Votes - 3, Average rating: 3.3
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manual abstract
The remaining batter can be used for cupcakes. Check during cooking. Different brands vary in ingredients and density of batter; cooking times may be slightly different than those given in chart. After cooking: Test for doneness. Check to make sure edges of cake are dry and have begun to pull away from sides of dish, and toothpick inserted near center comes out clean. Let stand, uncovered, on a fiat surface for 10 to 15 minutes. Stand time is important to allow baked goods to finish baking. Cakes and breads that are to be inverted should be loosened from the sides of the dish. Carefully turn out of dish. Remove wax paper from bottom of cake. Store, covered, until ready to serve. For best results, it is recommended to follow microwave cooking instructions issued by the individual cake mix manufacturers. ITEM PREPARATION/ DISH SIZE AMOUNT OF BATTER FIRST STAGE SECOND STAGE SPECIAL INSTRUCTIONS STAND TIME Quick Bread (14 to 17 oz.) Line bottom of Q'A" x4'A"x2'A" loaf dish with wax paper. All batter MEDIUM-LOW 8 - 9 min. min. HIGH 4 'A - 5JÎ Shield each end with a 3" strip of foil. Mold foil around handle. 15 min. uncovered Corn bread (7 or 8 oz.) Grease 8" or 9" round or square dish. All batter MEDIUM-HIGH 4'A - 6 min. - Cover with wax paper. 10 min. uncovered Gingerbread (14 02.) 8" square dish All batter HIGH 10-12 min. Shield each corner with a piece of foil. Place dish on a microwave-safe inverted pie plate. 15 min. uncovered Muffins (Cook 6 at a time) 6-cup muffin pan lined with paper baking cups Fill 'A full MEDIUM 314 - 5 min. 5 min. uncovered Cake Mix (18 to 20% oz.) Wax paper-lined 8“ or 9" round or square glass baking dish 2% cups MEDIUM-LOW 8 min. HIGH 3*4 'A min, Place dish on microwave-safe inverted pie plate Cover with wax paper. 10 min. uncovered Cake Mix (18 to 20% oz.) Generously grease 16-cup fluted tube pan Prepare batter according to package directions. Pour all batter into pan. MEDiUM-LOW 9 -10 min. HIGH 6-11 min, Cover pan with wax paper. Cupcakes Line microwave muffin pan with paper baking cups. 2 4 6 Fill Ji full MEDIUM (in minutes) 1%-2 2-2* 3* - A'A Cover with wax paper. 5 min. uncovered -37- Quick Breads and Cakes SOUR CREAM COFFEE CAKE 1/2 cup sugar 1/4 cup butter 11/2 cups flour 1 cup sour cream 2 eggs 11/2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Topping: 1/3 cup chopped walnuts 1/4 cup sugar 1/2 teaspoon cinnamon Yield: 8 Servings In large bowl, cream sugar and butter. Add remaining ingredients and beat with electric mixer at low speed for 30 seconds and then medium speed for 2 minutes. Pour into greased 8-inch square baking dish. In separate bowl, combine topping ingredients; sprinkle over batter. TO COOK: Cover with wax paper. Elevate dish on inverted glass pie plate. Cook at MEDIUM-HIGH 51/2 minutes and at MEDIUM 5 to 51/2 minutes, or until edges are dry and toothpick inserted near center comes out clean. TO COMPLETE: Let stand, uncovered for 10 minutes. Serve immediately. BANANA NUT COFFEE CAKE 1/4 cup oil 1/4 cup milk legg 1 mashed ripe banana 1/2 cup packed brown sugar 3/4 cup flour 1/2 cup chopped nuts V4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda Nut Topping: 1/4 cup packed brown sugar 1/4 cup chopped nuts 2 tablespoons flour 1/8 teaspoon cinnamon 1 tablespoon butter or margarine, softened Yield: 8 Servings In medium bowl, combine oil, milk, egg, banana and sugar. Add flour, nuts, baking powder, salt and baking soda; stir just until flour is moistened. Pour into greased 6* or 9-inch round dish. In small bowl, prepare Nut Topping. Combine brown sugar, nuts, flour, and cinnamon; cut in butter. Sprinkle over batter. TO COOK: Cover with wax paper. Cook on MEDIUM-HIGH 51/2 to 6 minutes. Cook at MEDIUM 51/2 to 6 minutes, or until toothpick inserted near center comes out clean. TO COMPLETE: Let stand, uncovered, 10 minutes. Store, covered, until ready to serve. CHERRY BRUNCH ROLLS 1/2 cup packed brown sugar 1/2 cup chopped maraschino cherries 1/4 cup flaked coconut 1 tablespoon water 1/4 teaspoon cinnamon 1 can (7.5 oz.) refrigerated biscuits 3 tablespoons butter or margarine, melted Yield: 10 Rolls In small glass bowl, combine brown sugar, cherries, coconut, water and cinnamon; stir. Cook at HIGH 2 to 21/2 minutes until boiling. Pour into a greased 5-cup ring mold. Dip each biscuit into melted butter; arrange on top of cherries. Cook at MEDIUM-HIGH 6 to 8 minutes. Cook at MEDIUM-HIGH 3 to 4 minutes. Let stand, covered for 5 minutes. Invert onto serving. Store covered. SOUTHERN CHEESE SPOON BREAD 1/2 cup yellow cornmeal 2 cups milk 1/2 teaspoon salt 2 eggs, beaten 1 cup (4 oz.) diced American cheese 2 tablespoons butter or margarine Yield: 6 Servings In medium glass bowl, combine cornmeal, milk and salt. Cook at HIGH for 3 minutes and then at MEDIUM-HIGH for 3 to 4 minutes, or until cornmeal is thickened; stir until smooth. Add eggs, ch...