Breakfast in Alaska

qui la versione italiana

Welcome to frrrrrrrrreeeeezing

Second stop of Joan's Final Culinary Tour, definetely such a different weather and temperature from last week in Panama!
As a good day starts in the morning what better than a healthy rich breakfast to give you the strenght to deal with any possible situation? Just a very few things to lay the table: a cup for coffee or tea, or else a luxury hot chocolate for greedy ones made with your own special homemade chocolate blend, a little milk and scrumptous, delicious, fabulous concentrated mix of homemade muesli you have ever had, fruit included! And do not bother about the diet: we need more calories (and comforting food) to face the long icing Winter season in Alaska!

I found these cookies' recipes on the site alaskarecipes.com (but today it does not cooperate and load any pages!), made both because could not choose the best and anyway will have some breakfast ready for the week to go!
And if you have a little time and would like to enjoy amazing Alaskan views, take a look to Giuseppe Pompili blog, showing his team climbing to Denali (that means highest mountain) The mountain, named then McKinley, famous for being the coldest in the world, is the culmination of Alaska Range, a chain of ice and granite at the edge of the Arctic Circle, which rises to over six thousand meters above the surrounding plains, through forests of birch and swampy marshes.

So ... table is ready, would you like a cup of tea, coffee or chocolate?

" Choca Chippers"
(Chocolate Chip Cookies)

recipe by Scott from Ketchikan,
Alaskan city famous as the "Salmon capital of the world"
and for its world's largest collection of standing totem poles

For about 60/70 cookies:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 1/2 cups quick oats blended to powder (you can do this in a blender or coffee grinder)

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp baking powder

2 tsp vanilla

12 oz bag semi-sweet chocolate chips (I used dark choco chips)

One 7 oz. chocolate bar, preferrably with almonds (mine was milk choco with hazelnuts)

1 1/2 cups nuts (mine 1/2 cup were pecans)

- Beat together the butter, sugar, brown sugar, and eggs. In a separate bowl, mix together the oat powder, flour, baking soda, salt, and baking powder. Add the butter mixture to the dry mixture and blend. Then add vanilla, chocolate chips, the grated chocolate bar, and nuts.
- Drop mixture (or shape with hands, dough is very manageable) on cookie sheet in the size of golf balls (if dough is dry, flatten slightly). Bake 8/10 minutes at 375° F (190° C) and please don't overbake. They don't need to turn dark brown. They should be a light golden color.

Tongass Forest Cookies

recipe by Karen from Missouri

It was given to her family 35 years ago
by friends that had just returned from an Alaskan vacation

Tongass National Forest is the largest forest in United States. The forest is named for the Tongass group of the Tlingit people, who inhabited the southernmost areas of the Alaska panhandle near what is now Ketchikan.

For about 80/90 cookies:

1 cup shortening(I used half lard and half butter)

1 cup brown sugar

1 cup granulated sugar

2 eggs - well beaten

1 1/2 tsp. vanilla

2 cups flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 cup moist coconut flakes

2 cups of oats

2 cups Rice Krispies

- Cream together the shortening, brown sugar, and granulated sugar. Add the eggs and vanilla.
- Sift together flour, salt, soda, and baking powder and then add to the egg/shortening mixture. Then add the moist coconut, oats and Rice Krispies. Mix with your hands as this will be thick (mine was very soft, but I suppose due to lard and very soft butter from the beginning).
- Mold into balls the size of a walnut and bake at 350° F/170° C for 12 minutes. Serve with cold milk.

See you next week in sunnier Turkey!

Alaska Round up