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Recipes
Homemade Ricotta
By Coppermouse
I have made ricotta using both lemon juice or white vinegar
- 2 quarts whole milk
- 1 cup heavy cream (organic if possible)
- 1/4 cup fresh lemon juice (Meyer lemons if possible) (need 2-3)
- 1/2 teaspoon salt
Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce
By Coppermouse
Be sure to serve the aromatic sauce with each portion of soufflé
- Sauce
- 6 large egg yolks
- 2 tablespoons plus 1/2 cup sugar
- 1 1/2 cups whole milk
- 1/2 cup whipping cream
- 1 tablespoon Earl Grey tea leaves (from 3 tea bags)
- Soufflé
- 1/3 cup whole milk
- 8 tablespoons sugar
- 2 1/2 ounces unsweetened chocolate, chopped
- 2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 large egg yolks
- 5 large egg whites
Lemon Chiffon Pie
By Coppermouse
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees
- CRUST
- 9 whole graham crackers
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- FILLING
- 1 teaspoon unflavored gelatin
- 4 tablespoons water
- 5 large eggs (2 whole, 3 separated)
- 1 1/4 cups (8 3/4 ounces) sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
- 1/4 cup heavy cream
- 4 ounces cream cheese, cut into 1/2-inch pi
Churro Cheesecake Bites
By Coppermouse
Preheat oven to 325ºF. 2
- 3 cups Cinnamon Toast Crunch cereal
- 1/4 cup butter, melted
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs, room temperature
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream, as desired
Banana Bars with Cream Cheese Frosting
By Coppermouse
•In a large bowl, cream butter and sugar until light and fluffy
- FROSTING:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 to 4 cups confectioners' sugar
Bacon, Pineapple, Chicken Kabobs
By Coppermouse
Pineapple, chicken and veggies interwoven with strips of smoky bacon and slathered with a sweet and sticky Hawaiian
- FOR THE HAWAIIAN SAUCE:
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 1 large pineapple, cut into 1 1/2 inch chunks
- 2 large red bell peppers, cut into 1 1/2 inch pieces
- 1 large onion, cut into 1 1/2 inch pieces
- 12 strips of thick cut bacon
- 1 1/2 cups pineapple juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 6 long skewers
Baked Flan
By Coppermouse
1.Preheat oven to 350 degrees F (175 degrees C)
- 2/3 cup white sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk
- 5 eggs
- 2 teaspoons vanilla extract
Broken Glass Torte
By Coppermouse
For the crust: In a food processor, process cereal into fine crumbs
- 3 cups Frosted Toast Crunch cereal
- 1/4 cup butter, melted
- 3 (3 ounce) boxes of Jell-O, different colors and flavors
- 4 1/2 cups boiling water
- 3/4 cup pineapple juice
- 1 envelope unflavored gelatin
- 3 cups frozen whipped topping, thawed
- 1 (6 ounce) container Yoplait very vanilla yogurt
Ginger Chicken with Peas and Shiitakes
By Coppermouse
Although you’ll pay more for shiitake mushrooms, their flavor is woodier and richer than white mushrooms and well...
- 1 cup fresh pea pods, tips and strings removed
- 1 cup loose-pack frozen peas
- 3/4 cup half and half or light cream
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cooking oil
- 2 teaspoons grated fresh gingerroot
- 8 ounces fresh shiitake mushrooms or other mushrooms, stems removed and sliced
- 12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
- 1/4 cup snipped fresh parsley
Chicken Tandoori
By Coppermouse
Combine yogurt and next four ingredients
- 1 and 1/2 pounds boneless chicken tenders
- 1 cup plain yogurt
- 2 Tbsp. tandoori seasoning
- 1 tsp. lemon juice
- 2 cloves garlic, minced
- 2 tsp. olive oil