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Breakfasts / Recipes

Breakfast is always a highlight of staying at our Alaska B&B. Below we have included some of our guests’ favorite recipes for you to enjoy at home, but the best way to savor our cooking is to travel to our Anchorage bed and breakfast inn and sample it in person!

Breakfasts in the summer are full meals with a gourmet touch. Fresh fruit is always a part of each the delicious breakfast. The entree may include Peaches 'n Cream Stuffed French toast, Simply Delicious Eggs, or Corn Meal Waffles with real maple syrup or Dutch honey syrup. Usually a breakfast meat such as turkey or pork sausage, reindeer sausage, or bacon is served. Freshly ground and brewed organic fair trade coffee, herbal/black teas, milk, and juice are always available.

Breakfasts in the winter are large continental meals consisting of fresh fruit, Anchorage's best bagel or a muffin, and an assortment of cold cereals (perhaps Craig’s Favorite Granola) or a hot cereal. Oat groats with yogurt and blueberries is a favorite. Freshly ground and brewed organic fair trade coffee, herbal/black tea, milk, and juice are always available.

Special dietary needs can be met when requested in advance. Please let Caroline know. She wants you to be healthy and happy.

Peaches ‘n Cream stuffed French Toast

Ingredients:
» 10-12 slices good white bread, crusts removed
» 2 cups half & half
» 3 eggs
» 1 cup sugar
» 1 tsp. vanilla
» dash of ground nutmeg
» 2 tsp raw sugar

Filling:
» 8 oz. cream cheese, softened
» ¼ cup sugar
» 1 egg
» 1 tsp. vanilla
» 1 – 16 oz can peaches

Preparation:
Arrange half of bread in bottom of a greased 11 X 7” glass baking dish. In separate bowl, beat eggs, half & half, sugar, syrup from canned peaches, and vanilla. In another bowl, beat together all filling ingredients except for peaches. Set aside. Pour ½ of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Thinly slice peaches. Arrange slices over the bread and cream cheese filling. Arrange remaining half of bread on the top. Pour remaining liquid over the bread. Sprinkle with raw sugar and nutmeg. Cover with aluminum foil and refrigerate overnight. Preheat oven to 350 degrees. Bake covered for 30 minutes. Uncover and bake 30 to 40 minutes longer until puffy and golden. Serve warm.
Serves 8 generously. Top

Corn Meal Waffles with Dutch Honey Syrup 

Ingredients:
» 1 cup flour
» 1 cup corn meal
» 1/2 tsp salt
» 1 tsp sugar
» 2 tsp baking powder
» 1 tsp baking soda
» 2 cups buttermilk
» 2 eggs
» 1/4 cup butter, melted

Preparation:
Heat regular waffle iron.  Combine the ingredients.  Cook according to waffle iron directions.  Serve with maple or Dutch Honey Syrup.
Serves 4.

Dutch Honey Syrup

Ingredients:
» 1/3 cup sugar
» 1/2 cup dark corn syrup
» 1/2 cup whipping cream
» 1/2 tsp vanilla

Preparation:
In a saucepan mix all ingredients except the vanilla. Slowly bring to a boil. Let simmer for about 5 minutes until mixture thickens. Remove from the heat. Stir in vanilla. Serve over waffles or pancakes immediately. Top

Craig's Favorite Granola

Ingredients:
» 1/2 cup honey 
» 1/3 cup molasses
» 1/2 cup old-fashioned peanut butter (only peanuts and salt)
» 1/2 cup vegetable oil
» 5 cups old-fashioned rolled oats, uncooked
» 1 cup wheat germ
» 1/2 cut instant nonfat dried milk
» 1 1/2 cups roasted unsalted peanuts  (if unsalted are not available, thoroughly rinse off salted dry roasted peanuts.  Place in a warm place until peanuts are dry.)
» 20 oz. dried mixed fruit, snipped

Preparation:
Combine first four ingredients in sauce pan; heat until simmering.
Preheat oven to 300 degrees.  Combine oats, wheat germ, and nonfat dried milk in large Pyrex baking dish.  Pour honey mixture over the oats mixture.  Mix them together.  Bake for 30-40 minutes, stirring every 10 minutes.
Remove dish from oven and mix in the dried fruit. Let cool.  Store in airtight container in a cool dry place.
Makes about 10 cups. Top

Simply Delicious Eggs

Ingredients:
» 10 eggs
» 1 cup plain yogurt
» 1 cup cottage cheese
» 1 1/2 cup grated cheddar cheese (reserve ½ cup to spread over top)
» 1-2 Tbs of green chile sauce, to taste
» 2 cups hash brown potatoes
» 3 parsley sprigs (optional)

Preparation:
Spray a 9 X 11” pan with Pam or similar product. Spread thawed, drained potatoes in the pan. Blend the other ingredients in a blender until smooth. Pour over the potatoes. Sprinkle top with ½ cup of cheese. Bake at 350 degrees for 30 minutes or until the eggs have set. Artistically arrange parsley on top before serving.
Serves 8. Top

For more recipes go to Caroline’s blog.

 

 

 

 

 

 

 

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