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Recipes
Oatmeal Whoopie Pies
By Coppermouse
NOTE cookies are best feozen and eaten straight from the freezer
- 3/4 cup butter
- 2 cups brown sugar
- 2 eggs
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 cups quick cooking oats
- 1 tsp cinnamon
- 2 tbl baking soda
- 3 Tbl boiling water
- FILLING
- 5 tbl flour
- 1 cup milk
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1/4 cup margarine
- 1/4 cup shortening
Cranberry-Honey Spice Pinwheel Cookies
By Coppermouse
These cookies boast a bright, zesty filling and spicy aroma
- RECIPE INGREDIENTS For Filling:
- 1 1/2 1 1/2 1/2 cups sweetened dried cranberries
- 1 1 1 cup cranberries, fresh or frozen, thawed
- 1/2 1/2 1/2 cup honey
- 2 2 2 teaspoons freshly grated orange zest
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground cardamom or allspice
- For Dough:
- 2 1/3 2 1/3 1/3 cups all-purpose flour
- 1 1 1 cup whole-wheat flour
- 1 1/4 1 1/4 1/4 teaspoons baking powder
- 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground cardamom or allspice
- 1/3 1/3 1/3 cup canola oil
- 3 1/2 3 1/2 1/2 tablespoons butter, melted and cooled
- 1 1 1 cup sugar
- 1/3 1/3 1/3 cup honey
- 2 2 2 large eggs
- 3 3 3 tablespoons low-fat milk, plus more as needed
- 2 1/2 2 1/2 1/2 teaspoons freshly grated orange zest
- 2 2 2 teaspoons vanilla extract
- 1/2 1/2 1/2 teaspoon almond extract
Green Tea Smoothie
By Coppermouse
Steep 2 cups of boiling water with two green tea bags
- 2 cups green tea, strongly brewed and frozen
- 1/3 cup Mountain High™ original plain yoghurt
- 1/2 cup almond milk
- 1 cup honeydew melon
- 2 tablespoons honey
Lemon Custard Skillet Cake
By Coppermouse
Welcome spring with this gooey cast-iron skillet cake topped with fresh berries, whipped cream and a sprinkle of po
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1/2 cup butter, melted
- 2 eggs
- Filling
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 eggs
- 2 teaspoons lemon extract
- Grated peel from 1 lemon
- 1 1/4 cups Gold Medal™ all-purpose flour
- 1 cup milk
- 1/4 cup sweetened condensed milk (not evaporated)
- Toppings
- 1 cup whipped topping or whipped cream
- Fresh raspberries
- Powdered sugar
- Lemon slice, if desired
Dutch Babies
By Coppermouse
1.Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C)
- 2 eggs
- 1/2 cup milk
- 1/2 cup sifted all-purpose flour
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons butter
- 2 tablespoons confectioners' sugar for dusting
Deep Fried Mac n' Cheese
By Coppermouse
Prepare a box of elbow macaroni and cheese as directed
- 1 box prepared elbow macaroni and cheese
- 1/2 cup Gold Medal all-purpose flour
- 2 eggs, beaten
- 2 cups Progresso® Panko style or plain breadcrumbs
- vegetable oil, for frying
Layered Caramel Candy Bar Cheesecake
By Coppermouse
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it’s a slice of pure chocolaty caramel...
- Cheesecake Layers
- 2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 4 eggs
- 1 package (4-serving size) vanilla pudding and pie filling mix (not \instant)
- 2 teaspoons baking powder
- Cake Layers
- 1 box Betty Crocker™ SuperMoist™ dark chocolate cake mix
- 1 container (8 oz) sour cream
- 1/2 cup water
- 1/3 cup vegetable oil
- 2 eggs
- Filling and Frosting
- 1 jar (12 oz) caramel topping
- 1 1/2 containers Betty Crocker™ Rich & Creamy chocolate frosting
- 2 bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces
Deep Fried Pickle Poppers
By Coppermouse
Working with one pickle at a time, slice each in half to make two shorter halves
- 8 medium-sized dill pickles
- 8 ounces Havarti cheese, shredded
- 2 slices cooked bacon, crumbled
- Oil, for frying
- 1 egg, beaten
- 1/3 cup buttermilk
- 1 1/3 cups flour
- 1 1/3 cups panko bread crumbs
- 2 teaspoons Cajun seasoning
- Salt and pepper, to taste
- 1 packet Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1 chipotle chile in adobo, chopped
Seafood Chowder with Bacon and Thyme
By Coppermouse
In a large pot, bring about 5 cups of water to a boil, add the potatoes, and simmer until potatoes are cooked throu...
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
- 1 tablespoon unsalted butter
- 4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
- 2 celery stalks, thinly sliced on a bias (about 1/2 cup)
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon fresh thyme leaves
- 2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
- 3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
- 2 cups heavy cream
- Ground white pepper
- 1/4 cup freshly chopped flat-leaf parsley
- Crusty bread, for serving
No-Bake Banana Cream Pie
By Coppermouse
Creamy, fruity and no baking required -- this pie is hard to resist
- packages (3.5 ounces each) instant vanilla pudding
- 2 cups milk
- 2 cups whipping cream, divided
- 2 bananas, sliced, and sprinkled with lemon juice
- 1 prepared graham cracker crust
- Additional banana slices for garnish (optional)