Just Recipes! (Yep..No stories..strictly recipes


Almond Butter Pancakes
1/4 cup almond butter
1 TB butter
2 TB sugar
1 egg
1 Cup flour
1 TB baking powder
1/2 cup to 1 cup milk, depending on consistency

Melt butters together then whisk.  (Almond butter will not be runny).  Add egg & sugar by whisking.
Mix flour and baking powder together then add to almond mixture.  Stir in milk to desired consistency.
Pour  1/3 cup each onto greased pre-heated griddle (350 degrees). Cook until small bubbles form, then flip.  
Finish cooking until golden brown.

Strawberry Trifle
READ through ENTIRE recipe BEFORE starting - it contains multiple instructions & separate ingredients for each section!  This is time consuming, but is INCREDIBLE!
2 pints fresh strawberries, washed and hulled, sliced (save a few whole ones for garnishment)

1 cup butter

2 cups granulated sugar
4 large eggs

2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk (or sour milk)
1.      Preheat oven to 375°F (190°C). Grease and flour a 10" loaf pan.
2.     Cream butter and sugar together until fluffy. Add eggs, one at a time. Add lemon juice and vanilla; blend well.
3.     Sift together flour, salt, baking soda and baking powder. Add the dry mixture to the creamed mixture alternately with buttermilk. Beat well after each addition.
4.    Pour into prepared pan; bake 40 to 55 minutes, or until the center is set. Cool on a wire rack for 10 minutes before removing from pan.
5.     Remove from pan, finish cooling
6.    Cut all sides off to remove all brown edges, cut into 1 inch cubes
1 pint fresh strawberries, washed and hulled
2/3 cup water
4 tablespoons sugar
3 teaspoons cornstarch
1.      Crush enough strawberries to make 2/3 cup; put in saucepan.
2.     Stir in 2/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1 cup of puree.
3.     Return the cup puree to the saucepan. Mix together the sugar and cornstarch and stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear.
4.    Cool  covered in refrigerator until ready to use.
Optional step - add 1 cup whipped cream  - fold together.

2 cups of milk
1/3 cup of sugar
3 egg yokes
2 tablespoons of corn starch
1/8-teaspoon of salt
2 tablespoons of butter
1 teaspoon real vanilla

1.      Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white.
2.     Mix this strained egg mixture into the remaining milk in a sauce pan.
3.     Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer.
4.    Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.
5.      Pour into container, cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until  chilled.

Whip Cream

3 Cups whipping cream or heavy cream
2 TB sugar
1/2 tsp vanilla, optional

1.      Chill beaters and bowl in freezer for about 5 minutes. 
2.     Pour cream into bowl and beat until it starts to thicken
3.     Add sugar and vanilla
4.    Beat until thick (stiff)


Spoon 1/4 glaze into bottom of bowl
Spread 1/4 cut cake pieces on top of glaze
Drop  1/4 pudding on top of cake pieces
Drop 1/4 cream on pudding
Spread 1/3  of the sliced strawberries next
Repeat ending with whipped cream
Garnish top layer with whole strawberries
Sprinkle with sliced almonds, optional
Refrigerate at least 3 hours, overnight is best!

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1.        Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2.       In a large bowl, cream together the sugar and butter.
3.       Beat in the egg, and mix in the molasses.
4.       In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
5.       Blend into the creamed mixture.
6.       Stir in the hot water. Pour into the prepared pan.
7.       Bake 45-60 minutes in the preheated oven, until a knife inserted in the center comes out clean.
8.       After cooled, slice in small 1 inch cubes.

Vanilla Filling
4 cups of milk
2/3 cup of sugar
6 egg yolks
4 tablespoons of corn starch
1/4-teaspoon of salt
2 tablespoons of butter
2 teaspoon real vanilla
1.        Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white.
2.       Mix this strained egg mixture into the remaining milk in a sauce pan.
3.       Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer.
4.       Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.
5.       Pour into container, cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until  chilled.

Pumpkin Cream
1 (15-ounce) can pumpkin
3 cups heavy cream, divided
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
1.        Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
2.       Simmer over medium heat for 5 minutes. Cool fully.
3.       Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.

Caramel Layer (Buttermilk Syrup recipe):
1 cup granulated sugar
1/2 cup butter
1/2 tsp baking soda
1/2 cup buttermilk
1 Tbsp corn syrup
1 tsp vanilla
pinch of cinnamon
1.        Combine sugar, butter, buttermilk and corn syrup, baking soda in a large saucepan over medium heat.
2.       Bring to a low boil, stirring constantly.
3.       Reduce heat and simmer for 5 minutes (continue to stir!) until all sugar has dissolved.
4.       Remove from heat and stir in vanilla and cinnamon if desired.

Chocolate chips, Milk or Semi Sweet or Pecans, chopped - 2 cups (optional)

1.        Spread 1/2 cake pieces on bottom of trifle bowl
2.       Spread  1/2 pudding on top of cake pieces
3.       Drizzle  1/2  caramel
4.       Sprinkle 1/3 cup chips, nuts, etc (optional)
5.       Spread 1/2 cream on pudding
6.       Repeat ending with cream
7.       Garnish top layer with chocolate chips or chopped pecans (optional)
8.       Cover and Refrigerate at least 3 hours, overnight is best!

Cinnamon Roasted Almonds

1 pound almonds (about 3 1/2 cups)

1 egg white

1 teaspoon cinnamon syrup
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon cinnamon

1.   Preheat oven to 250. Lightly grease a 10x15" jellyroll pan.

2.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
3.  Add the vanilla and mix together. Lightly beat egg white until frothy; add syrup. 
4.  Add the nuts and stir till well coated. 
5.  Mix the sugars and cinnamon.   Add nuts to mixture.  Toss to coat, and spread evenly on the prepared pan.
6.  Bake for 1 hour in preheated oven, stirring occasionally, until golden. 
Allow to cool and store in airtight containers.


Aunt Lanucce’s Wine Cookies

Bake 375° until golden color
2 cups of sugar
2 cups strong white wine
2 cups salad oil
4 teaspoons baking powder
Pinch of salt
Vanilla and whatever flavors you like
Flour enough to thicken to roll dough
4 eggs yolk only (set white aside)
Sugar for coating

1.  Mix together the above (not egg whites & sugar for coating) ; keep adding flour until dough thickens enough to roll out
2.  Roll pieces of dough into logs, then make a knot (looks like miniature wreaths)
3.  Place the sugar for coating in a small saucer
4.  In another small saucer beat the egg whites
5.  Dip the top of the cookies into egg first then sugar (on one side only)
6.  Place sugared side up onto ungreased cookie sheet or parchment paper
7.  Bake till light golden color.  This is basically a sweet harder sugar cookie and great to dip in wine or coffee.


Corn Bread 
1 cup butter, melted                          
1 1/4 cup sugar                                   
2 cups yellow cornmeal                     
2 cups flour                                        
1 tsp salt                                             
1 tsp soda                                           
4 eggs                                                 
2 cups buttermilk                              

Preheat oven to 350°.  Grease 9 x 13 pan.
Mix together dry ingredients, except sugar.

Mix butter and sugar.  Add eggs, beat well.

Add dry ingredients and 2 Cups buttermilk to creamed mixture.
Mix well.

Pour into greased 9 x 13 pan.  Bake 35 minutes.



2 cups Ketchup
1/2 cup Light or Dark corn syrup
1/2 cup Molasses
2 teaspoon Smoke flavoring
1/2 cup Vegetable oil ( I use Olive Oil)
Place ingredients into a 1-1/2 quart sauce pan. Bring to a boil stirring occasionally. Once sauce has boiled reduce heat and let simmer for about 15minutes stirring occasionally to avoid burning. Remove from heat and cover until needed to coat meat. 


Orange Marmalade Coffee Cake

1/2 cup orange marmalade
1/4 cup sliced almonds
3 tablespoons butter or margarine, melted
2 tablespoons light corn syrup
2 1/4 cups Gold Medal® all-purpose flour
1/4 cup sugar
1 tablespoon grated orange peel or 1 tsp orange extract
3 teaspoons baking powder
1/2teaspoon salt
About 1 cup half-and-half or whipping cream

Heat oven to 375ºF. In 9-inch round cake pan or 8-inch square pan mix marmalade, almonds, butter and corn syrup.
In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
Bake 30 to 35 minutes or until golden brown.
Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.



Irish Soda Bread
THE most traditional recipe to be found:

4 cups (16 oz) of cake flour
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Preheat the oven to 425 F. degrees.  Lightly grease and flour a cake pan.
In a large bowl sift all the dry ingredients. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead.
Shape into a round disc shape and place in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan (cookie sheet)  and bake for 30 minutes.  Remove cover and bake for an additional 10-15 minutes. The bottom of the bread will have a hollow sound when tapped so show it is done.
I wrap the bread in plastic wrap after it is cool, but not cold.  It keeps it moist.  This bread..really needs to be eaten within a day or two.

Note - you can use all purpose flour, but it is a little heavier and not quite the smooth texture that I prefer.


Cranberry Lemon Cookies

2 1/2 cups all-purpose flour

2 1/2 teaspoon baking powder

1 teaspoon cinnamon

1 cup butter

1 cup brown sugar

2/3 cup sugar

1 1/2 teaspoon grated lemon zest

1 tsp lemon juice from fresh lemon
2 large egg
1-1/2 cups white chocolate chips
1-1/2 cups craisins
Pre-heat oven to 350 F. Cream butter, sugars, and lemon peel. Beat in egg and lemon juice. Gradually beat in flour, baking powder, and cinnamon. Stir in chips and craisins. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake 10 to 12 minutes or until golden. Let cool slightly before removing to cooling racks.


PIE CRUST (Bishop Cris Petersen)

This is amazing.  He taught me to make pie crusts I think in 2008 on Thanksgiving morning.  It was so much fun.  The key is to NOT handle the dough very much.

2 C flour
1 cup shortening
Dash salt
About 1/4 cup ice cold water
It is BEST if everything is cold! 
Mix salt and flour.
Blend in shortening using pastry blender.  Blend until pea like.
Add water..little at a time until it is soft...like play dough.
On a floured surface, turn dough out.  Don't over knead...handle as little as possible, just till it holds together.  Divide.  If for a two pie crust pie, divide 1/3 and 2/3. Roll out.


Slow Cooker Saucy Mango-Barbecued Chicken

1 tablespoon vegetable oil
2 packages (1.5 lb each) bone-in chicken thighs, skin removed
Sauce (mix the following together)
1/2 cup BBQ sauce (I used Tony Roma's Carolina Honey but my recipe for BBQ sauce is a PLUS - see above)
1 cup Mango Jam
2 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 TB Lipton Dry Onion Soup

Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet).
Place chicken in slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender.
About 30 minutes before serving pour sauce over chicken.


Irish Cream Gooey Brownies

Yield: 2 dz
2 1/2 cups (12-oz. pkg.)  Semi-Sweet Chocolate Morsels*, divided
1/2 cup (1 stick) butter, cut into pieces
3 large eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 TB cup Irish Cream Coffee Creamer, liquid
1/4 teaspoon baking soda
3 cups mini marshmallows
1/2 cup chopped nuts (pecans are wonderful for this)
1/2 cup Irish Cream Liquid Creamer

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, creamer and baking soda. Stir 1 cup of  remaining morsels.. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky.  Shut off oven, leave door open.  Sprinkle brownies with marshmallows.  Place bake into oven for 5 minutes.  Remove from oven.  Place on wire rack and let cool.

IN SAUCE PAN bring 1/2 cup Irish Cream to slight boil.  Add remaining 1/2 cup morsels.  Stir until smooth.  Drizzle over brownies (I put my melted chocolate in a decorating bag and snipped off the end). 
IMMEDIATLEY sprinkle the top with the chopped nuts.
COOL for about an hour then cut into bars.

*Note: Ghirardell is the BEST chocolate morsels to use.



1 pkg Oreos, regular size
1 pkg mini oreos, for decoration  or bite size broken pieces
1 pkg chocolate cake mix/ mix according to directions or a homemade one (use the Chocolatetown Cake recipe)
 8 oz cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 c powdered sugar
1 tsp vanilla extract 
Cupcake liners

Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
Line cupcake tins with liner, place an regular size Oreo cookie in the bottom of each one
Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.   Chop remaining regular-sized Oreos very fine. Add to frosting.
 After cupcakes are cool put frosting on and decorate with a few mini Oreos on top or broken bite size pieces

Orange Dream Bars

1 C    Butter
½ C.  Powdered Sugar
½ C.  Walnuts or Pecans (finely chopped)
2  C.  Flour
Combine butter, powdered sugar, flour, nuts, with pastry blender until crumbly.  Press mixture into 9 X 13 lightly greased pan.  Bake in pre-heated oven for 15 minutes at 350.

2 TB  grated orange peel (from 2 large oranges)
1 lg     instant Vanilla
1 lg     orange J-ello
1        8 oz cool whip
2        cups water
Dissolve the gelatin in 1 C boiling water. Add 1 C cold water and let set up for 5 minutes.  Using an electric mixer, beat dry pudding mix into the J-ello until well  blended. Refrigerate until set.  Fold cool whip.  Pour on top of cooled base. Refrigerate until set - about 2 hours.

1/2 cup Orange Marmalade
1 cup cool whip
Whisk marmalade to soften.  Fold marmalade into cool whip.  Spread on top or dollop on each piece.

Sweet Chili Chicken

For the chicken:
6pcs chicken wings
1/4 tsp paprika
1/8 chili powder
1/2 tsp garlic powder
1 tbsp vinegar
1/8 tsp salt
1 cup flour
cooking oil
For the sweet chili sauce:
2 tbsp chili sauce
1/2 cup pineapple juice
1/2 cup water
1/8 tsp paprika
1/8 chili powder
1/8 tsp salt
2 tbsp sugar
How to prepare:
For the chicken: Cut and discard the tips of the chicken wings. Cut through the joints of the wings to make 12 pcs. Marinate the chicken with paprika,garlic powder,salt and vinegar. Marinate for at least 30 minutes. Then coat with flour, deep-fry. Set aside.

For the sweet chili sauce: In a pan, mix together all the ingredients. Bring to boil to thicken the sauce over low heat. Then toss in the fried chicken wings, mix to coat evenly with the sauce, and for the chicken to absorb the flavor.

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