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 have not really “experimented” with butterscotch a lot – because I do not like it! Much like coconut – I have never liked butterscotch… At least I did not 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 am 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 did not 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 is 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 is 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 have always loved them. I think it is 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 are not 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 am so glad I did!

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

You really do not 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 do not wait – and put the candy on top of the hot cookie…there will be a melted puddle of chocolate in the center. Which is not really a bad thing, just a bad 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 do not 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!


Recipe Published – Cookbook

Guess what!? I got a phone call yesterday, saying a recipe I submitted into a cookbook publication made the book!!! I am 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 is 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 am 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



Pineapple Icebox Pie

Since it has been so hot and humid here in Indiana, I have been experimenting with “Icebox Pies”. I have fallen in love! Some of them can be made with just simply a thin cookie and some layered whipped cream. They are simple, fun, easy to throw together and best of all – beyond delicious!

This recipe may sound “odd” – but trust me…it is so delicious you will not believe it! The sour cream adds a deliciously rich, back flavor and the vanilla pudding thickens it and adds an “icebox pie” taste that combines beautifully with the crushed pineapple! You can top this with homemade whipped cream (whipped heavy cream with a little white granulated sugar at the end), Cool-Whip or leave it plain and simple.

Pineapple Icebox Pie Blaise the Baker

Pineapple Icebox Pie

1 (20 oz.) can crushed pineapple in pineapple juice
1 cup sour cream
2 (3.4 oz.) packages vanilla instant pudding mix
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Store bought (or homemade) shortbread pie crust

In a large bowl combine the crushed pineapple in pineapple juice, sour cream, vanilla instant pudding mixes, pure vanilla extract and salt. Pour into prepared shortbread pie crust and even out the top.

Place in refrigerator to chill for at least 3 hours.

If serving with whipped cream, top before serving.



Blaise the Baker GIVEAWAY WINNERS!

THANK YOU to all who entered my “Blaise the Baker TWO Cookbook GIVEAWAY”! There were over 600 entries!!! Thank you – thank you! If you did not win this time, stay tuned… more giveaway opportunities are coming!

The winner of “Chocolate” is…

Lady Leonardo

The winner of “The Four & Twenty Blackbirds Pie Book” is…

Sharyl Wolter

CONGRATULATIONS to you both!!!


Chew This – Sausage and Mozzarella Crostini

Happy “Chew This!” Sunday! I am so excited to share this delicious, versatile and easy recipe with all of you! It is a recipe that can be served for an appetizer, side dish with a salad, breakfast item or even a snack!

The secret ingredient here is fennel seed. I highly recommend you try it every single time you use sausage. The fennel seed pairs perfectly with the sausage, and gives your dish the perfect finishing touch.

Sausage and Mozzarella Crostini Chew This Blaise Doubman

Sausage and Mozzarella Crostini