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Recipes
Watergate Salad
By Coppermouse
In a large mixing bowl,combine instant pitachio pudding mix and crushed pineapple along with the juice
- Instant 1 box pistachio pudding Mix
- crushed 1 can pineapple (undrained)
- miniature 1 cup marshmallows
- chopped 1/2 to 1 cup pecans
- 1 (16oz tub) Cool-Whip
Cream Honey & Bacon
By Coppermouse
Drizzle honey over the top of the cream cheese block
- 8 ounces cream cheese
- 1/8 cup honey, to taste
- 1/8 cup bacon bits, to taste
Crispy-Fish Sandwiches
By Coppermouse
Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more
- 2 fish fillets (frozen Southern Fried or fresh fish lightly breaded)
- Tartar Sauce
- 1 teaspoon sour cream
- 2 tablespoons mayonnaise
- 1/2 teaspoon pickle juice (from the jar)
- 2 teaspoons dill relish
- 1/8 teaspoon cayenne pepper (optional, use only if you like it)
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt (do a taste test here, if it seems salty don't use any extra)
- 1/4 teaspoon sugar
- 1/8 teaspoon mustard powder
- Bun
- 2 soft hamburger buns
- Topping
- 2 slices American cheese (cheddar or muenster)
- tomato
- lettuce
Cherry-Cranberry Sauce
By Coppermouse
1In 3-quart saucepan, mix cranberries, cherries, sugar and water
- 1 bag (12 oz) fresh cranberries
- 1/3 cup dried sweet red cherries
- 1 cup sugar
- 1 cup water
- 2 tablespoons orange marmalade
Rum Punch
By Coppermouse
In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white...
- 3 cups water
- 1 pint passion fruit sorbet, melted
- One 12-ounce can frozen orange juice concentrate, thawed
- One 12-ounce can frozen pineapple juice concentrate, thawed
- 1 1/4 cups white rum
- 3/4 cup golden rum
- 1/4 cup plus 2 tablespoons grenadine
- 3 tablespoons fresh lime juice
- 1/2 teaspoon freshly grated nutmeg
- Ice
Lemon Ricotta Cookies with Lemon Glaze
By Coppermouse
Preheat the oven to 375 degrees F
- FOR THE COOKIES:
- 2 1/2 cups all-purpose flour (310 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon salt (4 grams)
- 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)
- 2 cups granulated sugar (400 grams)
- 2 eggs
- 1 (15-ounce) container whole-milk ricotta cheese (425 grams)
- Zest of one lemon
- 3 tablespoons freshly squeezed lemon juice (45 grams)
- FOR THE GLAZE:
- 1 1/2 cups confectioners' sugar (180 grams)
- Zest of one lemon
- 3 tablespoons freshly squeezed lemon juice (45 grams)
Sriracha and Cream Cheese Wonton Bombs
By Coppermouse
1. In a large bowl, mix the cream cheese, chives and sriracha sauce
- 1/2 block (4 ounces) cream cheese, softened
- 1 tablespoon chives, finely sliced
- 1 tablespoon sriracha sauce
- 16 wonton wrappers
- Sweet and sour or sriracha sauce, for dipping
- Hot oil, for frying
Creamy Cauliflower Soup
By Coppermouse
1. Pull off outer leaves of cauliflower and trim stem
- 1 head cauliflower (2 pounds)
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 small onion, halved and sliced thin
- Salt and pepper
- 4 1/2 – 5 cups water
- 1/2 teaspoon sherry vinegar
- 3 tablespoons minced fresh chives
Banana and Ginger Muffins
By Coppermouse
Whether you use preserved or crystallized ginger, it's best to rinse the pieces briefly in cool water to remove the...
- For the Topping:
- 2 1/2 cups self-rising flour
- 1 teaspoon ground ginger
- 1/2 cup firmly packed brown sugar
- 1/3 cup finely chopped preserved or crystallized ginger (see Chef's tip)
- 1/4 cup unsalted butter
- 3 tablespoons honey
- 1/2 cup milk
- 2 eggs
- 2 ripe bananas, mashed
- 1/2 cup cream cheese, softened
- 3 tablespoons confectioners sugar
- 2 teaspoons finely grated lemon rind (zest)
- Preserved or crystallized ginger, to decorate
Lemon Square Bars
By Coppermouse
These are the best lemon bars
- 2 cups sifted all-purpose flour
- 1 cup confectioners' sugar
- 1 cup butter, melted
- 4 eggs
- 2 cups white sugar
- 1 teaspoon baking powder
- 1/4 cup all-purpose flour
- 5/8 cup lemon juice