The “Spring Fling” Show and Baked Bean Supper is coming up on May 14. This column is dedicated to all those tireless workers who work so hard to help you have a fun time out, in our community of Lincolnville. P.S. Route 52 at the Grange Hall.

Blueberry-Yogurt Muffins

2 cups flour

1/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened orange juice

1 teaspoon vanilla

1 (8 ounce) container of vanilla or lemon low fat yogurt

1 egg

1 cup blueberries

Vegetable cooking spray

1 tablespoon sugar

Combine first five ingredients in a large bowl. Make a well in center of mixture. Combine orange juice and next four ingredients. Stir well. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Divide batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 400 degrees for 18 minutes, or until golden. Remove from pans immediately. Let cool a little on wire rack.

Weskeag Inn Potato Bake

6 to 8 medium potatoes

2/3 stick butter

1 package Knorr leek, herb, or spinach soup

Wash and slice unpeeled potatoes and place into large mixing bowl. Melt butter and mix in dry soup. (If it’s too dry, add a tablespoon water.) Combine potatoes and soup mixture. Empty coated potatoes into greased 9 by 13 inch baking pan. Bake, uncovered at 375 degrees for about 1 hour.

Exceptional Coffee Cake

3/4 cup butter, softened

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1 1/2 cups sour cream

3 cups flour

1 1/2 teaspoons soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Filling: Mix 1/2 cup brown sugar (packed), 1/2 cup finely chopped nuts and 1 1/2 teaspoons cinnamon.

Heat oven to 350 degrees. Grease tube pan, 12 cup bundt pan or 2 loaf pans, 9 by 5 by 3 inches. In a large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream.

For tube or bundt pan, spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons); repeat twice. For loaf pans, spread 1/4 of batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of filling (about 5 tablespoons); repeat. Bake about 60 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan before removing.

Salmon Scallop

1 tall can of salmon

1 can milk

2 or 3 beaten eggs

1 1/4 cup coarsely broken cracker crumbs

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon grated onion

1/4 cup butter

buttered crumbs or crushed potato chips

In a buttered casserole, break up the salmon, bones and juice included; add milk, eggs, broken cracker crumbs, salt, pepper, onion and butter. Mix well. Top with buttered crumbs or crushed potato chips. Bake at 350 degrees for 1 hour.

Our thought for the week: “Fast food: Gobble, gulp and go.”