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Recipes
Easy Hummus with Tahini
By Coppermouse
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky pa...
- One 15-ounce can of chickpeas drained, 1 tablespoon of the liquid reserved
- 1 small garlic clove smashed
- 1 tablespoon fresh lemon juice
- 1/4 cup tahini
- Extra-virgin olive oil
- 1 pinch of sweet smoked paprika
- Kosher salt
- Pita chips or crudités for serving
Sour Cream Donuts
By Coppermouse
Add sugar, sour cream, and milk to eggs and beat thoroughly
- 2 eggs, beaten until light
- 3/4 cup sugar
- 1 cup sour cream
- 3/4 cup milk
- 3 cups flour
- 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/3 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 orange rind, grated
Irish Cream
By Coppermouse
This is as close as you can get to the real "Bailey's" The trick is to let it age for at least 2-4 weeks
- 2 eggs
- 2 small cans (5.33 oz, each)evaporated milk
- 1/2 chocolate syrup
- 1 TBL vanilla
- 1/3 tsp lemon extract
- 1/4 tsp instant coffee
- 3/4 c sugar
- 1-3/4 c Irish whiskey
Inside-Out Cheeseburgers
By Coppermouse
Preheat grill to medium-high or preheat the broiler
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded gruyere cheese
- 1 pound 90%-lean ground beef
- 1 tablespoon worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper
Country Apple Dumplings
By Coppermouse
Believe or not I got this recipe when I was at a job interview
- 2 large Granny Smith apples, peeled and cored
- 2 (10 ounce) cans refrigerated crescent roll dough
- 1 cup butter
- 1 1/2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 (12 fluid ounce) can or bottle Mountain Dew ™
Chocolate Chocolate Chip Bacon Cookies
By Coppermouse
I got this from "Cooking with David"
- 1 –1/8 cups all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter, softened
- 3 Tbsp bacon fat, reserved when cooking the bacon
- 1/2 cup sugar
- 1/4 cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup milk chocolate chips
- 12 thick-cut bacon strips, chopped and cooked until fat is rendered, lightly crisped and browned
Rhubard-Strawberry Summer Pudding
By Coppermouse
Stir together rhubarb, strawberries, sugar and lemon zest in a medium saucepan
- 12 ounces rhubarb, trimmed and cut into 1/4-inch pieces (3 cups)
- 3 cups strawberries, hulled and quartered
- 1 cup sugar
- 1 1/2 teaspoons freshly grated lemon zest
- 21 slices thin-sliced white bread (such as Pepperidge Farm), crusts trimmed
- Red currants, strawberries or mint leaves for garnish
Chocolate Sponge Cake
By Coppermouse
Heat the oven to 350° F
- 1/4 cup cocoa powder
- 1/3 cup cornstarch
- 1/3 cup cake flour
- 4 large eggs, separated
- 3/4 cup sugar, divided
- 1 1/2 teaspoons vanilla extract
- dash salt
Cauliflower, Potato and Pea Curry
By Coppermouse
In a large deep frying pan, heat the oil over moderate heat
- 1/4 cup canola oil
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried red pepper flakes
- 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
- 1 1/2 pounds boiling potatoes (about 4), peeled, cut into 1 1/2-inch pieces
- 1 cup canned crushed tomatoes in thick puree
- 1/2 cup chopped fresh cilantro
- 1/2 cup water
- 1 teaspoon salt
- 1 cup frozen petite peas
No-Bake Chocolate Peanut Butter Cereal Bars
By Coppermouse
Spray 13x9-inch pan with cooking spray
- 5 cups Chocolate Cheerios™ cereal
- 3/4 cup raisins
- 3/4 cup salted peanuts
- 1 cup corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1/2 cup milk chocolate chips