28 August 2008

Microwave cake on another blog

http://www.dizzy-dee.com/recipe/chocolate-cake-in-5-minutes

Sounded yummy!! And there are tons of variations and ideas on how to make it. Somewhere in this garble there is info on the fat and calorie content of it all, too.

Just incase the link stops working here it is again but without photos.

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug


Instructions:

Mix flour, sugar and cocoa:



Spoon in 1 egg



Pour in milk and oil, and mix well



Put in microwave for 3 minutes on maximum power (1000watt)



Wait until it stops rising and sets in the mug



Tip contents out of mug onto saucer and enjoy!











Diane July 8th, 2008 2:54 pm
I love mixing muffins in a jug but I have found a microwavable muffin tray (but I had to cut it up to get it into my microwaves!) - that way I get 6 muffins from 1 egg!

Yummy!




Ingredients:
4 Tablespoons cake flour
4 Tablespoons Brown sugar
1,5 Tablespoons cocoa
0,5 Tablespoon cinnamon
1 Banana
3 Tablespoons soy milk
3 Tablespoons oil
1 Mug

Instructions:
Mix flour, sugar and cocoa
Smash the banana in a plate with a fork
Spoon in the smashed banana
Pour in soy milk and oil, and mix well
Put in microwave for 3 minutes on maximum power (1000watt)
Wait until it stops rising and sets in the mug
Tip contents out of mug onto saucer and enjoy







Duncan July 9th, 2008 9:44 am
Tested this last night, it works well.
Initially I was sceptical about everything fitting in a mug and assumed merkans table spoon was a UK desert spoon, upon realising my mix was waaaay too runny I started adding another spoon of flour/sugar/chocolate powder until the mug was more full and a better consistancy was reached, however forward planning meant I put the mug in a plastioc bowl… And foresight appears to be 20/20 as it overflowed and filled the bowl too. Mix was drier (I neglected to add extra milk and oil) but was a very edible consistency of cake.
I started with Neskuik milkshake powder as I couldn’t find our cocoa then my wife with her extra sensory perception cupboard divination skills located our bournville dark cocoa which when upgraded from stupid plastic “table spoon” measuring device (version 2.0, larger rounded bottom mug made a steam pudding style sponge “stodgy” comes to mind with the mix being a bit on the wet side) to proper old school traditional “Scottish Granny” inherited table spoon the mix made in a 5″ diameter straight sided soup bowl (v3.0) yielded an impressive cake (tipped it out onto a plate then turned it over - this gives it a nice flat top) that looked good enough to fire on some glaze made from cocoa icing sugar and water then cut in half and fill with butter icing with cocoa… Nutella chocolate spread would be a quick option too.
The end result looked so presentable that a candle on top would make them perfect individual birthday cakes (a bit like a large flat topped muffin)



Here is a modified recipe I developed today upon experimenting :o) I wanted a fluffy cake, but I didn’t have cake flour…and because I had no cocoa, I decided to use ginger and cinnamon. For a one-time experiment, I think it came out lovely!

Ingredients:

4 Tablespoons all-purpose flour
3 Tablespoons sugar
1 Teaspoon spice (cinnamon, ginger, whatever you like. Add more/less if you want!)
1/8 Teaspoon baking powder
1 Egg white
3 Tablespoons milk (or soy milk)
2 Tablespoons vegetable oil
1/4 Teaspoon vanilla extract
1 Microwave-safe bowl or mug

Instructions:
Mix flour, sugar, spice and baking powder
Mix in egg white
Pour in milk, oil and vanilla, and mix well
Put in microwave for 2.5-3 minutes on maximum power (1000 watt)
Wait until it stops rising and sets in the bowl/mug
Is there a way to make it with out so much fat? Would it work with just a table spoon of oil?



I have further modified my version (posted above) and ended up with a much better looking cake than before. This was likely due to replacing 1 tbs of oil with unsweetened applesauce. All measurements are US measurements:

Jello 5-Minute Cake

Ingredients:

4 Tablespoons all-purpose flour
3 Tablespoons sugar
1 Teaspoon sugar-free jello powder, any flavor
1/8 Teaspoon baking powder
1 Egg white
3 Tablespoons milk (or soy milk)
1 Tablespoon vegetable oil
1 Heaping tablespoon unsweetened applesauce
1/4 Teaspoon vanilla extract
1 Microwave-safe bowl or mug

Instructions:
Mix flour, sugar, jello and baking powder
Mix in egg white
Pour in milk, oil, applesauce and vanilla, and mix well
Put in microwave for 2.5 minutes (add 30 sec if necessary) on maximum power
Wait until it stops rising and sets in the bowl/mug











For anyone who is wondering here are the nutrition facts (I’m a nutrition minor so I was compelled after making this to figure it out) They are for if you use Canola Oil and if you use Skim Milk.

776 calories
48.9g fat
80.4g carb
17g protein

The exact breakdown is as follows:
flour: (.25 cup or 4 tbsp): 114 cal, 0.3g fat, 23.8g carb, 3.2g protein
sugar: (4 tbsp): 186 cal, 0g fat, 48 g carb, 0g protein
egg: 1 large: 74 cal, 5g fat, .4g carbs, 6.3g protein
cocoa powder: (2 tbsp): 25cal, 1.5g fat, 5.9g carb, 2.1g protein
canola oil: (3 tbsp): 360 cal, 42 fat, 0 carb, 0 protein
milk, skim (3 tbsp or .1875 cup): 17 cal, .1g fat, 2.3g carb, 1.6g protein

776 calories

48.9g fat

80.4g carb

17g protein

that is if you use canola oil and skim milk


Cake Flour Substitute Recipe #87689
by Lennie
2 min | 2 min prep

2 cups

1 3/4 cups all-purpose flour
1/4 cup cornstarch
To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

Here’s a more brownie-like, simpler/faster recipe:

4 T. flour
4 T. sugar
2 T. cocoa
2 T. oil
2 T. water

Cook for 1 minute. A little longer if your microwave sucks.


made it then made vanilla (substitute 2 coco powder for mor cake flour and add in 1tsp of vanilla extract) and lemon ( same as vanilla exept substitute 3 tbsp of oil for lemon juice and added lemon extract for vannila) =) thanks!


I make something similar for my low carb diet, which may appeal to others who don’t want to use flour. I’d characterize it as more of a muffin than a cake.

1/4 cup flax meal
1/4 teaspoon baking powder
1 egg
1 packet Splenda
1 teaspoon butter

Microwave for 1 minute or so (assuming 1000 watts)

I usually add cinnamon (2 tsp) as well, and I put butter on it after cooking. But cocoa might be nice too.

You can mix up a large batch of dry ingredients ahead of time and store for a ready-to-use muffin mix.

allerigic to chocolate. so i decided to alter the recipe for her.

5 Tablespoons cake flour
4.5-5 Tablespoons sugar
1 Egg
1 tablespoon vanilla
3 Tablespoons milk
3 Tablespoons oil

add the vanilla after the egg, with the milk and oil.









Hmm, I’ve been playing around and have found a slightly richer version - I’ve have come to affectionately think of it as 4321 cake! It goes like this:

4 tbsp flour
4 tbsp sugar
3 tbsp milk
2 tbsp oil
2 tbsp dark chocolate cocoa
1 egg

3 mins at full power in an 850 watt microwave!





So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications.

I mixed together THROUGHLY:
1/2 tsp. Baking Soda
3 1/2 Tbsp. Flour
2 Tbsp. Cocoa Powder
4 Tbsp. Sugar
in a microwave-safe bowl

and in a separate bowl, mixed
1 Egg white and half of the yolk.(for health reasons,but enough for flavor.)
3 Tbsp. milk
2 Tbsp. Melted butter

I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake.
Since I had a 800watt Microwave, I nuked it for 3 minutes,but in a ceramic bowl instead of a mug. It smelled a bit weird while it was cooking, and I was afraid that it was going to be a total flop.However…
It actually didn’t turn out too bad! I should have added 1 tsp. Vanilla though. It wasn’t as chocolaty as the normal cake I bake, but it was pretty good! The texture was actually cake like -not like a brownie at all. very soft when you pressed on it. It needed an Icing though…

Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it.
1/4 Cup Sugar(I used normal, white granulated sugar)
1/2 Tbsp. Cocoa Powder
1/2 Tbsp. Flour
1/3 C. Milk
3/4 Tbsp. Butter(unmelted, but it’s actually the soft Shedd’s spread stuff in the tub.May make the difference if you use real butter, so be careful.)
1/4 tsp. vanilla

I mixed the dry ingredients VERY THROUGHLY first, then added the wet.(incl. butter.) and wisked it over low heat on the stove for a couple of minutes constantly until it thickened up a bit. Since this isn’t a frosting/icing, but a sauce, it didn’t need to be super-thick. when it started bubbling quickly was about when it was ready.

I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first.

It was JUST THE RIGHT AMOUNT of sauce for this cake! me and My brother split it, since it took up the whole volume of the bowl. For a quick snack made with a Microwave and ingredients I already had, it was awesome! I’ll make it again sometime.









just a little note: add a pinch of salt…it improves the taste!

variations:

first try: copied the entire recipe word for word (but added 1 tablespoon of vanilla flavored coffee creamer) - it was spectacular! :”D

second try: all same with my first try except added a sachet of instant coffee and baked it for around 2 mins instead of 3 (i’m not sure what our microwave’s wattage is). this turned out even better! very moist and can you say mocha!?! hahaha! yummy!



One of the posters there left this recipie of changes to give it a little kick and much healthier:

4 T. all purpose flour
3 T. sugar
1/8 tsp. baking powder
2 T. Cocoa powder
1/8 tsp. cinnamon
dash cayenne
1 egg white
3 T. unsweetened applesauce
3 T. non fat milk

Yum! Thanks for the idea. Eat it right away or it gets hard.

Zucchini cookies and icing

ZUCCHINI COOKIES AND ICING

Cream:

3/4 c. butter
3/4 c. sugar
1 egg

Sift and add to cream mixture:

2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Add to above mixture:

1 tsp. lemon or orange peel
1 c. grated zucchini
1 c. chopped nuts

Drop by teaspoon on greased and floured cookie sheet. Bake at 325 degrees for 15-20 minutes.

ICING:

1 c. powdered sugar
2 tbsp. lemon or orange juice

Put on warm cookies.

GRILLED ROASTING EARS (CORN)

All the roasting ears you can eat
1 large tub water

You have always heard of roasting ears of corn, well this is how you do it.
Soak unshucked ears of corn in tub of water after cleaning tips of any undesirables. Let soak about 1 hour or however long so that water penetrates husks good. Place over very hot coals and turn as husks turn white, yellow and occasionally brown from burning. This process will cause the husks to steam the corn on the cob. When husks are no longer green it is ready to serve.

MEXICAN CHOCOLATE CAKE AND ICING

1 stick (1/2 c.) butter
1/2 c. vegetable oil
2 squares unsweetened chocolate or 4 tbsp. unsweetened cocoa
1 c. water
2 c. unsifted all-purpose flour
1 tsp. baking soda
1 3/4 c. sugar
1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk)
2 eggs, beaten
3/4 tsp. cinnamon
1 tsp. vanilla extract

Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted.
Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine first mixture. Pour into a greased 12x18 inch cake pan. Bake 20 to 25 minutes or until cake tests done. Bake on middle rack.

Five minutes before cake is done, prepare:


MEXICAN CHOCOLATE ICING:

1 stick butter
2 squares unsweetened chocolate
6 tbsp. milk
1 (1 lb.) pkg. confectioners' sugar
1 tsp. vanilla extract
1/2 c. chopped pecans

Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

Breaded Turkey burgers

1 lb. ground turkey
1/2 c. finely shredded carrots
1/2 c. finely chopped onions
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. garlic powder
Salt and pepper to taste

In a large bowl, combine turkey with remaining ingredients. Mix well. Shape into 4 burgers.
Place burgers in a preheated nonstick skillet that has been sprayed with a nonstick cooking spray. Cook over medium heat, turning several times, until burgers are done. If you prefer, burgers can be placed on a rack under the broiler or on a barbecue grill and cooked until done.

Burgers can be served plain, or placed on a bun and topped with sliced vegetables, such as lettuce, tomato and onion. If using buns be sure to count the bread exchanges. Makes 4 servings.

Exchanges: 1/2 V; 3 P; (1 B if using light buns: 2 B if regular buns).

Upside down cake

7 slices pineapple
1/4 cup butter
2/3 cup brown sugar
1 cup self rising flour
3/4 cup sugar
1/4 cup shortening
1/2 milk

Heat Oven to 350F degrees.
Drain pineapple (reserving 2 tablespoons syrup). In a 10" iron skillet, melt butter over low heat. Add brown sugar, stirring until melted. Remove from heat, arrange pineapple on sugar mixture in skillet.

In medium bowl, mix flour with sugar.

Add shortening and milk. Mix at medium speed 2 minutes. Add egg milk and pineapple syrup. Beat 2 minutes longer.

Pour cake batter over pineapples in skillet, spread evenly.

Bake 40-45 minutes or until cake springs back when gently pressed.

Let stand on rack for 5 minutes only. Using a knife, loosen cake from edge of skillet. Cover with a serving plate; invert, shake gently, then lift off skillet.

ENJOY!

Baked meatballs

1 lb. ground beef
1 onion, finely chopped
3/4 c. fresh bread crumbs
1 egg, beaten to blend
1 1/2 tbsp. grated Parmesan
Salt and pepper
1 1/2 c. prepared spaghetti sauce

Preheat oven to 350 degrees. Oil 9 x 13-inch glass baking dish. Mix together first 6 ingredients. Season with salt and pepper. Oil hands. Form meat into 1-inch balls. Place in baking dish. Bake until cooked through, about 30 minutes. Heat sauce in heavy saucepan. Add meatballs and toss to coat. Serve immediately. Use for spaghetti and-or for meatball sandwiches. Makes about 30 meatballs.

Cheese and Garlic Biscuts

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Corn Relish

2 c. fresh corn kernels or 1 (10 oz.) pkg. frozen corn kernels
1/2 c. shredded green cabbage
1/2 c. chopped green bell pepper
1 tsp. salt
1/2 tsp. ground turmeric
1 (4 oz.) jar chopped pimientos, drained
1/4 c. finely chopped onion
1 clove garlic, crushed
1/4 c. cider vinegar
1 tbsp. sugar
1 tbsp. mustard seed
1 tsp. celery seed

Cook everything together one-half hour and seal in sterilized jars. Or cool to room temperature and serve. Makes 3 cups.

Peach Bread

1 1/2 c. sugar
1 1/2 c. butter
2 eggs
2 1/4 c. fresh peaches, pureed
2 c. flour
1 c. chopped pecans, optional
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla

Mix all ingredients together, beat well, pour into 2 well greased loaf pans. Bake at 325 degrees for 55-60 minutes.

Chicken Parmesan

1 egg
1 c. milk
Italian seasoned bread crumbs
Vegetable oil
32 oz. jar spaghetti sauce
Mozzarella cheese
1 pkg. boneless, skinless chicken breasts

Tenderize and flatten chicken between 2 pieces of plastic wrap. Combine beaten egg and milk. Dip chicken into egg-milk mixture, and then into bread crumbs coating each side. Fry coated chicken in just enough oil approximately 4 minutes on each side or until golden brown.
Place fried pieces in a rectangular baking pan. Pour spaghetti sauce over chicken and cover pan with foil. Bake 50 minutes. Uncover and sprinkle with cheese. Bake uncovered 10 more minutes

BBQ Pork loin

1/2 c. honey
1/2 c. light brown sugar
1 c. beef consomme
2 c. hot water
2 tbsp. brown deli mustard
1/3 c. cider vinegar
2 tbsp. liquid smoke
1/3 c. Worcestershire sauce
1 (3 oz.) can tomato paste
2 tbsp. finely chopped hot chili peppers
2 tsp. salt
2 tbsp. fresh lemon juice
1 tsp. paprika
7 lb. loin of pork, boned, and tied by butcher

To prepare sauce, combine honey, sugar, consomme, and water in 2 quart saucepan. Cook over medium heat until sugar dissolves, about 5 minutes. Add all remaining ingredients except pork. Reduce heat to low and cook, stirring often with wooden spoon until it becomes a sauce, about 1 hour.
Wipe pork with damp towel. Place on spit. Turn over covered grill or rotisserie and baste generously with sauce. Cook 1 hour and 45 minutes.

Makes 12 servings.

parmesan zucchini

1 med. zucchini, sliced 1/2 inch thick
1 sm. clove garlic, chopped
3 tbsp. hot cooking oil
Salt & pepper
1 tbsp. parsley, chopped
1 tbsp. Parmesan cheese