Item required
1 can (8 oz.) refrigerated biscuits
4 medium cooking apples, peeled and sliced
1/2 cup raisins, if desired
1/2 cup chopped nuts, if desired
1/2 cup water
1/2 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter or margarine

Setting: HIGH
1.Separate biscuits and cut each in half. Arrange in 2-quart (12 x 7) glass baking dish. Top with apples, raisins and nuts.
2.In 2-cup glass measure, combine water, corn syrup, brown sugar and butter.
3.MICROWAVE for 2 to 3 MINUTES, or until mixture boils. Pour over apples, coating most of apples. Cover with wax paper.
4.MICROWAVE for 8 to 9 MINUTES or until apples are tender. Serve warm with cream or ice cream. 6 to 8 Servings
TIP This dish freezes well. Thaw and reheat to serve.

Item required
1/3 cup packed brown sugar
3 tablespoons butter or margarine 1 tablespoon water
Y3 cup chopped nuts
1 can (8 oz.) refrigerated biscuits

Setting: HIGH
1. Combine brown sugar, butter and water in 1-quart glass casserole.
2. MICROWAVE for about 1 MINUTE or until butter is melted. Stir in nuts. Separate biscuits; cut each one into quarters. Add biscuits to sugar mixture; stir to coat each piece. Push biscuits and coating away from center of casserole and set a custard cup or glass, open end up, in center.
3. MICROWAVE for 3 to 31/2 MINUTES or until bis-cuits are no longer doughy. Let stand 2 minutes; twist out custard cup and invert biscuit ring on serv¬ing plate. Serve warm with forks to pull sections apart into individual servings.
About 6 Servings
TIPS Use dark brown sugar instead of light brown for a richer, darker color.
9 Use a sharp pointed knife to loosen custard cup if it sticks to caramel and will not twist out easily. • MICROWAVE on MEDIUM for2 MINUTES in step 2 and 5 to 51/2 MINUTES in step 3.

Item required
1 can (17 oz.) vacuum packed sweet potatoes, mashed
2 tablespoons butter or margarine
3 tablespoons orange juice
Salt
1/8 teaspoon cinnamon
3 tablespoons chopped nuts
1/4 cup packed brown sugar

Setting: HIGH
1. Combine potatoes, butter, orange juice, salt and cinnamon in 1-quart glass casserole. Sprinkle top with nuts and brown sugar; cover.
2. MICROWAVE for 6 to 7 MINUTES or until hot. Let stand, covered, 3 minutes before serving.
4 to 5 Servings
TIPS The amount of orange juice needed may vary with potatoes. We used a vacuum packed which does not contain liquid. If using ones with liquid, drain and add only enough orange juice to moisten.
• Try this topping with cooked squash, too.