| When I bought my microwave they offered a microwave cooking
class. In the class she demonstrated how to cook cakes in
the microwave. She said to definitely use a cake pan that has
a hole in the middle, this allows the rays to bounce up into
the middle of the cake to cook more even. If you don't have
one of those pans, she suggested putting an upside down glass
in the middle of the pan to cause the same effect.
One of the problems with microwaves is that things don't brown
by themselves. She had a recipe that has a mixture of orange
marmalade and cocnut on the bottom of the pan, it was intended
to be an upside down cake. No need to frost it and you don't
miss it browning a little.
She said that you could adapt just about any cake recipe for the
microwave. Cook it for short periods of time and keep on checking
it. Touch the top of the cake and cook it until it doesn't feel
moist any more.
If you want more details, I have copies of her recipies and could
look it up.
Linda
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| Here are two recipes from the Kenmore Microwave Cookbook that came
with our microwave:
ZUCCHINI-NUT BREAD
1 cup sugar, divided
2 tsp cinnamon
2 eggs
1/2 cup vegetable oil
1/2 cup yogurt
1 tsp vanilla
1 cup grated zucchini
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
2/3 cup chopped walnuts
Grease 6-cup microproof ring mold. Sprinkle mixture of 2 tsp
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) power for 15 minutes,
or until toothpick inserted near center comes out clean. Rotate
dish if bread appears to be rising unevenly. Let stand 10 minutes
before removing from pan. Cool completely before slicing.
12-18 servings.
BANANA DATE BREAD
1/2 cup butter or margarine
1/2 cup brown sugar
2 eggs
2 cups sliced ripe bananas (2 med)
2 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup chopped dates
In large glass mixing bowl melt butter on HI (max power) 1 1/2
minutes. With electric mixer, gradually beat in all remaining
ingredients except dates. When smooth, stir in dates. Grease a
2 quart glass casserole and place a straight sided glass in center
(or use a microproof ring mold). Pour batter around glass. Cook
on 70 (roast) 15 minutes, or until toothpick inserted near center
comes out clean. Rotate dish if bread seems to be rising unevenly.
Let stand 10 minutes before twisting glass to remove and inverting
dish on cooling rack. Cool before slicing.
8-10 servings
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