Barbara Kempisty of Baltimore was looking for a recipe for biscuits that can be made completely in the microwave. She wanted to be able to prepare the dough in advance and take it to an elderly aunt who is in assisted living and does not have a kitchen but does have access to a microwave.
Hope Weiner of Rapid City, S.D., sent in a recipe for whole-wheat microwave biscuits. These biscuits are made with a combination of whole-wheat and white flour. The dough can be made in advance, and the biscuits can be made in the microwave.
The whole-wheat flour gives the biscuits a nice brown color. The texture is softer and more doughy than an oven-baked biscuit but still tastes quite good. If served right out of the microwave with a good jam and butter, I think the biscuits make a fine substitute for the more familiar ones.
Microwave Whole-Wheat Biscuits
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons margarine
1/2 cup skim milk
In a medium mixing bowl, combine flours, baking powder, cream of tartar and salt. Cut in margarine. Add milk and stir until dough clings together. Knead on a lightly floured surface 12 times. Pat out to 3/4 -inch thickness. Cut into 1 1/2 -inch rounds.
Place about 1/2 inch apart on double thickness of paper towels. Microwave on high (100 percent) power for 1 1/2 to 2 minutes or until dry and puffy, rotating 1/4 turn every 30 seconds.
Per serving: 125 calories, 3 grams protein, 5 grams fat, 1 gram saturated fat, 18 grams carbohydrate, 2 grams fiber, trace cholesterol, 243 milligrams sodium
Faye Lowry of Severna Park is looking for a recipe for a shrimp dip.
Eva Watts of Baltimore is looking for an old-fashioned butterscotch pie recipe.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.