• Recipes

2009 Summer Cruise Favorites

Boursin Cheese

Served by Loretta Lodge, Sassafras River

• 16 oz (2 pkgs) cream cheese, softened
• 2 cloves garlic, crushed
• 2 tsp caraway seeds
• 2 tsp dried basil, crushed
• 2 tsp dill weed, crushed
• 2 tsp chopped chives

Mix all ingredients, adjusting herbs to taste. Form into ball or spoon into plastic wrap lined bowl, chill. If in bowl, invert onto serving plate, remove plastic wrap and smooth surface with knife, if necessary.

Eddie’s Blueberry Buckle

Served warm by Fayne Farrar, Swan Creek

• ¼ cup butter softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup Milk
• 2 cups fresh blueberries

Topping:

• 2/3 cup light brown sugar
• ½ cup all-purpose
• ½ tsp ground cinnamon
• 1/3 cup cold butter

Bowl one: cream together butter and sugar; add vanilla and beat in egg.

Bowl two: combine flour, baking powder and salt.

Add flour mixture to bowl one mixture, alternating with the milk. Fold in blueberries. Pour into greased 9" square pan.

Topping: Combine brown sugar, flour & cinnamon in bowl, cut in hard butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees 40-45 min. or until toothpick comes out clean. Cool on rack. Serve with vanilla ice cream if available.

Note: can be reheated onboard using rail mounted propane grill.