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Recipes
Date Pinwheel Cookies
By Coppermouse
This recipe was a tradition ever Christmas at our family
- Filling:
- 1 package (8 ounces) pitted dates, chopped
- 1 cup water
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1 cup finely chopped pecans or walnuts
- Dough
- 1 cup butter, softened
- 2 cups brown sugar, firmly packed
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Mulled Red Wine
By Coppermouse
I severed this on Christmas Eve
- 8 whole cloves
- 4 whole black peppercorns
- 4 (3- by 1/2-inch) strips fresh lemon zest
- 4 (4- by 1/2-inch) strips fresh orange zest
- 4 cups dry red wine (from two 750-ml bottles)
- 1/2 cup kirsch or other cherry-flavored brandy
- 1 1/2 cups water
- 3/4 cup sugar
- 1 (3-inch) cinnamon stick
- 1 vanilla bean, halved lengthwise
- Garnish: cinnamon sticks
S'more Cookie Bars
By Coppermouse
These bars have a wonderful saltiness that balances against the sweetness of the milk chocolate and marshmallow
- 1 1/4 cups flour
- 1 cup graham cracker crumbs (about 6 sheets)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt (see Ingredient Note)
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups milk chocolate chips, divided
- 3 to 3 1/2 cups mini marshmallows
Mushrooms Oriental
By Coppermouse
Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan
- 1/4 cup extra virgin olive oil
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chopped garlic
- 5 cups mushrooms, about 1 pound
- 2 tablespoons thinly sliced green onions
Perfect Poached Eggs
By Coppermouse
1 Pour 2 tablespoons of vinegar into the poaching water
- water (1 1/2-inch in bottom of pot or a deep skillet)
- 2 tablespoons vinegar
- 8 eggs
Grilled Tuna Steak with Charred Corn Vinaigrette
By Coppermouse
To make the vinaigrette, in a small bowl, whisk together the corn, olive oil, basil, vinegar, garlic, salt, and pe...
- For the vinaigrette:
- 1 cup grilled corn kernels, cut from 1 cob
- 1/4 cup olive oil
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons white wine vinegar
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the tuna:
- 2 teaspoons white wine vinegar
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Four 6- to 8-ounce yellowfin tuna steaks, rinsed and patted dry
State Fair Crescent Cheese Curds
By Coppermouse
1. In deep fryer or 3-quart heavy saucepan, heat oil over medium heat to 350°F
- 4 cups vegetable oil
- 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 8 oz cheese curds, any variety (about 1 1/2 cups)
- 8 wooden skewers
- Condiments, if desired (ranch dressing, Sriracha sauce, ketchup, flavored jam
Balsamic Glazed Roasted Root Vegetables
By Coppermouse
Use any root vegetables that you like such as rutabagas, leeks, shallots
- For the Glaze:
- 2 onions, cut into quarters
- 10 cloves garlic, unpeeled
- 2 cups carrots, peeled and cut into 1 to 2-inch pieces
- 1 medium celery root, peeled, cut into 1 to 2-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 3 small turnips, peeled and cut in half to about 2-inch pieces
- 1-2 Japanese or regular sweet potatoes (not yams), peeled and cut into 3-inch pieces
- 1 cup winter squash, peeled and cut into 2-inch cubes
- 2-3 potatoes, cut into quarters, about 2-inches
- 1-2 white or gold beets, peeled and cut into quarters (optional) 2 tablespoons olive oil
- Salt and pepper
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tablespoons neutral oil
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon chopped fresh or dried rosemary
Cinnamon Love Knots
By Coppermouse
In a large mixing bowl, dissolve yeast in water
- For the Topping:
- 2 packages (1/4 ounce each) active dry yeas
- t 1/2 cup warm water (110-115 degrees F)
- 1/2 cup warm milk (110-115 degrees F)
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 2 eggs, beaten
- 1 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour
- 2 cups sugar
- 2 tablespoons ground cinnamon
- 3/4 cup butter or margarine, melted
Blueberry and Lemon French Toast Casserole
By Coppermouse
Butter a 9 x 13-inch baking dish
- Butter, for greasing
- 6 large eggs
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 4 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- One 16-ounce loaf challah bread, torn or cut into 1 1/2-inch chunks
- 2 1/2 cups blueberries
- Powdered sugar and maple syrup, for serving