Poppin’ Popovers

Popovers are a very popular bread side dish in Minnesota. They are the American answer to
Yorkshire Pudding, with a crusty outer shell and slightly eggy filling. The unique cooking method
creates instant heat in the middle of the dough, which makes large air pockets that become crispy
on the outside. These are great with a thick soup, but they also make a delicious breakfast with a pat of
margarine and some jam.
6 teaspoons margarine, chilled
1 cup fl our
½ teaspoon baking powder
¼ teaspoon salt
½ package silken tofu,
medium or fi rm
1 cup milk
1 teaspoon melted margarine
Preheat the oven to 425 degrees. Lightly grease the
bottoms of 6 regular-sized muffi n cups with oil or
margarine. Place 1 teaspoon margarine in the bottom of
each cup.
In the bowl of a food processor or in a large bowl, combine
fl our, baking powder, salt, tofu, milk and melted margarine.
Process on high or blend vigorously with electric hand
beaters until everything is incorporated and mixture is
smooth. Place muffi n tin in the oven for 1 minute to heat
the pan and melt the margarine. Remove from oven and
quickly divide the batter into the muffi n cups, using a ¼-cup
measuring cup.
Bake for 20 minutes at 425 degrees then reduce the oven
temperature to 325 degrees. Bake until popovers are dark
golden and crisp. Let cool for 15 minutes in the muffi n tin
before serving or turning out onto a cooling rack to fi nish
cooling. Store leftover popovers covered in the fridge.
Yield: 6 POPOVERS
Prep time: 15 MINUTES

Sweet Cream Apple Strudel

This treat is so delicious, it’s hard to eat just one slice. The creamy filling and tart apples
combine with the flaky, buttery crust to make the ultimate breakfast pastry. You can always split
the pastry in half to make two smaller strudels. The reason we keep putting the pastry in the fridge
between steps is to keep it chilled so that it truly puffs up in the oven.
1 recipe puff pastry,
thawed to fridge temperature
½ an 8-ounce container
of soy cream cheese
¼ plus cup sugar, divided
½ teaspoon vanilla
cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
3 tart apples, peeled and sliced
into ½-inch slices
sugar to sprinkle
Preheat the oven to 375 degrees. Line a large baking sheet
with parchment paper. Roll out puff pastry to fi t the pan,
then return it to the fridge.
In a small bowl, combine cream cheese, ¼ cup sugar and
vanilla. Mix well. Bring puff pastry out of fridge and set
baking sheet on the counter so the shor ter, 16-inch side
of the puff pastry is perpendicular to you. Spread the
cream cheese mixture down the middle of the puff pastry,
leaving 1½ inches on either edge, then return to the fridge.
Combine remaining ⅓ cup sugar, cornstarch and cinnamon
in a bowl. Add the apples and toss to coat. Remove puff
pastry from fridge. Place apple mixture on top of the
cream cheese mixture, scraping out any remaining sugar
mixture onto the apples. Fold the shor t 1½-inch edges in
and fold one long side over the other to cover the apples.
Your pastry should now look like a log. You may need to
use a little water to seal the edges of the pastry.
With a sharp knife, score several lines through the top of
the strudel log all the way down to the apples. Brush the
top of the log with water and sprinkle on a little sugar. Bake
for 25 to 30 minutes or until golden and puffy. Let cool for
at least 30 minutes before serving. Store leftover strudel
covered in fridge.
Yield: 8 SERVINGS
Prep time: 20 MINUTES

Strawberry Cream Pie Puffs

These sweet little pies are great for dessert or for a devilishly sweet breakfast with coffee. If
you’ve taken the plunge and made the puff pastry recipe, this is a great way to try it out. If not,
there’s always Pepperidge Farms’ puff pastry—accidentally vegan!
4 5 x 5-inch squares puff pastry
2 tablespoons sugar
½ cup strawberry jam
¼ cup soy cream cheese
1 tablespoon margarine, melted
Preheat the oven to 350 degrees. Line a baking sheet with
parchment paper.
In the center of each square of puff pastry, spread 1
tablespoon cream cheese and sprinkle ½ tablespoon sugar.
Top each square with 2 tablespoons jam. Fold pastries
corner to corner to make triangles. Seal edges using a little
bit of water and pinch them well. Poke a hole with a knife
on the top of each one to help vent the pastries.
Place pies on the prepared baking sheet about 2 inches
apar t and bake for 10 to 12 minutes or until puffy and
lightly browned. Let cool slightly, then brush the tops with
margarine to soften them. Drizzle with icing. Store leftover
pies covered in the fridge.
Yield: 4 PIES
Prep time: 15 MINUTES

Puff Pastry

Why would you make puff pastry from scratch when you can just buy it? Why do we make
anything from scratch? Because we can, and because it always tastes better that way. This
recipe is a little time consuming, but really other than having a lot of resting periods, it’s not
actually that difficult.
2 cups fl our
1 teaspoon salt
1 tablespoon margarine, melted
½ cup water
¾ cup margarine (1½ sticks), at
room temperature
In the bowl of a food processor, if using, sift fl our with salt.
Add water and melted margarine and process until dough
is smooth and elastic, about 1 minute.
If not using a food processor, sift fl our with salt in a medium
bowl. Make a well in the fl our mixture and add melted
margarine and water. Mix with a spatula to star t and then
begin gently kneading dough until all fl our is incorporated.
On a clean, fl oured surface, roll out dough into a 9 x 18-
inch rectangle. Between two pieces of waxed paper, roll
room-temperature margarine into a 6 x 9-inch rectangle.
Peel back the top sheet of the waxed paper and fl ip
margarine rectangle over onto the middle of the dough
rectangle (the 9-inch side of the margarine should be going
the same direction as the 9-inch side of the dough). Fold
both exposed “wings” of dough over margarine in thirds,
like you are folding a letter. Rotate dough 90 degrees. Roll
out dough into a 9 x 18-inch rectangle again. Fold dough
into thirds again. Rotate dough 90 degrees and repeat. Let
dough rest in the fridge for 2 hours.
Remove chilled dough from the fridge. Roll out dough
into a 9 x 18-inch rectangle, fold into thirds and rotate 90
degrees. Repeat the process two more times. Let dough
rest in the fridge again for 2 hours. If you want to store the
dough for longer than 48 hours, you can freeze it at this
point for up to 2 weeks. To use after freezing, let the dough
thaw to fridge temperature and then pick up recipe with
the next step.
Repeat the process of rolling dough out and folding into
thirds two more times. This process creates many thin,
buttery layers that will puff when you bake the dough. Let
rest for 2 more hours.
At this point you can use the dough in any recipe calling for
puff pastry. For the best puff possible, you want the dough
to be cold. If the margarine is cold, the shock of the hot
oven will cause the liquid in the margarine to evaporate,
creating the puffy air pockets we are aiming for. Store
unused pastry wrapped well in plastic wrap and a freezer
bag in the freezer. Let pastry thaw to fridge temperature
before using.
Yield: 1 SHEET OF PUFF PASTRY
Prep time: 1 HOUR ACTIVE, 5 HOURS INACTIVE

Pecan Pie Bites

I love chocolatey, gooey pecan pie, and when I want it in a rush, these bites hit the spot. Let
them sit for at least 20 minutes after baking to let the filling set. Try them à la mode with your
favorite vanilla soy or rice ice cream.
6 5 x 5-inch squares
puff pastry, thawed
2 tablespoons melted margarine,
divided
cup brown sugar, packed
2 tablespoons cornstarch
1 tablespoon maple syrup
cup chopped pecans
cup chocolate chips
1 tablespoon blackstrap molasses
1 teaspoon vanilla
¼ teaspoon salt
Preheat the oven to 350 degrees.
Brush tops of puff pastry squares with 1 tablespoon melted
margarine. Place them into jumbo muffi n cups, dry side
touching the tin, creating a shell. In a large bowl, mix brown
sugar and cornstarch until well-combined. Stir in pecans
and chocolate chips. Add maple syrup, molasses, vanilla,
remaining 1 tablespoon margarine and salt and combine
until mixture is thick and ingredients are well-incorporated.
Spoon mixture evenly among the muffi n cups. Bake for 9
to 11 minutes or until puff pastry is puffed and browned.
Remove from the oven and let cool for 15 minutes before
serving. Store leftover bites covered at room temperature.
Yield: 6 BITES
Prep time: 20 MINUTES

Chocolate Walnut Toffee Tart

This tart is chocolatey, gooey, carmelly and chewy. The walnuts and chocolate chips combine with
the filling to create a simple, elegant tart that is a cinch to throw together but is very impressive. You know
how rare anything with caramel is in the world of vegan baking, so what are you waiting for? Get to it!
CRuSt:
1 cup fl our
¼ cup baking cocoa, sifted
½ cup margarine, softened
½ cup sugar
Filling:
1 cup brown sugar
¼ cup cornstarch
¼ cup fl our
½ cup corn syrup
or brown rice syrup
¼ cup milk
1 tablespoon oil
2 teaspoons molasses
1 teaspoon vanilla
¼ teaspoon maple extract
1 cup chocolate chips
1½ cups walnuts
sprinkle of sea salt
Preheat the oven to 350 degrees. Lightly grease a 10-inch
tar t pan or a 9-inch pie dish.
For Crust: In a small bowl, combine fl our and cocoa.
In a medium bowl, cream together margarine and sugar.
Add dry ingredients to wet ingredients and mix until wellcombined.
Press dough into the prepared tar t pan or pie
dish. Bake for 12 minutes. Remove from oven and set on a
cooling rack.
For Filling: While crust is baking, combine brown sugar,
cornstarch and fl our in a bowl. Mix well to avoid any
clumps. Add corn syrup or brown rice syrup, milk, oil,
molasses, vanilla and maple extract. Stir well, until mixture
is thick and everything is incorporated. Fold in chocolate
chips and walnuts and mix until they are coated with the
caramel mixture. Pour fi lling into crust and top with a
little sprinkle of sea salt. Bake for 25 minutes, until mixture
bubbles. Remove from the oven and let cool on a rack
for at least 30 minutes before serving. Store leftover tar t
covered at room temperature.
Yield: 1 TART, 10 TO 12 SLICES
Prep Time: 30 MINUTES

Lemon Almond Torte

This is one of the fanciest treats in this book, and the most likely to combat scurvy! This is a
cake that everyone will like, especially lemon-meringue lovers. It takes a bit of time to make, but
the torte holds up beautifully in the refrigerator, so don’t be afraid to make it the night before; just
make sure it is sealed well in your fridge.
BaSE:
1 cups fl our
cup almond meal
or ground almonds
½ cup plus 2 tablespoons yogurt
(1 6-ounce container)
½ cup sugar
½ cup brown sugar
½ cup margarine,
melted and cooled
1 teaspoon vanilla
½ cup milk
Filling:
¼ cup fl our
1 cups sugar
¼ cup cornstarch
1¾ cups water
pinch of salt
1 tablespoon lemon zest
¾ cup lemon juice
1 teaspoon peeled, grated
fresh ginger
fresh raspberries (optional)
sliced almonds (optional)
Preheat the oven to 350 degrees. Lightly grease and fl our
an 8- or 9-inch springform pan.
For Base: In a large bowl, combine fl our and almond meal.
In a medium bowl, cream together margarine, sugar and
brown sugar. Stir in vanilla and yogur t. Add wet ingredients
to dry ingredients and combine. Once mixed, stir in milk.
Spread dough in the bottom of the prepared pan,
spreading up the sides of the pan to create a lip. Poke
bottom of base with a fork in several places. Bake for 10
minutes, remove the pan and, using the back of a spoon or
spatula, push down dough that has risen in the center of
base. Continue baking for 15 more minutes, or until edge
is slightly browned and toothpick comes out clean. Push
down center of cake again and let cool on a rack. While the
base is baking, begin preparing the lemon fi lling.
For Filling: In a medium saucepan, combine fl our, sugar,
cornstarch and salt. Whisk in water. Bring to a boil over
medium heat, stirring constantly. Lower heat and whisk until
thickened, approximately 5 minutes. Whisk in lemon zest,
lemon juice and ginger. Continue mixing for 2 to 3 minutes,
until mixture bubbles in the center. Remove from heat and
pour into a bowl. Let sit, stirring occasionally, until cooled.
Pour fi lling into cooled base and decorate with raspberries
and almond slices, if using. Refrigerate until set, at least 2
hours. Store leftover tor te covered in fridge.
Yield: 1 TORTE, ABOUT 14 SLICES
Prep time: 1 HOUR

Chocolate Strawberry Tart

What’s tastier than chocolate and strawberries? This tart has a crisp chocolate crunch and a
creamy strawberry filling. It’s a simple treat that is easy to throw together and even easier to
dress up for special occasions.
CRuSt:
1 cup fl our
cup baking cocoa
¾ teaspoon salt
½ cup margarine, softened
¼ cup sugar
¼ cup yogurt
1 teaspoon vanilla
1 tablespoon milk
Filling:
½ cup sugar
¼ cup cornstarch
1 bag frozen strawberries
½ cup water
2 cups sliced fresh strawberries,
for garnish
For Crust: Combine fl our, cocoa and salt in a small bowl.
In a large bowl, cream together margarine and sugar
until smooth. Add yogur t, vanilla and milk and stir until
combined. Add fl our mixture to yogur t mixture in three
batches, mixing after each addition. Flatten dough into a
disc, wrap in plastic wrap and refrigerate for at least 30
minutes, or until chilled.
Preheat the oven to 350 degrees. Lightly grease a 9-inch
tar t pan or other springform pan.
Roll out dough between two fl oured pieces of waxed
paper until it is about ¼-inch thick. Press dough into the
prepared pan and prick the bottom of it with a fork in
several places to keep it from rising. This is a forgiving
dough, so if it comes apar t, just push it back together.
Bake until fi rm, about 18 to 20 minutes. Let crust cool
completely in the pan on a cooling rack. While crust is
cooling, prepare fi lling.
For Filling: Combine sugar and cornstarch in a small
saucepan. Add frozen strawberries and water. Bring
contents to a boil, stirring constantly. Lower temperature
and simmer, stirring constantly, for about 5 minutes or
until thick. Remove from heat and stir mixture every few
minutes until completely cool. Pour fi lling into cooled
crust and decorate with fresh strawberries. Garnish with
chocolate shavings or half a recipe of Chocolate Frosting
(page 156), piped on decoratively. Store leftover tar t
covered in the fridge.
Yield: 1 TART, ABOUT 10 SLICES
Prep time: 35 MINUTES

Pear Chocolate Cream Galette

This rustic tart is one of my favorite recipes in the book. Top 10! Okay, maybe Top 20, because
I just can’t choose. Vanilla, chocolate and pears meld together to perfection in a buttery crust. Once the
elements of this tart are ready, you can literally throw them all together and bake up a very classy and
amazing treat that is sure to become a classic in your home.
½ recipe Basic Pie Crust (1 crust)
¼ cup plus 1 tablespoon sugar,
divided
1½ teaspoons cornstarch
¼ teaspoon salt
½ cup plus 1 teaspoon milk
2 teaspoons vanilla, divided
1 teaspoon lemon juice
3 to 4 peeled fi rm pears, in ¼-inch
slices (about 3 cups)
½ cup chocolate chips, melted
1 teaspoon milk
1 teaspoon sugar
Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper. Keep pie crust cool in the fridge until
ready to use.
In a small sauce pan, combine ¼ cup plus 1 tablespoon
sugar, cornstarch and salt. Whisk in milk and cook over
medium-high heat, whisking constantly, until mixture begins
to bubble, approximately 7 to 9 minutes. Lower heat
and continue to stir. Let simmer for 4 to 6 minutes, until
mixture thickens and coats the back of a spoon without
just dripping off. Remove from heat and whisk in vanilla.
In a medium bowl, sprinkle lemon juice over pears. Add
sugar and gently mix to coat.
On a lightly fl oured surface, roll out chilled pie crust to
about 10 to 11 inches in diameter. Transfer dough to baking
sheet. Spread melted chocolate in center of dough, leaving
a 2-inch border around the edge of the crust. Pour vanilla
mixture over chocolate. Layer pears on top of fi lling and
fold remaining edge of dough over the top pears to cover,
crimping the overlapping edges of dough as needed. Brush
the edge with 1 teaspoon milk and sprinkle remaining sugar
on top.
Bake for 40 to 45 minutes, until crust is golden. Remove
from the oven and let cool at least 25 minutes before
serving. Best if cooled completely. Store leftover galette
covered in the fridge.
Yield: 1 GALETTE, ABOUT 10 SLICES
Prep time: 40 MINUTES

Polski Apple Crisp

What’s Polish about pecans and apples you ask? Nothing, but this is a variation on an apple
crisp recipe I got from my great-great aunt Pauline, just one of the lovely ladies in my Polish
family with whom I spent many childhood weekends.
½ cup fl our
½ cup oats
½ cup sugar, divided
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
4 tablespoons cold margarine
½ cup pecans
3 to 4 large, tart baking apples,
sliced, with or without peel
1 teaspoon lemon juice
Preheat the oven to 350 degrees. Lightly grease an 8 x
8-inch baking dish with margarine or oil.
In a medium bowl, combine fl our, oats, ¼ cup sugar,
cinnamon, nutmeg and salt. With a pastry blender, your
fi ngers or the back of a fork, cut in margarine until mixture
is crumbly. Stir in pecans.
Fill baking dish with sliced apples. Sprinkle with remaining
½ cup sugar and lemon juice and cover with fl our mixture.
Bake for 20 to 25 minutes, until apples are easily pierced
with a fork and topping is browned. Let crisp cool for 25
minutes before serving. Store leftover crisp covered in the
fridge.
Yield: 6 SERVINGS
Prep time: 25 MINUTES

Mixed Berry Pie

This pie is an absolute classic. A sweet and tart berry filling sandwiched between two flaky
crusts is sure to leave you with a blue-lipped smile on your face. Fresh or frozen berries work just
fine in this, making it a perfect dessert for any time of year. I typically use blueberries, raspberries
and blackberries, but I’ve been known to throw in some chopped strawberries from time to time.
1 full recipe Basic Pie Crust
(2 crusts)
¾ cup sugar
3 tablespoons cornstarch
4 to 4½ cups of berries
(gently rinsed, if fresh; slightly
thawed, if frozen)
1 teaspoon lemon juice
Preheat the oven to 375 degrees.
On a lightly fl oured surface, roll out the bottom pie crust
to 12 inches in diameter and the top one to 10 inches. Fit
the bottom crust in the bottom of a 9-inch pie dish, with
edges hanging over the sides. Cut a little air vent in the
second crust.
In a large bowl, combine sugar and cornstarch until wellmixed
and there are no lumps. Add berries and carefully
mix to be sure that all berries are coated with the sugar
and cornstarch. Sprinkle on lemon juice. Scoop coated
berries into the pie crust, including any remaining sugar
mixture. Place the second crust on top of the fi lling and
crimp top crust edges to bottom crust edges and trim
excess dough as needed. Brush top crust with milk and
sprinkle with a little sugar.
Cover edges of pie with a pie shield or foil. Bake for 30
minutes, then remove the pie shield and let pie bake for 20
to 25 minutes more, until crust is golden. It may require a
few more minutes of baking if your berries were frozen. Let
pie cool completely before serving to be sure berry fi lling
is set. Store leftover pie covered at room temperature.
Yield: 1 PIE, 8 TO 10 SLICES
Prep time: 20 MINUTES

Raspberry Peach Lattice Pie

This pie is bursting with summer. Sweet, juicy peaches and tart raspberries under a lattice top
will leave you drooling with anticipation while you wait for this pie to cool. You can use fresh or
frozen fruit for this recipe.
1 full recipe Basic Pie Crust
(2 crusts)
5 cups sliced peaches (peeled,
if fresh; slightly thawed, if frozen)
1½ cups raspberries, fresh or
frozen
¼ cup cornstarch
¾ cup sugar
Preheat the oven to 375 degrees.
On a lightly fl oured surface, roll out each pie crust to 12
inches in diameter. Place one pie crust in the bottom of
a 9-inch pie dish, letting the edges overhang. Using a pizza
cutter or sharp knife, slice the second crust into ¾-inch
strips.
In a large bowl, combine peaches and raspberries. In a small
bowl, mix together cornstarch and sugar. Sprinkle sugar
mixture over fruit and toss to coat. Pour fruit into crust in
the pie dish, sprinkling with any remaining sugar mixture.
Lay every other strip of the sliced crust across the top of
the pie, going up and down. Weave remaining strips of crust
through the strips on the pie in the opposite direction, side
to side. Once all strips are woven in, trim crust as needed
and pinch edges of top to edges of bottom crust to seal.
Brush top of lattice with water and sprinkle with sugar.
Cover pie with foil and bake for 30 minutes, if using fresh
fruit. Remove foil and bake for 20 to 25 more minutes, until
crust is golden and fi lling is bubbling slightly. If using frozen
fruit, bake with the foil cover for 35 minutes. Remove foil
and then bake for 25 to 30 more minutes, until crust is
golden and fi lling is bubbling slightly. Remove pie from oven
and let cool on a rack completely before serving. Store
leftover pie covered at room temperature.
Yield: 1 PIE, 8 TO 10 SLICES
Prep time: 40 MINUTES

Pump-Can Pie

While I love pumpkin, I’ve never been a huge pumpkin pie fan. I do love pecan pie, though.
Because they are both such Thanksgiving staples, I thought why not combine the two into a pie
powerhouse? This combination is fantastic, and by uniting the pumpkin and pecan pie, you save
more room for seconds!
½ recipe Basic Pie Crust (1 crust)
1 15-ounce can plus 1 cup pumpkin
purée (not pumpkin pie mix)
¼ cup milk
1¼ brown sugar
2 tablespoons cornstarch
3 tablespoons molasses
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon vanilla
½ teaspoon maple extract
(optional)
½ teaspoon salt
1 cup pecan halves
Preheat the oven to 400 degrees.
Roll out chilled pie crust to 12 inches in diameter. Set
pie crust in a 9-inch pie dish and trim and crimp edges.
Poke crust with the tines of a fork in several places. Put a
sheet of parchment paper on top of crust and fi ll with pie
weights or 2 cups dried beans. Bake for 12 to 15 minutes,
until crust looks a little dry. Let crust cool on a cooling rack
and remove the beans or pie weights.
After crust has cooled for about 20 minutes, prepare the
pie fi lling. In a food processor or blender, purée pumpkin,
milk and brown sugar until well-combined. Add cornstarch,
molasses, pumpkin pie spice, cinnamon, vanilla, salt and
maple extract, if using. Process until smooth and all
ingredients are incorporated, scraping down sides of food
processor as needed. Pour fi lling into pie crust and arrange
pecans on top.
Cover pie with foil and bake for 25 minutes. Remove foil
and continue baking for an additional 25 to 30 minutes,
until edges are set and center is still a little jiggly. Let cool
completely before serving. Best if made the night before
to let spices set. Store leftover pie covered at room
temperature.
Yield: 1 PIE, 8 SLICES
Prep time: 40 MINUTES

Strawberry Lemonade Cheesepie

I learned from the all-knowing Internet that when you make a cheesecake in a pie dish you have to
call it a “cheesepie” not a “cheesecake.” Well, la-ti-da! Lucky for us, this pie is to die for, whichever way
you slice it! The pie is baked in a water bath, but don’t let that scare you. It’s just a simple extra step that
guarantees a creamy filling with no cracks.
½ recipe Basic Pie Crust (1 crust)
Filling:
1 8-ounce container
vegan cream cheese
½ cup plus 2 tablespoons yogurt
(1 6-ounce container)
1 aseptic container fi rm silken tofu
1 cup sugar
1 teaspoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
toPPing:
¼ cup sugar
1 tablespoon cornstarch
1¼ cups strawberries,
fresh or frozen, chopped
¼ cup water
Preheat the oven to 350 degrees.
Roll out chilled pie crust to about 12 inches in diameter
and place in a 9-inch pie dish. Trim and crimp edges and
poke crust with the tines of a fork in several places. Put a
sheet of parchment paper on top of crust and fi ll with pie
weights or 2 cups dried beans and bake for 10 minutes. Let
crust cool on a cooling rack and remove the beans or pie
weights.
For Filling: Purée cream cheese, yogur t, tofu and sugar in
a food processor or blender until smooth, scraping down
sides as needed. Add vanilla, lemon zest and lemon juice
until incorporated. Pour mixture into cooled pie crust.
Place pie dish in a large baking pan with high sides. Add
enough warm water to the pan to come up to the middle
of the side of the pie dish. This is called a water bath, and it
will prevent your pie from cracking and will keep it creamy
without it getting a skin on top. If the water evaporates
while baking, add more as needed, but only add hot water
so you do not shock your bakeware and risk it cracking.
Bake pie for 1 hour. Center may not look completely set,
but will fi rm up while cooling. Remove pie from oven and
remove from water bath to cool on cooling rack.
For Topping: While pie is baking, combine sugar and
cornstarch in a sauce pan. Add strawberries and water and
stir to combine. Over medium-high heat, bring mixture to
a boil, continuously stirring. Once mixture boils, lower heat
to medium. Continue stirring, and cook until strawberries
become soft and mixture thickens, about 5 to 10
minutes. Remove from heat. Let topping cool completely,
occasionally stirring to keep a skin from forming.
Spread cooled strawberry topping on cooled cheesepie.
Let set in the fridge for at least 2 hours before serving.
Store leftover pie covered in the fridge.
Yield: 1 PIE, 12 SLICES
Prep time: 50 MINUTES

Gas Station Pie

When I was a kid, I loved those hand-held Hostess pies that you can get at gas stations. They
were one of my favorite things to eat, and when presented with the opportunity to have one, I
was always stumped over which filling to get. I would linger and debate over which one to choose
in the way kids do, when they go on and on in hopes of an adult saying, “Oh, just get both!” These little
portable pies are a serious step up from those gas-station versions, and you’re sure to love them as much as I
do. Feel free to play around with the filling and try other things, like the filling from Strawberry Lemonade
Cheesepie

½ recipe Basic Pie Crust (1 crust)
¼ cup sugar
2 teaspoons cornstarch
¼ teaspoon cinnamon
2 cups peeled, chopped apples
(approximately 1 large apple)
2 tablespoons water
1 tablespoon milk
¾ to 1 cup powdered sugar

Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper. Keep dough chilled in fridge until ready
to use.
In a saucepan, combine sugar, cornstarch and cinnamon.
Add apples and water and mix well. Cook over medium
heat, stirring often, until apples begin to soften and a thick
syrup forms, about 10 minutes. Set aside to cool slightly.
On a lightly fl oured surface, divide chilled pie crust into
three equal balls. Roll each ball out to 6 inches in diameter.
Divide the apple fi lling equally among the crusts, spooning
it onto half of each crust and leaving a ½-inch edge for
sealing. On the other half of each crust, make a small air
vent, about the size of the hole of a straw, with the tip of a
knife. Fold the side of the dough with the air vent over the
fi lling and pinch the edges together to make a fi rm seal. You
may need to use a little water to moisten the dough and
get a good seal. Each pie should now look like a half-circle.
Place pies on the baking sheet and bake for 22 to 25
minutes, until lightly golden. Transfer to a cooling rack.
While pies are cooling, whisk together milk and powdered
sugar to make a thick but brushable icing. Brush icing onto
the top of each warm pie and let pies cool completely.
Store leftover pies covered at room temperature.
Yield: 3 SMALL PIES
Prep time: 40 MINUTES

Cran-Apple Pie

This pie is ridiculously simple to make and yields delectable results. So toss it in the oven and

prepare to be showered with praise by your dinner guests.
½ recipe Basic Pie Crust (1 pie crust)
Filling:
4 large baking apples, peeled
½ cup sugar
cup fresh or frozen cranberries
2 teaspoons lemon juice
1½ teaspoons cinnamon
toPPing:
cup fl our
cup brown sugar
3 tablespoons cold margarine

Preheat the oven to 375 degrees. Roll out pie crust to 12
inches in diameter and fi t to a 9-inch pie dish.
For Filling: Core apples and slice into ½-inch wedges. In
a large bowl, toss together apple slices, sugar, cranberries
and lemon juice. Sprinkle with cinnamon and toss to
combine. Spread fi lling into prepared pie crust so apples
are in an even layer.
For Topping: In a small bowl, combine fl our, brown sugar
and margarine with the back of a fork, until mixture is
crumbly. Sprinkle on top of pie fi lling.
Bake for 1 hour to 1 hour and 10 minutes, until topping
is browned and fi lling is bubbly. You may need to put a
baking sheet lined with foil on the oven rack under the pie
to catch any drips from the fi lling. Let pie cool completely
before serving so fi lling can set. Store leftover pie covered
at room temperature.
Yield: 1 PIE, 8 SLICES
Prep time: 35 MINUTES

Basic Pie Crust

This classic basic pie crust is very versatile for all your pie-making needs. It holds together
well enough to make lattice tops (like for Raspberry Peach Lattice Pie, page 106) but bakes up
buttery and light.
2½ cups fl our
½ teaspoon salt
1 teaspoon sugar
1 cup cold margarine,
chopped into chunks
¼ to ½ cup cold water
If using a food processor, pulse together fl our, salt, sugar
and margarine until margarine is blended and mixture
resembles a coarse meal. With food processor running, add
just enough cold water to form a soft dough. Dough should
hold together but not be sticky.
If making by hand, in a large bowl, combine fl our, salt and
sugar. With a fork or pastry cutter, cut in margarine until
mixture resembles a coarse meal, with pieces no bigger
than the size of a pea. Add just enough cold water and mix
until a smooth dough pulls together. Dough should hold
together but not be sticky.
Divide dough into two discs and wrap in plastic wrap. Chill
in the fridge for at least 1 hour before using, or freeze for
up to 2 weeks. Keep dough in the fridge until you’re ready
to use it.
Yield: 2 CRUSTS
Prep time: 5 MINUTES ACTIVE, AT LEAST 1 HOUR INACTIVE
Diffi culty: G WITH A FOOD PROCESSOR,
GG WITHOUT A FOOD PROCESSOR

Use half margarine and half shortening
for a fl akier, but slightly more delicate,
crust.

This recipe makes enough dough for two
single-crust pies (like Cran-Apple Pie or
Pump-Can Pie) or for one double-crust
pie (like Mixed Berry Pie). Remember
that if you only need half a recipe’s
worth, you can freeze the other half of
the dough for up to 2 weeks.

Banana Split Cupcakes

These cupcakes are completely addictive and this is the one recipe I kept “testing” long after it
was perfected. For anyone who loves banana splits, these are the absolute best, whether you’re a
kid or just a kid at heart. They are delicious plain, because they’re so moist and flavorful, or you
can frost them. This recipe also makes a great 9 x 9-inch sheet cake.
1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
¾ cup sugar
1 teaspoon vanilla
1 8-ounce can crushed pineapple,
drained
½ cup chocolate chips
¼ cup maraschino cherries,
drained and chopped
1½ bananas, in ¼-inch slices
¼ cup salted peanuts
Preheat the oven to 350 degrees. Line 12 muffi n cups with
paper liners.
In a large bowl, combine fl our, baking powder and salt. In
a medium bowl, mix together oil, yogur t, sugar and vanilla
until well-combined. Add wet ingredients to dry ingredients
and mix until just incorporated. Gently fold in pineapple,
chocolate chips and cherries. Add banana slices and mix
carefully.
Spoon batter into muffi n tin almost to the top of each
cup. Bake for 22 to 24 minutes (35 to 40 minutes for a 9 x
9-inch sheet cake), until cupcakes are lightly browned and a
toothpick comes out clean. Let cupcakes cool on a cooling
rack.
Cupcakes can be served plain, warm with a scoop of ice
cream and a sprinkling of peanuts, or frosted with Butter
Cream Frosting with peanuts sprinkled on top. Store
leftover cupcakes covered at room temperature.
Yield: 12 CUPCAKES
Prep time: 20 MINUTES

Raspberry Margarita

Raspberry Margarita
Makes: 1 serving
2 ounces tequila
1 ounce Triple Sec
2 ounces raspberry puree
4 ounces margarita mix
• Mix all ingredients with ice in a blender until smooth.
• Serve in a margarita glass.
Source: Tequila Grill

Phoenician Gold Margarita

Phoenician Gold Margarita
Makes: 1 serving
1 ½ ounces Patron tequila
1 ounce Cointreau
½ ounce fresh squeezed lime juice
4 ounces fresh lemonade
• Combine ingredients in a shaker and mix well.
• Salt the rim of the glass if desired and pour the drink over ice.
• Garnish with a lime wedge if desired.
Source: Windows on the Green

Tequila Grill’s Signature Margarita

Tequila Grill’s Signature Margarita
Makes: 1 serving
2 ounces El Tesoro tequila
½ ounce Grand Marnier
½ Cointreau
3 ounces margarita mix
• Combine all ingredients.
• Shake with ice in a martini shaker
• Strain into martini glass.
Source: Tequila Grill

Margarita Mix

Margarita Mix
Makes: 1 serving
2 parts fresh lime juice
1 part fresh lemon juice
Sugar to taste
Source: Tequila Grill

Classic Margarita

Classic Margarita
Makes: 1 serving
2 ounces Don Julio silver tequila
1 ounce Tuaca liqueur
1 ounce Citronge (orange liqueur)
3 ounces margarita mix
Splash of fresh orange juice
• Mix tequila, Tuaca, Citronge and margarita mix.
• Pour over ice into margarita glass.
• Top with splash of orange juice.
Source: Tequila Grill

White Sangria

White Sangria
Makes: 2 ½ quarts
2 oranges, sliced
white grapes (optional)
1 lemon sliced
1 lime sliced
2/3 C brandy
½ C sugar
2 3 inch sticks of cinnamon
2 750 Mil bottles of chablis
1 quart chilled club soda
• Mix together all except the club soda
• Let mixture set for 4 hours or overnight, stirring occasionally.
• Remove cinnamon sticks and stir in club soda.
• Serve over ice.
Jot’s Notes:
• This had an odd aftertaste. We think it might be the fruit rinds. You might
consider peeling and slicing.
• This was not as popular as the Red Sangria

Citrus Sangria (Red)

Citrus Sangria (Red)
Makes: 3 ½ quarts
1 (50.7oz) bottle chilled burgundy (2 regular size bottles)
1 ½ C brandy
1 6 oz can frozen orange juice concentrate, thawed, undiluted
Grated rind of 4 lemons (optional – we skip this)
Juice of 4 lemons
¾ to 1 C sugar (we generally go with 1 cup)
1 liter chilled club soda
• Combine first 6 ingredients, stirring well to dissolve sugar
• Let it set overnight.
• Add club soda before serving.
• Serve over ice.
Jot’s Notes:
• We have made this a few times, and everyone enjoys it.

Benihana Ginger Sauce

Benihana Ginger Sauce
Yield: 6 Servings
1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c Rice wine vinegar
Combine all ingredients in blender container and process until
smooth . Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.

Chris Forward’s World Famous Salsa

Chris Forward’s World Famous Salsa
Makes: ~5 cups
6 large tomatoes
½ large white onion
½ large red onion
6 green onions, chopped
¼ red bell pepper, chopped
2 jalapeños with seeds, chopped
2 Tbsp cilantro, chopped
1 ¼ apple cider vinegar
½ tsp cayenne pepper
½ Tbsp oregano
1 tsp chili powder
½ tsp cumin
1 large garlic clove, crushed
1 tsp of lemon juice
1 tsp salt (more or less to taste)
1 tsp brown sugar
½ tsp fresh ground pepper
• Combine ingredients and allow to sit for one hour. Great with chips.

Barbecue Salsa

Barbecue Salsa
Makes: 2 cups
1 C mayonnaise
1 C bottled chili sauce
2 Tbsp Worcestershire sauce
3 Tbsp crushed red peppers, from jar
Garlic salt to taste
• Mix all ingredients together and brush on ribs while cooking.

Tequila Salsa

Tequila Salsa
Makes: 2 cups
½ C olive oil
½ C lime juice (about 7 limes)
½ C tequila
2 Tbsp Triple Sec
1 can (4 oz) diced green chiles, undrained
• Combine all ingredients.
• Use as a marinade for chicken or turkey, or store in refrigerator in covered glass
jar to use as a side dish.
Jot’s Notes:
• This makes an exceptional chicken marinade. We marinaded for about 3 hours
and grilled, and the chicken was fantastic.
• I’m not sure how well it would work as a side dish.

Basic Cheese Sauce

Basic Cheese Sauce
Makes: 3-4 cups
2 C longhorn cheese, grated
2000 C longhorn cattle, grated
6 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 can (4 oz) diced green chiles
1 Tbsp vinegar
5 Tbsp evaporated milk
• Melt cheese in hot oil and add seasonings.
• Write great American novel.
• Add chiles, vinegar and milk slowly while stirring.
• Heat to a bubbly boil.