The 2015 Tour of B&Bs: A Review

Reflection Lake B&B -on the deck
Have
you ever had one of those lovely Sunday afternoons that you didn’t want to
end?  That happened to me last
Sunday.  The Anchorage Alaska Bed and
Breakfast Association (AABBA) held a progressive dinner.  Bed and Breakfast hosts in our association
contributed appetizers, main dishes, salads and desserts.  Three bed and breakfasts were selected to host
the various ‘courses.’
The
event started at 3:00 PM with appetizers at the home of a new AABBA member,
Reflection Lake Bed and Breakfast.  Hosts
Annie and Jason Zeng opened their entire home for us to enjoy and view.  Seeing the care and quality they have given
to their home really makes me proud to have them join our association.  One of the loveliest parts of their home is a
deck that goes from the dining room out towards the lake.  We had our appetizers while sitting, visiting
and enjoying the peaceful surroundings and looking at reflections dancing on
the lake.  Their guests enjoy this space
surely as much as we did. 
Calla House B&B
Our
next stop was at Sam Penney’s, Calla House Bed and Breakfast.  Sam has been an active member of AABBA for a
very long time.  She is really skilled in
the art of hosting.  Her home shows the
same detail and attention and care Sam gives to her many guests.  The Calla House is set in a peaceful
neighborhood with views out back.  Sitting
on the swing outback, several members commented about the visiting birds who
flew close to us while gathering their own choice bites from feeders – they added
to the ambiance. Here we had salads and main dishes and lots of visiting.  There was plenty to eat and eat we did! 
Judy’s A Touch of Class B&B
Our
last stop was at Judy and Jim Powell’s, Judy’s A Touch of Class Bed and Breakfast.  Since dessert is my favorite, I was most
happy to enter this large lovely home that has many Alaskan touches gathered
over the many years the Powells have live in Alaska Their home backs up to a
green belt area full of beautiful natural trees and vegetation. When you look
out their back windows you forget you are still in the city. Their large dining
room table quickly filled with pies and cakes brought by our members. A quick
association meeting was held after we all filled our plates and settled into
seats in Judy’s kitchen/family room area. Some people continued to go back to
the dinning room table for seconds and thirds but who’s counting.  At the end of our meeting I noticed there was
nothing left to eat … just empty pans and plates that looked licked clean.
During
the meeting, people were encouraged to share thoughts, experiences and ideas
for the future of our businesses.  Our
biggest laughs came from people sharing some of the silly and not so silly
things that has happened during the summer experience of hosting people from
all over the world. When our meeting ended, people just stuck around and
continued to visit. No one seemed in a hurry to get home.   All in all it was a lovely Sunday full of
great food, conversations, and new ideas. 
I
was asked to share the recipe for my Sourdough Carrot Cake.  This recipe comes from a recipe book called Simply Sourdough-The Alaska Way
by Kathy Doogan.
Sourdough
Carrot Cake
1
1/2 cups vegetable oil
2
cups sugar
1
cup sourdough started
3
eggs
2
teaspoons vanilla extract
1
(20-ounce) can crushed pineapple, drained
2
cups shredded carrots
1/2
cup chopped nuts (I used walnuts)
1/2
cup of shredded coconut
2
1/2 cups flour
1/2
teaspoons salt
1
teaspoon backing soda
2
teaspoons cinnamon
Anchorage Walkabout Town Hosts
Mix
together oil and sugar. Add starter and eggs, one at a time, beating well after
each.  Fold in pineapple, carrots, nuts,
coconut and vanilla.  Shift together
flour, salt, baking soda and cinnamon: add to the starter mixture and blend
well.  Pour batter into greased and
floured 9”x13” pan.  Bake at 350 degrees
for 45 to 50 minutes or until toothpick inserted in center comes out
clean.  Cool and frost with Cream Cheese
Frosting. 
Cream
Cheese Frosting
8
ounces cream cheese, softened
1/4
cup (1/2 stick butter, softened
1
teaspoon vanilla extract
1
pound confectioner’s sugar (3 1/2 to 4 cups)
1
1/2 tablespoons milk
Combine
all ingredients, beating until smooth.

Bake, cool, frost, and enjoy!
Sandy is a member of AABBA and treated all guests to a taste of the Sourdough Carrot Cake.

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