EXCEPTIONS TO THE RULE: YOU CAN MAKE MICROWAVE COOKIES, WITH THE

Cookies from a microwave oven ? You stake. Cooks can use their microwave ovens for cooking strange shapes and brilliantly colored cookies that need no embrown for holiday gift packs. A majority of cookie recipes are not easily converted to microwave fudge because they contain a high proportion of boodle and fatten to flour.

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If baked in a microwave oven, these cookies will not be tender, crispen or chewy. Rather, they`ll burn, bubble and spread out into a two-dimensional mass. besides, most conventional recipes yield five twelve cookies, making it more effective to bake batches in a conventional oven. however, meringue mushrooms, marzipan cookies and chocolate-dipped fruitcake squares are three microwave-tested and neighborhood-approved vacation food gifts.

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Microwaving the meringue mushrooms on brown paper grocery store udder elevated an column inch off the microwave oven deck is contribution of the secret to making these sweets successfully. Rotating the raise tray every 3 minutes helps prevent overbrowning. Dusting with cocoa powder and blowing some of the powder away give each meringue a mushroom color. Do the blow outdoors to save yourself indoor clean-up. Upon removal from the microwave oven, a fast cool in the deep-freeze make the meringues pop right off the brown paper. Red marzipan strawberries will add a capricious note to your vacation platter. The dough is easy to make, and microwave time is 3 minutes a twelve. Shaping and rolling the berries in colored sugars takes a bit longer. A 10-inch square credit card baking sheet, 12-inch circle plastic trays or glass proto-indo european plates are useful microwave accessories for baking cookies. Because microwaved cookies do not brown, look for cookies that appear to be dry ( no retentive doughy ) and slightly piano when removed from the microwave oven. They will firm up and dry slenderly as they cool during the standing time. Some diners find holiday fruitcakes resistable. Cut into bite-size squares, dipped in mellow chocolate and cooled, the resistable becomes irresistable on a cookie platter. While fruitcakes can be cooked in a microwave oven, they are best baked in a conventional oven, baking four to six loaves at a clock.

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The time for the trace recipes is for 650- to 700-watt microwave ovens. If your microwave oven is lower or higher in electrical power, please increase or decrease cooking fourth dimension. carefully note the signs of doneness as indicated in each recipe. MERINGUE MUSHROOMS Three twelve formulation time : 30 minutes Microwaving time : 14 minutes 2 egg whites, 1/4 cup

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1/2 cup granulated carbohydrate top of salt 1/4 teaspoon brandy or almond infusion cocoa 4 ounces milk chocolate

1. Beat testis whites in medium-sized bowl until soft peaks form. Mix sugar and salt together. Slowly ( 1 to 2 teaspoons at a time ) pulsate sugar/salt concoction into egg whites until whites are stiff but not dry. Beat in excerpt.

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2. Cut a 12-inch circle from a brown wallpaper bag or parchment paper. Line a 12-inch microwave-proof proto-indo european plate with the paper. Repeat for a second pie plate. 3. Using a pastry pocket with a 1/2-inch pastry tip off, pipe 24 to 36 stems and an equal number of 1-inch circles ( for mushroom caps ) on the prepared pie plates. Using a damp finger, fluent peaks away from caps and stems. 3. Sprinkle cocoa on top of caps and stems and blow on them to create a luminosity brown look. 4. Microwave on medium ( 50 percentage ) power for 9 to 12 minutes, rotating every 3 minutes until meringue is dry to touch and no longer glossy. cool quickly in deep-freeze for 10 minutes. Remove from brown wallpaper ; snip off points of stems. 5. Melt cocoa in 1-cup glass measuring cup on high ( 100 percentage ) power for 1 to 2 minutes. Spread undersides of caps with melt chocolate. Attach stems to caps ; let stand at room temperature to firm up. Do not freeze or chill after attaching caps to stems ; the stems break off excessively easily from chilled chocolate.

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variation : Prepare meringue as above. Pipe one half of meringue into 2-inch turn meringue tarts or embrown composition udder. place on inverted cookier tray or glass plate. Microwave on medium ( 50 percentage ) world power for 4 to 6 minutes, rotating center through cook meter. Chill ; remove from newspaper. Fill centers with season flog cream or internal-combustion engine cream. Makes 3 twelve. MARZIPAN BERRIES Four twelve training time : about 30 minutes Microwaving time : 12 minutes colored sugars :

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red and greens food semblance 1 cup sugar boodle : 1/2 cup ( 1 stick ) butter or margarine, softened 1/2 cup carbohydrate 1/2 teaspoon almond extract

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3 cups flour 1. biased sugars : Divide 1 cup boodle in discriminate bowling ball. Sprinkle red food color in one bowl and green in another. Toss sugars until well interracial. Set aside. 2. For dough, skim butter, 1/2 cup sugar and excerpt until faint and downy in large bowl. Stir in flour.

3. Shape into 48 strawberries, using about 2 teaspoons a berry. Roll in bolshevik boodle crystals, piercing with fork for berry texture. Dip flattened circus tent of strawberry in greens sugar crystals. 4. Arrange a twelve strawberries in kernel of cookie tray. Microwave on medium-high ( 70 percentage ) power for 3 minutes, rotating tray once. 5. Cool. Repeat with remaining boodle. Pipe stem of chocolate frost at top if desired .