No yeast (aside from a can of beer), no kneading, no waiting! Makes a golden, textured crust, easy to customize with herbs, cheese, veggies or meats.
Ingredients
3 cups all-purpose flour
1 Tablespoon baking powder
1 ½ teaspoons salt
4 Tablespoons sugar
12 ounces beer, any kind
3 tablespoons butter
Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork.
Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands).
Scrape dough into prepared loaf pan.
Melt butter and brush across top of dough.
Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean. (Bake time may vary with beer type.)
Thanks!
Honest Fare / http://honestfare.com/beer-bread-2 / accessed December 30, 2017
Mark Bonica / https://www.flickr.com/photos/23119666@N03 / "beer bread" / https://flic.kr/p/9axR8m / CC BY 2.0 / https://creativecommons.org/licenses/by/2.0/
Combine all and pat into greased pan, bake at 425° for 15 minutes.
Quiche
1 cup grated cheese
3 eggs
1 cup milk (or cream, sour cream, cottage cheese, or yogurt)
Salt and pepper to taste
Filling: 1 cup meat or vegetables, chopped
Beat eggs, milk, and seasonings. Spread filling in crust, top with cheese, and cover with egg mixture. Bake at 425° for 10 minutes, then 350° for 45 minutes.
This recipe makes a medium sized pizza, serving perhaps two at most.
Ingredients
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)
Pizza sauce, shredded cheese and your choice of toppings
Note: toppings will be placed on the pizza after the crust is baked, then broiled only a few minutes until the cheese is melted. Plan to pre-cook the toppings.
First, rice the cauliflower
Take one large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Place in food processor and pulse until it looks like grain. If you don't have a food processor, you can grate the whole head with a cheese grater.
Next, cook the riced cauliflower
Microwave the riced cauliflower for about eight minutes. No need to add water --- natural moisture in the cauliflower is sufficient.
One large head makes about three cups riced cauliflower.
Now, use the cooked cauliflower to form the crust of the pizza
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick cooking spray.
Combine riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, and stir until mixed well.
Transfer to a cookie sheet, form round pizza crust, about 9-inches diameter.
Bake at 450 degrees for 15 minutes.
Remove from oven, add sauce, toppings and cheese.
Place under a broiler at high heat until cheese is melted (approximately 3-4 minutes).
Corndogs are one of my favorite foods. This recipe seems easy and tasty, perfect for this cooking blog. I've not yet made them, but I hope to soon.
Ingredients
1 1/4 cups of all-purpose flour
1 tsp. of salt
3/4 cup of cornmeal
1/4 cup of white granulated sugar
1 tsp. baking powder
2 eggs
3/4 cup of milk
8 hotdogs
8 wooden skewers
cooking oil (canola, vegetable or peanut oil, enough to fill a large pot halfway full)
Directions
Preheat oil to 350 degrees F.
Combine dry ingredients, add milk and eggs, and stir until batter is smooth and fairly thick.
Use a candy thermometer to ensure oil is at 350 degrees F.
Pour batter into a tall glass, within about an inch of the top of the glass. Skewer each hotdog its full length, dip into the batter, and drop into the hot oil. Depending upon the size of your pot you may be able to fry several at one time.
Fry hotdogs for 3-5 minutes until golden brown, turning with tongs to cook evenly all around.
Place cooked hotdogs on a plate lined with paper towel.
Serve with ketchup and mustard and enjoy!
Thanks!
Matt Taylor / "In The Kitchen With Matt", https://www.instructables.com/id/Amazing-Corndogs / CC BY-NC-SA / https://creativecommons.org/licenses/by-nc-sa/2.5/
