Microwave Convection Cooking.

Microwave Connection is the resource for those who love microwave cooking, especially microwave-convection cooking.

Janet Sadlack has been teaching and writing about microwave cooking for decades and she now travels the country giving classes at RV rallies on how to use the microwave-convection oven that has replaced the regular oven in many coaches, 5th wheels and trailers.

Check out her schedule under "Microwave-Convection News", try some of the recipe ideas in the “New Recipes” section and select useful cooking tools from the “Buy Supplies” page.

Featured Recipe...

Almond Pound Cake

This has been a popular cake at many rallies. It is ideal for a snack with a cup of coffee or glass of iced tea. It is also delicious as a base for strawberry shortcake. Look for the almond pastry filling in the section where other pie fillings are sold. Or, it may be near the dried fruits or pudding mixes. Solo is the brand and they also have other flavors, including apricot, prune and poppy seed. In one class, the almond was not available so I substituted the apricot and that also worked well. It bakes nicely in the silicone Bundt cake pan. To order a silicone Bundt pan, go to “Buy Supplies” page.

¹/2 cup butter (1 stick)

¹/2 cup cooking oil

1¹/3 cups sugar

4 eggs

1 can (12.5 oz.) almond pastry filling

3 cups all purpose flour

2 teaspoons baking powder

³/4 teaspoon salt

¹/2 cup milk

Recipe Tips:

>Omit the rack in smaller ovens where it will place the cake too close to the top of the oven.

>Be sure to grease and flour pans other than silicone.

>Cake can also be baked in the high-sided 9-inch silicone pan. Increase time to 30 to 35 minutes.

> The recipe is in the new cook book, One-the-Go Microwave Convection Cooking includes directions for an almond glaze.

2. Blend butter with oil and sugar. Add eggs, one at a time, beating well after each. Blend in almond filling. Add remaining ingredients; mix just until blended and smooth.

3. Spoon batter into ungreased silicone Bundt cake pan, spreading evenly.

4.LOW-MIX (combo-bake) on low rack at 350° for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool completely. Invert onto serving plate.

About 16 Servings

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