85 melting sugar in microwave Recipes

all-purpose flour, sugar, baking powder, salt, fresh or frozen blueberries thawed, milk, egg, melted margarine or butter

soft brown sugar, cornflour, plain flour, cocoa powder, milk, egg white, egg yolks, butter (melted )

acorn squash, granny smith apple, peeled and chopped, chopped celery (optional), dried cranberries (or cherries, i have also used dried apricots), butter, melted, brown sugar (or splenda ), chopped walnuts, pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be)

tart baking apples, peeled, cored, and sliced thinly (such as granny smith), graham cracker squares (2 1/2 inches each), brown sugar , packed, rolled oats (such as quaker old fashioned or quick oats, not instant), all-purpose flour, ground cinnamon, ground nutmeg, sweet unsalted butter or 1/2 cup margarine, melted, cream (optional) or ice , garnish (optional)

whole milk, warmed, butter , melted in microwave, sugar, eggs, vanilla extract, challah bread , cut into 1 1/2-inch slices, chocolate chips, raisins, chocolate ganache , recipe follows

microwave popcorn, margarine (melted ), brown sugar, corn syrup, vanilla, baking soda

microwave popcorn, popped (measure 12 cups), butter, melted, karo syrup (now i use agave syrup), brown sugar, baking soda, chow mein noodles (sold in cans or bags), peanuts, candy corn (colored halloween candies)

butter mac nut cookie recipe, flour, powdered sugar, butter , do not substitute margarine and have at room temperature., more of either raw or roasted macadamia nuts, chopped, i add 2 tsp of lemon zest, you can use either lemon , lime or orange zest., if you like coconut , add about a cup of sweetened shredded coconut or more depending on your preference. the more coconut, the chewier the cookie will be., chocolate chips , either semi-sweet or bittersweet, chopped pecans , walnuts, brazil nuts, hazel nuts or even peanuts., bittersweet chips and orange zest or lemon zest make a fabulous cookie!), course , you can dip your cookie in chocolate! chocoholics, unite! melt 1 cup of chips with 1 tsp of butter in the microwave for 1 minute, stir and dip the cooled cookie bars into the chocolate and lay on wax paper or aluminum to dry. you can even dip the dipped chocolate into some finely chopped nuts or coconute for a fancier cookie.

butter, melted and cooled (3/4 cup), sugar, eggs, flour, unsweetened baking chocolate , melted in medium bowl in microwave, orange extract, orange candy melts

ground oreo cookies (regular or chocolate filled), melted unsalted butter, vanilla extract, combine all ingredients and press into a glass pie plate (i use a deep dish), unsalted butter, dark brown sugar (if you have only light brown sugar in your pantry it s ok to use), corn syrup (light or dark ), heavy cream, pecan halves, unsweetened chocolate melted or chopped fine (i use the microwave for melting)

bisquick, milk, eggs, cinnamon, splenda sugar substitute, vanilla, sour cream, pure maple syrup, butter , melted in microwave

rolled oats, nuts (wal , pecans, almonds), agave syrup, baking powder, cinnamon, flax powder (if on hand), brown sugar, salt, milk, egg substitute, unsalted butter , melted in microwave for 30 seconds, vanilla, berries, bananas

microwave popcorn or 1/2 cup popcorn kernels, unsalted butter, melted, paprika, brown sugar, kosher salt

flour, baking soda, salt, shortening, peanut butter (slightly warmed in the microwave to make easier to stir in), brown sugar, white sugar (i used splenda), egg, vanilla, semi-sweet chocolate chips, chocolate chips (melted )

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

light brown sugar, granulated sugar, unsalted butter (1 1/2 sticks), melted and cooled slightly, egg, egg yolk, vanilla extract, bleached all-purpose flour, table salt, baking soda, salted and toasted pecans, lightly crushed, semisweet chocolate chunks, fudge sauce, store-bought, microwaved for 10 to 20 seconds, caramel sauce, store-bought, microwaved for 10 to 20 seconds, butter pecan ice cream, chocolate sprinkles, for garnish

peach, drained, sugar , depending on how much you used when you did up your peaches,if you really have a sweet tooth,u, butter, melted ,i just put in the 8 inch square baking dish and microwave for a short time, flour, baking powder, salt, nutmeg, milk (can be 1%, 2% or whole )