Pie Crust

In a food processor, put

  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp sugar

Mix well.


  • 12 tbsps cut up chilled butter
  • 1/3 cup chilled good quality shortening

Mix 3-4 pulses.

Add 1/2 cup ice water and pulse until dough comes together.  Wrap in plastic and refrigerate 1/2 hour before using.


Lime and Sour Cream Pie


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A lime a day…

  • 1 cup sugar
  • 3 tbsps cornstarch
  • 1/4 cup butter
  • 1 tbsp grated lime zest
  • 1/3 cup lime juice
  • 1 cup light cream
  • 1 cup heavy cream
  • 1 tbsps confectioners sugar
  • 2 cups sour cream

Combine sugar, cornstarch, butter, zest, juice and light cream in a pan.  Bring slowly to a boil stirring constantly – cook until thickened and smooth.

Remove and pour into a bowl and cover and chill in refrigerator

Meanwhile, whip the heavy cream until thick.  Fold in the confectioners sugar and then fold in 1 cup sour cream

Fold the other 1 cup of sour cream into the lime mixture.

Pour the lime mixture into the pie shell and then top with the sour cream topping.

Garnish as desired.

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Chocolate Bourbon Sabayon Pie


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This is an “adult” pie…it contains Bourbon.

  • 10 oz chopped bittersweet chocolate
  • 6 tbsps water
  • 2 egg yolks
  • 1 tbsp sugar
  • 3 tbsps bourbon
  • 1-1/2 cups heavy cream

Combine the chocolate and water in a pan over water and cook until chocolate melts.  Set aside

In a mixer bowl, put yolks and sugar and mix.  Put this over a pot of water and whisk until thick as a custard.  Remove from heat and whisk in the bourbon.

Add the chocolate mixture to the egg mixture with a spatula.

Whip the cream and fold it into the chocolate mixture.  Pour into pie shell and chill one hour or more.


In a chilled mixer bowl, combine:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 3/4 tsp gelatin
  • 2 tbsps bourbon

Mix well until stiff and spread on pie. Garnish as you wish

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Coconut Cream Pie


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Light, delicate, and definitely coconut tasting!


1 prebaked pie shell

  • 1/4 sweetened flaked coconut toasted at 375 for about 5 minutes – cool and set aside
  • 4 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1 cup unsweetened coconut milk
  • 2 tbsps soft butter
  • 1 tsp vanilla
  • 1 cup unsweetened flaked coconut

Combine sugar, cornstarch and salt in a small saucepan.  Slowly mix in milk and coconut milk and heat over medium heat, whisking constantly until it reaches a boil  Cook for 1 minute whisking constantly.

In a small bowl, beat the egg yolks.  Combine some of the warm milk into the eggs and mix well to temper.  Pour all back into the pan and  cook for 1 minutes whisking constantly.  Remove from heat and stir in the butter, vanilla and unsweetened coconut.  Pour into the pie crust.  Cover with plastic wrap and chill 2+ hours.

In a mixer bowl (preferably chilling the bowl and whisk), pour:

  • 1 cup whipping cream
  • 2 tbsps confectioners sugar
  • 1/8 tsp coconut extract
  • 3/4 tsp gelatin

Beat all until stiff.  Top the pie with this cream and garnish with the toasted coconut.

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  • 3 tbsps yeast
  • 20 egg yolks
  • 1 tsp salt
  • 1-1/2  cups whole milk
  • 14 tbsps melted butter
  • 1 cup sugar
  • 1 tbsps brandy (or rum)

Scald milk and pour into mixer bowl – let cool slightly.  Add 1 cup flour and mix well.

Sprinkle yeast over top and mix well.  Cover and let sit for 1/2 hour.

In another mixer bowl, put egg yolks and salt in and beat till lemony colored.

Add eggs, sugar and rum to t his and mix well.

Add remaining flour – if need be, add more flour if it is too sticky.

Add butter and mix thoroughly – cover and let rise 1 hour.

Punch down dough and take small fist sizes of dough and flatten and fill and pinch well to seal.

Cover and let rise for about one hour.

Heat shortening or oil to 350 – fry about 4 minutes per side.  Test one to make sure the inside is cooked thru – if not, increase the fry time per side by 30-60 seconds.

When completely cool, roll in powdered sugar.


  • 1-1/2 cups prunes
  • 2/3 cup water
  • 1 tsp lemon zest
  • 3 tbsps lemon juice

Bring to a simmer, covered, for about 25-30 minutes until tender.  Remove and drain.  Put into a food processor along with 1/3 cup light brown sugar and blend well.

Refrigerate until ready to use – can be made up to 1 day ahead.  Extra can be stored in the refrigerator for about a week.

Mini French Crullers


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  • 1 cup water
  • 6 tbsps butter
  • 2 tsps sugar
  • 1/4 tsp salt

Bring all of the above to a boil.  Add 1 cup flour and stir with a wooden spoon until well mixed.  Mix for another minute until a slight film begins to form on bottom of pan.  Remove from heat and put mixture into mixer bowl.  Mix for a minute or two to cool it down.

Add 3 egg yolks, one at a time.  Then add the whites.  Put into a bag with an open star tip.

Spray squares of parchment paper with cooking spray.  Pipe rounds of mixture on each square.

Heat oil to 370 degrees.  Drop each parchment square into oil, immediately remove the paper with tongs.  Fry the crullers about 2 minutes per side.  Remove and drain.

When completely cool, dust with confectioners sugar and enjoy!

Makes about 21  3″ rounds

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Cheese Filled Crumb Coffee Cake


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  • 4-1/2 cups flour
  • 3/4 cup milk
  • 6 tbsps butter
  • 1/4 cup warm water (110 degrees or so)
  • 1-1/2 tsp yeast
  • 2 large eggs
  • 1/2 tbsp salt
  • 1/4 cup sugar

Put butter and milk in a small bowl and microwave for about 1 min or more until butter is melted – remove and cool slightly

Put this mixture into a mixture bowl.

In the meantime, mix the 1/4 cup water and the yeast together and let sit for about 5 minutes or until bubbly.

When the milk mixture is cool, add the eggs and yeast.  Mix well.  Add the flour and mix to combine all into a smooth dough.

Put into a greased bowl, cover and let rise for about 1-1/2 hours

Punch down and divide in half – fit each half into a greased half sheet pan.

In another bowl, mix 8 oz soft cream cheese, 1/2 cups sugar, 1 egg, 1/2 tsp vanilla

1/2 tsp lemon juice and 1/2 cup flour.

Spread half the mixture on each dough.  Cut “tabs” about 1″ apart on both sides of the dough.  Fold the tabs over the cheese mixture to make a decorative loaf.

In another bowl, mix 3/4 cup flour, 1/3 cup sugar, 4 tbsps soft butter and 1/2 tsp cinnamon.  Mix well so it is crumbly

Put half of the cinnamon mixture on top of each loaf, pressing down slightly.

Let rise for about 30 min.

Bake at 375 for about 25-30 mins or until golden brown

When cool dust with confectioners sugar.

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