Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!




Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at


Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 



Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:



independent booksellers

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    No-Bake Apricot Cream Cheese Slab Pie

    Lord have mercy! You WANT to make this slab pie this summer. It's absurdly decadent. And you don't even have to turn on your own to hot up the kitchen, as the one of us from the South says.

    Here's a special recipe that's a tribute to our book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. That book won't be out until October--when we'll be on QVC! But this recipe is a unique one, not in the book, just for our blog and podcast.

    You haven't listened yet? For shame! There's the player right at the top of the main recipe page. Click down the center-top menu to find this episode. Or go out to iTunes here and subscribe. Promise you'll laugh while you hear us make this giant thing in real time. It's like the Food Network--in the dark, without visuals.

    This slab pie is big: 13 x 18-inches. That's a half hotel sheet pan of pie. Don't look back. Make it. And invite over a crowd. Isn't that what summer is for?


    Make 24 (seriously?) servings

    • 3 teaspoons unflavored gelatin powder (about 1 1/3 0.25-ounce packages)
    • 6 tablespoons FRESH orange juice
    • 4 cups graham cracker crumbs (one 14.4-ounce box of graham crackers turned into crumbs in a food processor or a little more than one 13.5 ounce of crumbs)
    • 1 1/4 cups confectioners' sugar, divided
    • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, melted and cooled a bit, plus additional (1/2 stick?) for greasing the big pan
    • 1 1/2 pounds regular or low-fat cream cheese (do not use fat-free), softened to room temperature
    • 2 cups apricot jam
    • 1 1/2 cups regular or low-fat sour cream (do not use fat-free)
    • 1 tablespoon vanilla extract
    • Sweetened whipped cream and thinly sliced dried apricots, for garnishing

    1. Sprinkle the gelatin over the orange juice in a small, microwave-safe bowl. Set aside for 5 minutes.

    2. Meanwhile, generously butter the inside of a 13 x 18-inch lipped baking sheet. Go and make space in your fridge for this giant pan but keep it out at room temperature for the moment.

    3. Mix the graham cracker crumbs, 1/4 cup confectioners' sugar, and the melted butter in a big bowl until uniform. Pour this mixture all over the prepared sheet pan. Press it with clean, dry fingers into an even crust across the bottom and up the sides of the pan.

    4. Beat the cream cheese, jam, sour cream, vanilla, and the remaining 1 cup confectioners' sugar at medium speed in a large bowl with a hand-held mixer or a stand mixer fitted with the whisk attachment until smooth and creamy, 3 or 4 minutes.

    5. Microwave the gelatin mixture on high for no more than 10 seconds or until melted but not hot. Pour and scrape into the cream cheese mixture and beat until smooth, less than a minute.

    6. Pour this mixture evenly into the prepared crust. Use an off-set spatula to smooth it into an even surface. Refrigerate until cold and set, for at least 8 hours or preferably overnight, covering loosely with plastic wrap once it begins to set. The slab pie can stay covered in the fridge for up to 3 days.

    7. To serve, top the slab pie with whipped cream, then garnish with thinly sliced dried apricots. Dig in!

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    Reader Comments (2)

    I made the no-bake cheesecake (with peach jam and fresh peach topping, since the local crop is in full swing right now) for a little graduation party for my son and it was a big hit!

    I love the podcasts, both the tips and recipes, and feel a special affinity as a knitter and UW-Madison alum.

    Keep 'em coming...

    August 19, 2017 | Unregistered Commentershari

    Thanks, Shari! We've got lots more in the line-up!


    August 24, 2017 | Registered CommenterMark Scarbrough

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