Anchorage Bed and Breakfast Club members had a busy 2010 season and are just now thinking about new recipes for our 2011 guests. At our February meeting at Camai Bed and Breakfast Caroline will prepare a new breakfast recipe: Carrot and Pecan Bread. The recipe is below.
Besides sharing ideas which will enhance our guest's stay we enjoy meeting and having breakfast. Meeting gives us the opportunity to prepare new breakfast dishes for which our friends/colleagues offer helpful suggestions to make the recipe even better.
Sadly, this will be Marge's last time with us as a member. Her B&B (Teddy Bear B&B) closed as of September 2010. Marge was a founding member of our group. Only two of the original members remain: Big Bear B&B who in 2010 celebrated 20 years as a B&B and Camai B&B who celebrates 30 years in business as of May 2011.
CARROT PECAN BREAD
Makes: 2 loaves
3 eggs
1 cup vegetable oil
2 cups finely grated carrots (I use Alaskan carrots.)
1 1/4 cups sugar
1 teasp vanilla
3 1/3 cups flour
2 teasp baking soda
1 teasp baking powder
1 scant teasp salt
1 teasp cinnamon
3/4 teasp ginger
1/2 cup shredded coconut
1 tbs orange zest
1 cup chopped pecans (I prefer pecans from Alabama.)
Lightly beat eggs. Add sugar and oil. Beat until mixed. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut, orange zest, and pecans. Beat at low speed just until blended. Batter is thick.
Divide batter evenly between two well-greased and floured 9 X 5 inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on racks. Chill in refrigerator. Slice thinly.
Spread with mixture of cream cheese and chutney.
(modified from Darlene Ross' recipe)
Tuesday, February 8, 2011
Thursday, August 26, 2010
Breakfast Berry Recipes
Sample the breakfast berry recipes from Anchorage Alaska bed and breakfasts.
Both wild and cultivated berries are big and plentiful this year. Anchorage had great weather the last week of May which is a deciding period for the berries. We have had lots of rain since then. In July we had double the average of rainfall and set a record for number of rainy days.
Here is a recipe from Alaskan Frontier Gardens for breakfast or desert:
Apple Berry Crunch Delight
3 Granny smith apples (pealed and cored)
1 cup Cranberries or mixed fruit
3/4 cup flour
3/4 cups white sugar
1/2 tsp Nutmeg
1 tsp cinnamon
1 cup granola
1/4 cup almonds or pecans
1 cube butter
Mix additional 1/8 cup of flour with 1/8 cup of sugar (brown) with cinnamon
and nutmeg. Add apples and slowly turn.
Mix flour, sugar (white) and granola
Layer apple mixture to lightly greased pan (8x8) add half flour/sugar
mixture, add berries, layer remaining flour/sugar mixture
Top with cut pieces of cubed butter
Bake at 375 degrees for 50-55 minutes You may need to cover for last 10
minutes.
Here is another breakfast recipe from Camai Bed and Breakfast using blueberries:
Berry Breakfast Bread or Muffins
2 cups cooked steel-cut oats
½ cup uncooked rolled oats
1/3 cup melted butter
1/3 cup of applesauce
1 egg
1/3 cup honey
1 tsp vanilla
3/4 cup packed brown sugar
1/4 cup sugar
1/2 tbsp cinnamon
1 3/4 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup blueberries fresh or frozen
¼ cup additional blueberries for topping
1/4 cup uncooked rolled oats
Preparation
Melt the butter and mix it in with the warm cooked oatmeal. Add the applesauce.
In a separate bowl, combine the egg and honey. Add it to the other wet ingredients.
Combine the sugar, cinnamon, flour, baking soda, baking powder and salt in a third bowl. Mix well and then add to the wet ingredients. Stir until all traces of the dry ingredients are gone (do not over mix).
Pour into loaf tin, or spoon into muffin tins (2/3-3/4 full). I was able to make 12 regular sized muffins.
Top with berries and raw oats. Bake at 350 F for 25-30 minutes.
Both wild and cultivated berries are big and plentiful this year. Anchorage had great weather the last week of May which is a deciding period for the berries. We have had lots of rain since then. In July we had double the average of rainfall and set a record for number of rainy days.
Here is a recipe from Alaskan Frontier Gardens for breakfast or desert:
Apple Berry Crunch Delight
3 Granny smith apples (pealed and cored)
1 cup Cranberries or mixed fruit
3/4 cup flour
3/4 cups white sugar
1/2 tsp Nutmeg
1 tsp cinnamon
1 cup granola
1/4 cup almonds or pecans
1 cube butter
Mix additional 1/8 cup of flour with 1/8 cup of sugar (brown) with cinnamon
and nutmeg. Add apples and slowly turn.
Mix flour, sugar (white) and granola
Layer apple mixture to lightly greased pan (8x8) add half flour/sugar
mixture, add berries, layer remaining flour/sugar mixture
Top with cut pieces of cubed butter
Bake at 375 degrees for 50-55 minutes You may need to cover for last 10
minutes.
Here is another breakfast recipe from Camai Bed and Breakfast using blueberries:
Berry Breakfast Bread or Muffins
2 cups cooked steel-cut oats
½ cup uncooked rolled oats
1/3 cup melted butter
1/3 cup of applesauce
1 egg
1/3 cup honey
1 tsp vanilla
3/4 cup packed brown sugar
1/4 cup sugar
1/2 tbsp cinnamon
1 3/4 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup blueberries fresh or frozen
¼ cup additional blueberries for topping
1/4 cup uncooked rolled oats
Preparation
Melt the butter and mix it in with the warm cooked oatmeal. Add the applesauce.
In a separate bowl, combine the egg and honey. Add it to the other wet ingredients.
Combine the sugar, cinnamon, flour, baking soda, baking powder and salt in a third bowl. Mix well and then add to the wet ingredients. Stir until all traces of the dry ingredients are gone (do not over mix).
Pour into loaf tin, or spoon into muffin tins (2/3-3/4 full). I was able to make 12 regular sized muffins.
Top with berries and raw oats. Bake at 350 F for 25-30 minutes.
Wednesday, August 4, 2010
Breakfast Recipes, Anchorage B&B
Here are some of the breakfast recipes of tasty dishes served at Teddy Bear Bed and Breakfast, Camai Bed and Breakfast, and Big Bear Bed and Breakfast this summer. Marge, Caroline and Carol invite you to enjoy them in your own home and hope that you will stay with us when you visit Anchorage, Alaska.
Grilled Croissants with Orange Carmel sauce
Recipe that Marge at Teddy Bear B&B serves
7 large eggs
1 1/2 cups half and half
2 tsp vanilla extract
1/2 tsp ground cinnamon
8 butter croissants, sliced in half lengthwise
1/4 tsp grated nutmeg
2 tlbs unsalted butter
2 tbsp sugar
Orange Carmel Sauce
1 1/2 cups sugar
3/4 cup orange juice
CROISANTS PREPARATION
1. Preheat oven to 200 degrees F.
2. In a large bowl, whisk together eggs, milk, vanilla, sugar, cinnamon and nutmeg.
Set aside.
3. Melt butter in a skillet over med-high heat. Dip each croissant half in batter
until thoroughly soaked. Cook in the skilled until golded brown, 2-3 minutes on
each side. These can be kept warm in a 200 degrees F. oven.
ORANGE CARMEL SAUCE
1.Cook sugar in a sauce pan over medium heat until it begins to melt. Continue to
cook, stirring occasionally with a fork , until melted into a deep carmel.
2. Remove from heat and carefully pour the orange juice into the camel. Return to the heat, stirring, until caramel is dissolved. Let cool to warm.
FINAL ASSEMBLY
1. Drizzle croissants with warm sauce and maple syrup. Makes 8 servings.
Camai Bed and Breakfast’s Quinoa a la Pinky is a great vegetarian recipe Caroline posted on her Camai Bed and Breakfast blog.
Alaskan Pioneer** Dorothy Cobb’s
Apple Cake
2 cups chopped raw apples
1 egg
1 cup sugar
¼ cup melted shortening
pinch of salt
1 cup flour
1 teaspoon cinnamon
1 scant teaspoon soda
1 teaspoon baking powder
1 cup raisins or ½ cup raisins AND ½ cup chopped nuts
Preheat oven to 350 degrees. Grease and flour 8X8 pan.
Put apples in a mixing bowl. Drop in the egg and mix. Add 1 cup sugar and mix.
Add shortening and mix. Add flour, cinnamon, soda, and baking powder. Mix. Add raisins and/or nuts. Mix.
Pour into prepared pan.
Bake 45 minutes.
This cake is unique in its older method of preparation. Notice you add an ingredient and mix. Then you add another ingredient and mix.
**Dorothy is a member of Pioneers of Alaska Igloo #4 where Carol at Big Bear met her and first tasted this wonderful cake.
We invite you to enjoy our other breakfast recipes and look forward to your comments and hope to see you soon in one of our Anchorage Bed and Breakfasts.
Grilled Croissants with Orange Carmel sauce
Recipe that Marge at Teddy Bear B&B serves
7 large eggs
1 1/2 cups half and half
2 tsp vanilla extract
1/2 tsp ground cinnamon
8 butter croissants, sliced in half lengthwise
1/4 tsp grated nutmeg
2 tlbs unsalted butter
2 tbsp sugar
Orange Carmel Sauce
1 1/2 cups sugar
3/4 cup orange juice
CROISANTS PREPARATION
1. Preheat oven to 200 degrees F.
2. In a large bowl, whisk together eggs, milk, vanilla, sugar, cinnamon and nutmeg.
Set aside.
3. Melt butter in a skillet over med-high heat. Dip each croissant half in batter
until thoroughly soaked. Cook in the skilled until golded brown, 2-3 minutes on
each side. These can be kept warm in a 200 degrees F. oven.
ORANGE CARMEL SAUCE
1.Cook sugar in a sauce pan over medium heat until it begins to melt. Continue to
cook, stirring occasionally with a fork , until melted into a deep carmel.
2. Remove from heat and carefully pour the orange juice into the camel. Return to the heat, stirring, until caramel is dissolved. Let cool to warm.
FINAL ASSEMBLY
1. Drizzle croissants with warm sauce and maple syrup. Makes 8 servings.
Camai Bed and Breakfast’s Quinoa a la Pinky is a great vegetarian recipe Caroline posted on her Camai Bed and Breakfast blog.
Alaskan Pioneer** Dorothy Cobb’s
Apple Cake
2 cups chopped raw apples
1 egg
1 cup sugar
¼ cup melted shortening
pinch of salt
1 cup flour
1 teaspoon cinnamon
1 scant teaspoon soda
1 teaspoon baking powder
1 cup raisins or ½ cup raisins AND ½ cup chopped nuts
Preheat oven to 350 degrees. Grease and flour 8X8 pan.
Put apples in a mixing bowl. Drop in the egg and mix. Add 1 cup sugar and mix.
Add shortening and mix. Add flour, cinnamon, soda, and baking powder. Mix. Add raisins and/or nuts. Mix.
Pour into prepared pan.
Bake 45 minutes.
This cake is unique in its older method of preparation. Notice you add an ingredient and mix. Then you add another ingredient and mix.
**Dorothy is a member of Pioneers of Alaska Igloo #4 where Carol at Big Bear met her and first tasted this wonderful cake.
We invite you to enjoy our other breakfast recipes and look forward to your comments and hope to see you soon in one of our Anchorage Bed and Breakfasts.
Sunday, July 11, 2010
Anchorage Bed and Breakfasts, Summer Blooming Flowers
The pictures show Big Bear B&B’s entrance, as well as the front entrance to Teddy Bear B&B, Your Home Away from Home B&B, Alaskan Frontier Gardens B&B, and Camai Bed and Breakfast’s entrance. The other members of the Breakfast Club also have beautiful flowers at this time of year. It is fortunate that the members meet and share ideas/recipes during the winter months. This allows some time for us to work in our gardens. This time of year with all the sunshine always brings out the gorgeous flower displays.
We hope you will consider staying with one of us on your next trip to Anchorage, Alaska.
Sunday, July 4, 2010
Anchorage, Alaska, 4th of July Activities
4th of July activities in Anchorage and Alaska abound! Happy 4th of July to all of you out there from the Sundbergs at Your Home Away from Home B&B in Anchorage, Alaska!
One of the fun activities we use to demonstrate our pride is fireworks. In Anchorage, Alaska we do the same. Except it is difficult in the "Land of the Midnight Sun" to actually see those fireworks. It is too light at midnight! Well, one of the family traditions that we have- is travel to Eagle River which is about a 15 minute drive north from Anchorage. They have their fireworks at midnight on the night of the 3rd. So for 15 years now we drive to Eagle River to a church that is directly across from the area that they shoot the fireworks. We get out our lawn chairs, warm jackets & umbrellas - just in case- and we have a front row seat to some beautiful & loud fireworks.
Today in downtown Anchorage there will be a parade. It is a small parade, but still fun. There are too many people that leave town for the weekend. If you were to drive around town today, you would wonder where all the people were. They are in Homer, Seward, Kenai, Soldotna, Sterling, Russian River. They are fishing, 4 wheeling, hiking, and just out enjoying Alaska. Mt. Marathon race attracts many to Seward on July 4.
Another tradition we have in our family, is too have a big BBQ party for our oldest daughter. She was born on the 4th of July 27 years ago today! When she was a little girl, she thought that everyone, everywhere was celebrating her birthday!
For those left in Anchorage, you will see many of them having a 4th of July BBQ.
We are having halibut from the Kenai River tonight. Yum!
Independence Day has long been a favorite of mine. I realize that many people do not stop to think about what this day is really about. But many do! I am very proud to be an American. Very proud of what our nation stands for. It often times brings tears to my eyes even thinking about the freedoms that we take so casually. I think of the many countries who would love to live in such freedom as we have. Many of those people come to America, and we welcome them with open arms. Wherever you are, I hope you are enjoying your day. Celebrate, if even for a moment, your freedom.
Happy 4th of July!
Tuesday, June 29, 2010
Anchorage B&B Breakfast recipe
Anchorage Bed and Breakfast Club member, Summerset B&B's recipe for a sweet breakfast delight! Summerset B&B is located near the airport on the south side of Anchorage. The picture is of Camai Bed and Breakfast's Rhubarb Coffee Cake whose recipe is found on Camai's blog.
Streusel Blueberry Buckle
A homespun dessert that's so good, you'll bake it for breakfast, brunch, or picnics.
This recipe makes 9 servings and takes approximately 45 minutes.
Blueberry Buckle
2 cups of all-purpose flour
3/4 cup sugar
1/2 cup milk
1/4 cup butter or margarine, softened
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup fresh or frozen blueberries
Streusel Topping
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter or margarine softened
Heat oven to 375 degrees. In large mixer bowl combine all blueberry buckle
ingredients except the blueberries. Beat at low speed, scraping bowl often, until
well mixed (1 to 2 minutes). By hand, fold blueberries into batter. Spread into
greased and floured 9 inch square baking pan. In small bowl stir together all
streusel ingredients except butter. Cut in butter until crumbly; sprinkle over
batter. Bake for 30 to 35 minutes or until wooden pick inserted in center comes
out clean.
Monday, June 21, 2010
Rhubarb recipes
Here in Anchorage Alaska on the summer solstice rhubarb is growing like crazy. Many of the Anchorage Breakfast Club members have rhubarb and serve it to their guests.
The garden at Big Bear Bed and Breakfast is looking real nice with flowers in bloom; the Himalayan Blue Poppy is beautiful; and the blossoms for our fruit trees & berries are in abundance. We have blue, purple, yellow and pink flowers blooming all over in our front, side & back yards. Here are a couple rhubarb recipes Big Bear B&B would like to share.
RHUBARB DREAM BARS
1 1/4 c. flour, divided
1/3 c. confectioners sugar
1/2 c. butter or margarine
1 1/4 - 1 1/2 c. sugar
2 eggs
2 cups finely chopped rhubarb
1/2 c. chopped walnuts
1/2 c. flaked coconut
In a bowl, combine 1 c. flour and confectioners sugar. Cut in butter until crumbly. Pat into lightly greased 13x9x2 baking dish. Bake 13 - 15 minutes at 350 degrees or until edges are lightly browned.
In a bowl combine the sugar and remaining 1/4 c. flour. Add eggs and mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake 30 - 35 minutes or until set. Cool on wire rack. Cut into bars.
RHUBARB SAUCE
1 quart chopped rhubarb
1-1/4 cups water (amount needed varies w/ watering & spring or fall)
1-1/4 cups sugar (amount varies with type of rhubarb -red or green-& personal taste)
1/2 tsp. to 1 tsp. red food coloring (amount varies with red or green type rhubarb)
In stainless steel, enamel or teflon lined saucepan, combine rhubarb and water. Bring to boil; immediately reduce heat to simmer until tender, about 5 minutes. Add sugar and red food coloring into hot sauce stirring very gently until sugar dissolved. Try to keep some of the pieces from breaking up. Cool several hours or overnight so color and sugar is absorbed into rhubarb pieces.
Optional additions:
1/2 tsp. cinnamon
1 cup crushed pineapple
reduced sugar by 1/2 cup and add 1- 3 oz. package sugar free strawberry gelatin.
Caroline at Camai Bed and Breakfast also has posted a rhubarb recipe for Camai B&B Rhubarb Coffee Cake on her blog.
The garden at Big Bear Bed and Breakfast is looking real nice with flowers in bloom; the Himalayan Blue Poppy is beautiful; and the blossoms for our fruit trees & berries are in abundance. We have blue, purple, yellow and pink flowers blooming all over in our front, side & back yards. Here are a couple rhubarb recipes Big Bear B&B would like to share.
RHUBARB DREAM BARS
1 1/4 c. flour, divided
1/3 c. confectioners sugar
1/2 c. butter or margarine
1 1/4 - 1 1/2 c. sugar
2 eggs
2 cups finely chopped rhubarb
1/2 c. chopped walnuts
1/2 c. flaked coconut
In a bowl, combine 1 c. flour and confectioners sugar. Cut in butter until crumbly. Pat into lightly greased 13x9x2 baking dish. Bake 13 - 15 minutes at 350 degrees or until edges are lightly browned.
In a bowl combine the sugar and remaining 1/4 c. flour. Add eggs and mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake 30 - 35 minutes or until set. Cool on wire rack. Cut into bars.
RHUBARB SAUCE
1 quart chopped rhubarb
1-1/4 cups water (amount needed varies w/ watering & spring or fall)
1-1/4 cups sugar (amount varies with type of rhubarb -red or green-& personal taste)
1/2 tsp. to 1 tsp. red food coloring (amount varies with red or green type rhubarb)
In stainless steel, enamel or teflon lined saucepan, combine rhubarb and water. Bring to boil; immediately reduce heat to simmer until tender, about 5 minutes. Add sugar and red food coloring into hot sauce stirring very gently until sugar dissolved. Try to keep some of the pieces from breaking up. Cool several hours or overnight so color and sugar is absorbed into rhubarb pieces.
Optional additions:
1/2 tsp. cinnamon
1 cup crushed pineapple
reduced sugar by 1/2 cup and add 1- 3 oz. package sugar free strawberry gelatin.
Caroline at Camai Bed and Breakfast also has posted a rhubarb recipe for Camai B&B Rhubarb Coffee Cake on her blog.
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