We have added just a few of our favorites! One of my creative outlets is cooking. George created the spatula for me. The wider "flipper" came about when our friend Patti Everett@ thesaphouse at stone house farms in Sharon Springs, NY asked for a wider spatula for their grill. The Garlic Masher came through a customer who asked for one at a craft show. Our French Pin was developed through trial and error and approved by lots of juried craft show friends. Enjoy!

Garlic Masher Knots

Garlic Masher Dough

3 t. active Dry Yeast ( 2 pkgs)

1 c. warm water

2 T. olive oil

1 t. sugar

3 c. bread flour

In large mixing bowl mix flour and yeast.  In large measuring cup mix warm water, olive oil and sugar.  Mix the dry and wet ingredients to form a soft dough.  The spatula works perfectly for this. Turn onto a floured surface and knead until smooth & elastic (6-8 minutes.)  Place in warm place covered with plastic wrap until doubled—3/4 to 1 hour.  Proceed with garlic knots. 

  • Nonstick cooking spray
  • 4 tablespoons butter
  • 2 cloves garlic, finely chopped
  • Pizza Dough above – formed into 1” balls
  • 2 tablespoons finely chopped rosemary
  • Coarse ground sea salt
  • Black pepper
  • 1 cup shredded provolone or Astiago
  • 1 cup grated parmesan
  • Tomato sauce, homemade or store-bought, for dipping


Preheat oven to 400ºF.

Prepare a bundt pan with non-stick cooking spray.

Using our Garlic Mallet, hit each clove of garlic firmly to remove hull, then again to crush clove prior to mincing it.

In a small saucepot, melt butter with garlic. Pour into a large mixing bowl and toss together with pizza dough balls, rosemary, sea salt and black pepper. Place half of the dough balls into the bundt pan, top with half of the cheeses. Top with remaining dough and finish with remaining cheese. Pour remaining butter mixture over around sides. Depending on my time, inclination, I sometimes let it raise again—maybe a ½ hour or while oven preheats.  Bake 30 minutes. Loosen when it comes out, cool a little, then turn out of pan.

French Pin Cheddar Vegetable Quiche


1 c. Flour.

3 T. Butter

1/4 t. Savory.

3 T. Crisco

1/4 t. Oregano.

3-4 T. Milk

Dash salt


Combine dry ingredients and cut in butter and shortening until size of small peas. Add milk to make a ball. Roll out on flour covered board with our 16" French Rolling Pin and place in quiche pan or pie plate.

2 c. (8 oz.) shredded Cheddar cheese. (I often use 1/2 Monterey Jack cheese and 1/2 pepper Jack cheese.)

1/2 c. Cauliflower cooked and well drained; blot well.

1/2 c. Peas and carrots, cooked and well drained; blot with paper towel. (I have used many vegetable combinations.)

3 T. Flour
1/2 t. Salt
1/8 t. Garlic powder
1/2 t. Savory
1 t. Oregano
1/8 t. Pepper (fresh ground with our mill is best. Use grind of your choice.)
1 t. Butter
1/2 c. chopped onion
1 1/4 c. Milk
3 beaten eggs.
Combine. Fill pastry lined pan.
Bake 50 minutes in preheated 350 degree oven.

French Pin Apple Pie
Tender-Flaky Crust for 8" two crust pie
1 1/2 c. Flour
3/4 t. Salt
1/2 cup shortening
2 T. Butter
3 T. Cold water
Combine flour and salt in mixing bowl. With pastry blender or 2 knives cut in shortening and butter until little balls the size of peas are formed. Sprinkle water onto flour 1 T. at a time. Mix with fork until moistened. Form into two balls. Roll each out on flour covered board with our 16" French Rolling Pin until about 9 1/2" diameter. Line pie pan with one; reserve other for top crust.

1/2 c. Sugar
1/2 t. Cinnamon
1/4 t. Nutmeg
4-5 cups pared, sliced apples
1 T. Butter
Combine apples with dry ingredients. Fill lined pie pan. Top with butter cut into pieces. Moisten edge of bottom crust with water. Top with top crust and pinch top and bottom crust together. Cut vent slot in top crust.
Bake in preheated 425 degree oven 50-60 minutes.


This recipe came from a Betty Crocker cook book and with a couple of modifications two of our children won Grand Champion Junior Culinary at the Schoharie County Sunshine Fair!

Pepper & Salt Mill Rings

4 c. flour

Yeast Cake (or envelope or 1 1/4 t. dry yeast)…dissolved in 1 c. warm water

½ c. oil

1 T. salt - Use our salt mill and sea salt or pink salt for a treat

1 t. black pepper -- Use our pepper mill set at a coarser grind.

2 T. anise send (fennel)

combine all ingredients—let rise to double

form to rings or logs


Heat oven to 400 degrees then lower to 350 degrees to bake—about 10 minutes. Our flipper is perfect for removing them from the baking sheet. 


There is a story about these cookies. I knew Mrs. S when I was working as an Aging Services Counselor and helped her with paperwork. She would bake pepper cookies when we had a ‘date.” One day she made them and confessed that she had put in too much pepper…they were HOT! However, my husband (who had a head cold) found they relieved his congestion. As she slipped into dementia, she offered me the recipe…but what she wrote made little sense, so I did some research and came up with this version. Enjoy!