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Recipes
Sweet Hubbard Squash Custard Pie
By Coppermouse
this is really smooth and holds it own against any pumpkin pie
- 2 1/2 pounds hubbard squash - cut into chunks and seeds removed
- 1/2 cup firmly packed dark brown sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 1/2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 2 tablespoons salted butter, softened
- 1 (9 inch) unbaked pie crust
Strawberry Rhubarb Glazed Donuts
By Coppermouse
Place the strawberries and rhubarb in a saucepan along with the butter and cook over medium-high heat until soft, a...
- 1 cup quartered fresh strawberries
- 1/2 cup diced rhubarb `
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- 1/4 cup white chocolate chips
- 1 cup powdered sugar
- 2 tubes Pillsbury Crescent Dough
- Sprinkles, if desired
Crab-Stuffed Mushrooms
By Coppermouse
Preheat oven to 350 degrees F
- Two 10 to 12 ounce packages button mushrooms, cleaned and stemmed, stems discarded or saved for other use
- 8 ounces lump crab, picked of shells
- 4 ounces cream cheese, room temperature
- 1/4 cup finely chopped chives
- 1/2 cup bread crumbs
- 1 pound button mushrooms, cleaned and stemmed, stems discarded or saved for other use
- Extra virgin olive oil
- Kosher salt and freshly cracked black pepper
Hot Cheesy Party Ring
By Coppermouse
reheat your oven to 375 degrees and spray a Bundt pan with cooing spray
- 1 Pillsbury® Crusty French Loaf
- 1 tablespoon all purpose Flour
- 4 ounces mild cheddar cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- 4 strips bacon, thick sliced, diced and cooked until crispy
- 2 whole green onions, sliced
- ranch or marinara for dipping
Strawberry Mojito Shotsicles
By Coppermouse
Place the strawberries, lime juice and mint in a food processor
- 5 cups hulled strawberries
- 1/3 cup fresh lime juice
- 3 tablespoons mint leaves
- 8 shots white rum
Winter Fruitcake
By Coppermouse
To make the Fruitcake, a day or two before baking the cake, in a large bowl, combine the mixed dried and/or glaze...
- 4 cups coarsely chopped or snipped high-quality mixed dried and/or glazed fruits such as apricots, cherries, citron, dates, and pineapple 2 cups golden raisins
- 2 cups dried currants and/or cranberries
- 1/2 cup chopped drained preserved ginger in syrup or crystallized ginger
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons grated or minced fresh orange zest
- 2 tablespoons grated or minced fresh lemon zest
- 1 tablespoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup brandy for soaking fruit
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups firmly packed dark brown sugar
- 5 eggs, at room temperature, lightly beaten
- 1/2 cup light molasses
- 4 cups coarsely chopped mixed nuts such as hazelnuts (filberts), pecans, and walnuts
- Brandy for soaking cakes (optional
Julia Child’s Stuffed Turkey, Updated
By Coppermouse
This recipe calls for a natural, unenhanced turkey and requires brining the turkey breast in the refrigerator for 6...
- 1 (12- to 15-pound) turkey, neck and giblets removed and reserved for gravy
- 1 teaspoon plus 2 tablespoons minced fresh sage
- Salt and pepper
- Wooden skewers
- 1 1/2 pounds hearty white sandwich bread, cut into 1/2-inch cubes
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter
- 3 onions, chopped fine
- 6 celery ribs, minced
- 1 cup dried cranberries
- 4 large eggs, beaten
Sausage Stuffed Pretzel Bites
By Coppermouse
Cook the sausages and cut them into small chunks
- 3 Sausages
- 1 Roll Pillsbury Italian Bread Dough
- 1 Egg
- 2 Tablespoons Butter
- 1/4 Cup Baking Soda
Buffalo Chicken Tenders with Tangy Blue Cheese Sauce
By Coppermouse
Preheat oven to 350 degrees F
- to 1 1/4 pounds precooked chicken tenders
- Hot sauce to taste
- 1 1/4 cups ranch dressing
- 1/2 cup crumbled blue cheese
- 6 cups prewashed mixed salad greens
- 1 cup grated carrot
- 2/3 cup sliced cucumber
- 2/3 cup halved cherry tomatoes
- 1/2 cup sliced scallion
Cherry Ice Cream Pie with Chocolate Cookie Crust
By Coppermouse
Make Ahead Tip: Cover with foil and freeze for up to 1 week
- 3 cups reduced-fat “light” vanilla ice cream, softened
- 1 1/4 cups chopped pitted fresh or frozen cherries, divided
- 1 9-inch chocolate-cookie pie crust
- 2 tablespoons mini chocolate chips