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Tammy Bruckerhoof, owner of Sugar Momma's in Hermann
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Sugar Momma’s Candies, Homemade Pies and Gifts in Hermann
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Sugar Momma’s Candies, Homemade Pies and Gifts in Hermann
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By Luella Fischer
“A piece of pie, smiles from all ages, and the reaction of customers who spot vintage candy from their childhood; is what makes it all worth it,” says Tammy Bruckerhoff, owner of Sugar Momma’s Candies, Homemade Pies and Gifts on Market Street in Hermann.
Tammy has been creating smiles since her opening in October 2013. The storefront windows take you back in time, while providing a warm and inviting feel no matter what the occasion is.
“Our community has been through a lot in the last few years. We needed some cheer,” she says. “When I originally decided I wanted to open a shop, I planned to focus on candy in all shapes and sizes. Later on, I realized homemade pies were a must.”
Coconut cream, apple, cherry, chocolate pecan: a variety of flavors, handcrafted with love, fill the front case. You can choose a whole pie to take home or just a slice to enjoy with a cup of coffee on the spot. Visitors come to enjoy Hap-PIE hour, Monday through Friday, 2 to 4 PM; where customers can buy a slice of pie and get a free coffee, hot tea, hot chocolate, or “sugar-baby” soda.
Not a pie eater but yearning for some sweets? Sugar Momma’s has a variety of old-fashioned, retro, sugar-free, gluten-free, and amish candies.
Sugar Momma’s has a variety of taffy in many flavors, including cotton candy, chocolate caramel mocha, and even bacon.
Plus, Tammy makes it a priority to carry local Missouri favorites:
Calvin’s 1836 Root Beer: Calvin’s Distributing is a third generation family owned business located in Hermann. Calvin’s 1836 Root Beer got its name in honor of August, 27, 1836, when the German Settlement Society of Philadelphia organized to establish a colony that was later named Hermann. The society had goals of being the heart of German-America and settled along the Missouri River,where it could enjoy the freedoms gained in America without losing their German identity.
Ozark Mountain Popcorn: Ozark Mountain popcorn has been popping treats for more than forty years. All forty-four flavors, which include peanut butter and jelly, raspberries and cream, barbecue cheddar, peppercorn, and white cheddar ranch, are popped fresh in Springfield and shipped around the world for others to enjoy.
Whether you stop in for a piece of pie or in search for childhood favorites, be prepared to smile, laugh, and reminisce about all the things that make Missouri life sweet.
Sweet Cherry Pie
- 4 cups fresh or frozen tart cherries
- 1 to 1 1/2 cups granulated sugar
- 4 tablespoons cornstarch
- 1/8 tablespoon almond extract (optional)
- Your favorite pie crust or pie dough recipe for 2 crust pie
- 1 1/2 tablespoons butter, to dot
- 1 tablespoon granulated sugar, to sprinkle
- Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
- In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well.
- Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently.
- Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
- Preheat the oven to 375 degrees F.
- Use your favorite pie dough recipe. Prepare your crust.
- DRoll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust.
- Dot with butter.
- Moisten edge of bottom crust.
- Place top crust on and flute the edge of the pie.
- Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
Coconut Cream Pie
- 3/4 cup sugar
- 1/3 cup flour (heaping)
- 1/2 teaspoon salt
- 2 cup milk
- 3 slightly beaten egg yolks
- 2 tablespoon shortening
- 1 teaspoon vanilla
- 1 cup coconut
- 9-inch baked pastry shell
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 4 tablespoons sugar
- Coconut to taste
- In a saucepan, combine sugar, flour and salt; gradually stir in milk.
- Cool and stir over medium heat until mixture boils and thickens.
- Cook 2 minutes longer.
- Remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture and cook 2 minutes, stirring constantly.
- Remove from heat.
- Add shortening, vanilla and coconut.
- Cool and pour into baked pastry shell.
- Beat 5 egg whites with 1/2 teaspoon cream of tartar until soft peaks forms.
- Gradually add 4 tablespoons of sugar, beating until stiff peaks form.
- Spread on top of pie. Sprinkle amount of coconut on top before baking.
- Bake at 350 degrees for 15 minutes or until golden brown.
History of Pie
According to the American Pie Council, the first pies were made by the Romans, who historians believe learned the technique from the Greeks. The pies of their time were made into “reeds” which were solely used for holding filling. The first pie recipes were those of rye-crusted goat cheese and honey. The majority of all original pies consisted of meat. Fruit or pastry pies are thought to have made their first introduction in the 1500s.
Pie came to America with the first English settlers. Similar to the original Roman pies, the crust was made to hold filling and not eaten. It was during the American Revolution that the term crust was used instead of “coffin.” Today, pie is an all-American treat, enjoyed in a variety of flavors.
Luella Fischer enjoys writing and has a passion for cooking and Missouri history. She is also the author of a children’s book series and directs a Missouri Farmers Care agriculture education program where third graders have the opportunity to make bread, plant seeds, and experience food and agriculture hands-on.