Beer Bread

Carol Brown

Beer Bread

Ingredients

  • 1 (12 fluid ounce) can or bottle beer
  • 3 cups self-rising flour
  • 3 tablespoons white sugar

Instructions

  1. In a large bowl, mix together the sugar and flour.
  2. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky.
  3. Pour into a 9 x 5 inch greased loaf pan.
  4. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft.
  5. Serve topped with butter or cheese spread Ideas and tips: divide the batter between two small loaf pans, and let it sit about a half-hour. It rises to about double its bulk, forms a crown, and produces a lighter product add 1/3 cup sugar add a handful of mexican-blend cheddar and jack cheeses (mix cheese with flour before adding beer.) Brush with butter and sprinkle with garlic salt half-way through baking, and repeat after removing from over. I don't usually have self rising flour on hand so make my own.
  6. 1 c flour, 1 t baking powder and 1/2 t salt I have used all types of beer, everything from plain bud to hard cider. Cider is my favorite, it gives your bread a sweeter fruity taste. The only type I won't use again is Corona (no flavor). I recently added cheese and peppers to my bread and it was wonderful. I have also seen beer bread recipes that call for about a 1/4 cup of melted butter to be poured over the top before baking.
http://www.brownology.net/2013/04/03/beer-bread/

Apple Crunch

Carol Brown

Apple Crunch

Ingredients

  • 1/2 cup melted butter
  • 1 1/4 cup flour
  • 1 cup oatmeal
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon

Instructions

  1. Mix until crumbly.
  2. Pour half the crumbs in bottom of ungreased pan.
  3. Place chopped apples on crumbs. 1/2 cup brown sugar 2 T. cornstarch 1 cup water 1 tsp. vanilla 4 cups chopped apples
  4. Boil 1/2 cup brown sugar, cornstarch, water, and vanilla. Pour over apples, then top ;with remaining half of crumbs.
  5. 9x9 inch pan 350 degrees 30 minutes
http://www.brownology.net/2013/04/03/apple-crunch/

Pretzel Salad

Millie Neese

Pretzel Salad

Ingredients

  • 1st layer:
  • 2 1/2 cups pretzels
  • 3/4 cup butter
  • 3 Tbls sugar into
  • 9x13 inch pan.
  • 2nd layer:
  • 8 oz. Cream cheese
  • 8 oz. Cool whip 1 cup sugar
  • 3rd layer:
  • 2 cups Water
  • 2 3oz. Pkgs. Strawberry jello
  • 16 oz. Frozen strawberries (or fresh)

Instructions

  1. 1st layer: Crush the pretzels (or blend) and add sugar and melted butter.
  2. Press gently Bake at 350 degrees for 10 minutes. Let cool.
  3. 2nd layer: Cream cheese and add cool whip and sugar.
  4. Mix well and layer on top of pretzel crust
  5. 3rd layer: Heat water and add jello and strawberries.
  6. Stir well and cool until it begins to set.
  7. Pour 2nd layer.over
http://www.brownology.net/2013/04/03/pretzel-salad/

Brownies

Katharine Hepburn

Brownies

Ingredients

  • 2 squares unsweetened chocolate
  • 8 Tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup chopped walnuts
  • 1/4 cup flour
  • 1/4 tsp. salt

Instructions

  1. Preheat oven to 325 degrees.
  2. In a heavy saucepan over very low heat, melt 2 squares unsweetened chocolate and 8 Tbsp. butter.
  3. Remove pan from heat and stir in 1 cup sugar.
  4. Beat in 2 eggs and 1/2 tsp. vanilla.
  5. Quickly stir in 1 cup chopped walnuts, 1/4 cup all purpose flour, and 1/4 tsp salt.
  6. Spread batter in a well-greased 8 x 8 pan
  7. 40 - 45 minutes.
  8. Remove pan to a rack to cool.
http://www.brownology.net/2013/04/03/brownies/

Pecan Pie II

Food Network

Pecan Pie II

Ingredients

  • 2 1/2 to 3 1/2 cups pecan halves (or chopped pecans) - the original recipe called for 51/2 cups pecans=too many
  • 3 Tablespoons flour
  • 12 Tablespoons lightly salted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup plus
  • 2 Tablespoons light corn syrup
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla
  • 1 pre-baked pie shell

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8-10 minutes, until lightly browned and fragrant. Let cool.(Do not turn off oven).
  3. Put the cooled nuts in a food processor and process until smooth and buttery.
  4. Scrape the nut paste into a large bowl.
  5. Add the flour and work it in with a fork until completely incorporated. Set aside.
  6. Heat the butter in a small saucepan over mediurm-high heat until it starts to foam and turns a light nutty brown. Pour into a small bowl.
  7. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining pecans. (I used only 2 additional cups and it was fine.
  8. This makes a very large pie, so use your largest pie pan. Even with using only 2 cups of pecans- beyond the 1/2 cup I turned to nut butter- I had extra filling which I baked in a custard cup. )
  9. Pour filling into the pre-baked pie shell.
  10. Bake for 30-40 minutes, until the filling is slightly puffed and the crust is golden brown. (I baked it for a little more than 40 minutes in my oven).
  11. Transfer to a rack to cool.
http://www.brownology.net/2013/04/03/pecan-pie-ii/

Spiced Pumpkin Cheesecake

Carol Brown

Spiced Pumpkin Cheesecake

Ingredients

  • Crust:
  • 1 box gingersnaps
  • 4 Tablespoons melted butter
  • Filling:
  • 4 8oz. packages cream cheese
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 15oz can pure pumpkin
  • 1 cup whipping cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Instructions

  1. Crust:
  2. Grind gingersnaps in food processor or blender, add melted butter.
  3. Pat into bottom of springform pan.
  4. Bake for 12 minutes at 350o.
  5. Filling:
  6. Beat cream cheese and sugar in mixer, add eggs 1 at a time, add pumpkin and remaining 7 ingredients.
  7. Beat just until blended.
  8. Pour filling into prepared crust.
  9. Bake for 1-1.5 hours at 350o
http://www.brownology.net/2013/04/03/spiced-pumpkin-cheesecake/

Lasagna D’Italian

Carol Brown

Lasagna D’Italian

Ingredients

  • Sauce:
  • 2.5 lbs. ground meat
  • 1 large can tomatoes
  • 1 clove garlic
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 1 tsp. basil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1-2 cans tomato paste
  • 1 chopped onion
  • 4 sm. stalks chopped celery
  • 1 box lasagna noodles (12 sheets)
  • 2 eggs
  • 1 pt. cottage cheese
  • 1 lb. mozzarella cheese, shredded

Instructions

  1. Brown meat, add rest of ingredients, and simmer for 3 hours or longer.
  2. Remove from heat.
  3. Blend 2 beaten eggs with 1 pint cottage cheese In lasagna pan, put thin layer of meat sauce, half the noodles, all the cottage cheese-egg mixture, and half of the mozzarella cheese.
  4. Repeat with half the remaining sauce, noodles, and remainder of sauce and mozzarella cheese.
  5. Sprinkle with Parmesan cheese.
  6. Bake at 350 degrees 30 minutes
  7. Let cool 10 minutes before serving.
http://www.brownology.net/2013/04/03/lasagna-ditalian/

Hamburgers

Carol Brown

Hamburgers

Ingredients

  • 1 lb. hamburger
  • ¼ cup finely chopped onion
  • 1 tsp. basil
  • ½ tsp. oregano
  • 1T. garlic powder
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp crushed red pepper flakes (optional)
  • Some sprinkles of Lawry’s season salt
  • ½ tsp. pepper
  • About ¼ cup bbq sauce

Instructions

  1. Add all ingredients in order in a large bowl.
  2. Mix lightly and form burgers.
http://www.brownology.net/2013/04/03/hamburgers/

Beef Stew

Carol Brown

Auto Draft

Ingredients

  • 1 1/2 pounds stew meat
  • 2 Tbls. cooking oil
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 tsp. salt
  • 1 tsp. prepared mustard
  • 1/2 tsp. dried basil
  • 1/4 tsp. pepper
  • 1 10.5 to 10.75 ounce can condensed beef broth
  • 5 cups fresh vegetables (onion, carrots, potatoes)
  • 1/4 cup cold water
  • 2 Tbls. flour

Instructions

  1. In stew pot, brown meat in hot oil.
  2. Stir in garlic, bay leaf, salt, mustard, basil, and pepper.
  3. Add the condensed beef broth (or chicken broth). Bring to boiling.
  4. Reduce heat, cover and simmer till meat is nearly tender (about 1 1/4 hours ).
  5. Add vegetables. Cover and simmer about 30 minutes or till meat and vegetables are tender.
  6. Blend watar and flour; stir into stew.
  7. Cook and stir till thickened and bubbly.
  8. Remove bay leaf.
  9. Makes 6 servings.
http://www.brownology.net/2013/04/01/beef-stew/

Chili

Carol Brown

Chili

Ingredients

  • 3 lbs. ground beef
  • 1 onion
  • 4 C. water (less to start with, maybe two cups and add as you like)
  • 2-6 T. chili powder (depending on how 'hot' you like it)
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 cloves garlic, minced (1 T dehydrated)
  • 1 tsp. cumin
  • 1 tsp marjoram
  • 1 tsp. red pepper
  • 1-2 T sugar
  • 3 T. paprika
  • 3 cans chili beans in sauce (Allen's)
  • 1 can black beans
  • 8 tsp. beef like broth
  • 2 cans tomato paste (or one can paste and one can crushed tomatoes)

Instructions

  1. Brown ground beef with chopped onion (and peppers, if you like).
  2. Add other ingredients to beef and onions. Simmer 30 minutes or so to blend flavors.
http://www.brownology.net/2013/04/01/chili/