'Blue Moon Caramel Apple Spiced Ale' Whole Wheat Bread
This is YUMMY and really easy to make! It is moist inside and the outside has the perfect crunch to it (just how I like my homemade bread). The beer does not overpower the bread. It gives it a nice sweet flavor with hints of the "spiced" part. Not to mention it smells so good while it's baking. I highly recommend cutting a piece right after it comes out of the oven, add a bit of butter to the hot bread and ENJOY!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/3 cup packed brown sugar
- 1 (12 oz bottle) 'Blue Moon Caramel Apple Spiced Ale'
Directions
- Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan. You can also use a stand mixer with a dough hook (this is what I did). Add additional beer or wheat flour as needed until batter is stiff.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Originally found & modified recipe from: http://allrecipes.com/recipe/whole-wheat-beer-bread
This is a recipe I found in a Taste Of Home magazine. These were a HUGE hit at work & home. They are perfect with a cup of coffee or for dessert.
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon 2% milk
- 1/2 cup sliced almonds, chopped
ICING:
- 1 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons 2% milk
Directions
- In a large bowl, cream sugar and butter until light and fluffy.
- Beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well.
- Divide dough into fourths; form into 12-in. x 3-in. rectangles. Place 5 in. apart on greased baking sheets. Brush with milk; sprinkle with almonds.
- Bake at 325° for 18-20 minutes or until firm to the touch and edges are lightly browned. Cool on pans for 5 minutes, then cut diagonally into 1-in. slices. Remove to wire racks to cool completely.
- In a small bowl, combine the confectioner's sugar, extract and enough milk to achieve desired consistency; drizzle over bars.
Recipe can also be found at: http://www.tasteofhome.com/Recipes/Scandinavian-Almond-Bars
I have made this dip on several occasions and have found it to be a huge hit every time. There are a lot of versions of this recipe out there. Here is mine. Super easy and no baking required.
Ingredients:
2 - 8oz packages cream cheese softened
1 - bottle or can of beer
1 - 12 oz package shredded sharp cheddar cheese
1 - package of ranch dip seasoning
Directions:
Mix cream cheese slowly adding the beer until you have a smooth consistency and to the thickness of your liking. (Mixture will harden a bit when refrigerated). I recommend using a hand mixer or even a stand mixer. Add ranch dip seasoning, mix until well blended. Fold in the cheddar cheese. Cover & refrigerate until ready to use. Serve with pretzels or dipping item of your choice.
I made this for a birthday party and it was a huge it. Perfect for an appetizer and super easy to make!
Ingredients:
2 cans (8oz each) of crescent rolls
1 pkg (8oz) of cream cheese
1/2 cup sour cream
1 tsp dried dill weed
1/2 tsp garlic salt
1/2 tsp onion salt
Shredded cheddar cheese (optional)
Veggies of your choice - I used broccoli, cucumber, red onion, tomato, red pepper
Directions:
Heat oven to 375 degrees
- Unroll crescent rolls and place down on ungreased pan/cookie sheet (I used a large cookie sheet) - be sure to pinch the seams together to make one large crust
- Bake 10-15 minutes until golden brown (watch this closely as I've found it cooks faster or slower depending on the oven)
- In a bowl or mixer - mix together the cream cheese, sour cream, dill, onion & garlic powder. Add more of the dill, onion & garlic powder as needed to obtain the desired taste.
- Once crust is baked and cooled, spread cream cheese mix over the crust & top with veggies & cheese.
Cut into squares & refrigerate & enjoy
Note: To make low fat, use fat free or low fat cream cheese & sour cream. Also, you can use reduced fat crescent rolls.
The purpose of this blog is to do one thing. That one thing, is to house recipes that I want to make again. Ones that got two thumbs up by my family & friends. I am an amateur cook that has recently taken a strong interest in trying new things in the kitchen. I hope you enjoy these as much as I have.
