Maine Recipes

This was my grandmothers recipe and it has remained a family favorite... It should be served with roast pork, sauerkraut and a nice glass of beer. A very traditional way to eat the leftover dumplings the next day for breakfast or brunch is to chop them up into cubes, pan fry in a little butter; then add eggs and milk, and cook as if you are making scrambled eggs. It's great.

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

This is a standard recipe in Maine, especially if you live in a seaport town. Best if made the day before you want to serve it. Serve with oyster crackers.

There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!

We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. We also added pumpkin seeds and raisins. It's still moist and spicy, and wonderful for healthy holiday gift giving as bread or muffins!

Very basic and easy, and by no means low in fat, but very well worth it.

This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

I've been trying for over a year to recreate a lobster bisque my son loved at a restaurant we went to in Maine, and I believe this is it! Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits. And the nice thing about this recipe is that is actually quite nutrition-friendly. High protein, but low fat using lower fat options for the ingredients (1 or 2% milk, fat free broth) and still tastes like you should feel guilty. Don't let the number of ingredients deter you, it's actually very easy to throw together. Note about the cayenne pepper, a small increase or decrease makes a big difference in the amount of bite! Start with the 1/4 teaspoon and go up to taste. Serve with a salad and/or a crusty Italian or French bread.

This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.

Institutional size!

I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!

A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.

Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.

I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.

A wonderful cake given to me by a Mohawk Indian after a bake off at the Fryeburg Fair here in Maine. It is heavy in weight but light in taste.

This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!

This recipe dates back to colonial New England.

A jazzed up sugar cookie from the Maine Woods.

A special Maine Christmas dessert made for Davey by Nana down-river and then Auntie Marlene. Dates, brown sugar, walnuts, yummmmm! Serve warm with whipped cream or vanilla ice cream.

Here in Maine, we have an awful lot of blueberries in late summer. You try not to get too tired of them in pies, so here is one of the families favorites. Though a simple straightforward recipe, it does take an overnight to cool properly, before it goes in your ice cream maker.

I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!