Wild Maine Blueberry Cake

I love, love, LOVE blueberry cake. It reminds me of summer in Maine, the ocean and my Grandmother. She made the most delicious blueberry cake in the world, using lots of fresh hand-picked wild Maine blueberries and sometimes ginger (more on that later). Well, I’ve healthied-up the recipe for you just a bit using natural and organic ingredients like whole wheat pastry flour, yogurt, and extra blueberries making this cake healthier (Grandmother would be so proud!). You already know that wild blueberries are loaded with antioxidants and several other health benefits, and that whole-grains are good for you. Anyway, you can top this irresistible cake with crunchy oat streusel, cinnamon and sugar, and/or whipped cream. Perfect for breakfast, dessert, or a special birthday cake. It’s all good…..

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Ordering: If you don’t like to bake and need me to bake you cake, just let me know.

Cheers!

Ingredients:

1 1/2 cups sugar (0r sweetener of choice)
3/4 cup butter (smart balance or canola oil)
3 eggs
2 teaspoons vanilla or almond extract
1 1/2 cup whole wheat pastry flour
1 1/2 cup all purpose flour
1 1/2 teaspoons of baking soda
1 1/2 baking powder
Dash of sea salt
2 cups of fresh or frozen blueberries (Maine are best)
1 1/2 cups yogurt
Zest and juice of one lemon

Streusel:

1 cup brown sugar
1/4 cup w.w. flour
1/4 cup oats
1 teaspoon cinnamon
6 tablespoons butter (or canola oil)
Zest of one lemon

Directions: Preheat oven to 350* Mix together all ingredients for streusel until crumbly, set aside. Line with parchment paper, foil, cooking spray or butter a 1/2 sheet pan, 13 X 9, two 8″ or 9″ round cake pans, 2 loaf pans or a bundt. Mix together the sugar, butter (or oil), eggs, lemon juice and vanilla extract on medium speed until light and fluffy. Then mix together the dry ingredients and add slowly to the wet ingredients, alternating with the yogurt. Mix for about two minutes until well blended, then carefully fold in fresh or frozen blueberries. Layer the cake or top with the streusel if using. ~Bake at 350* for 45 minutes or so, depending on the size of your pan/s, checking for doneness with a toothpick. If you’re not using the streusel you can sprinkle with cinnamon and sugar. Enjoy!!!

Maine Crab Cakes

We love seafood, we love crab cakes, we really love these crispy Maine crab cakes. Yes, it’s true, I especially love seafood. You know, I’m from Maine, where we’re known for having THE best seafood in world, and I’ve certainly eaten more than my share. Oh yeah, I do LOVE the shellfish best — clams, crab, oysters, scallops, shrimp, and lobster (my absolute favorite food!) So, I really do know good seafood, now I want to share with you lovely people, a recipe for six crispy, lemony, delightful, healthy and delicious Maine Crab Cakes……

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Bon Appétit!

INGREDIENTS :

16 oz. fresh Maine lump crab meat: Jonah crab, Blue crab, Rock crab, or the rare Maine “Peeky-toe.”
2 eggs
2 tbsp. minced shallots or green onions
1 tsp. Old Bay Seasoning
1/2 cup mayonnaise
2 tsp. grated fresh lemon zest
2 tsp. fresh lemon juice
Lemon wedges
Sea salt & fresh pepper to taste
* Sauces of your choice (see notes)

DIRECTIONS:

Pre-heat the oven to 400* and prepare muffin tins ( 6 each ) with cooking spray or olive oil.

Carefully place the lump crab meat into a medium-sized bowl. Whisk two eggs to a light foam in a mixing bowl, then add everything except the crab meat, mixing thoroughly. Carefully add the crab meat, try to keep the lumps as large as you can

Carefully form six crab cakes, and place in your prepared muffin tins. Bake for 10-15 minutes (until lightly browned and crispy)

If you want to cook these up “old school” just melt some butter and add a splash of olive oil in a saute’ pan, fry over medium heat.

Note: Serve with your favorite spicy cocktail sauce, dill (herb) mayo or my favorite: horseradish mayo (mix equal parts of both, or to taste).

ENJOY!!!

Wild Maine Blueberry Salsa!

I love spicy salsa and I really do love sweet wild Maine blueberries, so it makes perfect sense to me to combine spicy and sweet together with some juicy garden tomatoes, fresh herbs, and hot peppers. I do love the fact that this extra special salsa is very healthy, loaded with antioxidants, is low-calorie and it’s another of my super-simple recipes to make at the last minute. You may serve this lovely fresh salsa with scrambled eggs, tortilla chips, and our favorite quesadilla, topped with sour cream (below). Everyone LOVES it!

Enjoy!

Ingredients

3 medium very ripe tomatoes
1 cup fresh or frozen wild blueberries
1 chopped red onion
2 cloves garlic, minced
2 tablespoons vinegar
2 tablespoons olive oil
1 jalapeno or serrano chili pepper, finely chopped
1 red bell pepper (*roasted optional), rough chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste
zest and squeeze 1 lime or lemon

Directions:

Start chopping or use your food processor and combine all of the ingredients in your favorite medium-sized bowl, season to taste. Let the salsa “marry” to combine flavors for at least one hour (over-night is best!)

NOTES: *To roast a pepper or tomatoes. Place on a foil lined roasting pan and broil at high temp. turning once or twice until the skins blacken. Peel the skin off after they cool. Delish!

** Please be sure to keep a bag of frozen wild Maine blueberries in your freezer year-round. I have plenty of recipes in the works for you requiring these lovely berries!

Nutritional Information

Amount Per Serving:

Calories: 45 | Total Fat: 2.5 g | Cholesterol: 0 mg

Quesadilla with Wild Maine Blueberry Salsa!

Amazing lobster pie at Maine Food and Lifestyle!

Amazing lobster pot pie at Maine Food and Lifestyle!

Chicken pot pie and lobster, two of my favorite foods, so why not merge the two and make something special like a lobster pot pie? My friend Pam makes the best chicken pot pie ever, and I am lucky enough to have her recipe, so that seems a good place to start. In looking over the ingredients, all will work, but I am going to change the vegetables, eliminating celery and carrots and including corn and potatoes since they traditionally accompany steamed lobster. Hmmm, maybe add a little dry sherry for extra pizzazz.

Amazing Lobster Pie!

This friend’s post really caught my eye and I had to share. Just look at all of these fabulous fresh ingredients, need I say more?