Beer Bread

Beer Bread

The only Beer Bread Recipe you will ever need! It's all about the beer (of course) and the butter! 

Course Side Dish

Cuisine American

Keyword beer bread

Prep Time 5 minutes

Cook Time 45 minutes

Cooling Time 5 minutes

Total Time 50 minutes

Servings 12 slices

Calories 187 kcal

Author Amanda

Ingredients

• 3 cups (330g) sifted all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons salt optional
• 1 (12-ounce) can beer room temperature
• 1/2 cup (1 stick, 113g) salted butter cold

Instructions

1. Preheat the oven to 375°F. Prepare a glass loaf pan with butter or pan-release. (If you don't have glass try and use a light colored pan as a dark pan might bake the edges too quickly.)
2. In a bowl add the flour, baking powder, and salt. (add the sugar here if using)
3. Whisk dry ingredients together.
4. Pour in the beer and stir all ingredients until just combined and there are no dry parts. The batter will be thick.
5. Pour the batter into your prepared loaf pan and smooth out if needed.
6. Cut the butter into slices (roughly tablespoon size) and place on top of the raw batter evenly.
7. Bake for 35-45 minutes or until the bread is golden brown on top. There should be about 1/2 inch of melted butter bubbling at the bottom. (I start checking at 35 minutes and my bread is usually done. I have a convection oven.)
8. Allow to cool on the counter for about 5 minutes or until all of the butter in the bottom of the pan is soaked back up into the bread.

Recipe Notes

**If using granulated sugar you can use 1-4 tablespoons. The use of sugar is based on the type of beer used and your preferences. When using a lite beer I used 2 tablespoons and found it to be sweet enough. If you prefer a sweeter beer bread use all 4 tablespoons.

**I listed salt as optional. We love how to brings out the flavor but again, it really depends on what kind of beer you use. 

Hanky Panky

 

Hanky Panky

1 lb hot or regular Bob Evan's sausage (cook and crumble)

1 lb Ground beef (cook and crumble)

1 lb Velveeta cheese (cubed) 

Mix cheese and meats together.

1/2 teaspoon Garlic powder 

1/2 tablespoon Oregano

1  tablespoon Worcestershire sauce

Cook all together until hot 

Spread mixture on cocktail party rye bread.

Bake in oven 425° for 15 minutes.

Serve immediately while hot. 

Yum yum 

Creamy Spinach Stuffed Salmon

4.91 from 11 votes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!

Course: Dinner

Cuisine: American

Keyword: Salmon, Salmon Recipe, Stuffed Salmon

Servings: 4 people

Calories: 428 kcal

Author: Karina

Ingredients

Salmon:

• 4 skinless salmon fillets
• salt and pepper to season
• 2 tablespoons lemon juice
• 2 tablespoons olive oil divided
• 1 tablespoon unsalted butter

Filling:

• 4 oz (120 g) cream cheese at room temp
• 4 oz (120 g) frozen spinach thawed
• 1/4 cup finely grated parmesan cheese
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Optional Garlic Butter:

• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice

Instructions

1. Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
2. Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
3. Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

1. Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
2. Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 
3. Transfer to a warm plate to make garlic butter.
4. Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

1. Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. 
2. Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Recipe Notes

For remaining cream cheese mixture!

If you have too much cream cheese, you can create a creamy sauce with it for serving:

1. Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.
2. Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

Nutrition Facts

Creamy Spinach Stuffed Salmon

Amount Per Serving

Calories 428Calories from Fat 216

% Daily Value*

Total Fat 24g37%

Saturated Fat 6g30%

Cholesterol 111mg37%

Sodium 107mg4%

Potassium 1044mg30%

Total Carbohydrates 9g3%

Protein 41g82%

Vitamin A71.8%

Vitamin C9.5%

Calcium18.7%

Iron15%

* Percent Daily Values are based on a 2000 calorie diet.

Tick and Fly Deterrent

TICK/FLY SPRAY RECIPE

2 cups white vinegar 1 cup Skin-So-Soft bath oil 1 cup water

1 Tablespoon eucalyptus oil (available at drugstores & health food stores)

This homemade spray does not contain aerosols to pollute the environment, nor chemicals to contaminate the ground and it works. We have reports of successful use on animals as well.

Slow Roasted Beer Barbecue Ribs

Ingredients

    For the ribs
    1 rack of Smithfield Extra Tender Pork Back Ribs
    1/4 c beer
    1/2 c brown sugar
    1/4-1/2 tbs red pepper flakes*
    1.5 tbs garlic powder
    2 tbs chili powder
    1 tbs cumin
    1/2 tbs coarse salt
    For the Beer Barbecue Sauce
    7 ounces beer
    1 cup applesauce
    3/4 cup molasses
    1/4 cup olive oil
    1/4 cup apple cider vinegar
    3/4 cup brown sugar
    4 cloves of garlic, pressed
    1-2 jalapenos, seeded and diced*
    1 tbs liquid smoke
    2 tbs chili powder
    1 tbs cumin
    1 tbs garlic powder
    1/2 tbs salt

Instructions

    Preheat the oven to 200. Pour beer over ribs on a cooking sprayed baking dish. Combine all dry seasoning for the rub in a small bowl and stir together to combine. Press half the rub over one side of the ribs. Flip and repeat. Cover with foil and cook for 3 to 4 hours or until the ribs reach 170 degrees.
    About an hour prior to the ribs being done, heat a small sauce pan over medium low heat. Add the olive oil, pressed garlic and diced jalapeno and cook until the garlic and pepper begin to sweat, about two minutes or so. Add the beer and turn the heat up to medium. Bring beer to a slow simmer then add the rest of the ingredients for the sauce. Stir to combine. Bring sauce to a simmer, then reduce heat to low and let cook down for an hour, stirring occasionally.
    When the ribs are done, remove them from the oven, but keep the oven on. Brush liberally with barbecue sauce and return to oven uncovered and cook for an additional 15-30 minutes or until the sauce just caramelizes on top.
    Serve warm. Garnish with lime if desired.

Simple Rye Bread

Simple rye bread

300 grams of light rye flour
3 grams dry yeast (or 1.5 g instant yeast or 6 grams fresh yeast)
250 grams of warm water
6 grams of salt

Put the flour in a bowl and make a well in it.  Put the yeast in the well and pour on 1/2 the water.  Let it rest for 15 minutes.  Put the rest of the water in and the salt and mix all of this together with a wooden spoon. Give it a good stir to make sure all of the ingredients are well mixed.  You won't have to knead it but give it some welly in order to ensure your yeast and salt are evenly mixed in.  It will be kind of like trying to stir porridge or mud pies.  Satisfying.  Messy.  Adjust the water (ie add more if necessary) so that you have a soft, sticky dough.  It should not come away clean from the bowl, but be much softer - you can easily press your fingers into it.

Wet your hands thoroughly and scrape it all out of the bowl.  Mould it into a little brick and gently place it in a greased baking tin.  It can come about 2/3 of the way up the sides.

Leave it, covered with a damp tea towel or cling flim for two hours or so until it has risen visibly and come to the top of the tin.  There will be little holes on top and that is normal:  these are the air bubbles bursting through the top.

Dust it with flour or spray the top with a plant sprayer and sprinkle some seeds on the top.

Bake it in an oven that you have preheated to 200 degrees C (400 degrees F) for 45 minutes.  If you would like to, take it out of the tin and just sit it on the shelf in the oven for the last 5 minutes so the whole thing gets nice and brown.

Cloud Bread Cheese Danish

Cloud Bread Cheese Danish

An egg fast friendly cloud bread cheese danish recipe that's super low in total carbs. It's a nice low carb treat to enjoy any time of day.

 Prep Time 5 minutes

 Cook Time 30 minutes

 Total Time 35 minutes

 Servings 12

 Calories 120 kcal

 Author Lisa | Low Carb Yum

Ingredients

Cream Cheese Filling

• 8 ounces cream cheese softened
• 1/2 teaspoon vanilla stevia drops for filling
• 1 egg yolk optional

Base Egg Dough:

• 4 eggs divided
• 1/4 teaspoon vanilla stevia drops for dough
• 3 ounces cream cheese softened
• 1/4 cup unflavored whey protein
• 1 tablespoon coconut flour optional
• 1/2 teaspoon cream of tartar

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Instructions

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1. Preheat oven to 325F. Line two baking sheets with parchment paper.
2. In medium bowl, stir together 8 ounces cream cheese and vanilla stevia (and egg yolk, if using). Transfer to plastic bag or pastry bag.
3. Separate egg whites and yolks into separate mixing bowls.
4. Add stevia, 3 ounces cream cheese and whey protein to yolks. Stir in optional coconut flour, if using. Mix until smooth.
5. Whip eggs whites with cream of tartar until stiff peaks form.
6. Gently fold yolk mixture into beaten whites.
7. Spoon 6 mounds of the egg batter onto each prepared baking sheets (12 mounds total). Flatten each mound slightly.
8. Pipe sweetened cream cheese onto the center of each batter circle.
9. Bake at 325Ffor 30 minutes.

Recipe Notes

Nutritional data does not include optional ingredients.

Nutrition Facts

Cloud Bread Cheese Danish

Amount Per Serving (43 g)

Calories 120Calories from Fat 96

% Daily Value*

Total Fat 10.7g16%

Saturated Fat 6.2g31%

Cholesterol 88mg29%

Sodium 101mg4%

Total Carbohydrates 1.1g0%

Protein 5.4g11%

* Percent Daily Values are based on a 2000 calorie diet.