I first tasted Whoopie Pies a few weeks ago, and soon thereafter learned that they are Maine’s official “state treat”. I liked them but I thought I would like them even more if I made them myself. I studied various recipes and this combination is my favorite. It is not as cake-like as others I…
Cape Cod Oatmeal Cookies
There is nothing better than a cookie, and to me this one is exceptional. This recipe was made by my dear friend and neighbor Cindy. She is my first friend to choose a recipe for Mead Meadow, bake it, and deliver warm beautiful cookies for the photo shoot. It has been adapted from a…
Toffee Bars
This is a family favorite. My grandfather’s sister, Jo, was one of my favorite people. When I was the head cook at the local nursing home in college, Great Aunt Jo lived there and I would stop and see her every day before I went home. I grew up on a farm in the…
Blueberry Crumb Muffins
This is the muffin that has it all! We don’t usually like a muffin with a crumb topping, as they are usually too sweet and the topping can be hard and crunchy. This one is different because it is light and not overly sweet. We also think the crumbs add to the…
Pound Cake – Classic and Simple
I know this is a very basic recipe, but I have tried many different pound cake recipes and this is my favorite. If you are looking for a pound cake that is dense enough to stand up to fruit, sauces, and ice cream, and has the butter taste that you are looking for in…
Dark Chocolate Pots de Crème
High quality chocolate is the key to great tasting pots de crème. We prefer the 3.5 ounce Lindt Excellence 70% cocoa smooth dark bar. Splurging on high quality chocolate will make a noticeable difference in taste and texture, ensuring that your custard is glossy and not grainy. We always keep King Arthur Flour’s Espresso Powder…
Pomegranate Sauce
I made this Pomegranate Sauce for Coeur à la Crème. It is really easy and the seeds look like little hearts as a garnish on the plate. Prep Time: 15 minutes Cook Time: N/A 1 pomegranate, cut in half (horizontally) 2 tablespoons of pomegranate seeds (reserved for garnish) 1 teaspoon of granulated sugar Carefully, cut…
Rustic Pear Galette
The first thing I remember learning how to make is pie dough. I love making pies, but, if you are pressed for time, the galette is a quick alternative to a pie. The galette tastes like a pie without the top crust, and I love the rustic look. You can change the filling based on…