Blueberry Dessert

I did not get a chance to blog about yesterday's special! I decided to make Blueberry Dessert. I had no recollection of this particular recipe. However, when it came out of the oven I realized that it is a dessert that my mom used to make all the time! It's similar to a blueberry cobbler, although the method is different from any other dessert I've made before.

The blueberries and spices go in the bottom of the pan. The batter is then spread on top of the blueberries (I had a hard time with this step but somehow managed). After sprinkling some sugar and cornstarch on top of that, you pour a cup of boiling water all over the contents of the pan. Into the oven it goes.

When it comes out, you have a delicious blueberry dessert. We still have some left, so come on in and try some today!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

Jelly Roll

"Probably, I've made more jelly rolls than any other kind of cake. It's a last-minute sort of dessert, try it for a popular family cake." Marjorie Standish

The last time I made a jelly roll I was in "Basic Baking" class at Culinary Arts school. I remember it being a quick and easy dessert. Yet it seems very daunting because you need to roll this very thin, warm, baked cake you've made. However it's quite easy and not as scary as the directions read.

The cake is so moist and delicious and filled lightly with a grape jelly. Don't be scared by the jelly roll, give it a try because it really is easy to make. And more importantly, yummy to eat! Come in an enjoy this classic dessert while we have some left! 

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

www.facebook.com/blueelephanteventsandcatering

Baked Acorn Squash

To go with the "Most Fabulous Chicken of All," I decided a lovely dish of Baked Acorn Squash would be nice. Simply cut the squash and roast it face down in a bit of water in the oven for about half an hour. Flip it over, add some brown sugar or maple syrup and butter, and bake it again! The perfect accompaniment to chicken and, more importantly, the "Most Fabulous Chicken of All!"

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

www.facebook.com/blueelephanteventsandcatering

"Most Fabulous Chicken of All"

What will she think of next? I've passed this recipe several times and just laughed at the name, but I think that Marjorie might be right - this is the most fabulous chicken of all! It's so moist and tender not to mention so simple and elegant. There just isn't much more to say about it. The pictures are worth a thousand words. Come in and try this yummy chicken before we run out!

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

www.facebook.com/blueelephanteventsandcatering

Golden Cake with Fudge Frosting

I realized the other day that I have a mountain of dessert recipes to get through in Cooking Down East, so today I chose to make a Golden Cake with Fudge Frosting. I'm actually excited about experimenting with some new baking recipes. I usually stick to my old standbys, and I would like to add more variety to my repertoire.

Marjorie describes the Golden Cake this way: "When you are looking for a basic cake recipe for making Boston cream pie, cupcakes or a plain 2-egg cake to be served with a fudge frosting then this is the one to use." The reason I chose this recipe first was because we had all of the ingredients on hand. I like this about Marjorie's recipes a lot; they only use key ingredients that you would find in any kitchen and only on occasion would you need to run to the store to find something that you might not have on hand.

One snafu I ran into with this cake was that the fudge frosting set up quickly while I was waiting for the cake to cool. So if I were to make the recipe again, I would wait for the cake to be completely done before making the frosting. Not a big deal though! It still was workable and tasted wonderful.

The process was not difficult and the end result... delicious!

First, use the creaming method with the fat and the sugar. 

Sift and add flour and other dry ingredients. And it's ready to go in the oven. 

While waiting for the cake to bake, melt the chocolate and butter. 

Mix with sugar and milk and bring to a boil. 

Whip it until it becomes spreadable. 

Two beautiful Golden Cakes!

The masterpiece is done! Golden cake with Fudge Frosting! Yum! 

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

www.facebook.com/blueelephanteventsandcatering

Macaroni and Cheese

It seems as though I've had some requests for Macaroni and Cheese lately. I finally decided to make it this morning. The last time I made Macaroni and Cheese was in Culinary Arts School, and I think I used Betty Crocker's recipe. Marjorie's recipe was soooooo much easier!

I think my mom uses this recipe when she makes macaroni and cheese, though I'm not positive and will have to ask her. Marjorie says..."In Maine, as far as cheese recipes go, probably nothing tops macaroni and cheese. It would be hard to think of a more popular supper or luncheon dish." It's true I remember this dish as a staple supper growing up, both at our house and at Grammy and Grampy's house for Saturday night dinner. 

We are serving this delectable dish today. 2.50 for a cup or 4.99 for a bowl. Come enjoy some Maine comfort food at the Blue Elephant Cafe! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

www.facebook.com/blueelephanteventsandcatering

Skillet Creamed Potatoes

On Friday April 29th, I needed something easy to make. As I was flipping through sections of the cookbook, I came across Skillet Creamed Potatoes. We had all of the ingredients on hand, and the recipe took no time at all to prepare. Having said that, my analysis of this dish was that, the potatoes reflected the fact that there was nothing to this recipe! It needed cheese or something to bring out the flavors. I'm not sure this dish will be repeated!


I am just about halfway through the cookbook now, and it is getting more and more difficult to choose and make recipes as the Blue Elephant gears up for its busy season. I need your help! Write to me, and pick a recipe for me to make from Marjorie Standish's Cooking Down East cookbook. Tell me your stories. If you make a recipe please send me a picture or bring it in; I'd love to hear from you!

This week I promise to keep my blog more up to date! Keep checking in, and don't forget I want to hear from you too!