BROWN PAPER SACK RECIPES

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MICROWAVE POPCORN RECIPE | ALLRECIPES



Microwave Popcorn Recipe | Allrecipes image

Believe it or not, you can make your own delicious, low-fat microwave popcorn using standard popping corn and a brown paper lunch bag. It works perfectly.

Provided by ACONTORER

Categories     Popcorn

Total Time 5 minutes

Prep Time 2 minutes

Cook Time 3 minutes

Yield 3 servings

Number Of Ingredients 3

½ cup unpopped popcorn
1 teaspoon vegetable oil
½ teaspoon salt, or to taste

Steps:

  • In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
  • Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

Nutrition Facts : Calories 137.1 calories, CarbohydrateContent 24.6 g, FatContent 3.1 g, FiberContent 4.9 g, ProteinContent 4.1 g, SaturatedFatContent 0.4 g, SodiumContent 388.6 mg, SugarContent 0.4 g

CHARLOTTE RUSSE RECIPE - FOOD NETWORK



Charlotte Russe Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 cakes

Number Of Ingredients 16

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon vanilla extract
1 cup cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon plus pinch salt
1 cup sugar, divided
6 tablespoons vegetable oil
4 large eggs, separated
1/4 cup cream sherry, such as Harvey's or Dry Sack
1/4 cup frozen apple juice concentrate, thawed
Pinch cream of tartar
1/4 cup raspberry jam or preserves
2 tablespoons apple juice or water
1 recipe Whipped Cream, recipe follows
12 strawberries

Steps:

  • In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
  • FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
  • Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
  • In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
  • Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
  • Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
  • FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
  • Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

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