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Recipes
Banana Pancakes
By Coppermouse
1.Combine flour, white sugar, baking powder and salt
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
Chewy Sugar Cookies
By Coppermouse
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
- 2 ounces cream cheese, cut into 8 pieces
- 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Hand-Held Apple Pies
By Coppermouse
Peel the apples; core and dice
- Apple Filling
- 3 pounds apples
- 4 teaspoons lemon juice
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- dash nutmeg
- pinch salt
- 3/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pastry
- 2 3/4 cups plus 2 tablespoons all-purpose flour, 13 ounces
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon vanilla powder, optional
- 8 ounces butter (2 sticks) cut in small pieces, chilled in freezer
- 7 to 11 tablespoons ice water
- Egg Wash and Topping
- 1 egg yolk
- 2 teaspoons light cream or milk
- cinnamon sugar or vanilla sugar
Scallop Ceviche Tostadas
By Coppermouse
Tender scallops are perfect for a refreshing, chilled seafood course with a Mexican twist of flavor
- 1 pound bay scallops, quartered
- Juice of 4 limes, about 3/4 cup, plus 2 tablespoons, divided
- 1 teaspoon salt
- 1 cup diced fresh tomato
- 1/3 cup minced red onion
- 1 tablespoon minced jalapeno pepper
- 3/4 cup diced cucumber
- 1 large avocado, diced
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground pepper, to taste
- 6-inch tostadas or tortilla chips, for serving
Glazed Bourbon-Orange Pound Cake with Apricot-Orange Sauce
By Coppermouse
The bourbon heightens the orange and apricot flavors of the cake, rather than making the cake taste of alcohol
- For Cake:
- 1 1/2 cups sugar
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 2 tablespoons grated orange zest
- 1 teaspoon salt
- 5 large eggs
- 1/3 cup bourbon
- 2 1/4 cups all-purpose flour
- For Glaze and Sauce: 2 1/2 cups apricot jam
- 1/2 vanilla bean, halved lengthwise
- 5 tablespoons orange juice
- 3 tablespoons bourbon
Caramel Bacon Monkey Bread
By Coppermouse
Grease or spray 12-cup Bundt® cake pan
- 4 ans (7.5 oz each) Pillsbury® refrigerated biscuits
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3/4 cup packed brown sugar
- salted caramel sauce for topping
- 3/4 cup granulated sugar
- 3 strips thick cut bacon, cooked and crumbled
Bramble Jelly Shots
By Coppermouse
Prepare the Blackberry Layer
- Blackberry Layer
- 6 ounce crème de mûre (or blackberry liqueur)
- 1 envelope Knox plain gelatin
- 1 3 ounce package grape gelatin dessert mix
- 1 cup hot water
- Sour Layer
- 1 cup gin, lemon infused - see below (I have used vodka as well, which is very nice)
- 2/3 cup fresh lemon juice
- 1/2 cup sugar
- 4 envelopes plain gelatin
Spicy Beef Wontons
By Coppermouse
Mince the steak finely. Combine steak with scallions, peppers, soy sauce, and sesame oil in a bowl
- 8 ounces cooked steak, diced
- 3 medium scallions, minced
- 1 serrano pepper, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 25 wonton wrappers \
- 2 quarts neutral oil, for frying
- Soy sauce, for dipping
- Chili garlic sauce, for dipping
Glazed Pineapple-Rhubarb Pie
By Coppermouse
Drain pineapple, reserving 1 tablespoon of the juice
- 1 20-ounce can crushed pineapple (juice pack)
- 2 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- Pastry for Double-Crust Pie
- 1/4 cup sifted powdered sugar
Gingered Butternut Squash, Apple and Cheddar Soup
By Coppermouse
This hearty soup easily turns into a main course
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced ginger
- Two 12-ounce packages frozen butternut squash puree, thawed and drained
- 1 large Granny Smith apple, peeled, cored and chopped
- 2 cups low-sodium chicken broth or vegetable broth
- 1 1/2 cups unsweetened apple cider
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, or to taste
- 1 1/2 cups shredded sharp cheddar cheese