Maine Apple Cider Muffin Recipe

Maine has so much to offer in the fall, and the visitors come by the literal busloads. The foliage, the farm markets, the roadside stands, the pumpkins, the apples, and cider are just a few of the wonderful elements of a Maine autumn. Today we are going to focus on apple cider and muffins in particular.

Apple Cider Muffins
What tastes amazing with a hot cup of coffee or tea? Apple cider muffins!! Serve warm with a little butter or cream cheese.

Ingredients
2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
2 eggs beaten
2 Tbs vegetable oil
1/2 cup apple cider
1/4 cup milk
Topping:
1/4 cup butter melted
1/4 cup brown sugar
1/4 cup sugar
1 Tbs cinnamon

Instructions
Preheat oven to 350.
Spray a 12 count muffin tin with non-stick cooking spray
In a mixing bowl, whisk together your flour, brown sugar, sugar, baking powder, salt, and cinnamon and mix until combined.
Add in your eggs, oil, apple cider and milk and stir until just moistened.
Fill your tins about 3/4 full with batter and bake for about 15-20 minutes or until a toothpick inserted in center comes out clean.
Let cool for a few minutes.
Melt butter in a small bowl, in another bowl whisk together the sugars and cinnamon.
Dip the tops of the muffins in butter then in your cinnamon sugar mixture.

Enjoy these muffins any time of year for a great breakfast or snack treat!!

Maine Apples

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Native Style Squash Soup for Cold Fall and Winter Days

This recipe is one both my grandmother and great grandmother made, and it is delicious. It can be served with cornbread, biscuits, or crackers. Drink it by the cup or fill up a big bowl with hot, comforting soup.

Native Style Butternut Squash Soup

2 tablespoons olive oil
1 large carrot – chopped
1 onion – chopped
4 cups cubed butternut squash, fresh is best
4 cups vegetable broth
1/2 cup pure maple syrup
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Heat oil in a large soup pot over medium heat. Add carrot and onion. Cook for 4 or 5 minutes until vegetables begin to soften. Add in butternut squash, vegetable broth, maple syrup, and salt and pepper. Bring to a boil, reduce heat and simmer until squash is tender (30-40 minutes). After cooling, blend in small batches till soup is all pureed or use an immersion blender in hot soup. Spoon into bowls and enjoy!

Optional: Garnish with roasted pumpkin seeds, parsley, and drizzled melted butter and maple syrup.

Buy your squash, other fruits and veggies, honey, and fresh dairy products from local Maine farmstands and at local farmer’s markets. Buying fresh means better quality produce, and it supports hard-working Maine farm families.

 

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Autumn In Maine – A Fall Foliage Tour

Maine Fall Foliage

On The Little Androscoggin River

Lake Reflections

 

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Bailey Island, Maine

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.

baileys8 baileys6 baileys7 baileys5 baileys4 baileys3 baileys2 Bailey's Island, Maine

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

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Holiday Pumpkin Roll

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.

Ingredients

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

FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional

Holiday Favorite Pumpkin Roll

Holiday Favorite Pumpkin Roll

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.

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