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Recipes
Sweet Potato Hash
By Coppermouse
In a large nonstick skillet over medium heat, heat the oil and the bacon
- 1 tablespoon olive oil
- 4 strips bacon, chopped
- 1 pound sweet potatoes (about 2 medium), peeled and 1/4-inch diced
- 2 green onions, thinly sliced
- 1/2 cup diced red bell pepper
- 1/2 teaspoon dried thyme
- Salt and freshly ground pepper, to taste
Rainbow Donuts
By Coppermouse
You have frost these in anyway
- 2 1/2 teaspoons Active dry yeast (1 Package)
- 2 tablespoons Warm water (105 to 115 degrees)
- 1 cup milk, room temperature
- 1/4 cup unsalted butter, melted
- 3 large egg yolks
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/4 cups all-purpose flour plus some for working the dough
- 1 canola oil (48 oz) or other neutral oil for frying
- 1/4 cups cinnamon sugar (4 parts sugar - 1 part cinnamon) This is optional
- 1/2 cup unsalted butter (for glaze)
- 1/4 cup milk (for glaze)
- 1 tablespoon light corn syrup (for glaze)
- 2 teaspoons vanilla extract (for glaze)
- 2 cups powdered sugar (you may need up to 3 cups)
- 1 package Gel Food Colors (Red, Blue, Yellow, Green)
Fried Green Tomatoes
By Coppermouse
a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 pinch cayenne
- 1 1⁄2 cups buttermilk
- kosher salt
- fresh ground black pepper
- 4 large unripe tomatoes, cut into 1/2 inch thick slices,ends removed
- 1 ⁄2 cup vegetable oil
- 1 tablespoon unsalted butter
- hot pepper sauce, for serving
- lemon wedge, for serving
Wild Rice and Mushroom Soup
By Coppermouse
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 1/4 ounce dried shiitake mushrooms, rinsed
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, peeled, plus 4 cloves, minced
- Salt and pepper
- 1/4 teaspoons baking soda
- 1 cup wild rice
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- 1/4 teaspoon finely grated lemon zest
Warm Thai Peanut-Quinoa Salad
By Coppermouse
: This salad lasts for three days in the refrigerator
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 1/2 cups dry quinoa, rinsed
- 1/4 cup natural peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari as gluten-free option)
- Juice of one lime
- 3 cups roughly chopped baby spinach
- 1 cup frozen peas
- 1 medium red pepper, diced
- 1/3 cup minced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped peanuts
Butter-Almond Cake
By Coppermouse
1. Prehaet oven to 350 degrees
- Cake:
- 1/2 Cup Sugar
- 1 t. Vanilla
- 2/3 Cup Butter, plus small amount for pan
- 2 Eggs
- 3/4 Cup Flour
- Glaze:
- 2 T. Milk
- 1 T. Flour
- 1/4 C. Butter
- 1/3 C. Blanched almonds, sliced
- 4 T. Sugar
Chicken Quesadillas with Smoky Tomato Salsa
By Coppermouse
Preheat oven to 375 degrees F
- 8 - or 9-ounce package precooked chicken slices, cut into bite-size strips
- 8 ounces shredded Monterey Jack or Cheddar cheese, or a combination
- 5 tablespoons chopped cilantro, plus sprigs for garnish
- 2 cups tomato salsa
- 2 teaspoons canned chiles in adobo sauce, minced, or to taste
- 6 flour tortillas
- Sour cream for garnish
The King's Cake
By Coppermouse
•Preheat oven to 350 degrees F
- 1 cup granulated sugar
- 1/2 cup vegetable shortening
- 2 eggs
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mashed banana (about 3 ripe bananas)
- 2 teaspoons vanilla extract, divided
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 1/4 cup chopped peanuts
Crescent Roll Cornucopia
By Coppermouse
Wrap 6 sugar cones with non-stick tin foil
- 6 sugar cones wrapped (or 6 metal cream horn forms)
- non-stick tin foil
- 1 roll Pillsbury Crescent Roll Seamless Dough Sheet
- egg wash,
- 1 small egg mixed with a splash of water
- 3/4 pounds cooked Turkey, cut into small pieces
- 1/2 cup mayonaise
- 1 stalk celery, cut into tiny pieces
- 1 tablespoon chopped red onion
- 1/4 cup dried cranberries
Chocolate Mousse Pie with Pretzel Crust
By Coppermouse
This decadent no-bake chocolate mousse pie is piled into a crust of crushed pretzels and topped with fresh whipped ...
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 1/2 cup sugar
- 3 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups dark chocolate chips
- 1/2 cup caramel sauce
- 1 tablespoon sea salt flakes
- Pretzel sticks (whole) for garnish, if desired