{"product_id":"the-hoosier-mama-book-of-breakfast-bakes-biscuits-scones-muffins-and-more","title":"The Hoosier Mama Book of Breakfast Bakes: Biscuits, Scones, Muffins, and More","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePRAISE FOR PAULA HANEY AND THE HOOSIER MAMA BOOK OF PIE\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"At this retro-styled spot in Ukrainian Village, the menu from pastry chef Paula Haney includes five types of chess pie, as well as other American regional favorites like Indiana's famous sugar cream.\" \u003cb\u003e--Andrew Knowlton, \u003ci\u003eBon Appetit\u003c\/i\u003e, named one of the Top 10 Best Places for Pie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Inside an unassuming storefront on Chicago Avenue sits one of the city's favorite bakeries, Hoosier Mama Pie Company. Run by passionate pastry chef Paula Haney, the small, sunny bakery is forever filled with pie-loving locals who can't get enough of Hoosier's flakey, buttery crusts and fresh fillings that range from sweet to savory.\" \u003cb\u003e--\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, named one of America's best pie spots\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A dessert that's fit for The King!\" \u003cb\u003e--Duff Goldman, Food Network's \u003ci\u003eSugar High\u003c\/i\u003e, on Hoosier Mama's Fat Elvis Pie.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you've ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.\" \u003cb\u003e--Serious Eats, naming \u003ci\u003eHoosier Mama\u003c\/i\u003e a top dessert cookbook of 2013\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Extraordinarily delicious.\" \u003cb\u003e--Rick Kogan, \u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"With its attractive photos, thorough index, authoritatively warm tone, and mix of recipes that covers all the bases without claiming to be comprehensive, Hoosier Mama should help do just what its author intends: Bring bakers back to pie, not as followers of the latest trend, but as lifetime makers of simple, seasonal, satisfying fare.\" \u003cb\u003e--\u003ci\u003eNew York Journal of Books\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Paula Haney . . . just put out a massive cookbook with her recipes--The Hoosier Mama Book of Pie--and it's something very special. The almost-400-page tome details Hoosier Mama's opening and development, as well as Haney's recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.\" \u003cb\u003e--Marah Eakin, \u003ci\u003eThe AV Club\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"The pies are, in a word, extraordinary.\" \u003cb\u003e--\u003ci\u003eTime Out Chicago\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Haney has cultivated a devoted following in Chicago with her perfect pies.\" \u003cb\u003e--Robin Amer, \u003ci\u003eDynamic Range\u003c\/i\u003e, WBEZ-FM Chicago\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Paula Haney's incredible hand-baked creations will set you back on your heels.\" \u003cb\u003e--\u003ci\u003eChicago\u003c\/i\u003e magazine\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"There's a secret to making great pie crust. And Paula Haney knows it. . . . A slice of any [pie] is a bite into American pie culture.\" \u003cb\u003e--\u003ci\u003eMidwest Living\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Handmade pies are the calling card of Hoosier Mama Pie Company. Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef. Fruit pies from the classics to the funky can be found here. It's not just sweets though: if you like quiche or chicken pot pie, then Hoosier Mama is a must.\" \u003cb\u003e--Jeff Pearl, \u003ci\u003eCBS Chicago\u003c\/i\u003e, named one of the Best Bakeries in Chicago\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"The best pies in town. . . . Last week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside, a pie--especially if it's an apple or chocolate chess pie from Hoosier Mama--pretty much says love.\" \u003cb\u003e--Kate Stahl, \u003ci\u003ePopSugar\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney understands this.\" \u003cb\u003e--Judy Hevrdejs, \u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIntroduction\u003c\/p\u003e\n\u003cp\u003eSeasonality \u003c\/p\u003e\n\u003cp\u003eTools \u003c\/p\u003e\n\u003cp\u003eIngredients\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 1: Muffins\u003c\/p\u003e\n\u003cp\u003eMuffin Introduction \u003c\/p\u003e\n\u003cp\u003eBase Muffin Recipe \u003c\/p\u003e\n\u003cp\u003eVariation: Orange Chocolate Chip \u003c\/p\u003e\n\u003cp\u003eVariation: Blueberry\u003c\/p\u003e\n\u003cp\u003eVariation: Grape Walnut \u003c\/p\u003e\n\u003cp\u003eVariation: Strawberry \u003c\/p\u003e\n\u003cp\u003eRise \u0026amp; Shine Muffins \u003c\/p\u003e\n\u003cp\u003eMorning Glory Muffins \u003c\/p\u003e\n\u003cp\u003eChocolate Chocolate Chip Muffins\u003c\/p\u003e\n\u003cp\u003eRainbow Carrot Cake Muffins \u003c\/p\u003e\n\u003cp\u003ePeanut Butter Muffins \u003c\/p\u003e\n\u003cp\u003ePumpkin Muffins \/ Plus Cream Cheese \u003c\/p\u003e\n\u003cp\u003eCorn Honey Muffins \/ Plus Jam\u003c\/p\u003e\n\u003cp\u003eGingerbread Muffins \u003c\/p\u003e\n\u003cp\u003eSweet Potato Muffins \u003c\/p\u003e\n\u003cp\u003ePersimmon Muffins \u003c\/p\u003e\n\u003cp\u003eBanana Muffins \u003c\/p\u003e\n\u003cp\u003eOlive Oil Orange Cardamom \u003c\/p\u003e\n\u003cp\u003eOil-Based Muffin Recipe \u003c\/p\u003e\n\u003cp\u003eLemon Poppyseed \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 2: Scones \u003c\/p\u003e\n\u003cp\u003eScone History \/ Technique \u003c\/p\u003e\n\u003cp\u003eSweet Scone Base Recipe \u003c\/p\u003e\n\u003cp\u003eVariation: Citrus Black Raspberry \u003c\/p\u003e\n\u003cp\u003eVariation: Cranberry Pecan \u003c\/p\u003e\n\u003cp\u003eVariation: Honey Lavender \u003c\/p\u003e\n\u003cp\u003eFig \u0026amp; Urban Honey Scones \u003c\/p\u003e\n\u003cp\u003eVariation: Maple Bacon \u003c\/p\u003e\n\u003cp\u003eVariation: Strawberry Basil \u003c\/p\u003e\n\u003cp\u003eVariation: White Choc Raspberry \u003c\/p\u003e\n\u003cp\u003eBuckwheat Date Scone \u003c\/p\u003e\n\u003cp\u003eChocolate Ginger Scone \u003c\/p\u003e\n\u003cp\u003ePumpkin Scone \u003c\/p\u003e\n\u003cp\u003eWhite Chocolate Orange Rye Scone \u003c\/p\u003e\n\u003cp\u003eIt's Four O'Clock Somewhere Essay\u003c\/p\u003e\n\u003cp\u003eEverything Scone \u003c\/p\u003e\n\u003cp\u003eCheddar Jalapeno Scone \u003c\/p\u003e\n\u003cp\u003eRoasted Garlic, Onion, and Parmesan Scones \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 3: Biscuits\u003c\/p\u003e\n\u003cp\u003eBiscuit History \/ Technique \u003c\/p\u003e\n\u003cp\u003eAngel Biscuits \u003c\/p\u003e\n\u003cp\u003eSaffron Angel Biscuits \u003c\/p\u003e\n\u003cp\u003eEmergency Drop Biscuits \u003c\/p\u003e\n\u003cp\u003eBacon Fat \u0026amp; Collard Greens Drop Biscuits \u003c\/p\u003e\n\u003cp\u003eHeirloom Tomato Parmesan Drop Biscuits \u003c\/p\u003e\n\u003cp\u003eRed Cornmeal Drop Biscuits \u003c\/p\u003e\n\u003cp\u003eRosemary Gouda Drop Biscuits \u003c\/p\u003e\n\u003cp\u003ePeach Drop Biscuits \u003c\/p\u003e\n\u003cp\u003eCheddar Scallion Buttermilk Biscuit \u003c\/p\u003e\n\u003cp\u003eCornmeal Buttermilk Biscuit\u003c\/p\u003e\n\u003cp\u003ePumpkin Buttermilk Biscuit \u003c\/p\u003e\n\u003cp\u003eRamp Buttermilk Biscuit \u003c\/p\u003e\n\u003cp\u003eCompound Butter\u003c\/p\u003e\n\u003cp\u003eClassic Buttermilk Biscuit Recipe \u003c\/p\u003e\n\u003cp\u003eBiscuit Sandwiches Intro\u003c\/p\u003e\n\u003cp\u003e\"Fat\" Eggs \u003c\/p\u003e\n\u003cp\u003eNut-Free Pesto \u003c\/p\u003e\n\u003cp\u003eMelted Leeks \u003c\/p\u003e\n\u003cp\u003ePimento Cheese \u003c\/p\u003e\n\u003cp\u003eRed Eye Gravy \u003c\/p\u003e\n\u003cp\u003eSausage Gravy \u003c\/p\u003e\n\u003cp\u003eRoasted Mushrooms 2 Ways\u003c\/p\u003e\n\u003cp\u003eSauteed Winter Spinach \u003c\/p\u003e\n\u003cp\u003ePesto Mayo \u003c\/p\u003e\n\u003cp\u003eRatatouille \u003c\/p\u003e\n\u003cp\u003eRoasted Asparagus \u003c\/p\u003e\n\u003cp\u003eChocolate Gravy \u003c\/p\u003e\n\u003cp\u003eSorghum and Butter \u003c\/p\u003e\n\u003cp\u003eBiscuit French Toast Casserole \u003c\/p\u003e\n\u003cp\u003eSticky Biscuits \u003c\/p\u003e\n\u003cp\u003eBiscuit Cobblers \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 4: Quick Breads \u003c\/p\u003e\n\u003cp\u003eQuick Bread Technique\u003c\/p\u003e\n\u003cp\u003eBanana Nutella \u003c\/p\u003e\n\u003cp\u003eBanana Toffee\u003c\/p\u003e\n\u003cp\u003eChocolate Pound Cake \u003c\/p\u003e\n\u003cp\u003eCoffee Date \u003c\/p\u003e\n\u003cp\u003eCreme Fraiche Cake \u003c\/p\u003e\n\u003cp\u003eCranberry Creme Fraiche Cake \u003c\/p\u003e\n\u003cp\u003eGooseberry Creme Fraiche Cake \u003c\/p\u003e\n\u003cp\u003ePeach Basil Creme Fraiche Cake\u003c\/p\u003e\n\u003cp\u003eRaspberry Creme Fraiche Cake\u003c\/p\u003e\n\u003cp\u003eRhubarb Creme Fraiche Cake \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 5: Brioche \u003c\/p\u003e\n\u003cp\u003eBrioche History\/Survey \u003c\/p\u003e\n\u003cp\u003eBrioche Technique \u003c\/p\u003e\n\u003cp\u003eBase Brioche Dough \u003c\/p\u003e\n\u003cp\u003eSimple Brioche Sandwich\u003c\/p\u003e\n\u003cp\u003eNutella\/Peanut Butter Knots \u003c\/p\u003e\n\u003cp\u003eCherry\/Raspberry Jam Knots\u003c\/p\u003e\n\u003cp\u003ePB\u0026amp;J Knots \u003c\/p\u003e\n\u003cp\u003eCinnamon Rolls \u003c\/p\u003e\n\u003cp\u003eSticky Buns \u003c\/p\u003e\n\u003cp\u003eCream Cheese Danish (Circle) \u003c\/p\u003e\n\u003cp\u003eFruit Danish (Square) \u003c\/p\u003e\n\u003cp\u003eCream Cheese + Fruit Danish (Circle) \u003c\/p\u003e\n\u003cp\u003eHam \u0026amp; Cheese Rolls \u003c\/p\u003e\n\u003cp\u003eSpinach Goat Cheese Rolls \u003c\/p\u003e\n\u003cp\u003eCranberry Goat Cheese Rolls \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChapter 6: Miscellaneous Extra Recipes\u003c\/p\u003e\n\u003cp\u003eApple Butter \u003c\/p\u003e\n\u003cp\u003eLemon Curd \u003c\/p\u003e\n\u003cp\u003ePassionfruit Curd\u003c\/p\u003e\n\u003cp\u003eStrawberry Jam \u003c\/p\u003e\n\u003cp\u003eBasic Pastry Cream\u003c\/p\u003e\n\u003cp\u003eChocolate Pastry Cream \u003c\/p\u003e\n\u003cp\u003eBlueberry Cobbler Topping\u003c\/p\u003e\n\u003cp\u003eCherry Cobbler Topping\u003c\/p\u003e\n\u003cp\u003eCranberry Sauce\u003c\/p\u003e\n\u003cp\u003ePopped Pumpkin Seeds \u003c\/p\u003e\n\u003cp\u003eSherry Vinegar Glaze \u003c\/p\u003e\n\u003cp\u003eSimple Icing \u003c\/p\u003e\n\u003cp\u003eCream Cheese Filling \u003c\/p\u003e\n\u003cp\u003eBrowned Butter\u003c\/p\u003e\n\u003cp\u003eNut Crumble \u003c\/p\u003e\n\u003cp\u003eOat Crumble\u003c\/p\u003e\n\u003cp\u003eCandied Orange Peel \u003c\/p\u003e\n\u003cp\u003eSauteed Collard Greens \u003c\/p\u003e\n\u003cp\u003eRoasted Garlic\u003c\/p\u003e\n\u003cp\u003eCaramelized Onion \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAuthor Biography\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eLaura Scherb\u003c\/b\u003e is a photographer, creative consultant, and the owner of Page \u0026amp; Plate. She lives in Chicago, IL.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThe 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.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn 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 sweet and savory bakes for the perfect morning. \u003c\/p\u003e\n\u003cp\u003eWith 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 \u003ci\u003eThe Hoosier Mama Book of Pie\u003c\/i\u003e, Haney again invites home bakers into her kitchen--this time with a collection of budget-friendly 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.\u003c\/p\u003e\n\u003cp\u003eWhether 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. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 11\/01\/2025 (EAN 9781572843592, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Haney, Paula\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Agate Midway\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-12-16\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Breakfast|Cooking|Courses \u0026amp; Dishes|Brunch|Cooking|Courses \u0026amp; Dishes|Pastry\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Biscuits|Scones|Muffins|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781572843592\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781572843592\u003c\/p\u003e","brand":"Agate Midway","offers":[{"title":"Default Title","offer_id":51154361319702,"sku":"SP-9781572843592","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781572843592_spiral.png?v=1774943283","url":"https:\/\/lusper.myshopify.com\/products\/the-hoosier-mama-book-of-breakfast-bakes-biscuits-scones-muffins-and-more","provider":"Lusperbooks","version":"1.0","type":"link"}