Category Archives: Baking and Baked Goods

We like baking here at Burnt My Fingers, usually but not always with sourdough. We also talk occasionally about baked goods produced by other folks for our enjoyment.

Recipe: Coconut Macaroons

Posted on December 13, 2018 by Burnt My Fingers

Coconut macaroons are really easy to make if you start with Eagle brand sweetened condensed milk. This recipe is just sweet enough, not overly sweet like the macaroons that taste like candy; I’m adding them to my holiday cookie rotation. … Continue reading →

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Recipe: Paper Bag Sourdough Starter

Posted on December 11, 2018 by Burnt My Fingers

[Want to give somebody the gift of a sourdough starter for Christmas? Then follow this recipe, starting right now!] Dabrownman and Mini Oven, two of the most prolific posters on The Fresh Loaf, have written most creatively about this starter … Continue reading →

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Recipe: Bourbon Persimmon Bread

Posted on December 4, 2018 by Burnt My Fingers

My California friend Carol Worthington Levy came up with this delicious version of Bourbon Persimmon Bread, using persimmons grown in her own back yard. It’s modified from a recipe that originally appeared in Beard on Bread. Makes two 9-inch loaves. … Continue reading →

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Recipe: Pecan Pie a la Highland Park Cafeteria

Posted on November 20, 2018 by Burnt My Fingers

It’s generally agreed that the delicious Highland Park Cafeteria pecan pie follows the recipe on the label of Karo Light Corn Syrup. My modest enhancement is to tweak the handling of the pecans and add a few extra nuts. Makes … Continue reading →

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Recipe: Southern-Style Cornbread

Posted on August 2, 2018 by Burnt My Fingers

No wheat flour is found in southern-style cornbread. No sugar neither. (Though you may drizzle a bit of honey or sorghum syrup over a warm slice.) We just use stone ground cornmeal which is naturally good and sweet. Bob’s Red … Continue reading →

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Recipe: Boston Brown Bread with Sourdough

Posted on April 27, 2018 by Burnt My Fingers

This is a “thirded” Boston brown bread, meaning it is made with equal amounts of whole wheat and rye flours and cornmeal because wheat was too scarce and expensive to use on its own in colonial times. It is cooked … Continue reading →

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Recipe: Acme Cheese Wheels

Posted on March 13, 2018 by Burnt My Fingers

These are “Acme” Cheese Wheels in the dictionary sense, as in “ultimate” or “peak”. But they’re also very close to the cheese wheels served by Acme Bakery out of their Ferry Plaza shop in San Francisco. Makes a dozen individual … Continue reading →

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Recipe: Josey Baker’s Everything Bread

Posted on August 31, 2017 by Burnt My Fingers

Everything Bread captures the garlicky, seed-y essence of an everything bagel but with the added tang of Josey Baker’s sourdough. Josey gave me some clues about the preparation; I guessed the rest and think I got pretty close to what … Continue reading →

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Recipe: Digger Bread

Posted on July 18, 2017 by Burnt My Fingers

Welcome to the 50th anniversary of the Summer of Love in San Francisco. The other day I drove past the Panhandle, a mile long grassy strip where the Diggers gave away bread to keep people nourished while they were grooving. … Continue reading →

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Recipe: Leftover Banana Bread

Posted on January 5, 2017 by Burnt My Fingers

The Eagle Brand condensed milk adds a nice richness to this leftover banana bread. A good thing to make after the holidays when you discover lots of blackened bananas lurking in the corners of your refrigerator. Makes 1 big loaf. … Continue reading →

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