-=> Quoting Sondra Ball to Robin Arnhold <=-
Hi, Sondra,
 RA>                    Pumpkin Spice Cake
 SB> 
 SB> I sounds delicious.  I think I know a hungry teener who would really
 SB> appreciate this.
Good!  It will probably be very useful when Rob shows up with half a
dozen hungry friends and says, "Mom, what do you have that we can
eat--right now?"  I hope your nutritionist will allow you a piece
occasionally.  My impression is that if something sounds particularly
delicious, it's probably in the forbidden category.
 SB> I've made cornbread in the microwave.  I mix it up as I normally
 SB> would
 SB> for a normal oven and then I nuke it for 10-12 minutes.  It totally
 SB> lacks a crust, or any browning; but it's faster than normal baking;
 SB> and we like it just fine.  I tried biscuits.  *That* didn't work.  They
 SB> didn't have that biscuit texture at all.
The next time I make cornbread, I'll have to try the microwave.  I've
found that pizza doesn't work in the microwave except for reheating
left-overs.  Then it works just fine.  I've never tried it, but I've
heard that reheating left over fry bread works real well, although I
really can't imagine such a thing as left over fry bread.
 
 SB> I understand bacon works really well in a microwave.  We don't get to
 SB> eat much bacon in this household because I'm on a low fat diet, and
 SB> Rob is allergic to it.  But I know how to do it.  You sandwich it
 SB> between paper towels to keep the grease from splattering, and nuke it
 SB> one minute for each slice of bacon.  I've also seem special microwave
 SB> bacon holders in stores, but I'm not going to bother buying one.
I don't have one of those holders, but I do have a plate that is ridged
on one side for bacon and flat on the other side for other meats.  I
haven't tried bacon yet.  I used to have gall bladder problems until I
had the thing out four years ago, so I got out of the habit of eating
some of the real fatty foods like bacon (although I will use it in
several soups I make).  Now that I can, I'll eat a few favorites like
pizza, hamburgers, and french fries, but if it wasn't a favorite to begin
with, I don't seem to have much desire to eat it very often.  It's
probably better that way, anyhow.
 
 SB> You can also fry eggs in a microwave, but the yolk cooks through
 SB> before the white, so you can't have *easy over* eggs.  You also have to
 SB> pierce each yolk with a fork, or the yolk will explode all over the
 SB> microwave. It's a great thing for always hungry teenage boys, however. 
 SB> They can break a couple of eggs on a plate, pierce the yolks, pop the
 SB> plate in the oven for 3 and a half minutes, and there's instant
 SB> sandwich filling. (g)
It also cuts down on the fat a bit since you don't need fat to fry an egg
in the microwave.  Gosh, how things have changed!  I can remember when I
was a kid, I'd get up early on Saturday mornings while my mother slept
in, and I'd fix breakfast for my dad and myself.  I'd get the can of
bacon drippings out of the refrigerator, put a dollop in the cast iron
frying pan, and when the drippings were bubbling, crack in the eggs.
While they were frying, I'd make the toast--plenty of butter on it and,
for me, strawberry jam.  We thought that was a very good breakfast, but
now they would be screaming about fat and cholestrol.
Take care,
Robin
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