What kind of cake or desert can i prepare in a microwave?
I’ve never tried this recipe, but it sounds like it would be nice. CHEESECAKE Prepared graham cracker crust 2 (8 oz.) pkgs. cream cheese, softened 1 (14 oz.) can of sweetened condensed milk (not evaporated milk) 1/4 c. lemon juice from concentrate 3 eggs 1 (8 oz.) container of sour cream at room temperature Any type of fruit topping if desired In 2 quart glass bowl or dish measure, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs then lemon juice, mix well. Cook on medium high in microwave for 6 to 8 minutes, or until hot, stirring every 2 minutes. Pour into prepared crust. Cook on 50% power (medium) 6 to 8 minutes more until center is set. Cool. Chill.
Peanut Butter Fudge 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. Ta-Da!
How about some NO BAKE desserts? CLASSIC TRIFLE 2 1/2 c. milk 6 egg yolks 1/4 c. sugar 1 tsp. vanilla Pinch of salt Sponge cake (make or buy) 1 1/2 c. frozen raspberries with juice (or any other berry of your choice) 1/4 c. sherry* 1/4 c. jelly or jam–use jam the same flavor as berries, if possible 2 bananas 1 c. whipping cream 2 tbsp. confectioners’ sugar *The sherry is optional but gives the trifle a nice flavor if you have it. Make a custard of the first 5 ingredients; scald milk. Whisk together egg yolks, sugar and salt; whisk milk into yolks. Return to saucepan, cook, stirring constantly (medium heat) until mixture coats spoon, about 10 minutes. Do Not Boil. Strain, stir in vanilla. Cool. Cover. Refrigerate up to 24 hours. Drain raspberries; mix juice with sherry. Brush over cake. Cut cake in half. Spread bottom layer with jelly, top with other layer. Cut into 1-inch squares. Arrange in glass bowl: cake, custard, raspberries, cake, custard, banana slices, and rest of custard. Cov
