The Abenaki Indians named this island Newaggin. European settlers arrived in the 1600s, but the first settler of the island was William Black. He was the son of Black Will, a freed slave that lived in Kittery, Maine. William sold the land his father left him in Kittery and moved to the current Baily Island. The island became known as Will’s Island during his lifetime. In 1742, there is a “first” story told that the Reverend Timothy Bailey bought the island from Will Black for a pound of tobacco. The “second” story is that Mrs. Bailey wanted the island and had her husband bribe local officials to find a “legal flaw” in Will’s land title so that the Baileys could take over the island. There is no certain answer, but when the Bailey’s moved to the island, Will Black, loving the ocean life, moved on to Orr’s Island.
Today, Bailey Island is a popular tourist destination. Pretty coves, gorgeous scenery, delicious food, and island culture draw hundreds of thousands of people to the enjoy the island’s charm every year. Add Bailey Island to your list of Maine places to visit.
Holiday Pumpkin Roll
This is a favorite desert on Maine tables over the holidays. If you haven’t made one before, this recipe is very easy to follow and it always comes out delicious. Pumpkins are plentiful and low-priced right now, so it’s a great time to try making your own pumpkin puree, but if you’re not that adventurous you can purchase delicious and nutritious pumpkin in a can. If you make it once, your family will want it to become a traditional holiday treat.
3 large eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional
Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.
Once a year, Maine comes alive with color. Spectacular blazes of crimson, orange, and yellow surround visitors as they view nature’s annual autumn display. People come from everywhere to see the breathtaking beauty of fall in Maine. This year was amazing, and it isn’t over yet. Everything is wrapped in a warm glow of color. Rivers, streams, lakes, and ponds reflect the glorious colors of the trees.
You haven’t had a real “clam chowda” until you have had Maine Clam Chowder. This is a traditional recipe similar to those made in Maine kitchens for over 200 years.
Here is what you need:
4-5 dozen hard-shell clams washed and scrubbed clean
8 to 10 slices of bacon or a fist sized chunk of salt pork
1 large onion chopped coarsely chopped
8 medium sized potatoes, peeled, and cut in bite-sized chunks
2 cups of whole milk
2 cups of evaporated milk
1 stick of butter
Salt and pepper to taste Continue reading