Cinnamon Rolls

Recipe by Marian Chioffi, illustrated by Alex Barstow


1 cup milk

2 cups butter, divided

1 cup water ¼ warm water

2 packages active dry yeast

1 tablespoon plus 1 ½ cups sugar

2 teaspoons vanilla

6-7 ½ cups all-purpose flour, divided

4 eggs, beaten

1 tablespoon cinnamon

2 teaspoons nutmeg


Heat together milk and ½ cup butter in a small saucepan; stir until butter melts. Add 1 cup water. In a large bowl, combine warm water, yeast, and 1 tablespoon sugar. Stir in vanilla and 2 cups flour, add eggs and butter mixture; blend well. By hand, stir in additional flour until dough pulls cleanly away from sides of bowl. Cover with a cloth towel and let rise until doubled in size. Melt remaining butter in a saucepan; set aside. In a small bowl, combine 1 ½ cups sugar, cinnamon, and nutmeg. Divide dough in half. On a lightly floured surface, roll out into two 12×18-inch rectangles. Brush each rectangle with half of melted butter, sprinkle with half of sugar mixture. Starting with 18-inch side, roll up tightly; and pinch edges to seal. Cut into ½ to ¾-inch slices. Place in two greased 9×18 pans. Cover, let rise in a warm place 1 hour. Preheat oven to 425 degrees. Place rolls in oven, immediately reduce temperature to 375 degrees, and bake 15 to 20 minutes or until golden brown. Makes 3 dozen rolls. Marian Chioffi, Monhegan Island Cooks

Dint’s Doughnut Recipe

Illustrated by Alex Barstow

…so that we might have sea roses in December…

2 cups cut-up rose hips, seeded, no stems or flower ends remaining
2 cups sugar
1 cup water
2 apples cut in pieces
(skins and seeds, too; if small, use 3 as they provide the pectin to make it jell)
4 tbsps lemon juice
Recipe from Milkweed and Winkles
Illustrated by Alex Barstow

Irish Moss Hot Lemonade

This recipe is from “Foraging Vacation: Edibles from Maine’s Sea and Shore” by Raquel Boehmer. Graphics and Design by Alex Barstow.

Mr. ViC’s Herbed Cheese

The following recipe is a favorite from Monhegan Island- think “homemade Pub Cheese”. It can be found with many other tried and true Monhegan Classic Recipes in the hard to find (and worth it’s weight in gold) Monhegan Island Cooks recipe book.

Illustrated by Alex Barstow