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Recipes
Peach Jam Scones
By AzWench
Preheat the oven to 425 degrees
- 6 cups flour
- 1 1/4 cups sugar
- 1/4 cup baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chilled unsalted butter
- 1 1/2 cups buttermilk (1 1/2 to 2 cups)
- 1/2 cup peach jam
- 3 fresh peaches, peeled and sliced, or 1 8-ounce package frozen peaches, defrosted and drained
My Brother’s Chicken Tacos
By AzWench
*Be careful frying with hot oil!* Season diced chicken liberally
- 16 whole Corn Tortillas (small Size)
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
- Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
- 2 Tablespoons Canola Oil
- 2 cans (4 Ounce) Diced Green Chilies
- 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
- Sour Cream
- Hot Sauce (Chulula Or Other Brand)
- 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
- 4 whole Roma Tomatoes, Diced
- Canola Oil, For Frying Tacos
Blackberry Chip Ice Cream
By AzWench
Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan
- 2 pints fresh blackberries
- 1 1/4 cups sugar
- Juice of 1/2 lemon
- 1 1/2 cups half-and-half
- 5 egg yolks
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate
Stuffing Stuffed Mushrooms
By AzWench
Fill mushroom caps with stuffing
- 16 large (1 pound) white mushrooms, stemmed
- 1 1/2 cups leftover stuffing
- 1 tablespoon grated Parmesan cheese
- EVOO for drizzling
Beer Battered Fishwiches with Avocado Sauce
By AzWench
In a Dutch oven or large, deep skillet, heat 2 inches of oil over medium to medium-high heat
- Frying oil, such as safflower oil or vegetable oil with omega-3
- 1 cup Mexican beer
- 1 cup flour
- 1 teaspoon paprika, 1/3 palmful
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin, 1/3 palmful
- 1 teaspoon coriander, 1/3 palmful
- Salt and pepper
- 1 small red onion, thinly sliced and rings separated
- Juice of 1 lime
- 1 large jalapeño pepper or 2 small Serrano peppers, seeded and chopped
- 1 clove garlic
- 1 avocado
- Juice of 1 lemon
- 1 cup sour cream
- A small handful of cilantro
- 4 6-ounce pieces thick, sustainable white fish, such as cod, haddock or pollack
- 4 brioche buns, split
- Chopped pickles
- 4 slices of ripe tomato
- Sliced lettuce
Southern Buttermilk Biscuits
By AzWench
Outstanding biscuits, light and fluffy
- 2 Cups Flour
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder Aluminum free
- 6 Tablespoons Very Cold Butter
- 1 Cup Buttermilk Approx.
- 1/2 Cup Sugar for topping - Optional I never use it.
5-Cup Cream Cheese Frosting
By AzWench
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 pound powdered sugar
- 2 teaspoons vanilla
Ketchup Chutney
By AzWench
Warm the oil in a medium saucepan over medium-high heat until nearly smoking
- 3 tablespoons canola or grapeseed oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 medium red onion, finely diced
- 3 cloves garlic, thinly sliced
- 1 (1-inch thumb) ginger, peeled and minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- 1/2 teaspoon paprika
- 1/4 cup apple cider vinegar
- 1 (14 1/2-ounce can) diced tomatoes
- 2 tablespoons molasses
- Kosher salt and freshly ground pepper
Classic Sourdough Waffles or Pancakes
By AzWench
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in Californi...
- Overnight sponge:
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed
- Waffle or pancake batter:
- all of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Fruit Shake
By AzWench
Put ingredients in a blender and “liquefy”
- 3/4 cup dry measure oatmeal, cooked in water and cooled
- 2 scoops vanilla protein
- 1 1/2 cups of seasonal berries: (strawberries, blueberries, blackberries, etc.)
- 12 oz. water or almond milk (Bob uses half of each)