Microwave Popcorn

I have made popcorn in the microwave two ways, one using a brown paper bag and the other using a glass pyrex safe for the microwave bowl.

 It is easiest to make popcorn in the microwave using a brown paper bag.

1/2 cup popcorn kernels

1 tsp oil (such as canola) or 1/2 tsp oil and a few thin slivers of butter  Note: fat is OPTIONAL

1 brown paper bag 

Microwave for 2 minutes

Mix the popcorn kernels with the oil. This method also works with NO fat, just the kernels in the bag, in which case I prefer to use only 1/4 cup kernels. I buy whatever kernels are on sale.

If using oil, I mix the oil with the kernels in the measuring cup. Any type of seasoning can be added at this point and mixed into the oil and kernel mixture.  Place the kernel/oil mixture into a paper bag. Fold the top of the paper bag twice, about 1 inch for each fold. Place in microwave for 2 minutes. I have reused the paper bag shown below a few times.

If using "NO fat," I prefer using 1/4 cup kernels and stop my microwave at about 1:45, at which time there are almost no un-popped kernels in the bag.

                    Fold the bag over twice, about 1 inch for each fold.

                         See inside the brown paper bag, fluffy popcorn!

To make popcorn with no oil, no fat and no brown bag, I use a microwave safe Pyrex glass bowl and cover it with parchment paper, place a few slits in the parchment paper for steam to escape, and fasten the paper to the glass bowl using a large rubber band. I have found that using the glass bowl method increases the time in my microwave to almost 4 minutes.

Be cautious in popping the kernels in the glass Pyrex bowl as the bowl gets very hot!

The paper bag method of making popcorn is much easier, takes only 2 minutes in the microwave, and one does not have to handle or clean the very hot glass bowl. I am so pleased I did not have to buy another air popper to make air popped corn as it is very fluffy and fast to pop corn in the microwave!

Pumpkin Butter - Easy Recipe

 

It is hard to believe it is the middle of September already and pumpkin items are in the stores!

During the pandemic, I purchased a case of pumpkin puree and am trying to use it up. Today, I came across a simple recipe for pumpkin butter using pumpkin puree. 

This recipe makes your house smell wonderful too!

I can't wait to add the pumpkin butter to my plain Greek yogurt for that "fall feeling!"

The recipe is simple and includes the following:

1 15 ounce can pumpkin puree

1/4 cup brown sugar

1 Tablespoon honey

1/2 tsp cinnamon

1/4 tsp freshly ground nutmeg

Stir all the ingredients together in a small saucepan and cook for 10 minutes at medium heat stirring constantly. Pour the hot pumpkin butter into a glass container, let it cool, and place the lid on top. 

Store the pumpkin butter in the refrigerator.

Pumpkin butter is a great substitute for preserves or apple butter!

A Sweet Yeast Dough -- Nondairy

A favorite recipe for a "traditional" yeast dough for bakery treats such as long rolls or shaped into three- cornered pastry called Hamantaschen. 

This yeast dough is fun to make and what is most important, it is easy to handle. It was not the holiday of Purim so I did not make hamantaschen but used the dough to make a prune-filled roll. I used canned prune filling for the dough as had it in my pantry and time to use it. The filling seemed a bit runny so I added a bit of honey, lemon juice, and ground almonds that I keep in the freezer.

This recipe involves letting the dough raise two times, doubling in size each time.

The ingredients I use for the easy- to- handle dough are as follows:

1 1/4 tsp yeast

1/2 cup warm water

1/4 cup sugar (or a bit less)

1/4 cup canola oil

1 egg

2 cups unbleached flour -- plus a few pinches of flour to knead the dough

I mixed the yeast with the warm water and added a bit of the sugar and waited a few minutes until bubbles appeared. then added the remaining sugar, oil, egg and the two cups of flour.

I mixed all the ingredients and kneaded the dough until smooth and no longer sticking to the side of the bowl. I added a couple pinches of flour to keep the dough from sticking. I floured the bowl, covered with a kitchen towel and allowed it to raise for about an hour. 

I love parchment paper and lined a large cookie sheet with the paper. I rolled the dough on the parchment paper and the paper helped me roll the dough in a long roll.

I rolled the dough into a rectangle and added prune filling and some cinnamon to the middle,  rolled it up and put it in a cold oven to rise for another hour or until doubled in bulk.

Bake at 375 F.

A reference to this dough is at:

Reviving a Yeasted Hamantaschen Recipe Nearly Lost to the Soviet Era — Jewish Food Society

Blintz Souffle made with Greek Yogurt

My long term friend, Connie Inukai, made the incredible blintz souffle with sour cream.  Since sour cream is not in our diet, I use nonfat Greek yogurt. The sour cream version is most delicious. Connie put the ingredients in a blender and poured it over the frozen blintzes.  I include 2 blintzes per person and double or triple the recipe for a crowd. For my husband and me, I make the souffle with 6 blintzes and substitute Greek yogurt for the sour cream. We enjoy reheating leftovers in the microwave.

Mix the following in the blender on high speed until airy looking:

1 cup of nonfat Greek yogurt (or sour cream)

4 eggs

1/4 cup orange juice

1/4 cup sugar

2 Tablespoons melted butter

2 Tablespoons vanilla extract

We eat about 2 blintzes plus batter per person and love any leftovers.

After blending, pour the batter over the frozen blintzes into a baking dish.

Bake at 350 F for 45 minutes.

Served immediately from the oven, the souffle is puffy and has a beautiful color. This recipe is linked to many wonderful memories of friends and family!