Cookbook Baked Bean Supper

Home , Baked beans, Cookbook, Parboiling, Salt pork

Commemorating 10 Years of Community Suppers

Baked Bean Supper Cookbook Editorial Team Mount Desert Island Historical Society Program Committee Kathy MacLeod, Committee Chair William Horner, M.D., Board President Pauline Angione Peter Collier Elise Frank Nicole Ouellette Leah Lucey, Director of Operations Raney Bench, Executive Director

Special thanks to the community members who contributed their recipes and donated their dishes over the past 10 years.

©2021 by Mount Desert Island Historical Society. All rights reserved. Please address all inquiries to: Mount Desert Island Historical Society PO Box 653 Mount Desert, ME 04660 [email protected] www.mdihistory.org

IN MEMORIAM RAYMOND STROUT <> An Extraordinary Man On Friday, November 6, 2020 our island communities lost a giant of our collective history. Raymond Strout, Class of 1959, Bar Harbor High School died quietly in his home on Russell Farm Road in the Emery District of rural Bar Harbor, whence he had come. He had a passion for island history. It was, simply put, his life’s work.

He was an oracle of sorts and was the go-to man for anything to do with Bar Harbor history, in particular. He had a mysterious collection that was sequestered away in an unpretentious building down behind the old Ahlblad’s Paint Shop. He presided over this mostly hidden trove from an old tilt -back wooden office chair, from which he would answer softly and knowingly your question and inevitably offer you a “teaser” about a rare document or photograph he had come by. “Oh, would you like to see the guest register from the 1856 season of the Agamont House?”

Raymond was extremely generous to people of all stripes, from organizers of the latest Bar Harbor High School Reunion to the serious researcher. He gave of his time and expertise to the Board of the Mount Desert Island Historical Society. He regularly attended our Baked Bean Suppers. Indeed, he was more than a resource—he was an institution. More than that, perhaps, he was precious—as precious as history and memory and islands and place.

Although Raymond is gone, his legacy of institutional memory will live on in his sons, Peter and Michael. We are lucky to have them and they are lucky to have had Raymond. We wish them Godspeed.

3 Introduction

New Englanders, especially the more northerly sort, adjust to the weather and, historically at least, relied on prediction standards like the Old Farmer’s Almanac to gauge their winter activities. Here on Mount Desert Island and in other collections of small communities, winter travel and temperatures could make life difficult, and opportunities for social gathering were challenging. But, gather they did, in Grange Halls, town halls, church basements, or any other warm public place where people could drive away the cold and dark by reacquainting with their neighbors, catching up on the news, dancing at a wayback ball, telling stories, and having a community meal together. And, of course, the mother of all gatherings here in Northern New England was the Baked Bean Supper.

The Mount Desert Island Historical Society’s 10th annual supper will be held, despite Covid-19 contingencies, on January 28th at 6 PM. The past year has presented challenges like no other and the Society has adroitly shifted much of its programming and public engagement to innovative digital technology, with gratifying results. Our Program Committee, led by Kathy MacLeod and staffed by Leah Lucey and Raney Bench, hatched the idea of producing an online collection of traditional recipes for beans, brown bread, mustard pickles, pies, and cookies to which many of you have contributed. We thank you! And we hope you will download and use this cookbook during winters to come. But wait! There’s more.

The official Baked Bean Supper will take place via Zoom at 6 PM on Thursday, January 28th. The miraculous internet will compress space and time into a single event that will allow us to see and hear one another in the comfort of our homes, as the smell of whatever you have prepared from the cookbook stirs olfactory memories of more normal times. Our Master of Ceremonies will be Dennis Damon who, with author and storyteller Earl Brechlin, will spin a few yarns and provide a semblance of organization as you talk with each other. Author Sharon Joyce will provide historical context for culinary practices here in Maine and on MDI. Lastly, your president will briefly comment on the science of bean consumption.

Hold fast gentle people. Our present condition is not without precedent. It was Alfred Lord Byron who said, “Ring out old shapes of foul disease: Ring out the narrowing lust for gold; Ring out the thousand wars of old; Ring in the thousand years of peace.” As we venture into a new year, let us remember that it is community that binds us. It is place that sustains us. It is in sharing our stories—our histories—that gives us confidence in a better future.

Bill Horner President, Mount Desert Island Historical Society

4 Table of Contents In Memoriam | p. 3 SIDES

Jerk Bacon and Baked Beans| p. 27 COOKIES

Mrs. Weeds’ Ginger Cookies | p. 50

Miss Sawyer's Molasses Cookies | p. 51

5 BEANS

6 New England Baked Kidney Beans

Submitted by: Shari and Derry Roopenian, Salisbury Cove

Recipe source: Derry’s Gloucester family

This was Derry’s Swedish Great Grandma Olson’s recipe and her bean pot. The bean pot is now on the sixth generation (that we know.)

Ingredients: 1 lb dry red kidney beans ½ cup molasses 1 ½ - 2 tsp dry mustard ½ -1 tsp salt (depending on the salt pork, you can adjust later) pepper chopped onion (maybe an average size) ½ lb piece of salt pork

Instructions: Soak dry beans overnight. The next morning bring to a boil with just enough water to cover the beans. Mix all ingredients except the salt pork, including parboiling water. Pour into bean pot. Slice several cuts about ½ inch deep into the meaty side of the salt pork and bury with the rind up and exposed. Bake at 225 for about 6 hours until tender.

Additional notes: Add salt to taste when it has cooked for a while. Don’t cover the pot. Add more water as needed but don’t flood with too much or flavor will suffer.

The Bean Pot

7 Downeast Cassoulet with Venison and Pork

Submitted by: Bill Horner, Bar Harbor

Recipe source: Modified by Asa Hodkins from Julia Child

Asa was my grandfather and schooled me in the art of baking Saturday Night Beans—always Jacob’s Cattle. He usually had a “chunk” of cooked meat in the refrigerator, could be beef or venison, to eat with the beans. This cassoulet combines the two and preserves many wonderful memories.

Serves 8

Ingredients: ⅓ pound slab bacon, cut in ¼-inch pieces 2 medium yellow onions, peeled and diced 3 carrots, peeled and diced 3 leeks, diced 2 cloves garlic, minced kosher salt pepper 1 tablespoon tomato paste 4 cups parboiled Jacob’s Cattle beans, rinsed ¼ teaspoon nutmeg 2 cloves 1 bay leaf 2 sprigs thyme 6 cups beef stock 2 good-sized chunks of venison 4 fresh pork sausages 1½ cups homemade bread crumbs (day-old bread pulsed in a food processor until fine) 6 sprigs parsley, roughly chopped

Over medium heat, cook bacon in a large cast-iron or earthenware pot until fat renders and bacon starts to brown. Add onions, carrots, leeks, garlic, and a pinch of salt and pepper. Cover and cook over medium-low heat until onions are translucent, 10–15 minutes. Add tomato paste and stir for two minutes. Add beans, nutmeg, cloves, bay leaf, thyme, and enough stock to cover. Simmer for 1½ hours, adding more stock if beans start to dry. Preheat oven to 350 degrees. In a large sauté pan, heat venison over medium heat with half stick of butter. Remove venison and add sausages, turning to brown all sides, about 10 minutes. Reserve 2 tablespoons butter and sausage renderings. Nestle venison and sausages in beans. Add stock to almost cover. Bake uncovered for 45 minutes. Sprinkle bread crumbs, then drizzle reserved renderings atop. Bake for about 45 more minutes, until liquid is simmering and crust is forming. Garnish with parsley and serve.

8 Smoked Maple Baked Beans with Bourbon

Submitted by: Donna Reis, Northeast Harbor

Serves 12

Ingredients: 1 pound dried navy or great northern beans 8 ounces bacon cut into ¼ inch cubes 1 cup chopped onions 2 cloves garlic, chopped 1 ½ cups packed dark brown sugar 2 cups ketchup 6 tablespoons smoked maple syrup 6 tablespoons dark molasses 6 tablespoons Bourbon ¼ cup Worcestershire sauce ½ teaspoon salt ½ teaspoon freshly ground black pepper

Instructions: 1. Rinse and pick through the beans to make sure there are no small rocks in them. 2. Soak them in salted water overnight in a large pot of water 3. Rinse the soaked beans very well under cold running water, then drain them and place them in a heavy pot and cover them with water by 4 inches and bring to a boil. 4. Reduce heat and simmer until tender, approximately one hour. 5. Drain the beans, and set them aside, reserving the cooking liquid. 6. Preheat the oven to 300 degrees F 7. Place a 2 quart Dutch oven over medium heat and sauté the bacon until it is slightly crisp and the fat is rendered, approximately 5 minutes. 8. Add the onions and the garlic and cook for approximately 5-10 minutes. 9. Add the brown sugar and stir over medium low heat until the sugar has dissolved, approximately 5 minutes. 10. Stir in the ketchup, smoked maple syrup, molasses, Worcestershire sauce, salt and pepper. 11. Add the drained beans and mix well. 12. Cover the Dutch oven and bring it to a boil. 13. Transfer the Dutch oven to the oven at 300 degrees F and bake, stirring periodically, (make sure the you scrape the bottom of the Dutch oven so that it doesn’t stick to the bottom) bake for approximately 2 ½ hours. 14. Add 1/4 cup of reserved bean liquid and the Bourbon and cover and bake 30 minutes longer. 15. Then remove the cover and bake until the sauce is thick and syrupy, approximately another 15 minutes, stirring once to make sure that it isn’t sticking to the bottom.

9 Traditional Baked Beans

Submitted by: Charles Stanhope, Manset

Recipe source: My cousin, Linda Barbour

The only Baked Bean recipe I make.

Ingredients: 1 lb. dry beans (2 cups) I use Jacob’s Cattle 2 T brown sugar 1 tsp salt and a few grains black pepper (I use freshly ground) ½ tsp dry mustard ¼ cup molasses ½ lb. salt pork 2 ½ cups boiling water

Instructions: 1. Pick over dry beans. (They do sometimes contain extraneous stuff, i.e. small pebbles, for instance. But those from Megquier’s Dry Beans in Corinth are reliably clean.) 2. Place in good-sized bowl, cover with cold water. Soak overnight. If you forget to soak beans overnight, par-boil them, just until the skin wrinkles. 3. In the morning, drain beans. Place in bean pot. Mix all seasonings together and pour on top of beans. Mix until beans are coated with seasonings. (I find it easier to toss the beans in the good-sized bowl. 4. Add beans to pot and cover with boiling water, enough to cover beans. Place salt pork (cubed) on top of beans. Cover. 5. Bake at 250 degrees for 8 hours. Do not stir beans, but keep covered with boiling water at all times. Take cover off the bean pot for the last hour or so beans will brown.

10 Baked Jacob Cattle Beans Submitted by: Jean E. Forbes, Southwest Harbor ME

Recipe source: Adapted from Halifax-based food writer and maritime icon, Marie Nightingale

The first July (2007) my husband and I owned our house on Seawall Road we had a party for friends and vis- iting family. I served Baked Three-Bean Casserole with Crispy Bacon, a favorite recipe from Food & Wine (April ’05) as part of the dinner. Two guests, Bill Horner, and our next-door neighbor, Forrest Berry, dis- cussed Island history and baked beans. Bill and Forrest told me they liked the beans. Bill asked me if I had ever baked Jacob Cattle Beans. I hadn’t even heard of them. When I was asked to bake beans for the MDI Historical Society Supper a few years later I found this recipe and have used it frequently.

Ingredients: 1 – 1 lb. dried Jacob Cattle Beans 2 teaspoons dry mustard 1/3 cup packed brown sugar 2/3 cup molasses 1 teaspoon salt ¼ teaspoon freshly ground pepper 4 oz. salt pork or bacon 1 teaspoon white vinegar 1 medium yellow onion, peeled and finely diced

Instructions: Cover the beans with cold water and soak overnight. Drain and discard water, then rinse. Place drained beans in a large pot with 6 cups water. After boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes. To see whether bean is tender, simply remove it from the boiling water and blow on it. If the skin cracks and peels back, it’s ready. Drain, reserving 1 cup of the liquid. Trans- fer to a slow cooker, bean pot or casserole with a lid. Combine the reserved water with mustard, brown sugar, molasses, salt, pepper, pork (or bacon) and vinegar. Stir in the onions.

Cook on high in a slow cooker or at 300°F in the oven. Beans done in a slow cooker will take about 6 hours; in the oven from 4-6 hours. Add water during cooking as needed to keep beans moist. Makes 6 servings.

11 Vegetarian Baked Beans

Submitted by: Rosamond Rea, Ellsworth

Recipe source: Adapted from Yankee Magazine

After attending an early MDI Historical Society Baked Bean Supper at which there was a demand for vegetarian baked beans, but none were available, I was determined to make sure that would not happen again. I found a recipe online in 2015 and have modified it a bit each year to make it better.

Ingredients: 1 lb. dried beans (Soldier or Great Northern) 1 med.-lg. Onion, diced fine (around 1 3/4 C) — save the root end 1 C water 1 6 oz. can tomato paste 1/4 C molasses 1/4 C maple syrup 4 Tbsp. dark brown sugar 1 Tbsp cider vinegar 1 tsp vegetarian Worcestershire sauce 1 1/2 Tbsp kosher salt 1 tsp ground mustard 1/4 tsp pepper 1/8 tsp cinnamon 1/8 tsp nutmeg 8 whole cloves (or a sprinkle of ground cloves)

Instructions: The night before, pick through the beans to remove any stones or foreign matter, then place in a bowl and cover with enough water to cover the beans by two inches. Soak overnight at room temperature.

In the morning mix together all the ingredients except the beans, onions, and cloves in a large bowl. Drain the beans.

In the bottom of a minimum 4-quart slow cooker, layer the diced onions, then add the beans.

Pour the liquid mixture over the beans, then add up to an additional 2 1/2 C of water until the tops of the beans are just submerged.

For extra flavor, take the reserved onion end and press 8 cloves into it in a circle. Place the onion end into the center of the beans. (remove this before serving the beans)

Cook the beans on high for 10 hours, or on low for around 12 hours (the beans taste better the longer they sit.)

Additional notes: I have found that the cooking time and amount of water needed really varies depending on the slow cooker that is used. Just experiment with the proportions to get the beans just as you like them.

12 Haydn S. Pearson’s Sunny Acre Baked Beans

Submitted by: Tim Garrity, Blue Hill

Recipe source: Bar Harbor Times, May 21, 1959

Haydn S. Pearson was a popular newspaper columnist in the 1950s. I found this recipe by searching on the Friends of Island History Newspaper archives.

Ingredients: Beans, baking soda, white sugar (or not), ginger, mustard, pepper, butter, parsley flakes, thyme, salt, molasses, maple syrup

Instructions: (These are taken verbatim from the Bar Harbor Times)

One pound baked beans, soaked overnight. In the morning, pour off the water, cover with fresh water and bring to a boil. As the water comes to a boil, add on half teaspoon soda. Boil the beans gently until the skins are loose when you blow on them.

Put beans in a pot. In a quart of hot water, mix one half cup white sugar, one teaspoon ginger, one and a fourth teaspoon mustard, one eighth teaspoon pepper, one fourth cup butter or margarine, one fourth teaspoon parsley flakes, one fourth teaspoon thyme, two teaspoons salt, three tablespoons molasses, one tablespoon maple syrup or maple-flavored syrup.

Pour this over the beans. Add enough more hot water to cover. Bake at 275 for 10 hours, adding hot water if necessary from time to time. Before you write that indignant letter, try this formula and see what you think. There is no law that requires you to use salt pork in baked beans.

Additional notes: To modernize this recipe, I skip the white sugar and add more real (not artificial!) maple syrup, add more spices than called for, and substitute anything I’m missing according to my mood.

13 Nana’s Baked Beans

Submitted by: Maureen Fournier, Mount Desert

This recipe comes from my good friend from Gardiner, ME. It is named for her mom, but since I am a “Nana” too, I kept the name. The recipe was passed on to me when Bill Horner first asked me to bake some beans for the Bean Supper, about 5 or 6 years ago. At that point, I thought I could use any baked bean recipe, until I learned the one rule was that the beans could not come from a can! So, my “5 Bean Casserole” quickly be- came “Nana’s Baked Beans.” And each year I think it gets a little better. Enjoy.

Ingredients: Pea Beans (or Navy beans) – 16 oz ¼ lb salt pork 2 Tbsp molasses (I double) 1 tsp salt 1/8 tsp pepper 5 Tbsp sugar

Soak beans overnight in water. Drain. Add to pot with lots of water. Bring to boil, reduce heat and simmer 1 – 1 ½ hours til tender. Transfer to crock pot and cook on low 10-12 hours, stirring occasionally.

You will never eat baked beans from a can again.

14 Ore’s Awesome Beans Submitted by: Kate Hall Jordan & Robert L. Jordan, Jr., Presque Isle and Bar Harbor

Delores “Ore” Haggerty Jordan (1926-2000) was born and raised in Houlton. Her father was the police chief. Saturday was bean day – all her life. Even when she moved to Connecticut in 1973, after traveling the globe for 20+years with her Air Force husband and 7 children in tow, she continued the tradition. When I met my husband, Rob, in the early 1970s, whose recipe I’ve submitted here, we’d go to his parent’s house on Saturdays for beans. I loved and hated bean day! The meal was a warm staple, served with brown bread (and apple pie) and great family time, BUT the following day was a “fartathon” of epic proportions! Rob’s three brothers (and at times, his sisters) would actually have a farting contest; with all the sounds and smells (and terrible “leg up” visuals) accompanying this uniquely Maine event! I absolutely refused to continue this odorous tradition in my home– so Rob did. And I must admit that he has improved remarkably on his mother’s recipe. He replaced the sugar with maple syrup and adding the baking soda to the recipe remarkably reduces the flatulence level. And, thankfully, our three boys (and two girls) handled the “reaction“ to the meal much better than their uncles!

Ingredients: 2 lbs. Dry beans 2 tbs. baking soda 1/2 Salt Pork 1/4 C Maple syrup 1/2 – 2/3 C Molasses 2 tsp. Dry Mustard 1/2 tsp. Pepper Dash of Salt 1 Medium Onion

Instructions: 1. Pick over the beans and soak them overnight in cold water. 2. In the morning, drain the beans and parboil in fresh water and baking soda until the skins crack when blown upon. 3. Preheat oven to 300° F. 4. Cut the onion in quarters and put in the bottom of a large bean pot. 5. Drain and add the parboiled beans. 6. Cut through the rind of the salt pork to about a depth of 1/2 inch. Place the pork on top of the beans and press down. 7. Mix the maple syrup, molasses, mustard, pepper and salt with 1 pint of fresh boiling water. Pour this mixture over the beans and pork. If necessary, add more boiling water to cover the beans. 8. Bake at 300° F for 4-6 hours or more, adding more boiling water as the beans cook. Test for texture at 4 hours. 9. Serve with brown bread and enjoy all the kudos!

15 Baked Beans From Away

Submitted by:Sharon L. Joyce, Bar Harbor

Recipe source: A Culinary History of Downeast Maine by Sharon L. Joyce 1 pound marfax/marafax/marifax beans soaked in water overnight 1 tablespoon dry mustard 2 tablespoons brown sugar 1 cup water 2 tablespoons molasses ½ pound salt pork cut on the diagonal (or ⅓ cup oil, but it is better with salt pork) 1 medium white onion 1 organic apple, halved and cored

Dissolve mustard and sugar in a cup of water. Drain beans and put in above ingredients except apple and cover with fresh water, pork placed on top. Bring to boil, then put in oven at 300 for 5 hours, leaving the top off for last hour. Add apple to the pot during the last hour.

16 Beard’s Bourbon Bacon Baked Beans in a Crockpot for a Crowd Submitted by: Ron Beard, Bar Harbor

Recipe source: various sources, including adaption from howsweeteats.com

The recipe combines some truly tasty ingredients for supper on a winter’s night. And the bourbon helps.

Ingredients: 2 pounds Navy or Soldier Beans 2 pounds thick cut apple wood smoked bacon 2 medium yellow onions, chopped 1 large clove garlic, minced 3 cups water… add more while cooking if needed 1 ½ cup of barbecue sauce (Sweet Baby Ray’s or other favorite) 2 cups brown sugar (loosely packed) ½ cup ketchup 4 tablespoons molasses 2 cups bourbon, plus what you need to sustain the cook 3 tablespoons ground mustard ½ cup cider vinegar 4 tablespoons Worcestershire sauce

Instructions: Soak beans overnight, drain If you are unsure of its provenance, open bourbon and taste, to make sure it hasn’t gone bad. Bring beans to boil in large pot, simmer for 35-40 minutes, and drain

In large skillet on medium heat, cook bacon until crisp, remove pieces to paper towel to drain Reduce heat to medium low and add onions to skillet, cook until soft (8-10 minutes) Add minced garlic for 30 seconds and turn off heat.

If you are worried, taste bourbon again as quality check.

In crockpot, add water, bourbon, brown sugar, barbeque sauce, ketchup, ground mustard, vinegar, molasses, and Worcestershire sauce. Whisk the ingredients to mix dry with liquids. To the crockpot, add the beans, cooked onions and garlic and bacon fat from skillet, and bacon pieces (but, not the paper towel).

Cover and cook on low setting for 10-12 hours, stirring as necessary. Then, turn crockpot to warm setting or “off” and let sit for 30 minutes to 2 hours to allow sauce to thicken.

Additional notes: If you have the time, cook these beans a day ahead, let cool overnight and slowly bring the crockpot up to temperature in time for serving at suppertime.

17 Cal’s Beans

Submitted by: Bethany Shea

Recipe source: Carolyn Colburn Eaton (Cal) family recipe handed down verbally to her daughters, Catherine and Bethany

Ingredients: 4 cups Yellow Eyed or Soldier Beans Hunk o` salt pork (cut shallow slices into pork in a grid pattern, leaving the layer of fat intact) 2 large onions (or more to taste)-peeled and quartered ¾ cup sugar 1 tablespoon dry mustard 1 cup unsulphured molasses 1 teaspoon salt Pepper to taste Ketchup

Instructions: The night before cooking the beans: Cover the beans with water and soak overnight.

In the morning: Drain water from beans. Cover with fresh water. Bring soaked beans to a boil over high heat. Reduce the heat to low and let the beans simmer until the skins begin to crack. Drain beans. Preheat oven to 325 F. Layer beans, onion, and fat into large bean pot or heavy casserole dish with lid. Add sugar, dry mustard, salt and pepper. Add molasses. Add two squirts of ketchup. Add boiling water to just above bean mixture; stir gently to mix ingredients. Bake 8+ hours at 325 F.

Additional notes: Check beans during cooking; add boiling water as necessary to keep water level above beans. Remove cover if there is too much liquid.

18 Recipe from Heaven: Salisbury Yellow Eye Baked Beans

Submitted by: Joanne Salisbury Sousa, Somesville

Recipe Source: Agnes H. Salisbury (1910-1989) Hulls Cove, Maine

Agnes baked these beans every Saturday in the winter and served them with red hot dogs, coleslaw and canned brown bread. We never seemed to get tired of them. My Father made baked bean sandwiches for lunches!

Ingredients: 2 cups dry beans (Rinse and parboil ½ hour or soak overnight) ¾ lb Salt Pork 1 Large Onion, quartered ¼ cup Sugar (Use a little extra brown sugar) ¼ cup Molasses 1 tsp. Salt 1 tsp. Dry mustard 1 Tbsp. Butter

Instructions: Cover with water and cook in electric pot or in oven 7-8 hours.

Additional notes: Agnes sometimes used three cups of beans to fill the pot and adjusted recipe accordingly. Add water to the pot when needed, but don’t over tend. The beans are usually done in 7 hours.

19 BEANS FROM AWAY

20 Chilly Tonight Chili Submitted by: Susan Lerner and Steve Katona, Salisbury Cove

We figured that a bit of heat would be a good accent to the MDI Historical Society’s Baked Bean Supper, where dishes are usually on the sweet side.

Ingredients: 2 tablespoons oil 1 large onion, diced 4 cloves garlic, sliced 1-3 tablespoons chili powder( or more) 2 tablespoons cumin powder 1 teaspoon oregano 1 teaspoon corriander 1 teaspoon cocoa powder 2 teaspoons chili flakes--or to taste 1 teaspoon anchovy paste 2 peppers, diced ( red or yellow or both) 2 carrots, diced 3 stalks of celery, diced You can add a cup of sweet potatoes, or squash 1 small seeded jalapeno 2 28 oz cans of whole tomatoes and juice 2 cups of dried beans-any kind seems to work-like Jacob’s cattle beans, kidney or black beans. (We grow our own mostly, but we are fans of Steve Sando’s Rancho Gordo mail order store. He is passionate about beans, and has accumulated a wealth of information about them. Our great state of Maine grows lots of excellent beans) Or, two cups of canned beans of your choosing, with liquid

Instructions: Heat oil in a heavy pot over medium heat. Sauté onion, then garlic til translucent. Add spices and cook briefly, stirring all the while til aromatic.

Add vegetables, cooking til they begin to soften. Add broken up tomatoes and the beans. Simmer all this on the stove for at least 40 minutes. If you are using dried beans you will need to cook them first in water or in an insta pot for about 65-80 minutes. You can also use an old school soaking method, drain, and cook in water til they are soft.

Add salt and pepper to taste, serve with cilantro, diced avocado, and/or sour cream. Or plain. It will taste even better the next day. Serves 6-8.

Additional notes: This is a general template for chili. It is easy to add other vegetables, or meat as you wish. Add water or stock as needed to keep chili from becoming too thick.

21 Vijffshaft (Five in One) Dutch Baked Beans

Submitted by: Jeff and Linda Dunn, Mount Desert

Recipe source: Adapted from The Little Dutch Cookbook

This recipe is Linda’s Dutch family tradition.

Ingredients: 8 oz pinto beans 8 oz chopped carrots 8 oz sliced onion ¾ lb peeled and cubed potato 8 oz smoked bacon 8 oz gelderse rookworst (a Dutch smoked sausage or other smoked sausage) 2 apples sliced Knob of butter 8 c water

Instructions: Soak beans overnight in 8 cups water Boil for one hour in same water Add carrots, onion, potatoes, bacon, and sausage and cook for 15 minutes Remove and cut bacon and sausage and return to pot Add apple and cook for 10 minutes Add butter and stir

22 Cuban Black Beans Over Rice

Submitted by: Jeff and Linda Dunn, Mount Desert

Recipe source: Adapted from Cook Cuban

Ingredients: 1 ½ cup black beans 4 cups water 3 cups long grain rice 2 ½ cups diced onion 2 ½ cups diced green peppers ¼ cup olive oil 4 cloves garlic chopped 2 TBS tomato paste 2 tsp ground cumin 1 tsp oregano 1 bay leaf 3 TBS white vinegar 4 ½ cups chicken stock 2 tsp salt ½ tsp pepper parsley or cilantro garnish

Instructions: Cover beans with 4 cups water in covered pot, bring to a boil Let stand 1 hour Drain, cover with water, bring to boil, simmer on low heat until tender about 40 minutes Drain

Rinse rice until clear, sauté onions and green peppers until tender Add garlic, sauté one more minute Add tomato paste, black beans, cumin, oregano, bay leaf and vinegar Cook about 5 minutes

Add chicken stock and drained rice Boil then simmer until rice is tender about 40 minutes

Serve with cilantro

23 New Orleans Creole Red Beans and Rice

Submitted by: Anne Walmsley, Northeast Harbor

Every Monday is red beans and rice day in New Orleans where I lived for about 40 years. The dish is Louisiana Creole cuisine, not Cajun cuisine. Creole people were descended from the French and Spanish settlers of Louisiana. In the 19th century Monday was laundry day so the dinner had to be something that did not require a lot of attention from the lady of the house because every article of clothing was washed by hand taking all her attention. Hence, red beans and rice. Ingredients: 2 Tbsp oil 1 cup chopped yellow onion ½ cup chopped celery 1 tsp salt ½ tsp cayenne pepper ¼ tsp black pepper 1 tsp thyme 2 bay leaves 1 smoked ham hock 12 oz.smoked sausage cut in ¼ inch slices 1 lb. red beans (pinker than red kidney beans) 2 cloves garlic chopped 10 cups water Rice

Instructions: Saute onion, celery, garlic in oil until soft. In a large pot put beans, bay leaves, sauteed vegetables, salt, cayenne, pepper, thyme, ham hock, sausage, and water. Simmer for two hours and smash the soft beans against the side of the pot with the back of a wooden spoon to make it creamy. Simmer for one more hour. Serve over rice. Most New Orleanians use lots of Tabasco on their red beans. Some use mustard on them.

24 Cajun Red Beans and Rice

Submitted by:Jennie and Andy Cline, Southwest Harbor

Recipe source: Rebecca Sykes, a friend and Louisiana native

Ingredients: 1 pound dried red beans, soaked overnight ½ pound salt pork 2 quarts water 3 cups chopped Bermuda onion (less, if desired) 1 bunch green onions, chopped 1 cup bell pepper, chopped 2 large cloves garlic, crushed 1 Tbsp. salt 1 tsp red pepper 1 tsp black pepper 3 generous dashes Tabasco 1 Tbsp Worcestershire sauce 1 small can (4 oz.) tomato sauce ¼ tsp oregano ¼ tsp dried thyme leaves 1 pound bulk sausage made into 8-10 small patties (optional)

Instructions: Cook beans and salt pork in salted water slowly 45 minutes. Add vegetables, seasonings, and tomato sauce. Cook slowly another hour, stirring occasionally. Add sausage patties – for extra body – and cook another 45 minutes. Cool, but do not necessarily refrigerate (depending on whether you are serving the same day or not). Reheat and bring to a boil, then lower heat and simmer gently for 30-40 minutes. Serve over boiled rice.

Additional notes: 1. Converted rice such as Uncle Ben’s is traditional, but others can be substituted. 2. Pork sausage would be traditional, but there are some really good turkey sausages available these days. 3. The sausage patties can be browned ahead of time in a sauté pan, if desired, but it isn’t necessary. Because they are small, they will cook fully in with the beans. 4. Some Louisianans, including our friend’s mother, would make a meat sauce to serve on top of the beans. It would be a hearty pasta-type sauce with ground beef, tomatoes, onions, green peppers, and garlic. 5. Less pepper may be used for the tender palate! Enjoy!

25 White Chicken Chili

Submitted by: Jay Emlen, Mount Desert Adapted from a recipe found at AllRecipes.com Originally, I was looking for a fast dinner recipe but have made adjustments each time to make it better. Changing the recipe to use dried beans has made it a bit more time consuming but less expensive, more healthy and less wasteful (keeps 3 cans out of the landfill). Ingredients: 1 tablespoon olive oil or so 3 skinless, boneless chicken breast halves 1 large onion chopped 4 cups chicken broth 2 cloves garlic minced 1 lb dry white beans such as Navy 1 or 2 4 oz. can green chiles 1 tablespoon dried oregano 1 teaspoon ground cumin 2 pinches cayenne pepper + or - ¼ cup cilantro chopped ½ cup Monterey Jack cheese + or -

Follow instructions for dried beans i.e. soaking the night before. If you don’t want to bother use 3 15oz cans of cannellini or other white beans. Brown chicken in a large pot or dutch oven with olive oil and onion about 3 to 5 minutes per side.Remove chicken to a cutting board and add garlic to pan for just a minute or so. Cut the chicken into ½ to 1 inch pieces and return to pot. Add the rest of the ingredients except cilantro and cheese to pot, bring to simmer then cook for about 45 minutes. The original recipe called for 5 ¼ cups of broth. I thought it was too soupy so I have reduced it to 4 cups. If it still seems too soupy, keep a ½ cup of beans out and at the end of the cooking period, puree them with some broth and add them back in. Spoon into bowls and sprinkle with cheese and cilantro.

26 Jerk Bacon and Baked Beans

Submitted by: Peter Collier, Surry

Recipe source: Adapted from The Red Rooster Cookbook by Marcus Samuelsson

This dish comes from the kitchen of chef/writer Marcus Samuelsson, who wrote of his past and his restau- rant venture: “I was born into the Amhara tribe in Ethiopia – a people proud of its regal history. But being newly adopted into America also means being proud of a different kind of past while possessing an irrepress- ible optimism. We are a country that represents what is possible. I felt as if moving to Harlem and opening Red Rooster was forcing me to answer certain questions. How do you thread all this together: immigration and migration, taste and sound, music and dance, majesty and vanity, bourbon and wine?”

Jerk Sauce: Baked Beans: ½ packed cup dark brown sugar 5 slices bacon ½ cup olive oil ½ cup diced onion ¼ cup soy sauce 4 garlic cloves, 2 minced and 2 whole, peeled 2 tablespoons molasses ½ cup diced plum tomato 1 tablespoon water ¼ cup diced celery 4 garlic cloves, chopped 3 sprigs thyme 2 tablespoons hot red pepper flakes 3 tablespoons tomato paste 1 teaspoon fresh thyme 3 tablespoons dark brown sugar 1 teaspoon ground allspice 1 tablespoon Dijon mustard 1 teaspoon ground cinnamon 1 pound navy beans, soaked overnight and drained 1 teaspoon ground nutmeg (freshly grated if you 6 cups chicken broth can) 1 habanero chile 1 tablespoon coarse kosher salt Coarse kosher salt 1 ripe tomato, halved Jerk Bacon: 1 jalapeno chile, halved lengthwise 1 tablespoon dark brown sugar 1 ½ teaspoons smoked paprika Instructions— 1 ½ teaspoons cayenne 1 ½ teaspoons coarse kosher salt For the Jerk Sauce: 1 teaspoon freshly ground black pepper Put all the ingredients into a blender and puree until 2 pounds pork belly, skin removed smooth. You can store the sauce in a jar in the refrig- 1 pineapple, peeled, quartered, and cored erator for 4 to 5 days. 2 jalepeno chiles

27 Jerk Bacon and Baked Beans Instructions Continued For the Jerk Bacon: 1. Mix the brown sugar, paprika, cayenne, salt and pepper in a small bowl. Rub the spice mix into both sides of the pork belly. Set the belly on a baking sheet and refrigerate, uncovered, for 2 hours. 2. Preheat the oven to 350 and put the pineapple and jalapenos on a parchment lined baking sheet. 3. Put both baking sheets into the oven and bake for 20 minutes. Turn the heat down to 225 and slow- roast until the pineapple is tender (~ 1 hour longer) and the pork belly is fork-tender ( ~2 hours longer). 4. Cover the pork belly with a sheet of parchment and another baking sheet. Weight with a cast-iron skillet for 1 hour (compacting the meat makes it easier to slice). Wrap in plastic and refrigerate until you’re ready to serve. The pineapple and jalapenos can stay on the counter.

For the Baked Beans: 1. While the pork belly is roasting, chop 3 of the bacon slices and put them in a large saucepan. Turn the heat to medium and cook until the fat has rendered, ~ 5 minutes. Add the onion, minced garlic, plum toma- to, celery, and thyme and cook, giving it an occasional stir, until the onion is softened and translucent, about 10 minutes. Add the tomato paste, brown sugar, and mustard and cook, stirring, until the tomato paste turns brick red, about 2 minutes. Add the beans and broth and bring to a simmer. Cut the habanero almost in half, leave it attached at the stem, add it to the pot. Turn the heat down to medium-low until the beans are tender, 1-2 hours. Keep an eye on the pot and add water if necessary. Taste and season with salt. 2. Turn the oven heat up to 375. 3. Pour the beans into a wide casserole. Top with the remaining 2 slices of bacon, the 2 whole garlic cloves, the tomato halves, cut side up, and the halved jalapeno, cut side down. Bake until the bacon is cooked and slightly browned (it won’t be crisp), about 45 minutes. 4. Mash the garlic onto the side of the casserole. Take out the bacon, tomato, and jalapeno, chop them all, and scrape them back into the casserole. Stir, making sure you get the garlic off the sides and into the beans.

To Finish 1. Cut the pork belly into 1/3-inch thick slices. Put it into a couple of skillets, turn the heat to medium, and cook, turning several times, until the jerk bacon is richly browned, about 15 minutes. 2. Layer the jerk bacon on a platter, spooning on some jerk sauce and using the back of the spoon to spread the sauce over each piece of bacon before adding another layer. Slice the pineapple and jalapenos and add them to the platter. 3. Set out the bacon with the pot of beans and dig in.

28 SIDES

29 Mustard Pickles Submitted by: Lynne Birlem, Southwest Harbor

Recipe Source: My grandmother: MARY [MAMIE] SPURLING BIRLEM, Cranberry Island. Her mother took boarders and fed them well. These are not processed as hers and my mother’s were. They were a great favorite of my father’s hunting friends; good with venison, also sea ducks.

Ingredients: 20-30 small white onions 8-10 pickling cukes 1 large cauliflower 2 red bell peppers 1 green bell pepper

BOIL Onions 1 min, drain and plunge into ice bath, then peel. BRINE 1 gallon water and ½ cup pickling (no iodine) salt. Boiled and cooled. Chop ends off cukes and CUT into ¼” slices. PEEL and seed peppers [a serated veg peeler terrific.] CUT peppers and cauliflower into chunks. ADD all veg into Brine and soak overnight. MEANWHILE wash storage container in dishwasher. HEAT brine and vegetables to scald, drain. SAUCE: 1 cup flour, ½ c. brown sugar, 1 ½ c. white sugar, 6 T dry mustard, 1 t tumeric, ¼ t allspice, 2 quarts cider vinegar. Measure ingredients into kettle and mix into a paste w/ vinegar. COOK about 10 min., stir a bit. EMPTY all into container REFRIGERATE at least a week before serving. Probably will keep about a month refrigerated.

Can use jarred roasted red peppers. Broccoli and brussels sprouts probably would work fine. T=TABLESPOON, t=teaspoon

30 Shirley’s Sour Pickles Submitted by: Elise Frank, Bar Harbor

Recipe source: Shirley Bailey

My grandmother’s family recipe and she made them every summer from pickles she grew in her garden

Ingredients: Fresh cucumbers from garden 1 Gallon vinegar 1 Cup dry mustard 1 Cup pickling salt 1 Cup sugar

Instructions: Combine all ingredients into the gallon of vinegar except the cucumbers. Shake well and set aside. Clean cucumbers and place the whole uncut and unpeeled cukes into clean canning jars very tightly. Shake and pour vinegar mixture into each jar of cucumbers leaving a small gap at top for expansion. Seal and cover and let stand for 24 hours. If the vinegar is strong consider adding a small amount of water.

31 Boston Brown Bread Submitted by: Sugar Fenton, Lamoine

Recipe source: Family recipe

My mother’s recipe

Ingredients: 1 cup whole wheat flour 1 cup rye flour 1 cup cornmeal 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 cups buttermilk 3/4 cup dark molasses 1 cup dark raisins

Instructions: Grease and flour two 1-pound coffee cans. Into large bowl measure all ingredients, stir until well-mixed, pour batter into cans. Cover cans with foil and tie with string. Place cans on rack in deep kettle. Add boiling water to come half- way up sides of coffee cans. Cover kettle. Over low heat, simmer two hours or until tooth pick inserted in center comes out almost clean. Invert cans onto wire rack to cool.

Additional notes: If desired, soak raisins in brandy overnight beforehand.

32 Grammy Harrison’s Brown Bread Submitted by: Sidney Salvatore, Southwest Harbor

Recipe source: This recipe came from Great Grammy Harrison.

Brown Bread was served with Baked Beans on Saturday night in Bucksport…..this recipe came from Great Grammy Harrison. I have the tins that were hers and they work great but you can use any tin.

Ingredients: 1 cup white flour 1 cup corn meal 1 tsp salt 1 tsp soda

Sift together and add 1 cup graham flour 2 cups sour milk ¾ cup molasses

Instructions: Mix and divide into greased air tight cans. Inside of can tops also (3 cans) Fill about ½ full. Steam about 2 hours in about one inch water making sure kettle doesn`t go dry. Put some kind of trivet in bottom of kettle. 3 or 4 Mason jar rings are fine. Add more water if necessary. When done, remove covers, put in hot oven for 5 mins, contents remove easier.

33 Parker House Rolls Submitted by: Leah Lucey, Bar Harbor

Not the authentic Parker House recipe but definitely tasty.

Ingredients: 3 1/4 C flour 2 1/4 tsp instant yeast (one packet) 1 tsp salt 1 C warm milk 3 Tbsp honey 1 stick softened butter, divided 1 egg

Instructions: Mix flour, salt, and yeast in the bowl of a stand mixer. Add 4 Tbsp butter, egg, honey, and warm milk. Mix using the stand mixer dough hook for 5 minutes, or knead by hand. Add more flour if the dough is too sticky. Cover the bowl and let the dough rise for 20 minutes. Shape dough into a ball and divide the dough in half on a floured surface. Roll both halves into 12 inch squares. Rub remaining 4 Tbsp of butter all over both dough squares. *Optional: add garlic, herbs, or more honey. Roll both squares into tight 12 inch long logs. Cut each log into 6 rolls. Place all 12 rolls seam side down in a greased 9x13 inch baking dish. Cover and let rolls rise for about 30 minutes. Bake at 350 degrees for 25 minutes or until golden. Brush with butter and add flaky salt.

34 PIES & COOKIES

35 Somesville Summer Fresh Strawberry Pie Submitted by: Somesville Union Meeting House, Somesville, Maine

Recipe source: Summer pie sale

Whenever we make these yummy pies they sell like hot cakes!

The pie sales of the Somesville Church started in 2002 on a rather small scale. Twelve women were asked to bake two pies each to offer for that first sale. Twenty-four pies were sold. The pie sales grew with the help of our new minister, Victor Stanley who loved to cook. Gradually the number of pies grew in number and we started making more pies in the updated remodeled Parish House kitchen. The pie sales continue every Wednesday in July. Some Wednesdays 200 or more pies and quiches have been baked and sold. Congrega- tion members, friends of the church and members of our Somesville community get together to bake our pies. All pies and quiche are baked in the Parish House. People line up early to be certain of getting a pie. We bake a variety of seasonal pies: blueberry, peach, apple, Key Lime, and others.

Ingredients: 1 Quart of fresh strawberries ¾ cup of water 1 cup sugar 3 Tablespoons cornstarch

Optional- red food coloring 1 baked pie shell

Instructions:

Arrange half of strawberries in a baked pastry shell. Mash remaining strawberries in a medium saucepan and add sugar. Place over medium heat and bring to boil, stirring frequently. In a small bowl,whisk together cornstarch and water. Add cornstarch mixture gradually to boiling strawberries. Reduce heat and simmer for about 10 to 20 minutes until thickened (stir constantly) Spoon glacé over the whole berries. Chill for several hours before serving Top with whipping cream if desired

36 Mincemeat Pie Submitted by: Nancy Corliss, Southwest Harbor and Laconia, New Hampshire

Recipe source: Gladys Lanpher, Nancy Corliss’ grandmother

Ingredients: 1 part suet, 2 parts beef or venison, 6 parts apples, 2 parts raisins, ½ parts molasses, ½ parts sugar, ½ parts vinegar, 1 parts apple cider or juice, 1 Tbsp. salt or seasonings, including cinnamon, cloves, hot coffee may be added.

Instructions: Set two hours. Pour into pie crust and cover with crust. May be baked 40-45 minutes.

Pumpkin Sponge Pie Submitted by: Charlotte Graham Rice, Bar Harbor and Portland, Maine

Recipe source: Charlotte Lord Gonya (grandmother)

From her mother on Deer Island, NB, Canada

Ingredients: 2 cups pumpkin, ¾ cup sugar, 2 tbsp molasses, 2 egg yolks, 2 heaping tbsp flour, 1 tsp salt, 2 cups milk, 2 beaten egg whites, cinnamon for top

Instructions: Use a 10-inch pie plate, line with pastry. Beat egg whites until stiff, add small amount of sugar to them. Beat egg yolks, add rest of sugar, and remaining ingredients. Fold in egg whites, turn into unbaked pie shell. Sprinkle cinnamon on top. Bake at 425 degrees for 1 minutes, then 325 degrees for 45 minutes longer.

37 Triple Cherry Pie Submitted by: Jackie Davidson, Trenton, ME

Recipe source: Adapted from Epicurious.com

Ingredients: Dark Morello cherries (I use Oregon brand canned dark cherries). Frozen cherries also work well. 3 Tbsps cornstarch 1 cup dried cherries 1 tsp. cinnamon ½ tsp. nutmeg Sweet cherries (I use Oregon brand canned). Fresh cherries work, too, If in season - 1 lb. ½ cup sugar * Double pie crust

Instructions: Strain syrup from Morello cherries into a measuring cup. Combine drained cherries, ¼ cup of syrup, and cornstarch in a medium bowl; stir to blend. Combine remaining syrup, dried cherries, cinnamon, and nutmeg in a large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly, stirring occasionally, about 10 more minutes. Add sweet cherries and sugar and stir over medium heat until sugar dissolves, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely.

*Use your favorite pie crust recipe. I make pie crust a day ahead in my stand mixer and store in the fridge. You can also make the pie crust in a food processor. Remove from the fridge to warm to room temperature, about ½ hour.

Pie Crust: I put 2 ½ cups flour, 1 tsp. salt (unless you are using salted butter, then eliminate), 8 Tbsps. Shortening in the bowl, and beat to an evenly crumbled mixture. Add 6 Tbsps. cold butter and beat until mixture is une- venly crumbly; butter chunks should be the size of dimes. While the mixer is running add ice-cold water, 6 to 10 Tbsps., adding one Tbsp. at a time until the dough becomes cohesive. Divide dough, put each part in plastic wrap and chill (can be refrigerated up to 4-5 days). When dough has warmed to room temperature, roll the bottom crust and put into a pie pan, adding cooled filling. I like to roll the second crust and cut into strips to make a lattice top. Place on a rimmed baking sheet on the middle rack of the oven, at 400 degrees, about 50 minutes. Cool to lukewarm and enjoy!

38 Apple Crisp Submitted by: Lynn Boulger, Somesville

Recipe source: Adapted from a Mark Bittman recipe

Ingredients: 6 cups peeled, cored, sliced apples, 2 to 3 pounds 1/2 teaspoon cinnamon, or more to taste 2 tablespoons white sugar 5 tablespoons butter, plus more for greasing the pan 1 ½ cup oats 1/4 cup brown sugar 1/2 cup walnuts or pecans, chopped 1 tsp vanilla 1 tsp salt

Instructions: 1. Heat oven to 375 degrees. Toss fruit with half the cinnamon and the white sugar, and spread it in a lightly buttered -8 inch square or 9-inch round baking pan. 2. Combine remaining cinnamon, brown sugar, vanilla, salt in container of a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined. (Do not purée.) You can also do this in a mixer – just chop the nuts first. To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork. 3. Spread topping over apples, and bake about 40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature. Yield: 6 to 8 servings.

Additional notes: This is also great with pears, peaches, berries fresh or frozen. Whipped cream, ice cream, crème fresh or yogurt on top is delish. To make vegan, use Willow Run or other soy-based or vegan margarine.

39 Mom’s Strawberry Rhubarb Pie Submitted by: Penny Lawson Hackett, Otis, Maine

Recipe Source: My Mom

My Mom, Gail Libhart Lawson Anderson was an amazing cook.

Preheat oven to 400 degrees. Make two 9”pie crusts - Add 2 cups sliced strawberries, 2 cups sliced rhubarb, 1 cup sugar. Stir and let sit for a while. Add 2 heaping tablespoons flour - stir into above. Place one crust in the bottom of the pie plate. Sprinkle a little more flour in the bottom. Pour strawberry/rhubarb mixture in. Put 2nd crust on top. Top with a little milk and a sprinkle of sugar. Put some slits in the top. Bake at 400 degrees for 10 minutes. Turn oven down to 350 degrees, and bake until top is brown and mixture bubbles out of the slits. Enjoy!

Additional notes: Some people like to add a touch of cinnamon and nutmeg, but we all really enjoy just the strawberry and rhubarb flavor!

Chocolate Cream Pie Submitted by: Nancy Cameron, Trenton, Maine

Recipe source: Adapted from Fanny Farmer Boston Cooking School Cookbook

Graham Cracker Crust: Mix ½ c. sugar, ½ c. melted butter, and 1 ½ c. Graham cracker crumbs. Press into 10” buttered pie plate.

Filling: Melt 2 oz. unsweetened chocolate in 2 cups of milk. Mix and add to chocolate: 1 c. sugar, 3 egg yolks, ¼ tsp. salt, ½ cup flour, 1 c. milk, 2 tbsp.butter, 1 tsp. vanilla. Stir over heat until thickened; pour into crust; chill for 2 hrs. Top with whipped cream.

40 Fishhouse Apple Pie Submitted by: Susan Edson, Bass Harbor

Recipe source: Nancy Wheelwright

Ingredients: Crust- 1 ¾ cup flour ¼ cup sugar 1 tsp. cinnamon ¾ tsp. salt 1 stick + 1 tbsp. butter ¼ cup cider or water

Filling- 1 2/3 cup sour cream 1 cup sugar 1 large egg 1/3 cup flour 2 tsp. vanilla ½ tsp. salt 8 cups apples (6 large Macs), peeled and sliced Streusel- 1 cup chopped walnuts ½ cup flour 1 stick butter, softened 1/3 cup white and 1/3 cup dark brown sugars 1 tsp. cinnamon 1 pinch salt

Instructions: Crust- Mix dry ingredients and butter together. Add cider. Chill dough for 1 hour.

Filling- Mix all ingredients except apples together, add apples. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 minutes. Mix streusel ingredients together and sprinkle over apples. Bake 15 minutes.

41 Blueberry Cream Cheese Pie Submitted by: Kathy MacLeod, Bar Harbor and Falmouth, Maine

Recipe source: Adapted from Better Homes and Gardens, August 1975

From Jane MacLeod`s collection of recipes. My mother, Jane MacLeod made this pie each summer with fresh Maine blueberries.

Ingredients: 1 8-ounce package cream cheese, softened ¼ cup granulated sugar ¼ cup dairy sour cream ½ teaspoon vanilla 1 9 inch baked pastry shell, cooled 2 to 3 cups fresh blueberries

½ cup water ½ cup granulated sugar 2 tablespoons cornstarch 1 tablespoon lemon juice 2 to 3 tablespoons sifted confectioners’ sugar Dash of each ground cinnamon and nutmeg

Instructions: Blend together cream cheese, the ¼ cup granulated sugar, the sour cream, the vanilla till smooth. Spread evenly in cooled pastry shell; chill till firm. In small saucepan, mash 1 cup of the blueberries. Add water and bring to boiling. Add water to blueberry juice to make one cup. Combine the remaining granulated sugar and the cornstarch; stir in blueberry liquid. Return to saucepan and cook, stirring constantly till mixture thickens and bubbles. Remove from heat; stir in lemon juice. Cool. Place remaining blueberries over cream cheese layer. Spoon glaze evenly over all. Chill well, about 3 hours. To serve, combine confectioners’ sugar, cinnamon, and nutmeg. Sift over pie.

42 Chris’s Whiskeyed Pumpkin Pie Submitted by: Pauline V. Angione, Prospect Harbor, ME

Source: A long-since-lost cookbook of desserts with a kick.

My late sister, Chris, the teetotaler, made this every year for Thanksgiving and Christmas. It was always a big hit due to its rich flavors. She wrote it out for my niece one day, from memory, I am sure. Recipes she liked she just “knew” and was happy to share. Pass it on.

NOTE: We made this for Thanksgiving 2020 and realized that the spices and bourbon assume that you are going to serve this à la mode or with a huge dollop of whipped cream. If not, you might want to cut back on the spices and, alas, the bourbon. About ½ what is listed below might be better if you are going to eat it au naturel. Enjoy!

Ingredients: 1 14.5 oz can Pumpkin 1 12 oz can Evaporated Milk minus ¼ cup ¼ cup Whiskey—preferably Bourbon 2 Eggs ¾ cup Sugar ½ tsp Salt 2 tsp Ground Cinnamon 1 tsp Ground Ginger ½ tsp Ground Cloves 1/8 tsp Ground Allspice ¼ tsp Ground Nutmeg

Instructions: Preheat oven to 425º Mix sugar and spices in small bowl and set aside. Beat eggs until light. Stir in pumpkin. Gradually add milk and whiskey. Stir in sugar and spices.

Pour into prepared (raw) pie shell. Gently transfer to oven. Bake 15 minutes at 425 º then turn oven temperature down to 350 º for 40-50 minutes until knife put in center comes out clean. Time really depends on your oven. Start checking after 40 minutes at 350 º and then use 5 minute intervals to check for doneness. The edges should be starting to crack as the center solidifies.

43 Strawberry Rhubarb Pie with Butter Pie Crust Submitted by: Donna Reis, Northeast Harbor

INGREDIENTS FOR THE FILLING 4 cups rhubarb sliced in ½ inch pieces 4 cups strawberry halved 1 cup granulated sugar (divided) 6 tablespoons cornstarch divided 3 tablespoons unsalted butter

For the crust 3 cups all-purpose flour ½ teaspoon kosher salt 1 tablespoon granulated sugar 18 tablespoons unsalted butter (2 sticks plus 2 tablespoons), very cold and cut into 1/4-inch cubes ½ cup ice-cold water (8 tablespoons) 1 tablespoon milk to use as a wash on top before dusting with crystalized sugar 1 tablespoon crystalized sugar for sprinkling on crust before baking

Crust Preparation 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. 2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. 3. Add the butter from the refrigerator. Pulse 8 to 12 times, until the butter is the size of peas. 4. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. 5. Dump out on a floured board and roll into a ball. 6. Cut the ball in half and form each into the shape of a ball and wrap in plastic wrap and refrigerate for 30 minutes. 7. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. 8. Place the rolled out dough in a pie pan. 9. Cut top crust into strips with the zig zag wheel. And weave crust or use without cutting.

Continued on next page.

44 Strawberry Rhubarb Pie with Butter Pie Crust Instructions Continued

Make the filling while the dough is chilling.

1. Peel and slice the rhubarb, toss it in a small bowl with a ½ cup of sugar and 3 tablespoons of cornstarch. 2. Halve the strawberries, toss them in a separate bowl with a ½ cup of sugar and 3 tablespoons of cornstarch. 3. Preheat oven to 425. 4. Combine the rhubarb with the strawberries. 5. When the dough is chilled, roll out the larger piece and line a deep dish nine-inch pie plate. 6. Spoon fruit into pastry shell and dot with butter. 7. Roll out the top pastry. 8. Cover the filling with a full top crust or use a lattice crust then seal, trim and crimp the edges. Make slits to vent the top crust if using a solid crust.

9. Brush the top crust with milk and sprinkle with the crystalized sugar on top. 10. Bake in preheated oven for 15 minutes. 11. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. 12. Let pie cool completely before serving, at least 3hours to set the filling.

45 Sweet Potato Pie Submitted by: Story Litchfield, Northeast Harbor

Always hard to keep the marshmallows from catching on fire!

Ingredients: Pie shell, 1 c. candied pecans, 2 c. cooked sweet potatoes, 2 tbsp. butter, ¼ c. cream, 3 eggs, 1 tsp. vanilla, 1/3 c. sugar, 1 tsp. cinnamon, ½ tsp. nutmeg. Marshmallows for topping.

Instructions: Oven 475 degrees Pecans in bottom of pie crust. Bake 4-6 minutes. Lower temperature to 275 degrees, add all other mixed ingredients. Bake 30 minutes. Remove from oven, top with small marshmallows, return until browned.

Cranberry-Apple Pie Submitted by: Rosamond Rea, Ellsworth (originally Concord, MA) Recipe title: Cranberry-Apple Pie

Ingredients: 4 tart medium apples, peeled, cored and sliced 1/2 C water 1 3/4 C sugar (a bit less if apples are not tart) 2 Tablespoons cornstarch 1/4 teaspoon salt 2 C whole cranberries (fresh or frozen) 2 Tablespoons grated orange peel 3 Tablespoons butter Pastry for double-crust 9-inch pie (shell and lattice top)

Instructions: Combine apples and water in large saucepan. Place over medium heat and cook uncovered until apples are slightly soft, about 5 to 8 minutes. Preheat oven to 425 degrees. Combine sugar, cornstarch, and salt and blend thoroughly into apples. Add cranberries, orange peel and butter. Cook uncovered over medium heat until cranberries just start to pop, about 5 minutes. Spoon into pie shell, top with lattice crust and bake 20 minutes. Reduce heat to 350 and bake until top is deep golden brown, about 25 minutes. Serve warm or at room temperature.

Additional notes: This is a nice Thanksgiving or Christmas pie.

46 My Grandmother’s Pie Recipe Submitted by: Martha Dudman, Northeast Harbor

Source: Grandmother to Mother, Mother to me, my sister, and my daughter, Georgia.

Ingredients: 9 Tbsps flour 1 tsp salt 3 Tbsps Crisco ½ cup water 1 cup sugar 2 heaping Tbsps flour 1 tsp cinnamon Berries or apples or peaches Butter Cinnamon/sugar

Instructions: Cut in Crisco Add water (sparingly!) Roll out between heavily floured wax paper Roll in square

About 4 Tbsps of the sugar/flour/cinnamon mixture on bottom crust Add berries or apples or peaches Add a little butter, cut in small pieces Sprinkle the rest of the sugar/flour/cinnamon mixture on top Cover with crust & seal CRIMP LIKE HELL

Sprinkle cinnamon/sugar on top Cut air holes

Bake 450 about 10-15 minutes, until edges are brown

Reduce to 375 & bake about 30 minutes, until juice bubbles out of center

Additional notes: The crimping is emphasized. Very important!

47 Paper Bag Apple Pie Submitted by: Bethany Shea from her mother Carolyn Colburn Eaton, Bar Harbor

Recipe source: Mary C. Hadley

Carolyn Eaton owned the cookbook that Mary C. Hadley’s recipe was in. Carolyn Eaton use to make this pie for her family and on occasion would donate them to different Bake Sales.

Ingredients: 1 unbaked pie shell (9 inch) For filling: 6 large apples (about 7 cups) 2 Tbsp. flour 2 Tbsp. lemon juice ½ Cup Sugar ½ tsp. Nutmeg For Topping: ½ Cup sugar ½ Cup butter ½ Cup flour

Instructions: In a large bowl, combine apple slices with ½ cup sugar, 2 tablespoons flour, nutmeg toss to coat well. Drizzle with lemon juice. In a small bowl combine ½ cup sugar, ½ cup flour, cut in butter. Sprinkle and pat over apples to cover up. Slide pie into heavy brown paper bag and cover loosely. Fold ends over twice and fasten with paper clips. For easy handling, place on a cookie sheet. Bake at 425 degrees for one hour. Remove from oven and slit bag open. Apples will be tender and top will be bubbly and golden. Cool on rack.

Additional notes: Mary C. Hadley noted on her recipe to “tell your husbands that paper bag will not burn”

48 Strawberry Rhubarb Pie Submitted by: Lisa Horsch Clark, Seal Cove

Recipe source: Trial and error in Kelleytown

For many years, Erlene Harding, assisted by her husband Percy, made the rhubarb jam for the Somesville Un- ion Meeting House and its various fundraisers and sales. In May 2018, Erlene, along with her son Leroy, died in fire at their home on the Russell Farm Road. I was determined to pick up the mantle and start making the jam. And that was start of my addiction to rhubarb. I have homes all around the island I visit and pick un- wanted rhubarb. In 2020, I was lucky to transplant some of Erlene’s old rhubarb plants to my home in Seal Cove. Needless to say, I always have a fine collection of rhubarb for all my treats.

Ingredients:

Use your favorite 2-pie shell crust recipe.

For the filling you will need: 3 cups fresh, chopped rhubarb 3 cups fresh, chopped strawberries 1 ½ cups sugar 2 tablespoons flour 2 tablespoons corn starch 1 teaspoon lemon juice 1 teaspoon cinnamon 1 teaspoon vanilla 3 tablespoons butter cut into small cubes 1 teaspoon water mixed with an egg white Large granulated sugar

Instructions: Preheat oven to 425 degrees. Mix rhubarb, strawberries, sugar, flour, corn starch, lemon juice, cinnamon, and vanilla in a large bowl. Pour into bottom pie crust. Top with butter cubes. Place top pie crust over filling, crimping edges to seal. Brush top with water/egg white mixture. Sprinkle large granulated sugar. Bake for 15 minutes. Decrease temperature to 375 degrees, baking for 45 more minutes. Cool and serve with vanilla ice cream.

49 Mrs. Weeds’ Ginger Cookies Submitted by: Cookie Horner, Bar Harbor

Recipe source: My stepfather’s long time housekeeper from Stonington

We all adored these cookies which were always in the cookie jar at my mother and stepfather’s house down the road. I asked for the recipe but she always said, “I don’t really use a recipe, Deah.” She did eventually write down her recipe for me, but my cookies never came out like hers. It was a few years before she finally revealed the secret missing ingredient, a “dollop” of orange marmalade!

Ingredients: 1/2 cup butter 2 cups flour 1 cup sugar 1 1/2 tsp. ginger 1 cup molasses 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground cloves 1 egg 1 tsp lemon peel “dollop” of marmalade

Instructions: Cream butter and sugar, add all other ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 for 8-10 mins. Cool for a few minutes on cookie sheet before removing.

Additional notes: Easily makes several dozen

50 Miss Sawyer's Molasses Cookies Submitted by: Linda Paine, Bar Harbor and Hardwood Island

Here is the molasses cookie recipe for the Famous MDI Historical Society Bean Supper. Marion Sawyer gave us this recipe 50 years ago. She lived on Seal Cove Pond in a lovely old house with a pump in the sink, a wood burning kitchen stove and a very large old map of Hancock County. She was a teacher and took care of her father who had been a sea captain. Later she worked at the Lodge at Thuya Garden and sold these cookies at the Jordan Pond House store.

Ingredients: ¾ C. shortening- she used margarine 1 tsp ginger 1 C sugar 1 tsp cinnamon ¼ C molasses ½ tsp cloves 1 unbeaten egg ¼ tsp salt 2 C flour 2 tsp baking soda

Cream shortening and sugar. Beat in egg. Add remaining ingredients.

Miss Sawyer said, “Flours vary so if this is too soft to handle, add a bit more and let it stand for a few minutes. Hope they turn out well.”

Make little balls, dip in sugar and place about 2” apart on a baking sheet. Make an "x" with a fork dipped in sugar. Bake at 375º until light brown, 7-8 minutes. Makes about 50

Additional Notes: The original recipe said roll dough into balls. I roll the dough into logs and chill, slicing off wafers before hatching with a fork dipped in sugar.

51 The mission of the Mount Desert Island Historical Society is to foster meaningful engagement with the histories of Mount Desert Island. For more information visit: www.mdihistory.org

The Mount Desert Island Historical Society is a nonprofit, 501(c)(3) tax-exempt organization. All donations are tax-deductible to the amount allowed by law.