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Recipes
Raspberry Chiffon Pie
By AzWench
To make the pie crust, lightly oil a 9-inch pie plate with cooking spray
- For the crust:
- 1 1/4 cups all-purpose flour
- 2 tbsp. sugar
- 1/4 tsp. salt
- 8 tbsp. unsalted butter, softened but still cool
- 2 oz. cream cheese, softened but still cool
- For the fruit layer:
- 12 oz. frozen raspberries (2 cups)
- 3 tbsp. pectin (Sure-Jell original formula, in the yellow box)
- 1 1/2 cups sugar
- Pinch of salt
- 1 cup fresh raspberries
- For the chiffon layer:
- 3 tbsp. raspberry-flavored gelatin
- 3 tbsp. boiling water
- 3 oz. cream cheese, at room temperature
- 1 cup heavy cream, chilled
- For the topping:
- 3/4 cup heavy cream, chilled
- 2 tbsp. confectioners' sugar
Strawberry Glace Pie
By AzWench
If you are contemplating making this pie but don’t want to bother making the crust from scratch, you may as well ...
- For the pie crust:
- 1/4 cup very cold water
- 2 cups flour
- 3/4 cup + 2 tablespoons butter-flavored shortening
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 beaten egg
- For the filling:
- 6 cups strawberries, hulled and quartered (I used 3 quarts)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 3 ounces cream cheese, softened (I used at least 4 ounces. Go wild.)
David`s Cocktail
By AzWench
Add ingredients to WildSide jar in order listed and secure lid
- 4-oz cranberry juice cocktail
- 4-oz orange liqueur
- 8-oz tequila
- 1-cup frozen raspberries
- 1/2-cup frozen limeade concentrate
- 4-cups ice cubes
Pecan Pie Thumbprint Cookies
By AzWench
A few months ago I was brainstorming ideas of holiday cookie recipes
- For the dough:
- 1 cup (8 oz.) unsalted butter, at room temperature
- 4 oz. cream cheese, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp. vanilla extract
- 1/2 cup pecans, finely chopped
- 1/4 tsp. salt
- 2 1/2 cups all-purpose flour
- For the filling:
- 1/4 cup (2 oz.) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1 large egg yolk
- 2 tsp. vanilla extract (or bourbon)
- Pinch of coarse salt
- 1 cup pecans, coarsely chopped
- For the caramel drizzle:
- 4 oz. caramel candies, unwrapped
- 2 tbsp. heavy cream, plus more as needed
Big Batch Quick Dinner Rolls
By AzWench
Soft, tender and warm dinner rolls are perennial favorites at the holiday table, or in our house, year round
- 1/2 cup lukewarm water
- 2 cups warm milk ( 100 - 110°F)
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 1/2 tablespoons yeast, instant preferred
- 6 to 7 cups King Arthur Unbleached All-Purpose Flour
Steamed Asparagus in Butter Sauce
By AzWench
1. Combine all ingredients in a Medium Ziploc® Zip'n Steam® Bag
- 1 pound asparagus, trimmed and cut into 1 1/2 to 2 inch pieces
- 1 Tablespoon butter
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
Grilled Aloha Chicken
By AzWench
This tropical grilled chicken is your new go-to summer dinner
- 1 c. unsweetened pineapple juice
- 3/4 c. ketchup
- 1/2 c. low-sodium soy sauce
- 1/2 c. brown sugar
- 2 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1 lb. boneless, skinless chicken breasts
- 1 pineapple, sliced into rings and halved
- 1 tsp. canola oil
- Scallions, for garnish
The Necromancer
By AzWench
Fill a lowball (or old-fashioned) glass with ice
- Cracked ice
- 3 1/2 ounces Tru Blood or Ruby Mixer
- 1 ounce cherry-flavored rum
- 1/2 ounce pomegranate liqueur
- Maraschino cherry for garnish
Best Butterscotch Pudding
By AzWench
When taking the temperature of the caramel in step 1, tilt the pan and move the thermometer back and forth to equal...
- 12 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup packed (3 1/2 ounces) dark brown sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon lemon juice
- 3/4 teaspoon salt
- 1 cup heavy cream
- 2 1/4 cups whole milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon dark rum
Chocolate Mousse Pie
By AzWench
In this recipe three simple components come together to make a pie that is equally worthy of serving at a dinner pa...
- For the chocolate cookie crust:
- 6 ounces chocolate cookie wafers (about 25 wafers), such as Nabisco Famous Chocolate Wafers
- 4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
- For the chocolate mousse:
- 5 ounces semisweet chocolate, coarsely chopped
- 1 cup cold heavy cream
- 3 large egg whites (no traces of yolk), at room temperature
- For the whipped cream:
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy cream
- 1 (1-ounce) piece semisweet chocolate, for garnish