Cherry Caramel Ring Microwave Food

CHERRY CARAMEL RING (MICROWAVE)

Steps:

• Put butter in 8 inch round micro safe dish.
• Micro on high 30-45 seconds til melted.
• Sprinkle sugar over butter.
• Add corn syrup stirring well.
• Place a GLASS drinking glass in the center of the dish.
• Sprinkle pecans and cherries around the outside of glass.
• Arrange biscuits over topping in a petal fashion. Squeeze to fit if needed.
• Micro on medium 6-8 minutes, turning 1/2 turn after 3 minutes.
• Remove glass and invert on serving plate.
• Let dish stand a few minutes for topping to drizzle over rolls.
• Serve warm.

MICROWAVE CHERRY-ALMOND CRISP

Steps:

• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.

MICROWAVE CHERRY CRISP

Steps:

• Spoon pie filling into a greased 9-in. pie plate. In a small bowl, mix the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 7-9 minutes or until hot. If desired, serve warm with ice cream.

CHERRY-CARAMEL STICKY BUNS

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
• Microwave caramels and heavy cream in a microwave-safe bowl on HIGH for 21/2 minutes or until melted, stirring after 1 1/2 minute. Pour caramel mixture into prepared pie plate.
• Place drained pie filling over caramel mixture and sprinkle with pecans. Separate biscuits and place snugly in pan. Brush with the melted butter. Bake 25 minutes, or until golden brown.
• Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.

HOT GERMAN POTATO SALAD (MICROWAVE)

Steps:

• Wash and pierce potatoes with fork.
• Place on paper towel and micro on high 10/12 minutes.
• Turn over and rearrange after 4 minutes or until tender.
• Remove from micro and cool slightly.
• Peel potatoes and slice into 1/8 inch slices for about 4 cups.
• Cut bacon in small pieces and place in 2 qt casserole.
• Cover with paper towel and micro on high 6 minutes stirring after 3 minutes, until crisp.
• Set bacon aside on paper towels to drain.
• Stir flour, sugar and seasonings into bacon fat in casserole dish until smooth.
• Micro on high 1-2 minutes until bubbly stirring after 1 minute.
• Add water and vinegar to flour mixture.
• Micro on high 4 minutes until mixture boils and thickens stirring after 1 minute.
• Remove from oven and stir until smooth.
• Add potatoes and bacon, stirring gently so potatoes hold their shape.
• Cover casserole and let stand until ready to serve.

MICROWAVE CHERRY CRISP

Steps:

• Put pie filling in greased 9in pie plate.
• Mix brown sugar, flour, and oats.
• Cut in butter until crumbly.
• Sprinkle over filling.
• Microwave on high for 12 minutes.

MICROWAVE FRUIT CRISP

Steps:

• Place fruit in a small microwave-safe bowl. In another bowl, combine the dry ingredients; cut in butter until crumbly. Sprinkle over fruit. Microwave, uncovered, on high for 1-1/2 minutes or until fruit is tender.

STREUSEL COFFEE CAKE MIX

Steps:

• To prepare the mixes: Combine the cake mix ingredients; set aside. Combine the first four Streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel).
• To prepare coffee cake: In a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. Pour into a greased 9-in. square baking pan.
• Combine 3/4 cup streusel mix and butter; sprinkle over batter.
• Bake at 375°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch.