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Recipes
Cream Puffs
By Coppermouse
To make the cream puffs: Preheat the oven to 425 degrees F
- For the pate a choux pastry:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 3 to 4 eggs, plus 1 egg for egg wash
- For the filling:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
Garlic Dragon Shrimp
By Coppermouse
Peel and clean the shrimp and then toss them with one tablespoon oil and one tablespoon chili garlic sauce
- 20 large shrimp, peeled and cleaned
- 1 tablespoon chili garlic sauce
- 4 cloves garlic, sliced thin
- 4 heads baby bok choy, chopped
- 1 inch fresh ginger, chopped
- 1/2 red onion, diced
- 1 cup shredded carrots
- 1 large lime, juice only
- 10 ounces rice noodles, boiled
- tablespoon sesame oil, for noodles
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Fresh cilantro (garnish)
Apple Fritters
By Coppermouse
Granny Smith apples are the best for this
- Glaze:
- 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup apple cider
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 3 cups peanut or vegetable oil
- 2 cups confectioners' sugar
- 1/4 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Yule Log
By Coppermouse
Heat oven to 375°F for shiny metal pan (or 350°F for dark or nonstick pan)
- Cake
- 3 eggs
- 1 3/4 cups devil's food cake mix with pudding (from 18.25-oz box) 1/3 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar
- Rich Chocolate Frosting
- 1/2 cup whipping cream
- 1 cup semisweet chocolate chips (6 oz)
- 1 tablespoon corn syrup
- 1/4 teaspoon vanilla
- Filling
- 1 container (12 oz) whipped vanilla frosting
Corned Beef Hash with Poached Eggs
By Coppermouse
For red flannel hash, add 2 or 3 beets, cooked, peeled and cubed, with the corned beef
- For Hash:
- salt to taste, plus 1 teaspoon salt
- 2 1/2 lb white potatoes or red potatoes, peeled and cut into 1/2-inch cubes
- 3 cups cubed cooked corned beef (1/2-inch)
- 1/2 cup heavy cream
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- For Eggs:
- 8 eggs
- Fresh parsley sprigs, optional
- Freshly ground pepper
Warm Spaghetti Squash Salad
By Coppermouse
Preheat the oven to 350 degrees F
- One 4-pound spaghetti squash, halved lengthwise and seeds scraped
- 1 cup sliced almonds (3 ounces)
- 1/2 cup chopped pitted green olives, such as Cerignola
- 1/2 cup thinly sliced scallion whites
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/4 cup plus 2 tablespoons canola oil
- 2 ounces Greek feta crumbled (1/4 cup)
- Kosher salt and freshly ground white pepper
Chocolate-Covered Cheesecake Bites
By Coppermouse
Graham crackers provide an easy crust for these chocolate coated cheesecakes - perfect dessert to be served at your
- Crust
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
- Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon grated orange peel
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 2 eggs
- Coating
- 24 oz semisweet chocolate, chopped
- 3 tablespoons shortening
Loaded Baked Potato Salad
By Coppermouse
Cube and boil potatoes with salt
- 8 potatoes, cubed (half peeled or half with skin)
- 2 teaspoons salt
- 6 slices bacon, diced & crisp cooked
- 6 green onions
- 2 cups cheddar cheese, shredded
- 16 ounces sour cream
- 1/4 teaspoon pepper
- 1 cup Miracle Whip or 1 cup mayonnaise
Almond-Poppy Seed Muffins
By Coppermouse
Lightly grease thirty-six 1 3/4-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg 3/4 cup milk
- 1/4 cup cooking oil
- 1/2 teaspoon almond extract
- 2 tablespoons butter or margarine, melted
- 2 tablespoons sugar
Florentine Ravioli
By Coppermouse
Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions
- 1 20-ounce package frozen cheese ravioli or tortellini (4 cups) (see Tip)
- 6 teaspoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8-1/4 teaspoon crushed red pepper
- 1 16-ounce bag frozen chopped or whole-leaf spinach
- 1/2 cup water
- 1/4 cup freshly grated parmesan cheese