Overview

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 sweet and savory 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 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. 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.

Full Product Details

Author:   Paula Haney ,  Laura Scherb
Publisher:   Surrey Books,U.S.
Imprint:   Surrey Books,U.S.
ISBN:  

9781572843592

ISBN 10:   1572843594
Pages:   384
Publication Date:   29 January 2026
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Not yet available  
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

Table 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

Reviews

PRAISE FOR PAULA HANEY AND THE HOOSIER MAMA BOOK OF PIE ""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."" —Andrew Knowlton, Bon Appetit, named one of the Top 10 Best Places for Pie ""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."" —Food & Wine, named one of America's best pie spots ""A dessert that's fit for The King!"" —Duff Goldman, Food Network's Sugar High, on Hoosier Mama's Fat Elvis Pie. ""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."" —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013 ""Extraordinarily delicious."" —Rick Kogan, Chicago Tribune ""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."" —New York Journal of Books ""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."" —Marah Eakin, The AV Club ""The pies are, in a word, extraordinary."" —Time Out Chicago ""Haney has cultivated a devoted following in Chicago with her perfect pies."" —Robin Amer, Dynamic Range, WBEZ-FM Chicago ""Paula Haney’s incredible hand-baked creations will set you back on your heels."" —Chicago magazine ""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."" —Midwest Living ""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."" —Jeff Pearl, CBS Chicago, named one of the Best Bakeries in Chicago ""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."" —Kate Stahl, PopSugar ""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."" —Judy Hevrdejs, Chicago Tribune

Author Information

Paula Haney is the founder of Chicago's beloved Hoosier Mama Pie Company and author of the acclaimed The Hoosier Mama Book of Pie. With over two decades of experience in fine dining and pastry arts, Paula has redefined the art of pie-making, blending classic American traditions with innovative flavors. Her work has been featured in Bon Appetit, Food & Wine, and the Food Network. When not baking, she enjoys teaching and mentoring future pastry chefs. Paula lives in Chicago with her family, who continue to be her most enthusiastic taste-testers.

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