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Apple Crisp
Yield: 6 to 8 servings
6 cups cored, peeled, and sliced cooking apples
1 tablespoon lemon juice (optional)
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
1 cup all-purpose flour
1 cup quick-cooking, rolled oats
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup butter or margarine, softened
Thumbprint Cookies
Yield: 3 dozen
2/3 cup butter or margarine
1/3 cup sugar
2 eggs, separated
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups sifted all-purpose flour
3/4 cup finely chopped pecans
1/2 cup preserves
1. Place butter in 9 x 2-inch round dish. Heat on
Full power for 15 to 30 seconds, or until melted.
Sprinkle brown sugar over butter.
2. Reserve 1/4 cup pineapple juice in 2-cup
measure. Arrange pineapple slices over butter-
brown sugar mixture. Invert maraschino cherry
half in center of each pineapple ring, if desired.
3. Add oil and eggs to reserved juice. Stir until
blended. Add liquid ingredients to cake mix in
large mixing bowl. Stir until well-blended.
Batter will be lumpy. Spread batter evenly over
pineapple rings. Cook on Cook Level 5 for 7 to
10 minutes, or until top springs back when
lightly pressed with finger.* Let stand for 10
minutes. Invert on serving platter.
Micro tip: Crushed pineapple may be
substituted for sliced.
Pineapple Upside-Down Cake
Yield: 1, 9 x 2-inch cake
2 tablespoons butter or margarine
1/2 cup dark brown sugar, firmly packed
1 (8 oz.) can sliced pineapple, with liquid
2 maraschino cherries, halved (optional)
1/2 cup vegetable oil
2 eggs
1 (9 oz.) pkg. one layer yellow cake mix
1. Cream butter and sugar until fluffy in large
mixing bowl.
2. Stir in egg yolks, vanilla, and salt, beating well.
Gradually stir in flour. Mix well.
3. Shape dough into 3/4-inch diameter balls. Dip
in slightly-beaten egg whites. Roll in pecans.
4. Line 12-inch glass platter or pizza plate with
waxed paper. Place 9 balls in circle around
edge and 3 balls in center of platter. Make
thumbprint in each.
5. Cook dozen on Cook Level 7 for 1 minute, 15
seconds to 2 minutes, or until firm but slightly
moist.* Allow cookies to cool slightly before
removing from waxed paper. Fill "thumbprints"
with preserves just before serving. Repeat with
remaining cookies.
Micro-tip: Cookies may be filled with pie filling
rather than preserves.
* Turn quarter-turn halfway through cooking time
(non-turntable models, only).
1. Place apples in 8 x 8 x 2-inch dish. Sprinkle
with lemon juice, if desired.
2. Combine 1/4 cup sugar, 1/2 teaspoon
cinnamon, and 1 tablespoon flour in small bowl.
Toss with apples to coat.
3. Combine flour, oats, brown sugar, and
cinnamon in mixing bowl. Cut in butter, until
mixture is crumbly. Sprinkle over apples. Cook
on Full power for 5 to 7 minutes, or until apples
are tender.
Micro-tip: For less sweet Apple Crisp, omit
sugar in Step 2.