Strawberry Pie

February 1, 2017
by Curt

Strawberry PieMy wife and I were at a neighborhood party a couple weeks ago and this pie was brought by one of the party guests. I thought it was so awesome, my wife, (always thinking), got the recipe and made for me a couple weeks later for my birthday.

Mmmmm mmmm! I just had to pass this recipe along to my readers.

Strawberry Pie


  • 1 quart fresh strawberries
  • 1 cup white sugar
  • 3 Tablespoons cornstarch
  • 3/4 cup water
  • pastry shell


  1. Slice and arrange half of the strawberries in baked pastry shell.
  2. Mash remaining berries and combine with sugar in a medium saucepan.
  3. Place saucepan over medium heat and bring to a boil. Stirring frequently.
  4. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture.
  5. Reduce heat and simmer until thickened. (About 10 minutes).
  6. Stirring constantly, pour mixture over berries in pastry shell.
  7. Chill for several hours before serving.

Tasty Apple Tartlets

December 18, 2014
by Curt

Tasty Apple TartletsThis is a guest post from Louise at, and I think you’ll love this recipe.  Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – check it out!

Here’s Louise…

When we were still living and working in NYC, my husband and I started throwing a lot of dinner parties.  It was amazingly fun.

And here’s the best part…

We had the chance to show a lot of people that eating Paleo is not only healthy and nutritious, but also yummy and awesome!  I generally try to re-create one or two foods that I think they probably love already in a non-Paleo form.

And really, what’s more traditional and delicious than Apple Pie?

Did you know that Apple Pies originally had no sugar, and the pastry portion wasn’t meant to be eaten?  Also, apples aren’t originally native to North America, despite the fact that apple pie is supposedly so “American.”

You can make these tartlets any time of year, but in the US, this type of dessert is most popular around the fall and winter holidays.

We guarantee that if you make these and take them to the office or to a party, nobody will complain about them being Paleo (they likely won’t even notice).

About Louise Hendon

Louise is the co-founder of and author of the Essential Paleo Cookbook.  Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.

Tasty Apple Tartlets


    Ingredients Crust
  • 2 cups (240 g) almond flour
  • 3/4 cup (84 g) coconut flour
  • 4 eggs, whisked
  • 3 Tablespoons (45 ml) ghee (or coconut oil), melted
  • 4 Tablespoons (19 g) shredded coconut
  • 2 Tablespoons (30 ml) vanilla extract
  • Filling
  • 6 apples, peeled, cored and thinly sliced
  • 1 Tablespoon (21 g) raw honey (optional)
  • 3 Tablespoons (45 ml) coconut oil
  • 2-3 Tablespoons (15-30 ml) vanilla extract
  • 1 teaspoon (2 g) ground cardamom
  • 1 teaspoon (3 g) ground cinnamon
  • Freshly grated lemon zest for garnish


  1. Preheat oven to 350 F (175 C).
  2. Mix together all the crust ingredients in a mixing bowl using your hands until it becomes doughlike. Don’t worry that the dough won’t stretch or feels a bit crumbly.
  3. Get a small amount of the dough and place into each space in the muffin pan. Using your hands, spread the dough so that it forms a crust (it’ll be a bit thicker than traditional tart crusts).
  4. Bake in the oven for 15 minutes and leave to cool when it’s done.
  5. Meanwhile, melt the coconut oil in a saucepan and add in all the other filling ingredients (apple slices, optional honey, vanilla extract, and spices).
  6. Let the apple slices cook for 20-30 minutes until it’s very soft.
  7. Pour the apple filling into a bowl to cool for 10 minutes.
  8. Spoon the apple filling into each tartlet crust so that it’s level with the top of the crust. Then take 5-6 individual slices of apple for each tartlet and layer them in a cascade on the top covering the filling. Place the last slice facing the other way (see photo).
  9. Grate some fresh lemon zest on top for garnish.
  10. Yield: 6 servings - Serving Size: 2 tartlets

Old Fashioned Waldorf Salad RecipeThis salad got its name from the famous Waldorf-Astoria Hotel in New York. Created in 1896 by the maître d’hôtel Oscar Tschirky, the Waldorf salad was an instant success. The salad became popular enough that Cole Porter featured it in his 1934 song “You’re the Top“.

Since then, this salad recipe has experienced many additions and subtractions. Most changes it seems are caused by the typical and favorite foods of a particular region. In the case of this recipe, the regional influence is the southwestern part of the United States. Namely Texas and Louisiana.

I was so excited when my sister and family came over a week ago for a cookout, and my sister not only made and brought my Mom’s Waldorf salad recipe, but she brought me my Mom’s entire hand written recipe book. There are some real gems, and blasts from my past  in that recipe book that I’ll be sharing down the road on this website!

So try this one out, a true southern rendition of the “Waldorf Salad”. A definite comfort food of mine, and a very happy trip down memory lane every time I eat it!

Old Fashioned Southern Waldorf Salad Recipe


    Salad ingredients
  • 2 apples (diced)
  • 2 oranges (diced)
  • 2 bananas (diced)
  • 1/2 cup Maraschino cherries (cut in half)
  • 1 small bag (10.5 oz.) miniature marshmallows
  • 1 cup pecan pieces
  • 1 small can pineapple chunks (with juice)
  • 1 Tablespoon sugar
  • dash of salt
  • Dressing
  • 1 small jar pineapple cheese spread
  • Mayonnaise (to blend)


  1. Place salad ingredients in a large bowl and mix.
  2. In a small bowl, mix the pineapple cheese spread together with mayonnaise until just creamy.
  3. Add the dressing to the salad and mix together thoroughly. Chill 1 hour before serving.

Smoked Chocolate and Peanut Butter PretzelsI’ve smoked chocolate for my “Smoked Chocolate Peanuts Clusters” recipe, and for my “Smoked Chocolate with Bacon” recipe. Both of them turned out awesome. So I thought I’d turn it up a notch and add peanut butter to the mix while I smoked the chocolate.

I love chocolate covered pretzels, so I turned that up a notch too and dipped salted pretzels into the smoked chocolate and peanut butter. WOW!

The best part about this recipe is it’s practically effortless. Quick and easy, and only takes about 20 minutes to do.

Smoked Chocolate and Peanut Butter Pretzels


  • large salted pretzels (as many as you can dip and cover)
  • 1/2 lb. block of milk chocolate
  • 1/4 cup creamy peanut butter


  1. In a disposable 9 x 9 aluminum pan, break up the milk chocolate into medium sized pieces.
  2. Get your smoker going to around 150° F. You'll want to use a mild wood like oak, pecan, or peach. I used peach wood. Place the pan of chocolate on the smoker rack.
  3. NOTE: The melting point of milk chocolate is 85° F.
  4. It takes about 5 to 10 minutes for the chocolate to melt to the point that you can stir it. Once melted and stirred, add in the peanut butter and thoroughly mix.
  5. For the next 10 minutes, about every 2 or 3 minutes, stir the chocolate around to help absorb more smoke.
  6. While leaving the chocolate and peanut butter mix on the smoker rack to stay melted, start dipping and covering the pretzels. Place the pretzels on wax paper covered cookie sheets.
  7. Once you've used as much of the chocolate and peanut butter mix as you can, place the covered pretzels in the refrigerator to set up and harden. This should only take 20 to 30 minutes.
  8. Serve and amaze your friends!