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| Microwave Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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15 MINUTE BROWNIES
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3/4 C. flour 1/4 tsp. baking soda 1/4 tsp. salt 1/3 C. butter 1/2 C. sugar 2 Tbsp. water 1 (12 oz.) pkg. (2 C.) semi-sweet chocolate chips 1 tsp. vanilla 2 eggs | 1. Combine flour, soda and salt; set aside. 2. In microwave-safe mixing bowl, combine butter, sugar and water. Cook for 2 minutes at 100% power, stirring after 1 minute. Remove from oven. Add 1 cup chocolate chips and vanilla and stir until smooth and chips are melted. 3. Add eggs, one at a time, beating after each addition. Blend in flour mixture and stir in remaining chocolate chips. 4. Pour into an 8 or 9 inch microwave-safe baking pan. Place a saucer, upside down, in the microwave and put baking pan on top of saucer. 5. Cook at 70% power for 10 minutes turning after 5 minutes. Enjoy! |
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20 MINUTE APPLE BUTTER MICROWAVE
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8 med. quartered apples, unpeeled, but cored 1 C. apple juice 1 C. sugar 1 tsp. cinnamon 1/2 tsp. pumpkin pie spice 1/4 tsp. ground cloves | In a 2 quart glass casserole combine apples and juice. Microwave on high 9 to 10 minutes stirring every 3 minutes until apples are soft. Remove skin, transfer to blender for smoothing. Return to casserole; combine with sugar, cinnamon, pie spice and cloves. Microwave on high 10 to 12 minutes until mix thickens. Store in freezer or refrigerator in sterilized jars. Makes 1 quart. |
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20MINUTE CHILI MICROWAVE
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1 lb. ground beef 1 med. size onion, chopped (1/2 C.) 1 med. clove garlic, crushed (opt.) 1 (15-20 oz.) can kidney beans, drained 1 (16 oz.) can tomatoes, cut up 1 Tbsp. chili powder 1 1/2 tsp. salt 1/4 tsp. pepper | In microwave oven cook beef, onion and garlic in large bowl 5 minutes, stirring occasionally. Add the remaining ingredients. Cook 5 minutes, stirring occasionally. |
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7MINUTE MICROWAVE PICKLES
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2 C. cucumbers 1 med. onion 1 med. bell pepper 1/2 C. vinegar 1 C. sugar 1/4 tsp. celery seed 1/4 tsp. turmeric 1/2 tsp. mustard seed 1/2 tsp. salt | Microwave on high for 4 minutes. Stir, cook 4 minutes more. Pour into jars and seal. |
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ACORN SQUASH WITH CRANBERRY FILLING
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2 lg. acorn squash (about 2 lbs. each) 1 (16 oz.) can whole cranberry sauce 1 Tbsp. honey 1/4 tsp. ground allspice | Prick squash several times with fork to allow steam to escape. Place in oven and microwave at High (100%) until soft when tested with fork, 10 to 12 minutes. (If oven doesn't have carousel, rotate and turn squash after half the cooking time. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in 10" square casserole. Combine cranberry sauce, honey and allspice in small bowl. Microwave at High (100%) until hot and bubbly, 3 to 4 minutes, stirring after half cooking time. Spoon into squash halves. Microwave at High (100%) 2 to 3 minutes until heated through. |
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AFTERSCHOOL MIX
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9 C. Chex cereal (Wheat, Rice and Corn) 1 C. semi-sweet chocolate pieces (chocolate chips) 1/2 C. peanut butter 1/4 C. (1/2 stick) margarine or butter 1/4 tsp. vanilla 1 1/2 C. powdered sugar | Place cereal in large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate pieces, peanut butter and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour over cereal, stirring until all pieces are evenly coated. Place cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool. Store in a resealable plastic bag or other airtight container. Yield: 9 cups. |
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ALMOND CRESCENT COOKIES
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1 C. butter 1/4 C. confectioners' sugar 1 Tbsp. water 2 tsp. vanilla 2 C. sifted flour 1 C. almonds, grated or chopped finely Extra confectioners' sugar | Blend soft butter with sugar, water and vanilla. Gradually blend in flour and nuts. Pinch off 1 teaspoon of dough at a time. Roll between hands into crescent shapes. Place on ungreased cookie sheet. Bake at 300 degrees for 20 minutes. Remove quickly and carefully. Roll each crescent in confectioners' sugar while still hot. When cool, roll in confectioners' sugar again. makes about 125 crescents. (Walnuts or pecans can be substituted for almonds.) |
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APPLE BETTY PIE
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1/2 C. butter or margarine 1/4 C. sugar 2 C. graham cracker crumbs 5 C. thinly sliced apples 1/2 C. sugar 1 tsp. cinnamon | Melt 1/2 cup butter in microwave about 1 minute. Add 1/4 cup sugar and crumbs and mix well. Press half of mixture firmly and evenly to line 9 inch glass pie plate. Apple slices should be 1/8 to 1/4 inch thick. Place apples in crumb lined pie plate and sprinkle with sugar mixed with cinnamon. Use rest of crumbs to make high rim of crumbs around edge of pie, leaving center open. Mold crumbs firmly into attractive peaked ridge at edges so slices of finished pie hold shape. Cover pie with wax paper. Place temperature probe into center bottom of pie. Microwave at high power. Set time-temperature switch to temperature and dial 200 degrees. When buzzer sounds remove from oven and let stand 10 minutes covered with wax paper. Remove wax paper and continue cooling. Serve warm or cool. Makes 1 (9 inch) pie. |
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APPLE CRISP
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4 C. sliced peeled apples 2 Tbsp. lemon juice 1/2 C. packed brown sugar 1/2 C. uncooked quick cooking or old fashioned oats 1/4 C. all-purpose flour 1/4 C. margarine or butter 1 tsp. ground cinnamon 1/2 tsp. salt 1/8 tsp. ground nutmeg | 1. Place apples in 1 quart casserole. Sprinkle with lemon juice. Microwave at high (100%) until apples are tender-crisp, 2 1/2-4 minutes. Set apples aside. 2. Combine remaining ingredients in small bowl. Microwave at high (100%) until hot and bubbly, 1 1/2-3 1/2 minutes, stirring after half the cooking time. Spread over apples. Microwave at high (100%) until apples are tender and topping is bubbly, 4-6 minutes. Makes 4-6 servings. |
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APPLE CRUNCH
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2 lbs. firm apples (Granny Smith, etC.), peeled, cored & sliced (about 6 C.) 1/4 C. granulated sugar TOPPING: 1/4 C. butter or margarine 1/2 C. graham cracker crumbs, 4 crackers 1/2 C. quick cooking oats 3 Tbsp. packed brown sugar 2 Tbsp. all purpose flour 1 tsp. ground cinnamon | Melt butter in small microwave safe bowl. Stir remaining topping ingredients until blended; set aside. Put apples and granulated sugar in an 8" square microwave dish; toss to mix. Sprinkle topping evenly over apples. Microwave uncovered on High 8 to 10 minutes until apples are tender when pierced, rotating dish 1/2 turn once. Let stand directly on heat proof surface 30 minutes until warm topping is firm. Makes 6 servings. |
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