{"id":15001,"date":"2021-09-07T10:23:24","date_gmt":"2021-09-07T14:23:24","guid":{"rendered":"https:\/\/extension.umaine.edu\/plugged-in\/?page_id=15001"},"modified":"2025-07-02T17:03:52","modified_gmt":"2025-07-02T21:03:52","slug":"food-from-home-contest-submissions","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/plugged-in\/food-from-home-contest-submissions\/","title":{"rendered":"&#8220;Food from Home&#8221; Recipe Contest Submissions from UMaine Extension Staff"},"content":{"rendered":"<style>.kb-row-layout-id15001_11cb18-89 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id15001_11cb18-89 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id15001_11cb18-89 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:0px;padding-right:var(--global-kb-spacing-md, 2rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-md, 2rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id15001_11cb18-89 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id15001_11cb18-89 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id15001_11cb18-89 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id15001_11cb18-89 alignnone wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<style>.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col,.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col{flex-direction:column;}.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column15001_8d4e3f-6a{position:relative;}@media all and (max-width: 1024px){.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column15001_8d4e3f-6a > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column15001_8d4e3f-6a\"><div class=\"kt-inside-inner-col\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-14900 size-medium\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-300x300.png\" alt=\"icon graphic for Food from Home Recipe Contest 2021\" width=\"300\" height=\"300\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-300x300.png 300w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-150x150.png 150w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-105x105.png 105w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-317x317.png 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-423x423.png 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2-32x32.png 32w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/07\/food-from-home-icon-2.png 600w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/> \u2018Food from Home\u2019 is a new recipe contest, open to all UMaine Extension staff, looking for recipes of favorite homemade foods with roots in family heritage or personal connection. This contest is also about \u2018food without borders&#8217;. <span style=\"font-weight: 400\">No matter where home is or was, whether a multigenerational homeplace or a place that simply feels like home, <strong><em>that<\/em><\/strong> is the inspiration for food from home.<\/span><\/p>\n<blockquote>According to the Publisher: <strong>\u201cThe Maine Bicentennial Community Cookbook celebrates Maine\u2019s rich culinary traditions \u2014 old and new \u2014 exploring indigenous foodways, hearty Yankee cuisine, community cookbook classics, and favorite dishes of new Mainers.\u201d<\/strong><\/blockquote>\n<p style=\"text-align: center\"><a href=\"https:\/\/extension.umaine.edu\/plugged-in\/maine-bicentennial-community-cookbook-2nd-edition-recipe-contest\/food-from-home-contest-submissions\/#recipes-submitted\"><span class=\"button\">View All Other &#8220;Food from Home&#8221; Recipes Submitted<\/span><\/a><\/p>\n<hr \/>\n<h4><a id=\"guidelines\"><\/a><strong>Guidelines for Recipe Submissions:<\/strong><\/h4>\n<p>This recipe contest was open to all Extension employees. Recipe guidelines included:<\/p>\n<ul>\n<li>No alcohol can be used as an ingredient.<\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/food-health\/food-safety\/\">Food safety<\/a> is practiced (for example, no raw fish or eggs used in a dish that is meant to be eaten uncooked).<\/li>\n<li>Considerations for heart-healthy ingredients or alternatives are appreciated.<\/li>\n<li>Each recipe submitted will be reviewed and vetted by members of the Extension Food Team.<\/li>\n<li>After reviews are completed, the winning recipe will be randomly chosen using an online random selection tool.<\/li>\n<\/ul>\n<hr \/>\n<h4><strong>Recipe submissions were reviewed by our food team:<\/strong><\/h4>\n<ul>\n<li><strong><a id=\"food-team\"><\/a>Kate Yerxa<\/strong>, MS, BS, <em>Associate Extension Professor, EFNEP Coordinator<\/em><\/li>\n<li><strong>Kathy Savoie<\/strong>, MS, RD, <em>UMaine<\/em> <em>Extension Professor<\/em><\/li>\n<\/ul>\n<h3>And the Winning Recipe is Lynne Holland&#8217;s Plum Dumplings!<\/h3>\n<figure id=\"15189\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15189\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-300x184.jpg\" alt=\"Plum Dumplings recipe card overset on an image of prune plumbs background\" width=\"400\" height=\"245\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-300x184.jpg 300w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-768x470.jpg 768w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-105x64.jpg 105w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-317x194.jpg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-423x259.jpg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-634x388.jpg 634w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-846x518.jpg 846w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland-951x582.jpg 951w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/10\/plums-3641830_1920-pixabay-lynne-holland.jpg 1000w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,400px\" \/><figcaption class=\"wp-caption-text\"><strong>Winning Recipe:<\/strong> Lynne Holland&#8217;s Plum Dumplings <em>\u2014 Recipe Card Photo, Lynne Holland. Plum Background Photo, Pixabay (Pixel2013)<\/em><\/figcaption><\/figure>\n<p>The winning recipe was chosen using an online random selection tool, after all submissions were reviewed by members of our <a href=\"#food-team\">food team<\/a>, and will be submitted for inclusion in the second edition of the <a href=\"https:\/\/www.maine200cookbook.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Maine Community Cookbook<\/a>. Publication of the cookbook is expected in 2022.<\/p>\n<hr \/>\n<h4><strong><a id=\"plum-dumplings\"><\/a>Plum Dumplings<\/strong> <strong>Lynne Holland<\/strong><\/h4>\n<figure id=\"15010\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15010 size-medium\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings-300x214.jpg\" alt=\"well-worn recipe card with recipe for plum dumplings\" width=\"300\" height=\"214\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings-300x214.jpg 300w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings-105x75.jpg 105w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings-317x226.jpg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings-423x302.jpg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings-634x453.jpg 634w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/plum-dumplings.jpg 700w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/><figcaption class=\"wp-caption-text\">Plum Dumplings Recipe Card <em>\u2014 Photo, Lynne Holland.<\/em><\/figcaption><\/figure>\n<p><strong>About this recipe: <\/strong>This is my grandmother&#8217;s recipe and she was from the area that is now known as Slovenia but she spoke German.\u00a0 This dish is popular this time of year from Italy, throughout Eastern Europe, and into Germany. <strong>Serves:<\/strong> 6 <strong>Prep Time <\/strong>(approximate): 25 minutes active <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 cups hot mashed potatoes<\/li>\n<li>2 to 2\u00bd cups flour<\/li>\n<li>1\u00bd tsp. salt<\/li>\n<li>4 Tbsp. butter<\/li>\n<li>two slightly beaten eggs<\/li>\n<li>24 purple prune plums<\/li>\n<li>\u00be cup sugar<\/li>\n<li>\u00bd cup plain breadcrumbs, browned in butter<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Cut potatoes into flour with two knives.<\/li>\n<li>Add salt and cut in butter.<\/li>\n<li>Add eggs and mix well.<\/li>\n<li>Roll dough into a rectangle until it is \u00bc inch thick and cut into 24 three-inch squares.<\/li>\n<li>Wash and pit plums (can be made with apricots) put scant half tablespoon of sugar where the pit was.<\/li>\n<li>Put plum in the center of the square and pinch edges together to cover the fruit.<\/li>\n<li>Drop into salted boiling water and cover. Let boil for 10 minutes.<\/li>\n<li>Dumplings will be floating when done.<\/li>\n<li>Roll each dumpling in browned, buttered breadcrumbs and pan-fry. Serve hot.<\/li>\n<\/ol>\n<h3>UMaine Extension Staff &#8220;Food from Home&#8221; Recipe Contest Submissions:<\/h3>\n<ul>\n<li><a href=\"#fiddlehead-lobster-quiche\">Fiddlehead Lobster Quiche<\/a>, Cindy Eves-Thomas<a id=\"recipes-submitted\"><\/a><\/li>\n<li><a href=\"#lemon-chess-pie\">Lemon Chess Pie<\/a>, Dana Rickman<\/li>\n<li><a href=\"#crepes\">Mam&#8217;s Cr\u00eapes<\/a>, Alex Gayton<\/li>\n<li><a href=\"#zucchini-bread\">Zucchini Bread<\/a>, Sheila Norman<\/li>\n<li><a href=\"#no-brainer-stuffed-bread\">No Brainer Stuffed Bread<\/a>, Richard Brzozowski<\/li>\n<li><a href=\"#chocolate-chip-banana-bread\">Great Aunt Betty&#8217;s Chocolate Chip Banana Bread<\/a>, Leilani Carlson<\/li>\n<li><a href=\"#apfel-kuchen\">Apfel Kuchen<\/a>, Cindy Rogers<\/li>\n<li><a href=\"#grammies-bbq-beans\">Grammie&#8217;s BBQ Beans<\/a>, Alisha Targonski<\/li>\n<\/ul>\n<hr \/>\n<h4><strong><a id=\"fiddlehead-lobster-quiche\"><\/a>Fiddlehead Lobster Quiche Cindy Eves-Thomas <\/strong><\/h4>\n<figure id=\"14966\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14966 size-medium\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche-300x214.jpeg\" alt=\"fiddlehead lobster quiche\" width=\"300\" height=\"214\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche-300x214.jpeg 300w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche-105x75.jpeg 105w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche-317x226.jpeg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche-423x302.jpeg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche-634x453.jpeg 634w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/fiddlehead-lobster-quiche.jpeg 700w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/><figcaption class=\"wp-caption-text\"><span class=\"image-attribution\">Photo by Cindy Eves-Thomas<\/span>Fiddlehead Lobster Quiche<\/figcaption><\/figure>\n<p><strong>About this recipe:<\/strong> This recipe uses two Maine favorites: lobster and fiddleheads. I created this recipe for those (rare) occasions when I have leftover lobster and fiddleheads. It&#8217;s become a favorite supper or breakfast dish for family and guests. <strong>Serves:<\/strong> 6-8 <strong>Prep Time<\/strong> (approximate): 15 minutes <strong>Bake Time:<\/strong> 50 minutes <strong>Oven Temperature:<\/strong> 350\u00ba F <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\u00bc cup Maine lobster meat, cooked and cut into bite-sized chunks<\/li>\n<li>1\u00bc cup cooked fiddleheads<\/li>\n<li>1\u00bd cup shredded Swiss cheese<\/li>\n<li>3 eggs<\/li>\n<li>1\u00bc cup light cream or half-and-half<\/li>\n<li>Fresh ground pepper to taste<\/li>\n<li>1 uncooked 9-inch pie crust<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Fill pie crust with lobster meat, shredded cheese, and fiddleheads.<\/li>\n<li>Whisk eggs, light cream, and pepper together until well blended.<\/li>\n<li>Pour egg mixture over the lobster, cheese, and fiddleheads in the pie crust.<\/li>\n<li>Bake in a preheated 350-degree oven for approximately 50 minutes or until the quiche is set.<\/li>\n<li>A knife inserted in the center should come out clean. Cool for 10 minutes before serving.<\/li>\n<\/ol>\n<hr \/>\n<h4><strong><a id=\"lemon-chess-pie\"><\/a>Lemon Chess Pie Dana Rickman <\/strong><\/h4>\n<figure id=\"14967\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14967 size-medium\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie-300x214.jpeg\" alt=\"Lemon Chess Pie\" width=\"300\" height=\"214\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie-300x214.jpeg 300w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie-105x75.jpeg 105w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie-317x226.jpeg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie-423x302.jpeg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie-634x453.jpeg 634w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Lemon_Chess_Pie.jpeg 700w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/><figcaption class=\"wp-caption-text\"><span class=\"image-attribution\">Photo by Dana Rickman<\/span>Lemon Chess Pie<\/figcaption><\/figure>\n<p><strong>About this recipe: <\/strong>This recipe combines two of my favorite things \u2014 lemon, and southern cooking. Even with my southern born-and-bred heritage I never cared for fried foods, heavy sauces or vegetables cooked half to death. What I did like was the abundance of fresh food and vibrant flavors \u2014 figs, muscadines, watermelon, tomatoes, fresh shelling peas, and greens of all kinds. Fresh lemon was often featured as a side to many dishes, in drinks, and in desserts. The flavor was just right in the heat and humidity. This pie is so simple to make and bursts with lemon flavor. If you like your lemon a little tamer, just cut down on the amount of lemon zest in the recipe. You&#8217;ll notice I use a pre-made pie crust here. I&#8217;ve never been able to make a decent crust, flaky and tender, and there are several perfectly acceptable ones for buying now, including gluten-free. I leave it to the expert bakers out there who want to make their own crusts to have their own recipes. <strong>Serves:<\/strong> 8 <strong>Prep Time<\/strong> (approximate): 20-30 minutes, not including time for the crust to cool completely <strong>Bake Time:<\/strong> 6-7 minutes for the crust; 50-55 minutes for pie <strong>Oven Temperature:<\/strong> 425\u00ba F for the crust; 350\u00ba F for pie <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>\u00bd (15-ounce) package refrigerated pie crusts<\/li>\n<li>pie weights or dried beans<\/li>\n<li>aluminum foil<\/li>\n<li>2 cups sugar<\/li>\n<li>1 tablespoon cornmeal<\/li>\n<li>1 tablespoon flour<\/li>\n<li>\u00bc teaspoon salt<\/li>\n<li>\u00bc cup butter, melted (butter, not margarine)<\/li>\n<li>\u00bc cup milk, whole, or buttermilk<\/li>\n<li>1 generous tablespoon lemon zest<\/li>\n<li>\u00bc cup fresh lemon juice<\/li>\n<li>4 large eggs, lightly beaten<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Bake Pie Crust: Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.<\/li>\n<li>Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 425\u00b0 for 4 to 5 minutes.<\/li>\n<li>Remove weights and foil; bake 2 more minutes or until golden. Cool completely.<\/li>\n<li>Make Pie: Stir together sugar, cornmeal, flour, salt, melted butter, milk, lemon zest, and lemon juice until blended.<\/li>\n<li>Add lightly beaten eggs and stir well. Pour filling into cooled pie crust.<\/li>\n<li>Bake at 350\u00b0 for 50 to 55 minutes, shielding edges with aluminum foil or pie crust shield after 10 minutes or so to prevent over-browning.<\/li>\n<li>Cool completely on a wire rack before serving. Garnish with a sprinkle of powdered sugar or sweetened, flaked coconut if desired.<\/li>\n<li>Variation: Add 2-3 tablespoons of toasted coconut to the filling before pouring into crust.<\/li>\n<\/ol>\n<hr \/>\n<h4><strong><a id=\"crepes\"><\/a>Mam&#8217;s Cr\u00eapes Alex Gayton <\/strong><\/h4>\n<figure id=\"14976\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-14976\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Crepe-Photo-214x300.jpg\" alt=\"plate of crepes with sliced bananas for breakfast\" width=\"214\" height=\"300\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Crepe-Photo-214x300.jpg 214w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Crepe-Photo-100x140.jpg 100w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Crepe-Photo-317x444.jpg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Crepe-Photo-423x592.jpg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/08\/Crepe-Photo.jpg 500w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,214px\" \/><figcaption class=\"wp-caption-text\"><span class=\"image-attribution\">Photo by Alex Gayton<\/span>Mam&#8217;s Cr\u00eapes<\/figcaption><\/figure>\n<p><strong>About this recipe:<\/strong> My grandparents are French Canadian and cr\u00eapes are one of the breakfast foods we grew up with and love! So here&#8217;s the simple recipe straight from the source. We always used maple syrup as our filling of choice and ate slices of fruit on the side, but you can make cr\u00eapes sweet or savory. Many people like to top cr\u00eapes with their favorite fruit or try out creative stuffed crepe ideas! This recipe is also easy to multiply because the main ingredients are a 1:1:1 ratio, our family always has to make at least a triple batch because we love having leftovers. <strong>Serves:<\/strong> ~ 5 <strong>Prep Time<\/strong> (approximate): 20 minutes <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 cup milk (or your favorite non-dairy alternative)<\/li>\n<li>1 cup all-purpose flour (can use wheat or alternative)<\/li>\n<li>1 whole egg (or can use egg replacer)<\/li>\n<li>Optional: 1 teaspoon cinnamon<\/li>\n<li>Optional: 1 teaspoon vanilla extract<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Heat large pan on medium-high heat.<\/li>\n<li>Mix all ingredients together in a mixing bowl, if the batter is too thick add additional milk. Note: cr\u00eape batter should be thinner than pancake batter.<\/li>\n<li>Ladle batter onto the large oiled pan, tilt the pan in a circular motion so the batter is in a thin layer.<\/li>\n<li>Cook ~2 minutes, until bottom is light brown. Flip and cook on the other side.<\/li>\n<\/ol>\n<hr \/>\n<h4><strong><a id=\"zucchini-bread\"><\/a>Zucchini Bread <\/strong><strong>Sheila Norman<\/strong><\/h4>\n<figure id=\"15005\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15005 size-medium\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate-300x214.jpg\" alt=\"loaf of Zucchini bread on a plate with two zucchini squash on the side\" width=\"300\" height=\"214\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate-300x214.jpg 300w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate-105x75.jpg 105w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate-317x226.jpg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate-423x302.jpg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate-634x453.jpg 634w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/Zucchini-bread-with-two-zucchini-squash-on-a-plate.jpg 700w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/><figcaption class=\"wp-caption-text\"><span class=\"image-attribution\">Photo by Sheila Norman<\/span>Zucchini Bread<\/figcaption><\/figure>\n<p><strong>About This Recipe: <\/strong>This recipe has been handed down from my grandmother, and we don&#8217;t know where she got it. It is a family favorite. We freeze several 2-cup packages of grated zucchini each fall, ready to be defrosted and turned into bread. (I received a blue ribbon at the Piscataquis Valley Fair with this recipe.) <strong>Prep Time <\/strong>(approximate): 20 minutes <strong>Bake Time: <\/strong>45 minutes to 1 hour <strong>Oven Temperature: <\/strong>350\u00ba F <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 eggs<\/li>\n<li>2 cups sugar<\/li>\n<li>1 cup vegetable oil<\/li>\n<li>2 cups grated zucchini<\/li>\n<li>2 tsp. vanilla<\/li>\n<li>3 cups flour<\/li>\n<li>1 tsp. baking soda<\/li>\n<li>1 tsp. salt<\/li>\n<li>\u00bc tsp. baking powder<\/li>\n<li>3 tsp. cinnamon<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Beat eggs until light and foamy,<\/li>\n<li>Add sugar, vegetable oil, grated zucchini, and vanilla. Mix well.<\/li>\n<li>Add dry ingredients. Mix well.<\/li>\n<li>Divide batter in two greased bread pans.<\/li>\n<li>Bake at 350\u00ba F for 45 minutes to an hour or until a knife inserted in the middle of a loaf comes out clean.<\/li>\n<li>Remove from pans immediately and allow to cool.<\/li>\n<\/ol>\n<hr \/><hr \/>\n<h4><strong><a id=\"no-brainer-stuffed-bread\"><\/a>No-Brainer Stuffed Bread<\/strong> <strong>Richard Brzozowski<\/strong><\/h4>\n<p><strong>About this recipe:<\/strong> I learned of this quick and easy recipe from a farm couple in Oxford County. We had just driven a flock of 70 Katahdin hair sheep to summer pasture having walked about 4 miles on country roads with the majestic White Mountains in the distance. When we returned to the farmhouse, the bread was placed in the oven. It was served with a homemade soup. It was a delicious way to wrap up a morning of farm work and to be fortified and ready for tasks planned for the afternoon. <strong>Serves: 4<\/strong> <strong>Prep Time <\/strong>(approximate)<strong>: <\/strong>10 minutes <strong>Bake Time: <\/strong>20 minutes <strong>Oven Temperature:<\/strong> 350\u00ba F <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>pizza dough (purchased or prepared)<\/li>\n<li>one tab of butter (to coat baking sheet)<\/li>\n<li>cooked meat or deli meat of your choice (up to 2 cups or 3 or more slices)<\/li>\n<li>your choice of cheese (up to 1 cup of shredded cheese or 4 slices)<\/li>\n<li>fresh parsley (1 small handful)<\/li>\n<li>fresh basil (1 small handful)<\/li>\n<li>minced garlic (optional)<\/li>\n<li>1 chopped medium-sized onion (optional)<\/li>\n<li>1 cup of chopped green pepper<\/li>\n<li>salt and pepper as preferred<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00ba F.<\/li>\n<li>Roll out prepared pizza dough with a rolling pin on a clean, floured surface into a rectangular shape (approximately 12&#8243; by 18&#8243;).<\/li>\n<li>Coat baking sheet surface with butter.<\/li>\n<li>Lay cooked meat along the long side of the dough.<\/li>\n<li>Lay cheese slices or sprinkle grated cheese on top of the meat.<\/li>\n<li>Sprinkle loose parsley and basil (and minced garlic if using) on top of the cheese evenly.<\/li>\n<li>Sprinkle chopped onion evenly over other ingredients.<\/li>\n<li>Sprinkle chopped green pepper evenly over other ingredients.<\/li>\n<li>Add salt or pepper to taste as preferred.<\/li>\n<li>With floured hands, roll the dough with ingredients inside over and over to form a long cylindrical shape.<\/li>\n<li>Pinch the ends of the roll to prevent cheese from oozing out during baking.<\/li>\n<li>Lay stuffed dough (in a straight line or curved to fit) onto the buttered baking sheet.<\/li>\n<li>Bake in a preheated 350\u00ba oven for 20 minutes.<\/li>\n<li>Remove stuffed bread from the oven and slice into 2&#8243; segments.<\/li>\n<\/ol>\n<p>Serve warm and listen for <em>oohs<\/em> and <em>ahhs<\/em>. This stuffed bread goes nicely with a soup.<\/p>\n<hr \/>\n<h4><strong><a id=\"chocolate-chip-banana-bread\"><\/a>Great Aunt Betty&#8217;s Chocolate Chip Banana Bread<\/strong> <strong>Leilani Carlson<\/strong><\/h4>\n<p><strong>About this recipe:<\/strong> This is a quick recipe to throw together in the morning, and ready to bring to any meeting or gathering where you need to share a little extra sweetness. It&#8217;s my &#8216;go-to&#8217; recipe for a guaranteed delicious outcome. TIP: Frozen bananas are the key. It makes me feel better to save all those seemingly worthless overly ripe, and questionably brown bananas by tossing them in the freezer. To save time, the batter can be mixed and stored overnight in the refrigerator and baked the next day. <strong>Serves: <\/strong>10-12 <strong>Prep Time <\/strong>(approximate): 15 minutes <strong>Bake Time: <\/strong>55 minutes <strong>Oven Temperature:<\/strong> 350\u00ba F <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/3 cup salted butter, room temp, or warmed<\/li>\n<li>1 cup white sugar (or a little less)<\/li>\n<li>2 eggs<\/li>\n<li>1\/3 cup tap water<\/li>\n<li>3-4 ripe bananas, frozen and thawed for recipe<\/li>\n<li>1 and 2\/3 cup flour<\/li>\n<li>1 tsp. baking soda<\/li>\n<li>\u00bd tsp. salt<\/li>\n<li>\u00bc tsp. baking powder<\/li>\n<li>\u00bd cup semi-sweet chocolate chips (more or less, you choose)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00ba F.<\/li>\n<li>Mix butter and sugar well by hand with a whisk.<\/li>\n<li>Mix in eggs.<\/li>\n<li>Mix in water and thawed bananas.<\/li>\n<li>Mix in dry ingredients all at once.<\/li>\n<li>Fold in chocolate chips.<\/li>\n<li>Pour into 2 greased glass bread pans.<\/li>\n<li>Bake for 50 to 60 minutes until the top is firm to the touch.<\/li>\n<\/ol>\n<hr \/>\n<h4><strong><a id=\"apfel-kuchen\"><\/a>Apfel Kuchen<\/strong> <strong>Cindy Rogers<\/strong><\/h4>\n<figure id=\"15039\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-15039\" src=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/apfel-kuchen-cindy-rogers-214x300.jpg\" alt=\"apple cake square with streusel on a plate\" width=\"214\" height=\"300\" srcset=\"https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/apfel-kuchen-cindy-rogers-214x300.jpg 214w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/apfel-kuchen-cindy-rogers-100x140.jpg 100w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/apfel-kuchen-cindy-rogers-317x444.jpg 317w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/apfel-kuchen-cindy-rogers-423x592.jpg 423w, https:\/\/extension.umaine.edu\/plugged-in\/wp-content\/uploads\/sites\/54\/2021\/09\/apfel-kuchen-cindy-rogers.jpg 500w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,214px\" \/><figcaption class=\"wp-caption-text\"><span class=\"image-attribution\">Photo by Cindy Rogers<\/span>Apfel Kuchen<\/figcaption><\/figure>\n<p><strong>About this recipe:<\/strong> My mother emigrated to Maine from Germany in 1948 and brought this recipe with her, passed down from her mother. She remembered it from her childhood in Czechoslovakia, made with apples or plums. It takes time, but is so worth the effort! For me, this is the best thing to make with fall apples at least once a year. Great for breakfast or a not-too-sweet snack. <strong>Serves:<\/strong> 12 <strong>Prep Time<\/strong> (approximate): 1-2 hours, plus 2\u00bd hours wait time <strong>Bake Time:<\/strong> 35-45 minutes <strong>Oven Temperature:<\/strong> 375\u00ba F <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>\u00bd cup warm water (110-115\u00b0F)<\/li>\n<li>1 packet (2\u00bc teaspoons) active dry yeast<\/li>\n<li>\u00be cup warm milk (110-115\u00b0F)<\/li>\n<li>\u00bd cup vegetable shortening or softened butter<\/li>\n<li>\u00bd cup granulated sugar<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<li>1 egg<\/li>\n<li>\u00bd teaspoon ground nutmeg<\/li>\n<li>3-4 cups all-purpose flour<\/li>\n<li>apples, 2-3 large or 6-8 small<\/li>\n<li>2 teaspoons cinnamon<\/li>\n<\/ul>\n<p style=\"padding-left: 40px\"><strong>Streusel: <\/strong><\/p>\n<ul>\n<li>\u00bc cup butter, softened<\/li>\n<li>\u00bd cup granulated sugar<\/li>\n<li>\u00bd cup all-purpose flour<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>In a small bowl whisk water and yeast; let proof for 5 minutes, then add milk and whisk to combine.<\/li>\n<li>In the large bowl of a stand mixer or by hand, cream shortening (or butter) and the first \u00bd cup sugar. Add salt, egg, nutmeg, and yeast mixture, beating to combine; it won&#8217;t be smooth.<\/li>\n<li>Add 1 cup of flour, beating well. Continue to add flour \u00bd cup at a time until a soft, slightly sticky dough is formed, and dough just starts to pull away from the sides of the bowl.<\/li>\n<li>Cover the dough in the bowl with a cloth or plastic wrap and let rise in a warm, draft-free place for 1-2 hours. The dough should double in volume.<\/li>\n<li>When risen, punch down the dough and turn it out on a well-floured surface. Knead just for a minute or two, and form into a ball.<\/li>\n<li>With work surface, rolling pin, and dough floured, roll dough to roughly fit a lightly greased 11x14x1-inch sheet pan, pulling and tucking in the pan as needed.<\/li>\n<li>Peel, core, and slice apples into thin wedges. Arrange apples on top of the dough in slightly overlapping rows, right to the edges. Sprinkle with cinnamon.<\/li>\n<li><strong>Streusel:<\/strong> In a small bowl with your hands, rub the \u00bc cup butter, \u00bd cup sugar, and \u00bd cup flour together to form \u00bd-inch crumbles. Sprinkle evenly over the apples.<\/li>\n<li>Cover with a clean cloth and let rise for about \u00bd hour, just to puff a bit.<\/li>\n<li>Bake at 375\u00b0F for 35-45 minutes, or until streusel and dough edges are golden brown and crisp. Cut into 12 squares (or smaller ones); serve warm or cool.<\/li>\n<\/ol>\n<hr \/>\n<h4><strong><a id=\"grammies-bbq-beans\"><\/a>Grammie&#8217;s BBQ Beans<\/strong> <strong>Alisha Targonski<\/strong><\/h4>\n<p><strong>About this recipe: <\/strong>These are the beans that remind me of my childhood summers. They were enjoyed when we went &#8216;downta camp&#8217;, my family living in Aroostook County, while the rest of my family went &#8216;upta camp&#8217;. Our family&#8217;s camp, located on Ambejejus Lake, was our destination every summer to spend with cousins or bring friends to the lake. Grammie and Grampy, Helen and Bob Bouchard of East Millinocket, were our very patient and loving hosts, always ready for a big family meal and to watch their beloved Red Sox and Rays play baseball. <strong>Serves: <\/strong>Makes approximately 2.5 quarts; serving size heaping \u00bd cup <strong>Prep Time<\/strong> (approximate): 30 minutes plus 1.5<span style=\"font-weight: 400\">\u2013<\/span>4 hours cooking time if using a slow cooker <strong>Bake Time: <\/strong>30 minutes if not using a slow cooker <strong>Oven Temperature: <\/strong>375\u00ba F <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tbsp. olive or vegetable oil or 4 oz. Bacon, diced (optional)<\/span><\/li>\n<li>2 medium onions, chopped small<\/li>\n<li>1 large green pepper, chopped small<\/li>\n<li>2 large garlic cloves, crushed<\/li>\n<li>2 tbsp brown sugar<\/li>\n<li>2 tsp chili powder<\/li>\n<li>1 (12 oz.) bottle chili sauce (usually found in the ketchup section)<\/li>\n<li>2 tbsp. regular or low-sodium soy sauce<\/li>\n<li>2 tbsp. balsamic vinegar<\/li>\n<li>\u00bc tsp. hot sauce<\/li>\n<li>2 (15 oz.) cans cannellini beans, drained\u00a0<span style=\"font-weight: 400\">and rinsed<\/span><\/li>\n<li>2 (15 oz.) cans red kidney beans, drained\u00a0<span style=\"font-weight: 400\">and rinsed<\/span><\/li>\n<li><span style=\"font-weight: 400\">2\u20136<\/span> oz. water (optional)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>In an oven-safe pot with lid, brown bacon, then remove from pan. Bacon is optional and the beans will taste nearly the same without meat.<\/li>\n<li>In drippings, or 2 tbsp olive or other vegetable oil, saute the onion and green pepper until tender.<\/li>\n<li>Stir in the remaining ingredients except for the beans.<\/li>\n<li>Bring to a simmer for 5 minutes, then stir in beans and add water as needed.<\/li>\n<li>Bake covered at 375 F for 30 minutes.<\/li>\n<\/ol>\n<hr \/>\n<ul>\n<li>If using a slow cooker (preferred), <span style=\"font-weight: 400\">follow all of the above steps in the cooker.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Set the slow cooker to \u2018low\u2019 and cook for 4 hours, or set to \u2018high\u2019 for 1.5 hours (beans cooked for a shorter amount of time are better the next day).\u00a0 <\/span><span style=\"font-weight: 400\">Since the ingredients are already cooked, it depends on how much<\/span><span style=\"font-weight: 400\"> time you have to bring the flavors together. Whichever method you choose will lead to the same delicious destination.\u00a0<\/span><\/li>\n<\/ul>\n<\/div><\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>\u2018Food from Home\u2019 is a new recipe contest, open to all UMaine Extension staff, looking for recipes of favorite homemade foods with roots in family heritage or personal connection. This contest is also about \u2018food without borders&#8217;. No matter where home is or was, whether a multigenerational homeplace or a place that simply feels like [&hellip;]<\/p>\n","protected":false},"author":70,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-15001","page","type-page","status-publish","hentry"],"taxonomy_info":[],"featured_image_src_large":false,"author_info":{"display_name":"msnowden","author_link":"https:\/\/extension.umaine.edu\/plugged-in\/author\/msnowden\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/pages\/15001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/users\/70"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/comments?post=15001"}],"version-history":[{"count":20,"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/pages\/15001\/revisions"}],"predecessor-version":[{"id":20982,"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/pages\/15001\/revisions\/20982"}],"wp:attachment":[{"href":"https:\/\/extension.umaine.edu\/plugged-in\/wp-json\/wp\/v2\/media?parent=15001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}