Penobscot Valley Voice Kitchen — October 2025

Cozy up to autumn with four community favorites — perfect for busy weeknights and cool October weekends. Bake a tray of Pumpkin Patch Cookies, simmer a pot of Wickedly Good Chili, keep tradition with a Bangor Bean Bake, or end on a sweet note with Blueberry Buckle.

🎃 Pumpkin Patch Cookies with Maple Glaze

Soft, spiced, and straight out of a Maine autumn day. The maple glaze gives them that cozy, “just fall enough” touch.

Ingredients:

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• 1 cup canned pumpkin puree

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• ½ cup vegetable oil

• 1 large egg

• 1 tsp vanilla extract

Maple Glaze:

• 1 ½ cups powdered sugar

• 2 tbsp pure maple syrup

• 2 tbsp milk (more if needed)

• Pinch of salt

Directions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk pumpkin, sugars, oil, egg, and vanilla until smooth.

4. Add dry ingredients to wet and stir until just combined.

5. Drop by rounded tablespoons onto baking sheets.

6. Bake 10–12 minutes, until lightly golden and set. Cool completely.

7. Whisk glaze ingredients and drizzle over cookies.

From the Valley Tip: Use maple syrup from your favorite Maine sugarhouse — it makes all the difference!

🌶️ Wickedly Good Chili

Hearty, smoky, and just the right amount of kick — perfect for Halloween night or after the Black Bear 5K.

Ingredients:

• 1 lb ground beef or turkey

• 1 medium onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 (15 oz) can kidney beans, drained

• 1 (15 oz) can black beans, drained

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 tbsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper to taste

Directions:

1. Brown meat in a large pot over medium heat; drain excess fat.

2. Add onion, pepper, and garlic; cook 3–4 minutes.

3. Stir in tomato paste, spices, and broth; cook 1 minute.

4. Add tomatoes and beans. Bring to a simmer, cover, and cook 30 minutes.

5. Adjust seasoning to taste.

Serving Tip: Top with shredded cheddar, sour cream, and crushed tortilla chips.
From the Valley Tip: Swap in a splash of local craft beer for part of the broth for deeper flavor.

🫘 Bangor Bean Bake

A Saturday-night supper classic — slow-cooked beans with molasses, mustard, and salt pork.

Ingredients:

• 1 lb dried navy beans (soaked overnight)

• 4 oz salt pork or thick-cut bacon

• 1 small onion, finely chopped

• ¼ cup molasses

• ¼ cup brown sugar

• 1 tbsp yellow mustard

• ½ tsp salt

• ¼ tsp black pepper

• 3 cups boiling water

Directions:

1. Drain soaked beans and place in a bean pot or Dutch oven.

2. Stir in onion, molasses, brown sugar, mustard, salt, and pepper.

3. Nestle salt pork into the beans.

4. Add boiling water; cover tightly.

5. Bake at 300°F for 4–5 hours, checking every 1–2 hours to keep beans covered with liquid.

6. Uncover for the last 30 minutes to thicken the sauce.

Serving Tip: Best enjoyed with brown bread or hot biscuits.
From the Valley Tip: Swap half the water for local cider for a subtle fall sweetness.

🫐 Maine Blueberry Buckle

Part cake, part crumble — this classic dessert lets wild Maine blueberries shine.

Ingredients:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 1 large egg

• ½ cup milk

• 2 cups fresh or frozen wild blueberries

Topping:

• ⅓ cup sugar

• ⅓ cup flour

• ½ tsp cinnamon

• ¼ cup butter, cut into small pieces

Directions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.

2. Cream butter and sugar until light; beat in egg.

3. Whisk dry ingredients; add alternately with milk to the batter.

4. Fold in blueberries gently and spread into pan.

5. Mix topping ingredients until crumbly; sprinkle over batter.

6. Bake 40–45 minutes, until golden and a tester comes out clean.

Serving Tip: Delicious warm with whipped cream or vanilla ice cream.
From the Valley Tip: Wild blueberries (Wyman’s or local) are smaller and pack bigger flavor.

Posted by: Penobscot Valley Voice – Greater Bangor Region, Penobscot Valley, Maine
October 2025