DESSERTS & BREADS
COCONUTCAKE
1 W/z-ounce package yellow cake
mix
1 3Sounce package coconut-
flavored instant pudding mix
4 eggs
1 cup water
l/4 cup oil
1 12-ounce jar strawberry or
raspberry preserves
2 4%ounce containers dessert
topping thawed
1% cups flaked coconut
1. Combine cake mix, pudding mix, eggs, water and oil in a large
bowl of an electric mixer and beat at medium speed with mixer for 4
mrnutes. Pour batter into a well-greased 10 to 12-cup tube pan.
Microwave, uncovered at MEDIUM for 15 to 20 minutes, or until there
is no uncooked batter remaining near the bottom of the pan
and
the
cake has begun to pull away from the sides of the pan. Let stand,
covered, for 15 minutes. Loosen edges, invert onto a serving plate.
Cover and let stand until cool.
2. Split cake horizontally into 3 layers, spread with preserves and
reassemble. Frost with dessert topping and sprinkle with coconut.
Store, covered, in the refrigerator until serving time.
Makes 1 cake
PINEAPPLE MUFFINS
1 O-ounce can crushed pineapple,
well drained
‘14 cup syrup reserved
% cup packed dark brown sugar
3 tablespoons butter or margarine
1 egg
1 cup flour
VZ cup chopped pecans or walnuts
1 teaspoon baking powder
‘12 teaspoon salt
1. In a 11/z-quart mixing bowl, cream together drained pineapple,
brown sugar, and butter. Beat in egg and reserved syrup. Add flour,
nuts, baking powder and salt. Stir only until dry ingredients
are
moistened. Turn batter into 6 to B-ounce custard cups lined with
cupcake papers.
2. Arrange 4 custard cups on a round baking tray. Microwave,
uncovered at HIGH for 4% to 6% minutes. Repeat procedure with
remaining 4 custard cups. Let muffins stand 5 minutes before
serving.
Makes 8 muffins
APRICOT WALNUT BREAD
% cup milk
‘12 cup water
1 cup chopped dried apricots
grated peel of 1 orange
V4 cup packed dark brown sugar
1 egg, lightly beaten
3 tablespoons oil
% cup chopped walnuts
1% cups flour
1 teaspoon baking powder
‘14 teaspoon ground nutmeg or mace
‘12 teaspoon salt
1. Combine milk, water, dried apricots, and orange peel in a 2-quart
glass bowl. Microwave, uncovered, at HIGH for 2 to 3% minutes, or
until mixture boils, stirring once.
2. Add brown sugar, egg, and oil to fruit mixture, beating to blend
well. Stir in remaining ingredients. Pour batter into a greased loaf
dish. Do not cover.
3. Set microwave oven at MEDIUM 10 minutes and then HIGH for 3
minutes. If necessary, microwave at HIGH an additional 3% to 8
minutes to complete cooking, rotating once. Let loaf stand 10
minutes before removing from dish. Let stand an additional 5
minutes before serving.
Makes 1 loaf.
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