Hello, 
I don't think I would cover it with foil and put it in the microwave. I thought 
that's what the recipe said. 
Debbie Deatherage 


Kathy Brandt <[email protected]> wrote:

>
>
>
>
>1 cup quick-cooking oats
>1-1/2 cups water
>1/2 cup
>butter
>, softened
>1 cup packed brown sugar
>1/2 cup sugar
>2
>eggs
>1-1/2 teaspoons vanilla extract
>1-1/3 cups all-purpose flour
>1 teaspoon
>baking
> soda
>1 teaspoon ground cinnamon
>1/2 teaspoon
>salt
>1/4 teaspoon ground nutmeg
>TOPPING:
>1 cup flaked coconut
>1/2 cup chopped nuts
>1/2 cup packed brown sugar
>1/2 cup
>milk
>1/4 cup butter
>Dash salt
>
>DIRECTIONS
>In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on 
>high for
>2-3 minutes or until thickened, stirring once; set aside.
>    In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in 
> vanilla
>and oat mixture. Combine dry ingredients; gradually add to oat mixture and mix 
>well.
>Pour into a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Shield corners 
>with
>small triangles of foil.* Microwave, uncovered, at 50% power for 8 minutes. 
>Cook
>on high for 6 minutes or until when center is touched, cake clings to finger 
>while
>area underneath is almost dry. Place on a wire rack.
>    Combine topping ingredients in a microwave-safe dish; heat, uncovered, on 
> high
>for 6-7 minutes or until thicken and bubbly, stirring every 2 minutes. Spread 
>over
>warm cake.
> Yield: 8 servings.
>Editor's Note: Shielding with small pieces of foil prevents overcooking of 
>food in
>the corners of a square or rectangular dish. Secure foil firmly to dish and do 
>not
>allow it to touch insides of microwave. This recipe was tested in an 850-watt 
>microwave.
>
>
>
>Note from me:  I did mine in a microwave tube pan in an oven that has a 
>turntable; I don't remember using the foil.
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