Caramel Rhubarb N Dumplings Microwave Recipes

CARAMEL RHUBARB 'N DUMPLINGS (MICROWAVE)

Steps:

• Note: Brown sugar measurement should be packed into the measuring cup and Rhubarb sliced into 1" chunks.
• Microwave rhubarb filling in casserole uncovered 7-9 minutes on high power. Cover and set aside.
• For dumplings, melt 1/4 cup butter 45 seconds. Add to dry ingredients with 1/3 cup milk. Mix until just blended.
• Drop by Tablespoon into hot rhubarb mixture. Cover with waxed paper and cook in microwave 5 - 6 minutes or until done. If microwave has no turntable, turn dish 1/2 turn once.
• Stir topping ingredients together and sprinkle over dumplings.
• Great with ice cream!

MICROWAVE CARAMEL POPCORN

Steps:

• Place the popped popcorn into a large brown paper bag. Set aside.
• In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
• Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

MICROWAVED CARAMEL DUMPLINGS

Steps:

• To make dumplings: Rub butter into the flour and then add sugar, milk& vanilla essence.
• Mix well and set aside while making the sauce.
• To make the sauce: Place butter, water& brown sugar in a 2L microwave safe casserole dish and cook on high for 6 mins.
• Drop Tablespoons of batter mix into the hot sauce and cook on Medium for 6 mins.
• Leave to stand in hot sauce for another 5 mins.
• Serve with whipped cream&/or vanilla ice-cream.

CARAMEL DUMPLINGS

Steps:

• In a large skillet, heat the butter, brown sugar and water to boiling. Reduce heat to simmer. , Meanwhile, combine the dumpling ingredients; add apple if desired. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer for 20 minutes. Do not lift lid. If desired, serve warm with vanilla ice cream.

RHUBARB DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
• Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.

CARAMEL RHUBARB COBBLER

Steps:

• In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.