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Wednesday, February 22, 2012

Baking With Beer

Baking With Beer

Beer Corn Bread

  • 1 cups yellow corn meal
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoons baking soda
  • 2 beaten eggs
  • 1/2 cups milk
  • 1/2 cups Shiner beer
  • 1/4 cups cooking oil

In bowl, stir together corn meal, flour, baking powder, salt and soda. Combine eggs, milk, Shiner beer and oil; add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2? baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with molasses or maple syrup if desired. Makes 9 servings.

Beer Biscuits

  • 4 cups biscuit mix
  • 1 tablespoons sugar
  • 1 12-ounce Shiner beer

Mix ingredients with a fork. Pour in a well-greased muffin tin. Bake at 400 degrees for 15 minutes.

Shiner Beer Bread

  • 3 cups self-rising flour
  • 2 tablespoons sugar
  • 1 tablespoons salt
  • 1 egg
  • 1 12-ounce Shiner beer (room temperature)

Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2? bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf.

From recipes posted by http://www.shiner.com

Image provided by lynnmarie, Creative Commons License.

Baking With Beer

Beer Corn Bread

  • 1 cups yellow corn meal
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoons baking soda
  • 2 beaten eggs
  • 1/2 cups milk
  • 1/2 cups Shiner beer
  • 1/4 cups cooking oil

In bowl, stir together corn meal, flour, baking powder, salt and soda. Combine eggs, milk, Shiner beer and oil; add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2? baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with molasses or maple syrup if desired. Makes 9 servings.

Beer Biscuits

  • 4 cups biscuit mix
  • 1 tablespoons sugar
  • 1 12-ounce Shiner beer

Mix ingredients with a fork. Pour in a well-greased muffin tin. Bake at 400 degrees for 15 minutes.

Shiner Beer Bread

  • 3 cups self-rising flour
  • 2 tablespoons sugar
  • 1 tablespoons salt
  • 1 egg
  • 1 12-ounce Shiner beer (room temperature)

Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2? bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf.

From recipes posted by http://www.shiner.com

Image provided by lynnmarie, Creative Commons License.

Wednesday, February 15, 2012

How to Prepare a Kefir Smoothie

How to Prepare a Kefir Smoothie

Kefir is made of milk, cultured by a natural blend of friendly probiotic bacteria and yeast called "kefir grains". Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Kefir grains originated in the mountains of Caucasus (north of Turkey and Iran). They can be purchased at health food stores or online. Kefir milk is easily cultured at home and it makes a fantastic smoothie! This video will demonstrate how to make cultured kefir milk into a delicious, healthy smoothie.

I've put about a tablespoonful of kefir grains in a plastic container, with about a cup or so of whole milk. Set the container on a countertop or on top of your refrigerator. The grains do not need to be refrigerated or kept cool.

The kefir grains and milk can be cultured in any container: plastic, glass or ceramic. Avoid metallic containers or waxed cardboard. The kefir grains create an acidic environment (that's the source of the pleasant sourness!).

Any type of milk will work fine: whole or low-fat, fresh or pasturized.

I prefer to keep my kefir in a glass jar, covered loosely with a cloth.

Let the kefir grains culture the milk overnight or as long as it takes to thicken the milk. I like to have a kefir smoothie as a refreshing treat when I get home after work. I strain out the grains from the thickened milk, refill the container with fresh milk, and let it sit overnight. When I get home the next day from work, the milk is nicely thickened and ready to make another smoothie!

My recipe for a kefir smoothie is simple:

  • 2 cups cultured kefir milk (strain the grains out)
  • Dash of vanilla flavoring
  • 1/4 cup fresh or frozen fruit

Blend all until smooth, pour into a glass and enjoy!

Consider blending a few fresh spinach leaves for a powerful vitamin punch. Add a banana. Or Jello! Go wild!

If you need to be away from home, you can cover the grains with milk and keep it in the refrigerator. The cool temperatures slow the metabolism of the kefir grains, allowing you to be away without having concern for the milk becoming too sour.

Experiment with kefir. The longer you allow it to culture, the thicker and more sour will be the milk. Many people prefer kefir milk more sour.

Let me know your favorite ingredients for a kefir smoothie and I'll post it on my website!

Blessings!

How to Prepare a Kefir Smoothie

Kefir is made of milk, cultured by a natural blend of friendly probiotic bacteria and yeast called "kefir grains". Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Kefir grains originated in the mountains of Caucasus (north of Turkey and Iran). They can be purchased at health food stores or online. Kefir milk is easily cultured at home and it makes a fantastic smoothie! This video will demonstrate how to make cultured kefir milk into a delicious, healthy smoothie.

I've put about a tablespoonful of kefir grains in a plastic container, with about a cup or so of whole milk. Set the container on a countertop or on top of your refrigerator. The grains do not need to be refrigerated or kept cool.

The kefir grains and milk can be cultured in any container: plastic, glass or ceramic. Avoid metallic containers or waxed cardboard. The kefir grains create an acidic environment (that's the source of the pleasant sourness!).

Any type of milk will work fine: whole or low-fat, fresh or pasturized.

I prefer to keep my kefir in a glass jar, covered loosely with a cloth.

Let the kefir grains culture the milk overnight or as long as it takes to thicken the milk. I like to have a kefir smoothie as a refreshing treat when I get home after work. I strain out the grains from the thickened milk, refill the container with fresh milk, and let it sit overnight. When I get home the next day from work, the milk is nicely thickened and ready to make another smoothie!

My recipe for a kefir smoothie is simple:

  • 2 cups cultured kefir milk (strain the grains out)
  • Dash of vanilla flavoring
  • 1/4 cup fresh or frozen fruit

Blend all until smooth, pour into a glass and enjoy!

Consider blending a few fresh spinach leaves for a powerful vitamin punch. Add a banana. Or Jello! Go wild!

If you need to be away from home, you can cover the grains with milk and keep it in the refrigerator. The cool temperatures slow the metabolism of the kefir grains, allowing you to be away without having concern for the milk becoming too sour.

Experiment with kefir. The longer you allow it to culture, the thicker and more sour will be the milk. Many people prefer kefir milk more sour.

Let me know your favorite ingredients for a kefir smoothie and I'll post it on my website!

Blessings!

Wednesday, February 8, 2012

Almond Cookies

Almond Cookies

  • 2-1/2 cups of almonds
  • 1/2 cup of butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • Some of your favorite jam

Preheat the oven to 400°F.

With a food processor, process the almonds until they are coarsely ground.

Add the rest of the ingredients to the food processor and process until well combined, scraping down the sides of the processor as needed.

Gently roll dough into walnut-sized balls and place on non-stick cookie sheet, at least two inches apart.

Poke a dimple in the middle of each cookie and fill with about 1 teaspoon of jam.

Bake for 10-12 minutes, or until the sides of the cookies are starting to brown. Makes 15 cookies.

Based upon a recipe by by Kimi Harris of The Nourishing Gourmet

Image provided by healthaliciousness, www.healthaliciousness.com, Creative Commons License