~The Anchorage Bed & Breakfast Club~

Some of our Favorite Recipes

Rita Gittins              
Alaskan Frontier Gardens
 
AMERETTO  ORANGE  MANDARIN  FRENCH  TOAST


Mix 6 eggs with 1 TB orange marmalade and 2 TB Ameretto with 1/4 cup of orange juice.

Use croissants cut in half and grilled on a hot iron pan.

Top with powdered sugar and mandarin oranges
 

 Sam Penney               
 Calla House Bed and Breakfast

Spiced Blueberry Breakfast Cake

1 1/2 cups flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. allspice
1 cup buttermilk
1 large egg
6 tbsp. butter, melted
2 pkg. (6 oz. each) fresh blueberries

1. Preheat oven to 400 degrees. In medium bowl, whisk together flour, cornmeal, 1/4 cup sugar,baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together buttermilk, egg and 4 tbsp. melted butter.
2. Pour remaining 2 tbsp. butter into 9" cale pan, tilting to coat. Sprinkle remaining 1/4 cup sugar over butter, and top with berries in single layer
3.Make well in center of dry ingredients and pour in buttermilk mixture. Mix until just combined. Spoon batter over berries, smoothing top
4. Bake 30 min. or until cake tester comes out clean. Let cool in pan 5 min. Invert onto serving platter. Cut into wedges, serve warm. 
Serves 8.

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 Caroline Valentine              
 Camai Bed and Breakfast

Alaskan Hash Brown Potatoes

4 cups dehydrated hash brown potatoes (reconstituted)
1 can cream of mushroom soup undiluted
2 cups grated sharp cheddar cheese
1 cup plain yogurt
2 Tbs. dehydrated onions
1/2 cup sliced mushrooms
8-10 slices red bell pepper

Combine first six ingredients in large bowl.  Transfer to 13 x 9 x 2-inch glass pan. Attractively arrange red peppers on top. Bake at 350 until top is golden, about 45 minutes.

    Carol Ross          
    Big Bear Bed and Breakfast

    Crustless Individual Salmon Quiches

   4 eggs
   1 cup reduced-fat sour cream
   1 cup reduced-fat cottage cheese
   1/4 cup all-purpose flour
   1/3 cup grated Parmesan cheese
   1 teaspoon onion powder
   1/4 teaspoon lemon pepper
   (OMIT "1/8 teaspoon or") dash of cayenne
   1 tall can red (sockeye) salmon or 2 cups poached or baked and flaked
   4 ounces canned mushroom stems and pieces, drained
   1 cup tiny broccoli florets, (half inch diameter)
   4 ounces Cheddar cheese, grated
   4 ounces Monterey Jack cheese, grated
   1/2 teaspoon dill weed

   In a blender combine eggs, sour cream, cottage cheese, flour, Parmesan cheese, onion powder, lemon pepper, and cayenne. Blend until smooth. Preheat oven to 350.
   
   Drain canned salmon, and remove skin and backbone. Flake (not too small or mashed) salmon into LARGE bowl. Drain harvested, blanch and freeze in 1 cup amounts in plastic bags. Blanch FRESH broccoli tips 30 seconds in boiling water or defrost frozen florets in microwave, and add to salmon and mushrooms.
   Toss cheeses to distribute evenly. Sprinkle dill weed over all. Gently fold in mixture from blender, being careful not to break up salmon flakes or broccoli. Fill ten individual ramekins or quiche dishes that have been sprayed with nonstick coating. Bake in pan of boiling water 30 to 45 minutes until eggs and cheese are set in center and top slightly browned. Can be covered with plastic wrap and refrigerated 8 to 10 hours prior to baking. Shorten baking time by warming ramekins in microwave on medium 2 to 3 minutes, and then finish in oven 20 to 30 minutes in pan of boiling water to prevent tough bottom crust.
   Yields 10 servings.

Variations: For shrimp or crab, use 8 ounces cocktail shrimp or snow, king, or
imitation crab cut in chunks (OMIT "and flaked").

   Use only Monterey Jack cheese, increasing to 8 ounces, and add 1/2 teaspoon grated lemon peel and 1 tablespoon chopped chives, omitting dill.

   For ham quiche, use at least 1 cup chopped ham, 8 ounces Cheddar cheese, and omit Monterey Jack cheese, dill weed, and broccoli tips.
 

 

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Kim Ahn Congdon
Summerset Bed & Breakfast

Summerset Creme Brulee French Toast

1/2 cup of olive oil
1/2 cup of packed brown sugar
2 tablespoons of melted rock sugar
8 to 9 inch round loaf country style bread
5 large eggs (I use 2 whole and 3 whites)
1 1/2 cups of half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt


In a small heavy saucepan mix olive oil with brown sugar and rock sugar over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2 inch baking dish.  Cut six 1 inch thick slices from center portion of bread, reserving ends for another use, and trim crusts.  Arrange bread slices in one layer in baking dish, squeezing them slightly fit.

In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.  Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

 



Patti’s Potatoes

Potatoes-usually large baking ones
Red, Green, Orange Peppers
Bacon ( I use dried from Costco)
Cheddar Cheese (mix from Costco)
Spike seasoning (from Natural Pantry, optional)
Light Olive oil – or whatever oil you use
Salt & Pepper
 
Boil whole potatoes (skin on) day before and refrigerate.
Peel and cube potatoes,  cook in oil in pan until lightly brown.
Add peppers, onions and bacon in short intervals.
Add Spike and /or Salt & Pepper.
Add Eggs and let cook through.
When everything is nicely mixed and looking wonderful,
turn off heat and add cheese. Let melt and serve.
Of course, you notice that I have not mentioned
amounts of items.  I just improvise.  More potatoes, more
other stuff.  Sometimes I use a different cheese. 
Sometimes I use red potatoes.  Sometimes I have no eggs.
Play with it and get it the way you like it

 


 


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