Breakfast – LaDonna Rose: Cookbooks from Alaska Mon, 28 May 2018 06:56:41 +0000 en-US hourly 1 Chocolate and Cinnamon Babka Buns Mon, 12 Nov 2018 14:00:58 +0000 I am a huge fan of chocolate babka, which is a sweet, yeast dough rolled and wrapped around a chocolate and cinnamon mixture that when cooked, delightfully melts in your mouth. I first learned about babka from the show Seinfeld and I was intrigued. My second babka experience happened on a trip to New York. Passing by a bakery one day, I was awestruck by the rows and rows of muffins, croissants, danishes and breads, but what stood out above everything else was a chocolate babka bun. I didn’t order one, but looking at it I was hooked into the challenge of making my own. I have made this Chocolate and Cinnamon Babka Buns recipe many times and everyone loves it! It’s a great recipe and it never fails to bring a smile to all who participate in devouring it.


for the dough:
½ cup warm 2% milk (120°F)
¼ teaspoon plus ¼ cup
granulated sugar
1 package RapidRise yeast (2¼ tsp.)
2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
½ teaspoon vanilla extract
½ teaspoon sea salt
5 tablespoons unsalted butter, cut into pieces and soft, plus additional for bowls and muffin tins

for the chocolate filling:
1 cup semi-sweet chocolate, finely chopped
½ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, softened

for the egg wash:
1 egg
2 teaspoons heavy cream or milk

for the streusel topping:
2 tablespoons confectioner’s sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
2 tablespoons toasted hazelnuts or pecans coarsely chopped


make the dough:
In a bowl of a stand mixer, sprinkle yeast and ¼ teaspoon sugar over milk and let stand until foamy, about 5 minutes. Add ½ cup flour to yeast mixture and beat at medium speed until combined. Add egg, vanilla, salt and remaining ¼ cup sugar, beat until combined. Reduce speed to low, then mix in remaining 1½ cups flour, ½ cup at a time. Add butter and mix until incorporated, about 5 minutes. Dough will be very sticky and stringy. Butter a large bowl and place dough in it. Cover loosely with plastic wrap and let rise for 45 minutes or until doubled.

make the filling:
Place chocolate, ½ cup sugar, cinnamon and 3 tablespoons softened butter in a bowl and stir to combine. Set aside. Generously butter jumbo muffin pan.

make the egg wash:
Whisk together egg and cream until smooth.

make the buns: Once the dough has doubled, turn it out onto a well floured surface. Roll dough out into an 18″ x 12″ rectangle with short side nearest you. Sprinkle filling over the dough. Brush some of the egg wash along the shortest edge furthest from you. Starting with the edge nearest you, tightly roll the dough back over the filling, roll the dough into a snug log, pinching firmly along egg washed seam to seal.

make the streusel topping:
Mix all topping ingredients together with a fork.

With a sharp knife gently cut off 2-inch segments and place each in the prepared muffin cup. Brush the tops with egg wash and sprinkle topping evenly over the top. Loosely cover pan with buttered plastic wrap and let rise until doubled. Preheat your oven to 350 degrees with rack in the middle. Bake for 20 to 30 minutes. If you have an instant read thermometer, you can check if they are done when it reads 185-190° in the center of each bun. Transfer buns to a rack until cool. Remove from pans and serve.

makes 6 babka buns

These can also be made in regular muffin tins, giving you 12. The cooking time will need to be cut back to 15 to 20 minutes.

Croissant French Toast Thu, 01 Nov 2018 13:14:34 +0000 On family special occasion days, birthday,s anniversaries, graduations start the celebration with breakfast. This stunningly rich chocolate filled Croissant French Toast is over the top scrumptious. The chocolate you’ll need is available in the candy section of your market.


8 small croissants
1 (3-ounce) bar semi-sweet or dark chocolate
4 large eggs
¾ cup 2% milk
1 tablespoon granulated sugar
2 teaspoons vanilla extract
⅛ teaspoon ground nutmeg
¼ cup melted butter
¼ cup confectioners’ sugar, sifted
fresh fruit
maple syrup


With a serrated knife cut the croissants in half lengthwise. Cut a pocket horizontally in each slice of croissant. Cut the candy bar into 6 rectangles. Fill each croissant with a piece of chocolate. In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla and nutmeg. Dip the croissant halves, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling. Place in a casserole dish for about 15 minutes.

On a griddle or in a large skillet over medium heat, melt 1 tablespoon butter. Cook the slices until golden brown on both sides; serve warm. Garnish with confectioner’s sugar, fresh fruit and maple syrup, if desired.

serves 4

Blueberry Griddle Cakes Mon, 01 Oct 2018 13:00:19 +0000 Every year Alaskans gather the tiny blueberries, so full of sweet good flavor, often searching out the wild bushes early in the day and tossing a handful into the batter for morning Blueberry Griddle Cakes.


1¼ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon sea salt
1¼ cups 2% milk
1 large egg
1 tablespoon extra-virgin olive oil
¾ cup blueberries
blueberry syrup or other syrup


In a large bowl, stir together flour, sugar, baking powder and salt.

In a small bowl, combine milk, egg and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened, (batter should be slightly lumpy). Gently fold in the blueberries or sprinkle them onto each pancake as you make them.

Lightly oil a griddle or large skillet; heat over medium heat. For each pancake, spoon a ⅓ cup batter onto the griddle. Cook until several bubbles burst on top and the bottom is golden. Turn over and cook the other side about 2 to 3 minutes, until it is browned.

Serve warm with syrup.

Serves 4

Replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries or mixed fruit.

Sweet-and-Spicy Bacon Mon, 20 Aug 2018 13:00:51 +0000 It’s hard to imagine making bacon even better, but we’ve done it. As the slices sizzle in the oven, brown sugar and a hint of cayenne and rosemary create an addictive sweet-hot glaze on this Sweet-and-Spicy Bacon.


4 tablespoons light brown sugar
¼ teaspoon ground cayenne
2 teaspoons fresh rosemary, chopped
¼ teaspoon ground black pepper
1 lb. quality thick-cut bacon (about 16 slices)


Preheat your oven to 350 degrees. Line two rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon slices in a single layer on the two racks. Evenly sprinkle with brown sugar, cayenne, rosemary and black pepper. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

Serves 8

Use regular package bacon, with shorter cooking times.

Delightful Salmon Breakfast Quiche Thu, 09 Aug 2018 13:00:34 +0000 This salmon breakfast quiche could be called a lot of things; breakfast casserole, frittata, crustless quiche, but no matter what you call it, you’ll agree this recipe is a deliciously different brunch or breakfast item. Ole lived on these while crab and black cod fishing off the Oregon coast. Leftovers freeze beautifully.


1 (14-to 15-ounce) can salmon, drained and liquid reserved
12 eggs
⅛ teaspoon hot sauce
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2 cups Monterey Jack cheese, grated
2 cups cottage cheese
1 cup fresh spinach, chopped


Preheat the oven to 350˚F.

Whisk the eggs in a large bowl until well blended, add the reserved salmon liquid and hot sauce.

Sift the flour, salt and baking powder. Blend into the egg mixture. Add the salmon, cheeses and spinach, mix well. Pour into a well-greased 9 by 13-inch baking dish.

Bake for 35-45 minutes or until a knife inserted near the center comes out clean. Serve right away.

Makes 6 servings

Easy Salmon and Cheddar Strata Thu, 02 Aug 2018 13:00:32 +0000 This Salmon and Cheddar Strata is a wonderful recipe for impressing the in-laws. Just put it together the night before, then pop it into the oven the next morning. You’ll make your honey proud when his mom asks for the recipe!


8 slices whole grain bread
¼ cup butter, softened
8 large eggs
1 teaspoon brown sugar
1 tablespoon Dijon mustard
2 ½ cups half-and-half
3 cups Cheddar cheese, grated
1 pound smoked salmon (about 2 cups), skin and pin bones removed
½ teaspoon paprika


Butter a 9 x 13 inch baking dish. Butter bread on both sides, stack the bread and cut it into small cubes.

In a medium sized bowl whisk the eggs, brown sugar, Dijon and the half-and-half.

Layer one half of the bread in the prepared pan, one half of the cheese and one half of the salmon. Repeat layers. Pour the egg mixture over all layers. Sprinkle paprika over the top. Chill overnight.

Remove Strata from refrigerator ½ hour before baking. Preheat the oven to 350° F. Bake for 45 minutes to 1 hour or until a knife inserted near the center comes out clean

Variation Tip: Fresh cooked salmon or canned salmon may be substituted for the smoked salmon in this recipe.

Makes 4 to 6 servings

Wild Salmon Quiche with Parmesan Crust Thu, 19 Jul 2018 13:00:08 +0000 This terrific Wild Salmon Quiche with Parmesan Crust recipe goes together in a matter of minutes. If you bake some potatoes at the same time and serve it all with a simple tossed salad, you’ll have a complete meal and not much cleanup afterwards.


1 (14-to 15-ounce) can salmon, drained and flaked
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
4 eggs
1 ½ cups smoked Gouda cheese, freshly grated, divided
1 tablespoon fresh dill, minced
¼ teaspoon salt
¼ teaspoon black pepper

for the Parmesan crust:
1 ½ cups all-purpose flour, plus extra for dusting
½ teaspoon salt
1 tablespoon Parmesan cheese, finely grated
½ cup chilled unsalted butter, diced
¼ cup ice water or as needed (one tablespoon at a time)


the Parmesan crust:
Sift together the flour and salt in a large mixing bowl. Add the Parmesan cheese. Cut the butter into the flour, until the mixture resembles course meal. Drizzle a few tablespoons of ice water into the flour mixture. Using a wooden spoon, stir gently adding water, a tablespoon at a time, just until it holds together when you press a handful of it into a ball. The dough should be moist, not wet. Avoid over mixing as this will toughen the dough.

Gather the dough into a ball, wrap well and chill for at least one hour. Press rolled out dough into a 9½-inch deep pie dish.

the quiche:
Preheat the oven to 375°F.

In a small saucepan, sauté the onion and garlic in butter until soft. Remove from heat.

In a large mixing bowl and using a wire whisk, stir the sour cream and eggs until combined. Gently stir in the salmon, onion, garlic, dill, salt, pepper and 1-cup smoked Gouda cheese.

Pour the salmon mixture into the prepared crust and top with remaining cheese. Bake for about 50-60 minutes, until golden and quiche is set. Let stand 10 minutes before serving.

Makes 4-6 servings

Variation Tip: You may substitute Gruyere cheese for the Gouda with equal results.


Herb Crepes with Smoked Salmon and Lemon Zest Mon, 02 Jul 2018 13:00:32 +0000 These Herb Crepes with Smoked Salmon and Lemon Zest are a quick and simple way to wow your family!


for the crepes:
2 eggs
1 ¼ cups milk
1 cup all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
nonstick spray

for the filling:
1 (8-ounce) package cream cheese, softened
3 green onions, minced
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon sour cream
1 teaspoon grated lemon zest
¼ teaspoon black pepper
1 pound smoked salmon (about 2 cups)
1 cup fresh baby spinach


the crepes:
Blend eggs, milk, flour, olive oil and salt in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered 30

the filling:
Blend cheese, onions, dill, lemon juice, sour cream, lemon zest (grated lemon peel) and pepper in a bowl with a mixer until smooth. Set aside.

Stir batter to redistribute herbs. Heat a 10-inch nonstick skillet over medium heat. Spray bottom and sides with nonstick spray. Holding skillet off heat, pour in ¼-cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale and golden around edges, 10-15 seconds. Loosen crêpe with a heat resistant plastic spatula, then flip crêpe over gently with your fingertips. Cook a few seconds longer. Transfer crêpe to a wire rack to cool. Make other crêpes in the same manner, using nonstick spray for each one.

To serve, spread 2 tablespoons of the cheese filling on to top half of each crêpe. Top with 2 tablespoons salmon, then a few spinach leaves. Fold bottom half of crêpe up; fold again to make a triangle shape. Repeat with remaining crêpes and serve.

Makes 8 crepes

Eggs and Smoked Salmon in a Puff Pastry Thu, 01 Mar 2018 14:00:17 +0000 This Eggs and Smoked Salmon in a Puff Pastry is perfect for an afternoon brunch and is usually met with gasps of awe and excitement as it appears, swiftly followed by virtual silence with only the squeaking of forks on plates can be heard.


1 frozen puff pastry sheet, thawed
8 eggs
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter
4 ounces cream cheese
2 tablespoons green onion, minced
1 teaspoon fresh dill, chopped
3 ounces thinly sliced smoked salmon
⅓ cup Mozzarella cheese, grated
1 egg, slightly beaten
1 tablespoon water


Preheat the oven to 350˚F.

Line a baking sheet with parchment, set aside. Whisk the eggs in a medium bowl until well blended, add the milk, salt and pepper.

In large skillet melt butter over medium heat, pour in the egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edges. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking until eggs are just set. Remove from heat. Dot with cream cheese and sprinkle with green onion and dill. Stir gently until combined.

Unfold pastry on a lightly floured surface. Roll into a 15 by 12-inch rectangle. Place on baking sheet. Arrange the smoked salmon crosswise down the center ⅓ of the pastry, to within 1-inch of the top and bottom. Spoon the eggs over salmon and sprinkle with the Mozzarella cheese.

Combine beaten egg with water. Brush the edges of the pastry with the egg mixture. Fold one short side of the pastry over filling. Fold remaining short side over top. Seal top and ends well and brush the top of the pastry with the egg mixture. Top with 10-12 puff pastry stars, if desired and brush with egg mixture. Bake 25 minutes or until pastry is a lightly-golden brown.

Makes 6 servings

Fluffy Salmon Omelette Thu, 15 Feb 2018 14:00:21 +0000 Eggs are easiest to separate when they are cold, but will beat to greater volume when they have been allowed to warm at room temperature. Even a tiny speck of yolk will retard the white’s expanding, so do separate the eggs carefully. A non-plastic, grease-free bowl will help whites to achieve the greatest volume. For brunch, serve this Fluffy Salmon Omelette with some sliced fruit and a coffee cake and you’re set.


1 (14-to 15-ounce) can salmon, drained
6 large eggs, separated
3 tablespoons butter
¾ cup mushrooms, button or cremini, sliced
2 green onions, chopped
½ cup Swiss cheese, grated
salt and freshly ground black pepper


Preheat the oven to 350˚F.

Melt 2 tablespoons butter in a small skillet over medium heat. Sauté the mushrooms and onions, set aside to cool.

In a large bowl using a mixer, beat egg whites until stiff. In a separate bowl beat egg yolks, season to taste with salt and pepper. Fold yolks into the beaten egg whites. Gently add the mushrooms, onions, cheese and salmon.

Melt 1 tablespoon of butter in a 10-inch ovenproof skillet, swirl around edges of pan. Pour omelette mixture into the skillet and spread evenly. Cook over low heat 3-5 minutes to brown the bottom.

Bake 15-20 minutes until golden on top and a knife inserted near the center comes out clean. Serve right away.

Makes 4 servings