Breakfast
Alaskan Gold - 9.00
INGREDIENTS
4 slices bread, grilled or toasted
4 large handfuls of hashbrowns
1/2 to 1 cup chopped onions
4 slices American cheese
4 eggs, optional
First, toast the bread and lay it aside.
Sprinkle hashbrowns in 4 separate piles, 1 pile for each person. Sprinkle equal amounts of chopped onions over potatoes. Salt and pepper, to taste. Lay a slice of cheese on top. Do not cover.
Cook on hot grill until hashbrowns are brown on the bottom and cheese begins to melt. Remove and place on top of toast. Eggs are optional.
NOTE - TO ADD EGGS - Pre-grill the onions slightly and set aside. Place the hashbrowns on the grill and spread thinly, with an indentation in the center. Break egg into indentation and allow to start cooking. As egg white begins to firm, and yolk begins to cook, sprinkle with salt and pepper, to taste. Just before the eggs are done, sprinkle with onions, then place cheese on top and cover until cheese is melted. Lay each pile on top of the toast.
INGREDIENTS
4 slices bread, grilled or toasted
4 large handfuls of hashbrowns
1/2 to 1 cup chopped onions
4 slices American cheese
4 eggs, optional
First, toast the bread and lay it aside.
Sprinkle hashbrowns in 4 separate piles, 1 pile for each person. Sprinkle equal amounts of chopped onions over potatoes. Salt and pepper, to taste. Lay a slice of cheese on top. Do not cover.
Cook on hot grill until hashbrowns are brown on the bottom and cheese begins to melt. Remove and place on top of toast. Eggs are optional.
NOTE - TO ADD EGGS - Pre-grill the onions slightly and set aside. Place the hashbrowns on the grill and spread thinly, with an indentation in the center. Break egg into indentation and allow to start cooking. As egg white begins to firm, and yolk begins to cook, sprinkle with salt and pepper, to taste. Just before the eggs are done, sprinkle with onions, then place cheese on top and cover until cheese is melted. Lay each pile on top of the toast.
Baked Apple Pancake - 7.00
The Finnish name for this pancake is 'Omenapannukakku.'
INGREDIENTS
4 eggs
1-1/2 cups milk
1/2 teaspoon salt
2 tablespoons sugar
2 cups sifted white flour
3 large apples, peeled, cored, and sliced
Cinnamon sugar, (1/3 cup sugar and 3 teaspoons cinnamon)
Whipped cream or whipped topping
Beat eggs well, add milk, salt and sugar. Sift in flour, mixing it well. Let the batter stand for 30 minutes.
Butter well two 8 or 9-inch round cake pans (or a 9 x 13-inch rectangular pan), and sprinkle with part of the cinnamon sugar. Arrange the sliced apples in the pans. Sprinkle the apples with cinnamon sugar, save some of the sugar to sprinkle over the batter. Pour the pancake batter over the apples, dividing it evenly between the pans. Sprinkle with remaining cinnamon sugar.
Bake in a moderate 375 degree oven for about 30 minutes or until the top of the pancake is golden and set.
NOTE - This is best served immediately, but can be reheated before serving. Serve plain or with whipped cream or whipped topping. You can also serve it with rhubarb, lingonberry, or raspberry jam.
Serves 2 to 4
The Finnish name for this pancake is 'Omenapannukakku.'
INGREDIENTS
4 eggs
1-1/2 cups milk
1/2 teaspoon salt
2 tablespoons sugar
2 cups sifted white flour
3 large apples, peeled, cored, and sliced
Cinnamon sugar, (1/3 cup sugar and 3 teaspoons cinnamon)
Whipped cream or whipped topping
Beat eggs well, add milk, salt and sugar. Sift in flour, mixing it well. Let the batter stand for 30 minutes.
Butter well two 8 or 9-inch round cake pans (or a 9 x 13-inch rectangular pan), and sprinkle with part of the cinnamon sugar. Arrange the sliced apples in the pans. Sprinkle the apples with cinnamon sugar, save some of the sugar to sprinkle over the batter. Pour the pancake batter over the apples, dividing it evenly between the pans. Sprinkle with remaining cinnamon sugar.
Bake in a moderate 375 degree oven for about 30 minutes or until the top of the pancake is golden and set.
NOTE - This is best served immediately, but can be reheated before serving. Serve plain or with whipped cream or whipped topping. You can also serve it with rhubarb, lingonberry, or raspberry jam.
Serves 2 to 4
Banana Nut Pancakes - 7.00
INGREDIENTS
1-1/2 cups sifted all-purpose flour
1 teaspoon salt
1-3/4 teaspoons baking powder
1 slightly beaten egg
3 tablespoons melted butter
1 to 1-1/4 cups milk
1 mashed banana
1/2 cup chopped pecans
Sift together flour, salt, sugar, and baking powder.
In a separate bowl, combine egg, butter, milk, banana, and pecans. Mix the liquid ingredients with the dry ingredients swiftly and let rest for 10 minutes.
Cook by spooning mixture onto a hot griddle for about 2 to 3 minutes on each side. Serve with hot maple syrup and butter.
Makes 6 servings
INGREDIENTS
1-1/2 cups sifted all-purpose flour
1 teaspoon salt
1-3/4 teaspoons baking powder
1 slightly beaten egg
3 tablespoons melted butter
1 to 1-1/4 cups milk
1 mashed banana
1/2 cup chopped pecans
Sift together flour, salt, sugar, and baking powder.
In a separate bowl, combine egg, butter, milk, banana, and pecans. Mix the liquid ingredients with the dry ingredients swiftly and let rest for 10 minutes.
Cook by spooning mixture onto a hot griddle for about 2 to 3 minutes on each side. Serve with hot maple syrup and butter.
Makes 6 servings
1.00 for 2
Although not "Alaskan" per se, Brenda, Dori and I agree that due to the abundance of berries in Alaska, that this is a good recipe for this section. They are actually low-fat but sweet and delicious. Enjoy!
INGREDIENTS
1 cup whole-wheat flour
2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup pumpkin
1/4 cup skim Carnation milk, or skim milk
2 tablespoons oil
1 cup brown sugar
1 egg white
1 cup cranberries
1 cup chopped nuts, optional
Preheat oven to 350 degrees.
In a large mixing bowl combine flour, baking soda, baking powder, allspice and cinnamon. Mix well.
In another bowl add pumpkin, milk, oil, sugar, and egg white. Beat well.
Fold the cup of cranberries (and nuts, if using) into the dry mixture. This helps to keep the berries/nuts from all sinking to the bottom of your muffins. Next, fold the pumpkin mixture into the dry ingredients, blending only to combine well. Over mixing will cause a "tough" muffin.
Place paper muffin liners into muffin cups and fill 2/3 full. Place in oven and bake at 350 degrees for about 35 minutes.
Although not "Alaskan" per se, Brenda, Dori and I agree that due to the abundance of berries in Alaska, that this is a good recipe for this section. They are actually low-fat but sweet and delicious. Enjoy!
INGREDIENTS
1 cup whole-wheat flour
2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup pumpkin
1/4 cup skim Carnation milk, or skim milk
2 tablespoons oil
1 cup brown sugar
1 egg white
1 cup cranberries
1 cup chopped nuts, optional
Preheat oven to 350 degrees.
In a large mixing bowl combine flour, baking soda, baking powder, allspice and cinnamon. Mix well.
In another bowl add pumpkin, milk, oil, sugar, and egg white. Beat well.
Fold the cup of cranberries (and nuts, if using) into the dry mixture. This helps to keep the berries/nuts from all sinking to the bottom of your muffins. Next, fold the pumpkin mixture into the dry ingredients, blending only to combine well. Over mixing will cause a "tough" muffin.
Place paper muffin liners into muffin cups and fill 2/3 full. Place in oven and bake at 350 degrees for about 35 minutes.
"Dream" Oven Pancake - 7.00
The Finnish name for this pacake is 'Unelemapannukakku.' This pancake is great served with homemade blueberry jam, whipped cream, and slices of kiwi fruit.
INGREDIENTS
1 cup whipping cream
2 eggs
2 tablespoons sugar
1/2 cup sifted white flour
1-1/2 tablespoons melted butter
Whip the cream until stiff, and set aside.
Beat together the eggs and sugar until very light. Fold in half of the whipped cream. Sift the flour over the cream/egg mixture, fold it in well, then fold in the melted butter.
Pour into a well-buttered 8 or 9-inch round cake pan and bake at 375 degrees for 15 minutes. Top with jam, the remaining whipped cream and fresh fruit slices before serving.
Makes 2 servings
Finnish Oven Pancake - 7.00
INGREDIENTS
4 eggs
2 tablespoons sugar
2-3/4 cups milk
1 teaspoon salt
1-3/4 cups flour
Preheat oven to 425 degrees.
Beat eggs and sugar well. Add milk and salt. Gradually add flour, beating until thoroughly mixed.
Butter a 9 x 13-inch pan. Pour in batter. Bake for 20 to 25 minutes. Serve with jam, syrup, or fresh fruit, and/or whipped topping.
The Finnish name for this pacake is 'Unelemapannukakku.' This pancake is great served with homemade blueberry jam, whipped cream, and slices of kiwi fruit.
INGREDIENTS
1 cup whipping cream
2 eggs
2 tablespoons sugar
1/2 cup sifted white flour
1-1/2 tablespoons melted butter
Whip the cream until stiff, and set aside.
Beat together the eggs and sugar until very light. Fold in half of the whipped cream. Sift the flour over the cream/egg mixture, fold it in well, then fold in the melted butter.
Pour into a well-buttered 8 or 9-inch round cake pan and bake at 375 degrees for 15 minutes. Top with jam, the remaining whipped cream and fresh fruit slices before serving.
Makes 2 servings
Finnish Oven Pancake - 7.00
INGREDIENTS
4 eggs
2 tablespoons sugar
2-3/4 cups milk
1 teaspoon salt
1-3/4 cups flour
Preheat oven to 425 degrees.
Beat eggs and sugar well. Add milk and salt. Gradually add flour, beating until thoroughly mixed.
Butter a 9 x 13-inch pan. Pour in batter. Bake for 20 to 25 minutes. Serve with jam, syrup, or fresh fruit, and/or whipped topping.
Gingerbread Pancakes with Lemon Curd - 7.00
INGREDIENTS
2-1/2 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ginger
2 eggs
2 cups milk
1/4 cup molasses
1 cup raisins
LEMON CURD
3 eggs
1/2 cup sugar
2/3 cup lemon juice
6 tablespoons melted butter
Zest of lemon, optional
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
In a separate bowl, beat eggs slightly, then stir in milk and molasses. Pour egg mixture into dry ingredients. Stir only until moistened. Stir in raisins.
Pour pancakes onto hot griddle. Flip when bubbles show through. Serve with syrup and lemon curd.
Makes 5 to 6 servings
FOR LEMON CURD - Combine eggs, sugar and lemon juice. Add melted butter and mix well. Microwave on low, stirring with whisk every 2 minutes, until thick. Stir in lemon zest. Serve warm on top of pancakes.
INGREDIENTS
2-1/2 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ginger
2 eggs
2 cups milk
1/4 cup molasses
1 cup raisins
LEMON CURD
3 eggs
1/2 cup sugar
2/3 cup lemon juice
6 tablespoons melted butter
Zest of lemon, optional
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
In a separate bowl, beat eggs slightly, then stir in milk and molasses. Pour egg mixture into dry ingredients. Stir only until moistened. Stir in raisins.
Pour pancakes onto hot griddle. Flip when bubbles show through. Serve with syrup and lemon curd.
Makes 5 to 6 servings
FOR LEMON CURD - Combine eggs, sugar and lemon juice. Add melted butter and mix well. Microwave on low, stirring with whisk every 2 minutes, until thick. Stir in lemon zest. Serve warm on top of pancakes.
Overnight Sourdough Pancakes - 7.00
INGREDIENTS
2 cups warm water
1 teaspoon yeast, at room temperature
2 cups flour
1 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
1 egg
1 teaspoon baking soda
The night before, mix yeast in warm water until dissolved. Mix flour and yeast together. Cover and let sit in a warm place overnight.
(IMPORTANT - Do not use a metal pan or spoon.)
The next morning, mix salt, sugar, oil, egg, and baking soda with yeast and flour mixture to desired consistency (add water for a thinner batter), and cook on a griddle.
Makes 18 medium-size pancakes
INGREDIENTS
2 cups warm water
1 teaspoon yeast, at room temperature
2 cups flour
1 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
1 egg
1 teaspoon baking soda
The night before, mix yeast in warm water until dissolved. Mix flour and yeast together. Cover and let sit in a warm place overnight.
(IMPORTANT - Do not use a metal pan or spoon.)
The next morning, mix salt, sugar, oil, egg, and baking soda with yeast and flour mixture to desired consistency (add water for a thinner batter), and cook on a griddle.
Makes 18 medium-size pancakes
Potato Pancake with Carrots and Onion - 7.00
If you are lucky enough to have imported caviar in the house, serve this pancake in wedges, with a generous dollop of sour cream and a teaspoon of caviar.
INGREDIENTS
2 eggs
3 cups shredded potatoes
1/2 cup shredded carrot
1 small red onion, coarsely chopped
1 clove garlic, peeled and minced
Salt and freshly ground pepper, to taste
1/4 cup unsalted butter, melted
Beat the eggs in a medium bowl. Add the potatoes, carrot, onion, and garlic. Season with salt and pepper to taste.
Pour half of the melted butter into a nonstick 12-inch skillet so that it is 1/8-inch deep. Add the potato mixture and cook without disturbing for 5 to 7 minutes, or until the potatoes have formed a golden crust.
Slip the pancake out onto a plate, add the remaining butter, and then return the pancake to the skillet, flipping it to cook the other side. Continue to cook until golden, approximately 10 minutes. Serve hot.
Makes 6 to 8 servings
If you are lucky enough to have imported caviar in the house, serve this pancake in wedges, with a generous dollop of sour cream and a teaspoon of caviar.
INGREDIENTS
2 eggs
3 cups shredded potatoes
1/2 cup shredded carrot
1 small red onion, coarsely chopped
1 clove garlic, peeled and minced
Salt and freshly ground pepper, to taste
1/4 cup unsalted butter, melted
Beat the eggs in a medium bowl. Add the potatoes, carrot, onion, and garlic. Season with salt and pepper to taste.
Pour half of the melted butter into a nonstick 12-inch skillet so that it is 1/8-inch deep. Add the potato mixture and cook without disturbing for 5 to 7 minutes, or until the potatoes have formed a golden crust.
Slip the pancake out onto a plate, add the remaining butter, and then return the pancake to the skillet, flipping it to cook the other side. Continue to cook until golden, approximately 10 minutes. Serve hot.
Makes 6 to 8 servings
Sausage Oven Pancake - 7.00
This Finnish pancake is known as 'Makkarapannukakku'.
INGREDIENTS
2 eggs
1-1/2 cups milk
1-1/2 cups white flour
1 teaspoon baking powder
1 teaspoon salt
1/2 pound sausage
1 small onion, sliced
1/2 cup shredded Cheddar cheese
Beat the eggs well. Add milk, flour, baking powder and salt.
Butter a 9 x 13-inch pan well. Arrange slices of sausage and onions in layers. Pour pancake batter over, then sprinkle the cheese evenly over the batter. Bake at 400 degrees for about 20 minutes or until golden brown.
Serve with jam, syrup, fresh fruit or whipped topping.
Makes 2 to 4 servings
NOTE - You can also use ham slices.
Swedish Oven Pancake - 7.00
Resembling a large popover, this breakfast dish is impressive when served at the table from a cast iron skillet. It must come directly from the oven, as it will gradually fall.
INGREDIENTS
3 strips bacon
3 eggs
2 cups milk
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
Preheat oven to 375 degrees.
Cut the bacon up and brown it until crisp in a 12 or 13-inch diameter frying pan.* Do not pour off drippings.
Beat eggs and milk together lightly, or combine in a blender. Add flour, sugar, and salt; and blend together only until ingredients are combined. Do not overmix.
Reheat pan with bacon drippings, and then pour in batter. It should sizzle when added to the pan. Bake in a preheated 375 degree oven until lightly browned and puffed, about 30 minutes.
Bring to the table immediately, cut and serve with fruit or berry preserves, syrup, or fresh-squeezed lemon juice and a dusting of powdered sugar.
Makes 4 to 5 servings
*NOTE - A smaller frying pan can be used, and the bacon and drippings transferred to the equivalent of a 9 x 13-inch baking pan. Reheat pan and drippings before adding batter.
This Finnish pancake is known as 'Makkarapannukakku'.
INGREDIENTS
2 eggs
1-1/2 cups milk
1-1/2 cups white flour
1 teaspoon baking powder
1 teaspoon salt
1/2 pound sausage
1 small onion, sliced
1/2 cup shredded Cheddar cheese
Beat the eggs well. Add milk, flour, baking powder and salt.
Butter a 9 x 13-inch pan well. Arrange slices of sausage and onions in layers. Pour pancake batter over, then sprinkle the cheese evenly over the batter. Bake at 400 degrees for about 20 minutes or until golden brown.
Serve with jam, syrup, fresh fruit or whipped topping.
Makes 2 to 4 servings
NOTE - You can also use ham slices.
Swedish Oven Pancake - 7.00
Resembling a large popover, this breakfast dish is impressive when served at the table from a cast iron skillet. It must come directly from the oven, as it will gradually fall.
INGREDIENTS
3 strips bacon
3 eggs
2 cups milk
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
Preheat oven to 375 degrees.
Cut the bacon up and brown it until crisp in a 12 or 13-inch diameter frying pan.* Do not pour off drippings.
Beat eggs and milk together lightly, or combine in a blender. Add flour, sugar, and salt; and blend together only until ingredients are combined. Do not overmix.
Reheat pan with bacon drippings, and then pour in batter. It should sizzle when added to the pan. Bake in a preheated 375 degree oven until lightly browned and puffed, about 30 minutes.
Bring to the table immediately, cut and serve with fruit or berry preserves, syrup, or fresh-squeezed lemon juice and a dusting of powdered sugar.
Makes 4 to 5 servings
*NOTE - A smaller frying pan can be used, and the bacon and drippings transferred to the equivalent of a 9 x 13-inch baking pan. Reheat pan and drippings before adding batter.