A friend of mine sent me this recipe, and she makes them. She's never baked them in the microwave. I doubt if I would either because I wouldn't bake just one, but it might be worth a try. It sure would be a handy dough to have on hand. Refrigerator Applesauce Wheat Muffins Favorite Recipes --The Muffin Cookbook Mix up this batter and refrigerate in a tightly covered plastic bowl. If you cook for one, you can scoop out batter for one muffin at a time. Bake in the microwave oven for 30 to 50 seconds, or in conventional oven. 3/4 cup All-purpose Flour 1/2 cup Whole Wheat Flour 1/2 tsp cinnamon 1/4 tsp Salt 1 cup Quick-cooking Rolled Oats 1/2 cup Packed Brown Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 3/4 cup Buttermilk 1/4 cup Applesauce 1/4 cup Vegetable Oil 1 egg, beaten 1/4 cup Raisins Directions: In large bowl, combine flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt. In small bowl, combine buttermilk, applesauce, oil and egg until blended. Stir into flour mixture just until moistened. Fold in raisins. Cover and refrigerate overnight or up to 10 days. Microwave: Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup filling 1/2 full. Microwave at HIGH (100%) power, 3 to 3 1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway thru cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. For last 3 muffins, line 3 muffin cups with double paper liners. Microwave at HIGH 1 1/2 to 2 minutes. Let stand 5 minutes. Remove from pan. Makes about 15 muffins. Conventional: Preheat oven to 400 F. Grease or paper-line 12 (2 1/2 inch) muffin cups. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean Makes 12 muffins. Note: Have never cooked in the Microwave

I can't wait for summer squash to be in season again! This is a new recipe for me, but if there is a topping of Ritz crackers involved, I'm in!! (I will mix them with a little butter since it isn't decadent enough.) SQUASH CASSEROLE (Add A Pinch) 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter (in addition to the two above) ü teaspoon cayenne pepper (optional) ý teaspoon salt ý teaspoon ground black pepper 1 sleeve Ritz crackers, crushed (I will toss with a little melted butter) Preheat oven to 350ú F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9ÃÂ13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not âÂÂjiggleâ when the dish is moved.Allow to sit for about 3 minutes before serving. Serves 12.

I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces. Apple Crostata (Ina Garten) Pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour. Preheat the oven to 450 degrees. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl

Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15