Archive for the ‘Breakfast Menu & Windward Recipes’ Category

Apple Pancake Recipe for Fall Warms Your Cockles

Camden Maine is a uniquely situated place on Midcoast Maine. The nearby towns of Hope, Appleton, Warren, Union, Montville, and also Camden have many small family farms. Honey, cranberries, blueberries and also apples are all within a short drive. Every fall when apple picking starts we have our fall pantacular breakfast special to celebrate one of the most breathtaking times of year. We serve hot apple-cranberry crumbles, apple walnut pancakes and salmon waffles to celebrate the season. Our Apple Pancake Recipe is a great way to warm up inside on a cool autumn morning. Serve with warm Maine maple syrup and organic butter. The aromas that fill your kitchen are enough to warm the heart. This is the recipe used at the Windward House B&B in Camden Maine.

Reasons to Come to Maine in the Fall season…

View from Mt Megunticook

Fresh Air Fall Foliage & A View

  • Relaxed Time of Year
  • The atmosphere is not as harried as summer
  • There are fresh apples and pears
  • The fall foliage is spectacular
Apple Pancake Recipe

Apple Picking During the Windward House’ Fall Foliage and Leaf Peeping Pantacular

Apple Walnut Pancakes are just one of our pancake recipes.
A note about pancake mixes.
Many of the mixes are convenient ways to make pancakes. If you’re not using large amounts and pre-mixing the pancake mix they work fine. Our menu item includes vegan and vegetarian options, so we must have organic mix. Sometimes I pre-make the mix from scratch and sometimes I use an organic pancake mix. The recipe is simple, but it is what you do with it that counts. For this Apple Pancake Recipe I am going to use a pre-made mix to make it easier for home cooks. Although this mix is organic, it has powdered milk and so is not suitable for vegan diets. I will post another Apple Pancake Recipe recipe that is suitable for vegans.
Makes 5-7 4″ Pancakes

  • Maple Grove Farms Organic Pancake Mix – 1 cup
  • Organic Whole Milk – 1/3 cup
  • Organic fed humanely raised egg – 1 egg
  • Fresh lemon – four-five drops or 1 teaspoon
  • 2 small apples – a red variety works best, although they don’t have to be “baking apples”. Firm small fresh and ripe are the best.
  • Brown Sugar – 1/2 cup
  • Chopped Walnuts – 1/2 cup
  • Butter – 1 tablespoon
  • Rum – 1 teaspoon

Put the dry ingredients in a bowl. Add fresh lemon juice. Add the milk, then the egg, and mix roughly. Do not mix completely, because you are going to add the apples.
Peel and core the apples. I use one of those mechanical apple-corer-peelers. It makes nice uniform slices of apple. Sometimes you have to remove the odd bit of peel or seed. In a nonstick pan add the butter, apples, sprinkle cinnamon generously onto the apple slices, add the nuts, brown sugar and rum. Cover the pan with a lid. Put the pan on medium high heat until the sugar bubbles. You may have to move it around to keep parts from cooking unevenly. The apples will steam in the apple juice. Once it bubbles the apples should be tender enough.
As though you were creaming cookies, dump the apple mixture into the batter and mix quickly. Then put dollops of the still hot mix onto your griddle or large pan. The pan or griddle should be at 350 degrees Fahrenheit. The sugars in this recipe can cause some pans to stick. I find that the temperature of my griddle and letting them cook sufficiently before flipping almost guarantees a minimal amount of sticking. Because the hot apple mixture has already begun to cook the batter, they don’t need too long to cook on the griddle. Watch them and flip them a couple of times, but don’t overcook them.

Special Moments About this Apple Pancake Recipe

When you remove the lid from the steaming pan of apples – Ahh! the scent that fills the kitchen. Cinnamon, apples.

So When Are You Coming to Camden?


Gluten Free Strawberry Cheddar Scone Recipe

Sheepscot General at Uncas Farms & Gluten-Free Strawberry Cheddar Scone Recipe

Organic Strawberries

The number one fruit that all the experts say you should choose organic is strawberries. You eat the whole fruit, it has no protective rind and it grows low to the ground – so you should always eat only organic strawberries.
The Uncas Farm grows organic strawberries. You can pick your own. It is located at 98 Townhouse Road in Whitfield Maine. The website is Their email is
We got there at the tail end of the first picking. This made it a challenge, but also the strawberries were at the peak of ripeness. These sweet delicious organic strawberries are taste like a remembered childhood first strawberry and a visit to the Uncas Farm for strawberry picking and the treats at the General Store is a great trip.
This recipe works because the strawberries are at their peak of ripeness and sweetness. The cheddar is good aged cheddar. Our guests are always looking for recipes, and here is one I think you will enjoy – Gluten Free Strawberry Cheddar Scone Recipe.
Sheepscot General Store and Cafe
This general store in Whitfield Maine has great stuff. Kristi brought home fresh baked bread, local meat and produce, organic food, organic locally made soaps, organic produce from Uncas farm – including kale, and a wonderful café. They have a peanut grinder to make your own peanut butter!
There is a pleasant comfortable seating area in the café where you can enjoy the food. The menu is online if you’re curious.
Pick Your Own Strawberries – Here’s the thing to do…
If you plan on going picking – obviously check the weather. But call first as well to make sure that the strawberries are ripe and ready and that the field has not been picked clean. Kristi wen on July 10, 2014. Generally the first week in July to about the beginning of August if the farm staggered its crops.

Gluten Free Strawberry Cheddar Scone Recipe

Gluten Free Mix
While you can experiment with mixes, we’ve found that Pamela’s is a good reliable mix. We get consistent results, with a little tweaking, that our guests really enjoy. We use it in our pancakes, waffles, and scones.
Windward House Bed and Breakfast Gluten Free Strawberry Cheddar Cheese Scone Recipe
Pamela’s Scone recipe is on the back of the bag. But I will add to it here our little additions.
2 ¼ cups Pamela’s pancake mix
1/3 cup of organic sugar
1 tsp baking powder
4 tablespoons butter
2/3 cup of milk
1 cup Chopped organic strawberries, very ripe
1 cup Crumbled aged cheddar preferably organic
1 egg, large beaten
Bacon fat or beef fat
Yield: 10 scones.
Preheat the oven to 375 degrees. Mix the dry ingredients. Add a teaspoon of freshly squeezed lemon juice to the dry mix. Whisk it in. Cut in the butter. Add the milk and eggs combining all together with a fork. The dough should be thick. Heat the fat until it is liquid. Take a large muffin pan or a scone pan, and using a teaspoon drip in the bacon fat or the beef fat into the cups of the muffin or scone pan.
Fill each muffin cup in the muffin pan with one half of the scone batter. Spoon in strawberries and cheese, and then fill the cup the rest of the way with the scone batter.
Bake for 15-17 minutes until the scones are light golden brown outside, and all batter is baked. You may judge with a toothpick. You may eat them hot or cooled. A great breakfast idea is to poach and egg, cut open the hot scones and put the egg inside the crater. Serve as is, or with a dollop of fresh hollandaise. Man! That is delicious!

chocolate cookies

chocolate cookies


  • 1  tablespoon ground flax mixed with 3 tablespoons water
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup organic peanut butter
  • 1/3 cup brown sugar
  • 1/3 cup natural cane sugar
  • 1  teaspoon vanilla extract
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon fine grain sea salt
  • 3 1/2  tablespoons cocoa powder
  • 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
  • 2-4 teaspoons coconut milk (only if needed to moisten batter)
  • ¾ cup vegan chocolate chips


  1. Preheat oven to 350F and spray cookie sheets with cooking spray. In a large mixing bowl, mix together the flax and water and set aside for a few minutes to thicken – creating the flax egg.
  2. Combine flax egg, coconut oil, organic peanut butter, and vanilla. Add brown and cane sugars. With an electric mixer, beat the ingredients to combine and smooth.
  3. Combine the dry ingredients, Baking soda, baking powder, Salt, cocoa, processed oats. Add to the wet ingredients.  If dough is dry, add a teaspoon (or two) of coconut milk and beat the mixture again.
  4. Fold the chocolate chips in.
  5. take a tablespoon of dough, and place on the baking sheet 2-3 inches apart. Gently press down on each ball with a fork to flatten.
  6. Bake for about 12 minutes.
  7. Cool cookies on the baking sheet then transfer to a cooling rack.

Enjoy these Vegan gluten free cookies. We often have these available for our guests at snack time, a.k.a. tea time.

This recipe was modified from the One Bowl Double Chocolate Chunk Cookie recipe from Oh She Glows Website.


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Best Maine Lobster Roll Recipe

The Best Maine Lobster Roll Recipe – Some Background

Best Maine Lobster Roll Recipe

Good Thing They Don’t Finish Their Lobster!

Whenever my father visits from New York, we go out to Rockport Lobster with a cooler and a freezer pack and buy a few fresh live lobsters. I boil them for dinner, and inevitably the kids don’t eat their lobster. They may eat some, but not all. So…. The next day I make lobster rolls. They are fantastic. I make them so that they are heaping and you need a fork to eat what falls over the side! Here is the recipe that my dad loves, the Best Maine Lobster Roll Recipe.

The Lobster Roll Basics: Lobster Cooking Temperature, Meat Extraction and more…

Andrea Geary in the Cook’s Illustrated Number 123, the July and August 2013 issue has a nicely terse yet entertaining and pertinently detailed article that covers the basics. The basics of lobster are extremely important if you haven’t cooked it before or if you haven’t cooked lobster very much. Ms Geary, with Cook’s usual highly practical black and white drawn illustrations makes it easy to quickly get on board and shove off. Cook’s Illustrated has this Lobster Roll article available in their online edition, as well as a nice lobster meat extraction video.

The Best Maine Lobster Roll Recipe: How Bad Could it Be? Do I need to know the basics?

The pitfalls to being unprepared for lobster are a few, but have serious consequences. You don’t want it undercooked for obvious reasons. It’s important to properly cook all shellfish and lobster is no exception.
My post here references other resources on the subject of Lobster Rolls to help you avoid those pitfalls. For cooking lobsters safely, and the best way to extract the lobster meat I refer the reader to the Cook’s Illustrated article. But, if you’re up on all that stuff, have your own method for measuring how much water you’ll need, the size of the pot and how to anesthetize the lobster if you’re squeamish about that sort of thing, then you can cut right to the recipe for the Best Maine Lobster Roll.
I call it the “Best” because what the heck – that’s what everyone seems to do in these online articles (it’s always “the best”). Anyway, I think it is, and so does my dad. So it’s not bragging.

The Secret About What is Truly THE Best Lobster Roll

order maine lobster online

Okay – here it is, the secret revealed: The truth is, if it’s fresh and made with care, the best lobster roll is made by someone else for you (but don’t tell anyone the secret – let them discover it by searching for “The Best Maine Lobster Roll”). Okay – so, how do I know the secret? I have objective proof of its truth. When we were little, my older brother used to tell my little sister that she made the best peanut butter and jelly sandwiches. Perhaps not coincidentally, full of pride at this great accomplishment for so young a person, she would gladly make him a sandwich whenever he asked. I was a little concerned that perhaps she and I were being exploited. I mean, what else could explain the fact that before she came along, and I quit making sandwiches it was I who was called the best sandwich maker. Being the precocious child I was, I conducted a double blind taste test on peanut butter and jelly sandwiches. There was one made by the eater (blind taste tester), as well as one made by me and my little sister. And guess what? The sandwich made by my little sister won every time. Because I suspect it was made with care and a dash of pride.

So, without further adieu here is the “The Best Maine Lobster Roll Recipe”

Here is what you will need for your lobster roll:Best Maine Lobster Roll Recipe
½ of a Morse’s garlic pickle (established in 1918, located in North Waldoboro, ME 04572)
2 tablespoons organic mayonnaise Spectrum is a good one – in most supermarkets.
Link to a Spectrum post on a new category called “Ingredients” in MyCamdenMaine
1 ½ teaspoons of fresh organic lemon juice
1 teaspoon Maine sea salt (to taste, but if you have “seasoned” your lobster with salt in the boiling water, you should taste it before you add more salt.
6 New England style hot dog buns (smallish and cut on the top rather than the side)
2 tablespoons minced celery
½ teaspoon curry powder
1 teaspoon Sewall’s Cider Vinegar &the Mother (mofga cert organic)
1 slice of Spanish onion
1 ¼ to 1 ½ Pounds Lobster Meat
Chop finely the onion, the pickle and the celery.
Chop the lobster meat. I don’t use large chunks. I find that the flavor of the lobster is better distributed and the sandwich is much easier to eat if I am not pulling pieces of tail out of the bun with each bite. The tail should be chopped into small pieces, almost minced while the claw meat can be left into larger pieces because it is tenderer and will disintegrate if you try to cut it that small.
Heat the curry powder and then whisk it into the mayo, then add the lobster, the celery, the pickle, the onion, the vinegar, and the lemon. Mix it well.
Toast the buns on top. Add the mix to the buns and it is ready to eat.

So When Are You Coming to Camden?


salmon waffles

Windward House Sweet & Savory Double Cooked Smoked Salmon Waffles


2 tablespoons marscapone cheese

1 teaspoon Ground fresh black pepper

1 teaspoon Maine sea salt

2 ounces Samaki organic smoked salmon

2 teaspoons Fresh dill finely minced

1 teaspoon Fresh Lemon juice

1 teaspoon Horseradish

1 1/2 cups lukewarm Maine’s Own Organic milk

3/4 teaspoon Maine sea salt

2 large organic free range eggs

2 cups Unbleached All-Purpose Flour

1 1/2 teaspoons instant yeast

2 tablespoons organic corn meal


1. Mix the cheese, herbs and salmon in a food processor until whipped and uniform.

2. Mix the batter (milk, eggs flour and yeast)

3. Cover with plastic wrap and let sit for about two hours in the fridge.

4. Remove from fridge and mix the batter with the whipped cheese mixture. Mix until almost smooth.

5. Preheat the waffle iron at maximum heat and spray with non-stick vegetable oil.

6. Separate the batter into enough for one waffle, and put half in the waffle iron. When it is almost toasted on the outside, remove it, and mix it back into the batter.

7. Spray the waffle iron again and then put one hundred percent of one waffle’s worth of batter into the iron, and cook until golden brown.


This makes about 4 deep 7 inch waffles.

Serve with vegetable cream cheese and maple butter!(you can ask us for these recipes also.)


This is a recipe from the A very nice blog that we highly recommend. We are surely going to make these muffins this season!
Carrot Cake Muffins
yields 18 medium sized muffins
2 cups of barley flour (or whole wheat flour)
 2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
1 1/2 cups grated carrots
1 cup of milk
1 cup of applesauce or grated apples
1 cup of  maple syrup
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 cup crushed walnuts (optional)
Preheat oven to 350*
In a large mixing bowl combine the dry ingredients. Now in a medium bowl, combine all the wet ingredients.
Slowly add the wet ingredients in with the dry, stir to combine.
With an ice cream scoop (or spoon), add batter into either a well greased muffin tray or into unbleached baking cups.

Bake for 15-18 minutes or until a fork inserted comes out clean. Allow to cool for 30 minutes before eating.

A bit of advice, you may want to make a double batch of these since they seem to go rather quickly… My mother, sister and cousin were over when I made them and by the next morning, there were none left. Between those three, my husband, my daughter and myself all 18 muffins were gone! Poor Reid does not get to try any until his birthday, and even then it will be a special treat that he will not get again for awhile.

These muffins can also be made into a cake for a first birthday party or any celebration!

Bon Appétit!

Chef Momma

Maple Cream Cheese Frosting

3/4 cup of mashed sweet potato
 1/3 cup cream cheese at room temperature or soft unripened goat cheese at room temperature
2 tablespoons of softened butter
4-5 tablespoons of maple syrup (add extra tablespoon for very sweet)
1/4 teaspoon sea salt
1/4 teaspoon cinnamon plus extra for dusting on the cake as garnish
In a large mixing bowl add all of the ingredients (except for the dusting cinnamon). You can either hand whip it with a whisk or use a hand mixer or food processor. I used my hand with a whisk (it’s a great upper arm work out!), I find that hand whipping it adds an umph to the frosting, where as beating it makes it a bit airy, but it’s a personal choice.
Whip, blend or process until the frosting becomes spreadable, then with a spatula, take a large glob and throw in on the top of the cake, spreading the frosting around carefully

PhotoA guest emailed me this recipe. She said one of the former Innkeepers gave it to her. It is nice to see the simplicity of this recipe. I thought I was the only Innkeeper that tried to make things delicious and easy. I guess it is the Windward Way.

Windward Muffins

1 cup flour

1 cup oats

3/4 cup brown sugar

3/4 tsp baking soda

3/4 tsp baking powder

1/2 cup walnuts

1 egg

3/4 cup milk

1/3 cup oil

Combine wet ingredients.  Add dry ingredients (except nuts)  and stir until just moistened.  Add nuts. Put into greased muffin tins (2/3 full).  Sprinkle with cinnamon sugar.  Bake at 375 for 18-20 minutes.  Enjoy!

Windward Granola:


3 cups rolled oats

3/4 cup whole almonds

3/4 cup walnuts (Crush to desired texture)

3/4 Sunflower seeds

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons maple syrup (may need more depending on how it is coming together.)

1/4 cup vegetable oil

3/4 teaspoon salt


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a sheet pan. Cook for 1 hour and 15 minutes, stirring occasionally to achieve an even color.

Remove from oven and transfer into a large bowl.

2 large eggs

½ cup whole milk

1 cup buttermilk

3 tablespoons canola oil

1 1/2 cups Unbleached All-Purpose Flour

3/4 teaspoon salt

2 teaspoons baking powder

1/4 cup malted milk powder

Sift together dry ingredients

Add a pinch of baking powder to the top, and squeeze a few drops of fresh lemon juice on the powder

Add the eggs, milk, oil etc

Mix with a rubber spoon until smooth but a little lumpy

Add frozen blueberries, Maine blueberries are the best

I add a handful and a half – to taste

 Cook on a griddle at 350 degrees, I use a quarter cup measure for each pancake, cook until golden on each side. Enjoy with real Maine Maple Syrup.

Adam’s Holidays Eggs – by Jesse & Kristi Bifulco Camden Windward House B&B

I made the mistake of making my 5 year old Eggs Benedict one morning. After that he would always ask for Holidays Eggs (mispronouncing Hollandaise), even when I had only 5 minutes left to leave to make it to Court on time, throwing an apron over my navy suit and silk tie:

Hollandaise: make it first whip four yolks until about 2-2 ½ times original volume. Keep warm, either in double boiler, or on a griddle about 175 degrees. Pour in slowly clarified or just melted butter about 1 cup give or take, a little at a time as you whisk. Finely chop a shallot put in a pan with cracked pepper corns white vinegar and reduce. I like to use apple cider, or wine, or champagne vinegar if I have it. After the yolks and butter begin to thicken, throw a little cold water on your reduced shallots, and pour that into the sauce with about 4 ounces of fresh lemon juice to taste. Now worry the judge is going to yell at you for being late to Court. Add sea salt to taste. Keep it at a warm temperature, or use it right away for safety sake. Now poach a couple of eggs. Depending on what we are making I may serve the eggs with sauce over it on top of a fried Canadian Bacon or maple smoked thick sliced bacon, and an English Muffin, or better yet, over a stack of silver dollar sized butter milk wild Maine blueberry pancakes. Worry once more about Court, quite, buy and bed and breakfast and move to Maine, … and voila! Enjoy your benedict, such as it is.

Maine Maple Syrup Cookies→ Read more
Pecan Pie Cupcakes→ Read more

Greek Pizza
Baby spinach

1 large can of Pastene kitchen ready ground peeled tomatoes
2 cloves garlic
Extra virgin olive oil
Sea salt
Fresh herbs or dried and McCormak’s Italian herbs grinder)
White wine
Baby spinach
Marinated artichoke hearts (goya or imported Italian in glass jars)

Pizza Sauce
Cover bottom of a small saucepan/pot with the olive oil
Put in some salt and pepper and the garlic, and turn on the flame
Once the garlic starts to sizzle put in some white wine
Let the wine reduce a short while, then pour in tomatoes
Stir it, then put in the other herbs. I like to use fresh herbs when I have them. If not, dried are okay, just don’t use too much.
Then use a hand blender to make sure all the herbs and the garlic are chopped up very small.
Then cook it about ten minutes longer on a simmer. (I don’t cook pizza sauce very long)
Taste it. If it needs it you can add a little brown sugar – although I rarely do that, but sometimes the tomatoes are not very sweet, and pizza sauce I think should be a little more sweet and seasoned. Don’t add more than a half teaspoon or so.
Don’t cook it with the lid on, as you want it to be a little bit thick.

The pizza
Kristi or my dad make dough, but I don’t, so I usually get the Portland Pie co. dough at Hannafords. I get white or beer, occasionally wheat.
Blanch the baby spinach in hot water
Roll the dough out very flat and thin.
Apply a little sheen of olive oil to the pan. That gives it a little brown crispness.
Bake @15 -20 minutes at 450degrees.

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