The Pie Place Cafe Cookbook Author Signings

Posted at: 08/16/2013 8:34 AM | Updated at: 08/16/2013 11:55 AM

Kathy Rice, the author of The Pie Place Cafe Cookbook, dropped by Good Morning Northland to talk about her book. 

The Pie Place Cafe Cookbook is a delightul read. Kathy loves stories about people, and ties her recipes to those stories. "My grandmother...loved to cook for us. We would go to her place on Sundays and have family dinner...it was just a real inspiration for this story." A lot of her inspiration for this book also comes from customers and experiences she and her friends and co-workers have had at the restaurant.

The book contains many delicious recipes, including the scones featured in the interview. We'll have that recipe at the bottom of the page. Many of the recipes are the favorite recipe of the person featured in the stories. Kathy originally had no plan to write a book. It came together very organically over time.

Kathy will be signing copies of her book on August 22 at Barnes & Noble at the Miller Hill Mall in Duluth at 6:00 PM.  Books can also be purchased at The Bookstore at Fitger's in Duluth and other fine gift shops throughout the region. You can also purchase the book online at the Lake Superior Port Cities Inc. website. Also be sure to check out the Pie Place Cafe Restuarants website.

Blueberry Lime Scones

Serves 8

 

4 cups - all purpose flour, divided, 3 cups plus 1 cup extra for handling the dough 

3/4 cup - sugar, divided, 1/2 cup for recipe, plus 1/4 cup extra to sprinkle on top

4 teaspoons - baking powder

1/2 teaspoon - salt

1/2 pound - butter, very cold and cut into small pieces

1 medium - lime, the zest

1-1/3 cups - blueberries, frozen, medium sized, chopped

1/2 cup - half-and-half

1 large - egg

Instructions: Pulse 3 cups flour, 1/2 cup sugar, baking powder, salt and butter in a food processor (or mix by hand) until it is mixed to a grainy, pebbly state. Transfer to a medium-size bowl. Add the lime zest. Add the chopped frozen blueberries and toss these ingredients by hand to mix well.

Beat the egg into the half-and-half, then mix into the dry ingredients. Work quickly to form the dough, gently kneading it a few strokes. It may seem impossibly dry at first, but keep working with it, gently pressing it together. Eventually it will bind into a ball. If it resists coming together, you may add more half-and-half a few drops at a time. If the blueberries have thawed too quickly and the dough becomes sticky, toss in a handful of flour.

On a generously floured surface, form a disk about 8 inches across and 2 inches thick. Sprinkle the top liberally with sugar, using at least 1/4 cup, then with a large knife cut the disk into 8 wedges. At this point the wedges may be wrapped and stored in the freezer and baked as needed.

When you want to bake, place the wedges on parchment paper on baking trays. Lay the wedges out in a row, alternating tips facing in toward the center or out to the edge of the pan so as to have as much space between them as possible. You should put no more than six wedges to a flat baking tray, which will fit in most home ovens. The wedges tend to lean towards each other if they are too close together while they bake.

Bake for 18 minutes at 375 degrees Farenheit in preheated oven, then check them and rotate the pan in the oven, bake an additional 5 to 12 minutes, depending on whether they were frozen solid when you began or where fresh from the prep table. They should be golden brown and firm to the touch when removed from the oven. Serve warm, with clotted cream.

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