Orange Rolls for the Holidays or Whenever!

When I was a young girl and a new bride, I was impressed with the ancient aunts from a far off land who shipped orange rolls to the Jaggers Family for the holidays. Their happy hour hijinx were legendary and I knew I’d found ladies to emulate for the ages.

I don’t use the aunts’ original recipe for orange rolls — I’ve found one that’s lighter, fluffier and more to my liking.

Warm a quart of whole milk, a cup of sugar and a cup of vegetable oil over medium heat. Heat to steaming, then remove from heat and let cool to room temperature.

Sprinkle two packets of fast acting yeast over the milk. Add 8 cups of all-purpose flour and mix to combine. Cover with a clean dishtowel and let rise for an hour.

Come back and add a tsp. of baking powder, a tsp. of baking soda, a tablespoon of salt and a cup of flour. Mix well.

Roll half the dough at a time into a big rectangle. Pour a cup of melted butter over the dough and spread with 8 tbsps. of orange marmalade, a half cup of brown sugar, a couple of tbsps of orange rind and a half cup of white sugar.

Roll up and slice — put about six slices in a buttered cake pan (should fill about six pans total). Set aside to rise for about 20 minutes.

Heat oven to 375. Bake for 15-18 minutes.

While baking, mix 2 lbs. powdered sugar, 1/2 cup melted butter, 1 cup whole milk and 1/2 cup orange juice. Pour icing over hot rolls when they come out of the oven.


Posted in Charlottesville | 2 Comments

Pie Three Ways: Sweet Potato

I’ve partnered up with my arch nemesis, Brian Geiger, The Food Geek to create a series of pie-creation videos. The series is called Pie: Three Ways and for each, we will create three versions of a pie with the same flavor base. In time for Thanksgiving, we’ve launched the pilot episode featuring three sweet potato pies; one savory and two sweet. Enjoy!

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C’ville Pie Fest Oct. 22, 2011 at The Haven in Charlottesville


For more information, contact:
Marijean Jaggers
(434) 336-7078


C’ville Pie Fest

A celebration for a community that likes its pie.

WHAT: The 2011 C’ville Pie Fest is free, public event of pie auctions, pie judging and a pie baking competition.  Pies must be registered by Wednesday, October 19 to be entered into competition. Bakers of all ages are encouraged to enter the judged pie competition.

New to the 2011 Pie Fest is a live competition. The top pie makers will compete live at the Pie Fest to determine who can make the best pie. Also new to Pie Fest is the addition of a “pro” category. Restaurants and bakeries are encouraged to enter as a business, rather than as an individual baker, providing the business with the opportunity to market itself through the event.

The pie competition will be led by head judge and one of the founders of Pie Fest, Brian Geiger, The Food Geek.

Proceeds from the sale of donated commercial pies via auction will support People and Congregations Engaged in Ministry (PACEM) an interfaith collaboration of congregations and community partners providing winter shelter for the homeless of Charlottesville.

WHEN: Saturday, October 22, 2011 1:00 p.m. – 3:00 p.m.

Competitors must register pies on no later than Wednesday, October 19, 2011.

Registered pies must be dropped off at The Haven between 10 a.m. and 11a.m. Saturday, October 22, 2011

WHERE: The Haven at First and Market, 112 West Market Street, Charlottesville, Va. 22902


About The Haven

The Haven at First & Market is housed in a beautifully renovated church on the corner of First Street and Market Street, across from Lee Park, one block from the downtown site of the Jefferson Madison Regional Library and around the corner from the Downtown Mall. This building is a gift to the community by Tom Shadyac, who purchased and renovated the building to create a safe place for the homeless to get services.

PACEM is a community homeless shelter – a grassroots organization using available spaces and volunteers to provide shelter and compassionate support for the homeless in our city. Through PACEM, Charlottesville area congregations of many faiths welcome homeless “guests” for 1-2 weeks at a time – offering a safe, warm and welcoming place to sleep for neighbors who would otherwise be out on the streets. All donations to PACEM are tax-deductible to the extent allowed by law.

Posted in Charlottesville | 1 Comment

I Go Bananas for Key Lime Pie

I really think I have some sort of pie baking dependency.

I can’t seem to stop myself.

I can always think of someone to bake a pie for, or somewhere to take a pie. There’s really no shortage of people willing to accept a pie. Pie is also a sort of currency. I bribe thank friends with it. I use it to celebrate.

Also, I use pie as therapy. It’s relaxing for me to create pastry; to roll out a crust. It’s therapeutic to find a new recipe challenge, tweak and perfect it.

It’s a stress reliever to have completed pies cooling in my kitchen, and something to write about here, on the pie blog.

Key limes were fresh off the boat, truck or airplane (not sure how they arrive) and so I bought lots this morning and kind of went nuts baking pies this afternoon. Five, I made, a few promised to people before they even went into the oven. I also made this set with graham cracker crusts; not my favorite to eat or make, but the popular vote had some sway.

A LOT of people have told me that Key Lime Pie is their favorite. For the recipe, head on over here. Look closely at the finished pie above; the finely shredded, microplaned lime zest is what makes this pie truly Key Lime. Accept no substitute.

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Key Lime Baby

My friend Lauri and the goofball she’s married to had a baby on Saturday. Lauri had been wishing for a Key Lime Pie and since their little angel needs to stay in the hospital for a bit, I whipped one up to deliver to the NICU.

One thing I love about making Key Lime Pie is the teeny tiny limes. I have learned that with most cooking and baking projects, the best results come when you have the right tools. I bought a lime juicer several years ago. It works pretty well for regular limes, but when it comes to Key Limes, it’s the perfect tool to squeeze the living daylights out of those little guys.

I think the pie turned out better than most of the Key Lime Pies I’ve made. Traipsing through the hospital with a pie in hand is a fun adventure. I was probably stopped a dozen times on my way up to see the baby (and oh, her parents, too). Everyone wanted to know what kind; Key Lime seems to be a favorite of many.

I adore babies and am lucky enough to have friends with a sweet newborn.

Of course, I rarely need an excuse like a brand new baby just to bake a pie.

Key Lime Pie

Key Limes (24 or so, squeezed for 1/2 cup of Key Lime juice)
One can of sweetened condensed milk
Zest of one lime
Four egg yolks

Prepare pastry for a single-crust pie. Juice limes (I like using a lime juicer) and make sure there are no seeds in the juice. Mix juice and condensed milk in a mixer till blended. Add the egg yolks and zest, and mix at medium speed. Pour filling into pie crust. Bake at 350 for 20 minutes. Cool completely and refrigerate for three hours before serving.

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