Posts Tagged ‘quick bread’

Beer Bread

December 19, 2009

Look at my new ornaments!!!  Gdaughter #2 was so excited when she got home from school.  We had to hang them right on the tree.  Gdaughter #1 forgot hers…of course she remembered the candy from the party….doesn’t surprise me in the least.  Maybe thats what we ought to start doing.  Kids make an ornament for Grams and Gramps tree every year.  Hhhhmmmmmmm

Came to a horrible place last night just before suppertime.  My Honey goes back to work and I have no bread for his lunch.  He doesn’t eat the mamby pamby sliced white bread.  Hates it as a matter of fact.  I hadn’t made this in a long time.  I have no idea where the recipe came from…one of those written down on a scrap of paper and put in the cookbook to get yellow ones.

BEER BREAD

3 cups of self rising flour

1/2 cup sugar

12 oz of beer

Mix together and place in sprayed loaf pan.  Bake at 375 for 55-60 minutes or thumps done.

Now how easy is that????  I use whatever beer is leftover in the beer fridge in the garage.  This time I added a Tbsp or so of Italian seasoning….Penzeys of course.  I have added grated cheese…garlic…sliced olives.  You could add just about anything you want.  My Honey went off to work this morning happy as a clam with his beer bread/ left over traegered steak sammiches.

Spring…Is It Spring Yet?????

April 6, 2009

OMG…it actually hit 60 degrees today.  The Robins and Magpies are back.  Could it be??  Well, I’ve lived here long enough.  Ain’t gonna hold my breath.  I’m headed to Wyoming with Granddaughter #2 early Thursday morning.  The weather wouldn’t dare mess with me.

The next few days I have to get the boys communion cakes done, so things will be a little short.  But just couldn’t resist sharing this.

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WELSH SAFFRON BREAD

3 cups boiling water

1 cup dried currants

1 cup raisins

1/8 tsp saffron threads

1/2 cup butter at room temp

2 eggs

1 tsp lemon extract

2 cups flour

2 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

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Pour 2 cups boiling water over currants for 15 min and then drain.  Steep saffron threads in remaining water until cool.  Cream butter and sugar then add eggs one at a time and then lemon.  Combine dry ingredients and add to butter/sugar alternately with saffron water until just blended.  Stir in raisins and drained currants.  Pour into greased and floured 9X5 greased and floured loaf pan.  Bake at 350 for 40-50 minutes or until tests done.  Cool on wire rack.

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This is wonderful with butter right out of the oven, cooled to room temp or as toast the next morning.  And I don’t have to share this one.  My Honey doesn’t like raisins and neither does WyoNella and MIL didn’ like it.  BrazenBites, on the other hand, loves it as much as I do.  So if you want a savory quick bread…..try this one.