Barbecued Hot Dogs

To be honest this recipe reminded me of camping. Like something you could pour out of a can and warm up over the camp fire. However, it was made from scratch- right down to the barbecue sauce! The sauce is made of current jelly and mustard, I have never made barbecue sauce before but if thats all it takes, we should be doing it more often because it is pretty easy! Marjorie suggests using large hot dogs and cutting them down into one inch slices, but you can use the smaller franks if you prefer. I didn't stray from her recipe and followed it to a "T'. 

We still have plenty of these tiny franks left so come on by the Blue Elephant and give them a try! We are serving them in a small cup with your choice of a cold sandwich. 

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

Egg Sandwich Filling

How do you like your egg salad? Well... Marjorie Standish has a recipe in her cookbook for egg salad and it goes like this: eggs, mayonnaise, and crispy chopped bacon. 

We are serving this delicious version of a classic dish at the Blue Elephant in your choice of bread. Come give it a try, you won't be disappointed! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Best Cheesecake

What makes the best cheesecake? Everyone feels that they have had (or perhaps even made) the best cheesecake at one point or another. 

So when I set out to make Marjorie's cheesecake, I was skeptical that it would be the "best." However, the response that I have gotten from our customers indicates that it may in fact be the best cheesecake they've had!

What makes her cheesecake the best you may ask? It is a multi-step process that involves making a crust out of cookie crumbs, beating egg whites until they are stiff, then beating egg yolks separately until stiff. To the yolks all the other ingredients are added, i.e. cream cheese and sour cream.  Then you fold the whites into the creamy mixture. Then bake the cake for one hour in full heat, turn off the oven, and let it rest in the oven with the heat off for another hour. 

I think that the beaten egg whites are what makes the cheesecake so good. It turned out very light and not too sweet, but just sweet enough. There is also a strawberry glaze over this cheesecake and whole strawberries on top. Once the cake has cooled down enough to the touch, the glaze and strawberries are poured over the top. All of these steps, though they sound long and complicated, are very easy and the end result is a delicious dessert. In fact, the "best cheesecake!" 

There are still a couple of pieces of this yummy cake left. Stop by the Blue Elephant Cafe and try a slice of this coveted cake! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Bacon Cheese Snacks

So get this for a snack: American cheese, bacon, and chopped onion. All the aforementioned ingredients get blended together in a food processor and spread on your favorite type of bread. Then place the whole lot in the oven under the broiler for a few minutes until golden brown and crispy. 

According to Mrs. Marjorie Standish, this is the perfect snack, enjoyed by all guests at any party. Here at the Blue Elephant our customers enjoyed this tasty treat and commented on how they loved that it was something new and different. Though it might not appear anytime soon on our regular menu, it was a fun recipe to try and we enjoyed seeing how customers reacted to it as well! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Brown Sugar Refrigerator Cookies

The taste of these cookies most definitely reminds me of my grandmother, yet I don't remember her making them, or me eating them, before. But perhaps I have.

It is a simple recipe, basically creaming together the sugar and fats then adding the dry ingredients. The time consuming part of this recipe is that you have to let the dough set in the refrigerator for awhile. It's really not a big deal though, especially if you have other things that need to get done. When the dough is set, roll out the cookies and bake in the oven for only 10 minutes, and you have delicious cookies ready to eat!

The one thing I wasn't too pleased about, and it may just be the way the recipe is, was that the cookies flattened out. And they flattened out a lot. They still taste good, but I like a plump soft cookie, and these are flat and chewy. I think it has to do with the amount of sugar in them and the fact that it's brown sugar not white - the baking properties changed.


Regardless of how they look, they are a delicious cookie, and here is what Marjorie had to say about them, "These are my special favorites. I make them about twice a month." So come on in to the Blue Elephant, have some lunch, and try one of these "special favorite" cookies!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Tuna with Cheese Swirls

"A can of tuna in the cupboard is great insurance for all sorts of cooking emergencies." Marjorie Standish

Tuna is an ingredient I'm sure many of us grew up with in the cupboard. My mom always had a can or two on the shelf. This recipe is very much a recipe of its time. It starts out by sauteing some onions and peppers in butter, creating a roux and adding a can of chicken soup with rice. Then, to make it a creamy casserole, add milk.

By the time I reached this step, Marjorie had lost me! There was way too much going on in the pan. I suppose, though, you either like casseroles or you don't, and I've never been a huge casserole fan. After the creamed mixture has thickened, the directions are to add tuna and lemon juice. Again, the eye appeal here... not very good. It may taste great though!

"One of the first cooking schools I ever conducted was in the town of Limerick. During that series of three school, this way of preparing tuna was used in an oven meal. It is a recipe that may be used just as given, yet if you do not have the time to make the cheese swirls for the top, then serve the tuna mixture in toast cups, on crackers or as a shortcake using cornbread."  Marjorie Standish


Once the casserole is made it's time to make the cheese swirls. Basically this involves making a pie crust, layering it with cheese and rolling and cutting it like a jelly roll. The slices are then placed on the tuna, and the whole dish is baked in the oven for 25 minutes or until the swirls are light brown and the tuna mixture is hot and bubbly.

As Marjorie says, the casserike can also be served without the cheese swirls, like a Tuna a la King. We will be serving this innovative dish here at the Blue Elephant Cafe today, Tuesday, June 21, 2011, for only 4.99/bowl. If you are feeling adventurous come on in and give it a try. Marjorie has not let us down yet, and I don't think you'll be disappointed!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

A Note From the Kitchen

The coolest thing happened just this morning. A woman came in to look around while she was waiting to have her nails done, and we got to talking. I told her about everything we do here at the Blue Elephant, and I ended with my story about cooking my way through Marjorie's cookbook.

Her eyes lit up and she exclaimed, "Oh that is so wonderful, and I'll tell you what! Marjorie and I were great friends!"

The woman used to live in Augusta near Marjorie. They went to the same church and apparently were quite friendly. She told me that many of the recipes in the cookbook come from a mutual friend of theirs. Her description of Marjorie was great too. "She was a tall, elegant woman... and oh, just as nice as could be."

We talked for a bit and it sounds like this woman has many stories to tell. I do hope she comes back and can share more about what it was like to know Marjorie Standish.

Husband's Cake with a Cheese Fondant Frosting

In honor of father's day, I decided to make "Husband's Cake." I have never heard of, or made, a husband's cake although as I was mixing it, and while it was in the oven baking, the aroma reminded me of something I have had before but can't quite put my finger on. The cake has many spices that are similar to that of a pumpkin pie or pumpkin bread. It is covered in a Cheese Fondant Frosting. It looks so moist and delicious! Hurry in today and try some of this fabulous husband's cake. You won't be disappointed! 

The three components: 

1. Creamed Butter and Sugar

2. Dry Ingredients (flour and leavening agents) and Spices

3. Condensed Tomato Soup and Water 

Dry ingredients get sifted together and added to the 

creamed mixture alternately with the soup. 

A light and fluffy batter. 

Chopped Walnuts 

 Plumped raisins and chopped walnuts 

added to the creamy cake batter.

Fresh cakes... hot out of the oven! 

While the cake is cooling, mix the frosting together. 

Cream cheese, egg yolk, vanilla, salt and confectioners' sugar. 

Frost the cake and you're ready to enjoy this delicious creation! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Coffee Gelatin

There is not really a whole lot to say about this recipe. It is basically a recipe for coffee jello using unflavored gelatin and strong coffee. It couldn't be any easier to make; the problem lies in that it might be difficult to convince yourself to try it. Most of our customers took one look at it and thought I was crazy for making it. However, we had one person who was very much into it and just loves coffee gelatin.

Has anyone out there ever had it before? Would you be daring enough to give it a try?

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Danish Puff

"Danish puffs, submitted by a reader to Cooking Down East, won national acclaim several years ago by appearing in a booklet featuring unusual recipes." Marjorie Standish

That little excerpt is the lead-in to the recipe for Danish Puffs. I think most people tend to shy away from making any kind of danish, because they recognize it as a long, drawn out process. It is so much easier to go to a store and buy a danish. Leave the long drawn out baking process to the professionals who are willing to get up at the crack of dawn to make these tasty treats!

I'm not sure what possessed me to try and make this recipe today. I opened the book and landed on this page. When I looked through the ingredients, I realized that we had most of them. I only needed to get a couple of things at the store. So why not try it? As I got going, I realized that this was not going to be a typical danish when it was finished.

The bottom is more like a crust of a pie, and the filling is not as light and creamy as you would expect to find in a danish. Having made that analysis, it does have a very delicious almond flavor and is not as sweet as what you might usually buy. It is a different consistency yet still very delicious.

I think the comment that Marjorie made about it being an "unusual recipe" is very accurate. It's not your typical danish. As I mentioned earlier, there are three parts to this recipe. The first part is making the crust; the method is similar to making a pie crust. Mix butter and flour together to form little pea size bits, then add water and blend until you have a ball of pastry dough. This mixture gets spread out on a cookie sheet and rests while you work on the other two steps.

Step two is making the filling which is similar to that of a cream puff. Combine butter and water in a sauce pan and let it boil. Once it has reached a boiling point, add almond flavoring and remove from heat to add flour and eggs. Spread this mixture over the dough that you've made in step one. This then gets baked in the oven.

 

While the pastry is baking, you can work on step three which is making the icing. This consists of confectioners sugar, butter and vanilla. As soon as the pastry is done, drizzle the icing over the top and serve.

The whole recipe took me an hour to make. And all of it was done from scratch. If you are feeling ever so slightly ambitious, then give this recipe a try! Or, if you just feel like tasting it for now, come in to the Blue Elephant Cafe today, Thursday June 16, 2011.

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Fried Clams and Clam Cakes

What comes to mind when you think of vacationing in Maine? Lobster, corn on the cob, and fried clams perhaps? Well today I decided to go back to the seafood section of Marjorie's cookbook and make her Fried Clams and Clam Cakes.

Today at the Blue Elephant, the Fried Clams and Clam Cakes will be served together with a bit of Garlic Aioli and some Tarter Sauce as well.

Fried Clams.

I have never made fried clams, and I often stay away from making anything that involves deep frying. However, this recipe was pretty easy and not too scary with the hot oil. Marjorie's batter recipe is so light and fluffy, it was far from what I expected it would be. Now I am curious and will have to do some research to look into what other recipes call for in their batter.

From start to finish the whole recipe only took me 45 minutes to complete, and for making fried clams from scratch... I think that's pretty good! Not to mention that they look delicious!

Clam Cakes.

In addition to the fried clams, I decided it would be fun to make clam cakes as an accompanying dish. If ever you were looking for a simple seafood hors d oeuvre, side dish, or even a main dish - this would be it. Simply combine the clams, crumbled up crackers and a couple of eggs. Then fry in a pan with some butter in large tablespoonfuls.

Give this recipe a try sometime, or better yet, come in to the Blue Elephant today (Wednesday June 15, 2011), and try these yummy clam cakes and fried clams. Regardless of how you try either of these recipes, in the cafe or at home, let us know what you think of Marjorie Standish's traditional Maine clam dishes!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

Butter Steamed Carrots

When I look at this recipe all made, I am reminded of my grandmother. I think she used to make carrots like this when I was little. We would go over to her house for dinner, and the carrots would frequently be part of the main course. It is a simple side dish, and I'm sure that's why we saw them so often. Put some butter in a pan and let it melt. Add the carrots, salt and pepper and bring to a steaming point. Once you can see the steam rolling off the pan, place a cover over the top and lower the heat. Let them sit this way for half an hour.

That's it! Delicious steamed carrots!

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177

"Delicious Banana Cake" with Lemon Butter Frosting

I know I declared this week to be cranberry week... however, I passed by this recipe for "Delicious Banana Cake" and, since we had some bananas, I couldn't resist making it!

A delicious, mildy sweet cake with a tangy lemon butter frosting. Come in to the Blue Elephant Cafe to give it a try today. You won't be disappointed!

Cream together the shortening, sugar, eggs, vanilla and salt until light and fluffy.

The three basic ingredients to this cake. Flour and leavening agents, 

milk and bananas, and creamed sugar! 

Mix all of the ingredients together and bake in the oven.

Fresh out of the oven, "Delicious Banana Cake."

Cream together butter, confectionery sugar, and a bit of banana and lemon juice.

Cover the cake with lemon butter icing and enjoy! 

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Cranberry Orange Bread

Not too long ago I was really into making Marjorie's breads: banana bread, diced apple bread, carrot bread etc. etc. etc. I eventually strayed from the bread section, but this week, as I have declared it cranberry week, I made my way back to the page with the recipe containing Cranberry Orange Bread.

Usually it's not terribly busy in the mornings, and I can jump right into my recipe for the day at 8:00. This morning, though, I had trouble getting to my recipe, and it wasn't until almost 9:00 a.m. that I finally started mixing the ingredients together. True to Marjorie's recipe style, it only took minutes to mix everything together, and now I have some delicious cranberry orange bread sitting on the counter, fresh out of the oven - cooling!

My note on this recipe would be that the orange flavor is not very noticeable. As I was mixing up the batter, I wondered if the orange flavor would be very strong, or even noticeable at all, because there is only one orange in the entire recipe. When I tasted a piece, I definitely tasted the cranberries, but I had a harder time finding the taste of orange. So I might add another orange to the recipe.

Also it would be delicious if you added just a hint of Grand Marnier. MMMMM!

All in all, it is a yummy bread. It would be a delicious addition to a Thanksgiving table or just a gift to a friend in the fall. We have it here today at the Blue Elephant Cafe. Enjoy a small slice for .25c or purchase a loaf for 2.00.

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Blue-Elephant-Events-Catering/19796658177