A little adventure and a whole lot of relaxation

The Little Thorofare near North Haven
Thursday morning, June 18

  June 2015
Schooner Heritage
P O Box 482
Rockland ME  04841


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Hi Shipmates,

Wish you were here.  Having already completed four trips, Doug and I thought what better way to tell you of our adventures than through pictures.  You know what they say: "A picture's worth a thousand words."

Enjoying the sailing
June 14

Sunrise at Little Thorofare near Burnt Island
Thursday, June 18

Marshall Point Lighthouse, Port Clyde
on our way to Boothbay Harbor Windjammer Days
Monday afternoon, June 22

Sunset, near Friendship, Maine
Monday evening, June 22

An osprey on watch
Cabbage Island, East Boothbay
Wednesday morning, June 24

Pemaquid Point Light
Taken on our way back downeast from Windjammer Days
Thursday, June 24

Heron Neck Light on Green's Island, Vinalhaven
Thursday, June 24

From the Galley
Brunch is ready but before we begin, it's time to toast the crew
 for another wonderful trip.

Brunch isn't complete without sticky buns, a platter of them with nuts, another without.  Every trip we have several requests for the recipe.




Bring to a rolling boil

2 sticks of margarine                                     

2 c. sugar                                           

1/2 c. maple syrup                                  

1/4 c. water

Remove from heat.


"Pam" one 9" x 13" and one larger pan.  Evenly divide sauce between pans to make uniform coating.  We always make half of the sticky buns without nuts. Sprinkle chopped walnuts in sauce in one pan.  This plan works out well.



Dissolve 3 Tsp. yeast in 2 1/4 c. warm water


Mix together

1 1/8 c. warm milk*

1/2 c. sugar              

3/8 c. oil- vegetable, corn or canola 

1/2 t. salt

Add softened yeast.** 

May use canned milk and warm water.

**A word of caution: The mixture should be 110-115 degrees.  Any warmer and it will kill the yeast.**



1 egg 

 enough flour to be able to knead.


Knead until handleable. Let rise in bowl.  Punch down, divide into 3 balls.  Let rest for 10 minutes, or until doubled in bulk.  Stretch balls out, roll out, sprinkle with cinnamon sugar.  Roll over cinnamon sugar with rolling pin.  Roll up dough into pinwheel, slice into 16 pieces.  Place cutside down in pan of sauce.  Let rise, and bake. 

The ever popular sticky buns 
served at brunch on the last day of the cruise.  
Linda snapped this picture before they disappeared.



Out on Penobscot Bay
June 26



There are still cabins available on several of our trips.  Hope we'll see you aboard.