Our trip to Maine was quickly coming to an end, but we had saved the best town for last.
Kennebunkport was the town I was looking forward to the most, and it did not let me down. Another small town (population 3,474), Kennebunkport is known as the home of the senior Bush family.
It is very elegant but quaint at the same time. The tree lined streets are dotted with B&B’s.
We had chosen the historic Captain Lord Mansion as I had spent time there many years ago and loved it. It is a romantic inn surrounded by extensive perennial gardens and located in a quiet residential neighborhood. They have established a memory walkway made from personalized bricks for each guest that has stayed in the inn at least 10 times.
It is the epitome of luxury and elegance and truly a mansion to behold.
Once inside the lobby, the warmth of oriental rugs, fine art, period furniture and beautiful decor will overwhelm you. Each of the 20 guest rooms is elegantly decorated with ornate beds covered in silky linens and fluffy down comforters with draperies to match.
The innkeeper Bev and her husband Rick have owned and operated the inn for 39 years. Bev is truly and active innkeeper as she personally made the dust ruffles and matching drapes as well as doing all of the cooking — even though she has a staff of 18.
Our room with its four-poster bed and floral wallpaper was decorated in the period of the late 1800s. The only modern bathroom fixture was a whirpool/shower combination. Our room came complete with a fireplace and an evening turndown with chocolates.
The two days we stayed in the inn, Bev and Rick personally cooked the breakfast outside under a tent where we could choose from omelets prepared at an omelet station made with your choice of ingredients.
If eggs were not your thing then there was a pancake station where you could select bananas, blueberries, strawberries, nuts and raisins to add to your hotcakes. You could also select your favorite juice, bacon and/or sausage.
If you were really hungry you could select all of the above and even go back for more.
CAPTAIN LORD MANSION SCONES
These are the best scones I have ever eaten! So GOOD … so EASY!
2 3/4 cups all-purpose flour
2 tablespoons baking powder
6 tablespoons sugar
9 tablespoons cold butter (no substitutes)
1/4 cup vanilla yogurt
3/4 cup buttermilk
1/3 cup your choice of dried fruit
and 1/4 chopped nuts
1 egg white
1/8 cup “coarse” sugar
Cut butter in 9 pieces and let set for 5 minutes. Mix together flour, baking powder and sugar. Add butter and with pastry blender cut into flour mixture to form crumbs the size of small peas. Stir together yogurt and buttermilk and then mix into flour/butter crumbs (just until blended, do not overmix). Form into a ball, place on a cookie sheet. and pat into a circle 1” thick. Cut into 8 wedges. Spread wedges 1/2” apart but leave in the circle. Beat egg white until foamy and brush on top of dough. Sprinkle with sugar.
Bake for 20-25 minutes until golden in color. Serve warm.
CAPTAIN LORD’S STICKY BUNS
B&B’s prepare much of the mornings breakfast the night before in order to save time in the morning. Here is a recipe that is prepared a head of time to allow time to rise and be ready to bake in the morning. For best results prepare these rolls just before going to bed.
1 loaf frozen bread dough
1/2 cup chopped walnuts
1/2 package “cook type” butterscotch pudding (NOT instant)
1 teaspoon cinnamon
1/2 cup grandulated sugar
3 tablespoons brown sugar
3/4 cup butter
Thaw the loaf of frozen bread dough about 1/2 hour so dough can be cut. Slice in half lengthwise and then cut each half into six slices for a total of12 pieces.
Thoroughly grease the bottom of a tube pan. Cover the bottom of the pan with 1/2 cup chopped walnuts and 3 tablespoons raisins.
Arrange bread pieces in the pan. Blend together pudding and cinnamon and sprinkle over the bread dough.
In a saucepan bring to boil, sugars and butter. Remove from heat and pour over the bread pieces. Cover pan with a wet dish towel and let rise overnight on the counter.
Preheat oven to 350 degrees. Place in hot oven and bake 20-25 minutes. Remove from oven and let stand 2-3 minutes. Turn upside down onto plate, let set 5 minutes remove pan and serve warm.
If your vacation includes a trip to Maine, don’t leave Kennebunkport out!
Sheryl Sollars, a Clinton County native, is an accomplished cook and homemaker. She contributes her column Welcome to My Kitchen out of her love of homemaking and of sharing her thoughts with her readers. If you have cooking questions or a recipe you want to share, please contact Sheryl at [email protected].
