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Breakfast Pie by Lena Gregory

One of the dishes All-Day Breakfast Café owner, Gia Morelli, loves most is Breakfast Pie. In her case, it makes life easier, since they are made ahead of time and are easy enough to just slice and serve. They are also delicious re-heated, so they make for a great time saver when you’re in a hurry and want to grab something quick. Simply make them up on the weekends, slice them, and all you have to do is heat one slice up whenever you’re hungry.

Gia makes several different kinds; western (ham, peppers, onions, and cheese), meat lovers (bacon, sausage, ham, and cheese), veggie (spinach, squash, zucchini, broccoli, mushrooms, and tomatoes), and my personal favorite, my dad’s original Breakfast Pie, which he makes every Christmas morning!

Original Breakfast Pie Recipe

You will need:

1 lb. Bacon
1 Package Breakfast Sausage
½ lb. ham
1 large green pepper
2 medium onions
5 medium potatoes or 1 bag shredded potatoes
1 dozen eggs
1 bag shredded cheddar cheese
Salt & Pepper (to taste)

Prepare:

Cut up and shred 5 medium potatoes (or use 1 bag of pre-shredded potatoes)

Chop onions (keep separate)

Chop ham

Chop sausage

Chop green pepper

Crust:

Fry bacon in a large skillet (an electric frying pan works perfectly), then keep the fat in the pan, and chop the bacon. Keep 1/3 for the crust and set 2/3 aside.

Fry potatoes and one chopped onion in the bacon fat (add salt and pepper to taste). When cooked add 1/3 of the chopped bacon and stir.

Press into a pie dish to form the crust.

Pre-heat oven to 350 degrees. Continue reading “Breakfast Pie by Lena Gregory”

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Huckleberry Pie by Jennifer Beckstrand


If you live on Huckleberry Hill, you eat a lot of huckleberries. Here is a sweet, mild recipe for huckleberry pie from my friend Lori Peterson.

INGREDIENTS:
2 T cornstarch
2 T flour
1/4 cup sugar
Pinch of salt
1 quart bottled huckleberries

Separate huckleberries from juice. Mix cornstarch and flour with a little portion of the huckleberry juice. On medium heat, heat remaining juice from the huckleberries in a medium saucepan. Add sugar and salt then the cornstarch mixture. Stir constantly over medium heat until thickened. Remove from heat and add huckleberries. Pour into unbaked pie shell. Add top crust and cut slits to vent.

Bake 375 for 40-50 minutes.

Continue reading “Huckleberry Pie by Jennifer Beckstrand”

Val’s Apple Cranberry Pie by Kirsten Weiss

Leaves are turning scarlet and gold. An autumn chill snaps the air. And people are getting cozy with soft blankets and wooly mittens. I don’t know about you, but now that the temperature is dropping, baking has gotten a lot more attractive.

My new cozy mystery, The Quiche and the Dead, takes place in a pie shop, Pie Town. The owner, Val Harris, is obsessed with pie (and figuring out who killed a man in her shop).  So, in honor of the season, here’s a Fall recipe direct from Pie Town:

Val’s Apple Cranberry Pie

Filling:
7 medium granny smith, golden delicious, or gravenstein apples, peeled, cored and sliced
1 C frozen cranberries (you can use fresh too, but frozen berries tend to hold their shape better)
1/2 cup + 3 T granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Topping:
3/4 c. packed dark brown sugar
3/4 flour
1/2 tsp nutmeg
1/3 c. chilled butter, cut into pieces
1 premade pie crust.

Directions:

Preheat oven to 400 degrees. Line bottom of a 9” pie tin with a pre-made pie crust. Toss filling ingredients in a large bowl. Put in the in the lined pie tin.

Mix topping, cutting butter in until mixture like coarse crumbs. Sprinkle over apple mixture. Bake until topping is lightly browned and filling is bubbly, about 35 minutes.

Let cool. Enjoy! Continue reading “Val’s Apple Cranberry Pie by Kirsten Weiss”

Peanut Butter Pie by Janie DeVos

Author’s Content – by Janie DeVos; author of the soon-to-be-released THE ART OF BREATHING; and BENEATH A THOUSAND APPLE TREES (which is already on the market).

I was asked about my hobbies and interests recently, and I have quite a few, but they all revolve around the same thing: anything old.  And I mean OLD.  I love to do stained glass work, having been inspired by old church windows, and I enjoy needlework; the same kind the ladies learned to do by working on samplers hundreds of years ago.  I also love hunting for antiques.  My house is full of them.  The older something is – and the more nicks it has it in – the better.  I also have a passion for old homes, I’m intrigued by creepy cemeteries, I love Art Deco jewelry, and black and white movies.  Heck, when I was a little kid, I really liked old people!  Weird, I know.
There’s just something about the uniqueness of old things, and the fact that they survived long enough to have gone from being a “new” something to being an “old” something.  I wonder about the stories attached to them, and the amount of probable “near misses” they had that nearly prevented them from achieving the rank of old age.

As far as I’m concerned, one of the best places to see many wonderful antiquities is in the South.  Now, that’s not to say that the North doesn’t have their fair share.  I know they do.  But since I live in that part of the country where collard greens and peanut butter pie are staples in any respectable household, I guess I’m just a bit partial to that place south of the Mason Dixon Line, with all of its glorious and not-so-glorious history.  I love it enough to write stories about it, and many of my characters were inspired by true life characters – both the young and the old. Continue reading “Peanut Butter Pie by Janie DeVos”

The Pumpkin Pie Shot by Allyson K. Abbott

½ ounce coffee liqueur
½ ounce Original Baileys Irish Cream
¼ ounce cinnamon schnapps

Pour all ingredients into a two-ounce shot glass, stir, and serve at once.

 

About the Book

For Mack and her barfly allies, solving homicides calls for equal parts instinct and wit. To strain out a crafty criminal, the mixture has got to be absolutely perfect . . .

It’s a week before Christmas, but Milwaukee bar owner Mackenzie “Mack” Dalton is hardly in good spirits. Chilled to the core by the murder of bouncer Gary Gunderson, Mack is determined to use her extra perceptive senses to identify the gunman responsible. Did Gary’s patchy past brew up some fatal trouble, or could his death be linked to a series of cryptic letters concocted by Mack’s anonymous adversary? With a second case to crack, innocent lives at stake, and a media frenzy in their midst, Mack and her barstool detectives have little time to mull over the grim details–especially when clues lead dangerously close to home . . .

 

allysonabbottAbout the Author

Allyson K. Abbott is the pseudonym of a mystery and thriller writer who also works as an emergency room nurse. She lives in a small Wisconsin town with her family and a menagerie of pets.

Easy Lemon Pie by Joanne Fluke

Preheat oven to 350 degrees, rack in the middle position.

1 frozen 9-inch pie crust
1 whole medium-size lemon
1⁄2 cup butter (1 stick, 4 ounces, 1⁄4 pound)
1 cup white (granulated) sugar
4 large eggs
Sweetened whipped cream

Cut the tough ends off your lemon, then cut in half and slice in 4 wagon wheels. Cut the other half-lemon into 4 similar slices to make 8 in all. Pick out any seeds and throw them away.

Place all 8 seedless slices in a blender or a food processor. Turn on the blender or food processor and process the lemon slices until they are smooth and mushy. Continue reading “Easy Lemon Pie by Joanne Fluke”

Key Lime Pie with Maya Corrigan

Val Deniston loves the historic Chesapeake Bay town where she lives with her grandfather and runs a café at an athletic club. She makes a Key lime pie as the perfect end to Granddad’s chowder dinner for his retired friends. Unfortunately, dinner ends abruptly before the dessert course. Continue reading “Key Lime Pie with Maya Corrigan”

Apricot-Cherry Slab Pie With Jennifer Beckstrand

Make Pie Crust For 3 Pies.

This Is My Favorite Pie Crust Recipe:

3 c. sifted flour

1 T. sugar

Continue reading “Apricot-Cherry Slab Pie With Jennifer Beckstrand”

Whoopie Pies with Barbara Ross

GRANDMA SNOWDEN’S PUMPKIN WHOOPIE PIES

PUMPKIN COOKIES:
1 ½ cups all-purpose flour
½ teaspoon baking soda Continue reading “Whoopie Pies with Barbara Ross”

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