I’m so cheap I’m currently eating stale plantain chips.  I’ve convinced myself  they’re still perfectly good.  Truth: they’re not perfectly good at all.  But, they’re edible and I’m cheap!  So we have ourselves a snack.  I’ve also been known to add somewhat sour (AKA: rotten) half and half to my coffee.  And, the expiration date on yogurt is just a suggestion, right?  Well, I’m still kickin’, so I guess it can’t be that bad for you.

Waste not, want not… right?  Or something like that.

There are some recipes that leave you with scraps, like cut out cookies or pie.  Taking care of cookie dough ‘scraps’ is easy in my house, that never goes wasted.  I just serve it for dinner and my family is pleased as punch.  But pie dough isn’t all that great raw.  It needs to bake to get that flakey buttery layery goodness.  I used to just toss out the edges of pie I’d trim off.  Seriously, that was just dumb.  Even baking them, plain, would be super yummy to eat with coffee, or tea, or in ice cream (everything goes well in ice cream, duh!).  But I never did that.  Oh well, at least I’ve learned my lesson and that won’t happen anymore. Now when I make pie I save those scraps!  I gather all the scrapes, wad them back into a dough ball and chill the wad of dough.  And then I turn that wad into jams straws.  See, easy as… PIE.  Ok, that was lame.  I’ve turned into a lame joke telling mom.

I don’t know whether to categorize these as cookies, pastry, snacks, desserts, I just don’t know.  In the end, they fit into all those categories, which means you can eat them anytime of the day and it’s totally acceptable.


Jam Straws

Jam Straws


  • 1/2 recipe flakey butter pie dough (enough dough for 1 pie crust)
  • 1/2 cup jam (any flavor you like)
  • heavy cream
  • powdered sugar


Preheat oven to 400 degrees.

Divide the dough into 2 sections. Roll out each section into a pretty thin rectangle. Spread one layer with the jam, then lay the other layer flat over the jam and LIGHTLY roll to press the dough together.

Cut 1 inch sections longways and twist. They are somewhat delicate, so just twist them as best you can.

Brush with heavy cream and place each twist on the baking sheet.

Bake for 15 minutes.

Remove from oven and allow to cool completely before removing from baking sheet.

Sprinkle with powdered sugar and eat.