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:

Ingredients

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

Directions

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.

Greek Pizza
Ingredients
Pizza
Baby spinach

Sauce
1 large can of Pastene kitchen ready ground peeled tomatoes
2 cloves garlic
Extra virgin olive oil
Sea salt
Pepper
Basil
Parsley
Thyme
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.