Camden, Rockport and Salt Water Farm

It always starts with Chase's daily.


















Camden downtown

40 Paper

Maiden Cliff and Ocean Viewpoint Hike

It is an exceptionally beautiful Indian summer weekend here in Maine, with temperatures in the summer temperature ranges (upper 80s). We got a small hiking group together and explored the Camden Hills State park. We started from Maiden Cliff Parking lot, and hiked up to the Maiden Cliff outlook, then veered over to the Ridge trail, which was quite steep in some parts. We decided to take the shady Jack Williams trail over to the connection to Ocean View lookout,  which has spectacular views over the Penobscot Bay and the Camden Harbor. That was about 4h after we started and after another hour we arrived at the beginning of the Mt Battie toll road, ready for cold water and beer and a huge sandwich and ice cream.

German Strawberry Cake

I baked the bottom sponge cake layer of this typical, light German summer fruit cake, the farmers market had the last strawberries of the season, the German team won the world cup in soccer, so: German strawberry cake!

Check this great video for more complete instructions (the cake layer is made as a more authentic sponge).


Fresh Strawberry Cake
Base Layer:

• 100 g sugar
• 4 TB butter, room temperature
• 1 egg
• 0.5 ts vanilla extract
• 150 g flour
• 1 ts baking powder
• 0.3 cup milk

Strawberry Cake

• 1 quart fresh strawberries, dehulled, cut in half if they are large, otherwise keep whole
• 3-4 TB strawberry jam
• 1 cup vanilla pudding (store-bought or from scratch or with help of pudding mix)
• 500 ml milk (for pudding)
• 1 TB butter (for pudding)
• 1 package Dr Oetker fruit tart red or clear glaze (a yello-like glaze that gets firm when it cools and keeps the fruit in place)+2 TB sugar + 250ml water  (optional)
  

Base layer: You need a pan similar to this one for baking the base layer. Make sure to butter it well because you don’t want the cake to stick.

Preheat oven to 360F. In a standmixer (or with handmixer), mix the sugar and butter until slightly foamy. Add the egg, and mix until well incorporated. Add the vanilla extra, and mix in. Mix the flour with the baking powder, and slowly add to the mixture, alternate with tablespoons of the milk.
Pour into butter pan, and bake for 20-25min.
Cool slightly, invert, and cool completely (it is best to make the crust a day ahead).

Preparing the strawberry cake:
Wash and hull the strawberries. Cut larger strawberries in half, keep smaller ones in tact. They should all be about the same size.
Poke the crust with a fork, and then distribute the strawberry jam on the crust. Ideally, it soaks the crust a little bit. If you use frozen fruit, preserve the juice when thawing and mix with the jam before distributing.
Prepare the vanilla pudding according to instructions. Let cool for 1-2 min, and distribute a thin layer on the cake layer. Let cool. (you won’t need all the pudding cooked).
Now, arrange the strawberries on the cake, in a circle from outward to inner circles. Sprinkle with a bit of sugar.
Optional (but authentic): Cook the glaze according to instructions and pour hot over the fruit. Start from the center of the cake and slowly distributed to the rim.
Let cool and set. ---- Serve with whipped cream!
Einen guten Appetit!

Honeymoon cake

Honeymoon Cake (Lemon Ricotta Bundt cake)
Small 6-cup bundt cake mold

• 1  Stick Unsalted Butter At Room Temperature
• 10 oz Whole Milk Ricotta Cheese
• 1 Cup Granulated Sugar
• 2 Large Eggs
• dash of lemon extract
• dash of vanilla extract
• Zest of 1 Large Lemon (Save Rest For Glaze)
• 1  cup All-purpose Flour
• 1.5 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt

For The Lemon Glaze:

• 1.5 cups powdered sugar
• 3 TB fresh squeezed lemon juice

1. Preheat oven to 350 degrees. Butter and flour the bundt or ring pan.
2. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the eggs one at a time, mixing well between each. Add the extracts and lemon zest and mix until fully combined.
3. Sift together the flour, baking powder, soda, and salt.
4. Add the dry ingredients in several smaller parts, mixing just until incorporated.
5. Pour the batter into the prepared pan and smooth the top with a spoon as needed.
6. Bake 40-45 minutes, or until the cake tester comes out clean.
7. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
   Cool completely.
8. Whisk together the powdered sugar and lemon juice until smooth and thick.
9. Drizzle the lemon glaze over the top of the cake.
10. Let the glaze set for 30 minutes and then cut into wedges and serve.

Ricotta Lemon Bundt Cake

Lemon Ricotta Bundt Cake
Regular sized Bundt cake pan

Ingredients:

• 1 1/2 sticks unsalted butter (6 Ounces)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 15 oz whole milk ricotta cheese
• 1/2 ts lemon extract
• 1/2 ts vanilla extract
• zest of 1  organic lemon (save juice for glaze)
• 1 1/2 cups all-purpose flour
• 2  ts baking powder
• 1/2 ts baking soda
• 1/2 ts salt

For The Lemon Glaze:

• 1.5 cups powdered sugar
• 3 TB fresh squeezed lemon juice

Directions:

1. Preheat oven to 350 degrees. Butter and flour a regular sized bundt or ring pan.
2. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the eggs one at a time, mixing well between each. Add the extracts and lemon zest and mix until fully combined.
3. Sift together the flour, baking powder, soda, and salt.
4. Add the dry ingredients in several smaller parts, mixing just until incorporated.
5. Pour the batter into the prepared pan and smooth the top with a spoon as needed.
6. Bake 40-45 minutes, or until the cake tester comes out clean.
7. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
   Cool completely.
8. Whisk together the powdered sugar and lemon juice until smooth and thick.
9. Drizzle the lemon glaze over the top of the cake.
10. Let the glaze set for 30 minutes and then cut into wedges and serve.

Baby Shower Cake

Pink Swirl Cake
Cake:

• 2 sticks of unsalted butter, melted and cooled
• 2 cups of sugar
• 5 large eggs
• 1/4 teaspoon almond extract
• 1/4 teaspoon rum extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 1% milk
• 1/2 cups sugar, divided
• 2/3 cups Nesquik strawberry milk mix
• 6 tablespoons water
• 2 TB strawberry jam

Glaze:

• 2 cups powdered sugar
• 1/4 cup Nesquik strawberry milk mix
• 1/4 cup 1% milk

Instructions:

1. Preheat oven to 350 degrees F. Spray a bundt cake pan.
   
2. In a medium bowl, whisk flour, baking powder, and salt together and set aside.
3. In a separate medium bowl combine 1/2 cup sugar, strawberry milk powder, and water, whisking until everything is combined and smooth.
4. In the bowl of a stand mixer, pour the melted butter and sugar in, and beat on medium high speed for a minute until butter and sugar are well blended. Add in vanilla, rum and almond extract and beat until combined. Then add the eggs in one at a time, mix well after each addition. Once all eggs are added beat mixture until batter is pale yellow.
5. Turn the mixer to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
6. Scoop out 2 cups of the batter and add it to the strawberry milk mixture, whisking until the batter is pink and everything is combined.
7. Using a large spoon, pour several scoops of the white cake batter in the the bundt pan. Then scoop one layer of of strawberry batter on top of the white batter. Keep going this way until all the batter is in the pan.
8. Bake the cake for 65 minutes or until a cake tester inserted into the center comes out clean.
9. Cool cake in the pan for 15 minutes, then invert cake on to wire rack and cool completely.
10. Stir all the ingredients of the glaze and drizzle over the cake.