84-Lancastef Fanning, Saturday, February 17,1990
Do you like special cherry
desserts in February? If so, try one
or both of today’s recipes. Both
are easy to make, but look like
they’ve taken hours.
Chocolate Cherry Pie (below)
appears more chocolate than cher
ry, while Individual Cherry Cob
blers (below) look like you’d
expect a traditional Valentine or
George Washington cherry
dessert to look.
In Chocolate Cherry Pie, tart
red cherries, also called pie cher
ries or sour cherries, give a won
derful contrast to the satiny choco
late pudding filling. Put this
luscious filling in the special
crumb crust, or if you’re pressed
for time, substitute a store-bought
chocolate crumb crust.
The filling basically a thick
pudding—microwaves in three to
five minutes. As with most micro
waved puddings, there’s no con
stant stirring or worry of scorch
ing. Stir twice about halfway
and three-fourths through cooking
to prevent a big lump from
forming in the dish bottom.
Chocolate Crumb Crust is a tas
ty combination that also micro
waves in record time. Secrets to
making it perfect are to mix ingre
dients well and watch carefully
during cooking. If ingredients
aren’t mixed well, the crust can
bum in sugary or buttery spots. If
cooked too long, the crust also can
bum. This and other crumb crusts
are done when they feel firm to the
touch. Another way to tell done
ness is to listen. Open the door and
listen: If you hear a soft, sizzly,
bubbly sound, the crust is done.
This may sound strange, and you
need a quiet kitchen and a good
ear, bit it works.
Individual Cherry Cobblers are
cheery-looking- little desserts.
They call for convenient canned
cherry pie filling with a topping of
refrigerated crescent roll i dough.
Wheat germ and cinnamon add a
finished look to the dough, which,
MICROWAVE
MINUTES
By JOYCE BATTCHER
of course, doesn’t brown in the
microwave.
I never noticed this before: The
crescent roll label says. “Do not
microwave unbaked dough.” This
doesn’t mean that something terri
ble will happen to the dough or
your microwave if you do micro
bake the rolls. It means that you
won’t be very happy with the
result if you expect flaky golden
brown rolls. However, for the
cherry cobblers, the taste and look
are just fine.
Chocolate Cherry Pie
Chocolate Crumb Crust
(below) or prepared 9-inch choco
late crumb crust or graham crack
er
1 can (16 ounces) pitted tart red
(pie) cherries (not cherry pie fill
ing)
A cup low-fat milk
1 package (3 'A ounces) regular
chocolate pudding and pie filling
mix
1 cup frozen whipped topping,
thawed
Garnish: sweetened whipped
cream and whole maraschino
cherries (optional)
Prepare Chocolate Crumb Crust
(below) and cool completely.
Drain cherries, saving liquid,
tombine cherry liquid, milk, and
dry pudding mix in a microwave
safe 1-quart measure or bowl.
Microwave (High) 3 to 5 minutes,
stirring twice, or until thick and
bubbly. Gently stir in cherries and
cool. Gendy fold thawed whipped
topping into chocolate mixture.
Spoon into cool crust. Chill sever
al hours or overnight. If desired,
before serving, garnish with
whipped cream and maraschino
cherries. Makes 6 to 8 servings.
Each serving '/» of recipe:
255 calories, 3g protein, 12g fat,
37g carbohydrate, 250 mg sodium,
Img cholesterol.
Chocolate Crumb Crust
% cup graham cracker crumbs
Vi cup bran cereal, coarsely
crushed
V* cup granulated sugar
3 tablespoons unsweetened
cocoa
'A cup margarine or butter,
melted
Combine crumbs, cereal, sugar
and cocoa in a microwave-safe
9-inch pie plate; mix well. Stir in
melted margarine, mixing well
with fork. Pat in bottom and sides
of pie plate. Microwave (High) 1
to I'A minutes, rotating dish once,
or until crust is set Do not over
cook. Cool well before filling.
Makes 1 regular 9-inch crust
Questions and answers
Q. Recipes always say take
the food out and let it stand. I
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can’t see why it can’t stay right
in the microwave with the door
dosed, or even open.
A. It doesn’t hurt to let the food
stand in the microwave. In fact,
the heat from the hot food trapped
around the food would help keep it
hot or, in the case of micro
baking, help ensure that the bot
tom got done.
The only reason to let food
stand outside of the microwave is
that then you can keep microwav
ing. This is especially handy when
you’re preparing a series of foods
for a microwave meal. For exam
ple, you might cook potatoes first
and let them stand, tightly cov-
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ered, outside of the microwave
while you code a meatloaf; then
let the meatloaf stand, tightly cov
ered, outside die microwave while
you microwave the vegetable.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, % Extra
Newspaper Features, P.O. Box
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are
tested in 6QO- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment.
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Large
percentage of
opening keeps
slats clean and
dry.
Waffle slats are
uniform and
easy to install
Waffle slats
can be under
cut so it can
replace existing
steel slatted
areas.