* To color cake tops sprinkle a mixture of cinnamon and sugar or cinnamon and coconut over the surface before serving.
* Cake recipes which contain coloring agents like chocolate, coffee, carrot, dates or banana are always best in the microwave.
* Grease your cake or loaf container and sprinkle it with chopped nuts and brown sugar, toasted coconut or biscuit crumbs before pouring in the cake mixture.
Sunday, January 18, 2009
Caramel Pudding
Serves: 4-6
Ingredients:
1/4 cup sugar
1 tablespoon water
1 teaspoon vinegar
1/2 pint (300 ml) carton cream
2 thick slices of white bread, crusts removed and diced
13 1/2 ounce (425 g) can black pitted cherries, halved
1/3 cup sultanas
2 teaspoons finely grated orange rind
4 eggs
1//3 cup cream, extra
1 tablespoon orange juice
1 teaspoon lemon juice
Microwave Method:
1. Combine sugar, water and vinegar. Cook for 3-3 1/2 minutes on HIGH. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Beat eggs with extra cream, orange and lemon juice. Add caramel mixture.
7. Pour custard over bread and stir with a fork.
8. Cook for 10-12 minutes on MEDIUM LOW.
9. Serve hot or cold with whipped cream.
Convection Microwave Method:
1. Combine sugar, water and vinegar. Cook on HIGH for 3-3 1/2 minutes. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Preheat oven to 350 degrees F (180 degrees C).
7. Beat eggs with extra cream, orange juice and lemon juice. Add caramel mixture.
8. Pour custard over bread and stir with a fork.
9. Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAKE.
Ingredients:
1/4 cup sugar
1 tablespoon water
1 teaspoon vinegar
1/2 pint (300 ml) carton cream
2 thick slices of white bread, crusts removed and diced
13 1/2 ounce (425 g) can black pitted cherries, halved
1/3 cup sultanas
2 teaspoons finely grated orange rind
4 eggs
1//3 cup cream, extra
1 tablespoon orange juice
1 teaspoon lemon juice
Microwave Method:
1. Combine sugar, water and vinegar. Cook for 3-3 1/2 minutes on HIGH. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Beat eggs with extra cream, orange and lemon juice. Add caramel mixture.
7. Pour custard over bread and stir with a fork.
8. Cook for 10-12 minutes on MEDIUM LOW.
9. Serve hot or cold with whipped cream.
Convection Microwave Method:
1. Combine sugar, water and vinegar. Cook on HIGH for 3-3 1/2 minutes. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Preheat oven to 350 degrees F (180 degrees C).
7. Beat eggs with extra cream, orange juice and lemon juice. Add caramel mixture.
8. Pour custard over bread and stir with a fork.
9. Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAKE.
Brandy Snap Baskets
Makes: 4
Ingredients:
3 tablespoons golden syrup
3 ounces (90 g) butter
1/3 cup brown sugar
1/2 cup all-purpose (plain) flour
Convection Microwave Method:
1. Combine golden syrup, butter and brown sugar. Cook for 1 1/2-2 minutes on HIGH until melted.
2. Stir in all-purpose flour.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Spoon a quarter of the mixture into a greased 8 inch (20 cm) round cake tin.
5. Bake on Low Rack for 8 minutes on CONVECTION.
6. Allow to cool slightly.
7. Turn out onto a small mould and shape into baskets.
8. Continue to make baskets with remaining mixture.
9. Fill baskets with ice cream and raspberries.
Preparation Tip - Reheating Rice
Reheat cold, cooked rice in 2-3 minutes. Add 1 tablespoon of water, cover and cook using HIGH power (100%).
Baked Banana Dessert
Serves: 6
Ingredients:
6 large bananas, halved lengthwise
1/3 cup lemon juice
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup Cointreau or orange juice
2 tablespoons butter
1/2 cup flaked almonds
Microwave Method:
1. Coat bananas with lemon juice to prevent browning.
2. Arrange bananas in an oven dish.
3. Mix brown sugar, cinnamon and ginger with the orange juice or Cointreau.
4. Pour mixture over bananas.
5. Dot with butter.
6. Cook on HIGH for 2 1/2 minutes. Rearrange bananas and cook a further 2 1/2 minutes or until bananas are tender.
7. Toast almonds by cooking on HIGH for 2-3 minutes, stirring occasionally.
8. Sprinkle toasted almonds over bananas and serve hot with cream or ice cream.
Ingredients:
6 large bananas, halved lengthwise
1/3 cup lemon juice
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup Cointreau or orange juice
2 tablespoons butter
1/2 cup flaked almonds
Microwave Method:
1. Coat bananas with lemon juice to prevent browning.
2. Arrange bananas in an oven dish.
3. Mix brown sugar, cinnamon and ginger with the orange juice or Cointreau.
4. Pour mixture over bananas.
5. Dot with butter.
6. Cook on HIGH for 2 1/2 minutes. Rearrange bananas and cook a further 2 1/2 minutes or until bananas are tender.
7. Toast almonds by cooking on HIGH for 2-3 minutes, stirring occasionally.
8. Sprinkle toasted almonds over bananas and serve hot with cream or ice cream.
Preparation Tip - Delicious Desserts
* Do not use the mixer to mix batters. Combine the ingredients using a whisk or fork. There is no need to mix the mixture until smooth. Incorporating too much air into the batter will cause it to prematurely stale when cooked in the microwave.
* There is no need to sift ingredients.
* Creaming is easy. Simply soften butter in the microwave for 30-40 seconds using HIGH power (100%) and add sugar
* A microwave-safe plastic container gives better results than glass, ceramic or pottery containers. Do not grease microwave safe plastic containers.
* A ring mold container is generally the best to use as this overcomes the problem of having an uncooked center.
* There is no need to sift ingredients.
* Creaming is easy. Simply soften butter in the microwave for 30-40 seconds using HIGH power (100%) and add sugar
* A microwave-safe plastic container gives better results than glass, ceramic or pottery containers. Do not grease microwave safe plastic containers.
* A ring mold container is generally the best to use as this overcomes the problem of having an uncooked center.
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