In an attempt to use up some things around the kitchen from the holiday party that we usually don't have around (eggs, LOTS of beer), I've been baking this week.
Basic Beer Bread Mix: (adapted from Farmgirl Fare)
3 cups flour
1 Tbls sugar in the raw
1 tsp Celtic Sea salt
1 Tbls baking powder
1 Tbls dry dill (should have used more, but that's all that I had left)
1 Tbls fresh chopped chives
1+ cup sharp cheddar cheese
12 ounces Mad Hatter beer
Oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer. Batter will be thick. Spread in a greased 8-inch loaf pan, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. (mine could have used a bit longer, I didn't test w/ a toothpick).
It was alright, but really easy.
But for the BEST SNACK EVER: adapted from the Gluten Free Girl (I made the original recipe first, and although amazing, a tad too sweet)
1 teaspoon cold water
1 egg white
1 4 cups pecans, 1.5 cups cashews
1.25 cup sugar in the raw
2 tsp cinnamon
2 tsp ground ginger
.25 tsp cayenne pepper
1 tsp clove
1 tsp salt
Beat water and egg white until frothy., Mix well with pecans. Combine everything else. Mix well with pecans. Spread on a cookie sheet. Bake at 225 degrees for 1 hour. Still occasionally.