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Recipes
Hot Cross Buns
By Coppermouse
Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than ...
- For the icing/glaze:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup sugar
- 4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages)
- 1/3 cup unsalted butter, melted, plus as needed
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour (13 ounces)
- 3/4 teaspoon fine salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup currants, plumped in the microwave and cooled
- 1 egg beaten, for brushing
- 2 cups confectioners' sugar, sifted
- 2 tablespoons milk
- 1/4 teaspoon finely gated lemon zest
- 1 teaspoon pure vanilla extract
Watermelon Feta Caprese Bites
By Coppermouse
Cut the watermelon chunks down to match the size of your feta cubes
- 2 cups watermelon pieces (pre-cut or homemade)
- 1 block feta cheese, cut into small squares
- 25 small basil leaves
- 1 drizzle extra-virgin olive oil
- 1 pinch coarse salt
Quick Chocolate Waffles
By Coppermouse
In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt
- 1 1/2 cup all-purpose flour
- 1/2 cup Dutch-process cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla
- 1 1/2 cups well-shaken buttermilk
- Whipped cream, for serving
- Sliced strawberries, for serving
Fried Ice Cream Balls
By Coppermouse
Place chocolate sandwich cookies in a food processor and pulse until fine crumbs form
- ICE CREAM BALLS:
- 15 chocolate sandwich cookies
- 4 large scoops vanilla ice cream
- 2 cups vegetable or canola oil
- GARNISHES (for serving, if desired):
- 1/4 cup Cascadian Farm™ organic strawberry fruit spread (for serving, if desired)
- 1-1/2 tablespoons water
- Banana, sliced (lengthwise for “banana split” or rounds) Chocolate fudge sauce
- Strawberries
- Whipped cream
- Betty Crocker™ candy sprinkles
Cheesy Chicken and Broccoli Casserole
By Coppermouse
paper towels and season with salt and pepper
- 4 (6-ounce) boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 4 tablespoons unsalted butter
- 1 onion, chopped fine
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup dry sherry
- 1 1/2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
- 3 ounces Parmesan cheese, grated (1 1/2 cups
Ginger Biscuit Cake
By Coppermouse
Day-old biscuits work best in this recipe
- Molasses Butter Cream Sauce:
- 1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
- 1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins)
- 1/2 cup crystallized ginger, chopped
- 4 cups half-and-half
- 6 large eggs, lightly beaten
- 1 cup firmly packed brown sugar
- 1/2 cup molasses (recommended: Grandma's Molasses)
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- Molasses Butter Cream Sauce, recipe follows
- Chopped walnuts, for garnish
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 1/2 tablespoons butter
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/4 cup molasses (suggested: Grandma's Molasses)
- 1/2 cup firmly packed brown sugar
- 1/4 cup Irish cream liqueur
- 1/2 cup chopped walnuts
- In a small bowl, combine the cornstarch and water.
- In a medium saucepan over low heat, combine the butter, cream, milk, and molasses. When at a low simmer, add the brown sugar and Irish cream liqueur. Slowly add the cornstarch mixture and cook until thickened. Stir in the walnuts.
Bacon Butterscotch Coffee Cake
By Coppermouse
Heat oven to 375°F. Spray 9-inch cake pan with cooking spray
- Cake
- 5 slices bacon, diced
- 2 cups Original Bisquick™ mix
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 1 egg
- 1 cup butterscotch chips
- Streusel
- 1/3 cup Original Bisquick™ mix
- 1/3 cup packed brown sugar
- 2 tablespoons cold butter, cut into cubes
- Icing
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons milk
Skillet-Baked Pear-and-Apple Crisp
By Coppermouse
Preheat the oven to 350° and butter a 12-inch cast-iron skillet
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/4 cup pecans
- 2 teaspoons ground cinnamon
- 1 stick unsalted butter, cut into cubes
- 1 1/2 pounds Granny Smith apples -- peeled, cored and thinly sliced
- 1 1/2 pounds firm Bartlett pears -- peeled, cored and thinly sliced
- 3/4 cup dried currants
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup honey
- 2 tablespoons cognac
- Vanilla ice cream for serving
Vanilla Sugar Cookies
By Coppermouse
Sift together flour, baking powder, and salt; set aside Beat butter and sugar until fluffy
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla
Bacon Chocolate Couch Potato Bars
By Coppermouse
Fry the bacon in a large skillet over medium heat until crisp
- 8 slices thick cut bacon
- 4 cups pretzel sticks
- 1/4 cup butter, melted
- 3 tablespoons granulated sugar
- 1 cup semi-sweet chocolate chips
- 2 cups potato chips
- 14 ounces sweetened condensed milk
- 1/4 cup peanut butter