Archive for June, 2010

New Website for Hodgdon Island Inn

June 18th, 2010 by richard-pamela-riley

We are pleased to announce the launch of our new Boothbay Bed and Breakfast website for the Hodgdon Island Inn.  This site, like the previous one, was designed in WordPress by InsideOut Solutions, also our website host.  The new website offers many pages in addition to the upgraded blog and features a design that we are sure you will find attractive and easy to navigate.

Events Calendar

June 15th, 2010 by richard-pamela-riley

Below we’ve listed some of the top area events however there are many, many more, from festivals to fairs, music events, car shows, and more. Please visit www.visitmaine.com; www.mainetourism.com; www.gotravelmaine.com or www.boothbayharbor.com for a full list of all events in the region.

April 29: Fisherman’s Festival & Blessing of the Fleet, Boothbay Harbor

June 12: 38th Old Port Festival, Portland

June  17-19: 5th Annual Maine Blues Festival, Naples, Maine

June 18: Taste of Brunswick

June 21-22:Annual Boothbay Harbor Windjammer Days

June 25th:Wiscasset Strawberry Festival

June 25-August 6:Bowdoin International Music Festival

July 1-4: Bath Heritage Days

July 2-3: Owl’s Head Antique Car and Aeroplane Show

July 4:Old fashioned 4th celebrations and fireworks, Boothbay/Boothbay Harbor

July 16-17:Rockland North Atlantic Blues Festival

July 16-18: Belfast Celtic Celebration

July 29-August 1:Rockland Maine Lobster Festival

July 30-August 1:East Boothbay Boat Builders Festival & Art Show

August 3-7: Rockland Maine Lobster Festival

August 5-7: Maine Fairy House Festival, Coastal Maine Botanical Gardens

August 15: 31st Annual Highland Games, Thomas Point Beach

September 2-3: Camden Windjammer Weekend

September 22-24: Boothbay Charities Golf Classic

October 8-9: Fall Foliage Festival, Boothbay Railway Village

December 2-4: Annual Festival of Trees, Boothbay Opera House

December 3: Annual Harbor Lights Festival

Welcome to the Hodgdon Island Inn at Boothbay Maine

June 15th, 2010 by richard-pamela-riley

Hodgdon Island Inn’s spectacular Boothbay location provides the picture perfect Maine getaway: deepwater frontage; picturesque water views; a quaint general store complete with lobster shack; a historic one-of-a-kind swing bridge; and front row seats for beautiful pink sunsets. It is everything you imagined the unspoiled coast of Maine would be and then some!

Oatmeal Chocolate Chip Walnut Cookie Pie

June 15th, 2010 by richard-pamela-riley

Ingredients:
½ c butter, softened
½ c firmly packed brown sugar
¾ c granulated sugar
1 egg
1 tsp vanilla
¾ c all-purpose flour
½ tsp baking soda
¼ tsp salt
11/2 c oats (quick or old fashioned, uncooked)
1 c semisweet chocolate chips (I prefer Ghiradelli and I cut it to ¾ c)

Directions:

Heat oven to 350 degrees.

In large bowl, beat butter and sugars with electric mixer until creamy. Add vanilla and egg; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats and chocolate chips; mix well.

Press dough into bottom of any 10-inch pan (oven proof non-stick skillet, tart pan, etc.)

Bake 20 minutes or until top is lightly browned. (Do NOT over bake as cookie will continue to bake after it is
removed from oven).

Cool about 10 minutes. Cut into wedges. Serve plain or with ice cream or frozen yogurt.

Best Egg Casserole Ever

June 15th, 2010 by richard-pamela-riley

Serves 8

Ingredients:
12 eggs
1 cup plain yogurt or sour cream
1 tsp seasoned salt, or to taste
6 TBS butter or margarine
¼ c (or less) chopped onion
2 cups shredded hash brown potatoes (I use the frozen pre-shredded store bought ones to save time)
1 cup grated sharp Cheddar cheese

Directions:

Beat eggs, yogurt, and salt together.

Melt butter in large pan, slightly sauté onion and stir in potatoes.

Pour the egg mixture into potato mixture and lightly stir to blend ingredients.

Pour into a greased 2-quart casserole. Sprinkle with grated cheese.

Bake at 350 degrees for approximately 25 minutes or until a knife inserted into center comes out clean.

Breakfast Oats Parfaits

June 15th, 2010 by richard-pamela-riley

Serves 4

Ingredients:
1 cup quick-cooking or old-fashioned oats, uncooked
2 (8 ounce) cartons nonfat or vanilla yogurt
1 (8 ounce) can crushed pineapple in juice, un-drained
2 TBS sliced almonds
2 cups sliced fresh or frozen strawberries
Whipped cream, optional

Directions:

In a medium bowl, combine oats, yogurt, pineapple, and almonds.

Mix well, cover and refrigerate overnight.

To serve, layer oat mixture and strawberries in 4 parfait glasses. (I use an ice cream scoop to layer the oat mixture).

Garnish with additional strawberries and add a little whip cream if desired.

Scrubbed & Tubbed, Boild & Glazed Oranges

June 15th, 2010 by richard-pamela-riley

Serves 8

Ingredients:
4 oranges, thin skinned, seedless variety
1 cup sugar cup orange juice
2 TBS butter

Directions:

Preheat oven to 400

Wash oranges.

Place whole orange in saucepan and cover with cold water.

Bring to a boil, reduce and simmer for 30 minutes.

Using a slotted spoon, remove oranges from the water and set them on a plate to cool.

In a small saucepan, combine the sugar and orange juice. Bring to a boil, stirring constantly, and cook for about 5 minutes, until a syrup forms.

Halve the oranges, and trim the bottoms so they will sit evenly in an oven-proof dish.

Dot with butter.

Pour the syrup over the oranges and bake at 400 degrees for 30 minutes.

Serve warm or room temperature.