Abstract: A pie, such as a meat or fruit pie, having a bottom crust which is suitable for baking and browning in a microwave oven is provided. A preferred bottom crust contains a reducing sugar such as dextrose, an amino acid source such as whey solids, a dough conditioner to prevent dough shrinkage and a leavening agent to enhance browning and to provide a puffy crust. The pie filling contains less than 90 weight % water. The pie is supported in a tray composed of a microwave-interactive material which heats upon exposure to microwaves. The bottom crust of the pie browns as a result of several browning phenomena including low temperature Maillard browning reactions and high temperature caramelization reactions.

Abstract: A sweet, coated, ready-to-eat cereal and a method for making the sweet, coated, ready-to-eat cereal where the coated ready-to-eat cereal comprises: (a) a ready-to-eat cereal base; (b) a dipeptide sweetener in an amount in the range of about 0.05% to 0.5% of the weight of the ready-to-eat cereal base; and (c) an edible acid selected from the group consisting of mono-, di- and tri-carboxylic acids which have at least one pK.sub.a in the range of about 3.0 to 6.0, wherein the dipeptide sweetener and the edible acid are intermingled in a coating on the ready-to-eat cereal base.

Abstract: Methods for making sweet, flavored, coated comestible where the sweet, flavored, coated comestible comprises (a) a comestible base, (b) a dipeptide sweetener, (c) a fat dispersible flavoring material containing a carbonyl flavoring compound, and (d) an edible fatty material having a Wiley Melting Point in the range of about 20.degree. C. to 45.degree. C. and an iodine value of less than about 40, wherein the flavoring material containing the carbonyl flavoring compound is dispersed within the edible fatty material and wherein the dispersed flavoring material and dipeptide sweetener are intermingled in a coating on the comestible base.