Peppy Cheese Roll

"Cheese roll is easy to do ahead of time, this allows the flavor a chance to develop. The roll is sliced thin and served with crackers, making an easy treat for guests." 

                                                                                         Marjorie Standish 

This was the first of several cheese balls/rolls that I made from Cooking Down East. I still don't quite know why the word 'peppy' is in the title as it was not spicy or anything. But, the response from the public was certainly a good one!!

It isn't necessarily something you'd see at a party this day and age but it still is a crowd pleaser and looks very nice surrounded by crackers and fresh vegetables. Stay tuned for more Standish Specials from Cooking Down East by Marjorie Standish. 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

Raspberry Roll

Raspberry Roll. A delicious, sweet treat! Though its final appearance does not look much like a roll don't let that fool you, it was all in the method. The dough was made and rolled into a sheet, then dotted with butter and covered with fresh raspberries and sugar. Then... here comes the fun part... the dough is rolled as you would a jelly roll and cut into slices. 

The slices are placed in a pan (or casserole), and covered with a delicious syrup. Similar to that of a simple syrup. The Raspberry roll takes hardly any time at all in the oven and while baking creates an aroma to die for. 

If you like raspberries and if you like cake, whip up this recipe. It's sure to be a hit in your household!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

https://www.facebook.com/blueelephantevents

www.blueelephantcatering.com

Shredded Wheat Bread

"This was not the first yeast bread recipe used in my column but it was the second one. Ever popular, this recipe makes 2 loaves of bread." 
                                         Marjorie Standish

This was a great recipe. Though I'm showing my age when I had to call my mom and ask what shredded wheat biscuits were and where to find them at the grocery store. It did require some time and planning ahead as the dough had to sit and rise for a few hours, be punched down, then rise again before baking. 

The flavor was very good, very yeasty- similar to that of a darker beer. Other ingredients included molasses, shortening, yeast, flour and of course shredded wheat biscuits! 

I was also reminded of when I was in baking class at school, we had bread week. I was so inspired and motivated to make my own bread to have at home. Unfortunately that idea didn't last very long but whenever I make homemade bread I'm reminded of this inclination that I had. 

Who knows...seeing as most of the rest of the recipes I have to finish are in the bread section maybe with the end of this project I will become inspired once again. 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

Jellied Strawberry Banana Salad

When we were growing up, pretty much every family function consisted of a jello salad. Making this recipe brought back a lot of memories of all of us sitting around the table eating and enjoying each other's company.

I can't say that jello with fruit in it is one of my favorite dishes but it certainly does make me think of Maine when I see or hear about it. There are a few different recipes in the Cooking Down East cookbook and this is the first one that I've made. It came out pretty well, it is very sweet, a strawberry jello with mashed banana, coconut, crushed pineapple mayonnaise and whipped cream.

It would be great to serve with Easter dinner or Sunday brunch.

Did you ever have a jello salad growing up? What are your memories?

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

Tapioca Cream Pudding

Can you believe I've never made Tapioca Cream Pudding before? Well... actually I guess it's not that hard to believe I don't think it's as popular a dessert as it once was. However, I think we should start a revolution and bring it back. It was so easy to make and a real crowd pleaser here at the Blue Elephant Cafe. 

It seemed to evoke memories from peoples past... a comfort food dessert. Given it's popularity it will definitely make its way on to the list of recipes to make again from Cooking Down East. So if you missed it the first time be sure to keep an eye out for our specials on Facebook and come in and try this delicious confection! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

Salt Pork, Sauerkraut, Potatoes and Hot Dogs

You got me on this one... no history, not much explanation.... any thoughts from the general public? 

Slowly boil the cubed salt pork for one hour...

add the sauerkraut and simmer for another hour.... 

add pared potatoes and simmer, covered until fork tender for forty-five minutes.... 

top with hot dogs and steam for roughly 10 minutes..... 

To finish pour the combination onto a plate or into a bowl and serve.... 

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

Toasted Pecan Layer Cake with a Toasted Pecan Frosting

Did you ever see the movie Pollyanna with Hayley Mills? If so, do you remember the scene where she's at the church carnival sampling all the food? She comes to this one booth where the housekeeper hands her this big piece of white layer cake with chocolate frosting. She goes around that carnival eating this grand piece of cake. 

I remember watching that scene and remarking over that piece of cake. I have always wanted to be able to make a cake as big, fluffy and white as that one and with icing as whipped and creamy as that appeared to be. 

I have made many cakes and tried many different kinds of recipes but until yesterday morning I had not been able to create a cake that seemed almost as perfect as the cake in the Pollyanna movie! It seems funny that the magical recipe comes from an old fashioned Maine cook book, but on the other hand those Maine church ladies really knew what they were doing! 

Toasted Pecan Layer Cake with a Toasted Pecan Frosting. This is in the running, if not, the best white cake I have ever made. It is light and fluffy. It rises beautifully in the oven and when the layers are stacked together they make a full an beautiful layered white cake. 

The frosting is simple too. Confectioners sugar with butter, cream, and vanilla. Blended together until creamy then add the remainder of the pecans and spread on the cake. 

The only thing that separated this cake from the perfect Pollyanna cake was the nuts and the icing. Eliminate the nuts and switch the icing around a bit to be either a plain vanilla or chocolate icing and it would be a spot on perfect white layer cake. 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents