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19.18.
Lightwave Oven Use and Care Guide
TOFFEE BARS
Layer 1:
1 8-ounce package Jiffy
®
yellow cake mix
1 egg
3 tablespoons butter, melted
Layer 2:
1 cup evaporated milk
1 egg
1 teaspoon vanilla extract
Layer 3:
1/2 cup nuts (optional)
5 ounces toffee chips
Spray an 8x8-inch baking pan with non-stick spray. Beat cake mix, egg
and butter with an electric mixer for 2 minutes. Spread into prepared
pan. Mix together milk, egg and vanilla, pour over first layer. Mix
together nuts and toffee chips and sprinkle over top. Bake on Cake in
Shelf Position # 4 for 30 minutes, checking for doneness with a toothpick
inserted and withdrawn clean from the center.
Yield 9 Servings
CRAB AND CHEESE MUFFINS
1/2 cup butter, softened
1 8-ounce jar Old English cheddar Cheese
®
spread, softened
1-1/2 teaspoons mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
2 6-ounce cans crab meat, drained and rinsed
6 English muffins, split to make 12 halves
With and electric mixer, cream together butter and cheese spread, Mix in
mayonnaise and salts, stir in crab, Spread on muffins. Place in the Bake/Broil
Pan and Broil in Shelf Position # 2 for 3-10 minutes or until hot and bubbly.
Yield 12 Servings
Recipes
FIESTA CORN BREAD
1 cup all-purpose flour
1/2 cup corn meal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
4 ounce can diced in shelf #4 green chilies, drained
2 ounce jar, diced pimento, drained
Combine dry ingredients, set aside. Mix wet ingredients together and stir
into dry ingredients until moist. Pour batter into a greased 8x8-inch pan.
Bake on Basic, using Shelf Position # 4, for 15-25 minutes or until done.
Yield 6-8 servings
PEACH PECAN COFFEE CAKE
1-1/2 cups self-rising flour
1/2 cup sugar
1/3 cup unsalted butter, softened
1 large egg
1/2 cup milk
3 large ripe peaches, sliced
1/3 cup soft brown sugar
1/4 cup pecans broken into small pieces
1-1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
sour cream, crème fraîche, or whipped cream to serve
Grease and line with wax paper an 8x8-inch baking pan. Put the flour, sugar,
butter, eggs and milk into a large bowl and beat with an electric mixer for a
few minutes or until smooth. Spoon and spread batter evenly into the
prepared baking pan. Arrange the peach slices over the batter. In a small
bowl thoroughly mix the brown sugar, melted butter, pecans and cinnamon.
Sprinkle the mixture over the peaches. Bake on Cake in Shelf Position # 4 for
40 minutes, testing for doneness with a toothpick inserted and withdraw
clean from the center. Serve warm or cool with cream topping of choice.
Yield 9 servings