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Recipes
Banana-Blueberry Buttermilk Bread
By Coppermouse
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, makin...
- 3/4 cup nonfat or low-fat buttermilk
- 3/4 cup packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 1 1/4 cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups blueberries, fresh or frozen
Cornbread Cupcakes with Maple Butter Topping
By Coppermouse
Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups
- Cornbread Cupcakes
- 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
- 2 tablespoons butter, melted
- 1/2 cup canned Green Giant™ cream-style sweet corn
- 1/4 cup canned Old El Paso™ chopped green chiles, drained
- 1 egg
- 1/2 cup shredded Monterey Jack cheese (2 oz)
- Maple Butter Topping
- 1/4 cup butter, softened
- 1 1/2 tablespoons real maple syrup
- 2 1/2 teaspoons coarse (kosher or sea) salt
Frozen Peanut Butter Cheesecake
By Coppermouse
A creamy peanut butter cheesecake with a crispy chocolate crust and drizzled with even more chocolate and peanut bu
- 6 tablespoons butter
- 1 1/2 cups semi-sweet chocolate chips
- 2 1/2 cups crispy rice cereal
- 1 (8 ounce) package cream cheese, softened
- 1 cup sweetened condensed milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 cup frozen whipped topping, thawed
- 2 tablespoons hot fudge sauce
- 2 tablespoons creamy peanut butter
Salty Chihuahua
By Coppermouse
Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice
- Coarse salt (optional)
- 4 ounces tequila, divided
- 2 ounces orange-flavored liqueur, such as cointreau, divided
- 3 cups grapefruit juice, divided
- 4 grapefruit slices for garnish
Chinese Chicken Pot Stickers
By Coppermouse
In medium bowl, stir together flour and salt
- Wrappers
- 2 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons kosher (coarse) salt
- 1/2 cup boiling water
- 1/2 cup cold water
- Filling
- 3/4 lb ground chicken
- 2 green onions, finely chopped
- 2 teaspoons sugar
- 1 teaspoon ground ginger
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- Dash crushed red pepper flakes
- Ground black pepper to taste
- Oil for Deep-Frying
- Canola oil
Dinosaur Bones with Chipotle-Cherry Barbecue Sauce
By Coppermouse
These humongous sweet-and-smoky beef ribs will be the talk of your next backyard barbecue
- 3 3 3 tablespoons paprika
- 3 3 3 tablespoons golden brown sugar
- 1 1 1 tablespoons coarse kosher salt
- 1 1/2 1 1/2 1/2 tablespoons onion powder
- 1 1/2 1 1/2 1/2 tablespoons ground black pepper
- 1 1/2 1 1/2 1/2 teaspoons ground cinnamon
- 3/4 3/4 3/4 teaspoon ground cardamom
- 2 2 to 8 8- to 10-inch-long to 8 pounds total; 8- to 10-inch-long rib bones)
- 1 1/2 1 1/2 1/2 cups cherry juice or apple cider
- 2 2 1 cups hardwood chips, soaked in water 1 hour
- 4 6 4 6 3 3/4 2-inch 3/4 x 2-inch disposable mini aluminum loaf pans (for wood
- chips,if using gas grill
Lemon-Lime Miniature Bundt Pound Cakes
By Coppermouse
Position rack in center of oven and preheat to 325 degrees F
- For the Miniature Bundt Pound Cakes:
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lemon peel
- 1 tablespoon grated lime peel
- For the Lemon-Lime Glaze Topping:
- 2 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons heavy whipping cream
- 2 teaspoons grated lemon peel
- 2 teaspoons grated lime peel
Curried Roasted Cauliflower Soup
By Coppermouse
Preheat the oven to 400 degrees F
- 1 head of cauliflower
- 2 teaspoons olive oil
- 1 teaspoon mild curry powder
- Pinch of cayenne powder
- 1/2 cup peeled and diced green apple
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons lemon juice, divided
- Salt and freshly ground pepper, to taste
- 2 tablespoons chopped cilantro
- 1/4 cup yogurt, for garnish
Rainbow Cheesecake
By Coppermouse
Preheat oven 350°F. Before you get started with the crust, make sure your 9 inch spring form pan is water tight
- Crust
- 2 cups finely crushed graham crackers
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 6 tablespoons unsalted butter, softened
- Filling
- 4 packages (8 oz each) cream cheese, room temperature
- 1 1/3 cups sugar
- 2 teaspoons vanilla
- 1 pinch salt
- 1 cup sour cream
- 1 cup heavy cream
- 4 large eggs
- 1 each of liquid food colors (blue, yellow, green, red)
Sweet Potato Casserole with Marshmallow Crème
By Coppermouse
Tip: The secret to getting stiff glossy peaks for this marshmallow topping is to make sure the egg whites are at ro...
- Marshmallow Crème:
- Two 24-ounce packages refrigerated, mashed sweet potatoes
- 1/4 cup melted butter
- 1/4 cup dark maple syrup
- Grated zest and juice of 1 naval orange
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 6 tablespoons granulated sugar