Home Candy Holliday’s Blueberry Whipped Cream
2 cups whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
3/4 cup Maine wild blueberries, mashed

Mix together all ingredients in a deep bowl (it spatters).
Whip with a mixer for 8 to 10 minutes or until it is a nice whipped-cream consistency.
It will be a beautiful shade of lavender.

Candy loves this on fruit, blueberry gingerbread, or any pie.

Refrigerate if you have any leftovers.

Marjorie Coffin’s White Moose Hot Cocoa
Combine in a small saucepan:
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 teaspoon ground cinnamon

Blend in 1/3 cup hot water
Bring to a boil over medium heat, stirring constantly.
Boil and stir for two minutes.

Add:
Four cups milk.
Stir and heat. Do not boil.
Remove from heat.

Add 3/4 teaspoon vanilla extract.
Stir with a whisk until foamy.
Pour into mugs and sprinkle white chocolate chips on top.

Herr Georg’s Bavarian Blueberry Pretzels 1 package of yeast
1 and 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon oil
4 cups white or white whole wheat flour
1 cup dried Maine wild blueberries

1 egg
1 teaspoon water
Kosher salt

Preheat oven to 425 degrees.

Dissolve the yeast in the warm water; let sit for 5 minutes.
Add the salt, sugar, oil, flour, and dried blueberries to the yeast mixture.
Mix together until dough forms.
Put dough on a floured surface and knead until smooth, about 7 minutes.
Divide into 16 sections; roll each into an 8- to 10-inch strip.
Twist the strips into pretzel shapes and place on an ungreased baking sheet.

Mix the egg and 1 teaspoon water.
Brush the pretzels with the egg mixture.
Sprinkle with Kosher salt.
Bake for 12 minutes or until a golden brown.

Makes 16 wunderbar pretzels.

Blueberry Lemon Shortbread
2 cups white or white whole wheat flour
1/8 teaspoon salt
1/2 cup dark brown sugar
1/2 tablespoon grated lemon peel
3/4 cup dried Maine wild blueberries
1 cup butter

Preheat oven to 350 degrees.

Mix the flour, salt, sugar, lemon peel, and dried blueberries.
Cut in the butter and mix until crumbly.
Continue mixing until a smooth dough forms.
Chill for 30 minutes.

Roll out the cold dough to 1/2-inch thickness between two sheets of wax paper.
Cut out with cookie cutters or score and cut into squares.

Place 1 inch apart on an ungreased cookie sheet.
Bake for 15 to 18 minutes or until lightly browned.

Blueberry Gingerbread
Soon to be sold at Melody’s Café!

1/2 cup butter
1/2 cup dark brown sugar
1 cup molasses
1 egg
2 and 1/2 cups white or white whole wheat flour
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 and 1/2 cups Maine wild blueberries (fresh or dried blueberries only)
1 cup hot water

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar.
Mix in the molasses.
Stir in the egg.
In a separate bowl, combine the dry ingredients.
In another bowl, toss together 1 and 1/2 tablespoons of the dry ingredient mixture and the blueberries. Set aside.
Add the dry ingredients and the hot water alternately to the butter
mixture, beating after each addition. Continue beating until mixture is smooth.
Fold in the blueberries.

Pour batter into a greased 8-inch square pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

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