22 High Street Camden, ME 04843 207-236-9636 innkeeper@camdenmainestay.com

From The Camden Maine Stay Kitchen   Stuffed French Toast French Toast Souffle Cheese Toast Granola Blueberry Coffee Cake Oatmeal Cookies   Stuffed French Toast 16 slices Pepperidge Farm white sturdy bread 1/2 cup walnuts chopped 1 cup 1/2 and 1/2 3 eggs 1 8-ounce package Philadelphia Brand Whipped Cream Cheese 1/4 tsp nutmeg 1 tsp powdered vanilla 1 tsp vanilla extract 1 18-ounce jar Sumckers apricot jam 1/2 cup orange juice Combine whipped cream cheese, powdered vanilla and chopped walnuts. Spread on eight slices of bread making eight sandwiches. Cover with wax paper and refrigerate overnight. When ready ro fry, dip sandwiches in mixture of beaten eggs, 1/2 and 1/2, nutmeg and vanilla. Grill on hot grill using non-stick vegetable spray. Sauce: Heat apricot jam with orange juice. Bring to boil and stir until until sauce is well mixed. Keep warm on hot plate. Serve toast with hot sauce and variety of fruit. We use bananas and seasonal fresh fruit such as strawberries, blueberries, or raspberries. Serves 8   French Toast Souffle 10 cups (1 inch) cubed Pepperidge Farm white bread (16 slices) Cooking spray 1 (8 oz.) block 1/3 less fat cream cheese, softened 8 large eggs 1 1/2 cups 2% milk 2/3 cup 1/2-and-1/2 1/2 cup maple syrup 1/2 tsp vanilla extract Place bread cubes in a 13 * 9 baking dish coated with cooking spray. Beat cream cheese with a mixer at medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup and vanilla, mix smooth. Pour cream cheese mixture over the top of bread; cover and refrigerate overnight. Preheat oven to 375 degrees. Remove bread mixture from refrigerator; let stand counter for 30 minutes. Uncover; bake at 375 degrees for 50 minutes or until set. Sprinkle with powdered sugar and serve with maple syrup.   Cheese Toast 4 sandwich split English Muffins 6 cups grated extra sharp cheddar 2 Tbs 1/2 and 1/2 1 Tbs Baking powder 1/4 tsp salt 8 drops Tabasco sauce 1 tsp chopped chives 2 large beaten eggs Combine beaten egg with 1/2 and 1/2, baking powder, salt, Tabasco and chives. Combine ingredients and spread on English muffins. broil for three minutes and bake a 350 for about three more minutes -- just until puffed and golden. Serve immediately.   Granola 6 cups regular Quaker oats 1 cup Kretchmer wheat germ 1 cup sweetened flake coconut 1 1/2 cups broken walnuts 1 1/2 cups sliced almonds 1 cup nonfat dry milk powder 2 tsp pumpkin pie spice 1 cup Wesson canola oil 1/2 cup honey 1/2 cup pure maple syrup 1 tsp vanilla In a large bowl, mix dry ingredients. Pour oil, honey, syrup and vanilla into a large cup and heat in microwave for 1 1/2 min. spread mixture into two glass 13 x 9 x 2 baking pans. bake uncovered in a 200 oven, stirring every 15 minutes. This will take about 2 hours until the mixture is medium golden/brown. remove from oven stir every 10 minutes during the first 1/2 hour of cooling. Cool thoroughly and store in airtight container.   Blueberry Coffee Cake 3 cups flour 1 1/2 tsp Baking powder 3/4 tsp Baking soda 1/4 tsp salt 1/4 cup light brown sugar 1 tbsp flour 3/4 cup butter 1 1/2 cups sugar 1 tsp vanilla 4 eggs 1 cup sour cream 2 cups blueberries 1/2 tsp cinnamon Lightly grease and flour 10" bundt pan. Preheat oven to 350'. Sift 3 cups flour with baking powder, soda and salt, set aside. In a small bowl, combine brown sugar with 1 tbsp. flour and the cinnamon; mix well. In large bowl of electric mixer at medium speed, beat butter with granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions), beating until combined. Turn one-third of batter into prepared pan, spreading evenly. Sprinkle with half the blueberries and half the brown sugar mixture. Repeat layering of remaining batter, blueberries and brown sugar mixture. Bake 60 minutes, or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Gently remove from pan. If blueberries are frozen, cook 80 minutes.   Oatmeal Cookies 1 Cup butter softened 3/4 cup sugar 3/4 cup brown sugar 1 large egg 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 1/2 cups old-fashioned oats 1 cup dried cranberries 1 cup semi-sweet chocolate chips 1 cup sklor toffee bits Cream together the softened butter and the sugars; beat until fluffy. Add egg and vanilla, mix well. Combine flour, baking soda and oatmeal and mix well. Add to first ingredients. Mix together dried cranberries, chocolate chips and toffee bits. Add to cookie batter.Divide into 3 logs, 2 inches in diameter. Chill. The logs keep in a refrigerator at least a week.Slice about ¼ inch and place about 2 inches apart on parchment paper. Bake at 350 for 8-10 minutes. Cool on paper at least 10 minutes and the cookies will peel right off. You may use the same parchment paper at least three times.   Camden | The Inn | Innkeepers | Recognition | Rooms Availability | Policies | Map | Activities | Trips | Calendar Links | Directions | Gallery | Recipes | Contact us