Scoop of Ice Cream

Pie a la mode

Slice of Specialty Pie

Slice of Pie

Whole Pies

Juice

Hot Cocoa

Chocolate Milk

Soft Drinks

Coffee / Hot or Ice Tea

Hamburger, 6 oz. Sesame Seed Bun

Hamburger, 4 oz. Regular Bun

French Fries may be added to any sandwich or burger for an additional

Grilled Cheese Sandwich

Grilled Ham & Cheese Sandwich

Bacon Lettuce & Tomato Sandwich

Cold Ham or Beef or Turkey Sandwich

BBQ Sandwich

French Dip on a Sub Bun

Chicken Strips on a Sub Bun

Fish Sandwich on a Sub Bun

Cubed Steak Sandwich

Turkey, Ham & Cheese Sub

Hot Ham & Cheese

Place the serving bowl in the freezer for at least 10–15 minutes before serving. A cold bowl slows melting and helps the scoop keep shape.

Chill serving bowl

Fill a small cup or ramekin with warm (not boiling) water. Dip the ice cream scoop into the warm water for 5–10 seconds to heat the metal — this helps release the ice cream cleanly.

Prepare scoop

Remove the scoop from the warm water and quickly wipe any excess water on a towel. Press the scoop firmly into the ice cream container to the desired depth, making a smooth, rounded shape. Twist the scoop slightly while lifting to form a neat ball. If the ice cream is very hard, press firmly and hold for 2–3 seconds before twisting and lifting.

Form the scoop

If your scoop has a release mechanism, activate it to drop the ice cream into the chilled bowl. If not, use the edge of the container or a butter knife to loosen around the scoop, then invert the scoop into the bowl and gently push the ice cream out with the back of a spoon.

Release and set

Add any desired toppings to taste: drizzle chocolate or caramel sauce, sprinkle chopped nuts or sprinkles, or add fresh fruit. Serve immediately to enjoy ideal texture.

Add toppings (optional)

Serve one scoop per chilled bowl. If scooping multiple servings, reheat the scoop between scoops by repeating the warm-water dip to keep clean, smooth scoops.

Serving note

high-quality vanilla ice cream

cold bowl

ice cream scoop or spoon

warm water

optional toppings (chocolate sauce, caramel, chopped nuts, sprinkles, fresh fruit)

In a large bowl, whisk together 2 1/2 cups flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Add the cold cubed butter and cold cubed shortening. Using a pastry cutter or two forks, cut fats into flour until mixture resembles coarse crumbs with some pea-sized butter pieces. Sprinkle 4 tablespoons ice water over mixture, toss gently, and continue adding the remaining 2 tablespoons as needed—mix just until dough comes together when pressed. Divide dough into two discs, flatten to 1-inch thick, wrap tightly in plastic, and chill at least 1 hour (or up to 2 days).

Make the pie dough

Peel, core, and slice apples into 1/4-inch thick slices until you have about 6 cups. In a large bowl combine 2/3 cup packed brown sugar, 1/4 cup granulated sugar, 2 tablespoons flour (for thickening), 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Add the sliced apples and toss until evenly coated. Let the mixture sit 10 minutes so juices begin to release.

Prepare the filling

Preheat oven to 400°F (205°C). On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8- to 1/4-inch thick. Fit into a 9-inch pie plate, letting excess hang over the rim. Mound the apple filling into the crust and dot the top with 2 tablespoons of butter cut into small pieces. Roll out second disc to a 12-inch circle; lay over filling. Trim overhang to 1/2 inch, fold under and crimp edges to seal. Cut 4 small slits or decorative vents in the top crust to let steam escape.

Roll and assemble

Whisk 1 whole egg with 1 tablespoon milk to make an egg wash. Brush evenly over the top crust and sprinkle with 1 teaspoon coarse sugar if using. Place on a baking sheet to catch drips and bake at 400°F (205°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 30–35 more minutes until crust is golden and filling is bubbling. If edges brown too quickly, tent with foil after 30 minutes. Remove pie to a wire rack and let cool at least 2 hours so filling sets.

Egg wash and bake

While the pie bakes or cools, whisk together 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt until the sugar dissolves.

Make the ice cream base

If you have an ice cream maker: chill the mixture 30 minutes then churn according to manufacturer's instructions until thickened (about 20–30 minutes); transfer to a container and freeze 1–2 hours to firm. If you don't have an ice cream maker: pour the mixture into a shallow freezer-safe container, freeze 45 minutes, then vigorously whisk or beat with a fork to break ice crystals; repeat every 30 minutes for 2–3 rounds until smooth and scoopable. For quickest serve, a premium store-bought vanilla ice cream (about 2–3 scoops) can be used instead.

Chill and churn (or quick freeze)

Slice the cooled pie. Place a warm slice on each plate and top immediately with a generous scoop (about 1/2 cup) of vanilla ice cream. Serve promptly so the ice cream begins to melt slightly over the warm filling.

Serve

all-purpose flour

granulated sugar

fine salt

unsalted butter (cold, cubed)

vegetable shortening (cold, cubed)

ice water

filling apples (Granny Smith or combination)

brown sugar (packed)

granulated sugar (filling)

ground cinnamon

ground nutmeg

lemon juice

all-purpose flour (for filling thickener)

unsalted butter (dotted on filling)

egg (for egg wash)

milk (for egg wash)

coarse sugar (optional, for sprinkling)

whole milk

heavy cream

granulated sugar (ice cream)

vanilla extract

Whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt in a medium bowl until evenly combined.

Prepare dry ingredients and cut butter

Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns with a pastry cutter).

Cut in butter

Sprinkle the cold water over the crumb mixture and gently mix with a fork until the dough starts to come together. Press the dough into a ball — avoid overworking. If it seems too dry, add an additional 1 teaspoon cold water.

Bring dough together

Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes. When chilled, lightly flour a work surface and roll dough to about 1/8-inch thickness. Fit the dough into a 9-inch tart pan (or equivalent for 8–10 slices), trim the edges and press into the sides. Prick the bottom lightly with a fork.

Chill and roll

Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake an additional 6–8 minutes until set but not overbrowned. Let cool slightly while preparing the filling.

Blind bake

Chop the semi-sweet chocolate finely and place in a heatproof bowl. In a small saucepan, combine the heavy cream and corn syrup and warm just until it starts to steam and small bubbles form at the edge (do not boil).

Warm cream and chocolate

Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute to melt the chocolate, then gently whisk from the center outward until smooth and glossy. Add the room-temperature butter, vanilla extract, and kosher salt; whisk until fully incorporated and silky.

Make ganache

Pour the ganache into the warm baked tart shell, smoothing the top with a spatula. Tap gently on the counter to remove any air bubbles. Let the tart cool to room temperature, then refrigerate for at least 1 hour to set (2 hours for a firmer slice).

Fill tart and set

Remove the tart from the refrigerator 10 minutes before serving. Dust the top lightly with powdered sugar if desired, sprinkle a few sea salt flakes over the center of the tart slice(s), and garnish each slice with 2 fresh raspberries. Slice with a warm knife (dip blade in hot water and wipe dry between cuts) for clean slices.

Finish and serve

unsweetened cocoa powder

cold unsalted butter, cubed

cold water

salt

semi-sweet chocolate, chopped

light corn syrup (or honey)

unsalted butter, room temperature

kosher salt

powdered sugar

sea salt flakes

fresh raspberries

Combine 2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt in a large bowl. Cut 3/4 cup cold cubed unsalted butter into the flour using a pastry cutter, two forks or your fingertips until mixture resembles coarse meal with some pea-sized butter pieces remaining.

Make dough

Drizzle 4 tablespoons ice water over the mixture, tossing gently with a fork after each addition until the dough just comes together when pressed (add an extra tablespoon if needed). Do not overwork. Gather into a disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Add water and chill

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully transfer to a 9-inch pie plate, easing it into place without stretching. Trim edges to about 1/2 inch overhang.

Roll out

Place 6 cups thinly sliced apples into a large bowl. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 2 tablespoons cornstarch and 1 tablespoon lemon juice. Toss until the fruit is evenly coated and the cornstarch is incorporated.

Prepare apples

Let the apple mixture rest for 10 minutes to macerate and allow juices to release; toss again and taste—adjust sugar if your apples are particularly tart.

Rest filling

Preheat oven to 425°F (220°C). Spoon the apple filling into the prepared pie crust, mounding slightly in the center. Dot the filling evenly with 2 tablespoons small bits of unsalted butter.

Assemble pie

If you have extra dough, roll a second disk and place over the filling for a full top crust, or cut into strips for a lattice. Trim excess dough, fold the overhang under itself and crimp the edge to seal. Cut several small slits in a full top crust or leave lattice openings for steam to escape.

Top and seal

Whisk 1 egg with 1 tablespoon milk or cream and brush over the top crust. Sprinkle 1 teaspoon coarse sugar over the crust if desired for sparkle and crunch.

Egg wash

Place the pie on a baking sheet to catch drips and bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden and the filling is bubbling through vents. If the edges brown too quickly, cover them with foil or a pie shield after 25 minutes at the lower temperature.

Bake

Remove the pie from the oven and let it cool at least 2 hours on a wire rack so the filling sets for clean slices. Serve warm or at room temperature—optionally with vanilla ice cream or whipped cream.

Cool and serve

unsalted butter, cold, cubed

apples (Granny Smith or mixed), peeled, cored, thinly sliced

light brown sugar, packed

cornstarch

fresh lemon juice

unsalted butter, cut into small bits

milk or cream

coarse sugar (optional)

In a large bowl, whisk together 2.25 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Mix dry ingredients

Add 3/4 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening to the flour. Using a pastry cutter or your fingertips, work the fats into the flour until pea-size pieces remain and the mixture resembles coarse meal with some larger butter bits (about 6–8 pulses if using a food processor).

Cut in fats

Mix 6 tbsp ice water with 1 tsp apple cider vinegar. Drizzle into the flour mixture 1 tbsp at a time, gently tossing with a fork after each addition. Add just enough so the dough comes together when squeezed (you may not need all the water). Stop when dough holds together but is not wet or sticky.

Add liquid

Turn dough out onto a lightly floured surface and gather into a disc (do not overwork). Divide into two discs (one slightly larger for the bottom crust), flatten each to about 1" thickness, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 48 hours).

Form and chill

Peel, core, and slice enough apples to measure 6 cups (about 6 medium apples). Place slices in a large bowl and toss with 1 tbsp fresh lemon juice to prevent browning.

In a small bowl, whisk together 2 tbsp cornstarch, 2/3 cup granulated sugar, 1/3 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp fine sea salt until evenly mixed.

Combine dry filling ingredients

Pour the sugar-spice-cornstarch mixture over the apple slices and toss gently until all slices are evenly coated. Let sit for 10–15 minutes so juices begin to release.

Coat apples

Place a rack in the lower third of the oven and preheat to 425°F (220°C). Keep a baking sheet nearby to catch any drips.

Preheat oven

On a lightly floured surface, roll the larger dough disc into a 12" circle about 1/8" thick for the bottom crust. Carefully transfer it to a 9" deep-dish pie pan, easing it into the pan without stretching. Trim any excess leaving about 1/2" overhang.

Roll out dough

Mound the coated apple slices evenly into the prepared bottom crust. Dot the top with 2 tbsp unsalted butter broken into small pats.

Fill pie

Roll the second dough disc into an 11.5–12" circle. Place it over the apples. Trim the top and bottom crusts so there is a 1/2" overhang, then fold the overhang under itself and crimp or flute the edges to seal. Cut 4–6 vents in the top crust, or create a lattice before sealing if desired.

Top crust & vent

Whisk together 1 large egg and 1 tbsp milk or cream. Brush evenly over the top crust and edges. If desired, sprinkle 1 tbsp coarse sugar over the top for sparkle and crunch.

Egg wash & sugar

Place the pie on the baking sheet and bake at 425°F (220°C) for 20 minutes to set the crust and begin browning.

Bake — initial high heat

After 20 minutes, reduce the oven temperature to 375°F (190°C). If the crust is browning too quickly, tent loosely with foil. Continue baking for an additional 35–45 minutes, or until the filling is bubbling through the vents and the crust is golden brown.

Bake — lower temperature

Remove the pie from the oven and place on a wire rack. Let cool at least 2–3 hours (preferably longer) so the filling sets before slicing. Serve warm or at room temperature.

Cool

unsalted butter (cold, cut into 1/2" cubes)

vegetable shortening (cold)

apple cider vinegar

firm baking apples (Granny Smith, Honeycrisp or combination), peeled, cored, sliced 1/4"

light brown sugar (packed)

fine sea salt

unsalted butter (cut into 8 small pats)

large egg

milk or heavy cream

Thoroughly wash the oranges, apple, carrot, lemon, and mint under cold running water. Peel the oranges, remove seeds if present, core the apple and cut into quarters, peel and chop the carrots into 1-inch pieces, and halve the lemon for juicing.

Wash and prepare produce

If using a blender: cut fruit and vegetables into pieces small enough to blend easily. If using a juicer: cut pieces to fit the juicer chute.

Feed the orange segments, apple quarters, and carrot pieces through the juicer, alternating ingredients to help extraction. Collect juice in the juicer's pitcher. Add the lemon juice to the collected juice and stir in 1/2 to 1 tablespoon honey or agave if you want additional sweetness. Add cold water to adjust intensity (about 1/2 to 1 cup), then pour over ice and garnish with mint leaves.

Using a juicer (no straining needed)

Place orange segments, apple quarters, chopped carrots, lemon juice, and 1/2 cup of cold water into the blender. Blend on high for 45–60 seconds until very smooth. If you prefer a smoother, pulp-free juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, using a spatula or spoon to press out as much liquid as possible. Stir in honey or agave to taste and add additional cold water (up to 1/2 cup) to reach desired strength. Serve over ice and garnish with mint.

Using a blender (requires blending and optional straining)

Taste and adjust sweetness or dilution. Pour into glasses over ice, garnish with mint leaves. Serve immediately for best flavor and nutrient retention.

To store: transfer leftover juice to an airtight container and refrigerate up to 48 hours. Shake before serving; flavor and color may change with time.

orange (peeled, segmented)

apple (cored, quartered)

carrot (peeled, chopped)

lemon (juiced)

ice cubes

honey or agave syrup (optional, to taste)

fresh mint leaves (optional, for garnish)

blender or juicer

fine mesh sieve or nut milk bag (optional, for straining)

pitcher or serving glasses

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and salt until evenly blended and free of lumps.

Combine dry ingredients

Pour the whole milk into a medium saucepan and set over medium-low heat. Warm the milk until it is steaming and small bubbles form around the edges (do not let it boil), about 4–5 minutes.

Warm milk

Whisk 2–3 tablespoons of the warm milk into the cocoa-sugar mixture to make a smooth paste (this prevents clumps). Then whisk that paste back into the saucepan with the remaining milk until fully incorporated.

Whisk in dry mix

Add the chopped semisweet chocolate (or chips) to the warmed milk and whisk constantly until the chocolate is completely melted and the mixture is smooth, about 1–2 minutes.

Add chocolate

Remove the saucepan from the heat. Stir in the vanilla extract. Taste and adjust sweetness or salt if needed. If using peppermint extract, add 1/4–1/2 tsp at a time to taste (peppermint is strong).

Finish flavoring

Ladle the hot cocoa into mugs. Serve immediately with desired toppings.

Scoop Of Ice Cream

Pie A La Mode

Slice Of Specialty Pie

Slice Of Pie

Whole Pies

Juice

Hot Cocoa

Chocolate Milk

Soft Drinks

Coffee / Hot Or Ice Tea

Hamburger, 6 Oz. Sesame Seed Bun

Hamburger, 4 Oz. Regular Bun

French Fries May Be Added To Any Sandwich Or Burger For An Additional

Grilled Cheese Sandwich

Grilled Ham & Cheese Sandwich

Bacon Lettuce & Tomato Sandwich

Cold Ham Or Beef Or Turkey Sandwich

Bbq Sandwich

French Dip On A Sub Bun

Chicken Strips On A Sub Bun

Fish Sandwich On A Sub Bun

Cubed Steak Sandwich

Turkey, Ham & Cheese Sub

Hot Ham & Cheese