~The Anchorage Bed & Breakfast Club~

Some of our Favorite Recipes

Wanda Belisle             
Muddy Moose B&B
Baked Oatmeal

2 cups regular oatmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Mix in:
1 cup milk
2 eggs, beaten
1/2 cup chunky or regular applesauce
1/2 cup brown sugar

Stir and pour into a greased casserole dish. Bake at 325 degrees for 45 minutes.  Serve hot, topping with vanilla yogurt and sprinkled with brown sugar. Serves 4-6.

 Sue Hahn              
 Sourdough Sue's Bed and Breakfast

Alaskan Sourdough Smoked Yukon King Salmon Omelet

1/2 cup chopped onions
1/2 cup sliced celery
1/2 cup diced green pepper
1/2 cup sliced mushrooms
3 cups smoked Yukon king salmon, shredded
salt, pepper and Cajun spices to taste
16 eggs, lightly whipped

 Sauté onion, celery, green pepper, and mushrooms in a large fry pan.  Add 1/2 cup of the salmon, and salt, pepper, and Cajun spices.  Add eggs and cook until almost done.  Fold in remainder of salmon and cook for about two additional minutes.  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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Nancy Grant
Chickadee Bed and Breakfast
Danish  Apple Pancakes

2 eggs separated
2 cups low fat buttermilk
2 cups all-purpose flour
2T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 cup melted butter
vegetable oil
powdered sugar

Beat egg whites until stiff, not dry. Combine egg yolks, buttermilk flour, sugar, baking powder, baking soda and melted butter and mix until smooth. Fold in the beaten egg whites. preheat oven to 200 degrees. Pour 3/4 tsp. of oil into each of the seven rounds of the Aebleskiver pan and heat over med-high heat. Pour batter into each round . Pancake will rise. When bubbly around edges, turn each round upside down with a fork or chopstick. Cook until done, about 5 minutes. Keep warm in the oven. Sprinkle with powdered sugar and serve warm with selected topping. Pans may be purchased or ordered from a cookware store.



Linda Seitz
Elderberry Bed and Breakfast
Elderberry B&B Cranberry - Raspberry Jell-O

1 3oz. package raspberry Jell-O
1 1/2 cups boiling water
Dissolve Jell-O in water in medium bowl and add:
1 can Whole Berry Cranberries
1/2 cup raspberry jam
1 8 oz. can crushed pineapple including juice
Mix above ingredients and refrigerate until firm.


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Kim Ahn Congdon
Summerset Bed and 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.




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