What kind of cake or desert can i prepare in a microwave?

Question

I dont work with my oven anymore. Before i heard people made cheesecake with a rice cooker, do you have any idea how? Otherwise, please direct me to a website. Any advise is appreciated. :)

PS. Merry Christmas

Answer 1

When microwaves first came out, we used to bake cakes in them. The cakes weren't really very good, so we went back to using the conventional oven.

I've made a "cheater's cheesecake" without cooking it at all. Get (or make) a graham cracker or cookie crumb crust, an 8oz box of cream cheese, a 4-serving size box of dry instant pudding mix (the vanilla or cheesecake flavors work best) and a carton of CoolWhip. Yep, mix all the other ingredients together and plop the resulting yummy mixture into the crust. Chill about 3 or 4 hours, if possible.

You can also go to www.cooks.com and search for no-bake desserts. They'd have a lot better answers than I do, I'm sure.

Answer 2

Puppy Chow

Melt 2 T butter, 3/4 cup peanut butter, and 1 cup chocolate chips in a microwave safe container.

Put 8 cups of chex cereal in a big bowl. Pour the melted mixture over the cereal and stir well to coat the cereal completely.

Sprinkle with powdered sugar. Let cool.

Keeps in covered containers for a few days (if you can keep it that long.)

Answer 3

I've never tried this recipe, but it sounds like it would be nice.


CHEESECAKE

Prepared graham cracker crust
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk (not evaporated milk)
1/4 c. lemon juice from concentrate
3 eggs
1 (8 oz.) container of sour cream at room temperature

Any type of fruit topping if desired

In 2 quart glass bowl or dish measure, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs then lemon juice, mix well. Cook on medium high in microwave for 6 to 8 minutes, or until hot, stirring every 2 minutes. Pour into prepared crust. Cook on 50% power (medium) 6 to 8 minutes more until center is set. Cool. Chill.

Good Luck and Merry Christmas

Answer 4

Peanut Butter Fudge

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high.
Stir and microwave on high for 2 more minutes.
Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 by 8-inch pan lined with waxed paper.
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.

Ta-Da!
I bet you even have those ingredients handy [powdered sugar can be made by giving regular sugar a whirl in the food processor or blender]

Answer 5

bet you don't have any butterscotch chips, but if you do or when the store is open, you take equal parts of chocolate and butterscotch chips and melt them in the microwave and once they are melted, add mixed nuts or salted or unsalted nuts and make the MOST delicious peanut GORMET clusters, you ever tasted, a quick and taste goody to eat or hand out to friends.
Of course putting out parchment or wax paper and putting small the mixture out to cool and harden

Answer 6

How about some NO BAKE desserts?

CLASSIC TRIFLE

2 1/2 c. milk
6 egg yolks
1/4 c. sugar
1 tsp. vanilla
Pinch of salt
Sponge cake (make or buy)
1 1/2 c. frozen raspberries with juice (or any other berry of your choice)
1/4 c. sherry*
1/4 c. jelly or jam--use jam the same flavor as berries, if possible
2 bananas
1 c. whipping cream
2 tbsp. confectioners' sugar

*The sherry is optional but gives the trifle a nice flavor if you have it.

Make a custard of the first 5 ingredients; scald milk. Whisk together egg yolks, sugar and salt; whisk milk into yolks. Return to saucepan, cook, stirring constantly (medium heat) until mixture coats spoon, about 10 minutes. Do Not Boil. Strain, stir in vanilla. Cool. Cover. Refrigerate up to 24 hours.
Drain raspberries; mix juice with sherry. Brush over cake. Cut cake in half. Spread bottom layer with jelly, top with other layer. Cut into 1-inch squares. Arrange in glass bowl: cake, custard, raspberries, cake, custard, banana slices, and rest of custard. Cover, refrigerate overnight. Whip cream. Decorate trifle, adding raspberries for garnish.

CAFÉ LADYFINGER DESSERT

2 (3 oz.) pkg. ladyfingers, split, separated
1 c. freshly brewed strong coffee, any variety, at room temperature, divided
1 (8 oz.) pkg. Philadelphia Cream Cheese
2 c. cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Pudding & Pie Filling
1 (8 oz.) tub COOL WHIP Whipped Topping, thawed and divided

Brush cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover. Refrigerate 1 hour or until ready to serve. Top with remaining whipped topping. Makes 12 servings.

NO BAKE CHOCOLATE MOUSSE PIE

12 oz. semisweet chocolate chips
1-1/2 C. whipping cream
2 tsp. vanilla
1/3 C. powdered sugar
1 9-inch refrigerated chocolate piecrust

Place chocolate chips in a glass bowl along with one half of the whipped cream (3/4 cup) into a microwavable bowl. mixture. Microwave on high at 1 minute intervals until the chocolate melts and the mixture is smooth. Let cool. Beat the remaining of whipped cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add the chocolate mixture and mix well. Place in the chocolate piecrust and refrigerate for several hours before serving.

CHILLED RASPBERRY CREAM PIE

1 c. heavy cream
1/8 tsp. almond extract
3/4 c. sugar
1 envelope unflavored gelatin
1 (10-oz). pkg. frozen raspberries
2 tsp. fresh lemon juice
1 (9-inch) piecrust, baked and cooled*

*Note: You can substitute a refrigerated pie crust from the store or a graham cracker crust.

Using an electric mixer or whisk, beat the cream and almond extract until stiff peaks form. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken. Fold the whipped cream into the berry mixture and spread in the piecrust. Refrigerate until set, a few hours or overnight.

Happy Holiday!