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Recipes
Sour Cream Garlic Biscuits
By AzWench
Chill the butter in the freezer while gathering the other ingredients
- 4 tablespoons butter, cut into 1/2-inch cubes
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic
- 1/2 cup plus 2 teaspoons sour cream
Ultimate Banana Bread
By AzWench
Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
- 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
- 2 large eggs
- 3/4 cup (5 1/4 ounces) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup walnuts , toasted and coarsely chopped (optional)
- 2 teaspoons granulated sugar
Lemon Raspberry Cupcakes
By AzWench
Raspberry and lemon are one of my favorite flavor pairings, whether it be in a tall glass of cold raspberry lemonad...
- For the cupcakes:
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups (8 oz.) sugar
- Zest of 1 large lemon, preferably organic
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup milk
- Juice of 1 large lemon
- For the filling:
- 16 oz. raspberries (fresh or frozen)
- 1/4 cup sugar
- 1 tbsp. water
- 1 tbsp. cornstarch
- Squeeze of lemon juice
- For the frosting:
- 3 large egg whites
- 1/2 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- Pinch of salt
- 2-3 tbsp. fresh raspberry puree*
- Zest of 1 lemon
- Candied lemon slices, for garnish
- Fresh raspberries, for garnish
Devil’s Food Cake with Sinful Chocolate Frosting
By AzWench
If you like a very tall layer cake, double all of the ingredients for four layers instead of two
- 10 ounces 60% Cacao Bittersweet Chocolate Baking Bar
- 6 ounces Milk Chocolate Baking Bar
- 1/4 cup Unsweetened Cocoa
- 1/2 cup unsalted butter
- 1/2 cup firmly packed light or dark brown sugar
- 1 tablespoon light corn syrup
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 large eggs, beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 cup sour cream
Mean Green Juice
By AzWench
Blend in juicer
- 1 bunch of kale
- 4 stalks of celery
- 1 cucumber
- 2 granny smith apples
- 1/2 a lemon
- ginger root
Lasagna with Meat Ragu
By AzWench
For the pasta, on a large work surface, combine the flour and salt; make a well
- For the Egg Pasta:
- 3 cups of “00” flour, plus additional for dusting
- 1 teaspoon kosher or fine sea salt
- 3 large free-range organic eggs
- 1 large free-range organic egg yolk
- 2 About 2 tablespoons warm water
- 1 to 1/2 tablespoons EVOO – Extra Virgin Olive Oil
- For the Ragu:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 tablespoon butter
- 1 carrot, finely chopped
- 1 small rib celery with leafy top, finely chopped
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 pound ground veal
- 1/2 pound ground beef
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon rosemary leaves, finely chopped
- 1 bay leaf
- 1/2 teaspoon ground cloves
- Salt and pepper
- 1/2 cup dry white wine
- 3 tablespoons tomato paste
- 3 cups chicken/veal stock
- For the Besciamella:
- 5 tablespoons butter
- 5 tablespoons flour
- 4 cups milk, warmed
- Salt and pepper
- Freshly ground nutmeg, to taste
- Salt
- 8 sheets fresh egg pasta or 16 no-boil lasagna sheets
- 1 1/2 to 2 cups grated Parmigiano-Reggiano
- Chopped flat-leaf parsley (garnish)
Lemon Cream Cake
By AzWench
Cake: Sift together the flour, baking powder and salt
- Cake:
- 2 1/4 cups cake flour
- 1 tbl baking powder
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 4 Large egg whites (save yolks for lemon curd)
- 1 1/2 cups sugar
- 2 tsp grated lemon zest
- 1 Stick (8 tbl) unsalted butter, at room temp
- 1 tsp. vanilla
- Filling:
- 1/3 cup simple syrup (you'll need more to brush on cake)
- 1 package unflavored powdered gelatin
- 1 batch of lemon curd (recipe below)
- 1 package (8 oz) cream cheese, softened
- 3/4 cup whipping cream
- Lemon Curd:
- 2 Large lemons
- 4 Large egg yolks
- 2/3 cup sugar
- 4 tbl butter, cold
- Vanilla Crumb Topping:
- 1/2 cup flour
- 1/2 cup plus 2 tbs powdered sugar
- 5 tbl chilled butter cut into small pieces
- 1 tsp vanilla
ATK Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
By AzWench
Kosher or table salt can be used in this recipe
- 2 1/2 cups salt
- 4 russet potatoes , scrubbed and dried
- 2 sprigs plus 1/4 teaspoon minced fresh rosemary
- 1 whole garlic , outer papery skin removed and top quarter of head cut off and discarded
- 4 teaspoons olive oil
- 4 tablespoons unsalted butter, softened
Pineapple Skewered Shrimp
By AzWench
In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other...
- MARINADE:
- 1 pound (to 2 Pounds) Peeled, De-veined Jumbo Shrimp
- 1 can (about 20 Oz.) Pineapple Chunks (or 1 Whole Fresh Pineapple)
- 1/2 cup (to 1 Cup) Teriyaki Sauce
- 2 whole (to 3 Whole) Green Onions, Sliced
- 3 Tablespoons Garlic, Chopped, to taste
- 1 Tablespoon (to 2 Tablespoons) Sugar (optional)
- Pineapple Juice (reserved From Can If Using Canned Pineapple)
- 1 dash Lemon Juice
- 1 dash Kosher Salt
- Optional Ingredients
- Lime Zest
- Crushed Red Pepper Flakes
- Minced Fresh Ginger
- Jalapenos Seeded And Chopped
Basic Pizza Crust
By AzWench
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water
- 1 teaspoon Instant Or Active Dry Yeast
- 1-1/2 cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Olive Oil