High-Tech Cooking From Scratch

Is the microwave oven turning us into a “take-out society”? Or a nation of “heat-and-eaters”?

If the packaged “gourmet foods” now overflowing supermarket bins are any indication, from-scratch cooking is going the way of the Model T.

When scientists discovered this revolutionary new way of cooking some 50 years ago, their idea was to make the cook’s job easier, not obsolete.

But today, instead of learning just how versatile their microwave ovens are, most people confine their use of them to thawing, heating and reheating. For some reason, they balk at cooking from scratch by microwave--perhaps out of fear or laziness, even though nothing could be easier and even though no prepared food, filled as it is with preservatives, stabilizers and ersatz flavors, can match what you’ve made yourself with fresh, known ingredients.

To prove the point, we offer our best from-scratch cake and coffee-cake recipes, which, if followed exactly, should produce perfect results. And build a little confidence along the way too.

ORANGE-BUTTERSCOTCH POUND CAKE

2 cups sifted flour

3/4 teaspoon baking powder

1/8 teaspoon ground mace

1 cup butter or margarine

1 cup light brown sugar, packed

2 tablespoons finely grated orange zest

1 teaspoon orange extract

4 eggs

1/4 cup powdered sugar, about

Sift flour with baking powder and mace. Set aside.

Cream butter in separate bowl until light. Gradually beat in brown sugar and continue creaming until fluffy. Beat in orange zest and extract. Add eggs, one at time, beating well after each addition. Add dry ingredients and beat just until smooth.

Spread batter evenly in greased microwave-safe 9-inch (8-cup) ring mold and rap lightly on counter to expel air bubbles. Center mold on oven rack or elevate on shallow microwave-safe bowl and microwave, uncovered, on MEDIUM (50% power) 10 minutes, rotating mold 180 degrees at half time.

Again rotate mold 180 degrees and microwave cake on HIGH (100% power) 2 to 3 minutes or until wood pick inserted midway between rim and center of mold comes out clean. Any small moist areas will dry on standing.

Let cake stand upright in mold, uncovered, 10 minutes. Loosen cake all way to bottom of mold, invert onto platter and ease out.

Cool to room temperature. Sift powdered sugar evenly over top. Makes 1 (9-inch) tube cake, about 16 servings.

SULTANA STREUSEL COFFEE CAKE

1 1/4 cups sifted flour

1 1/4 teaspoons baking powder

Dash salt

1/2 cup butter or margarine

1/2 cup granulated sugar

1 egg plus 1 egg white

1 teaspoon vanilla

1/2 cup sour cream

1/2 cup coarsely chopped golden seedless raisins (sultanas)

1/4 cup graham cracker crumbs

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 cup coarsely chopped walnuts

Sift together flour, baking powder and salt into mixing bowl.

Cream butter and granulated sugar in separate bowl until light, then beat in egg, egg white and vanilla. Add dry ingredients, few spoonfuls at time, alternately with sour cream, beginning and ending with dry ingredients and beating after each addition only enough to incorporate.

Stir in raisins. Spread batter evenly in ungreased 8-inch-square glass baking dish.

Combine graham cracker crumbs, brown sugar, cinnamon, allspice and walnuts in bowl and sprinkle evenly over batter. Wrap corners of baking dish smoothly with 2-inch foil strips.

Center baking dish on oven shelf or elevate on shallow microwave-safe bowl and microwave, uncovered, on MEDIUM (50% power) 8 minutes, rotating dish 180 degrees at half time.

Remove foil and microwave on MEDIUM-HIGH (70% power) 3 1/2 to 5 1/4 minutes, again rotating dish 180 degrees at half time.

Test for doneness after 3 1/2 minutes by inserting wood pick in center of cake. Pick should come out clean and cake should feel springy to touch. Any moist spots on surface will dry as cake cools.

Let cake stand upright in baking dish 30 minutes, then cut into squares. Makes 1 (8-inch) square cake or 16 (2-inch) squares.

Note: In ovens of less than 600 watts, increase cooking times about 15%.