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Browse Our Book Catalog:
Alaska Roadhouse Recipes
 This cookbook
provides a taste of the North Country for you or your friends.
It features memorable recipes from the roadhouses, lodges,
bed and breakfasts, cafes, restaurants and campgrounds along
the highways, byways and waterways of Alaska and Northwestern
Canada. The cookbook gives you 224 pages filled with appetizers;
breads; main dishes; desserts; soups, salads and side dishes;
sauces and preserves; and beverages.
You'll find everything from Moose Creek Chicken (originally
known as "40-below Chicken") and Arctic Dip to Lowbush
Cranberry Butter and Alaska Rhubarb Pie, along with photos
and captions that profile some of the personalities and places
sharing their recipes with you.
That friendly guy you see on the cover of the cookbook is
Chef Greybeard, an Alaskan Bush resident who works as morning
chef for Alaska Wildland Adventures' Kenai River trips. He
spends his winter months on Caribou Island, Skilak Lake, enjoying
winter activities and dreaming up new recipes.
Below are a couple of sample recipes from Alaska Roadhouse
Recipes, which you can get at your local bookstore or from
us. Enjoy!
"This bread will keep for 3 weeks. It is
almost a meal and very high in energy."
- 4 cups whole wheat flour
- 1 cup water
- 3/4 cup
brown sugar
- 1/2
cup honey
- 1/3 cup
wheat germ
- 1/3
cup vegetable oil
- 1/4 cup
sesame seed
- 1/4 cup
molasses
- 3 Tb. dry milk powder
- 11/2
tsp. salt
- 11/2 tsp. baking soda
Mix all ingredients until smooth. Pour into greased 8"
x 8" x 2" pan. Bake at 300°F for about 1 hour,
or until bread pulls away from sides of pan. Cool and cut
into 16 equal squares. Makes 1 loaf.
"This is the most requested recipe at Blueberry
Lodge B & B."
- 21/2 cups flour
- 5 tsp. baking powder
- 1 tsp. baking soda
- 11/2
tsp. salt
- 1 tsp. cinnamon
- 1/2
tsp. 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 Tb. 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. Serves 5 to 6.
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.
Click here to order online.
To order by phone:
Call 1-800-726-4707 for U.S. orders and
1-800-663-5714 for Canadian orders.
(All prices are in U.S. funds) |
