4 cups peeled, pitted and finely chopped peaches
2 tablespoons lemon juice
1 box (1 3/4-oz.) powdered fruit pectin
5 1/2cups sugar

Preparation Method:

In 3-qt. casserole place peaches, lemon juice and pectin. Stir well. Cover. Microwave at High 8 to 10 Minutes, or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture, stirring well. Microwave at High 7 to 9 minutes, uncovered, stirring after 4 minutes, until mixture reaches a full rolling boil. Then, time for 1 more minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 7 cups.

1 qt. (4 cups) applesauce (or 2 cans, 16-oz.each)
1 pkg. (1 3/4-oz.) powdered fruit pectin
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
4 1/2 cups sugar

Preparation Method:

In 3-qt. casserole stir together applesauce, pectin, pumpkin pie spice and cinnamon. Cover. Microwave at High 8 to 10 Minutes, stirring after 5 minutes, unitl mixture boils.

Add sugar to hot mixture, stirring well. Cover. Microwave at High 9 to 11 Minutes, stirring every 5 minutes, until mixture reaches a full boil. Then, time for 1 minute of boiling. Stir well. Ladle into prepared glasses. Seal. Makes about 6 cups.

3 pkgs. (10-oz. each strawberries in plastic pouch
2 tablespoons water
1/2 box (2 1/2 tablespoons powdered fruit pectin
3 cups sugar

Preparation Method:

Place unopened packages in microwave oven Microwave at High 4 to 6 Minutes, checking at minimum time and rearranging fruit if continued defrosting is necessary.

Remove fruit from pouches and place in 3-qt. casserole. Crush the fruit. Add water and pectin. Stirring well. Cover. Microwave at High 8 to 10 Minutes, or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture and stir well. Microwave at High 8 to 10 Minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling. Skim off foam and stir jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 4 1/2 cups.

4 1/2 cups crushed fresh strawberries (wash and stem before crushing)
1 box (1 3/4-oz.) powdered fruit pectin
7 cups sugar

Preparation Method:

In 3-qt. casserole place berries and pectin. Stir well. Cover. Microwave at High 8 to 10 Minutes, until mixture is at a full rolling boil. Add sugar to boiling mixture and stir well. Microwave at High 8 to 10 Minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling. Skim off foam with metal spoon, stirring jam about 5 minutes before ladling into prepared glasses. Seal. Makes about 8 cups.

1 3/4 cup champagne wine
3 cups sugar
1/2 bottle liquid fruit pectin

Preparation Method:

In 3-qt. casserole, stir together champagne and sugar. Cover. Microwave at High 8 to 10 Minutes, stirring after 4 minutes, until mixture begins to boil. Then, time for 1 minute more of boiling. Stir.

Gradually stir pectin into hot mixture, mixing well. Ladle into prepared glasses seal. Makes about 4 cups.

1 can (6-oz.) frozen grape juice concentrate, defrosted
1 pkg. (1 3/4-oz.) powdered fruit pectin
2 cups hot tap water
3 3/4 cups sugar

Preparation Method:

In 3-qt. casserole, blend together grape juice and pectin. Stir in water. Cover. Microwave at High 8 to 9 Minutes, stirring well after 4 minutes, until bubbles form around edge of dish.

Add sugar, mixing well. Cover. Microwave at High 6 to 8 Minutes, stirring wel after 4 minutes, until mixture boils.Then, time for 1 minute of boiling. Stir and skim off foam with metal spoon. Ladle into prepared glasses. Seal. Makes about 4 cups.

2 cups bottled unsweetened apple juice
3 1/2 cups sugar
1/2 bottle (6-oz.) liquid fruit pectin

Preparation Method:

In 3-qt. casserole stir together apple juice and sugar. Cover. Microwave at High 12 to 14 Minutes, stirring after 6 minutes, until boiling.

Stir in pectin, mixing thoroughly. Cover. Microwave at High 4 to 6 Minutes more, until mixture returns to boil. Then, time for 1 minute of boiling. Stir and skim off foam if necessary. Ladle into prepared glasses. Seal. Makes about 3 cups.

1 can (13-oz.) pineapple tidbits
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
2 tablespoons butter

Preparation Method:

In 1-qt. casserole place pineapple. In small cup mix together sugar, cornstarch and cinnamon. Add to pineapple, stirring well. Cut butter in 2 pieces and place over top. Cover. Microwave at High 6 to 7 Minutes, stirring well after 3 minutes. Serve hot. Makes 1 2/3 cups sauce.

1 tablespoon lemon juice
2 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1 can (16-oz.) blueberries

Preparation Method:

In 1-qt. casserole stir together lemon juice and cornstarch. Add sugar and salt. Stir in undriained blueberries. Microwave at High 5 to 7 Minutes, stirring every 2 minutes, until sauce is thickened and clear. Serve over ice cream, pancakes or unfrosted cake such as pound cake. Makes about 1 1/2 cups.

To Use Frozen Blueberries:

Place 1 (10-oz.) pouch package of blueberries in microwave oven. Microwave at Defrost 5 to 7 Minutes, just until berries can be separated. Substitute for canned blueberries. Add 1/2 to 3/4 cup water for liquid, increasing cooking time, if necessary.

1/2 cup (1/4-lb) butter
3 pkgs. (2 1/7-oz. each sliced almonds
1 jar (1-lb.) honey Nutmeg

Preparation Method:

In 1 1/2-qt. casserole place butter. Microwave at High 2 minutes. Add nuts and stir until well coated. Microwave at High 5 to 7 Minutes, stirring well after 3 minutes, until bubbly and golden brown.

Stir in honey until evenly mixed. Sprinkle generously with nutmeg. Serve hot. Makes about 12 servings.

1pkg. (1-lb.) confectioners sugar
1/4 teaspoon salt
1/4 cup rum of brandy
1/2 cup (1/4-lb.) butter

Preparation Method:

In small glass mixer bowl or 1 1/2 qt.casserole place sugar, salt and rum. Place butter on top. Microwave at High 1 1/2 to 2 Minutes.

Beat on highest speed ofmixer until smooth. Sauce will be soft and creamy after beating. If a true hard sauce is desired, refrigerate until hardened. Serve over plum pudding or other baked fruit puddings, or with fruit cake gingerbread, applesauce cake, etc. Or use as frosting for fruit cake.

Or use 1/4 cup milk with 1 to 2 teaspoons vanilla, rum or brandy flavoring. Makes 2 cups

1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon cinnamon
1 cup hot tap water
2 tablespoons butter

Preparation Method:

In 1-qt. casserole stir together sugar, cornstarch, cinnamon and water, until completely smooth. Cover Microwave at High 3 to 4 Minutes, stirring sauce after 1 1/2 Minutes. Stir in butter until well blended. Serve warm.

1 cup sugar
1/2 cup dairy half & half
1/2 cup (1/4-lb.) butter

Preparation Method:

In 1-qt. casserole stir together sugar and half & half. Add butter. Cover. Microwave at High 2 1/2 to 3 1/2 Minutes, until sugar dissolves. Stir vigorously to combine. This rich sauce may separate slightly on standing. If so, stir again. Makes 1 1/2 cups.

1 cup sugar
1/4 teaspoon salt
1 can (5.3-oz.) evaporated milk
2 squares (2-oz.) unsweetened chocolate
2 tablespoons butter
1 teaspoon vanilla

Preparation Method:

In 3-qt. casserole stir together sugar, salt and milk, until blended. Microwave at High 5 to 6 minutes, until boiling hard. Into boiling mixture stir in chocolate until completely melted. Stir in butter and vanilla. Makes about 1 1/2 cups.

1/4 cup milk
1 square (1-oz.) unsweetened chocolate
3/4 cup light brown sugar (packed)
1/4 cup crunchy peanut butter
1/4 teaspoon vanilla extract

Preparation Method:

In 1-pt. glass measure, measure milk. Drop in chocolate. Microwave at High 1 1/2 to 2 Minutes. Blend chocolate and milk.

Add sugar; stir to blend. Microwave at High 1 to 2 Minutes, until mixture boils. Add peanut butter and vanilla and stir until well blended. Serve warm or cool. Makes 1 cup.

1 tablespoon cornstarch
1 1/4 cups light brown sugar (packed)
1/2 cup dairy half & half
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract

Preparation Method:

In 2 1/2-qt. casserole stir together cornstarch and brown sugar. Stir in half & half, corn syrup and salt. Add butter. Cover. Microwave at High 3 1/2 to 4 1/2 Minutes, stirring after 2 minutes, until thickened and sugar is dissolved.

Add vnailla and stir until smooth and well blended. Serve warm or cold. Makes 1 1/2 cups.

1/2 cup light corn syrup
1 pkg. (6-oz.) semi-sweet chocolate pieces
1 tablespoon butter
1/4 cup dairy half & half or milk
1/4 teaspoon vanilla or rum extract

Preparation Method:

Into 1-pt. glass measure, measure syrup. Stir in chocolate and butter. Microwave at High 1 1/2 to 2 1/2 Minutes. Stir until completely smooth.

Blend in half & half and vanilla. Serve warm or cold. Makes about 1 12/ cups.

1 lb. confectioners sugar
1 pkg. (8-oz.) cream cheese
6 tablespoons butter
2 teaspoons vanilla extract

Preparation Method:

In 2-qt.casserole place sugar. Put cream cheese, butter and vanilla over top. Microwave at High 1 Minute, just until ingredients can be beaten together For a fluffy frosting, beat with electric mixer.

This recipe makes a very generous amount of frosting for top of 12×8x2-in. cake. If you desire thin layer of frosting, reserve leftover in refrigerator or freezer for another cake.

1 cup brown sugar (packed)
1 tablespoon cornstarch
2 tablespoons milk
2 tablespoons butter
1/2 cup flaked coconut

Preparation Method:

In 1-qt. casserole blend together brown sugar, cornstarch and milk. Add butter. Microwave at High 2 Minutes, stirring after 1 minute.

Stir mixture well, then stir in coconut. Pour over cooled cake. Makes enough frosting for 2 (8-in.) round or square layers.

Coconut Nut Microwave Topping:

Add 1/4 to 1/2 cup chopped nuts (walnuts, pecans or peanuts) along with coconut.

1 pkg. (1 lb.) confectioners sugar
1/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup butter

Preparation Method:

In 1 1/2-qt. casserole place sugar, milk, salt and vanilla and stir just to blend slightly (mixture is too stiff to mix thoroughly). Add butter on top.

Microwave at High 1 to 2 Minutes, until mixture can be beaten smooth. Add additional 1 to 2 teaspoons milk if mixture is too stiff. Makes enough frosting for 3 (8-in.) round or square layers.

Ingredients:

1 cup sugar
1/4 cup butter
1/4 cup evaporated milk
1 cup (6-oz.) semisweet chocolate pieces
1 cup marshmallow creme
1 teaspoon vanilla extract

Preparation Method:

In 1 1/2 -qt. casserole combine sugar, butter and evaporated milk. Microwave at High 3 to 4 Minutes, uncovered, stirring after 2 minutes, until bubbly.

Add chocolate pieces, marshmallow creme and vanilla to hot mixture. Stir lent on brownies or plain cake layers. Makes about 2 cups frosting

Ingredients:

3 tablespoons butter
1 cup fine crumbs (graham cracker or chocolate cookie)
2 tablespoons sugar
4 eggs
1 cup sugar
2 pkg. (8-oz. each) cream cheese
2 teaspoons vanilla extract
1/4 teaspoon salt

Preparation Method:

In 8-in round dish place butter. Microwave at High 1/4 to 1/2 Minute, to melt. Stir in crumbs and sugar. Press mixture on bottom and sides of dish. Microwave at High 1 1/2 to 2 minutes, rotating dish 1/2 turn after 1 minute, until set.

In blender container place eggs, sugar, cream cheese, vanilla and salt. Blend on high speed 1 minute until smooth. (It mixed with electric mixer, use large mixer bowl and mix at high speed 3 minutes.) Pour over back of spoon into crust.

Microwave at Medium 23 to 26 Minutes, rotating dish 1/4 turn every 7 minutes, until center is almost set. Refrigerate at least 3 hours before serving. Garnish with whipped cream cheese topping and chocolate curls, if desired. Makes 1 (8-in.) cheesecake 8 to 12 servings.

Ingredients:

1 1/2 cups unsifted all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup soft shortening
1 egg
1/2 cup light molasses
1/2 cup hottest tap water

Preparation Method:

In mixing bowl stir together flour, sugar, baking soda, ginger, cinnamon and salt. Add shortening, egg molasses and water. Beat 2 minutes on medium speed of mixer until well blended.

Pour batter into greased 8-in. round dish. Microwave at High 5 to 6 Minutes, rotating dish 1/2 turn after 3 minutes. When cake is done let stand directly on heat proof counter or wooden board to cool. Makes 8 servings.

Ingredients:

1 cup water
1 cup seedless raisins or cranberries
2 tablespoons butter
1/2 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Preparation Method:

Measure water into glass measure.Microwave at High 2 to 2 1/2 Minutes, until at rolling boil. Pour over fruit and let stand.

Beat together butter, sugar, molasses and egg. Stir together flour, baking soda and salt. Add flour mixture and fruit with water to creamed mixture.

Lightly grease 2-qt casserole, then place 2-in. diameter drinking galss in center. Pour batter around glass. Cover dish well with plastic wrap. Microwave at Medium High 15 to 17 Minutes, rotating dish 1/2 turn every 5 minutes, until pudding appears set, butglossy. Remove from oven with pot holders.

Let stand 10 to 20 minutes; twist glass to remove. Unmold onto cooling rack. When cold, wrap and allow pudding to age about a week before slicing. Serve with Hard Sauce or Citrus Sauce. Makes about 10 to 12 servings.

Ingredients:

1 cup (3 to 4-oz.) coconut
1 cup unsifted all-purpose flour
1 1/2 cups confectioners sugar
2 teaspoons baking powder
3/4 cup butter, melted
3 eggs, beaten
1/2 cup milk
2 cups chopped candied fruit
1 1/2 cups chopped pecans

Preparation Method:

In mixing bowl stir together coconut, flour, sugar and baking powder. Add butter, eggs and milk. Mix well. Stir in fruit and nuts. Pour batter into greased 12×8x2-in. dish.

Microwave at High 14 to 16 Minutes, rotating dish 1/2 turn after 8 minutes. Spoon orange glaze over hot cake.

Orange Glaze:

In 1-qt. casserole stir together 1/2 cup sugar and 1 cup orange juice. Cover. Microwave at High 3 to 5 Minutes, until boiling. Makes 1 (12×8x2-in.) cake.

4 eggs, separated
1/2 cup sifted confectioners sugar
2 teaspoons vanilla extract
1 1/2 cups ground pecans or pecan meal
3/4 teaspoon baking powder

Preparation Method:

Prepare paper on which to microwave Peach Sponge Roll. Cut a sheet of wax paper into a 28-in. long piece. Fold in half, making a double thickness of paper 14×12-in. in size. Cut a piece of brown paper same size and place under wax paper for added support. Generously butter top of wax paper.

In small mixer bowl, beat egg whites, until stiff. In large mixer bowl, beat egg yolks and sugar until thick and pale in color. Add vanilla. Mix pecans with baking powder and fold into egg yolk mixture. Fold in stiffy beaten egg whites.

Spread batter evenly on buttered wax paper to within 1-in. of edges. Handling carefully, place cake in microwave oven. Microwave at High 6 to 8 Minutes, until toothpick stuck in cake comes out clean. Let cake stand in microwave oven 1 minute, then carefully transfer to cooling rack. Cover with dish towel wrung out with cold water. Let cool.

When cool, remove towel and spread vanilla filling over cake. Roll up as jelly roll starting at short side and peeling off wax paper as cake is rolled. Sprinkle with powdered sugar just before serving, or if desired, top with vanilla glaze. Makes 12 (1-in.) slices.

5 eggs
1/4 cup sugar
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups fine vanilla wafer crumbs
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon

Preparation Method:

Separate eggs. In large mixer bowl beat egg whites until foamy. Gradually beat in 1/4 cup sugar and salt until fluffy.

In small bowl beat egg yolks,1/2 cup sugar and vanilla until thick and plater. Fold yolk mixture into egg whites thoroughly. Blend pecans, wafer crumbs, baking powder and cinnamon; sprinkle over top. Fold all ingredients together well.

Pour into greased 8-in. square dish. Microwave at High 8 to 10 Minutes, rotating dish 1/2 turn after 4 minutes, Remove cake and cook Honey Syrup. Carefully pour syrup over cake. Serve in small pieces, warm or cold, with unsweetened whipped cream.

Honey Syrup:

In 2-qt. casserole stir together 1 1/2 cups water, 1 1/2 cups sugar and 2/3 cup honey. Microwave at High 8 minuntes, stirring after 4 minutes. Makes 1 (8-in.) squares cake.

1 1/2 cups sugar
1 cup cooking oil
1 teaspoon vanilla extract
3 eggs
1 1/2 cups unsifted all-purpose flour
3/4 teaspoon salt
1 1/4 teaspoons baking soda
2 1/2 teaspoons cinnamon
2 1/4 cups raw grated carrots
1/2 cup chopped walnuts

Preparation Method:

In large mixing bowl blend sugar, oil and vanilla. Add eggs and beat well. In small bowl, stir together flour, salt, soda and cinnamon. Add to sugar egg mixture and mix in.

Fold in carrots and walnuts. Pour batter into greased 12×8x2-in. dish. Microwave at High 13 to 15 Minutes, rotating dish 1/2 turn every 4 minutes. Let stand directly on heat proof counter or wooden board to cool. Frost with Cream Cheese Frosting, if desired. Makes 1 (12×8x2-in. cake.

Ingredients:

1/4 cup butter
1/3 cup brown sugar (packed)
1 can (81/4-oz.) pineapple slices
4 maraschino or candied cherries, cut in half
1 1/4 cups unsifted all-purpose flour
3/4 cup sugar
2 tespoons baking powder
1/2 teaspoon salt
1/3 cup soft shortening
1 egg
Liquid from pineapple plus milk to total 1/2 cup
1 teaspoon vanilla extract

Preparation Method:

In 8-in. round dish place butter. Microwave at High 3/4 to 1 Minute, to melt. Sprinkle sugar over butter. Drain pineapple (save liquid) on paper towels and arrange in dish. Decorate with cherries.

In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla. Beat 3 minutes or lowest mixer speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over fruit in dish.

Microwave at High 9 to 12 Minutes, rotating dish 1/2 turn after 5 minutes. Some batter may run onto edges of dish, but will not spill. When done, toothpick stuck in cake comes out clean. Invert cake onto plate, let dish stand over cake a few minutes. Serve hot or warm. Makes 1 (8-in.) round cake.

Ingredients:

1 1/2 cups unsifted all-purpose flour
1 cup brown sugar (packed)
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 1/2 teaspoons vanilla extract

Preparation Method:

In mixing bowl stir together flour, sugar, cocoa, soda and salt. Add additional 1/2 cup water, oil, vinegar and vanilla. Stir until smooth and well blended.

Pour batter into greased 8-in. round dish. Microwave at High 8 to 10 Minutes, rotating dish 1/2 turn after 4 minutes. Let stand directly on heat proof counter or wooden board to cool. Finish with favorite frosting, or as desired. Makes 1 (8-in. round) cake