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Quick and Easy Microwave Fudge
2 packs (8 squares each) semi-sweet chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
1. Place half the chocolate and half the milk in a microwave-safe bowl. Heat on
HIGH for one minute, stir. Heat on HIGH for another minute. Repeat with
second half of chocolate and milk.
2. Combine and stir chocolate mixture until completely smooth.
3. Mix in vanilla, salt and walnuts. When blended well, pour into a cake pan or
cookie sheet that has been lightly greased with butter.
4. Refrigerate until firm (about 2 hours), then cut and serve.
Makes 30–40 pieces
Easy Old-Fashioned Peanut Brittle
1 Tbsp. butter, divided
1 cup sugar
½ cup light corn syrup
1. Put a piece of parchment paper (about 10" x 13") onto a cookie pan. Lightly
rub the parchment paper with butter (you'll use just a little of the butter).
2. Combine the sugar and syrup in a microwave-safe bowl. Stir well and cook on
HIGH for 5 minutes.
3. Carefully add the remaining butter, vanilla and peanuts to the bowl and stir.
Cook on HIGH 1½ minutes.
4. Remove the bowl from the oven with an oven mitt and quickly stir in the
baking soda. Pour the mixture over the prepared parchment paper. Spread
into a rectangle with a spatula.
5. Cool for 1 hour, then break into pieces for serving.
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Recipes
¼ tsp. salt
1 cup walnuts, chopped
butter
1 tsp. vanilla
1 cup cocktail peanuts
1 tsp. baking soda
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Recipes
Lemon Bars
Crust:
1 cup flour
3 Tbsp. powdered sugar
6 Tbsp. butter, melted
zest of 1 lemon
Filling:
1 cup sugar
zest of 2 lemons
3 eggs, at room temperature
juice from zested lemons (about ⅓ cup)
1 Tbsp. flour
½ tsp. baking powder
¼ tsp. salt
powdered sugar
1. To avoid cross contamination, wash hands and utensils after touching raw eggs.
2. Spray a 9" microwave-safe pan with cooking spray.
3. In a small bowl, mix the crust ingredients with a fork. When well blended, press
the crust into the bottom of the pan.
4. Cook the crust on 80% power for 3½ minutes. The crust should be firm, but if it
is not, add another 30 seconds of cooking time. Set crust aside.
5. Using a mixer, beat together the first 4 ingredients for the filling on LOW speed.
6. Add the flour, baking powder and salt, and beat on MEDIUM for 2–3 minutes
until smooth.
7. Pour the filling over the crust and cook in the microwave oven at 80% power for
4–5 minutes. The center should be set, not runny.
8. Cover and refrigerate for at least 4 hours. Dust with powdered sugar before
serving.
Makes 8–9 bars
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