Goldstar MA-892M, Owner'S Manual & Cooking Manual

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DESSERTS, BREADS & CANDIES
Coconut Cake
1 18
l/
20
unce package yellow cake mix
1
33
/
4
-ounce package coconutflavored instant
pudding mix
4 eggs
1 cup water
1/4
cup oil
1 12-ounce jar strawberry or raspberry preserves
2 4 V 2 ounce containers dessert topping thrawed
IV
2
cups flaked coconut
1. Combine cake mix, pudding mix, eggs, water
and oil in a large bowl of an electric mixer and
beat at medium speed with mixer for 4 min­
utes. Pour batter into a well-greased 10 to 12-
cup tube pan. Microwave, uncovered at Power
Level 5 for 17 to 23 minutes, or until there is
no uncooked batter remaining and the cake
has begun to pull away from the sides of the
pan. Let stand, covered, for 15 minutes.
Loosen edges, invert onto a serving plate.
Cover and let stand until cool.
2. Split cake horizontally into 3 layers, spread
with preserves and reassemble. Frost with
dessert topping and sprinkle with coconut.
Store, covered, in the refrigerator until serving
time.
Makes 1 cake.
Pineapple Muffins
1 8-ounce can crushed pineapple, well drained,
1/4
cup syrup reserved
1/3 cup packed dark brown sugar
3 tablespoons butter or margarine
1 egg
1 cup flour
1/2
cup chopped pecans or walnuts
1 teaspoon baking powder
V
2
teaspoon salt
1. In a 11/2-quart mixing bowl, cream together
drained pineapple, brown sugar, and butter.
Beat in egg and reserved syrup. Add flour,
nuts, baking powder, and salt, stirring only
until dry ingredients are moistened. Turn batter
into 8 6-ounce custard cups lined with cup­
cake liners.
2. Arrange 4 custard cups on a round baking tray.
Microwave, uncovered at Power Level 10 for
31/2 to 5 minutes, Repeat procedure with
remaining 4 custard cups. Let muffins stand 5
minutes before serving .
Makes 8 muffins.
Apricot Walnut Bread
1/4
cup milk
V 2 cup water
1 cup chopped dried apricots grated peel of 1
orange
3/4
cup packed dark brown sugar
1 egg, lightly beaten
3 tablespoons oil
3/4 cup chopped walnuts
IV 2 cups flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg or mace
V
2
teaspoon salt
1. Combine milk, water, dried apricots, and
orange peel in a 2-quart glass bowl.
Microwave, uncovered, at Power Level 10 for
2 to 31/2 minutes, or until mixture boils, stirring
once.
2. Add brown sugar, egg, and oil to fruit mixture,
beating to blend well. Stir in remaining ingredi­
ents. Pour batter into a greased loaf dish. Do
not cover.
3. Set microwave oven at Power Level 5 for 12 to
15 minutes and then Power Level 10 for 3
minutes. If necessary, microwave at Power
Level 10 an additional 31/2 to 10 minutes to
complete cooking, rotating once. Let loaf stand
10 minutes before removing from dish. Let
stand an additional 5 minutes before serving.
Makes 1 loaf.
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3 6
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