Good Things from Maine!

The Maine House has discovered another "good thing" from Maine! Darling and I decided  to drive over to Cumberland for a visit to the indoor Winter Farmers Market. We also had wanted to include a shopping excursion to Mitchell Fernie Vintage Sign Decor! Mitchell's designs are original vintage signs that are hand-lettered and antiqued with a true vintage look. One of our favorite things! This Vintage Sign Decor is certainly reflective of a love of history, woodworking, typography and illustration. Each sign has been finished with marine-grade varnish, signed by the artist and ready to hang in your home. The signs are  interior and exterior heirloom-quality paintings of your favorite memory of Maine (and beyond). Mitchell Fernie had been a practicing Graphic Designer since the mid 80's and always had a great love of type, design and the creative process.

A Maine House Mosaic

"Although the advent of computers has opened up a whole new world of creativity to us all, I found myself missing the hands-on creative aspect. My Vintage Sign Decor employ these aspects. Each piece is handmade by myself at my Cumberland, Maine studio and reclaimed materials are used whenever possible. My work is currently in collections throughout the US, Canada and Europe."  Be certain to visit Cumberland while visiting Maine and don't miss these places of interest!

Estelle's had planned on a few good appetizers to welcome us home

 after our beautiful weekend excursion!

Estelle's Cheesy Pepperoni Dip with Pizza Crust Dippers

2 8-oz. packages of cream cheese

1 cup sour cream

2 tsp. oregano

1/4 tsp. garlic powder

3/4 cup pizza or spaghetti sauce

1 cup chopped pepperoni

1 cup chopped green pepper

1/2 cup grated Asiago cheese

1/2 cup shredded provolone cheese

1 cup shredded mozzarella cheese

black pepper to taste

 

Pizza Crust Dippers:

2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)

1/2 cup olive oil

4 Tbsp. grated Parmesan cheese

1 tsp. Italian seasoning

1/2 tsp. garlic powder

Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown.

 

Estelle's Baked Spinach Artichoke Dip

1 (8-oz.) package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 clove garlic, peeled and minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

Salt and pepper to taste

1 (14-oz.) can artichoke hearts, drained and chopped

1/2 cup frozen chopped spinach, thawed and drained

1/4 cup shredded mozzarella cheese

Preheat oven to 350°F. Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to a casserole dish. Top with mozzarella cheese. Bake in the pre-heated oven 25 minutes, until bubbly and lightly browned. Serve with garlic pita wedges, bagel chips, or crackers.

Spring Forward to the Garden Party!

The Maine House has pulled out all the gardening books we could find amongst the still packed library! It is the first day of Spring so why not be inspired by the sunshine and melting snow!! We have some plants on order from our favorite Cottage Farms so once the month of May arrives, we are ready to begin our designs. We not only are including these SunPatiens, but the most durable seeds plantings also! We discovered that this area has a high cost of plants and shrubs so it is more cost effective for us to order from a few trusted garden companies that we followed back in Texas. 

Ever since I was a little girl, I've loved being in the garden. I loved the classic storybook, "A Secret Garden" and how the little girl brought the sleeping garden back to life behind those walls. My grandmother had a beautiful terraced garden on the hillside in her backyard and it still inspires my ideas. My inspirational gardens are definitely Nantucket cottages, the Cotswolds in the English countryside, the Biltmore Estate in Ashville, NC,  and Mackinac Island, Michigan.  I would have to say, the peony is my favorite flower as it was Mother's favorite and I also love roses, lilacs, and hydrangeas.

A Maine House Mosaic

We found a  vibrant and lively collection of SunPatiens include three each of variegated white, compact variegated salmon, non-variegated compact deep rose, and compact magenta blooms. They will be the perfect addition to our summer garden which we learned will be gorgeous plants in flower pots that decorate the deck or porch.

•Type: annual

•Uses: ideal as container-grown plant or border

•Zone(s): grows in all USDA zones

•Spacing: plant 2' to 3' apart

•Sun Exposure: full to part-day

•Water: at least 1" per week

•Fertilize: sparingly once a month; discontinue feeding after September 1

•Blooms: all summer through first frost

•Mature Height and Spread: 2'H to 2-1/2'H with 1'W to 2'W spread

•Winterizing: replant each year

•Attracts: butterflies and hummingbirds

•Drought Tolerant: no

•Fragrant: no

•Edible: no

•Deer Resistant: yes

•Rabbit Resistant: yes

"Seeds are wealth. They are beauty.

They are a symbol--a symbol of beginnings.

They are carriers of aid, of friendship, of good will." 

Victor Boswell's in the 1961Yearbook of Agriculture.

It's a bad idea to hurry spring by putting seeds to bed too early. As temperatures warm outside, the urge to go out and plant is strong. While the air may feel warm and comfortable, the soil still thinks it's winter. Although the surface may not feel that cold, go down just an inch deeper and the temperatures plummet.
When you assess your spring soil, check a little deeper down to see if it's still stone-cold or not. What's down there influences temperatures in the shallow seedbed.

The year of my worst garden failure, I had simply jumped the gun. Then two things happened. First and most obvious was that seeds that like warm soil to germinate--didn't. Secondly, those that did germinate sent their roots deeper and found super-chilly conditions. They stalled out and immediately became fodder for every slug and bug in the area. In warm soil the seedlings quickly grow beyond the range of most bugs.


Have I planted at the right depth? Each seed grows at an optimal depth in the soil. Fortunately, seed packets state this clearly on the label. This isn't a suggestion; it's law. Plant too deeply, and the seedling won't find enough grow power to break the surface. On the other hand, a seed that requires depth for anchorage and protection from moisture evaporation will fail if not planted deeply enough. Shallow seedlings will either dry out or fall over without soil for support.


The rule of thumb is, plant a seed at a depth roughly twice its diameter. If you are growing seed saved from last year or gathered elsewhere, you won't have a packet to guide you. Try the old-time farmer's rule of thumb: Plant a seed at roughly twice its diameter. While this isn't hard and fast, it helps you find success with most seeds, except those with special needs.


It's best to buy a nozzle for your hose with a "mist" setting to water these little fellows at the start. Then transition to stronger "rain" setting as they become established.


Know how many days until germination. This is a failure barometer. If it's a week, you'll know you're in trouble if seedlings are not up after 10 days.


Press soil over seeds gently. You want them firmly in place, but not too heavily packed. In clay soils it's very easy to over-compact the cover, making it hard for seedlings to pop through.


Avoid sowing too densely. Thinning your garden takes time, and it disturbs seedlings that are left in the ground. Overly dense planting results in spindly plants that don't bear well and are more subject to pests and diseases.


In many states, seed packets are not subject to sales tax because they are considered food, like produce at the grocery store. A system based on agrarian roots does not differentiate between seeds and the end product--edible herbs and vegetables.

Try these annual seeds which are nearly guaranteed to provide you with a garden full of bright, summer flowers.

Pot marigold

20 inches tall, 18 inches wide. Ideal growing conditions: full sun, partial sun, well-drained soil.

Cosmos 'Sonata White'

5 feet tall, 18 inches wide. Ideal growing conditions: full sun, well-drained soil, moist soil.

California poppy

12 inches tall, 6 inches wide. Ideal growing conditions: full sun, well-drained soil.

Cornflower

20 inches tall, 6 inches wide. Ideal growing conditions: full sun, well-drained soil.

Zinnia 'Peppermint Stick'

24 inches tall, 16 inches wide. Ideal growing conditions: full sun, well-drained soil.

Corn poppy

36 inches tall, 12 inches wide. Ideal growing conditions: full sun, well-drained soil.

Love-in-a mist

16 inches tall, 8 inches wide. Ideal growing conditions: full sun, well-drained soil.

Love-lies-bleeding

4 feet tall, 24 inches wide. Ideal growing conditions: full sun, moist soil.

China aster 'Pompon'

24 inches tall, 18 inches wide. Ideal growing conditions: full sun, well-drained soil, moist soil.

Sweet Dreams!

There we sat....in a mélange of antique glassware, heirloom linens, and mismatched chairs, dressers, china, crystal and quilts! Beloved belongings passed down from our grandparents and parents, and various great aunts and uncles whom we never had the pleasure of meeting. We were both a little overwhelmed when we contemplated dividing up the items, carefully wrapping, packing and then transporting all back to our home destinations. What should we give away? Do you think we should keep all of this? Rather than succumbing to the perplexity of it all, we decided to cherish the afternoon by baking the Sweet Potato Bread and making our Citrus Cooler's and then blissfully reminisce about childhood memories...playing "Remember When?"  We both agreed that it was bittersweet! She took the blues and I received the pinks....each item has been placed in our own homes and reminds us everyday how lucky we were to have had our family and today, how fortunate we  are to still have each other!

A Maine House Mosaic

The most requested recipe from the Sweet Melissa Bakery staff!

Sweet Potato Bread with Cinnamon-Rum-Orange Glaze

2 (15 ounce) cans sweet potatoes, drained

 2 cups sugar

2/3 cup vegetable oil

2 large eggs

2 cups all-purpose flour 3/4 teaspoon

 baking soda 1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

 1/2 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

3/4 teaspoon

kosher salt

 2/3 cup pecans, coarsely chopped

Glaze

1/4 cup fresh orange juice

 1/4 cup rum

1/2 cup sugar

 2 cinnamon sticks

Position oven rack in the center of oven; preheat oven to 350 degrees; butter and flour a 10-inch Bundt pan. In the bowl of an electric mixer fitted with the paddle attachment on low speed; mash the sweet potatoes until smooth. Add in the sugar and oil; mix to combine. Add in the eggs, one at a time, mixing well after each addition; scrape down the sides of the bowl. In a separate bowl, combine four, soda, baking powder, spices and salt. Once this is combined, add the flour mixture to the sweet potato mixture. Do this in three separate additions, beating well after each addition. Stir in pecans. Pour this into the greased bundt pan at bake 1 hour and 20 minutes.

For the glaze, combine all glaze ingredients and simmer. Cool this mixture and pour 1/2 over the warm bread. Wait 10 minutes and pour the remaining glaze over the bread. Serve warm!

Citrus Coolers

3/4 cup sugar

1 1/2 cup water

3 cups Pineapple Juice

3 cups Orange Juice

3/4 cup Lemon Juice

1 (33.8 ounce) bottle Ginger Ale, Chilled

Assorted fresh fruits

Combine sugar and water in medium saucepan and bring to a boil, stirring until sugar dissolves. Pour sugar mixture into a 4 1/2 quart freezer container. Stir in fruit juices and chill until firm. Remove from freezer several hours before serving and mixture is completely thawed or if you prefer, slushy. Stir in ginger ale and fresh fruit.

A toast once heard:

 "To my big sister, who never found her second Easter egg

 until I'd found my first."

 ~Robert Brault

Irish Eyes Are smiling!

The Maine House wishes you a very Happy St. Patrick's Day!

A Maine House Mosaic

Estelle's Irish Sweet Potato Shepherd's Pie

2 large sweet potatoes, peeled and cubed

1 large russet potato, peeled and cubed

2 large carrots, peeled and diced

1/4 cup egg substitute (Estelle's uses Egg Beaters)

1/3 cup light sour cream

salt and ground black pepper to taste

1 tablespoon olive oil

1 pound ground turkey

1/2 cup chopped onion

1 stalk celery, chopped

1 clove garlic, minced

1 teaspoon crumbled dried thyme

3/4 teaspoon poultry seasoning

1/2 cup chicken stock

1/2 cup hot milk

1 tablespoon all-purpose flour

1 dash Worcestershire sauce

1 1/3 cups herb-seasoned stuffing mix

1 cup peas

3/4 cup corn

1/2 teaspoon crumbled dried thyme

1 teaspoon ground nutmeg

Preheat oven to 375 degrees F. Lightly grease a 2-quart, deep-dish casserole pan.
Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce.
Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg. Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.

Irish Cream Cheesecake

1 cup graham cracker crumbs

3 tablespoons butter, melted

3 tablespoons sugar

4 (8-ounce) packages cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

2 teaspoons vanilla extract

1/4 cup Irish cream liqueur

4 large eggs

1 1/4 cups sour cream, divided

3 tablespoons strawberry preserves

 whole strawberries and grated chocolate

 

Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9-inch springform pan.
Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.
Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended. Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect. Top with remaining batter. Bake at 300° for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours.
Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish with fresh strawberries and grated chocolate!

Estelle's Irish Coffee

1/4 cup whipping cream

1/2 cup Irish whiskey, divided

1/4 cup sugar, divided

4 cups strong coffee, divided

Place 1/4 cup whipping cream in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Heat 6 mugs by running under very hot water; dry with paper towels. Pour about 4 teaspoons whiskey into each glass. Add 2 teaspoons sugar to each serving; add 2/3 cup coffee, stirring until sugar dissolves. Top each serving with about 1 1/2 tablespoons whipped cream (do not stir).

Sure, 'tis like the morn in Spring.

In the lilt of Irish laughter

You can hear the angels sing.

Lovin' Spoonful!

Darling would certainly laugh at the title of this blog...however....we certainly agree that I found the way to make him tap dance across the kitchen floor with this "fab dessert!" I suppose I have been making Brownie Pudding for over 35 years now. That seems unbelievable but it is so true! I discovered this recipe in Mother's Better Homes and Gardens cookbook..you know...with the large red checkerboard pattern. I still have hers and mine too! That's a cookbook every new bride should receive in case you needed an idea for a bridal gift! Anyway, this is not the most eye- pleasing dessert, but I guarantee you, it will be one of your most requested recipes from family and friends! I bake this pudding in one of my prettiest toile baking dishes since it is rather an "ugly duckling" and then it's pretty enough to place on your dining table!  

A Maine House Mosaic

Estelle's Brownie Pudding

3/4 cup all purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/3 cup plus 1/4 cup unsweetened cocoa powder

1/2 cup milk

3 tablespoons butter, melted

1 1/2 teaspoons vanilla extract

1/2 cup firmly packed brown sugar

1 3/4 cups boiling water

Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.


Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.


Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Serve in dessert bowls with the best vanilla ice cream!

"Love is like swallowing hot chocolate before it has cooled off.

It takes you by surprise at first, but keeps you warm for a long time."

 - Anonymous

We Go Out Walking......

Hmmmm! Darling and I are working on some fitness programs for Spring! We are planning to branch out and experience some walking trails in a few days so I wanted to ensure we take along our bottled water and a healthy snack! Saco and Cape Elizabeth have numerous walking trails and hiking areas, which are rather close in distance to The Village!  I decided to make our own homemade granola and these two recipes are terrific! The only hard part is to refrain from munching on the fruit and nuts while you are preparing the mixtures. These are absolutely great for taking little packs of the granola out of doors while gardening or snacks for your children during outdoor playtime! And the smell of these roasting in the oven will be a little slice of heaven! Great topping for yogurt and even ice cream.....Enjoy ya'll!!

A Maine House Mosaic

Best Breakfast Granola

4 1/2 cup old fashioned rolled oats

1/2 cup roasted macadamian nuts, roughly chopped

1/2 cup roasted cashews, roughly chopped

2 cups sliced almonds

2 cups sweetened grated coconut

1/4 cup vegetable oil

1 cup honey

1/4 cup dried pineapple

1/2 cup dried mango

1/2 cup dried banana chips

1 cup dried strawberries

1 cup dried cranberries

Preheat oven to 350 degrees F. In a large mixing bowl, toss to combine the oats, coconut and almonds. Whisk together the oil and honey in a separate bowl and pour over the oat mixture. Stir gently until the oats and nuts are well coated. Pour this entire mixture onto a 13" x 18" baking sheet. Bake, stirring occasionally with a spatula until you have a nice golden brown color, about 45 minutes. When done, remove from the oven and let mixture cool, stirring occasionally. Store in airtight containers. This will make about 4 cups. Delicious!!!

Estelle's Homemade Granola

6 cups of oatmeal

1/2 cup wheat germ

1 1/2 cups slivered almonds

2 1/2 cups chopped pecans

1 cup flaked coconut 

1/2 dark brown sugar ( I use a little more)

1/2 cup vegetable oil

1 t. cinnamon

2 T. vanilla

2 cups assorted dried fruit

1-2 cups of add-in (mini chocolate chips, mini marshmallows, cereals)

Preheat oven to 225 degrees F. Mix all ingredients except dried fruit and add-ins in a large bowl. Mix well to coat evenly. Distribute on 2 large rimmed baking sheets. Bake for 1 hour 15 minutes. Turn every 15 minutes. Remove from oven and cool completely. Stir in dried fruit and add-ins.

"Ever wonder where you'd end up if you took your dog for a walk

and never once pulled back on the leash? "

~Robert Brault

Is There a Panini in the House?

The Maine House has received a dinner request from the Texas boys! "Help! We need an easy, breezy, but healthy dinner that can be served fairly quickly for those busy weeknights!" Work schedules, after school activities, soccer practice, golfing, and baseball games for five people in the household, in addition to homework projects

seem to leave precious little time to be creative in the kitchen. Well, precious....take out your Christmas gift of the Breville Panini Duo and these ideas should make it easy to whip up a yummy dinner ya'll can enjoy on those late weeknights!! These are pretty tasty when served with a side salad of fresh veggies and fruit!

Ham and Gruyere Panini

2 T. butter,  room temperature

2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices

1 tablespoon chopped fresh thyme leaves

8 (1/2-inch) thick slices country-style white bread

1/2 cup whole-grain mustard

2 cups shredded Gruyere

8 slices Black Forest ham

In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.

Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

Salami Mozzarella Panini

cup sundried tomato paste

2 large slices panini bread

10 slices genoa salami

1/4 cup fresh buffalo mozzarella

1/2 cup marinated mushrooms (in vinegar  garlic)

1/2 cup roasted yellow peppers

1/2 cup fresh spinach

3 tablespoons extra virgin olive oil

Spoon the sundried tomato paste evenly on both pieces of panini bread. Place salami evenly on one slice. Lay mozzarella slices on top the salami. Slice the mushrooms and place on the mozzarella. Place the roasted peppers and spinach on the mozzarella cheese. Drizzle well with the extra virgin olive oil. Place the second slice of pita on top and grill in Panini press until golden brown. Cut sandwich in half.

Tuna Melt Panini

2 (6-ounce) cans tuna in water, drained

1/2 cup finely diced celery

1/4 cup mayonnaise

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

fresh spinach leaves

tabasco sauce

garlic and herb spread, (I used Allouette)

Slices of Swiss, Provolone or American Cheese

Gather your ingredients for your tuna fish and combine them all in a small bowl.

Then its time to assemble the sandwich. I bought herb loaves I found at SuperTarget. They are so delicious especially when used for paninis. I slathered a garlic and herb spread that I just love on both sides of the bread.

Layer half a slice of swiss, provolone or american (your preference) cheese, tuna fish, the other half of your cheese, spinach leaves, and sprinkle with tabasco sauce.
Once the sandwich is fully assembled place the top of the bread on top and slice a teaspoon of unsalted butter. Cut that in half and place half on bottom of sandwich and the other piece on top. Close panini griddle and allow it to cook.

A nice golden crispy crust and melted insides should be the result.

Chocolate Strawberry Panini

1/4 cup chocolate-hazelnut spread (Nutella)

12 slices pound cake, each 1/2-inch thick

6 fresh strawberries, hulled and very thinly sliced

Butter-flavored cooking spray

Heat a panini grill to medium heat, according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over one side of all of the pound cake slices.

 Arrange the sliced strawberries over 6 cake slices.

Cover with the remaining cake slices, chocolate side down.

Spray grill with nonstick spray and grill each panini until the pound cake is crisp and golden and the filling is warm, about 2 minutes. Cut each in half and serve.