High-Tech Christmas Baking

Even if you’re not a baker most of the year, the month of December may be enough to change your mind.

Thumbprint, gingerbread or Mexican wedding cookies, even steamed puddings, appear on cooling racks all over America. There is just something wonderful about the transformation that a lot of us and our kitchens go through during the holidays.

Whether you’re an experienced baker or the once-a-year variety, there is nothing wrong with taking a few shortcuts. Below are suggestions for shrinking some of the in-between-steps of those old favorite conventional recipes and making the microwave your “extra pair of hands” in the kitchen.

SOFTENING BROWN SUGAR:

Place brown sugar in microwave-proof bowl. Add 1 slice soft white bread or apple wedge. Cover tightly with lid or plastic wrap, turned back slightly on one side and heat on HIGH (100% power) 30 to 40 seconds. Let stand 30 seconds then stir.

SOFTENING BUTTER:

Place 1/2 cup butter in nonfoil wrapper on microwave-proof plate. Heat on DEFROST 30 to 40 seconds.

MELTING CHOCOLATE SQUARES:

Remove paper wrapping and place 1-ounce square of chocolate on microwave-proof dish. Heat on MEDIUM (50% power) 1 1/2 to 2 1/2 minutes; 2 (1-ounce) squares on MEDIUM (50% power) 3 to 5 minutes; and 3 (1-ounce) squares on MEDIUM (50% power) 4 to 6 minutes.

CITRUS JUICE PLUS:

Get more fresh juice from 1 lemon, 1 orange or 1 lime. Heat on HIGH (100% power) 30 seconds.

SOFTENING FROZEN COOKIE DOUGH FOR ROLLING:

After preparing dough, form prepared cookie dough into 3/4-inch-thick, 4 1/2-inch-diameter pancakes or into 4 1/2-inch squares. Wrap tightly in plastic wrap and freeze. Unwrap and place on plastic wrap in microwave oven. Heat on DEFROST 1 to 2 minutes to soften.

DRYING LEMON OR ORANGE PEEL:

Grate 1 lemon or orange, or peel into thin strips, making about 2 tablespoons peel. Spread out on kitchen paper towel or paper plate. Microwave on HIGH (100% power) 2 to 3 minutes or until dried but not dark, rotating plate after 2 minutes. Cool and store in plastic container in freezer. Makes 1 tablespoon dried peel, which is double flavor strength of fresh amount when cooking.

TOASTING NUTS:

Evenly spread 1 cup nuts on kitchen paper plate or paper towel. Microwave on HIGH (100% power) 2 1/2 to 4 minutes or until heated through, stirring every 2 minutes.

SHELLING PECANS OR WALNUTS:

Combine 2 cups nuts and 1/4 cup water in microwave-proof casserole. Cover tightly with lid or plastic wrap, turned back slightly on one side, and microwave on HIGH (100% power) 1 to 2 minutes. Drain and dry before shelling.

PLUMPING RAISINS OR DRIED FRUIT:

Combine 1 cup dried fruit and 1/2 cup water, wine or brandy in microwave-proof bowl. Cover tightly with lid or plastic wrap, turned back slightly on one side, and microwave on HIGH (100% power) 2 to 3 minutes or until softened. Let stand, covered, 1 minute.