopped broccoli (or spinach)
4 eggs (minus 2 yolks), or equivalent egg substitute
1/4 c. shredded (low-fat) Cheddar cheese
2 tbsp. onion, finely chopped
1 tbsp. milk or 1/2 tsp. butter plus water (from drained
vegetables)
1/8 tsp. dried tarragon leaves, (optional)
1/2 tsp. salt
1/8 tsp. pepper
Place broccoli in a 9-inch round baking dish. Cover. Microwave
on high power until crisp-tender, about 2 to 3 minutes, stirring
once. Drain. Beat all remaining ingredients together, then pour
over broccoli. Elevate baking dish in the oven by placing it on
an inverted saucer. Cover with wax paper. Microwave on 70% power
for 4 to 5 minutes, or until center is almost set, stirring 2 or
3 times. Let stand, covered, 3 to 5 minutes before serving.
Makes 2 to 3 servings.
BRUNCH EGGS
6 slices bacon, diced
4 green onions, sliced
6 mushrooms, sliced
6 eggs
1/4 c. heavy cream*
1/4 c. shredded Swiss cheese
*May substitute with light cream, milk or skim milk. (Microwave:
Power level 10, 100%, high) In 1 quart casserole place bacon.
Microwave at high 2 minutes. Add onion and mushrooms. Microwave
at high 2 minutes, stir. Add eggs and cream, beat with wire
whisk or fork until slightly frothy. Microwave at high 2
minutes. Stir, bring coagulated portion to center and runny part
to edges.
Microwave 2 minutes. If
still runny, microwave 30 seconds more.
Remove. Top with cheese.
Let stand 2 minutes. Serves 4-6.
FARMER'S BREAKFAST PIE
4 eggs
3 c. frozen hashbrowns
1/2 green or red bell pepper, chopped
1/2 lb. crisp fried bacon (broken)
1/4 c. milk
1 c. grated Cheddar cheese and Mozzarella cheese (mixed to
proportions of taste to equal 1 c.)
Salt and pepper to taste
Lightly brown hash browns
and pepper in bacon grease. Place hash browns on a 2 quart
casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon.
Mix egg and milk together and pour over cheese and bacon.
Sprinkle with remaining cheese and bacon. Cover with waxed paper
and microwave high 3 1/2 to 4 minutes or until eggs are nearly
set rotating dish 1/2 turn after 2 minutes. Let stand 2 to 3
minutes or until set. Cut and serve. (About 6 servings.)
WALKING BANANA BREAKFAST
8 inch flour tortilla
2 - 3 tbsp. peanut butter
2 - 3 jam or jelly
1 sm. banana, peeled
Place tortilla on a paper towel, microwave on high for 10 to 20
seconds until tortilla is soft and warm. Spread with peanut
butter, then top with jelly or jam. Place banana near the right
edge of the tortilla. Fold up the bottom 1/4 of tortilla. Bring
right edge over the banana and roll up.
CHOCOLATE MICROWAVE CAKE
1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x
1 1/2 inches, line bottom with plastic wrap. In small
micro-proof bowl combine cocoa and 1/3 cup water; microwave on
high (full power) for 40 to 50 seconds. In medium bowl, combine
flour, sugar, baking soda, baking powder and salt. Add oil,
remaining 1/3 cup hot water, egg, vanilla and chocolate mixture;
beat until batter is smooth and well blended. Pour batter into
prepared pan. Microwave on high 5 to 6 minutes without turning
until cake begins to pull away from sides (some moist spots may
remain but will disappear on standing).
Let stand 5 minutes,
invert onto serving plate. Peel off plastic wrap; cool, frost.
BLACK WALNUT APPLE CAKE
1/4 c. butter
1/2 c. oil
3/4 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
2 c. chopped apples
1/2 c. chopped black walnuts
1/2 tsp. vanilla
Stir all ingredients in an ungreased glass baking dish. Bake in
microwave on high for 15 minutes, turning 1/4 turn every 5
minutes.
Glaze while hot with
powdered sugar and water glaze.
CHOCOLATE OATRAGE CAKE
1 c. margarine, softened
1 1/3 c. Quaker oats, uncooked
1/2 c. flour
1 c. firmly packed brown sugar
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 (12 oz.) pkg. Nestle's semi-sweet morsels, divided
Combine all ingredients except chocolate morsels. Beat 3 minutes
at medium speed of electric mixer until creamy. Stir in 1 cup
chocolate morsels. Spread batter into 8 inch microwavable dish;
cover with waxed paper. Microwave at High 4 minutes; rotate dish
1/4 turn. Microwave at High an additional 4 to 5 minutes or
until top appears dry. Sprinkle remaining chocolate morsels over
top of warm cake. Let stand 10 minutes. Spread over cake. Cool.
Cut into squares. Makes 12 squares.
TWO LAYER PINEAPPLE UPSIDE
DOWN CAKE
4 tbsp. butter or
margarine
1 c. firmly packed brown sugar
2 (15 1/4 oz.) cans sliced pineapple
22 maraschino cherries
1 (18 1/2 oz.) pkg. yellow cake mix
Divide the butter and place in 2 (8") round microwave safe cake
pans. Microwave one pan at a time on high until butter melts.
Blend half of the brown
sugar with the butter in each pan. Spread mixture evenly over
bottom. Drain pineapple into measuring cup.
Reserve juice. Arrange
pineapple slices and cherries over the brown sugar mixture.
Prepare cake mix according to package directions using pineapple
juice as part of liquid. Add water to bring level up to the
amount called for on package. Pour half of the batter over
pineapple slices in one pan; repeat with other half of batter in
other pan. Microwave one pan at a time on high for 8 to 10
minutes, turning pan after 2 minutes. Invert 1 layer onto
serving plate. Invert the second layer on top of the first.
Serve warm.
Can be used as 2 (1 layer)
cakes.
MICROWAVE CHOCOLATE CAKE
1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
Easy Cocoa Frosting
Grease round micro-proof
baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line
bottom with plastic wrap. In small micro-proof bowl, combine
cocoa and 1/3 cup water; microwave on high (full power) 40 to 50
seconds or until very hot and slightly thickened. In medium
bowl, combine flour, sugar, baking soda, baking powder and salt.
Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate
mixture; beat until batter is smooth and well blended.
Pour batter into prepared
pan. Microwave on high 5 to 6 minutes without turning until cake
begins to pull away from sides (some moist spots may remain but
will disappear on standing). Let stand 5 minutes; invert onto
serving plate. Peel off plastic wrap; cool.
Frost. About 8 servings.
*Time is for 600-700 watt microwave ovens.
CHEESECAKE
Prepared graham cracker
crust
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk (not evaporated milk)
1/4 c. lemon juice from concentrate
3 eggs
1 (8 oz.) container of sour cream at room temperature
Any type of fruit topping
if desired
In 2 quart glass bowl or
dish measure, beat cheese until fluffy. Gradually beat in
sweetened condensed milk until smooth. Add eggs then lemon
juice, mix well. Cook on medium high in microwave for 6 to 8
minutes, or until hot, stirring every 2 minutes. Pour into
prepared crust. Cook on 50% power (medium) 6 to 8 minutes more
until center is set. Cool. Chill.
CARROT CAKE
2 c. raw, shredded carrots
1 1/2 c. sugar
1 c. vegetable oil
1/4 c. orange juice
1 1/4 tsp. baking soda
1 tsp. salt
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1/2 c. chopped nuts
2 tsp. cinnamon
1/2 tsp. nutmeg
CREAM CHEESE FROSTING
Mix together carrots,
sugar, orange juice, eggs, and vanilla until well blended.
Combine remaining ingredients and stir into carrot mixture. Pour
into a 12 cup fluted microwavable pan. Microwave 10 to 12
minutes on high power, turning once or twice. Let cake stand 10
minutes before removing from pan. When cake cools, remove from
pan and top with Cream Frosting. Microwave a 3 oz. package cream
cheese for 2 minutes on high. Add 2 cups powdered sugar and 1
tablespoon orange juice.
Mix well. 18 servings.
TUPPERWARE MICROWAVE
CHOCOLATE CAKE
Super moist chocolate cake
mix (follow directions for a super moist chocolate cake)
8 oz. Philadelphia cream
cheese
1/4 c. sugar
1 tsp. vanilla
1 egg
1 (12 oz.) bag chocolate chips (fold in last)
Pour 3/4 of cake batter in
3/4 quart Tupperware casserole. Mix: Spread cream cheese mixture
over batter in Tupperware casserole. Spread evenly. Pour
remaining cake batter into 3/4 quart casserole. Cook uncovered
in microwave 15 minutes. Need to rotate cake while cooking.
Watch closely so cake will cook evenly. Let cool 5 or 10
minutes. Flip cake onto plate. (I use Tupperware microwavable
dish with a cone in the middle.)
CHERRY DELIGHT CAKE
1 box yellow cake mix
1 can crushed pineapple
1 can "light" cherry pie filling
1-2 sticks butter or margarine
2-4 c. pecans, chopped
Pour cherry pie filling in
bottom of 12 x 8 inch microwaveable dish. Pour pineapple on top
of pie filling. Slowly sprinkle all of dry cake mix evenly on
top of pineapple. Add pecans. Pour melted butter on top of all.
Microwave 17 minutes on ROAST, then 6 minutes on HIGH or bake 1
hour and 15 minutes at 350 degrees in conventional oven. *(Be
sure to spread the mixture until it is level in dish before
microwaving).
MISSISSIPPI MUD CAKE
1 c. butter
1/2 c. cocoa
4 eggs
2 c. sugar
1 1/2 c. unsifted flour
15 lg. marshmallows
PECAN FUDGE FROSTING
1/2 c. butter
3 tbsp. cocoa
2 tbsp. white corn syrup
2 c. confectioners' sugar
3 tbsp. milk
1/2 c. chopped pecans
In an 8x12 inch glass
dish, place butter and cocoa. Heat on high 2 minutes or until
melted. In large mixer bowl, place eggs. Beat slightly. Add
sugar, four and butter-cocoa mixture; beat on medium speed until
thoroughly blended. Pour mixture back into glass dish and heat
in microwave 7 to 9 minutes on high, rotating dish half turn
after 4 minutes. Distribute marshmallows over top of hot cake
and heat on high 2 to 3 minutes, until marshmallows have melted.
Let cake stand 30 minutes
before frosting. Cool completely before serving.
FROSTING:
In small bowl, microwave
butter and cocoa at high 1 to 1 1/2 minutes until melted. Add
corn syrup and sugar and stir well. Gradually add milk to make
smooth spreading consistency. Stir in 1/2 cup chopped pecans.
COCA COLA CAKE
CAKE:
2 c. all purpose flour
2 c. sugar
1 c. miniature marshmallows
1/2 c. butter flavored Crisco
3/4 c. Coke
3 tbsp. cocoa
1/2 c. buttermilk
1 tsp. soda
2 eggs, beaten
In bowl, sift flour and sugar together. Stir in marshmallows.
Put Crisco, coke and cocoa in a 2 cup glass measure. Heat in
microwave until Crisco melts, 2 minutes. Pour over flour
mixture. Stir in buttermilk, soda and eggs. Pour into greased
11"x7" glass dish. Cook on high for 11 minutes. Turn dish 1/4
every 3 minutes. ICING: Mix margarine, cocoa and coke in 4 cup
measure. Bring to a boil in microwave about 1 1/2 minutes. Pour
cocoa mixture over powdered sugar. Add pecans and mix well. Ice
while cake is hot.
Cooking time, 14 1/2
minutes.
CINNAMON CHOCOLATE
CUPCAKES
3/4 c. flour
1/2 c. sugar
2 tbsp. cocoa
1/2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. water
1/4 c. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla
ICING:
3 tbsp. butter or margarine
1 1/2 c. sifted powdered sugar
1/4 tsp. cinnamon
Pinch of salt
1 tbsp. milk
1/2 tsp. vanilla
Cupcakes: Combine first 6 ingredients; mix well. Add water, oil,
vinegar and vanilla. Stir until smooth. Place paper liners in
microwaveable cupcake pan or custard cups. Fill cups half full
with batter. Microwave on high for 2-3 minutes or until surface
is almost dry, giving plate a half turn at 1 minute intervals.
Yield 10 cupcakes.
Icing: Microwave butter on
low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup
powdered sugar, cinnamon and salt.
Beat until light and
fluffy. Add remaining sugar alternately with milk, beating until
smooth. Add vanilla and stir. Yield enough for 10 cupcakes.
CRUMB COFFEE CAKE
1/4 c. butter
1 c. cake or all-purpose flour
1 tsp. baking powder
1/2 c. sugar
1 egg
1/2 c. sour cream (may substitute plain yogurt)
1 tsp. vanilla
CRUMB TOPPING:
1/4 c. butter or margarine, softened
1/2 c. cake or all-purpose flour
1/3 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. chopped nuts (optional)
Place butter in a large
microwave-proof bowl. Heat on defrost for 30 to 40 seconds to
soften; do not melt. Meanwhile, sift the flour and baking
powder; set aside. Beat the sugar into the butter until fluffy.
Beat in the egg. Beat in the sour cream and vanilla.
Fold in the flour until
well blended. Spread the batter evenly into an 8 1/2 inch round
cake dish. Place the cake on a microwave-proof cereal bowl in
the oven. Cook on medium for 6 minutes. Meanwhile, make the
topping by placing the butter in a medium mixing or food
processor bowl. With a pastry blender, 2 knives, or processor,
cut in the flour, brown sugar and cinnamon.
Stir in the nuts.
CHERRY UPSIDE DOWN CAKE
1 can cherry pie filling
1 cake mix
Divide pie filling and
heat in 2 pans. Prepare cake mix as directed on package. Put it
on top of cherries in both pans. Put in microwave for 4 minutes;
then turn and cover with wax paper. Do this for 3 more minutes.
If on a carousel, microwave for 7 minutes but still cover it
after 4 minutes.
BERRY CHEESECAKE
1/4 c. butter or margarine
1 c. graham cracker crumbs
2 tbsp. sugar
FILLING:
2 pkg. (8 oz. each) cream cheese
2/3 c. sugar
1/4 tsp. salt
1/3 c. milk
2 tbsp. lemon juice
4 eggs
1 c. cherry pie filling
Microwave butter in 9 inch round baking dish 45-60 seconds, or
until melted. Stir in crumbs and 2 tablespoons sugar. Press
firmly in bottom of dish. Microwave at high 1 1/2 minutes,
rotating after 1 minute. Place cream cheese in bowl. Microwave
at 50 percent (medium) 1 minute, or until softened. Add sugar,
salt and milk; beat well. Blend in juice and eggs. Microwave at
high 4-7 minutes, or until very hot, stirring well every 2
minutes. Pour over crust.
Microwave at 50 percent
(medium) 7-15 minutes, or until almost set in the center; rotate
1/4 turn every 3 minutes. Mixture firms up as it chills. Let
cool, spread cherry filling over cheesecake. Refrigerate at
least 8 hours or overnight. Or serve with one of the toppings,
below.
Makes 8 servings.
Sour Cream: Cool
cheesecake 20-30 minutes, then spread 1 cup dairy sour cream.
Fresh Fruit: After
chilled, top cheesecake with 1 to 2 fresh strawberries,
raspberries, blueberries or sliced peaches.
Glaze:Combine 1/3 cup
apricot, raspberry, or other preserves and 1 tablespoon lemon
juice.
Drizzle over cheesecake
before chilling.
MAYONNAISE CHOCOLATE CAKE
2 c. unsifted all-purpose
flour
1 c. sugar
1 tsp. soda
1/4 c. cocoa
1/8 tsp. salt
1 c. mayonnaise
1 c. water
Stir together flour, sugar, cocoa and salt in large mixing bowl.
Add mayonnaise and water. Beat at low speed until all
ingredients are moistened. Beat at high speed 2 minutes. Pour
batter into 12"x8"x2" dish which has been greased on bottom
only. Place dish in microwave oven on high power level and cook
9 to 11 minutes, giving dish 1/4 turn after 5 minutes.
COCONUT PECAN FROSTING
1 c. evaporated milk
3 eggs
1 c. sugar
1/2 c. butter or margarine
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans or
almonds
In a 4 cup measure,
measure milk. Beat in eggs until well combined. Stir in sugar
and add butter. Cook, uncovered, for 4 minutes and 30 seconds,
stirring occasionally until mixture thickens and boils. Stir in
vanilla, coconut and pecans. If necessary, cool slightlyuntil of
spreading consistency. Use to frost 3 layers of German Chocolate
Cake.
CHERRY CROWN CHOCOLATE
CAKE
Softened margarine
Sugar
1 (21 oz.) can cherry pie filling
1 (18 1/2 oz.) box devil's food chocolate cake mix
3 eggs
1/2 c. water
1/4 c. oil
2 tsp. almond extract
Generously butter a 12-cup
microwavable fluted tube pan. Sprinkle about 2 tablespoons sugar
to coat. Evenly spoon half the cherries into the bottom of pan.
In large bowl, place remaining pie filling, cake mix, eggs,
water, oil and almond extract. Beat at low speed until moist.
Beat on medium for 3 minutes. Pour into tube pan. Microwave,
uncovered at 50% power (350 watts) for 12 minutes, rotating 1/4
turn every 3 minutes. Microwave at 100% power (700 watts) for 7
to 8 minutes, or until top of cake springs back.
Remove from oven. Cover
tightly with foil and let stand 10 minutes on heat-proof
surface. Invert cake onto serving plate. Let stand 1 minute
before lifting off tube pan. Cool completely.
ORANGE SPICE CAKE
1 c. unsifted flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/8 tsp. salt
1/3 c. Promise spread
2/3 c. sugar
1 egg
1/3 c. low-fat milk
3 tbsp. orange juice
1 tsp. vanilla
Stir together flour,
spices and salt; set aside. In small bowl with mixer at medium
speed, beat Promise spread until soft. Gradually add sugar; beat
until fluffy. Add egg; beat until smooth.
Beat in milk, orange juice
and vanilla. Add flour mixture; beat until well blended. Turn
into microwave-safe pan. Cook uncovered on medium (50%) 3
minutes. Rotate pan 1/4 turn. Cook 3 minutes.
Rotate pan 1/4 turn. Cook
on high (100%) 1 minute or until surface is dry. Let cake stand
10 minutes. Remove from pan and cool.
Decorate as desired. Makes
6 servings.
CARROT SPICE CAKE
1 1/4 c. all-purpose
flour
1 c. brown sugar (packed)
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 1/4 c. shredded carrots
2/3 c. oil
2 eggs
1 can (8 oz.) crushed pineapple (drained)
1 tsp. vanilla
1/2 c. chopped nuts
1/4 c. raisins
In large bowl, with electric mixer, combine flour, sugar, baking
powder, baking soda, cinnamon, allspice, salt and carrots. Stir
in oil, eggs, pineapple and vanilla; beat 2 minutes at medium
speed. Stir in nuts and raisins. Pour batter into a pregreased
10-12 cup tube pan (microwave safe). Cover with waxed paper.
Elevate pan in oven on inverted pie plate. Cook at MEDIUM 10 to
12 minutes, or until toothpick inserted near center comes out
clean. Beat all together well and ice cooled cake. Note: The
icing recipe is enough to frost 2 cakes. I freeze the other half
and use it for the next time.
GLAZES FOR PORK ROASTS
WINEBERRY GLAZE:
1 (8 oz.) can whole cranberry sauce
1/2 c. vermouth
1 tbsp. cornstarch
1 tbsp. steak sauce
APRICOT PRESERVES GLAZE:
1 (12 oz.) jar apricot preserves
1/2 tsp. ground ginger
1 tbsp. lemon juice
CHERRY ALMOND GLAZE:
1 tsp. butter
1/4 c. slivered almonds
1 (12 oz.) jar cherry preserves
2 tbsp. white corn syrup
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
In 1 quart casserole, mix
together cranberry sauce, vermouth, cornstarch and steak sauce.
Microwave at High 5 to 7 minutes, stirring after 3 minutes,
until thickened and clear. Makes about 1 1/2 cups. In 1 quart
casserole stir together preserves, ginger and lemon juice.
Microwave at High 3 to 4 minutes, until warm and well blended.
Makes about 1 1/4 cups. In 8" or 9" pie plate place butter and
almonds. Microwave at High 3 to 5 minutes, stirring every 2
minutes, until toasted. Set aside. In 1 1/2 quart casserole stir
together preserves, corn syrup, vinegar, salt, cinnamon, nutmeg
and cloves. Cover. Microwave at High 5 to 7 minutes, stirring
very well after 4 minutes. Mixture should be well blended. Stir
in toasted almonds just before glazing. Makes about 1 3/4 cups.
FUDGE
4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nuts
In 4 quart bowl mix sugar,
milk and butter. Cook on high 20 to 22 minutes or until soft
ball stage or 234 degrees on candy thermometer. Stir well every
5 minutes during cooking. Stir in chocolate bits and marshmallow
cream until well blended. Add vanilla and nuts and mix. Pour
into buttered 9 inch square dish for thick pieces or 7 1/2 x 12
inch for thinner pieces. Cool and cut.
MICROWAVE CHOCOLATE FUDGE
12 oz. semi-sweet
chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Place chocolate chips and
milk in microwave safe bowl. Cook on high for 5 minutes. Remove
from microwave, stir in 2 heaping tablespoons of peanut butter.
Spread in pan. Cool and cut.
MICROWAVE CARAMELS
1 c. butter or margarine,
melted
1 (14 oz.) can sweetened condensed milk
1 c. light corn syrup
1 (1 lb.) pkg. light brown sugar
1 tsp. vanilla extract
2 c. semisweet chocolate chips, melted
*Blend first 4 ingredients
in large microwave-safe bowl. Microwave on High for 17 minutes,
stirring every 3 minutes, mix in vanilla. *Pour into buttered
9x13" pan. Chill in refrigerator overnight.
*Pour melted chocolate
over caramels. Cut into 1-inch squares.
*May substitute almond
bark for chocolate chips or increase amount of chocolate and dip
caramel squares into chocolate to coat on all sides.
In 4-quart microproof
mixing bowl combine chocolate, butterscotch, and butter. Cook on
70% (Roast) 5 minutes or until melted. Stir. fold in
marhsmallows and nuts. Spread on buttered 13 x 9 inch pan.
Refrigerate until set
(about 2 hours). Cut into squares.
PECAN BRITTLE
1 c. sugar
1 c. pecans
1/2 c. white syrup
1/4 tsp. salt
1 tsp. butter
1 tsp. vanilla
Put ingredients in glass
dish. Cook for 4 minutes, then stir it. Cook for another 3
minutes. Take out. Add 1 teaspoon butter, 1 teaspoon vanilla.
Cook for 1 minute. Take out and add 1 teaspoon baking soda.
Stir. Pour into buttered tin foil. Let set up, crack in pieces.
DIVINITY
3 c. sugar
1/2 c. light corn syrup
2/3 c. water
1/4 tsp. salt
2 egg whites
1/4 tsp. vanilla
1 c. chopped nuts
In a 3 quart bowl cook
sugar, syrup and water on high for 12-13 minutes. Add salt to
egg whites and beat on high speed until stiff. Slowly pour
mixture into egg whites, beating constantly until mixture loses
its shine. Stir in vanilla and nuts. Drop by teaspoon on wax
paper.
TURTLES
10 oz. pkg. miniature
marshmallows
6 oz. pkg. chocolate chips
6 oz. pkg. butterscotch chips
5 tbsp. oleo
Use a large mixing bowl:
Melt the above for 3 minutes. Add 1 3/4 cups Rice Krispies and 8
ounce bag peanuts (or 6 1/2 ounce can). Stir and dip fast onto
waxed paper or saran wrap.
PRALINES
1/4 c. water
1 c. brown sugar
1 c. white sugar
1/4 c. light karo syrup
2 tbsp. butter
1 dash salt
Mix the above ingredients
together. Cover and cook on high for 4 minutes. Stir. Cover and
cook another 4 minutes. Stir in 1 1/2 cups pecans, 1 teaspoon
vanilla, 1/2 cup powdered sugar. When mixture becomes thick
spoon drop quickly on wax paper.
TOFFEE
1 c. butter
1 c. sugar
3-4 Hershey bars
Chopped walnuts
In the microwave melt 1
cup butter in a 2 quart glass bowl 2 minutes on high. Remove
from microwave and add 1 cup of sugar. Mix. Microwave 3 minutes
on high. Remove and stir. Return to microwave for 3 additional
minutes on high. Pour into a 9 x 13 inch rectangular pan. Pour
off extra butter (after cooling 2-3 minutes).
Top with 3-4 Hershey bars
and walnuts.
LECHE QUEMADA
2 c. pecans (sm. or broken
pieces)
1/2 c. sweet butter
2/3 c. brown sugar, firmly packed
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
Place pecans on large
glass plate and microwave on high for 8 minutes, stirring at 2
minute intervals. Set aside. In an 8 cup measure, microwave
butter on high for 1 minute. Stir in brown sugar and milk until
blended. Microwave on high for 7 minutes, stirring at 2 minute
intervals. Beat with a wooden spoon until stiff, about 5
minutes. Stir in vanilla and roasted pecans. Spread in lightly
buttered 8 inch square glass dish. Chill until firm. Cut in
squares.
Yield: 1 1/2 pounds.
TOFFEE GRAHAM CONFECTIONS
1 stick butter
3/4 c. firmly packed brown sugar
9 squares graham crackers
1/4 c. chopped pecans
Put 1 tablespoon butter in
8" square microwave dish and microwave at high for 1 minute.
Tilt dish to distribute butter evenly. Place graham crackers
over bottom of dish, cutting to fit if necessary. Put remaining
butter and brown sugar in 1 quart microwave bowl and microwave
at high for 45 seconds to 1 minute just until mixture can be
stirred together. Spoon mixture over crackers, and sprinkle with
peanuts. Microwave at high for 3 1/2 to 5 minutes rotating dish
every 1/2 minute if necessary, until all areas of the top are
boiling. Watch bars carefully during approximately the last
minute of microwaving to be sure they don't burn (depending on
your oven, bars can brown quickly in spots). Re-distribute nuts
if necessary, cut in squares, cool. Makes about 16 squares.
CASHEW BRITTLE
1 c. sugar
1/2 c. white corn syrup
1 1/2 c. dry roasted cashews
1 tsp. vanilla
1/2 - 1 c. shredded coconut
1 tsp. baking soda
Combine sugar and corn
syrup in 8 to 12 cup measure cup with handle and microwave on
high for 3 to 5 minutes. Stir one time. Add butter, vanilla and
coconut. Microwave on high for 1 to 2 minutes. Stir in baking
soda, mix until blended. Quickly spread on greased cookie sheet.
Rest 30 to 40 minutes, break into pieces.
NEVER FAIL
DIVINITY
4 c. sugar
1 c. light corn syrup
Dash of salt
3 egg whites
1 tsp. vanilla extract
1/2 c. chopped pecans
Combine sugar, corn syrup,
3/4 cup water and salt in a 2 quart glass dish. Microwave on
High for 19 minutes, stirring every 5 minutes or to 260 degrees
on candy thermometer. Beat egg whites until very stiff. Pour hot
syrup gradually over egg whites, beating at high speed for about
12 minutes or until thick and candy begins to lose gloss. Fold
in vanilla and pecans. Drop by spoonful onto waxed paper.
