Archive for the ‘Cakes’ Category

How To Prepare New Year S Eve Cupcakes

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Submitted by: Emma Coail

New Year s Eve Cupcakes

Items Required

1 can (16 ounces) vanilla frosting

Cupcakes of your choice

Assorted jimmies

Green, white and red Air Head

candies

Gold pearl dust

Preparation Method

Frost cupcakes and sprinkle with

jimmies. If necessary, microwave

candies on high for 3- to 5-second

intervals to soften. Form green

candies into champagne bottles.

Cut squares from white candies to

form labels; press gently onto

ottles to attach. Brush bottle

tops with pearl dust.

Shape white candy into champagne

flutes. Cut thin strips of red

candies; twist to form streamers.

Decorate cupcakes with bottles,

champagne flutes and streamers as

desired. Store in an airtight

container.

Servings : 24

Strawberry Squares

Items Required

1 1/2 cups vanilla wafer crumbs

1/3 cup margarine, melted

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1 small box strawberry gelatin

1 1/2 cups boiling wate

2 cups strawberry slices

2 cups miniature marshmallows

1 (8 ounce) container Cool Whip

Preparation Method

Combine crumbs and margarine;

press into bottom of 9-inch square

pan. Chill.

Dissolve gelatin in water; chill

until thickened but not set.

Fold in strawberries, marshmallows

and 1 1/2 cups topping. Pour ove

crust. Chill until firm.

Top with remaining whipped

topping. Just before serving,

garnish with additional strawberry

slices and chopped nuts.

Serve 9 to 12.

Microwave Christmas pudding

Items Required

50g dried apricots, chopped

300g dried mixed fruit

100g moist dried figs, chopped

100g glace mixed fruits (pineapple, figs, apricots, cherries), chopped

1/2 cup sweet sherry, dark rum or brandy

150g butter, softened

1/2 cup brown suga

2 eggs, at room temperature

1/2 cup smooth apple sauce

1/2 cup plain flour, sifted

1 1/4 cups fresh white breadcrumbs

1 1/2 teaspoons mixed spice

1 tablespoon parisienne essence

Vanilla custard, to serve

Preparation Method

1. Place dried and glace fruits in a large, microwave-safe bowl. Pour over sherry. Microwave, covered, on MEDIUM-LOW (30%) for 10 minutes or until fruit is plump and sherry is almost absorbed. Cool.

2. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fruit mixture, apple sauce, flour, breadcrumbs and mixed spice. Mix well. Stir in parisienne essence.

3. Lightly grease a 1.5-litre capacity heatproof, microwave-safe pudding basin. Line base with a circle of baking paper. Spoon mixture into basin. Smooth surface. Cover pudding with a double layer baking paper and secure with kitchen string. Elevate basin on an upturned plate in microwave. Microwave on MEDIUM-LOW (30%) for 35 minutes. Stand in basin for 15 minutes. Insert a skewer into centre, to check if pudding is cooked. Turn out. Serve with custard.

Notes : To reheat a whole Christmas pudding, line a heatproof, microwave-safe plate with non-stick paper. Invert pudding onto plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer. Microwave on MEDIUM-LOW/DEFROST (30%) for 15 to 20 minutes or until pudding feels warm (it will get hotter on standing). Stand for 5 minutes. Serve.

Easy chicken bake

Let the microwave appliance speed up the preparation of the poultry dishes that are perfect to serve for either family or company meals.

Items required

12 3/8-ounce package seasoned

coating mix for chicken

2 tablespoon grated parmesan cheese

2 tablespoon snipped parsley

4 small whole chicken breasts

1/4 cup milk

Preparation method

1.Place first three ingredients in a plastic bag.

2.Dip chicken into milk;Shake in bag to coat.

3.Place, skin side-up,in 12 X 7 1/2 X 2 inch baking dish.

4.Micro-cook, covered, 23 minutes.

5.Uncover;cook till done, about 5 minutes.

Serves 4.

Mulligatawny soup

Though called a soup, Mulligatawny is a meal in itself tself

and can be served as a main course.

Item required

2 tablespoons ghee

1 onion, thinly sliced

1 tablespoon cracked black peppe

1/2 teaspoon ground ginge

2 teaspoons ground turmeric

1 tablespoon ground coriande

1 teaspoon chilli powde

1 kg chicken pieces

4 cups (1 litre) wate

Preparation method

1 Melt ghee in a saucepan and saute onic until tender. Add pepper, ginger, turmeri coriander and chilli.

2 Add chicken pieces and water. Bring i_ the boil, reduce heat to low, cover, sirnme: for 45 minutes or until chicken is tender.

SERVES 4 To 6

Cookie crumb crust

Item required

1/3 cup butter or margarine 1/4 cup suga

11/2 cups crushed cookies

Setting: DEFROST

1.Place butter in 9-inch glass pie plate.

2.MICROWAVE for 2 to 21/2 MINUTES or until melted. Stir in sugar and cookie crumbs; mix well. Press in bottom and sides of 9-inch glass pie plate.

3.MICROWAVE for 31/2 to 41/2 MINUTES or until set. Cool before filling.9-inch Crumb Crust

TIPS Make 11/2 cups crumbs from about 18 graham crackers, 36 vanilla wafers, 30 gingersnaps or 24 chocolate wafers.MICROWAVE on MEDIUM for 11/2 to 2 MINUTES in step 2 and 21/2 to 31/2 MINUTES in step 3.

4.Fold whipped cream into cream mixture. Pour into crust.Refrigerate at least 4 hours or until ready to serve.9-Inch Pie

TIPS Garnish with whipped cream and chocolate curls.

Substitute 1 package (41/2 oz.) frozen whipped topping for whipped cream.

Stir 4 to 5 drops green food coloring in with liqueurs for a richer green color.

About the Author: JoeMirth starting cooking at the age of just 15, under the inspirational guidance of renowned chef Jade. He is expert in cooking microwave recipes from appetizers, snacks, and beverages to desserts prepared for your countertop microwave

microwaverecipescookbook.com/

Source:

isnare.com

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