Brownie’s Kitchen

In 1939, Brownie Schrumpf served in the Maine Egg Meal Menu Contest. The winner would participate in the Cleveland Cook Off. While Brownie did not win, one of her recipes was quite interesting.

Daffodil Cake

Makes a large cake and requires no icing:

1st Mixture

6 egg whites

½ tsp. cream of tartar

¼ tsp. of salt

Beat egg whites until stiff, add cream of tartar and salt. Sift four times.

Then we will need ¾ cup of sugar and ½ cup of flour which is added to egg white, then add Tsp. of vanilla extract. Put in bottom of large angel cake pan.

2nd Mixture

Mix egg yolks, ¾ cup of sugar. Beat 3 minutes then sift four times.

¾ cup of flour, 1 Tsp. of baking soda, add to egg yolks alternately with ¼ cup boiling water; add ½ Tsp. of lemon extract.

Place by spoonfuls on top of other mixture and bake in oven 350 degrees fahrenheit until done. Make sure to grease the pan well.

Honey & Vinegar Candy

(Image courtesy of

I’m always looking for ways to use some of my infused vinegars, such as blackberry vinegar, and this easy honey candy recipe fits the bill perfectly! For the batch pictured above, I used blueberry infused vinegar (made exactly like the blackberry version.)

  • 1 cup of honey
  • ¼ cup of apple cider vinegar ( or fruit infused vinegar)
  • (optional) ½ teaspoon of pure vanilla extract

Pour the honey and vinegar into a heavy saucepan. Place pan over medium heat until mixture starts to boil. Adjust the heat lower if needed and let boil until honey reaches 300(hard crack stage)

Remove from heat, add vanilla, if desired. Immediately pour onto a parchment lined baking sheet. Place in freezer or refrigerator to cool.

Once completely chilled, break into long strips, then break those again into smaller, bite sized pieces. Store in freezer. These start off crunchy, but turn rather chewy after a few seconds!

Lumber Camp Molasses Doughnuts

(As made by Mr. Frank Crosby, Patten, ME)

Mildred Brown Schrumpf

In the following recipes, all measurements are level. Flour is sifted before measuring. Use standardized measuring cups and spoons for best results.

c – cup               t – teaspoon                  T – tablespoon

3 t = 1 T.              16 T = 1 c                      4 c = 1 quart


Sift together:   4 c (plus) sifted flour
1 ½ t soda

Beat together

2 eggs
1 t salt
1 t nutmeg
1 t cinnamon

little ginger
1 T melted lard
1 c molasses
½ c sugar

Add Alternately with

1 t lemon extract
1 c sour milk
Fry in lard. May be sugared lightly.

Looking for a use for all those potatoes you bought from our fundraiser?  Here is a recipe that comes from our Board member, Dr. Marianne Sarrantonio

The potato-leek soup recipe is partly from a Moosewood cookbook and partly from experimentation.  I generally start with a 1.5 or 2 gallon cooking pot, with about 2-3 tablespoons of butter melted in the bottom.  I cut up the leeks, using the bulbs and at least half of the green tops and saute them in the butter until the white part of the leeks start to turn transparent.  In the meantime, I cut up the potatoes into small cubes (I use the small colored heirloom potatoes if possible – they are less starchy and cook faster).  Then I add the secret ingredient to bring in a savory taste – it’s a thick paste made from miso and ground up vegetables – it’s a bit salty but it really gives the soup a great taste.  I put about 2 teaspoons of that in the pot to taste as it starts to do a slow boil.  And then I wait……but not long because it smells really good!