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The owner of the legendary Hoosier Mama Pie Company turns breakfast into an art form with this go-to guide for baking scones, muffins, and other morning favorites.In the fifteen years since Paula Haney started Hoosier Mama Pie Company, it has become both a local favorite and national destination, widely regarded as one of the top pie shops in the country. But not everyone wants pie for breakfast, and after opening an Evanston location that opened at 6:30 a.m., Haney and her team began to dream up new bakes for the perfect morning.
With the same focus on local produce and fresh, seasonal ingredients that made her pies a Chicago institution, and the same warmth and easygoing style of
The Hoosier Mama Book of Pie, Haney again invites home bakers into her kitchen—this time with a collection of recipes that largely go from idea to eating in under an hour. This book is meant to be kept on the kitchen counter with a dusting of flour between its pages. It’s a working manual with practical tips and techniques along with base recipes that can handle endless variations, encouraging readers to discover their own favorite combinations.
Whether it’s browned butter banana-Nutella quick bread, scones packed with maple and bacon or strawberries and basil, tender Danishes with cream cheese and fruit, or biscuit sandwiches with all the fixings, these delicious, approachable recipes will make everyday breakfast feel like a special occasion—all before the coffee’s even brewed.
List of contents
Introduction
Seasonality
Tools
Ingredients
Chapter 1: Muffins
Muffin Introduction
Base Muffin Recipe
Variation: Orange Chocolate Chip
Variation: Blueberry
Variation: Grape Walnut
Variation: Strawberry
Rise & Shine Muffins
Morning Glory Muffins
Chocolate Chocolate Chip Muffins
Rainbow Carrot Cake Muffins
Peanut Butter Muffins
Pumpkin Muffins / Plus Cream Cheese
Corn Honey Muffins / Plus Jam
Gingerbread Muffins
Sweet Potato Muffins
Persimmon Muffins
Banana Muffins
Olive Oil Orange Cardamom
Oil-Based Muffin Recipe
Lemon Poppyseed
Chapter 2: Scones
Scone History / Technique
Sweet Scone Base Recipe
Variation: Citrus Black Raspberry
Variation: Cranberry Pecan
Variation: Honey Lavender
Fig & Urban Honey Scones
Variation: Maple Bacon
Variation: Strawberry Basil
Variation: White Choc Raspberry
Buckwheat Date Scone
Chocolate Ginger Scone
Pumpkin Scone
White Chocolate Orange Rye Scone
It’s Four O’Clock Somewhere Essay
Everything Scone
Cheddar Jalapeno Scone
Roasted Garlic, Onion, and Parmesan Scones
Chapter 3: Biscuits
Biscuit History / Technique
Angel Biscuits
Saffron Angel Biscuits
Emergency Drop Biscuits
Bacon Fat & Collard Greens Drop Biscuits
Heirloom Tomato Parmesan Drop Biscuits
Red Cornmeal Drop Biscuits
Rosemary Gouda Drop Biscuits
Peach Drop Biscuits
Cheddar Scallion Buttermilk Biscuit
Cornmeal Buttermilk Biscuit
Pumpkin Buttermilk Biscuit
Ramp Buttermilk Biscuit
Compound Butter
Classic Buttermilk Biscuit Recipe
Biscuit Sandwiches Intro
“Fat” Eggs
Nut-Free Pesto
Melted Leeks
Pimento Cheese
Red Eye Gravy
Sausage Gravy
Roasted Mushrooms 2 Ways
Sauteed Winter Spinach
Pesto Mayo
Ratatouille
Roasted Asparagus
Chocolate Gravy
Sorghum and Butter
Biscuit French Toast Casserole
Sticky Biscuits
Biscuit Cobblers
Chapter 4: Quick Breads
Quick Bread Technique
Banana Nutella
Banana Toffee
Chocolate Pound Cake
Coffee Date
Creme Fraiche Cake
Cranberry Creme Fraiche Cake
Gooseberry Creme Fraiche Cake
Peach Basil Creme Fraiche Cake
Raspberry Creme Fraiche Cake
Rhubarb Creme Fraiche Cake
Chapter 5: Brioche
Brioche History/Survey
Brioche Technique
Base Brioche Dough
Simple Brioche Sandwich
Nutella/Peanut Butter Knots
Cherry/Raspberry Jam Knots
PB&J Knots
Cinnamon Rolls
Sticky Buns
Cream Cheese Danish (Circle)
Fruit Danish (Square)
Cream Cheese + Fruit Danish (Circle)
Ham & Cheese Rolls
Spinach Goat Cheese Rolls
Cranberry Goat Cheese Rolls
Chapter 6: Miscellaneous Extra Recipes
Apple Butter
Lemon Curd
Passionfruit Curd
Strawberry Jam
Basic Pastry Cream
Chocolate Pastry Cream
Blueberry Cobbler Topping
Cherry Cobbler Topping
Cranberry Sauce
Popped Pumpkin Seeds
Sherry Vinegar Glaze
Simple Icing
Cream Cheese Filling
Browned Butter
Nut Crumble
Oat Crumble
Candied Orange Peel
Sauteed Collard Greens
Roasted Garlic
Caramelized Onion
Author Biography
About the author
Laura Scherb is a photographer, creative consultant, and the owner of Page & Plate. She lives in Chicago, IL.
