LaDonna Rose: Cookbooks from Alaska Mon, 18 Jun 2018 13:00:08 +0000 en-US hourly 1 Smoked Salmon Egg Salad on Easy Grill Bread Mon, 18 Jun 2018 13:00:08 +0000 This Smoked Salmon Egg Salad is a great change from the standard egg salad. This is fabulous on the grill bread and tastes like it’s from a gourmet deli.


6 hard-boiled eggs, peeled
2 green onions, finely chopped
½ cup celery, finely chopped
1 tablespoon fresh dill, chopped
¼ cup mayonnaise, plus more for grill bread
1 teaspoon sherry vinegar
salt and freshly ground black pepper
1 (6-to 7-ounce) can smoked salmon, drained
salt and freshly ground black pepper
sprouts, lettuce or watercress sprigs

for the easy grill bread:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
½ teaspoon fast-acting yeast
½ cup warm water (105˚-115˚)
¼ cup olive oil, plus more for brushing
1 egg, beaten


the egg salad:
Place the eggs in a medium bowl and coarsely mash with a fork. Stir in the onions, celery, dill, mayonnaise and vinegar. Season to taste with salt and pepper. Gently fold in salmon. Set aside.

the grill bread:
In a large bowl, whisk the flour, sugar, salt and yeast. In a small bowl, whisk the water, oil and egg. Stir into flour mixture until a dough forms. Turn dough out onto a lightly floured surface and knead about 2 minutes. Put the dough into a lightly oiled bowl and let rest 10 minutes.

Cut into 8 pieces. Roll each piece out into a 6-inch round. Lightly oil a large
skillet and place over medium-high heat until hot. Grill bread rounds one at a time, turning once, until marks appear and bread is cooked through, about 1 minute per side. Keep bread warm wrapped in a cloth.

To serve, spread ½-teaspoon mayonnaise over each grill bread. Spread egg salad over the mayonnaise and top with the sprouts. Fold to close and serve.

Makes 8

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Smoked Salmon & Watercress Roulade Thu, 14 Jun 2018 13:00:15 +0000 Salmon may seem an odd breakfast choice, but try it! Packed with Omega-3 fatty acids (brain booster!), salmon is rich in antioxidants and selenium. The protein will keep you full and energized for hours.


Smoked Salmon & Watercress Roulade

You will need
1/3 cup freshly grated Parmesan cheese
1 1/2 cups watercress, roughly chopped, plus a few extra
leaves to garnish
3 green onions, sliced
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded Swiss or Gruyere cheese
8 oz. cream cheese, divided use, at room temperature
2 tsp. dill weed
1 (7-ounce) can smoked salmon, drained

Preheat oven to 375 degrees.

Line a large rimmed baking sheet with parchment paper and lightly spray with non stick cooking spray.

Sprinkle grated Parmesan cheese onto the parchment paper.

With an electric mixer; beat 4 ounces of the softened cream cheese until smooth. Beat in the eggs. Stir in the chopped watercress, sliced green onions, the Swiss or Gruyere cheese, salt and pepper. Stir well.

Spoon mixture into the prepared pan and ease into the corners. Bake for 10 to 12 minutes until it is well risen, golden and the top feels spongy.

Remove roulade from oven. Let cool in pan for at least 30 minutes.

When cool, flip roulade over and onto a long piece of plastic wrap. Remove parchment paper. Spread remaining softened cream cheese over entire roulade. Crumble smoked salmon over the cream cheese. Sprinkle on the dill. Carefully roll up the roulade, starting from the shortest side nearest you. Wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.

To serve, place roulade on a serving platter, then cut into thick slices and serve garnished with a few watercress leaves, if desired.

Serves 4-6


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Pineapple Delight Cake Mon, 11 Jun 2018 13:00:20 +0000 20120510-115314.jpg

I like to cook almost anything, but I really love to bake! Cooking requires knowledge and practice, but real, serious baking requires more chemistry, more precision, and for extremely beautiful results a certain creativity and decorating ability.

There’s nothing I like to do more than roll up my sleeves, put on an apron, and start sifting the flour and measuring the sugar and butter. I bake a lot, but I’m always willing to try a new recipe and decorate another cake.

I love visiting the newest bakery in town and search for bakeries while on vacation, looking for a fresh idea.

It’s important to me to make baked goods–cakes, cookies, breads and pies-that are delicious to eat and beautiful to look at. I strive to make the recipes in my cookbooks simple, clear, and easy to follow.

I think you will find this special Pineapple Delight Cake from my Alaskan Rock’n Galley cookbook a wonderful addition to your repertoire. I hope that you bake it right away. Your family will adore you and your friends will cheer for more.

Pineapple Delight Cake

1 pkg. yellow cake mix
1 1/4 cup buttermilk
4 egg whites
1 egg
1 (8-ounce) pkg. cream cheese, softened
1 cup cold milk
1 (3-ounce) pkg. instant vanilla pudding mix
1 (14-ounce) can crushed pineapple
1 (8-ounce) frozen whip topping, thawed
1/2 cup flaked coconut, toasted

Preheat oven to 350. Spray a 9X13-inch baking dish with nonstick cooking spray.

In a mixing bowl; beat cake mix, buttermilk, egg whites and egg with an electric mixer on low speed until moistened. Beat on high for 2 minutes. Transfer to baking dish. Bake for 25-30 minutes or until toothpick tests clean. Cool on wire rack.

In another mixing bowl; beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cooled cake. Spoon drained pineapple over pudding mixture.

Top with whipped cream and sprinkle with coconut.

Serves 8.

What’s the best thing you’ve ever baked?

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Herb Fusilli and Salmon Salad Thu, 07 Jun 2018 13:00:24 +0000 This Herb Fusilli and Salmon Salad makes a fantastic main course for summertime dining or picnicking. It’s easy to prepare and doesn’t require you to heat up the oven during those long days when the sun is blazing.


8 ounces dried fusilli
1 red bell pepper, quartered and seeded
1 small red onion, sliced
12 cherry tomatoes, halved
1 (6-to 7-ounce) can salmon, drained

for the dressing:
⅓ cup olive oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1 teaspoon mustard
1 teaspoon honey
¼ cup fresh basil, chopped plus extra for garnish


Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes until tender.

Place the bell pepper quarters under a preheated broiler and broil 5-8 minutes, until blackened. Transfer to a bowl and cover, let sweat for about 10 minutes.

Drain pasta and set aside.

Peel and discard bell pepper skins. Slice into strips.

the dressing:
In a large bowl, whisk together the olive oil, sherry vinegar, lime juice, mustard, honey and the fresh basil.

Add the pasta, bell pepper strips, onion, tomatoes and salmon. Toss together gently, then divide among serving bowls. Garnish with basil sprigs and serve right away.

Makes 4 servings

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Ham and Egg Sandwich Mon, 04 Jun 2018 13:00:59 +0000 While writing this cookbook, I have been thinking about all the delicious treats I’ve had on my trips out of Alaska. It got me to thinking about the foods that I crave from those travels, which got me to thinking about a trip Ole and I took to Old San Juan. Walking by a bakery, I laid my eyes on a flaky pastry dusted in confectioner’s sugar. I had to have one. Fluffy, buttery, slightly sweet and oh so good! I then learned that you could halve them and stuff each roll with ham, a fried egg and cheese making this Ham and Egg Sandwich a sweet and savory treat. I learned to make them and found that this is the sort of recipe that can come together in the evening while watching your favorite show. They will keep well over night and in the morning, you can treat your family to freshly baked sweet rolls.


1 package Rapid Rise yeast (2¼ tsp.)
½ cup 2% milk
1 cup butter (2 sticks) melted, plus more for greasing
3 egg yolks, lightly beaten
¼ cup granulated sugar
2½ cups all-purpose flour
1 teaspoon sea salt
6 eggs
18 slices deli ham
6 slices cheddar cheese
confectioner’s sugar, for dusting


make the rolls:
In a bowl combine yeast and ¼ cup water heated to 120 degrees. Let sit until foamy, about 10 minutes. Stir in milk, 4 tablespoons butter and egg yolks until smooth. Add sugar, flour and salt; stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Transfer dough to a floured work surface and using a rolling pin, roll into a 18 x 12-inch rectangle. Brush with 2 tablespoons butter; starting at one short end, roll into a cylinder. Cut into 6 equal pieces; transfer, cut side-down, to a parchment paper-lined baking sheet. Cover with plastic wrap and let rise until doubled. Preheat your oven to 375 degrees. Bake until lightly browned, about 15 minutes. Let cool.

make the sandwiches:
Heat 2 tablespoons butter in a 12-inch skillet over medium heat. Add 3 eggs, cook and flip until the yolk is just set. Repeat with 2 tablespoons butter and remaining eggs. Split each roll; place 3 slices ham onto each roll bottom. Top with an egg, a slice of cheddar and roll tops. Return skillet to medium-high heat; add 2 tablespoons butter. Add two sandwiches; cook flipping and flattening with a spatula, until browned, about 5 minutes. Repeat with remaining butter and sandwiches. Dust with confectioner’s sugar while hot before serving.

makes 6

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Italian Wedding Soup Thu, 31 May 2018 13:00:07 +0000 The name Italian Wedding Soup is a reference to the marriage of greens and meat in the soup. A favorite in our house and it is truly bliss in a bowl.


for the meatballs:
½ pound ground chicken, turkey, pork or Italian sausage
¼ cup Parmesan cheese, grated
3 tablespoons onion, finely diced
2 tablespoons Panko bread crumbs
1 tablespoon dried parsley
1 egg, beaten
3 cloves garlic, minced
¼ teaspoon sea salt
freshly ground black pepper
1 teaspoon extra-virgin olive oil

for the soup:
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled, diced
¾ cup orzo pasta or other small pasta
1 medium zucchini, diced
2 cups kale, chopped
8 cups reduced-sodium organic chicken or vegetable broth
½ cup fresh basil, chopped
sea salt and freshly ground black
pepper to taste
parmesan cheese, for garnish


make the meatballs:
Make the meatballs by mixing their ingredients together except the olive oil. Shape mixture into 1-inch meatballs. Heat the 1 teaspoon of olive oil in a heavy soup pot. Brown the meatballs, remove and set aside. Pour off any extra fat in the pan.

make the soup:
In the same pan, heat 2 teaspoons olive oil. Add the onion and carrot and cook until softened, scraping up any browned bits off the bottom of the pan when stirring. Stir in the pasta and cook for 1 minute. Stir in zucchini and kale. Add the broth and bring to a boil. Reduce heat, stir in the meatballs and basil simmer gently for 10 minutes. Adjust the consistency of the soup to your preference by adding water or more broth. Season to taste with salt and black pepper.

Divide the warm soup among bowls and serve with grated Parmesan cheese.

serves 4

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Ole’s Butter and Brown Sugar Squares Mon, 28 May 2018 13:00:56 +0000 Let’s just say Ole’s Butter and Brown Sugar Squares are utterly rich and sugary and if that’s not enough, they’re topped with a whiskey buttermilk butterscotch sauce. Yum!


for the squares:
1 cup (2 sticks) butter, softened
2 cups firmly packed light brown sugar
½ cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup chopped pecans

for the whiskey buttermilk butterscotch sauce:
1 cup granulated sugar
½ cup low-fat buttermilk
½ cup (1 stick) butter
2 tablespoons corn syrup
2 tablespoons whiskey
1 cup toasted chopped pecans, optional
whipped cream, for serving


make the squares:
Preheat your oven to 350 degrees. Butter a 9 x 13-inch baking dish.

Using a hand or stand mixer, cream the butter and sugars on medium-high speed for 2 minutes until nice and fluffy. Beat in the eggs one at a time, then add the vanilla, beating until smooth. Reduce the mixer speed to medium-low and add the flour, baking powder and salt. Stir in the pecans.

Pour the batter into the baking dish. Bake for 30 minutes or until tests done. Let the cake cool in its pan for 15 minutes. Cut into squares and serve with a spoonful of the sauce.

make the sauce:
Combine sugar, buttermilk, butter and corn syrup in a small saucepan over medium heat. Cook, stirring constantly and simmer until the butter has melted and the mixture is smooth. Stir in the whiskey and nuts. Serve warm or at room temperature. Cover and keep refrigerated.

Makes 16 squares

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Baked Mini Salmon Croquettes with Creamy Dill Sauce Thu, 10 May 2018 16:58:01 +0000 During a busy work-week, these Baked Mini Salmon Croquettes with Creamy Dill Sauce make a great choice. This easy recipe provides nice flavor for seafood lovers. Moist on the inside and crisp on the outside -mmmm!


1 (14-to 15-ounce) can salmon, drained into a measuring cup
milk, add to salmon liquid to measure 1 cup
1 ½ cups panko bread crumbs, divided use
6 tablespoons Parmesan cheese, freshly grated
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup butter
¼ cup onion, minced
¼ cup red bell pepper, minced
¼ cup celery, minced
⅓ cup all-purpose flour
¾ teaspoon Thai garlic chili pepper sauce
1 tablespoon lemon juice
2 tablespoons green onions, minced
1 tablespoon fresh dill, minced
cooking spray oil

for the creamy dill sauce:
⅓ cup sour cream
1 teaspoon capers
1 teaspoon lemon juice
1 teaspoon fresh dill, minced
pinch salt


Flake the salmon into a bowl, set aside. In a small bowl, combine the bread crumbs, Parmesan cheese, salt and pepper, set aside.

Melt butter in a large skillet over medium heat. Sauté the onion, red bell pepper and the celery until soft. Whisk in the flour until smooth. Add the milk mixture, stir until thickened. Remove from heat.

Stir in the salmon, chili pepper sauce, lemon juice, green onions, dill and ½ cup of the bread crumb mixture. Refrigerate 1 hour.

the creamy dill sauce:
Whisk the sour cream, capers, lemon juice, dill and a pinch of salt in a small bowl. Refrigerate until serving time.

Preheat the oven to 400˚F.

Line a baking sheet with parchment paper. Place the remaining bread crumb mixture in a shallow plate. Roll salmon mixture into 1 ½-inch balls, coat with the crumbs and place 1-inch apart on the prepared baking sheet. Spray the tops lightly with oil. Bake 20-25 minutes until lightly golden brown.

Serve right away with creamy dill sauce.

Makes 2 dozen

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Soft Spring Rolls with Smoked Salmon and Fresh Basil Mon, 07 May 2018 13:06:49 +0000 Soft Spring Rolls with Smoked Salmon and Fresh Basil are a pleasure to see and to eat and simple to make if you set up a small assembly line with all the components ready to roll up. The secret ingredient here is an extra pairs of hands, to make the job interesting and fun.


3 ounces thin dried rice noodles
4 shiitake mushroom caps, sliced
2 tablespoons soy sauce
12 round spring roll wrappers
2 cups thinly sliced smoked salmon
1 cucumber, cut into matchsticks (about 1 cup)
2 small carrots, cut into match sticks (about 1 cup)
1 medium avocado, diced
1 cup basil leaves, coarsely chopped
1 cup cilantro, chopped
½ cup red onion, minced
½ cup plain peanuts, coarsely chopped

for the dipping sauce:
1 cup rice wine vinegar
1 green onion, minced


the spring rolls:
Submerge rice noodles in hot water 8-10 minutes, until soft and clear. Drain and cut noodles into 2-inch pieces, set aside. Toss mushrooms with soy sauce in a small bowl, set aside.

Submerge one spring roll wrapper in a shallow pan or bowl of warm water for about 30 seconds or until softened. Remove it carefully, draining the water. Place it before you flat on the work surface. Arrange the smoked salmon slices, cucumber, carrots, avocado, basil, cilantro, red onion, rice noodles, mushrooms and peanuts in a log shape in center of wrapper. Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them compressing everything gently into a cylinder shape, folding ends to seal. Set the roll aside on a platter seam-side down to dry.

the dipping sauce:
Combine rice wine vinegar and green onion in a small bowl.

Serve spring rolls whole or halved crosswise, with dipping sauce.

Makes 10-12 rolls

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Key Lime Moose in Gingersnap Bowls Thu, 03 May 2018 13:00:37 +0000 Don’t let the fancy name scare you, gingersnap bowls are easy to make. Filled with this refreshing moose, Key Lime Moose in Gingersnap Bowls is the perfect dessert!


for the moose:
½ cup (1 stick) butter
6 egg yolks
2 whole eggs
1 cup Key lime juice
¾ cup granulated sugar
1½ cups heavy cream
2 tablespoons confectioner’s sugar
zest of one lime, minced, optional

for the gingersnap bowls:
¼ cup all-purpose flour
¼ teaspoon ground ginger
3 tablespoons butter
3 tablespoons granulated sugar
2 tablespoons corn syrup
nonstick cooking spray
whipped cream, for serving (optional)


make the moose:
In a heat proof bowl set over a pan of gently simmering water, melt the butter. Add yolks, whole eggs, juice and sugar. Cook over medium-high heat, stirring occasionally, until thick, about 10 minutes. Transfer to a bowl, cover with plastic wrap, (pressing over the surface) and chill until cold, about 1 hour.

Using a hand or stand mixer, beat the cream and sugar until stiff peaks form. Fold cream, cold curd and zest together in a large bowl. Cover and chill until set, at least 1 hour or overnight.

make the gingersnap bowls:
Preheat your oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium. Add sugar and syrup, cook over low, stirring with a wooden spoon, until sugar dissolves, 5-8 minutes. Remove from heat, stir in flour mixture. Cool completely, about 25 minutes.

Coat a baking sheet with cooking spray. Making two cookies at time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center, 9-11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch. Let cool 30-40 seconds. Working quickly with a wide metal spatula, slide cookies onto two over-turned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to a week. To serve, fill bowls with mouse and top with whipped cream.

Serves 4-6

Recipe hint
Gingersnap bowls aren’t hard to make, but they require careful timing and patience. Now I won’t lie ‒ I broke a few getting started, so if it happens to you, don’t get frustrated. Trust me, the process gets easier as you go!

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