Raspberries, the Spring Treat

There’s just one thing I really love, that’s raspberries, the spring treat for tarts, crisps, muffins.

raspberry tarts

In Alberta, Canada there are many U-pick berry fields – it a great way to take a break from your day. Pick your own berries and hangout with nature. There are here in the USA as well.

Here’s a recipe from Roy’s Raspberries Tarts! – Mrs. Elsie Jones

1 can 7- Up or Ginger ale
1 cup sugar
3 Tablespoons corn starch
1 liter it’s about 3 cups of raspberries
1-2 drops red food coloring
Whipped cream

Dissolve corn starch in 1/2 cup 7-Up, set aside. Pour the remaining pop into a sauce pan, ass the sugar and hear until near boiling. Add the corn starch minute and food coloring, cook until clear. It’s like you are making a syrup.
Add raspberries and stir gently until coated. Pour the mixture into a pre-baked tart or pie shells. Chill. Top with a dollop of whipped cream before serving. It will make about 30 tarts.

Here’s another recipe for Summer Berry Tarts

1/2 cup light cream cheese
1/2 cup ricotta
1/2 cup icing sugar
1 Tablespoon frozen orange juice concentrate or orange liqueur
3 cups fresh raspberries
1/2 – 3/4 red jelly

Beat together cream cheese, ricotta, icing sugar and orange juice until smooth. Spread on the bottom of a pre-baked and cooled pastry shell. arrange berries on top. In the microwave heart the jelly until just melted, let cool slights. Spoon over the berries to glaze. will make about 24 tarts or 1- 10″ pie.

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A Variation of a Pumpkin Pie

This pumpkin pie is a form of custard. There are many secrets we all have in making our specialities.

the pumpkin pie

3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1.5 cups pumpkin, canned
2 eggs
1.5 cups of hot milk

Blend sugar, spices and slat together. Combine with pumpkin, add beaten eggs, mix well. Stir in hot milk. Pour into a uncooked pie crust at 425 F. until crust begins to brown at the edges then reduce to 350F and bake until filling has set. about 30 minutes.

Before serving sprinkle with 1/2 cup coconut, dribble with 1/4 cup corn syrup or maple syrup. Brown until it toasted at 350F.

Once cooled from being in the oven, spread with whipped cream and 1 cup of chopped nuts.

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Fried Fruit Pies

Fried Cream or Fruit pies was one of the childhood favorites. Used to make them with the leftover pie dough my mom wasn’t going to use.

bakes cream, fruit pies
This recipe is a little different, it’s a different kind of pastry that you’ll make.

The Filling:
1 cup of milk – if you don’t like dairy use coconut cream or almond milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon butter
4 teaspoons cornstarch
5 teaspoons water
2 egg yolks, beaten
1 teaspoon vanilla

Combine milk, sugar, salt and butter, heat to boiling. Mix cornstarch and water together util smooth and add it to the minute. Cook slowly until thickened, stirring constantly. Stir slowly into egg yolks. Add vanilla, Cook 5 minutes longer and cool.

The Crust
2 Tablespoons butter
1 cup flour
1 egg yolk
3 Tablespoons hot milk
1/8 teaspoon salt

Cut butter into flour. Combine egg, milk, salt. Knead well to make a smother dough. Roll 1/8 inch thick and cut into round 4″ in diameter. Place 1 Tablespoon cream filling on half of round, cover the filling wit the other half of the pastry, pinch the edges. Fry in hot deep fat 360 degrees F until brown. It will make 6 pies.

For fruit, use instead 1-1/2 Tablespoons of cooked sweetened mashed fruit on each party round and proceed.

Your imagination can create other flavors.


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St. Paddy’s Lime Pie


Since St. Paddy’s day is coming up, how about whipping up a lime pie?

lime pie

If unexpected guests drop in, this is really simple to whip up.

1 – 9″ pie shell
6 Tablespoons butter
1 cup of sugar
3 eggs
Grated lime rind about 1/4 cup
2 Tablespoons of lime juice
2 teaspoons cornmeal
Pinch of salt
A couple of drops of green coloring

Mix the filling in a blender or food processor. Preheat the oven to 400 F. Fill the pie shell with raw rice or beans bake for 10 minutes. (it will be partially done) Empty the pie shell, set aside and put back in the oven the pie shell after the temp is 350 degrees F. until it’s light brown.

Pour the batter into the crust, return to the oven until the filling is slightly puffed and firm. Not dry. Bake for 35- 40 minutes. Serve warm.

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Have you ever had a chard pie?

Have you ever had a chard pie? I thought I’ve never had chard until a friend said to me, do you eat mixed salad greens, then you’ve had chard.

boston chard pie

A girlfriend made this Chard & Feta pie, it was delicious. I want to share this recipe with you.

2 cups of shredded potato (use the frozen kind) or not at all
2 green onions minced
1/4 teaspoon salt
6 Eggs
1/4 cup flour
1/8 teaspoon black pepper
2 Tablespoons olive oil
1 small red onion chopped
2 garlic cloves, minced
2 bunches of green or red chard or spinach..(I used 1 bunch)
1-1/2 cups of crumbled feta
1 Cup of milk
2 Tablespoons oregano
1/2 cup toasted bread crumbs

Preheat over to 400 degrees and a 9″ pie crust
Place shredded potatoes, green onions in a colander sprinkle 1/8 teaspoon salt. Drain for 5 minutes squeezing out of excess liquid.

I used a blender – or you can use a bowl, beat eggs, feta, garlic, milk, oregano, black pepper, salt, flour together.

Chop up the chard including the stems.

Pre-bake the crust for 30 minutes or until it’s browned, spread 1 T Olive oil. Once this done, take it out of the oven.

Add the blended mixture, layer the chard onto, then the potatoes. Sprinkle some cheese on top.

Bake this for 30 minutes at 350 degrees or until a knife comes out clean.

When I made this, I didn’t use the potatoes..it still turned out delicious.

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Logan Berry or Marion Berry Pie

Have you ever had a Logan Berry or Marion Berry pie? A friend asked me over the Christmas Holidays as she never heard of these kind of berries.

Chiffon pies
She’s from the south and I’m more from the Northwest.

This prompted me to give you berry pie recipes, both are chiffon style. This time of year frozen berries are plentiful.

Logan or Marion Berry Chiffon Pie

1 Tablespoon gelatin
1/4 cup water
1.5 cups of loganberry juice
1 cup sugar
1/8 tsp salt
2 Tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup heavy cream, whipped
1 egg white, stiffly beaten
1 graham cracker pie shell

Soften gelatin in water 5 minutes and dissolve over hot water. Combine juice and sugar; add gelatin and store until sugar is dissolved. Add salt, lemon juice and rind. Chill until slightly thickened. Fold in whipped cream and egg whites into the mixture, then pour into the pie shell chill until firm. this will make 1 9″ pie.

Here are other pie fillings to make more chiffon pies. You are on a roll right?

Coffee Chiffon
1 Tablespoon unflavored gelatin
1/4 cup cold water
3 eggs separated
2 cups of sugar
1 cup of cold strong coffee
1/4 tsp salt
1 tsp vanilla
1 Graham cracker pie shell
1 recipe of whipped cram topping

Soften gelatin in water for 5 minutes/ Beat egg yolks until light; beat in 1/2 cup sugar gradually add coffee and the slat. Cook over boiling water for 5 minutes stir until the gelatin is dissolved. Chill mixture until it begins to thicken. Beat egg whites until stiff, beat in the remaining sugar gradually add the vanilla. Fold it into the crust and chill until firm. Cover with whipped topping. Serve. It will make 1 – 9″ pie. If you don’t have coffee in the house, use instant coffee.

You can find most of these berries frozen at Costco..or your favorite Farmer’s Market when they are in season.

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Cherry Halo Pie Recipe

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.

Image credit Boulderlocalvore.org


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

Happy Halloween!

Be safe and happy!

The Pie Princess - rep for Sedona Pies

The Pie Princess

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 Blueberry Cream Cheese pie is always popular treat.


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

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

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.

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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!



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



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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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.










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.








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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:

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.

pie princess

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.


Thank you for your support and contributions..

The Pie Princess - rep for Sedona Pies

The Pie Princess

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
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

2 cups white zinfandel wine
3 cups granulated sugar
1 pouch liquid pectin – (3 ounce)
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.

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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?

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.
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.


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


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!


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


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

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

The Pie Princess

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


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.



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.?
  • 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 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

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

The Pie Princess

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).


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


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

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


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


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.


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

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.


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.

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

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.)

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!

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.
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!


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


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.
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..

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

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.

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!

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

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


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!

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

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

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!

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

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

Happy Halloween, really?

For Halloween, I created this little video message and with trying to get everything set up and send it out you, well you just didn’t get it in your e-mail box. I am sorry you didn’t get it on time.

I did deliver Dave @Fat Tire, his pie he ordered..it was a Hello Mello as we were talking about why he loved my pies, I gave him a slice to try out as from our previous conversation he liked wine better than beer.

Hello Mello Pie

Here’s the pie I delivered to him..yes it does have saran wrap on it. He was so happy that he got the pie, as he used to make his own pies, the pastry recipe was passed on to him by his mother, and he lost the recipe box. I said to him, “He can watch a video on this site to get my recipe” He said, “I am supposed to tell him he has to buy my book.” Yes, you can do this or watch the video or choice.

An update the book, it’s coming, I don’t have a particular date yet. Ok, my proof will arrive on the 10th of Nov. You are welcome to pre-order the Sinfully Delicious Pies, and these are your bonuses

PLUS you’ll become a member of my Pie Club, you’ll get 3 months FREE a value of $60.00 and Join me for a workshop of making a pie.

As you can see, there are many opportunities to participate and let’s have some fun!

Sinfully Delicious Pie Recipes

The Pie Princess has been busy writing and getting ready to promote her new “Sinfully Delicious Pie Recipes.“..It will be available on Amazon very soon.

So far these three (3) people have agreed to offer you a bonus when you buy the Pie Book..I wanted to give you the heads up of who they are..

Raleigh Pinskey the author of 101 Ways to Promote Yourself

Biba Pedron is known as the ConnectionQueen

Pet Weber a Business Coach for Introverts and  Monique MacKinnon, Creativity Expert

Are you considering how to get your business to the next level? Have you ever considered collaborating but then just as quickly dismissed the idea? – Because fear, confusion or overwhelm got in your way? Or maybe you’ve recognized that collaboration is a popular route to business success and are curious about it? If you’ve been secretly wondering about the possibilities you might be missing by ignoring collaborations with other entrepreneurial leaders, break through the wonder! Get ready to find out how you can introduce and bring your strengths to, and start business collaborations to experience all-around success.

If you would like to join these ladies by offering a BONUS – drop me a line.

V. pie-drunk- State in which any creation by Sedona Pies and baked by the Pie Princess renders one’s mind and body…drunk. You’ll be able to experience them for yourself..

Pie Making Classes with Sedona Pies

Just got my magazine “Specialty Food,” they did a big write up about how we shop and what we buy. Here’s some definitions that I found interesting in regards to Sedona Pies.

Sedona Pies fits in these categories:

  • Artisanal: Often handcrafted, made in small batches and with Hight quality ingredients and techniques.
  • All-Natural: Free of artificial colors, flavors sweeteners or preservatives.
  • Ethical: Produced with the welfa re of animals
  • Eco-friendly: made with recycled or minimum packaging
  • Locally resourced: Made with ingredients fewer from 200 miles from where the food is sold. ( as much as possible)
  • Organic: Meeting USDA National Organic Program specifications, free of pesticides.
  • Sustainable: Made from ingredients and or packaging that does not harm living creatures or the environment.

Percentage of purchases spent on speciality foods:
35% All-Natural
29% Organic
29% locally sourced
23% Eco friendly
22% Sustainable
21% Ethical
20% Artisanal
19% Fair Trade

These percentages were taken from consumers who buy Speciality Foods. Also just because you make more money doesn’t mean you do.


Starting on November 5, I will be offering some Pie Making classes, a max of 4 students per class. Where you will be making your own pie to take home with you. It’s a four hour class, where you will learn my secrets in making a fabulous pie crust and how to make a pie. We’ll be using one of my pie recipes – thinking of a Pumpkin or Sweet Potato Pie. Just in time for Thanksgiving.  All the ingredients are supplied. Snacks included.

All you would have to supply is:

  • An apron,
  • Bring your fun personality.

Sounds like a fun adventure doesn’t it?

Perhaps you want to gather your girlfriends together for a fun afternoon or you just want to surprise your partner. Come meet some new people and have fun!

November 5, 2011 Saturday
Time: 9:00am to 1:00pm
Fee: $175 / group of 4

November 11, 2011 Friday
Time: 9:00am to 1:00pm
Fee: $175/ group of 4
A Gluten Free Class

Due to the unique preparations entailed for workshops, there are no refunds or exchanges for any reason. If within 48 hours of your scheduled workshop, you find you are unable to attend, please let me know and send someone in your place. That time is booked and reserved for you and I cannot recoup lost time or ingredients prepared for your workshop.  Gift certificates are valid for the length of time stated on them and are not redeemable for cash.

The Pie Princess

Pie Happy Hour

Wow, things are moving along quite well, going to proceed with getting

The Pie Princess

and Friends Pie Book published. I have had many people ask me for my recipes, now you will be able to get a whole book of Pie Recipes.

Offering pre-orders for the Pie Book..if you are interested in getting one or two or a few, please drop me a line pre-order for book and I will invoice you for the books. Price point will be between $14.00 to $20.00. I probably shouldn’t tell you yet, since I have not discussed this with anyone!! However, I am so excited to deliver my book to you.

If you are in Sedona, AZ I am hosting a Girls Night Out, calling it a “Happy Hour.
One of my friends suggested that I put together a time for just us girls to have a glass of wine and talk. The last event that I hosted was a movie night, wine and popcorn. The gals that attended we all had fun!!

Here’s the details:
Date: October 12, Wednesday
Time: 6:30pm
Where: ? when you RSVP I’ll give you my address
RSVP: t: 510-564-7880 or RSVP email
Please bring a bottle of wine or your favorite beverage, I would appreciate it.

Caramel Apple Cheesecake Recipe
Courtesy Paula Deen
• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

I have not tried this recipe yet, it sounded really good, especially now the fall is here.

The Pie Princess

P.S. Look forward in seeing you at the Happy Hour and don’t forget to subscribe to my newsletter.

Why Pie?

Tequila Pie aka Delicious

What are the top whys to buy a Sedona Pie?

Thanking about what I was going to write about and do with Sedona Pies, you know I just can’t be quiet about it, I am just so very passionate about it. Here’s a few things I will be adding and I need your help. The Pie Club needs your support and help to improve it. What would you like to see to be value added?

Leave your suggestion in the comment box below.

  • Birthdays
  • Weddings
  • Dinner parties
  • Girlfriend parties
  • Groom pies
  • Bridal Showers
  • Surprise parties
  • Dinner parties
  • For the guy who loves pie
  • For the Girls who love pie
  • Congratulations
  • Welcome to your new home –
  • Your Dessert of the Day or of the Week

Did you know it’s International Coffee day today?

Just finished this past week with a really nice coffee from Lincoln City, OR, called the “Beach House Blend.” It’s their medium roast..from the Cape Foulweather Coffee Company. It was very smooth, really enjoyed it.

At Cape Foulweather, they are dedicated to big quality fresh roasted speciality coffee. They take pride in the integrity of their relationship with the environment. Striving to be the best, not the biggest.

Don’t know where they got their name from, however the coffee was delicious just the same.

Happy Birthday Pie

Off to get ready for my Birthday party, decided to convert my patio area into a intimate dining room. And yes making pie for dessert..it seemed the last time I hosted a dinner party people were upset that I didn’t serve pie. When I make it all the time, I just figured that they were tired of pie..however I do really like Angel Food Cake..you know the kind with the colorful sprinkles inside? My mom used to put in pennies and nickels in the cake. oh, those childhood memories..

The Pie Princess

Sedona Pies – PR

There are so many exciting things and resources that I thought I would share them in a post. At Sedona Pies we are still accepting orders for Weddings, Events and Holiday seasons..with Thanksgiving coming up, consider ordering a pie from us. In the meantime, I will be writing about food, travel things I think you would enjoy knowing about.

I am following up on the leads I have gotten from people to get a publisher, so the Sedona Pie Book can get published..the 1st edition will not be in an e-book format, just for copyright purposes.

Sedona Vacations have put together a very nice website, that you can go look at and find out what is happening in Sedona. Do check it out. There is also the Sedona Wine Fest, it’s September 24 & 25th, 2011. I will be volunteering on Sunday, so be sure to get your raffle tickets and drop by to say hello.

Open Table have just announced the winner of the 2011 Diners Choice Awards. Many OpenTable diners consider themselves to be foodies – they are informed, adventurous and, above all, appreciate unique dining experiences. We have asked our diners to tell us which restaurants they consider to be the most “Fit for Foodies”. Having now collected more than 10 million restaurant reviews, we have our 2011 Diners’ Choice list of the top 50 restaurants for foodies. Disappointed that Sedona is not on their map. I guess restaurateurs are using Open Table. It’s a reservation system.

An then for the Recipe Fans, there is Recipefy it is a social network as well which means that you can follow other users, comment on their recipes and add them to your favourites. Your friends’ recipes will show up under the News tab. You can also browse recipes by user locations, although if we had a choice, it might make more sense to browse by where the recipe itself is from, rather than the cook.

Recipefy already has almost 2,000 recipes in its database, categorized under appetizers, starters, main courses, desserts, and drinks. While other well established sites like Epicurious do have a social network aspect to them, Recipefy sets itself apart by being built entirely on crowd sourcing.


The Pie Princess

If Pie is the new Cupcake…

Gluten Free Pies

How does this effect desserts, like pies, Betty Crocker has reported that Pie is the new cupcake. Pies top in 2011 in the Restaurant News.

“This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes,” he said. “I’ll eat pie if I don’t get this one right at the end of the year.” Read more

Check out Pillsbury Pie Trends

Theres’s been many messages about the cost of our food going up and more people are starting to stay home more often for dinner, because of the economy 57% people report they eat dinner more at home and eat out less often.

I believe that trends tell us what’s coming up, however, even if we decide that we are only eating at home..then what are you buying more of? Are you buying the ingredients and making pie or other foods from scratch? Or are you buying pre-pared food and making meals at home?

Here’s some of the things we are up to at Sedona Pies

Drop by and visit us on Facebook

As you know, I am involved with the Arizona Blue Ribbon Pie Bake off. Pam Jackson is seeking sponsors for this event – Please contact: Pam Jackson / 480.518-7284 / info@skippingstars.com she is coordinators of this whole 2 day event. SkippingStarsProduction, LLC PO Box 2494 Gilbert, AZ 85299. You also can download the Sponsorship package on this page.

Thank you for reading us, and letting us to serve you!

The Pie Princess

Aprons for Pie Bakers

A couple of weeks ago I was speaking with Deborah over at All Aboard Embroidery, I was asking about her aprons as I have been thinking of setting up a Pie Accessory Store for Home Bakers. This is one of the products that Deb has that you can order.

This apron gives you full length protection.
· 100% cotton twill with Teflon® finish for added stain protection
· Two waist-level patch pockets, pen pocket
· 1-inch wide neck and waist ties, adjustable neck strap
· Measures 22″w x 30″l
No Teflon finish on Washed Denim.
Plus there are many color to select from. Here are some pie pictures you can add to your apron. Deb and I have yet to come up with a price..however if you are interested please give Deborah a call.

Deborah Taylor
All Aboard EMB
2412 W. Rock Island
Flagstaff, AZ 86001
Ph: Cell (928) 607-4660
Office: (928) 266-1702

Thank you,

The Pie Princess

Give Kindness a Chance

Thanks to You!

One of the things that I thought I would share is about the things that I am passionate about. Many years ago when I was going through a tough time, one of the big things I learned through my surrendering was to be more kind to myself. Since then, I have been performing kind acts and asking myself what would make Mari-Lyn happy?

I have discovered, it’s about the little things in life that really make us so and my life has certainly become better – a happier mind set. Along with donating to Feed America, I also volunteer and do kind acts for other people.

What struck me this morning was that feeding the hungry by donating to Feed America is a kind deed along with all the other things that I do and offer.

Here’s a video clip – it’s a little bumpy – Rev Kate and I went out and decided to do a hug day on a Saturday morning. It was a lot of fun, and we started to get more people to join us in giving hugs away. I hope you enjoy it.


On September 11, 2011 a group of people have come together to perform RANDOM ACTS OF KINDNESS TRIBUTE.

This September marks the 10 year anniversary of the horrible atrocities of 9/11.

On this day please join me in performing a random act of kindness.
This can be as simple as holding a door open for someone or as major as donating your time and/or money to someone in need… Anything you can think of that will brighten someone’s day.

Please feel free to post your ideas and/or acts of kindness on the wall.

This is an open event that can be performed anywhere in the world… let’s see how many people we can get involved!!!

please share with all your friends on and off Facebook as a tribute to all who have been affected by the devastation of that day 10 years ago.

To join this group https://www.facebook.com/event.php?eid=177179649022587

And I also on November 13, I give out Kindness Hero Awards. Starting October 1, nominations will be accepted until October 30, 2011 and presented on November 13, which is World Kindness Day.

Get Your Apple Pie Recipe

Comic Pi

This is a cute comic, my hubby sent me, I wanted to share it with you. It’s really about Pi, but then Pie works too!

I encourage you to: Positively Inspirational Encouragement = P.I.E. by Vincent Wright, give to someone else, and you’ll help yourself.

It’s apple season, and my Uncle had asked me for a Apple Pie Recipe, as he has so many apples on his trees this year..and crab apples. Would love to hear of your favorite apple or crab apple recipes. Please leave a comment with your recipe.

Here’s what I sent to my Uncle:

Green Apple Pie

3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
5 large green apples, peeled, cored and thinly sliced
1 Tablespoons of milk

Preheat over to 375 º F. Makes 1 double crusted pie.

Mix all the ingredients above together, pour into an unbaked shell, place the top cover on, seal and slit. Sprinkle 1 or 2 tablespoons of sugar on top. Bake until golden brown. 60 – 80 minutes. Serve warm with ice cream.

The Pie Princess

Strawberry & Rhubarb Platz Recipe

Gift Basket

I said, that I was introducing a new Gift Basket with a pie and Biscotti – here’s the 1st one the was ordered. It turned out pretty good. The recipient said she enjoyed it.

On Facebook I said I would give you the Strawberry & Rhubarb Platz recipe, here it is:

1 cup of butter
1 cup of brown sugar
1/8 tsp salt
1.5 cups of flour
1.5 cups of oats

Blend this altogether so that it is crumbly, there is enough here for on medium sized pan. Like a cake pan. Reserve 1/2 cup for the top. Grease the pan and pat down. Once the bottom is done, let’s mix the filling.

2 cups of Strawberries and 2 cups of Rhurbarb sprinkle 1 tsp of lemon juice, 1/4 brown sugar ( used Agave ) mix well and pour on the base above, then sprinkle the 1/2 cup of oatmeal mixture on top.

Bake at 375 degrees F for about 30 minutes. Serve with whipped cream or ice cream. It’s yummy!

This has been one of my favorite recipes, as you can use any kind of fruit for the filling.

Get Answers


As I have been boot strapping this business, it has been re-freshing to hear of other people’s struggles and successes as they build and grow their businesses. I have been very fortunate for all the support, advice and answers I have received over the passed couple of years.

Networking is one of the key things that are important in any business and like I have written before it is very important that you ask for help. As you know that I have been doing some peer to peer financing to help me create new jobs. Through this process I have gained supportive people who believe in me and can help me in other ways.

Take for example Dr. Scot Bennick is a Chiropractic Physician, who has a NoSnore Therapy, just came up with his product to help more people who have snoring issues. He connected me with Mike of NatureBaked, they produce Granola he was able to refer me to some resources to get UPC codes and Nutritional labels. I was able to provide him some tips to use Social Media.

Valarie of Fleur de Teas, wants to either sell my pies or just have them available to people to pick-up their orders in Phoenix.

Alphagraphics they are a printing company and are displaying my brochures in their Flagstaff, AZ. office.

I have had requests for my pies in the UK, Canada and Eastern USA. I will get there, it’s just really important to keep asking for help. If you have a business or a passion, I encourage you to keep asking for help, get answers to your questions and reaching out.

It was funny last night, as I was out networking, my intention was to offer my networking and marketing services – well, I had more people come talk to me about the pies instead. Or giving me testimonials. It was great that people were sharing Sedona Pies.

Here’s a recipe from the Pie Princes Recipe book.

Summer Berry Pie

1/2 cup light cream cheese
1/2 cup ricotta
1/2 cup icing sugar or powered sugar
1 Tablespoon frozen orange juice or orange liqueur Cointreau
3 cups of fresh raspberries
1/2 to 3/4 cups of red jelly – cranberry, raspberry, logan

Beat together cream cheese, ricotta, icing sugar and orange juice until smooth. Spread the mixture on the bottom of a 9” pre-baked cooled pie shell. Arrange berries on top.

In the microwave heat jelly, or on the stove in a pan, until just melted, let cool slightly, spoon over the berries to glaze.

** A perfect gift for stranger or a Random Act of Kindness

Delicious 2 Pie

Recently, I got into a baking frenzy and I made several Delicious 2 pies..it’s one of our newest additions to Sedona Pies, is a bit of a take off from the Naughty 2 pie, instead of beer it’s flavored with Tequila. Pecans, Agave and Chocolate. I have had friends say they have fought over the last slice. It must be good!

I made it with

This is how it turned out..

Just as an update..I have added the Bakers Dozen into our VIP Pie Club, membership is free – if you want an extraordinary
offer the Bakers Dozen is it. Buy 12 and get 2 complimentary.

If you are subscribed to our news you’ll be updated about this special..another way to stay in touch with us is by subscribing to the RSS feeds.

We’ve added some great perks on IndieGoGo, check them out, just for supporting us at Sedona Pies. Thank you!

Happy Baking!

The Pie Princess

Share your Stories with Sedona Pies

Welcome back to Sedona Pies. Share your stories with Sedona pies.

stories, testimonials

I surrendered doing what I was doing to get the funds to expand. It simply wasn’t flowing and I felt it was time to stop. So, I did. I am bummed about it right now, however I know something else will show up. Let’s move on. Next!

This week I am going to do something different. In order to build a compassionate, and passionate business I would like to hear your stories.

A friend of mine Olivia and I were talking about her experiences in Singapore where she was giving a talk about Kindness and Leadership. The Leaders and HR people really wanted to make a big advancement in creating a better culture in business and their workplaces.

And then we starting talking about Compassion, so many people want to be heard, to feel a part of an organization, be WOW’d. Our conversation led me to thinking wouldn’t it be great to have people share their experiences and stories?

Compassion meaning: empathy, fellow feeling, care, concern, solicitude, sensitivity, warmth, love, tenderness, mercy, leniency, tolerance, kindness, humanity, charity. Not being treated with indifference or cruelty.

Share your stories and experiences:

Olivia is was seeking your stories about compassion and kindness. It was for her Compassion book.

I am seeking your stories and experiences so far with Sedona Pies. No holds bar..because I really want to know. Whether they are good or bad or indifferent, (great would be nice too!) I would really like to hear them, you can either post them as comments or email them to me. Just let me know if it is ok, to publish your name.
Send e-mail

Paying it Forward to Sedona Pies


It’s been quite a week asking for peer to peer financing to help me to take Sedona Pies to the next level, asking people to invest in me so I can expand into the National level. I know that I said, I would do this to help me to learn to ask for support for me and be a change agent using Sedona Pies as a vehicle to do this.

I think I have pretty much called everyone I know..even people that I ready don’t know that well. I’ve gotten referrals to SBA, to join the local Chamber to NO’s No is Good, I like to hear a clear no, rather than maybe, or call me back only for you to say no. If you really don’t want to support me financially, please just say so.

If you won’t feel a real joy in paying it forward, then I wouldn’t feel comfortable in taking your money.

My coach keeps reminding me, it’s NEXT!. One year I decided that my word of the year is NEXT! I think I will have to adopt it this year again. It helps, as some will some won’t so what? It’s just a numbers game, just like sales are. Sometimes, it’s just timing, sometimes it’s the peoples’ fear of whom I am speaking to and I need to learn that it isn’t about me.

The other thing I have learned, is that when we don’t go after our dreams it’s because we feel unworthy, or having too much pride gets in the way or we really don’t care if our dreams come alive. The un-worthy one, hit me good, most of us have been told “You’ll never make it, Who said you can do this _____,” so we either fear success or we just don’t take action to live our passion whatever this is. It hit me, because this is what I was taught. Our wounds are carried around with us, until to move through our fears and do it anyway. Or get some help to release them. I have done all of it, worked with an Energy worker Jill Tipton to help me clear this energy, gulped my nervousness started to do the calls anyway. I would recommend getting some support around you, for the times, when you start to feel disappointed or discouraged, it’s been nice to have my coaches and support network to help me.

It’s not over yet, not until I win. Until next time…

Pie Dreams

Sedona Spirit

I was chatting with a good friend of mine, and he asked me if I am writing about the new direction I am going with the Pies. I answered him with a sorta yes. He laughed, and suggested that I write about it.

You may not know me very well or maybe you do..for most of my life I have had trouble asking for what I want. Which really isn’t a good thing to do. Because I haven’t given an opportunity to the people who want to support me. Gving isn’t always good. We also need to receive. If you don’t ask people won’t help you because they don’t read minds, right?

In the last few weeks, I have gone through some energy healing work, and of course gulped down my fear about asking for support. Support looking like an investment in me.

Here I am writing about this, just to help me go through my process of asking for support to get my final expenses covered. I’ve been calling people I don’t know very well to people I know well, friends and the like the past two weeks to ask for support. The support means having Angels to help me with my education, for a 10 day residential program on July 26. For more information about this training it’s ceospaceinternational.com

And of course learning to just have no attachment whether people say yes or no. Just have fun, some calls I am having so much fun that I have forgotten to ask for the money or whatever support I am asking for. And I recognize that other people have their fears around money too. The phone calls are just my action steps to go after my dreams.

When I first got started I put together my vision board, kept meditating on it, then I have been feeling the vibe. It’s really just a no matter what, I am going. I’ve booked the hotel, started packing only speaking of going. It’s funny, because my friend Walter, just said, “It was funny that I moved and jumped into making pies which is quite different from consulting and coaching other Entrepreneurs in their start-ups.” That’s not how it happened, Spirit, God or whatever you call ‘Her.’ put the seed in me and I said, “YES! I’ll take this opportunity.” You have your own seeds, waiting for you to plant them.

I am sure that if you have started up your new business you have had mentors along your journey, whether they’ve come to you from reading books, or going to seminars, workshops or just had a conversation with someone who had helped you along the way. If you have had mentors, you know how valuable they have been to you. I have had many mentors along the way too, bosses, friends, associates, books, workshops and the like. Now it’s just really time for me to follow my dreams and fulfill them.

And of course, as I have paid it forward, I don’t expect the same people to return it back to me. If they want to, I have always just said, “I want you to pay it forward to the next person.

What I would like to do, is gift you a Pay it Forward Booklet, that was designed for me several years ago. Here’s my request:

“I am wondering if you would be able to pay it forward, in the amount between 100 and 2000. Would you be willing to support me?”

If not you, perhaps you know of someone else that can help me, this would be great! And I would really appreciate it.

Thank you for listening to me..I really appreciate this. I feel better, encouraged. At lunch, I had a piece of pie to remind me of what my why is.

Have a wonderful weekend!

The Pie Princess

P.S. Please call me 1st, so we can handle the details.

Get ready to be talked about! – Sedona Pies

Announcing a Special Offer – A Bakers Dozen expires July 31, 2011

“Are you one of the few people 

who can appreciate the value 
of a sinfully delicious pie?”

Here at Sedona Pies, we believe that people who like the finest things – fine wine, fine music, and fine food – are the people who Love Sinfully Delicious Pies.

Hello Mello

And if you are one of these people and you enjoy giving and you want to build a stronger relationship with your top clients, and if you don’t have a gift, please buy yourself a few Sedona Pies and enjoy them.

Oh sure,  you could keep giving a pen or cup with your logo on it. However, just image what your top clients say about you?

“Here we go again..as if last’s years mug wasn’t enough”..

Or whatever they say, you can bet it’s not flattering, now is it?

There is nothing more insulting when the gifts are sitting in someone’s corner floor or they have thrown it away once they have gotten home.

The gift you give represents you!

When you give a gift that is intended to show your appreciation of your clients, friends or family they’ll appreciate you that much more.

If you want to find out more about the baker’s dozen, from Sedona Pies call my office today at: 510-564-7880 or email orders@sedonapies.com

The truth is, giving a gift that touches the heart, the spirit, the stomach and pleases the eye is of greater value than that mug they toss into the garbage!

Discover this real value package. The Bakers Dozen!

And discover just how easy you can get yourself some sinfully delicious pies, that represents who you really are – the successful business person your clients want to work with.

Call Today!  T: 510-564-7880 or email: orders@sedonapies.com Download the Sedona Pie Menu

P.S. Remember the usual pen or mug means you’re just like the rest. But a pie makes you one of a kind success — and your clients’ know it.

Don’t let yourself or your clients down. No one can give what you will – each pie is different, special and custom made with your expectations in mind.

Get ready to be talked about!

You’ll automatically raise your level of being a special and unique business – because others will talk about you and the pie that you give – guaranteed! As a matter of fact read what our customers have said about us.

The Bakers Dozen, will start on September 1, 2011. You can choose if you want your pies all at once or at the 1st of every month, for 12 months. Local delivery is $5. per order for the Verde Valley, AZ. Delivery is more for Phoenix, AZ and other areas.

* “Get Your Bakers Dozen Today!”

**This is a Limited offer, expires July 31, 2011

Our regular version

Gluten Free Bakers Dozen

The delivery charge will be charged at the time of the delivery.

The Pie Princess

Call Today!  T: 510-564-7880 or email: orders@sedonapies.com Download the Sedona Pie Menu

Pie Day

Rhubarb & Strawberry Pie

For Pie Day I made a Strawberry and Rhubarb Pie..which has always been one of my favorite pies. It comes from the mid-west and from Canadian farmers. The more you pick it, the more it grows and gives you stocks. I also used to make Rhubarb Marmalade. it was so good, a friend of mine used to use it as a marinade on pork roasts. Another story.

Here’s a Thank You for all the gals that arranged to have a Pie Day yesterday.

My pies are very simple:

1 cup of Rhubarb
1 cup of Strawberries
1/4 cup of Agave or your favorite sweetener

Pour it into a pastry crust whether you make your own or buy the crusts frozen. If you like a top on the pie, just use two bottoms, on top of each other. This will work, when you buy your crusts.

Bake at 400 degrees for 30 minutes.

Happy Baking!

The Pie Princess

Sinfully Delicious Blueberry Pie

Maralyn Hill

Blueberry Cream Cheese Pie
Submitted by Maralyn Hill

1 – 9” graham cracker crust
1 8ox package of cream cheese
1 cup of sugar
2 eggs
1/2 teaspoon vanilla
Blueberry filling (below) or 1 can of pie filling

Beat the cream cheese, sugar, eggs and vanilla together. Pour into graham cracker pie shell. Bake a t 250 F for approximately 25 minutes until the custard is set. Refrigerate.

Canned Pie Filling:
When cold, spoon blueberry pie filling over the top. Refrigerate until served. Garnish and add a few fresh blueberries on top.

Homemade Blueberry Filling
2 cups of fresh or water-packed blueberries, drained
1 tablespoon lemon juice
2/3 to 3/4 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch

Combine blueberries, lemon juice, sugar and salt in a saucepan. Make a paste of cornstarch and water.

Add, stirring well to combine. Cook over medium heat, stir constantly, until smooth and thickened.
Remove from heart and add butter. Cool slightly and pour on top of cream cheese base. Chill. Serve 6 to 8

The Pie Princess

Home Safety Tips

Did you know 52% of families take out food from restaurants or fast food places for dinner or lunch? We are much more concerned with being convenient in our eating. With this comes an issue with food safety.

How often do your re-heat the leftover food? 1 or 2x times? Do you use the microwave or oven or toaster oven? When using the microwave before half way through the reheating to stir the food to help eliminate cold spots where bacteria can survive. Your food needs to be heated to 165 degrees Fahrenheit, to be safe to eat.

Here’s some tips that will help you with food safety at home:

  • Defrosting meats or frozen food, ideally thaw out in your fridge.
  • Store your meats below or on the bottom shelf, so that you don’t have the cross contamination thing going on. Your produce & fruits need to be above your meat products.
  • Label your leftovers, what day they were put in the fridge and be sure to use them withint 3 days or throw them out.
  • Always wash your hands. Especially after from doing your thing in the bathroom. Use paper towels to dry your hands. Every time you are going to prepare another food group, wash your hands.
  • To disinfect your dishes in the dishwasher or to clean your cutting boards use just a capful of bleach, this will disinfect everything. And if will give your dishwasher and good clean too!
  • To get our the odors, put some baking soda in the fridge, Baking Soda Loves the odors and will keep your fridge smelling fresh. Change the soda every 3 months.
  • Keep your refrigerator at 40 degrees F Get a thermometer and keep it in the fridge to maintain the temperature.
  • Give the Fridge a bath a thorough cleaning, by scrubbing down the shelves, drawers and dry with paper towel or a clean cloth. (I like the microfiber ones).
  • Check for expired foods, the fridge doesn’t want them back in.

For more ideas hop over to the Food Safety site.

What are your tips about food safety?

The Pie Princess

For helping spread the word about the importance of home food safety, I was entered into a drawing for a $15 Starbucks gift card and an iPad through Summertime Food Smarts, a contest run by the American Dietetic Association and ConAgra Foods’ Home Food Safety program. Home Food Safety is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling foods. Learn more at http://www.homefoodsafety.org

Thank you!
The Pie Princess

We have Berry Pie – not the bird kind

The story about Fresh Blackberries
If reason were as plentiful as blackberries, I would give no man a reason for compulsion.” Henry IV, Shakespeare.

Shakespeare sure knew how to turn a phrase, didn’t he? For instance some refer to the blackberry as a Bramble Berry, not our friend Will. He knew the best way to describe this bountiful berry was by its rightful given name. The Blackberry.

The distinction between blackberries and raspberries revolves around fruit characteristics. All bramble fruits are aggregate fruits, which means they are formed by the aggregation of several smaller fruits, called drupelets. The drupelets are all attached to a structure called the receptacle, which is the fibrous central core of the fruit. In raspberries, the receptacle remains with the plant when fruit are picked, creating the hollow appearance of the harvested fruit. In blackberry, the drupelets remain attached to the receptacle, which comes off with the fruit when picked. A second distinction – raspberry drupelets are hairy and adhere to one-another, whereas blackberry drupelets are hairless and smooth.

Some of the most important commercially grown brambles are actually blackberries – red raspberry hybrids.

It’s Father Day tomorrow and guys love pies, the berry pie or apple pie seems to be the very best that they like. My hubby ordered his favorite which is Blueberry – I am sure you all have your favorite kind as well. Did you know, that Apple, Pumpkin, Pecan and Blueberry are the top pies that people love?

I would like to wish you a Happy Father’s Day weekend! To all our fathers who mentor, who care for us for guys who are around us, guide us who ever you are Thank you!

The Pie Princess

Update for the Food Cottage Laws

Effective July 20, 2011 A version of the Home Cottage Law comes into play for bakers in Arizona. A baked product is not hazardous. However, the health board (even though they supported this bill) has said, you have to have a commercial kitchen to sell in the farmers markets. (They are making them have stricter rules). And you will require a Health Permit.

Denay at Homebased Baking has a membership site dedicated to bakers who want to learn how to get their products to market.

Dan Keller. What good news God provided me just now. The county health food inspector just notified me that under a new guideline that if I only do special order cakes and cupcakes and no newspaper, magazine, TV or radio advertising there is NO permit needed. He said I was good to go as far as he is concerned. WOHOO!! PTL!!! in Tennessee. He makes cupcakes.

If you would like more information I am sure Dan will help you. As he was ready to give up on his dream, just because he was unable to get a kitchen.

The Facebook group if you want to join us. Once you are in, be sure to introduce yourself.

The Pie Princess

Top 10 Dessert Trends, 2011

The top ten dessert trends for 2011, reported by the Food Channel

Top Secret Revealed

The Food Channel Top Ten Dessert Trends in 2011
1. Ta-da!! The Next Cupcake Is…—the cupcake movement is more around its evolution than its dissolution
2. Sweet, Heat, Salty and Tart—desserts don’t always have to be sugary sweet
3. Wedding Cake Off the Guest List—an overall trend toward a more casual, and less stuffy, lifestyle
4. Behold the Power of Protein—people are looking for more than a sugar buzz from desserts today
5. Desserts for Grownups—the maturing of America’s sweet tooth

Read more about the Top 10 Desserts

Desserts for Grown-ups is where Sedona Pies come in, fulfilling your taste-buds with rich flavors, delectable.

The Pie Princess

Fake vs Real Blueberry Pies

My dad sent me this message:

I thought it is happening only in China?….yet Americans are doing the same!!! Sharing with you about a shocking discovery of “faked blueberries contained in our food”.

This is the top of the iceberg, the food industry with big corporations like Kellog sell you fake blueberries that are harmful to eat.. What more underneath what they sell !!! They care nothing about the health of the whole nation only their profit margins.

This does not surprise me, when I first spoke to someone and Food Consultant, he said, “My pies need to have a shelf-life of 90 days.” I was shocked! And of course, I said, “This is one of the reasons why I didn’t want to do this and why I started into the pie business, who needs to eat all the chemicals and preservatives?”

Here’s the story about Fake BlueBerries:

The blueberries found in blueberry bagels, cereals, breads and muffins are REAL blueberries right? Wrong! Award-winning investigative journalist Mike Adams, the Health Ranger, exposes the deceptive chemical ingredients and dishonest marketing of “blueberry” products from big-name food and cereal companies. The blueberries, it turns out, are made from artificial colors, hydrogenated oils and liquid sugars.

It’s a good thing that the Pie Princess only uses “REAL BLUEBERRIES.” and you get up to 2 cups of them in a 9″ pie. Why pay good money on FAKE Blueberries when you can have the real thing?

The Pie Princess

Father’s Day Pie Contest

Naughty Pie

Looking for a Father’s Day Gift? How about Beer and Pie! As a reminder it’s on June 17th.

June is soon upon us, WOW where is the time going? It’s going to where we spend our time at. I have recently, re-acquainting myself with the Law of Attraction, listening to Rhonda Byrnes – “The Secret” audio’s. Then a friend introduced me to a book “Wildly Wealthy” by Sandy Forester..I haven’t gotten the book yet. Maybe I’ll do a book club on this topic.

I am a HUGE believer in Paying it Forward..whether you buy a pie from Sedona Pies or you go out and do good deeds for the men in your life or a complete stranger. So, often we forget others and it’s it nice to have someone do a special kind deed for you. The feeling you get when you do something nice for someone else gives you a little high! The Power of Love is working.

Send us your Good Deed, the winner will be selected based upon how it inspires us

The Winner selected will receive a Gift from us!

As you pay it forward to the Man in your life or Men in your life..Have fun and enjoy your experiences.

Happy Baking!

The Pie Princess

Gifts for Your Investment in Sedona Pies

I am back, writing about asking for money. I’ve been sourcing out other avenues..like Kickstarter, a friend of mine suggested them. KickStarter, did not accept me, because there are too many other bakers asking for funds?? So? I decided to put some of my own offerings together. My total investment requirement is $10,000. This will cover my capital costs to get started, a bridge if you will.

Sedona Pies is a vehicle for Social Change, my goal is to feed the hungry through Feed America. To have the ability to hire veterans, or people who are homeless or at risk.

Seeking donations or loan/s (interest will be paid for letting me rent your money) to help me to take Sedona Pies, to the next level, which is to restructure Sedona Pies so we can be positioned for World Wide Distribution.

Here’s some Gifts you can pick from to help me. If you can’t, please share this. Thank you, I would really appreciate YOU for this.

• My Pie Book & Friends – Pie Recipes from the Pie Princess and friends

$100.00 –
• The “How to Market your Blog Series” – it’s a 4 part series
• The Pie Princess & Friends Pie e-book.

$250.00 –
• The Pie Princess & Friends e-Book,
• A Pie Princess apron,
• A workshop from Heart@Work.

$500.00 – A Birthday Program –
• You’ll get a Video Birthday wish from me,
• The Pie Princess Pie e-book,
• One dozen of my famous muffins.
• 6 Birthday Cards mailed out for you

• A Basket of baked goods delivered (if you are in the PHX/Verde Valley area & pie)
• A Pie Princess Apron,
• A Birthday Package of 10 Birthday cards made by the Pie Princess,
• A Birthday Video, made for you
• The Pie Princess Pie e-book

If you are interested in any of these gifts, please e-mail me: Send an e-mail

Mari-Lyn aka The Pie Princess

The Pie Princess

P.S. If you have any other suggestions, would be happy to hear from you.

Raising Money for Pies

I’ve been busy raising bridge loan money for Sedona Pies so I could go to CEO Space on the 17th of May. The process has been interesting, I wanted to go this route to teach me about asking for money. I have been making calls to request a bridge loan so that I could get the mentorship, a system in place so that I ship World Wide, also to get my legal paperwork in place so that I can get investors and go Global with the pies. Create jobs and go after being a Social Change agent, with the Pies being the vehicle.

What I found is, that I kept getting in my own way..it’s pretty easy, just asking for people to invest in an opportunity. And they would get paid back with interest. Personally, I was getting caught up in the language and it felt like a sales pitch not a simple conversation with people. I’ve been busting through my fears..it’s a wonderful lesson for me.

Money is a funny thing..we all have our fears about it, and I had to remind myself it’s not just about my own issues, it was about the other people were feeling about their money. “What we resist, persists.” Our resistance gives us more what we don’t want.

Do you give long answers why you can’t help, rather than a simple NO? It’s like we have to justify to ourselves why we can’t help someone else.

I just haven’t found the right people yet, who want to have an opportunity to make money from their money. Is 0% better than 10%? I will keep persisting.

The truth is, it is easier to raise BIG money than smaller amounts, I’ve already got three investors who want to come on board once I am ready to Whatever happens, I will keep going until I get there. It’s a no matter what situation for me!

Sorry I had to delete an article that was written about us. They’ve removed it from their website?

The Pie Princess

Feeding the Hungry

Naughty Pie

This is my review written in the Specialty Food Magazine
The original article written by Pascal Le Draulec, a food writer.

Be a part of the solution, how to change what people are eating. Famous chefs are on a mission who love being bad, a growing majority of the want to do good. How can they change their ways? They all said, “We have to change the way we think of food.”

Jose Andrés is teaching earthquake victims in Haiti how to cook with solar power, or teach adults to overcome addictions, incarceration or homelessness how to prepare a healthful meal from scratch in a culinary job-training program. During a 60 minute interview last year he asked more “Chefs of America to be more outspoken about how we are feeding America. we should be more committed to the 97% of Americans who don’t come to our restaurants.”

Some other chef’s have answered the call, like Jamie Oliver, Dan Barber Ray Garcia, Bill Telepan, Michel Nischan and Bruce Sherman. I am sure there are many more that weren’t written about the Speciality Food Magazine. Every one of these Chefs have found a way to give back, and to help us eat better.

We found away to feed the hungry, and we’ve been feeding them so badly that they are now obese.” Bill Telepan says.

The disparity in our schools, to the homeless and the hungry are growing, how can we all get involved is solving this epidemic of not eating healthy?

Even if all the fancy restaurants in the country bought local it wouldn’t make a blip,” says Michel Nischan, we need to get Americans to change their purchasing and eating habits, otherwise a sustainable food system will never be possible.

There is a Chefs Collaborative, that Bruce Sherman is the National Chair of, every summer he takes out his line cooks to go out to meet the farmers who grow and the raise the ingredients for his restaurant. It doesn’t take long for his cooks to realize that there’s a name, a face, a pair of hands that go with that tomato. They can associate a turnip with Jennifer or a raspberry with Paul. Once a connection is made, it’s hard to treat the ingredients disrespectfully and honor the farmer who grew it.

We need more successful partnerships, supporters to help each other in all facets of our businesses, more so in the food business. How can you get involved?

✓ Find out what is being fed to your children at school
✓ Host farmers at your hotel or restaurant, let them share with you their produce and what produce they can provide
✓ Create a Farmer to Chef conference in your town or city
✓ Buy from your local farmer’s market
✓ Don’t have Time to give, invest in someone who is wanting to make a difference in your community
✓ Give healthy food to the food banks
✓ Teach a cooking class

The Pie Princess

Thank You for Your Business

I really wanted to Thank you for your business, so I prepared a video for you. I appreciate your support.

Also, I have posted another video in the sidebar giving you an opportunity to join me along my journey of moving forward in expanding Sedona Pies to create the vision of serving you and serving humanity.

I would also encourage you to go see “I AM.” the latest movie about, LOVE, Compassion and knowing we are all connected.


The Pie Princess

Fundraise with Sedona Pies

How about having a Pie Fundraising event with Sedona Pies?
If you would like to raise money for your organization think about Sedona Pies to help you. Say hello to Pies + Fun = Money.

If there is a club or group or non-profit that you are passionate about. It seems most groups need money and want something different, we are different. Delicious gourmet pies!

Sedona Pies Fundraiser program will donate 20% of a pre-tax sales generated by your group during your Fundraiser event. Fundraiser checks are mailed out 20 days after your event.

Any time you are ready. Fill out a Fundraising Event Form *There may be some dates not available, so get your request in now!

Simply visit sedonapies.com to complete your online Fundraiser Reservation form to schedule your fundraising today!

Successful Fundraising Tips
• Insert an announcement in your newsletter
• Send out an e-mail message to your friends and family
• Pass out flyers during your gatherings, group meetings, events
• Promote your fundraiser on a marquee or bulletin
• Tweet it out
• Post an event on Facebook, Linkedin or other social networks that you belong to

The Pie Princess

Getting Tagged for Pies

Lovefre.sh will be coming to you soon!

Is leading the way to getting local farmer’s food to markets. A killer app was created by the founders Mark Spofforth and Georff Tidey to help find local food easier to find, promote and share. On Valentines Day they had over 28,000 downloads.

Their pitch is “Lovefre.sh” is a location based service than connects people with great local produce. You will be able to check in and tell your local food story in pictures and audio then share with your friends on Twitter and Facebook.

They aim to create a network that sees the positive benefits of shopping locally and drives local food economies. You will gain points for checking in at a producers premise, which you can get rewards which will give a benefit to your local community.

A producer will pay ₤10.00 for a monthy subscription, it’s for the software.

Their goal is to be on every mobile phone, enabling a postive food change, empowering communities towards sustainability with great food and drink.

By next year they hope to sell subscriptions to their service. Drop by and say hello to them on Facebook, or download their app on your iPhone. They got a standing ovation by iPhone three days after their launch.

The Pie Princess

Join Us @ Sedona Pies


Sedona Pies is a vehicle for Social Change, my goal is to feed the hungry through Feed America. Once we are in a bigger facility to hire veterans, or people who are homeless or at risk. To be positioned for World Wide Distribution.

How you can support us:

  • Buy Pies
  • Become a member of the VIP Premium Pie Club
  • Become a member of the Underground Market
  • Become a Founding Investor
  • Vote for me at Inuit’s Grant Giveaway

How to Participate:

Order online at Sedona Pies http://sedonapies.com/about-us/pie-order-form-menu/

Become a VIP Premium Pie Member http://sedonapies.com/the-pie-club/enroll-today/
It’s a monthly program, where you get 10% off your orders, a pie of month delivered to you only give 24 hours notice when you order your pie. (You will get priority in high seasons)

Underground Foodie Market http://sedonapies.com/happenings-2/join-the-az-underground-market/
A yearly membership is only $10.00 You will receive e-mail updates where the events are held.

Vote for me at Intuit’s

Foodie Incubators

Many Kitchen Incubators help with the newbie to help them make the transition to being commercial to get to the Food Speciality Markets. The big question has been how do we get there?

There are several groups that offer kitchen incubators who offer shared workspace. Theses are few and far in-between in most cities and certainly non existent in small communities so what do you do? There are many struggling boot-strappers who really don’t have the money to pay the kitchen fees and all the other fees to get into a Farmers Market.

Since I fall under this category along with other several people, who provide a really good product, just need some help in their marketing and getting customers.

Kitchen Incubators are a great idea..however they are expensive to run..without the cities support in grants, having regular monthly tenants, and of course you got all the fees that are necessary for inspections by the health board for each person that is using the kitchen.

Your 1st year in the food business is critical to get started, especially for people like myself who really just want to get going. A slow preposition isn’t what I want to hear. I am now in that space of to BIG or go home. To go BIG means, getting the business loans, and start building my own kitchen and start producing..this all seems too easy for me right now. Ok I have a few customers or fans..now it’s going from $0 sales to selling 200 pies per month just to make it. You may not have pies, you still need to figure out your break-even point to justify the costs of doing business.

What are your options if you really, really want to be in the food business? Yes, you could like some BIG manufacture take over you get paid a royalty fee, however if you have a definite purpose in mind you may not want to go this way.

What I am proposing, is helping foodies to market their products..not only classes but a market where by they can sell their food in a Market. This is a private club..open to anyone that would like to be a part of it.

It’s being done already..

There is a food swap, where foodies swap their food with another foodie, is a type of Culinary Incubator and friend factory. Like-minded people getting together. Oh, yes, have your own Food Truck is an option too. However, permits are usually hard to get and it’s expensive a minimum investment is $100,000.

You can just do a Google search to find out a few options.. For me I’ll be moving into getting the Foodie Market up and running in my rural community. We all can learn from each other the in’s and out’s, plus it’s a great community to build friendships. See you soon. Contact me, if you would like more information if you want to get involved.

Aero Press Coffeemakers & Pie

Do you have one? My hubby brought one home from one of his business trips..It makes great coffee. I have just noticed that it’s much better if you use Expresso beans or a very fine grind.

LA Times covered a story about these coffee makers, that people are starting to really like them. As they say, they aren’t sexy, they work with air pressing down onto the coffee beans, a plunger that expresses out the coffee on the other end. It only makes one cup at a time.

Since its introduction in 2006 by engineer and Stanford University lecturer Alan Adler in Palo Alto, Calif. (who also invented the Aerobie flying ring), home brewers have raved about the AeroPress on online coffee forums.

Fanatics have his-and-hers AeroPresses and won’t travel without them, not even to friends’ dinner parties. “I almost can’t drink anybody else’s coffee,” says AeroPress buff and cookbook author Janet Fletcher. Lately, even some gadget-obsessed baristas swear by it.

The AeroPress looks and works like a syringe or simple piston pump (the joke is that it resembles a male enhancement device) and has been described as a cross between a French press and a manual drip brewer. Basically, you place a cap and paper filter at the end of one tube and fill it with coffee and hot water, give the slurry a stir, then insert the plunger and press the liquid into a cup.

“Honestly, it’s one of those things that is kind of odd because coffee professionals like to see things that are glass and ceramic and … a little bit more complicated and less of a novelty,” says Ben Kaminsky, director of espresso and quality control at Ritual Coffee Roasters in San Francisco. “But the AeroPress, it just is one of the best brewing devices [for filter coffee] that you can buy.”

Other pros say that it is easy to use and makes a clean, smooth cup of coffee without any sediment in a short amount of time. (It’s also easy to clean, notes Kaminsky. “It has its own built-in squeegee, which is kind of brilliant.”)

Alder made this, because he was frustrated and not being able to make one cup at a time. If you would like to read the whole story, click on over to the LA TImes.

We have used it a few times, it makes a flavorful cup of coffee. I just prefer when I make my coffee in the Aero Press – I will make myself a Cafe Latte- oh, don’t forget to add a slice of pie with it…

News Flash – Pies are in!

This is great news..everyone is talking about Pies..move over cakes and cupcakes. I can’t speak too loudly because I have a few friends that do cupcakes and cakes. So, let’s put it this way.. Pies are returning to the marketplace..WOO! HOO!

And so are we..

Photo by Sheryl Curtis

Very happy about a decision AZ Senate past a Bill 4 to 2 to allow Bakers to bake at home..Not sure how it is all going to play out, however it will help us out..We just have to put on our labels that our baked goods, were not baked in a gov’t inspected facility. There hasn’t been one case of someone getting sick from baked goods. Even the Health Board supported this. And kitchens are mid to high priced to rent if you can find one.

We have launched our VIP Pie Club for our pie lovers..

We reported that we are starting an Underground Market..it’s a Membership club and to make it official we are charging $10.00 per year per household. Please sign-up on the Membership page.

If you are interested in being a Vendor for the monthly markets, please sign-up

We are now accepting Instant Barter for our Memberships. We look forward in serving you all!

I had better get back into the kitchen and start whipping and baking some special pies for you! You can download our Brochure & Menu

Foodies Feeding the Hungry

Business is usual at the Farmer’s Markets, some of them have actually seen a 20 – 30% increase over last years attendance and in sales.

Most of the supermarket chains are trying to offer local farmer’s produce, other local producers are they thinking they should be competing with the Farmer’s Markets? They have figured out that people want fresh produce not tired produce. And their spin is about helping local farmers sell to more customers..I really wonder how true this is.

There is another market trend – underground markets. According to Gigabiting calls it DIY, they write that it used to be a compliment and now it’s a business plan. For many people that get involved with an Underground, it’s like an incubator you get to learn from fellow foodies and connect with consumers directly. Many foodies cannot get into Farmers Markets, because the managers want produce not other food products or other value-added products. It’s usually 80% produce and 20% value-added products. Plus, you got all the fees to get into the Market and and strict health codes and licensing requirements. Yes, it’s good to be concerned about having food safety..have we gone too far?

I think it’s quite safe to say there aren’t any underground markets in Phoenix, AZ at least I can’t find anything on line. However, it doesn’t mean there aren’t any.

If you are a baker, we are waiting for Brewer to sign off on a bill that will allow us to bake at home. The house passed the bill 34 to 14 votes. It’s a small concession that will help many bakers make a few extra dollars for their family and help them learn their craft when they are ready to go big. Once all this is done then you will find my shopping cart back up on this site. I encourage you to sign-up for the Pie Club – I’ll keep you informed. In the meantime, if you know of a location that we can do a Market let me know. Most Markets are in the evening with a live show and drinks. It’s a great evening to go out have some fun, taste some fabulous food.

Looking forward to your comments, suggestions and ?

Trending: Food Trucks

Trending Food Trucks, a revolution is coming, streets soon will be full to them, even food parks.


Local governments should encourage the trucks because they bring communities to life, said Chris Muller, dean of Boston University’s School of Hospitality Administration and a former University of Central Florida restaurant professor. “The streets should be full of them,” he said. If you are considering it, be sure to check your local permitting laws.

Tony Adams agrees. He owns a catering business called Big Wheel Provisions that he plans to expand with a food truck.

“The food-truck revolution is coming,” said Adams, trying to negotiate a lease for private space downtown. “Hopefully, Orlando is catching up.”

Despite the hype, Phoenix has been slow to catch on, to say the least. The Valley lacks a steady pedestrian population, and its city codes governing mobile food vendors are strict and rigid compared with other major metropolitan cities. But that’s not stopping the current food truckers from rallying together to create awareness.

In September, a small group of frustrated but excited business owners came together. These foodie peers formed the Phoenix Street Food Coalition, which now boasts 25 members. But the membership is indicative of the sheer newness of the trend: Only a handful actually have ready-to-roll trucks.

Food Truck Business

Bay Area permits

Ahwatukee residents Jeff Kraus and Erin Ware returned from a summer trip to Paris a little more than a year ago with what they thought was the perfect business concept: a mobile, Parisian-style street-food business. Truckin’ Good Food. The married couple obtained a catering license, created a menu that includes locally grown produce and, since January, has served French fare, including crepes and pommes frites, at Valley farmers markets.

Truckin’ Good Food is one of a small but growing number of “gourmet food truck” businesses that stay connected to customers with social networking tools. Kraus also is the founder of the Phoenix Street Food Coalition, which includes about a dozen other Valley gourmet trucks such as Short Leash Hot Dog, La Vida Locavore and What’s Your Grind Coffee.

Read more:

What’s your story?

How to Find a Match for Food Specialities

I met Robb on Linkedin in one of the Food Speciality Groups (The Food Network). Many discussions were about how can new food companies or vendors find you. Some of the hotel owners in the UK would host a day and invite all their connections to come sample & meet some of their vendors. Especially for speciality items.

There was a wholesaler that I knew, in Vancouver, BC Canada who sent out invites to people to come join him and meet some of his vendors in his warehouse in November of each year. I got some wonderful purchases for Christmas like Hostess gifts. Chocolate covered Fortune Cookies. Granted I had to buy a dozen at a time. The gifts were well received and appreciated.

So, why don’t more local hotels or food warehouses do this?

Robb decided that there had to be a better way to match up the buyer and seller. MyFoodTrader is focused on keeping food businesses in the know. This service will automate the process of trading, and speed up the communications between the right buyers and sellers of food products and services.

By matching businesses based on relevance and reputation, purchasing decisions are made more efficiently and accurately for both buyers and sellers.

Rob Ward, Founder of MyFoodTrader, is committed to improving the transparency from Producer to Consumer (P2C). Rob invented the term P2C, which he believes is not just demanded by consumers, but also by the food industry to ensure that there is genuine integrity and honesty from Producer to Consumer.

The purpose of MyFoodTrader.com is to ensure that this can be achieved profitably and efficiently for both buyers and sellers, either for trading locally or globally.


After spending over twenty years in the food industry, which ranged from supplying leading national Supermarkets, to retailing specialty and local food, Rob Ward – Founder of MyFoodTrader.com, felt it was time to find a better way to buy and sell food products and services.

Rob was brought up on a farm that grew soft fruit which was sold nationally and locally in the UK.

Passionate about farming and working with food producers, Robs experience has extended internationally, where he has developed a network of food professionals and businesses that has grown (and continues to grow), into many thousands, from over twenty countries around the world.

If you are ready to ship World Wide then this group is certainly a place to add your product to.

Spread a Little Sunshine

There is a fundamental thing about spreading sunshine around that will affect your food career more than getting a feel good out of it. You probably have heard about the universal law that when we give, it comes back to us ten fold. Try this. Go through your things an make a Goodwill run. Don’t do it for a tax write off, do it for the simple pleasure of giving.

Even better, find the kitchen tools you are no longer are using, perhaps you have some spoons, spatulas, bowls or other tools of your craft that you don’t need and give them to an new baker or cook who can’t afford them.

How can we change the Foodie world? One foodie at a time.

  • Give free cooking or baking advice to newbies
  • Offer mentoring help or to write press releases for them
  • Give books away
  • Go the extra mile to help other new cooks or bakers
  • Loan someone a tent if they are doing an farmers market
  • Give pointers how to display their food for the best presentation

Thanks for pitching in and lending your support of your fellow foodie in your community.

If you would like to join Arizona’s Underground Forage either as a VENDOR or BECOME A MEMBER please fill in the forms and let’s grow.

Is the Secret Out?

Spring must be arriving as if you have noticed there are more Foodie things happening. I just picked up Edible Phoenix a magazine about Phoenix foodies. Chef Gwen does write for them, of whom I met at the Farmer to Chef Day a few months back. She told me, she writes however she didn’t tell me that she cooks too!

So, the secret is out – Supper Clubs, otherwise known as underground dining. I think this is terrific and it goes along well with the Underground Forage idea that I heard about that was happening in San Francisco. I haven’t been, however they have been so successful that they now have two markets. One on the East and West side.

Did you read about how New York is allowing the Hot Dog licenses to expire and giving licenses to new Mobile Vendors like cupcakes, pretzels and different food vendors

Now Scottsdale Framers Market has a Mobile Food Court..every Friday for 11:00am to 1:00pm at the Phoenix Public Market. I was there the other night for dinner, they are open until 8:00pm and serve up soup & sandwiches. They only sell local produce and products.

Back to the Supper Club..they are underground, all involving food, friends and secret locations. It really started in 2001, Portland Oregon when Michael Hebb began organizing off-the-radar dinners and would-be diners had to be “in-the-know” to grab a seat at the table. The dinners are prepared and people would find out about these dinners through word of mouth. There are several in New York City, Austin, Tx, Atlanta, GA.
You can read the whole article in the “Edible Phoenix” magazine.

And don’t forget to support your local farmer and producer.

Now that I have wetted your appetite for these delicious dinners, join the Underground Forage and we’ll keep you posted.

Fairytale Brownies, have you ever had one or many? If you haven’t be sure to drop by and order their brownies. They’ve been in business for 18 years! I spoke to Eileen to see if we could do something together…we’ll see. I however need to do a few more things like get my nutritional labels done so we can start doing mail order. However, Sedona Pies is still collaborating with a couple of kitchens to get us up and running.

Thanks for your patience…don’t forget to signup for our events and promotion list. You will be the 1st to know. Would you like to be a Vendor? Let us know, by filling out the form.

Happy Valentines Day! Here’s my wish for you

Developing a Relationship with a CSA.

Thinking about signing up for a CSA but want to learn more about the idea before you commit? Read on.

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season. This arrangement creates several rewards for both the farmer and the consumer. In brief…

Advantages for farmers:
• Get to spend time marketing the food early in the year, before their 16 hour days in the field begin
• Receive payment early in the season, which helps with the farm’s cash flow
• Have an opportunity to get to know the people who eat the food they grow

Advantages for consumers:
• Eat ultra-fresh food, with all the flavor and vitamin benefits
• Get exposed to new vegetables and new ways of cooking
• Usually get to visit the farm at least once a season
• Find that kids typically favor food from “their” farm – even veggies they’ve never been known to eat
• Develop a relationship with the farmer who grows their food and learn more about how food is grown

It’s a simple enough idea, but its impact has been profound. Tens of thousands of families have joined CSAs, and in some areas of the country there is more demand than there are CSA farms to fill it. The government does not track CSAs, so there is no official count of how many CSAs there are in the U.S.. LocalHarvest has the most comprehensive directory of CSA farms, with over 2,500 listed in our grassroots database. In 2008, 557 CSAs signed up with LocalHarvest, and in the first two months of 2009, an additional 300 CSAs joined the site.

As you might expect with such a successful model, farmers have begun to introduce variations. One increasingly common one is the “mix and match,” or “market-style” CSA. Here, rather than making up a standard box of vegetables for every member each week, the members load their own boxes with some degree of personal choice. The farmer lays out baskets of the week’s vegetables. Some farmers encourage members to take a prescribed amount of what’s available, leaving behind just what their families do not care for. Some CSA farmers then donate this extra produce to a food bank. In other CSAs, the members have wider choice to fill their box with whatever appeals to them, within certain limitations. (e.g. “Just one basket of strawberries per family, please.”)

Sandy’s Produce was just featured in Sunset Magazine. Congratulations Sandy!
Northern Arizona has one, it’s the only one available right now..check out Sandy’s Produce List for produce in your neighborhood or get listed. Also they are promoting the movie “Fresh.” It’s an excellent movie, if you haven’t seen it yet, get your tickets.


Whole Foods is now offering help to Community Supported Agriculture programs. Consumers can now pick up their pre-ordered produce from local farms at stores. Read more: http://www.miamiherald.com/2011/02/08/2055665/farm-fresh-shoppers-can-now-order.html#ixzz1DOm4sp5J
Whole Foods is expanding a program that offers Florida farms free use of Whole Foods stores throughout the state as drop-off and pick-up points for weekly CSA deliveries. The chain began testing the idea late last year at five Florida stores with two farms.

Home Cottage Movement

After a little thought, mostly just action I decided to create a Facebook Group for this movement. As I felt that there are likely more states that are trying or would like to have a Home Cottage Law in place. Not only for Arizona. Since then, Denay from Homebasedbaking.com and of course I have tweeted it out and I am sure we we all share this resource then more people will join the group. I’ve posted some resources from the previous post in the group.

Here’s an example from a group in Florida, who is trying to do the same thing.

Come join us! The more people who are working on this cause it will be better for all! I’ll look into getting a shorter link. You can just search for Home Cottage Laws.

How I See it For Cottage Laws

My next project is to get Arizona to pass a New Cottage Food Law into place. If you would like to know more about it there are some other states that have signed it into law. Some people think that this would upset Restaurants, Stores etc. This will not effect them directly, because Sedona Pies for example will only be able to sell in Farmer’s Markets, or to the end consumers. How I see it, that it would get many of us including Sedona Pies a leg up into the food marketplace. Yes, by all means I would like to work in a Commercial Kitchen, pay the health permits etc, however I must say that they don’t make it easy for you, unless you have a bankroll to back you. I am like many other Americans, looking forward in making more money, prospering so I can hire staff or contractors to let other people make money too! Oh, yes – I would be happy to pay taxes as well!

read more…

Get Your “Sinfully Delicious Pie Bake Book”

Here we are, January 2011 – Happy New Year!

As the Pie Princess, I am taking pre-orders for the “Sinfully Delicious Pie Book,” and requesting your favorite pie recipes.

Watch the video to get all the information.

To pre-order go to the Sinfully Delicious Pie Book page an buy the book. It is already priced with the 20% off.

To submit your favorite recipe, just fill out this form. Or leave a comment with your recipe.

Thank you!
Happy Baking!

Gift Offer for Pie Fans

Thank you so much for your generous offer Gail… Check out this special she has created for all of YOU Sedona Pie Fans.

About Ahlers Designs

Ahlers Designs provides corporations and individuals with innovative gift solutions, offering high quality executive gifts and awards. Our pieces are designed by Gail Ahlers, a graduate of Rhode Island School of Design, and are hand crafted in Pawtucket, Rhode Island. We work with you to create one-of-a-kind gifts or items in large quantity, taking into consideration your industry, lead time and budget to produce stunning results.

Ahlers Designs blends innovative and traditional techniques to produce artisan, functional pieces that make meaningful moments memorable. In conjunction with custom work, Ahlers Designs offers a ready-to-order gift collection, encompassing a variety of themes. These products are easily personalized with engraving, custom cards and packaging. View our open gift collection at www.ahlersgifts.com

Whether your needs are for clients, employees, special events, or the people in your “C” suite, we look forward to being your one-stop source for all of your gift solutions.

WBENC – The Center for Women & Enterprise
Custom Services:
• Annual Awards
• Employee Motivations
• Branding
• Anniversaries
• Golf Tournament Gifts
• Executive Gifts & Gifts for the “C” Suite
• Holiday Gifts

Gail is offering a discount to all Fans of Sedona Pies..get 20% off until March 1, 2011 just use RCD20 to get 20% off your orders. Go to Ahlers Designs.

Pies: A Socially Conscious Business

I met Mercedes Warrick last Friday and we were talking about “What makes my soul to sing?” And I replied, Sedona Pies – my plan is to use Sedona Pies as a vehicle for Social Change. The cause would be feeding the hungry. Mercedes said to me “Why isn’t there anything on your site about this?” Hence “We feed the hungry one pie at a time.

Mercedes Warrick has an Achievement Sanctuary for visionaries who want to achieve their dreams.

When I started Sedona Pies, I started doing the traditional way to market and sell “Pies.” Through all the challenges of doing this..one thing is apparent sometimes we need to remain open to other opportunities that can help us advance our projects/businesses.

Some of the other things I would like to do with Sedona Pies:
✓ To hire people who would like to learn a new trade – not just anyone, the people at risk – youth or those who need a second chance
✓ Offer Marketing Coaching/Training to Food Entrepreneurs.

What’s my experience in this? In one of my other lives I have coached hundreds of new Entrepreneurs even a co-authored a book called Build Your Own Business. (this was over 10 years ago) I continue to mentor Artists in a Linkedin Group as they develop and sell their art.

Look at what Paul Newman he has been able to achieve in making a difference with his Food distribution? This is another business model. To have world wide distribution of Sedona Pies and give back to food banks, food pantries, setting up a foundation to provide scholarships to Entrepreneurs who want to pursue their passions. This appeals to me.

Here I am, writing about the direction I see Sedona Pies is going and my intention in starting this business. No, I am not interested in being a non for profit, I would spend more time in the paperwork than getting what I really want to accomplish.

As a Socially Conscious Business, I want to be serving the customer and the cause that I have selected to work with, People, Profits and the Environment/Community. The page called the Power of Love can be found on this site. It talks a little about our cause of choice.

By buying local as much as possible is important as well. The Wine, Beer, Spirits, Fruit, Nut producers keeps more money in the community.

My 1st cause was in 2001 – Kindness. By giving Kindness an opportunity to work for you in your workplace, your community, your home, your relationships it all can work wonders to heal the hurt and pain of working together. This is all possible. I have seen it work very well. In 2011 this is what our customers/clients want more of us to be: Kind and Nice it’s just good business sense anyway, don’t you think?

I challenge you to write about your business and passions – sometimes it’s not always about the profits. Are you willing to be open to other opportunities? Or to be of service?

Some of My Favorite Pie Groupies

I tweet and find many wonderful people and their products on Twitter. The Hot Moppin’ BBQ are just one of the products/Tony, is who I have gotten to know. Our Sweet & Spicy Dippin’-Moppin’-BBQ Sauce is as close to “traditional” as we get! With the tangy flavor of apple cider vinegar, the sweetness of crisp apples, brown sugar and a hint of firey Southwestern spices this sauce will make your BBQ meats stand out. Heat level Medium. Now if I just could figure out how to make a pie with their BBQ Sauce. You can find Tony on Twitter.

Alliance Beverage – they rep Tequila..it works great for the “Delicious”, you can find them on Facebook and on Twitter

Ok, we got BBQ Sauce, Tequilla now how about a little wine? AZ Vines and Wine Magazine is a good read too! You can find them on Twitter

Sedona Pies just got mentioned on Mark Johnson’s Baker’s Delight paper

My new friend Cyndi at Plaza Bonita..if you haven’t eaten there yet, by all means drop by and see them. Great Mexican Food. , and on Twitter you can follow Cyndi

Harry’s Hideaway is another great place to eat. It’s like down home cooking. I’ve written about Harry & Odele’s place before. You can follow them on Twitter

Can’t forget to mention RedRiverBlue Rhebekka is Passionate, exuberant at heart Mother, Artist, RN, lover of natures beauty & wonder; exploring the twitter connected conscious. She’s a great friend to have. Thanks Rhebekka. (I can’t believe she’s a mom!)

Montillo Italian Foods produces Vino Cotto cooked wine syrup. Get our latest news & some delicious recipe finds. Fan us on Facebook for recipe pics & more! These guys make a fabulous cooked wine syrup. On Twitter, you’ll find them here.

That’s all I am going to share right now..there are many others that you will hear about soon!

Until next time, Happy Baking – and a very delicious New Year!

Chocolate Trees for Charity

This was written by Larry Knowles

It wasn’t the first of Roby’s chocolate-themed feats. The French-born pastry chef at the Hyatt Regency in Chicago broke the Guinness World Record for World’s Tallest Chocolate Sculpture in October 2006. His 20-foot-high replica of three New York skyscrapers, displayed at the F.A.O. Schwartz toy store in Manhattan, was feted at the time as a marvel of culinary engineering.

French chocolate maker Patrick Roger poses next to a 10-meters-high chocolate Christmas tree.

French chocolate maker Patrick Roger poses next to his new creation, a 32-foot-high chocolate Christmas tree in Sceaux, south of Paris, Nov. 30, 2010.

Then came Patrick Roger, a bold Parisian more than a decade Roby’s junior. In late November, Roger unveiled a massive 32-foot-tall, 4-ton chocolate Christmas tree in his studio in the outskirts of Paris.

It, too, was hailed as a structural wonder, and though his tree far surpassed the height of his colleague’s, Roger laid no claim to a world record.

Instead, he announced that it had all been done for charity, auctioning off parts of the tree and donating proceeds to an organization that studies neuromuscular disease.

His creation, which took a month to make and used $45,000 worth of 65 percent dark chocolate, attracted worldwide media attention and established him as the hot new name in large-scale chocolate sculpting.

When told by AOL News that his Christmas tree world record had apparently been broken — by a Frenchman, no less — Roby responded in a phone interview, “I can do 40 feet any time.”

Read more about this great story at: http://www.aolnews.com/2010/12/24/chefs-battle-over-worlds-tallest-chocolate-christmas-tree/

Food Trends for Winter 2011

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 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 (foodinnovation.rutgers.edu) offers links to culinary incubators across the country.

Food Business Incubation Background
This 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 differentiatedproducts, 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 incubators and innovation centers provide the solutions that our 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.

Clean Label Trend Still Rising

Winning marketing strategies for 2010 will focus on having fewer additives or ingredients in food products, according to global market researcher Mintel International. Consumers want to know the specific ingredients their food choices contain, but they also want to know that they don’t include anything bad for them. Therefore, if they can’t pronounce it, they don’t want it on the label. Mintel found there are decreases in the average number of ingredients in 19 product categories, including dairy products, processed meats and even pet foods.

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. To read more on the Food Trends click here.

Loving Bowls for Pies

On December 11, 2010 I attended the Loving Bowls fundraiser in Sedona here – WOW what a line-they ran out of parking and they had a 2 block line-up by the time I got there. Of course after you bought you bowls you could go have some chili and chocolate. I didn’t stay for the food, however I did get a couple of bowls for gifts. I was actually hoping to buy back a couple of bowls that I made, obviously I didn’t get there early enough to do so. Maybe next year and of course I will continue to help make bowls for next year. Dennis Ott the program manager for Sedona Arts Ctr and the Fundraiser was very busy and they made well over 1,000 bowls.

If you plan to do some traveling certainly would welcome you to Sedona, AZ and get some beautiful bowls.

P.S. The bowls are perfect for making pes

The Pie Shop

It’s been a busy weekend, I found a few things that I would like to add here for the Pie Shop, take a look at NAO Giftware, there are some beautiful pie lifters large and mini ones that will go well with my smaller pies. They are just beautiful!

Another gal had gift baskets made up of pie plates and pie lifters..take a look here. This is a recipe box, a whipper and a small recipe book. Perfect for a hostess gift or a stocking stuffer.

A complete gift – pie plate, a tea towel with a pie recipe on it, pie lifter and throw in the recipe box.

You’ll love this – this Apron was what I would like when I am baking or making change. It’s a cute Christmas 1/2 Apron. Joyce makes aprons, Rag Bag dolls oh, clothes hampers made from T-shirts. She says “If you can dream it, she can create it.”

To change the subject to something different, I went to see the movie “Fresh,” it’s a very good film about farmers, and how we all can buy more local and be much more sustainable in serving the land, animals and eating healthier and better. It was very good. If you get the chance do go out and watch it. By all means Buy Local as much as possible, do ask where the vegetables, fruit and meat comes from.

I’ll write more about this later…

If you have any items, that you would like to add to the Pie Shop, send me a link and let’s chat.

Until next time Happy Baking!

Buy Local is a HOT Trend

Demand is exploding for locally grown and made products–which means more support for mom-and-pop stores. The dividend: For every $100 spent at a locally owned business, $68 comes back to the community. Only $43 recirculates from national chain stores.

The “buy local” ethos has its roots in the farmers markets movement: There are almost 5,000 farmers markets across the country, the result of more than 5 percent annual growth for the past five years, according to the Department of Agriculture. Nearly 60 percent of consumers say they try to shop at a farmers market. Wal-Mart and Safeway recently added “Locally Grown” sections to their produce departments, and the USDA launched a “Know Your Farmer, Know Your Food” marketing campaign.

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Programs that promote community shopping, like Buy Local Orlando, are also popping up all over the country. About 40,000 Orlando shoppers have participated since May. “We like to appear that we’re not just consuming for the sake of consuming,” says Don Boudreaux, an economics professor at George Mason University. “It makes us feel good to show that we’re socially conscious.”


That ever-perceptive industry trend watcher Andrew Freeman is at it again. He’s back with his fourth annual list of picks for the food and restaurant trends with the most promise. His firm, Andrew Freeman & Company, advises restaurants and hotels on marketing and public relations campaigns.

Freeman’s latest list resulted from “a combination of close industry observation, coast-to-coast travel, discussions with industry experts, regular meetings with hotel and restaurant clients, conversations with press contacts, industry conference and extensive media research.”

Without further ado, here’s what Freeman & Co. see in their crystal ball for 2011:

The Pie’s the Limit: Move over cupcake, make way for pie, as pies in all sizes move from the state fair to seriously craveable fare. Decadence is endless with everything from savory, sweet, individual deep-fried pies, bite-sized minis and even pies blended into shakes.

New Mom & Pop Shops: Realizing the time is now, and if you’re going to do it, you might as well do it your way, partners are opening self-financed and self-built restaurants. These are small places with fewer than 40 seats, designed by friends or family.

You’re the One: Single-purpose restaurants are serving variations on one thing. Don’t be surprised to see the Peanut Butter Palace, French Dippity Dog or even the Big Biscuit, serving biscuit sandwiches and eggs Benedict, opening soon.

Local Grain Project for Arizona

By today’s standards, many mills were powered by water, many mills were not converted to electricity until the 1920’s. Overtime stone mills were replace with a rolling milling process.

Hayden Flour Mills is a local grain project , by re-introducing heritage wheat and corn as a local food crop in Arizona.

In the 1800’s the abundant crops of Arizona Pima and Maricopa Indian farmers provided the food the fed the first nonnative settlers in Arizona. Using sustainable methods developed over hundreds of years the Indian farmers produced a quality wheat, corn, beans and produce.

In 1998 Hayden Flour Mills ceased operation after 125 years of production. In 1873, there were 23,000 mills in the United States; by 1998 there were 201 mills, with four firms accounting for 70% of the total industry capacity.

What Hayden Mills is doing is to recover a local grain tradition. They are collaborating with other food communities to establish grain production using locally adapted seeds and sustainable techniques. The Greenmarkets in New York sell out the “local loaf,” within hours, chefs across the country feature heritage corn grits and polenta on their menus, for artisan bread makers’ demand for heritage bread outstrips supply and producers are realizing a premium cover commodity crops by growing heritage wheat and corn.

What Hayden Flour Mills are seeking are:

  • 5 farmers who would commit a total of 10-15 acres for heritage wheat and corn to be planted December 2010 and participate in further developments of the local grain economy over the next 3 years.
  • To engage 7 to 12 chefs to advise, test and passionately support the development of a local grain economy.

If you would like to find out more information or be apart of this project contact Jeff Zimmerman – 480-242-9002 or visit www.haydenflourmills.com

Top 10 Home-Based Baking States

Written by Detra “Denay” Davis who is a former home-based bakery, and brain-child of the ever popular HomeBasedBaking.com; a website that helps bakers and food crafters nationwide, who have expressed an interest in perfecting a “home-style” recipe and taking those food products from kitchen to market thereby promoting sustainable economic development in their community.

A surprising thing is happening across America; many foodies are trying their hand at baking from home to not only make extra income but sell delicious food products in their community. Today food crafters have more options when it comes to selling their specialty foods, and consumers are seeking out the unusual to compliment their daily meals. Visit any food cooperative, farmers market, or street food festival and you are bound to run across pickled okra, Plumhoney ®, chocolate truffle cupcakes and hot pepper cheese bread.

The new trend is to buy local, from local vendors enjoying foods that literally come from the vendor’s kitchen to your dining table. The owner of the Turtle Box Bakery, Abraham Palmer of Carrboro, North Carolina not only mills some of his own wheat; he is working diligently to make a difference in the community by introducing consumers to how products are made from the ground up.

There are home-based bakers like Lilian Chavira, of Gellocake in Okemos, Michigan, who crafted a special kitchen in her basement, so she could create a bakery business operated solely from home. These food crafters have no intention of operating a traditional bakery and prefer to build a loyal group of customers that will purchase their baked goods and spread support via word of mouth.

One of the easiest food businesses to start is a small bakery. They are potentially low risk and depending on where you sell your goods, products can easily be moved from kitchen to customer.

The top 10 states that have cottage food laws, not only permitting but promoting home-based baking and food processing include:

  • Indiana
  • Iowa
  • New Hampshire
  • North Carolina
  • Oregon
  • Utah
  • Vermont
  • Virginia
  • Washington
  • Wyoming

One of the first cottage food laws documented involved the state of Oregon with a 20 year history in the home food processing business and since 2009 the number of states creating “cottage food laws” as doubled. No doubt the struggling U.S. economy has played a pivotal part in motivating the increased interest in small food processing and home-based baking. It is something foodies can do from their home kitchen, allowing them to work around family obligations.

It should be pointed out that making a profit from a home-based bakery or home food processing business will not be easy. All too often food crafters assume that “if they make it, customers will come.” Not so, developing any type of business, home-based or otherwise is challenging and involves that four letter work many wish to ignore; work.

There are few state records on how many home-based bakers and food processors there are across the nation, but one thing is for sure, as long as there is a market for unique specialty food products and fresh homemade baked goods there will be food crafters flexing their creative juices to make that next gourmet treat.

Thank you Denay for this great article, look forward in hearing more from you.

P.S. Don’t forget to sign up for Sedona’s Mailing List

New Trends: Food Entrepreneurs

With the job losses and many people seeking work, one of the things people are doing is taking their family recipes and taking them to the marketplace. Creating their own job.

If you are thinking about doing this here are some resources to get started with:

Looking to rent a commercial kitchen? You’ve come to the right place. We know from experience that starting a food business can be a real challenge. You can’t manufacture or prepare food for sale out of your home, but setting up a licensed commercial kitchen is very costly and involved. The solution is to rent/share someone else’s certified kitchen. Commercial kitchen rentals, commissary kitchen rentals, and co-op commercial kitchens (kitchen co-op) offer a benefit to kitchen space seekers and property owners alike. Use our search feature to locate commercial kitchens for rent within a radius of your zip code or click on your State from the list below to get started. Listings also include local small food business incubators for food entrepreneurs (often run by universities) and mobile kitchen rentals/food booths. This is a directory listing.

Where can you sell?

The artisan movement also includes moonlighting restaurant cooks who dream of having their own food business, but don’t want the stress and risk of opening a restaurant. Many such folks are selling their tasty wares at brand new kinds of temporary marketplaces like the Pop-Up General Store, whose offerings include boudin blanc sausages, handmade rigatoni, and chicken stock made from locally sourced, sustainable ingredients, as this San Francisco Chronicle piece reports. The Bay Area boasts several other such guerilla-goods exchanges, like the SF Underground Market, which attracted over a thousand people to its last appearance.

Of course, there are problems. Cooking large quantities in cramped home kitchens is frustrating and time consuming; hauling lovingly prepared food from home to market through New York’s streets or Bay Area traffic is difficult and hard on the product; and, because of the long hours, the economic rewards, despite the high prices people are willing to pay, are minimal.

Then there are the regulatory hurdles. Lee sells her wares at a once-per-month market in the basement of a Brooklyn church, which takes in part of the proceeds. Because of the church’s involvement, she and her fellow market vendors are able to skirt around laws that force food vendors to cook in certified kitchens. However, that will soon change.

Writes Moskin: On May 28, the New York Department of Health confirmed that all food vendors in the city must have a food handling permit, and may use only approved commercial kitchens. Renting space in a commercial kitchen costs about $200 for eight hours. For some vendors like Ms. Lee, who is in the process of getting her permit, that would mean the difference between making a small profit and just breaking even on a day at the market.

So will the artisanal-foods movement be crushed by draconian food safety laws? It needn’t be. One of the lessons that Jane Jacobs taught was that smart city planners should open their eyes and see what’s working well on the ground, and then use policy to bolster those things. Read more

I’ll continue to write about this subject as time goes by..every city has their way in dealing with this BIG issue, some Health departments are working with on the ground Food Entrepreneurs, some would just rather ignore us or make it more challenging. I know the Farmers Markets here, are very frustrated with it all.

New Trends: Cause Giving

Community Philanthropy is one of the newest trends..

We’ll see more buying in bulk and a likely uptick in home freezer sales. People and companies stepping up to incorporate food philanthropy, so that it’s almost an automatic. Food drives will be enhanced by that $1 donation at the grocery checkout lane, In a tough economy, food and drink remain essential purchases. So it’s natural to begin to tie giving to where the money is going. More websites, more grocery stores, more charities are tying their fortunes to food purchases.

The farm couple had opened up their Platteville fields to anyone who wanted to collect free potatoes, carrots and leeks. The couple expected a gathering of maybe 5,000 to 10,000 people to show up. “Overwhelmed is putting it mildly,” Chris Miller said when asked for her reaction. “People obviously need food.”

Around 11,000 vehicles arrived en masse for the Saturday morning free-for-all, stacking up the road for miles and turning 30 acres of the 600-acre farm into a giant parking lot. The mood at the scene was said to be party-like as adults and kids scooped up the free veggies.

This was the first time the Millers had opened up their farm to the general public. They estimated that 600,000 pounds of produce was gleaned from their fields. The farm was picked so clean the second day of gleaning was canceled.

For more insights and innovations check out neemee.com, the place to go for the latest observations in the World Thought Bank – events, ideas, trends and more. Add your own thoughts about anything in life – entertainment, design, technology, well-being and, yes, food. And, take a look at a few of our other Hot & Cool Trends.

Here are some companies who are doing Food Philanthropy or I call it Cause Giving:

Double-Duty Hot Sauces
Farmers in Africa plant chilies around fields to deter elephants from trampling the crops; their Elephant Pepper hot sauces fund elephant conservation and agricultural research.

Andean Adventure
Volunteer tours run by Peru’s Marvelous Spatuletail Lodge involve trail-building to protect Incan ruins and hummingbird habitats. marvelousspatuletail.net.

Charitable Baking
Every year, Brown Bag Designs in New Hampshire donates the proceeds from one of its cookie molds to a different charity; this year it’s Heifer International, which helps needy families gain steady sources of food and income. brownbagcookiemolds.com.

Candy for a Cure
Profits from Seattle Chocolate Company’s Survivor Chick Chocolate bar in raspberry fund women’s-cancer research. chickchocolates.com.

Grains of Wisdom
Every time a visitor to the FreeRice.com website answers a trivia question correctly, sponsors like Unilever and Country Crock donate 20 grains of rice to the UN World Food Programme (they’re up to 40 billion grains and counting).

Virtuous Soda
Students at the Met charter high school in Providence concocted Big Picture Soda as part of their entrepreneurial training; profits from the passion-fruit-flavored drink fund college scholarships. bigpicturesoda.org.

Sedona Pies donates $2. currently when you buy a pie.

Hot Bread KitchenCrackly thin za’atar, poppy seed and sesame lavish crackers are a few of the international baked goods from Hot Bread Kitchen, Jessamyn Waldman’s new not-for-profit bakery based in New York’s Long Island City. Waldman employs recent immigrants to the U.S., primarily women, and trains them not only in the art of baking, but also in business management. hotbreadkitchen.org.

Re-launching Sedona Pies

Why it seems to be so challenging to get Sedona Pies re-launched?

To me everything should just flow – everything goes smoothly..do you know what I mean? I took the summer off, just to re-think the direction of where Sedona Pies should be heading to. I spent a year just doing marketing, product development and research. What I found is that:

  • People are willing to pay for a healthy, gourmet pie, they prefer something organic as possible
  • Pies are, I would say de-funked, in other words not much happening with pies
  • I was told pies is a cut-throat business because bakery items if you want to go in a BIG scale the shelf life needs to be 90 days. I was just a little shocked at this. (That’s why there are so many chemicals and preservatives in pies) and in our food in general.
  • To make the kind of pies I want to make, provide and the markets that I want to serve, there needs to be a large population base
  • People miss pies..
  • Boot strapping Sedona Pies has been interesting and challenging, yet fun
  • The 5 minute bite is really important
  • Using Social Media has been a wonderful experience to reach other to the people who can help me , to find the audience, to get people excited about how different and unique Sedona Pies are.
  • Working and listening to experts in the field and paying attention to my own intuition, this has told me what is true for me
  • Just because someone told me that I didn’t have a product, was because I don’t want to go into a mass produced product. ( I would have to add all the preservatives and chemicals)
  • The regulatory agencies are very short-sighted and really don’t support small companies or products like myself ( there are many very small producers that could really make a difference in having healthy food to eat, make a living for themselves) Yes, we all want to be legal – the fees to sell and be in business are just too steep.
  • There are many wonderful associations, people, farmer to chef groups, who are available for resources and help
  • Boot Strapping this business financially has been difficult.
  • What is the best pie baking dish to use that is eco-friendly – glass, food grade tins, foil?
  • Pooling resources together with people in similar situations – to get a incubator, community kitchen together ( what is needed to make this happen? It’s been $$)
  • Restaurants do not want to rent out their kitchens when they are not using them (haven’t found one any way)
  • Many more things, that I have discovered that haven’t been listed..

I am still working on getting Sedona Pies re-launched, this is what I need to be in business commercially.

  • A Commercial kitchen to rent in Phoenix (I would also need to move there)
  • Permit fees & License fees
  • Misc stuff like Nutrition labels, packaging

I know there is a solution – just haven’t quite found it yet..

If you have any suggestions or ideas, please let me know what they are. If you are going through a similar experience, please share your story..let’s see if we can help each other.

Are You Ready for Gluten Free Pies?

Recently I got a hold of some Gluten Free Flour..of course the bean flour really didn’t work out well, so I bought some Bob Mills Biscuit Mix, which he has a recipe on it to make a pie crust..I just followed the recipe and made 3- 9″ pies from one bag of mix.

Here are some pictures of what they looked like before and after. I made two different flavors – Sacrebleu – which is Cabernet and Blueberries and Italian Euphoria which is Amaretto, chocolate shavings, and almond slices.

The one on the left is Sacrebleu and one on the right is Euphoria.

These two pictures are from when they are baked fresh from the oven.

The people who wanted to have a Gluten free pie, tried it out and said, they really liked them..perhaps the Italian one more so because it was sweeter. I myself did not like the crust, it was dry. But then one of the guys said, “When you can’t have Gluten then you get used to the taste.” The taste to me is like acquiring a taste for Scotch. The only thing I would do different for the fruit pies is to add a little sugar to the crust. Otherwise, it was a hit for the Gluten Free Diet people.

CSA and Pie

What is the Verde Valley CSA?

It’s a group of Verde valley farmers who provide just picked, locally grown produce to their community.

I met Sandy Boyce that Director at the Farmer to Chef conference last Monday..like I said, I and glad that I went, met some really cool people. Sandy got into this project to bring the farmers to the consumers. It’s like a return to the old west. Or more like what it was when I was growing up..my Uncle’s family had a farm and he delivered milk to the neighbors and people who ordered milk. Back to Sandy.. Their group provides their share-holder a weekly basket of fresh vegetable at a market vale of $22. every week for 22 weeks. Their shareholders come by to Windmill park in Cornville, AZ to pick up their basket. What ever isn’t in your weekly basket you can buy from the local producers whatever else you would like.

Beef, Goat’s milk, eggs, squash, pumpkins, apples, tomatoes or whatever is in season.

It reminds me, when I was living in Vancouver, a company provided farm fresh organic produce to families or singles who chose to order a plan. Small, Medium & Large. I thought it was a good deal, what you got it would help you eat better and more nutritionally.

If you are in the local area of Cornville, do check out their program. You can find out more about the Local Harvest . Also Sandy runs an online directory that you can find other farmers and producers to get the rest of your produce from. She calls it a Craigs’ List for produce. If you have a value-added product you can still list it on her site for FREE. (She does have sponsorships available as well). It’s called Sandy’s Produce

Thank’s for coming by to check out Sedona Pies..

Happy Baking!

Meet Chef Gwen

I wanted to introduce you to Chef Gwen, we met on Twitter and told me about the Farmer 2 Chef day, of course I went. The only thing I knew about her she said she teaches cooking classes, writes a bit..I found out she’s rather modest. here’s more of her story.

Armed with a pen and fork, Chef Gwen launches a blog

Chef Gwen says she’s been extremely fortunate during her culinary career. With three award-winning cookbooks, taught hundreds of cooking classes, and now, she’s doing the kind of food writing she’s always wanted to do. Doing restaurant reviews, writing about local food producers, exploring what makes certain chefs tick, and covering all kinds of food-centric topics.

The The next logical step in my ever evolving culinary career, is blogging. It was only a matter of time really. Blogs have taken off over the past three years as another means of communicating.

She hopes to write a few posts a week on the blog, covering a range of topics, mostly related to food, of course, but occasionally I’ll stray off course and just write about whatever strikes me. So far, Gwen has written about her new skink, my growing cookbook collection, and rosé wines, with a few sprinkled in recipes. I invite you to join the conversation, too, by posting a comment, sharing your thoughts. Click here to see what else she’s been writing about.

Chef Gwen Ashley Walters, CCP is an Author, Professionally Trained Chef, Certified Culinary Professional, Food Writer and Cooking Teacher.

Books she’s written:
Par Fork! The Golf Resort Cookbook (2003)
The Cool Mountain Cookbook (2001)
The Great Ranch Cookbook (1998)

Contributing author:
Edible: A Celebration of Local Foods (2010)

Food Writer for:
The Arizona Republic
Edible Phoenix
PHOENIX Magazine
Sunset Magazine

Good Luck with your writing Chef Gwen…

P.S. I think Chef Gwen is just becoming too busy..with many projects she has going on.

Farmer 2 Chef

Yesterday I attended a Farmer 2 Chef event to learn more about who else I could buy from, network with my peers. Their mandate for this event is to forge lasting working relationships between food producers and food buyers. It’s about building a network. Fostering a handshake economy built on trust, strong relationships and a mutual commitment to good, clean, fair food grown close to home.

I am really glad I went, simply to connect with everyone and especially for me to connect with possible people who have kitchens.

Here’s a break down to where your food dollar goes to:
38.5 cents to farm labor
8 cents to packaging
4 cents to transportation
3.5 cents to energy
4.5 cent are profits
4 cents is advertising
3.5 cents depreciation
4.5 cents rent
2.5 cents interest
1.5 cents in repairs
3.5 cents in business taxes
3. cents in other costs (property taxes, insurance, accounting, professional services PR & Misc.)

81 cents goes to off the farm costs
19 cents actually stays on the farm

Buy Local more Stays Local. For every $10.00 that is spent on a national chain, only $2.00 of it stays in your local community. When you buy local $8.00 will stay in your community. Be sure to buy local as much as possible.

Thank you for the Edible Communities
for coordinating this event..for more information check your local Department of Agriculture. In Arizona it’s at here.

Discover where your local Farmers Market’s are just do a Google Search..for AZ it’s http://www.arizonafarmersmarkets.com

Until next time, Happy Baking!

The Pie Princess review..

It’s on Harry’s Hideaway Cafe

Last night my hubby and I went to dinner at Harry’s Hideaway Cafe, it’s newly opened for a month now. Harry and I were Tweeting back and forth figuring out a day for the next Tweet Up.

I didn’t feel like cooking so I asked hubby if we could go out to Harry’s for dinner.. Sure. We arrived around 6:30pm, they close at 7:00pm. (they are reviewing this for Friday & Saturday night for dinner), as 7:00pm is a little too early.

Harry & Adel opened up their place to be a Take-Out Only, well after getting their place, there was a long bench seat, so they added some tables and chairs. Right now it seats 14 people. They have been very busy serving. Pricing very reasonable $$ and it’s real down home cooking.

I ordered the Blackened Chicken Breast (the small portion) I had a choice of starch, which I selected the scalloped potato’s (I love them) and hubby ordered the sausage pizza.

I ate it all it was delicious..my mom made great scalloped potatoes – Harry’s passed.

Hubby had this great thin crusted pizza – he said it was so good that he had to eat it all. By the way Harry makes his own Flatbread for the Pizzas.

Harry’s new hours just posted on their site today.
Sunday and Monday closed.
Lunch – Tuesday through Saturday 11am to 2 pm
Dinner – Tuesday through Saturday 4pm – 8pm
Phone (928) 639-2222
Address 10990 E. Cornville Road, Cornville, AZ. 86325

Congrats Harry & Adel!

P.S. Want a great meal and not cook – drop by and tell them The Pie Princess sent you.

What’s the Slow Food Movement?

Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding Manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries. The Slow Food organization spawned by the movement has expanded to include over 100,000 members with chapters in over 132 countries. All totaled, 800 local convivia chapters exist. 360 convivia in Italy — to which the name condotta (singular) / condotte (plural) applies — are composed of 35,000 members, along with 450 other regional chapters around the world. The organizational structure is decentralized: each convivium has a leader who is responsible for promoting local artisans, local farmers, and local flavors through regional events such as Taste Workshops, wine tastings, and farmers’ markets.

Slow Movement Objectives are:
• Forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems
• Preserving and promoting local and traditional food products, along with their lore and preparation
• Organizing small-scale processing (including facilities for slaughtering and short run products)
• Organizing celebrations of local cuisine within regions (for example, the Feast of Fields held in some cities in Canada)
• Promoting “taste education”
• Educating consumers about the risks of fast food
• Educating citizens about the drawbacks of commercial agribusiness and factory farms
• Educating citizens about the risks of monoculture and reliance on too few genomes or varieties
• Developing various political programs to preserve family farms
• Lobbying for the inclusion of organic farming concerns within agricultural policy
• Lobbying against government funding of genetic engineering
• Lobbying against the use of pesticides
• Teaching gardening skills to students and prisoners
• Encouraging ethical buying in local marketplaces

If you would like to read more about the Slow Movement, you can read more on their main site.

Here are some national sites:
Slow Food USA
Slow Food
Green People
Organic Pioneers
Edible Magazines
Food Museum

It’s important to note that the Slow Movement is moving faster, simply because we really don’t know what ingredients are, the long names given for the ingredients don’t really mean anything to us and finally people are willing to pay more for a quality product.

At Sedona Pies, I do NOT add, added preservatives. The fruit pies don’t have added sweeteners – only the fruit & wine. Personally, I like to work with the farmers’ directly to use as much local fruit, nuts wine and beer as possible.

How about you?

Tea & Pie Anyone?

I got to meet Valarie the proud new co-owner of Fleur de Teas located in Phoenix, AZ. We spoke several times on the phone about perhaps working together – Valarie was interested in either having people pick-up their pie orders during the week and eventually selling them as well. Also dropped off a sample – which was my Plum Pie with red wine and chocolate dribbled on top. Val dropped me a line to say that it was delicious and her son gave me the thumbs up!

Holly and Valarie, have a beautiful place, and they built it themselves – saws, hammers & nails. They did a great job – Lime Green (one of my favorite colors) and brown. Relaxing environment. Do go visit them, they are over on 5812 N. 16th Street, Phoenix, AZ. check out their site

I pulled this off their site..a little about Valarie & Holly..
Best friends and owners Valarie & Holly wanted to create a relaxing environment where customers can browse at their own pace and enjoy learning about tea and the benefits of having tea in your life. The concept is an urban feel and the inventory includes everything for the tea connoisseur to the casual tea enthusiast. The store also features luxury bath & body products, an array of culinary blends, hand poured soy wax candles & all the accessories to enhance your tea enjoyment.

Thanks Valarie,
Wish you a Holly all the best success!

Brownie Pie

On the road trip I was reading a paper about Gluten Free diets, from Sally Ann Shurmur who shares her recipes on gluten free. This particular recipe is from Carol Fenster Ph.D.

Flour mixture you will need to make the brownies:
1.5 cups potato starch
1.5 sorghum
1 cup tapioca flour
1/2 cup corn or almond or bean flour
Makes 4- 5 cups of flour mixture

Brownie Mix
1 cup of flour mixture
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1 tsp xanthan gum
1/4 cup butter
1/2 cup brown sugar
1 large egg
1/3 cup warm water
2 tsp of vanilla

Mix in a large bowl, with an electric mixer, butter, sugars, egg, vanilla; then add dry ingredients and warm water. Mix until blended. Stir in chocolate chips and nuts if you wish.

Spread the batter in a pan and bake 20 minutes, at 350 degrees.

Happy Baking!

What’s a Community Kitchen?

This has intrigued me for a while, so I just Googled “Community Kitchens” and got several variations of what they are. This is something I would really like to have in Sedona, or somewhere close by – to have cooking classes, coordinate with the local Food Pantry’s/Banks, rent out space for new food businesses and even hire homeless or youth at risk kids who want to learn a trade.

Guess what I discovered?

There is a Chef that teaches culinary skills to the homeless in San Francisco..there is an organization that does what I would like to have. Please read more.

Community Kitchens offer specialty food processors, farmers, and caterers a relatively inexpensive place to license food processing activities. Kitchen clients are charged only for the time that they use the facility. They benefit from the technical knowledge of others using the kitchen, particularly those with extensive food processing, marketing, and business experience.

These kitchens can also support the local economy. “Community kitchens have been built to boost local job creation, diversify the local economy, and transfer ideas and technology from universities or companies,” says CIAS researcher Kaelyn Stiles. Stiles and CIAS Associate Director Steve Stevenson interviewed 17 kitchen organizers nationally. Private, public, for-profit, and non-profit kitchens were included in the study. Some kitchens were just getting off the ground, while others had many years of experience. Read more about them

Like most new food businesses they are a challenge to start-up as you do need a Commercial Kitchen plus a whole bunch of other documentation and licenses.

Entrepreneurs in a California training program and commercial facility reveal what to expect – Read more here

Chicago’s Food Bank has an interesting use of a Community Kitchen.

Here is an article that really describes a Community Kitchen very well – it’s a combination of a Community Kitchen and an Incubator Kitchen.

If you are seeking a Incubator Kitchen – here’s a site that lists Incubator Kitchens that are available near you.

I recently spoke to Denay who has a Membership Site for those would be bakers who she helps to get off the ground. You can find her at HomeBased Baking Denay is out of Atlanta. Georgia. I submitted a couple of articles to her.

As far as Sedona Pies is concerned – once we can find a commercial kitchen that will work for me, we’ll be in business again. I basically took the summer off and needed to re-think my pie business, what I decided was I didn’t want to be looking back and wonder what if? Rather than close the doors, I started doing some baking video’s, increased the traffic to the site and merged the Pie Club into Sedona Pies.

Soon you’ll be able to order from us again.

Oh Boy More for Beer Pie

There are more and more micro-breweries sprouting up, you can even do Beer Tours it’s not just for wine anymore. On our road trip I picked up the “Celebrator” it’s a beer news magazine. August/September was their 22nd Anniversary. Who says, you can’t be profitable working your passion?

Not only are more breweries happening, some liquor laws are changing too! Look out for those people.

Did you know that beer is a vegetable?

There’s too much to write about – it’s better that you just get the magazine and read it yourself.

What’s interesting for me is all the different kinds of beer will taste different in a pie after I have pared it with fruit, nuts or whatever I think will go well together. Right now, I’ve been making the “Sedona Spirit” with Oak Creek’s Nutty Pale Ale, it certainly gives it a nutty flavor and no you can’t get drunk on it. You are simply left with flavor of the beer. Another popular flavor is Beer, Agave and nuts; can’t wait to try out the Pumpkin beer with Pumpkin at Thanksgiving.. yummy!

I just pulled a Strawberry & Rhubarb Crumble out of the oven..and hubby just called me for dinner.. gotta go!

Until next time..
Happy Baking!

Mussels Anyone?

Continued from the last post. Along our journey, I was able to take a few pictures..

About half way on our road trip we met Frank for lunch at the Front Street Grill in Coupville, WA. This link will take you to their menu. As an appetizer the boys ordered mussels, now I don’t eat them- just because they are usually so tough. Not an enjoyable experience.
However these were delicious!

If you ever get a chance to tour around Coupville and the Islands please go. They are so beautiful. Le Conner is known for it’s Tulip Festival.

Here’s a sample pic

This is me of course..just look at the background – ahh I miss it already.

Pane d’ Amore

When I first met Frank, he’s the Master Bread Baker and his significant other – they were busy, we drove up to Port Townsend to visit them. Too busy for a visit.

On August 19, 2010 almost a year later Frank met us in Coupeville, WA for lunch, you can read more about this on the next post.

What I really wanted to share with you is about Pane d’ Amore – their bakery. They only make bread, organic hearth baked bread. Open 7 days a week in Port Townsend, simply known as Uptown. I really wanted to find out how he got started..this wasn’t his 1st bakery that he began. He gave me a brief story on how he got started.. I love his bread.

He knew of my pies since Robin told him of them..and I talked about how and where I wanted to go with them. “Fresh Baked – Gourmet Healthy.” He said, people are willing to pay more – they don’t want their food full of preservatives. As a matter of fact they now have opened up 2 more locations and have up to 25 employees.

I have tried their whole grain, an olive & nut and most of their base is made from Sourdough., which is naturally leavened. Chewy crust, fine moist crumb, their breads & buns hit the spot. They are also Certified Organic by Washington State Department of Agriculture.

Pear Cake or Pie

This is my friend Georgette’s recipe – I’ve been able to spend a few days with her. It’s been a blast! I will miss her when I leave.

1.5 cups vegetable oil
2 cups sugar
3 cups flour
2 eggs
3 cups of pears chopped
1 cup walnuts
1 tsp vanilla
1 tsp baking soda
1 tsp salt

Mix together and put in a 9×12 pan. Bake at 350 degress F for 50 minutes.

Happy Baking!

What Makes Us So Different?

Building your Food business one step at a time, I’ve put together some questions..for you to think about while you grow your food business.

Ask yourself what my customers think about your _______?
Pies: My customers love my pies..the raves I have gotten, and reviews really help. don’t forget to write a review on Yelp.

Why is your product _____ is not a luxury?
Pies: Sedona Pies aren’t a luxury because they are healthy, naturally sweetened. No sugar in the fruit pies. Currently use Agave for the Beer pies. If you want a dessert that is healthy you need to ask yourself is your healthy worthy of one of Sedona Pies? Who want’s to eat a pie full of chemicals and preservatives?

What made you choose _____ as your product?
What is the story behind your idea to start a business using your food product?
Pies: Pies chose me, if I could make a pie that tastes great – full of love and you couldn’t wait to have a slice or two why shouldn’t I explore in sharing my delicious pies and flavors?
Read more in About us.

What inspires you in life?
Other peoples stories and their successes. How they have overcome obstacles and challenges to bring success to themselves. My God source of inspiration and to make a a difference for someone else. Life is Beautiful!

What would you like to share with “out of the box” thinkers who want to create something new?
Anything is possible. You need to use your courage take action with F.A.T. Faith and Trust to go after something you believe in.

Where can we get your food items? Are they in stores, cafes or the farmers markets?
They will be available in the Scottsdale Farmers Market on Saturday starting in Oct. 2010. Order from your favorite Charity.

What events or promotions do you have coming up? How are you planning or marketing your product?

Currently, I am focusing on getting ready for the farmers market.. I have a few other invites that I need to respond to before announcing them.

Who are the people who buy your product?

People who are health conscious, who LOVE Pie andjust haven’t found one that they truly like. I have found they are women, 50+ the Boomers. (I do have a few younger fans)

My friend Gordon, when we 1st talked, he asked my what I offer and what’s so different about my pies? My answer was simple I make them out of wine & beer.. oh..Then I went on to describe them to him. Gordon and I met, I gave him a tin of samples so he could try them out. From our conversation he got me a gig on Heidi’s Radio Show “Into the soup.”

I bring this up so that you can think about why someone else would be interested in your products. I know with food products we spend a fair amount of time doing product development..which is needed. However, we also need to think about our marketing.

Have any questions? Or suggestions? Leave a comment and I will get back to you.

Are You the Next Star?

Food Network is seeking the next season stars – you have until October 2010 to apply

I would apply if I could have a show on “Pies.” or “Desserts,” and of course you get to create your own recipes..which is what I love to do. I will continue to produce my own video’s..you never know where this will lead to.

I’ll be on the road covering food and wine..will report back with my results.

Until then..Have a wonderful day! Happy Baking!

P.S. PJ was so excited from being on the Girlfriend show – we’ll be doing more.

Please let me know, what kind of video topics you would like me to cover – leave your message in the comment box. Thank you!

There’s a Shortage of Pies

How come? I don’t know. I am discovering that people want more than just a preservative filled pie, they want something unique like the ice cream story below.

The Shortage of pies is because, people have forgotten about serving pies for desserts, of which my goal is to bring back pies to the marketplace. Yes, sure there are pies you buy in the stores..have you read their labels recently? It’s got all that preservative crap in them. I was told they have to in order to be distributed from store to store. Maybe it’s time for the small artisan bakeries like myself to bring back the gourmet healthy pies. And there is a cost for someone like me to bring you something exquisite unusually different. Read the story below about Ice Cream! My favorite all time sweet.

Or how about Ice Cream and Pie?..

You Scream, I Scream … at the Price of Ice Cream

EMILY EISENBERG, who lives in the Eagle Rock neighborhood of Los Angeles, said she let her young sons talk her into trying a new scoop shop, Gelato Bar, in nearby Los Feliz in June. It is the kind of place that describes its ice cream as “premium and handmade,” the mix-ins are from local artisans and farmers, and the prices are accordingly high. For two small servings, she paid more than $10, and walked out vowing never to return.

“Since when is ice cream so expensive?” she said. For Ms. Eisenberg, and others, this has been the summer of ice cream sticker shock.

In Boston and Beverly Hills, not surprisingly, but also in Columbus, Ohio, and Arroyo Seco, N.M., a small cone or cup now often costs more than $4 — and that’s without the toppings of organic whipped cream, sustainable strawberries and French bittersweet chocolate chunks that also command dizzying prices.

The owners of high-end scoop shops say that most customers don’t blink. “It’s still an affordable luxury,” said Sarah Bonkowski, a manager for Capogiro, a chain of gelato shops in Philadelphia. “People understand that things done by hand cost more.”

But is there any good reason for ice cream — basically milk, sugar and eggs — to cost more per ounce than wild Atlantic smoked salmon or prime rib-eye?

Stefano Ciravegna, the manager of two Grom gelaterias in Manhattan, has many answers to this question. Grom serves what may be America’s most expensive ice cream cone: $5.25, with tax, for a “small.” Grom, which has more than 20 stores in Italy, was founded in 2003 in Turin, the birthplace of the Slow Food movement. Slow Food’s commitment to preserving the pre-industrial ways of making food provided Grom with a mission: to recreate the traditional ice creams of the region, which is known for dairy, nuts and chocolate, and especially for the chocolate-hazelnut combination gianduja.

“We do not do crazy funky flavors, but each one is the best,” Mr. Ciravegna said.

The company imports flavorings from small farmers around the world — pistachios from Syria, coffee from Guatemala, chocolate from Colombia — and now grows many ingredients on its organic farm outside Turin, where its sole factory is also located. (The mixtures are shipped frozen to Grom outlets all over Italy and in Tokyo and Paris as well as New York, and churned in each store.)

But raw materials and shipping have become so expensive, Mr. Ciravegna said, that the company actually loses money on some flavors. “The strawberries for our granita are grown only on 12 hectares in the entire earth,” he said, referring to fragolina di Ribera, a fragile Sicilian varietal that Grom makes into a limited-edition granita each summer.

Some makers don’t buy the argument, though, that prices need to be that high. “I just don’t think $5 is a fair price for a scoop of ice cream,” said Patricia Samson, an owner of Delicieuse, a scoop shop in Redondo Beach, Calif., where the flavors include oak sap, beer sorbet and lavender. Ms. Samson makes all of the ice cream served at Delicieuse, starting from raw milk: she pasteurizes, ripens and flavors the ice cream on site. She uses local fruit in season, opens only on weekends to keep wages to a minimum, and still manages to sell her ice cream for the relative bargain price of $2.95 a small. (Grom, it should be noted, will soon open its first United States store outside New York near her.) “Milk and sugar are cheap,” she said.

Those who think that the pint of Jeni’s Splendid Ice Cream, an excellent line made in Columbus, Ohio, is a little too pricey at Dean & DeLuca in SoHo, for $11 a pint, probably would hyperventilate at the thought of paying $50 for three pints of MilkMade, which may be the country’s most expensive pint of ice cream. It is available only in Manhattan, via a new home delivery service that has about 150 subscribers, according to Diana Hardeman, one of the company’s owners. For $50, subscribers receive three pints of ice cream over three months, made from fruit and milk with impeccable agricultural credentials, in flavors like Coffee + Donuts (made from fair trade coffee and local doughnuts) and Blackcurrant With Gingersnaps.

To read more about this story…

Educational, Engaging & Entertaining

I had another post in mind for today..however my good friend Gordon Parlova was on Into the Soup Radio, Heidi is the host – a couple of weeks ago and I want to share it with you.. here’s the show. Scroll down to the July 31st, show. click on it and listen in.

Gordon gives some tips in how to keep the customers coming back to your restaurant. It’s a good show. And of course Sedona Pies are mentioned a few times.

Thank you Gordon & Heidi

P.S. Heidi has a cookbook you can get when you join her FREE Membership Club

From Planet to Pies

Since I like to work with local producers, like the wineries, the fruit growers, micro breweries and nut producers, Chef Gwen our of Phoenix suggested that I consider getting into the Slow Food show that is coming up in October…The event is for Trade Vendors only which really means that the food growers and producers are matched to cook up a storm for every one to taste.. I’m in!

For those of you who have not heard of it, or wonder what it all means – slow food? I went to their headquarters..this is their philosophy:

From Planet to Plate

We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.

Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.

We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.

In the United States, alone there are 200 chapters celebrate the amazing bounty of food that is available and work to strengthen the connection between the food on our plates and the health of our planet. Our members are involved in activities such as:

◆    Raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown
◆    Caring for the land and protecting biodiversity for today’s communities and future generations
◆    Performing educational outreach within their communities and working with children in schools and through public programs
◆    Identifying, promoting and protecting fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance
◆    Advocating for farmers and artisans who grow, produce, market, prepare and serve wholesome food
◆    Promoting the celebration of food as a cornerstone of pleasure, culture and community

If you would more information about the local chapters in your area you will find them here.

Please share this with your foodie friends..

To Your Heart & Health Content

Sauza Tequila Pie Tasting

This is one of the video’s that I did to taste the Tequila Pie. I have tried making Tequila pies before and they didn’t turn out so I said, “They didn’t make the cut.” My friend Ashala said “I should give them another try”…so a few months later here is a recipe that seemed to work for a Tequila pie. Micaela a Event Planner and PR person said she would try it out… watch it and let me know what you think?

P.S. Be sure to hop on over to the Pie Princess Club..

Where and What in the World

I have been very fortunate to have been written about over the past few weeks..Maralyn Hill and her husband Norman, came out the the Pillsbury tasting…these are just some of their writings..

Pillsbury Wine and Sedona Pies with a Recipe
Posted: 01 Jul 2010 03:57 PM PDT
Good wine, good pie, and good company makes a good gathering. That is what we had when Pillsbury Wine and Sedona Pies had a wine and pie tasting. We drove to Cottonwood, AZ to take part in this event at the Pillsbury Wine Tasting Shop.The Pie Princes, Mari-Lyn Harris, of Sedona Pies makes sinfully delicious [.. read more

Weekend in Sedona – Fournos, Inn on Oak Creek, Sedona Pies and Pillsbury Wine Tasting
Posted: 01 Jul 2010 03:32 PM PDT
You don’t see posts often from me on “Where and What in the World,” but Maralyn has encouraged me to get with it and convey my thoughts. She is responsible for the photos. A quick weekend trip to Sedona and Cottonwood, Arizona. There were two primary segments to our weekend jaunt. Maralyn wanted to […] read more

From me to you, please subscribe to their RSS feeds..I have learned and been entertained by this dynamo team.

Thank you Maralyn & Norman..

P.S. Be sure to head over to the Pie Club, join me there..

How to Fix a Store Bought Pie

Learn how to make pies

Are you someone who likes to bake pies? If you are but just can’t seem to find the right pie pastry recipe and wants to learn how to bake them easily. There are hundred’s of recipes aren’t there, but how do you know which pie recipe will really work. I know, I’ve been there. That’s why I decided to make up my own recipes.

You’ve give up in frustration because your pies or fillings or recipes you do get just fall short of your expectations. I’ve been there too!

Or how about you go to the store to buy a pie, only to discover all those extra ingredients and you wonder why do they have to be in the pie? Yep, I’ve been there too!

Especially, when you are allergic to most of the extra added ingredients. OK, the pie is inexpensive. Who wants to serve the store bought pie and eat it with all the extra ingredients like high glucose syrup, or benezin..words I can’t even say. Let’s just say, they’re preservatives.

A friend of mine called to say that at a meeting someone brought in a store bought pie – she thought OK, I’ll try it. Later she got sick from even having a small slice of it. (I guess this could happen to us, even with our own cooking)

I was speaking to an industry guy and he said, “The shelf life of a pie needs to be stabilized for at least 90 days.” Of course I told him, that my pies will remain fresh for 7-10 days as long as they are in the fridge. Oops, my pies I guess won’t make it the retail trade. I don’t add any additional preservatives to the pies I bake.

What is the answer in fixing a store bought pie?

Make your own. Simply, by following my instructions on video. I’ll even give you some tested, tried, tasted and true recipes.

As the Pie Princess I’ve created a Pie Membership Club. You’ll learn how to make gourmet, healthy pies. Naughty ones too! Why not? You might as well have fun while you are making them.

Go check out the Pie Club over at The Pie Princess’s new location..it’s a membership site. ONLY $1.95 per month. If you just want to get to know me 1st or enjoy reading my stories then just subscribe to my RSS feeds. Or if you would like to know more about my upcoming events and promotions, then let the Mail Chimp take your name and e-mail address and he’ll send them out to you as they are released.

Get M.A.D. – Make a difference for yourself and your family.

P.S. Never refuse homemade pies made with honest ingredients.

Country Apple Pie

This apple pie is not my recipe, however I have made it before..it’s really quite good. The pastry recipe is more like a sweet dough.

Here we go..
1 3/4 cups flour
1/4 cup self-rising flour
1 T. icing sugar
2 T of butter
1 egg, lightly beaten
2 T lemon juice
1 egg white

Sift the flours, sugar into a bowl and rub in the butter, add the egg and enough lemon juice to mix to a firm dough. Cover. Refrigerate pastry for 30 minutes. (this will help with the roll-out)

Once the pastry has been in the fridge for 30 minutes, roll out 3/4 quarters of the pastry between sheets of baking paper. You can use plastic wrap, but I really did like using it. Then roll out the pastry until it’s large enough for a tart pan. Cut baking paper to fit the pan, line the tart pan with the pastry, and fill with dried beans or rice. Bake for 7 minutes 350 – 400 degrees. Remove the beans and put in the prepared apple filling.

Roll out the remaining pastry and cut into strips – the finished look will be a latticed top. Brush with the beaten egg white once you get the lattice top on. Bake for about 20 minutes until pastry is brown.
For the filling

5 large apples, thinly sliced
1/4 cup water
2 T sugar
1 teaspoon of grated lemon rind – or use Zest

The filling you will need to combine the apples and water in a large saucepan, cook until the apples are translucent. Do do not overcook the apples, otherwise they’ll turn into mush. Then stir in the sugar and rind, cool at room temperature.

Once the apples are cooled add them to the pie tart where your pastry is waiting for the filling. Use a Granny Smith Apple or Mac’s. This pie will freeze up to 2 months.

Never Heard of Wine in Pies

Welcome to Sedona Pies. An update on the Tasting from the 26th of June.. It went pretty good.

Comments like:
“I’ve never heard of wine in pies before” that’s because Sedona Pies created them.
“The pies are really good.” Thank you!
“How did you think of combining the two ingredients together?” Just experimenting with ingredients to create a wine pie. “Well, they are awesome.” Thank you!

When we added whipped cream to the pie, the paring of the two became balanced and complimented the each other.

Yes, our pies are considered naturally sweetened. They don’t have any added sugar or high glucose syrup in them. Made with honest, quality, fresh ingredients. What do you need the extra sugar and crap in them for?

Here’s a 28sec video of one of our tasters:

Thank You Pillsbury Wines..

Vino Cotto & Pies

A while ago Deanna sent me a bottle of their Vino Cotto to experiment with my pies. Vino is made by Montillo Italian Foods. It’s a Sweet “Cooked wine” Syrup, they followed their family’s 4th generation recipe that came from Calabria, Italy.

I have been experimenting, and posted a couple of recipes on Food Buzz – one of them is what I call Strawberry Crush.. You can get the recipe by clicking on this link.

Some of you may have not heard of Rhubarb & Strawberry pie, and some of you it’s an old time favorite. I bought some fresh Rhubarb and made this pie. It’s basically the same recipe as the Strawberry crush only I added the Rhubarb. I hope you will enjoy it!

In the Southwest, Rhubarb is available at Bashas & Sprouts stores. Some farmers sell it at farmers markets. This year, there seems to be a shortage, just due the storms. Keep checking.

I used to get it from a gal who has a neighbor who had just too much of it. When ever you pick it, it keep producing. It was great! I can’t believe I am paying for it now. Oh, well that’s what happens when you move.

Be sure to get yourself a bottle of Vino Cotto. You don’t need very much and it goes a long way.. they are also on Facebook.

Stay tuned as I’ll be announcing the winner of name this pie contest.

P.S. I do not get any monies for referring you to Montillo Foods

Sedona Pies Supports Feeding America

What can we learn from Las Vegas FMI? The exhibitors from the FMI donated to the Vegas Three Square Food Bank, 37,000 pounds of food!

Who is FMI?
Welcome to FMI 2010, the largest and most comprehensive food industry event in North America! Join the world’s top retailers and wholesalers to learn the latest tools to expand market reach and keep business on the cutting edge.New Product Showcase. See the latest trends in packaged products, equipment and services right on the exhibit floor! The industry leadership event showcasing emerging opportunities; delivering consumer insights through thought provoking research and education; and, fostering industry collaboration and community. This is your biennial opportunity to see the food industry’s showcase of products and services and to engage with retailers and wholesalers from around the globe.

They donated 37,000 pounds of food to the Food Bank. “This donation equals roughly 29,600 meals; including milk bread, produce, cereal, luncheon meats, cheese and other staple goods to help feed the areas residents who are living hungry.” According to Feeding America.

About Feeding America was founded in 1979. The FMI has partnered up with Feeding America, of which they make an incredible difference in the lives of millions of family across the county. Feeding America’s research has found that 95% of supermarkets donate to food banks, with cash, food and in-kind services.

Second Harvest
America’s Second Harvest — The Nation’s Food Bank Network is the largest charitable domestic hunger-relief organization in the United States. Through its network of more than 200 member food banks, America’s Second Harvest annually provides assistance to more than 25 million people in need, including more than 9 million children and nearly 3 million seniors in all 50 states, the District of Columbia and Puerto Rico. Each year, America’s Second Harvest secures and distributes more than 2 billion pounds of food and grocery products to support feeding programs at approximately 63,000 local charitable agencies, including food pantries, soup kitchens, emergency shelters, after-school programs, and Kids Cafes. To learn more, please visit www.secondharvest.org.

I encourage you as a company or small organization to find a cause that you are willing to support. If you don’t have one, Feeding America is a great cause. No child should be left hungry in our rich nation.

Wine Pronunciation

Wine Pronunciation Guide
Published byCoastalLiving.com

Here’s a phonetic breakdown of popular wines, grapes, and wine terms so you can chat up the Sommelier [sum-muhl-YAY] next time you’re out for a nice dinner. And for me, sometimes I just don’t pronounce my wine correctly. Like Pinot Gris..it comes out like noir…wrong!

Armagnanc [ahr-mahn-YAK]

Barbera [bar-BEH-rah]

Beaujolais [boh-zhuh-LAY]

Bordeaux [bohr-DOH]

Brut [BROOT]

Cabernet Franc [KA-behr-nay FRAHN (FRAHNGH)]

Cabernet Sauvignon [ka-behr-NAY so vihn-YOHN (soh-vee-NYAWN)]

Chablis [sha-BLEE; shah-BLEE]

Chardonnay [shar-dn-AY; shar-doh-NAY]

Châteauneauf-du-Pape [shah-toh-nuhf-doo-PAHP]

Chenin Blanc [SHUH-ihn BLAHN (BLAHNGK)]

Colombard [KAHL-hm-bahrd (Fr. Kaw-lawn-BAHR)]

Côtes du Rhone [koht deu ROHN]

Cuvée [koo-VAY]

Fumé Blanc [FOO-may BLAHN; BLAHNGK]

Gewürztraminer [guh-vurts-TRAH-MEE-NER]

Grenache [gruh-NAHSH]

Kir [KEER]

Madeira [muh-DEER-uh]

Malbec [mahl-behk]

Merlot [mehr-LOH; mer-LOH]

Muscat [MUHS-kat; MUHS-kuht]

Petite Sirah; Petite Syrah [peh-TEET sih-RAH; peh-TEET see-RAH]

Pinot Blanc [PEE-noh BLAHN (BLAHNGK)]

Pinot Gris [PEE-noh GREE]

Pinot Noir [PEE-noh NWAHR]

Pouilly-Fuissé [poo-yee fwee-SAY]

Prosecco [praw-SEHK-koh; proh-SEHK-koh]

Riesling [REEZ-ling; REES-ling]

Rosé [roh-ZAY]

Sancerre [sahn-SEHR]

Sangiovese [san-joh-VAY-zeh; san-jaw-VAY-zeh]

Sauternes [soh-TEHRN]

Sauvignon Blanc [SOH-vihn-yohn BLAHN; SOH-vee-nyawn BLAHNGK]

Semillon [say-mee-YHON; she-mee-YOHN (Fr. Say-mee-YAWN)]

Syrah [see-RAH]

Viognier [vee-oh-NYAY]

P.S. Feel free to share this list: http://sedonapies.com/2010/06/wine-pronunciation

Cooking with Beer

The art of cooking with beer is challenging, however the essential principles are with a culinary craft boils down to a balance of sweetness and dryness of hops. ( a factor of malt and the residue of sugars). Beer can contribute richness-even sweetness and body-to sauces. Beware of the hops. They will change in nature in the cooking process, particularly when reducing sauces, and take on a bitter character that will dominate. One has to be sparing when cooking with American pale ales and particularly IPAs. When hoppy beers are reduced they become much more bitter. Doppelbocks, English brown ales, Belgian ales, and Scottish ales are all good culinary additions due to their lower hop bitterness and richer malt accents, when brewed in the classic styles.

Beer and chocolate. From time to time wine and food writers love to speculate about what, if anything, to serve with dark chocolate. The answer is…beer, of course. There are a number of possibilities but here we have to get brand specific. A first choice would be a barley wine or strong bottle-conditioned ale with some aged, mature character. The classic example from England is Thomas Hardy’s from Eldridge Pope. Other possibilities are McEwan’s Export Scotch Ale, Young’s Old Nick Barley Wine, or even Samuel Smith’s Imperial Russian Stout. The basic principle is to match the bittersweet flavors of dark chocolate with sweet but dark-roasted malt flavors of specific beers. If you want to know more about Beer, you can read more about it here.

When I have baked using beer, what I have found is the darker the beer seems to work better, it retains it’s flavor through the baking process.

Poor Richard Molasses Marinade
by Tony Simmons
prep time : Less than 30 minutes
recipe type: BBQ, mops and marinades
ingredients: 1 cup American colonial ale, such as Pagosa Brewing Co. Poor Richard’™s Ale
2 tablespoons Dry English Mustard
1/4 cup dark molasses
1/4 cup malt vinegar
1/3 cup finely chopped onion
1 tablespoon Worcester sauce
1/4 teaspoon powdered red pepper or cayenne
1 bay leaf
Blend mustard and Poor Richard’s ale (or your favorite amber ale) while warming in a small saucepan. Gradually stir in the remaining ingredients. Bring to a boil (beware of boil over) and simmer for 2 minutes. Cool before using. For most flavorful results, marinate on wild game overnight in the refrigerator. For ham or pork, up to six hours in the refrigerator.

This recipe is from Beer Cook – check out their other recipes and Lucy’s Book.

P.S. Don’t Forget to enter our contest

Name That Pie Contest

We’ve added a Rhubarb & Strawberry Pie to the family at Sedona Pies. Made with Rose wine, Rhubarb, Strawberries and Vino Cotto. (it’s a wine syrup)

It’s delicious!  An excellent balance of the sweetness of strawberries and the tartness of rhubarb, with the wine providing a subtle flavor that both enhances and brings the flavors together as a whole.  I’d recommend that pie to anyone who would like an excellent fruit pie that’s not overly sweet but very tasty.  Good job!
G. Parlova

I do have to say it turned out quite well. I really enjoyed it myself.

Since this pie will be launched on June 26, 2010 at the Wine & Pie Tasting that I will be doing with Pillsbury Wines..it doesn’t have a name yet. The contest is about naming the pie.

We’ll take your submissions until June 23, 2010 midnight. The winner will receive a sample pack of the Rhubarb & Strawberry Pie, it’s a value of $15.00. The name you submit needs to be creative..fun..jazzy..

Enter by leaving your information in the comment box below. Good Luck!

My Pie Passion

My pie passion and purpose is about making a difference, this is what M.A.D. means. I do this by promoting, connecting people and then supporting a cause like Food Banks – “Feeding the hungry one pie at a time.”

I consider myself a Serial Entrepreneur, Social Media Evangelist, Author, Blogger, a wonderful friend who is supportive, I champion paying it forward. Love meeting and helping people. Recently, I changed my life forever by marrying my soul mate, currently reside in Sedona, AZ. That’s how Sedona Pies got it’s name. The Pie Princess came about because my husband Robin would call me this as a nickname and it has stuck.

Let me share with you about the “Power of Love” – L.O.V.E. is defined as Listen, Observe Validate Enthusiastically (with a little help from Michael Hartzell). Each of us has a special place within us where we want to make a difference. I haven’t met too many people that haven’t thought about it, or have something that they want to make a difference for someone else. By blazing their own trail.

The Power of Love means just this, a place where we can share, ask for help if we need it, to really make a difference..Check out Heart Jam, where there are several people who want to and are M.A.D.

What do my customers think about my pies and the idea of feeding the hungry one pie at a time?

They Love my pies…I’ve only run into one or two people who say they didn’t like them..either they weren’t sweet enough or didn’t want to sell them in their restaurant or cafe. I also believe that more and more people are wanting to buy from someone who gives back too!

If you are one of those people who think “out of the box” and want to create something new.. Just Do It!

Take what you know, share it, ask for help and blaze your own trail…soon, you will have people asking if they can join you.

P.S. Go be M.A.D.

Rhubarb Marmalade

From my last post I wrote about serving and making available a Rhubarb pie. For the tasting with Pillsbury wines they will be made available. You can pre-order them..for pick-up, however not until June 26, 2010, when they’ll be sampled.

Here’s the recipe for the Rhubarb Marmalade..like I said, it’s great on toast, on a pork roast or use it as a marinade for your meat.
8 cups of Rhubarb - this is about 8-10 stalks
2 cups of squeezed oranges (include the pulp)
1 lime squeezed
6 cups of sugar
2 tsp of ginger root grated (fresh is better)

Add all the ingredients together in a pan, boil until it thickens to the gel stage – 30-45 minutes. Then pour into 5 clean 1/2 pint mason jars. Insert the jars into boiling water and boil for about 5- 10 minutes or until you hear the popping of the lids it means that they are sealing.

I had a girlfriend who said, it was a wonderful Christmas gift…

Strawberry Crush

I recently started to do some experimenting with new recipes again, sometimes, this could be dangerous only because I usually end up with a great pie and new discovery. From there my beta testers sample it and let me know what they think of it. the newest is what I call “Strawberry Crush.” It’s just that simple, made with Strawberries.

Last week I had someone ask me if I make Rhubarb & Strawberry pie. I would LOVE too. It’s just finding a supplier. Truthfully, I haven’t looked yet. The freshest time for Rhubarb is in June/July. That’s when I remember I used to get some for my personal stock. Julie, used to call me and say “Rhubarb is ready,” her neighbor had so much Rhubarb that she couldn’t keep up with it. I would walk away with 2 or 3 garbage bags of stocks of this wonderful vegetable/fruit.

I would then freeze enough to make pies or another favorite of mine is Rhubarb Marmalade. I’ll dig out the recipe and share it with you, next time. This Marmalade with great on toast, or for a glaze with your pork or lamb..oops, I guess I am getting side-tracked.

Anyway, you’ll find the recipe here
**my disclaimer..Montillo Italian Foods sent me a sample bottle of Vino Cotto to try with my pies.**

Also, I now have a new size for singles or people who want a smaller portioned pie. They are a 5″ pie pan. Serves 2 – 4 easily.

Wine Tastings

About Wine Tastings, they are becoming popular and an inexpensive for an evening out.

Pillsbury tasting event

A tasting is simply a tasting, it’s a sensory evaluation of the range of perceived flavors, aromas and general characteristics of a wine. To learn what you like and appreciate your own personal tastes.

There are many new wineries popping up, and it’s your chance to go and explore them. Wineries will have a tasting room, so you can go and try out their wines. Used to be free, now they will charge about $10- $15, you’ll get to try out 4-6 wines that they make.

Tamara wrote an article about visiting a Tasting Room and how to be guaranteed a good time.

Invite your friends for the Greatest Summer Party:
Pillsbury Wines and Sedona Pies are having a Tasting Party
Date: June 26, 2010, Saturday
Time: 6:00 – 9:00pm
Where: 1012 N Main Street, in Old Town Cottonwood, AZ

We’ll both be sampling and selling wine and pie.

To book interviews, schedule tastings and all additional information please visit the sites below or call Micaela Cordoba (954)-643-9540 or leave a comment and we’ll get back to you.

Pillsbury Wines: http://pillsburywines.com/homepage.html
Facebook: http://facebook.com/sedonapies
Twitter: http://www.twitter.com/sedonapies

The Pie Princess signature

Buying Local

This one of our best solutions to keep money in our local community. Back in September 2009 Tim Holt a contributor to the Christian Science Monitor, called for a “Buy Local.” You can read more about his call here.

Local First Arizona

A non-profit organization called First Arizona, started to work with local communities through supporting, maintain, and celebrating locally owned business through the state of Arizona.

Their goal is to educate, citizens, stakeholders, business leaders and legislators about the significant environmental, economic, and cultural benefits of strong local economies. We build vibrant communities that make residents proud to call home.

I believe in buying as much as I can locally for Sedona Pies..in the process of developing relationships with local growers like a Pecan farmer, local wineries for my pies of course I buy the Nutty Pale Ale for the beer pies.. however there are just some things that I am unable to buy locally.

If we all as business owners were willing to support each other this in effect would help local consumers to buy more local products and services. What I mean is, restaurants and cafes don’t really want to buy local desserts even if they don’t want to sell the desserts in their cafe or restaurant.. This is truly a shame.

Become a member of Local Arizona and find out more information, in how they can help you.

Going Mobile

Yes, you can read my content on your iPhone, this topic isn’t about cell phones it’s about getting your pie, eating it and WOW’g your clients all at the same time.

I recently was asked to deliver a large amount of pies to several locations. It has been an interesting exercise in being ready for those BIG orders and of course not having the answers right away. I began to do some researching on shipping, kitchen rentals and suppliers, I spent about 2-3 weeks making calls to shipping companies, asking for help and connections. Only to discover (not that I didn’t know this already, from starting out as a mail order pie business) shipping or mailing is expensive. However, there are companies who are willing to pay for something unique or different. Even if this was just an exercise I discovered a few things..

1. If you are a customer who orders 300 or more pies I’ll just come to you. Delivery is still extra.
2. Believe in what you are offering – No Doubts!
3. The BIG orders do come, most of the time when you least expect it
4. You’ll discover something in your challenges that become wonderful opportunities to be better
5. Think out of the box – I like Casey’s crazy ideas
6. Don’t hang out or be around people who like to “Dis” you, your product or service. I like to hang out with people who are optimistic, supportive and fun. (Crazy ideas too!)
7. Don’t be afraid to ask for help – everything is in the asking! Read “The Aladdin Factor”
8. Another book I recommend – Crush It by Gary Van der Chuck..

Or buy the books from your local book store..

As you know, I just did my 1st Wine & Pie Tasting event on May 6, I will let you know when the next one is..I am looking for a coffee bar or store that is willing to sell my pies in Phoenix, any takers or suggestions?

Until next time….

Mother’s Day Pie

Looking for something special for your Mom on Mother’s Day?

Celebrate the day with a Sedona Pie.

Saturday May 8 – The National Letter Carriers are doing a Stamp Out Hunger Food Drive. Not only can you leave a bag of non-perishable food items by your mailbox. Your letter carrier will pick it up and deliver to a local food bank or pantry!

Cool hey?

Since the Food Bank or Food Pantry is my cause that I support. Not only will I give the Food Bank a $2.00 per pie that you buy, I will also give you $2.00 for just participating in giving your Mom or Wife or someone special a Pie. I am quite sure she would be delighted to have a pie and you will feel great that you are helping someone else to eat.

This MOTHER’S DAY OFFER is good for Phoenix and Sedona area ONLY Sorry!

When you order your pie by clicking here, once your pie is delivered I will give you, your $2.00 back. It’s simple. Delivery charges will apply.

Thank you,

P.S. The Letter Carriers ask that you do not include items that have expired or food item in glass containers.

Wine & Pie Tasting

It’s happening starting May 6, 2010 a Wine & Pie Tasting at Oak Creek Vineyards Winery. We’ll be tasting the Hello Mello which is mixed berries, blackberries, some blueberries maybe some strawberries too! With Merlot wine. This pie is very smooth…

The second pie will be Amour which is pears and apples..I”ll likely mix a little apple cider in it too.. And Chardonnay wine.

Oak Creek Vineyards is hosting the Camp Verde Businesses. They are located at 1555 North Page Springs Road – Cornville, AZ read more about them, click here. Are you on Twitter? Come join us for a social Tweet Up. May 6, 2010 from 5:00 – 7:30pm.

I’ll give you a report after the affair…it will be fun!

Revive Yourself

Are you ready for that weekend getaway? It seems we’ve all had crappy weather, been very busy in our businesses or at work and why not take a break. I Love weekend getaways – it gives me a time to reflect take time to be kind to myself, to have a break away from my everyday life. Take your wife or husband along to rejuvenate your relationship. Bring out the tarnished sparks.

I know of the perfect place right here in Sedona to do that..it’s called Oak Creek Inn. AMA gives them a 4 Diamond Award. It’s a beautiful place overlooking the Oak Creek, have a nice outside area to have a BBQ and just sit in nature. Great for Wedding receptions as well. Jim and his staff prepare you a gourmet breakfast and in the afternoon they serve appetizers.

From what I hear, they’ll be starting their cooking classes again..I can’t wait to go with my husband. Once you help prepare and cook your meal you sit down with other couples and enjoy it. hmmmm.

Why not call them, book your weekend getaway or wedding reception?

The Inn On Oak Creek is located 556 Highway 179, Sedona, AZ 96336 – Telephone: 928-282-7896. Just tell them The Pie Princess sent you.

Into the Soup

Take a bit out of life, with Heidi Lee. It’s her show on

I had a great time..it’s a Party..If you would like to listen to the show..just click here.

Gordon Parlova who is a PR guy for wine and food, got me the gig. If you want gigs from him give him a call..he’s fun too!

Productive Public Relations
Food and Wine Publicity
Blog: winepr.blogspot.com
t: 602-565-9542

I am sure he won’t mind me giving you his information..As a matter of fact tell him, I sent you.

Enjoy the show!

P.S. I believe he’s got a great post for you to read.

Meet Some Wino’s

What a busy week and fun it was to be at the Water into Wine Festival last Saturday. Met some great people, sold pie by the slice.. here’s some people I met there:

Patt Manheim of the Manheim Gallery they are open from Wed to Sat 1-5pm – their Gallery displays and sells Painting, Sculpture, Photography, Ceramics/Pottery and Jewelry. Check out their site http://www.themanheimgallery.com

Jerome Winery and Bitter Creek Winery – they would like you to visit them on-line or in Jerome.

Deb Wahl ofOak Creek Vineyards – located in Cornville, AZ. Sedona Pies looks forward in doing a wine tasting with them soon. Stay tuned!

Arizona Stronghold, they have a new tasting room in Cottonwood at 1023 Main Street. they certainly have a bigger selection of wines. One of which I tasted would be great for the Sacrebleu pie or maybe even the Hello Mello pie. You can find more information about them online or by visiting their tasting room.

Finally, Sam Pillsbury of Pillsbury Wines. Sam and I have been doing some Beta testing with his wine with my pies..our tasting had not been confirmed yet..a hard guy to nail down. However, his “Diva” so far is the best one to go with the Sacrebleu. I will be making a pie for Heidi Lee for “Into the Soup,” her radio show that I will be on, join us Saturday, April 24, 2010 -2:15 pm.

2nd Annual Water to Wine Festival

2nd Annual Water to Wine Festival at Old Town Center for the Arts on April 17, 2010

Come celebrate spring at the Water to Wine Festival at Old Town Center for the Arts on Saturday, April 17th from 3:00 – 7:00 PM. Six Verde Valley Wine Growers will showcase their wines and offer wine tasting amidst music, entertainment, local foods, and educational opportunities to learn about green living. Headlining the event will be one of the all time great bluegrass / country vocalists of our time – Laurie Lewis, joined by long time musical partner Tom Rozum on guitar and mandolin. The special concert with Laurie and Tom begins in the theater at 7:00 PM.

The second Annual Festival will take place at Old Town Center for the Arts, located at 5th Street & Main in Old Town Cottonwood. Activities will take place in the theater, Studio B, La Bella Café, patio, and secret garden areas. In addition the Mannheim Gallery, next door, will participate and showcase their artists and artwork.

When you go:
What: Water to Wine Festival – entertainment, wine tasting & food
When: Saturday, April 17th, 3:00 – 7:00 PM (concert begins 7 PM)
Where: Old Town Center for the Arts, 5th and Main in Old Town Cottonwood
Cost: Festival is free. Wine Tasting Tickets $10 for 5 tastings, includes souvenir wine glass.

Old Town Center for the Arts Is located at 5th Street & Main in Old Town Cottonwood. Tickets for the Laurie Lewis and Tom Rozum concert are $18 in advance, $22 at the door, and $18 for Seniors. Tickets are available online at showtix4u.com.

Tickets are also available in Cottonwood at: La Bella Café (right next to OTCA), Jerona Java Café, Desert Dancer; and in Sedona at: Crystal Magic, and Golden Word Bookstore. For more upcoming events, visit Old Town Center For further information, contact Elena Bullard at 928-634-0940.

See you there!

Shop for a Good Cause

We support the local food pantry by “Feeding the Hungry one pie at a time.” Every pie that you buy $2.00 does go the local pantry.” Keep this in mind when you are ordering.

Another Shop for a Good Cause has come up it’s for the New Life Childrens’ Home/Medical Center in Port-au-Prince, Haiti. This is a local Sedona Fundraiser.

Sunday, April 18, from 11 am to 5:00pm and will take place at Imagine Art located at 90 Brewer Road, Sedona, AZ. This event will include artists bazaar, raffles, live music and food vendors – Sedona Pies. The money raised by selling art, music and food sales will be donated to the New Life Children’s Home.

Come on down, The Pie Princess will be there, selling slices of pie for $4.00 – for every slice sold, we’ll be donating $1 to the fundraiser. And order a pie for Haiti and $2. will also go to this Fundraiser.

Also take advantage from Parvali Designs ~ Fashionable & Contemporary Sterling Silver Jewelery and GiGi Hill Designer Bags ~ Stylish and Fun. Karla will donate 1/3rd of her profits to this fundraiser. You can start shopping now.


Reminder – Open House


For those who are interested in tasting the Pie Princess’ pies, this is a reminder for the Pie Party. We would like to appreciate you!

Date: April 5, 2010 – Easter Monday
A wonderful day to finish of your Easter Celebrations, or if you are strolling and shopping in and around Talaquepaque or Hillside Plaza. Sedona, AZ

Time: 2:00pm – 4:00pm

Where: Inn on Oak Creek – 556 Highway 179 (across the street from Hillside) It’s a B&B.

Come sample my pies..don’t forget to order one!

P.S. Some pies will be made from Pillsbury Wines

Wedding Traditions to Trends

History of Pie

Fruit pies or tarts (pasties) where probably first made in the 1500s. English tradition credits making the first cherry pie, given to Queen Elizabeth I.

Fruitcakes have been holiday and wedding cakes which have a very heavy fruit content. The name “fruitcake” can be traced back only as far as the Middle Ages. It is formed from a combination of the Latin fructus, and French frui or frug.

I remember as a child that having a wedding cake was the cake of choice…much like the Christmas cakes that were baked. My aunt was a wonderful fruit cake baker and was called on to make the fruit cake for many Weddings. I always hoped I would have one..in my dreams as a young woman. (No I didn’t get one, she died before I got married)


Times have changed along with the idea of no longer having a fruit cake to cakes and now Pies have been seen as the trend setter for weddings; including Grooms pies and many other occasions.

The phrase “As American as Apple pie” is thought to have been invented by Abraham Lincoln during the Civil War. Pies, have been traditionally known as hardy food staple in many countries, which have been were more known as savory and sweet.

As years and centuries have moved along many traditions have changed as well. The Groom’s cake is a fairly new tradition.

In the southern states this new tradition began to give the groom his own cake, a special edition to make his presence known. In a lot of weddings the bride does everything and plans everything, so the groom is often left only a small part of the actual wedding. So the tradition of having a cake that in some way symbolizes what the groom is interested in or likes came about to make a special tribute to him. Some have cakes designed like baseballs, some have it in the shape of an animal (remember Steel Magnolias?).

Every origin has it’s own tradition when it comes to weddings and what Brides want to serve. Fairly recently, why have some bridal parties are choosing to have something different instead of cake at the wedding. Mostly people would rather have something else and why not? Just because you get married, and cake isn’t your cup of tea or favorite choice of dessert, why not start your own tradition?


One of the latest trends is serving pies or tarts rather than cake. As we get older, I am finding that people would rather have pie than cake at a wedding. Some people don’t like cake and decide to adopt something different. Groom’s pie is served usually at the rehearsal dinner.

When a Bride and Groom slice the pie together at their Wedding it’s symbolizes they both share the responsibilities of their marriage, to have a long life together with Love and Prosperity.

There are a few bakeries popping up including Sedona Pies that are offering pies as a delicious alternative for your Wedding or any other celebration you are having. As far as toppers, decorating the pies can be created just like a cake is. What most bakeries are seeing ..traditions are changing bridal parties want to have a choice.

Now you can have your Pie and eat it too!

Verde Valley Wine

As I have been working on my new menu for Sedona Pies, I came across some interesting information about the local wine makers here in Sedona, Cottonwood, Cornville and which is considered the Verde Valley area.

Plus, I have been asking wine makers to do a pie and wine tasting – there is cheese and wine, why not pie and wine? The event will cover, “How to select a wine to complement your favorite Sedona Pie.” Hopefully, this will be announced shortly.

Here’s some information about the history of wine:

The first winemaker in Sedona and the Verde Valley is believed to have been Heinrich (Henry) Schuerman, a German-born baker who, in 1884, settled an old debt of $500 by taking ownership of 160 acres of farmland on Oak Creek. There was a crude irrigation ditch on site built by American Indians, and the couple expanded the ditch to irrigate an orchard and vineyard.
 The orchard and vineyard flourished.  Henry sold peaches, apples and wine to Flagstaff logging camps and Jerome miners until the Prohibition. (In 1920 a constitutional amendment outlawed the manufacture, transport and sale of alcoholic beverages.) At first, Henry refused to believe that the venerable tradition of winemaking could be illegal, and he ignored the new law.  He was arrested and sent to jail in Prescott, but friends and neighbors demanded—and won—a pardon by the Governor of Arizona.
Although Schuerman’s Ranch has lain fallow for many years, it is going back to its roots.  The new community of Bella Terra on Oak Creek is being built on the site.  Bella Terra will incorporate orchards and vineyards amidst the land’s rolling topography, which will be part of the community’s Agriculturally Enriched Landscaping program.  Residents will be encouraged to harvest gapes, make wines and produce jams, jellies and pies.  “From planting to harvesting, the Bella Terra community will be carrying on the agricultural traditions of yesteryear,” says developer Mike Zito.

I encourage you to check out some of the local wineries while you are here in Arizona.
Alcantara Vineyard and Winery 

7500 E Alcantara Way, 
Verde Valley, AZ 86325
 (between Cottonwood and Camp Verde) 
(928)  649-8463. Wine tasting daily from 11 a.m. to 5 p.m. 
Tours on Friday and Saturday at 11:30 a.m.  

 Echo Canyon Vineyard and Winery
(928) 634-6122
 No tours or tastings on site, join them at Art of Wine at the Shops at Hyatt Pinion Pointe in Sedona , Arizona
 Javelina Leap Vineyard and Winery
1565 Page Springs Rd, 
Cornville , AZ 86325 
(928) 274-0394 Wine tastings Saturday and Sunday, 11 a.m. to 5 p.m.
 Jerome Winery
403 Clark St. ,
Jerome , AZ 86331 
(928) 639-9067
 Tastings on patio; small food menu also available
. Open every day from noon. 
Sunday through Thursday, winery closes at 6 p.m. 
Friday and Saturday at 8 p.m, except first Saturday of the month when it stays open until 9 p.m. for Jerome’s Art Walk.
 Oak Creek Vineyards and Winery 
1555 N. Page Springs Rd 
Cornville, AZ 86325 
(928) 649-0290 Tours and tastings daily from 11 a.m. to 5 p.m.
 Page Springs Cellars
1500 N. Page Springs Rd. 
Cornville , AZ 86325 
(928) 639-3004
 Wine tastings daily from 11 a.m. to 6 p.m.


Let’s Talk About Pie Trends

In the early 50’s to 60’s pie’s were a tradition for desserts, come the rise of frozen pies to turnovers, there are also the no- name brands available. Then we’ve moved into the 70’s fast food pies like McDonald’s turnovers. In the 80’s is where we began to have more organic, artisan baking..taking a look at what we are eating, and the years are moving along people are recognizing their sensitivities to chemicals, food allergies, corn syrup, fructose sugars…and emulsifiers. Now that we are in 2010 we are asking ourselves why do I want to eat the crap that manufacturer’s put in their food? – specifically pies/desserts.

I certainly am, it amazes me how much soy fillers are used. It’s organic? The plant may be – is it really good for us? (Don’t get me started on this one).

Where are we now, in trends for desserts/pies for 2010.
1. Good for you
2. Nostalgic – retro to the 50’s and 60’s
3. Citrus
4. Coconut
5. Gluten-free

Going from old to new again..falling in love with the trend of comfort foods, indulgent desserts once again are very popular.

Pies are much a cultural history of the American sweet tooth, something Mrs. Cleaver would be proud to serve. Retro desserts are making a comeback, they have been revamped for the sophisticated kitchen of today. Now, we are experimenting with different foods, like “Food Fusion.”

What is Food Fusion?
Fusion cuisine blends the culinary traditions of two or more nations to create innovative and sometimes quite interesting dishes. It tends to be more common in culturally diverse and metropolitan areas, where there is a wider audience for such food. Some of the most well known fusion cuisine combines European and Asian foods.

This is where Sedona Pies is adapting and working with food and beverages that go very well together separately and I am fusing them together. Wine & Berries or Beer & Nuts. This is the creative part for me, seeing the different foods coming together in one dish. They are called naughty pies. Here’s an example. Oak Creek Beer in a Pecan Pie. Mine tends to be more of a custard texture.

Betcha, you can’t wait to bit into this one. It’s delicious!!

Tequila Pie

I was adventurous the other day and made Tequila Tarts..I must say that the flavor in the filling was very good, almost too tart. After baking them however, the flavor of Tequila was no longer there. I even tried them with salt and whipping cream. Thinking that the salt would revive the flavor. It did not.

Freshly squeezed lime and orange juice was used for this recipe, I couldn’t wait to taste them. The Tequila I used was 100% Agave Gold. Sorry Tequila you didn’t make the cut. Next for you!

928 Brides

Did you know there is a new Bride Magazine that has just launched, they are presenting the Prescott Wedding Walk as a Partner? It’s called 928Brides, you’ll find them by clicking here.

The buzz about the most anticipated bridal experience of the year has hit the streets… the Prescott Wedding Walk! This special wedding event is dedicated to all of you brides & grooms who want to see, indulge in taste and be a part of a wedding atmosphere. Everything you need to plan your wedding in the charming and elegant town of Prescott, Arizona.

* Create your history in one of Arizona’s most historic towns
* Open Houses and specialty boutiques and shops
* Tour a variety of Prescott’s Award Winning Venues
* Bridal demonstrations/displays from celebrated wedding professionals
* Attend “Marvel” – the red carpet bridal fashion show
* Bridal savings and discounts… plus give-a-ways to LOVE!!
* “Spring Bling”: VIP Bridal Happy Hour

Plus, we will be giving away over $4500 in prizes! Sign up online at http://www.prescottweddingwalk.com

Sedona Pies will be there..WIN one or our Packages for your Wedding.
Look forward in meeting you soon…

Sweet Dough

8 oz cream cheese
8 oz butter
2 cups of flour
pinch of salt

Preheat oven to 350 degrees
Combine all ingredients with a pastry blender until it looks like large peas. Press pie crust in a 9” pie pan, it will make enough for 3 crusts or freeze what you don’t use. Put the pie crust in the oven and bake for about 10 minutes. You’ll see the crust bubbling.

One gal said, she has over baked the crust and it was crunching and good.

Your pie filling can be fresh blueberries, peaches, rhubarb ( add more sugar if you use rhubarb).

2 eggs
1/2 – 3/4 cup of sugar
2-3 tablespoons of flour

Beat the eggs, flour and sugar together, it’s more like a custard topping. Then pour this topping over your fruit, until covered. Bake 350 until done about 35-55 minutes the top should be golden brown.

The Dough

I quite often say this little quote “Time to rock ’n roll.” What it really means to me is to let’s get going..or it’s show time!

Most of us have our own way to motivate ourselves..While I was chatting with a friend of mine, hey this would be a great series to chat about..or write about. Dough.

What does dough to you mean? For some it means money for some it means pie dough, or cake dough or pastry dough.

Gluten Free Pie Dough

When I made a Gluten Free Pie, I discovered that when it was rolled out, it would just fall apart even though I added an egg in the dough to help make it stick together. I ended up making the pie in the pie pan by spreading the dough around. I decided that that didn’t work.

I will try another pie recipe at another time. Test, Test & Test.

How to Save on Wedding Costs

Most wedding dresses cost from $249 to $649 when they are marked down from full retail prices of $900. to $9,00. So where do you find these bargains?
• At the end of the year sales at Bridal stores
• Wholesalers may throw a trunk sale
• Have someone make your dress for you
The cost of a median wedding fell 8% last year to $17,500 compared to 2008, according to the latest survey by the Knot, the popular wedding website. The biggest cost is usually the reception, and these days the shrimp cocktails are smaller and the wine is cheaper. The average reception cost fell $10 per guess to $63, say the Knot.

Why the big shift? Due to the recession, and the bride’s parents are back on the hook again. During booming times most young couples can afford paying more costs.

The wedding business is very recession-resistant.” says Carley Roney, who is the Knot’s editor-in-chief.

Your $18,000 wedding, may really cost you between $90,00 and $200,00. Why? In all the excitement you keep adding people to the invite list, your food is the biggest cost, and then you have your wine and liquor, soon your food bill for your guests is $50,00 to $110,000.

Food for thought.

Here’s some tips to make your day a success.
1. Don’t have a cash bar (it’s not acceptable, even in a recession)
2. Don’t cut back in having your brother or dad to do your photo’s (unless they are pro’s)
3. Don’t cut back on the tips or staff

1. Do save $500 here and there by producing your own invitations, or buy artist cards
2. Use a DJ instead of a band
3. Serve Wedding Pie or Tarts instead
4. Switch your day to a weekday instead of a Saturday
5. Hold it off season
6. Invite fewer people
7. Elope and have your reception later

Remember, every dollar that you save will make you richer for other things like a Honeymoon, or savings or a house.

Are You Planning a Party?

Recently, I introduced Tarts as a solution for smaller portions for people who want a bite size and yet didn’t want to buy a BIG pie. These tarts in this picture are called Naughty 2. Made from Beer, chocolate, agave and Pecans.

They are about 2″, however I would prefer to have a larger size, especially when I do the peach cobblers in May.

Comments or feedback is appreciated.

Doesn’t Your Man…

…deserve something naughty for Valentines Day?

Sedona Pies are gaining popularity for Valentines Day and for Brides on their Wedding day.

Did you know that….
• St. Valentin become the Patron Saint of Lovers?
• Esther Howland was the 1st artist that massed produced Valentine cards, in 1840?
• Candy, Chocolate, Flowers, and Jewelry have been the traditional ways to express and share love,
the sweetness of it all.
• The Pie Princess, makes customized pies to suit your intentions, theme and palette.

When a Woman loves a man she gives him a Sedona Pie. Where there is “Love” in the giving and tasting, who knows where this will lead too…a proposal? A HOT romance?

Sedona Pies are dressed to sizzle ..the ONLY place you can get a custom made pie. Each pie has it’s own recipe. All made by the Pie Princess, as she makes sinfully delicious pies with Love and naughty ingredients.

Have You Considered a Wedding Pies

Many people would prefer a pie rather than a cake for their wedding. Recently I was speaking with a soon to be bride and she didn’t anticipate her cake to cost $2,000 to $10,000.

Pies are a little more versatile, in the fact you can select many flavors or have The Pie Princess design one just for you. Custom made, just not the big price tag to go with it. As, a matter of fact, I had pies at my reception. Everyone really enjoyed them, especially the Sacrebleu pie.

By simply showcasing you pie/s on a stand, you can showcase your selection. Pies can be served by the slice or in a tart size. Your flavor ought to compliment your personality and the type of wedding you have are creating.

National Pie Day in Sedona

Pat the Handyman, stopped by to chat up Linda about her shop and about National Pie Day.
“AZ Blizzard, Floods, Tornado can’t stop National Pie Day at Imagine Art in Sedona.”

The Video on the right was recorded the day before, Linda does a great job rep’g me, I ought to hire her. Well, we do collaborate on things together.

If you are wanting something different on your Wedding Day, like a pie, send me your suggestions send e-maildrop me a line or DM @sedonapies.

Oak Creek Brewery

Did you know that Sedona, has it’s own Brewery?

The Kraus family came to Sedona in 1993 with all their worldly goods and a dream, to brew great fresh beer the way Fred learned at the Gasthausbrauerei Hufeisen, or Horseshoe Brewery, in the picturesque village of Pottenstein, Germany. The dream became reality when they opened the doors of Oak Creek Brewing Co. in west Sedona.

Since February 1995 Sedona’s only Microbrewery has been known to locals and tourists alike as the place to enjoy delicious handcrafted brews in a relaxed, unique setting.

In 2000 Fred Kraus, the brewmaster, decided to combine his brewing skills with his partners food industry skills, to open Sedona’s only brew pub. Our premium beers are brewed on site in the copper brewing tanks behind the beautiful oak bar. Our display kitchen houses the rotisserie and wood fired oven used to prepare the house specialties, ‘Rotisserie Chicken and Pork Ribs’, and ‘Fire Kissed Pizzas’. Our beer and food are offered to you in a setting intended to make your experience fun with just a dash of old world charm.

They have a local pub where they make the beer and a Grill/ Restaurant in Tlaquepaque.

Where and What in the World is Maralyn?

You’ll find Maralyn Hill traveling, writing and sharing everything about food. Maralyn also has two books that she has written. You can find them on her blog.

When the Hill Team was in Rockland, Maine last summer, they discovered all about National Pie Day – January 23. Now, they are also aware of a celebration in Sedona, AZ. So, east or west, enjoy National Pie Day.

They say, “Because nothing tops a cold winter day like a warm piece of pie, the Historic Inns of Rockland, Maine, will celebrate pie throughout the weekend with the 6th Annual Pies On Parade, Inn-to-Inn Pie Tour, scheduled for January 24, 2010, 1:00-5:00pm (rain, snow or shine!). Along with a wonderful collection of recipes to take home and samples of more than 40 different pies, the inns will offer tours of common areas and some guest rooms. In June, 2007, the Food Network named Rockland Pie Town USA when renowned chef, Bobby Flay, came to challenge the “Pie Moms” to a Throwdown.”

Thanks Maralyn for writing about Sedona Pies on your blog for National Pie Day.

Celebrate National Pie Day

With the Pie Princess & Imagine Art On Saturday, January 23, 2010 11am – 4:00pm

If you want to know what that means you can follow the Pie Princess at http://twitter.com/sedonapies.  For a more decadent and direct experience you can sample her pies at Imagine Art.

Order forms will be available that day (or orders may be placed and be paid for on the website) for all the tempted who will want to share with friends and family members.  Pies can be picked up a few days later at Imagine Art.

Some of you prefer the organic, homemade, sugar free fruit pies that contain Merlot, Cabernet or Chardonnay wine and others are devoted to pies like the spirited Italian Euphoria made with almonds, chocolate and Amaretto; the yummy art of pie.

We have over 18 recipes all of my own proving that the culinary arts are alive and well contributing to the already inspiring pottery painting emporium of Imagine Art.

We’ll be offering discounts to painters and a pies during their visit in support of Sedona Pies in their efforts.  Part of Imagine Art’s motivation to promote this endeavor is this note of importance to prospective eaters. Sedona Pies ‘fights hunger one pie at a time’ by contributing $2.00 of each pie sale to Food Banks and Loving Bowls.

Also, Sedona Pie tins are reusable.  When you return your empty pie tin to Imagine Art you will receive $1.00 off your next pie order.  Whether you plan to gift a pie or keep it all to yourself, you can have a clean conscience and eat your pie too.

Imagine Art provides an inspirational venue and unique creative experience for everyone who imagines art in everything they do.  To learn more visit Imagine Art Sedona or call 928-282-4236.

National Pie Day – January 23

National Pie Day – January 23, 2010
A Baker’s Dozen Ways To Celebrate

Pumpkin Pie National Pie Day? Well, why not? Pies have always been a sweet treat to warm the cold winter days and with the holiday celebrations a fading memory, this is a great way to warm up a January cold snap.

The American Pie Council is dedicated to spreading the word about the benefits of pie for the body and soul, and urge Americans to perform “random acts of pieness” in celebration. To help, they’ve collected a list of heart warming ways to celebrate pies…

Register for the 2010 APC Crisco National Pie Championships being held on April 23-25, 2010 at the Omni Championsgate, Orlando, FL. Entry forms are available at The American Pie Council site. Attend the Great American Pie Festival – April 24-25, 2010, in Celebration, FL.

Eat pie. Whether you make it yourself, buy it at a supermarket or bakery or order it at a restaurant, eat some pie on National Pie Day. Pie is great with lunch or dinner or as a late-night snack.

Order your favorite homemade pie on National Pie Day from Sedona Pies.

Share a pie. By its very nature, pie is meant to be eaten with others. Have a pie potluck get-together.

Join Sedona’s Pie Festivall. Gather family and friends and join us. We have heard of events where more than 100 folks come with 100 pies. Let’s do one here in Sedona, AZ. Contact The Pie Princess, if you would like to enter or be a part of Sedona’s Pie Festival.

P.S. Proceeds will go to our local Food Bank, to feed the hungry.

Feeding America

This year, Crisco is donating 1 million pounds of food to Feeding America, the nation’s largest hunger-relief charity. You can help feed your community, too! Here’s how:

* Buy ingredients for your favorite dish, bring
them to a soup kitchen and help the volunteers prepare a meal. Check with your local soup
kitchen for specific rules about accepting
donations and volunteering.
* Participate in your house of worship’s
bake sale.
* Host a community bake sale and donate the proceeds to Feeding America.
* Visit a neighbor who may have difficulty leaving the house and bring a tasty treat.

Direct Pie Club

As a member you can customize your pie order:
✓ Select up to three ingredients to create your own flavor in your pie
✓ Order 6 or more pies and get a 10% discount

Sedona Pies are great for:
✓ Dinner Parties
✓ Wedding Pies
✓ Birthday Parties
✓ Hostess Gifts
✓ For your woman or man in your life
✓ Causes and fundraisers

Any event or occasion that you want something truly different for dessert! Let Sedona Pies surprise you with a sinfully delicious pie.

If you have any questions just ask The Pie Princess!

Client Appreciation

Do you have a client appreciation program for 2010?

If not, have you considered partnering up with your vendors for client gifts?

In some industries, like financial services there is an allocated fund for client gifts, that require the fund to be used or lose it. Another place to look for funding to pay for your gifts is co-op advertising plans. You advertise their logo and they’ll co-op part of the costs.

Want your logo on the packaging? No worries, this is easy to do. Since there are quite a few days in 2010, start making your calls to see if your vendors would like to partner up to give Client gifts. Start pre-ordering for 2010.

At your service!

Happy Holidays

Happy Holidays

Happy Holidays

To You and Yours. Tis’ the season is here already! My how time flies by. this is what happens when you are having fun. Might as well enjoy it, we never know how time we have here.

I usually bake Shortbread cookies, Fruitcake and Tarts. Did you know, that I cannot find anywhere here in Sedona, pastry lined tart shells? I was really hoping to make some Mincement and Butter tarts for Christmas. oh, well..next time. I guess they could be pies..with tarts you can eat more.

In remembrance of my mom, here’s her favorite Shortbread Cookie recipe.
1 c of butter
1/2 c of Icing sugar
1 egg yolk
1 3/4 c of flour
Preheat oven to 325 degrees
Soften butter, stir in sugar, nutmeg and egg yolk. Add a little flour a little at a time. Roll out on a floured board and cut with a cookie cutter. Sprinkle with sparkling decorations. My mom used to put cut cherries on top before baking. Bake for 20 minutes. Yield 3 dozen cookies.
We will all miss her this Christmas..

We’ve just created our 1st newsletter you can download the PDF hereSP.news.01.2

May you share your rich blessings this Holiday Season! Thank you, for sharing time with us!

Loving Bowls

Earlier this year I committed to contribute to the Loving Bowls fundraiser. Sedona Apple Orchards and myself – The Pie Princess have come together and we’ll be serving Apple Cobbler for the 1st Friday Art Walk.

If you are in Sedona, please come join us. Over 500 bowls will be made available for sale for $10.00 each. When you buy a bowl you can partake in a bowl of Chili, Chocolates and Apple Cobbler.

Join us for the Loving Bowl fundraiser..

Thank you,

P.S. When you order a Pie for the month of December $2.00 will go towards the Loving Bowls campaign.


Thanksgiving to me is about sharing with friends, family and orphans. There have been many years where I have hosted a potluck dinner for people and invited people who really didn’t have family or a place to go to for Thanksgiving. Fortunately, I have friends that invite me over for dinner and celebrate with them. (I call my friends family too).

Since this is a time of year that we especially Give Thanks, I ask you to invite one to a few people over for dinner. It’s a great time to make new friends, meet your neighbors and share your blessings. Make it easy, do a potluck – it will be less work for you, and everyone who contributes will be happy for it.

Here’s a recipe for Yams or use Sweet Potatoes.
Cranberry-Apple Chutney
    • 1/2 cup diced red onion
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced green bell pepper
    • 1/4 lb. butter
    • 1/2 cup cider vinegar
    • 1 1/2 cups brown sugar
    • 1/4 cup black currants
    • 1/4 cup golden raisins
    • 3 cups fresh cranberries
    • 1 cup diced Granny Smith apples (or mango)
    • 1 teas. allspice
    • 1/2 teas. ginger
Slowly melt 1/4 lb. butter in sauce pan. Add red onion, red and green bell pepper and sautee for a minute.
Add vinegar, brown sugar, currants, raisins, and cranberries, and cook over medium heat for 20 minutes.
Add diced apples or diced mango, allspice, and ginger, then cook for another 10 minutes.

Baked Sweet Potato
    • 6 medium-sized sweet potatoes/yams
    • 4 tbls. canola oil
    • 1 tbls. sea salt
    • 1 tbls. cracked black pepper
Preheat oven to 350 degrees.
Wash and dry yams. Rub with canola oil and place on baking sheet. Sprinkle salt and pepper on sweet potatoes. Bake for 1 hour and 10 minutes, or until soft in the center.

While the yams/sweet potato is hot, cut in half, top with sour cream and Chutney, and serve immediately.


Welcome to Sedona Pies

Dear Friends,

Thank you for being patient with us. We are on the mend again.

For those of you who don’t know, along with making “Delicious, gourmet pies made with naughty ingredients and Love,” we also participate in “Shop to End Hunger.”

About 3 weeks ago I was asked to participate in another Feed the Hunger campaign starting Dec 15, 2009 until Dec 12, 2010 or until One Million pictures have been posted on the Thanks a Million website. Each picture represents a donation to a local food bank.

Become a Pie Fan – “Let’s do it, Let’s Fall in Love.” The best way to become a fan is to fill out the form at the top right hand side. And follow The Pie Princess over to Facebook –

Follow us on Twitter @sedonapies

Leave no one behind not a child, mother, father or orphan, no one deserves or needs to be hungry in this country. Yet, many do. The Power of Love campaign. Food is a four letter word, so is “Love.” I do hope you will join us. For more information, head over to the website or Tweet @fusedlogic, and tell Walter I sent you.

Join me on Bloggers Unite where we are Blogging about fight hunger and any other kindness story that you want the world to know.
An order sheet is now available