Kids Recipes

Here are a few recipes using real Maine products as the key ingredient.

The links at the bottom of this page will take you to other cooking websites designed with youth in mind. Enjoy!

Blueberry Sauce

This is good with desserts such as ice cream and cheesecake. It also makes a nice complement to some wild game dishes, like roast wild duck or rabbit.


2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract


Wash and crush blueberries; add sugar; lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil for 1 minute. Add vanilla. Chill and serve.

Lobster rolls


Two 1 1/4 pound lobsters, boiled for 12 minutes and chilled.
4 tablespoons mayonnaise
Salt and pepper
Worcestershire sauce
Tabasco sauce
Leaf lettuce
8 medium sub or hot dog rolls
4 tablespoons butter

Pick out the chilled lobsters and chop the meat into rough chunks. Add a dash of salt and black pepper. Add a dash of Tabasco and Worcestershire sauce, and gradually mix in the mayonnaise. For additional flavor, you may add a tablespoon each of minced celery and onion. Once it is mixed, place covered to chill.

When you are ready to serve, brush the sides of the rolls with butter and toast in a pan until golden brown. Place leaf lettuce in rolls, add lobster mix, and serve.

Tip: Be careful with spices you can always add more, but you can't take it out once it's mixed in.

Blueberry Turnovers


1 3/4 cups flour
1/4 cup sugar
1/2 teaspoon salt
2/3 cup vegetable shortening, chilled, cut into small chunks
2 tablespoons butter ( chilled )
2 tablespoons water


2 teaspoons cornstarch
1 tablespoon water
16 ounces frozen blueberries, thawed
1 tablespoon sugar
3/4 teaspoon cinnamon


1 egg, lightly beaten


In a large bowl, mix together flour, sugar, and salt. Using a pastry blender or fork, cut shortening and butter into flour mixture until coarse crumbs form. Stir in water, 1 tablespoon at a time, tossing with a fork until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.

To prepare filling, dissolve corn starch in water. In a medium saucepan, heat blueberries, sugar and cinnamon over medium heat, stirring occasionally, until mixture boils. Add cornstarch, stirring constantly until thickened. Remove from heat. Cool completely.

Preheat oven to 400 degrees. Grease a baking sheet. On a floured surface, using a floured rolling pin, roll dough to a 1/8 inch thickness. Cut out six 6 circles. Spoon filling evenly into center of each circle. Fold dough over filling. Press edges to seal. Place turnovers on prepared baking sheet. Brush with beaten egg. Bake turnovers until golden, up to 30 minutes. Transfer baking sheet to a wire rack to cool.

Tip: When filling pastries, remember less is more! Don't over-fill.

The following recipe is from the World Cafe Cookbook promoting diversity and raising money with food.

Published by: Lewiston Middle School Civil Rights Team

Awesome Apple Cake
by: Judy Brochu


2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups sliced apples
3/4 cup oil
1 cup sugar
2 eggs
2 teaspoon vanilla
chopped nuts (optional)

Heat oven to 325 degrees

Sift together flour, salt, cinnamon, and baking soda. Set aside. Pour oil, sugar and eggs in mixing bowl. Mix well. Add vanilla and nuts. Add flour mixture and mix again, use wooden spoon for easier mixing. Fold in sliced apples, mixture will be very thick. I like to use a bundt/tube pan, but you can use a loaf pan as well.

Bake at 325 for 1 hour, bake longer if using a small loaf pan. Refrigerate before serving as it sets in flavor.