Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Blueberry Pie Sticks

These little twisty sticks can be a little messy to work with but follow the directions carefully(especially the part where I tell you how much to slather on the dough)and you will be having these crisp, sweet sticks to enjoy with your coffee in the morning. After all, pie for breakfast was common throughout New England's tasty past, until the affluent society began copying the eating habits of the Europeans during the 18th and 19th centuries. We began to turn away from our hearty breakfasts in lieu of lighter and quicker ways to start our day. I could go on and on regarding the history of breakfast but lets make our own.


For 4 people


  • 2 cup(s) fresh or frozen blueberries
  • 1/2 cup(s) sugar
  • 1 teaspoon(s) lemon juice
  • pie dough for 1 single layer pie
  • 1 egg mixed with 2 tbsps milk
  • Spice White Dipping Sauce:
  • 2 cup(s) powdered sugar
  • 5 tablespoon(s) milk
  • 1 teaspoon(s) cinnamon extract

Blueberry Pie Sticks Directions

  1. Add the blueberries, sugar and lemon juice to a saucepan. Mash with a potato masher and cook over medium-low heat for 10 minutes. Break up the blueberries while stirring frequently until thickened and saucy. In the meantime, place a strainer over a bowl and pour the blueberry compote into strainer, pressing to remove all the liquid but leaving the skins behind. Place in the refrigerator 30 minutes, it will thicken upon cooling because of the natural pectin found in blueberries.
  2. Roll out the pie dough about 10-inches in diameter.
    Preheat oven to 425-degrees F. When cooled, spread blueberry mixture onto one half of the rolled out dough, spreading out thinly(you will thank me for telling you this in a second.
  3. Fold the unslathered half of the dough over the blueberry mixture, pressing around the edge to seal as well as gently flattening the top. With your fingers or a pastry brush, glaze the top of the dough with the egg wash. Refrigerate 5 minutes.
  4. With either a pizza cutter or long, sharp(not serrated) knife, cut 3/4-inch wide strips from the creased side to the edge. On a parchment or waxed paper lined baking pan, remove each dough strip and lay it on the pan. Now twist each dough strand a couple of times. You will notice some leakage but that can't be avoided other than spreading out the blueberry mixture thinly.
  5. When all the twists are done, bake for 10-12 minutes, or until the twists are lightly browned. Remove and cool 10 minutes before removing from paper.
  6. Serve with Spicy White Dipping Glaze:
    Mix all ingredients well.