- 1 egg
- 1 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1 cup bran cereal
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cups raisins
- 1/4 cup walnuts, chopped

Preparation Method:

In large mixing bowl, beat egg and buttermilk together. Add flour, cereal, brown sugar, baking soda, salt, oil, vanilla, raisins and walnuts; stir to blend. Let batter stand 5 minutes. Spoon into paper-lined, microwave safe muffin pan, filling each cup about half full. Microwave at HIGH (10) 3 to 3 1/2 minutes. Rotate pan 1/4 turn after 1 1/2 minutes. Repeat with remaining batter.

Total Microwave Cooking Time 3 to 3 1/2 Minutes
Makes 18 muffins

- 1 tablespoons butter
- 1/2 (16 oz.) can whole berry cranberry sauce
- 1/4 cup granulated sugar
- 1/4 cup walnuts, chopped
- 1 1/2 cups buttermilk baking mix
- 3/4 cup orange juice
- 1 egg, beaten
- 2 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon butter flavoring
- 2 to 3 teaspoons water

Preparation Method:

Line bottom of 9-inch round baking dish with wax paper. Place a small drinking glass, right side up, in center of dish.

In small mixing bowl, place butter. Microwave at HIGH (10) 35 to 50 seconds until butter melts. Stir in cranberry sauce, egg, 2 tablespoons granulated sugar and cinnamon. Mix well. Spread over cranberry mixture. Microwave at MEDIUM HIGH (7) 6 minutes. Rotate dish 1/4 turn after 3 minutes.

Continue microwaving at HIGH (10) 4 to 6 minutes or until cake springs back when lightly touched. Rotate dish 1/4 turn after 2 minutes. Let stand for 5 minutes. Invent onto serving plate. Cool slightly.

In small bowl, combine powdered sugar, vanilla and butter flavoring. Stir in enough water to make desired consistency. Drizzle over cake.

Total Microwave Cooking Time 10 Minutes 35 Seconds to 12 Minutes 50 Seconds Makes 6 to 8 servings

Ingredients:

- 3/4 cup cornmeal
- 3/4 cup whole wheat flour
- 3/4 cup rye flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup dark molasses
- 1 1/4 cups buttermilk
- 3/4 cup raisins

Preparation Method:

In a large mixing bowl, stir together cornmeal, whole wheat flour, rye flour, soda and salt. Add molasses, buttermilk and raisins. Stir thoroughly.

Grease a 2-quart casserole. Place a small drinking glass, right side up, in center. Pour mixture evenly around glass. Cover dish tightly with plastic wrap. Microwave at MEDIUM (5) 17 to 21 minutes. Rotate dish 1/4 turn every 6 minutes. Unmold and let stand 10 minutes before slicing.

Total Microwave Cooking 17 to 21 Minutes
Makes 10 to12 servings

Ingredients:

- 1/2 cup ripe banana, mashed
- 1/2 cup brown sugar, firmly packed
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon butter flavoring
- 1 egg, beaten
- 1 cup all-purpose flour
- 1/2 cup walnuts, chopped
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda

Topping:
- 1/4 cup brown sugar, firmly packed
- 1/4 cup walnuts, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon butter

Preparation Method:

In medium mixing bowl, combine banana, 1/2 cup brown sugar, oil, milk, vanilla, butter flavoring and egg. Add 1 cup flour, 1/2 cup walnuts, baking powder, salt, and soda, stir until moistened. Pour into wax paper lined 9-inch round baking dish. Microwave at MEDIUM (5) to 6 to 9 minutes. Rotate dish 1/4 turn every 3 minutes.

In small mixing bowl, combine 1/4 cup brown sugar, 1/4 cup nuts, 2 tablespoons flour and cinnamon . Cut butter into dry ingredients until mixture is crumbly. Sprinkle on cake. Microwave at HIGH (10) 5 to 7 minutes until center springs back when lightly touched. Rotate dish 1/4 turn after 3 minutes. Let stand 5 to 10 minutes.

Total Microwave Cooking Time 11 to 16 Minutes
Makes 6 to 8 servings

Ingredients:

- 3/4 cup quick-cooking oats
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, firmly packed
- 1/4 teaspoon baking soda
- 1/4 cup butter, melted
- 1 (1 oz.( square unsweetened chocolate
- 4 tablespoons butter
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1 egg, beaten
- 3/4 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup pecans, chopped

Frosting:
1 (1 oz.)square unsweetened chocolate
- 1 tablespoon butter
- 1 cup powdered sugar sifted
- 1/2 teaspoon almond extract
- 2 tablespoons hot water

Preparation Method:

In small mixing bowl, combine oats, 1/3 cup flour, brown sugar, baking soda and 1/4 cup butter. Press mixture into 8-inch square baking dish. Microwave at MEDIUM (5) to 7 minutes, until surface appears dry. Rotate dish 1/4 turn after 2 minutes. Let cool on wire rack 10 minutes. In 2-quart casserole, combine chocolate and 4 tablespoons butter. Microwave at HIGH (10) 2 to 3 minutes until melted. Add granulated sugar, water, egg, vanilla, flour, baking powder and pecans. Mix well. Spread mixture evenly over oat mixture. Microwave at MEDIUM (5) 5 to 7 minutes. Rotate dish 1/4 turn after2 minutes. Let cool. Frost with chocolate Frosting

Chocolate Frosting: In 1-quart casserole, combine chocolate and butter. Microwave at HIGH (10) 2 to 3 minutes until melted. Add powdered sugar and almond extract. Add hot water, 1tablespoon at a time, until frosting is spreadable.

Total Microwave Cooking Time 14 to 20 Minutes
Makes about 2 dozen bars

Ingredients:

- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup roasted peanuts, salted
- 1 teaspoon butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda

Preparation Method:

In 1 1/2-quart casserole, combine sugar and syrup. Microwave at HIGH (10) 4 minutes. Add peanuts. Microwave at HIGH (10) 5 to 7 minutes, until peanuts are light brown, stirring every 2 minutes. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. When cool, break into small pieces.

Total Microwave Cooking Time 9 to 11 Minutes
Makes about 1 pound

Ingredients:

- 1 orange
- 1 lemon
- 1 (16 oz.) can sliced peaches, drained
- 1 (16 oz.) can pear halves, drained
- 1 (16 oz.) can apricots, drained
- 1 (15 oz.) can pineapple slices, drained
- 1/3 cup raisins
- 1 (16 oz.) jar maraschino cherries, drained
- 1 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 2 tablespoon all-purpose flour
- 1 tablespoon angostura bitters

Preparation Method:

Grate rind of orange and lemon; peel and slice. In 2-quart oblong glass baking dish, layer orange slices, lemon slices, peaches, pears, apricots, pineapple, raisins and maraschino cherries.

In small mixing bowl, combine orange and lemon rind, brown sugar, cinnamon, flour and angostura bitters; mix well and sprinkle over fruit. Microwave at HIGH (10) 8 to 12 minutes until bubbly. Serve warm.

Total Microwave Cooking Time 8 to 12 Minutes
Makes 12 servings