Blueberry Lemon Bread

from Bed & Breakfast Cookbook's Newcastle Inn in Newcastle, ME
6 Tbl butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 Tbl baking powder
1 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbl grated lemon rind
1 tsp lemon juice

Grease and flour a loaf pan.  In a large bowl cream the butter and sugar together.  Add the eggs and mix.  In a separate bowl, sift together the flour, baking powder and salt.  Add the milk and sifted ingredients alternately to the creamed mixture.  Stir in the blueberries, lemon rind, and juice.  Pour the batter into the prepared pan.  Bake in a 350 degree oven for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.  Makes 1 loaf.

Curried Spinach Soup

Recipe from Bed & Breakfast Cookbook
Broad Bay Inn and Gallery, Waldoboro, ME

5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder

1 cup heavy cream
Fresh Mint

In a heavy pan, melt the butter.  Saute the onions in the butter until wilted.  Add the potatoes, broth, milk, salt, bay leaf, and tarragon.  Simmer covered until the potatoes are tender, about 10 minutes.  Add the spinach and continue to simmer until the spinach defrosts.  Puree in a blender.  Rinse the pan and return the pureed mixture to the pan.  Add the soy sauce and curry powder.  Taste and adjust the seasonings.  Chill.  Add the heavy cream, and blend well.  Garnish with fresh mint.  Serves 10-12.  Bart and I had this on 6/21/03, and he loved it.

Blueberry Pecan Sour Cream Coffee Cake

Recipe from The American County Inn and Bed & Breakfast Cookbook from a B&B in Maine called The Island House in Southwest Harbor, ME on Mount Desert Island

Grease a Bundt pan.
In a large bowl, cream:
1/2 cup butter
1 cup sugar
2 eggs

In a separate bowl, sift together:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Measure
1 cup sour cream

Add dry ingredients and sour cream alternatively until all are combined.

Combine:
 1/2 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup chopped pecans

Measure 1 cup blueberries

Put 1/2 the batter into the bundt pan and spread evenly.
Sprinkle with half the nut/sugar mixture.
Put half the blueberries over that.
Put the rest of the batter over the blueberries.
Repeat with nut/sugar mixture and blueberries.

Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.