The Maine Windjammer Association
Maine Windjammer Association Newsletter
March 2017
 / VOLUME 17 / ISSUE 3
Fresh from the Galley: Rise & Shine!

credit: Schooner Isaac H. Evans
Don't forget to add real Maine maple syrup to your pancakes!

Mornings on a Maine Windjammer Association cruise begin with the inviting smell of freshly brewed coffee and just-baked muffins packed with fresh fruit. This month, to help you rise and shine, we’re including three breakfast recipes from the award-winning fleet.


PANCAKES from the Isaac H. Evans

Eileen Worthley, a former cook aboard the schooner Isaac H. Evans, shared a few of her favorite maple recipes:

1 1/2 cups flour 
1 tsp salt 
1/4 cup sugar 
1 3/4 tsp baking powder 
2 beaten eggs 
1/4 cup oil or melted butter, or melted shortening 
1 to 1 1/4 cups milk

Combine dry ingredients. In a separate bowl, mix wet ingredients. Add liquid ingredients into dry quickly but well. Do not overbeat as this will cause batter to become tough and you’ll be serving roofing shingles instead of pancakes! It is okay if the batter has a few lumps in it.



1 package yeast (1 T.)
1 1/2 c. warm water
1 c. mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. all-purpose flour

In a large bowl dissolve yeast in warm water. Add potatoes, sugar, shortening, eggs and salt. Mix with electric mixer. Gradually add flour one cup at a time. Knead for 5-10 minutes. Let rise until doubled in size. (Note: This dough keeps in the refrigerator for up to five days.)

4 T. softened butter/margarine
2/3 c. brown sugar
4 tsp. cinnamon
1/2 c. butter/margarine
1 c. brown sugar
4 T. corn syrup
1 c. pecan halves

Roll dough into rectangle on lightly floured surface. Spread with 4 T. softened butter/margarine. Mix 2/3 c. brown sugar with cinnamon and sprinkle over buttered rectangle. Roll up tightly and stretch to make even. Cut into 1/2 inch slices and allow to rise. While rising, prepare two 9x9 inch pans. Heat 1/2 c butter/margarine, 1 c. brown sugar, corn syrup and pecans. Spread in bottom of pans. Place rolls slightly apart in prepared pans and bake at 375 degrees for 25-30 minutes. When removed from oven, immediately invert pans. Let pans remain inverted a minute so “sticky stuff” can drizzle over rolls.


CINNAMON ROLLS from the Lewis R. French

Cinnamon Mixture:
1/2 c. butter (1 stick), melted
1/3 c. brown sugar
1 T. cinnamon

Mix ingredients in a small mixing bowl and put aside.

3 1/2 tsp. yeast
3/4 c. warm water
3/4 c. milk, scalded, then cooled
1/2 c. sugar
1/2 c. butter or shortening, softened
1 1/2 tsp. salt
2 eggs
4-6 c. flour

Preheat oven to 375 degrees. Sprinkle the yeast over the warm water and let sit in a warm place for about 5 minutes. Stir in milk, sugar, butter, salt, eggs, and 2-3 c. of flour. Beat until smooth. Mix in enough flour to make dough that is easy to handle. Continue kneading in large bowl until the dough is smooth and elastic. Cover and let rise in a warm place until doubled in size. Punch down and divide into two pieces. Roll out each piece into rectangles; spread with cinnamon mixture, roll up and place seam-side down in brownie pans. (You can also use loaf pans.) Cut with scissors, not quite through the roll, to make ten to twelve sections. Gently pull the sections so that they will rise and bake apart from each other. Let rise again and then bake until golden brown on top – about 20-25 minutes. Drizzle glaze over top and serve.

1 c. powdered sugar
2-3 T. milk
1/2 tsp. vanilla
Grated orange peel and/or orange juice

Mix all ingredients until you have a consistency that you like. Add more milk or powdered sugar if necessary. Pour over cooling cinnamon rolls.

If you’d like to try cooking more favorites from the fleet, visit our Recipes from the Galley webpage.


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