Find Recipes Instantly! (Type the Recipe name or any Ingredient) Toffee 1 c. butter 1 c. sugar 3-4 Hershey bars Chopped walnuts In the microwave melt 1 cup butter in a 2 quart glass bowl 2 minutes on high. Remove from microwave and add 1 cup of sugar. Mix. Microwave 3 minutes on high. Remove and stir. Return to microwave for 3 additional minutes on high. Pour into a 9 x 13 inch rectangular pan. Pour off extra butter (after cooling 2-3 minutes). Top with 3-4 Hershey bars and walnuts. From Annie's Simple and Easy Recipes Applesauce Cake Ingredients 1/4 cup butter or margarine 1 cup brown sugar, firmly packed 1 cup sweetened applesauce 2 cups all purpose flour 3/4 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup raisins Method Put butter in large micro proof mixing bowl and cook on HI for 45 seconds, or until melted. Blend in brown sugar and applesauce. Stir in all remaining ingredients until well blended. Pour into an 8 inch square micro proof baking dish, greased on bottom only. Cook on HI for 7 minutes. Rotate dish and cook on MEDIUM for 2 minutes, or until no longer doughy. Cool in pan. When cool, frost with Cream Cheese Frosting. Yield: 9 servings Almond Bark Ingredients 1 cup whole blanched almonds 1 teaspoon butter or margarine 1 pound white chocolate Method Put almonds and butter in a 9 inch micro proof pie plate. Cook on HI for 4 to 5 1/2 minutes, or until toasted. Stir twice during cooking. Set aside. Put white chocolate in large micro proof mixing bowl and cook on HI for 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheets. Spread to desired thickness and refrigerate until set.Yields: 1 1/2 pounds Apple Pie Ingredients 1 double crust unbaked pastry shell 7 medium cooking apples 3/4 cup sugar 2 tablespoons all purpose flour 1/8 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons butter Method Place one crust in bottom of 9 inch glass pie plate. Trim, prick crust, and set aside. Reserve second crust. Pare, core, and slice apples (should make about 6 cups). Put apples in large bowl. Add sugar, flour, salt, cinnamon, and nutmeg. Mix well. Pour apple mixture into unbaked shell. Fit remaining crust over apples. Seal and flute edges; cut slits in top crust. Cook on HI for 10 minutes, or until apples are fork tender. While pie is cooking, preheat conventional oven to 450F When apples are tender, bake pie in conventional oven for 10 minutes, or until crust is golden brown. Serve warm or cold. Yield: 6 servings Butterscotch Fudge Ingredients 3 cups sugar 3/4 cup butter or margarine 1 can (5 1/2 ounces) evaporated milk 1 package (12 ounces) butterscotch flavored pieces * 1 jar (7 1/2 ounces) marshmallow creme 1 cup chopped walnuts 1 teaspoon vanilla extract Method Set power on high. In 2 1/2 quart casserole dish, combine sugar, butter and milk; heat 9 to 10 1/2 minutes or until sugar is dissolved, stirring twice. Add remaining ingredients and stir until butterscotch is melted. Turn into well greased oblong baking dish. Cool; cut into squares to serve Yield: about 3 pounds *Variation: For chocolate fudge, use 1 package (12 oz.) semi-sweet chocolate pieces Baked Apple Supreme Ingredients 6 baking apples lemon juice 1/2 cup slivered almonds 1/4 cup raisins 1/4 cup brown sugar 2 teaspoons cinnamon 6 teaspoons butter or margarine Method Wash apples and remove core, making generous cavity in each apple. Remove thin circle of peel around cavity and sprinkle with lemon juice. Mix together almonds, raisins, brown sugar, and cinnamon. Fill cavities with mixture and place each apple in a 3 inch micro proof custard cup. Put 2 tablespoons of water in cup around apple. Dot each apple with 1 teaspoon butter. Cook on HI for 10 minutes Let stand 3 minutes before serving. Yield: 6 servings Apple Fudge Brownies Ingredients 1/2 cup butter or margarine 2 squares (1 ounce each) unsweetened chocolate 1 cup brown sugar 1/2 cup applesauce 2 eggs 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 cup chopped apple (small apple should do) Method Set power select on High. In large glass bowl, heat butter and chocolate 1 - 2 minutes or until melted. Stir in sugar, applesauce, eggs and vanilla. Gradually add flour, baking powder and soda; stir in apple. Set power select at medium. Heat 10 to 12 minutes. Let stand, covered, 5 minutes, cool uncovered, 10 minutes. Store, covered, until ready to serve. Yield: 16 brownies Baked Custard Ingredients 1 3/4 cups milk 3 eggs 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract ground nutmeg Method Put milk into 1 quart bowl. Add eggs, sugar, salt, and vanilla. Beat with electric mixer until smooth. Pour equal amounts into five 6 ounce micro proof custard cups. Sprinkle with nutmeg. Arrange cups in circle in oven. Cook on low for 9 - 12 minutes. Remove each custard cup as it begins to bubble or becomes almost set in center. Let stand 5 minutes before serving. Serve warm or cold. Yield: 5 servings Note Individual custards cook at different rates. Rather than rotate them as frequently as needed for a uniform cooking time, remove them from the oven as they become done. As you remove a custard, rearrange remaining custards in the circle pattern. Cherry Cheese Pie Ingredients 1 baked 9 inch crumb crust 1 package (8 ounces) cream cheese 1/3 cup sugar 1 egg beaten 1/4 cup dairy sour cream 3/4 teaspoon vanilla extract Topping 3/4 cup dairy sour cream 2 tablespoons sugar 1 teaspoon vanilla extract 1 can cherry pie filling (21 ounce can) Method Cook Crumb Crust Set aside. In 1 quart microproof mixing bowl, soften cream cheese by cooking on HI for 1 to 1 1/2 minutes. Add sugar. Beat well. Add egg, sour cream, and vanilla. Beat until light and fluffy. Pour into prepared crust. Cook on Medium-low for 4 minutes. Remove from oven and cool at least 8 minutes on cooling rack. Prepare topping. Beat together sour cream, sugar and vanilla. Spoon carefully over top of cooked cheese mixture. Cook on Medium low for 4 minutes, or just until set. Spoon cherry pie filling around edge of pie. Chill thoroughly in refrigerator before serving. Yield: 6 servings Chocolate Chip Bars Ingredients 1 cup butter or margarine 1 cup brown sugar, firmly packed 2 eggs 1 teaspoon vanilla extract 1 cup all purpose flour 1 cup quick cooking oatmeal 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semi sweet chocolate bits 1/4 cup chopped nuts Method Put butter in glass microproof bowl. Cook on HI for 45 seconds to soften. Beat in remaining ingredients except chocolate and nuts. Spread batter in buttered 12 by 8 inch microproof baking dish. Sprinkle with chocolate and nuts. Cook on low for 16 to 17 minutes, or until no longer doughy. Rotate dish once during cooking. Cool and cut into squares Yield: 32 bars Chocolate Fudge Ingredients 4 cups sugar 1 can (14 ounce) evaporated milk 1 cup butter or margarine 1 package (12 ounce) semi sweet chocolate bits 1 jar (7 ounce) marshmallow creme 1 teaspoon vanilla extract 1 cup chopped nuts Method In 4 quart micro proof bowl, mix sugar, milk and butter. Cook on Hi for 20 to 22 minutes, or until a few drops of mixture in cold water forms a soft ball (234 on candy thermometer. Do not leave thermometer in oven while cooking). Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow creme. Stir until well blended. Add vanilla and nuts; mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 by 12 inch dish for thinner pieces. Cool and cut into squares. Yield: 48 pieces Chocolate Fudge Frosting Ingredients 1 square (1 ounce) baking chocolate 1 cup sugar 1/3 cup milk 1/4 cup butter or margarine 1/8 teaspoon salt 1 teaspoon vanilla extract 1/4 cup chopped nuts Method Put chocolate, sugar, milk, butter and salt in 4 cup glass measure or micro proof mixing bowl and cook on HI for 2 to 2 1/2 minutes, or until chocolate is melted. Stir to mix. Cook on Hi for 1 1/2 minutes. Stir after 1 minute. Add vanilla and beat with electric mixer until frosting is almost cool. Add nuts and beat until spreading consistency. Yield: 2 - 9 inch cake layers or 11 by 7 inch cake Coconut Squares Ingredients 1/4 cup butter or margarine 1 cup graham cracker crumbs 1 teaspoon sugar 1 cup flaked coconut 2/3 cup sweetened condensed milk 1/2 cup chopped nuts 1 cup semi sweet chocolate bits Method Put butter in 8 inch square micro proof baking dish. Cook on Hi for 1 minute or until melted. Stir in crumbs and sugar; mix. Pat mixture firmly and evenly in bottom of dish. Cook on HI for 2 minutes. Cool partially. Mix coconut, milk and nuts. Spoon carefully over graham cracker crust. Cook on HI for 3 minutes. Rotate dish one half turn once during cooking. Sprinkle with chocolate bits. Cook on HI for 1 minute. Spread melted chocolate evenly over coconut mixture. Cool and cut into squares. Yield: 16 to 20 squares Cranberry Apple Crunch Ingredients 1 cup sugar 2 cups chopped cranberries 2 cups chopped apples 1 cup quick cooking rolled oats 1/2 cup firmly packed brown sugar 1/3 cup all purpose flour 1/2 teaspoon salt 1/4 cup butter or margarine 1/2 cup chopped nuts whipped cream Method Combine sugar, 1 cup water, cranberries, and apples in a buttered 2 quart micro proof casserole or baking dish. Cover and cook on HI for 10 minutes. In bowl, mix together oats, sugar, flour and salt. Cut in butter with two knives to make a coarse mixture. Stir in nuts. Sprinkle over top of cranberry mixture. Cover and cook on Hi for 5 minutes. Cook, uncovered, on HI for 4 minutes, or until apples are done. Let stand 3 to 4 minutes before serving. Serve with whipped cream. Yield: 6 servings Cream Cheese Frosting Ingredients 1 package (3 ounce) cream cheese 2 tablespoons butter or margarine 2 cups powdered sugar 1/2 teaspoon vanilla extract 1 to 2 teaspoons milk Method Put cream cheese and butter in small micro proof mixing bowl. Cook on HI for 30 to 45 seconds until softened. Beat in sugar, vanilla, and enough milk to make spreading consistency. Creamy Cheesecake Ingredients 1 package (8 ounces) cream cheese softened 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup sour cream 9 inch graham cracker crumb crust, baked Method Set power select at Medium. Combine cream cheese, sugar, egg and vanilla until smooth; stir in sour cream. Pour mixture into prepared crust; heat 8 to 10 minutes or until center is almost set. Chill at least 3 hours or overnight. Yields: 8 servings Marshmallow Treats Ingredients 1 package (10 ounce) marshmallows 1/4 cup butter or margarine 5 cups toasted rice cereal Method Set power select on high. In large glass bowl, heat marshmallows and butter 3 - 4 minutes, stirring twice until smooth. Add cereal and stir to coat well. Press into greased oblong baking dish. Cool; cut into squares to serve. Yield: 2 1/2 dozen Devil's Food Cake Ingredients 2 cups sifted all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/2 cup shortening 2 cups sugar 1/2 cup cocoa 1 teaspoon vanilla extract 1/2 cup buttermilk 2 eggs, beaten Method Grease bottoms of two 8 inch round micro proof cake pans. Line bottoms with waxed paper cut to size. Set aside. In large bowl, sift together flour, baking soda, and salt. Set aside. In separate large bowl, cream shortening, sugar, cocoa, and vanilla until light and fluffy. Put 1 cup water in 2 cup glass measure. Cook on HI for 2 1/2 minutes, or until water boils. Stir water, buttermilk, and eggs into creamed mixture. Beat well. Add all dry ingredients and beat until smooth. Pour batter equally into prepared cake pans. Cook, one pan at a time, on low for 8 minutes. Rotate pan one quarter turn. Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes. Invert onto cooling rack. Remove waxed paper. Let cool thoroughly before frosting. Note: Try Cream Cheese Frosting between layers and Chocolate Fudge Frosting for outside; or try Snow White Frosting for the outside. It's very tasty! Divinity Fudge Ingredients 2 cups sugar 1/3 cup light (or dark) corn syrup 2 egg whites 1 teaspoon vanilla extract 1/2 cup chopped nuts Method Combine sugar, corn syrup, and 1/2 cup water in 4 cup glass measure. Cook on HI for 3 minutes. Stir thoroughly. Cook on HI for 6 to 8 minutes, or until a small amount of syrup dropped in cold water forms a hard ball. (250 F on candy thermometer. Do not leave thermometer in oven while cooking.) While syrup is cooking, beat egg whites in a large bowl with electric mixer until stiff peaks form. When syrup is ready, pour in a very thin, slow stream into egg whites. Beat constantly with mixer on high. Add vanilla and beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonfuls on waxed paper. When cool, store in airtight container. Yield: 36 to 40 pieces Snow White Frosting Ingredients 1 cup sugar 1/4 teaspoon cream of tartar dash salt 2 egg whites 1 teaspoon vanilla extract Method Combine sugar, 1/2 cup water, cream of tartar, and salt in a 2 cup glass measure. Cook on roast Medium HI 4 to 5 minutes, or until mixture boils. (200 F on candy thermometer) In small mixing bowl, beat egg whites with electric mixer until soft peaks form. Gradually add hot syrup to egg whites, beating continuously. Continue beating for 5 minutes, or until frosting is thick and fluffy. While beating, add vanilla. Yield: 1 1/2 - 2 cups. It makes enough frosting for two 9 inch layers or 13 by 9 inch cake. Crumb Crust Ingredients 5 tablespoons butter or margarine 1 cup cracker crumbs 1 tablespoon sugar Method Put butter in 9 inch micro proof pie plate. Cook on HI for 1 minute, or until melted. Stir in crumbs and sugar; mix well. Press into bottom and sides of pie plate. Cook on MEDIUM-HI for 1 to 1 1/2 minutes, or until set. Cool before filling. Yield: 1 -9 inch pie shell Note: You can use graham crackers, chocolate wafers, gingersnaps, or vanilla wafers. If you use very fine crumbs, you may want to increase the amount to 1 1/4 cups.