Glenna’s Butterscotch Pie with Meringue

My Grandma Barbra mentioned to me that she would love a butterscotch pie with meringue on top. I really wanted to make one for her, but I haven’t really “experimented” with butterscotch a lot – because I don’t like it! Much like coconut – I’ve never liked butterscotch… At least I didn’t think I did.

Grandma told me she usually used a recipe in her old “Kennard Friends Church” cookbook from her friend Glenna Womack. I found the recipe, and decided to give it a try.

I’m so glad I did! It resulted in a delicious pie that my Grandma Barbra absolutely loved! And – it made a butterscotch fan out of me…something I didn’t think could happen.

The pie crust recipe is my Grandma Barbra’s recipe. The butterscotch filling, and meringue is Glenna’s recipes. Shout-out and special thanks to Glenna for allowing me to share with all of you, her recipe…

Butterscotch Pie Blaise the Baker

Glenna’s Butterscotch Pie with Meringue

For the pie crust…

1 cup white all-purpose flour
1/3 cup solid vegetable shortening
1/2 teaspoon salt
2 tablespoons ice water

For the butterscotch filling…

3/4 cup brown sugar, lightly packed
1/3 cup white all-purpose flour
1/4 teaspoon salt
2 cups white whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
3 tablespoons salted butter

For the meringue topping…

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons white granulated sugar

Start by preheating the oven to 350 degrees F.

Make the pie crust by combining the white all-purpose flour, solid vegetable shortening and salt in a large bowl with a fork or pastry cutter. You can also use your fingers. What you are looking for here, are small “gravel-like” pieces to ensure that the shortening is throughout and combined. Next, add the ice water and stir together until a ball of dough forms. Take the dough, and place between two pieces of parchment paper.

Roll the dough until about 1/2-inch thick, between the pieces of parchment. Once rolled to 1/2-inch thickness, gently peel off the top piece of parchment paper. Place your 9-inch pie plate on top of dough, bottom of the pie plate facing you, and flip over. Gently remove the parchment, and lightly tuck your pie crust into the pie shell. If it rips or tears – that’s ok. Just take a little water, and “glue” the pieces back together. It will bake fine. Homemade is the look we are going for here – not professional.

Place this in your preheated oven for 18 minutes, until lightly golden brown.

In the meantime, in a medium saucepan over medium heat, combine the brown sugar, all-purpose flour and salt. Gradually stir in the white whole milk, and cook over medium heat until bubbly. Cook and stir this mixture for 2 minutes.

Once cooked, remove from the heat. In a small bowl, place the 3 egg yolks. Take a little of the hot butterscotch mixture, and stir it quickly into the eggs to temper them. This will help you not have “scrambled eggs” in the pie. Once the eggs are brought up to the same temperature as the butterscotch mixture, add everything back into the main saucepan and stir quickly. Place it back on medium heat and cook 2 more minutes, stirring constantly.

After 2 minutes, remove from the heat and whisk in the salted butter and pure vanilla extract. Pour this mixture into the baked pie shell and allow to cool slightly.

Next, make the meringue by combining the large egg whites, pure vanilla extract and cream of tarter in a large bowl. Using an electric mixer (or your arm and a wire whisk if feeling confident and strong) beat the mixture until soft peaks are formed.

Gradually add in the white granulated sugar, while still continuing to beat the egg whites. Beat this mixture until stiff peaks are formed. The whole process should take around 7 minutes depending on the speed of your mixer. If using your arm and a whisk, it will be considerable longer.

Once the stiff peaks are formed, spoon the meringue over the top of the pie, sealing to the edge of the pie. With the back of a spoon, make little “peaks” and mountains. This will give good color once baked.

Place in preheated 350 degree F oven for 15 minutes until the meringue tips are golden brown.

Remove, allow to cool before cutting. Once cut and served, store in refrigerator.



Pickled Eggs

My Grandma Deloris, and my Mom, Darla are always having me fix these. It’s really an Easter tradition, that has carried itself throughout the entire year. I think the tradition actually started with my Grandpa Max. I am actually not the biggest fan of these…but so many people are.

They are easy…the hardest thing is allowing for the 3 day wait time. Some people leave them 5 days, but these are actually ready to eat after 3 days in the refrigerator. So – if you can just allow for the wait…

This is a super simple recipe that was handed down to me. Some people prefer to make their own pickled beets, which I think not only takes longer – but the results are the same as this simple version. So why not just take the “easy” way, and prepare them like this…?! Simple and fuss free!

Pickled Eggs Blaise the Baker

Pickled Eggs

1 dozen eggs
2 jars (16 oz. each) of whole pickled beets
(I use “Aunt Nellie’s” brand)

Start by hard boiling the 12 eggs.
My recipe here –

Prepare the eggs by peeling off the shell, and placing them in a large bowl. Open both jars of the whole pickled beets, and pour the juice and beets over the eggs. Gently stir everything together.

Cover tightly and refrigerate for 3 days.



Rustic Chocolate Chip Cookies

I discovered a really old “bakery-style” recipe that I decided to try a few weeks ago. I tinkered and played with the recipe for awhile, before coming up with the perfect chocolate chip cookie. I have several cookie recipes (and quite a few chocolate chip varieties) on my blog, but I think these are a personal favorite. Experimenting with chocolate chip cookie recipes has always been a favorite “hobby” of mine… And cookies – I’ve always loved them. I think it’s because cookies are the first thing I learned to bake when I was younger.

As with my other recipes – please follow and use the ingredients listed. I use specific ingredients for specific purposes.

Classic Chocolate Chip Cookies Blaise the Baker

Rustic Chocolate Chip Cookies

1 cup soft shortening (such as “Crisco”)
3/4 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
2 large eggs
2 1/2 cups white all-purpose flour
1 1/2 cups (12 oz.) chocolate chips mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 325 degrees F and preparing 2 large baking sheets with parchment paper.

In a large bowl, combine the soft shortening, white granulated sugar and light brown sugar until light and fluffy.

Next, add the baking soda, salt, pure vanilla extract and light corn syrup and stir to combine.

Add the large eggs, one at a time, and stir after each addition.

Finally, gently add in the white all-purpose flour. Stir just until it completely mixes in. Fold in the chocolate chips, being careful not to over-mix.

Drop the dough, in tablespoon size mounds, on the prepared baking sheets. Place (one sheet at a time) into the preheated oven for 18 minutes or until golden brown.

Remove from oven, and allow cookies to cool on the baking sheet.

Remove and enjoy!


Cinnamon Maple Oatmeal Bars

Someone once said that I had too many cookie recipes… is that even possible!? Who could have too many cookie recipes!? I may need to change the type of person I associate with… Ha!

These aren’t really a “cookie” by definition, but a “bar”. They are a spin on my “Oatmeal Chocolate Chip Cookies” – but with cinnamon added, maple syrup added, chocolate chips left out – and the dough is pressed and baked in a pan instead of divided into cookie dough balls and baked. Simple, right?

These are chewy, flavorful and delicious served warm, or chilled! A friend of mine actually eats these for breakfast on the go… genius idea! 😉

Cinnamon Maple Oatmeal Bars Blaise the Baker

Cinnamon Maple Oatmeal Bars

2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup white granulated sugar
2 large eggs
1/4 cup pure maple syrup
2 tablespoons pure vanilla extract
1 1/2 cups white all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)

Start by preheating the oven to 350 degrees F, and spray a 13×9-inch baking pan with non-stick cooking spray.

In a large bowl, combine the softened unsalted butter, light brown sugar and white granulated sugar until light and fluffy in texture.

Add in the eggs, one at a time, and then stir in the pure maple syrup and pure vanilla extract.

Next, add the white all-purpose flour, ground cinnamon, baking powder and salt all at once and stir until just combined.

Finally, gently stir in the oatmeal.

Place dough into prepared pan, and smooth out the corners and top.

Bake in preheated oven for exactly 25 minutes.

Allow to cool, then cut into desired pieces and serve.



Chocolate Chocolate Kiss Cookies

I developed this recipe out of greed really. I wanted a cookie that was almost like a brownie, but I wanted them portable, round and topped with a “Hershey Kiss”. While making these, at the very last minute, I decided to roll them in a mixture of unsweetened cocoa powder and sugar… I’m so glad I did!

That little powdered crust on the outside of each cookie, really makes for a lip smacking chocolaty treat!

You really don’t have to preheat the oven until the cookies are in the refrigerator chilling. Also be sure to wait about 3 minutes for the cookies to semi-cool before topping them with a “Hershey Kiss”. If you don’t wait – and put the candy on top of the hot cookie…there will be a melted puddle of chocolate in the center. Which isn’t really a bad thing, just a visually appealing one.

Chocolate Chocolate Kiss Cookies Blaise the Baker

Chocolate Chocolate Kiss Cookies

2 cups white granulated sugar
1 cup unsweetened cocoa powder
1/2 cup vegetable oil
4 eggs, lightly beaten
2 cups white all-purpose flour
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon instant coffee granules
1/4 cup unsweetened cocoa powder
1/4 cup white granulated sugar
20 “Hershey Kisses” (unwrapped)

Start by combining the white granulated sugar, unsweetened cocoa powder, vegetable oil and eggs together in a large bowl. You can easily do this with a wooden spoon. (Most all of my recipes are made with what the average home cook would have in their kitchen. No need for any fancy equipment, here…)

Next, beat in the white all-purpose flour, baking powder, pure vanilla extract, salt and instant coffee granules. There are really no “order musts” to this recipe. Just so you combine the wetter ingredients with the dry – you don’t have to fuss about mixing in baking powder first, then flour…just combine them and mix.

Once the batter is thoroughly mixed, put the batter and bowl into the freezer for about 30 minutes. During this time, you can preheat the oven to 350 degrees F.

Line 2 large baking sheets with parchment paper and set aside.

In a bowl, get ready the 1/4 cup unsweetened cocoa powder and 1/4 cup white granulated sugar. Be sure these two ingredients are mixed together well – might want to consider using a fork to mix.

Once the oven is preheated and the 30 minute freeze time is up, take out the batter and roll tablespoon size dough balls in your hands, dip and roll in the unsweetened cocoa powder and white granulated sugar mix, and place on the prepared baking sheets. Do this until all of the dough is used.

Bake these sheets, one sheet at a time, for 14 minutes.

Remove from the oven and allow to cool for about 3 minutes before topping with a “Hershey Kiss”.

Serve and enjoy!


Cookbook Corner – A Jewish Baker’s Pastry Secrets

I’ve found a book that I’ve fallen in love with, and just had to share…

Cookbook Corner Blaise the Baker

“A Jewish Baker’s Pastry Secrets” By: George Greenstein

This book is beyond anything you might first expect. No, there isn’t any photographs in the book, but the recipes are so descriptive, and well worded, that you really don’t miss the photographs at all. The book is warm and inviting, and don’t get me wrong – a little advanced. Nothing really the average baker can’t handle (with a little time and patience that is).

The book is divided into 10 chapters.

A sample of the chapters, and a few of the recipes…

Chapter 1 – Equipment, Tools, and Ingredients
This section is really informative, and gets the reader (baker) prepared for the recipes ahead. The chapter talks about ovens, mixing tools, tools for rolling out breads, measuring tools, piping bags, ingredients, etc. Anything that a person may have a question about – the answer can be found somewhere in this chapter.

Chapter 2 – Basic Techniques and Recipes
This section really is a gathering of all of the basic recipes that are included in the book. Often, throughout the book, the author will have you flip to this section to look up recipes such as, “Almond Paste” (page 31), “Apple Filling” (page 33), “Cannoli Filling” (page 33), “Hazelnut Filling” (page 36), “Almond Sugar” (page 39), “Danish Glaze” (page 41), “Simple Icing” (page 41) and “Quick Sheet Cake” (page 43).

Chapter 3 – Bundt
This section is filled with delicious Bundt dough recipes such as “Streusel Cake” (page 48), “Butter Kuchen with Two Sugars” (page 54), “Sugar Buns” (page 56), “Lemon-Poppy Seed Buns” (page 61) and “Cheese Buns” (page 63).

Chapter 4 – Babka
This section contains delicious recipes for “Cinnamon Babka Loaf” (page 70), “Cheese Babka” (page 73), “Polish Easter Bread” (page 78), “Cheese Horseshoe” (page 82), “Flying Black Russian Coffee Cake” (page 89), and “Hamantaschen” (page 93).

Chapter 5 – Strudel
I love strudel – and this was my favorite section. Recipes for “Apple Strudel” (page 100), “Cheese Strudel” (page 104), “Cherry Strudel” (page 106) and even “Cabbage Strudel” (page 108) are among some of my favorites.

Chapter 6 – Gugelhopf and Portuguese Sweet Bread
This section includes recipes for “Gugelhoph with Walnut Filling” (page 114), “Susi’s Hungarian Coffee Cake” (page 116) and “Portuguese Sweet Bread” (page 118).

Chapter 7 – Stollen and Polish Kolacz
This is a short section, with a recipe for each. “Stollen with Triple Butter” (page 122) and “Polish Kolacz” (page 125). Both sound absolutely mouthwatering.

Chapter 8 – Puff Pastry
This is a vast section with recipes such as “Apple Turnovers” (page 134), “Palmiers” (page 138), “Raspberry Bars” (page 140), “Cream Horns” (page 142), “Almond Bars” (page 144), “Glazed Fruit Strips” (page 154) and “Almond Horseshoe” (page 156).

Chapter 9 – Charlotte Dough
This section contains recipes for “Apple Charlotte” (page 162), “Almond Sticks” (page 164), “Cigars” (page 166) and “Bear Claws” (page 168) just to name a few.

Chapter 10 – Danish Pastries
The final section contains recipes for “Prune Danish Pockets” (page 177), “Cinnamon Danish” (page 180), “Braided Rings” (page 184), “Scotch Coffee Cake” (page 188), “Almond Pressburger” (page 191) and “Apple Swirls” (page 195).

Everything just sounds fabulous in this book, and I highly recommend for all of those who love rich, bakery style, desserts that please the mouth, and the mind.

To buy “A Jewish Baker’s Pastry Secrets”, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can be found by emailing me your questions.


Recipe Published – Cookbook

Guess what!? I got a phone call yesterday, saying a recipe I submitted into a cookbook publication made the book!!! I’m so excited! The book titled “Potluck Recipes” and will be released soon. It contains 350+ recipes. You can put in your orders now! Books are $23 (including tax and shipping and handling) OR if you buy 5 for $100 (including tax and shipping and handling) and get a sixth cookbook FREE! Perfect for gift giving with the Holidays coming up!

Want one? Here’s what you need to do…

Email me at and I will give you all the contact information you need.

I look forward to hearing from you!


Chew This – No-Churn Chocolate Chip Cookie Ice Cream

Happy “Chew This” Sunday! I’m SO excited to share this recipe with everyone! There are literally thousands and thousands of flavor combinations that can be created with this “master recipe”…

Just think of the possibilities! Strawberry, cookie dough, lemon, raspberry, blackberry, orange, lime, chocolate brownie, chocolate, coffee, and on and on!

No ice cream maker needed! Just a freezer and a few hours.

With THREE basic ingredients – perfection is made! Genius…

No-Churn Ice Cream Chew This Blaise Doubman

No-Churn Chocolate Chip Cookie Ice Cream




Last year I created a “Blaise The Baker” survey just to get some feedback from everyone. This year – I’ve done the same thing. It would mean a lot to me if you could take a few minutes, and fill this out. Thank you in advance!

Update: Some of you were having trouble accessing the link – everyone should be able to now. Sorry about the glitch. So far, a lot of responses, and I’m thankful. Thank you.

UPDATE: (08/16/2015) The survey is now closed. THANK YOU to everyone that participated!


Lemon Crunch Bars

I’ve been developing a recipe for lemon bars that are a little different than most. I love lemon – and I love lemon bars, but there’s always a little something missing from the ones I’ve eaten…a crunch! I’ve always wanted a lemon bar with crunch – and this is it! Yes, it uses a cake mix (not a fan of cake mix? skip this recipe), but it’s really the only combination I could find that works with the flavor and consistency I was looking for.

Trust me – these are so delicious, served right from the refrigerator and nobody will ever know that these actually started with a cake mix…

Lemon Crunch Bars Blaise the Baker

Lemon Crunch Bars

1 box lemon cake mix
1 stick of salted butter (4 oz.), melted and cooled
1 large egg, lightly beaten
2 cups crushed saltine crackers (about 1 ½ sleeves)
3 large egg yokes
1 (14 oz.) can sweetened condensed milk
Zest and juice from 4 lemons

Start by preheating your oven to 350 degrees F, and lightly greasing a 9×13-inch baking pan with non-stick cooking spray.

In a large bowl, combine lemon cake mix, melted and cooled butter and the large egg. Combine and stir until everything is combined – this will be thick. Add in the crushed saltine crackers and be sure to work them in evenly. This will give you a crumb mixture.

In a separate bowl, take 2 cups of this crumb mixture, and set aside for later.

Take the remainder of the crumb mixture, and lightly pat it into the prepared baking pan. Place in preheated oven for 14 minutes, exactly.

While the crust is baking, in a medium sized bowl, whisk together the large egg yokes, sweetened condensed milk, lemon zest and lemon juice to make the filling.

Once the crust is baked, remove from oven and pour on the filling. Be sure to spread the filling evenly over the crust. Before placing back in the oven, evenly sprinkle reserved crumb mixture on top.

Place in preheated oven for 23 minutes, exactly.

Once baked, immediately transfer to refrigerator for at least 1 hour before serving.