A Trunk Full of Recipes

Tuesday, April 3, 2012

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

Wednesday, March 21, 2012

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

Thursday, March 1, 2012

Frozen Banana Pie

Are you looking for a new treat? Something tasty and easy to make? Well then... you should definitely not skip over this recipe. Just flip to the 'Just Desserts' section and flip through till you find...

Frozen Banana Pie

I have been describing this dessert to our customers as similar to a banana cream pie only frozen and in a graham cracker crust. It is also very similar to banana ice cream. Though it isn't too strong of a banana flavor if you don't like bananas then you probably won't like this dessert too much. Overall, it has been very popular and will most definitely make it on to my list of favorites. And I will be sure to make it again... soon!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Milk Chocolate Cake with Miracle Frosting

The Blue Elephant had a Birthday to celebrate recently! What better way to celebrate than with a cake? Even better a cake made from scratch from the great book of Marjorie Standish. It was a new recipe for me. A milk chocolate cake with miracle frosting. Sounds delicious, how could you go wrong with a name like that?

The cake was super easy. Use the creaming method, with your sugar and fats then add sifted dry ingredients then combine all together alternately with melted chocolate. The batter was very light and airy and I could tell just from its texture that when it came out of the oven it was going to be moist and delicious.

In my experience sometimes cake made from scratch can come out dry and crumbly. This was not the case with this recipe. It was in fact very moist. One modification I would make to the recipe if I were to make it again were to be to add more chocolate. However for the purposes of this project, I followed the recipe to a T and made it exactly the way Marjorie described. It still tasted delicious but could have used a bit more chocolate, and I think all you chocolate lovers out there would agree!

The frosting was an interesting adventure. All of the ingredients get mixed together and then they sit for at least a half an hour. This allows the sugar time to dissolve in the liquid. After a half an hour the mixture goes on top of a double boiler and is brought to a boiling point. Following this, it is mixed either with an egg beater or by hand, your choice!

When the frosting holds peaks you know you're done beating. If you time it correctly your cake will be cooling on the counter while you're mixing the frosting and then when you're done mixing you can move right into frosting your cake.

My frosting never quite held stiff peaks and if I kept beating my fear was that it would have separated. I'm not quite sure why it happened this way but it still tasted fine and I was able to get it to a spreadable consistency.

So I frosted my cake and put some candles in it for the Birthday boy and it was enjoyed by many! If you're looking for a yummy chocolate cake recipe to try then flip to this one. It's easy and delicious, more than likely you'll have all the ingredients in your cupboard. Give the frosting a whirl too, or try one of the other frostings listed in the book.

We're nearing the end of Cooking Down East... lots more to write about. Stay tuned!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Wednesday, February 15, 2012

Lemon Bread

When I chose this recipe I was thinking I was being really efficient because we had all of the ingredients, it was quick and easy and not to mention it sounded delicious! So I get through all of the steps and while it's in the oven I'm reading about the next step, the topping, where as soon as the bread comes out of the oven you pour the topping over the bread and allow it cool.

Then.... let it set "for a day or so." I was shocked! I had missed this and was completely surprised! Lemon Bread was supposed to be my recipe for Monday, however because of this last step it was going to have to be my recipe for Tuesday. I quickly pulled together a Lobster Casserole (which you can read about in my previous post), for Mondays recipe and then finished the Lemon Bread.

As it turns out allowing the bread to rest for a day with the lemon/sugar topping makes this bread AMAZING! When I sliced into it on Tuesday morning, the aroma was wonderful and when I took a little nibble the flavor was even better! I would almost compare it to that of a pound cake, though it would most definitely have less calories because it does not have as much butter as a pound cake.

We still have Lemon Bread and it is still delicious so come on in to the Blue Elephant and grab a slice to have with your lunch or perhaps with just a cup of coffee or tea! You will certainly not be disappointed!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Friday, February 10, 2012

Golden Puffs

Another delicious recipe created by Marjorie Standish. This one is definitely a keeper! Basically a little cinnamon doughnut rolled in granulated sugar, the perfect little treat for after lunch or perhaps with a cup of coffee or tea.

Not difficult to make at all either. Simply measure and sift together dry ingredients and add wet ingredients. Drop by the spoonful into hot fat then coat in sugar. When done you have one of the most tasty treats to come out of Cooking Down East!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Thursday, February 2, 2012

Quick Party Bars

I know many of you will see these pictures and think "bars? those look like triangles!" Well there's a good reason, I promise! I was baking away this morning trying to knock out a few recipes and when it was time to put this batter into a pan to go into the oven all my other square pans were in use. So I decided to put a twist on it and use a round cake pan.

I'm not sure why I haven't stopped on this recipe before now. I have actually said many-a-time that it shocks me how there is no chocolate chip cookie recipe in this cook book. Well I found it! It may not be a traditional chocolate chip cookie but it sure is close. Basically it is a chocolate chip cookie bar (with oats) and a layer of chocolate spread on top.

They are sweet and delicious. You don't want to miss this one so come in to the Blue Elephant and give it a try! If you can't make it in then give it a try at home, it's so easy (hence the name) and so yummy!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Coffee Cake

I really like this recipe, the cake is so light and fluffy and the topping so sweet and crunchy. It reminds me of my mom's coffee cake recipe too. It is a little bit different, when she makes it it has sour cream and is much more dense. I love it but Marjorie's recipe might be strong contender!

One thing Marjorie suggests is adding nuts, however I personally am not a fan of nuts on or in my desserts or coffee cake, not to mention the allergy factor. So I made half of the coffee cake with the nuts on top and half without. We still have plenty of squares left so head on in to give it a try for dessert or perhaps with just a cup of tea or coffee. YUM!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Friday, January 13, 2012

Best Needhams

Needhams. They are apparently a well known dessert in Maine, however, like a lot of these dishes, I had not heard of them until I pulled out this recipe. I decided to make this recipe because it had mashed potatoes in it, and I thought it sounded like fun!

My only issue with the recipe was that the whole bar was supposed to be dipped in chocolate which I was unable to do because the coconut mixture was too soft. I had let it cool like Marjorie said, but I think it needed longer, maybe even overnight, to cool. If I had let them cool overnight, then I would have been able to dip the whole thing in chocolate.

Regardless, though, they are delicious; very sweet but delicious. We still have some left so come in today and give them a try! You won't be disappointed!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

www.blueelephantcatering.com

Chocolate Bread Pudding

Since the original Bread Pudding recipe was such a hit the other day, when I was flipping through and realized there was a Chocolate Bread Pudding I decided this was an obvious choice! It had to be as good as the original right?

The method was pretty much the same as in the original recipe, however the ingredients are just a bit different. There is less sugar and obviously cocoa powder is added. It looks just like a chocolate cake and tastes like a very moist brownie!

Both bread puddings are a hit and will remain in my repertoire!!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Tuesday, December 13, 2011

Custard Sauce

What an easy custard recipe. I remember when I was in baking class at school and we had to make custard for eclairs and pies and many other baked goods. It was fun but it was a longer, more difficult process than this custard was. This was simply mixing two dry ingredients, adding a couple mixed wet ingredients then stirring over a double boiler until thickened.

My biggest dilemma with this was how to serve it. Marjorie suggested mixed berries. Which sounded great, but I didn't have time to run to the store this morning so that was out of the question. I decided maybe popovers would be good so that is what I made.

We will be serving this delicious custard sauce over fresh homemade popovers. 1.75 each. You don't want to miss this so come in and give it a try!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

http://twitter.com/#!/BlueElephant3

Monday, December 12, 2011

Lemon Delicacy

Lemon Delicacy... a light and fluffy dessert; simply described as a cake batter with egg whites folded into it. I followed this recipe to the "T" as per usual. It is delicious in its basic form, and when it is done baking it has the texture similar to that of a custard or meringue. If I were to make this recipe again I would be sure to add more lemon for a stronger flavor.

It has more steps in it than some of the other desserts. Still very simple and only takes about 20 minutes to pull together and then 45 minutes in the oven. Come in to the Blue Elephant Cafe today to give this recipe a try. You might just like it!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

http://twitter.com/#!/BlueElephant3