Wednesday, January 16, 2008

Beer Bread & Candied Pecans


Beer Bread & Candied Pecans, originally uploaded by Petie_in_Cbus.

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.


5 comments:

  1. you are very inventive with those two ingredients.
    I would have just had scrambled eggs and beer

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  2. Mmmm...that beer bread was so good! That's what we ate Sunday night, right?

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  3. Yep, we had the Rosemary, mozeralla version though!

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  4. Pecans look delicious. Beer bread? I need to be convinced.

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  5. The beer bread is simple and good for things like stews or soup for dipping. We had it last night with a tomato veggie sauce and fried eggplant. It went well together.
    When Amy & I had it, I sliced it really thin, put rosemary/olive oil on both sides and broiled it for bruchetta. Not super healthy, but super tastey!

    ReplyDelete

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