The Maine Windjammer Association
Maine Windjammer Association Newsletter
June 2015
 / VOLUME 14 / ISSUE 6  
Fresh from the Galley: Delicious Desserts

credit: Scott Marx
This is where the Maine Crazy Pudding magic happens aboard Schooner Lewis R. French.

Every day aboard the Maine windjammers is filled with spectacular scenery, scrumptious meals and the smell of delicious sweet treats being baked in the traditional wood cookstove. This month, the Isaac H. Evans, the Lewis R. French and the Mary Day share some of their favorite recipes for dessert.


Black and White Chocolate Chunk Cookies from the Isaac H. Evans

Thanks to a letter written by a passenger aboard the Isaac H. Evans, this recipe appeared in the August 2006 issue of Bon Appetit magazine.

2 cups all purpose flour
cup unsweetened cocoa powder
1 tsp baking soda
tsp salt
cup sugar
cup packed light brown sugar
cup vegetable shortening
cup butter
2 eggs
1 tsp vanilla
12 ounces white chocolate, coarsely chopped
1 cup coarsely chopped pecans

Preheat over to 350 degrees. Spray baking sheets with nonstick spray. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream together the sugars, shortening, and butter until light and fluffy. Beat in the eggs and vanilla.

Add the dry ingredients and beat just to combine. Stir in the white chocolate and pecans. 

Drop by tablespoonfuls, about 2 inches apart, onto the prepared cookie sheets. Flatten slightly. Bake at 350 degrees until just set, about 12-14 minutes. Cool on racks. Store at room temperature in an airtight container.


Maine Crazy Pudding from Lewis R. French

For the bottom layer:

2/3 cup sugar
1 tablespoons butter
1 cups flour
1 teaspoons baking soda
teaspoon salt
teaspoon nutmeg
cup milk
cup raisins

For the topping:

1 cups brown sugar
2 tablespoons butter
2 cups boiling water
2 tablespoons plus one teaspoon lemon juice

For the bottom layer:

Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan. In a large bowl, cream together the sugar and butter.

In another bowl, combine the flour, baking powder, baking soda, salt and nutmeg.

Add the dry ingredients to the butter mixture alternately with the milk, mixing just to combine after each addition. Fold in the raisins and spread the mixture over bottom of the prepared baking pan.

For the topping:

Combine all of the topping ingredients and pour over the bottom later. Bake at 350 degrees for 25 minutes, or until the top is firm and lightly browned. Serve warm in bowls, topped with whipped cream.


Baked Indian Pudding from Mary Day

Scald 1 quart of milk. Mix 4T Indian meal (corn meal) with cold milk and add to scalded milk. Cook until it thickens a bit. Add cup brown sugar and cup Molasses and 1/3 cup butter. Take from fire and add 1 cup cold milk, 1 egg, well beaten, tsp. salt, spice to suit taste. Bake for 3 hours at 350. When it has been in oven for 1 hour add 1 cup cold milk.

For more information about recipes from the galleys of the Maine Windjammer Association click here.

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