Cherry Halo Pie Recipe

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Leaving you with this cherry halo pie recipe. No one will be guessing the name of this cream pie, with luscious red cherries piled high.

cherries
Image credit Boulderlocalvore.org

FRESH CHERRY PIE

1 1/4 cups of sugar
2 1/2 Tablespoon of flour
1/4 teaspoon salt
1 quart tart red cherries washed and pitted
1 recipe of pie pastry for a 9″ pie

Mix sugar flour, salt and cherries together. Line your pie with pastry. (or you can buy a crust or make my pie pastry, you’ll find it on this page.

Add cherry mixture and cover it with a pastry top. Bake at 450 Degrees F for 10 minutes, then reduce temp. to 350 degrees. bake for 25 minutes. This will make 1 9″ pie.

To make a Cherry Halo Pie – Omit the top crust. Cool slightly, spread whipped cream on top and pile extra cherries in the center.

Here’s another Cherry Pie recipe.

2 cups canned sweetened red cherries
2 Tablespoons cornstarch
3 Tablespoons sugar
1/8 teaspoon salt
1 cup cherry juice (from the canned cherries)
1 Tablespoon butter
1 recipe to make 1-9″ pie with a top and bottom

Drain cherries, save the juice. Mix cornstarch, sugar and salt; add salt; add the gradually cook slowly until smooth and thickened. Add butter and cherries. Cool. Line pie pan with pastry, pour in filling and cover with top crust. Bake at 450 degrees F. for 15 minutes, bake about 25 minutes longer.

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Orange Marshmallow Pie

Interesting combination isn’t it? The orange marshmallow pie is a recipe that comes from the 40’s.

Nectarine pie

It will look like the picture above except it has a marshmallow meringue on the top.

1 cup of sugar
1/2 cup flour
1/4 teaspoon salt
1 1/2 cups of orange juice
2 Tablespoons of lemon juice
3 egg yolks beaten
2 Tablespoons butter
Grated rind of 1 organ you could substitute with 1 teaspoon of orange zest
1 vanilla wafer pie shell
1 marshmallow meringue

Stie in ingredients together, add orange and lemon juice and cook slow until thickened, stirring constantly. Add slowly to eggs yolks, return to heat and cook 2 minutes longer. Add butter and orange rind or zest. Cool. Pour into the pie shell, cover with meringue. This will make 1 – 9″ pie.

The French Version is to omit the meringue, Whip 3/4 cup heavy cream, sweeten and fold in 1/2 into the filling. Pour the other 1/2 of the filling into the pie shell sprinkle with chopped pecans, add remaining filling and spread with whipped cream.

For the Marshmallow meringue you can buy the topping in your favorite grocery store. Or make the recipe below.

Marshmallow Meringue

1/2 pound marshmallow
1 tablespoon mil
2 egg whites
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Heat marshmallows and milk together folding over until marshmallows are half melted. Remove from the heat and continue folding until mixture is smooth and fluffy. Beat egg whites, add sugar gradually and continue beating until stiff and smooth. Add salt and vanilla. Blend into marshmallow mixture and spread over pie. Bake in very hot oven 450 F about 1 minute until light brown. This recipe is enough for one 9″ pie.

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Eggnog Pie Recipe

This is a wonderful pie for this season..for your holiday parties a eggnog pie recipe.

Cream pie

The recipe is as follows:
1 tablespoon unflavored gelatin
1/4 cup cold water
4 eggs separated
1 cup sugar or equivalent
1/2 teaspoon salt
1/2 cup hot water
2 tablespoons rum
1 teaspoon nutmeg
1 baked pie shell or make your own
1/2 recipe of whipped cream topping ( I would use real cream)
Chopped toasted almonds.

Soften gelatin in cold water for 5 minutes. Combine egg yolks with half of the sugar. add salt and hot water cook over boiling water (this is a double boiler) keep mixing until it starts to cover the spoon. Add gelatin and dissolve in hot custard. Cool. When the mixture begins to thicken, beat egg whites until stiff. Beat in remaining sugar about 1/2 cup, rum and nutmeg fold into mixture. Turn into a pastry shell and chill. Spread with whipped cream topping and sprinkle with almonds.

This will make 1 – 9″ pie.

I would experiment by using eggnog rather using hot water. It would be richer, I bet better.

I would like to wish you a Blessed New Year for 2015.

Happy 2015 Hudsons Art

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Happy Halloween

It’s that time again, to wish you a Happy Halloween. When all the ghosts and goblins come out to scare us while they play. My friend Reno Lovison created his annual Halloween video.

the pumpkin patch

Enjoy!
Happy Halloween!

Be safe and happy!

The Pie Princess - rep for Sedona Pies

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Gluten Free Pie Pastry Recipe

So many of my friends are eating more gluten free pies, here’s a Gluten Free Pie Pastry Recipe. Do it yourself mixture.

kitchen welcome

1 cup of gluten free flour
1/2 cup of corn starch
1/4 cup potato flour – not potato starch
1/2 cup chick pea flour
1/2 cup rice flour
1 teaspoon salt
1/2 cup butter
1/2 cup shortening or lard
1 egg
1 teaspoon vinegar
4 Tablespoons of cold water

Combine the dry ingredients, cut in the lard or shortening, once it’s coarse, small lumps, our the water and vinegar in and knead it together. Chill for 1 hour before using it. This recipe will make 2 – 9″ pies.

Here’s another crust recipe:

chocolate pie

Chocolate Crust
1 1/4 cups of chocolate wafer crumbs or vanilla crumbs
2 Tablespoons sugar
2 Tablespoons of butter
1 egg white

Mix everything together in a food processor until blended and moistened. Press the crumb mixture into a pie plate. Bake at 375 degrees for 8 – 10 minutes.

Completely cool before adding your favorite filling. I loved the chocolate pudding. Serve with whipped cream.

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Blueberry Cream Cheese Pie

No matter what time of the year its is, there is always a way to bake and serve up Blueberries. This recipe Blueberry Cream Cheese Pie.

Don’t you just Love Blueberries? Especially in a Blueberry pie.

Sacrebleu - Blueberry and Cabernet wine

Start with a 9″ graham cracker crust, 1 8oz of cream cheese package, 1 cup of sugar, 2 eggs, 1/2 teaspoon vanilla. Beat all of these ingredients together and pour it into the graham cracker base. Bake at 350 degrees for about 25 minutes, just until the custard is set. When you insert a knife in the center it will come out clean. Once you remove the pie from the oven, let it cool and refrigerate.

Here’s the Topping:
2 cups of fresh or frozen blueberries drained
1 Tablespoon of lemon juice
2/3 to 3/4 cups of sugar
1/8 teaspoon salt
1 Tablespoon cornstarch
1/4 cup of cold water

Combine the blueberries, lemon juice, sugar and salt in a saucepan. Make a paste of the cornstarch and water. Ass to the mixture in the saucepan, stir well to combine. Cook over medium hear, Remove from the stove, add the butter. Once it is cooled, pour on top of the cream-cheese layer of the pie.

Enjoy! This is a favorite by Maralyn Hill.

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Gifts from the Universe

How many times have you found yourself saying NO to gifts from the Universe?

apple & beer pie

I was asking for an opinion from a trusted friend as I was given an opportunity to have Sedona Pies represented at a meeting, by bringing samples. I do believe in giving samples, sometimes though I’ve wondered if it has been worth my while. In this case, it was a request that was, was out of the norm. Could I bring samples with no alcohol? Wow, the brand of Sedona Pies is that we only make pies with Wine, Beer and Spirits. The question was asked of me – is it the alcohol or is it the flavor that counts? The recipes are really based on the flavors that the alcohol produces in the pies.

I’ll be experimenting this week with a non-alcohol beer. Beer and Apple pies.

I’ll give you a report of the overall experiment later..

The idea that the Universe presented an idea to me of sharing Sedona Pies with people, and I just thought I’M OUT! At the same time, I did think about, why not? It’s just another version of what Sedona Pies is known for.

When you get gifts from the Universe – be sure to check yourself and ask yourself why you are saying no! The first answer that comes up is usually your ego talking.

Have you ever seen the movie with Jim Cary about saying YES!? Over the past few months, I’ve been making it my intention to say YES, more often. How many times, have you said NO to yourself – only to regret it? It’s almost setting yourself up for failure of all the NO’s you have said, from the gifts of the Universe.

In this new year of 2014, I challenge you to begin to say YES more often than not. The more YES’s that show up, the Universe will bring you more gifts.

The Kitchen Incubator that Sedona Pies will become a partner with is moving along. The Hayward Action Network and Food 4 Social Change is having their 2nd Steering Committee meeting on February 13, 2014 – 4:00pm at Hayward Action Network office in Hayward, CA.


Recently after attending a Manufacturing meeting, I learned that Food Entrepreneurs or Foodies and such, is categorized as a manufacturing cluster. Who would of thought of this? I certainly didn’t. You can read more about the progress on the Food 4 Social Change’s Blog.

This is all for now..wait for the update of the non-beer and apple pie. What I ended up making was RootBeer and GingerBeer Tarts. The vote was 50/50 of what flavor the guys liked the best.
Rootbeer.Gingerbeer

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Pie labs and more

Pie labs and more are creating social change. Pie and Conversation = Social Change

Naughty Pie

Naughty Pie



About PieLab
PieLab is a breeding ground for positive change. Everyday you can brush elbows with community members over a slice of pie and cup of coffee and create something new.

The Pecans! Project originated as a program that provided job training skills and scholarships to youth in the area, and is ran out of PieLab. Unfortunately, the YouthBuild grant has ran out, and no longer provides funding for scholarships, but the Pecans! Project does provide job training, and delicious pecans to the community. All proceeds from Pecans go to help H.E.R.O. housing, a nonprofit that provides housing and empowerment resources to Hale County residents.

Pop-Up Shops

These go from one night stand to 30 thirty days..sometimes more, it all depends upon what agreements you make with the landlord. Artists have pop-up shows so it works like that. Some are for fundraising events to support a cause or just new start-ups. Pop-up Stores are becoming an emerging trends these initiatives have a tendency to pop up unannounced, quickly draw in the crowds, and then disappear or morph into something else, adding to retail the fresh feel, exclusivity and surprise that galleries, theatres and Cirque du Soleil-adepts have been using for years.

POP-UP RETAIL fits right in with the Entertainment Economy, the Experience Economy, the Surprise Economy, with MASSCLUSIVITY, and so on. It’s about surprising consumers with temporary ‘performances’, guaranteeing exclusivity because of the limited time span. It’s about buzz, and about new try-out and testing techniques. It provides visibility for e-tailers and allows ‘real-world’ companies to enter uncharted markets on the cheap. In short, it’s one of those trends that should be incorporated in every existing and new marketing and advertising strategy. Where will your brand pop-up next?

Read more about this trend

The Storenvy in San Francisco, CA – it’s a rotating retail store featuring local merchants. Five local merchants participate each month for a one of a kind retail experience. At Storenvy, they’ll help you open up your store for free.

Hope this gives you some ideas into getting started in your food business.

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Merry Christmas

Wishing you and yours a very Merry Christmas already next week!

merrychristmasbanner.13

 

It’s been a wonderful year and new season..getting ready for 2014. Some people are de-cluttering their closets, some are finishing projects, we here at Sedona Pies are still working on finding a commercial kitchen so we can get back to producing pies.

Have a wonderful week with your family and friends. Here’s a short prayer a friend shared with me..I would like to share it with you.

“I ask the Divine Power to channel light in and around me for the purpose of Divine Protection, Divine Guidance and Divine Love.”

Be Happy, Prosperous & Infinite

 

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Culinary Incubators

Culinary incubators, or sometimes known as community kitchens help foodies to launch and start their food businesses.

culinary incubators

Getting the right help when beginning a business is critical to commercial success. Just ask recent NASFT sofi™ Gold Award Winner Argo Fine Foods. Co-owners Christel De Blasio-Pavlidis and Pavlos Pavlidis used the equipment at Mi Kitchen es su Kitchen, a New York City-based culinary incubator, to produce their tzatziki. One year later, they were winning awards. 
In New York City alone, there are four other culinary incubators.

This summer, a fifth will launch in Harlem, where a 4,000-square-foot facility will be built in La Marqueta, a city-owned retail market on Park Avenue. In addition to providing space and equipment, many of these companies provide professional guidance as well. Looking for an incubator near you?
The Rutgers Food Innovation Center offers links to culinary incubators across the country.

Food Business Incubation Background
This is story is about Rutgers Business Incubation

Business incubation is a globally proven model for accelerating the successful development of start-up companies, by providing entrepreneurs with an array of targeted resources and services.The National Business Incubation Association (NBIA) (www.nbia.org) estimates that there are about 7,000 business incubators that exist worldwide, however only a very small percentage (an estimated 1-2%) focus on the food industry.

Food business incubators, however, have a number of unique challenges. Collectively, our clients include startup food companies and Entrepreneurs, farmers, agricultural cooperatives, farmer’s markets, retail and foodservice establishments, raw material and ingredient suppliers, and domestic and international food processors.

Our clients need:
• Information on business planning, market research, capital access, corporate governance, local/state/federal regulatory and permitting requirements, product and process development, food technology selection, food safety and HACCP systems, nutrition labeling, packaging, marketing and sales strategy, distribution channels
• Training and workforce development on best practices in quality assurance and food safety
• Assistance in development of value-added differentiated products, in order to compete in an increasingly complex retail and foodservice environment, which is undergoing significant industry consolidation
• To reduce startup expense associated with new product development, equipment costs, and market entry
• To safely and legally produce products in an FDA, and potentially a USDA inspected facility

Business and culinary incubators and innovation centers provide the solutions that many clients need, but the amount of expertise that is needed to manage these programs is significant.  Hopefully, FoodBIN will be of value to your new or existing incubator program. Read more about Food Innovation click here.

Slow Food Supermarkets.

Eataly, a mega-supermarket cooperative inspired by the Slow Food Movement, opened its first location three years ago in Turin, Italy, and has already added stores in Milan and Tokyo, with a large outpost set to open in the summer of 2010 in New York City.

The first three-level enterprise, totaling close to 120,000 square feet, is a destination not only to buy local and sustainable food, but a place to taste and learn as well. Scattered throughout are products from more than 900 producers plus eight restaurants, two café bars, one ice cream stand, ten educational areas, a library with 1,000 cookbooks and mini restaurants or bars in each food section.

Food 4 Social Change is in the process of creating a Community Kitchen, a place where Entrepreneurs can cook up some ideas to change the world.

Stay tuned to their story and process of getting there.

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Happy Thanksgiving to You

Happy Thanks Giving! It’s that time of year again to remember the kindness, the generosity and joy that is in all our lives.

thanksgiving

I found this Thanksgiving song, that I wanted to share with you, just to say, Thank you!


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Getting Squeezed

A new juicer from France is making it’s way into the marketplace, Press Art Squeezer.  It’s cute. Get squeezed.

The lemons or other citrus fruits, really need to be sliced into smaller slices, in 1/4 inch or so. However, some other benefits are:

* Seeds stay behind in the rind and that you don’t have sticky fingers

* The lemons don’t quirt over the table.

* You get more juice out of the lemons or fruit that you use.

* It’s designed for the dinner table.

I tested this lemon squeezer called “Press Art Squeezer” with a citrus pie. I’ve never made a pie like this one..I used sliced grapefruit, lemons and oranges. In the Tart on the Beach, I would squeeze the fruit to get all the juice out.

These pictures are what the Press Art Squeezer  looks like. You can tell how simple it is.

lemons

 

 

 

 

 

 

Juicer  

 

Solid Red Square sells ergonomic kitchen ware. For more information about the juicer look on the website.

 

 

 

After juicing the lemons and oranges, I  layered the citrus fruits, then added the juice, pinot gris wine and corn starch to thicken it. No sweetener added. It was amazingly good, a smooth finish to the taste. I had four different guys (my beta tasters) try out the pie. They thought it was delicious. The feedback I got, was perhaps to use rose grapefruit rather than the white grapefruit, would make the pie a little sweeter.

citruspie

 

 

 

 

 

 

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Moving Sedona Pies to Success

Since moving to California, moving Sedona Pies to success is my next step and asking for your help. As a fan, what drives you to share and tell?

Beer and Apple Pie

Sedona Spirit


I was still getting calls, like “What time are you open until?”
“We want to buy a pie, what flavors do you have?”
“Where can I get a pie?”
“We are going to Sedona in November, or I am getting married and would like to order your pies.”

All these calls and inquiries I got over the past couple of years, just made me want to re-launch. It hurt me to say, “I’m sorry I am closed.

Like most people when you have a passion you really want to do it, sometimes money gets us stuck in moving forward. Everyday, I just do something to move myself and the pie forward to re-launch or open again.

Since being in SF, CA I’ve met a few people who are interested in buying from me – which is great! Things like permits, finding a commercial kitchen that won’t break the bank, reaching out other foodies to ask questions and be connected to what needs to be done next.

California has a home-cottage law, however since I use spirits I am unable to bake at home, besides if I really want to expand I really need to be in a commercial kitchen. This is where I got stuck the 1st time, finding one close to where I lived and reasonable in cost. I’ve connected with a couple of other Food Entrepreneurs, who have some options for me.

One thing is for sure, I wanted to stay with the ingredients, buy from local producers, suppliers, continue to make pies with flaky crusts, by not adding sugar or other sweeteners like corn syrup, using fresh fruit as much as possible. By sticking to unsweetened pies, not savory ones. There are many customers who appreciate hand-made pies, that are unique, sinfully delicious. Sticking to the same values as when I was in Sedona.

What’s next?

Sedona Pie Partners, I am working with right now is FoodStart, a crowdfunding platform to help me get the seed capital to launch again. I am asking you for some ideas to promote the site and get the funds.

Sedona Pies values, are people who love the pies, they are fans, some of them request to order and ship them. Sedona Pies brand value is to provide a quality, gourmet product, bake in glass pie plates – customers pay a deposit of $10 and when the pie plate or a re-order is made they’ll get a credit of $5.00 or a refund of the return of the plate. When possible as I said, support the local producers and farmers for the ingredients. Pay it Forward by giving 1% of the sales to food projects like food pantries or community gardens.

Seeking a shipper – UPS has been successful in helping many other pie companies.To use my time efficiently , companies like UPS can handle all the shipping supplies and getting the pies to their destination on-time.

We want to grow into a World Wide distribution – and I know we’ll get there.

Seeking an Intern that can help me with the marketing and the crowd-funding project. They enjoy marketing, are social or willing to learn, would like the experience and get school credits.

Just leave a comment or contact me using the form and let’s get started.

pie princess

Drop me a line:

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Friendship Pies

Friendship Pies are a wonderful say to stay connected to your friends, colleagues and your community.

As we are networking – it’s is the time of year when we start to plan our holiday dinners with friends and family for special occasions. Why do we wait for special occasions? Yes, we get busy with work, our volunteer activities and other things. I would think most people are thinking and feeling coming together to celebrate, to cherish and appreciate each is important.

Sedona Pies would like to think we can help you bring together everyone for a dinner, a lunch or just because. For something new, the pies are also available to help you to raise money for your projects. Or you are seeking something that you can do to be of service.

There just seems to be many opportunities..the Biggest one is working with wineries, friends and helping you to be connected at a heart felt place.

Until next time..take care of yourself.

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Sedona Pies and Foodstart

Sedona Pies decided to partner with FoodStart to use as our crowd funding platform to raise seed capital so we can re-launch in East Bay California.

Hello Mello

Foodstart only serves new and expanding businesses in the food-and-beverage industry. That includes restaurants, breweries, food trucks, markets, bakeries and cafes, community farms, and packaged food and drink products – in other words, if you can eat it or drink it, Foodstarters can back it!

Why I picked them, is that they’ll help to promote your project, they have a team of professionals that will give you ideas in how to raise capital. When we collaborate together we all win!

Sedona Pies will be giving back, by donating 1% of our Sales to the Food Pantries and will Sponsor a Community Garden bed, so fresh vegetables can be grown and donated. Plus, we’ll be available for Fundraising events and dinners. You’ll be seeing us around.

I’ll let people speak for themselves in regards about how much they love Sedona Pies. Testimonials.

I have found that Sedona Pies, really brings people together – food is a great compliment to create community. When you think of welcoming someone in the community, what do you do? You bring them a pie. When you are having a picnic or potluck, pie has always been the dessert of choice.

When Sedona Pies closed in 2011, I was going through a persona transition, didn’t have the seed capital to move in a bigger way. Even though it’s was two years ago, I still get calls from people who want to order a pie, or ask am I open? My heart-breaks when I have to let them know I am closed. One day, a friend said to me, “It’s the universe telling you to begin again.” We all have personal tragedies that we go through, it’s all about keeping our faith alive for another door to open.

I would Love for you to partner with Sedona Pies, when you support us, we’ll help others the people who need it the most. We’ll be making a positive impact in the community together.

If you can’t give, I ask you to share this campaign with your friends, family and colleagues.

GO TO:
Foodstart

Thank you for your support and contributions..

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Cooking with Denay

Make White Zinfandel Wine Jelly, a cooking class with Denay..This recipe will make 6-8 (8 ounce) jars.

Here’s what you will need:
6 cups sugar
4 cups red wine
1 bottle liquid pectin
Directions:
1. Combine sugar and wine in a large saucepan.
2. Mix well.
3. Cook over medium heat, stirring continuously, until sugar is dissolved. 4. Remove from heat.
5. Add liquid pectin and mix well.
6. Skim off any foam and discard.
7. Pour immediately into hot, sterilized jars and seal.
8. Let cool. Play with this recipe, don’t be afraid to combine wines and use white wine (recipe below). You may want to add chili pepper flakes for a spicy wine pepper jelly. Process in water-bath caner for 5 minutes. Cover and let cool overnight.

This is one of my favorite Youtube videos showing making wine jelly. White Zinfandel Jelly

Ingredients:
2 cups white zinfandel wine
3 cups granulated sugar
1 pouch liquid pectin – (3 ounce)
Directions:
1. Boil wine and sugar for 5 minutes or until all the sugar is melted.
2. Remove from heat, and add the entire pouch (3 ounces) of pectin.
3. Stir and pour into sterilized jars and seal.
4. Process in water-bath caner for 5 minutes.
5. Cover and let cool overnight.

Bon Appetite Denay you can read more about Denay at Cooking with Denay.

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National Food Day

Food Days is a nationwide celebration and a movement for healthy, affordable and sustainable food.

Food Days, October 24, 2013

Strawberry popover

Food Day’s platform is very broad and goes across all sectors of the food movement, from public health to animal welfare. Food Day 2013 will focus on food education as a way to improve our diets, address obesity and other health issues, starting with schools and campuses.

Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food, and a grassroots campaign for better food policies. It builds all year long and culminates on October 24. This annual event brings together some of the most prominent voices for change in the food movement, united by a vision of food that is healthy, affordable, and produced with care for the environment, farm animals, and the people who grow, harvest, and serve it.

In 2012, Food Day was celebrated with over 3,200 event in all 50 states. To make this happen, Food Day partners with hundreds of national and local groups and thousands of individuals.

Get involved..by creating your own event for 2013

Contact info:
For Food Day 2013 at foodday@cspinet.org or 202-777-8392. New resources and information for Eating Real year-round will be available throughout the year on Food Day

Then there is World Food Day October 16, 2013

Established by the Food and Agriculture Organization of the United Nations (FAQ) in 1979, World Food Day, October 16, was first observed in 1981. Organizations around the world mobilize advocacy campaigns and events on October 16 to strengthen the political will to end hunger. World Food Day offers the opportunity to strengthen national and international solidarity in the struggle against hunger, malnutrition and poverty and draw attention to achievements in food security and agricultural development.

The United States has a long history of collaborative action against hunger on World Food Day. Since its inception, the day has been observed in the US to create solidarity among groups working to end hunger and to educate thousands of people, young and old, about the roots of global hunger and the multi-faceted approaches to end it. More information can be found on Food Tank.

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Sensational Tartlets

It seems everyone in hopping on the bandwagon in serving these little sensational tartlets, or little pastries. And why not?

Crush
This picture is a 5″ Strawberry Pie

According to Dictionary.com:
1. a small pie filled with cooked fruit or other sweetened preparation, usually having no top crust.
2.a covered pie containing fruit or the like.
3. Slang. a prostitute or promiscuous woman.
Verb phrases
4.tart up, Slang. to adorn, dress, or decorate, especially in a flamboyant manner: The old restaurant was tarted up to look like a Viennese café.
Origin:
1350–1400; 1905–10 for def 3; Middle English tarte < Middle French; compare Medieval Latin tarta

Joe Pastry has his own version:

I love them, I think they are great – a simple little bite or 2 and you are ready to have more, plus it’s a great way to serve your sweet tooth for a few minutes.

Oscar a friend says he has many figs and wondered if I could make pies from figs, and I thought why not? it would be like making a plum pie. Here’s a recipe fro a Banbury Tart which has figs in them.

1/4 cup of raisins
1/4 cup chopped dates
1/4 cup chopped figs
1/4 cup chopped nuts
1 cup of brown sugar
1 Tablespoon flour
1 egg, slightly beaten
3 Tablespoons lemon juice
1 recipe of pastry

Combine the first 7 ingredients and cook slowly for 10 minutes, stirring constantly. remove from the heat and stir in the lemon juice and rind. While the filling is cooling, roll out the pastry cut into squares or place pastry into muffin tins, place 2 Tablespoons of filling in the squares if you are going to make turnovers. Or insert 3 Tablespoons of filling in muffin tins..(it will depend how big your tins are for the amount of filling to add). Bake in hot oven 425 degrees F for 20 minutes.

Currant Tarts are my favorite, especially around Christmas season.
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 egg beaten
1/2 cup of currants

With this recipe you won’t have to pre-cook it, just mix it well and insert the filling in pastry lined shells. Most stores will have these in the frozen food shelves, with tartlet shells ready for baking. You can always make a pie instead.. I just think they are better in little shells.

Enjoy your delicious little creations..

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Vinegar Pies and more

I remember when my Mom made pies. She used to use Lard, it came in a one pound box. She would cut it up with a knife and viola pies were made.

She made many apple, rhubarb & strawberry and lemon meringue pies.

blissful2

There was an antique store that recently closed, there was a box full of books..I found a pie recipe book. It looked like one of the ones my Mom used to use. Over 250 Superb Pies and Pastries. What do you do with left over party and not enough to make a pie?

They were called Pastry rolls, like cinnamon rolls. This recipe says to spread with jelly sprinkle with nuts and roll up. When I make mine I like rolling them up with butter, brown sugar, nuts and lots of cinnamon. Bake at a hot oven 450 degrees for 15 minutes.

Do you remember Date Tarts? I don’t here’s a recipe

2 cups pitted dates
1 cup of cold water
2 Tablespoons orange juice
8 baked tart shells

Combine dates and water cook until you have a think paste. Remove from eat, add orange juice, cool. Fill tart shells with date mixture and cover with whipped cream. This recipe sounds like Date Squares, you would spread it on an oatmeal base and sprinkle on the remaining mixture..I LOVE DATE SQUARES!!. I’ll have to make some soon.

Fluff Pies anyone?

This is the basic Fluff recipe you can switch out the lemon to make a lime or chocolate pie.
6 egg yolks
1 cup sugar
41/2 Tablespoons lemon juice
Grate lemon rind
1/8 teaspoon salt
3 egg whites
1 baked Pastry shell

Beat egg yolks until think; add sugar, lemon juice, rind and salt. Mix well and cook in a double boiler until it coats the spoon. Cool. Beat egg whites until stiff and fold into the lemon mixture. Pour into the pastry shell, cover with meringue.

If you want to use chocolate omit the lemon juice and use 2 ounces chocolate squares. Melt the chocolate with 4 Tablespoons milk once you are cooking this mixture add the egg yolks. Bake at 350 degrees 20-25 minutes. When the pie is cool add the meringue.

How about Vinegar Pie?

2 Tablespoons butter
1/2 cup sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon salt
1 egg
2 Tablespoons vinegar
1 cup water
1/2 plain pastry

Cream butter and sugar. Add dry ingredients, egg, vinegar and water. Cook on top of a double boiler until thickened, stirring constantly. Line a pie pan with pastry, bake in moderate over 350 F degrees for 3 minutes, then pour in filling and continue baking until crust is brown. Makes 1 8″ pie.

I hope you enjoyed taking a look at pies that were made in the 1940’s

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Why we don’t use additives

The debate to use preservatives and additives, has been a concern for the pies and for customers. This is why we make them natural with honest ingredients.

Adore Pies

We really don’t like to add additives simply for the fact, why do we need them?

On the FDA website, they have a great article about Food Additives which is really another word for Preservatives. Some food and color additives have induced allergic reactions, while others have been linked to cancer, asthma, and birth defects.

The FDA requires that all ingredients be listed on a food’s label, but additives are often listed without specificity, as “spices” or “flavorings,” making it impossible for consumers to determine what, exactly, they are eating.

There are numerous additives that must be listed explicitly on packaging because they can cause health problems. These include sulfites, for example, which are used to prevent discoloration. The FDA estimates that sulfites cause allergic reactions in one percent of the general population, and five percent of people who suffer from asthma.

What about MSG?

MSG can cause headaches, nausea, weakness, difficulty breathing, drowsiness, rapid heartbeat, and chest pain, must be identified on food labels because of its potential for harm. However, it is important to know that some ingredients are actually MSG in disguise. The terms “natural flavor” and “hydrolyzed yeast extract” are often forms of MSG.

After years of use, a flavoring called Safrole that was used in root beer, as well as the common preservative BHA, were both found to cause cancer.

Please read more about this topic – you need to be informed.

You’ll be pleased to note..there are several natural preservatives available for the pies rather than putting poison into the pies. More and more people are more interested in Natural, or Organic or little preservatives, just because we want to eat healthier and better. Yes, we still like to have desserts, like pie.

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Do people know who you are?

When people know who you are, they’ll want more of you. Let us help you be appreciated.

It’s just really simple. We find people just want to delight their husbands, their dinner guests or simply don’t want to bake or cook, so they call us to help them.

If you want to be appreciated, order a Sedona Pie, your guests will be happy that you brought them something different. Something sinfully delicious. Face it, most of us are tired of the usual. We all want something special. I present to you our brochure and the kinds of flavors we offer.

Not only do we nourish you, we also feed the Hungry with one pie at a time. Do something good and help us to make an impact on someone else’s life.

If you know of any company events, weddings, dinner parties please let us know how we can help you or your friends. For every 10 pies you buy you’ll get one free.

Become an Affiliate, earn a referral fee every time someone you send to us, buys from us.

Thank you!

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Nectarine Pie

Have you ever made a nectarine pie? Neither had I until the other night. I was attending a workshop and went to Trader Joe’s to pickup fruit and wine to make a pie for the class.

They happen to have Peaches on special – I looked at them and thought they would make a great pie. I got home and realized they were NOT Peaches they were nectarines. Even though the box said, “Peaches.” Well, another experiment. The Nectarine pie turned out just as well. The only difference, I added almonds on top and used Chardonnay wine.

Nectarine Pie

Liz and I were driving to the class on Sunday morning – and I said to her that the pie doesn’t have a name. We just learned the day before that when we make a mistake, we call it “Sexy.”. Since this pie was a mistake of Nectarines instead of Peaches we called it a Sexy Pie.

It was delicious.. everyone commented that it was very nice as it didn’t have a really sweet taste to it. Well, considering that they were hard not juicy, I was impressed.

My friend Gail, bought me this cute mold to make heart pies..I had a chance to use it. I made a Fresh Strawberry pie. Let me tell you from a professional pie maker it’s cute and if you just want to make something different at home it’s ok. The problem I had with it, was the fresh strawberries were filled to the brim, shrunk quite a bit after it was baked. Too much dough for my liking. Thank you for thinking of me Gail.

Here’s the mold maker that I used: heart mold maker

The popover-pie it produced..Fresh Strawberries.
Strawberry popover

It was cute.. I’ll stick to make real pies.. One thing I am on the hunt for is tartlet shells for the tiny pies.

I hope you enjoyed this post..love to hear of your experiments.

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Take the Pie Survey

Thank you for your continued calls and encouragement about Sedona Pies. Please take my short survey.



Thank you!

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Gratitude Pie Day

Gratitude Day, what this brings up for me is LOVE in my heart. Just sharing the LOVE for myself, Sedona Pies and my friends.

Grateful Heart

Pies are just about the gift we may give to people just to say Thank you! Thank you for the LOVE you have shared with me, Thank you for being my friend, customer, my support team or whoever they are in your life that you want to celebrate.

The Power of Love is what really carries us and of course receiving a delicious pie from Sedona Pies is a BONUS.

Remember, we are all on our journey, Spirit places people in front of us for a purpose. The Purpose of your life is to Love, be of service, share be present for yourself and those around you.

Gratitude reminds me of being grateful for everyone who is in my life to teach me something, what I need to learn about me. It’s funny as I have a roommate and she keeps telling me that I am a mirror for her. She gets to look at how much she has grown and expanded. I’ve had the opportunity to do the same. Plus more, learning how to communicate more effectively, forgive myself and be grateful for all my experiences.

Yes, I am Grateful for Sedona Pies to be created to learn from starting it up and it’s success. It’s a bit of surrendering.. maybe down the road they’ll re-appear right now the doors have closed. It’s been hard to say NO, Sorry I can’t make your order. It saddens me. There is a shift taking place.

Just to say THANK YOU! I Appreciate all of you…

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P.S. Come join me over join me at: Food 4 Social Change

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RE: CURE FOR GMO

Written by Susan Jackson Higuchi Grace

Social CHange

I believe I have a simple, grass-roots cure to end the GMO struggle. Perhaps I’m a dreamer, an optimist, unrealistic in the extreme.

But today when I read your latest article on General Mills’ Cheerios backing down under the onslaught of criticism regarding the GMO grains in their cereal, I figured it was time I finally write this idea of mine down; it’s not doing any good rattling around in my head.

After California’s vote went sour not long ago, it occurred to me that we have all been beating our chests and moaning that the laws of this land will not protect us from the evils of GMO for much too long. Seems to me, we have the equivalent of a Wild West Range War going. One big difference: in the old Cowboy movies, the Nice Guys wore white hats. The Bad Guys did not. We could tell who’s who. Oh sure, we’ve been given lists of the offenders, thanks to you. But I can’t remember them all, and I don’t want to have to carry all the negativity of those names around with me when I shop.

So here’s the plan: Why don’t we just ASK all the self-respecting, non-GMO using, White-Hat wearing Nice Guy companies very politely to voluntarily put BIG FAT LABELS on their products displaying a NO-MO GMO LOGO? You know, that red circle with the line running diagonally through big toxic green GMO letters that will let everyone know what’s what. Anytime we buy a product using the NO-MO LOGO, we will be supporting a company that refuses to participate in destroying humanity and everything else growing on the planet!

Simply stated, if all the Nice Guys AGREE to wear White Hats, we’ll be able to tell who’s who without laws and lawmakers making it happen. The White Hats don’t need anyone’s permission to change their advertising and their labels to reflect their beliefs. A major social movement like this could attract millions of consumers to shop only those companies who share the same beliefs. Of course, it would also increase sales of organics substantially and immediately.

And if the Bad Guys do try to BS their way back to top dollar sales by using the new NO-MO LOGO without actually deleting their GMO ingredients, Americans have a legal right to rise up like a White Hat nation and stomp them into the ground with class action suits till they change their fraudulent ways or go out of business.

Am I being too simplistic? Is this as easy as it seems? Am I overlooking something here? Am I mistaken to believe the Nice Guys will be thrilled to have a relatively cheap, definitive standard by which to identify themselves, that won’t slow production, is easy enough to implement, and would tell concerned citizens at a glance who the company is and where they stand? What do you think, Dr. Mercola?

I agree too!
Mari-Lyn Harris

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Holiday Specials with Chef Marian

Chef Marian is offering Holiday Specials on Cooking Classes. As a Bonus when you book a class now you can do the class in January and February.

Chef Marian

Do you owe dinner invitations but don’t want to plan, shop and cook alone?

How about planning it with great easy recipes, going shopping with Chef Marian on the phone advising you, before the event, so that she can explain how to pick fruits and vegetables, and what products to buy (better price, healthier, etc.)?

You can return all the invitations you owe to take people out to dinner, in one shot! You can send them Invitations along with a small holiday gift, to make it a more rounded out present.

Your friends really deserve this (and so do you) and what a unique gift! One size fits all! lol We can do healthy or decadent….. gluten free, sugar free, or not. We design the class together! Chef Marian will simply work with you on skype and phone, to walk you through the cooking process. There’s comfort in knowing someone is ‘there’ to plan, design, review and help you avoid and fix mistakes, as you cook.

Chef Marian films her Cooking Shows, has created and leads San Diego Foodies on meetup.com, runs Encinitas Chop & Sip, has the ChefMarian.com Blog plus she’s working with kids that are less fortunate to feed them, show them how to cook and mentor them into her industry.

In the New Year, Chef Marian is creating a Foundation: No-Face-Goes-Un-Fed™. Her mission is to make sure hunger is no longer a problem in San Diego!

Cost? $100 a head. It gets more complicated the more people you have, so I like to cap it at 8 or 10.

Call 858-224-2550 to reserve a class at your home before years end (you can pay and keep the date open until you know it for sure) and receive a link to a FREE Chef Marian “Cooking Good” Cookbook. When you book now, you will also receive a free half hour wine class by skype: learn the art of sipping, swirling, and understanding the ‘finish’ of a wine, along with tips and suggestions on how to pair food and wine at your event.

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Sedona Pies Is In, Are You?

Sedona Pies is in with sharing the Sedona Pies is in with sharing the Kindness@Work ebook, supporting Red Cross in their efforts to help the victims of the Sandy storm. Are you?





It’s produced by Heart@Work Productions along with 11 other wonderful contributors who have shared their story of how Kindness has made a difference in their life. You can read who the contributors are on this page.

One of the many things that is coming up is Thanksgiving, which is a really BIG holiday in the USA. Later Christmas comes, it’s Canada’s BIG day. What do you give someone as a Hostess Gift, or an Appreciation gift or just to buy something uplifting for yourself? Sedona Pies recommends giving the Gift of Kindness. The book itself is actually supporting Red Cross in it’s efforts to help the people from the ‘Sandy’ disaster in New York and New Jersey. We like to say that we are putting Kindness to work.

All we ask, is that you share with your friends, BUY a book or two and let us help Red Cross do there thing in helping people. We all can do our part in helping each other.

Are you in with Sedona Pies?

If you are BUY the book now.

Thank you for buying the book and supporting us! We really appreciate YOU!

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Women are Emerging as Master Brewers

Women are emerging and becoming master brewers. Up until the last 20 years the American beer industry was almost exclusively male-oriented.

They drank together they sold to each other. It was another Old Boy’s Network. This was their bonding time, just like watching football, baseball and other sports. NO women were allowed.

Naughty 2



More women are preferring beer – according to a Gallup Poll in July 2010 there has been an increase of 7% of women are growing since 2007.

What is beer made from?

Water is the base it makes up to 90% of beer content.

Malt, it’s considered “The Soul” of beer. Malt provides the sessional starch, body color and foam and it also balance the hop bitterness.

Base malts are usually light colored – you’ll find this in Domestic beers like Pal Malt, German Pale Malt and English pal Malt.

The Specialty Malts are ofter sweeter tasting -the ambers tend to be darker in color like a Vienna Malt, Muich Malt.

Caramel Malts these are more copper colors, sweet flavors, caramel, toasted or sweet toffee.

Roast Malt are typically used in small quantities by the brewer to the sole purposed is to enhance the flavor of the beer.

Hops is the spice, these beers contains essential oils alpha acid and beta acid resins which provides a host of benefits to beer. Spices include citrus, flowers spices, grass, woody notes. Simuliar to notes in fragrances.

Yeast is the life of the beer. There are may different kinds of yeast strains. There are basically two main types ale and lager yeast.

There is a quite a lengthy process for brewing beer, beer styles and flavors yet to be discovered. I decided that I would write a little about beer since I like using a dark beer to make a few of my pies..my favorites are Oak Creek Nut Ale and a Porter beer.

The History of how beer got started…
The 18th Amendment to the US Constitution imposed Prohibition in the US from 1920 to 1933.. When the 21st Amendment again struck down the prohibition. Through this dry decade and a 1/3 only “bootleg beer” was available, which was totally different from the beer produced by legitimate brewers prior to 1920.

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Sedona’s Culinary Club

Want to meet new friends for dinner? Bring yours and I’ll bring mine to the Sedona Culinary Club.

This is one thing that I have always found is, when there in food, everyone starts joining in. They want to be a part of the event. As a family, there were picnics by the public pool, by the lake or BBQ’s at the cabin. Whatever event or celebration it was, we all gathered together. Friends were always welcomed..and even if not everyone brought food, there was always enough food for everyone.

Memories like this, helped me to create the Sedona Underground Culinary Club. I hope you take a look, if this speaks to you, please fill out the form and add yourself to the guest list.



See you soon!

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Wouldn’t it be nice, Pies

 “Wouldn’t it be nice if….” It would be nice to have a place to serve pies and coffee even if it was one afternoon a week, like on a Sunday?

Beer and Apple Pie

Sedona Spirit



Sometimes, it’s just nice to go somewhere and have a delicious slice of pie and coffee.. We’ll see what comes up.

Have you placed your name on the Guest List for the Underground Culinary Club yet? I’ve had some good responses for people wanting to attend. Hoping to get started in September. I have a couple of people who would like to host them in Oct and Nov. September is needing a place. I am sure that we’ll find one. If you would like to consider it, the space needed is a minimum of 10 plus seats.

Have you ever been or signed up for a class or group to join on Meet-Up? There are several groups that mostly are listed by your interests. Also churches have groups, and networking groups. Someone suggested that I check them out to find groups to join. It’s been amazing of what groups I have joined and started going to various activities. Since Sedona, Flagstaff and the Verde Valley area is known for hiking. I just did my first hiking exploratory this morning. If you want to get out a meet some new people, or start your own group, I would recommend that you check it out. There was one gal who was on holidays this week and joined us. It’s nice to see the visitors jumping in too. Since I returned back to Sedona, I feel like a newcomer and yet an old-timer, I wasn’t gone that long. People and places change.

Changes in the Specialty food market has seen a robust increase in products and pricing. What’s happening is that food producers are going directly to the consumer rather than using a distributor or retailer. Raw food costs are up as much as 25%. We certainly saw this for some of our pie ingredients. What are the manufacturers or producers doing to combat this higher costs?

  • Partnering with other businesses to cross-promote each other
  • Doing more demo’s – those 5 minute bites
  • Expanding using Social Media for their promotional and marketing
  • Increased their pricing
  • Using less packaging
  • Some smaller producers like jams, jellies, sauces moved up to a manufacturing plant

One of the things we changed to was, using glass pie plates..as I found that with aluminum it wasn’t a great grade and this way, when the customer re-order a pie, they would get $2. off on their next order. The aluminum, as was flimsy it wasn’t a stable product. It’s all the little lessons that I learned along with way to make things better.

Look forward in seeing you at one of the Dinners in the Club. Just place your name and e-mail in the opt-in box on the right side-bar. I know you will really enjoy them, as my friends who attended my dinner parties before keep asking me when is the next one!

The Pie Princess - rep for Sedona Pies

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What is a Foodie?

Most foodie, “eating” is listed as a hobby. The foodie lives to eat, and to eat to live is definitive boredom.

Rhubarb & Strawberry Pie



A true foodie clings to all things culinary. From soup to nuts, a foodie seeks out the fun stuff about fine fare, along with the arcane, the academic, the in-depth, and the latest. To find the perfect cheese or the best macaroon recipe is life’s work.

A person that spends a keen amount of attention and energy on knowing the ingredients of food, the proper preparation of food, and finds great enjoyment in top-notch ingredients and exemplary preparation.

A foodie is not necessarily a food snob, only enjoying delicacies and/or food items difficult to obtain and/or expensive foods; though, that is a variety of foodie. Because he was a foodie, he liked to collect menus from restaurants which prepared food he enjoyed.

They are also interested in activities include the food industry, wine and like to follow what is happening in the food industry. Thus, Culinary Tourism comes out of this. It is pure enjoyment of food.

According to Erik Wolf the President of both the International Culinary Tourism Association

Culinary tourism is the pursuit of unique and memorable culinary experiences, often while traveling, but one need not go far from home can be a culinary tourist some people will travel the world just to be a part of capturing the tastes of all the food in the world.
 
Culinary tourism is a market that continues to grow every year an average 25% of every visitor’s spending is on food and drink, how can we ignore the potential for growth in this industry? A part of being a foodie, is that we can gather together, form a community of people who have a common interest. We also can be a part of a bigger picture of being sustainable and enjoy all the fruits of what life has to offer us.

What can you do right now, to join other foodies and explore more about this aspect of food. My friend Chef Marian, says “If you like to eat, then we should probably meet”.

Or if you really like to write about food I encourage you to join the Food & Writer Association..there are many opportunities to write and travel.

Or you can go volunteer get involved in your local markets, follow other foodies, the people involved can really help you to explore more. You’ll find your own voice in what part of wanting to be a foodie is about.

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Gardens for Humanity & Pies

Sedona Pies being the social change vehicle promoting Gardens for Humanity

Gardens

When I started Sedona Pies, as you know my intention was to use Pies as a Social Change vehicle to help feed and teach the hungry. Also, to create a place to sell pies, educate and create a cafe with a commercial kitchen Even partner up with Community Gardens, as part of the educational aspect of healthy food.

In Sedona, AZ are getting ready for their 5th year of a Spring Planting Festival, when I was speaking to Richard of why they have an event that is for seven days..his response was that then they could provide many educational classes throughout the week. Like, how to become a Beekeeper, How to make a garden, Composting, Foraging, Art & Healing plus many other subjects.

What do they do?

They organize people to have their own gardens no matter how big or small they are. Teach and celebrate the connection of nature, art, community while promoting an ecologically sustainable and more humane culture. Gardens for Humanity was founded in 1996 by Adele Seronde and fellow artists, to include people who love gardening, art as healing. Over time the gardens will seek to balance the natural world.

What I like about it is that, there is a great opportunity to educate children and adults about why a garden is so important, how it can feed ourselves and our community. Whenever I see an empty lot, I think to myself there should be a community garden. Community garden, brings together people, help to heal Mother earth and it can feed many people.

The City of Sedona, so far has declined community gardens to exist in the city limits, which I think is a shame. Now, I am asking you to build yourself a garden, even if it’s just a herb garden on your patio, get your neighbors to start gardens, share what you have too much of and exchange the fruits and vegetables.

Attend the Spring Planting Festival take classes and start your new garden, either in the spring or fall.

For more information about their upcoming event – it’s March 24 – April 1, 2013. (the dates may change as they are not posted on the website yet)
The website is Gardens for Humanity

I do hope you take the time to explore get involved as I know they will need volunteers, donations, members and sponsors.

Thank you!

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Great tasting, ALLERGEN FREE

Juliette, really wants to get her Allergen Free baked goods off the ground. Please watch the video, which is completely unscripted, so you can see what a 2 year old thinks of these muffins. He has no idea they are filled with spinach, kale, avocados and more :-) His comments were unprompted ( and unexpected ) :-)



To read more about their Kickstarter fundraising campaign..click here.

Thank you so much for taking the time to read our project and we hope you will pledge and help us reach our goal so we can provide healthy, ALLERGEN FREE foods to kids everywhere, at a price their parents can afford.

HAVE A MARVELOUS DAY!!!

YOUR REWARDS :::

If our project meets it’s funding goal we will send you a poll for you to vote on for naming our mascot, the anteater. When we have everyone’s votes in we will tally them up and which ever name has the most votes will win and that name will be given to the anteater. If you would like to tell the anteater it’s new name, there is a pledge level which will allow you to meet the anteater and have the honor of telling it it’s new name :-)

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Are you Reading the Food Labels?

Imported food we eat and the junk we buy….REAL EYE OPENER

  • ‘Green Giant’ frozen vegetables are from China and so are most of ‘Europe’s Best’.
  • ‘Arctic Gardens’ are OK.
  • Never buy the grocery store garlic unless it is clearly marked from USA or ‘Canada’, Buy only local honey, much honey is shipped in huge containers from China and re-packed here.
  • If the country of origin is not clearly marked beware…if fresh produce, isn’t clearly marked beware…if fresh produce, ask an employee.
  • Watch out for packages which state “prepared for”, “packed by” or “imported by”.
  • Don’t understand the lack of mandatory labeling? Go to the local farmers markets in season but even ask vendors if it is actually local.
  • How is it possible to ship food from China cheaper — than having it produced in Canada or at least the U.S.?
  • FOR EXAMPLE THE “OUR FAMILY” BRAND OF MANDARIN ORANGES SAYS RIGHT ON THE CAN FROM CHINA … SO FOR A FEW MORE CENTS BUY THE ‘LIBERTY GOLD BRAND’ OR ‘DOLE’ which is from California.
  • LOOK FOR THE SMALL PRINT. MOST OF THESE PRODUCTS COME FROM FISH FARMS IN THE ORIENT AND THERE ARE NO REGULATIONS ON WHAT IS FED TO THESE FISH.
  • Recently a Montreal Gazette had an article by the Canadian Gov’t how Chinese feed the fish… they suspend the chicken wire crates over the fish ponds, and the fish feed on chicken shit.
  • The Canadian Government recommended and stressed NOT to buy any type of fish imported from China.
  • If you search the internet what the chinese feed their fish you’ll be alarmed, eg. growth hormones, expired antibiotics from humans, and never buy any type of fish or shellfish that comes from these countries… Vietnam , China , Philippines.
  • Canned Mushrooms. No-Name brand came from Indonesia. Next to them were President Choice brand. Produce of Canada!
  • Check those little fruit cups we used to give our children. They use to be made here in Canada in the Niagara region until about 2 years ago….Now packaged in China.

While the Chinese, export inferior and even toxic products, dangerous toys and goods to be sold in North American markets, the media wrings its hands and criticizes the Obama Administration and the Harper Government for perceived errors.

Yet 70% of North Americans believe that the trading privileges afforded to the Chinese should be suspended!

Well, duh. Why do you need the government to suspend trading privileges?
SIMPLY DO IT YOURSELF Citizens of CANADA and the US!!

Simply look on the bottom of every product you buy. If it says ‘Made in China ‘ or ‘PRC’ (Product of Republic of China) – and that now includes Hong Kong, simply choose another product; or none at all.  You will be amazed at how dependent you are on Chinese products, and you will be equally amazed at what you can do without.

  • Who needs plastic eggs to celebrate Easter? If you must have eggs, use real ones and benefit some North American farmer. Easter is just an example; the point is not waiting for the government to act.. Just go ahead and assume control on your own.
  • Never buy Chocolate either – unless you are very careful to check out where it comes from. There are good treats that are healthy and local!
  • Canadian Thermos bottles were made here for many years. Thermos sold out in the 1990’s and those that keep our food warm or cold, are now made in CHINA. Canada lost 200 jobs right there.

THINK ABOUT THIS: If 200 million North Americans refuse to buy just $20 each of Chinese goods, that’s a billion dollar trade imbalance resolved in our favor…fast!!

The downside? Some Canadian/American businesses will feel a temporary pinch from having foreign stockpiles of inventory.

Just one month of trading losses, will hit the Chinese for 8%, of their North American exports. Then they will at least have to ask themselves if the benefits of their arrogance and lawlessness were worth it.

Please START NOW in any small or large way that you can…..and don’t stop.

The Pie Princess

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Home Cottage Law – CA

Our bill, AB 1616, the California Homemade Food Act, has secured a bipartisan list of co-authors, in addition to Assemblyman Mike Gatto, who authored the bill. Assembly members Jared Huffman, Bob Wieckowski, V. Manuel Pérez, Brian Nestande and Senator Mark DeSaulnier have all signed on as co-authors. You can read more about the bill here.

AB 1616 was passed unanimously by the Assembly Health Committee on April 17. We’re excited by this outcome and looking forward to the next step, which will be a vote in the Assembly Appropriations Committee. After that the bill will be voted on by the entire Assembly and then move on to the Senate.

The more co-authors we have, the greater the chance the bill will pass and be signed by the governor this year! Visit our Take Action page to find out who your Assembly members and Senators are, write to them.

As part of a growing movement to localize food systems and stimulate small-scale food production, we are proposing that the California State Legislature allow for the sale of certain home-made food products, namely: baked goods (but with no cream or meat fillings), jams and jellies, granola and other dry cereal, popcorn, waffle cones, nut mixes, chocolate covered non-perishables (such as nuts and dried fruit), roasted coffee, dry baking mixes, herb blends, and dried tea, dried fruit, honey and candy.

This is what the amended bill says.

Do your part and VOTE! When we all come together for this cause, we all will prosper. Join the Facebook Group

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Empanada Pie Day



The Spanish word for bread is “pan”. ”Empanar” is a verb form that means “to bread”. Emapanada is the past-participle, “breaded”.

It’s basically a single-serving turnover. It can be filled with sweet foods like fruits, sugars, and syrups, or savory foods like meats, cheeses, and oils. They originated in northwest Spain, in a region known as Galicia. Today they are most popular in Spanish-speaking countries across Europe and South America. As reported by Foodimentary

This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) – it has a tender texture that soaks up the filling.

This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4″ thickness).

Ingredients:

4 cups flour
1-2 teaspoons salt
2-3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or vegetable shortening, chilled
3/4 – 1 cup water
2 egg yolks

Preparation:

Sift the flour into a bowl. Stir in the salt and the sugar.

Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.

Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.

Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic – if you poke a hole in it with your finger, the indentation should remain.

Turn dough out onto a floured surface, and roll into desired thickness.

Makes enough dough for 10-12 large empanadas.

If you want to make small appetizer-size empanadas and want to deep fry them instead of bake them, thinly rolled out pie crust does work well. Sometimes puff pastry (masa hojaldre) can also be used for baked empanadas, as in this recipe for ham and cheese empanadas.” – Marian Blazes, Guide to South American Food

The recipe came from About.com

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Pie Clubs

Thinking about Christmas gifts yet? A membership to a pie clubs can be costly – be sure to try one of their pies first before subscribing to joining a pie club.

Most of pie clubs are for a minimum of 3 months. If you don’t like their pies, then you’ll know you won’t want to join their pie club.

I found these other pie companies who have a pie club.

Blissful - Rhubarb & Strawberry

Club Galore

Here’s what you get when you order the Pie of the Month Club
• 1 of our delicious, select gourmet Pies. Serves 8 to 10 people.
• Selections of Pie from the country’s best Bakers.
• Personalized certificate announcing your gift
• Your name on our gift card with every month’s delivery, with our uplifting quote of the day.
• The pleasure of knowing you will be thought of every month.
• 100% Satisfaction Guarantee
• Free delivery
• Professional and reliable customer service
 
Grocery Online

What will I receive each month?
Each month you will receive 1 gourmet specialty pie. You will receive your pie shipment by the 2nd week of each month.



What are some examples of the pies I may receive?


Signature apple pie, key lime mousse pie, chocolate cream pie, various fruit pies, and much more.



How is the pie packaged?

Each pie is individually sealed and labeled. We ship them frozen fresh, inside a re-usable Styrofoam cooler. They are packed in dry ice to keep them frozen during shipping. We pack enough ice to keep them frozen for 48 hours. If the ice appears to have evaporated, as long as they are cold to the touch, they should be safe.

How are the pies shipped?
We deliver the pies via Fed Ex, UPS & DHL two day delivery to ensure freshness. We prefer a daytime office address to ensure timely delivery and a signature. Most of the pies are shipped on Mondays for delivery on Wednesdays. You will receive your shipment by the 2nd week of each month. 



Can I choose the pie I receive?

No, all the pies featured are pre-selected and created by our bakeries from around the country. You can order a variety of past pie selections from our pie section.

Wisconsin Made

Enjoy 3, 6, 9 or 12 months of fabulous homemade Pie from Wisconsin or send to that special friend or family member. Each month we will pick one gourmet pie, pack it up with your gift message, and ship it out directly to your recipient. Each pie arrives frozen, unbaked and comes with baking instructions. A gift card will be sent to your recipient shortly af after you place your order with an announcement of the gift and when it will start. Orders placed between the 1st and 15th of the month will ship that same month. Orders placed after the 15th will begin to ship the following month with that month’s dessert selection. Monthly delivery dates will vary.

Tootie Pies

Here’s how it works:
Each month we will automatically send a different pie to the recipient. On the first shipment, we will include a welcome letter, explaining how the plan works, and a personalized greeting.  Future shipments are scheduled to ship on the 15th of each month or the next closest business day to it.  But, if you require a specific date for your plan, let us know so that we can schedule accordingly. Your total will be based on the pie plan chosen plus shipping.  We will automatically charge your account when the pie is shipped.

We’ve listed our pie plans below. 
Once you’ve decided on the one that fits you best, just click on the link at the top of the page and get started today! 

12-Month Pie Plan: $378 ($31.50/month) plus Shipping & Handling 

6-Month Pie Plan: $195 ($32.50/month) plus Shipping & Handling 

3-Month Pie Plan: $99 ($33/month) plus Shipping & Handling


*Pricing does not include shipping, and will be added to charges when the destination of your plan is selected.

Amish Pie

The Pie of the Month Club makes it easy for you and your loved ones to taste freshness and goodness! Each month for either a semi annual or an annual membership, you will receive a fresh and delicous pie. Besides the standard flavors, you will also receive some of Marie’s other favorites. No flavor is repeated! You will also receive discounts for Amish Pies other baked goods.
 
Pie of the Month – 6 Months
The Pie of the Month Club is a fantastic way to make sure you enjoy some of the most delicious seasonal favorites. Our specialty line-up of pies will be shipped in the order as follows: Jan-Dutch Apple, Feb-Wildberry, Mar-Assorted Fry Pies, Apr-Cherry, May-Red Raspberry, June-Blueberry, July-Rhubarb, Aug-Peach,Sept-Apple, Oct-Grape, Nov-Dutch Cherry, Dec-Pecan.
The pie of the month club costs $91.50 for 6 months. When you check out you will pay for the first month as shown in the price below. After you checkout we will contact you to setup the monthly arrangements. Please call us with any questions at 866-919-5956. The Pie Will Be Shipped the 10th of the Month. Price: $15.25

Until next time..

The Pie Princess

 

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Protein in Our Snacks?

Have you noticed all the new snack foods that are coming out? There are crackers, chips and of course popocorn an old time favorite.

Top Secret logo

Top Secret Revealed

More and more food products are considering the idea of adding more protien to these new food products. If I want to have more protein in my diet I would rather get it from eating foods that I expect to deliver protein. I don’t really care for these snack foods to have protein in them Most of them add soy protein which is NOT a healthy protein it is just a filler.

I wonder how many of you read the ingredient labels?

Since my body reacts badly to SOY I really stay away from it. If it’s an ingredient then I don’t buy it. Unless I am really willing to pay the price for it later.

Why are more products adding protein to the foods?

Looking ahead according to the Hartman Group in Seattle, “Says, naturally occuring protein and fiber will be the draw for the future. Less processed, real food.” Less potato chips? Too bad as I do like Lay Potato chips..

For snack foods in my house, we like Hummas, a variety of flavors, rice crackers, veggie chips or for sure tortilla chips – organic ones with no added fillers. Natural spices.

Are we vegging out? Really adding more veggies and fruits to our diet? I tried just doing this, and I got sick..I am the type of person who likes meat..even though I eat meat, I do select a little more carefully.

Remember my last post about a Chocolate flourless cake? Well, I am going to make it for a dinner party this weekend..to find enough chocolate without Soy as a filler..I went to several stores and realized if I bought just organic chocolate it would be a very expensive cake…I only need about 4 lbs.

I’ll let you know how they turned out.

How about this unique cocktail a Carmel and Chocolate Martini?

Carmel and Chocolate Martini

Ingredients:

2 oz Godiva chocolate liqueur

1 oz amaretto liqueur

2 oz milk

1 tablespoon caramel ice cream
(optional) moistened finely shredded coconut to coat rim of glass.

Method:

Coat rim of glass with coconut if desired.
Pour the ice cream topping into bottom of a chilled martini glass.
In a cocktail shaker filled with ice, combine milk, amaretto and Godiva liqueurs.
Shake well and strain into prepared  glass.

Look at these great fruit art.. great ideas for playing with our fruit and for dinner parties..

The Pie Princess signature

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It’s Official Sedona Pies

We have closed our doors for now…In August 2012 I spent considerable time raising money for expanding to get together a commercial kitchen and to establish a retail outlet. I was not successful. No one was loaning out money and there are plenty of people who are out of work or in financial dire needs as well. It is still a great idea, the timing isn’t right.

THANK YOU, THANK YOU FOR SUPPORT AND FOLLOWING ME, I APPRECIATE ALL OF YOU!

On this blog, I will share concepts, ideas on food, wine and anything that will fit into this category. You can also find me on my other sites as well. You can still buy my recipe book..

Kindness-Ripples – when I started Heart@Work, it was based up providing Employee Assistance Programs, via the concept of Kindness in the workplace. After a few years, I just let it go..a pioneer it this too. I have a business partner, Ian Hope of which the site is to help us write a book together, called “Kindness-Ripples.”

And of course Heart@Work where I write about business Relationships, marketing and social media.

I like project based work..it keeps me busy and in the loop.

Look forward in continuing writing for you. If you have any questions, or suggestions or you want to submit an article or want a review done, please fill out this form..I will get back to you.



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Valentines Special

Valentines Day – it’s all about Chocolate for most people.

When we were at Harry’s Hideaway a couple of weeks ago, my hubby and shared his Flourless Chocolate cake. it was absolutely delicious with his homemade ice cream.

Harry’s recipe is a bit of a secret, so I found this one on the food network..

Chocolate Flourless cake



Flourless Chocolate Cake

1 pound of semisweet chocolate, coarsely chopped
1/2 lb of unsalted butter, cut into 1/2 inch cubes, plus 1/2 Tablespoon
1/4 cup Kahula
8 large eggs
1/4 cup of sugar
1 teaspoon vanilla
1/2 teaspoon vanilla
1/2 teaspoon salt
Confectioners’ sugar for garnish

Pre-heat over to 325 Degrees F

Using 1/2 Tablespoon butter grease a 9” springform pan and line the bottom with parchment paper.

Combine the chocolate, butter, Kahula in a metal bowl in simmering water or use a double holier. Melt the mixture, stirring constantly, until smooth and creamy about 5 minutes; reserve.

Combine eggs, sugar, vanilla and salt in a large bowl and whisk with an electric mixer until until frothy, almost until it’s double in volume, about 5- 10 minutes. Fold 1/3 egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 or more times – until all of the egg mixture has been folded into the chocolate mixture.

Pour batter into the prepared pan and place in a pan filled with water, enough water that goes up 1/2 up the pan. Bake until cake has risen slightly and edges are just beginning to set about 40-45 minutes. Remove cake from the oven and cool the cake pan on a wire rack, when cool refrigerate overnight.

When ready to serve, invert cake onto a large plate and peel away parchment paper from the bottom. Garnish.

The Pie Princess

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Does a NEAT glass make a difference to smell the aromas?

According to Ray Pearson it does. Ray is a nationally recognized single malt Scotch expert, with nearly 20 years in the spirits industry.

neat glass
This glass he is talking about is called the NEAT Glass. George Manska, an engineer, and management executive Christine Crnek, founded Arsilica, Inc. in 2003 to radically improve this situation. Design of the new glass is based on scientific principles of evaporation and aroma technology. In 2010, the NEAT™ (naturally engineered aroma technology) glass was born in their design studio in Las Vegas, NV.

NEAT says “The glass is to enhance the enjoyment of all spirits through science, truth an common sense.” These glasses are made from 100% lead-free Crystalyn ™ crystal. Patent pending.

This is my review of how this glass works and sampling a South Carolina Backwoods Bourbon by Vickers Brothers.. it does smell sweet and I am not over powered by the smell, I can actually enjoy the Bourbon as a freshing drink.

I am going to try Tequila too …as you know most people won’t drink it straight as it is too overpowering and then you have the finish that is really tart..almost bitter.

Here’s my review:

I am smelling the desert, the Agave plant has a certain taste. The glass certainly allows me to really taste the spirits, without the 1st intake when you smell from a regular glass. The sweet spot to the glass really gives you an opportunity to actually enjoy the spirt without adding any water. ice or mix.

Now I know when people put their nose to a glass of wine, what they really ought to be smelling. It’s the aromas, the notes when one gets really good, you can get your nose insured because you are specialist in smelling aromas. This NEAT Glass is definitely a way to appreciate your spirits.

Currently, the NEAT™ glass is sold on-line at (enter Special Offer Code 50743 on the order form to receive the special intro offer.)

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Featuring Desert Rose B & B

One of the many things besides promoting Sedona Pies, is to showcase other local businesses. Sedona is a very beautiful city, the surrounding areas also have many wonderful places to stay and visit.

I met Sebastien and Betty, through networking and doing the Tweet Up’s. Here’s a little information about their B&B in Cottonwood (near Sedona) Bed and Breakfast in the heart of Arizona, your home away from home!

The Desert Rose offers casual luxury and amenities at an affordable small town price. Our quaint desert setting will give you the most authentic Arizona experience. We are very centrally located, only 15 miles from Sedona, 10 miles from Jerome, 16 miles from Cliff Castle Casino and Montezuma’s Castle, and no more than 10 miles from at least 4 wineries and 10 or more tasting rooms. A wine lovers paradise!

The manor contains different size rooms to suit every travelers needs and budgets, as well as multiple living rooms to provide our guests with privacy if needed.

Our expansive lush, green 1.5 acre gated grounds have lovely gardens, stone paths, a tranquil fountain and so much more. The perfect place to relax and unwind, or start your Arizona adventure. There are many other attractions such as: Antique Shopping, Art Galleries, Casino, Concert venue, Gourmet/Fine Dining, Historical interests, Lake, Live Music, Movie Theater, National/State parks, Nature area, a Performing Theater, Picnic area, Religious Services, Ruins, Wineries and of course Sedona Pies.

A short Video about Mike’s Travel.


Contact us by phone: 928-646-0236 or by email: desertrosebandb@hotmail.com for more information or to go ahead with your booking.
For more pictures and the latest information about the Desert Rose Bed and Breakfast become a fan on Facebook:

Hope to see you soon!

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Get the Sinfully Delicious Recipe Book

Sinfully Delicious Pie Book



After all the excitement for selling the Sinfully Delicious Pie Book, I would like to work on some JV’s and license out my pie recipes for their restaurants. I had a great weekend at a Marketing program to help me get clear on what direction I was going to go with the pies.

Just go to Amazon and order your book.

Thank You So Much!
Happy Baking!

The Pie Princess

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Oak Creek Wines & Pies

The Oak Creek Vineyard & Winery has been serving up fantastic area wines since 2002. We also offer the largest selection of wine-related merchandise in Arizona. Enjoy a wonderful selection of wines, cheeses, salami, and olives while relaxing in our newly renovated tasting room, which is now open daily, 10AM-6PM.

They say,“good wine grows on gentle slopes with a river nearby.” This is why we decided to build our vineyard here on Page Springs Road, close to beautiful Sedona, and across the Oak Creek.

A vineyard in the desert? Yes, as long as there is a steady water supply, and we have tapped directly, 425ft down into one of the purest aquifer in western Arizona.

Though we are expanding more and more every year, we currently have approximately 4,000 plants on just over ten acres. In the higher elevations of the property we grow Syrah & Merlot and the lower portion is reserved for Zinfandel and Chardonnay. The intense sunshine of Arizona helps the plants achieve the sugar content we expect, and we have found that the cold nights and warm days create a perfect environment for our varieties. The volcanically enriched soil of the dessert also enhances the stock to create a one-of-a-kind flavor unique only to this region, resulting in full bodied flavorful reds and crisp, lean whites. With an annual barrel count of around 750, production is in small batches, allowing us to give individual attention to each barrel.

Please try a bottle and enjoy it at home today, wherever you are.
Tasting Room Hours: Daily 10am-6pm
$5.00 for 4 tastings
Check out a A Few Fun Wine Facts.
Location:
1555 Page Springs Rd.
Cornville, Arizona 86325
(928) 649-0290

Sedona Pies has done a wine and pie tasting event.. we all had a lot of fun!

Enjoy!

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Delicious Pies.. made from Tequila

CRUZ Tequila is produced in the highlands of Jalisco, Mexico. This area is renowned as the best growing region for the blue agave. The rich red soil, ambient temperature and consistent annual rainfall ensure the hand selected agave is of the highest quality.

CRUZ Tequila is produced in the highlands of Jalisco, Mexico. This area is renowned as the best growing region for the blue agave. The rich red soil, ambient temperature and consistent annual rainfall ensure the hand selected agave is of the highest quality.

CRUZ Tequila is an all natural, 100% blue agave tequila creating by adhering to strict production standards. The agave is steamed in traditional hornos (brick ovens) for two days. The cooked agave is allowed to cool before the juice is gently extracted and then slowly fermented. It is then double distilled before being aged in oak barrels. By using a proprietary distillation process, all impurities are removed which produces a smooth, unique flavor, suitable for sipping or the foundation in many favorite cocktail recipes.

Cruz is All Natural

CRUZ Tequila contains no chemicals, additives or flavorings, just pure 100% blue agave naturally fermented tequila. CRUZ Tequila is packaged and bottled using eco-friendly recycled materials. The blown glass bottles as well as the hand polished aluminum caps and crosses are made from 100% recycled materials.

CRUZ Spook-tini
2 oz Cruz Tequila, 1/2 oz Cointreau 1/2 oz agave nectar, 2 oz fresh blood orange juice squeezed and 1 oz fresh lime juice squeezed. Shake with ice, add a splash of water and serve over ice.
My favorite is a Prickly Pear Margarita…hmmmm. Now if you want a Tequila Pie, you’ll find it on this page

Enjoy!

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Featuring Alcantara a Local Winery

Alcantara Vineyards, the first winery on the Verde River is one of  the largest vineyards in Central and Northern Arizona. Make it a day trip from the Phoenix or Scottsdale area. Check our Arizona winery tours and tasting with an outstanding selection of wines, made right here in Arizona. Visit us and see what its all about.
 
Our vineyards have over 19,000 vines and offers 12 different varietal’s.  Come and try our red and white wines, that will transform your taste buds into the relaxing world of wine tasting.  Enjoy our surroundings which include the Verde River running around our property, with bald eagles flying overhead.  Feel free to bring a picnic basket to enjoy our outside balcony and grass area.
 
Our high country vineyards, near Sedona, Arizona are flourishing and make the perfect getaway when you are looking to enjoy Arizona wines in a spectacular setting. Just two hours from Phoenix area and one of the best wineries near Sedona Arizona, Cottonwood and Jerome, as well as convenient to Flagstaff and the Grand Canyon. Alcantara harvests wine in August and September, an event visitors are invited to watch..

Barbara Predmore, Proprietress, states “the rocky limestone soil and sunny climate in the Verde is very similar to the wine making regions of France and Italy and after two years of experimentation the results are everything we hoped for and then some.”.

The vines that are planted are Merlot, Syrah, Sauvignon Blanc, Pinot Gris, Zinfandel, Cabernet Sauvignon,  Viognier, Petite, Syrah, Charbono and Mouvedre. The vineyards are 6 years old.

Our winery tasting room offers an easy going, comfortable experience. Alcantara winery overlooks our vineyards and the ancient cliffs of the Verde River. We will help you savor the moment! A little wine information is all you need to enjoy the nectar of the grape.
 
Hours:
 
The tasting room is open daily from 11 a.m. to 5 p.m.
 
Tasting Fee:
 
Regular Tasting:  $10.00 per person
V.I.P Tasting:  $15.00 per person

Great wine..certainly check it out..

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Gourmet Sedona Pies Now Shipping!

Yes we are shipping our Gourmet Pies..not our fruit ones yet, as we haven’t figured out how to ship out the fruit pies, without the filling sitting in the corner of the box after it’s been shipped. Normally they would be sent out frozen…we don’t want to use dry ice, just incase there was a problem with the shipping process the gas could leak into the pie.

Naughty 2



What we are going to ship is our non-fruit pies and Biscotti.

Naughty – Pecans, Agave & Beer
Naughty 2 – Pecans, Chocolate, Agave & Beer
Viva 2 – Almonds, Agave and Beer
Italian Euphoria – Almonds, Chocolate & Amaretto
Delicious – Pecans, Chocolate & Tequila

Biscotti
Chocolate & Almonds
Cranberry & Pecans

Check out the Frequently Asked Questions

Here’s the Order Page

Buy now page. if you would like a pie shipped out as a gift or for yourself. We also have added Gift Certificates. Especially for those people who have everything.



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Happy Holidays!

Thank you for watching my Holiday wish for you!



We are now shipping out our pies..not the fruit ones yet as we haven’t quite figured out how to not have the filling sit in the corner of your box when it is delivered. Fruit pies would be shipped out frozen..except I don’t want to use dry ice as it can linger into your pie no matter how frozen or well packed it is. Rather than use dry ice, we are looking into other avenues to ship out the Fruit Pies.

Stay tuned…

Much Love and Happiness in this holiday season to all of you!


May the Power of Love be with you!

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Apple Turnover Pies

From Skipping Start Productions for the Arizona Blue Ribbon Pie Round-Up & Bake-Off

Apple Pies



Though these delightful little pies require quite a few steps, they are relatively easy to put together. Kids love to help cut and fill the dough, and their tiny size makes them perfect for snacking or packing into lunch boxes. Freeze the butter cubes before adding to the dough which makes for an extra-flaky crust.

Hands-On Time: 30 minutes
Ready In: 3 hours (includes refrigerating dough)
Yield: 15 pies

Ingredients:
2 1/2 cups flour
1/2 teaspoon salt
2 sticks frozen butter, cut into little cubes
1/4 cup sour cream
1/2 cup ice-cold water
4 teaspoons lemon juice
2 large granny smith apples, peeled and cut in large dice
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar

Directions:

Place flour, salt and butter in the bowl of a food processor fitted with a steel blade attachment. Pulse just until it looks like coarse sand. In another bowl, whisk together sour cream, water and lemon juice. Slowly drizzle in the liquid mixture to the flour and butter, pulsing just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.
Meanwhile make apple filling. Melt butter over medium heat in a large skillet. Add apples and sauté for 3 minutes or until beginning to soften slightly. Add cinnamon and brown sugar. Cook for 2 minutes more, or until brown sugar melts. Remove from heat and cool completely.

Remove dough from refrigerator and cut in half. Roll each portion of dough to a thickness of about 1/8 of an inch. Using a round biscuit cutter, cut into circles, about 4 1/2 inches in diameter (the rim of a small bowl works well if you don’t have a biscuit cutter that size). Place on a baking sheet, lined with parchment. Scraps can be re-rolled and cut again. Place baking sheet in the refrigerator and repeat with the other ball of dough. Refrigerate for 30 minutes.
Preheat oven to 350 degrees.

Remove dough from refrigerator. Place about 1 tablespoon of apple filling on each round. Lightly brush edges with water, and fold over, using a fork to crimp edges together. Place back in the refrigerator for another 30 minutes. Remove from fridge. Brush the tops of each pie with an egg wash (whisk 1 egg yolk with 2 teaspoons of water), and sprinkle with sugar. Pierce each pie with the tip of a knife. Bake for 15-20 minutes or until golden brown.

Happy Baking!

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Coffee & Pie

One of the wonderful things that came out of the Live Out Loud program that I attended last week was of course the people and the connections I made. While I was thinking how can I help some of these people. Meet Our Mission Coffee, KC Global Holdings are one of the resellers. This is a little introduction about them, your can read the whole story on their website.

The “Bean History”
Coffee has a mysterious history, with several apocryphal stories as to how it was discovered.  The word “coffee” itself originates from the Turkish language from a phrase meaning “the wine of the bean.”
It is believed that the discovery of the coffee bean itself happened first in Ethiopia with a goatherd who noticed the “dancing” of his goats when they ate some of the red coffee berries.  He took some back to his village leaders and they, disapproving, threw the beans into the fire.  As the berries burned in the fire the enticing aroma of roasting coffee beans came out and they scraped the beans out of the fire, ground them up and put them in water.

The Our Mission Coffee Crusade: Good Coffee Doing Good™

Although it is chocolate that has gotten the most publicity of late, chocolate isn’t the only American staple produced by slaves. Some coffee beans are also tainted by slavery. In addition to producing nearly half of the world’s cocoa, Ivory Coast is the world’s fourth-largest grower of coffee.
Often, coffee and cocoa are grown together on the same farm. The tall cacao trees shade the shorter coffee bushes. On some Ivory Coast farms, child slaves harvest coffee beans as well as the cacao pods that yield cocoa beans. More than 7,000 tons of Ivory Coast coffee arrives in the U.S. each year.
Some coffee industry executives acknowledge the use of slaves, but say the labor issue isn’t their concern. “This industry isn’t responsible for what happens in a foreign country,” said one representative of the National Coffee Association, which represents the companies that make Folgers, Maxwell House, Nescafe and other brands.

Neither Folgers nor Maxwell House responded to inquiries about the origins of their coffee. Past shipping records, though, showed that on a given day, 337 tons of Ivory Coast coffee beans were sent to Folgers through Houston, Texas.

The U.S. is the world’s largest consumer of both chocolate and coffee. In fact, coffee is the second largest legal U.S. import — after oil. Fortunately, there is considerable momentum developing in this country and elsewhere behind the emergence of Fair Trade coffee.

Watch the video on how Our Mission Coffee began.


Our Mission Coffee roasts the coffee beans in small-batches to insure the best taste, and ships direct to the consumer within 24 hours of roasting. When compared to the coffee at the local supermarket, that might have been sitting in a warehouse for a month before it even makes it to the shelves, well…there really is no comparison. Our Mission Coffee is simply the freshest coffee you can get, unless you happen to grow your own.

Small Batch Roasting
Coffee beans have little taste before they’re roasted. Unroasted beans (called green beans) have a slight grassy smell and are very hard. Roasting coffee is somewhat like cooking anything else: the cooking process brings out the real taste of the coffee.

If you would like to become a customer or Our Mission Coffee and help change the world, order from them at: Organic Fair Trade Coffee with KC

Thank you!

The Pie Princess

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Blue Ribbon Pie Round Up & Bake Off

Rhubarb & Strawberry Pie



The Arizona Blue Ribbon Pie Round-Up & Bake-Off will also feature a LIVE BAKE-OFF! Three pre-qualified contestants from each category: young bakers, amateur bakers, professional and commercial bakers will compete live in, January 2013 in Highland High Schools’ Food and Consumer Science lab.  A live audience and celebrity judges will determine the winners. 

Foodies all over the country love culinary competitions, but its Arizona’s heritage that will attract fans to sample the distinctive tastes of Arizona’s past and future.  Young Bakers, Amateur, Professional and Commercial Baker may present such traditional tastes of the Old West as Arizona Sunshine Pie, Cornish Pasty and Raisin Pie or newfangled favorites like Quiche or Ratatouille Pie.  The Arizona Blue Ribbon Pie Round-Up & Bake-Off offers visitors an exceptional look at Arizona history, one slice at a time. Read more about this event on the official site.

Pam Jackson is posting pie recipes all the time, do check out the site to find more information about it. To get a Baker’s application, click here.

Here’s some other articles you may be interested in:

How to make decorative edges on your crusts

Remedies for pie failures

The Pie Princess

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Preparing for Thanksgiving & Pies

What exciting things are you doing to prepare for Thanksgiving?

Naughty Pie



Every year as long as I can remember I’ve always prepared dinner (except for a couple of times, when I have gone over to other people’s place for dinner) had orphans over for dinner. Not necessarily, that they are real orphans, just people who didn’t have any plans or wanted to come over, or people who truly didn’t have anywhere to got for the holidays. I think I shared this with you last year, a couple of years ago I invite a neighbor over for dinner, he was single – I spoke to him often in the hallway of the apartment building where I lived. He wasn’t sure so he called the landlord to see if I was ok or not?? Well, he did come over along with another friend for dinner. That was the smallest dinner I ever had, three of us.

This year, I expect about 10 people to come over – most of the people I have invited about six people have said they are going to travel to visit family for dinner. This is great..for the rest of us, my family is now in Sedona..This year, I will do the turkey, dressing and pie. Of course. I did already cooked the pumpkin down, ready for pies. I have to say Costco does a great pie too! I like it. You know, it’s still better from scratch than from a filling in a can.

Oh, if you live in Sedona, and would like to join us for Thanksgiving dinner the invitation is still open. It is Potluck, you bring a Salad or Veggie dish and wine or favorite beverage. Let me know, if you are up for it. We do have a lot of fun!

I started doing Thanksgiving dinners or hosting them, because one year I didn’t have anywhere to go so I started inviting friends over for dinner..now it has just expanded. I really enjoy the whole process. To me it really creates a community of people who gather and share..I Love it!

One year, actually my 1st year in Sedona, my husband kept inviting people over..soon there were 14 people for dinner, we all ate in stages and on our laps. Didn’t really have a table. This was interesting however, everyone enjoyed the dinner and company. It’s the kind of thing where, when you leave you have your heart opened and you are happier for the experience.

I recommend that, if you know of a few people that don’t have anywhere else to go, invited them over you will be enriched by it.

Happy Day!

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How the women pioneers won the west!

During the lives of the pioneer women, I wanted to create a bit of history of how baked goods got started.. (really more about how pies got started) Many women got married and followed their newly married husbands and moved out west..and most of the time of course they gave up all their amenities that they had or gained. They settled in the Western States of Montana, Alberta Canada, most of the time to follow the gold rush..in the 1800’s

When I checked into Sedona – since it’s a really new area meaning, it’s only about 50 years old..not much written about the women pioneers of Sedona. It was already in the early 1900’s that Sedona came to be. By this time conveniences of having water easily available or found. Their homes, they built were of brick and near the Oak Creek river.

Reading of how so many families coming to the Wild West from the book Pioneer Women, by train or wagon. The women were not quite prepared to cook, in the conditions they found themselves in with campfires to do their baking and cooking. It was important that these families had a cow for milk and chickens to give them eggs. The would collect buffalo chips for the fire also known as “meadow muffins.” They found that a few chips in the wagon, was great to clear out the mosquitos out. If you had a better stove that you could cook on top the belly of the stove. If it rained you need to come up with a great deal of ingenuity, if not there were many days where you ate nothing but crackers and raw bacon.

I am not going to write all of their experiences as we could just get a book from the library and read about their harrowing stories. Interesting thing about Prickly Pears, they were boiled and the needles were removed, then fried to eat the meat. A great source of Vit C.

I can’t say, that I envy the Women Pioneers as they made their journey west. There isn’t much written in how they baked. Mostly they learned from each other and different cultures came together to learn how to cook. Life was hard, so they just adapted the best they could. It wasn’t really until the early 1900’s that baking was come to be.

I found this great recipe that originally came from the Sioux Indian Tribe – dated from 1729 in a nun’s diary. Perfect timing that fits in this article. *Speciality Food Magazine

Cornmeal Custard

12 cups of whole milk
8 oz or 1 cup of butter
6.5 oz of coarse cornmeal
3 1/4 oz of flour
2 teaspoons of salt
8 ox of dark molasses
6 large eggs beaten
4 1/2 ozs of sugar
2 teaspoons of cinnamon
2 teaspoons of allspice
1 1/2 pints of heavy cream i.e. whipped cream for serving.

Pre-heat oven to 250 degrees F.
In a large saucepan, over medium heat, heat milk until bubbles form from around the end the edge of the pan. Stir in butter keep warm.

In a medium bowl, combine cornmeal, flour, salt and stir in the milk all but 1/2 cup and stir in molasses. Cook over medium heat until mixture thickens, stirring constantly for about 5 minutes.

In a separate bowl, whisk 1/2 cup of the heated milk into the eggs, whisk eggs and milk into the cornmeal mixture. Add sugar, cinnamon and allspice. Ladle about 4 ozs of the mixture into custard cups about 24 of them. Place in the oven and bake until a knife is inserted when the knife comes out clean. About 2 1/2 hours. Remove and cool for 1 hour. Refrigerate.

Whip the heavy cream into whipped cream and serve with some Maple Syrup and pecans.

The Pie Princess

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What are your stories of making pies?

Mincemeat Pie



I was speaking to Denay of HomeBased Baking, last week, some ideas got thrown around about teaching pie making..then yesterday having tea with my friend P.J. (she’s in a few of my video’s) she said, it would be great to have Pie Parties??

I would love to hear about your own stories about making pies..send in a video or write up a story of your experience and I will post them here on Sedona Pies.



Thank you so much!

The Pie Princess

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