Green Outdoors: Little Lyford a hit with sportsmen

2:44 PM, Jun 25, 2013   |    comments
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BOWDOIN COLLEGE GRANT EAST, Maine (NEWS CENTER) --Nestled in the mountains near Greenville, set on 66,000 acres of land, the Appalachian Mountain Club is in its tenth year of hosting the Little Lyford Lodge and Cabins which has catered to outdoor enthusiasts for 139 years.

Built in 1874, this four-season lodging near Greenville, Maine has served as an oasis, providing hiking, wildlife watching, paddling, excellent fly fishing for brook trout, skiing and sporting camps for all of its guests. The Little Lyford Lodge and Cabins also offers to hikers a short walk along the Pleasant River and multiple ponds. For the more experienced outdoorsman, you can also go for the more challenging hikes to Indian Mountain, Gulf Hagas, or even the prestigious Appalachian Trail.

Amy Aloe, was a former genetic counselor who waved goodbye to the administrative medical world and headed off the grid. Now she is the chief cook at Lyford Lodge and Cabins and cooks for up to 40 guests at a time, three meals a day, every day. According to Aloe, her old job did not "nurture her soul the way cooking does." Aloe also makes a Banana Raspberry Cake with Lemon frosting or otherwise known as the best cake Bill Green had ever eaten.
Amy says it is a recipe that is slightly adapted from "Cooking Light" magazine.

So whether it's your love for the outdoor sports, love of food, or you're looking to get off the grid for a little while, the Lyford Lodge and Cabins will provide you with an experience that can only be described as "classic".

 http://www.cookingscraps.com

Banana Raspberry Cake with Lemon Frosting
Cake
1 1/3 C sugar
¼ C of butter, softened
3 large eggs
1 ¾ C all purpose flou
2 tsps baking powder
½ tsp salt
1 C buttermilk (low fat OK)
1 C mashed ripe banana (2 bananas)
1 tsp vanilla extract

Frosting

3/4 C (6 oz) cream cheese, chilled
2 Tbsp butter, softened
2 tsps lemon zest (from about 1 lemon)
½ tsp vanilla extract
Dash of salt
2 ½ C powdered sugar. Sifted
3 C fresh raspberries (or thawed frozen)

1) In a large bowl, place sugar and butter, beat at low-medium speed until light, fluffly (about 2 min) Add eggs, one at a time, beat well after each addition

2) Combine flour, baking powder' ½ tsp salt in small bowl.

3) Combine buttermilk, banana, vanilla in another bowl

4) Add flour mixture and buttermilk mixture alternatively to sugar mixture ending with the flour and mixing well after each addition. Pour batter into pans, bake for 25 min or until tops are set and a wooden pick inserted into center comes out clean. Cool pans on racks for 10 minutes, then remove from pans and peel off paper. Let cool completely.

5) Meanwhile, prepare frosting. Combine cream cheese, butter, zest, vanilla and salt in large bowl. Beat with mixer until fluffy, gradually add sugar on low speed until blended.

6) To assemble, place one cake on plate. Top with 1/3 cup frosting and arrange half of raspberries on top. Top with second cake. Frost rest of cake and top with the rest of the berries.

7) Enjoy and think of Lyford!

 

 

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