Bar Harbor Cranberry Pie recipe.

Ingredients
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted

Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.

Baked Apple-Pecan Maple Pancakes recipe.

Ingredients
1 cup pancake/waffle mix
1/2 cup milk
2 tablespoons butter, melted
1 cup apple - peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup

Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

Banh-Mi Style Vietnamese Baguette recipe.

Ingredients
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise

Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

Black-Eyed Pea Salsa recipe.

Ingredients
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips

Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.