I found this blackened earthenware dish hiding in a corner of an antique shop. It screamed rescue me. And it took almost not time at all to turn it from a eyestore into the centerpiece of my bread baking universe. It is surprising what you can do with a little baking soda, a nail brush more »

I have always wanted to experiment with Ovenex this funky bakeware experiment of Ecko’s from 1936. The  waffle texture was supposed to be easier to clean and transmit heat better.  I am not sure either of those are true, as it works just as well as other layer cake pans. What I can say is more »

I ran across the recipe for Sunshine’s now extinct Garibaldi Biscuits.  Which were a fruit filled biscuit in the English definition of the word, or a butter cookie with dried fruit in the American usage.   Traditionally in the UK it is made with currants, and in the US with golden raisins, I’m of the opinion more »

I am fascinated with this unusual tinned steel pan, I have never seen one this old with straps and rivets instead of lead solder. So the chance to restore it for use was exciting. My best guess is that it was 1880s, as I did find an advert with a strapped frame and rivets instead more »

This pie project came about by accident as all good ideas do. When I picked rhubarb yesterday, I just realized I no longer had any metal pie plates. I had divested of so much stuff when I moved it’s hard to keep track sometimes. I bought this 5¢ deposit Table Talk tinned steel pie plate more »

I was trying to think of the MAINE flavored scones possible. Once you start with blueberries, the scone are pretty much going to be great. I added Maple syrup for the sweetener…and then gave it a bump of Allen’s Coffee Brandy which just pushed it over the top. Think of it like vanilla, it adds more »

These scones came as a Facebook riff were a friend was suggesting flavor combinations, and we ran out of flavors and ventured into ‘moods’. What would a SNARK FLAVORED Scone taste like? Well my brain ran right to Anise and I remember seeing an Anise and Coriander flavored quick bread that sounded yummy…and I was more »

Goth Scones

Another custom flavor challenge for the Foolish Kitchen. Ever just want to be a little Goth somedays? These black scones are flavored with Poppy Seeds and Clove like tradiational Hungarian Hamantaschen Cookies. My first and second experiment using squid ink for coloring, as with pasta it virtually imparts no flavor of its own. Squid ink more »

I have a thing for pecans…loathe walnuts, love pecans. Any time I have a chance to work pecans into a recipe I take it. Same thing with booze, if I can squeeze more liqour into something why wouldn’t I? Along the lines of a Bourbon Pecan Pie, cept I didn’t have any bourbon to add, more »