shallow 2-quart microwave-safe baking dish. Microwave on High fr about
owl. In another small bowl, microwave butter until melted. Work melted
Place sugar, Karo, salt and pecans in a microwave-safe bowl. Stir.
Microwave 4 minutes.
Remove bowl.
Stir again, then microwave 4 additional minutes.
Remove bowl.
Add butter and vanilla.
Stir.
Microwave 2 minutes.
Remove from microwave. Add baking soda.
Pour contents onto buttered piece of aluminum foil. Cool about 30 minutes.
In a bowl, combine flour, sugar, baking powder and salt.
Add blueberries. Add milk, melted butter and egg.
Mix until dry ingredients are just moistened. Do not overbeat.
Spoon batter into paper lined microwave-safe baking or cupcake pan. Don't fill more than 2/3 full.
Microwave on Medium-high power for 3 minutes. Let rest for 3 minutes.
Microwave on High power for 2 to 3 minutes or until muffins are done.
They will be a little soft in the center.
Let them rest in the pan a couple of minutes before serving.
In a large bowl, mix bran cereal with boiling water to soften cereal.
Add remaining ingredients and stir well.
To store in refrigerator, place in air-tight container.
To bake in microwave, place baking cups in a microwavable muffin pan.
Fill baking cups half-full with batter.
Bake on high in microwave for approximately 45 seconds per muffin. Do not over cook. (Time will need to be adjusted per your microwave.).
Serve muffins warm.
Grease an 8-inch round microwave-safe baking dish.
Set it aside.
Place the chocolate and butter in a microwave-safe bowl. Cook on High for 1 1/2 to 2 minutes.
Stir until mixture is smooth. Stir in sugar until well blended.
Stir in the eggs and vanilla until blended.
Add the flour, baking powder and salt until well blended.
Spray all sides of chicken with Kitchen Bouquet microwave browning spray (about 12 sprays).
Brush with herb butter.
Place, skin side down, in microwave usable baking dish.
Cover loosely with wax paper and microwave (High) 10 minutes.
Turn skin side up.
Spray with Kitchen Bouquet microwave browning spray (about 6 sprays).
Brush with herb butter.
Microwave (High) 10 minutes or until leg moves freely and inner thigh meat is done.
Garnish with fresh herbs, if desired.
Makes 4 servings.
Bring first 4 ingredients to boil in glass bowl and boil for 2 minutes.
Remove from microwave, add baking soda and vanilla (mix will foam up).
Pour over popped corn in grocery bag (1/3 full). Shake bag well.
Microwave for 1 minute.
Shake bag well. Microwave for another minute.
Shake again and pour into bowl.
Blend flour, sugar and butter until cornmeal consistency.
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\" square microwave-safe baking dish.
Sprinkle top with cinnamon crumbs.
Microwave on HIGH for 8 minutes, rotating half way during cooking.
Use large microwave container, one that pours is good. Combine sugar and syrup in bowl; cook on High 4 minutes.
Add peanuts; stir.
Cook on High 4 minutes.
Add margarine, salt and vanilla; stir and cook on High 1 1/2 minutes.
Remove from microwave; add baking soda.
Fold into hot mixture (it will puff up).
Pour onto greased cookie sheet; do not spread with spoon, it takes the air out of the candy.
Combine first 4 ingredients in a 1 1/2-quart bowl.
Microwave on High for 3 1/2 to 4 minutes.
Add 1 teaspoon butter and 1 teaspoon vanilla.
Stir and cook for one minute .
Remove from microwave; add baking soda.
Stir rapidly.
Spoon out rapidly onto a greased cookie sheet.
Cool and break into pieces.
Mix thoroughly the peanuts, sugar and syrup.
Place in microwave 8 minutes at high temperature.
After 4 minutes, stir and turn container around.
Cook 4 more minutes.
Add margarine and vanilla.
Stir.
Cook for 1 minute.
Remove from microwave, add baking soda, stir rapidly.
Pour and spread on foil lined pan. Place in refrigerator to speed cooling.
When brittle has cooled, break into pieces.
.5 cup or larger microwave safe container, combine oats,
Grease an 8 inch microwave-safe ring mold and line
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
Combine the flour, baking soda, baking powder and salt in a
Stir sugar and syrup well in casserole dish; microwave 4 minutes.
Take out; stir in peanuts; microwave 4 minutes.
Take out; add vanilla and butter and stir well.
Microwave 1 1/2 minutes.
Take out; add baking soda and stir well until light and foamy.
Pour into greased cookie sheet; let harden in cool place, then break apart.
Makes 1 pound.
nd flour two 9 inch baking pans or three 8 inch
nd soften it in the microwave for 10-15 seconds. Then
In a mixing bowl, cream butter and brown sugar.
Add egg, milk and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed mixture.
Stir in 1/2 cup chocolate chips and walnuts (if using).
Spread into greased 8-inch square microwave-safe dish.
Sprinkle with remaining chocolate chips.
Microwave, uncovered, on high for 5 minutes or until bars test done, rotating a quarter turn each minute.
Cool before cutting.