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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 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.
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
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 Appétit, 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.
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