Coppercloud

Chef #494607

Joined: May 4, 2007

148 Public Recipes by Coppercloud

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Cajun Sloppy Joes(Cook's Country)

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Cook's Country

Recipe #487123

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Pumpkin-Nut Bread(Cook's Country)

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Be sure to buy unsweetened canned pumpkin, not pumpkin pie filling, which is preseasoned and sweetened. This is a fairly stiff batter that takes a bit of stirring to incorporate the liquid ingredients into the dry. Stop mixing as soon as the batter comes together.

Recipe #487122

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Fluffy Make-Ahead Dinner Rolls(Cook's Country)

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Don't get the milk mixture too hot or the dough won't rise.

Recipe #487121

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Soft and Chewy Dinner Rolls(ATK)

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Beaten egg just before baking gave them extra crunch.

Recipe #487120

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Cinnamon Babka(Cook's Country)

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Cook's Country

Recipe #487119

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Cream Cheese Biscuits(Cook's Country)

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To avoid rerolling, we cut the biscuits into squares instead of rounds.

Recipe #487118

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Grilled Mustard-Glazed Pork Loin(Cook's Country)

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Dijon and yellow mustards also work well in the glaze, but make certain to use apple jelly (which is translucent), not apple butter (which is opaque). Look for a pork roast with about 1/4 inch of fat on top and tie the roast at 1-inch intervals to ensure an even shape. Keep a squirt bottle of water on hand during browning.

Recipe #487117

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Strawberry Dream Cake(Cook's Country)

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Cook's Country

Recipe #487116

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Ultimate Cinnamon Buns(Cook's Country)

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1 Reviews | By Coppercloud

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In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Recipe #487087

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Morning Buns(Cook's Country)

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You’ll need the juice and zest of one orange for this recipe. If the dough becomes too soft to work with at any point, refrigerate it until it’s firm enough to easily handle. Make sure to use tin foil liners, otherwise it will be very hard to get these buns out of the pan because the filling is so sugary.

Recipe #487086

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Challah(Cook's Illustrated)

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We prefer to knead this dough in a standing mixer, but a food processor or your hands can do the job. If using a food processor, place the flour mixture in a processor fitted with the dough blade. Mix together the eggs, yolk, butter, and water in a large measuring cup and, with the processor running, add the egg mixture in a steady stream. Process until a ball of dough forms, about 1 minute. Remove the dough to a lightly floured surface and knead by hand for an additional minute, or until the dough becomes smooth and elastic. Alternatively, you can mix the dough by hand in a large bowl with a wooden spoon, until the dough comes together. Then transfer the dough to a lightly floured surface and knead until the dough forms a smooth ball. If the dough remains tacky, add more flour 1 tablespoon at a time. This method will take longer than using a standing mixer, but you will get the same results.

Recipe #487085

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Parker House Rolls(Cook's Illustrated)

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When rounding the dough and shaping the rolls, it is important to keep the remaining dough covered, otherwise it will quickly dry out and develop a skin. Rolling the dough into symmetrical rounds takes a little practice, but you will quickly get the hang of it. A dry, unfloured work surface helps because the dough will stick a little. Although we like using a French-style rolling pin for flattening the rolls, a more traditional option is a thin dowel or the handle of a wooden spoon. Whatever your choice, lightly flour it or the dough will stick to it.

Recipe #487084

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Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)

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1 Reviews | By Coppercloud

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If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Recipe #487082

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Stovetop Roast Chicken With Spicy Thai Sauce(Cook's Illustrated)

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A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Use a splatter screen when browning the chicken.

Recipe #487066

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Grilled Chicken With Indonesian Peanut Glaze(Cook's Illustrated)

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The glaze recipe makes enough to glaze 4 1/2 pounds chicken. To prevent burning, we found that it’s best to wait to apply the glaze until the chicken is nearly cooked.

Recipe #487063

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Slow-Cooker French Onion Soup(Cook's Country)

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2 Reviews | By Coppercloud

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After quartering, slice the onions pole to pole for substantial slices that will hold up to long cooking. Beef bones are stocked in the freezer or meat section of supermarkets.

Recipe #487062

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French Apple Cake(Cook's Illustrated)

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2 Reviews | By Coppercloud

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The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. I have not made this yet, but with the too oily review, I went on line and looked at others who have made this and what they said. Some of them have also had this same problem, but note some had also changed to 2% milk. This might have also affected the batter. Other say they did not have this problem. One advised this might been because he had gotten the oil to emulsified into the batter using an immersion blender. They bakers with the too oily cakes advised they will cut down the oil to 1/2 cup add 1/2 cup apple sauce if they make again. Note this is more cutard like then a normal American cake texture.

Recipe #487003

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Pumpkin Whoopee Pies(Cook's Illustrated)

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This recipe, submitted by Robin Smith of Berryville, VA was one of the winners of our 2005 Holiday Cookie Contest. Use pumpkin puree (sometimes calls packed pumpkin) for this recipe, not pumpkin pie filling.

Recipe #487002

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Almond Macaroons(Cook's Illustrated)

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Macaroons must be baked on parchment paper. They will stick to an ungreased sheet and spread on a greased one. You need a slightly less stiff dough if piping the macaroons, so add water, as needed, to make a pipeable paste.

Recipe #487001

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Chewy Coconut-Lime Sugar Cookies(ATK)

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The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Recipe #487000

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